• 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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Fat Toaders’ Caramel Goat Cheese Swirl Brownies

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Fat Toaders’ Caramel Goat Cheese  Swirl Brownies

This recipe uses both Fat Toad's chevre and caramel to make a rich chocolate brownie. The slight tanginess of the chevre offsets the sweetness of the caramel and the chocolate.

Ingredients

  • 6 Tbs unsalted butter
  • 3 ounces unsweetened chocolate
  • 3 ounces bittersweet chocolate
  • 1 cup sugar
  • 2 tsp vanilla
  • 3 eggs
  • 2/3 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 1/2 cups plain chevre
  • 1/4 cup sugar
  • 1/2 tsp vanilla
  • 1 egg yolk
  • 4–6 ounces of goat milk caramel (original, vanilla bean and coffee bean recommended)

Directions

Preheat oven to 325 degrees. 

Grease an 8 x 8 pan. 

To make brownies, melt butter and chopped up chocolate in a double boiler. Heat until melted and combined. Take off heat and add sugar and vanilla. Let cool slightly. Whisk in eggs one at a time. Whisk the dry ingredients together—flour, salt, and baking powder. Combine with wet ingredients until fully incorporated.

To make goat cheese filling, cream together all filling ingredients with a blender or spoon.

Pour half of batter into bottom of pan. Using a spoon, spread half of the goat cheese on top of batter. Pour the remaining batter on top. Drop the rest of the goat cheese on top and swirl in with a knife. Drizzle caramel on top.

Bake for 50–60 minutes.

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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.