Serving Up Vermont
Artichokes? No way! I can sympathize with the sentiment. Artichokes are a seemingly intimidating vegetable, what with its many leaves and spikes (it is the edible pre-bloom flower of a specific type of thistle). But, once you know how to handle and prepare artichokes, the intimidation factor decreases.
Spring is shyly peaking her head out from under the snow. In sporadic bursts of rain and sun, we can feel the warmer weather rolling in (even if only slightly). But it’s still worth celebrating a time of blooming and regrowth! My favorite way to do that? New recipes, of course!
So, what’s in season? The coming months will bring lots of fresh, bright flavors. Look for local herbs and crisp produce like greens, onions, garlic, and peppers. Spring wild edibles like mushrooms and garlic scapes are right around the corner. Fancy treating your sweet tooth? Keep an eye out for rhubarb!
Homemade cooking doesn’t have to be a daunting task. In an age where packaged and premade food is immediately available, it can be easy to neglect the pots and pans in our kitchens. But cooking from home offers many benefits over eating out; it’s overall healthier, lower in empty calories, higher in nutrition, and is significantly more cost-effective. When out of practice, though, recipes gone wrong can be a frustrating end to your day. So we’re introducing a new cooking workshop series dedicated to making you feel good about getting your hands dirty.
You may have heard some rumblings about the benefits of ghee, or perhaps you’ve seen ghee on the shelf (you can find it in Aisle 2). But do you know what it is?
Ghee is clarified butter, meaning the oil has been separated from the milkfat. It is a concentrated source of the fats (mostly saturated) and the vitamins A, D, E, and K2 found in butter. It also is a good source of butyric acid, a saturated fat that helps the digestive system.
Cooking oils have always been a topic of heated discussion. They’re all high in fat, but each oil is composed of different types of fat and all behave differently when used in recipes. One oil is not superior to all—each have their place in our pantries and serve their cooking purposes. One oil in particular seems to be running on people’s brains as of late, and that is palm oil.
Do you know the difference between the phrases “sell by,” “best by,” and “expires” on products? If not, you are not alone. It’s estimated that confusion over date labels is estimated to account for 20% of consumer food waste, which throws away $29 billion in spending each year! There is currently no federal law requiring date labeling on products, which has led to a patchwork of state regulations for date labeling and voluntary labels from producers and manufacturers.
Note: This article is not meant as a substitute for proper medical advice. Please consult with your medical practitioner before using any type of remedy, herbal or otherwise.
You’ve probably noticed coconut’s meteoric rise in popularity over the past couple of years. The use of coconut oil increased 780% between 2008 and 2012 and coconut water consumption increased 168% between 2010 and 2013. So what’s the big deal?
This is a guest post about NOFA-VT's upcoming Winter Conference, written by Helen Whybrow, Roving Farm & Food Reporter.
Our brave little state has been through a lot: a 2016 winter of no snow, followed by this summer’s drought, an election season full of strife, and now with a new President, worlds of uncertainty about what’s to come. It can be easy, in the dark days of winter, to wonder about the larger purpose of one’s efforts on the farm or in the world.
Thankfully, NOFA-VT has attracted two international giants in the food and farming world to speak at the 35th annual winter conference on February 18-20 at University of Vermont. Dr. Fernando Funes Monzote, of Cuba, and Dr. Vandana Shiva, of India, will both bring a message of resilience, hope, and the power of people to make slow—but radical—change.
Did you know that real grenadine, the syrupy sweetness that defines a Shirley Temple, is traditionally made from pomegranate juice rather than cherry flavoring (and skips all the preservatives)? Given that we’re in the midst of pomegranate season right now, making your own homemade grenadine is a fun and relatively easy activity. It also makes a great gift for friends and family!