Savor these last sweet days of summer with this simple recipe that calls for putting it all on the grill. It’ll keep the heat out of the kitchen, minimize cleanup, and it’s a perfect way to celebrate the flavors of the season. You’ll find most of the ingredients in our weekly sale from August 31st – September 6th, including local sausages from our friends at Vermont Salumi, and it’s a perfect way to kick off the September Eat Local Challenge!
Savor these last sweet days of summer with this simple recipe that calls for putting it all on the grill. It’ll keep the heat out of the kitchen, minimize cleanup, and it’s a perfect way to celebrate the flavors of the season. You’ll find most of the ingredients in our weekly sale from August 31st – September 6th, including local sausages from our friends at Vermont Salumi, and it’s a perfect way to kick off the September Eat Local Challenge!
We’re always game to honor and celebrate food traditions associated with various holidays, enjoying the opportunity to get a glimpse into the beauty of a different culture through the preparation and sharing of a delicious meal. With this in mind, our Weekly Sale from August 10th – 16th celebrates the food traditions of Ferragosto! The celebration has Roman origins, dating back to Emperor Agustus in 18 BCE, and the term Ferragosto derives from the Latin “Feriae Augusti,” which translates to “August rest.” The feast was part of the period of the festivities dedicated to Conso, god of the earth and fertility, and was called with the aim of ensuring an adequate rest after the efforts made in the previous weeks of work. The date of the ancient Ferragosto was August 1st, though the Catholic Church later moved the date to the 15th, in order to make Ferragosto coincide with the religious celebration for the Assumption of Mary, so you may often hear the holiday referred to as The Feast of the Assumption.
In more recent times, Ferragosto signals the long summer vacation for Italians, and the culinary traditions of Ferragosto reflect the simplicity of summer cuisine in Italy. Dishes generally include carpaccio, seafood, fresh produce, and small plates of olives, cured meats, and cheeses. You’ll find some of these items in our Weekly Sale and this recipe offers a delicious way to pull them together! It’s a perfect way to showcase the succulence of a soil-grown Vermont tomato, and it’s the kind of meal that can be tossed together in 15 minutes without bringing too much heat to the kitchen.
The season of colorful salads is here and we love the portability of a salad in a jar, allowing lunch to accompany you on all of your summer adventures. This version offers a riff on the Buddha bowl and you’ll find many of the ingredients featured in our Weekly Sale from June 22nd – 28th. There’s a lot of room for creativity in this dish, so feel free to use this as a rough framework and include your favorite seasonal veggies!
In late June in Vermont, when the real soil-grown summer tomatoes, garlic scapes, and fresh herbs start popping up at farm stands and Co-op shelves, it’s a perfect time to celebrate these flavors of summer with a simple and versatile preparation that will keep your kitchen time to a minimum and keep you coming back for more. These sheet-pan roasted cherry tomatoes are just that — quick, tasty, and so versatile you’ll want to put them on everything!
The season of colorful salads is here and we love the portability of a salad in a jar, allowing lunch to accompany you on all of your summer adventures. This version offers a riff on the Buddha bowl and you’ll find many of the ingredients featured in our Weekly Sale from June 23rd – 29th. There’s a lot of room for creativity in this dish, so feel free to use this as a rough framework and include your favorite seasonal veggies!
Looking for a new way to enjoy zucchini? This six-ingredient recipe offers a simple way to prepare this versatile veggie without even needing to heat up your kitchen. Our weekly sale from June 9th – 15th features organic zucchini along with a handful of other items that are perfect for a picnic, potluck, or a simple no-cook meal at home, so it’s a perfect time to give this dish a try! This dish will keep for a day or two, but it is best served just after the herbs are added.
Hot summer days call for cool, refreshing beverages and this one delivers! It also packs nutritive power, thanks to antioxidant-rich hibiscus, vitamin C-packed lemons, and ginger’s gut soothing, pro-digestive properties. You’ll find Simply Lemonade in our Weekly Sale from June 24th – 30th, so it’s a perfect time to make an ice-cold pitcher full of this colorful, flavorful drink!
When it’s too darned hot to cook in the kitchen, grab a cold beverage, fire up the grill, and break out this very simple recipe. You’ll find most of the ingredients in our weekly sale from August 27th – September 2nd and they’re all LOCAL, so it’s a perfect way to kick off our annual Eat Local Challenge.
Celebrate the flavors of summer with this colorful, flavorful dessert! The combination of the warm peaches with the cool, creamy ice cream and tart raspberry sauce is a match made in heaven. You’ll find ripe Pennsylvania peaches, organic raspberries, and Alden’s organic ice cream in the weekly sale from August 6th – 12th, so it’s a fine time to whip up a batch of this summer classic.
