• 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: 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; 90 bake minutes
  • Complexity: medium

Beer-Can Chicken

Beer Can Chicken

Use your favorite homemade or store-bought spice rub for this chicken and use whatever convenient non-soda drink that comes in a can (I like juices). The important part about the beer can is the can and the liquid, not so much the beer. Original recipe by Claire Fitts.

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

Cornbread Casserole

Cornbread Casserole

Sausage is a tasty step up from hamburger. It is plenty versatile and usually reasonably priced. Recently I was standing in a local food co-op eyeing some particularly tasty-looking local cornmeal and trying to figure out how to work it into me and my man’s dinner plans; we also needed a dish that would make some leftover lunches. Original recipe by Claire Fitts.

  • Time: 20 minutes prep; 25 bake minutes
  • Complexity: medium

Fall Apple Meatballs

Fall Apple Meatballs

Meatballs are infinitely adaptable to whatever ingredients are in season or on hand and are a fantastic way to stretch a single pound of ground beef or pork into little balls of yumminess. Original recipe by Claire Fitts.

  • Time: 20 minutes prep; bake 1 hour
  • Complexity: medium

No Frills, Straightforward Chicken

No Frills, Straightforward (and Really Tasty) Chicken

It’s fast, easy, delicious, and the minimal seasonings will enable the cook to take the leftovers in any number of directions. This recipe is adapted from Long Way on a Little: An Earth Lover’s Companion for Enjoying Meat, Pinching Pennies, and Living Deliciously, by Shannon Hayes.

  • Time: 20 minutes prep; 20 bake minutes
  • Complexity: medium

Garlic Scape Meatballs

Garlic Scape Meatballs

I have made many variations on the meatball theme, of which this is one of my favorites. Original recipe by Claire Fitts.

  • Time: 20 minutes prep
  • Complexity: easy

Mustard Butter

Mustard Butter

Use this butter as a bread spread, in potato dishes, on fish, or in any savory butter place. Original recipe by Claire Fitts.

  • Time: 20 minutes prep; 2 hours rise
  • Complexity: medium

Garlic Scape English Muffins

Garlic Scape English Muffins

When toasted these muffins fill the kitchen with a lovely mellow garlic scent. Original recipe by Claire Fitts.

  • Time: 10 minutes prep
  • Complexity: very easy

Scape Sauce

Scape Sauce

My favorite use for large quantities of scapes is scape sauce. This is just like hot sauce, but with all of the flavor and none of the heat. The vinegar means that this keeps for ages, so you can mason jar this goodness and use it all winter. I love to put it on my eggs, in my potato salad, in salad dressing, or just anywhere I would put hot sauce. Original recipe by Claire Fitts.

  • 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

Turkey Broth

Turkey Broth

Adapted from: Nourishing Traditions, by Sally Fallon (NewTrends Publishing, 1999).

  • 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; simmer 2 hours
  • Complexity: medium

Braised Lamb

Braised Lamb

Here is a recipe for lamb shoulder chops or lamb shanks courtesy of Not Your Ordinary Farm in Guilford, VT.

  • Time: 10 minutes prep; simmer 20 minutes
  • Complexity: easy

Nettle Soup

Nettle Soup

Adapted from Stalking the Healthful Herbs, by Euell Gibbons (Hood, Alan C. & Company, Inc., 2005)

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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.