Serving Up Vermont

Wednesday, January 18, 2017
By Sarah Bhimani, Outreach & Education Manager

Our annual We ♥ Local Recipe Contest is about to get underway, and this year the featured local ingredient is local cornmeal!  You can find local cornmeal in our Grocery Department (Aisle 1) from Nitty Gritty Grain Company

Friday, January 13, 2017
By Sarah Bhimani, Outreach & Education Manager

This is a guest post about NOFA-VT's upcoming Winter Conference, written by Helen Whybrow, Roving Farm & Food Reporter.

Our brave little state has been through a lot: a 2016 winter of no snow, followed by this summer’s drought, an election season full of strife, and now with a new President, worlds of uncertainty about what’s to come. It can be easy, in the dark days of winter, to wonder about the larger purpose of one’s efforts on the farm or in the world.

Thankfully, NOFA-VT has attracted two international giants in the food and farming world to speak at the 35th annual winter conference on February 18-20 at University of Vermont. Dr. Fernando Funes Monzote, of Cuba, and Dr. Vandana Shiva, of India, will both bring a message of resilience, hope, and the power of people to make slow—but radical—change.

Monday, January 9, 2017
By Sarah Bhimani, Outreach & Education Manager

Did you know that real grenadine, the syrupy sweetness that defines a Shirley Temple, is traditionally made from pomegranate juice rather than cherry flavoring (and skips all the preservatives)?  Given that we’re in the midst of pomegranate season right now, making your own homemade grenadine is a fun and relatively easy activity.  It also makes a great gift for friends and family!

Wednesday, January 4, 2017
By Meredith Knowles, Outreach and Education Coordinator

Photo Credit: The Bake Cakery

Finding natural options for food colorings seemed simple enough in my head, given how frequently I stain my hands, cutting boards, and clothes in vibrant shades of fuscia and yellow with messy recipes gone awry with hibiscus or perhaps curry. But when City Market hosted a winter cookie-decorating party a few weeks ago, the task of creating holiday-hued frostings and glazes proved somewhat of a difficult task.

Friday, December 30, 2016
By Sarah Bhimani, Outreach & Education Manager

Note: These articles are not meant as a substitute for proper medical advice. Please consult with your medical practitioner before using any type of remedy, herbal or otherwise.

The winter can be a stressful time for many, from traveling to hosting and cooking for holiday get togethers to fewer sunlight hours.  During this time of the year, it’s important to remember to slow down, give thanks, and breathe deeply.  However, if you find your heart beating fast, your mind never ceasing to wander, or not being able to fall asleep at night, have you considered giving tulsi a try?

Friday, December 16, 2016
By Sarah Bhimani, Outreach & Education Manager

The gift giving season is upon us! Do you have a plan?  If you are looking for some easy, DIY holiday gifts, check out the ideas below, from elderberry syrup to homemade sprinkles.

Friday, December 9, 2016
By Sarah Bhimani, Outreach & Education Manager

Last night we hosted our ninth(!) Dish panel discussion.  The topic of the evening was food waste and was moderated by Alison Nihart from UVM’s Food Systems Initiative. The panel consisted of Theresa Snow from Salvation Farms, Nick Savasta from Cheese and Wine Traders, Ren Weiner from Miss Weinerz, and Michele Morris from CSWD. This timely topic was even reflected in our snacks - Ren Weiner provided the crowd with samples of her doughnuts made with spent grains from Zero Gravity Brewery.  Delicious!

Tuesday, November 29, 2016
By Meredith Knowles, Outreach and Education Coordinator

The holiday stretch can be a hard time to take care of yourself amongst the parties, family gatherings, and what seems to be an endless amount of cooking. This time of year, though, with limited daylight hours and schedules more packed than usual, it’s especially important to take steps that help us stay healthy.

Friday, November 25, 2016
By Sarah Bhimani, Outreach & Education Manager

Eggnog is one of the seasonal treats that you either love or hate. But even if it’s not your favorite, it is an interesting beverage with a long history.

Eggnog is made from combining eggs, milk, sugar, and cream and spicing with cinnamon or nutmeg. Traditionally, raw eggs are used in this uncooked drink, however there are pasteurized varieties commercially available, or if you are making your own, you can cook the mixture or try making a vegan variety.

Thursday, November 17, 2016
By Meredith Knowles, Outreach and Education Coordinator

With Thanksgiving right around the corner, I’ve sure got food on the mind. From turkey brine and cranberry sauce to mulled wine and pie crust, that Thursday in November ushers in the delicious and familiar. Stuffing may be one of the more polarizing dishes on the table, bringing out fierce loyalty to family recipes and perhaps the raise of an eyebrow begging the question—who thought of doing this the first time?