LOCAL BOOKSHELF 'The Vermont Farm to Table Cookbook' By Nora and Jenna Rice

"The Vermont Farm to Table Cookbook: Over 50 Fresh & Local Recipes for Every Season" is a collaboration between sisters Nora and Jenna Rice. Their cookbook stands out for its dedication to using only Vermont-grown ingredients — ingredients that are easy to find and readily available. This commitment, paired with their deep love of the land they grew up on, results in a book that's more than just a collection of recipes — it's an invitation to embrace a whole way of life. &emsp;The book reminds readers that, no matter where you live, eating locally grown food is always best. Nora, who studied culinary arts abroad and worked as a chef in various places, writes, "The best food you will ever taste won't be shipped halfway around the world; it will be harvested right where you live." &emsp;While Nora was away, Jenna remained in Vermont, working, gardening, and establishing herself as a photographer. In a time when so many turn to the internet for recipes, her photographs help bring Vermont and its food traditions to life. The images make everything feel so abundant, you'd never guess the ingredients were intentionally limited. &emsp;Rice states, "You can't grow everything, but you can grow everything you need." This sentiment is at the heart of what makes the book special — a true testament to the philosophy that less is more. &emsp;The chapter, "Growing Pantry Staples," highlights that "Dry beans, flour, corn, potatoes, cabbage and winter squash are among those often-overlooked staples." The pages that follow explain how to grow and harvest these crops in a straightforward, easy-to-understand way that will even inspire you to grind your own cornmeal! There is also a section titled "Responsible Foraging" explaining how to harvest wild fiddleheads, for example, without harming the plant. &emsp;Recipes are arranged seasonally, from spring through winter, highlighting the ingredients available in Vermont throughout the year. Spring features recipes like wild leek and fiddlehead soup, or asparagus and goat cheese frittata. Summer brings fresh salads — charred corn salad and grilled veggie summer salad — as well as desserts such as summer berry maple pavlova and grilled peaches with blackberry mousse. &emsp;In the fall section, you'll find later-harvest dishes such as butternut squash and sage gratin, and roasted delicata with cider syrup. For dessert, there are pumpkin pie jars. Winter recipes include roasted roots and sausage, a cheesy parsnip-apple bake, and maple fudge. Each section offers around 15 different recipes, providing a delicious sampling for every season. &emsp;Despite the focus on local ingredients, the recipes are surprisingly versatile. The authors suggest substitutions — such as using vegetable broth for vegetarians, swapping in whatever greens you have, or changing up the root vegetables. As they write, "Our hope is for these recipes to act as a guide and a source of inspiration, rather than as a rigid list of instructions that must be followed to a tee." While the specific recipes are from Vermont, the book's premise can be applied wherever you live.