Cheryl Bruce

Cheryl Bruce

Cheryl Bruce works for Vermont Organic Farmers (VOF), the certification branch of the Northeast Organic Farming Association of Vermont.

 

Vermont’s Newest Grain?

Putney farmers experiment with growing rice

Written by Cheryl Bruce | March 01, 2009

Rice

People are often surprised to hear that rice can be grown in Vermont. After all, this grass is known as a tropical plant. But cultivated rice, first domesticated 6,000 years ago, is divided into two subspecies: O. sativa ‘indica,’ which is the long–grain type (such as jasmine or basmati) grown in tropical southern regions, and O. sativa ‘japonica,’ which is a shorter, rounder grain that is more cold tolerant. Japonica rice has been grown in Japan, of course, but also in more surprising temperate climates, such as the Ukraine, Uzbekistan, and Romania.

Set the Table with Hot Peppers

Written by Cheryl Bruce | June 01, 2008

hot

There’s an old adage that says, “You can’t grow peppers in Vermont.” But then there’s another expression: “Those who say it cannot be done should not interrupt those doing it!” In the heart of dairy country in West Addison, Michael and Lisa Shannon are growing an extensive assortment of hot peppers on approximately one acre. They say these fairly tough plants, many of which originated in Central and South America, can thrive in Vermont’s climate.

Set the Table with Asian Greens

Written by Cheryl Bruce | March 01, 2008

asian

With names such as shungiku, komatsuna and takana, Asian greens may seem somewhat intimidating to even an experienced home chef. In recent years, Americans have become familiar with unusual greens such as bok choy and mizuna, but if you’re the adventurous type, a vast array of even more interesting Asian greens awaits. And while these varieties are not available at the corner store, local farmers who grow them can provide the freshest quality, and may also supply helpful tips for using them.

Green Mountains and Amber Waves

Written by Cheryl Bruce | September 01, 2007

Harvesting

Over the past few years, many Vermonters have embraced the local foods movement. Farmers’ markets are thriving, community supported agriculture shares are growing, and local grass-fed meat, pastured poultry, farm fresh eggs, and other products have become more widely available. But one of the challenges the local eater finds is the limited availability of some staple foods not widely grown in Vermont, such as nuts and seeds (which are pressed into cooking oil) and grains and flour. The eater may ask, ‘Why doesn’t my local bread have more local flour?’

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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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