A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

How should I eat? (Not too much)
—Michael Pollan

If it is so difficult to learn to cook, how did all those early pioneer women manage to cross the country in rugged covered wagons and feed troops of people from one big pot hung over an open fire?
—Marion Cunningham, from Learning to Cook

Treat treats as treats.
—Michael Pollan

No matter how you slice it through, grain-fed meat production systems are a drain on the global food supply.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

Love your FOOD | Love your FARMer

Those of you who know me well will be surprised to know I have read, not one, not two, but THREE news articles this week.  If you’re wondering why this is uncharacteristic, I don’t read the news.  For one simple reason: it’s depressing!  What’s not surprising is that the three articles I read this week were all in the vein of food politics.  I am NOT a political person…but I get hotly opinionated about food policies!

I have no intention of turning a lighthearted blog entry into a term paper…instead, my goal is to introduce ideas and generate productive conversations about food and where it comes from.

All three articles shared a common food theme, namely, the sustainability of current farming practices.  Yeah, yeah, yeah…Sustainability and farming – old news!  But these articles all have current and poignant perspectives.  Case in point: check out this new startup, Aggressively Organic.  They provides small-space, at-home, organic, hydroponic farming solutions.  Their grow setups require minimal water, no soil, and no light, making them perfect for the space and/or resource (soil/water) constrained.  Their tagline: We are a movement.  Their mission? End food insecurity in our lifetime.  

Next I read about a group of Vermont farmers involved in the Real Organic Project.  They seek to provide an organic label that encompasses the true spirit of “organic.”  In their view, the USDA Organic label, which includes hydroponics (like Aggressively Organic) and does not account for animal welfare, fails to encompass the original values of organic.  Their goal is transparency in the marketplace, which they will achieve by creating an additional organic label to celebrate what they value: “crops grown in soil [rotated, organic soil-grown crops provide nutrients to the soil, whereas mono-crops and pesticides deplete the soil] and pasture-raised livestock.”  Their motto: Feed the soil, feed the planet.

Closer to home are the challenges of the dairy farmer.  This week’s Seven Days cover story describes a bleak landscape for dairy farming in Vermont.  A cornerstone of Vermont agriculture for generations, the volatile financial landscape in which they operate have compelled many farmers to sell their herds.  According to the article, in the 1940’s Vermont was home to over 11,000 dairy farms.  Today? only 749 are still in operation!  Less inspiring and more thought provoking, this is a great read for anyone with an appetite for “human interest” articles.

My summary of this collection: vote with your dollar!  Every food purchase makes a difference.  We have an opportunity to support what we value each time we buy something.  Whether it’s local, organic, pastured, etc, our purchases make a difference!

Until next time,

Corrie Austin

Posted: 4-15-2018

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Those of you who know me well will be surprised to know I have read, not one, not two, but THREE news articles this week.  If you're wondering why this is uncharacteristic, I don't read the news.  For one simple reason: it's depressing!  What's not surprising is that the three articles I read this week were all in the vein of food politics.  I am NOT a political person...but I get hotly opinionated about food policies!

I have no intention of turning a lighthearted blog entry into a term paper...instead, my goal is to introduce ideas and generate productive conversations about food and where it comes from.

All three articles shared a common food theme, namely, the sustainability of current farming practices.  Yeah, yeah, yeah...Sustainability and farming - old news!  But these articles all have current and poignant perspectives.  Case in point: check out this new startup, Aggressively Organic.  They provides small-space, at-home, organic, hydroponic farming solutions.  Their grow setups require minimal water, no soil, and no light, making them perfect for the space and/or resource (soil/water) constrained.  Their tagline: We are a movement.  Their mission? End food insecurity in our lifetime.  



Next I read about a group of Vermont farmers involved in the Real Organic Project.  They seek to provide an organic label that encompasses the true spirit of "organic."  In their view, the USDA Organic label, which includes hydroponics (like Aggressively Organic) and does not account for animal welfare, fails to encompass the original values of organic.  Their goal is transparency in the marketplace, which they will achieve by creating an additional organic label to celebrate what they value: "crops grown in soil [rotated, organic soil-grown crops provide nutrients to the soil, whereas mono-crops and pesticides deplete the soil] and pasture-raised livestock."  Their motto: Feed the soil, feed the planet.



Closer to home are the challenges of the dairy farmer.  This week's Seven Days cover story describes a bleak landscape for dairy farming in Vermont.  A cornerstone of Vermont agriculture for generations, the volatile financial landscape in which they operate have compelled many farmers to sell their herds.  According to the article, in the 1940's Vermont was home to over 11,000 dairy farms.  Today? only 749 are still in operation!  Less inspiring and more thought provoking, this is a great read for anyone with an appetite for "human interest" articles.

My summary of this collection: vote with your dollar!  Every food purchase makes a difference.  We have an opportunity to support what we value each time we buy something.  Whether it's local, organic, pastured, etc, our purchases make a difference!

Until next time,

Corrie Austin

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Poor potatoes underground,

Never get to look around...

-Jack Prelutsky in Ride a Purple Pelican

"Potato" cannot be said in my house without my husband chanting this poem.  I have been hearing this poem a lot lately, as we are RICH with potatoes...and not intentionally... First, we missed one of our weekly CSA pick-ups (we signed up with Intervale Food Hub-shoot me a note if you want feedback!).  Second, potatoes at the grocery store were buy-one-get-one-free, so I brought home two bags.  Third, Intervale was kind enough to double our next delivery...you can see where this is going...they also gave us potatoes, and - you guessed it - they gave us twice as much!  I suppose we could have taken care to store them properly to help them last longer, but some of the little buggers are already starting to sprout! After setting aside the sprouters for the garden, I have been hunting for creative and tasty ways to consume the rest: roasted with rosemary and brussels sprouts; pan fried with asparagus, steak, and eggs; pureed into tasty soup.  Two weeks ago I made enough potato soup to feed a village.  I actually took some to work in a crock pot and fed my co-workers.  Seriously...so, much, potato, soup. My favorite so far has been an egg white casserole with sweet potato crust.  I found the recipe on a website called Rachel Cookswhich focuses on simple food preparations.  It was my first time using one of her recipes, but if they're all like this, I'm in! This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch.  I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture.  In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below. Additional recipe note: one of my favorite kitchen tools is the shredding adapter on my food processor.  It takes 5 seconds and cleans just as quick! I hope you enjoy!  Tell us what tasty veggie mix YOU tried the recipe with in the comments below!

Until next time,

Corrie Austin

[caption id="attachment_4754" align="aligncenter" width="520"] Served with avocado and freshly sprouted pea shoots[/caption]

Egg White Casserole with Sweet Potato* Crust

Ingredients

1 lb sweet potatoes, peeled and shredded 2 Tbsp olive oil 1/4 tsp salt 1/2 tsp ground pepper 16 oz lean turkey sausage (I didn't add sausage) 1 red bell pepper, diced (I substituted with mushrooms) 3 green onions, thinly sliced (I substituted with a yellow onion) 2 cups freshly packed baby spinach 2 large eggs 10 egg whites 1/3 cup skim milk (I didn't add milk) 16 oz low-fat cottage cheese (I didn't add cottage cheese) 1/2 cup shredded cheddar (I substituted with smoked gouda) *You can also use regular potato (I made one of each!) Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe.  Just use what you have on hand - simple and tasty!

