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Kate Spring

Tag Archives: rabbit meat

Set the Table with Rabbit

11 Thursday Jun 2015

Posted by Kate Spring in Local Food, Writing

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rabbit meat, Vermont farms, Vermont's Local Banquet

My latest article in Vermont’s Local Banquet is all about rabbit–who’s raising it, how it’s done, the challenges and benefits of rabbit as a meat source.  
Silver Ridge Rabbitry: New Zealand Rabbit

I circulated the room with a tray of hors d’oeuvres, weaving through bridesmaids, groomsmen, and guests. The social hour was winding down, and by my fifth or sixth pass through the crowd, I knew who the vegetarians were—who to offer the stuffed mushrooms to, who to pass by with the pulled pork.

The pulled pork had gone fast, and as back up, the caterer I was working for that night provided pulled rabbit to take its place.

“What’s this?” guests asked.

When I answered, “Pulled rabbit with sweet potato,” hesitation came over their faces…

read the rest at Vermont’s Local Banquet.

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Kate Spring

Kate Spring

Welcome to The Good Heart Life: an organic gardening and lifestyle blog where we grow beauty, joy, and nourishment for the body, soul, and earth. I'm Kate Spring: organic farmer, mother, and chief inspiration officer at Good Heart Farmstead and The Good Heart Life. Grow along with us, and together we'll cultivate a more lively, joyful world one {organic} seed at a time.

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