Healthier Habits for the Next Year and Beyond

The new year has arrived, bringing along more wintry weather and the promise of a whole year to fill with excitement. It’s easy to feel sluggish and unmotivated in the cold, slushy darkness of these long winter months, but January can also be a time to think about change, renewal, and growth for the coming year. Let’s celebrate the start of a new year (and a new decade!) by committing ourselves to forming a new healthy or environmentally-friendly habit.

Local Summer Spotlight

Welcome to August! Late summer is a special time for our Produce department. Every day it is filled with bright, fresh new products from farms all over Vermont and beyond. With such bounty upon us, I wanted to shine light on some of our lesser-known veggies. Who knew linga linga would be a such a great addition to a stir fry? Or that some types of lettuce are grown for their delicious stalks? Here's the lowdown on some of our new favorites this season.

Taking It To The Streets: Recipe Roundup

From Arts Riot’s ever-growing Food Truck stop on Friday evenings, Summervale gatherings, and food carts dotted along Church St., finger-licking, hand-held street foods are a summertime staple. I’m talking about sliders and tacos, popcorn and fizzy drinks, and tempura-fried broccoli and southern-style chicken….Wrap it up tight and try not to spill as you take it to go or linger with friends.

To bring the flavors of summer home, I decided to try out some street-inspired recipes. Here’s the round-up of a few of my favorites.

Sweet Talking: The Sugar Basics

If you’ve wandered through the Bulk department or the baking section in Aisle 1, you know there are a plethora of sweet, sugary options to choose from. So many options, it may seem, that it can get difficult to choose! From white sugar to confectioners’ to turbinado, what’s the difference between them all?

Spice It Up

Move over sriracha - there are some new spices in town!  Okay, not exactly new as these spices are essential flavorings for traditional food cultures in Asia, Africa, and the Middle East, however these spices and flavors are taking center stage right now in American food culture.  But don’t worry if you’ve never heard the likes of spice pastes like gochujang or sambal oelek – this quick primer will get you ready to experience a new level of flavor!

Dinner in a Snap

We’ve all been there – stuck without an idea for dinner, either because you only have a short time to prepare a meal, you are tired from a long day and don’t have the energy to make an elaborate meal, or you’ve just run out of inspiration.  The next time you’re in a pinch, try one of the following recipes.  All three are in my “Recipes in a Snap” toolkit.

Spice Blends for Autumn

“Winter is an etching, spring a watercolor, summer an oil painting, and autumn a mosaic of them all.” – Stanley Horowitz

Fall is a vibrant time for Vermont. Richly colored apples and squash obscure my countertops; beets and Swiss chard find their way into breakfast, lunch, and dinner; and most notably, the aromas of cinnamon, cloves, nutmeg, and all of my favorite warming blends fill my senses. Surrounded by falling leaves, and starting to feel the chill in the breeze, I can’t help but feel inspired by it all. Mulled cider and wine make regular evening appearances and chili often cooks in a crockpot throughout the day, filling my home with these wonderful smells.

Radish Overload

Radishes. Always one of the first spring goodies to pop up in my garden, it’s always exciting to pull those red (or white or purple) globes out of the ground.  But if you are like me, you probably grow tired of eating radishes the same way all summer long – sliced raw on salads.

As spring moved into summer, our radishes, as radishes tend to do, became spicier and spicier.  Too spicy for salads, in my opinion.  I needed to find something else to do with them.  I had heard of roasting radishes, and in my searching, I also found recipes for braising radishes.  Both methods are easy to prepare and mellow out radishes’ spice, making them creamy, mild little nuggets.

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