city market

A great piece in the Brattleboro Reformer touts the benefits - and the growing interest around - food co-ops. Vermont is an acknowledged leader, with the Putney Food Co-op receiving the top award at this year's Consumer Cooperative Management Association conference, which was recently held in Philadelphia. But the movement continues to grow across the Northeast, and the country. Other great Vermont co-ops include City Market in Burlington and Hunger Mountain Co-op in Montpelier, and the Upper Valley Food Co-Op in White River Junction (all of which are FarmPlate customers). It’s a great time to learn about co-ops, which are member-owned and community-based food stores, since 2012 has been...
I first met Pete Johnson of Pete's Greens in Craftsbury, Vermont, a couple of years ago when I was kicking off FarmPlate. I had been following him for a while and knew he was doing some pretty innovative things in the agricultural world. Extending the growing season and running a year-round CSA in the far northern reaches of New England--now that was something to pay attention to! I called him midwinter and caught him in a rare moment of downtime--he was sick in bed with the flu. I wanted to get him involved with FarmPlate. "Nope," he said. "Sounds like an interesting project but I just don't have the time." A few months later I stopped by the farm. I had just gotten a tour of the new...
There's a friendly tip in just about every Halloween-themed article ever written that reads "At Halloween, a great way to make use of pumpkin seeds is to toast them and eat them." Ha! Year after year, like Linus, I went through the same Halloween ritual. I'd rinse the slimy pumpkin guts off the seeds thinking "This year will be different." There's a friendly tip in just about every Halloween-themed article ever written that reads "At Halloween, a great way to make use of pumpkin seeds is to toast them and eat them." Ha! Year after year, like Linus, I went through the same Halloween ritual. I'd rinse the slimy pumpkin guts off the seeds thinking "This year will be different." Yet no matter...
Summer's here and everybody's thirsty. We've pulled together our favorite thirst-quenching quaffs to have on hand for the 4th's young parade-goers and seasoned revelers. Pick and choose a couple favorites so you can stock up on the ingredients before the long weekend is here. Strawberryade Pack 1 quart hulled strawberries, 1 cup orange juice, the grated zest and juice of 2 lemons and 2 tablespoons honey or sugar in a blender. Puree until smooth. Pour into a pitcher filled with ice. The Patty Sheehan Mix 2 parts unsweetened green tea (Citrus Blossom from Vermont Artisan Coffee & Teas is ideal) with 1 part lemonade (try Santa Cruz Organic Lemonade). Pour over cracked ice and raise your...
There's Swiss cheese, Swiss chocolate, Swiss Army knives. But what's so "Swiss" about chard? It's a mystery. That's not the only curious aspect of chard. Why does chard, especially the ruby-red variety, taste a lot like beets? And, most importantly, are Swiss CSA-members as inundated with Swiss chard at this time of year as their Vermont CSA counterparts? Renowned produce expert Elizabeth Schneider is even mystified by the "Swiss" in chard. In her Uncommon Fruits & Vegetables: A Commonsense Guide (William Morrow, 1990) she speculates that "Swiss" could be a long-forgotten seed variety name that stuck to chard, aka Beta vulgaris, subspecies cicla. Which leads us to the next conclusion: ...
from the FarmPlate Kitchen Consider making slightly over-sized sliders so they can't slip through the rungs on your grill rack. These are great with Cowboy Ketchup, which you can now find at City Market in Burlington. 1 tablespoon olive oil, plus more for brushing 2 large sweet onions, thinly sliced 1 tablespoon balsamic vinegar Salt and freshly ground black pepper to taste Pinch of dried thyme 1½ pounds lean ground lamb (try Kind Horn Farm or check out the selection at Middlebury Natural Foods Co-op) 2 tablespoons chopped Kalamata olives ¼ cup crumbled blue cheese (we love Jasper Hill's Bayley Hazen Blue) 8 to 12 fresh-baked slider buns, split A handful or two of arugula leaves Heat the...
English has got to be a tough language for the non-native speaker. Take the word "slider" for instance. It can mean a runner rounding third determined to break the tie. An Olympic slider rides a skeleton down a mountain. The Slider is an almost-forgotten T Rex album. In the past five years, a new slider has joined the etymological mash-up. Sliders are turning up on restaurant menus all over the place. They're two- or three-bite burgers than pack some serious flavor heat. Sirloin sliders are probably the most common, but pork, lamb and even chicken sliders show up fairly frequently. We like sliders because they give you lots of room for creativity. You can tuck a surprise bit of cheese into...
