• 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 R

  • Time: 15 minutes prep; 1 hour oven
  • Complexity: very easy

Roasted Tomatoes

Roasted Tomatoes

Preserve the tomato harvest (and also enjoy tomatoes right now) with this simple roasting technique, featured with Rose de Berne tomatoes but good with many varieties!

  • Time: 10 minutes prep; 30 minutes over fire
  • Complexity: easy

Roasted Campfire Potatoes

Potatoes roasting over campfire

In every recipe, there are ingredients included that prevent the food from sticking to the foil. This can be butter, as in the recipe for roasted potatoes, or the juices from vegetables, as in the garlic and tomato chicken or campfire ratatouille. Substitutions can be made in these recipes, but be sure to include something (butter, oil, or juicy vegetables) to prevent your food from sticking to the foil packets.

  • Time: 5–6 hours
  • Complexity: easy

Roasted Pork Shoulder

roast pork shoulder

I love cooking pork, but I’m not going to give you much of a recipe here. As a finished product, what you’ll get from this is a pile of pork that is salty and delicious. You can turn it into pulled pork, Bo Ssäm, some Italian gravy, or hundreds of other dishes. That part will be up to you.

In New England, these are often cut and called a Boston butt. Ours are bone-in with a nice fat cap on them, but this recipe can be made with a boneless piece or a picnic ham (fresh, not smoked). As long as you have a big piece of meat from the shoulder, it’ll be fine.

  • Time: 30 minutes prep
  • Complexity: very easy

Rosehip Tea

rose hips

Adapted from: Wild Fruits: An Illustrated Field Guide & Cookbook, by Mildred Fielder (Contemporary Books, Inc.)

  • Time: 30 minutes prep
  • Complexity: very easy

Rosehip syrup

Rosehip syrup

Rosehip syrup was an important source of vitamin C for English children during World War II. The British Ministry of Food gave these directions during the War for 2 pounds of hips. This recipe can be found in The Hedgerow Harvest, (Ministry of Food, England, 1943).

  • Time: 30 minutes prep
  • Complexity: very easy

Roasted Beets with Walnuts, Pear, and Endive

Roasted Beets with Walnuts, Pear, and Endive

Adapted from Alice Waters’ Chez Panisse Vegetables, Harper Collins Publishers, 1996.

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

Roasted Loin of Venison with a Nut Crust

Roasted Loin of Venison with a Nut Crust

From the Joy of Cooking.

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

Rabbit Pot Pie

Rabbit Pot Pie

A scrumptious, juicy rabbit pot pie.

  • Time: 30 minutes prep; 2 hours
  • Complexity: medium

Roasted Heritage Turkey

Roasted Heritage Turkey

The Clarks of Applecheek Farm include this tried and true recipe with each heritage turkey they sell. It is adapted from heritage turkey farmer and chef Sandra Kay Miller of Pennsylvania.

  • Time: 10 minutes prep; 2 1/2 hours in oven
  • Complexity: easy

Roast Duck

Roast Duck

Here's North Branch Farm's  simple way to roast a duck.

What we do

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.