By Richie Snyder • Wednesday, August 24th, 2016
Organic Asian Pears
Organic Satsuma Mandarins
Conventional Cotton Candy Grapes
Organic Leeks – Juniper Hill Farm
Rainbow Light: 35+ food-based prenatal vitamin
Amazing Grass: New detox & digest greens
Maroma: Gecko & duck incense holders
Beer & Wine:
Wine: Gueissar Bandol Rouge
Wine: Barbet Chateau De Fleurie
Wine: Mayu Sauvignon Blanc
Sirewalk Easy Jack Can
Telebrew Ipa Cans
Chamorch Cranberry Cider
Kronenbo 1664 Blanc
Austeast Original Cider
Austeast Texas Honey Cider
Jackabby Copper Legend
Nakeflock Draft CiderUrbaches Schnickelfritz
Grimales Super Going
Stilwater Gose Gone Wild
Bnekt Kill All The Golfers
Bnekt Death Unicorn
By Taste Maker • Monday, August 8th, 2016
Fermented food has regained popularity over past years. I’m not sure it went out of style in Vermont considering the history of homesteading. Growing up, I watched my eastern European mother process fresh picked fruits and veggies, leave kefir, kombucha, and kvass on the counter to bubble and fizz, and hunt mushrooms spring through fall. To my dismay, my mother tried to feed me her nutrient and enzyme rich creations. As I got older, I began to have a taste for her sauerkraut and the occasional wild mushroom dish. I was still appalled that she would leave milk out on the counter to ferment and then drank what would later become kefir – pronounced “Ke-fear” in Europe, not “Kee-fir” as you may know it as.
Fast forward to my early twenties when I began to practice yoga and spent time volunteering in yoga centers and ashrams. Here I adopted a vegetarian lifestyle and learned how the practice of yoga integrates food – how we eat and prepare it – into daily living and a spiritual practice. I now see that I had relearned everything my mother had been showing me my entire life. Though I no longer subscribe to vegetarianism alone, I do integrate yogic values and philosophies into how I prepare food and eat which is an overall healthy approach that works for me. My intent of eating healthy and well eventually led me to discover my love for all things fermented or “cultured”.
There are a few reasons I got into eating fermented foods. It started with Kombucha. After yoga, I love to drink a Synergy Trilogy, especially before the entire FDA debacle when the fizz and culture of the drink was so alive! The FDA took my favorite to-go drink off the shelves because there was a lack of alcohol rating on the label. As a young entry-level professional in Burlington…I also was spending anywhere between $4-$25 a week on Synergy drinks. So I decided it was time to brew my own kombucha. I found a recipe, a scoby, and had a brewing consultation call with my mother of course! I still purchased various kefirs at the farmer’s markets and health food stores…I wasn’t ready for that yet.
Fermented foods are good for your gut. The reality of many of our modern day diets is that there are a lot of preservatives and processed foods that literally stop things up and make it hard to absorb nutrients into the body. Fermented foods contain good bacteria that help your micro-biome, or internal ecosystem of the GI tract, stay active and healthy. The good bacteria grows and colonizes in your cultured foods and when you ingest it, there are a number of process that occur but what I notice most, is that I feel my body’s natural rhythm kick up a notch – or a few if I am ingesting all three foods from the fermentation trilogy!
The three foods of the fermentation trilogy are veggies, kombucha, and kefir. You might recognize the veggies as kimchi, sauerkraut, or any combo of lacto fermented vegetable. Until recently, I had always consumed one or two of the three, but not all three together. When I decided to try all three daily, there was a massive shift in how I felt. Initially, I didn’t feel good…My gastrointestinal tract needed to be cleansed after a long winter of job juggling, eating when I could and whatever I had access too, and high stress paired with poor sleep. Let’s just say I had a good cleanse and my level of energy increased immensely after the first two days of integration. I recommend learning how to create the fermentation trilogy in your own home because:
1. It saves money
2. It’s great for you and your family’s health
3. Immunity boosting
4. An easy way to make healthy food choices
Ease into integrating the fermentation trilogy into your diet. Your home creations tend to be the most wild and potent, feeding off good bacteria from your local organic produce and the air in your home. That means your cultured food might be healthier for you than some of the brands you buy! Start with an ounce of each a day and watch how your body responds. Increase from there – You can really feel the foods effect from mouth to stomach and the whole GI tract!
