• 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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Elmore Roots’ Pear-Apple-Ginger Jam

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Jars of jam

In addition to selling fruit trees, berry plants, and flowering shrubs, at Elmore Roots, we make jam from our fruit. A couple of years ago we grew ginger outdoors and combined it with our pears and apples. It came out as a really tasty jam. Here is our recipe.



  • apples, both tame and wild
  • pears
  • baby ginger and teenage ginger (the “roots” you find in stores)
  • evaporated cane juice (natural sugar; using some wild apples can take the place of adding pectin)
  • ginger to taste (in a pinch you can use powdered ginger, but you won’t get those nice chewy ginger morsels)


Cook the apples and the pears until soft. Puree and strain just to remove the seeds. Chop the ginger in a small food processor and add it in. Heat again and stir in the sugar. Keep stirring until about 180 degrees or so and the consistency you like. Pour into jars with new lids and seal.

Important note:
for any size batch, use the following ratio:
apples, 1/3
pears, almost 1/3
sugar, 1/3 (the reason we usually use sugar and not any other sweetener is because we are very proud of the flavor of our own homegrown fruit and that’s what we want people to taste; sugar’s taste does not stand out)

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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.