Our NEW meat counter offers fresh cuts of local and humanely-raised beef, pork, and chicken — open from 11 am - 7 pm daily.  By: Co+op, welcome to the table Happy grilling season! Can you smell the smoky BBQ wafting through the nighttime summer breeze? We’re here to fill you in and fill you up, and help you save a few bucks along the way. Check out which of our budget-friendly faves made the cut:  1. An eye for a chuck eye: rib eye flavor for less If you want to grill a flavorful steak on a tight budget, look no further than the chuck eye. C’mon, everyone knows the secret lies in the fifth rib. The [...]

By Co+op, welcome to the table Root vegetables can sometimes be a little intimidating, with their strange, tough appearance. But they're a hardy bunch (they travel well, don't bruise easily and are good keepers) and have much to offer cooks who get to know them — in flavor, color, texture, and nutrition. What qualifies produce as a root vegetable? Simply put, it's food that's grown underground. Some root veggies are familiar — carrots, beets, potatoes, sweet potatoes, onions, garlic, and radishes, for example. (Technically, potatoes are tubers rather than roots, but for most cooks "root vegetable" works for all manner of tubers, rhizomes, bulbs, and corms.) Others are less common but equally deserving of a spot in the pantry [...]

Iroquois White Corn, a staple of the Haudenosaunee (Iroquois) diet, makes a fabulous pancake.  Pair it with fruit for a sweet start to the day, or add chopped veggies for a savory version. By Iroquois White Corn Project Makes 24 pancakes (4-5” diameter) Ingredients 3 cups Iroquois Roasted White Corn Flour 2 cups all-purpose flour 8 tsp. baking powder 5 cups low-fat buttermilk 4 eggs (or 2 cups egg substitute) ½ tsp. salt 8 Tbsp canola oil Directions In a large bowl stir together flour, corn flour, baking powder, and salt. In a separate large bowl whisk together the buttermilk, eggs, and oil. Make a well in the center of the flour mixture. Pour buttermilk mixture into the well. Stir [...]

A guest post by Jackie Merwin, co-owner of Black Diamond Orchard. In the heart of the Finger Lakes region of New York, our small family farm in Trumansburg, Black Diamond Farm, is adjacent to the Black Diamond trail. The area has a long rich history of apple growing. Despite our small size, we’re growing some of the most exciting new varieties and many treasured ‘heritage’ apple varieties. Practicing IFP (Integrated Fruit Production), we take pride in producing high quality fruit selected for excellent and unusual tastes. Integrated Fruit Production, the system we use, is called “ecological” fruit growing in Europe, where it’s widely practiced. IFP uses many organic strategies such as bringing in beneficial predators to control pests, pheromone trapping [...]