• 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. 

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  • 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. 

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  • 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?

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Rabbit Pot Pie

3.3/5 rating (32 votes)
Rabbit Pot Pie

A scrumptious, juicy rabbit pot pie.


  • 1 whole rabbit
  • carrots
  • peas
  • corn
  • onions
  • garlic
  • thyme, rosemary, and savory
  • 1 cup flour
  • pie crust


Rabbit: Put the rabbit in a pot and add water just until the rabbit is covered. Cook at a slow boil or just below for about two hours, until the meat is tender and pulls easily from the bone. Save the stock for gravy and reduce it while preparing everything else. (Reduce it by simmering it until half the water is gone or the stock looks colorful and is tasty.) Let the rabbit cool, then peel the meat from the bones. Mix the meat with carrots, peas, corn, and any other of your favorite veggies and set it aside in the refrigerator.

Gravy: Mix 1 cup of flour with warm water until there are no lumps. Remove stock from heat and slowly add some of the flour mixture, whisking it in until it resembles gravy. Add salt. It probably won’t need the entire cup of flour.

Pie Crust: Ask Lila to make pie crust (or just follow Joy of Cooking’s Deluxe Butter Crust recipe, and add extra butter). When the bottom crust is done, add the rabbit and veggies, and smother them with rabbit gravy. Add the top crust and put it in an oven preheated to 300 °F for about half an hour, until browning starts on top. Even with an inconsistent, uneven wood cook stove we haven’t gone wrong so we’re sure it’ll be yummy.

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