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Spotlight on Blue Ledge Farm

We’re thrilled to shine our Member Deals Spotlight on a local cheese-making family that produces incredible award-winning cow and goat’s milk cheeses, while also demonstrating a deep commitment to environmental stewardship — Blue Ledge Farm! From June 9th – 15th, member-owners can enjoy a 20% discount on all of Blue Ledge Farm’s delicious cheeses! Read on to learn more about Blue Ledge Farm and the family that brings it to life:

 

 

Blue Ledge Farm of Salisbury, VT is a first-generation, family-owned and operated, Animal Welfare Approved dairy and cheese-making operation established in 2000 by Hannah Sessions and Greg Bernhardt. Their mission is to create a high-quality product built on the cornerstones of respect for consumers, land, and animals as well as their local community. 

The farm began as a dream hatched by Hannah and Greg more than 20 years ago when they met in Florence, Italy while traveling throughout Europe to learn more about the arts and culture of the region. Upon returning home, the couple began transforming a retired dairy farm back into production with their Alpine and LaMancha dairy goats. They started with just four goats, but have grown and expanded over the years, now milking 125 goats twice daily and producing fourteen types of cheese, from very fresh to semi-aged bloomy rind cheeses, to firmer aged cheeses.

They also launched a partnership with neighboring MoSe Farm to produce a line of cow’s milk cheeses. Seth and Monika at MoSe Farm milk Ayrshire cows, a breed known for having superior milk for cheese-making. Twice a week Blue Ledge Farm receives a fresh milk delivery from MoSe Farm which is immediately processed into smooth, buttery Camembrie; creamy, yet crumbly Middlebury Blue; apple cider-washed Richville;  or their newest cheese, a gouda-style Moosalamoo. They also blend the cow’s milk with their goat’s milk to make an aged cheese known as Riley’s 2×4. 

Seth and Monika from MoSe Farm

In keeping with their mission, sustainable farming practices are a top priority at Blue Ledge Farm. They compost their bed-pack manure and apply it to their fields, thereby creating a closed-loop cycle from grass to goat and back to grass. The goats graze and forage throughout most of the year, which is healthy for the goats, healthy for the consumer, and beneficial to the environment. In 2008 they built an underground aging facility, or “cave”, allowing them to store cheese underground in a naturally cool and moist environment while using considerably less energy to keep the temperature and humidity at desirable levels. They have partnered with Efficiency Vermont on several projects over the years, from a variable-speed efficient milking machine, to more efficient cooling compressors, to newer fluorescent light bulbs, all in an effort to reduce environmental impact. At the heart of their operation is a clean-burning EPA-Approved bio-mass furnace, allowing them to heat their home, cheese-house, and barn, as well as all of the hot water used in the cheese plant, with locally-produced wood pellets! And In 2015 they covered the south-facing roof of their barn with solar panels which provide nearly half of the farm’s electricity usage all summer long!

 

If you happen to be passing through Salisbury, be sure to visit their seasonal farmstand! We also love keeping up with Blue Ledge Farm happenings through their fun and informative blog. 

 

 

Supporting the Northeast Organic Family Farm Partnership

Last fall, 135 organic family farms across Maine, New Hampshire, Vermont, and eastern New York received the sudden news that Horizon and Maple Hill Creamery were terminating their purchase contracts, effective in early 2023. This news put these farms, many of whom have been in business for generations, at serious risk of closure unless they find alternate outlets. In early January, the Northeast Organic Family Farm Partnership, a first-of-its-kind campaign in partnership with the Maine Organic Farming and Gardening Association (MOFGA), was created to help solve the crisis of disappearing organic family farms in our region.

Nathan Rogers of Rogers Farmstead Creamery in Berlin, VT, pauses to give one of his grass-fed cows a chin scratch

The Partnership, a collaboration of farmers, processors, retailers, activists, and government agencies, invites consumers to pledge to purchase at least one-fourth of their weekly organic dairy purchases from brands that have committed to sourcing their dairy from Northeast organic family farmers. A central goal of the effort is to increase demand for dairy produced in our region, creating market stability to help save at-risk farms and build greater food system resilience for the future.