“Wild fermentation is a way of incorporating the wild into your body, becoming one with the natural world. Wild foods, microbial cultures included, possess a great, unmediated life force, which can help us adapt to shifting conditions and lower our susceptibility to disease. These microorganisms are everywhere, and the techniques for fermenting with them are simple and flexible.
Wild fermentation involves creating conditions in which naturally occurring organisms thrive and proliferate. Fermentation can be low-tech. These are ancient rituals that humans have been performing for many generations. They are a powerful connection to the magic of the natural world, and to our ancestors, whose clever observations enable us to enjoy the benefits of these transformations.” SANDOR KATZ
Make your own basic (Americanized) kimchi.
¼ – ½ lb napa cabbage or any cabbage you like
3-4 inches daikon (julienned)
1-2 carrots (julienned)
3 cloves garlic (to taste- add whole and thin sliced)
1-2 inches ginger (to taste)
non-iodized salt* (1-2 tsp per 32oz of veggies)
crushed red pepper or traditional Korean gochugaru* (to taste)
mason jars or flip top lock jars*
*Found in Healthy Living’s bulk spice section
1. Thoroughly wash all vegetables – do not use soaps or disinfectants of any sort. Just cold clean water. Drain and dry gently
2. Prepare veggies how you like them. Traditionally, the cabbage core is removed and cabbage leaves remain whole. Remove any unpleasing leaves or parts from all veggies. Other ingredients are traditionally the size of a match-stick. If you have time, cut and prep veggies mindfully, making pieces neat and uniform. If you know a mantra, chant it to yourself or out loud to infuse your food with positivity and goodness!
3. Make brine with good salt – non iodized and free of anti-caking agents – add it to your jar with good clean water. Add red pepper or gochugaru. Crush or chop the crushed pepper until semi-fine to fine – This creates more of a paste. Water amount is up to you. Salt will pull water out of the cabbage creating more brine later in the brew process, but less overall. If you like a lot of brine, add more water initially. Traditional kimchi is usually made without brine. Do what you like!
4. Gently mix veggies together in a glass or wooden bowl
5. Add veggies to jars, close jars and gently shake/rotate to cover veggies in brine. Open jar and compress veggies down. Leave 1-2cm on top so it’s hard for bacteria to grow. If you have a lot of brine, compress until there’s only brine above the veggies – This protects the veggies from mold and bad bacteria but in all my cultured creations, I have never seen this happen and am diligent about always using clean utensils and glass
6. Leave kimchi out on your counter or traditionally, out of the sunlight somewhere dark. Open the jar once a day to let the gases release. On day 3, start tasting. If you like the taste put it in the fridge and start enjoying. Let your kimchi ferment for 3-5 days
Next batch, add a little brine from your first batch to kickstart the process. Questions as you brew? Contact me at firstname.lastname@example.org. Enjoy your kimchi and have fun with integrating this healthy practice into your daily life!
Things you can do with your kimchi:
• On a sandwich, burger, or in a wrap
• On or in a salad
• Side dish for any meal
• Over eggs/on the side/scramble them in
• Kimchi Butter – http://phickle.com/kimchi-butter/
• Kimchi Pancakes – http://phickle.com/weeknight-dinner-kimchi-pancakes/
• Bloody Kim(chi) – http://phickle.com/bloody-kim-the-kimchi-cocktail-at-the-science-festival/
• Salad dressing, aioli, hummus
• Be creative!
Check out resources that helped me determine how I like to ferment food. These links inspire my kitchen projects.
http://phickle.com/kimchi/ More traditional kimchi recipe with Western adaptations
http://nourishedkitchen.com/kimchi-recipe/ Good basic recipe – Sub sugar out with pear, apple, or banana. Note this recipe is for 4 quarts
http://www.culturesforhealth.com/how-to-ferment-vegetables Ideas for fermenting things other than kimchi.
http://www.wildfermentation.com/ Sandor Katz is amazing, check him out!
