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Small, independent farms are the lifeblood Vermont's agriculture: from the sweetcorn grower to the dairy goatfarmer, and to the cheesemaker whose locally-sourced goat milk chevre becomes the heart of a new dish created by a chef in Montpelier. With 'The Vermont Farm Table Cookbook', author Tracey Medeiros has traversed the Green Mountain State in search of not only those celebrated chefs but also the hard-working farmers who provide them with their fresh and wholesome ingredients as well.