Strafford Organic Creamery owners Earl Ransom and Amy Huyffer, pictured with their family and their happy, grass-fed cows

We are proud to announce that your Co-op has joined the Northeast Organic Family Farm Partnership. To secure the future of organic dairy farming in the northeast, we’re committed to purchasing organic dairy products from brands that source their milk from our region. We’re also encouraging member-owners and the community to become informed about the Partnership and take the pledge to purchase ¼ of your weekly dairy products from Brand Partners. When you commit to buying one-fourth of your weekly dairy items from the brands that support our region’s organic family farms, you become a proud Consumer Partner with all of these farmers. 

Mercy Larson of Larson Farm and Creamery in Wells, VT pictured with one of her grass-fed cows

“The Northeast Organic Family Farm Partnership celebrates the fact that when it comes to supporting our region’s organic family farmers, it really does take a village,” said Gary Hirshberg, chair of the Partnership and co-founder of Stonyfield Organic. “Everyone has a stake in the long-term financial health of our region’s farms and farm families. The simple act of pledging to purchase one-quarter of dairy items from the brands, processors, and farms that support these family farmers, can help to ensure that farms remain healthy, vibrant, financially viable, and environmentally and climate-positive parts of the northeast region for generations to come.” 

The late great Jack Lazor of Butterworks Farm in Westfield, VT pictured with wife, Anne, and daughter Christine, along with her family.

The decline in the number of small family farmers is unfortunately not a new story, as the United States, and especially the northeast, has seen drastic reductions in the number of both farms and acreage over the last decade. From 2012 to 2021 alone, Vermont has lost over 390 individual dairy farms as food production has largely been ceded away from small families, and into large, agri-business operations, through no fault of their own. However, organic family farmers are important contributors to a healthy environment and thriving rural life and are important players in the region’s food system. Organic farms have been shown to be more profitable than conventional farms, promote sustainability, sequester more soil carbon, decrease harmful environmental impacts, and have been shown to be more profitable and produce healthier livestock and higher milk quality.  

Elliot of Rogers Farmstead Creamery in Berlin, VT greets customers at his family’s organic farmstand

The next time you are shopping in the dairy or cheese cases, look for the Northeast Organic Family Farm Seal to identify Partner Brands. When you see the seal, you can be confident that your purchase supports hard-working organic dairy farmers in the Northeast. We will continue to lose our region’s farms without strong consumer support for their products.

A sampling of NOFFP products available at the Co-op

 

For more information on the campaign and to take the pledge, click here. 

Supporting the Northeast Organic Family Farm Partnership

Last fall, 135 organic family farms across Maine, New Hampshire, Vermont, and eastern New York received the sudden news that Horizon and Maple Hill Creamery were terminating their purchase contracts, effective in early 2023. This news put these farms, many of whom have been in business for generations, at serious risk of closure unless they find alternate outlets. In early January, the Northeast Organic Family Farm Partnership, a first-of-its-kind campaign in partnership with the Maine Organic Farming and Gardening Association (MOFGA), was created to help solve the crisis of disappearing organic family farms in our region.

Nathan Rogers of Rogers Farmstead Creamery in Berlin, VT, pauses to give one of his grass-fed cows a chin scratch

The Partnership, a collaboration of farmers, processors, retailers, activists, and government agencies, invites consumers to pledge to purchase at least one-fourth of their weekly organic dairy purchases from brands that have committed to sourcing their dairy from Northeast organic family farmers. A central goal of the effort is to increase demand for dairy produced in our region, creating market stability to help save at-risk farms and build greater food system resilience for the future.

Strafford Organic Creamery owners Earl Ransom and Amy Huyffer, pictured with their family and their happy, grass-fed cows

We are proud to announce that your Co-op has joined the Northeast Organic Family Farm Partnership. To secure the future of organic dairy farming in the northeast, we’re committed to purchasing organic dairy products from brands that source their milk from our region. We’re also encouraging member-owners and the community to become informed about the Partnership and take the pledge to purchase ¼ of your weekly dairy products from Brand Partners. When you commit to buying one-fourth of your weekly dairy items from the brands that support our region’s organic family farms, you become a proud Consumer Partner with all of these farmers. 