Method

Preheat oven to 425 deg F.  Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers.  Not only great for cooking, but a great moisturizer, too!) In a medium bowl, toss shredded potato with olive oil, salt, and pepper. Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides. Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two). While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks.  Add bell pepper and green onions, and continue to cook for 3-4 min.  Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted.  If not using sausage, add salt and pepper to taste). In a large bowl, whisk eggs with egg whites and skim milk.  Stir in cottage and cheddar cheese. Stir turkey sausage (or veggie) mixture into eggs until combined. When crust has finished cooking, pour egg and sausage mixture over crust. Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously). Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!). Note: don't cover while cooling, or the steam will make your potatoes mushy! " ["post_title"]=> string(19) "Poor Poh-tay-toe..." ["post_excerpt"]=> string(203) "With an overabundance of potatoes, I found the perfect recipe for group brunch just in time for Easter! It is easily made with on-hand ingredients and includes lots of substitution options, be creative!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "poor-poh-tay-toe" ["to_ping"]=> string(0) "" ["pinged"]=> string(75) " https://www.rachelcooks.com/2017/02/22/egg-white-casserole-turkey-sausage/" ["post_modified"]=> string(19) "2018-04-01 07:10:06" ["post_modified_gmt"]=> string(19) "2018-04-01 11:10:06" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4757" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4725) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-03-18 11:00:31" ["post_date_gmt"]=> string(19) "2018-03-18 15:00:31" ["post_content"]=> string(3905) "What a LOVELY weekend: fresh snow on the ground and crisp, sunny, late-winter days.  Having recently obtained a Burlington address after living in Hinesburg, I revel in the "urban" options I have within walking, or short driving, distance. Saturday was spent exploring new places with a good friend.  We started with an introductory cycling class at REV's new-ish location (open since June 2017) - they offer a free Saturday beginner class once a month to help spread the love of indoor cycling.  If you've ever been curious but intimidated, this session is FOR YOU!  Sarah, owner and coach, is enthusiastic and personable.  I will absolutely be back to take a class with her! We followed this with a lunch at Eco Bean & Juice on Pine Street.  I will start with what I learned from a Seven Days article after we ate lunch, as it paints a better picture than my initial impression... Eco Bean & Juice has two locations: a new location at the Blue Mall, which opened in October of last year.  It boasts a hearty food menu, including animal protein options for the otherwise mostly vegan salad options.  The original, on Pine Street, has been open since 2012.  The owner is a native Burlingtonian, who spent 16 years in NYC as a celebrity hair stylist.  He moved back to Vermont to open a salon and added an organic, non-GMO, local, composting, vegan, gluten-free, etc... cafe to his salon. My friend and I dined at the original location, where you literally enter the salon through the cafe.  Not knowing the backstory, I found this setup...interesting...  Also, as someone who eats more than a baby bird, I would have enjoyed the option of adding chicken to my salad.  The food was tasty, but the presentation was lacking.  Even though we dined in, we were served in futuristic to-go containers.  We ordered the Sushi Bowl and Kimchi Bowl, both which were bursting with flavor but lacking in substance. The highlight was the Golden Latte, made with turmeric. YUM! Although overall my experience was unimpressive, I will give their new location a shot.  It is comforting to dine somewhere with confidence, knowing the food is sourced and prepared with care for food and environmental quality. Who else enjoyed their weekend?  Share below! We would love to hear how others are enjoying their now expanding days.

Until next time,

Corrie Austin

" ["post_title"]=> string(32) "Love Lives Here...in Burlington!" ["post_excerpt"]=> string(95) "Hallelujah the days are getting longer! A weekend spent enjoying what Burlington has to offer." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(29) "love-lives-here-in-burlington" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-03-18 08:07:03" ["post_modified_gmt"]=> string(19) "2018-03-18 12:07:03" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4725" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4713) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-02-18 10:30:35" ["post_date_gmt"]=> string(19) "2018-02-18 14:30:35" ["post_content"]=> string(3256) " Before even moving to Vermont, I knew about City Market.  It says a lot about the culture of Vermont that one of - if not THE - most rural state in the country happens to be home to the largest food co-op.  That's right: City Market is the largest food co-op in the United States!  And, my friends, it just got BIGGER.  They opened their new South End location in November of last year. Frankly, I'm fascinated with the history of cooperatives.  City Market, like many co-ops, began as a food-buying club.  Their transition to become the prominent downtown grocery store was not an easy decision, for both the owners and the city.  There was internal pressure from those who thought they would lose sight of their values and become too mainstream.  Externally, critics proclaimed it would be too "elitist" to serve the greater Burlington community.  In the end, City Market was voted over Shaw's, a regional conventional grocery store. Regardless of the history, reception has been positive enough to support expansion.  The new spot boasts a spacious parking lot (for those who've either dinged or been dinged at the downtown store, this is a breath of fresh air!), capacious café seating, roomy aisles, and a generous arrangement of cash registers.  With eco-design features like solar-tube lighting, the airy and modern South End location is reminiscent of a Whole Foods.  I mean this to be complimentary, but it also deviates slightly from the earthy-Vermont-vibe you get at the downtown shop. As a new Burlington resident (recently relocated from Hinesburg), who now happens to live a short half-mile from the new location, I am stoked to have this be my neighborhood grocery store. Been to the new store and Love it? Don't? Love your own local grocer? Share your thoughts below!

Until next time,

Corrie Austin

" ["post_title"]=> string(32) "Flashy New South End City Market" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(21) "south-end-city-market" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-02-18 11:02:23" ["post_modified_gmt"]=> string(19) "2018-02-18 15:02:23" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4713" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "1" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#267 (24) { ["ID"]=> int(4675) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-02-04 08:00:26" ["post_date_gmt"]=> string(19) "2018-02-04 12:00:26" ["post_content"]=> string(3557) "I am not a good relaxer, which is trait I come by honestly.  I get it from my mom, who got it from her mom, who undoubtedly got it from her mom...you can see the pattern.  It's both a blessing and a curse, because I'd rather be a DO-er than a NON-do-er, but the busybody tendency seeps into areas of my life it's not welcome, like my sleep, and my weekend. It takes productively mellow activities to keep me still for long.  For this reason, I find my solace in knitting, reading, writing, and cooking.  Because I rely on these activities to keep me grounded, I do them without urgency.  I will gladly take five minutes to cut an onion, purely because I'm in no hurry to no longer be cutting an onion.  There are many things in my life I hurry through, but cooking is not one of them. So, when it was my turn to host book club, I relished in the opportunity to prepare food for the lovely ladies who have, in their turn, fed me once a month in their homes.  Book club is a weekday activity.  With a full time job, it took some maneuvering to prepare a hot meal to feed us all, but one of my other life joys is planning.  It's much less relaxing, but it's in my blood; I was born planning. Over the weekend I prepared my favorite soup from my favorite cookbook, Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.  She also has a blog if you're interested.  To go with my soup, I made the risky move of testing a new recipe for my dinner guests, a slow-cooker chicken dish from the cookbook, Slow Cooker: The Best Cookbook Ever by Diane Phillips.  I prepped it in the morning, and when I got home from work, voila!  A dinner that turned out fabulously! All this to say, if you need to feed a crowd this winter, I highly recommend the following recipes: Winter Root Soup Chicken Dijonaise Have a favorite meal to feed a crowd?  Do share!

Until next time,

Corrie Austin

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Until next time,

Corrie Austin

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4 responses to “Love your FOOD | Love your FARMer”

  1. Kellie Kutkey says:

    Hi Corrie!
    Awesome pic of Karin with the calf 🙂
    I’m getting ready to go meet Terri at the Vancouver Farmer’s market. I plan to get yummy, local, organic food to fix for dinner. (They have food too! Not just goat’s milk soap-ha!)
    I appreciate your commitment to healthy food and healthy planet. You’ve taught me a lot about healthy food-thank you.
    Keep it up!

  2. Buy local food and whatever else you can. I am sad about the 7 Days articles explaining the dairy business. My moto these days is “Live like today was your last, and garden like you will live forever.”

    • Corrie Austin says:

      Jenifer,
      That is an excellent motto. I was also sad to read the article about dairy farmers…it’s a tough landscape for all farmers. I’m glad to know there are others out there like you making buying decisions to support the things we value
      Corrie

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Poor Poh-tay-toe…

Poor potatoes underground,

Never get to look around…

-Jack Prelutsky in Ride a Purple Pelican

“Potato” cannot be said in my house without my husband chanting this poem.  I have been hearing this poem a lot lately, as we are RICH with potatoes…and not intentionally…

First, we missed one of our weekly CSA pick-ups (we signed up with Intervale Food Hub-shoot me a note if you want feedback!).  Second, potatoes at the grocery store were buy-one-get-one-free, so I brought home two bags.  Third, Intervale was kind enough to double our next delivery…you can see where this is going…they also gave us potatoes, and – you guessed it – they gave us twice as much!  I suppose we could have taken care to store them properly to help them last longer, but some of the little buggers are already starting to sprout!

