• 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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Spare the Turkeys


Thankful turkeys

Written on

June 11 , 2013

We asked our readers for Thanksgiving menu suggestions. Pat McGovern from the Upper Valley Localvores responded with this turkeyless feast. Here's a way to celebrate the harvest, give thanks and make a few turkeys happy at the same time. When you sit down with your family and friends you can enjoy this sumptuous meal knowing that, like the President, you have pardoned at least one bird. So pass the pumpkin pudding.

Pat McGovern
Upper Valley Localvores

Recipes available upon request.

Stuffed Acorn Squash
(Individual baked acorn squash halves (from local farm) stuffed with sauteed local onions, celeriac, garlic, local butternuts or black walnuts (if available, otherwise non-local walnuts), day-old bread cubes (preferably a locally made bread), Honest-To-Goodness cider vinegar (Gingerbrook Farm), sage, thyme, nutmeg, plus shredded local cheddar cheese (optional), and chopped cranberries from VT Cranberry Co.) 
Recipe adapted from Moosewood Cookbook.

Fresh Vermont Maple Cranberry Sauce 
(cranberries from Vermont Cranberry and local maple syrup)

Mashed Local Potatoes
(with VT Butter & Cheese Creamery butter)

Sliced Local Carrots
(with VT Butter & Cheese Creamery butter)

Kale-Apple Saute sauteed in local cider
(local kale and Champlain Orchards apples and cider)

Onion Gravy
(using local onions, butter, and flour from Butterworks Farm)

Maple Cornbread
(Using Butterworks Farm cornmeal and flour, local eggs, local maple syrup and local butter)

Maple Apple Pie
(using Champlain Valley Orchards apples and local maple syrup)

Squash or Pumpkin Pudding
(using local squash, maple syrup, local eggs and Strafford organic Creamery milk, Butterworks flour, and non-local spices.)

Strafford Organic Creamery Smooth Maple Ice Cream
(made from all local ingredients with maple syrup instead of cane sugar.)

Apple Cider from Champlain Valley Orchards, Maple Seltzer
(from Vermont Sweetwater), Mint Tea (from dried garden mint)

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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.