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City Market Event

The Fall Inspired Vegetarian

Monday, October 7, 2013 - 2:00pm to 3:30pm

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Be inspired by fall’s harvest with tasty new vegetarian recipes featuring local produce. We’ll start with a freshly juiced Warm Carrot and Apple Tonic spiced with rosemary, cinnamon, and turmeric. Then we’ll continue the warming theme with a smooth and mellow Cauliflower Soup with Blue Cheese and Pickled Pear Relish. A zesty Autumn Coleslaw gets a twist with toasted hazelnuts, pomegranate seeds, and pomegranate molasses dressing. Finally, we’ll round out the meal by making Poached Butternut Squash with Labne (homemade yogurt cheese) and Walnut Praline topping. Jessica Bongard joins us as the instructor from Sweet Lime Cooking Studio and Slow Food Vermont.

Free Herbal Consultations

Monday, October 7, 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, September 16, 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, September 9, 2013 - 12:00pm to 3:00pm

Have you ever been interested in using herbal medicine to improve your health?

Dehydrating Class

Sunday, September 8, 2013 - 9:00am to 10:30am

Kids’ Cooking Class: Vegetarian Sushi Rolls! (ages 6-12)

Monday, September 30, 2013 - 1:30pm to 3:00pm


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Come and learn to make homemade sushi with your favorite vegetarian fillings, like cucumbers, carrots, avocadoes, or your choice of a variety of veggies. We’ll also make some miso soup on the side and taste some Japanese snack food. For kids ages 6-12 accompanied by an adult.

Vegetarian and Beef Empanadas

Sunday, September 29, 2013 - 7:30am to 9:00am


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Empanadas are a delicious pastry common in South America, similar to a savory turnover in the United States. They can be filled with endless variations, such as beef, chicken, cheese, corn, sweet potato – and even jam! Another variation is that they can be fried or cooked in the oven. In this class, we will make two kinds of empanadas, vegetarian and beef, with homemade empanada dough made by Constancia Gomez. Constancia hails from Bueons Aires, Argentina, and teaches Spanish language, music, and Latin dance. (She has taught students ages 5-90 years old to make empanadas!) In her spare time, she cares for her flock of 45 goats. 

The Frugal Fridge

Wednesday, September 25, 2013 - 6:00am to 7:00am

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The Frugal Fridge tour complements the Pennywise Pantry shopping tour. This tour focuses on how to shop for healthy, affordable foods once you leave Produce and Bulk and enter the grocery aisles and perishables coolers.

We’ll learn to become savvy label readers as we shop for nourishing, long-lasting foods that contain 5 ingredients or fewer. Have fun turning packages over to look at labels and compare prices across similar products. We’ll keep the pantry in mind for a few of these products, but spend the bulk of our time examining 5-ingredient choices for the fridge and freezer as we focus on dairy, eggs, meat and seafood, frozen veggies, breads, tortillas, and more.

Tour offered in conjunction with Chittenden County Saves Week, September 23-28! The CASH Coalition of Chittenden County is sponsoring a week of events in celebration of savings! There will be free workshops, classes, demonstrations and activities to illustrate the benefit of saving money. Click here for more information.

The Pennywise Pantry

Tuesday, September 24, 2013 - 2:00pm to 3:00pm

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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.

Tour offered in conjunction with Chittenden County Saves Week, September 23-28! The CASH Coalition of Chittenden County is sponsoring a week of events in celebration of savings! There will be free workshops, classes, demonstrations and activities to illustrate the benefit of saving money. Click here for more information.

Italian Cooking Class: Potato Gnocchi, Pesto, and Homemade Marinara Sauce

Sunday, September 22, 2013 - 2:00pm to 3:30pm


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Make and eat a delicious Italian meal with chef Antonino DiRuocco from Capri, Italy. Gnocchi are small Italian dumplings that grace the menus of many Italian restaurants but take a little skill to learn to make. Antonino will share his technique for perfect and pillowy potato gnocchi, along with homemade pesto and real Italian marinara sauce. A chef at Villa Tragara Ristorante (now Michael’s on the Hill), he has won numerous awards, and has been featured in local newspapers for his rustic and traditional Italian fare.

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