After setting aside the sprouters for the garden, I have been hunting for creative and tasty ways to consume the rest: roasted with rosemary and brussels sprouts; pan fried with asparagus, steak, and eggs; pureed into tasty soup.  Two weeks ago I made enough potato soup to feed a village.  I actually took some to work in a crock pot and fed my co-workers.  Seriously…so, much, potato, soup.

My favorite so far has been an egg white casserole with sweet potato crust.  I found the recipe on a website called Rachel Cookswhich focuses on simple food preparations.  It was my first time using one of her recipes, but if they’re all like this, I’m in!

This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch.  I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture.  In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below.

Additional recipe note: one of my favorite kitchen tools is the shredding adapter on my food processor.  It takes 5 seconds and cleans just as quick!

I hope you enjoy!  Tell us what tasty veggie mix YOU tried the recipe with in the comments below!

Until next time,

Corrie Austin

Served with avocado and freshly sprouted pea shoots

Egg White Casserole with Sweet Potato* Crust

Ingredients

1 lb sweet potatoes, peeled and shredded

2 Tbsp olive oil

1/4 tsp salt

1/2 tsp ground pepper

16 oz lean turkey sausage (I didn’t add sausage)

1 red bell pepper, diced (I substituted with mushrooms)

3 green onions, thinly sliced (I substituted with a yellow onion)

2 cups freshly packed baby spinach

2 large eggs

10 egg whites

1/3 cup skim milk (I didn’t add milk)

16 oz low-fat cottage cheese (I didn’t add cottage cheese)

1/2 cup shredded cheddar (I substituted with smoked gouda)

*You can also use regular potato (I made one of each!)

Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe.  Just use what you have on hand – simple and tasty!

Method

Preheat oven to 425 deg F.  Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers.  Not only great for cooking, but a great moisturizer, too!)

In a medium bowl, toss shredded potato with olive oil, salt, and pepper.

Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides.

Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two).

While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks.  Add bell pepper and green onions, and continue to cook for 3-4 min.  Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted.  If not using sausage, add salt and pepper to taste).

In a large bowl, whisk eggs with egg whites and skim milk.  Stir in cottage and cheddar cheese.

Stir turkey sausage (or veggie) mixture into eggs until combined.

When crust has finished cooking, pour egg and sausage mixture over crust.

Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously).

Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!).

Note: don’t cover while cooling, or the steam will make your potatoes mushy!

Posted: 4-1-2018

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Those of you who know me well will be surprised to know I have read, not one, not two, but THREE news articles this week.  If you're wondering why this is uncharacteristic, I don't read the news.  For one simple reason: it's depressing!  What's not surprising is that the three articles I read this week were all in the vein of food politics.  I am NOT a political person...but I get hotly opinionated about food policies!

I have no intention of turning a lighthearted blog entry into a term paper...instead, my goal is to introduce ideas and generate productive conversations about food and where it comes from.

All three articles shared a common food theme, namely, the sustainability of current farming practices.  Yeah, yeah, yeah...Sustainability and farming - old news!  But these articles all have current and poignant perspectives.  Case in point: check out this new startup, Aggressively Organic.  They provides small-space, at-home, organic, hydroponic farming solutions.  Their grow setups require minimal water, no soil, and no light, making them perfect for the space and/or resource (soil/water) constrained.  Their tagline: We are a movement.  Their mission? End food insecurity in our lifetime.  



Next I read about a group of Vermont farmers involved in the Real Organic Project.  They seek to provide an organic label that encompasses the true spirit of "organic."  In their view, the USDA Organic label, which includes hydroponics (like Aggressively Organic) and does not account for animal welfare, fails to encompass the original values of organic.  Their goal is transparency in the marketplace, which they will achieve by creating an additional organic label to celebrate what they value: "crops grown in soil [rotated, organic soil-grown crops provide nutrients to the soil, whereas mono-crops and pesticides deplete the soil] and pasture-raised livestock."  Their motto: Feed the soil, feed the planet.



Closer to home are the challenges of the dairy farmer.  This week's Seven Days cover story describes a bleak landscape for dairy farming in Vermont.  A cornerstone of Vermont agriculture for generations, the volatile financial landscape in which they operate have compelled many farmers to sell their herds.  According to the article, in the 1940's Vermont was home to over 11,000 dairy farms.  Today? only 749 are still in operation!  Less inspiring and more thought provoking, this is a great read for anyone with an appetite for "human interest" articles.

My summary of this collection: vote with your dollar!  Every food purchase makes a difference.  We have an opportunity to support what we value each time we buy something.  Whether it's local, organic, pastured, etc, our purchases make a difference!

Until next time,

Corrie Austin

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Poor potatoes underground,

Never get to look around...

-Jack Prelutsky in Ride a Purple Pelican

"Potato" cannot be said in my house without my husband chanting this poem.  I have been hearing this poem a lot lately, as we are RICH with potatoes...and not intentionally... First, we missed one of our weekly CSA pick-ups (we signed up with Intervale Food Hub-shoot me a note if you want feedback!).  Second, potatoes at the grocery store were buy-one-get-one-free, so I brought home two bags.  Third, Intervale was kind enough to double our next delivery...you can see where this is going...they also gave us potatoes, and - you guessed it - they gave us twice as much!  I suppose we could have taken care to store them properly to help them last longer, but some of the little buggers are already starting to sprout! After setting aside the sprouters for the garden, I have been hunting for creative and tasty ways to consume the rest: roasted with rosemary and brussels sprouts; pan fried with asparagus, steak, and eggs; pureed into tasty soup.  Two weeks ago I made enough potato soup to feed a village.  I actually took some to work in a crock pot and fed my co-workers.  Seriously...so, much, potato, soup. My favorite so far has been an egg white casserole with sweet potato crust.  I found the recipe on a website called Rachel Cookswhich focuses on simple food preparations.  It was my first time using one of her recipes, but if they're all like this, I'm in! This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch.  I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture.  In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below. Additional recipe note: one of my favorite kitchen tools is the shredding adapter on my food processor.  It takes 5 seconds and cleans just as quick! I hope you enjoy!  Tell us what tasty veggie mix YOU tried the recipe with in the comments below!

Until next time,

Corrie Austin

[caption id="attachment_4754" align="aligncenter" width="520"] Served with avocado and freshly sprouted pea shoots[/caption]

Egg White Casserole with Sweet Potato* Crust

Ingredients

1 lb sweet potatoes, peeled and shredded 2 Tbsp olive oil 1/4 tsp salt 1/2 tsp ground pepper 16 oz lean turkey sausage (I didn't add sausage) 1 red bell pepper, diced (I substituted with mushrooms) 3 green onions, thinly sliced (I substituted with a yellow onion) 2 cups freshly packed baby spinach 2 large eggs 10 egg whites 1/3 cup skim milk (I didn't add milk) 16 oz low-fat cottage cheese (I didn't add cottage cheese) 1/2 cup shredded cheddar (I substituted with smoked gouda) *You can also use regular potato (I made one of each!) Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe.  Just use what you have on hand - simple and tasty!

