• 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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Beer-braised Potatoes with Cheddar and Horseradish

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Over the course of a year I have many favorite days, but one of them is when we dig the potatoes in the fall. We mow the tops in late August, signaling to the plants that the time for growth is over. This recipe is adapted from a recipe by Mark Bittman in How to Cook Everything (Wiley, 2008)


  • 2 pounds potatoes
  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cups of Vermont beer, any kind
  • 1 cup of shredded cheddar cheese (or try other cheeses)
  • 1 tablespoon non-GMO corn starch
  • 1 tablespoon horseradish (or more, to taste)
  • handful of parsley


Peel the potatoes and cut them into medium-size chunks. Put the olive oil in a pot over medium heat. Cook the potatoes until they begin to turn golden; sprinkle with salt and pepper. Add the onion and cook for a few minutes more.

Add the beer and enough water so the potatoes are barely covered. Bring to a boil, then turn heat to medium-low. Let the mixture bubble gently for about 20 minutes, or until the potatoes are tender.

While the potatoes are cooking, toss the corn starch with the cup of shredded cheese. When the potatoes are almost done, stir in the cheese mixture. Add the horseradish. Stir until the cheese melts, throw in the parsley, and serve.

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