Themes
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UVM Food Systems Resources
Blogroll
- Beginning Farmers
- Chelsea Green
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Author Archives: Elizabeth Berman
RECIPE: Venison Stew
In 2011, over 12,000 deer were hunted in Vermont. With the average deer weighing 190 pounds, that amounts to roughly 2.2 million pounds of meat and carcass that needs to be processed. It’s no wonder entire cookbooks are devoted to … Continue reading
RECIPE: Old-Fashioned Sour Pickles & Bread-and-Butter Pickles
Local Thetford, Vermont, cookbook author Beatrice Vaughn was a prolific writer, penning cookbooks in honor of maple syrup, apples, citrus, jams and jellies, and preserves and pickles. Pickling, the process of preserving food by fermentation in brine, is a method … Continue reading
RECIPE: Rhubarb Wine
Rhubarb is a harbinger of spring. When little else is available to eat from the early spring garden, the long red stalks with fanning leaves offer to cooks a strong, tart fruit (okay, technically vegetable) to incorporate into their dishes. … Continue reading
RECIPE: Warm Spinach Mascarpone Dip
In celebration of National Dairy Month, Vermonters are virtually obliged to celebrate the almighty Holstein, Jersey, Guernsey, Ayrshire and Brown Swiss during the month of June. And rightly so – the dairy industry is tops in the state, accounting for … Continue reading
Fiddlehead Ferns
This blog post is part of a series highlighting recipes that interweave the culture and history of cooking in Vermont, and is related to the Vermont Foodways Digital Initiative. Fiddlehead ferns, the young coiled leaves of the ostrich fern (Matteuccia struthiopteris), … Continue reading
