Nurturing Little Green Thumbs


By Eve Adamson, There’s something about growing things that appeals to kids, and several casual studies suggest that when kids grow their own vegetables, they are more likely to eat vegetables. It was certainly true in my case. Decades later, my own son, who at 14 remains suspicious of most green things, finally became more open minded when his summer camp grew a vegetable garden. If gardening is the way to get kids to eat more vegetables (not to mention spend more time with you), then why aren’t we all doing it? Even if you only have a small backyard plot, or room for a few containers on your deck or porch, you can get growing together. Gardening with [...]

Nurturing Little Green Thumbs2020-04-07T10:23:05-04:00

Celebrate Spring with Naturally Dyed Eggs


By Co+op, welcome to the table Egg dyeing is a fun way to celebrate this time of year — and it's a tradition that goes way back — as much as 5,000 years when Persians celebrated springtime with eggs colored with plant-based dyes. Plant dyes can be just as useful today and they're plentiful; in fact you very well might have dye-worthy ingredients in your kitchen already. Here are some great plant-based dyes — using fruits, vegetables, spices and flowers. Pick up some local eggs at the Co-op, and start experimenting! Items Needed Eggs (white eggs show more vibrant colors, but brown are also lovely — just keep in mind that color results will vary), egg carton, stock pan(s), [...]

Celebrate Spring with Naturally Dyed Eggs2020-04-07T10:05:22-04:00

Bread-Making Basics


By Robin Asbell, welcome to the It might be hard to believe that I remember a recipe from 40 years ago. My Mom's battered copy of The Joy of Cooking had several bread recipes, including one for Cornell Formula White Bread. The recipe was for a loaf of white bread with added soy flour, dried milk powder, and a little wheat germ. The headnote at the beginning of the recipe stated that the bread had been developed at Cornell University as an easy way to boost protein in the diet. It was created to help feed people in the war rationing times of the 1940s. While poring over the stained pages of the book, I became fascinated by the [...]

Bread-Making Basics2020-03-26T11:24:37-04:00

Ramen Eggs: Simple and Delicious!


Ramen eggs can be found floating atop your favorite noodle bowl. A discolored exterior may cause some minor concern at first, but once you know the secret, you’ll never go back. You may find yourself eating more eggs than ever before, so plan your shopping accordingly. By Chris Logue, GreenStar Food Educator Prep Time: 20 minutes Servings: 4 eggs Ingredients 4 eggs, whole, raw, and in the shell 1 ½ Tbsp mirin 3   Tbsp tamari, wheat-free  3   Tbsp sugar 1 ½ Tbsp miso paste, white ½  Tbsp honey 1 garlic clove, crushed and roughly chopped Preparation To soft boil the eggs: Bring a small saucepan of water to a rolling boil. While this heats, remove the eggs from [...]

Ramen Eggs: Simple and Delicious!2020-03-10T16:46:27-04:00

Shakshuka with Spinach


Shakshuka is a popular dish across North Africa and the Middle East. Simply sauté veggies, spices, and tomatoes until thickened, form indentations in the hot sauce and then slip eggs into the hollows to poach. By: Co+op, welcome to the table Total Time: 30 minutes Servings: 6 Ingredients 2 Tbsp extra virgin olive oil 1 large onion, chopped 3 cloves garlic, chopped 1 red bell pepper, chopped 1 tsp smoked paprika 1 tsp cumin, ground 1 tsp coriander, ground 1/4 tsp red pepper flakes 1 tsp salt 1 tsp honey 1 15-oz. can crushed tomatoes 4 cups salad spinach, chopped 6 large eggs 1/2 cup parsley, chopped 2 oz. feta cheese (optional) Preparation Drizzle the olive oil in a [...]

Shakshuka with Spinach2020-03-11T13:34:48-04:00

Celebrate St. Patrick’s Day with Cheddar Boxties


Boxties are potato pancakes — our take on this classic Irish dish includes Kerrygold cheddar cheese. Partially cooked potato mixed with milk, flour, and eggs fries up into a tasty little cake, and there are so many different ways to serve them. Happy St. Patrick’s Day! By Chris Logue, GreenStar Food Educator Prep Time: 30 minutes Servings: 12 boxties Ingredients 2 pounds Yukon gold potatoes ¾ cups whole milk 1 ¼ tsp salt 1 large egg ½ cup all purpose flour ¼ tsp black pepper 1 or 2 Tbsp unsalted butter 4 oz. Kerrygold cheddar cheese, grated Preparation Heat oven to 200 F (if you’ll be using the oven to hold the warm boxties). Grate one pound potatoes using the [...]

