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Recipe: Yogurt Cheese Berry Pie

| Food For Thought, Recipes

Ingredients

  • 1 baked 9-inch graham cracker crust, made with butter or the low-fat way with yogurt
  • 2-3 cups yogurt cheese (instructions below) (You can substitute non-dairy yogurt if needed)
  • Berry mixture, 2-3 cups cooked berries mixed with thickener and sweetener according to your taste (instructions below)
  • Fresh berries for the top
  • Chopped walnuts (optional)

Berries

Berry season is now upon us as the first-of-the-season local berries are coming in: the luscious, mouth-watering strawberry has come and gone, and soon to follow will be blueberries, raspberries, and blackberries. Hurrah!! You can find all of these berries either wild or cultivated in our beautiful Vermont countryside throughout the summer and even into the early fall! How lucky we are to have all of these delicious and nutritious berries readily available to us locally! Even if we can’t pick them in our backyard, we have

Cooperatives in a Collaborative Economy

| Food For Thought, GM Report
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We all have our own ways to officially welcome summer. There are the Memorial-Day-weekend folks, the last-day-of-school folks, and the day-the-pool-opens folks. And let’s not forget the Strolling of the Heifers weekend, this year paired again with the Slow Living Summit. Our Co-op once more represented proudly with our crackerjack Shopping Cart Precision Drill Team, an amazingly athletic and complex labor of love at which the rest of us can only marvel.

Wilcox Ice Cream

Ice cream is an age-old treat that dates back to the second century, when snow was flavored with sweeteners such as honey. In the United States this delicious treat first hit the market in the late 1700’s and was mostly enjoyed by the elite class until the 1800’s. In the 1800’s ice cream became more prevalent, however there were no freezers so it had to be enjoyed quite fast. Tough life, eh? In present day, ice cream is made all around the world, but few ice cream makers