Serving Up Vermont
Eggnog is one of the seasonal treats that you either love or hate. But even if it’s not your favorite, it is an interesting beverage with a long history.
Eggnog is made from combining eggs, milk, sugar, and cream and spicing with cinnamon or nutmeg. Traditionally, raw eggs are used in this uncooked drink, however there are pasteurized varieties commercially available, or if you are making your own, you can cook the mixture or try making a vegan variety.
With Thanksgiving right around the corner, I’ve sure got food on the mind. From turkey brine and cranberry sauce to mulled wine and pie crust, that Thursday in November ushers in the delicious and familiar. Stuffing may be one of the more polarizing dishes on the table, bringing out fierce loyalty to family recipes and perhaps the raise of an eyebrow begging the question—who thought of doing this the first time?
Dosa is a thin pancake-like bread made from a fermented batter of, traditionally, rice and lentils. It is commonly found served along South Indian dishes, however, since it’s gluten-free, it makes a great substitute for wraps or crepes as well. It can also be made with other types of legumes, such as red lentils, split peas, and chickpeas, and you can use either white or brown rice.
We’ve received questions about avocados recently, specifically surrounding supply and price. Turns out, there are multiple factors affecting our supply and pricing of avocados. Below is more information about the state of the avocado market and what it means for us and our customers.
We are a week away from Halloween – do you have a game plan for what you’ll be handing out at your door? If you are interested in finding alternative no-sugar or low-sugar options, here are some of our suggestions:
Halloween is coming up fast, and right behind it is Thanksgiving and the holidays, which means we’re entering the season of sugar, sugar, and more sugar at our fingertips. From Halloween candy, cider doughnuts, and your co-worker’s holiday cookies, there are a lot of temptations out there. Other than swearing off sweets for the next three months, there may be a way to make it through without overdoing it on the refined sugar, but still enjoying the desserts of the season.
In case you missed it, the FDA released a new nutrition label design at the end of May. These changes will be rolled out on packages over the next two years and should be in place by July 2018. This is the first update to the nutrition label in the past 20 years!
Every month, I lead a Pennywise Pantry tour around the Co-op to highlight cost effective food shopping strategies. (If you haven’t done one yet, you can check our event schedule here.) Cooking from home and cooking from scratch are the most cost-effective (and nutritious!) ways to eat. Planning and prepping meals can be the most time intensive, so keeping a stocked pantry makes eating from home even faster than ordering take-out. Here are a few of my tips for building up a pantry without breaking the bank.
Many of you are probably familiar with probiotics – the friendly bacteria in our gut that help our digestive system function properly. Probiotics are found in fermented foods, like yogurt, cheese, sauerkraut, kimchi, and sourdough bread. But have you heard of prebiotics?
Let’s have some sweet talk…about local honey! Every season, you may notice our beautiful endcap highlighting all of our local honey vendors. Even year round, our local honey selection is phenomenal. We work hard to support local honey producers, and we are committed to sharing information about each vendor with customers. We even have one staff member who is dedicated to working with local honey producers to make sure we’re offering high quality honey in a variety of sizes in addition to in what we offer in bulk.