• Ceres, Goddess of Agriculture, Returns to State House
  • Heritage Ciders from Tannic Apples: New England’s OG Wine
  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration
  • Ceres, Goddess of Agriculture, Returns to State House

    Agriculture has regained its place of pride in the Vermont state house as the new Ceres sculpture was lifted into place on November 30th. This version, made by local artists Chris Miller and Jerry Williams, is expected to reside on the golden dome for 150 years. 

    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

  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration

    The crispness of fall has given way to chillier nights and snow dusted mornings throughout much of Vermont. It’s the season to tuck in with a glass of local wine or cider in hand. As you sip slowly, here's some food (or drink) for thought: what happens to the waste produced in the creation of your beverage? Where does that spent grape must and pomace go, aside from the compost bin?

    Read more

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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.

Ingredients

  • 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

Directions

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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