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.