Method

Preheat oven to 425 deg F.  Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers.  Not only great for cooking, but a great moisturizer, too!) In a medium bowl, toss shredded potato with olive oil, salt, and pepper. Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides. Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two). While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks.  Add bell pepper and green onions, and continue to cook for 3-4 min.  Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted.  If not using sausage, add salt and pepper to taste). In a large bowl, whisk eggs with egg whites and skim milk.  Stir in cottage and cheddar cheese. Stir turkey sausage (or veggie) mixture into eggs until combined. When crust has finished cooking, pour egg and sausage mixture over crust. Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously). Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!). Note: don't cover while cooling, or the steam will make your potatoes mushy! " ["post_title"]=> string(19) "Poor Poh-tay-toe..." ["post_excerpt"]=> string(203) "With an overabundance of potatoes, I found the perfect recipe for group brunch just in time for Easter! It is easily made with on-hand ingredients and includes lots of substitution options, be creative!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "poor-poh-tay-toe" ["to_ping"]=> string(0) "" ["pinged"]=> string(75) " https://www.rachelcooks.com/2017/02/22/egg-white-casserole-turkey-sausage/" ["post_modified"]=> string(19) "2018-04-01 07:10:06" ["post_modified_gmt"]=> string(19) "2018-04-01 11:10:06" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4757" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4725) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-03-18 11:00:31" ["post_date_gmt"]=> string(19) "2018-03-18 15:00:31" ["post_content"]=> string(3905) "What a LOVELY weekend: fresh snow on the ground and crisp, sunny, late-winter days.  Having recently obtained a Burlington address after living in Hinesburg, I revel in the "urban" options I have within walking, or short driving, distance. Saturday was spent exploring new places with a good friend.  We started with an introductory cycling class at REV's new-ish location (open since June 2017) - they offer a free Saturday beginner class once a month to help spread the love of indoor cycling.  If you've ever been curious but intimidated, this session is FOR YOU!  Sarah, owner and coach, is enthusiastic and personable.  I will absolutely be back to take a class with her! We followed this with a lunch at Eco Bean & Juice on Pine Street.  I will start with what I learned from a Seven Days article after we ate lunch, as it paints a better picture than my initial impression... Eco Bean & Juice has two locations: a new location at the Blue Mall, which opened in October of last year.  It boasts a hearty food menu, including animal protein options for the otherwise mostly vegan salad options.  The original, on Pine Street, has been open since 2012.  The owner is a native Burlingtonian, who spent 16 years in NYC as a celebrity hair stylist.  He moved back to Vermont to open a salon and added an organic, non-GMO, local, composting, vegan, gluten-free, etc... cafe to his salon. My friend and I dined at the original location, where you literally enter the salon through the cafe.  Not knowing the backstory, I found this setup...interesting...  Also, as someone who eats more than a baby bird, I would have enjoyed the option of adding chicken to my salad.  The food was tasty, but the presentation was lacking.  Even though we dined in, we were served in futuristic to-go containers.  We ordered the Sushi Bowl and Kimchi Bowl, both which were bursting with flavor but lacking in substance. The highlight was the Golden Latte, made with turmeric. YUM! Although overall my experience was unimpressive, I will give their new location a shot.  It is comforting to dine somewhere with confidence, knowing the food is sourced and prepared with care for food and environmental quality. Who else enjoyed their weekend?  Share below! We would love to hear how others are enjoying their now expanding days.

Until next time,

Corrie Austin

" ["post_title"]=> string(32) "Love Lives Here...in Burlington!" ["post_excerpt"]=> string(95) "Hallelujah the days are getting longer! A weekend spent enjoying what Burlington has to offer." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(29) "love-lives-here-in-burlington" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-03-18 08:07:03" ["post_modified_gmt"]=> string(19) "2018-03-18 12:07:03" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4725" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4713) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-02-18 10:30:35" ["post_date_gmt"]=> string(19) "2018-02-18 14:30:35" ["post_content"]=> string(3256) " Before even moving to Vermont, I knew about City Market.  It says a lot about the culture of Vermont that one of - if not THE - most rural state in the country happens to be home to the largest food co-op.  That's right: City Market is the largest food co-op in the United States!  And, my friends, it just got BIGGER.  They opened their new South End location in November of last year. Frankly, I'm fascinated with the history of cooperatives.  City Market, like many co-ops, began as a food-buying club.  Their transition to become the prominent downtown grocery store was not an easy decision, for both the owners and the city.  There was internal pressure from those who thought they would lose sight of their values and become too mainstream.  Externally, critics proclaimed it would be too "elitist" to serve the greater Burlington community.  In the end, City Market was voted over Shaw's, a regional conventional grocery store. Regardless of the history, reception has been positive enough to support expansion.  The new spot boasts a spacious parking lot (for those who've either dinged or been dinged at the downtown store, this is a breath of fresh air!), capacious café seating, roomy aisles, and a generous arrangement of cash registers.  With eco-design features like solar-tube lighting, the airy and modern South End location is reminiscent of a Whole Foods.  I mean this to be complimentary, but it also deviates slightly from the earthy-Vermont-vibe you get at the downtown shop. As a new Burlington resident (recently relocated from Hinesburg), who now happens to live a short half-mile from the new location, I am stoked to have this be my neighborhood grocery store. Been to the new store and Love it? Don't? Love your own local grocer? Share your thoughts below!

Until next time,

Corrie Austin

" ["post_title"]=> string(32) "Flashy New South End City Market" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(21) "south-end-city-market" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-02-18 11:02:23" ["post_modified_gmt"]=> string(19) "2018-02-18 15:02:23" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4713" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "1" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#267 (24) { ["ID"]=> int(4675) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-02-04 08:00:26" ["post_date_gmt"]=> string(19) "2018-02-04 12:00:26" ["post_content"]=> string(3557) "I am not a good relaxer, which is trait I come by honestly.  I get it from my mom, who got it from her mom, who undoubtedly got it from her mom...you can see the pattern.  It's both a blessing and a curse, because I'd rather be a DO-er than a NON-do-er, but the busybody tendency seeps into areas of my life it's not welcome, like my sleep, and my weekend. It takes productively mellow activities to keep me still for long.  For this reason, I find my solace in knitting, reading, writing, and cooking.  Because I rely on these activities to keep me grounded, I do them without urgency.  I will gladly take five minutes to cut an onion, purely because I'm in no hurry to no longer be cutting an onion.  There are many things in my life I hurry through, but cooking is not one of them. So, when it was my turn to host book club, I relished in the opportunity to prepare food for the lovely ladies who have, in their turn, fed me once a month in their homes.  Book club is a weekday activity.  With a full time job, it took some maneuvering to prepare a hot meal to feed us all, but one of my other life joys is planning.  It's much less relaxing, but it's in my blood; I was born planning. Over the weekend I prepared my favorite soup from my favorite cookbook, Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.  She also has a blog if you're interested.  To go with my soup, I made the risky move of testing a new recipe for my dinner guests, a slow-cooker chicken dish from the cookbook, Slow Cooker: The Best Cookbook Ever by Diane Phillips.  I prepped it in the morning, and when I got home from work, voila!  A dinner that turned out fabulously! All this to say, if you need to feed a crowd this winter, I highly recommend the following recipes: Winter Root Soup Chicken Dijonaise Have a favorite meal to feed a crowd?  Do share!

Until next time,

Corrie Austin

" ["post_title"]=> string(20) "The Hungry Bookworms" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(20) "the-hungry-bookworms" ["to_ping"]=> string(0) "" ["pinged"]=> string(97) " http://inthekitchenwithbronwyn.com/recipes/chicken-dijonaise-slow-cooker-the-best-cookbook-ever/" ["post_modified"]=> string(19) "2018-02-04 09:31:22" ["post_modified_gmt"]=> string(19) "2018-02-04 13:31:22" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4675" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "8" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#371 (24) { ["ID"]=> int(4757) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-04-01 07:05:28" ["post_date_gmt"]=> string(19) "2018-04-01 11:05:28" ["post_content"]=> string(6880) "

Poor potatoes underground,

Never get to look around...

