• 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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Celeriac and Apple Salad with Tarragon and Roasted Walnuts

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Celeriac and Apple Salad with Tarragon and Roasted Walnuts

This recipe is from Farmer John’s Cookbook: The Real Dirt on Vegetables –Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith, 2006). The book is an excellent source for recipes and ideas for using vegetables of all kinds.


  • 4 cups water
  • juice of 1 lemon (about 3 Tbs.)
  • 2 tart apples, peeled, cored, and sliced into 1/4 inch strips
  • 1 large celeriac, peeled, and cut into matchstick-sized strips
  • ½ cup chopped walnuts
  • 1 ½ Tbs. apple cider vinegar
  • 2–3 Tbs. mayonnaise
  • 2–3 Tbs. plain yogurt
  • 2 tsp. prepared Dijon mustard
  • 1 ½ Tbs. fresh tarragon, chopped; or 1 tsp. dried tarragon
  • ½ tsp. freshly ground black pepper
  • salt


Combine water and lemon juice in a large bowl. Add the apple slices and celeriac strips and let stand for 15 minutes (this will keep both the apple and celeriac from turning brown). Toast walnuts in a dry skillet over high heat, stirring frequently, until they begin to darken in spots, 3 to 5 minutes. Let cool. Drain the celeriac and apple mixture; return to the bowl, add the vinegar, and toss. Combine the mayonnaise, yogurt, mustard, tarragon, pepper, and salt to taste in a small bowl. Pour the dressing over the celeriac and apple mixture; toss to coat. Add the walnuts and toss again. Chill for at least 1 hour before serving. Angelic Organics recommends 2 to 3 hours as even better.

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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.