• 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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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.

Ingredients

  • 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

Directions

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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