The Dream— Six years ago, Peter Dixon and his wife Rachel Fritz Schaal unrolled a giant piece of paper on the big farmhouse table in their kitchen in Westminster West. They started writing out their dreams for the future, and Rachel said, “Okay, this is it, your last best cheese business. What is your heart’s desire?”
Food For Thought
To Die For, Onion Pie
BRATTLEBORO, VT – Groundworks Collaborative will hold the seventh annual Hike for the Homeless fundraiser on Saturday, October 14, on Mount Wantastiquet in Hinsdale, NH. There will be two start times, 10am and 12:30pm, each beginning at the Mountain Road trailhead in Hinsdale (an immediate left after the second bridge on Route 119 when coming from downtown Brattleboro). Registration begins at 9:30 for the 10am start, and at noon for the 12:30pm start. Whether hiking to the summit or walking the River Trail at the mountain’s base, participants can anticipate spectacular fall-foliage views of the town of Brattleboro. Hikers may raise funds individually (a minimum of $50 is suggested) or as a team (suggested minimum $250). All proceeds from the Hike benefit Groundworks’ programs to house and support families and individuals experiencing homelessness in Brattleboro and surrounding communities.
Katherine’s Vinaigrette Marinade
Zucchini Cakes with Yogurt Herb Sauce
Pesto Summer Squash Salad
September is upon us but there is still a supply of the ubiquitous yet beloved summer squash. We all look forward to it but once we have been inundated with it for a couple months we can’t wait for the season to be done. Summer squash, including the well-known zucchini, is a very versatile vegetable since it can be added to almost anything. This is a great feature since farmers and gardeners have such an abundance once it starts producing. Its mild taste complements many things: cake, cookies, bread, soups, stir fries, salads, and vegetable casseroles. It has never ending possibilities. Let’s not forget to mention that stuffed zucchini is a delicious treat since gardeners often find large trophies hidden amongst the squash leaves.
I’d never been a shareholder before. Being part of a community has always been important to me although it had never involved paying to join. It was all about frequenting the same places, getting to know the people who worked there, and making friends. There was no hesitation, however, about joining the Co-op. Here was a community I was excited to become a part of.
I have been thinking about balance lately. This concept governs so much of what we do here at the Co-op, where we try to be true to our values, while respecting boundaries of economic, social, and individual realities. Last month, I reported on the process of negotiating a contract that respects and supports our staff, while keeping prices reasonable and paying producers fairly. These days, we have had to think about the challenges of being in business as a
On a recent hot July day I traveled with a group of Co-op staff to Winchester, NH to get to know Jenny and Bruce Wooster and the rest of the Picadilly Farm family — one of the amazing local farms that grow delicious fruits and veggies for your Co-op. In their organic practices, their care for their land and their team, and their love of growing great food, Picadilly is an exemplary operation, and visiting them reminded us why we are committed to supporting our local
Gluten Free Zucchini Mini Muffin Lunchbox Treats
10 Layer Fresh Veggie No-Crust Pie