Discover the Perfect Blend: 150 Home Grown Recipes From The Green Mountain State

The Farm Table Cookbook is a delightful culinary gem filled with 150 home grown recipes that capture the essence of Vermont's bountiful harvest. From farm-fresh ingredients to quintessential Vermont flavors, this cookbook takes you on a delightful journey through the Green Mountain State's rich gastronomic heritage.

Unveiling the Home Grown Magic

Vermont's natural beauty is not limited to its landscape; it is extended to the incredible flavors found in its homegrown produce. The Farm Table Cookbook celebrates these home grown treasures, inviting you to explore a vast array of recipes that showcase the very best of Vermont's agricultural offerings.

From hearty soups and stews to wholesome salads and vegetable sides, this cookbook is a tribute to the region's unique culinary traditions. Whether you are a seasoned cook or a beginner in the kitchen, the Farm Table Cookbook offers a variety of dishes suitable for every skill level.

The Vermont Farm Table Cookbook: 150 Home Grown Recipes from the Green Mountain State (The Farm Table Cookbook Book 0)

by Tracey Medeiros (Kindle Edition)

4.6 out of 5

Language	:	English
File size	:	34086 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
Word Wise	:	Enabled
Print length	:	257 pages

FREE

Embracing Vermont's Farm-to-Table Tradition

One of the hallmarks of Vermont's culinary scene is the farm-to-table movement. With a strong focus on locally sourced ingredients, this cookbook emphasizes the importance of supporting local farmers and striving for sustainability.

Each recipe is created using seasonal produce, ensuring that you make the most of Vermont's agricultural bounty year-round. The Farm Table Cookbook encourages you to savor the flavors of the seasons and to experiment with the freshest ingredients available.

Recipes to Savor

The Farm Table Cookbook offers an impressive range of recipes, suitable for every meal of the day. Start your morning with fluffy Vermont pancakes, topped with pure maple syrup harvested from the state's iconic sugar maple trees.

For lunch, delve into a vibrant summer vegetable tart, bursting with the robust flavors of garden-fresh vegetables and local cheeses. For a comforting dinner, the cookbook features hearty dishes such as maple-glazed pork chops and farm-style mac and cheese.

No Vermont cookbook would be complete without showcasing the state's famous dairy products. Indulge in maple yogurt parfaits or velvety chocolate mousse made with rich Vermont cream.

Preserving Vermont's Culinary Heritage

Vermont's rich culinary heritage is deeply intertwined with its agricultural roots. Farm Table Cookbook seamlessly weaves together traditional recipes passed down through generations with innovative dishes that reflect the contemporary palate.

By using locally sourced ingredients, you'll experience firsthand the true essence of Vermont's farm-to-table philosophy. This cookbook allows you to create flavorsome dishes that not only honor the state's heritage but also introduce new twists to traditional favorites.

Embark on a Flavorful Vermont Adventure

With 150 homegrown recipes, The Farm Table Cookbook is your passport to a culinary adventure in the Green Mountain State. Expanding Flavors: 150 Home Grown Recipes From Vermont is your key to unlocking a world of farm-fresh wonders.

Capturing the very essence of Vermont's natural beauty, The Farm Table Cookbook is a celebration of the state's rich gastronomic heritage. Embark on this flavorful journey and savor the remarkable flavors of Vermont from the comfort of your own kitchen.

The Vermont Farm Table Cookbook: 150 Home Grown Recipes from the Green Mountain State (The Farm Table Cookbook Book 0)

by Tracey Medeiros (Kindle Edition)

4.6 out of 5

Language	:	English
File size	:	34086 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
Word Wise	:	Enabled
Print length	:	257 pages

FREE

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 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 Connecticut Farm Table Cookbook (The Countryman Press, May 2015) The Vermont Farm Table Cookbook (The Countryman Press, May 2013) and Dishing Up Vermont (Storey Publishing, April 2008) 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.