Root Vegetables


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 [...]

Root Vegetables2020-01-09T15:37:24-05:00

Fruition Seeds — Certified-organic varieties for local growing conditions


  By Kristie Snyder, GreenStar Marketing Staff   Gardeners of Ithaca, you’re fantastically lucky. Why? Because a local seed company is breeding varieties selected to grow successfully in the northeast — that’s your garden! Fruition Seeds, owned by life partners Petra Page-Mann and Matthew Goldfarb and based just 60 miles west of Ithaca, is one of the few seed breeders in upstate New York. They offer an array of certified-organic, open-pollinated flower and vegetable seeds, bred to thrive in our localized growing conditions — and they taste amazing.   In addition to producing stock mismatched to local growing conditions, big seed companies love hybrid varieties — seeds saved from their offspring won’t “come true” to the parent variety, [...]

Fruition Seeds — Certified-organic varieties for local growing conditions2020-01-03T14:10:38-05:00

Iroquois Roasted Cornmeal Pancakes


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 [...]

Iroquois Roasted Cornmeal Pancakes2019-11-06T12:42:20-05:00

Iroquois White Corn Project Cornmeal Cookies


Recipe by Iroquois White Corn Project Makes about 3 dozen cookies Ingredients 1 ½ cups all-purpose flour, plus more for shaping ½ cup Iroquois Roasted White Corn Flour ½ tsp. of salt ¾ cup room temperature unsalted butter ¾ cup sugar 1 large egg 1 tsp. vanilla extract* *For a different flavor, substitute lemon zest and a ½ tsp. ground cardamom for the vanilla. Preparation Preheat oven to 350 degrees. In a medium bowl, whisk together flour, corn flour, salt, and cardamom (if used). Set aside. In a large bowl and using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla (or lemon zest) and beat until smooth. With mixer on low, gradually [...]

Iroquois White Corn Project Cornmeal Cookies2019-11-06T11:58:42-05:00

Indigenous Foods Spotlight


Many of us turn toward gratitude in the months and national holidays of November and December. Haudenosaunee people, indigenous to the Finger Lakes region, give thanks every day. The Thanksgiving Address, or Gano:nyok, serves as a daily reminder to appreciate and acknowledge all things. The Gano:nyok reinforces the connection that people have to the world around them. A portion of this address gives thanks for food: “With one mind, we turn to honor and thank all the Food Plants we harvest from the garden. Since the beginning of time, the grains, vegetables, beans, and berries have helped the people survive. Many other living things draw strength from them too. We gather all the Plant Foods together as one and [...]

Indigenous Foods Spotlight2019-11-04T14:06:43-05:00

Emmy’s Organics: Deliciously Simple Local Coconut Treats


By Kristie Snyder, GreenStar Marketing Staff Newcomers to Ithaca might be forgiven for thinking Emmy’s Organics is not a local business. After all, you can buy their healthy, indulgent treats from 15,000 retailers across the country (including Alaska, Hawaii, and Puerto Rico!). But it’s right here in Ithaca that this successful business sprouted and still grows. Now celebrating their tenth year in business and on the cusp of relocation to a larger site, founders Samantha Abrams and Ian Gaffney remain deeply committed to their community. How did the story begin? “Ian has a lot of dietary restrictions,” Samantha explains, “and ten years ago, a lot of the gluten-free treats on the market had fillers and artificial ingredients and preservatives.” [...]

Emmy’s Organics: Deliciously Simple Local Coconut Treats2019-11-01T10:29:44-04:00

Black Diamond Farm: What Is Integrated Fruit Production?


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 [...]

Black Diamond Farm: What Is Integrated Fruit Production?2019-09-23T15:22:49-04:00



By Co+op, stronger together The apple is a classic American fruit if ever there was one. On average, Americans eat over 50 pounds of apples a year (37% of that in fresh whole apples, the rest processed into apple juice, applesauce, apple pie, etc.). We've given it the distinction of official state fruit in New York, Rhode Island, and West Virginia, while Arkansas and Michigan have dubbed the apple blossom their official state flower. We even have adages about the fruit —  "an apple a day..." and "as American as apple pie."  And of course there's that story of Adam and Eve — not of American origin, but still. Like pears, apples are a member of the rose family. [...]


General Manager Report: Collegetown and DeWitt Store Updates


By Brandon Kane, General Manager A cooperative’s strength is derived from its owners, and I can say with confidence that our co-op has some of the most committed ownership in the nation. GreenStar is more than 13,000 owners strong and 78 percent of our sales are made to owners. Now here we are ushering in a new and improved GreenStar at 770 Cascadilla Street. I’m filled with excitement for the work of the next several months. As GreenStar grows, so does cooperation. I’ve been providing monthly updates on the West End expansion, so this month I’d like to share some great new developments at our other GreenStar locations. GreenStar’s Collegetown store celebrates its third anniversary this month. Already holding [...]

General Manager Report: Collegetown and DeWitt Store Updates2019-07-31T14:43:50-04:00

Maple-Sweetened Zucchini Bread


This healthy bread is loaded with ingredients that you can source locally. Zucchini is famously abundant this time of year, but if you don't have any in your garden, pick some up at the Co-op, freshly delivered from Stick and Stone Farm. While you're here, stock up on Ward's maple syrup, Stony Brook WholeHeartedFoods sunflower seed oil, Farmer Ground flour, and bulk eggs from Meadow Creek, Westwind, or Red Gate Grocer. makes 2 loaves Ingredients 3 cups plus 2 Tbsp whole-wheat pastry flour 2 tsp. baking powder 1 tsp. cinnamon ½ tsp. baking soda ½ tsp. salt 1 ¼ cup dark pure maple syrup 3 large eggs  ½ cup sunflower seed oil 2 tsp. vanilla extract 2 Tbsp butter, melted 1 pound zucchini, shredded (about 3 ½ cups) ¾ cup rolled oats Instructions Preheat oven to 350 degrees [...]

Maple-Sweetened Zucchini Bread2019-08-05T13:53:28-04:00
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