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  • Winter 2012 | Issue Nineteen
    • Editor's Note
    • A Poet and His Apples
    • From the Ground Up
    • A Canning Party
    • Set the Table with Kombucha
    • Three Farms, One Town, One Storm
    • The Threats from Upstream
    • The Future of Farming in a Wetter Vermont
    • Winter Farmers’ Markets
    • Farmers' Kitchen—Parse the Parsnips
    • The Other Great Flood
• Back Issues
  • Summer 2007 | Issue One
    • Publishers' Note Summer 2007
    • 4th of July Feast
    • Garlic
    • A Water Buffalo on Every Farm?
    • Trumpets in the Woods?
    • The Chicken Event
    • Revisiting the Traditional
    • Farmer's Kitchen | King Kale
  • Fall 2007 | Issue Two
    • Publishers' Note | Fall 2007
    • Green Mountains and Amber Waves
    • Birds in Hand
    • Cheese Culture
    • Experimenting with Diversity
    • LACE | Local Agricultural Community Exchange
    • Last Morsel | Fall 2007
    • Land of Plenty
    • Sub Rosa
    • Turkey Broth
  • Winter 2008 | Issue Three
    • Editor's Note | Winter 2008
    • Farmers Kitchen | Better Be Beets
    • Beyond Maple Syrup
    • A Community Buys a Farm
    • Is Local Food a Frugal Choice?
    • Biodynamics and Me
    • Good Bye Rubarb Pie
    • Last Morsel | Winter 2008
    • Pete's Good Eaters
    • RAFFL, Loca, and Raw Milk Legislation
    • Survival of the Rawest
    • Three Square | Winter 2008
    • The Underground Garden
  • Spring 2008 | Issue Four
    • Editor's Note | Spring 2008
    • Set the Table with Asian Greens
    • Collapse of the Colonies
    • Farmers Kitchen | Try a Little Tenderness
    • Writing Down the Farm
    • One Greenhouse, Many Winter Greens
    • Zack Woods Herb Farm
    • Sweet Honey in the Raw
    • Last Morsel | Spring 2008
    • Eat it on the Radio
    • A Missing Link in the Local Food Chain
    • Cooking the Sting Out
    • Three Square | Spring 2008
  • Summer 2008 | Issue five
    • Publishers' Note | Summer 2008
    • Diary of a Farm Apprentice | Part 1: Spring
    • Farm Camp
    • Farmers Kitchen | Baby Tastes
    • Llama Beans for Your Beds
    • Set the Table with Hot Peppers
    • Beyond Ben & Jerry’s
    • Last Morsel | Summer 2008
    • A Cheese for the Ages
    • Build a Solar Food Dryer
    • Three Square | Summer 2008
    • An Interview with Tom Stearns
  • Fall 2008 | Issue Six
    • Publishers' Note | Fall 2008
    • Diary of a Farm Apprentice | Part 2: Summer
    • The Great Vermont Barn Census
    • Set the Table with Celeriac
    • Farmers Kitchen | Sweet Treasures
    • Growing Up in 4-H
    • Sylvia’s Special Seeds
    • A Gathering Storm
    • Rutland's Spud Man
    • Last Morsel | Fall 2008
    • Safe Ground
    • Springing Ahead
    • Three Square
  • Winter 2009 | Issue Seven
    • Editor's Note | Winter 2009
    • Diary of a Farm Apprentice | Part 3: Fall
    • Bread and Horses | Good Companion Bakery in Ferrisburgh
    • Set the Table with Horseradish
    • Wood Smoke, a Touch of the Earth
    • Have a Cow
    • Neighborhood Investments
    • Consumers as Coproducers
    • Home for the Holidays | Vegan Baking
    • Farmer's Kitchen | A Fraîche Start
    • Last Morsel | Winter 2009
  • Spring 2009 | Issue Eight
    • Publishers' Note | Spring 2009
    • The History of Salt in Vermont
    • The 9' x 12' Vegetable Garden
    • Rice: Vermont’s Newest Grain?
    • Set the Table with Peasant Food
    • Local Grain and Oil Production in Vermont
    • Farming & Feasting with the Robinsons | Spring
    • Jack Lazor and the Graining of Vermont
    • The Return of the Root Cellar
    • The Winooski Bean Thresher Co–op
    • Spilling the Beans | Elmer Farm
    • Last Morsel | Spring 2009
  • Summer 2009 | Issue Nine
    • Editor's Note | Summer 2009
    • Backyard Poultry: Chicken Feed or Golden Egg?
