Local sisters Jenna & Nora Rice will be at the Co-op on Member Appreciation Day on April 22 from about 4-6pm to celebrate and sign copies of their new cookbook, The Vermont Farm to Table Cookbook, which will be available for purchase. Read on to learn more.
Jenna and Nora Rice have deep roots in Vermont. Growing up on a farm in Hartland, both
sisters discovered their passion for farming at a young age, working with dairy cattle and
helping their parents in the garden as early as 5 years old.
After finishing school, Jenna stayed in Vermont, where she settled on a 5 acre homestead and
began a successful career in photography and creative marketing, working with Vermont food
and beverage brands to elevate their stories through creative marketing.
Nora attended culinary school in England before working in restaurants all over the world, from
Ireland’s only Michilin starred pub, to an Italian Agrotourismo and a caterer in New Zealand,
before returning stateside to open her own catering company, Roaming Roots Kitchen.
It was once the two sisters found themselves reunited in Vermont once again that the idea for
farm to table was born. Combining Nora’s culinary skills, Jenna’s photography and design
abilities, and a shared love for local food, the pair developed, tested and photographed recipes
for Vermont Farm to Table, using only locally grown and produced ingredients to create dozens
of delicious and unique foods, bringing a sense of place and flavor of Vermont to readers with
each recipe.
About the Book
The Vermont Farm to Table Cookbook takes farm-to-table recipes to a new level, bringing you
60 delicious recipes made with only Vermont-grown ingredients in our cookbook.
Divided into four chapters, the cookbook offers a selection of recipes to highlight the fresh local
ingredients of each season. This book is not only for the home gardener or homesteader, but
for anyone living in Vermont (or the broader northeast and east coast) who loves real, fresh,
healthy food!
Featured recipes include:
• Herbed Ricotta Stuffed Chicken
• Potato and Wild Leek Gratin
• Asparagus and Goat Cheese Frittata
• Maple Bourbon Glazed Pork Chops
• Blackened Peach Salad
• Summer Berry Maple Pavlova
• Roasted Delicata with Cider Syrup
• Red Wine Braised Short Ribs
• Apple Celeriac Salad
• Maple Fudge
With expert tips, beautiful photography, and a variety of dishes to suit any taste, The Vermont
Farm to Table Cookbook is a love letter to all the colors and flavors of Vermont.