Mercy Larson of Larson Farm and Creamery in Wells, VT pictured with one of her grass-fed cows

“The Northeast Organic Family Farm Partnership celebrates the fact that when it comes to supporting our region’s organic family farmers, it really does take a village,” said Gary Hirshberg, chair of the Partnership and co-founder of Stonyfield Organic. “Everyone has a stake in the long-term financial health of our region’s farms and farm families. The simple act of pledging to purchase one-quarter of dairy items from the brands, processors, and farms that support these family farmers, can help to ensure that farms remain healthy, vibrant, financially viable, and environmentally and climate-positive parts of the northeast region for generations to come.” 

The late great Jack Lazor of Butterworks Farm in Westfield, VT pictured with wife, Anne, and daughter Christine, along with her family.

The decline in the number of small family farmers is unfortunately not a new story, as the United States, and especially the northeast, has seen drastic reductions in the number of both farms and acreage over the last decade. From 2012 to 2021 alone, Vermont has lost over 390 individual dairy farms as food production has largely been ceded away from small families, and into large, agri-business operations, through no fault of their own. However, organic family farmers are important contributors to a healthy environment and thriving rural life and are important players in the region’s food system. Organic farms have been shown to be more profitable than conventional farms, promote sustainability, sequester more soil carbon, decrease harmful environmental impacts, and have been shown to be more profitable and produce healthier livestock and higher milk quality.  

Elliot of Rogers Farmstead Creamery in Berlin, VT greets customers at his family’s organic farmstand

The next time you are shopping in the dairy or cheese cases, look for the Northeast Organic Family Farm Seal to identify Partner Brands. When you see the seal, you can be confident that your purchase supports hard-working organic dairy farmers in the Northeast. We will continue to lose our region’s farms without strong consumer support for their products.

A sampling of NOFFP products available at the Co-op

 

For more information on the campaign and to take the pledge, click here. 

Spotlight on Red Hen Baking Company

Our Member Deals Spotlight is beaming on Red Hen Baking Company this week! Member-owners can enjoy 20% off their full line of freshly baked breads from May 19th – 25th. Read on to learn more about this wonderful local bakery that’s been turning out fresh organic bread 7 days a week for over 20 years!

 

History

The folks at Red Hen Baking Company are guided by a belief that pure, uncomplicated ingredients and the hands of skilled artisans are the building blocks for great food. Their bakery sprouted from humble beginnings with a staff of 8 on Route 100 in Duxbury, VT back in 1999. They were committed to using organic ingredients since the very beginning and became an established presence in the area’s many cooperative and independent food stores. Their bread was beginning to appear at more and more of the area’s finest restaurants and they became mainstays of the Montpelier and Waitsfield Farmers’ Markets. To this day, these venues still make up the core of their wholesale business.

After 8 years of hard work in Duxbury and a seasoned staff that had grown to over 20 employees (many of whom are still with the bakery today), they had the opportunity to move 5 miles down the road to the neighboring town of Middlesex. It was here that they established their new baking facility in a building constructed especially for their purposes with an attached café in a renovated building that housed the former Camp Meade Diner.

Their café has become known as a local destination and gathering place where people can enjoy not only the bread they’re so well known for, but also their increasingly lauded pastries, sandwiches, and soups. To supplement their own creations, the cafe also features beer, wine, and specialty food from near and far. Next time you’re cruising through Middlesex, be sure to stop in!

Although Red Hen has grown considerably since those early days in Duxbury, they remain dedicated to creating the very best food from the best possible ingredients. You can’t make great food without great flour (or potatoes or seeds or meal, as the case may be), so a great deal of time and energy is spent sourcing the very best of these items. In many cases, the folks at Red Hen are closely acquainted with the farmers and millers that are responsible for producing the raw materials used for baking their breads. In fact, over 90% of all the flour they use comes from two farmers within 150 miles of the bakery. Each year, 430,000 lbs of local wheat go into their breads!

