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May Producer of the Month

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BFC Recipes: Cherry Almond Cacao Nib Cake PDF Print E-mail

by Janice Malin
April 2014

1/2 lb (2 sticks) butter, softened
1 cup (scant) turbinado sugar
4 large eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup almond meal (not packed)
3/4 cup sifted white whole wheat flour
3/4 cup sifted all purpose white flour
2 tsp baking powder
1/4-1/2 tsp salt
6 oz. dried cherries, unsweetened,
soaked in boiled water for 30 minutes
1/2 cup cacao nibs
1/2 cup milk
Use a 9-inch round baking pan. Butter and line with buttered parchment paper on the bottom. Lightly dust with flour. Preheat oven to 325 degrees.
In a large bowl beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well with each addition. Add the extracts and mix well.
In a separate bowl combine the almond meal, flours, baking powder, and salt. In another small bowl, mix the drained cherries and cacao nibs with about a tablespoon of the flour mixture. This will help keep the fruit from sinking.
Add a third of the flour mixture to the butter and sugar. Mix well and add a third of the milk. Repeat this with the remaining flour and milk. Add the cherries and cacao nibs until just mixed through. Scrape the batter into the prepared pan.

Bake for about 60-75 minutes. Cool in pan on rack. Run a knife around the edge to loosen. Turn out of pan and remove parchment paper. This cake can be split and frosted.

 
Pennywise Pantry tours PDF Print E-mail

Tour 1: Produce & Bulk 
Tour 2:
Refrigerated, Frozen & Grocery

This program is now running as requested.
Please contact Julie Robinson at
802-246-2822 or This e-mail address is being protected from spambots. You need JavaScript enabled to view it
to schedule your tour.

Free! Each tour is one hour long.

Learn how to shop for fresh, long-lasting,
and nutritious foods throughout the store.

With this interactive and hands-on tour, we'll explore the Co-op, learning a simple method for finding the best value for your food budget. You'll learn tips for selecting and storing these foods at home to get the longest use out of them, develop a better understanding of Co-op sales, and get inspiring recipes to start cooking quick and affordable
meals at home.

No matter what kind of diet you follow, these pennywise tools help you stock your kitchen with variety of healthy,
local, and even organic foods.

 
Board of Directors- Why I am grateful PDF Print E-mail

Why I am grateful for being a board member of the Brattleboro Food Co-op

jonmegasrussellwebby Jon Megas-Russell
March 2014

Authenticity
In July of 2012 I attended my first Brattleboro Food Co-op board meeting as a shareholder interested in running for a board seat in that November's election. I was welcomed with open arms and smiles by a group of people who had never met me. During that first meeting, a guest speaker made a presentation on the importance of the Co-op continuing to be a regenerative community hub. This turned into a board discussion about future plans to continue the Co-op’s growth as a center for recycling, composting, renewable energy, organic/non-GMO food items, supporting local vendors, with the intent to positively impact downtown Brattleboro. What hit me during this conversation was the warmth, honesty, and genuine authenticity each board member brought to the table throughout the meeting.

Read more...
 
Producer of the Month: Big Picture Farm PDF Print E-mail

by Sabine Rhyne
February 2014

 This is kind of a love story… When Louisa Conrad and Lucas Farrell of Big Picture Farm met at Middlebury College, they emerged as an art teacher and a writer, and you can no doubt imagine the first part of the love story. Louisa was teaching art to some children of the folks who run Blue Ledge Farm, and they began to assist with the cheesemaking up there. And there’s where the second part of the love story emerges: they fell in love with goats.

So Louisa and Lucas began to think about farming with goats, and they strategized where to locate to pursue their dream. Upon looking over the Vermont Cheese Map, they decided that southern Vermont was not as well served with goat cheese and other goat products, so they ultimately moved to the area and joined forces with Ann and Bob Works at Peaked Mountain Farm near Townshend. That same year, they got their first three goats as wedding presents from friends. They worked with Ann and Bob for several years, milking sheep and making cheese. When Bob and Ann retired, they sold Louisa and Lucas part of the land and the barn. Ann has continued to work alongside Louisa and Lucas on occasion, helping out and advising.

Read more...
 
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