Serving Up Vermont

Monday, May 18, 2020
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By Chad Estey, Media Coordinator

Another local farmer that we reached out to was Bill Suhr at Champlain Orchards in Shoreham

How are you doing considering the current circumstances we find ourselves in? 

We have generally seen local purchasing increase with customers appreciating the reliability of the local food supply and our ability to fulfill orders and deliver on short notice,

Vermont has an amazing history of supporting its local communities and farmers, any specific moments that have stood out to you during this time?

We are very fortunate thus far to have had a robust and healthy staff who have been able to step up and fulfill the increased demand for local purchasing. We are really proud that our Co-op community and state have done such a great job of promoting and encouraging local purchasing which has allowed Champlain Orchards to scale up over time and be in a position to respond to the increased demand when other supply channels may have been unable to deliver and fulfill.

Friday, May 15, 2020
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By Chad Estey, Media Coordinator

One local farmer that we reached out to was Beth Whiting at Maple Wind Farm in Richmond

How are you doing considering the current circumstances we find ourselves in?

We are lucky to be working in normal capacity caring for our animals and gearing up for a busy season - our staff has remained healthy. By the middle of May we will be a full staff of 16 and we will begin to process chickens for the first time this season on May 19th. We had an online store in place since last year and our home delivery program started a few weeks prior to the stay at home recommendations. When that occurred our orders went from 6 per week to over 50. We are now doing free home delivery in our area during the COVID-19 crisis and just started shipping with in a 24 hour zone of the farm this week. We're packing orders every week is like Santa's workshop!

Vermont has an amazing history of supporting its local communities and farmers, any specific moments that have stood out to you during this time?

It's great to see farms collaborating to cross promote each other's products. Many farm stands and home delivery services are getting food in the hands of families in our area. Currently we offer 10 other producers products on our platform and are bringing more on weekly. Folks are realizing that we need local food systems more than ever to thrive - the support has been wonderful.

Tuesday, May 12, 2020
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By Chad Estey, Media Coordinator

One local farmer that we reached out to was Eric Seitz down the road at Pitchfork Farm

How are you doing considering the current circumstances we find ourselves in?

Firstly, we’re healthy and safe, and doing well.  My wife and I had our first child, a baby boy, Jules, in late March, which was scary given all that’s happening, but we’re home now and having a ball being parents to this little peanut.  As far as the farm goes, like most businesses, we’re struggling with all of the unknowns and trying to best plan for a summer with so much uncertainty. So much of our farm business is reliant on our partnerships with area restaurants, cafes and food trucks.  With all of them closed, we’ve seen our sales to 80% of our accounts grind to an absolute halt. Trying to balance spring work and how much of our hired crew we’ll actually need with no real sense of whether restaurants will re-open this summer has made for a fairly stressful spring. Right now we’re staying the course as far as our crop planning, and focusing on making sure our wholesale to our grocery stores and distributors remains stable.

Wednesday, April 8, 2020
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By Carrie Putscher, Assistant Outreach & Education Manager

On March 9th, we had a Fridge Foraging class with instructor Melissa Pasanen, food writer for Seven Days. Participants learned three different recipes designed to use up the bits and pieces of other meals that tend to accumulate in our fridges. We had quinoa grain bowls topped with roasted veggies, chicken/tofu, quick pickled veggies, and a delicious tahini dressing. Next, everyone assembled Mexican-style bean bakes, one with ground beef and one with black beans, designed to use up any rice left over after you finish your Chinese takeout. Finally, we whipped up a big skillet of shakshuka, a wonderful mix of spiced peppers and tomatoes with eggs poached directly in the skillet and served with crusty bread.

In these uncertain, eventful times, sometimes fridge foraging and cooking from the pantry can be a fun way to spend some time in the kitchen, and maybe even create a new favorite dinner recipe. In that vein, here are some of my favorite recipes that rely on pantry staples and leftovers, and my favorite ways to amp these staples up when you don’t even feel like following a real recipe.

Friday, February 28, 2020
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By Carrie Putscher, Assistant Outreach & Education Manager

On Wednesday night, participants in our Community Teaching Kitchen were lucky enough to enjoy a cooking class led by Maya Gurung-Subba and Suk Subba, owners of Maya’s Kitchen at 1130 North Ave here in Burlington. We enjoyed a wonderful night of cooking, good food, and lively conversation as part of City Market’s A Mosaic of Flavor series.

Tuesday, January 21, 2020
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By Carrie Putscher, Assistant Outreach & Education Manager

The new year has arrived, bringing along more wintry weather and the promise of a whole year to fill with excitement. It’s easy to feel sluggish and unmotivated in the cold, slushy darkness of these long winter months, but January can also be a time to think about change, renewal, and growth for the coming year. Let’s celebrate the start of a new year (and a new decade!) by committing ourselves to forming a new healthy or environmentally-friendly habit.

Tuesday, December 31, 2019
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By Carrie Putscher, Assistant Outreach & Education Manager

I wanted to introduce myself as City Market’s new Assistant Outreach & Education Manager. I drove up from my home in Delaware shortly after Thanksgiving, spending eight and a half hours on the road with podcasts, rock music, and some leftover pumpkin pie. When that first bit of snowy Vermont mountaintop came into view just as the sun was setting, something in my heart said, “Welcome home!"

Tuesday, November 5, 2019

Guest post by Sara Armstrong Donegan, Development Coordinator, Intervale Center

Do you love the scent of a fresh tree in your home during the darkness of winter? The warmth the lights emit from a decorated balsam? For the second year in a row, a tree in your home can provide even more feel-good vibes: when you purchase a tree from the City Market Annual COTS Tree Sale this December, not only will it support the Committee on Temporary Shelter but City Market will match your purchase by committing to plant a tree with the Intervale Center for every tree sold in your honor!

Last year, thanks to this partnership alone, we planted over 600 trees along the Winooski River. In December 2018, when customers purchased tress at the City Market COTS Tree Sale, City Market in turn purchased native trees through the Intervale Conservation Nursery, an enterprise of the Intervale Center that ecologically grows native trees and shrubs for conservation projects in Vermont, New York and New Hampshire.

Monday, October 14, 2019
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By Elena Palermo, Outreach and Education Coordinator

It was a quintessential fall evening in Vermont. The leaves on the trees were a perfect mix of orange, yellow and red and the crispness in the air was something you only dream of. Honestly, on an evening like this, there is no place I would have rather been than Brot Bakehouse School & Kitchen- the location of our Intro to Sourdough Breads class.

Wednesday, October 9, 2019
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By Chad Estey, Media Coordinator

A few weeks ago, a group of City Market staff had the opportunity to visit two local farms: Greenfield Highland Beef in Plainfield and Maple Wind Farm in Richmond. One of the amazing educational opportunities that are provided for staff at City Market is the chance to get out of the office and into the fields to see where some of our products come from. With visiting our local vendors, we get to see first-hand some of the challenges they experience but also the passion, hard work, and love that goes into their daily operations.