-Jack Prelutsky in Ride a Purple Pelican

"Potato" cannot be said in my house without my husband chanting this poem.  I have been hearing this poem a lot lately, as we are RICH with potatoes...and not intentionally... First, we missed one of our weekly CSA pick-ups (we signed up with Intervale Food Hub-shoot me a note if you want feedback!).  Second, potatoes at the grocery store were buy-one-get-one-free, so I brought home two bags.  Third, Intervale was kind enough to double our next delivery...you can see where this is going...they also gave us potatoes, and - you guessed it - they gave us twice as much!  I suppose we could have taken care to store them properly to help them last longer, but some of the little buggers are already starting to sprout! After setting aside the sprouters for the garden, I have been hunting for creative and tasty ways to consume the rest: roasted with rosemary and brussels sprouts; pan fried with asparagus, steak, and eggs; pureed into tasty soup.  Two weeks ago I made enough potato soup to feed a village.  I actually took some to work in a crock pot and fed my co-workers.  Seriously...so, much, potato, soup. My favorite so far has been an egg white casserole with sweet potato crust.  I found the recipe on a website called Rachel Cookswhich focuses on simple food preparations.  It was my first time using one of her recipes, but if they're all like this, I'm in! This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch.  I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture.  In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below. Additional recipe note: one of my favorite kitchen tools is the shredding adapter on my food processor.  It takes 5 seconds and cleans just as quick! I hope you enjoy!  Tell us what tasty veggie mix YOU tried the recipe with in the comments below!

Until next time,

Corrie Austin

[caption id="attachment_4754" align="aligncenter" width="520"] Served with avocado and freshly sprouted pea shoots[/caption]

Egg White Casserole with Sweet Potato* Crust

Ingredients

1 lb sweet potatoes, peeled and shredded 2 Tbsp olive oil 1/4 tsp salt 1/2 tsp ground pepper 16 oz lean turkey sausage (I didn't add sausage) 1 red bell pepper, diced (I substituted with mushrooms) 3 green onions, thinly sliced (I substituted with a yellow onion) 2 cups freshly packed baby spinach 2 large eggs 10 egg whites 1/3 cup skim milk (I didn't add milk) 16 oz low-fat cottage cheese (I didn't add cottage cheese) 1/2 cup shredded cheddar (I substituted with smoked gouda) *You can also use regular potato (I made one of each!) Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe.  Just use what you have on hand - simple and tasty!

Method

Preheat oven to 425 deg F.  Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers.  Not only great for cooking, but a great moisturizer, too!) In a medium bowl, toss shredded potato with olive oil, salt, and pepper. Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides. Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two). While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks.  Add bell pepper and green onions, and continue to cook for 3-4 min.  Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted.  If not using sausage, add salt and pepper to taste). In a large bowl, whisk eggs with egg whites and skim milk.  Stir in cottage and cheddar cheese. Stir turkey sausage (or veggie) mixture into eggs until combined. When crust has finished cooking, pour egg and sausage mixture over crust. Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously). Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!). Note: don't cover while cooling, or the steam will make your potatoes mushy! " ["post_title"]=> string(19) "Poor Poh-tay-toe..." ["post_excerpt"]=> string(203) "With an overabundance of potatoes, I found the perfect recipe for group brunch just in time for Easter! It is easily made with on-hand ingredients and includes lots of substitution options, be creative!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "poor-poh-tay-toe" ["to_ping"]=> string(0) "" ["pinged"]=> string(75) " https://www.rachelcooks.com/2017/02/22/egg-white-casserole-turkey-sausage/" ["post_modified"]=> string(19) "2018-04-01 07:10:06" ["post_modified_gmt"]=> string(19) "2018-04-01 11:10:06" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4757" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#261 (16) { ["term_id"]=> int(1) ["name"]=> string(4) "blog" ["slug"]=> string(4) "blog" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(1) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(141) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(1) ["category_count"]=> int(141) ["category_description"]=> string(0) "" ["cat_name"]=> string(4) "blog" ["category_nicename"]=> string(4) "blog" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(1) ["comments"]=> array(4) { [0]=> &object(WP_Comment)#1051 (18) { ["comment_ID"]=> string(6) "208638" ["comment_post_ID"]=> string(4) "4778" ["comment_author"]=> string(13) "Kellie Kutkey" ["comment_author_email"]=> string(20) "kutkey@integrity.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "71.63.164.161" ["comment_date"]=> string(19) "2018-04-15 13:07:45" ["comment_date_gmt"]=> string(19) "2018-04-15 17:07:45" ["comment_content"]=> string(363) "Hi Corrie! Awesome pic of Karin with the calf :) I'm getting ready to go meet Terri at the Vancouver Farmer's market. I plan to get yummy, local, organic food to fix for dinner. (They have food too! Not just goat's milk soap-ha!) I appreciate your commitment to healthy food and healthy planet. You've taught me a lot about healthy food-thank you. Keep it up!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208639]=> object(WP_Comment)#1041 (18) { ["comment_ID"]=> string(6) "208639" ["comment_post_ID"]=> string(4) "4778" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "174.199.44.133" ["comment_date"]=> string(19) "2018-04-15 15:11:33" ["comment_date_gmt"]=> string(19) "2018-04-15 19:11:33" ["comment_content"]=> string(99) "I love the goats milk soap from the market! Hi to Terri. Glad to know you found the post inspiring." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208638" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#1041 (18) { ["comment_ID"]=> string(6) "208639" ["comment_post_ID"]=> string(4) "4778" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "174.199.44.133" ["comment_date"]=> string(19) "2018-04-15 15:11:33" ["comment_date_gmt"]=> string(19) "2018-04-15 19:11:33" ["comment_content"]=> string(99) "I love the goats milk soap from the market! Hi to Terri. Glad to know you found the post inspiring." 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I am sad about the 7 Days articles explaining the dairy business. My moto these days is "Live like today was your last, and garden like you will live forever."" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208641]=> object(WP_Comment)#1044 (18) { ["comment_ID"]=> string(6) "208641" ["comment_post_ID"]=> string(4) "4778" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "174.199.44.133" ["comment_date"]=> string(19) "2018-04-15 19:41:18" ["comment_date_gmt"]=> string(19) "2018-04-15 23:41:18" ["comment_content"]=> string(252) "Jenifer, That is an excellent motto. I was also sad to read the article about dairy farmers...it's a tough landscape for all farmers. I'm glad to know there are others out there like you making buying decisions to support the things we value Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208640" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [3]=> &object(WP_Comment)#1044 (18) { ["comment_ID"]=> string(6) "208641" ["comment_post_ID"]=> string(4) "4778" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "174.199.44.133" ["comment_date"]=> string(19) "2018-04-15 19:41:18" ["comment_date_gmt"]=> string(19) "2018-04-15 23:41:18" ["comment_content"]=> string(252) "Jenifer, That is an excellent motto. I was also sad to read the article about dairy farmers...it's a tough landscape for all farmers. I'm glad to know there are others out there like you making buying decisions to support the things we value Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208640" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["comments_by_type"]=> array(4) { ["comment"]=> array(4) { [0]=> &object(WP_Comment)#1051 (18) { ["comment_ID"]=> string(6) "208638" ["comment_post_ID"]=> string(4) "4778" ["comment_author"]=> string(13) "Kellie Kutkey" ["comment_author_email"]=> string(20) "kutkey@integrity.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "71.63.164.161" ["comment_date"]=> string(19) "2018-04-15 13:07:45" ["comment_date_gmt"]=> string(19) "2018-04-15 17:07:45" ["comment_content"]=> string(363) "Hi Corrie! Awesome pic of Karin with the calf :) I'm getting ready to go meet Terri at the Vancouver Farmer's market. I plan to get yummy, local, organic food to fix for dinner. (They have food too! Not just goat's milk soap-ha!) I appreciate your commitment to healthy food and healthy planet. You've taught me a lot about healthy food-thank you. Keep it up!" 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Hi to Terri. Glad to know you found the post inspiring." 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2 responses to “Poor Poh-tay-toe…”

  1. Kellie Kutkey says:

    How about twice baked? They can freeze, which makes them good for a grab n go lunch 👍
    I love them because you can make the filling using any add-ins you want.
    (Your pictures are beautiful, BTW)
    ❤️

    • Corrie Austin says:

      I don’t think I have ever made twice baked potatoes…I wonder how they work with the little potatoes?

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Love Lives Here…in Burlington!

What a LOVELY weekend: fresh snow on the ground and crisp, sunny, late-winter days.  Having recently obtained a Burlington address after living in Hinesburg, I revel in the “urban” options I have within walking, or short driving, distance.

