Unpack the sweaters and dust off the crock pots, fall is in the air. We’ve got new local produce, a beautiful new front display, September sales, a fun Hardwick community promotion, and an idea for preserving fresh herbs.
Check out the front display showcasing all our new local fall produce.
Every week there will be new squash varieties, potatoes, onions, garlic and gourds.
Next Co-op Board Meeting
Monday, September 28th
7:00 pm – 8:00 pm
LOCATION:
Center for an Agricultural Economy & Vermont Food Venture Center
Vermont 15, 140 Junction Rd, Hardwick, VT 05843, USA
All members are welcome to attend or you can email bo***@**fc.coop for the zoom link.
Meeting notes are on our website and printed in the cafe.
HUGE SALE STARTING NEXT WEEK – Friday 9/25
Check out this great event Buffalo Mountain Market will be participating in September 19th – October 10th.
September Recipe: Freezing fresh herbs
Did you know you can freeze fresh herbs for use all winter long?
While drying works for some herbs like thyme or rosemary, for ones with delicate leaves such as basil, cilantro, dill and parsley freezing can be the best way to preserve them.
Instructions:
- Wash the herbs and dry them completely.
- Line a baking sheet with parchment paper or a silicone baking mat
- Spread the chopped herbs in a single layer on the baking sheet, avoid sprigs and leaves touching so they don’t stick together.
- Place the baking sheet in the freezer and let the herbs freeze for a few hours.
- Once frozen, quickly move the herbs into a resealable airtight freezer bag. Remove as much air as possible to avoid freezer burn.
This method is great for portioning as you can just open up with bag, take the amount you need, and seal it back up.