Celebrate St. Patrick’s Day with Cheddar Boxties2020-03-04T15:37:51-05:00

Celebrate Pi Day with Pies of All Kinds


It's almost Pi Day, one of our favorite holidays. Celebrated annually on March 14 (3/14 ... get it?), Pi Day is a day to celebrate math and pie! We've got a recipe to please every kind of pie lover. Read on! Keep it classic with old-school recipes like Tasty Apple Pie, Blueberry Pie, or a beautiful rustic Pear Galette. Shake things up a little with more unusual recipes like Apricot Linzer Tart, Rhubarb Yogurt Tart, or a fabulous (and vegan!) Aquafaba Lemon Meringue Pie. You say you prefer your pies on the savory side? Try a spicy Green Enchilada Pie, or a rich French Leek Pie with Gruyere Cheese. Of course, you'll need a basic crust to hold all of [...]

Celebrate Pi Day with Pies of All Kinds2020-03-03T16:10:07-05:00

Jamaican Chicken and Quinoa


With the magic of jerk seasoning, this simple six-ingredient slow-cooker dish takes on a spicy island vibe. Chicken thighs simmer with the quinoa, infusing the grain with flavor as they become fall-apart tender. By Co+op, welcome to the table Total Time: 4 hours, 15 minutes; 10 minutes active Servings: 6-8 Ingredients 1 1/2 cups quinoa 2 1/2 cups chicken stock 4 cups chopped sweet potatoes 4 medium boneless, skinless chicken thighs 2 Tbsp jerk seasoning 1/2 tsp salt Preparation Put quinoa, stock, sweet potatoes, jerk seasoning, and salt in the crock of a slow cooker and stir to mix well. Nestle the chicken thighs down into the quinoa. Cover and cook on low for 4 hours. Uncover and taste; everything should be [...]

Jamaican Chicken and Quinoa2020-03-03T16:13:17-05:00

Winter Warmer: Kimchi Tofu Stew


If you didn’t grow up eating kimchi, you may have been introduced to it as a garnish or a topping on a sandwich. In Korean cooking, it’s used as an umami-rich, spicy, salty ingredient in soups and stews, stir fries, and other dishes. In this stew, a jar of kimchi provides an instant depth of flavor that would otherwise take several ingredients and more cooking time to accomplish. By Co+op, welcome to the table Total Time: 30 minutes; 15 minutes active Servings: 4 Ingredients 2 cups vegetable or chicken stock 1/2 cup of kimchi brine 2 tsp sugar 1 large carrot, sliced 8 large scallions, chopped (reserve one for garnish) 1 tsp toasted sesame oil 2 cups chopped kimchi [...]

Winter Warmer: Kimchi Tofu Stew2020-02-26T11:59:51-05:00

Mardi Gras Peanut Butter Pancakes


You might know it as Mardi Gras, but in the U.K. and Ireland, the day before the start of Lent is known as "Pancake Tuesday." Any day will be off to a good start with this recipe, which incorporates peanut butter into the pancakes themselves and a rich, sweet sauce to top them off. By Co+op, welcome to the table Total Time: 30 minutes Servings: 4 Ingredients 1 cup whole wheat pastry flour 1 Tbsp sugar 1/2 tsp baking powder 1/2  tsp baking soda 1/2  tsp salt 1 large egg 1/2 cup creamy peanut butter, divided 1/2  cup nonfat Greek yogurt 1 1/4 cup milk or almond milk, divided 1 tsp vanilla 3 Tbsp maple syrup 1 tsp coconut [...]

Mardi Gras Peanut Butter Pancakes2020-02-11T12:34:44-05:00

West End

Special Hours:
Open Daily: 9 am – 6 pm*
*First hour reserved for shoppers at high-risk
CLOSED for Easter on Sunday, April 12


Special Hours:
Open Daily: 9 am – 6 pm*
*First hour reserved for shoppers at high-risk
CLOSED for Easter on Sunday, April 12
215 N Cayuga St
(607) 273-8213


Special Hours:
Mon. – Fri.: 8 am – 8 pm*
Sat. & Sun.: 9 am – 8 pm*
*First hour reserved for shoppers at high-risk
CLOSED for Easter on Sunday, April 12
307 College Ave
(607) 882-2667
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 Memorial Day (Monday, May 27) Store Hours:   West End 8 am - 9 pm  -  Collegetown 9 am - 9 pm  -  DeWitt is CLOSED
West End: Open Daily 9 am - 6 pm 
DeWitt: Open Daily 9 am - 6 pm
Collegetown: M-F 8 am - 8 pm / Sat. & Sun. 9 am - 8 pm
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