Saturday was spent exploring new places with a good friend.  We started with an introductory cycling class at REV’s new-ish location (open since June 2017) – they offer a free Saturday beginner class once a month to help spread the love of indoor cycling.  If you’ve ever been curious but intimidated, this session is FOR YOU!  Sarah, owner and coach, is enthusiastic and personable.  I will absolutely be back to take a class with her!

We followed this with a lunch at Eco Bean & Juice on Pine Street.  I will start with what I learned from a Seven Days article after we ate lunch, as it paints a better picture than my initial impression…

Eco Bean & Juice has two locations: a new location at the Blue Mall, which opened in October of last year.  It boasts a hearty food menu, including animal protein options for the otherwise mostly vegan salad options.  The original, on Pine Street, has been open since 2012.  The owner is a native Burlingtonian, who spent 16 years in NYC as a celebrity hair stylist.  He moved back to Vermont to open a salon and added an organic, non-GMO, local, composting, vegan, gluten-free, etc… cafe to his salon.

My friend and I dined at the original location, where you literally enter the salon through the cafe.  Not knowing the backstory, I found this setup…interesting…  Also, as someone who eats more than a baby bird, I would have enjoyed the option of adding chicken to my salad.  The food was tasty, but the presentation was lacking.  Even though we dined in, we were served in futuristic to-go containers.  We ordered the Sushi Bowl and Kimchi Bowl, both which were bursting with flavor but lacking in substance. The highlight was the Golden Latte, made with turmeric. YUM!

Although overall my experience was unimpressive, I will give their new location a shot.  It is comforting to dine somewhere with confidence, knowing the food is sourced and prepared with care for food and environmental quality.

Who else enjoyed their weekend?  Share below! We would love to hear how others are enjoying their now expanding days.

Until next time,

Corrie Austin

Posted: 3-18-2018

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Those of you who know me well will be surprised to know I have read, not one, not two, but THREE news articles this week.  If you're wondering why this is uncharacteristic, I don't read the news.  For one simple reason: it's depressing!  What's not surprising is that the three articles I read this week were all in the vein of food politics.  I am NOT a political person...but I get hotly opinionated about food policies!

I have no intention of turning a lighthearted blog entry into a term paper...instead, my goal is to introduce ideas and generate productive conversations about food and where it comes from.

All three articles shared a common food theme, namely, the sustainability of current farming practices.  Yeah, yeah, yeah...Sustainability and farming - old news!  But these articles all have current and poignant perspectives.  Case in point: check out this new startup, Aggressively Organic.  They provides small-space, at-home, organic, hydroponic farming solutions.  Their grow setups require minimal water, no soil, and no light, making them perfect for the space and/or resource (soil/water) constrained.  Their tagline: We are a movement.  Their mission? End food insecurity in our lifetime.  



Next I read about a group of Vermont farmers involved in the Real Organic Project.  They seek to provide an organic label that encompasses the true spirit of "organic."  In their view, the USDA Organic label, which includes hydroponics (like Aggressively Organic) and does not account for animal welfare, fails to encompass the original values of organic.  Their goal is transparency in the marketplace, which they will achieve by creating an additional organic label to celebrate what they value: "crops grown in soil [rotated, organic soil-grown crops provide nutrients to the soil, whereas mono-crops and pesticides deplete the soil] and pasture-raised livestock."  Their motto: Feed the soil, feed the planet.



Closer to home are the challenges of the dairy farmer.  This week's Seven Days cover story describes a bleak landscape for dairy farming in Vermont.  A cornerstone of Vermont agriculture for generations, the volatile financial landscape in which they operate have compelled many farmers to sell their herds.  According to the article, in the 1940's Vermont was home to over 11,000 dairy farms.  Today? only 749 are still in operation!  Less inspiring and more thought provoking, this is a great read for anyone with an appetite for "human interest" articles.

My summary of this collection: vote with your dollar!  Every food purchase makes a difference.  We have an opportunity to support what we value each time we buy something.  Whether it's local, organic, pastured, etc, our purchases make a difference!

Until next time,

Corrie Austin

" ["post_title"]=> string(33) "Love your FOOD | Love your FARMer" ["post_excerpt"]=> string(132) "Farming in the news! From organics to local dairy farms, this week was rich with farm stories. Love your food? Love your farmers!!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(31) "love-your-food-love-your-farmer" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-04-15 07:34:49" ["post_modified_gmt"]=> string(19) "2018-04-15 11:34:49" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4778" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(4757) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-04-01 07:05:28" ["post_date_gmt"]=> string(19) "2018-04-01 11:05:28" ["post_content"]=> string(6880) "

Poor potatoes underground,

Never get to look around...

-Jack Prelutsky in Ride a Purple Pelican

"Potato" cannot be said in my house without my husband chanting this poem.  I have been hearing this poem a lot lately, as we are RICH with potatoes...and not intentionally... First, we missed one of our weekly CSA pick-ups (we signed up with Intervale Food Hub-shoot me a note if you want feedback!).  Second, potatoes at the grocery store were buy-one-get-one-free, so I brought home two bags.  Third, Intervale was kind enough to double our next delivery...you can see where this is going...they also gave us potatoes, and - you guessed it - they gave us twice as much!  I suppose we could have taken care to store them properly to help them last longer, but some of the little buggers are already starting to sprout! After setting aside the sprouters for the garden, I have been hunting for creative and tasty ways to consume the rest: roasted with rosemary and brussels sprouts; pan fried with asparagus, steak, and eggs; pureed into tasty soup.  Two weeks ago I made enough potato soup to feed a village.  I actually took some to work in a crock pot and fed my co-workers.  Seriously...so, much, potato, soup. My favorite so far has been an egg white casserole with sweet potato crust.  I found the recipe on a website called Rachel Cookswhich focuses on simple food preparations.  It was my first time using one of her recipes, but if they're all like this, I'm in! This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch.  I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture.  In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below. Additional recipe note: one of my favorite kitchen tools is the shredding adapter on my food processor.  It takes 5 seconds and cleans just as quick! I hope you enjoy!  Tell us what tasty veggie mix YOU tried the recipe with in the comments below!

Until next time,

Corrie Austin

[caption id="attachment_4754" align="aligncenter" width="520"] Served with avocado and freshly sprouted pea shoots[/caption]

Egg White Casserole with Sweet Potato* Crust

Ingredients

1 lb sweet potatoes, peeled and shredded 2 Tbsp olive oil 1/4 tsp salt 1/2 tsp ground pepper 16 oz lean turkey sausage (I didn't add sausage) 1 red bell pepper, diced (I substituted with mushrooms) 3 green onions, thinly sliced (I substituted with a yellow onion) 2 cups freshly packed baby spinach 2 large eggs 10 egg whites 1/3 cup skim milk (I didn't add milk) 16 oz low-fat cottage cheese (I didn't add cottage cheese) 1/2 cup shredded cheddar (I substituted with smoked gouda) *You can also use regular potato (I made one of each!) Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe.  Just use what you have on hand - simple and tasty!

