Food Education

Make Taste, Not Waste! No Fuss Kitchen: Minimal Waste Cooking Class Recap

Stop! In the name of vegetables. Before you throw out - or even compost - those kale stems from your morning smoothie, imagine the many recipes you could create with them! Okay, so that might be a stretch but have no fear because the zero waste food movement is gaining momentum and before you know it, you will be cooking with celery leaves daily.

Class Recap: Easy Pureed Vegetable Soups

December 4th marked the first class in our brand new Community Teaching Kitchen at our South End store located on Flynn Avenue! 

The Community Teaching Kitchen is located on the second floor of the South End store, right next to our Community Room! If you didn’t get a chance, check out our blog post about the Community Teaching Kitchen, here.

Know Your Farmer, Know Your Food: Farm Tour Recap, October Edition

On a warm and sunny Friday afternoon, with the landscape speckled in hues of red and orange, 14 City Market Members and staff jumped on a bus, and hit Route 7 to make our way south to Addison County. The area is known for many farms and food producers, and our group was excitedly headed to visit goats, a creamery, an orchard, and a cidery. It’s no secret that cheese and apples go together, and we got to see them both at their sources.

Community Class Spotlight: A Culinary Baking Adventure at Brot Bakery

Located off a dirt road in Fairfax, Vermont, Heike Meyer and her husband Jens run Bröt Bakery, a micro-bakery that specializes in organic, naturally leavened breads and pastries. With a custom wood-fired oven and a dedication to making hearty, delicious bread, Bröt Bakery is a favorite for City Market customers.

Eat the Rainbow

Spring is shyly peaking her head out from under the snow. In sporadic bursts of rain and sun, we can feel the warmer weather rolling in (even if only slightly). But it’s still worth celebrating a time of blooming and regrowth! My favorite way to do that? New recipes, of course!

So, what’s in season? The coming months will bring lots of fresh, bright flavors. Look for local herbs and crisp produce like greens, onions, garlic, and peppers. Spring wild edibles like mushrooms and garlic scapes are right around the corner. Fancy treating your sweet tooth? Keep an eye out for rhubarb!

Cooking Up Confidence In The No Fuss Kitchen

Homemade cooking doesn’t have to be a daunting task. In an age where packaged and premade food is immediately available, it can be easy to neglect the pots and pans in our kitchens. But cooking from home offers many benefits over eating out; it’s overall healthier, lower in empty calories, higher in nutrition, and is significantly more cost-effective. When out of practice, though, recipes gone wrong can be a frustrating end to your day. So we’re introducing a new cooking workshop series dedicated to making you feel good about getting your hands dirty.

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