• Updated Website Address: LocalBanquet.org
  • Looking Back on a Decade of Maple Innovation
  • Listening to Farmers’ Voices in the Ecosystem Services Discussion
  • Updated Website Address: LocalBanquet.org

    We've changed our website. Please update your bookmarks to LocalBanquet.org LocalBanquet.org is where you will now find the latest Local Banquet stories, a new Story of the Day update feature, features from the archives, and information on how to contribute to Local Banquet if you're interested in writing about Vermont agriculture. 

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  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

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  • Listening to Farmers’ Voices in the Ecosystem Services Discussion

    In 2015, the USDA funded a project for UVM researchers to engage in discussions with Vermont farmers about the idea of being paid for ecosystem services. Ecosystem services are things farmers do that improve the environment for everyone, a common example is grass-based farms capturing carbon in the soil as a way to combat climate change. Some services happen naturally through sustainable farming, others take more of an incentive to implement, and either way some policy makers believe that farmers shoudl be compensated for their contribution. 

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Recipes starting with M

  • Time: 50 minutes prep; 50 minutes in oven
  • Complexity: advanced

Mémé’s Good Times Tourtiére

Tourtiére

Meat Pies, (or tourtiére) are a traditional French Canadian dish, a treat that was served in our family on Christmas Eve and other special occasion. There is nothing better than a family recipe that has been handed down, and this one takes a little time, but is worth the effort, and you can even make it vegetarian! This is my version as I have substituted the local ground turkey for the beef and pork, but if you eat red meat, you may use it here; there are many options for locally raised, sustainable meats.

  • Time: 20 minutes prep; 20 minutes on stove; 1 hour in the oven
  • Complexity: medium

Mushroom and Duck Egg Quiche

Mushroom and Duck Egg Quiche

This quiche has  a filling of savoury custard with cheese amd mushrooms.  Serve it hot or cold.

  • Time: 20 minutes prep
  • Complexity: easy

Mama Ganoush (or Move Over, Baba)

Mama Ganoush

For our “Mama Ganoush” we start by roasting all of the overgrown zucchini we can rustle up. Keep the mixture cold and enjoy this summer treat. It’s up to you if you want to tell your friends that it’s not made with eggplant.

 
  • Time: 20 minutes prep
  • Complexity: medium

Mutton Gyros

Mutton Gyros

Supporting mutton will expand your culinary reaches while saving you money. It will also add a revenue stream to the balance sheets of local sheep farmers, making their enterprises more competitive and sustainable. Mutton may be a vanishingly small piece of the culinary landscape of Vermont now, but a few people expressing interest in mutton by talking to a sheep farmer at the farmers’ market or calling a few nearby sheep farms could start the ball rolling.

 
  • Time: 20 minutes prep
  • Complexity: easy

Mustard Butter

Mustard Butter

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

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

Maple Pork Medallions

Maple Pork Medallions

Adapted from Cook’s Illustrated.

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

Maple, Ginger, and Peach Cake

Maple, Ginger, and Peach Cake

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; 30 minutes to cook
  • Complexity: medium

Maple Lime Cranberry Wine Jelly

Maple Lime Cranberry Wine Jelly

Recipe by Claire Fitts.

  • Time: 10 minutes prep
  • Complexity: very easy

Mayonnaise

Mayonnaise

From Vermonters’ Guide to Gathering, Growing & Cooking with Local Foods by Sue Greenall

  • Time: 30 minutes prep; 20 minutes to cook
  • Complexity: medium

Maple Strawberry Rhubarb Pie

Maple Strawberry Rhubarb Pie

This pie crust recipe is an adaptation of my mother’s recipe. The original called for shortening, but I have replaced it with butter for a transfat-free crust, using local Cabot butter. The maple, strawberry, rhubarb filling is my own twist on a traditional pie filling and also a way to use a locally available sweetener and local produce.

  • Time: 30 minutes prep; 45 minutes to cook
  • Complexity: medium

Molukhia

Molukhia

This recipe is from the New Farms for New Americans Cookbook, a collection of recipes contributed by Africans Living in Vermont. Molukhiais from the mallow family and is a commonly used green in parts of Africa. However, if you can’t find molukhia at a store or at one of the Burlington farmers’ markets where African immigrants are selling their produce, feel free to substitute spinach instead.

  • Time: 15 minutes
  • Complexity: medium

Marinated Asian Asparagus

Marinated Asian Asparagus

Adapted from New Recipes from Moosewood Restaurant (Ten Speed Press, 1987)

  • Time: 20 minutes prep; bake 20-25 minutes
  • Complexity: medium

Maple Apple Upside-Down Cake

Maple Apple Upside-Down Cake

It is said that Pineapple Upside-Down Cake was devised to promote the use of canned pineapple! Why not use a local fruit and sweetener instead? This vegan version of the old classic relies on a baking soda and vinegar rise, so don’t combine wet and dry until you are ready to pour it into the pan and bake. The maple/apple combination creates a gooey decadence. Original recipe by Raechel Barone, On The Rise Bakery in Richmond, VT.

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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 ties into larger questions of sustainability and the future of our food supply.