• 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. 

    Read more

  • 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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Singing River Farm Cornbread

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Singing River Farm Cornbread

Our flint corn makes great polenta, but our favorite use is cornbread. Here’s Laurel’s recipe. Laurel likes to eat her cornbread in a bowl with milk; Steve prefers to slather his in butter. Either way, it’s delicious!

Ingredients

  • 2 cups cornmeal
  • 1 cup water
  • 1 cup cooked winter squash or applesauce
  • ½ teaspoon salt
  • 2 eggs, slightly beaten
  • ¼ cup oil
  • 1 teaspoon baking powder

Directions

Mix the cornmeal, water, salt, and winter squash or applesauce and let it soak for 15 minutes. Soaking is important because of the low-moisture content of the flint corn, as is the addition of some wet ingredient such as the squash or applesauce, which also adds flavor. Meanwhile, heat a cast-iron skillet in a 400 ºF oven.

Combine the eggs and oil and mix into the cornmeal mixture. Just before baking, mix in the baking powder. Take the hot skillet from the oven, grease it, and pour in the batter.
Bake for 30 to 35 minutes, until a toothpick comes out clean.

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