• 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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Sauerkraut Tart

4.0/5 rating 1 vote
  • Ready in: 30 minutes of prep, 35 minutes in the oven
  • Serves: 6
  • Complexity: medium
Sauerkrat Tart

Recently, our friend Ernst Michel, raised in a traditional Swiss village, prepared an elaborate meal on our farm for 18 people. It integrated sauerkraut into numerous dishes such as kraut tarts, pork chops, roasted sausages and goulash. Here is one of his recipes.


  • 1 cup of whole wheat flour
  • 1tsp. salt
  • 7 tbs. butter (melted)
  • 1 tsp. oil
  • 16 ounces of raw sauerkraut
  • 1/4 cup of apple juice or 1 apple, finely grated
  • 1 tbs. salt
  • a pinch of nutmeg and pepper
  • 1 tbs. sweet mustard
  • 10 ounces of dry sausage (summer sausage or chorizo) 2/3 cut into small cubes and 1/3 sliced into thin diagonal pieces
  • 1/3 cup of sour cream
  • 2 eggs slightly beaten
  • Salt and Pepper to taste



Mix flour and salt in a bowl. Add melted butter and water, stirring it all in at once. Mix to a smooth, firm dough; do not knead. Flatten dough in plastic wrap or in a plastic bag; cool for 1 hour. To form, roll out dough on a little flour to 1/4 inch thick and form edges. Place in a greased 12-inch pan. Prick dough with a fork several times.


Heat the oil in a heavy pan. Sauté sauerkraut in the oil, add the apple juice or grated apple, bring to a boil, reduce heat, and simmer for 5 minutes or so, until the liquid has evaporated. Add the sausage cubes and season with nutmeg and pepper.

Brush the pastry dough with mustard. Spread the sauerkraut mixture on the dough. Add the topping on top of the filling.


Arrange sausage slices on top. Bake in the 12-inch pan for approximately 35 minutes in the lower half of a preheated 425 °F oven. Serve while still hot.

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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.