• Publisher's Note Fall 2012

    Publisher's Note Fall 2012

    On a hot day in July we wrote a check for our winter CSA share. In a flash, images of squash and leeks and Brussels sprouts and carrots filled our heads. As thoughts turned to cozy fires and savory, hearty dishes, the temperature outside moved ever upward. It was an odd juxtaposition, but we were happy to know that our winter CSA would take the pressure off our summer gardening endeavors.

    Continue Reading

  • Storing Your Harvest

    Storing Your Harvest

    Until the mid 1950s, gardeners often slaved away at canning— or putting into jars—as much food from the garden as possible. Tomatoes, beans, carrots, peas…you name it, our grannies canned it. This was a time when fresh produce at the grocery store was expensive in winter and often limp and bedraggled.

    Continue Reading

  • New Choices and Opportunities in Vermont's Dairy Scene

    New Choices and Opportunities in Vermont's Dairy Scene

    If you’ve ever raised goats, you know it’s next to impossible to keep them within their fences. Now more goats are getting into Vermont cow barns—but it’s because farmers are putting them there on purpose.

    The primacy of cow dairy in Vermont agriculture is undisputed, but goats are edging into the local dairy world. Abysmal cow milk prices paired with rising costs have farmers looking for alternatives or supplements in order to keep their farms profitable. And the ever-increasing vacant cow dairy properties provide excellent locations for new goat farms.

    Continue Reading

  • Reflections of a Restaurateur | Part 3

    Reflections of a Restaurateur | Part 3

    It’s 102 degrees in the kitchen, and the chef at my Montpelier restaurant is making quick work of cutting up a chicken. He slides a razor-sharp boning knife along the breast, loosening the meat from the sternum. The birds he’s working on are smaller than we would have liked—barely more than three pounds each—but this week, they were all we could get.

    Continue Reading

  • Hothouse Hydro

    Hothouse Hydro

    Islands have always had a local food problem. Granted, they’re often located in warm environments, have rich soil, and enjoy the kind of tourists who might want to sample an obscure local vegetable. But for many sun worshippers, lush green hills and mangroves make for a stark contrast to the dull and unappetizing non-local food on their plates.

    Continue Reading

  • Making Peace with Plants

    Making Peace with Plants

    I spent a recent morning clearing “alien” species out of one of my garden beds. By “alien” I don’t mean “non-native”; I just mean plants that I didn’t want in there, which is often what the word alien connotes: beings that don’t belong where they are.  I wanted an artistic arrangement of red and green shiso in that bed (shiso is a Japanese culinary herb—or weed, or medicinal plant, depending on your point of view—that grows wild in many parts of Asia).

    Continue Reading

  • Airport Flies Toward Local

    Airport Flies Toward Local

    In January 2013, The Skinny Pancake will open what is likely to be the first-ever local foods restaurant in an American airport. In fact, we’re opening three of them at the Burlington International Airport (BTV): a Skinny Pancake in each of the two post-security terminals and a Chubby Muffin kiosk across from the check-in counters on the first floor.

    For those of you who don’t know us, The Skinny Pancake and Chubby Muffin are sister-concept restaurants in Burlington and Montpelier with a mission to “change the world by building a safer, healthier, more delicious foodshed while creating everyday enjoyment that is fun and affordable.

    Continue Reading

  • Neighbors Feeding Neighbors in St. Johnsbury

    Neighbors Feeding Neighbors in St. Johnsbury

    Standing in a local supermarket last August, scanning the shelves for a lemon to complete the ingredient list for my mother’s celebrated cucumber salad, I felt like a complete foreigner. I realized, as I surveyed the rows of coolly aligned produce, that it had been a full five months since I stepped foot inside a grocery store.

    This is because in the warmer months, the fruits of my own garden are frequently supplemented with produce and condiments from a variety of farm stands in the St. Johnsbury area and three local farmers’ markets.

    Continue Reading

  • Farmers' Kitchen—Breakfast Pie

    Farmers' Kitchen—Breakfast Pie

    “You know what I could go for?” our 10-year-old son asked this morning. “A warm slice of apple pie.” He knows that apple pie is the only dessert he is allowed to have for breakfast. And those breakfast pies are always a treat, filled with apples that are a mixture of new varieties and century old heirlooms, all grown on our farm and harvested at the exact moment of perfection.

    We’re a small family operation in Walden Heights, in the Northeast Kingdom. We grow a great diversity of fruit species—apples, grapes, currants, gooseberries, cherries, blueberries, pears, raspberries, blackberries, and more—using organic methods and hand tools.

    Continue Reading

  • Delivering Awe

    Delivering Awe

    When I arrived at Green Mountain Girls Farm in April for a yearlong apprenticeship, one of the many animals I met was Tacamba, a stocky but relatively skittish Boer goat, new to the farm. She was markedly more uncomfortable with us two-leggeds than her herd mates were, so Mari and Laura, farmers-in-chief, had spent some extra time socializing her with human interaction, hand-feeding her alfalfa cubes and petting her when she would let them.

    Continue Reading

Fall '12 | Issue twenty-two

Publisher's Note Fall 2012

| October 01, 2012

Canning

On a hot day in July we wrote a check for our winter CSA share. In a flash, images of squash and leeks and Brussels sprouts and carrots filled our heads. As thoughts turned to cozy fires and savory, hearty dishes, the temperature outside moved ever upward. It was an odd juxtaposition, but we were happy to know that our winter CSA would take the pressure off our summer gardening endeavors.

