The Vermont Farm Table Cookbook: Homegrown Recipes from the Green Mountain State (Paperback)
The best of Vermont, from the kitchens of Simon Pearce and King Arthur to the fields of local farms.
The picturesque Green Mountain State is known for its maple syrup, stunning peaks, and undeniable farm-to-table spirit. Truly the core of Vermont’s community, independent farms and agricultural diversity are the wellspring of the state’s fresh, whole-food dining scene. From small family-run operations to locally owned and nationally recognized brands, the recipes and stories of The Vermont Farm Table Cookbook bring a little piece of that Vermont spirit into your home kitchen.
Now, after 10 years, author Tracey Medeiros has revised and fully updated this culinary tome to highlight the dedication of Vermont’s farmers, with brand-new recipes, photos, and local farm profiles. Including feel-good dishes like Vermont Cheddar Soup, Maple-Glazed Sweet Potatoes, Apple-Stuffed Chicken Breasts, homemade Vermont Maple Ice Cream, and so much more, readers can indulge in the comforting, farm-fresh flavors of all this beautiful state has to offer.
— Florence Fabricant, New York Times
Fiddlehead Quiche, Pan-Roasted Berkshire Pork Chops with Vermont Ice Cider, Bayley Hazen Blue Cheesecake with Hazelnut Crust and Poached Pears, Celeriac, Fennel, and Leek Chowder Baked in Winter Squash, Vermont Spirited Apple Ice Cream, Chicken Breasts Stuffed with Chevre and Sautéed Ramps served with Pickled Ramps and Rhubarb Gastrique. It’s hard to fathom that a decade has passed since Tracey Medeiros captivated readers with her acclaimed The Vermont Farm Table Cookbook. This spring, she rolls out the 10th anniversary edition of this treasured ode to all things lusciously Vermont. The 84 farmers, chefs, and food producers profiled in the book each contributed these rustic yet refined, unmistakably Green Mountain-inspired dishes.
— Edible Vermont Magazine
Tracey Medeiros’ 10th anniversary edition of The Vermont Farm Table Cookbook is notable for its enduring recipes, beautiful design and photography. Most importantly, it stands as testament to the strength of the food chain when supported, the enduring legacy of the farmer, the family farm, the rootsy foods that are the backbone of our culture and the needs for more of what’s represented in the table of contents. This classic should be cooked from in your kitchen.
— Andrew Zimmern, Emmy- and four-time James Beard Award-winning TV personality and chef
What a pleasure to see the pictures and read the stories of these farms — some I know well, and other I’ve just driven past. They’re our glory in Vermont — and with these recipes it’s a glory that can easily be shared.
— Bill McKibben, author of The End of Nature and founder of 350.org