• 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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Nettle Soup

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Nettle Soup

Adapted from Stalking the Healthful Herbs, by Euell Gibbons (Hood, Alan C. & Company, Inc., 2005)

Ingredients

  • 1 lunch-size paper bag of nettles
  • 2 medium potatoes, diced
  • 2 medium onions, roughly chopped
  • 2 cups chicken or vegetable stock
  • 1 cup milk
  • Small knob of butter
  • Salt and pepper

Directions

Wash the nettles in cold water and drain. Pat dry with a clean towel. Melt the butter in a saucepan over medium heat and add the onions, nettles, and potatoes. Stir to coat them with the butter and ‘sweat’ them in the saucepan for about 5 minutes. The nettles should be well wilted.

Pour the stock and the milk into the saucepan, bring to a boil, then reduce the heat and simmer for about 15-20 minutes. Puree. Season to taste with salt and pepper. Serve garnished with sour cream.

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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.