The Vermont Farm Table Cookbook: 150 Home Grown Recipes from the Green Mountain State

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The Countryman Press, May 6, 2013 - Cooking - 224 pages
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For farm-to-table cooking and dining like you've never seen it, Vermont is the place.

Small, independent farms are the lifeblood of Vermont’s agriculture, from the sweetcorn grower to the dairy goat farmer to the cheesemaker whose locally sourced goat milk chevre becomes the heart of a new dish by a chef in Montpelier. While this farm-to-table cycle may be a phenomenon just hitting its stride in the United States, it has long been away of life in Vermont, part of the ethos that Vermonters use to define themselves. As such, Vermont exemplifies a standard of small-scale, community-minded, unadulterated agriculture that has become a national model.

When Tracey Medeiros wrote Dishing Up Vermont in 2008, she wanted to showcase the chefs and restaurateurs who were dazzling taste buds with their fresh, whole-food creations. With The Vermont Farm Table Cookbook, Medeiros has traversed the Green Mountain State once again, in search of not only those celebrated chefs but the hard-working farmers who provide them with their fresh and wholesome ingredients as well. Collecting their stories and some 125 of their delicious, rustic-yet-refined, Vermont inspired recipes, Medeiros presents an irresistible gastronomic portrait of this singular state.

Classics like Vermont Cheddar Soup and exciting innovations like Ramp Dumplings or Raisin Hell Pie will send you racing to your local farmers’ market in search of the ingredients. And with dishes that shout “only in Vermont,”like Wood-Fired Blueberry Pizza or Beer-Battered Fiddleheads, no matter where you are you’ll want to transform your tried-and-true menus into fresh and flavorful Vermont farm table suppers.

Tracey Medeiros is a freelance food writer, food stylist, and recipe developer and tester. She writes a weekly food column for the Essex Reporter and the Colchester Sun and writes the Edible Farm column for Edible Green Mountains Magazine. Medeiros is also the author of Dishing Up Vermont. She lives in Essex Junction, VT.

 

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Contents

Introduction
15
WholeGrain Waffles
21
Rorys Irish Scones
27
Caribbean Cornbread
33
Manchester Farmers Market
61
Caesar Salad Dressing
67
Roasted Garlic
73
Roasted Roots
79
WhistlePig Whiskey and MolassesMarinated
140
West Mountain Inn profile
146
Shat Acres Farm profile
152
The Reluctant Panther Inn
158
Newhall Farm Berkshire Pork Loin
164
Boyden Valley Winery profile
170
Condiments and Sauces
179
Vermont Cranberry Company profile
184

MapleGlazed Sweet Potatoes
85
Your Farm profile
92
Pawletti
97
Caramelized Onion and Bayley Hazen
103
Mediterranean Couscous Pilaf
110
Pasta with Veal and Pancetta Bolognese116
116
Maplebrook Fine Cheese profile
122
Cloudland Farm profile
128
Roasted Chicken with Chilled Heirloom Tomato
134
Berry Good Smoothies
190
Cheryls Organic Oatmeal and Chocolate Chip
196
The Bakery at the Farmhouse Kitchen
202
Poorhouse Pies profile
208
Capital City Farmers Market profile
214
The Silver Fork Restaurant profile
220
Darby Farm profile
226
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About the author (2013)

Tracey Medeiros is a food writer, food stylist, and recipe developer and tester. She writes "The Farmhouse Kitchen: A Guide To Eating Local" column for Edible Green Mountains Magazine. Medeiros is also the author of The Vermont Farm Table Cookbook (The Countryman Press) and Dishing Up Vermont (Storey Publishing ) honored as 2010 National Indie Excellence Awards Finalist and 2009 Best Books Award Finalist (USA Book News). She travels regionally as a guest cooking instructor sharing her commitment to the sustainable food movement while providing skillful cooking demonstrations.

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