• Looking Back on a Decade of Maple Innovation
  • 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. 

    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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