• 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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Spring Vinegar

0.0/5 rating (0 votes)
  • Ready in: 30 minutes prep
  • Serves: 6
  • Complexity: easy
jars of vinegar

Feel free to substitute other herbs and adjust the amounts as you see fit. The longer your vinegar infuses, the stronger it will be. You can start using it after about a week, but I recommend letting it brew for at least a month to develop the flavor. I put one jar aside every spring for next spring, when it packs a powerful punch.

To strain, pour through a mesh strainer or cheesecloth into a clean jar. Squeeze out the last, strongest goodness from the plant matter before discarding.

Label and store in a cool, dark place. It has a shelf life of forever.


  • 1/2 cup dandelion leaf and/or root
  • 1/2 cup burdock root
  • 1/2 cup chickweed leaf and flowers
  • 1/2 cup nettles leaf
  • 1 quart of raw apple cider vinegar


Wash and chop herbs. For roots, use a cloth or brush to gently remove dirt.

Mix herbs together in a quart jar. Fill with vinegar.

Cover the mouth of the jar with waxed paper or cloth before putting on the lid. This prevents the lid from corroding due to the vinegar’s acidity.

Shake well.

Label with the date and ingredients, and store in a cool, dark place.

Shake the jar daily (or as often as you remember). The motion helps extract the medicinal properties more thoroughly.

Comments (2)

  • Nicky

    31 March 2015 at 21:09 |
    Do I peel/chop/grate the burdock root before adding to the vinegar or put in whole? Peeled?


    • Meg Lucas

      01 April 2015 at 15:57 |
      Hi Nicky,

      Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take forever. I just chop it up.


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