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Harvest recipes from Vermont

When you think of Vermont, do you think of thick sweet maple syrup pouring over fluffy pancakes or memorably sharp cheddar cheese making a bold statement in a sandwich or melted into a soup? Vermont is certainly known for its syrup and cheese, but this food-abundant state is actually a four-season mecca of fresh produce, farm-raised meats and dairy, and imaginative dishes that deliciously illustrate Vermont’s rich culinary traditions. The cookbook Dishing Up Vermont: 145 Authentic Recipes from the Green Mountain State showcases the best of the impressive range of recipes from Vermont’s chefs and food producers, including profiles of the people and places that make the state’s food scene so vibrant. Here are three signature harvest recipes proving that Vermont’s autumn offerings go well beyond syrup and cheese.

Vermont farm in fall

Vermont: Coolest Food State in the Union

Christened by Saveur magazine as “the coolest food state in the union,” Vermont has caught the attention of serious foodies.

Food writer Tracey Medeiros, author of Dishing Up Vermont, relocated to Vermont several years ago and took an instant interest in the Green Mountain State’s exciting local food
scene. She collaborated with the local chefs, bakers, farmers, winemakers, comfort-food cooks, beekeepers, orchard and sugar-shack owners, craft brewers and other foodies to compile the 145
fabulous recipes in Dishing Up Vermont.

As you page through the many rave-worthy recipes, you can feast your eyes on the gorgeous full-color photographs while reading about the inspiration of each dish and the farms and restaurants from
which the recipes come. To further promote Vermont’s veritable food producers, a portion of the proceeds of Dishing Up Vermont will be donated to the Vermont Fresh Network, an
association dedicated to promoting and publicizing Vermont’s chefs and restaurants that use Vermont-sourced foods.

Harvest recipes from Vermont

Sink your teeth into these signature Vermont recipes that feature the Green Mountain State’s autumn harvest. Recipes courtesy of Dishing Up Vermont.

Celeriac and Green Apple Salad

Serves 4 to 6

Apples at their peak ripeness pair delectably well with celeriac, a knobby root vegetable that tastes like a fresh blend of celery and parsley. You can find this crisp, refreshing salad, which
features a rich balsamic reduction, at The Alchemist Pub and Brewery, a seven-barrel brewpub in Waterbury that serves an impressively eclectic menu featuring Vermont’s products and seasonal


1 small sweet onion, peeled, finely diced

1 tablespoon minced garlic

1/4 cup mayonnaise

2 tablespoons whole grain mustard

1 tablespoon apple cider vinegar

1 tablespoon organic locally harvested honey

2 pounds fresh celeriac

2 large Granny Smith apples, unpeeled, cored

Salt and freshly ground black pepper

1/2 cup balsamic vinegar

1 cup organic baby greens, preferably locally grown

3 organic beefsteak tomatoes, cored, sliced 1/4-inch thick

12 sweet baby turnips, washed, quartered


1. To make dressing: In a medium bowl combine onion, garlic, mayonnaise, mustard, vinegar and honey. Mix well and set aside.

2. Peel away skin from celeriac with a paring knife. Grate celeriac coarsely with a box grater (do not use a food processor). Set aside. Grate apples with the box grater.

3. Add celeriac and apples to the dressing and toss gently. Season with salt and pepper to taste. Set aside for at least 30 minutes before serving.

4. Meanwhile, boil balsamic vinegar in a small saucepan over medium-high heat. Whisk frequently and continue to boil until the vinegar is reduced by one-third.

5. Taste celeriac and apple mixture and add salt and pepper if desired. (Celeriac absorbs seasonings very quickly, so always taste the salad before serving to see if more salt or pepper needs to be

6. Place celeriac and apple mixture on a plate garnished with the baby greens, tomatoes, and baby turnips. Drizzle with balsamic reduction and serve at once.

Next page: Creamy Braising Greens Soup

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