Cooking and Gardening Classes at the NOFA-VT Winter Conference!

Submitted by mklepack on Fri, 02/03/2012 - 11:16

NOFA-VT Winter Conference

University of Vermont

February 11-12, 2012

I can’t think of a better way to get excited about planting my spring garden and cooking with the abundant fresh foods of summer than by attending the annual winter conference of the Northeast Organic Farming Association of Vermont (NOFA-VT).

Midway Through Winter, we're getting back to our local roots

Submitted by mklepack on Thu, 02/02/2012 - 15:09

Today is Imbolc, the midway point between the winter solstice and the spring equinox.

Carrots in Winter. Photo by Kimberly Desautels (who won our Facebook carrot photo competition with this photo!)

Citrus Season

Submitted by choman on Tue, 01/31/2012 - 17:31

A New Farmer for City Market: Lorenzo's UrbanGreens

Submitted by mklepack on Fri, 01/27/2012 - 12:26

As I written here before, we need more farmers in Vermont. With a long list of local product gaps, and with the average age of farmers across the country steadily pushing toward retirement age, it’s vital that young people get started in farming.

Dumplings Usher in the Year of the Dragon

Submitted by choman on Sun, 01/22/2012 - 16:55

Happy Year of the Dragon!

Chinese New Year, which runs on the lunar calendar, starts at midnight tomorrow night. It’s the Year of the Dragon (a very auspicious year, and one in which I was coincidentally born). We had a great time learning about dumplings in the Chinese New Year class on Thursday.

Sweet and Savory... New Local Products at City Market

Submitted by mklepack on Thu, 01/19/2012 - 14:57

We're glad to have been able to add 5 new Local and Made in Vermont products to our shelves in the past few weeks. I highly recommend sampling them all (and in the case of the bourbon barrel aged maple syrup, you might want to go back for seconds).

Bourbon Barrel Aged Maple Syrup

Randolph, VT

Aisle 1

Real Foods, Real Health

Submitted by choman on Tue, 01/17/2012 - 16:19

Last week, we had a great time hosting Doug Flack for a talk on “Real Foods, Real Health OR Why We’re in a Real Pickle.” With a packed room at the Fletcher Free Library (almost 60 people turned out), it was clear that we were tapping into something that people are curious and interested in right now – farm-fresh foods, raw milk and cultured dairy products, lacto-fermented vegetables, pastured eggs and meat, and more.

Cranberries: A Little Zing When We Most Need It

Submitted by choman on Tue, 01/10/2012 - 17:30

If you think cranberries are just for Thanksgiving, try this recipe. Not only are cranberries high in Vitamin C, they are anti-inflammatory and ant-bacterial, which is great for short-term immune system health, especially this time of year. Long-term, their anti-oxidants can support the immune system in many ways.

A Good Excuse for Melted Cheese: January's Cave to Co-op

Submitted by mklepack on Fri, 01/06/2012 - 12:48

Among the most delightful foods of childhood has to be grilled cheese sandwiches. The gooey bubbly warmth, and the simplicity of flavor of melted cheese are such wonderful childhood indulgences. 

Spring Brook Farm's Reading Raclette. Photo by Tony Cenicola/New York Times

Game-based food education: Medical students think it's silly enough to work

Submitted by choman on Tue, 01/03/2012 - 15:14

Picture this game: There are two teams of 10 and 11 year-olds. Each team has to answer a smorgasbord of food-related questions in order to move forward in the game. The kids themselves are the life-sized game pieces, wearing straw-brimmed hats loaded with fruits and vegetables.

Flynn students participate in game-based food education

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