The Green Mountain State has always been seen as a trailblazer in the natural food movement. In 2014, Vermont passed the first state law requiring food labels to include GMO (genetically modified organism) ingredients.
While working on The Vermont Farm Table Cookbook, author Tracey Medeiros kept hearing the term non-GMO and meeting farmers and food producers who practiced this philosophy. That inspired her to create her fourth book, The Vermont Non-GMO Cookbook (Skyhorse Publishing, 2017, $29.99), which features 125 recipes from organic and local farms.
Known for its certified organic strawberries, raspberries, and blueberries, Adam’s Berry Farm in Charlotte shares this easy-to-make Fresh Raspberry Sorbet in the book. “This pretty, homemade sorbet is light and fruity, making it the quintessential summer crowd-pleaser,” says Medeiros.