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Cook the Book: 'Dishing Up Vermont'
as a vermonter myself i must give credit where credit is due to the two industries which seem to come to mind when people think of vt: maple syrup and milk. if you can, find someone who has a sugar-shack and befriend them fast and beg for all the grade b syrup you can - that puny runny grade a crap just will not do. and as far as the milk goes there are more family run dairies in this state than there are words in this post. if you can manage to put the two together say in a maple creemee (our word for softserve ice cream) or as the primo topping for the best sundae of your life, well even better. (personally i like a good maple milkshake myself i recommend you all give that one a spin!)
Serious Heat: Mustards to Spice Up Labor Day Cookouts
how about honeycup brand honeymustard, you know the one that comes in the hexagonal jar with the red top? its sweet and yet has more bite and sting than most other mustards I've had. It's definitely my go to when it comes to honey mustard
Cook the Book: Eugenia Bone's 'Well-Preserved'
Splitting my time between two wonderfully fertile areas (burlington vt and boston ma) there are more things I'd like to can than I can currently think. From the organic veg garden up in vt: tomatoes (jam, ketchup, and obviously whole) and peppers both sweet and spicy, green beans, pesto blah blah blah. What I'd really like to preserve though are the forageables which really are truly seasonal like ramps and wild berries which I'd love to turn into jams and whatever other good ideas any of you may have. On the flip side I'd love to make my own salt cod - an overlooked wonderfully delicious salted fish, if done well. And I LOVE SALTED MEAT! sorry I have an odd obsession with salted and cured meat(just spent three months in Italy and besides all the other food stuffs they do better than we; it is the salted meats which really cannot be beat - including baccala, their salt cod.)
Keep it local with canned and cured!
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my first cookbook, wasn't mine per se but my brother and I took it to be our own since we seemed to use it every weekend whereas mom was much less frequent with her visits. and that book would have to be...the joy of cooking of course and what was it that we had to have it for well that would be pancakes of course. unfortunately with both of us in college the old pancake making days are all but over (and now that the recipe is burned into our memories there is no longer any need to consult the book) but the joy of cooking would still have to be "my first" cookbook