Our Cabbage Preservation Party was so much fun! 15 people showed up to save leftover cabbage from going to waste by turning it into sauerkraut. Folks shared tips and tricks, and experimented with different seasonings: dill, caraway, curry powder, and garlic powder + black pepper. Everyone got to take a jar home (including a mystery-flavored jar which we ended up with, which we’re excited to try in a couple of weeks!)

Cabbage madness! Brighton Elementary School 3rd graders chop and scrunch away as they prepare cabbage to turn into sauerkraut! Fermentation is fun!

Our Food Hub Logistics Manager, Meggie Patton, had a fun trip to @montshirefarms in North Haverhill, NH the other day. Thank you Montshire for taking the time to meet and for the free case of Boyden Beef ground beef for our school customers to sample!

✨Introducing @shrubbly - The Ultimate Wellness Drink!✨

Are you familiar with an old American tradition called Shrubs? Before refrigeration, people preserved perishable fruit by blending it with vinegar, creating flavorful mixers that are still enjoyed today! 🍓🍋

Shrubbly® is crafted using pressed organic fruit, herbs, and apple cider vinegar — and then mixing it with sparkling water to bring you a refreshing, crisp drink that’s perfect for any time of day. Yep, Shrub + Bubbly = Shrubbly.

But here’s the best part — Shrubbly® is also packed with wellness benefits, supporting your body so you can feel your best! Whether you’re sipping it for the taste or the health benefits, Shrubbly® is your new favorite daily superdrink.

#organic #localvermontbeverage

Funding for creating a sustainable local food system was made possible in part with a Rural Business Development Grant from USDA Rural Development.

For the final session of a cooking elective at Glover Community School, middle school students participated in their very own Chopped competition! In teams of two, the students were given a variety of ingredients and had an hour and a half to write their own recipe and cook two servings to be judged. A chef from Jay Peak even visited the session to judge their dishes based on five categories: creativity, teamwork, flavor, presentation, and cleanliness.

One team made vegetable soup with cabbage, carrots, celery, rice and beans. Another group made alfredo pasta with sauteed maple carrots and bell pepper. This session wrapped up weekly meetings on Fridays since the beginning of January. In addition to cooking meals, students created their own cookbooks, learned about budgeting on a trip to the grocery store, and practiced their knife skills.