• 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

Vermont's Local Banquet brings you recipes in one easily indexed, online format so you can return to the dishes, desserts, and appetizers over and over again.

  • 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: 20 minutes prep; 35 minutes in oven
  • Complexity: medium

Singing River Farm Cornbread

Singing River Farm Cornbread

Our flint corn makes great polenta, but our favorite use is cornbread. Here’s Laurel’s recipe. Laurel likes to eat her cornbread in a bowl with milk; Steve prefers to slather his in butter. Either way, it’s delicious!

  • Time: 20 minutes
  • Complexity: medium

Caprese Bison Sirloin Steak with Bow Tie Pasta

Caprese Bison Sirloin Steak with Bow Tie Pasta

When preparing bison, know that it has far less, and far finer, marbling than even grass-fed beef. Less fat means less insulation in the cooking process, so steak cuts take less time over the heat and are best served medium rare, lest they’re served tough. Recipe courtesy of The Bison Council: thebisoncouncil.com.

  • Time: 20 minutes prep; 60 minutes in oven
  • Complexity: medium

Sylvia’s Spiced Butternut Bread

Sylvia’s Spiced Butternut Bread

This recipe makes one large loaf, but for a special occasion, it doubles nicely. If you can’t find butternuts, substitute black walnuts or any favorite nut. You can also use a mixture of different nuts.

  • Time: 10 minutes prep; 30 minutes ion stove
  • Complexity: very easy

Birch Glazed Carrots

Glazed carrots

Here’s a favorite recipe that’s in our brochure. Credit goes to Jeff at Klondike Kate’s restaurant in the Yukon.

  • Time: 50 minutes prep; 50 minutes in oven
  • Complexity: advanced

Mémé’s Good Times Tourtiére

Tourtiére

Meat Pies, (or tourtiére) are a traditional French Canadian dish, a treat that was served in our family on Christmas Eve and other special occasion. There is nothing better than a family recipe that has been handed down, and this one takes a little time, but is worth the effort, and you can even make it vegetarian! This is my version as I have substituted the local ground turkey for the beef and pork, but if you eat red meat, you may use it here; there are many options for locally raised, sustainable meats.

  • 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: 20 minutes prep; 20 minutes on stove; 1 hour in the oven
  • Complexity: medium

Mushroom and Duck Egg Quiche

Mushroom and Duck Egg Quiche

This quiche has  a filling of savoury custard with cheese amd mushrooms.  Serve it hot or cold.

  • Time: 15 minutes prep; 2 minutes on grill
  • Complexity: easy

Sika me Manouri: Figs with Manouri Cheese

Sika me Manouri: Figs with Manouri Cheese

Thanks to chef Marc Provencher of Taverna Khione, a Greek restaurant in Shelburne, for providing this fig recipe.

  • Time: 20 minutes prep; 60 minutes in oven
  • Complexity: medium

Keik me Sika: Fig Cake

Keik me Sika: Fig Cake

Thanks to chef Marc Provencher of Taverna Khione, a Greek restaurant in Shelburne, for providing this fig recipe.

  • Time: 20 minutes prep; 8-9 minutes in oven
  • Complexity: easy

Choco Chirpies: Chocolate Chip Cricket Cookie

Choco Chirpies: Chocolate Chip Cricket Cookie

Tomorrow’s Harvest has not yet begun selling crickets commercially, but Stephen Swanson led a City Market workshop last fall to introduce curious participants to the idea of incorporating insects in their diet. He demonstrated how to make a “gateway” cricket dish: cookies, with cricket flour standing in for some of its wheat-based cousin. Recipe from bugvivant.com.

  • Time: 10 minutes prep; 20 minutes on stove
  • Complexity: easy

Beer-braised Potatoes with Cheddar and Horseradish

potatoes

Over the course of a year I have many favorite days, but one of them is when we dig the potatoes in the fall. We mow the tops in late August, signaling to the plants that the time for growth is over. This recipe is adapted from a recipe by Mark Bittman in How to Cook Everything (Wiley, 2008)

  • Time: 30 minutes prep; 45 minutes in oven
  • Complexity: easy

Goats Milk Cheesecake

Goats Milk Cheesecake

Rachel Ware, of AlpineGlo Rarm,  comments "I have so many favorite recipes for our milk and cheese, but I have a real sweet tooth, so here is my favorite: Goat’s Milk Cheesecake."

  • Time: 10 minutes prep
  • Complexity: easy

Ginger Sesame Salad Dressing

Salad Dressing

This delicious salad dressing adds an Asian flare to salads. Serve it with mixed greens or perhaps on a chicken or noodles.

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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.