General

City Market Event

Super Crop Mob

Friday, October 11, 2013 - 5:00am to 9:00am

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Roll up your sleeves and get ready! This volunteer work party is heading to not one, but two, farms to help them prepare fields for winter and get a leg-up on next season. As if hanging out with really cool farmers wasn’t enough, crop mob volunteers can also earn City Market Member Worker hours! Snacks provided. Please bring work gloves, water and extra layers.

Fruit & Wine Fall Farm Tour CANCELLED

Sunday, October 13, 2013 - 4:30am to 12:00pm

Unfortunately, we have to cancel this tour. We apologize for any inconvenience. Look for more farm tours by City Market this winter!

Head up the Lamoille River Valley with us to visit three Vermont producers. Our first stop is The Farm Between in Jeffersonville, where farmers and educators John and Nancy Hayden raise organic fruit trees and berry bushes on 17 acres that include a native pollinator sanctuary. Afterwards, we’ll follow the river to nearby Boyden Farm to meet Mark Boyden and his herd of grass-fed Angus Hereford cows. Next door at Boyden Valley Winery, Bridget Jones will take us on a vineyard walk and tasting of their award-winning local grape and fruit wines.

$30 City Market Members, $45 general public. Includes a gourmet cheese plate pairing and wine tasting at Boyden Valley, and transportation departing from and returning to City Market. Limited spaces are available and our farm tours fill up quickly. Reserve your space today for this unique opportunity!

Italian Cooking Class: Homemade Pasta with Chef Tony

Tuesday, October 8, 2013 - 2:15pm to 4:00pm

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If you’ve ever been curious about making homemade pasta, this is the perfect class for you! Orechiette (“little ears”) are a type of pasta regional to southern Italy that you can easily shape with your fingers. We’ll learn to make this durum semolina pasta alongside two classic Italian dishes: Winter Bean Soup and Sautéed Broccoli Raab, that both make excellent use of this adorable pasta. Step into fall with these hearty dishes that can contain bacon/pancetta and sausage or be vegetarian (we will prepare both options). Antonino DiRuocco from Capri, Italy was formerly a chef at Villa Tragara Ristorante (now Michael’s on the Hill) and has won numerous awards for his rustic and traditional Italian fare.

Eat Local Week

Friday, October 4, 2013 - 8:00pm to Sunday, October 13, 2013 - 7:00pm

Free Herbal Consultations

Monday, October 21, 2013 - 12:00pm to 3:00pm

Have you ever been interested in using herbal medicine to improve your health? Join Betzy Bancroft RH (AHG), Larken Bunce MS, and Guido Masé RH (AHG) and students from the Vermont Center for Integrative Herbalism in a free, personalized session focused on your individual constitution and any health conditions you may be experiencing. An incredible opportunity to explore the art of herbal healing with experienced practitioners! All sessions last about an hour and a half and are completely confidential. By appointment. Please sign up by contacting Vermont Center for Integrative Herbalism at info@vtherbcenter.org.

Free Herbal Consultations

Monday, October 14, 2013 - 12:00pm to 3:00pm

Have you ever been interested in using herbal medicine to improve your health? Join Betzy Bancroft RH (AHG), Larken Bunce MS, and Guido Masé RH (AHG) and students from the Vermont Center for Integrative Herbalism in a free, personalized session focused on your individual constitution and any health conditions you may be experiencing. An incredible opportunity to explore the art of herbal healing with experienced practitioners! All sessions last about an hour and a half and are completely confidential. By appointment. Please sign up by contacting Vermont Center for Integrative Herbalism at info@vtherbcenter.org.

My Child & Me Cooking Class: Nourishing Fall Soups (ages 0-5 + Parent) CANCELLED

Monday, October 21, 2013 - 5:30am to 6:30am

This class has been cancelled. We apologize for any inconvenience.

This class is especially for parents and caregivers with children under age 5. In this class, we’ll explore traditional foods and having fun in the kitchen as we engage our little ones in the process of learning how to mix, measure, and cook delicious and nourishing food. All the food served in this class will be organic, follow the rhythms of local farms, and will introduce traditional foods principles such as soaking grains, culturing dairy products, fermenting vegetables, making nourishing broths, and using fruit in probiotic beverages the whole family will enjoy.  The class is held in the family-friendly McClure Multi-Generational Center. For mothers/caregivers and children up to age 5.

When registering, please select a ticket for each child attending. Accompanying adults are free and do not need a ticket.

The Pennywise Pantry

Sunday, October 20, 2013 - 9:00am to 10:00am

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Learn how to shop for fresh, long-lasting, and nutritious foods in Produce and Bulk. With this interactive and hands-on tour, we’ll explore the Produce and Bulk departments, learning a simple method for finding the best value on fruits, vegetables, grains, and beans by paying attention to the price per pound. You’ll learn tips for selecting and storing these foods at home to get the longest use out of them, develop a better understanding of Co-op sales, and get inspiring recipes to start cooking quick and affordable meals at home. No matter what kind of diet you follow, these pennywise tools help you stock your kitchen with variety of healthy, local, and even organic foods.

A Mosaic of Flavor: Nepali Goat Meat Curry

Tuesday, October 15, 2013 - 2:00pm to 3:30pm


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As Amrit Kami and her vivacious daughter Naina prepare dinner together every night, they laugh a lot, sharing their day and reminiscing about their earlier lives back in Bhutan and Nepal. In class they will be preparing a delicious goat curry, fragrant with cilantro, garlic and ginger. It is traditional to serve this dish in September and October, during Dasain, the important national festival of Nepal marking the victory of good against evil.

Sourdough Bread Class: Rye Bread

Monday, October 14, 2013 - 2:00pm to 4:00pm


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Nothing beats the hearty taste and nutrition of true rye bread! In this class you’ll learn the basics of working with rye sourdough breads, from starter culture to the finished loaf. Whether you’re new to sourdough bread baking or have built up a foundation, this class will teach you how to work with sourdough in general and rye in particular. Every participant will get a rye starter culture to take home, and there will be a tasting of different rye breads during the class. Heike Meyer is the owner of Bee Sting Bakery in Fairfax, a small artisan bakery specializing in whole grain naturally leavened breads and pastries.

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