• 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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Alu-Mattar-Gobi

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Alu-Mattar-Gobi

Try cooking this simple yet healthful meal. It is a favorite for kids and adults alike!Try cooking this simple yet healthful meal. It is a favorite for kids and adults alike!

Ingredients

  • 1 cauliflower, cut up into small florets
  • 2 red potatoes, diced small
  • 1 cup frozen or fresh peas
  • 1 tablespoon toasted cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • ¼ cup chopped fresh cilantro
  • squeeze of lemon
  • pinch of dried red chili (optional)

Directions

Toast the cumin seeds until they darken in color and emit a wonderful odor, add oil to the pan, let it heat up for a couple of minutes. Add the potatoes and toss until partially cooked, 5 minutes or so. Then add cauliflower pieces, turmeric, chili (optional), and salt. Keep stirring until the vegetables are all cooked. Add peas at the end and cover. Garnish with chopped cilantro and a squeeze of lemon before serving.

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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.