• 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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Kale Pesto

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  • Ready in: 20 minutes prep
  • Serves: 4
  • Complexity: easy
Kale Pesto

Adapted from: The Phytopia Cookbook, by Barbara Gollman and Kim Pierce (Phytopia, Inc., 1998).

Ingredients

  • ¾ pound kale, large stems removed
  • 3-4 garlic cloves, peeled
  • ¾ cup basil leaves
  • juice of one lemon
  • 2 tablespoons olive oil
  • 1 teaspoon salt, or to taste
  • freshly ground pepper

Directions

Coarsely chop kale, leaving water on leaves from washing. Steam until soft. Let stand without cover 2-3 minutes to cool.

Drop garlic into a food processor with motor running. When finely minced, add the basil and cooked kale. Process until uniform.

Add lemon juice, olive oil, salt, and pepper to taste. Serve as you would pesto. Drizzle with olive oil, if you’d like.

Serve on bruschetta, as a spread on wraps or quesadillas, or on pasta with chopped heated tomatoes, crumbled feta cheese, and toasted pine nuts.

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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.