This time of year you are going to be running into a lot of zucchini and summer squash.
You’ll up your nutrition level if you make dressing instead of buying it!
Watch, learn, and enjoy.
An easy supper for six from our Seasonal Fare with Flair demo diva.
Our long-time food writer and demo diva is on the blog.
Join me on May 14th for my class on Roti and Dahl Curry! You can get your hands dirty making one of my favorite stove-top breads and a creamy and savory protein-packed curry!
In my last post I mentioned that maple syrup was one of the few wild foods you can get in a store, but it is not the only one!
Join us April 8 at the Co-op Culinary Learning Center for an evening of pasta, literature, and cooperative education.
Much of the success of Cook’s expedition rests not only on his superior navigational expertise but also on the discovery of quality nutritional foodstuffs that sustained the crew. With food as a window on the past, we can trace present culinary food ways and tastes to a crew of 18th century explorers on the high seas.
Impeccable taste, quality, and sourcing. What’s not to love?
There are many ways to jazz up our new Fair Trade Organic Co-op Cashews! Here is just one.
U.S. Farm-Raised Catfish, like Heartland Catfish, is the freshest, healthiest catfish available. The fish are raised in freshwater ponds with closed systems that have little impact on the environment. The National Audubon Society, Monterey Bay Aquarium, and Environmental Defense all recommend U.S. Farm-Raised Catfish as a safe environmental choice.
Add fresh local cranberries to your Thanksgiving meal. We have delicious loose berries from our friends at Vermont Cranberry Company. Enjoy!
The image propagated in schools and media of the “First Thanksgiving” is certainly an idealized one.
Want something different? Try this basic play on traditional banana bread. Great for breakfast or with vanilla ice cream as a dessert.