• 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 Local Meat for a Crowd

Claire Fitts Georges | August 19, 2013 | Fall '13 | Issue twenty-six

Chicken in a pot on the stove

When you’re committed to eating humanely raised, local meat and you’re getting some friends together for some good eats, chances are you’re not going to throw 15 $20 steaks on your backyard barbecue. We all might like to pretend that we just won the lottery, but it’s no easy feat to blow a whole paycheck serving humane, sustainable food to our nearest and dearest.

Set the Table with Garlic Scapes

Claire Fitts Georges | July 03, 2013 | Set the Table

Garlic Scapes

Garlic scapes are one of those totally edible and delicious things that most people don’t even know exist. Every spring, hardneck varieties of garlic (having overwintered but not ready to harvest until July) send up a curlycue stem with a bulbil up top. The bulbil is sort of a mini bulb that can grow new garlic in a couple years or just be eaten like garlic right now.

Set the Table with Horseradish

Tatiana Schreiber | June 28, 2013 | Set the Table

Illustration: General History of Plants by John Gerard originally printed by Adam Islip Joice Norton and Richard Whitakers, London, 1633.

If, like many of us, you are struggling to pay for heat this winter and are keeping your thermostat down in the 50-degree range, you might like to know about a vegetable with an amazing capacity to warm you from the inside out. One taste—even one whiff—of the stuff and a jolt of heat travels from your nose to the top of your head and then permeates your entire body, guaranteed to banish any lingering chill. I’m talking about horseradish, that venerable old root that, in the Jewish tradition, is essential for a proper Passover Seder (the horseradish root, or moror, represents the bitterness of slavery).

Winemaking in Barre

Sylvia Fagin | April 04, 2013 | Set the Table

Pulling winefrom barrels into demijohns

I was drinking a glass of wine with a colleague when she told me that she and her husband make wine. In a garage. With friends. I was intrigued. I know plenty of people who brew beer in their bathtub (so to speak) but I’d never met anyone who makes wine at home. When I expressed interest, she invited me to join their next winemaking season. So I put a reminder in my Google calendar and eight months later, voila: “Call Marianne about winemaking” popped up.

Set the Table with…Cranberries

Charmaine Kinton | December 05, 2012 | Winter '13 | Issue twenty-three

Set the Table with…Cranberries

The Land of Bog is a mysterious world of acidic, sandy peat soil and an abundance of water. Here live the cranberries: low-trailing vines with small evergreen leaves and tart, wine-colored berries. They are wise and venerable plants that theoretically can live forever; some cranberries on Cape Cod are more than 150 years old.

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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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