Root Vegetables

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!)

In Search of the Perfect Red

Submitted by choman on Tue, 05/31/2011 - 10:19

Once in a while I stumble across a new idea on a food blog or in a magazine that makes me go, “No WAY! Why didn’t I think of that?”

Rhubarb sauce with beet juice and vanilla custard

10-10-10

Submitted by choman on Mon, 10/11/2010 - 10:40

How do you cook dried black beans grown right here in the Champlain Valley? 20 people found out yesterday in the Local Foods Cooking Class we organized as a 10-10-10 work party in conjunction with thousands of events all over the world to raise awareness of global warming (see a slideshow at 350.org).

Serving up local cornbread.

Get Creative with the Souper Bowl Challenge: December 27-January 8

Submitted by choman on Tue, 12/29/2009 - 14:46

Root Vegetables

During the Souper Bowl Challenge, we’re asking YOU, the people who support Vermont farmers by keeping us busy restocking local root vegetables, squash, and dairy, to submit your favorite recipes for soup. Enter a recipe featuring one of five local ingredients (potatoes, carrots, squash, beets, or dairy) and get a chance to win a $50 gift certificate to City Market. The winning soup will be chosen by participants taking a soup making class on January 12, and City Market member-workers will pack up 250 bags with the ingredients to send up the road to the Food Shelf to help a neighbor in need.

I sampled the classic Moosewood Cookbook borscht recipe to shoppers on Sunday, a hearty soup full of local potatoes, beets, onions, carrots, and cabbage.

Turnips, Where Have You Been?

Submitted by choman on Sun, 12/20/2009 - 10:58

Root Vegetables

Every Sunday afternoon I do a demo down in the Produce department. The demos feature local vegetables that are often a little quirky, or at least something that your average customer might not have tried before. Recently I demoed scarlet turnips. I have to admit that scarlet turnips weren’t on my radar before (never mind that I don’t usually volunteer for turnip demos).

Scarlet Turnips