• 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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Corn Tortillas

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Corn Tortillas

You might want to double this recipe—these tortillas have a way of quickly vanishing.

Ingredients

  • 1 quart dry, whole flint corn kernels
  • 1/4 cup powdered dolomite (limestone, nonagricultural)
  • Enough water (approximately 2 quarts) to completely cover the corn.

Directions

Boil the corn in plain water 1 to 3 hours, or until soft. Squeeze a kernel to test for doneness. Drain the corn. Place the lime in clean water and stir to dissolve. Put cooked corn in limewater and soak several hours. (The lime helps loosen the corn hulls).

Pour the corn into a large, non-reactive clay, enamel, glass, plastic, or stainless steel bowl and, picking up handfuls, rub to release the outer hull. Discard hulls along with any discolored kernels. Rinse the kernels twice with fresh water. Drain well.

Grind the kernels in a grain mill; regrind the dough a second time.

Form the dough into small balls. Place between a piece of plastic to avoid sticking and flatten with a tortilla press.

Cook each side 30 seconds on very hot cast-iron surface.

Makes about 4 dozen tortillas.

Sources:

Dolomite (limestone) can be purchased from Vermont Ceramic Supply, 451 West Street, Rutland; 802-775-4540.

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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.