• 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 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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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. 

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