Food Education

Kissing Summer Goodbye: Labor Day Recipe Roundup

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.

Highlights from Vermont Open Farm Week

Last week marked the fourth annual Vermont Open Farm Week! Farms all across the state opened up their fields, barns and pastures for a number of different fun activities, as a way to connect the public with Vermont’s farmers and the beautiful agricultural landscape.

Chicken, It’s What’s For Dinner: 5 Creative Meals, Using 1 Rotisserie Chicken

Need some quick and easy dinner inspiration? Grab a Rotisserie Chicken at our South End Store and begin to build a week of tasty, unique meals! A little bit of chicken can go a long way when supplemented with other plant based proteins and veggies.

Lettuce Not Forget the Dressing: How to Build the Perfect Salad

Here we are in July! In this month, we typically find ourselves knees deep in an abundance of vibrant, local, fresh produce. Although we are grateful for the bounty, it can be hard to keep up with the weekly greens that arrive in your CSA share, or pour into your kitchen from your very own garden. So, what to do with all these greens? Here are a few tips that will help you turnip the beet, on your average, every day, mixed green salad.

A Berry Adventurous Farm Tour: The Farm Between & Lewis Creek Farm Recap

Over the summer, City Market organizes farm tours where we bring community members to different local farms across the state to learn about and gain a deeper understanding of where our food comes from. On Friday, June 15th City Market staff and participants gathered at our Downtown store to begin a full day of farm tour fun where we visited two of our vendors, The Farm Between and Lewis Creek Farm.

From Strip Steak to Peaches: Fundamentals of Grilling Class Recap

Warmer weather means more time spent outside, and what better way to spend your evenings than behind a grill cooking up some smoky, sweet, mouthwatering meals for family and friends. Last Thursday, City Market class participants gathered at the Intervale Center down by the Winooski River for a Grilling Fundamentals class. The class was taught by our very own Executive Chef, Michael Clauss. From managing his own catering business to running restaurant kitchens, Michael had tons of tips and tricks to share with the group.

Celebrating the Sunshine! Springtime Recipe Roundup

Blue skies, sunshine and tree buds mean the ground has thawed and springtime is upon us. We are knees deep in planting season and are looking forward to juicy berries and fresh salad greens that will be on our plates and then in our bellies soon! Here are some fresh new recipe ideas to hold you over until berry season really begins. Keep your eyes peeled when you are shopping, because you can find some of these recipes on our store floor, right now!

Pure Imagination: Chocolate Bar Making Class Recap

Last Thursday our very own Community Teaching Kitchen was turned into Willy Wonka’s Chocolate Factory! In this class, participants learned about the different components of chocolate, how to temper chocolate, and ultimately how to make their own chocolate bars.

Fat is Flavor

The weekend of February 17th marked the 36th Annual NOFA-VT Winter Conference! There was an abundance of inspirational, innovative, speakers, workshops and activities throughout the weekend, not to mention a delicious lunch both days with highlights from a variety of Vermont farms. During lunch on Saturday, we heard from a number of state legislators and representatives including Senator Bernie Sanders, Congressman Welch and Governor Scott.

Make Taste, Not Waste! No Fuss Kitchen: Minimal Waste Cooking Class Recap

Stop! In the name of vegetables. Before you throw out - or even compost - those kale stems from your morning smoothie, imagine the many recipes you could create with them! Okay, so that might be a stretch but have no fear because the zero waste food movement is gaining momentum and before you know it, you will be cooking with celery leaves daily.

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