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 flavours of all this beautiful state has to offer.

The Vermont Farm Table Cookbook: Homegrown Recipes from the Green Mountain State is available at Amazon.com, Amazon.co.uk and Indigo.ca.   

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Spring Pea Soup 

SERVES 6 TO 8 

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. 

Mushrooms 

½ pound local wild mushrooms, cleaned, trimmed, and cut into 1-inch pieces

½ teaspoon kosher salt 

Pea Soup 

1 tablespoon unsalted butter 

¼ pound shallots, finely chopped 

3 fresh ramp leaves, coarsely chopped, or 1 cup leeks white and green parts, coarsely chopped 

½ gallon (8 cups) vegetable broth 

1½ pounds fresh peas, shelled or frozen, thawed and rinsed 

1¼ teaspoons kosher salt, or to taste

½ teaspoon freshly ground black pepper, or to taste 

Garnishes 

Whipped crème fraîche

Pickled red onions, store-bought or homemade 

Microgreens

Crusty bread (optional) 

1. To make the mushrooms: Heat a dry carbon steel fry pan over medium heat. Add the mushrooms, being careful not to overcrowd. Dry-sauté the mushrooms until they become fragrant and turn a nice golden brown. Sprinkle with salt, tossing until evenly coated, then transfer to a bowl until ready to use as a garnish. 
2. Place a large bowl of ice water near your cooking area. Set a large bowl on top of the prepared ice bath. 
3. To prepare the pea soup: Melt the butter in a large stockpot or Dutch oven over medium heat. Add the shallots and ramp leaves, if using, and cook over medium heat until tender, about 5 minutes. 
4. Add the vegetable broth, then increase the heat to medium-high, and bring to a boil. 
5. Add the peas and cook until tender, about 3 minutes. 
6. Remove from the heat, add the salt and pepper, stirring until well combined. Working in batches, place the soup in a blender and blend until smooth. 
7. Carefully pour the soup into the large bowl resting on top of the prepared ice bath. Stir the soup frequently, for 3 minutes. As you blend the soup, pour the contents of each batch directly into the chilled bowl resting on top of the prepared ice bath. This will ensure that the soup will maintain its beautiful green colour. Repeat with the remaining ingredients. Adjust seasonings with salt and pepper to taste. 
8. To assemble: Ladle into soup bowls, then top with a dollop of crème fraîche. Scatter the reserved mushrooms, red onions, and microgreens around the soup. Serve with crusty bread on the side, if desired. 

Note: When blending hot liquids, always fill the blender jar halfway, remove the lid’s center insert, and place a kitchen towel over the top, holding it securely, then blend. This will help avoid a soup explosion. 

Recipe by The Pitcher Inn

Excerpted from The Vermont Farm Table Cookbook, 10^th Anniversary Edition by Tracey Medeiros (The Countryman Press, June 2023).