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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
  • 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.

 
  • Time: 20 minutes prep
  • Complexity: easy

Baby Food—Puréed Green Peas

Baby Food Pea 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.

 
  • Time: 20 minutes prep
  • Complexity: easy

Baby Food—Apples

Baby Food Applesauce

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.

 
  • Time: 20 minutes prep
  • Complexity: easy

Baby Food—Winter Squash

Winter Squash Baby Food

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.

 
  • Time: 20 minutes prep
  • Complexity: easy

Mama Ganoush (or Move Over, Baba)

Mama Ganoush

For our “Mama Ganoush” we start by roasting all of the overgrown zucchini we can rustle up. Keep the mixture cold and enjoy this summer treat. It’s up to you if you want to tell your friends that it’s not made with eggplant.

 
  • Time: 20 minutes prep
  • Complexity: medium

Mutton Gyros

Mutton Gyros

Supporting mutton will expand your culinary reaches while saving you money. It will also add a revenue stream to the balance sheets of local sheep farmers, making their enterprises more competitive and sustainable. Mutton may be a vanishingly small piece of the culinary landscape of Vermont now, but a few people expressing interest in mutton by talking to a sheep farmer at the farmers’ market or calling a few nearby sheep farms could start the ball rolling.

 
  • Time: 10 minutes prep
  • Complexity: very easy

Shoots & Sprouts

green sprouts

Here are some ways we enjoy eating shoots and sprouts. Shoots, sometimes called micro-greens, are seeds grown on soil in trays that are harvested at a small size for eating. Sprouts are not grown on soil, but are simply germinated seeds allowed to grow to an optimal size, at which point they are eaten roots and all.

 
  • Time: 10 minutes prep
  • Complexity: very easy

Sea Buckthorn Oxymel

seaberries

This is a potent way to preserve sea buckthorn’s medicinal qualities. At the first onset of feeling sick, take 1 teaspoon oxymel, 3–5 times a day. Recipe courtesy of Whole Systems Design..

 
  • Time: 10 minutes prep; cooking time 30 minutes
  • Complexity: advanced

Baklava

Baklava

Here is a recipe for baklava, a very sweet Middle Eastern treat that has the sweetness of honey, the tang of citrus, the taste and texture of walnuts, and the crunch of filo pastry. The combination is irresistible.

 
  • Time: 10 minutes prep; cooking time 30 minutes
  • Complexity: easy

Simple Spring Pasta with Dandelion Greens

Simple Spring Pasta with Dandelion Greens

Original recipe by Helen Labun Jordan. If you have the time homemade pasta enhances this dish.

 
  • Time: 10 minutes prep; bake 30 minutes
  • Complexity: easy

Vinegar Reduction Sauce

Vinegar Reduction Sauce

Nick Cowles of Shelburne Orchards says, “This is best with pork tenderloin or boneless pork chops. Yay, meat!”

 
  • Time: 30 minutes prep; bake 30 minutes
  • Complexity: medium

Stuffed Quince

Quince

Quince originated in the Caucasus region of Europe and predates apple cultivation. It may even have been the fruit of temptation in the Garden of Eden. To honor this, I adapted a recipe fromJerusalem: A Cookbook, by Yotam Ottolenghi and Sami Tamimi (2012).

  • Time: 30 minutes prep; slow cook 4–5 hours
  • Complexity: medium

Pot Roast with Tomatoes, Cinnamon, and Allspice

Pot Roast

Here’s a favorite grass-fed beef recipe for a busy after-school meal. I love using my crock pot for it! Adapted from Deborah Krasner’s Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat (Stewart, Tabori & Chang, 2010).

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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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