• Editor's Note Fall 2015

    Editor's Note Fall 2015

    I’m writing this in early August, on the heels of Vermont Open Farm Week—seven days during which 75 farms, orchards, vineyards, distilleries, and nurseries opened their doors to the public for a concentrated week of public outreach.

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  • Aronia and Elderberry: Thy Medicine

    Aronia and Elderberry: Thy Medicine

    Aronia and elderberry are two fruits—native to Vermont and other places in the eastern United States—that are getting noticed by health-conscious consumers. The word on the street these days is “nutraceutical”—in this case, referring to berries that aren’t just nutritious but also have medicinal properties.

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  • Set the Table with Garlic

    Set the Table with Garlic

    If you search the word garlic online, you may end up believing it is the panacea for all that ails us. Garlic was given to soldiers and athletes in ancient Greece to promote vigor.

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  • An Early Abenaki Harvest: The Green Corn Celebration

    An Early Abenaki Harvest: The Green Corn Celebration

    Traditionally, summer was a time of constant and existential worry for Abenaki farmers. Vermont’s notoriously fickle weather inundates the fields in June and parches them in July.

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  • Frankly Speaking

    Frankly Speaking

    Hot dogs are the epitome of mass-produced, questionably sourced food product. They are the emulsified bits and scraps of mechanically separated cartilage, tendons, and other meat undesirables that don’t belong anywhere else.

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  • Royally Local

    Royally Local

    The Chelsea Royal Diner’s 1939 dining car has been in its present location on Route 9 just outside Brattleboro since 1987, but today it’s home to a successful demonstration of the modern resurgence in serving locally grown food. Todd Darrah, enjoying his 25th year owning and operating the diner, has found a way to combine low diner prices with the high principles of the local food movement.

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  • Sheep Dairies

    Sheep Dairies

    Vermont is famous for cow dairies, but as the market for artisanal cheese has boomed, goat and sheep milk cheeses have entered the mix. Over the past 20 years, a number of farmers have launched goat dairies for farmstead cheese and for fluid milk sales. Some are former cow operations that switched business models when cow milk prices plummeted. Others began with dairy goats from the start.

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  • Market Trends

    Market Trends

    Over the past 10 years farmers’ markets in Vermont have burst forth like a backyard garden in July. Currently there are 63 markets in the Vermont Farmers’ Market Association, and a dozen or so that aren’t members. But every now and then you hear people wonder whether farmers’ markets have peaked in popularity, or strayed from their original purpose by offering more crafts and prepared foods.

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  • Farmers' Kitchen—Indian Summer

    Farmers' Kitchen—Indian Summer

    We chose “Anjali”—a Sanskrit word meaning “offerings to the deities”—as the name of our farm to honor Lini’s Indian heritage. And since moving to our South Londonderry farm on the winter solstice of 2000, we have grown mixed vegetables, medicinal herbs, blueberries, raspberries, and hops in harmony with our ecosystem and the cosmos.

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  • What Is Fresh?

    What Is Fresh?

    Ask Vermont food enthusiasts what they love about local food and most of us say, “It’s fresh.” The link between fresh flavor and local food is so strong that the terms often appear as one: “Fresh local food!”

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  • Claire Fitts Georges

    Claire Fitts Georges

    Claire Fitts Georges is a recipe developer for corporations and publications, as well as the owner of Butterfly Bakery of Vermont.

    Check out her recipe blog at Goodgrub.ButterflyBakeryVT.com.

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Claire Fitts Georges

Claire Fitts Georges

Claire Fitts Georges is a recipe developer for corporations and publications, as well as the owner of Butterfly Bakery of Vermont.

Check out her recipe blog at Goodgrub.ButterflyBakeryVT.com.

Set the Table with Local Meat for a Crowd

Written by Claire Fitts Georges | August 19, 2013

Chicken

When you’re committed to eating humanely raised, local meat and you’re getting some friends together for some good eats, chances are you’re not going to throw 15 $20 steaks on your backyard barbecue. We all might like to pretend that we just won the lottery, but it’s no easy feat to blow a whole paycheck serving humane, sustainable food to our nearest and dearest.

Set the Table with Garlic Scapes

Written by Claire Fitts Georges | July 03, 2013

Garlic

Garlic scapes are one of those totally edible and delicious things that most people don’t even know exist. Every spring, hardneck varieties of garlic (having overwintered but not ready to harvest until July) send up a curlycue stem with a bulbil up top. The bulbil is sort of a mini bulb that can grow new garlic in a couple years or just be eaten like garlic right now.

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

Garlic Scape Meatballs

Garlic

I have made many variations on the meatball theme, of which this is one of my favorites. Original recipe by Claire Fitts.

  • Time: 20 minutes prep
  • Complexity: easy

Mustard Butter

Mustard

Use this butter as a bread spread, in potato dishes, on fish, or in any savory butter place. Original recipe by Claire Fitts.

  • Time: 20 minutes prep; 2 hours rise
  • Complexity: medium

Garlic Scape English Muffins

Garlic

When toasted these muffins fill the kitchen with a lovely mellow garlic scent. Original recipe by Claire Fitts.

  • Time: 10 minutes prep
  • Complexity: very easy

Scape Sauce

Scape

My favorite use for large quantities of scapes is scape sauce. This is just like hot sauce, but with all of the flavor and none of the heat. The vinegar means that this keeps for ages, so you can mason jar this goodness and use it all winter. I love to put it on my eggs, in my potato salad, in salad dressing, or just anywhere I would put hot sauce. Original recipe by Claire Fitts.

