0
Shares

Set the Table

Set the Table with Winter Squash

Written by Tatiana Schreiber | September 01, 2009

Sweet Dumpling Squash

A couple of years ago, as the gardening season at the Westminster West Elementary School came to a close, my fellow Master Gardener and school garden coordinator, Albin Zak, and I joined the 30 kids and their teachers for a squash-tasting event. First and second grade teacher Alison Taylor had made up recording sheets for the children to fill out as they sampled the various squashes we had prepared—they could circle the smiling faces for the squash they liked, and the frowning faces for those they didn’t.

Set the Table with Garlic

| June 01, 2007

Bill selling garlic

Garlic has been called many things during its long history of cultivation by humans. “Stinky” may be the most common invective but perhaps a better way to describe this love-it-or-leave-it vegetable is patient. It can take nine months or more for some varieties of garlic to take root and grow, depending on climate. In the same amount of time in which a human baby forms in its mother’s womb, a single clove develops deep in the ground to become the white-sheathed bulb we pick up at grocery stores.

Set the Table with…Cranberries

Written by Charmaine Kinton | December 05, 2012

Set the Table with…Cranberries

The Land of Bog is a mysterious world of acidic, sandy peat soil and an abundance of water. Here live the cranberries: low-trailing vines with small evergreen leaves and tart, wine-colored berries. They are wise and venerable plants that theoretically can live forever; some cranberries on Cape Cod are more than 150 years old.

Set the Table with Sweet Potatoes

| September 01, 2011

Sweet Potato

In prehistoric cave sites in Peru, scientists have found remains of sweet potatoes dating back to the dawn of agriculture 10,000 years ago. It is one of the oldest vegetables grown by humans. Yet even with that amount of history in every velvety, sensuous mouthful, the sweet potato is also a plant of the future, and may be a very important plant indeed for Vermont’s future. We are witnessing the arrival and adaptation of a new staple food crop to the Northeast—a rare and exciting event.

<<  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 Set the Table