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The Art of Fine Preserving

Saturday, April 08, 2017 - 9:30am
Hands-on classes in the art of fine preserve making by one of the nation's leading artisans. Each class makes a special variety preserve marmalade or chutney using the finest seasonal produce and includes preparation cooking, "setting" and safe canning practices. Take home a complimentary recipe sheet a jar of the variety we make together in class

Savory Gooseberry Jam Class

Saturday, July 08, 2017 - 9:30am
GOOSEBERRY JAM...a quintessential English variety jam. Gooseberries are currently ripening in the gardens at Blake Hill and Cherry Hill Farm in Springfield Vermont. On Saturday, July 8th, we will be teaching infusing techniques to create an extra special spiced gooseberry jam. It will be the perfect blend of sweet and savory, and delicious paired with a triple crème cheese. In addition, we will be creating summer fresh gooseberry syrup, infused with wild elderflowers from the farm at Blake Hill. Join our preserve making class at 9:30am-12pm or 2pm-4:30pm. Registration required. Call to register: 802-674-4529

What we do

A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.

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