Local Food

A Visit to Gerard's Bread

What if I told you there was a product we stocked that is in even higher demand than Heady Topper?  Would you believe me?  If you’ve ever looked for Gerard’s bread at the Co-op, then you know it’s true!  We’ve even seen folks notice it arriving at our loading dock out in the parking lot, and head back inside to meet the deliverer right as they arrive in the Bakery Department.

Fresh is Best

As many of you know, Summervale season is upon us. Every Thursday in our office is a bustle of activity to make sure orders arrive on time, all the prep work of washing, grinding, chopping, and slicing is done, the signs are printed, and the van gets packed with everything we need to head on down to the buzzing scene at the Intervale. Last week, as I prepped for our “Make Your Own Pesto” activity, I had to make a last-minute change of plans to whole basil tops instead of already-picked leaves. Basil tops include the whole stem and come in large whole bunches.

Radish Overload

Radishes. Always one of the first spring goodies to pop up in my garden, it’s always exciting to pull those red (or white or purple) globes out of the ground.  But if you are like me, you probably grow tired of eating radishes the same way all summer long – sliced raw on salads.

As spring moved into summer, our radishes, as radishes tend to do, became spicier and spicier.  Too spicy for salads, in my opinion.  I needed to find something else to do with them.  I had heard of roasting radishes, and in my searching, I also found recipes for braising radishes.  Both methods are easy to prepare and mellow out radishes’ spice, making them creamy, mild little nuggets.

Bee Sting Bakery Visit

If you take a walk through our bread aisle, you may see some impressively dark loaves marked as a product of Bee Sting Bakery. As owner and lead baker, Heike Meyer would say “Don’t fear the dark crust!” This week, Heike led a tour of her bakery and a class on the wonders of sourdough baking. She and her husband, Jens, who she affectionately introduces as Chief Oven Manager, together run this picturesque and self-sustaining bakery out of their home in Fairfax, VT.

Farm Visit: Ploughgate Creamery

A couple of us from the Co-op had the opportunity to visit Ploughgate Creamery at Bragg Hill Farm in Fayston, VT the other week. 

Vermont Blue Cheeses

We had the pleasure of hosting Tom Bivins, Executive Director of the Vermont Cheese Council, yesterday for a tasting of three Vermont blue cheeses: Cellars at Jasper Hill's Bayley Hazen Blue, Plymouth Artisan Cheese's Red, White, and Blue, and Parish Hill Creamery's West West Blue. 

Farm Visit: Boyden Farm

Earlier this week, a few of us from the Co-op had the opportunity to visit our friends out at Boyden Farm in Cambridge, VT to get a tour of their beef operation.  It was a gray, late winter day, but we stayed warm as we walked around visiting the cows and learning all about what the Boydens and their staff do.

Pairing Harpoon Brewery and Vermont Farmstead Cheese Company

Beer and cheese.  A perfect pairing in theory, right? (I'm thinking cheddar ale soup, burgers, etc).  But how do you know which cheese goes well with which beer?  Our friends at Harpoon Brewery and Vermont Farmstead Cheese Company stopped by to offer some suggestions for pairing their respective products.  Read on to learn their tips!

All About the Beans

In Vermont, we are fortunate enough to have some locally-produced staple foods such as eggs, cheese, yogurt, and bread available year-round, but as the cold months of winter progress, it becomes more and more challenging to eat locally. As the variety of local produce diminishes, we are left daydreaming of the return of the green landscape and the bounty that our dedicated farmers provide.

Adventures with Medlars

It all started with a free bag of medlars.  I had been interested in using medlars for some time, and so when a free bag of medlars close to their prime were offered up by our Produce Department in December, I snagged them to make medlar jelly.


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