Senior Meals Menu May 25 – May 29
May 25 CLOSED FOR THE HOLIDAY
May 26 American Chop Suey
I just found out that Amy's Bakery and Cafe will be closing their doors in early June. This will be a huge blow to Main Street and one less reason to visit downtown. Amy's has been kind of a linchpin for Main Street. How many of us have made plans to " meet at Amy's"? I wonder how much longer the rest of the long time businesses will be able to survive in an environment that is not kind to small businesses. I wonder if we will even be able to recognize Main Street in 5 or 6 years. This is a shame and this wonderful little cafe will be greatly missed.
Brattleboro Senior Meals Menu May 18 – May 22
Broad Brook Grange will present its 19th annual Mother’s Day Brunch on Sunday, May 10, from 7:00 am to 1:00 pm at the Grange hall in Guilford Center. The proceeds from the event will allow for continued renovations of the historic building.
The all-you-can-eat brunch features eggs and omelets, any style, made to order. Also on the menu are pancakes, French toast, sausage, bacon and home fries, with Guilford maple syrup. Other treats include home-baked coffee cakes and other baked goods, fresh fruit salad, and bread for toasting. A selection of juices will be available, along with coffee, teas and milk.
Senior Meals Menu
May 11 Egg Salad Sandwich w Lettuce & Tomato
Split Pea Soup
Cole Slaw, Crackers
Dosa Kitchen's first day of the season is this Friday, May 1. We'll open at noon and be there through the evening for Gallery Walk.
Dosa Kitchen offers healthy, delicious South Indian food with a focus on local and organic. All our food is gluten free. Our specialty is the dosa, a fermented rice and lentil crepe eaten by millions of Indians every day.
This year we've added dosa wraps with a variety of fillings from chicken curry to falafel to the menu. Wraps are a great gluten-free grab and go lunch option for folks who work downtown.
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!