Gaby Goldberg is a seeker, an adventurer, and a liver of life. She is located in the heart of northern Vermont where she regularly teaches yoga and plays on the mountain. She leads yoga and surf retreats in Maine and Central America. Gaby thrives on fresh air, connecting with people, and nourishing food. Her yoga classes offer transformative experiences. Join her in learning how all aspects of your daily life can become an act of yoga, including cooking and eating. Gaby often teaches classes in our Learning Center, including two more parts of her Fermentation Trilogy; look for those classes in September and October.
By Katy Kent • Monday, August 8th, 2016
We’re always trying to bring in unique and exciting items into our produce department. Our guest Elvira Tripp-O’Leary sent us this amazing recipe, along with some photos, featuring Nopales that she recently picked up in the store. Thanks Elvira!
5 Nopales Ears
1 small tomato
1/4 tea spoon salt
1/2 tea spoon vinegar
salt and pepper to taste
1.-With a peeler take all the little spots and bumps from the Nopales.
2.- With a pearling knife cut the nopales in diagonal, making little rectangles about an inch long and 1/4 inch wide.
3.- Rinse the nopales with cold water and let them soak for 30 minutes.
4.- On a boiling pot add a 1/4 tea spoon of salt, and 1/2 teaspoon of white vinegar and boil the nopales until tender (about 15 min).
5.- Rinse the nopales unde cold water, and let them cool down.
When they are completely cold, add cilantro onion and tomato, (salt a pepper to taste).
Enjoy by itself or a corn tortilla or chips.
By Richie Snyder • Wednesday, July 20th, 2016
Conventional Pennsylvania Yellow and White Peaches!
New Local Flower Bouquets, every week!
Eco-Grown Sweet Corn – Black Horse Farm
Eco-Grown Mini Cucumbers – Radicle Farms
Eco-Grown 5# Empire Apples – Grenier Farms
Eco-Grown 5# Cripps Pink Apples – Grenier Farms
Eco-Grown Blueberry Pints – Black Horse Farms
Eco-Grown Strawberry Pints – Black Horse Farms
Organic Green Cabbage – Hepworth Farm
Organic Napa Cabbage – Hepworth Farm
Organic Red Cabbage – Hepworth Farm
Organic Mixed (Calliope, Italian, Graffiti) Eggplant – Stoneledge Farm
Organic Swiss Rainbow Chard – Stoneledge Farm
Grocery & Refrigerated:
Love Grace Juices: A new Juice line out of NYC. USDA Organic, Cold-Pressed, Vegan, GF, Non-GMO Verified, etc. There’s 3 types, Cold pressed, energy, and elixir.
Sambozan Acai Juices: 100% Acai, Supergreen, Rio Energy and Mango Passion Fruit
Mt. Sterling Creamery Feta: New feta cheese
Vita Coco Organic Coconut Water: A new line of coconut water
Three Twins Sundae Cones: Two options(both organic) – a three pack, or we have them single serve.
Mikey’s Muffins: Paleo, GF, DF, SF, Grain Free.
Simple Mills: Cake frosting with two basic flavors – chocolate, vanilla.
Bob’s Red Mill: Organic option available in their oats line.
Schlotterbeck & Foss: Fish accoutrements will be added to the condiments set with the cocktail and tartar sauces.
Enviro Kidz: Organic instant oatmeal will be new for the instant oatmeal set, three flavors.
Catskill Provisions: New local provider of honey and maple syrup.
Beer & Wine:
Olde Saratoga Brewing Co Session IPA cans
Miller Lite 9 pack 16 oz aluminum bottles
Oskar Blues Priscilla
Crabbies Raspberry Cider
Nature Brewing Annie
Wine: 90 Plus Malbec 1.5 Liter
Wine: Saratoga Winery Whitney’s White
Wine: Antugnac Chardonnay
Wine: Broadbent Vinho Verde
Wine: Inama Soave
Wine: Mossback Cabernet Sauvignon
By Katy Kent • Wednesday, July 20th, 2016
Fresh Kids is a new line of kids snack foods, and we will be starting out with the classic pretzel stick trays.
Happy SnacksMore nostalgia, we will have the all natural version of animal crackers in the circus box
Navitas now makes nutrition bars, so we will give them a shot. Super cacao cranberry bar, goji acai bar, hemp pnut butter bar, maca maple bar.
