Submitted by epalermo on Thu, 12/20/2018 - 12:46
The final push of the holiday season is right around the corner and we are here to provide recipe inspiration for any holiday parties, family gatherings or a quiet, cozy night at home. Whether you are cooking for 2 or 20, these recipes are festive, seasonally appropriate, and tasty!
Submitted by epalermo on Wed, 12/05/2018 - 14:09
Shirley Richardson grew up on a dairy farm in Vermont, but most of her professional career was in serving as a school counselor and principal. When Shirley retired from education in 2004, she and her husband, Michael Smith, started Tannery Farm Cashmeres raising cashmere goats primarily for their cashmere fiber.
Submitted by epalermo on Fri, 10/12/2018 - 12:29
It’s finally smelling, looking and feeling like fall in Vermont, and here at the coop we could not be more excited to see the continuous abundance of local produce filling our shelves and baskets every day. Whether you are looking for guidance on the type of squash you should roast for a casual Wednesday night dinner or starting to brainstorm recipes for the big Thanksgiving meal, below are tips for cooking and baking with a few fall staples that will enhance your autumn cooking.
Submitted by epalermo on Tue, 09/18/2018 - 15:34
One of our most popular classes this summer has been our Mozzarella Making 101 class. We offered the class in July and August and are rounding out the season with two more classes this month. The class is held at Bread and Butter Farm, an organic veggie, beef, and pork farm located in Shelburne.
Submitted by epalermo on Fri, 08/31/2018 - 14:47
Wow, has it been a hot, dry and humid summer! The weather is slowly starting to shift to cooler temps, school is back in session, and many of us are looking forward to the fall. Although I do love the fall, I don’t know if I am ready to say goodbye to the delicious tomatoes, melons, and even the zucchini that have been staple foods during these long summer days. With Labor Day weekend right around the corner, here are some recipe ideas for your end of summer celebration.
Submitted by epalermo on Wed, 08/22/2018 - 13:06
Last week marked the fourth annual Vermont Open Farm Week! Farms all across the state opened up their fields, barns and pastures for a number of different fun activities, as a way to connect the public with Vermont’s farmers and the beautiful agricultural landscape.
Submitted by epalermo on Fri, 07/27/2018 - 10:14
Need some quick and easy dinner inspiration? Grab a Rotisserie Chicken at our South End Store and begin to build a week of tasty, unique meals! A little bit of chicken can go a long way when supplemented with other plant based proteins and veggies.
Submitted by epalermo on Fri, 07/06/2018 - 11:40
Here we are in July! In this month, we typically find ourselves knees deep in an abundance of vibrant, local, fresh produce. Although we are grateful for the bounty, it can be hard to keep up with the weekly greens that arrive in your CSA share, or pour into your kitchen from your very own garden. So, what to do with all these greens? Here are a few tips that will help you turnip the beet, on your average, every day, mixed green salad.
Submitted by epalermo on Fri, 06/22/2018 - 10:02
Over the summer, City Market organizes farm tours where we bring community members to different local farms across the state to learn about and gain a deeper understanding of where our food comes from. On Friday, June 15th City Market staff and participants gathered at our Downtown store to begin a full day of farm tour fun where we visited two of our vendors, The Farm Between and Lewis Creek Farm.
Submitted by epalermo on Tue, 06/12/2018 - 14:43
Warmer weather means more time spent outside, and what better way to spend your evenings than behind a grill cooking up some smoky, sweet, mouthwatering meals for family and friends. Last Thursday, City Market class participants gathered at the Intervale Center down by the Winooski River for a Grilling Fundamentals class. The class was taught by our very own Executive Chef, Michael Clauss. From managing his own catering business to running restaurant kitchens, Michael had tons of tips and tricks to share with the group.