• 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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Blue Cheese Jalapeño Cornmeal Scone

3.0/5 rating (2 votes)
Blue Cheese Jalapeño Cornmeal Scone

The first recipe I wanted to work on was a cornmeal scone. The scone I make at Butterfly Bakery is made with rough-cut rolled oats and I always thought that cornmeal would work well in its stead.


  • 1 ½ cups all-purpose flour plus more for coating (about a cup)
  • ¾ cup coarse cornmeal
  • 1 ¼ tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. cream of tartar
  • 1 ½ tsp. salt
  • ½ cup butter, cold or frozen
  • 2 tbs. chopped fresh jalapeño
  • ⅓ cup crumbled blue cheese


Preheat oven to 350 °F. Line 2 baking sheets with aluminum foil.

In a large bowl, mix together the flour, cornmeal, baking soda, baking powder, cream of tartar, and salt. With a pastry blender, food processor, or one or two sharp knives, cut the butter into the flour mixture until butter is approximately the size of a large pea. If the butter has softened at all, put the mixture into the freezer to cool.

Make a well in the center of the flour-butter mixture and add the maple syrup, sour cream, jalapeños, and blue cheese. Mix until just combined. Don’t overmix.

Place about 1 cup of flour onto a large plate. With a pair of large spoons or a disher-style ice cream scoop, scoop 1 ½ inch balls of batter into flour. Roll balls of batter in flour and place, evenly spaced, on baking sheet. Bake at 350 °F for approximately 25 minutes or until golden brown. Move scones from baking sheet to cooling rack immediately after removing from oven.

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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.