Cinco de Mayo isn't exactly Mexico's independence day--that's on September 16. In Mexico, the 5th of May is merely a regional observance honoring the Battle of Puebla. But in the U.S., Cinco de Mayo has grown into a nationwide celebration of Mexican culture, food and drink. Which is reason enough for us to cook up a fragrant, chile-loaded mancha mantel stew tonight. The name means "tablecloth stainer" so don't pull out your best table linens. Just make sure you have plenty of paper napkins and cold Mexican beer on hand to really enjoy this dish. Luckily for us Northerners, the rich warmth of many Mexican caldillos, tingas, moles, adobos and other traditional meat dishes comes from dried red...
Iceberg lettuce has been slowly losing its grip on the national salad greens market for more than a decade while more flavorful, colorful and nutritionally dense salad greens have been growing in every way--and in every corner of the country, particularly in Vermont. Heather and Jared McDermott are perfect examples of the new salad grower. They own the Vermont Herb & Salad Company, producing a wide variety of salad greens and herbs on their Benson, Vermont, farm. Their business grew out of a passion for sustainable agriculture and good food. Area chefs have been keen on their products since the farm's beginning more than 10 years ago. The family-owned Price Chopper supermarket chain,...
In California, more than 6 million tons of food products are thrown away every year by farms, restaurants and supermarkets. Food shelters, on the other hand, do not have the supply to meet the ever-increasing demand. A recent examination by California Watch and the Annenberg School for Communication and Journalism took a close look at California’s food system to try to identify the reasons why these unwanted food products are not channelled to food banks and other organizations where donations are greatly needed. The examination concluded that many grocery stores are more likely to throw away food than to donate it to local food banks because of liability concerns. Often, stores will donate...
Some Vermonters will be TIVO-ing next Tuesday's Olympic curling and hockey coverage so they can head to Montpelier to hear the latest from Ed Smith, Vermont's gardening champion. For more than a decade, Smith's Vegetable Gardener's Bible has inspired countless gardeners to follow his W-O-R-D to produce bountiful harvests of organic vegetables using the Wide rows, Organic methods, Raised beds, Deep soil method. Gardener and author Ed Smith will be at Bear Pond Books to sign the just-released revised and updated second edition of his VG Bible, which includes coverage of 15 additional vegetables, a section on extending the growing season into the winter months and much more. Tuesday, February...
  What do Vermont localvores give their chocolate-loving sweethearts for Valentine's Day since the nearest cacao plantation is on the island of Jamaica, not in the southern Vermont town of Jamaica? Truffles. Chocolate truffles. From Lake Champlain Chocolates, of course. Most people don't think of chocolate as a local product, but Burlington's Lake Champlain Chocolates is working hard to change that. The company uses as many local products as possible, from butter and cream to honey to maple syrup. Because it's not just chocolate that makes their chocolate truffles so rich, so creamy, so irresistible. The secret is in the prize-winning butter, Vermont Butter & Cheese Creamery's...
From February 13 to 15, join fellow farmers, homesteaders, activists, consumers and even kids at next week's Northeast Organic Farming Association of Vermont's 28th Annual Winter Conference. With the theme "Celebrating the Heart of the Organic," the event will be held in a newly expanded conference site at the University of Vermont in Burlington. Keynote speakers include LaDonna Redmond, founder of the Institute for Community Resource Development, and organic farmer Jack Lazor of Vermont's Butterworks Farm, with a special appearance by U.S. Secretary of Agriculture Tom Vilsack. Check out the 70+ workshops, special children's conference, farmers' market, ice cream social, Young Farmer Mixer...
Local author and Vermont ag expert Ron Krupp leads a visual tour through his new book, Lifting the Yoke: Local Solutions to America's Farm and Food Crisis, tonight at City Market in Burlington. While many see the national food system as a failure, Krupp finds solutions in our own backyards. An activist in farm and food issues for nearly four decades, Krupp started the Brattleboro Farmers' Market in the early '70s, coordinated the Tommy Thompson Community Garden in the Intervale, worked with the Heartbeet farm in Hardwick and published "The Green Mountain Farmer," a monthly newsletter in the early '80s. He's also the author of The Woodchuck's Guide to Gardening, which received the Christian...
We've gathered a handful of easy hors d'oeuvre ideas from FarmPlate friends and staffers. They're not so much recipes as guides for turning what you might find in the fridge or pantry into tempting treats to serve when people stop by. Grilled Veggie Rolls That panini pan you got from Santa also works well for grilling sliced vegetables! Slice eggplant or zucchini about ½-inch thick, brush with olive oil and grill until cooked through. Let cool slightly, sprinkle with crumbled Vermont Creamery's goat's milk feta and a pinch of dried thyme. Roll up and secure with a toothpick. Ohpah! Spinach-Artichoke Dip Heat a little olive oil in a skillet and cook 1 pound washed and trimmed spinach or...