Hard Cider* and Fresh Cider Tasting

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Come to the Food Co-op to taste hard cider* from Whetstone Ciderworks and fresh apple ciders from local farms! Friday, October 19, 4-6pm*Must be 21+ years of age with valid ID to sample alcohol in accordance with Vermont state law

Its All About the Food: Apples

| Food For Thought, Nutrition

I am always grateful when the first apples of the season are ripe and ready to enjoy. Every year by late summer, I am anxiously waiting for the new apple crop to be harvested. In spite of the all the other fruit choices available during the summer season, I feel a void in my diet without a crisp delicious apple—nothing hits the spot like a tart early local apple! I eat one every day when they are available. Some of my favorite early varieties are Paula Red, Ginger Gold, Zestar, and Sansa. And of course the choices don’t stop with those—there will be many more to choose from, along with all of the heirloom apples that have such unusual and fabulous names.

Apple Tasting at the River Valley Kids Fair

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Meet Lizi at this kids’ fair put on by the River Valley Credit Union (another cooperatively owned business in Brattleboro!) at the Brattleboro Common, next to the Retreat, to sample local apples and learn about Co-op kids’ classes for the fall. This fun event includes food, activities, games and more

Celebrate Salad! event, outside the Co-op

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Join Edible Brattleboro outside the front entrance of the Co-op for free samples of any of the three hearty salads prepared by Edible Brattleboro volunteers during their Celebrate Salad! workshop earlier in the day. Larger portions available by donation.

Free Celebrate Salad Workshop

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Join Edible Brattleboro volunteers in preparing protein-rich plant-based salads while learning cutting techniques and health benefits of 3 delicious salads hearty and satisfying enough to be a refreshing meal. The salads prepared during this hands-on workshop 2-4pm will be sampled afterwards during their first Celebrate Salad! event, a celebration of our local farmers and gardeners, during Brattleboro Gallery Walk from 5-7pm outside the front entryway of the Co-op. @ BFC Cooking Classroom/Community Room via Canal Street entrance.

Tour the Meat Department with Jon and Phil

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Where is your chicken, pork and beef coming from? What farms do we source from? How is our sausage made?  These and many other questions will be addressed during this short, informative tour of our Brattleboro Food Co-op Meat Department.  YES, THERE WILL BE SAMPLES! We’ll meet at the Shareholder Services desk on Friday, June 15, at 11-11:30am and 4-4:30pm

Tierra Farm: crushing the competition one cashew at a time.

| Bulk

Tierra Farm supplies lots and lots of nuts, seeds, dried fruits, granola, coffees and chocolate covered delights in all sorts of flavors and varieties to our Bulk department.  They’re easy to miss, since they generally use zero-to-minimal packaging, and the packaged goods we do carry from them are branded with our own Brattleboro Food Co-op logo.  But once you notice them, you’ll see them everywhere: in the Bulk bins, on the Bulk shelves, next to the registers, in the baby section.  And you might also notice that all their product is organic, peanut free, kosher, and non-GMO, and if you taste their products you’ll notice they’re all REALLY GOOD.  I fell for the Austrian pumpkin seeds when they were on sale a couple months ago…yeesh.

Mixed Greens

| Food For Thought, Nutrition

After consuming lettuce and salad greens from faraway farms much of the winter, it is indeed delightful to enjoy one of the first delicacies of spring produce: mixed greens. There is an array of baby greens, often in a variety of shades of greens and reds, as well as in different shapes and textures. It is the farmer’s choice, what might be found in the bag of mixed greens, thus it is a surprise for the palate when you bring them home. The tastes awaken your taste buds early in the season, with distinctive flavors of sweet, sour, and bitter. Baby lettuce leaves neutralize the flavors of the other greens often included, such as spinach, pak choi, bok choy. kale, arugula, or beet greens. There may also be radicchio, sorrel, or dandelion, mustard, or turnip greens. These tastes vary in pungency from mild to very strong, but the vast variety of options are welcome.

Maple Syrup

| Food For Thought, Nutrition

At this time of year, I always welcome the earliest signs of spring: the arrival of the red winged blackbird, the sight of sap buckets on large maple trees, and the steam coming out the chimneys of sugar houses. These days sugaring is often done in a more efficient way than with traditional sap buckets. The use of reverse-osmosis machines, plastic tubing, and vacuum pump collection are common practices. Of course there is still a small number of sugarers who use the old method of hanging sap buckets, which I cherish—I love seeing them, and smelling and even tasting the sap collected in the buckets. Trudging from tree to tree through the mud or snow is a lot of work, but any method for collecting sap is a humongous job!