Method

Preheat oven to 425 deg F.  Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers.  Not only great for cooking, but a great moisturizer, too!) In a medium bowl, toss shredded potato with olive oil, salt, and pepper. Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides. Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two). While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks.  Add bell pepper and green onions, and continue to cook for 3-4 min.  Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted.  If not using sausage, add salt and pepper to taste). In a large bowl, whisk eggs with egg whites and skim milk.  Stir in cottage and cheddar cheese. Stir turkey sausage (or veggie) mixture into eggs until combined. When crust has finished cooking, pour egg and sausage mixture over crust. Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously). Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!). Note: don't cover while cooling, or the steam will make your potatoes mushy! " ["post_title"]=> string(19) "Poor Poh-tay-toe..." ["post_excerpt"]=> string(203) "With an overabundance of potatoes, I found the perfect recipe for group brunch just in time for Easter! It is easily made with on-hand ingredients and includes lots of substitution options, be creative!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "poor-poh-tay-toe" ["to_ping"]=> string(0) "" ["pinged"]=> string(75) " https://www.rachelcooks.com/2017/02/22/egg-white-casserole-turkey-sausage/" ["post_modified"]=> string(19) "2018-04-01 07:10:06" ["post_modified_gmt"]=> string(19) "2018-04-01 11:10:06" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4757" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4725) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-03-18 11:00:31" ["post_date_gmt"]=> string(19) "2018-03-18 15:00:31" ["post_content"]=> string(3905) "What a LOVELY weekend: fresh snow on the ground and crisp, sunny, late-winter days.  Having recently obtained a Burlington address after living in Hinesburg, I revel in the "urban" options I have within walking, or short driving, distance. Saturday was spent exploring new places with a good friend.  We started with an introductory cycling class at REV's new-ish location (open since June 2017) - they offer a free Saturday beginner class once a month to help spread the love of indoor cycling.  If you've ever been curious but intimidated, this session is FOR YOU!  Sarah, owner and coach, is enthusiastic and personable.  I will absolutely be back to take a class with her! We followed this with a lunch at Eco Bean & Juice on Pine Street.  I will start with what I learned from a Seven Days article after we ate lunch, as it paints a better picture than my initial impression... Eco Bean & Juice has two locations: a new location at the Blue Mall, which opened in October of last year.  It boasts a hearty food menu, including animal protein options for the otherwise mostly vegan salad options.  The original, on Pine Street, has been open since 2012.  The owner is a native Burlingtonian, who spent 16 years in NYC as a celebrity hair stylist.  He moved back to Vermont to open a salon and added an organic, non-GMO, local, composting, vegan, gluten-free, etc... cafe to his salon. My friend and I dined at the original location, where you literally enter the salon through the cafe.  Not knowing the backstory, I found this setup...interesting...  Also, as someone who eats more than a baby bird, I would have enjoyed the option of adding chicken to my salad.  The food was tasty, but the presentation was lacking.  Even though we dined in, we were served in futuristic to-go containers.  We ordered the Sushi Bowl and Kimchi Bowl, both which were bursting with flavor but lacking in substance. The highlight was the Golden Latte, made with turmeric. YUM! Although overall my experience was unimpressive, I will give their new location a shot.  It is comforting to dine somewhere with confidence, knowing the food is sourced and prepared with care for food and environmental quality. Who else enjoyed their weekend?  Share below! We would love to hear how others are enjoying their now expanding days.

Until next time,

Corrie Austin

" ["post_title"]=> string(32) "Love Lives Here...in Burlington!" ["post_excerpt"]=> string(95) "Hallelujah the days are getting longer! A weekend spent enjoying what Burlington has to offer." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(29) "love-lives-here-in-burlington" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-03-18 08:07:03" ["post_modified_gmt"]=> string(19) "2018-03-18 12:07:03" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4725" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4713) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-02-18 10:30:35" ["post_date_gmt"]=> string(19) "2018-02-18 14:30:35" ["post_content"]=> string(3256) " Before even moving to Vermont, I knew about City Market.  It says a lot about the culture of Vermont that one of - if not THE - most rural state in the country happens to be home to the largest food co-op.  That's right: City Market is the largest food co-op in the United States!  And, my friends, it just got BIGGER.  They opened their new South End location in November of last year. Frankly, I'm fascinated with the history of cooperatives.  City Market, like many co-ops, began as a food-buying club.  Their transition to become the prominent downtown grocery store was not an easy decision, for both the owners and the city.  There was internal pressure from those who thought they would lose sight of their values and become too mainstream.  Externally, critics proclaimed it would be too "elitist" to serve the greater Burlington community.  In the end, City Market was voted over Shaw's, a regional conventional grocery store. Regardless of the history, reception has been positive enough to support expansion.  The new spot boasts a spacious parking lot (for those who've either dinged or been dinged at the downtown store, this is a breath of fresh air!), capacious café seating, roomy aisles, and a generous arrangement of cash registers.  With eco-design features like solar-tube lighting, the airy and modern South End location is reminiscent of a Whole Foods.  I mean this to be complimentary, but it also deviates slightly from the earthy-Vermont-vibe you get at the downtown shop. As a new Burlington resident (recently relocated from Hinesburg), who now happens to live a short half-mile from the new location, I am stoked to have this be my neighborhood grocery store. Been to the new store and Love it? Don't? Love your own local grocer? Share your thoughts below!

Until next time,

Corrie Austin

" ["post_title"]=> string(32) "Flashy New South End City Market" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(21) "south-end-city-market" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-02-18 11:02:23" ["post_modified_gmt"]=> string(19) "2018-02-18 15:02:23" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4713" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "1" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#267 (24) { ["ID"]=> int(4675) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-02-04 08:00:26" ["post_date_gmt"]=> string(19) "2018-02-04 12:00:26" ["post_content"]=> string(3557) "I am not a good relaxer, which is trait I come by honestly.  I get it from my mom, who got it from her mom, who undoubtedly got it from her mom...you can see the pattern.  It's both a blessing and a curse, because I'd rather be a DO-er than a NON-do-er, but the busybody tendency seeps into areas of my life it's not welcome, like my sleep, and my weekend. It takes productively mellow activities to keep me still for long.  For this reason, I find my solace in knitting, reading, writing, and cooking.  Because I rely on these activities to keep me grounded, I do them without urgency.  I will gladly take five minutes to cut an onion, purely because I'm in no hurry to no longer be cutting an onion.  There are many things in my life I hurry through, but cooking is not one of them. So, when it was my turn to host book club, I relished in the opportunity to prepare food for the lovely ladies who have, in their turn, fed me once a month in their homes.  Book club is a weekday activity.  With a full time job, it took some maneuvering to prepare a hot meal to feed us all, but one of my other life joys is planning.  It's much less relaxing, but it's in my blood; I was born planning. Over the weekend I prepared my favorite soup from my favorite cookbook, Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.  She also has a blog if you're interested.  To go with my soup, I made the risky move of testing a new recipe for my dinner guests, a slow-cooker chicken dish from the cookbook, Slow Cooker: The Best Cookbook Ever by Diane Phillips.  I prepped it in the morning, and when I got home from work, voila!  A dinner that turned out fabulously! All this to say, if you need to feed a crowd this winter, I highly recommend the following recipes: Winter Root Soup Chicken Dijonaise Have a favorite meal to feed a crowd?  Do share!

Until next time,

Corrie Austin

" ["post_title"]=> string(20) "The Hungry Bookworms" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(20) "the-hungry-bookworms" ["to_ping"]=> string(0) "" ["pinged"]=> string(97) " http://inthekitchenwithbronwyn.com/recipes/chicken-dijonaise-slow-cooker-the-best-cookbook-ever/" ["post_modified"]=> string(19) "2018-02-04 09:31:22" ["post_modified_gmt"]=> string(19) "2018-02-04 13:31:22" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4675" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "8" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#368 (24) { ["ID"]=> int(4725) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-03-18 11:00:31" ["post_date_gmt"]=> string(19) "2018-03-18 15:00:31" ["post_content"]=> string(3905) "What a LOVELY weekend: fresh snow on the ground and crisp, sunny, late-winter days.  Having recently obtained a Burlington address after living in Hinesburg, I revel in the "urban" options I have within walking, or short driving, distance. Saturday was spent exploring new places with a good friend.  We started with an introductory cycling class at REV's new-ish location (open since June 2017) - they offer a free Saturday beginner class once a month to help spread the love of indoor cycling.  If you've ever been curious but intimidated, this session is FOR YOU!  Sarah, owner and coach, is enthusiastic and personable.  I will absolutely be back to take a class with her! We followed this with a lunch at Eco Bean & Juice on Pine Street.  I will start with what I learned from a Seven Days article after we ate lunch, as it paints a better picture than my initial impression... Eco Bean & Juice has two locations: a new location at the Blue Mall, which opened in October of last year.  It boasts a hearty food menu, including animal protein options for the otherwise mostly vegan salad options.  The original, on Pine Street, has been open since 2012.  The owner is a native Burlingtonian, who spent 16 years in NYC as a celebrity hair stylist.  He moved back to Vermont to open a salon and added an organic, non-GMO, local, composting, vegan, gluten-free, etc... cafe to his salon. My friend and I dined at the original location, where you literally enter the salon through the cafe.  Not knowing the backstory, I found this setup...interesting...  Also, as someone who eats more than a baby bird, I would have enjoyed the option of adding chicken to my salad.  The food was tasty, but the presentation was lacking.  Even though we dined in, we were served in futuristic to-go containers.  We ordered the Sushi Bowl and Kimchi Bowl, both which were bursting with flavor but lacking in substance. The highlight was the Golden Latte, made with turmeric. YUM! Although overall my experience was unimpressive, I will give their new location a shot.  It is comforting to dine somewhere with confidence, knowing the food is sourced and prepared with care for food and environmental quality. Who else enjoyed their weekend?  Share below! We would love to hear how others are enjoying their now expanding days.

