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Local growers from Brattleboro, VT

Dave Chapman of Long Wind Farm

Jeannine from Cobb Hill Farm, Hartland VT

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Wild Edibles PDF Print E-mail

by Chris Ellis, Staff Nutritionist
May 2013

It’s a cool windy April day and the sap is still dripping off the taps on the nearby maple trees. I walk around my fields and yard and see very little evidence of spring on the ground other than the crocuses and some pussy willows down in the meadow. I am anxious for more harbingers of change but feel fortunate to see bare ground since many yards not too far away have piles of snow all around. I know that soon there will be bright yellow dandelion flowers popping up all over the lawn with their glorious deep green foliage—the true essence of spring. There will be ramps and fiddleheads too, and these can all be used as a delicious supplement to your meal. There are many other wild spring edibles, such as nettles, violets, and lambs quarters, but dandelions, ramps, and fiddleheads are some of the earliest to appear and are easy to prepare.  If you are a newcomer to ramps and fiddleheads, search for them with a knowledgeable person who knows how to identify and prepare them because they are not all safe to eat and you don’t want to be eating the wrong foods in the wild.

Democracy in Action: Your Move! PDF Print E-mail


Board of Directors Report
by Beth Neher
May 2013

A cooperative is an autonomous association of persons united voluntarily to meet their common economic, social, and cultural needs and aspirations through a jointly owned and democratically controlled enterprise.

Recipe: Frittata with Potatoes & 
Dandelion Greens PDF Print E-mail

(Modified from a recipe in Greens Glorious Greens 
by Johnna Albi and Catherine Walthers)

4 small yellow- or red-skinned potatoes, scrubbed well
3 cups dandelion greens that have been washed well, destemmed, 
and chopped
2 Tbsp. olive oil or more if needed
1 medium onion, sliced
2 garlic cloves, minced
Salt and pepper to taste
8 large eggs
Freshly grated Parmesan cheese (optional)

Preheat oven to 350 degrees. Parboil potatoes until tender, remove from water, and set aside. Bring 2 cups of water to a boil, add dandelion greens and cook briefly, about 3-4 minutes, and set aside. Heat 1 Tbsp. of oil in a large skillet over medium heat, add sliced onions and cook until translucent, about 10 minutes, adding water or more oil if needed. Slice cooked potatoes in half and dice into small pieces. Warm the remaining oil in the skillet and add potato slices. Toss to brown lightly over medium heat, cooking for about 5 minutes, and season with salt and pepper. Lightly oil a cast-iron or 9-inch oven-proof baking dish or skillet. Layer the onions, potatoes, and dandelion greens in the pan. Beat eggs with salt and pepper. You may add 1 tsp. of chopped fresh thyme for extra seasoning but I prefer salt and pepper since thyme has a strong taste and some people do not like it. Pour the egg mixture over the potato mixture and sprinkle with parmesan cheese if desired. Bake uncovered for 20 to 30 minutes or until eggs are set. Serve hot!!  Serves 4-6

Coming out of Hibernation: A new and improved Co-op! PDF Print E-mail

At the beginning of the year we pulled inside, literally and figuratively, as our focus shifted from fall landscaping and parking lot paving to what we really like to focus on... creating a welcoming co-op and community space.

One of the best parts of being a co-op is that in addition to offering healthy, quality foods, we get to create a space that supports learning, the arts, and relaxing - all while mixing good food with good company!

Here is just a smattering of the what our new co-op has allowed:

More classes for all ages:

Making pasta from scratch: a class for the younger generation

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