Brattleboro Senior Meals Menu
April 27 Turkey & Cheese Wraps
Curried Apple & Cauliflower Soup
Brattleboro Senior Meals Menu
April 20 American Chop Suey
Brussels Sprouts w/Red Peppers
There is a very lengthy and continuing thread about what constitutes a real co-op. There is the modern Big Store (food) co-op and the Little Buying Club. There would have to be a lot in between but we'll leave it at that for now.
The debate seems mostly to center around prices. Big Store has high prices. Little Buying Club would have cheaper prices (how much cheaper unknown). Actually, Little Buying Club prices aren't too much cheaper because they can't get the volume discounts. In fact the food itself is more expensive for that reason. It can be sold cheaper because it has so much less overhead. A private garage to receive and break down orders, all volunteer labor etc. It can be cheaper still if it limits itself to bulk buying, avoids refrigerated and frozen foods and limits the selection to a couple hundred basic items and ordering just once a month.
Brattleboro Senior Meals Menu
April 13 Chicken Stir Fry
Bulgur & Lentil Pilaf
Citrus Glazed Carrots
Which states are most committed to locally-sourced food? According to the 2015 Locavore Index, the top four locavore states (in order) are Vermont, Maine, New Hampshire and Oregon.
These four states also topped the 2014 Index, which is compiled annually by Strolling of the Heifers, a Vermont-based local food advocacy group.
"The purpose of the Index is to stimulate efforts across the country to use more local food in homes, restaurants, schools and institutions,"said Orly Munzing, founder and executive director of Strolling of the Heifers.
April 6 Baked Chicken
Oven Roasted Potatoes
Lemon Broccoli Medley
Brattleboro Senior Meals Menu - Mar 30 to April 3, 2015
March 30 Corn Chowder
Ham Salad Sandwich
Pineapple Cole Slaw
March 31 Spaghetti & Meatballs
Friends of Music at Guilford is hosting a fundraising Spaghetti Supper at Guilford Central School (GCS) on Wednesday, January 28, to support its 7th annual Music Enrichment Program at Guilford Central (K-6) School.
The program's lead teacher, percussionist Todd Roach, will be joined this season by stringed-instrument specialist Mac Ritchey, for a 3-day workshop residency with grades 4-6 during the first week in February. The residency comes to a close with a concert of traditional and original music presented for the entire school community, assisted in part by their workshop participants.
Strolling of the Heifers will present a mid-winter Beer, Cider and Cheese Festival on Friday, Feb. 13, from 5 p.m to 8 p.m at the Robert H. Gibson River Garden, Main Street, Brattleboro.
The event is a fund-raiser for Strolling of the Heifers, and takes place in conjunction with the Harris Hill Ski Jump. It features eight craft brewers and 16 cheesemakers and specialty food producers from throughout Vermont and New Hampshire.
With the arrival of holidays and winter, many of us who have limited income are feeling the squeeze financially. Here's a way to stretch your budget: Get 3SquaresVT!
If you're eligible you'll get a payment card (it looks like a credit card) to use at grocery stores, convenience stores, farmers markets and food co-ops. If everyone in the household is 65+, the 3SquaresVT benefits may be deposited directly into a bank account. Seniors also may use medical expenses as adjustment to income, which may help you qualify.
This year, the Beard household is having a big, whiskey-soaked fruitcake. In years past I've made small fruitcakes, one pounders that were tasty and spirited, but this year it's a bundt cake. The small loaf is gone too fast!
We were a store-bought, tea-totalling fruitcake family growing up. Nobody liked them, and nobody ate them. When I began making them my opinion of fruitcake changed. I went to all lengths, soaking brown paper and wrapping it tightly, tying in cheesecloth and keeping in a pot, baking in a Bain Marie. To my relief, I've found that regular baking techniques work just fine. A standard spice cake recipe with alcohol-soaked fruit bakes up perfectly. I continue "feeding" the cake every other day until serving.
