Mrs. Fizzleby BAKES
By: Beth Rotto, Cheese and Chill Buye What a response to my last article on fermenting! Many of you are joining in the fun, fermenting everything from rice wine to sauerkraut to kefir and more. I’m learning so much from you. At the moment I’m on a quest to perfect sourdough bread using the sourdough […]
Dessert can wait. The best of humanely-raised main course cuisine.
By: Kristin Evenrud, Grocery Manager and Meat Buyer Thanksgiving is such a special time. Families and friends gather together and share a meal and traditions and give thanks for just being together. I recently had a conversation with a couple who spent 22 years living in Alaska. I was surprised to learn that even in […]
The Mighty Sweet Potato. Or is it a Yam?
By: Betsy Peirce, Produce Manager hich produce item is grown within a hundred miles of the Co-op, is available (locally!) in copious quantities through all three months that this newsletter spans, has enough nutritional value to be coined “a powerhouse” and is considered to be one of many superfoods? Answer: The mighty sweet potato! Or […]
Recipes From Bulk
[two_third] Polenta Heat 3 cups of water or stock to boiling. Slowly stir in 1 C polenta and cook at least 20-30 minutes. Add 1 ½ T butter, 1 t salt, and (optional) sautéed garlic and parmesan cheese. Spread on greased baking dish and allow to set for 1 hour to firm. Soft polenta should […]