Serving Up Vermont
It was a quintessential fall evening in Vermont. The leaves on the trees were a perfect mix of orange, yellow and red and the crispness in the air was something you only dream of. Honestly, on an evening like this, there is no place I would have rather been than Brot Bakehouse School & Kitchen- the location of our Intro to Sourdough Breads class.
A few weeks ago, a group of City Market staff had the opportunity to visit two local farms: Greenfield Highland Beef in Plainfield and Maple Wind Farm in Richmond. One of the amazing educational opportunities that are provided for staff at City Market is the chance to get out of the office and into the fields to see where some of our products come from. With visiting our local vendors, we get to see first-hand some of the challenges they experience but also the passion, hard work, and love that goes into their daily operations.
Over the summer you might have noticed a change in our regular class programming as we headed out to farms and vineyards for events and programming rather than our traditional kitchen-based classes. Not to worry, the beloved A Mosaic of Flavor and Taste of Eritrea series (along with many others) will soon return with a full roster of cooking classes in September.
If you haven’t been to the Railyard Apothecary, you should definitely check it out! Living up to its name, the apothecary is nestled behind the old railroad tracks at the end of Battery Street and a stone’s throw away from the Burlington waterfront. The space sits right next to the Burlington Herb Clinic and has an herb shop. They also host educational classes, events and herb walks! Last month, Railyard hosted the “fermentation king”, Sandor Katz.
This past June, some staff members from City Market had the opportunity to visit a couple of our favorite local farms: Jericho Settlers Farm in Jericho and Last Resort Farm in Monkton. Here at City Market, we make it a priority to get out of the office, visit local farmers and vendors, and learn what goes into the farming operations that bring such amazing and delicious products to our shelves.
This past weekend we were busy visiting not one, but two farms to kick off the summer season! On Saturday, we visited Butterworks Farm out in Westfield followed by Green Mountain Bee Farm in Fairfax on Sunday. With beautiful weather both days, it was a great way to celebrate the start of summer in VT!
According to last year’s “What’s Trending in Nutrition” survey conducted by Today’s Dietitians and Pollack Communications, clean eating has become the number one diet trend. But what exactly is “clean eating”? For some, it might mean cutting out processed foods, while others may choose to cut out specific ingredients or food groups like dairy or soy.
Yoga at the Co-op?! Yes! Lately you might have seen a couple of specialty yoga classes pop up in our regular classes and events listings. These are part of a new partnership we developed with Sangha Studio. Sangha is Vermont’s only nonprofit, donation-based yoga studio and has two locations in Downtown Burlington and the Old North End. We started this class collaboration back in February with our first Valentine’s Day yoga class. We had a lovely evening that included an hour long yoga class followed by some sweet treats.
A few weeks ago, our partners at Hunger Free Vermont hosted their 3SquaresVT Basic Training in our South End Community Room. Olivia Peña and Phil Morin (Food Security Specialists at Hunger Free VT) embarked on a statewide tour earlier this year to offer this training for service providers and food advocates.
The lake is thawing, the ground is muddy, and the sap is flowing which means only one thing, it must be springtime in Vermont! Our farmers are starting to till the ground to get ready for the growing season, and we are looking forward to local produce gracing our shelves. To provide some inspiration for your springtime culinary adventures, here is a short list of recipes that are perfect for a quick low-key dinner with friends or your first outdoor dinner party of the season!
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