Our demo coordinator, Lisa Woodward, created this soup recipe to use fresh winter vieggies (onion, carrot, and kale) along with nonperishable groceries (canned tomatoes, beans, and pasta). We’ll be sending recipes to the food pantries along with the winter veggies purchased with the income from the Round Up! campaign.
Continue ReadingCheck Out the Chick-Inn
First there was the Egg McMansion. Then Cluckingham Palace. Behold the Chick-Inn: Bracken Brae Farm’s new housing for young chickens. Linda Sakiewicz and Claude Hughes of Bracken Brae Farm keep their chickens on pasture, with a barn for shelter and laying. Linda and Claude wanted to expand their flock to produce more eggs for Weaver…
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Quick Beef Stroganoff
Weaver Street Market can make your weeknight meals quick and easy! Try this simple and hearty Quick Beef Stroganoff made with local Weaver Meats ground beef and local Weaver Street Market mushroom soup. This satisfying dish comes together in a flash!
Continue ReadingRound Up Campaign: All About OCIM
Our Round Up! campaign began last week. Many shoppers have committed to rounding up their total bill to the nearest dollar, as a donation, throughout the holiday season. It’s not too late to start. All monies raised will be used to buy fresh winter fruit and vegetables for our two local food pantries, the IFC…
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Holiday Pastries
High Protein Holiday Spice Apple Muffins
It’s the holiday season-–but we can still bake with healthy ingredients. These high protein muffins are made with less flour, fat, and sugar than you typically find in holiday baking-–and they have the addition of whey protein, almond flour, yogurt, and fresh apples. These muffins may be lighter, but they are heavy on flavor and holiday fresh-baked goodness!
Continue ReadingWSM’s Pumpkin Soup
This recipe comes from our Food House kitchen. Our kitchen works with weight measurements; if you want to convert to volume measures (cups and teaspoons), you can use an online recipe converter like this one. Makes 1 gallon. Ingredients: Ingredients: 0.18 lb. butter 0.56 lb. yellow onion, diced 0.22 lb. shallots, diced small 0.04 lb….
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WSM’s Southern Style Collards
This recipe comes from our Food House kitchen. It is served on the Southern-themed hot bar. Our kitchen works with weight measurements; if you want to convert to volume measures (cups and teaspoons), you can use an online recipe converter like this one. Makes 3.25 lbs. Ingredients: 1.89 lb. collard greens, sliced 1 lb. salt…
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Weekend Demos and Winter Squash Soup
Our demo team has come up with a special schedule of demos this weekend, in honor of our current Round Up! campaign to raise money to buy fresh winter produce for our community food banks. (Read more about the campaign.) On Saturday from 11 to 2, we’ll sample WSM’s kale and butternut squash pizza. Kale…
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Peg Makes Cheese!
In the summer of 2015, our Specialty Merchandiser, Peg Todloski, went on a New England tour, visiting several of our northern producers before attending the American Cheese Society’s annual conference in Providence, Rhode Island. While visiting Grafton Village’s cheesery, she donned a hairnet and coat and went to work! Some of her pictures are below….
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