Members of the Red Hen Baking Crew visiting Les Cedres farm in Quebec where some of the organic grain for their bread is grown.

They employ methods that are as old as bread making itself and these processes guide their days at the bakery. This method of slow fermentation produces a complexity of flavor, a chewy texture, helps the bread to keep longer, and even adds to its nutritive value. Each loaf is then formed by hand and baked in a hearth oven. The Red Hen family of breads runs the gamut from dense whole grain varieties to light and airy ciabatta and everything in between.

Red Hen Baker Randy unloading fresh baked baguettes

Giving Back

Like any good hen, the folks at Red Hen feel a responsibility to do what they can to nurture the community that has nurtured them. There is never a shortage of work to be done and there are so many good organizations doing that work, but each year their staff selects a few organizations that they would like to support. Last year they directed over $26,000 to the following organizations doing work both close to home and further afield:

To learn more about Red Hen Baking, check out their web page! You can view their cafe menu, read all about their diverse bread offerings, and find great tips for storing your bread to maximize freshness.

 

Spotlight on Vermont Salumi

Vermont Salumi is basking in the glow of the Member Deals Spotlight this week and all of their traditional Italian cured meats and sausages are 20% off for member-owners from May 12th – 18th. Read on to learn more about the Italian-American force behind Vermont Salumi and the rich traditions that lend genuine authenticity to his products and processes:

According to his website, Peter Roscini Colman was born in Italy and grew up on Cate Farm, an early pioneer of Vermont’s organic food scene, where he learned the importance of sustainable farming techniques for supporting healthy people, animals, and communities. He spent summers in Umbria with his Babbo’s family, where he has fond memories of “warming up” for lunch at his grandparents’ house by eating piles of prosciutto. This sparked a deep love for the Italian delicacy and a desire to learn to make it himself. As these things often go, his uncle Franco introduced him to Pepe, who introduced him to Francesco and David, and soon, Colman found himself apprenticing with these norcini, the famed butchers of Umbria, who taught him the methods, techniques, and centuries-old traditions of salumi-making.

Vermont Salumi founder/owner Pete Colman. Photo by Shannon Alexander Photography

Colman’s apprenticeship ultimately led him to launch Vermont Salumi in 2011. Like most Vermont food businesses, Colman began working out of his home and selling to hungry customers at area farmer’s markets. He amassed a rabid following, which necessitated a shift to the production facilities at the Waitsfield Food Hub, and eventually to his own production and aging facility in Barre in 2019. In his new facility, Colman can now produce up to 45,000 pounds of cured pork products a year. The move also allowed Colman to expand his product line to include larger salamis, such as those suitable for deli slicing, and Italian specialties such as capocollo, bresaola, lonza, and maple-cured and smoked cooked hams (called “prosciutto cotto” in Italian).

Photo by Shannon Alexander Photography

 

Vermont Salumi’s mission is to produce great food with classic Italian flavors. Their products are made from simple ingredients, careful craftsmanship, and always begin with antibiotic-free, humanely-raised, regionally-produced meats. Colman and his team prioritize clarity of flavor based on simple ingredients and time-honored craftsmanship. “We make our products to be part of good conversations, reward you at the end of a hard day, and fuel your active life,” says Colman.

Colman’s AR Market, adjacent to his Vermont Salumi production facility in Barre, VT. Photo by Shannon Alexander Photography

One of many pandemic-related pivots was the addition of a retail outlet to Vermont Salumi’s production facility in Barre. The name for his new venture, “Alimentari Roscini,” or shortened to AR Market, is a nod to his Italian roots. The word “Alimentari” roughly translates as “grocery” and “Roscini” is the surname of Colman’s Italian family. Colman wanted a direct market for his artisanal cured meats and also recognized that the town of Barre was sorely devoid of any fresh food options. AR Market fills this niche by offering Vermont Salumi’s cured meats along with fresh meats, cheeses, dairy products, beer, wine, and fresh produce, all with a strong emphasis on local. The market occupies half of the storefront and the other half initially offered a deli and wine bar.

