• 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. 

    Read more

  • 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

  • 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. 

    Read more


Crispy Hazelnuts

0.0/5 rating (0 votes)

From Nourishing Traditions by Sally Fallon (NewTrends Publishing, 2005)


  • 4 cups skinless hazelnuts*
  • 1 Tbs. sea salt
  • filtered water


Mix hazelnuts in salt and filtered water and leave in a warm place for at least 7 hours or overnight.**

Drain in a colander. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 °F) for 12 to 24 hours, turning occasionally, until completely dry and crisp. Store in an airtight container.

*To peel hazelnuts, place on a cookie sheet and bake at 
300 °F until skins turns dark and begin to crack. Place nuts in a kitchen towel and wrap up tightly. Hold towel-wrapped nuts in your hands and rub and squeeze for several minutes. Open up towel—most of the skins should have come off.

**Nuts are easier to digest and their nutrients more readily available if they are soaked first in saltwater overnight and dried in a warm oven. The saltwater activates the enzymes that neutralize enzyme inhibitors.

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.