• Publishers' Note Winter 2014

    Publishers' Note Winter 2014

    Coming in from a cold, bleak winter day into the warmth and bustle of a winter farmers’ market brings a certain elation and reminds us of the spirit of community and the life force still in all things at this darkest time of year. 

    Continue Reading

  • Set the Table with Quince

    Set the Table with Quince

    The first time I met a quince, I was immediately smitten. There were plenty of beautiful apples around, but that box of quince enticed me with its sweet, exotic aroma. Could I possibly describe the complex fragrance? Why hadn’t I seen or tasted one before?

    Continue Reading

  • Peak Phosphorous: Crisis in the Making or Radical Opportunity?

    Peak Phosphorous: Crisis in the Making or Radical Opportunity?

    For many years environmental activists have used the term “peak oil” to refer to the coming crisis in availability of fossil fuels, and as part of a rhetorical strategy to hasten our shift toward a post-oil economy. Recently, some activists and scientists have begun to talk about another “peak” crisis: that of phosphorous.

    Continue Reading

  • How to Link to Land

    How to Link to Land

    “The key was that we didn’t know what we didn’t know.”

    In describing their farm journey, Jaska Bradeen, 29, and Katie Sullivan, 30, of Sheep and Pickle Farm in Brookfield, return again and again to this problem, one that they and many other beginning farmers like them have faced when first looking for land.

    Continue Reading

  • “It tastes like…”

    “It tastes like…”

    A food’s flavor can be hard to describe. We have a whole vocabulary for talking about how food is produced with terms like organic, heirloom, grass fed, pasture raised, line caught, cage free, community supported, miles traveled. 

    Continue Reading

  • Winter Bounty

    Winter Bounty

    It is almost winter in Vermont. The familiar crunch accompanies the early riser’s first steps onto the frosted tips of grass. Where the garden once teemed with large leaves of Swiss chard and the sweetest of cherry tomatoes, there remain only a few flattened beet leaves and carrot tops left behind from the fall harvest.

    Continue Reading

  • Know Your Local-i-tea

    Know Your Local-i-tea

    What’s the secret to staying warm and healthy although a long, cold Vermont winter? Many gardeners and herbalists would agree that teas made from our wild and garden herbs are the soothing secret to health and happiness, especially in winter.

    Continue Reading

  • Delivering the Goods in Windham County

    Delivering the Goods in Windham County

    Back in 2008, teacher Hans Estrin’s ecology students at The Putney School heard that rallying cry and launched a well-intentioned project: Take the surplus from the 3-acre garden at the private and progressive Putney School and donate it for lunches at the public Putney Central Elementary School, just down the hill. “It was a great idea!” says Hans. 

    Continue Reading

  • Farmers' Kitchen—Vermont Vinegar

    Farmers' Kitchen—Vermont Vinegar

    Shelburne Orchards is located along the shores of Lake Champlain. The orchard has been in Nick Cowles’s family since the 1950s and he took it over in the 1970s.

    Continue Reading

  • Last Morsel—From Farm to Spa

    Last Morsel—From Farm to Spa

    As Cynthea Wight Hausman was growing up—first on a commune in Cambridge, Massachusetts, and later on her family’s New Hampshire homestead—fresh and organic foods were plentiful. In her teens, Cynthea made her own remedies and lotions from herbs and flowers gathered from the woods and gardens surrounding her home.

    Continue Reading

Winter '14 | Issue twenty-seven

Publishers' Note Winter 2014

| November 24, 2013

Ice harvesting circa 1903; Library of Congress Prints and Photographs Division.

Coming in from a cold, bleak winter day into the warmth and bustle of a winter farmers’ market brings a certain elation and reminds us of the spirit of community and the life force still in all things at this darkest time of year. 

Set the Table with Quince

Written by Lindsay Arbuckle | November 24, 2013

Quince

The first time I met a quince, I was immediately smitten. There were plenty of beautiful apples around, but that box of quince enticed me with its sweet, exotic aroma. Could I possibly describe the complex fragrance? Why hadn’t I seen or tasted one before?

Peak Phosphorous: Crisis in the Making or Radical Opportunity?

Written by Tatiana Schreiber | November 24, 2013

Jay Bailey, of Fair Winds Farm, in Brattleboro, applying diluted human urine to his hayfield using horses.

For many years environmental activists have used the term “peak oil” to refer to the coming crisis in availability of fossil fuels, and as part of a rhetorical strategy to hasten our shift toward a post-oil economy. Recently, some activists and scientists have begun to talk about another “peak” crisis: that of phosphorous.

How to Link to Land

Programs help aspiring farmers learn about available farmland in Vermont.

Written by Andrew Stowe | November 26, 2013

Photo of Katie and Jaska by Calley Hastings

“The key was that we didn’t know what we didn’t know.”

In describing their farm journey, Jaska Bradeen, 29, and Katie Sullivan, 30, of Sheep and Pickle Farm in Brookfield, return again and again to this problem, one that they and many other beginning farmers like them have faced when first looking for land.

“It tastes like…”

How we talk about—or don’t talk about—flavor

Written by Helen Labun Jordan Helen Labun | November 26, 2013

Helen Labun Jordan

A food’s flavor can be hard to describe. We have a whole vocabulary for talking about how food is produced with terms like organic, heirloom, grass fed, pasture raised, line caught, cage free, community supported, miles traveled. 

Winter Bounty

Vermont growers use innovative structures and methods to feed us during the coldest months.

Written by Brooke Werley | November 26, 2013

High tunnels at Screamin' Ridge Farm

It is almost winter in Vermont. The familiar crunch accompanies the early riser’s first steps onto the frosted tips of grass. Where the garden once teemed with large leaves of Swiss chard and the sweetest of cherry tomatoes, there remain only a few flattened beet leaves and carrot tops left behind from the fall harvest.

Know Your Local-i-tea

With Wild or Cultivated Herbs, You Can Create Your Own Locally Grown Teas.

Written by Alice Eckles | November 27, 2013

Illustration of Dandelion from Gerard’s General History of Plants, 1597

What’s the secret to staying warm and healthy although a long, cold Vermont winter? Many gardeners and herbalists would agree that teas made from our wild and garden herbs are the soothing secret to health and happiness, especially in winter.

Delivering the Goods in Windham County

Written by Bonnie North | November 27, 2013

Delivery to Brattleboro Union High School

Back in 2008, teacher Hans Estrin’s ecology students at The Putney School heard that rallying cry and launched a well-intentioned project: Take the surplus from the 3-acre garden at the private and progressive Putney School and donate it for lunches at the public Putney Central Elementary School, just down the hill. “It was a great idea!” says Hans. 

Farmers' Kitchen—Vermont Vinegar

Written by Megan J. Humphrey | November 28, 2013

Nick Cowles

Shelburne Orchards is located along the shores of Lake Champlain. The orchard has been in Nick Cowles’s family since the 1950s and he took it over in the 1970s.

Last Morsel—From Farm to Spa

Written by Gretchen Gross | November 28, 2013

Spa salts

As Cynthea Wight Hausman was growing up—first on a commune in Cambridge, Massachusetts, and later on her family’s New Hampshire homestead—fresh and organic foods were plentiful. In her teens, Cynthea made her own remedies and lotions from herbs and flowers gathered from the woods and gardens surrounding her home.

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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 2014 Winter 2014 | Issue 27