    • Drink Local
    • One Acre Grows Along Way
    • Grocery Stores Taking Stock of Local Foods
    • A Harvest Wedding
    • Rutland Area Farm & Food Link
    • Farming and Feasting with the Robinsons | Summer
    • Farmers' Kitchen
    • Last Morsel | Summer 2009
  • Fall 2009 | Issue Ten
    • Publishers' Note | Issue Ten
    • How to Start a Community Garden
    • Horsepower: Taking the Reins
    • Getting Everyone to the Table
    • Set the Table with Winter Squash
    • American Chestnuts
    • Farming and Feasting with the Robinsons | Autumn
    • Women's Agricultural Network
    • Vermont Country Stores
    • Farmers' Kitchen
    • Last Morsel | Fall 2009
  • Winter 2010 | Issue Eleven
    • Editor's Note | Issue Eleven
    • A Breed Apart
    • A Boost to Butchers
    • We Have Sausage
    • Farming and Feasting with the Robinsons | Winter
    • Close to Home
    • Dairy Farmers Raise Veal - with a conscience
    • Older Dairy Cows - steady source of local beef
    • Windowsill Greens
    • How to Cut a Chicken
    • Custom Meat Processors
    • Farmers' Kitchen
    • Last Morsel | Winter 2010
  • Spring 2010 | Issue Twelve
    • Publishers' Note | Issue Twelve
    • Gardening Like the Forest
    • Set the Table with Switchel
    • The World in a Glass of Milk
    • Pie Local
    • Terra Fructi
    • Vermont's Heritage Wheat
    • Red Hen's Cyrus Pringle Loaf
    • King Arthur's Vermont Grain Bread
    • Food Works at Two Rivers
    • A Nose to Tail Heart to Heart
    • Farmers' Kitchen
    • Last Morsel | Spring 2010
  • Summer 2010 | Issue Thirteen
    • Editor's Note | Issue Thirteen
    • A Note from photographer Ned Castle
    • Halal in the Hills
    • Set the Table with Tortillas
    • Buried Treasure—Korean Kimchi
    • Vermont Farmers' Market Directory
    • Mami and Papi—Pete Johnson visits Mexico
    • Cooking up the American Dream
    • New to America, Old Hands at Agriculture
    • Human Manure
    • Farmer's Kitchen—Strawberry Fields
    • Last Morsel—Three weeks in June
  • Fall 2010 | Issue Fourteen
    • Publishers' Note | Fall 2010
    • Squeezing Out Some Sunshine
    • Pick for Your Neighbor Program
    • Set the Table with Nuts
    • Cookbooks, Culture, and Community
    • The Spirit of Thanksgiving Past
    • Amazing Adventures with Raw Milk
    • Pick Your Own Apple Orchards
    • Post Oil Solutions at Five Years
    • Farmer's Kitchen—Rabbit Revival
    • Last Morsel—On Potlucks
  • Winter 2011 | Issue Fifteen
    • Editor's Note | Winter 2011
    • Set the Table with Venison
    • Winter Farmer's Markets
    • Abenaki Food Traditions
    • Good Walls Make Good Gardens
    • Counting Their Chickens...
    • The von Trapp Family in Vermont
    • Why I Hunt
    • Taking it Slow in Italy
    • Farmers' Kitchen—Quince
    • Last Morsel—Baking Bread in the Firebox
  • Spring 2011 | Issue Sixteen
    • Publishers’ Note | Spring 2011
    • Tapping for Taste
    • The Art of Growing Food
    • Lambing Time
    • What Washington Just Did—Food Safety
    • Plant, Weed, Blog
    • Maple Open House Weekend
    • The Best Farm Products You Can’t Eat
      • Flowers: Budding Personalities
      • Beeswax: Natural Light
      • Emu Oil: Fat is Good
      • Herbs: Salve-ation
      • Pet Food: Rawesome
      • Goat’s Milk: Not just for cheese making
      • Whey: From Waste to Wood
      • Wool: Farm-to-loom
      • Wood: Forest Finery
    • Farmers’ Kitchen—Nitty Gritty Grains
    • Last Morsel—Roots on the Rails
    • Spring Cartoon—Localvore Picnic
  • Summer 2011 | Issue Seventeen
    • Editor's Note
    • Set the Table with Hot Sauce
    • Growing Backyard Mushrooms
    • Vermont Farm Stays
    • A 10-year Stroll
    • After the Fire—Renewal at Pete's Greens
    • Micro Milk
    • A Charcuterie Cure
    • Farming in a Changing Climate
    • Farmers' Kitchen—Bella Basil
    • Last Morsel—One Wild Potluck
    • Summer Cartoon—Post Peak Oil
  • Fall 2011 | Issue Eighteen
    • Publishers' Note
    • Crop Mobsters
    • Thinking Outside the Bordeaux
    • Learning at the Market
    • Humane Heft
    • Classroom, Cafeteria, Community
    • Farming and Writing in Vermont before 1972
    • Hooping it Up
    • Set the Table with Sweet Potatoes
    • Packing Local Lunches 101
    • Farmers' Kitchen—Tomatillo Tamworths
    • A Tasty Tour
    • Vermont Wine & Spirits Guide