• 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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Rabbit Pot Pie

3.5/5 rating (41 votes)
Rabbit Pot Pie

A scrumptious, juicy rabbit pot pie.

Ingredients

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

Directions

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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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.