Submitted by sbhimani on Thu, 08/18/2016 - 15:01
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.
Submitted by sbhimani on Wed, 08/10/2016 - 09:45
In 2010, New Farms for New Americans (NFNA), a program of Association of Africans Living in Vermont (AALV) started recruiting farmers and gardeners into their agriculture program with the help of a Refugee Agriculture Partnership Program (RAPP) grant from the Office of Refugee Resettlement. The grant was meant to help connect refugee and immigrant farmers to land, resources, and education related to business development for small-scale farming and markets. The goals of this grant helped launch the Burundian Farmers Co-op.
Submitted by mknowles on Mon, 08/01/2016 - 10:49
Welcome to August! Late summer is a special time for our Produce department. Every day it is filled with bright, fresh new products from farms all over Vermont and beyond. With such bounty upon us, I wanted to shine light on some of our lesser-known veggies. Who knew linga linga would be a such a great addition to a stir fry? Or that some types of lettuce are grown for their delicious stalks? Here's the lowdown on some of our new favorites this season.
Submitted by sbhimani on Fri, 04/22/2016 - 15:33
I was surprised to see a few yellow dandelions blooming close the ground just over a week ago when the days were still quite chilly. These plants are hardy! While some people may be annoyed by pesky dandelions growing in their lawns and gardens, these healthful plants are actually one of the first spring foods you can forage from the land (if picking, be sure to harvest plants that are in an unsprayed area, at least 20 feet from a road, and not near sidewalks or trails).
Submitted by sbhimani on Mon, 04/11/2016 - 15:51
Adaptogens are herbal remedies that increase our abilities to resist the effects of stress on our bodies and help restore our bodies to normal functioning by regulating the adrenal stress response. Adaptogens also have antioxidant and anti-inflammatory effects that help protect cells from damage. Adaptogens are generally non-toxic, even with prolonged use (but of course, be sure to check with your healthcare provider if you have any questions or concerns).
Submitted by cestey on Wed, 03/16/2016 - 15:51
When you think of the words local food, what do you envision? Perhaps grown by your neighboring farmers, seasonality, delicious, healthy, minimal carbon foot print and supporting local economies. Well here at City Market, we define local products as grown or raised in Vermont, where the farm selling the product is from Vermont, and any processing is done in Vermont. Typically, these products are mostly whole, unprocessed foods.
Submitted by sbhimani on Mon, 02/01/2016 - 15:27
We have a list of Global Ends that guides our business and all that we do. One of our Global Ends is “strengthening the local food system,” which is met through a myriad of activities and programs including highlighting and selling local products (37% of sales in fiscal year 2015 were local and made in Vermont products), planning farm tours and crop mobs for the community, our Co-op Patronage Seedling Grants Program and our Local Farm and Producer Investment Program.
Submitted by sbhimani on Mon, 01/18/2016 - 09:21
Those of us living in northern climates who like to eat fresh foods during the winter are likely well-versed in root vegetables. Beets, carrots, onions, potatoes, turnips and the like are readily available to us throughout the cold months. But one can only eat so many root vegetables before they become blasé (really, how many ways can you eat turnips?).
Submitted by sbhimani on Fri, 12/11/2015 - 14:42
Healthy soil is the key to so much: healthy food, clean water, increased crop yields, drought resistance. It’s integral to a healthy food system, but for the last 50 years or so, it’s been relegated to the background as synthetic fertilizers and pesticides, tillage, and monocropping have come to the forefront. Dust storms that harken back to the dust bowl are still the reality in areas where soil is left bare and exposed to the wind, particularly in the Midwest and Southwest. However, as we look to improve water quality in Vermont and to develop a strong and sustainable food system, more attention is being refocused on the health of our soils.
Submitted by mknowles on Tue, 11/24/2015 - 09:58
Last month, the James Beard Foundation hosted their 6th annual conference tackling the very large topic “Rethinking the Future of Food.” I will say, this is no easy feat. Breaking it down into three perspectives, speakers, panelists, and participants examined this topic through the lenses of the future of health, the future of the kitchen, and the future of the farm.