• 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


Keik me Sika: Fig Cake

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Keik me Sika: Fig Cake

Thanks to chef Marc Provencher of Taverna Khione, a Greek restaurant in Shelburne, for providing this fig recipe.


  • butter, for greasing
  • 1 teaspoon ground cinnamon
  • 1 ½ cups all-purpose flour
  • 3 teaspoons baking powder
  • 3 eggs, separated
  • ¾ cup sugar
  • 4 tablespoons milk
  • 1 cup chopped walnuts
  • 1 cup chopped almonds
  • 1 cup golden raisins
  • 1 cup chopped fresh figs


Preheat oven to 300 °F.

Line a standard loaf pan with parchment paper and also grease the paper. Beat the egg whites and add the sugar until stiff peaks form. Add egg yolks one at a time until glossy. Fold in the flour, cinnamon, and baking powder and finish with the milk. Once combined, add the nuts and fruit, taking care not to deflate the batter. Pour the batter into the loaf pan and cook at 300 degrees for an hour or until a toothpick comes out clean and the top of the cake is lightly brown and firm. Let cool on a rack and transfer to a cutting board to slice

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