• 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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Rosehip syrup

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  • Ready in: 30 minutes prep
  • Serves: 6
  • Complexity: very easy
Rosehip syrup

Rosehip syrup was an important source of vitamin C for English children during World War II. The British Ministry of Food gave these directions during the War for 2 pounds of hips. This recipe can be found in The Hedgerow Harvest, (Ministry of Food, England, 1943).

Ingredients

  • 2 pounds of rose hips
  • 1 1/2 cup sugar

Directions

Boil 3 pints of boiling water. Mince hips in a course mincer (food processor) and put immediately into the boiling water. Bring to boil and then place aside for 15 minutes. Pour into a flannel or linen crush jelly bag and allow to drip until the bulk of the liquid has come through. Return the residue to the saucepan, add 1½ pints of boiling water, stir and allow to stand for 10 minutes. Pour back into the jelly bag and allow to drip. To make sure all the sharp hairs are removed, put back the first half cupful of liquid and allow to drip through again. Put the mixed juice into a clean saucepan and boil down until the juice measures about 1½ pints, then add 1¼ cups of sugar and boil for a further 5 minutes. Pour into hot sterile bottles and seal at once.

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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.