Serving Up Vermont
Halloween is coming up fast, and right behind it is Thanksgiving and the holidays, which means we’re entering the season of sugar, sugar, and more sugar at our fingertips. From Halloween candy, cider doughnuts, and your co-worker’s holiday cookies, there are a lot of temptations out there. Other than swearing off sweets for the next three months, there may be a way to make it through without overdoing it on the refined sugar, but still enjoying the desserts of the season.
In case you missed it, the FDA released a new nutrition label design at the end of May. These changes will be rolled out on packages over the next two years and should be in place by July 2018. This is the first update to the nutrition label in the past 20 years!
Every month, I lead a Pennywise Pantry tour around the Co-op to highlight cost effective food shopping strategies. (If you haven’t done one yet, you can check our event schedule here.) Cooking from home and cooking from scratch are the most cost-effective (and nutritious!) ways to eat. Planning and prepping meals can be the most time intensive, so keeping a stocked pantry makes eating from home even faster than ordering take-out. Here are a few of my tips for building up a pantry without breaking the bank.
Many of you are probably familiar with probiotics – the friendly bacteria in our gut that help our digestive system function properly. Probiotics are found in fermented foods, like yogurt, cheese, sauerkraut, kimchi, and sourdough bread. But have you heard of prebiotics?
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!
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