Simply Organic has several new dip mixes to add to that line in the spices set. Chipotle ranch dip mix, onion & chive dip mix, wicked aioli dip mix, mild taco dip mix, garlic hummus dip mix
Woebers, a classic deli brand, has gone organic. We will be carrying the spicy brown, and supreme deli mustard.
King Arthur has introduced several new products this summer. We will be carrying the “measure for measure” gf flour and 4 new baking mixes. favorite chocolate chip cookie mix, sour cream coffee cake mix, cinnamon sugar muffin mix, vanilla bean cheesecake mix.
Grandy Oats has a new line of paleo friendly granolas coming out under the brand Coconola.
Jamtastic pineapple jalapeno jam will be replacing the raspberry currant option.
Citizen Cider has a new flavor of the non-alcoholic Citizen Sweet product with Sour Cherry Apple.
Vermont Coffee Co has a new coffee for the bulk department – Ralston Roast.
Eco-Grown Green Beans – Lewis Creek Farm
Eco-Grown Heirloom Cherry Tomatoes – Half Pint Farm
Eco-Grown Heirloom Tomatoes – Half Pint Farm
Organic Fresh Shallots – Pete’s Greens
Organic Tomatillos – Pete’s Greens
Organic Mixed Cherry Tomatoes – Four Pillars Farm
Organic Sweet Corn – Full Moon Farm
Organic Red Cabbage – Full Moon Farm
Organic Orange and Purple Carrots – Full Moon Farm
Organic Fresh Garlic – Last Resort Farm
Organic Heirloom Tomatoes – Last Resort Farm
Organic Mixed New Potatoes – Last Resort Farm
Organic Black and Red Currants – Last Resort Farm
Organic Gold, Chioggia, and Cylindra Beets – Purinton Gardens
Organic Arrowhead Cabbage – Purinton Gardens
Organic Blueberries – Adam’s Berry Farm
Organic Cauliflower – Burnt Rock Farm
Organic Eggplant – Burnt Rock Farm
Organic Cucumbers – Diggers’ Mirth
Organic Pickling Cucumbers – Diggers’ Mirth
Organic Red Beets – Diggers’ Mirth
Joes Kitchen Soups: I’ve had a lot of people asking about this line. We use to carry them but I got rid of them when I first started working here. They have been getting request from people on where to buy it in this area. The closest place is Hunger Mountain. I decided to give them another shot in a limited capacity. Were only doing 4 soups: Carrot Ginger, Farm Pho, Ginger Chix, and Poblano Quinoa. 3 sauces: Chimichurri, Chermoulah, Fresh Salsa. A side note, our house marinated skirt steak grilled up sliced thin, Vermont Tortilla Company tortillas, some heirloom tomatoes diced, topped with Joe’s Chimichurri makes for a great street taco.
Almond Dream Yogurt: Another option our guests having been asking for. We now have Almond milk base yogurt. We’ll start with Vanilla, Plain, and Coconut. Can be found over by the other Non Dairy Yogurt.
Jenis Sweet Corn & Black Raspberries– I don’t need to go into much detail. It’s Jenis, it’s banging! Check out their blog on how they make this https://jenis.com/blog/sweet-corn-black-raspberries/ pretty cool.
Nona Lim Soups, Broths, and Noodles We’ll be bring in their Tomato Soup, Zucchini Soup, Thai Curry Lime Broth, and the Tokyo Ramen. Can be found by the tofu and miso.
Vermont Tortilla Company 4″ tortillas
Ripple Milk Pea Plant Protein based, milk, that actually taste like cow milk. We got the Vanilla and Chocolate today, still waiting to get the Regular and Unsweetened.
Running Stone Bread: line extension with 2 new breads: mountain & backcountry loaf (gluten-free):
Adam describes it here:
“I’m also working on a very unique *made without gluten* bread. It is made with organic seeds(sunflower, flax, pumpkin, sesame, chia) and rolled oats…no flour.”
By Taste Maker • Tuesday, July 19th, 2016
One of the many reasons we do all of our shopping for cooking classes at Healthy Living is the gorgeous produce. Especially this time of year, the local goods are pouring in and we can count on Healthy Living to have a huge local selection with the most beautiful products.
