Submitted by choman on Sun, 03/09/2014 - 12:20
This time of year, when the ground begins to soften, the buds swell on bushes and trees, and squirrels resume their frisky high-wire acts, is a wonderful time to think about treating our whole grains, beans, nuts, and seeds to a long, warm soak before we eat them. More than any other time of year, spring is a time when soaking seeds puts us in touch with the rhythms of nature, because it is happening all around us in the forest, fields, and flower beds.
Submitted by choman on Mon, 01/07/2013 - 17:20
It's time to Bulk Up Your Pantry!
January 7-13, we'll be highlighting Bulk foods through recipes, demos, store tours, raffles, and more. I've been reading up on Bulk foods myself to prepare for this week and educate our staff and shoppers about Bulk foods. Here are few of the things I think are neat:
Submitted by choman on Thu, 12/27/2012 - 17:37
There are certain foods that become cozy comfort foods in your family, the kind that you look forward to at the end of a day of playing in the snow. In our family, Hoppin’ John, a savory stew made primarily from black-eyed peas, has become one of them, a meal enjoyed by all ages.
Black-eyed peas in our Bulk department
Submitted by choman on Sun, 08/26/2012 - 12:46
Print by Mary Azarian
Vermont's children are returning to school, and as they learn their ABCs, let's not forget the important role that nourishing foods play for healthy, growing minds and bodies.
Submitted by choman on Thu, 02/16/2012 - 16:08
At the end of January, we hosted the fifth Mosaic of Flavors cooking class, turning for the first time in the series to the flavors of a Middle Eastern country, Iraq. Fragrant with cinnamon, cardamom, black pepper, turmeric, and curry powder, the biryani we made evoked the spice trade along the Silk Road.
Spices in an Egyptian marketplace
Submitted by mklepack on Thu, 01/19/2012 - 14:57
We're glad to have been able to add 5 new Local and Made in Vermont products to our shelves in the past few weeks. I highly recommend sampling them all (and in the case of the bourbon barrel aged maple syrup, you might want to go back for seconds).
Bourbon Barrel Aged Maple Syrup
Submitted by mklepack on Thu, 03/03/2011 - 15:32
The California Bean Map!
We’re trying something new this year at City Market – and it’s one of those things that makes so much sense it leaves us wondering why we haven’t been doing it for years.
Our produce department spends time each winter holding dozens of meetings with each of the vegetable farmers that supply City Market. It’s a chance to reconnect, talk about how the relationship has been going, and make plans for the next season.
Submitted by choman on Tue, 02/22/2011 - 10:57
You know how you go to somebody's house and whatever they're serving always tastes better than anything you cook at home?
That happened to me the other day when my friend Jen served me this:
Quinoa stew with purple potatoes and corn
The funny thing about this is that Jen had just come back from a trip to British Columbia, where HER friend made this stew. So you see, it's true that food always tastes better at other people's houses.
Submitted by choman on Mon, 12/13/2010 - 14:10
Making cookies with...
How cute is this sign, seriously?
Submitted by choman on Fri, 01/22/2010 - 10:19
After all those soup recipes, I’m feeling like we need some sides to go along with them. Through the end of February, I’m doing cooking demos of beans, grains, and flours in our Bulk section (every Sunday, 2-3:30 p.m.). I’ll be blogging about some of those recipes here.