• 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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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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