Tracey Medeiros, the local author of Dishing Up Vermont and similar works, has a new cookbook coming in early October: The Vermont Non-GMO Cookbook: 125 Organic and Farm-to-Fork Recipes From the Green Mountain State.
The book, from Skyhorse Publishing, contains profiles of farmers and chefs throughout the state, accompanied by their recipes, which are interspersed with Medeiros' own. Among the subjects of her vignettes are Kettle Song Farm in Worcester, where resident farmer and musician Jaiel Pulskamp pursues an interest in soil health; and Green Rabbit Bakery, the Waitsfield bread bakery run by Suzanne Slomin.
In an email to Seven Days, Medeiros wrote that she was drawn to her subjects by their common "devotion to their communities and the state of Vermont.
"Their love of the land and the desire to produce food that is grown in the healthiest, most responsible way ensures community wellness," Medeiros continued. "These folks believe that quality, not quantity and profitability, are at the heart of what they do."
Among her own favorite recipes in the book, she revealed, are the French Toast Casserole with Ben & Jerry's Vanilla Ice Cream and the Northern Lake Fish Chowder.
The former comes courtesy of Eric Fredette, the "flavor guru" for the ice cream company. "It is super easy to make and delicious served for breakfast, brunch or dessert," Medeiros wrote. The chowder recipe comes from Doug Paine, chef at Hotel Vermont's Juniper and Bleu Northeast Seafood. "The sweet, crisp flavors of the hard apple cider provide the perfect counterpoint to the lake fish," according to Medeiros. "I like the way that the baby red sorrel garnish adds a visual elegance to the soup."
Medeiros will speak at the sold-out Oktoberfest Vermont Meet Your Maker benefit dinner on September 21 at Waterfront Park in Burlington. Recipes from her cookbook can be found at traceymedeiros.com.