• Looking Back on a Decade of Maple Innovation
  • 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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Set the Table

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.

Set the Table with Mutton

Katie Sullivan | August 21, 2014 | Fall '14 | Issue thirty

Sheep in pasture

I once had a “wild” sheep named Janet. When I would walk down to the field where she was kept with the other sheep, she would observe me with calm confidence. Then, when I would open the gate from one enclosure to the next, she’d jump the fence and run away up the hill.

Set the Table with Seaberries

Vera Chang | May 23, 2014 | Summer '14 | Issue twenty-nine

seaberries

I’d never actually seen a sea buckthorn plant or eaten any of its berries until I moved to Vermont. Already familiar with sea buckthorn in my skincare products, I was inspired to learn more. And when I did: zing, zest, tang! I was struck by sea buckthorn berries’ complex, passionfruit, citrus-like flavor. It was like nothing I’ve tasted.

Set the Table with Dandelion Greens

Helen Labun | February 19, 2014 | Set the Table

Dandelion harvesting at Zack Woods

I’ve spent years walking past any dandelion greens I see for sale, on the grounds that I will not pay for something that’s growing everywhere I look all spring and summer. Granted, I never stop to pick those free dandelion leaves, so inevitably, a vegetable that I won’t buy because it’s too common ends up not being at all common on my plate. It’s the Dandelion Paradox. This past winter, I wanted to unravel it.

Set the Table with Quince

Lindsay Arbuckle | November 24, 2013 | Set the Table

Quince

The first time I met a quince, I was immediately smitten. There were plenty of beautiful apples around, but that box of quince enticed me with its sweet, exotic aroma. Could I possibly describe the complex fragrance? Why hadn’t I seen or tasted one before?

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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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