• Brief Update from the Legislature
  • Writers Panel at NOFA-VT Conference
  • Brief Update from the Legislature

    This past Friday, March 15th, was crossover in the state house - this is the day that bills in policy committees need to get voted out of committee if they’re going to stay on deadline for passing this year. It’s a good indicator of priorities, although some bills do get special extensions and budget items have a later deadline. Given that this is a traditional taking stock moment for legislative work, we checked in with some groups that spend a lot of time in the state house to find out their thoughts on legislation to watch.

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  • Writers Panel at NOFA-VT Conference

    Julia Shipley, John Churchman, and Kate Spring all have very different ways of blending farming, homesteading, and writing - poetry, essays, articles, and picture books were all part of the discussion in our writers panel at the NOFA-VT Winter Conference. Helen Labun moderated, and the notes on what we said are now posted! 

    Read more

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Recipes starting with P

  • Time: 20 minutes prep; 20 minutes on stove
  • Complexity: very easy

Poutine Gravies—Classique Gravy

Poutine

My husband says that his family’s restaurant uses a different ratio of beef to chicken stock “than everyone else,” but he won’t tell me the ratio. I guessed. Feel free to do your own guessing, too. Most answers aren’t wrong.

  • Time: 20 minutes prep; 20 minutes on stove
  • Complexity: very easy

Poutine Gravies—Sausage Gravy

Poutine

I’m pretty sure that pork is the state meat of Québec. It’s everywhere. So it’s only fitting to make a poutine gravy with pork sausage. Fitting and delicious.

  • Time: 30 minutes prep
  • Complexity: easy

Prosciutto-Wrapped Pickled Asparagus

Prosciutto-Wrapped Pickled Asparagus

This is the perfect make-ahead party food: Have your pickled asparagus spears on hand and it takes just minutes to wrap them, rewarding you with an elegant presentation and a salty, tangy take on the classic app.

© Cultured Foods for Your Kitchen: 100 Recipes Featuring the Bold Flavors of Fermentation by Leda Scheintaub, Rizzoli New York, 2014

 
  • Time: 30 minutes prep
  • Complexity: easy

Pink Pickled Baby Turnip Carpaccio

Pink Pickled Baby Turnip Carpaccio

While winter turnips typically make their way into cold-weather soups and stews, small, delicate baby turnips are among the first early-season roots that lend themselves to pickling. For this dish I thinly slice the turnip pickles to reveal their rose-petal-pink interior and elegantly arrange them on plates so they can be properly admired before digging in.

© Cultured Foods for Your Kitchen: 100 Recipes Featuring the Bold Flavors of Fermentation by Leda Scheintaub, Rizzoli New York, 2014

 
  • Time: 30 minutes prep; slow cook 4–5 hours
  • Complexity: medium

Pot Roast with Tomatoes, Cinnamon, and Allspice

Pot Roast

Here’s a favorite grass-fed beef recipe for a busy after-school meal. I love using my crock pot for it! Adapted from Deborah Krasner’s Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat (Stewart, Tabori & Chang, 2010).

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

Pork Tenderloin with a Cassis & Soy Sauce Reduction

Pork Tenderloin  with a Cassis & Soy Sauce Reduction

Recipe by Claire Fitts.

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

Pesto Potato Salad with Green Beans

Basil

From Bon Appétit, July 2004

  • Time: 5 minutes prep; 30 minutes to cook
  • Complexity: very easy

Poached Quince

Quince

Following is a recipe for poached quince.

  • Time: 20 minutes prep; bake 30 minutes
  • Complexity: medium

Pumpkin Tarts

Pumpkin Tarts

These festive treats are delicate to handle and are surprisingly healthy for a dessert that has a custard-like filling and a tart-style crust. Serve them with a dollop of local whipped cream on top. Original recipe by Raechel Barone, On The Rise Bakery in Richmond, VT.

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