• 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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Farmers' Kitchen—Turkey Broth

Erin Bickford—Abenaki Springs Farm

Turkey

Written on

September 01 , 2007

Most people who eat the turkeys from our farm say they’re the best they’ve ever had. It must be all the sunshine and fresh air our birds get. Or perhaps it’s the buckwheat, oats, and clover we grow for them to forage in. Maybe it’s the grasshoppers they chase around. Whatever the case, something makes these turkeys really healthy and good.  Every hawk, eagle, fox, coyote, and owl in the area seems to want to jump every hurdle to get to them.

The best thing about turkeys, though, is not Thanksgiving dinner. It’s turkey soup! There’s nothing in the world more warming and health-giving than a nice steaming bowl of turkey soup on a cold winter day. And homemade turkey broth is the key to this soup’s success (see recipe below).

I usually dry sage myself and throw some leaves in the pot while the broth is simmering. I also throw in whatever vegetables are in good quantity – potatoes, onions, and carrots are lovely – and put in squash towards the end (any kind, but I like butternut the best). Sautéing onions on low in olive oil and butter until they’re translucent and then adding them to the soup is also fantastic but not entirely necessary. Sea salt and pepper (to taste) give the soup a pleasing finishing touch. 

Erin and Bruce Bickford run Abenaki Springs Farm in Walpole, N.H. They offer CSA shares and sell at the Bellows Falls,VT and Keene, NH  farmers’ markets. They grow certified organic vegetables, herbs,greenhouse greens, and plants, and raise pastured chickens, turkeys, pigs, and lamb.In addition they have eggs and honey.

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