Submitted by mknowles on Tue, 11/29/2016 - 14:37
The holiday stretch can be a hard time to take care of yourself amongst the parties, family gatherings, and what seems to be an endless amount of cooking. This time of year, though, with limited daylight hours and schedules more packed than usual, it’s especially important to take steps that help us stay healthy.
Submitted by sbhimani on Fri, 11/20/2015 - 11:58
My family can tell you that I’m a sucker for holiday tunes: Frosty the Snowman, Silver Bells, Jingle Bells, you name it. So, I’m a bit embarrassed to admit that in all my 28 years, I’ve never once roasted chestnuts while listening to Chestnuts Roasting on an Open Fire. When Mary, one of our Produce Buyers, alerted me to the fact that we had organic chestnuts in stock ordered directly from a small family farm in IA called J&B Chestnut Farm, I knew this was my chance. So I bought some and gave roasting a whirl.
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, 03/06/2012 - 16:48
As much I love browsing recipes, sometimes I just get excited about the flavors and fragrances of foods straight from nature, especially in the case of fresh fruit. That happened to me this morning when the Produce department put out incredible samples of organic Minneolas and navel oranges. They were just bursting with juice - why would you ever want to cook with them? I felt that way again looking at the display of Ataulfo mangoes -
Submitted by choman on Tue, 01/31/2012 - 17:31
It always seems fitting to me that as the days grow longer, and we see more of the sun, citrus season comes into full swing. While we’re far from the warm, citrus-producing regions of California and Florida, we eagerly devour what our climate cannot produce, and are thankful for the trade. Soon enough, the maple sap in Vermont’s sugar bushes will be flowing, and maple syrup will make its way West and South.