Submitted by cputscher on Thu, 04/01/2021 - 11:20
Earth Day is April 22nd, and the global theme for 2021 is “Restore Our Earth”. Here are some ways to love the planet that little extra bit while visiting the Co-op:
Bring in all your reusable bags!
Submitted by cputscher on Fri, 02/28/2020 - 11:49
On Wednesday night, participants in our Community Teaching Kitchen were lucky enough to enjoy a cooking class led by Maya Gurung-Subba and Suk Subba, owners of Maya’s Kitchen at 1130 North Ave here in Burlington. We enjoyed a wonderful night of cooking, good food, and lively conversation as part of City Market’s A Mosaic of Flavor series.
Submitted by cputscher on Tue, 01/21/2020 - 15:14
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.
Submitted by cputscher on Tue, 12/31/2019 - 15:59
I wanted to introduce myself as City Market’s new Assistant Outreach & Education Manager. I drove up from my home in Delaware shortly after Thanksgiving, spending eight and a half hours on the road with podcasts, rock music, and some leftover pumpkin pie. When that first bit of snowy Vermont mountaintop came into view just as the sun was setting, something in my heart said, “Welcome home!"
Submitted by epalermo on Mon, 10/14/2019 - 13:38
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.
Submitted by epalermo on Tue, 08/27/2019 - 12:15
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.
Submitted by epalermo on Mon, 07/22/2019 - 08:57
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.
Submitted by epalermo on Mon, 06/17/2019 - 10:59
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!
Submitted by epalermo on Tue, 04/23/2019 - 15:26
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!
Submitted by epalermo on Wed, 04/03/2019 - 14:14
Fermentation is everywhere! The process has been around for longer than we, most humans can probably imagine. There are a lot of different types of fermentation, and you have probably heard of some of the delicious products that result from the process. For example, there are many forms of vegetable fermentation, think pickles, sauerkraut, kimchi, the list could go on forever. How about grain fermentation which is how our beloved sourdough bread and beer are made and last but not least, dairy fermentation, this includes cheese, sour cream and yogurt!