Storing Your Harvest

Winter and Beyond

Written by Henry Homeyer | August 30, 2012

Storing Your Harvest

Until the mid 1950s, gardeners often slaved away at canning— or putting into jars—as much food from the garden as possible. Tomatoes, beans, carrots, peas…you name it, our grannies canned it. This was a time when fresh produce at the grocery store was expensive in winter and often limp and bedraggled.

New Choices and Opportunities in Vermont's Dairy Scene

Caprine vs. Bovine

Written by Jesse Natha North | October 18, 2012

Goat's Milk

If you’ve ever raised goats, you know it’s next to impossible to keep them within their fences. Now more goats are getting into Vermont cow barns—but it’s because farmers are putting them there on purpose.

The primacy of cow dairy in Vermont agriculture is undisputed, but goats are edging into the local dairy world. Abysmal cow milk prices paired with rising costs have farmers looking for alternatives or supplements in order to keep their farms profitable. And the ever-increasing vacant cow dairy properties provide excellent locations for new goat farms.

Reflections of a Restaurateur | Part 3

Part 3: Meat

Written by Suzanne Podhaizer | October 25, 2012

Dan Green, the chef at Salt, butchering a whole sheep: photo courtesy of Salt

It’s 102 degrees in the kitchen, and the chef at my Montpelier restaurant is making quick work of cutting up a chicken. He slides a razor-sharp boning knife along the breast, loosening the meat from the sternum. The birds he’s working on are smaller than we would have liked—barely more than three pounds each—but this week, they were all we could get.

Hothouse Hydro

Vermont Hydroponics Seeks to Grow Tasty Local Tomatoes in Less Space

Written by Jeffrey Gangemi | October 25, 2012

Vermont Hydroponics

Islands have always had a local food problem. Granted, they’re often located in warm environments, have rich soil, and enjoy the kind of tourists who might want to sample an obscure local vegetable. But for many sun worshippers, lush green hills and mangroves make for a stark contrast to the dull and unappetizing non-local food on their plates.

Making Peace with Plants

Making Peace with Plants

Written by Tatiana Schreiber | October 25, 2012

Goldenrod

I spent a recent morning clearing “alien” species out of one of my garden beds. By “alien” I don’t mean “non-native”; I just mean plants that I didn’t want in there, which is often what the word alien connotes: beings that don’t belong where they are.  I wanted an artistic arrangement of red and green shiso in that bed (shiso is a Japanese culinary herb—or weed, or medicinal plant, depending on your point of view—that grows wild in many parts of Asia).

Airport Flies Toward Local

Burlington International will soon have a local foods restaurant—actually, three of them

Written by Benjy Adler | October 25, 2012

Skinny Pancake

In January 2013, The Skinny Pancake will open what is likely to be the first-ever local foods restaurant in an American airport. In fact, we’re opening three of them at the Burlington International Airport (BTV): a Skinny Pancake in each of the two post-security terminals and a Chubby Muffin kiosk across from the check-in counters on the first floor.

For those of you who don’t know us, The Skinny Pancake and Chubby Muffin are sister-concept restaurants in Burlington and Montpelier with a mission to “change the world by building a safer, healthier, more delicious foodshed while creating everyday enjoyment that is fun and affordable.

Neighbors Feeding Neighbors in St. Johnsbury

Written by Robyn Greenstone | October 25, 2012

St. Johnsbury Community Farm

Standing in a local supermarket last August, scanning the shelves for a lemon to complete the ingredient list for my mother’s celebrated cucumber salad, I felt like a complete foreigner. I realized, as I surveyed the rows of coolly aligned produce, that it had been a full five months since I stepped foot inside a grocery store.

This is because in the warmer months, the fruits of my own garden are frequently supplemented with produce and condiments from a variety of farm stands in the St. Johnsbury area and three local farmers’ markets.

Farmers' Kitchen—Breakfast Pie

Walden Heights Nursery & Orchard

Written by Lori Augustiniak and Todd Parlor | October 25, 2012

Walden Heights Nursery & Orchard

“You know what I could go for?” our 10-year-old son asked this morning. “A warm slice of apple pie.” He knows that apple pie is the only dessert he is allowed to have for breakfast. And those breakfast pies are always a treat, filled with apples that are a mixture of new varieties and century old heirlooms, all grown on our farm and harvested at the exact moment of perfection.

We’re a small family operation in Walden Heights, in the Northeast Kingdom. We grow a great diversity of fruit species—apples, grapes, currants, gooseberries, cherries, blueberries, pears, raspberries, blackberries, and more—using organic methods and hand tools.

Delivering Awe

Written by Lauren Griswold | October 25, 2012

Kidding Eat Stay Farm

When I arrived at Green Mountain Girls Farm in April for a yearlong apprenticeship, one of the many animals I met was Tacamba, a stocky but relatively skittish Boer goat, new to the farm. She was markedly more uncomfortable with us two-leggeds than her herd mates were, so Mari and Laura, farmers-in-chief, had spent some extra time socializing her with human interaction, hand-feeding her alfalfa cubes and petting her when she would let them.

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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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Home Stories Issues 2012 Fall 2012 | Issue 22