'Vermont' on Serious Eats

Twin Farms Red Polenta with Wildcrafted Oyster Mushroom Broth from 'The Vermont Farm Table Cookbook'

This small plate combines hearty red polenta (Twin Farms grows their own, but it's easy to substitute), savory mushrooms in their cooking broth, and soft ricotta cheese. Gently fried garlic chips and whole parsley leaves round out the picturesque dish. It's a nod to the upcoming fall season, but isn't so heavy that you can't enjoy it in September. More

Whole-Grain Waffles from 'The Vermont Farm Table Cookbook'

Vermont is often known for its commitment to wholesome, healthy foods (in addition to all that cheese, of course). Whole-grain flours are therefore a common sight in pastry counters and bread displays. Tracey Medeiros features a number of whole-grain baked goods in her new cookbook, The Vermont Farm Table Cookbook, and this waffle recipe of of sorghum, buckwheat, and millet flour stands out as one of the most interesting. More

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