Hiphiphooray! Look what's happening!
Greetings Winter Farmers' Market Fans!<
Despite what the thermometer might say, Winter Market season is here! Join us at the River Garden this Saturday from 10 to 2 as we kick off the 9th season of the market. Follow many of your favorites from the summer market and find some new faces indoors in a warm and dry location every week through March.
I was really excited to learn that Green Mountain Flour has started delivering bread to the Brattleboro Food Coop. Green Mountain Flour's flour (is that redundant?) has been available at the coop for a while now, but not their bread.
It will be really nice not to have to go all the way up to Windsor to get great bread made from flour that was grown locally and milled just in time for each bake.
For your local eating pleasure we have extended dates for the Wednesday Farmers' Market: OPEN TOMORROW! 10- 2 downtown by the Coop.
Please come visit and support the delicious hard work of Lost Barn Farm, Deer Ridge Farm, and Anon's Thai. There's both yummy storage crops and fresh greens for your cozy fall meals.
Saturday Market: LAST MARKET October 25th. Outside on Rte 9, West Brattleboro, 9-2, Rain or Shine!
If anyone is missing a CSA delivery it is sitting in my back porch at the corner of Myrtle and Cedar. It arrived yesterday afternoon and I would hate to see it spoil. I raise my own veggies, so i do not need it,
What is a dosa?
Dosa is a fermented lentil and rice crepe that millions of Indians eat every day. Now you can enjoy them without leaving the state of Vermont.
Dosa Kitchen serves from-scratch dosas with a a rotating menu of curries. Our meat is free-range, and we always have a vegan option. All our food is gluten free and we support our local farms.
Join local author Leda Scheintaub as she launches her new cookbook just out from Rizzoli, Cultured Foods for Your Kitchen: 100 Recipes Featuring the Bold Flavors of Fermentation.
Learn how to incorporate ferments into your everyday cooking and enjoy a free sampling of ferment-centered localvore foods from Dosa Kitchen, the South Indian food truck dedicated to our favorite ferment, the dosa (fermented rice and lentil crepe). Signed copies of the book will be available.
Due to a scheduling conflict, Chris Matherly, the mushroom hunter, will not be able to attend this workshop. Instead, meet mushroom expert David William Fischer at Brooks Memorial Library on Thursday, September 11, at 5 p.m. in the meeting room. Fischer, an internationally-known mycologist and ecologist, authored the classic books Edible Wild Mushrooms of North America and Mushrooms of Northeastern North America.
He has been a featured guest on NPR's "Science Friday" program and his stunning mushroom photography has been spotlighted in numerous books and magazines. His web site — AmericanMushrooms.com — is a leading source of mushroom information. Fischer's presentation will discuss edible wild mushrooms and plants in the Brattleboro area, with a 45-minute slideshow on how to safely find, identify and prepare common, delicious species. After his presentation, Fischer will be on hand to answer questions — you can bring your mushrooms for him to identify — and will have autographed copies of his books available.
Join Dosa Kitchen: South Indian Soul Food truck, this Friday, 9/5, for our first Gallery Walk!
139 Main Street, down the alley toward the Hooker-Dunham theater
On the menu are the classic masala dosa and tandoori-style free range chicken dosa, and everyone’s favorite mango lassi.
Come enjoy localvore-style Indian food from our new bistro seating overlooking the river.
Saturday and through the season weather permitting, Dosa Kitchen, 139 Main Street (down the alley) in Brattleboro will be open 12-8 (Tuesday through Friday we're open 12-3). Come enjoy localvore-style Indian food from our new bistro seating overlooking the river.
Saturday we'll be offering a free-range tandoori-style chicken and the classic masala (potato) dosa. If you'd like to get onto Dosa Kitchen's mailing list to learn about upcoming specials and our winter pickup/takeout menu, send an email to firstname.lastname@example.org.