AR Market in Barre, VT. Photo by Shannon Alexander Photography

The wine bar has since evolved into a new venture known as Pearl Street Pizza in partnership with Stefano Coppola, Wilson Ballantyne, and Chris Ruiz along with their light blue, handmade Stefano Ferrara Forni brick oven. Coppola and Ballantyne are New England Culinary Institute (NECI) grads who are excited to partner with Colman and work with the Vermont Salumi products he’s making in-house for Pearl Street Pizza’s charcuterie boards. The new restaurant will offer a few fan favorites from the previous wine bar menu including salumi and formaggi plates, and meatball al forno served over polenta with house red sauce, olive oil and fresh basil. They’ll also serve a menu of other classic Italian fare, including two styles of pizza which fellow NECI grad and head chef Sara Chase describes in a recent 7Days article as a “fancier, thinner Neapolitan style, and our grandma-style pizza by the slice, which is fluffier with a crispy crust.” 

Arrival of the handmade Stefano Ferrara Forni brick oven which will anchor the new Pearl Street Pizza addition to Colman’s AR Market. Photo by Shannon Alexander Photography

Here at the Co-op, you’ll find fresh Vermont Salumi sausage in five flavors, along with three flavors of their artisanal salami. 

Spotlight on Breathing In Wellness

We’re thrilled to shine a bright Member Deals Spotlight on a local business that infuses a bit of love into every batch of their handmade herbal wellness products. From May 5th – 11th, Co-op member-owners can enjoy a 20% discount on all Breathing in Wellness products. Breathing In Wellness was founded by Reyna Morgan-Richer, along with her partner Louella, and they aim to bring you a line of products to gently carry you along a journey of self-care. We also happen to think that their products make perfect gifts for the mamas in your life. Read on to learn more about Breathing in Wellness and its evolution in Reyna’s own words:

 

 

Breathing in Wellness offers mindfully handcrafted products to help the user be more connected to space and time; for self-reflection and self-care as well as connection to their body. Moments of self-care are essential to our overall well-being. I believe that we come to this space having all kinds of experiences of being with our body, myself included! And Breathing in Wellness hopefully is a step in the right direction for helping the community (and myself) see and feel that.

My vision for Breathing In Wellness has always been one that encourages the PAUSE… Hand on the Heart…  Breathing In… Breathing Out… You are invited to notice the changes in your body and mind and spirit.

I desire Breathing In Wellness to be a healing space. But I didn’t always know that…

Years ago when I realized that I wanted to offer self-care products as my side gig, I just knew that the products I was making with plants were amazing! And it was fun to feel connected in a different way to the work that I was doing. Until 2018 when I left my job in the Human Services field, it was a way to destress. And I saw it as a way that I could encourage others in my field to do the same. Often times I felt overworked and under-appreciated, and working with plants in such a healing way was a real small part of why I began Breathing In Wellness; the plants and salves and salts made me happy. Learning about different plants and flowers and their medicinal properties made me happy. The other part of why Breathing In Wellness came to be, was to heal myself and those I loved when they were experiencing ailments that could be healed with herbs. As a cancer survivor and someone who deals with chronic, at times debilitating pain, I was finding ways to lessen my symptoms in a natural, safe, no side effects kind of way.

The thing that has gotten in the way of my spreading the message of and love in my products, is fear. This stems from childhood and young adult/ adult traumas that I have not fully considered, faced, or processed… But I’m working on it. And that is also a part of Breathing In Wellness.

I now see Breathing In Wellness as a space in which I can be authentically myself through and through. I think on some level that has always been the desire, but I just wasn’t there yet. I desire my brand to be an engaging and encouraging space for and of openness for growth and experiencing what may seem out of reach for whatever reason. This is actually no easy task. But nothing worthwhile is easy, is not fearful. Things can be hard and scary, there’s no issue in that, at all. It’s about moving through that space to a space of acceptance of those fears.

