• 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. 

    Read more

  • 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. 

    Read more

  • 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?

    Read more

0
Shares

Campfire Ratatouille with Farmers’ Market Veggies

0.0/5 rating (0 votes)
  • Ready in: 10 minutes prep; 30 minutes over fire
  • Serves: 4
  • Complexity: easy
Campfire corn on the cob

In every recipe, there are ingredients included that prevent the food from sticking to the foil. This can be butter, as in the recipe for roasted potatoes, or the juices from vegetables, as in the garlic and tomato chicken or campfire ratatouille. Substitutions can be made in these recipes, but be sure to include something (butter, oil, or juicy vegetables) to prevent your food from sticking to the foil packets.

Ingredients

  • 1 pint cherry tomatoes
  • 2 summer squashes, sliced thick
  • 1 eggplant, cut into one-inch cubes
  • 2 bell peppers, cut into strips
  • 2 ears of corn, kernels shaved from ears
  • 2 cloves garlic
  • 1 onion, diced
  • 4 sprigs fresh oregano
  • 4 sprigs fresh thyme

Directions

Divide all vegetables evenly into two piles, one on each of two squares of tin foil. Top with fresh herbs, divided evenly between the piles of vegetables. Wrap the foil tightly into packets around the vegetables and cook over low to medium heat at the outer edge of the fire, roughly 30 minutes. Rotate once or twice. Vegetables should be very tender. Feeds four people.

Leave a comment

You are commenting as guest. Optional login below.

What we do

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. 

Subscribe to Our Newsletter

Sign up here to receive monthly Local Banquet news in your inbox.