Begin Saturday at the Burlington Farmers’ Market, then caffeinate at Maglianero Café with the Pedestrian, a latte spiked with maple syrup, ginger, and cayenne pepper. Drive south to Shelburne Farms, a 1,400-acre working farm on Lake Champlain, and try your hand at cheesemaking. Stop at Fiddlehead Brewery to sample the Amarillo Getaway Pale Ale and other microbrews. For dessert, head to City Market for a pint of vanilla ice cream from Strafford Creamery and two spoons. Stay at the Hotel Vermont.
DAY TWO: Burlington to Stowe, 38 miles
Continue south on Route 89. Go to Cold Hollow Cider Mill in Waterbury for donuts and cider; enjoy lunch and a beer on the riverfront patio of Long Trail Brewing Company. Stop by the Green Mountain Club Visitor Center on Route 100 and pick up a trail map. The 2.8-mile Stowe Pinnacle trail offers great views of the Green Mountains. Book dinner in Waterbury at Hen of the Wood, an excellent restaurant in an old gristmill. Sleep off your food coma at the Austrian-inspired Trapp Family Lodge.
DAY THREE: Stowe to Woodstock, 94 miles
Stop at Fat Toad Farm and meet the goats responsible for its cheeses. In Woodstock, browse cookbooks and gardening tools at FH Gillingham & Sons General Store, which dates to 1886. Dine on thin-crust sausage pizza and polenta with locally foraged mushrooms at Osteria Pane e Salute. Spend the night at the Woodstock Inn.