0
Shares

Trumpets in the Woods?

Meg Lucas | June 01, 2007 | Summer '07 | Issue one

Illustration by Meg Lucas: Black Trumpet Mushrooms

I have always enjoyed a treasure hunt. The thrill of discovery is surpassed only by the joy of seeking something unknown but special. In this instance, the treasures that draw me back, year after year, are the multitudes of mushrooms we are fortunate to have in New England. As the snow starts to melt in early spring, visions of fanciful fungi start to invade my thoughts.

A Water Buffalo on Every Farm?

Beth Stickney | June 01, 2007 | On the Farm

Water Buffalos

When David Muller founded the Woodstock Water Buffalo Company in 2002, he wasn’t sure  whether Riverine water buffalo, indigenous to southeast Asia and imported to Italy in the seventh century, would survive the Vermont winter.  No one in the United States – much less in chilly Vermont – had ever run a water buffalo dairy operation. But, Muller thought, if you can milk a Holstein up north, why not a water buffalo?

Set the Table with Garlic

| June 01, 2007 | Set the Table

Bill selling garlic

Garlic has been called many things during its long history of cultivation by humans. “Stinky” may be the most common invective but perhaps a better way to describe this love-it-or-leave-it vegetable is patient. It can take nine months or more for some varieties of garlic to take root and grow, depending on climate. In the same amount of time in which a human baby forms in its mother’s womb, a single clove develops deep in the ground to become the white-sheathed bulb we pick up at grocery stores.

4th of July Feast

Sam Comstock | June 01, 2007 | Summer '07 | Issue one

Meat grilling

It’s that time of year again, when you grill your steak and hamburgers to perfection in  the backyard. I’m not sure which part I enjoy most – deciding which type of beef to eat, smelling the meat as it cooks, eating it, or realizing there’s almost nothing left to clean off the dishes!

Publishers' Note Summer 2007

| June 01, 2007 | Summer '07 | Issue one

Garlic

Vermont’s Local Banquet, inspired by our belief that local food is a gateway to stronger communities, will strive to be a meeting place for all those who enjoy eating, growing, raising, cooking, or selling locally grown food. Within these pages, each season, we hope to deliver stories and ideas that support and energize our region. We hope to provide ‘food for thought.’

<<  116 117 118 119 120 [121

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. 

Subscribe to Our Newsletter

Sign up here to receive monthly Local Banquet news in your inbox.