How to eat like a Vermont farmer

Whether you are a longtime fan of Salon's food coverage or a more recent reader, the chances are pretty high that you've seen Tracey Medeiros' recipes. (This is especially if you were looking for recipes that would also get you a little high, since a fair share of our site's recipes about cooking with cannabis come from her book aptly titled "The Art of Cooking with Cannabis.") 

But this month Tracey is back with a new cookbook — her sixth — which is the tenth anniversary edition of "The Vermont Farm Table Cookbook." The book features over a hundred recipes inspired by the picturesque crop and dairy farms of the Green Mountain State and includes rustic-yet-refined classics like wood-fired blueberry pie and Vermont cheddar soup, as well as playful twists on the state's produce, including ramp dumplings and beer-battered fiddleheads.