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Farmers' Kitchen

Farmers' Kitchen—Singing River Farm’s Flint Corn Cornbread

| August 16, 2017 | Farmers' Kitchen

Singing River Farm Cornbread

As farmers, we try to hold a perspective that we are only the current stewards of land that has been, and will be, cared for by a continuum of people for millennia before and after us. Growing flint corn and saving its seed each year helps us maintain that perspective.

Farmers' Kitchen—Singular Syrup

| February 22, 2017 | Spring '17 | Issue forty

Birch trees in winter

A few years ago, our friend Bucky came home from a visit to his daughter in Alaska with a bottle of Alaskan birch syrup.

Farmers' Kitchen—Magnificent Mushrooms

Jimmy Horton | August 17, 2016 | Fall '16 | Issue thirty-eight

Shitake Mushrooms

Many of us are brought up to fear mushrooms. Often to the point of never thinking of them as the wonderful, delicious, and nutritious food they are.

Farmers' Kitchen—Caprine Cake

| February 10, 2016 | Spring '16 | Issue thirty-six

Rachael Ware

AlpineGlo Farm, tucked on a hillside in Westminster, has been the site of our homestead since 2001. We originally intended the property to be a place to raise and train horses, as my husband and I both have a strong equine background, but we soon found many more uses for the land.

Farmers' Kitchen—Andean Agriculture

| November 25, 2015 | Winter '16 | Issue thirty-five

Alpaca Steaks

Located on the southern slope of Mt. Ascutney in Weathersfield, Cas-Cad-Nac Farm (CCNF) has been our home since 1995. A true labor of love, we originally purchased the property specifically for starting an alpaca-breeding operation.

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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. 

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