• 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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Prosciutto-Wrapped Pickled Asparagus

3.5/5 rating (4 votes)
Prosciutto-Wrapped Pickled Asparagus

This is the perfect make-ahead party food: Have your pickled asparagus spears on hand and it takes just minutes to wrap them, rewarding you with an elegant presentation and a salty, tangy take on the classic app.

© Cultured Foods for Your Kitchen: 100 Recipes Featuring the Bold Flavors of Fermentation by Leda Scheintaub, Rizzoli New York, 2014



  • 16 spears Pickled Asparagus (recipe follows)
  • 16 paper-thin slices prosciutto
  • Freshly ground black pepper
  • PICKLED ASPARAGUS (Makes 1 quart)
  • 1 bunch thin asparagus spears
  • 2 teaspoons coriander seeds
  • 2 teaspoons dill seeds
  • About 2 cups Basic Salt Brine (see below)
  • BASIC SALT BRINE (Makes 2 quarts)
  • 2 quarts filtered water
  • 5 to 6 tablespoons fine sea salt


Remove the asparagus from the brine and pat dry with paper towels. Wrap each spear with a slice of prosciutto. Arrange decoratively on a platter, grind some pepper on top, and serve.

For the pickled asparagas: Trim the asparagus of its woody ends, then cut them into lengths that fit into a glass 1-quart jar, leaving 1 inch of space at the top. Lay the jar on its side and stuff the asparagus into the jar. If there’s room remaining, wedge in other vegetables such as carrot sticks or turnip slices so there’s a tight fit and you’ll have some bonus pickled vegetables when fermentation has been completed. Add the coriander and dill seeds. Pour enough brine over the asparagus to cover it, leaving at least 1 inch of space remaining at the top.

Cover the jar, shake it a few times to disperse the seeds, place it on a rimmed plate to catch any potential leakage or bubbling over when you open the lid, cover with a clean dish towel to keep out insects, and set aside in a cool place away from sunlight to ferment. After a few days check your asparagus, removing mold if any develops. Your asparagus will be ready in about 1 week, depending on the season and kitchen temperature and how tangy you like it. Cover and place in the refrigerator, where it will keep for about 3 months.

For the basic salt brine: In a small saucepan, combine 2 cups of the water and the salt and bring to a simmer. Simmer, stirring occasionally, until the salt is dissolved. Pour into a glass jar and add the remaining 6 cups water. Cover and store in the refrigerator, where it will keep indefinitely. Stay clear of table salt and tap water for your pickling brine, as the two can interfere with fermentation. Stick with pure sea salt and filtered water.



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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.