I welcome you to a space that accepts all of the easy and all of the hard things. And I welcome you to begin your process with Self Care.

Photo by Elisabeth Waller

Co-op Connection Featured Business–Addison West

With Mother’s Day and graduation just around the corner, we’re excited to shine a bright light on one of the newest local businesses to join our Co-op Connection lineup — Addison West! This new shop nestled in the heart of downtown Middlebury offers a skillfully curated lineup of new and vintage items intended to excite and inspire, and they offer a sweet deal for card-carrying Co-op member-owners! Read on to learn more about the inspiration behind this new venture and the folks who bring it to life:

 

What began as a holiday pop-up in the space at 44 Main Street previously occupied by Community Barn Ventures has since evolved into a full-fledged home design, decor, and lifestyle shop featuring an enticing lineup of gifts, furniture, jewelry, lighting, artwork, and other kitchen and home decor. By November of 2022, Community Barn Ventures had relocated to the Old Stone Mill in Frog Hollow, and Monique Bonner seized the opportunity to change course from a decades-long career as a tech marketing executive to fulfill a lifelong dream of running a retail shop. Bonner officially launched Addison West on her 50th birthday, drawing on her previous experience redesigning and renovating countless bathrooms, kitchens, condos, and homes and fulfilling a passion for connecting people with the spaces and things they love. 

Photo by Elisabeth Waller Photography

Bonner particularly enjoys showcasing the work of local makers, artists, and artisans, so you’ll find among her skillfully curated collection many locally-crafted items including artwork by Addison County’s own E.J. Bartlett and Christiana Hodges (of Sunrise Orchard’s fame!). She also has a particular passion for bringing together things both old and new, sharing in an Addison Independent article her love of “mixing new with vintage, things that have history. That’s a huge part of my philosophy on home design and decorating. I also love that buying vintage or antique items and furniture for your home is another way for us to think and act sustainably.” 

Photo by Elisabeth Waller Photography

As for the name Addison West, Bonner shares on her website that, “well, most simply, we live on West Street in Addison County in Vermont. Addison County is a remarkable area. It’s an area grounded in the earth and landscape. It’s surrounded by mountains, full of farms and dairy cows and amazing, resilient, people. And the idea of the West has always seemed to inspire exploration, new places, the undiscovered. So our ethos is all about the grounded, the historical, the foundational, and at the same time inhabiting the magic of what’s new and what’s possible.”

Photo by Elisabeth Waller Photography

When you visit the flagship store in the heart of Middlebury’s downtown, you’ll likely meet Head of Operations Bibiana DeSouza Schott. Bibi enjoys engaging with customers to help them find that perfect item, and also leads Addison West’s technical design work. As for Bonner, she finds herself busy these days preparing a second location, which is slated to open later this month in Waitsfield. Her hope for this larger space is to house more furniture and other large-scale items that are difficult to showcase in the 700-square-foot space in Middlebury. The Waitsfield location will also serve as the headquarters for the e-commerce arm of Addison West, which accounts for about 15% of the business, so be sure to visit their website to explore the full range of offerings. And if you’re having trouble deciding which items are right for you and your space, keep in mind that Addison West offers interior decorating services! Their blog offers a wealth of design inspiration, as well!

Bibiana DeSouza Schott and Monique Bonner behind the counter at Addison West. Photo by Elisabeth Waller Photography

The overarching goal for Addison West, according to their website is “to have people feel grounded and great. Great about their spaces. Great about their homes, their lives, and their gifts – both what they give to themselves and what they give to others. We really want to inspire people to embrace the best of what they have, while at the same time encouraging them to try new, to mix things up.” As part of their participation in the Co-op Connection program, they generously offer a 10% discount to Co-op member-owners, so consider this your formal invitation to visit Addison West and explore all that they have to offer! Whether you’re looking for the perfect Mother’s Day gift, graduation gift, or simply looking for fresh inspiration for your own home, we think you’ll find what you’re looking for at Addison West!

