Browse Items (40 total)

How to make better cave-aged Cheddar in Vermont with technical and historical perspective.

Within chapter on farm vacations: "That Dream of Home: Northern New England and the Farm Vacation Industry, 1890-1900" re types of foods the tourism bureau recommended serving, 157-162.

detail on home-brewing cider and cider vinegar from the 30s and 40s

1987 - Recipes from fabled Montpelier vegetarian restaurant.

The science, healthy remedy history and current production of Vermont apple cider vinegar at Dwight Miller and Sons orchards and Gingerbrook Farm. Has recipes including switchel.

2008 - Recipes and food lore from Native Abenaki Hawk clan in Brownington with intro and memories/anecdotes from chief Lone Cloud. Includes details on acorn meal, wild sage bread, frog's legs, moose, muskrat, pigeon, fiddlehead fern stew, Emptyin's…

p. 51-54 "what they ate" includes details on bean porridge, fish (fresh and preserved), game, root vegetables, wheat, dairy

In this account of her childhood in Braintree, VT, Katharine elaborates on the many roles held by apple cider.

1957 - starts after deer hunted with dressing the kill, then hanging and butchering, and recipes at end. Input from Marlboro College prof of forestry.

1984 - Example of late 20th century community cookbook that shares context for tradtl recipes. Community-style cookbook with recipes and first-person anecdotes e.g. ginger beer/switchel/sumac lemonade for haying (3-5), wild Jerusalem artichoke soup…