• Letter to Readers
  • Letter to Readers

    It was a day like today in June of 2007 that we published the first print issue of Vermont’s Local Banquet magazine. The word localvore had newly been coined and folks were engaged in localvore challenges in an effort to reduce the distance food travelled, thus the carbon footprint, and to support a growing farming economy.

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Articles tagged with: Wild Food

Set the Table with Butternuts

Dorothy Read | May 15, 2017 | Summer '17 | Issue forty-one

Butternuts

The first appearance of their sticky, lemon-shape green husks marked the end of summer when I was growing up, so the annual harvest of butternuts was oh so bittersweet.

Make It a Wild Summer

Jasmine Kosele | May 15, 2017 | Summer '17 | Issue forty-one

dandelions

For wildcrafters and other wild food junkies summer is time for the “main course,” when a treasure chest of rich, green, jeweled wild plants adorn the landscape. Wildcrafting is simply the “art” of collecting wild plants for food or medicine, and many common “weeds” are not only delicious and nutritious, but also offer a plethora of internal and external medicines.

One Wild Potluck

Diane Grenkow | June 01, 2011 | 2011

Rhus typhina L. (staghorn sumac)

The Peterson Field Guide Edible Wild Plants has a recipe for clovers that says clovers are not very digestible but can be soaked for hours in salty water to make them so. Christopher Nyerges book Guide to Wild Foods and Useful Plants tells you that the seeds of the plantain, a common weed around these parts, can be soaked in water until soft and then cooked up like rice. It goes on to say that the result is slightly “mucilaginous and bland.”

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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. 

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