Submitted by sbhimani on Tue, 11/11/2014 - 10:50
Last week, City Market staff members had the pleasure of attending a brief cheese tasting with Carleton Yoder of Champlain Valley Creamery. Located in Middlebury, Champlain Valley Creamery has been making certified organic cheeses and cream cheese for the past 11 years. The milk that Champlain Valley Creamery uses comes from Blissful Dairy in Bridport, VT. Blissful Dairy is certified organic and also supplies Organic Valley with milk.
Submitted by cnilan on Wed, 10/29/2014 - 15:13
By Clem Nilan, Local Food Project Manager
Co-op shoppers are besotted with Besteyfield Farm’s eggs, purchasing over 8,000 dozens in 2014. Ben Butterfield is the proprietor of the 650 bird chicken farm located in the Intervale, our local treasured farming mecca just a quick walk from the Co-op. On a recent tour of his farm, Ben told Co-op staffers that his biggest challenge is the cost of chicken feed. Ben was able to reduce cost by obtaining spent grains from area brewers and his hens love it. This got us thinking. Why not use some of our “spent” produce that winds up in compost bins?
Submitted by sbhimani on Fri, 10/17/2014 - 14:36
This past week, a few of us from the Co-op headed out to the Northeast Kingdom to visit one of our organic dry bean producers: Morningstar Meadows Farm. The farm is operated by Seth and Jeannette Johnson (and their 3 young children) and is a diverse operation – in addition to organic dry beans, Seth and Jeannette also raise beef cows, breed golden retrievers, and care for 4 Belgian draft horses.
Submitted by sbhimani on Wed, 10/08/2014 - 14:09
After taking a brief hiatus, City Market staff cheese tastings are back, and we kicked it off with a special visit from Wendy Brewer from Grafton Village Cheese. The Grafton Cooperative Cheese Company (yep, they started as a cooperative of dairy farmers!) was founded in 1892 to make surplus milk into cheese. In 1912, a fire destroyed the Grafton Cooperative Cheese Company’s factory, and the company laid dormant for a few decades. In the mid-1960s, the Windham Foundation restored the company and now serves as the parent company of Grafton Village Cheese. The Foundation’s mission is to promote Vermont’s rural communities, and Grafton Village Cheese fulfills this mission by purchasing milk from local dairy farms (primarily Jersey cow milk), participating in the local economy, and supporting local community events.
Submitted by sbhimani on Mon, 10/06/2014 - 14:39
Some City Market staff members recently organized a bike ride out to Colchester to visit Amir Hebib’s mushroom house to visit with Amir and learn more about the mushrooms and plants he cultivates. Before moving to Vermont from Bosnia in 1996, Amir managed one of the largest mushroom operations in Europe.
Submitted by sbhimani on Wed, 03/26/2014 - 13:50
Last week, City Market staff had the privilege of attending a special cheese tasting with Adam Smith, Head Caveman at The Cellars at Jasper Hill. The topic was bloomy-rinded cheeses, those delightfully soft, often white, squiggly-molded cheeses that seem to be so popular these days. Bloomy-rinded cheeses are usually made from pasteurized milk, as they are typically aged less than 2 months (raw milk needs to be aged at least 60 days). For bloomy-rinded cheeses, either the milk is inoculated with a specific mold culture, or the cheese is misted with the mold culture to produce a rind that ripens from the outside in. Most cheesemakers purchase mold cultures to inoculate cheeses, but over time, a layer of microbes coat the walls of cheese caves and eventually become very specific to place. Given this, it makes sense that The Cellars’ tag line is “A Taste of Place,” as very site-specific microbes contribute to the taste of all The Cellars’ cheeses. Much like how the term terrior is used to discuss place-specific tastes of wine, so can the term be used when talking about cheeses.
Submitted by TTaylor on Tue, 02/11/2014 - 15:20
This week we’re continuing an annual tradition that I’m fond of, our local food recipe competition. Picking one extra special ingredient, we ask the community to submit their favorite recipes based on that theme. It’s like Iron Chef*, but without all the pressure or the video cameras (actually, it’s not really like Iron Chef at all). This year’s special ingredient is… beets!
Submitted by choman on Tue, 07/16/2013 - 15:49
By now, I've had several weeks to digest the TED-style talks from the UVM Food Systems Summit on June 27. The last speaker, Sandor Katz, may have summed the day up well when he said, "Food is more than the sum of the nutrients contained in the food. It's about relationships: with micro-organisms, plants, animals, neighbors, farmers."
As we approach the August anniversary of the tremendous flooding in the Intervale 2 years ago that completely finished the growing season months early and had volunteers carrying out what produce they could amid rapidly advancing flood waters, I am reminded, potently, of how we are all in this together.
Postcard "thank you" from Digger's Mirth for helping to carry out crops during the August 2011 flooding
Submitted by choman on Sun, 02/14/2010 - 07:26
Nikolas munched on big, orange disks of carrots from Arethusa Farm Thursday night from his first ever school lunch tray. It was a proud parental moment. Later, I used local carrots to make a delicious side dish with roasted local carrots, oranges, and scallions.