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Recipes starting with A

  • Time: 30 minutes prep; 20 minutes in oven; 6 minutes on stove
  • Complexity: medium

Alpaca “Steak Frites”

Alpaca “Steak Frites”

 From the Cas-Cad-Nac Farm Cookbook. Our family’s favorite recipe to come out of this project is Chef Matecat’s version of steak frites, which uses our alpaca striploin medallions. Lately, we’ve served them with the addition of a garlicky chimichurri sauce on the side.

  • 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: 1 hour
  • Complexity: medium

Anne Robinson Minturn’s Currant Jelly and Cure for Desolation

Currant Jelly

“I will suggest that when currants are ripe, you have a few pounds of jelly made—say six or seven—it would be very useful in sickness, and if the currants are thoroughly ripe & the jelly well made with crushed sugar it will keep for three or four years–I would send it to you, but it will not keep long after being shaken up by transportation. How lost, how miserably desolate you must feel at times, and how constantly lonely.

1 pint juice—1 tb crushed sugar—boil 5 or 6 pints with the required sugar, at a time—it keeps so much better than when more is boiled at once.”

—Letter from Ann Robinson Minturn to her brothers,
July 20, 1862

  • Time: 20 minutes prep; bake 1 hour
  • Complexity: medium

Apple Cake

Apple Cake

 

In the spring, the Robinsons cooked with dried fruit from the previous fall. This recipe of theirs has been adapted for modern dried apples, which are soft and spongy. If you are using home–dried apples that are tough and leathery, you will need to boil them in water before they can be easily cut.

 

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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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