• Ceres, Goddess of Agriculture, Returns to State House
  • Heritage Ciders from Tannic Apples: New England’s OG Wine
  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration
  • Ceres, Goddess of Agriculture, Returns to State House

    Agriculture has regained its place of pride in the Vermont state house as the new Ceres sculpture was lifted into place on November 30th. This version, made by local artists Chris Miller and Jerry Williams, is expected to reside on the golden dome for 150 years. 

    Read more

  • 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. 

    Read more

  • 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?

    Read more

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Fennel Bread

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Fennel Bread

Fennel is a “go crazy” kind of ingredient.

Ingredients

  • 3 cups whole spelt flour
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 1 heaping tb. fennel seeds
  • ½ cup raisins
  • 2 eggs
  • 2 tbs. olive oil
  • 1¾ cup buttermilk
  • ½ cup Vermont maple syrup
  • 2 tbs. salted butter

Directions

Preheat the oven to 350° F.

Grease a 9 x 5 inch loaf pan.

In a large bowl, mix together the spelt flour, baking soda, salt, fennel, and raisins. In a small bowl, beat the eggs and then add the olive oil, buttermilk, and maple syrup. Add the wet ingredients to the dry ingredients and mix with a wooden spoon until the ingredients are just incorporated. Don’t over mix.

Add the mixture to the greased loaf pan and dot the top of the batter with the butter. Bake for approximately 1 hour at 350° F, or until a knife inserted in the center comes out clean.

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