Farmers’ markets, CSAs, our own gardens, our local farmer. In Vermont, it can be easy to take for granted the wealth of opportunities we have to eat locally grown and produced foods. Sometimes it’s not where to get the local foods that’s the issue, but how to prepare them.
For guidance we turn to Tracey Medeiros, the author author of “Dishing Up Vermont” and now a second book, “The Vermont Farm Table Cookbook.” She spoke with Vermont Edition about what to do with all that fresh food that is now available.
