Serving Up Vermont
Let’s have some sweet talk…about local honey! Every season, you may notice our beautiful endcap highlighting all of our local honey vendors. Even year round, our local honey selection is phenomenal. We work hard to support local honey producers, and we are committed to sharing information about each vendor with customers. We even have one staff member who is dedicated to working with local honey producers to make sure we’re offering high quality honey in a variety of sizes in addition to in what we offer in bulk.
In 2010, New Farms for New Americans (NFNA), a program of Association of Africans Living in Vermont (AALV) started recruiting farmers and gardeners into their agriculture program with the help of a Refugee Agriculture Partnership Program (RAPP) grant from the Office of Refugee Resettlement. The grant was meant to help connect refugee and immigrant farmers to land, resources, and education related to business development for small-scale farming and markets. The goals of this grant helped launch the Burundian Farmers Co-op.
Did you know that the bananas you typically see at any grocery store in the US are all genetically the same? The variety of banana that has become what we now think of as “the banana” is the Cavendish banana. But the Cavendish hasn’t always been the most popular banana around, and due to a fungal disease, the Cavendish may cease to be our go-to banana in the future.
Welcome to August! Late summer is a special time for our Produce department. Every day it is filled with bright, fresh new products from farms all over Vermont and beyond. With such bounty upon us, I wanted to shine light on some of our lesser-known veggies. Who knew linga linga would be a such a great addition to a stir fry? Or that some types of lettuce are grown for their delicious stalks? Here's the lowdown on some of our new favorites this season.
From Arts Riot’s ever-growing Food Truck stop on Friday evenings, Summervale gatherings, and food carts dotted along Church St., finger-licking, hand-held street foods are a summertime staple. I’m talking about sliders and tacos, popcorn and fizzy drinks, and tempura-fried broccoli and southern-style chicken….Wrap it up tight and try not to spill as you take it to go or linger with friends.
To bring the flavors of summer home, I decided to try out some street-inspired recipes. Here’s the round-up of a few of my favorites.
Some City Market staff members recently took a trip to Warren, Vermont, to meet with the owners and staff of All Souls Tortilleria as well as to get a behind the scenes look into their daily operations. All Souls was started by Joe Bossen of Vermont Bean Crafters, Sam Fuller, and Hubert d’Autremont, and together they’re bringing customers a truly local corn tortilla that's certified organic, which you’re able to find at City Market!
Coming soon, to a store near you….Act 120, or more commonly known as the Genetically Engineered (GE) Food Labeling Rule, officially goes into effect July 1st of this year. The topic created a lot of buzz about two years ago, when the Vermont Legislature passed the bill (H.112) into law in May 2014, allowing a two year period for implementation.
If you are like me, the first time you heard the word aquafaba, you probably did a double take. Aqua-what? Perhaps this is your first time hearing the word and you are wondering what in the world it is. Aquafaba is the word that has been given to the cooking liquid from cooking legumes (the liquid leftover when you boil beans, for example, or the liquid that is included in canned beans). Aquafaba has been found to be a good vegan substitute for eggs. Why the name? “Aqua” is Latin for “water” and “faba” is Latin for “bean.” The term was coined, and the technique of using aquafaba was established, in early 2015.
We had a beautiful Saturday for a Crop Mob with Jericho Settlers Farm. A big thank you to Christa and Diane from Jericho Settlers Farm and to all our wonderful Member Workers and volunteers who spent 3 hours with us transplanting onion starts!
Hydration 101 is a pretty simple concept: drink more water. Period. It’s easy in theory, but only 22% of American adults drink the recommended 8 cups of water a day. Recommendations can vary on the ideal amount to drink, and we get hydration from some other beverages and from water contained in our food. (Watermelon, anyone?) But it’s important to stay on top of your water intake early and throughout the day. By the time you feel thirsty, you’re already partially dehydrated.
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