• Looking Back on a Decade of Maple Innovation
  • 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. 

    Read more


Spring Cider Vinaigrette

0.0/5 rating (0 votes)
  • Ready in: 5 minutes prep
  • Serves: 6
  • Complexity: easy
cider vinaigrette

Tweak to suit your taste and enjoy. Makes a nice marinade, too.


  • ¼ cup infused vinegar (see spring vinegar recipe)
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • ¼–½ teaspoon pepper, to taste
  • 1 teaspoon chopped garlic
  • ¾ cup olive oil


Combine all ingredients except the olive oil. Whisk in the olive oil until well blended.

Leave a comment

You are commenting as guest. Optional login below.

What we do

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. 

Subscribe to Our Newsletter

Sign up here to receive monthly Local Banquet news in your inbox.