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Charred Summer Salad

One of the early supporters of the Good & Cheap cookbook, Gina, can’t eat gluten and wanted more Mexican-inspired options. The author, Leann Brown, designed this spicy summer salad for her, topped with popcorn for a crunch like croutons. Use smaller zucchini, and save the big ones for muffins. If you own a grill, use it instead of the broiler!

Guacamole with Tomatillos

Peter McGann, a long-time Rutland CoOp member and former employee, is also a local Mexican food authority. You can find his delicious south-of-the-border fare at the Vermont Farmers' Market in Rutland.

Kale or Swiss Chard Salad

In this recipe, hearty greens are treated like romaine lettuce in a Caesar salad. The bitterness of the greens is delicious alongside the rich, fatty dressing. If you’re concerned about the raw egg yolk in the dressing, feel free to omit it. For more tender greens, be prepared to let the salad marinate in the fridge for up to a few hours...and this is one of those cases when good things come to those who wait!