
The Co-op is filled with folks that have a variety of food and nutrition knowledge, as well as how herbs and supplements can enhance ones health. In this section of our Web site, we'll provide updated information on food and nutrition as well as showcase the many healthy recipes found at the Co-op. Check back to this section often as we'll continue to grow and expand the content. If you have a favorite recipe to share, let us know.
All of our recipes are tested by our Food Education Coordinator Caroline Homan. Caroline works to find recipes that include local ingredients, are easy to prepare and affordable. Plus all of the ingredients in our featured recipes can be found at the Co-op. Bon Appetit!
By Dr. Robert Luby, Co-op Member
The spice turmeric (sometimes spelled “tumeric”) comes from the herb known as Curcuma longa, which is in the ginger family. It is the rhizome, or the underground portion of the plant, which is used in making the spice. The rhizomes look very similar to ginger root, but with a deeper orange-gold color. It is this color which imparts the familiar color to curried dishes.
By Cristi Nunziata, Herbal Education Coordinator
“Althea comes from the Greek word “althane” to heal.” When you hear the word marshmallow, you make think of the ingredient in S’mores, but Marsh Mallow is actually a medicinal root that has similar benefits to the “at-risk” slippery elm bark. However, Marsh Mallow was used as an early form of marshmallows, as people would steep the roots in honey and roll them into balls to sooth sore throats. Young children were also given the roots to chew on when teething. Unlike the sugary confection, Marsh Mallow root has many healing properties throughout the body.
These aren't for the birds! And make sure you use Vermont maple syrup!