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Recipes

Vermont's Local Banquet brings you recipes in one easily indexed, online format so you can return to the dishes, desserts, and appetizers over and over again.

  • Time: 30 minutes prep; 20 minutes on stove
  • Complexity: easy

Alu-Mattar-Gobi

Alu-Mattar-Gobi

Try cooking this simple yet healthful meal. It is a favorite for kids and adults alike!Try cooking this simple yet healthful meal. It is a favorite for kids and adults alike!

  • Time: 20 minutes prep; 90 minutes in oven
  • Complexity: medium

Whole Roasted Chicken with Roasted Garlic and White Wine Jus

Garlic

The most important role of garlic, of course, is as an ingredient. Where to use garlic is like asking where one should use butter: everywhere.

  • Time: 10 minutes prep; 30 minutes over fire
  • Complexity: easy

Campfire Ratatouille with Farmers’ Market Veggies

Campfire corn on the cob

In every recipe, there are ingredients included that prevent the food from sticking to the foil. This can be butter, as in the recipe for roasted potatoes, or the juices from vegetables, as in the garlic and tomato chicken or campfire ratatouille. Substitutions can be made in these recipes, but be sure to include something (butter, oil, or juicy vegetables) to prevent your food from sticking to the foil packets.

  • Time: 10 minutes prep; 30 minutes over fire
  • Complexity: easy

Campfire Corn on the Cob

Campfire corn on the cob

In every recipe, there are ingredients included that prevent the food from sticking to the foil. This can be butter, as in the recipe for roasted potatoes, or the juices from vegetables, as in the garlic and tomato chicken or campfire ratatouille. Substitutions can be made in these recipes, but be sure to include something (butter, oil, or juicy vegetables) to prevent your food from sticking to the foil packets.

  • Time: 10 minutes prep; 30 minutes over fire
  • Complexity: easy

Roasted Campfire Potatoes

Potatoes roasting over campfire

In every recipe, there are ingredients included that prevent the food from sticking to the foil. This can be butter, as in the recipe for roasted potatoes, or the juices from vegetables, as in the garlic and tomato chicken or campfire ratatouille. Substitutions can be made in these recipes, but be sure to include something (butter, oil, or juicy vegetables) to prevent your food from sticking to the foil packets.

  • Time: 20 minutes prep; 30 minutes over fire
  • Complexity: easy

Campfire Garlic and Tomato Chicken

Campfire Garlic and Tomato Chicken

In every recipe, there are ingredients included that prevent the food from sticking to the foil. This can be butter, as in the recipe for roasted potatoes, or the juices from vegetables, as in the garlic and tomato chicken or campfire ratatouille. Substitutions can be made in these recipes, but be sure to include something (butter, oil, or juicy vegetables) to prevent your food from sticking to the foil packets.

  • Time: 30 minutes prep; 20 minutes on stove
  • Complexity: easy

Vegetable Stew with Okra

Vegetable Stew with Okra

One of our “go-to” okra recipes to prepare in September (when we have a little more time) is a vegetable “gumbo.” We sauté onions and garlic, then add okra, zucchini, tomatoes, hot pepper, and sometimes eggplant. We season this with fresh basil, parsley, and oregano. Make a big batch and, after eating your fill, freeze the rest up for some mid-winter veggie therapy!

  • Time: 30 minutes prep
  • Complexity: easy

Simple Crock-Pot Rabbit

Rabbit Stew

“My favorite way of cooking rabbit is to simmer it slowly with onions, celery, and seasonings,” Robin Schunk of New Discovery Farm says. “Then I pick the meat off the bone and use it for chili and quesadillas.”

After searching out a rabbit recipe for myself, I put together this using Robin’s favorite seasonings.

 
  • Time: 30 minutes prep
  • Complexity: easy

Prosciutto-Wrapped Pickled Asparagus

Prosciutto-Wrapped Pickled Asparagus

This is the perfect make-ahead party food: Have your pickled asparagus spears on hand and it takes just minutes to wrap them, rewarding you with an elegant presentation and a salty, tangy take on the classic app.

© Cultured Foods for Your Kitchen: 100 Recipes Featuring the Bold Flavors of Fermentation by Leda Scheintaub, Rizzoli New York, 2014

 
  • Time: 5–6 hours
  • Complexity: easy

Roasted Pork Shoulder

roast pork shoulder

I love cooking pork, but I’m not going to give you much of a recipe here. As a finished product, what you’ll get from this is a pile of pork that is salty and delicious. You can turn it into pulled pork, Bo Ssäm, some Italian gravy, or hundreds of other dishes. That part will be up to you.

In New England, these are often cut and called a Boston butt. Ours are bone-in with a nice fat cap on them, but this recipe can be made with a boneless piece or a picnic ham (fresh, not smoked). As long as you have a big piece of meat from the shoulder, it’ll be fine.

  • Time: 5 minutes prep
  • Complexity: easy

Spring Cider Vinaigrette

cider vinaigrette

Tweak to suit your taste and enjoy. Makes a nice marinade, too.

  • Time: 30 minutes prep
  • Complexity: easy

Spring Vinegar

jars of vinegar

Feel free to substitute other herbs and adjust the amounts as you see fit. The longer your vinegar infuses, the stronger it will be. You can start using it after about a week, but I recommend letting it brew for at least a month to develop the flavor. I put one jar aside every spring for next spring, when it packs a powerful punch.

To strain, pour through a mesh strainer or cheesecloth into a clean jar. Squeeze out the last, strongest goodness from the plant matter before discarding.

Label and store in a cool, dark place. It has a shelf life of forever.

  • Time: 30 minutes prep
  • Complexity: easy

Pink Pickled Baby Turnip Carpaccio

Pink Pickled Baby Turnip Carpaccio

While winter turnips typically make their way into cold-weather soups and stews, small, delicate baby turnips are among the first early-season roots that lend themselves to pickling. For this dish I thinly slice the turnip pickles to reveal their rose-petal-pink interior and elegantly arrange them on plates so they can be properly admired before digging in.

© Cultured Foods for Your Kitchen: 100 Recipes Featuring the Bold Flavors of Fermentation by Leda Scheintaub, Rizzoli New York, 2014

 
  • Time: 30 minutes prep
  • Complexity: easy

Elmore Roots’ Pear-Apple-Ginger Jam

Jars of jam

In addition to selling fruit trees, berry plants, and flowering shrubs, at Elmore Roots, we make jam from our fruit. A couple of years ago we grew ginger outdoors and combined it with our pears and apples. It came out as a really tasty jam. Here is our recipe.

 
  • Time: 20 minutes prep
  • Complexity: easy

Baby Food—Chicken or Turkey Purée

Baby Food Chicken Purée

Parents who make their own baby food appreciate knowing exactly what they’re feeding their baby, they are glad to be avoiding additives, and they enjoy feeding their baby the same fresh foods that the rest of the family eats.

 
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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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