• Heritage Ciders from Tannic Apples: New England’s OG Wine
  • 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


Chevon (Goat) Stew

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  • Ready in: 30 minutes prep; 2 to 3 hours on stove
  • Serves: 6
  • Complexity: easy
Chevon (Goat) Stew

In Vermont, the goat meat industry is positioning itself to provide consumers and multiple markets with a consistent year-round supply of premium, farm-grazed goat meat.


  • 3 Tbs. butter
  • 2 lbs. boneless goat, cut into 2-inch cubes (you can use goat shoulder, stew meat or shanks)
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1 large onion, sliced
  • 1 1/2 cups water
  • 1/2 cup tomato sauce
  • 1 lb. string beans (green or yellow), cut into 1” to 2” pieces


Melt the butter in a large pot and add the meat. Season with the salt and pepper. Turn or stir occasionally until the meat is browned on all sides. Add the onion and cook for a few minutes longer, until the onion is transparent. Add the water and bring the mixture to a boil. Simmer or slow cook in a crock pot for 2 to 3 hours or until the meat is tender. Forty-five minutes before serving, add the tomato sauce and the string beans. Serve with brown rice or rice pilaf.

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