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Set the Table with Mutton

Written by Katie Sullivan | August 21, 2014

Sheep in pasture

I once had a “wild” sheep named Janet. When I would walk down to the field where she was kept with the other sheep, she would observe me with calm confidence. Then, when I would open the gate from one enclosure to the next, she’d jump the fence and run away up the hill.

Set the Table with Homemade Local Baby Food

Written by Sarah Galbraith | November 16, 2014

Baby Food Pureed Squash

Many of us spend the fall preserving the local flavors of the harvest season. Squash, apples, beets, carrots, and the year’s final greens are cellared, canned, and frozen. But the anticipated addition to our family of a new little one has me preserving these foods in a new way: as homemade baby food.

Set the Table with Cultured Foods

Written by Leda Scheintaub | February 11, 2015

Pickled turnips

Introducing bold-flavored ferments—from the spicy kick of kimchi to the sour tang of kefir and the refreshing effervescence of kombucha and beyond—into your culinary repertoire opens a new world of taste sensations. Fermentation becomes a happy compulsion.

Polyphony in the Garden

Written by Tatiana Schreiber | May 26, 2015

Hummingbird moth on bergamot

When I work in the garden, surrounded by vegetables, flowering plants, and herbs, with several species of bees buzzing in the big, purple, flowering clusters of anise hyssop at the ends of all the beds, and a breeze fluttering the leaves of the maples and oaks in the woods nearby, I sense polyphony at work in the natural world.

Aronia and Elderberry: Thy Medicine

Written by Nancy Hayden | August 24, 2015

Elderberry Shurbs

Aronia and elderberry are two fruits—native to Vermont and other places in the eastern United States—that are getting noticed by health-conscious consumers. The word on the street these days is “nutraceutical”—in this case, referring to berries that aren’t just nutritious but also have medicinal properties.

Set the Table with Bone Stock

Written by Leda Scheintaub | November 24, 2015

Set the Table with Bone Stock

When Rebecca Wood and I were writing The Whole Bowl a couple of years ago, we had no idea that bone-based broths were just about to become the next biggest thing in food.

The Great Garden Cover Up

Written by Charlie Nardozzi | February 09, 2016

Charlie Nardozzi workshop

Cover crops and green manures may be terms you usually associate with farming, but they’re important for even a small-scale home gardener. “Cover crops” usually refers to grains or legumes grown in fall to “cover” the soil in winter.

Grow Where You Work

Written by Charlie Nardozzi | May 25, 2016

Northeast Kingdom Community Action – Barton

Across the country, employees are realizing the benefits of gardening where they work. And as company wellness programs proliferate, employers are looking for creative ways to engage their staff.

Hügelkultur: A Rotting Resource

Written by Angie Knost | August 17, 2016

Hügelkultur bed

Hügelkultur is a centuries-old sustainable method of building raised garden beds in a way that mimics the natural succession of the forest floor.

Set the Table with Poutine

Written by Claire Fitts Georges | November 15, 2016

Cheese curds

I grew up in California, in a world of dayboat salmon, tofu, and spinach salad. I only became vaguely aware of the odd sounding “poutine” when I moved to Vermont. French fries with gravy and cheese curds? I mean, that all sounds weird enough without including the word “curds” at the end.

Publishers' Note Fall 2017

| August 16, 2017

Boys raking up leaves on front lawn, Bradford, Vermont, 1939; photo by Russell Lee, 1903–1986, Library of Congress Prints and Photographs Division, Washington, DC.

As the days shorten and the temperatures begin their march south, here in Vermont we are so fortunate to experience Mother Nature’s annual display. It’s always been our favorite time of year; full of abundance from the summer and with a hint of the bittersweet knowledge that winter is next up on the docket.

A Passion for Artisan Soap

Written by Joann Darling | March 01, 2013

A Passion for Artisan Soap

My soap-making journey started a decade or so ago, when I was becoming more and more sensitized (allergic) to mainstream, detergent-type soaps. Eventually I just couldn’t use them anymore. As I researched the subject, I became alarmed at what was being used in cosmetic products on the market, not to mention all the harmful chemicals leaching into our waterways as a result of those products. I decided to start making my own soap, and the enthusiasm I had back then for soap making has now turned into a passion and a business for me. My only regret is that I didn’t start making them sooner!

Llama Beans for Your Beds

Written by Susan Houston | June 01, 2008

llamas

At our small hilltop farm here in Craftsbury Common, the melting winter snow recently revealed piles of one of Vermont’s gardening treasures: llama manure. Also known as “llamanure” or “llama beans,” llama manure has become the fertilizer of choice for many friends and neighbors of llama farms. Thus, on a recent bright spring morning, our neighbors arrived in pick-ups, shovels in hand, ready for the spring ritual of scooping poop provided by our small herd here at Maple Leaf Llamas.

Set the Table with Garlic Scapes

Written by Claire Fitts Georges | July 03, 2013

Garlic Scapes

Garlic scapes are one of those totally edible and delicious things that most people don’t even know exist. Every spring, hardneck varieties of garlic (having overwintered but not ready to harvest until July) send up a curlycue stem with a bulbil up top. The bulbil is sort of a mini bulb that can grow new garlic in a couple years or just be eaten like garlic right now.

Editor's Note Winter 2011

Written by Caroline Abels | December 01, 2010

Winter in Vermont 1944

I’ve never fired a gun. The closest I ever came to one as a child was at my aunt’s house. She’s a cattle rancher in Arizona and often kept a pistol by her phone. I’d walk past it gingerly, as if getting too close meant it would suddenly go off like a stick of remote-controlled dynamite. Having grown up in a big city, I’d always associated guns with hot-headed maliciousness and revenge.

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What we do

A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. 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 is changing as the localvore movement shapes what is grown and raised here.

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