• Local Wineries & Cider Makers Tackle Food Waste with Collaboration
  • Heritage Ciders from Tannic Apples: New England’s OG Wine
  • 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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  • 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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Farmers' Kitchen—Baby Tastes

Deep Meadow Farm—Jon Cohen

Jon Cohen

Written on

June 01 , 2008

Artichokes were cultivated in the Mediterranean climate, so growing them in Vermont can be challenging, and not many people are doing it. At Deep Meadow Farm, we start our seedlings in early March, and with a little luck we later have several 50-degree days to set the plants outside. This tricks the plants, which are on a biennial cycle, into believing it’s winter. After a few days, we return them to the greenhouse, where they start to flower in their “second year.” In warmer climates, the peak season for harvesting artichokes is spring. For Northerners, this plant from the thistle family sends up its glorious spike sometime in August.

In the center of an artichoke plant is one large bud, the kind we are familiar with from the grocery store. However, the “baby” artichokes that grow around this main artichoke are more numerous, and I think, more tender. These smaller artichokes can be practically used whole, as they have almost none of the fuzzy purple/white choke in the center that many people scoop out of larger artichokes.

When using baby artichokes for cooking, simply peel away some of the tougher outer leaves, cut the tip of the artichoke off, and cut it into quarters. The following recipe is a simple meal to enjoy the flavor of the baby artichoke in the style of a Mediterranean dish.

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