Wholegrain salad fresh strawberries and apricotcranberry chocolate bark in the cold case

Whole-grain salad, fresh strawberries and apricot-cranberry chocolate bark in the cold case.

New café highlights garden’s bounty

The University of Vermont Medical Center’s newest restaurant serves meals made with rooftop-grown produce—and an impressive range of other local ingredients.

French toast with honey, seasonal berries and warm local ricotta custard. Creamy polenta with local garlic cheddar sausage and garden-fresh broccoli flowers. Organic, farm-fresh eggs with braised pork shoulder, pickled tomatillos and cornbread.

These mouthwatering dishes might sound like the kind of thing you’d find at a pricey farm-to-table restaurant. But Executive Chef Richard Jarmusz is serving them up to guests at the University of Vermont Medical Center’s (UVMC) new Garden

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