Viroqua Food Co+op Blog
Tags: Recipes, Apples, Crème Fraîche, The Cider Farm, Roelli Cheese Dunbarton Blue, Organic Valley
Things We Love – Next Level Summer Smoothies
Posted by Shana Meshbesher on Thu, Jun 21, 2018 @ 03:21 PM
Check out these staff-picked ingredients that bump your
Summer Smoothies (click here for recipes), popsicles, morning coffee, even your basic cooking & baking recipes to the next level!
Dairy-free Milk Alternatives: While we aren't ones to deter you from enjoying the ridiculously high-quality dairy selection here, we want you to know that these dairy-alternative milks are also available for you! Be sure to ask VFC Staff which ones they prefer. A lot of us have our favorites, depending on how we use them.
Read MoreTags: Recipes, Wheatgrass, Protein Shakes, Dairy-free, Smoothies
Seasonal Ferments - Explore with this Easy Recipe!
Posted by Bjorn Bergman on Sun, Sep 24, 2017 @ 07:37 AM
For those interested in trying fermentation for the first time, sauerkraut is the perfect way to start! Sauerkraut (salted and naturally fermented cabbage) is high in probiotics, full of nutrients, tasty, and a great way to preserve local cabbage each autumn. Best of all, it is easy to make with the great starter recipe (see below). Once you’ve mastered basic sauerkraut, begin experimenting! Spice up your kraut by adding any herbs and spices. Some great combinations with cabbage include: caraway seed, garlic, ginger, turmeric, cumin, and hot peppers!
Read MoreTags: Recipes, Classes, Driftless Folk School
Turkey Preparation Guidelines, Cooking Tips & Extra Suggestions
Posted by Shana Meshbesher on Mon, Oct 31, 2016 @ 05:28 PM
VFC TURKEY TALK
Adapted from: www.outpost.coop/graze/issues/19#/20
Check out TIPS FROM CARLOS on our recipe blog for even more great tips
and his spin on a super easy Fennel Spice Rub Turkey Recipe!
Read More
Homemade Liqueurs and Infused Spirits - A Book Review
Posted by Shana Meshbesher on Wed, Dec 23, 2015 @ 04:29 PM
Whether you take sips or swigs, or are simply looking for homemade beverage recipes you can make and even gift through the holiday season, I’ve found another drink cookbook to guide you in creating your own infused spirits.
Read MoreTags: Recipes, DIY, cookbook, Book Review
Red Beets to Make Chocolate Cake & Healing Power of Potatoes & Onions!
Posted by VFC Produce Team on Thu, Feb 19, 2015 @ 04:50 PM
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Tags: Board of Directors, Events, Recipes, Classes, onions, Potatoes, Red Beets
Vernon Memorial Hospital and the Viroqua Food Co-op are teaming up to put on a grilling class! Grillin' and Chillin' features Vernon Memorial Healthcare Dietitians Lynn Edwards, RD, CD and Katie Miller, RD, CD and Viroqua Food Co-op Chef Sean Kelley. All three have come up with this enjoyable and fun class to make your summer grilling adventures healthy and delicious!
The class will cover:
-Grilling basics
-Food Safety
-Grilling Demonstration
-Samples from the grill
-Recipe ideas
Location: Vernon Memorial Hospital Community Rooms 507 S. Main St., Viroqua, WI
Date: Wednesday, June 13th from 6-7:30pm
Cost: $10 (VMH employees may use their Wellness benefits)
Registration: Register by June 6th at http://www.eventkeeper.com/clients/vmh/ek_vmh.cfm?curOrg=VMH (on the tab that says "All Events" change it to "Hospital Community Rooms" and the event will come onto the screen)
For more info call: (608) 637-4251
Tags: Announcements, Events, Recipes, DIY, Classes
Making Your Own Herb Infused Oils +Soothing Personal Lip Balm Recipe!
Posted by Charlene Elderkin on Sun, Apr 01, 2012 @ 03:59 PM
Tags: Organic, Recipes, DIY, Raw, Wellness/Body Care
Cole Meredith, Cheese Buyer
Legend has it that in the eighth century, French Emperor Charlemagne first tasted this soft cheese at a monastery. When Charlemagne began to cut away the rind of the cheese, a bishop promptly interceded, telling the Emperor that he was setting aside the best part of the cheese. After trying the Brie - skin and all - Charlemagne apparently ordered that large quantities of Brie should be shipped to him annually. The favorites of kings eventually became favorites of the people, and Brie was no exception.
These days, people all over the world enjoy brie cheese, although the most authentic varieties are crafted meticulously in France. Brie has a very fragile curd that is easily broken and requires a special room built only for the use of making Brie and Triple Creme. It has to maintain just the right temperature or the maturation process will not work. Serving Brie cheese properly consists of allowing it to come to room temperature first. It’s always good served with some kind of wine – a bossy red usually does the trick. My favorite has always been the Cuma made with organic grapes, from the Michel Torino Estate – paired with the Reny Picot or Belletoile triple cream bries (as well as a bit of warm baguette), it is a combo that just can’t be beat.
French brie is a delicious, versatile, and elegant appetizer for any holiday gathering, but the best part is that it is extremely simple, as well! Below is a recipe I made as an appetizer for my family last year – I hope you enjoy it as much as we did!
Dani Lind, Produce Department
Sharing work space with the VFC Beer & Wine buyer, Greg Cheesebro, has many perks – notably lots and lots of laughs and the proximity to relentlessly pester him into stocking store shelves with some of my favorite spirits. A special bottle from that little top shelf in aisle 4 (appreciated responsibly in moderation, of course) can help bring extra cheer to holiday gatherings or brighten up the darkest winter evening.