Localvore

We like to use the darker, more intense Grade B maple syrup in this creamy, slightly sweet side dish. This version takes full advantage of Vermont’s autumn bounty, from the syrup to the parsnips to the milk and cream from Strafford Organic Creamery.

Vietnamese banh mi sandwiches are a great way to use a lot of garden-fresh veggies. They have an endless variety of options for fillings. An Asian-French fusion, they often use liver pate as a base, or other boldly cooked meat such as black pepper pork (below). You can also try marinated turkey/chicken, shrimp, or firm tofu or seitan. Then top it off with a sweet and tangy carrot-daikon pickle.

This simple dish, ready in about 15 minutes, takes almost no effort and is a delicious side dish.

This recipe was one of the top four entries in our 2011 We ♥ Local Food dessert recipe competition!

Congratulations to Jamie Seiffer, the lucky fellow who won a year's supply of organic maple syrup from Hillsboro Sugarworks in Bristol, Vermont by submitting this winning recipe in our 2011 We ♥ Local Food dessert recipe competition! This is a maple masterpiece of a recipe and we're so glad to add it to our collection!

This recipe was one of the top four entries in our 2011 We ♥ Local Food dessert recipe competition!

This recipe was one of the top four entries in our 2011 We ♥ Local Food dessert recipe competition! Pureed parsnips make a rich base for this mousse.

We make this smoothie with our bike-powered smoothie maker, but you can make it just as easily at home in the blender.

This cake is great for breakfast, too!

A classic Vermont recipe from the “Real, Old-Time Yankee Maple Cooking” booklet, since out of print. Use a tart heirloom or McIntosh apple in this recipe.