More Variety for Vegetarians

Tired of rubbery and tasteless "meat substitutes"? FolkFoods [1], one of the Burlington Farmers' Market's hot new properties, has the answer: flavorful, locally made veggie breakfast patties and "crumbles." To add extra zest to the mix, co-owners Jason Frishman and Shana Witkin also sell a spicy concoction called "master sauce." Explanation: Fans think the sauce is so versatile, it can be used for pretty much anything.

Although Frishman is a self-described "conscious carnivore," cooking for the meat-free is one of his passions; his wife Witkin sticks with seafood. During a stint at Veggie Planet [2] in Cambridge, Massachusetts, Frishman acquired the necessary cooking skills. How does he test his recipes? "If my diehard meat-eating friends finish something and don't say, 'That would be better with steak,' I keep the recipe," he explains.

In addition to offering samples of the products they carry, the duo also whips up a selection of tasty treats for hungry market-goers. The veggie crumble gets an infusion of taco seasoning for their "breakfast wrap." The bits are rolled in a flour tortilla with egg, cheddar, salsa and black beans. Another filling fave is "the Ruby," a vegetarian twist on a Reuben. The savory griddle sandwich, served on toasty-golden Klinger's bread [3], perfectly pairs a FolkFoods veggie patty with local sauerkraut, cheddar and apples. A touch of master sauce-enhanced dressing gives it some kick.

The twosome do their R&D at the Vermont Food Venture Center [4] in Fairfax, and they plan to add new items to their product line as soon as they "get some breathing room." Currently, they both work nearly full-time at other jobs. Frishman is a psychology fellow at Fletcher Allen, while Witkin works at Penny Cluse Café [5].