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Set the Table

Set the Table with Bone Stock

Leda Scheintaub | November 24, 2015 | Winter '16 | Issue thirty-five

Set the Table with Bone Stock

When Rebecca Wood and I were writing The Whole Bowl a couple of years ago, we had no idea that bone-based broths were just about to become the next biggest thing in food.

Set the Table with Garlic

Laura Sorkin | August 24, 2015 | Fall '15 | Issue thirty-four

Basket of Garlic

If you search the word garlic online, you may end up believing it is the panacea for all that ails us. Garlic was given to soldiers and athletes in ancient Greece to promote vigor.

Set the Table with Rabbit

Kate Spring Katie Sullivan | May 26, 2015 | Summer '15 | Issue thirty-three

Sarah Ouellette of Silver Ridge Rabbitry

I circulated the room with a tray of hors d’oeuvres, weaving through bridesmaids, groomsmen, and guests. The social hour was winding down, and by my fifth or sixth pass through the crowd, I knew who the vegetarians were—who to offer the stuffed mushrooms to, who to pass by with the pulled pork.

Set the Table with Cultured Foods

Leda Scheintaub | February 11, 2015 | Spring '15 | Issue thirty-two

Pickled turnips

Introducing bold-flavored ferments—from the spicy kick of kimchi to the sour tang of kefir and the refreshing effervescence of kombucha and beyond—into your culinary repertoire opens a new world of taste sensations. Fermentation becomes a happy compulsion.

Set the Table with Homemade Local Baby Food

Sarah Galbraith | November 16, 2014 | Set the Table

Baby Food Pureed Squash

Many of us spend the fall preserving the local flavors of the harvest season. Squash, apples, beets, carrots, and the year’s final greens are cellared, canned, and frozen. But the anticipated addition to our family of a new little one has me preserving these foods in a new way: as homemade baby food.

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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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