• 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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Molukhia

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Molukhia

This recipe is from the New Farms for New Americans Cookbook, a collection of recipes contributed by Africans Living in Vermont. Molukhiais from the mallow family and is a commonly used green in parts of Africa. However, if you can’t find molukhia at a store or at one of the Burlington farmers’ markets where African immigrants are selling their produce, feel free to substitute spinach instead.

Ingredients

  • 5 cups chopped onions
  • olive oil
  • 3/4 lb. boneless stewing beef
  • 1/2 cup chopped fresh dill
  • 3 cloves garlic
  • 14 oz. chopped molukhia
  • 4 cups rice

Directions

1. Fry onions in a pan with olive oil on medium heat for 2–3 minutes.

2. Add beef to pan and mix with onions for 2–3 minutes. Add 3 cups of water and a pinch of salt. Allow to come to a boil and cook, covered, on medium heat for about 30 minutes or until onions have softened to the point of disintegration.

3. While waiting, blend dill with garlic and ½ cup of water. Prepare the rice separately.

4. Add molukhia and dill blend to the beef/onion mixture after the onions have softened. Stir, then let cook on medium heat approximately 10 minutes.

5. Press cooked rice into a shallow bowl, then overturn onto a plate, to keep the rounded shape. Pour the molukhia mixture over the rice and enjoy!

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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.