If you find it too hot to cook in your kitchen but want to eat homemade food, check out the Market’s cooler. We have house-made entrees, sandwiches, and salads ready to go.
Remember: Wednesday continues to be fresh sushi day.
Eat well despite the heat!
On Tuesday, August 24, local farmers and gardeners brought more than 110 pounds of fresh produce. The Market’s Education and Community Outreach Coordinator, Elizabeth Ferry, sorted it and distributed it to local food shelves in Sharon, South Royalton, and Tunbridge.
Thank you to these growers and gardeners, and to any others whose name we may have missed. Your generosity is very much appreciated!
A few months ago, the producer of our standard malt extracts, Munton’s, changed their packaging from a 15 kg. jug to a 25 kg. bag-in-a-box. While the changeover was occurring, they stopped shipping bulk malt to our supplier, Crosby & Baker, who consequently ran out of their stock. Which of course meant we at the Market ran out as well. Many of you came in to buy bulk extract in April, May and June only to find we had none. We finally got some of the new packages in July, and they are not what we hoped. They are heavy, unwieldy and just not practical for our space. The good news is, C&B is now carrying Briess malt extract in bulk jugs similar to what we used to get from Munton’s, so we are transitioning to Briess. There are a couple of advantages. Briess is a domestic malting company, using US and Canadian-grown grains instead of British. This means it is fresher, generally, and less expensive as well. You will see the bulk syrups go down from $2.39/lb. to $2.09/lb.
We will also be moving to carry Briess Dry Malt extracts, which will reflect similar price decreases. We will still carry Munton’s extracts in cans, and can special order Munton’s DME (or Cooper’s) if that’s what you prefer, but it makes sense to only carry one brand on a regular basis, given our space and storage limits.
Let me know what you think!
-Scott, the Home Brew Guru
The gardens are gushing, so have no fear that summer is ending! Our local farmers, growers, and wildcrafters keep on delivering fresh produce.
We have local greens, mesclun, cherry tomatoes, green beans, eggplant, garlic, cucumbers, peppers, sweet onions …
Plums can grow in the Champlain Orchard; we continue to have those in stock, as well as locally wildcrafted blackberries.
Heirloom melons from the Chap Farm and heirloom tomatotes from Luna Bleu will arrive on Thursday.
And Member Appreciation Day is Friday, August 20. Members receive a discount on their purchases on this day. If you’re not a member but would like to join, look for a brochure or talk to one of our staff members. They’ll be glad to help you.
Fragile and juicy, local, wild-crafted blackberries are in the Produce department while the season lasts!
Through Friday, August 6 we have fresh, juicy, tree-ripened Pennsylvania peaches on sale!
In quantity by special order. Place your order before 2:00 p.m. on Wednesday or Thursday and pick up the peaches the next day!
Great for eating fresh, canning, freezing, making jams, relishes, salsa, and more! We also have recipe books for sale with recipes and preserving techniques.
Thanks to all local growers and home gardeners who donated food to local food shelves on Tuesday, July 27. Almost 95 pounds of fresh vegetables went to local food shelves.
Donors include: Chap Farm, Luna Bleu Farm, Balla MacCrea Farm, and home-growers Kevin and Josie and Marc.
Do you learn best by doing? Want to learn more about food preservation so that you can eat local throughout the year?
If your answer is ‘yes,’ then come to a hands-on canning workshop on Tuesday, July 27 at 6:00 p.m. in the Market kitchen. You will make a jar of dilly beans (fresh green beans pickled in vinegar with fresh dill and garlic), learn how to seal the jar in a hot water bath, and take home the results. What’s more, you can apply your canning skills to other vegetables as the summer bounty continues.
The instructor is Elizabeth Ferry, Education and Community Outreach Coordinator at the Market. Elizabeth is a long-time gardener who eats home-grown food every day of the year.
The cost of the one-hour workshop is $10 and includes all materials. Pre-registration and pre-payment are required. Come in to the store to sign up!
All Market members get a discount on their purchases this Friday, July 16, on Member Appreciation Day.
Blue/Basic members get 5% off their purchases; Gold/Sustaining members get a 15% discount.
Not a member yet? We’ll have information for you.
See you then!
Feeling the heat? Come inside the Market to cool off. We’ve got a beautiful selection of fruit; eat it “as is” or blend it into a refreshing smoothy.
If you don’t feel like cooking, remember that our chef, Patty, is in the Market kitchen Monday-Friday making hot lunch specials, soups, and sandwiches for here or to go.
And Adam adds his dinner entress to the mix three times a week: Monday is ‘creative day’ (could be anything–often includes tofu); Wednesday is sushi, and Friday is fried chicken. Adam’s meals are generally available late afternoon/early evening in the cooler.