Oats are a unique grain, in that they almost never have their bran and germ removed during processing. These two components of…
News
Staff Spotlight: Nate Page
If you follow us on Facebook or Instagram, you have definitely seen Nate! He is always ready for a photo whether it…
Great and Groovy Ginger
It’s winter in New England, which means we are all trying to stay warm; it is a great time to eat warming…
February Cave to Co-op: Vermont Artisan Gouda from Shadagee Farm
Our Cave to Co-op cheese for February 2018 is Vermont Artisan Gouda from Shadagee Farm, Craftsbury Common, Vermont. Marjorie Urie and family…
Jim’s Got the Beet
It is with great pleasure that we announce this quarter’s beet recipient is Jim Daniels. Jim has worked at our co-op since…
Our Co-op Community
The start of a new year seems like a good time to take stock of “who we are together” and how we…
SOUPer Bowl V Recipes
Here are the recipes our SOUPer Bowl V – The winner this year was Prepared Foods with their Italian Wedding Soup! Congratulations!…
Hey, Check This Out! January 2018
With the temperatures dipping well below zero, this month we’re concentrating on hot drinks! You’ll find these three new products on the…
Staff Picks! January 2018
Stoneface Brewing Co.—Full Clip IPA, Limited Release For IPA lovers, Full Clip (brewed in Newington, NH) is a must try! This small…
Emily’s Elixir of Life
Do yourself a favor and, pick up an armful of lemons, turmeric, horseradish, ginger, apple cider, honey, and apple cider vinegar, then…
Staff Spotlight: Alli Blouin
What are your staples when you shop at our co-op? Bread? Some produce? How about fresh, local milk? Well, Alli Blouin knows…
January Cave to Co-op: Shepsog from Grafton Village Cheese
Our Cave to Co-op cheese for January 2018 is Shepsog from Grafton Village Cheese, Grafton, Vermont. Shepsog is the Algonquin word for…
