• 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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Vinegar Reduction Sauce

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Vinegar Reduction Sauce

Nick Cowles of Shelburne Orchards says, “This is best with pork tenderloin or boneless pork chops. Yay, meat!”

 

Ingredients

  • boneless pork chops
  • 1 clove garlic
  • 2 cloves chopped garlic
  • 1/4 cup cider vinegar
  • 1 and ½ cup apple cider
  • ½ teaspoon good mustard
  • 1/4 cup maple syrup
  • salt and pepper to taste

Directions

Cut the meat into 1-inch slices. In a heavy skillet or Dutch oven, cook the meat in a mixture of butter and olive oil until you deem that it’s done.

Remove the meat from the juices left in the pan.

Add 2 cloves chopped garlic; stir it into the drippings on low heat.

Add 1/4 cup cider vinegar, 1 & 1/2 cups apple cider, and 1/2 teaspoon good mustard.

Reduce this down to 1/3 of original volume, which takes 15 to 20 minutes. Let cool.

Add 1/4 cup maple syrup and then let it all simmer until the consistency is that of a glaze. Add salt and pepper to taste.

Pour the glaze over the meat and have at it!

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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.