Serving Up 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.
One of our most popular classes this summer has been our Mozzarella Making 101 class. We offered the class in July and August and are rounding out the season with two more classes this month. The class is held at Bread and Butter Farm, an organic veggie, beef, and pork farm located in Shelburne.
A few weeks ago, a group of staff members had the opportunity to visit some of our local vendors. A group of us packed into a 15 passenger van and headed down Route 7 to visit our friends to the South.
Wow, has it been a hot, dry and humid summer! The weather is slowly starting to shift to cooler temps, school is back in session, and many of us are looking forward to the fall. Although I do love the fall, I don’t know if I am ready to say goodbye to the delicious tomatoes, melons, and even the zucchini that have been staple foods during these long summer days. With Labor Day weekend right around the corner, here are some recipe ideas for your end of summer celebration.