The Countryman Press, May 2023
Photographs by Oliver Parini

Gold Medalist of 2024 IPPY Awards!
Winner of the 2023 Reader Views Literary Bronze Award!

The Vermont Farm Table Cookbook: 10th Anniversary Edition

150 Homegrown Recipes from the Green Mountain State

Celebrating the 10th anniversary of Vermont Farm Table cooking with revised and updated content—from orchards and pastures to the famed kitchens of Simon Pearce and the Silver Fork.

The picturesque Green Mountain State is known for its maple syrup, stunning peaks, and undeniable farm-to-table spirit. Truly the core of Vermont's community, independent farms and agricultural diversity are the wellspring of the state's fresh, whole-food dining scene. From small family-run operations to locally owned and nationally recognized brands, the recipes and stories of The Vermont Farm Table Cookbook bring a little piece of that Vermont spirit into your home kitchen.

Now, after 10 years, author Tracey Medeiros has revised and fully updated this culinary tome to highlight the dedication of Vermont's farmers, with brand-new recipes, photos, and local farm profiles. Including feel-good dishes like Vermont Cheddar Soup, Maple-Glazed Sweet Potatoes, Apple-Stuffed Chicken Breasts, homemade Vermont Maple Ice Cream, and so much more, readers can indulge in the comforting, farm-fresh flavors of all this beautiful state has to offer.

Praise

“Tracey Medeiros’ 10th anniversary edition of The Vermont Farm Table Cookbook is notable for its enduring recipes, beautiful design and photography. Most importantly, it stands as testament to the strength of the food chain when supported, the enduring legacy of the farmer, the family farm, the rootsy foods that are the backbone of our culture and the needs for more of what’s represented in the table of contents. This classic should be cooked from in your kitchen.”
—Andrew Zimmern
Emmy- and four-time James Beard Award-winning TV personality and chef

“What a pleasure to see the pictures and read the stories of these farms — some I know well, and other I’ve just driven past. They’re our glory in Vermont — and with these recipes it’s a glory that can easily be shared.”
—Bill McKibben
Author of The End of Nature and founder of 350.org

Recipes from The Vermont Farm Table Cookbook: 10th Anniversary Edition

Recipes - Blog
Spring Pea Soup
Spring Pea Soup

This light, fresh pea soup is just as delicious served hot, at room temperature, or chilled. If fresh peas are not available, use frozen—just remember to thaw and rinse them before use.

Vegan Chili
Vegan Chili

This chili is so popular at the City Market, Onion River Co-op that it is served in the deli every day of the week. Many farms in Vermont grow dried beans, which you can easily substitute for the canned beans in this recipe; you will need 11⁄2 cups cooked kidney beans and 21⁄2 cups cooked black beans. Vary the amount of jalapeños you add to suit your taste.

Cumin-Roasted Tri-Colored Carrots with Chèvre
Cumin-Roasted Tri-Colored Carrots with Chèvre

If you ask most people what color a carrot is, the immediate response is usually “orange.” However, the very first carrots, which were grown over 1,000 years ago, were actually purple, red, and yellow. Today these many-colored carrots have made a comeback. They vary slightly in sweetness and crispness from standard orange carrots, but they can be prepared the same way. If you are unable to find rainbow carrots, your typical carrot will also work well for this dish.

More books by Tracey Medeiros