We’re celebrating National Bulk Foods Week and millet is one of the many nutritious grains we have available in our bulk department. This recipe, adapted from Mark Bittman’s How to Cook Everything Vegetarian, combines millet with some of the best flavors of the season – winter squash, sage and maple syrup. We just got the first of…
This week we recognize and share what’s great about buying in bulk! Former Bulk Department buyer Laura Daubenspeck did a lot of awareness raising and education about the benefits of bulk foods while she worked at RAFC. Here we share an adaptation of one of her articles, which appeared in the Summer 2014 issue of…
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!
Well-maintained pastures prevent erosion, protect water and, as it turns out, can restore the soil’s organic matter much more quickly than previously thought, according to a team of researchers from the University of Georgia and the University of Florida.
Fair World Project is proud to announce the release of our latest video, “Small-Scale Farmers Cool the Planet.” Our new 17-minute documentary highlights the Source: Small-Scale Farmers Cool the Planet Video Launch | Fair World Project
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.
In this recipe, hearty greens are treated like romaine lettuce in a Caesar salad. The bitterness of the greens is delicious alongside the rich dressing. If you’re concerned about the raw egg yolk in the dressing, feel free to omit it. Don’t have chard? Sub your favorite hearty green.