• 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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Buttercup Pasta

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BButtercup Squash

Adapted from The Minimalist Cooks at Home by Mark Bittman

Ingredients

  • 1 buttercup squash
  • 2 tablespoons butter
  • 1 cup chicken stock (or other stock or water)
  • 1 pound fusilli or other pasta
  • 1 tablespoon chopped garlic
  • 1 teaspoon sugar (optional)
  • 5–6 leaves sage
  • 1/2 cup freshly grated Parmesan, plus more for on top

Directions

The hardest part of the recipe is preparing the squash. You need to peel it. The easiest way I think is to cut the squash in half, scrape out the seed, cut into sections, then slice off the peel with a knife. Then, using a food processor, finely grate all the squash. After this, the recipe is easy.

Melt the butter in the bottom of heavy-bottom pot. Add the squash, 1/2 cup stock, and the garlic. Stir occasionally. As it dries out and threatens to stick, add another 1/2 cup stock. Repeat as needed, but don’t thin it any more than necessary. Chop the sage and add it midway through the cooking. When the squash begins to fall apart and get soft (10–15 minutes), put the pasta in to cook. Taste the squash and add salt, pepper, and sugar to taste. When the pasta is done, drain it and add it to the sauce with the cheese. Mix it all up. Serve topped with more Parmesan and freshly ground pepper.

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