  • Time: 30 minutes prep; 25 minutes to bake
  • Complexity: medium

Blue Cheese Jalapeño Cornmeal Scone

Blue

The first recipe I wanted to work on was a cornmeal scone. The scone I make at Butterfly Bakery is made with rough-cut rolled oats and I always thought that cornmeal would work well in its stead.

The Development of a Recipe

and a Recipe Developer

Written by Claire Fitts Georges | April 10, 2013

Claire

When I entered college I planned on being a computer programmer, but by the time graduation rolled around, plans had changed. My baking hobby was fast becoming a professional interest, and while it might not seem like a clear path from computer science and applied math major to choosing a career in baking and recipe development, both interests make good use of my logical brain that likes to play. I spent a couple of years working in other kitchens before I got the nerve to start Butterfly Bakery of Vermont, and I love the repetitive day in, day out of the wholesale baking gig. But my recipe development gives me some room to play without having to create and maintain whole new product lines for stores.

Set the Table with Maple Mixed Drinks

Written by Claire Fitts Georges | April 03, 2013

Artesheady

While Vermonters know that maple flows well beyond the breakfast table, we don’t regularly take it behind the bar. So when, at the request of Local Banquet, I started on the quest of tippling the tree, I had some good starting points, but mostly got to invent. Some of the creations were immediately delicious, while others needed to stick to their day jobs.

  • Time: 5 minutes prep
  • Complexity: easy

Fennel Frond Miso Salad Dressing

Fennel

Here's a delightfull recipe for salad dressing. Have fun and experiment and you’ll surely create something delicious.

Set the Table with Fennel

Written by Claire Fitts Georges | June 01, 2012

fennel

One of my favorite things about fennel is how there are so many different edible parts of the plant and how tasty they all seem to be. The bulb is what most folks think of when they think of cooking with fennel, but the seeds (which, interestingly, aren’t actually seeds, but dried up little fruits) are used around the world. Europeans, who first cultivated the fennel plant, include the seeds in Italian sausage. Middle Easterners use it in dukkah (a spice blend seasoning). Indians will often use it in chai. And Chinese five-spice powder is used across the nation (theirs and ours).

  • Time: 30 minutes prep; 60 minutes to bake
  • Complexity: medium

Maple, Ginger, and Peach Cake

Maple,

For those astute vegan observers who noticed that the cake is vegan and the frosting is not, I would recommend a sweet potato frosting.

  • Time: 30 minutes prep; 60 minutes to bake
  • Complexity: medium

Fennel Bread

Fennel

Fennel is a “go crazy” kind of ingredient.

  • Time: 30 minutes prep; 30 minutes to cook
  • Complexity: medium

Fennel Onion Soup

Fennel

Truth is, there are few savory dishes that wouldn’t improve with the right part of the fennel plant added at the right stage.

  • Time: 30 minutes prep
  • Complexity: medium

Hot Fennel Potato Salad

Fennel

This is a creamy, delicious potato salad, inhanced by the addition of fennel.

  • Time: 30 minutes prep; 30 minutes to cook
  • Complexity: medium

Pork Tenderloin with a Cassis & Soy Sauce Reduction

Pork

Recipe by Claire Fitts.

  • Time: 30 minutes prep; 30 minutes to cook
  • Complexity: medium

Maple Lime Cranberry Wine Jelly

Maple

Recipe by Claire Fitts.

  • Time: 30 minutes prep; 20 minutes to cook
  • Complexity: very easy

Tomatillo Serrano Salsa

Serrano

Serranos look like slender jalapenos and can be used in many of the same ways. They have an extra little flavor punch that pairs them well with flavors like lime and tomatillo.

  • Time: 30 minutes prep; 30 minutes to cook
  • Complexity: very easy

Jalapeno Lime Hot Sauce

Jalapeno

Jalapenos are the most popular hot pepper grown in the U.S. Like a bell pepper, the green variety of a jalapeno is the unripe variety. Red jalapenos are hard to find, but they are sweet, spicy, and delicious.

  • Time: 30 minutes prep; 30 minutes to cook
  • Complexity: very easy

Habanero Mustard Hot Sauce

Habanero

The hottest pepper commonly grown in the U.S. (and long thought to be the hottest pepper in the world until it was surpassed by the Indian ghost pepper), the tiny habanero packs a punch. If you can taste beyond the heat, it has a wonderfully sweet and tropical flavor. They can be red, orange, or yellow.

  • Time: 30 minutes prep; 30 minutes to cook
  • Complexity: very easy

Vermont Sriracha

Cayennes

Cayennes are long, red peppers that are strikingly beautiful and often used for decorative purposes. Besides the heat, their flavor is mild, so they go well in places where pure heat is needed to let other flavors shine.

Set the Table with Hot Sauce

Written by Claire Fitts Georges | June 01, 2011

Hot

Vermont is known for many things, but spicy food is not one of them. Fortunately for the spice lovers among us, many local farmers have bucked the trend and have been cultivating delicious, spicy chilis for us to enjoy. Hot peppers need heat to grow, but with a good dose of sunlight and perhaps some black plastic over the soil, peppers can thrive in Vermont’s warm summers.

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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