Photo by Elisabeth Waller Photography

 

 

Spotlight on Vermont Nut Free Chocolates

Our Member Deals Spotlight shines brightly this week on Vermont Nut Free Chocolates! From April 14th – 20th, Co-op member-owners can enjoy a 20% discount on Vermont Nut Free Chocolates’ full line of confections! Read on to learn more about the inspiration behind this line of allergen-friendly treats and the family that makes the magic happen!

 

 

Vermont Nut Free Chocolates was founded in 1998 by the mother of a little boy with a potentially life-threatening peanut allergy. Gail and Mark Elvidge first learned of their son Tanner’s allergy when he suffered a reaction at 8 months old. They were shocked, concerned, and frightened to see this reaction in their small child. To ensure their son’s safety they began to thoroughly read ingredient labels and discovered that the hardest product to find for a nut allergic child was chocolate.

Gail & Tanner Elvidge

Many chocolate companies manufacture products that contain nuts which makes their other products unsafe for nut allergies because of cross-contamination on shared production lines and facilities. Not wanting Tanner to miss out on a childhood indulgence, Gail began making homemade chocolate that was guaranteed safe. The combination of love for her son and passion for chocolate inspired Gail to create Vermont Nut Free Chocolates, a company dedicated to making quality tree nut and peanut-free confections. Vermont Nut Free Chocolates is now located in Colchester, Vermont, and is proud to continue its production in a dedicated nut-free facility with over 30 devoted employees.

They are proud to have a dedicated peanut and tree nut free facility that uses only the finest nut free ingredients available. Their products are handmade and hand-wrapped in Vermont, the old-fashioned way, in small batches to guarantee quality and freshness.

Be sure to visit their website to check out their collection of recipes for chocolate cakes and frostings using their allergen-friendly chocolate!

 

Scalloped Potato & Kale Casserole

This delicious casserole makes a perfect dish for your Easter brunch, or any occasion when you need to feed a crowd. You’ll find ham and potatoes featured in our Weekly Sale from April 14th – 20th, so it’s a perfect time to give this recipe a try! The original recipe did not include ham and it’s easy to leave it out if you prefer. It’s a fan favorite of our Produce Manager, Kira, who declared it “the most decadently delicious”!

Business of the Month: Middlebury Fitness

Looking to give your workout routine a spring makeover? Or perhaps you’ve set some new fitness goals and you’re ready to take that first step? We invite you to check out this month’s featured Co-op Connection Business — Middlebury Fitness! Flash your Co-op member-owner card and you’ll receive 50% off the enrollment fee and your first class or workout is FREE! Read on to learn more about what this community wellness center has to offer:

 

 

Middlebury Fitness is a community health and wellness center founded in 1997 that puts its members’ needs first. Their facility features a wide variety of the most current strength and cardio equipment by the leading brands in the industry. Is group fitness your thing? They offer a variety of live and remote programs and group fitness classes to meet the diverse and ever-changing needs of their member base, ranging from ages 13 to 93. Click here for their class calendar and descriptions. Other services and amenities include personal training, free equipment orientations, athletic performance training, Dietician consultations, saunas, and more!

The crew at Middlebury Fitness is incredibly proud to be so active in this great community and annually receives recognition and awards for various initiatives. For the past four consecutive years, they have received the United Way of Addison County’s “Partner Award” for an annual event that has raised $60,000 for our local friends and families in need since 2014. Wow!! They were also the 2018 recipients of the prestigious BOB (Best of Business) award in the Health Club category by Vermont Business Magazine. 

At Middlebury Fitness they understand that you have options when it comes to your health and fitness needs. They aim to meet and exceed their members’ expectations every day and believe they have some of the most attentive, caring, professional, and knowledgeable instructors, personal trainers, and staff you will find. Their ultimate goal at Midd Fit is to ensure that each of their members achieves their personal fitness goals while experiencing exceptional customer service in a supportive atmosphere of fun and camaraderie.

If you are a current member, they’d like to extend a sincere THANK YOU for being a part of the Midd Fit family! If you are not yet a member, please visit and let Middlebury Fitness guide you through your fitness journey today! And don’t forget to mention that you’re a Co-op member-owner!