• 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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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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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.