• Ceres, Goddess of Agriculture, Returns to State House
  • Heritage Ciders from Tannic Apples: New England’s OG Wine
  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration
  • Ceres, Goddess of Agriculture, Returns to State House

    Agriculture has regained its place of pride in the Vermont state house as the new Ceres sculpture was lifted into place on November 30th. This version, made by local artists Chris Miller and Jerry Williams, is expected to reside on the golden dome for 150 years. 

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  • Heritage Ciders from Tannic Apples: New England’s OG Wine

    Your favorite apples from the grocery store don’t have much in the way of tannin, and they make an alcoholic cider that New Englanders from the Founding Fathers time would have scorned - cider was once the wine of the Northeast, and today heritage ciders are bringing back that tradition. 

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  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration

    The crispness of fall has given way to chillier nights and snow dusted mornings throughout much of Vermont. It’s the season to tuck in with a glass of local wine or cider in hand. As you sip slowly, here's some food (or drink) for thought: what happens to the waste produced in the creation of your beverage? Where does that spent grape must and pomace go, aside from the compost bin?

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Alpaca “Steak Frites”

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Alpaca “Steak Frites”

 From the Cas-Cad-Nac Farm Cookbook. Our family’s favorite recipe to come out of this project is Chef Matecat’s version of steak frites, which uses our alpaca striploin medallions. Lately, we’ve served them with the addition of a garlicky chimichurri sauce on the side.


  • 2 pounds alpaca striploin medallions
  • 4 cloves garlic, thinly sliced
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon ground black pepper
  • 2 tablespoon olive oil
  • kosher salt
  • 6 medium Yukon Gold potatoes, washed
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 12 cloves garlic, crushed
  • 1 tablespoon paprika (optional)
  • baking parchment paper
  • 6 cloves garlic
  • 1 cup parsley
  • 1 cup cilantro
  • 1/2 cup white onion
  • 3 tablespoons white wine vinegar
  • 1/2 teaspoon oregano
  • 1/2 teaspoon dried red pepper flakes
  • 1/2 teaspoon salt
  • 1 cup olive oil


Marinate the alpaca medallions in a shallow bowl with the garlic, thyme, black pepper, and olive oil for at least a few hours (overnight is better). After the steaks have been marinated and you are ready to prepare the meal, preheat the oven to 425 °F.

Cut the potatoes with skin on, end to end, into 8–12 wedges each, depending on the size of the potatoes. Do not cut them too large or they won’t fully cook. Toss the cut potatoes in a large bowl with the olive oil, salt, pepper, garlic, and paprika (if using), coating them evenly. Feel free to add any other herbs or spices to really make this dish your own. Lay the potatoes on a baking sheet lined with parchment and bake for approximately 20 minutes until they are fully cooked.

While the potatoes bake, prepare the medallions. Remove them from the marinade and roughly scrape off any herbs or garlic stuck to the meat. Season the medallions generously with kosher salt. In a skillet on medium-high heat, add a small drizzle of cooking oil and sauté the medallions for 3 minutes or so on each side for medium-rare. Remove them from the pan and set them on a rack or plate to rest for roughly 4 minutes. Place a portion of fries and 2 medallions on each plate and serve.

For the chimichuri sauce combine ingredients in a food processor or blender until smooth and...voila!

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