Serving Up Vermont
It’s finally smelling, looking and feeling like fall in Vermont, and here at the coop we could not be more excited to see the continuous abundance of local produce filling our shelves and baskets every day. Whether you are looking for guidance on the type of squash you should roast for a casual Wednesday night dinner or starting to brainstorm recipes for the big Thanksgiving meal, below are tips for cooking and baking with a few fall staples that will enhance your autumn cooking.
One of our most popular classes this summer has been our Mozzarella Making 101 class. We offered the class in July and August and are rounding out the season with two more classes this month. The class is held at Bread and Butter Farm, an organic veggie, beef, and pork farm located in Shelburne.
A few weeks ago, a group of staff members had the opportunity to visit some of our local vendors. A group of us packed into a 15 passenger van and headed down Route 7 to visit our friends to the South.
Wow, has it been a hot, dry and humid summer! The weather is slowly starting to shift to cooler temps, school is back in session, and many of us are looking forward to the fall. Although I do love the fall, I don’t know if I am ready to say goodbye to the delicious tomatoes, melons, and even the zucchini that have been staple foods during these long summer days. With Labor Day weekend right around the corner, here are some recipe ideas for your end of summer celebration.
This is a guest blog post from Hunger Free Vermont.
Vermont is well known for being a localvore heaven, especially this time of year when co-ops, farmers markets, and gardens are bursting at the seams with fresh, local, and incredibly delicious food. However, many people aren’t aware that for thousands of Vermonters, just getting enough food for themselves and their families is a daily struggle. Currently in our state, 1 in 10 Vermonters are considered “food insecure”, which means that they lack consistent access to enough food. Even worse, 1 in 7 children live in food insecure households. That’s why our mission at Hunger Free Vermont is to end the injustice of hunger and malnutrition for all Vermonters. It’s a big task, but we aren’t alone in our fight.
Last week marked the fourth annual Vermont Open Farm Week! Farms all across the state opened up their fields, barns and pastures for a number of different fun activities, as a way to connect the public with Vermont’s farmers and the beautiful agricultural landscape.
As September approaches, we’re starting to gear up for our fall lineup of Co-op classes. As you peruse the listings and contemplate checking out the Old North End Farmers’ Market or joining us for a grilling class, you’ll notice a change in our pricing structure.
Need some quick and easy dinner inspiration? Grab a Rotisserie Chicken at our South End Store and begin to build a week of tasty, unique meals! A little bit of chicken can go a long way when supplemented with other plant based proteins and veggies.
Here we are in July! In this month, we typically find ourselves knees deep in an abundance of vibrant, local, fresh produce. Although we are grateful for the bounty, it can be hard to keep up with the weekly greens that arrive in your CSA share, or pour into your kitchen from your very own garden. So, what to do with all these greens? Here are a few tips that will help you turnip the beet, on your average, every day, mixed green salad.
There’s no better way to celebrate the start of summer than to visit our local producers and get a firsthand look at the coming bounty. This past week, a group of City Market employees ventured out to visit three of our local producers: Green Mountain Harvest Hydroponics, Burnt Rock Farm, and Rockville Market Farm.
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