The American Farm Bureau says prices for a basket of 16 basic grocery
items rose by 8 percent in the first quarter of 2008. Other economists
have predicted that food prices will remain high for another two years.
Roger Allbee, Vermont’s secretary of Agriculture, Food and Markets,
explains what’s behind the rise in food prices and how it’s affecting
farmers, grocery retailers and consumers.
(Listen)
Also in the program, a new cookbook celebrates locally grown foods with
authentic Vermont recipes. Tracey Madeiros cooks Awesome Apple Pancakes
with Jane Lindholm, and explains the inspiration behind the new book,
Dishing Up Vermont. (Listen)
And foragers are out in search of fiddleheads, a
springtime treat that some devotees take very seriously. We go for a
walk near the Winooski River with two experts. (Listen)
Awesome Apple Pancake
A recipe from Champlain Orchards
Ingredients
3 eggs
¾ cup whole milk
¾ cup all-purpose flour
¼ teaspoon salt
1 teaspoon almond or pure vanilla extract
2 tart peeled apples, cored and thinly sliced
2 tablespoons sugar
¾ teaspoon cinnamon
2 tablespoons butter
Confectioners’ sugar or pure maple syrup to taste
2 – 4 servings
1. Warm
an iron skillet in a 425°F oven.
With a handheld blender, whisk together the eggs, milk, flour, salt
and extract until smooth. In a
separate bowl, toss together apples, sugar and cinnamon.
2. Melt
butter in the warm skillet. Arrange
the apples in a single layer on the bottom of the skillet. Carefully pour the batter over the
fruit.
3. Bake
for 25 minutes or until puffed and golden brown. To serve sprinkle with confectioners’
sugar or drizzle with maple syrup.
Copyright 2008 by Tracey Madeiros, Dishing Up Vermont