• In the News: Farm to School
  • Heritage Ciders from Tannic Apples: New England’s OG Wine
  • In the News: Farm to School

    We’re in the midst of National From to School Month, and no surprise that there’s been a lot of news about local food in schools of late. Here are some stories, and background information, that you might have missed about local food in schools and how Vermont fits into a national movement. 

    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

0
Shares

Gingered Raspberry-Sunflower Dressing

0.0/5 rating (0 votes)
Gingered Raspberry-Sunflower Dressing

Ingredients

  • 1/2 cup local sunflower oil
  • 1 cup fresh or frozen local raspberries
  • 1 Tbs freshly squeezed lime juice
  • 1 tsp freshly grated ginger root (or 1/4 tsp. ginger)
  • 1/2 tsp coriander
  • 1/4 tsp each cardamom and garam masala
  • Salt to taste

Directions

Blend all ingredients in blender, adding salt to taste at the end. Drizzle lightly over salad. This works especially well with a salad of lettuce, arugula, sweet onion, and Bosc pear, with optional addition of grilled sausage or veggie sausage. Garnish with toasted sunflower seeds or hazelnuts and whole raspberries.

Note: Ginger root is easy to grate when frozen.

Leave a comment

You are commenting as guest. Optional login below.

What we do

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. 

Subscribe to Our Newsletter

Sign up here to receive monthly Local Banquet news in your inbox.