A vacation is never complete without a great dining experience.

Inside the Dakin Farm store, we tried different jams (e.g. strawberry with rhubarb, seedless blueberry, orange marmalade with jalapeño peppers, etc.) with crackers.

We also sampled cheddar cheese with different flavors (e.g. bacon, onions, salami, original, etc)

Peter and I trying the apple honey spread.

Dinner time…after a challenging climb to the top of Mt. Philo. I could eat the whole menu!

The brick oven, where the famous American Flatbread is baked.

And I deserved this (Wolaver’s Indian Pale Ale) after conquering Mt. Philo.

The first pie: homemade red wine and garlic sausage pizza.

Pie number two: Golden Russet Farm baby beets and Blue Ledge Farm chevre pizza.

The third pie: New Vermont Sausage (naturally raised pork and nitrate-free sausage meat)

These three pies hit the spot!

We had crepe for breakfast the next morning. I ordered one from the special brunch menu: Vermont blue cheese with cured ham.

After my savory crepe, I wanted something sweet. I shared a fig tart with my friends at the farmers market. The tart was made with local dairy products, very creamy and buttery.

I sure gained some weight after a weekend in Vermont. But by keeping my lifestyle active while on vacation and back at home, I was not afraid to taste (and drink) some of the best local foods.