October 17, 2013
Story and Photos by Nancy Nutile-McMenemy
The Weathersfield Proctor Library invited Vermont Author Tracey Medeiros to Martin Memorial Hall in Ascutney Vermont for a community pot-luck supper inspired by her most recent publication "The Vermont Farm Table Cookbook" (The Countryman Press, May 2013.)
Medeiros is a freelance food writer, food stylist, and recipe developer and tester. She writes a weekly food column for the Essex Reporter and Colchester Sun newspapers and writes the "Edible Farm" column for Edible Green Mountains Magazine. Medeiros is also the author of "Dishing Up Vermont" (Storey Publishing, 2008).
Library patrons were asked to try a recipes from Medeiros' cookbook for the potluck. The table of dishes included:
Applesauce Cake page 198-199
Maple Cornbread page 30
Maple Pecan Pie page 212
Butternut Squash Soup with Smoky Bacon and Maple Syrup page 35
Blueberry Goat Cheese Pizza with Caramelized Onions page 100
Massaged Kale Salad with Asian Peanut Dressing page 58
Rory's Irish Scones page 27
About twenty-two town folk listened while Ms. Medeiros explained how she wrote her to two Vermont cookbooks, collaborating first with the Vermont Fresh Network and eventually working directly with farmers.
When asked by an audience member what her favorite recipe was she enthusiastically replied " The Blueberry Goat Cheese Pizza!" Saying she really likes the tang of the goat cheese with the sweetness of the blueberries.
Medeiros said she really enjoyed putting a face on the hard working farmers in Vermont and said she really appreciated their passion for feeding their communities with healthy food. Her hope is that her cookbooks will give exposure to these farmers and that an educated consumer will want to support the farmers in their efforts of providing locally grown food.
Medeiros highlighted the "passion" of Vermont Farmers by reading an excerpt from her book about the Bella Farm in Monkton. Rachel Schattman didn't grow up on a farm but experienced farming at the Putney School. After Schattman earned a master's degree at the University of Vermont she started a certified organic farm at Burlington's Intervale with her friend Kelli Brooks-their specialty-dairy and nut free Garlic and Basil Pesto. The farm, now located in Monkton, produces 2500-3000 six ounce jars for pesto per season.
This cookbook stresses the use of local foods; the freshest ingredients will create the best tasting food, which not only will taste good but will be good for you. It also encourages focusing on foods that are in season and easily grown or purchased from local farmer's markets or Co-ops.
Medeiros is currently working on her third cookbook: The Connecticut Farm Table Cookbook (again to be published by The Countryman Press, due out in 2015). She lives with her family in Essex Junction.
Tracey can be reached at: www.traceymedeiros.com.
More event images: Photos By Nanci
The Vermont Farm Table Cookbook
Hosted By Weathersfield Proctor Library
Martin Memorial Hall
Ascutney VT October 17, 2013
Copyright ©2013 Nancy Nutile-McMenemy
For the Weathersfield Proctor Library
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