• 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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“Jersey Girls Farm” Veal Hash with Duck Eggs

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veal hash

By Chef Jason Tostrup, Executive Chef at The Inn at Weathersfield and Vice President of the Vermont Fresh Network.

For this recipe we are going to use a technique called “confit.” It’s a way to cook tougher cuts of meat to make them tender. To “confit” is similar to braising. It replaces the water or stock element in braising with lard or fat. The oil/ fat works as a barrier so the juices in the meat remain there, intensifying the flavor and tenderizing the meat. When we purchase whole veal at the restaurant, I render the fat from the animal and make our own lard to cook with.


  • 2 lb. locally-raised, milk-fed veal breast or shoulder roast, cut into inch cubes
  • 1/2 gallon of cold water
  • 1 cup onion, chopped
  • 1 ea. bay leaf
  • 1 ea. thyme branch
  • 1 ea. head garlic, split
  • 2 Tb. Kosher salt
  • 1 1/2 Tb. fresh-ground black pepper
  • 1 Tb. ground fennel seed
  • 2 cups rendered lard or vegetable oil
  • 1 cup onion, chopped
  • 2 cups large red potatoes, diced and parboiled
  • 2 Tb. chopped fresh parsley
  • 4 ea. duck eggs or chicken eggs


Place cut veal in a soup pot and cover with cold water. Bring to boil, then simmer for 10 minutes and strain off the liquid.

Pre-heat oven to 325 degrees.

Place boiled veal, bay leaf, garlic, salt, pepper, and fennel seed in a mixing bowl. Toss salt and spices to evenly coat.

Place the seasoned veal into an oven-proof pot or Dutch oven. Cover with lard or cooking oil. Cover with foil and place in oven to cook for around 2 hours or until the meat is tender and can be easily flecked with a fork.

Remove veal from cooking oil and place in strainer to remove all excess oil.

To finish, place a large skillet over high heat and add 1-2 Tb lard and some butter to pan. Add onions and potatoes and cook until nicely browned. Continue to brown the cooked veal in the pan. Let veal mixture cook until a nice brown crust has formed. Remove from skillet. 

For the eggs you can either poach or fry them and place them on top of the veal hash. Garnish with fresh chopped parsley. This dish is good for either breakfast or dinner.

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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.