• 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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Garlic Scape English Muffins

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Garlic Scape English Muffins

When toasted these muffins fill the kitchen with a lovely mellow garlic scent. Original recipe by Claire Fitts.

Ingredients

  • 2 cups of milk
  • 2 Tbs. maple syrup
  • 1/4 cup butter
  • 1 Tbs. or 1 package active dry yeast
  • 5 cups all-purpose flour, plus more for dusting
  • 2/3 cup puréed garlic scapes
  • 1 tsp. salt
  • cornmeal

Directions

Heat the milk, maple syrup, and butter to 110 degrees (it will feel hot, but comfortable to your finger). Mix the yeast, flour, scapes, and salt in a large bowl. Add the liquid to the flour mixture and knead for 10 minutes or so. The dough should be sticky, yet smooth. Let the dough rise in a warm location (roughly 80 degrees) for 11/2 hours, or until doubled in size. Sprinkle two baking sheets or cutting boards with cornmeal and set aside. Turn the dough onto a floured countertop and pat it down to about 1/2 inch thick. Use a biscuit cutter to cut out the English muffins and lay them on the cornmeal to rise for another 30 minutes, or until they don’t spring back readily to the touch. Lightly grease a large frying pan and cook the English muffins on the stovetop over low -medium heat until they are golden brown on each side.Makes about 20 muffins.

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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.