• Respecting Life, Accepting Death: Thoughts Regarding On-Farm Slaughter
  • Heritage Ciders from Tannic Apples: New England’s OG Wine
  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration
  • Respecting Life, Accepting Death: Thoughts Regarding On-Farm Slaughter

    On a cold day in November, Malik’s car pulls up in our driveway. He and a companion, Papa, step out. . . We shake hands and exchange warm greetings. Malik asks after my husband and our two grown children. I ask Malik and Papa how their families are doing. We comment on the weather. Daylight is fading, however, and there’s work to do, so we head to the barn. 

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  • Heritage Ciders from Tannic Apples: New England’s OG Wine

    Your favorite apples from the grocery store don’t have much in the way of tannin, and they make an alcoholic cider that New Englanders from the Founding Fathers time would have scorned - cider was once the wine of the Northeast, and today heritage ciders are bringing back that tradition. 

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  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration

    The crispness of fall has given way to chillier nights and snow dusted mornings throughout much of Vermont. It’s the season to tuck in with a glass of local wine or cider in hand. As you sip slowly, here's some food (or drink) for thought: what happens to the waste produced in the creation of your beverage? Where does that spent grape must and pomace go, aside from the compost bin?

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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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