• 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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Sausage Pan Yorkshire Pudding At Dad’s House

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  • Ready in: 20 minutes prep; 25 minutes to bake
  • Serves: 4
  • Complexity: medium
Sausage Pan Yorkshire Pudding

Original recipe by Denny Partridge.

Ingredients

  • Any amount of good breakfast sausage
  • 1 cup flour
  • 1 cup whole milk (raw if available)
  • 1 egg
  • 1 Tb softened (unsalted, if possible) butter
  • 1 tsp baking powder
  • 1/2 tsp sea salt

Directions

Fry sausage in a 10” or 11” cast-iron skillet. Eat it for breakfast with whatever else you like. Don’t wash the pan. Save any leftover bits and pieces, and cover so that no one will snack on them.

When lunchtime looms, preheat the oven to 450°. Put flour, milk, egg, soft butter, baking powder, and salt in a mixing bowl. Combine quickly, mixing with a spoon just enough to integrate the ingredients. Don’t over beat, and don’t use a mixer—hand or otherwise.

When the oven is hot, scrape the unwashed sausage pan with a spatula to loosen any bits stuck on the bottom and then put the skillet in the oven a minute or two, just until it sizzles. Don’t let it burn. (You may need to add a tablespoon of oil if the sausage was lean.) Remove skillet from the oven, and immediately pour the batter into the skillet with the bits and pieces of leftover sausage. Cook for 15 minutes, then turn down the oven to 350° and cook for an additional 10 minutes until it browns and rises.

Share if required. Serve with soup and/or a green salad.

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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.