“It is my hope that the collection of rustic-yet-refined Vermont inspired recipes and heartwarming stories featured in this updated edition will capture your interest and whet your appetite for more, as you embark on a culinary exploration of our beautiful state,” Tracey Medeiros.
The Vermont Farm Table Cookbook is a unique cookbook that showcases not only delicious recipes but local farms and food businesses throughout the state of Vermont. It makes me want to take a wondering drive through Vermont to visit them all. The recipes will be loved by everyone in your house.
Berry Good Smoothie
Smoothies are one of my favorite things to have, especially for breakfast. I have been on the search for years for the perfect smoothie recipe and this one is really good. I couldn’t find any Vermont honey where I live in Florida, which was a shame, having had local honey before I would think that it would have been slightly sweeter than the honey I used. For the recipe you could choose a few options for the smoothie – I used skim milk, plain yogurt and raspberries. The only change I would make for next time is to use vanilla yogurt as it wasn’t as sweet as I like my smoothies. If you don’t like smoothies to be as sweet than definitely opt for the plain yogurt.
The Berry Good Smoothie was delicious and really filling – the day I made it I drank it as my lunch. This recipe will go into rotation with the rest of my favorite smoothies.
Late Summer Quinoa Salad
Quinoa is something I really like but rarely make – my go to salad at Sweetgreen always has quinoa in it. I found the Late Summer Quinoa Salad recipe to be really simple to follow. We already have cherry tomatoes and parsley in our garden so I made sure to utilize those for testing this recipe. Once again I couldn’t find Vermont apple cider vinegar so I just used an organic one that I found at Publix.
I am not the biggest fan of recipes that have a lot of vinegar in them but this recipe combined a lot of other things that I love so I thought I would give it a try. Once I had finished making it and was getting ready to put it in the fridge I tasted it and the vinegar was too overpowering for me. I tasted it again after an hour and again after a few hours, each time I liked it better as the vinegar absorbed into the salad. The recipe says it’s best to be eaten the same day it was made, however, I would have to say I liked it even more the next day. I want to try this recipe again with another type of vinegar – in the cookbook the recipe says you can also use sherry, champagne or red wine vinegar – and I will try one of those next time.
I loved the way local farms and businesses were featured throughout The Vermont Farm Table Cookbook as it made you feel like you were traveling in Vermont. The recipes are very easy to follow and I will definitely be trying a lot more of them. Every home cook could benefit from having The Vermont Farm Table Cookbook on their shelf. Which recipe are you going to try first?