We have been especially excited to see local tomatoes coming in! Tomato season is something we wait for all year long and we like to make the most of it by trying new tomato recipes and having fun in the kitchen! We have this special recipe to share with you that we made recently in an Indian cooking class. This tomato chutney is mind-blowingly delicious…so whether you want to hold on to this recipe for when the tomatoes are in full force or make an Indian feast today, it is well worth the effort!
1 head garlic, peeled,coarsely chopped
1 piece fresh ginger, about 2 inches long,1 inch thick and 1 inch wide,peeled and coarsely chopped
1 1⁄2 cups red wine vinegar
2 lbs fresh tomatoes
1 1⁄2 cups sugar
1 1⁄2 teaspoons salt
1⁄8-1⁄2 teaspoon cayenne pepper (personal preference)
2 tablespoons golden raisins
2 tablespoons blanched slivered almonds
Put the chopped garlic, ginger and 1/2 cup of the vinegar into the container of an electric blender and blend at high speed until smooth.
Grate the tomatoes with a cheese grater into a 4-quart, heavy-bottomed pot with non-metallic finish, leaving the skin behind. Add the rest of the vinegar, the sugar, salt and cayenne pepper (or, if you prefer, add the cayenne at the end, a little at a time, stirring and tasting as you do so).
Bring to a boil. Add puree from blender. Lower heat and simmer gently, uncovered, for about 1 1/2 to 2 hours or until chutney becomes thick. (A film should cling to a spoon dipped in it.) Stir occasionally at first, and more frequently later as it thickens.
You may need to lower the heat as the liquid diminishes.
You should end up with 2 1/2 cups of chutney, and it should be at least as thick as honey after it cools.
If the tomatoes you used have a lot of liquid in them, a longer cooking time may be required, resulting in a little less chutney.
Add the almonds and the raisins. Simmer, stirring, another 5 minutes. Turn heat off and allow to cool.
Bottle. Keep refrigerated.
This post was written by Healthy Living Taste Maker Courtny Contos, owner of Chef Contos Kitchen and Store in Shelburne, Vermont.
By Richie Snyder • Wednesday, July 13th, 2016
Eco-Grown Fennel Bunches: Tangleroot Farm
Organic Mixed Cherry Tomato Pints: Juniper Hill Farm
Organic Sungold Cherry Tomato Pints: Juniper Hill Farm
Organic Purple Basil: Juniper Hill Farm
Organic Cucumbers: Juniper Hill Farm
Organic Mixed Scallion Bunches: Juniper Hill Farm
Native Farm Flowers: Mason Jar Bouquets
Grocery & Refrigerated:
Backyard Food Co: Pickles! We’re starting with 3 items in the line
Saratoga Water: Canned option of flavored sparkling water available in four packs
Maple Hill Creamery Grass Fed Cheeses: 3 flavors: One Year Cheddar, Stone Creek Cheddar, and Dharma Lea Dutch(Gouda). It can be found in the cheese case where the Cabot cheese is.
Kevita Master Brew Kombucha: I’ve been trying to get these new line extensions for a while. All 3 of these flavors are great. They definitely have that classic vinegar flavor that most traditional flavor that kombucha should have. There’s 3 flavors: Mango Habanero, Dragonfruit Lemongrass, and Citrus.
Live Drinking Vinegars: A new line from the brand that makes the Kombuhca Sodas. This line does a lot better in NY than it did in VT so we’ll try it out over there. There’s 4 flavors: Pomegranate & Elderberry, Blueberry & Ginger, Tart Cherry, and Concord Grape. These can be slotted in Kombucha or Probiotic set.
Joan’s GF Great Bakes: A line of GF products that I’ve been getting request for. I’m not too crazy at the price point but who knows. There’s 3 skus: Corn toaster muffins, English Muffins, and Multigrain English Muffins.
