• 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

Cold Quell Soup

0.0/5 rating (0 votes)
Cold Quell Soup

Serve this bold yet simple soup at the first suggestion of a cold or flu as a bit of preventative medicine: The oil from the mustard greens warms the nasal passages, helps disperse congestion, and increases energy flow throughout the body; the greens help move stuck energy; and the yam and ginger support qi and blood circulation. The yam’s sweet flavor also acts as a counterpoint to the piquant greens and ginger.

Ingredients

  • 1 large yam, peeled and chopped
  • 6 cups bone stock
  • 1 Tbs peeled and minced fresh ginger
  • 1½ tsp. unrefined salt, or to taste
  • 1 bunch mustard greens, stems removed and leaves chopped
  • Extra-virgin olive oil

Directions

Combine the yam, stock, ginger, and salt in a medium saucepan; place over medium-high heat and bring to a simmer. Cover, reduce the heat, and simmer for 15 minutes, or until the yam softens. Add the mustard greens and simmer for 5 minutes, or until the greens are wilted, their color darkens a bit, and their bite mellows to your liking. Adjust the seasonings, spoon into bowls, finish with a splash of oil, and serve.

Reprinted with permission from The Whole Bowl: Gluten-Free,
Dairy-Free Soups & Stews
,by Rebecca Wood and Leda Scheintaub,
The Countryman Press 2014.

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.