Serving Up Vermont
February was flying by and before we knew it, it was the weekend of February 16th, which marked the 37th annual NOFA-VT Winter Conference. The conference highlights local farmers, gardeners and homesteaders and offers over 80 educational workshops, roundtable discussions, film screenings, and much more.
Vermont winters are the perfect time to get creative in the kitchen. While local produce is not quite as abundant in February as it is in the summer and fall, we’re proud to offer a wide variety of local and made in Vermont products all winter long. Each year, we host a We ♥ Local Recipe Contest where we feature a specific ingredient that’s available this time of year. For this year’s contest we’ve chosen the mighty sweet potato!
The U.S. Committee for Refugees and Immigrants (USCRI) Vermont formerly known as Vermont Refugee Resettlement Program (VRRP) and City Market have had a long-standing partnership for a number of years. Since 2011, we’ve partnered on a monthly cooking class series titled A Mosaic of Flavor, where different cooks from the Vermont refugee community teach a class showcasing food from their home country and tell stories about their background and journey to Vermont.
January is here and after a couple months of indulging in your favorite sweets and treats, it is time to kick back into a healthier routine. We spend a lot of energy thinking of others during the holidays, so there is no better time than the New Year to check back in, focus on yourself and practice self-care!
In January, when you round up at the register, your donation will help to support a number of projects focused on strengthening our local food system through our Co-op Seedling Grants program.
The final push of the holiday season is right around the corner and we are here to provide recipe inspiration for any holiday parties, family gatherings or a quiet, cozy night at home. Whether you are cooking for 2 or 20, these recipes are festive, seasonally appropriate, and tasty!
Shirley Richardson grew up on a dairy farm in Vermont, but most of her professional career was in serving as a school counselor and principal. When Shirley retired from education in 2004, she and her husband, Michael Smith, started Tannery Farm Cashmeres raising cashmere goats primarily for their cashmere fiber.
Last week, I sat down with our South End Prepared Foods Buyer, Ashley Nunez to hear about her experience at the Food Tank Summit in New York City. Ashley attended this summit in October through a scholarship program created by the Vermont Fresh Network (VFN). The VFN Conference Program is “designed to help chefs, farmers, food producers, and others working in our local food system attend important conferences beyond our region, and to share what they learn…Our goal is to connect Vermonters to national networ
What better way to celebrate National Co-op month than to visit one of our favorite Co-op partners? Last month, our Assistant Director of Operations - Purchasing, Retail Sales and Category Coordinator, and Outreach and Education Manager took a trip out to Iowa to visit the Frontier Co-op headquarters and connect with representatives from co-ops around the country.
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.