Beer & Wine:
Genesee Cream Ale 12 pack
Stone Go To IPA 16oz cans
Bells Poolside Ale
Bells Quinannan Falls
Wine: Josef Spreitzer Estate Riesling Trocken
Wine: Peffingen Estate Dry Riesling
By Saratoga Beer and Wine Manager • Monday, July 11th, 2016
Rich and Tara Nimmo had always dreamed of turning their favorite basement hobby into a full fledged business endeavor. It was their tradition each year to unveil each new batch of homemade wine at their annual New Years Eve celebration. As interest in their handcrafted products began to grow, Rich and Tara assured their loyal following that a winery would one day open… when the time was right.
After a diagnosis of a life threatening illness, Rich realized that the right time was right now. Rich and Tara sought out a rundown farm stand on the outskirts of Saratoga Springs and began renovating the space inch by inch. Rich was declared cancer free a year to the day that the doors of The Saratoga Winery opened. The business has continued to flourish under the direction and hard work of both Rich and Tara and has blossomed into a favorite pit stop for locals and tourists alike.
Sourced from top vineyards in New York’s Finger Lakes region, Saratoga Winery produces affordable yet high quality wines adorned with eye catching labels featuring local artwork and photographs, mostly themed around the race track and Saratoga Springs. The tasting bar features beautiful woodwork with a warm, Adirondack feel complimented by local products, local musicians and the spirit of Rich and Tara.
You can now enjoy both Saratoga White & Saratoga Red as the newest additions to our Local Wines selection at Divine Wines.
Lightly sweet and perfectly smooth, Saratoga White features 100% Cayuga grape and offers a delicate ripe red raspberry flavor with a lingering finish. The perfect Summer sipping wine!
A medium bodied, full flavored blend of Cabernet Sauvignon, Pinot Noir and Lemberger grapes. Black fruits compliment tones of pomegranate and hints of black pepper making this the perfect food-friendly wine for pairing with a variety of dishes!
Come in and grab a bottle and let us know what you think of it!
-Kelsey, Divine Wines
By Katy Lesser • Friday, July 8th, 2016
Driving in this morning, I just had to get out of my car and take pictures of our magical gardens at Healthy Living. Instead of the usual corporate landscaping, we choose to work with Vermont Edible Landscapes, the brainchild of Meghan Giroux. Here’s Meg hard at work in one of our gardens. Over the years, we’ve expanded our work to include that amazing entry garden as well as several of our “island” gardens. And in the coming years, we will have Meg do more work.
Take a stroll around and you’ll see the exquisite detail she puts into her work. Ours is a parking lot that’s rare to behold!
By Katy Kent • Wednesday, July 6th, 2016
River Berry Farm Organic Strawberries. Arriving 6/25: Organic Zucchini, Organic Yellow Squash
Owl Energy Bar has a new flavor – cherry almond.
Dang onion chips will be available at a Healthy Living near you. Only the sea salt is available right now.
Lemon Fair Honeyworks honey from Cornwall, VT. We will have 2 sizes to start, then the combed honey when it becomes available later in the summer.
Paqui hot pepper tortilla chips caused quite the excitement last week when the samples were devoured by staff, so both stores will be giving them a shot. Flavors: ghost pepper, very verde, grilled habanero, and roasted jalapeno.
Salud now has 4 packs available of their refreshing sparkling fruit beverages. Fruit punch, mango, grapefruit, pineapple, mandarin.
Organic Blueberries – Dwight Miller Farm
Organic New Potatoes, Red, White, and Blue – The Last Resort Farm
Organic Gooseberries – The Last Resort Farm
Organic Broccoli – Full Moon Farm, Pitchfork Farm
Eco Grown Snap Peas – Lewis Creek Farm
Organic Green Cabbage – Full Moon Farm
Eco-Grown Spring Torpedo Onion Bunches – Half Pint Farm
Organic Mixed Chilies – Hungarian Wax, Cayenne, Yellow Jalapeno – Pitchfork Farm
Organic Kohlrabi – Pitchfork Farm
Organic Sweet Onion Bunches – Four Pillars Farm
Organic French Filet Beans – Four Pillars Farm
Organic Collard Greens – Jericho Settlers
Plants and Flowers
Local flower bouquets from The Painted Tulip and Golden Russet Farm.
Klingers: golden sandwich buns made from Challah dough
SOOTHING TOUCH LIP BALM: new lavender coconut, always a deal at 1.99!