0
Shares

Farmers' Kitchen

Farmers' Kitchen—Better Be Beets

Lisa MacDougall—Mighty Food Farm

| December 01, 2007

Lisa MacDougall

Beets are one of the mightiest of all vegetables. Steamed, roasted, pickled, or raw, beets add color, flavor, and nutrition to any meal.

Farmers' Kitchen—King Kale

Fertile Fields Farm—Lori Schreier and James Warren

| June 01, 2007

Lori Schreier and James Warren

It’s that time of year again, when you grill your steak and hamburgers to perfection in  the backyard. I’m not sure which part I enjoy most – deciding which type of beef to eat, smelling the meat as it cooks, eating it, or realizing there’s almost nothing left to clean off the dishes!

The Mad Farmer, Flying the Flag of Rough Branch, Secedes from the Union

Written by Wendell Berry | April 09, 2013

Woodcut by Jerry Dadds

From the union of power and money,
From the union of power and secrecy,
From the union of government and science,
From the union of government and art,
From the union of science and money,
From the union of genius and war,
From the union of outer space and inner vacuity,
The Mad Farmer walks quietly away.

Farmers' Kitchen—Farm & Ferment

Written by Barbara & Doug Flack | December 02, 2012

Flack Family Farm

Our farm is centered around regeneration, inspired by Rudolf Steiner and more recent developments in the rebuilding of high-functioning soils and plants. We regard our farm as a self-contained entity, with its own organ systems (microbes, fungi, cattle, etc.), character, economic, social, and ecological life.

Farmers' Kitchen—Parse the Parsnips

Written by Carol Tashie | December 01, 2011

Carol Tashie and Dennis Duhaime

Life on a vegetable farm slows down in the late fall and early winter. Most of the daily chores that keep us hopping the rest of the year—seeding, planting, weeding, and harvesting—are pretty much completed by this time, with some notable exceptions: We’re still harvesting the hardiest of crops, including parsnips, kale, spinach, and Brussels sprouts, even with the snow flying. But most of the land lays fallow, sporting only the nutrient-rich cover crops of winter rye and oats.

<<  1 2 [3

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.

Connect

Sign up for quarterly notifications and issue highlights.
Please wait
Home Stories Farmers' Kitchen