Until next time,

Corrie Austin

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They can freeze, which makes them good for a grab n go lunch 👍 I love them because you can make the filling using any add-ins you want. (Your pictures are beautiful, BTW) ❤️" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208637]=> object(WP_Comment)#1010 (18) { ["comment_ID"]=> string(6) "208637" ["comment_post_ID"]=> string(4) "4757" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "64.223.67.34" ["comment_date"]=> string(19) "2018-04-05 07:49:33" ["comment_date_gmt"]=> string(19) "2018-04-05 11:49:33" ["comment_content"]=> string(102) "I don't think I have ever made twice baked potatoes...I wonder how they work with the little potatoes?" 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4 responses to “Love Lives Here…in Burlington!”

  1. Kellie Kutkey says:

    I LOVED my weekend. I’m so happy to hear about your fun in Burlington.

    • Corrie Austin says:

      It sure is cold (6 degrees this morning…and the first day of spring…what?!?!) but glorious with the sun shining. Glad you enjoyed your weekend, too!

  2. As always, a fresh look at the Burlington area food world. Love it! I ate coddled eggs cooked by a dear friend in Middlebury for brunch that included smoked salmon, avocado and Running Stone bread, strawberries and Easter Bunny cookies. Impromtu and delicious! Afterwards we walked through melting fields to sneak a peak at a neighbor’s new house and watched hawks circle overhead. Could it be S
    pring?

    • Corrie Austin says:

      That sounds magical!
      We have been blessed with some seriously sunny days lately.
      I have never had a coddled egg…is it something I must try??

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Flashy New South End City Market

Before even moving to Vermont, I knew about City Market.  It says a lot about the culture of Vermont that one of – if not THE – most rural state in the country happens to be home to the largest food co-op.  That’s right: City Market is the largest food co-op in the United States!  And, my friends, it just got BIGGER.  They opened their new South End location in November of last year.

Frankly, I’m fascinated with the history of cooperatives.  City Market, like many co-ops, began as a food-buying club.  Their transition to become the prominent downtown grocery store was not an easy decision, for both the owners and the city.  There was internal pressure from those who thought they would lose sight of their values and become too mainstream.  Externally, critics proclaimed it would be too “elitist” to serve the greater Burlington community.  In the end, City Market was voted over Shaw’s, a regional conventional grocery store.

Regardless of the history, reception has been positive enough to support expansion.  The new spot boasts a spacious parking lot (for those who’ve either dinged or been dinged at the downtown store, this is a breath of fresh air!), capacious café seating, roomy aisles, and a generous arrangement of cash registers.  With eco-design features like solar-tube lighting, the airy and modern South End location is reminiscent of a Whole Foods.  I mean this to be complimentary, but it also deviates slightly from the earthy-Vermont-vibe you get at the downtown shop.

As a new Burlington resident (recently relocated from Hinesburg), who now happens to live a short half-mile from the new location, I am stoked to have this be my neighborhood grocery store.

Been to the new store and Love it? Don’t? Love your own local grocer? Share your thoughts below!

Until next time,

Corrie Austin

Posted: 2-18-2018

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Those of you who know me well will be surprised to know I have read, not one, not two, but THREE news articles this week.  If you're wondering why this is uncharacteristic, I don't read the news.  For one simple reason: it's depressing!  What's not surprising is that the three articles I read this week were all in the vein of food politics.  I am NOT a political person...but I get hotly opinionated about food policies!

I have no intention of turning a lighthearted blog entry into a term paper...instead, my goal is to introduce ideas and generate productive conversations about food and where it comes from.

All three articles shared a common food theme, namely, the sustainability of current farming practices.  Yeah, yeah, yeah...Sustainability and farming - old news!  But these articles all have current and poignant perspectives.  Case in point: check out this new startup, Aggressively Organic.  They provides small-space, at-home, organic, hydroponic farming solutions.  Their grow setups require minimal water, no soil, and no light, making them perfect for the space and/or resource (soil/water) constrained.  Their tagline: We are a movement.  Their mission? End food insecurity in our lifetime.  



Next I read about a group of Vermont farmers involved in the Real Organic Project.  They seek to provide an organic label that encompasses the true spirit of "organic."  In their view, the USDA Organic label, which includes hydroponics (like Aggressively Organic) and does not account for animal welfare, fails to encompass the original values of organic.  Their goal is transparency in the marketplace, which they will achieve by creating an additional organic label to celebrate what they value: "crops grown in soil [rotated, organic soil-grown crops provide nutrients to the soil, whereas mono-crops and pesticides deplete the soil] and pasture-raised livestock."  Their motto: Feed the soil, feed the planet.



Closer to home are the challenges of the dairy farmer.  This week's Seven Days cover story describes a bleak landscape for dairy farming in Vermont.  A cornerstone of Vermont agriculture for generations, the volatile financial landscape in which they operate have compelled many farmers to sell their herds.  According to the article, in the 1940's Vermont was home to over 11,000 dairy farms.  Today? only 749 are still in operation!  Less inspiring and more thought provoking, this is a great read for anyone with an appetite for "human interest" articles.

My summary of this collection: vote with your dollar!  Every food purchase makes a difference.  We have an opportunity to support what we value each time we buy something.  Whether it's local, organic, pastured, etc, our purchases make a difference!

Until next time,

Corrie Austin

" ["post_title"]=> string(33) "Love your FOOD | Love your FARMer" ["post_excerpt"]=> string(132) "Farming in the news! From organics to local dairy farms, this week was rich with farm stories. Love your food? Love your farmers!!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(31) "love-your-food-love-your-farmer" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-04-15 07:34:49" ["post_modified_gmt"]=> string(19) "2018-04-15 11:34:49" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4778" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(4757) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-04-01 07:05:28" ["post_date_gmt"]=> string(19) "2018-04-01 11:05:28" ["post_content"]=> string(6880) "

Poor potatoes underground,

Never get to look around...

-Jack Prelutsky in Ride a Purple Pelican

"Potato" cannot be said in my house without my husband chanting this poem.  I have been hearing this poem a lot lately, as we are RICH with potatoes...and not intentionally... First, we missed one of our weekly CSA pick-ups (we signed up with Intervale Food Hub-shoot me a note if you want feedback!).  Second, potatoes at the grocery store were buy-one-get-one-free, so I brought home two bags.  Third, Intervale was kind enough to double our next delivery...you can see where this is going...they also gave us potatoes, and - you guessed it - they gave us twice as much!  I suppose we could have taken care to store them properly to help them last longer, but some of the little buggers are already starting to sprout! After setting aside the sprouters for the garden, I have been hunting for creative and tasty ways to consume the rest: roasted with rosemary and brussels sprouts; pan fried with asparagus, steak, and eggs; pureed into tasty soup.  Two weeks ago I made enough potato soup to feed a village.  I actually took some to work in a crock pot and fed my co-workers.  Seriously...so, much, potato, soup. My favorite so far has been an egg white casserole with sweet potato crust.  I found the recipe on a website called Rachel Cookswhich focuses on simple food preparations.  It was my first time using one of her recipes, but if they're all like this, I'm in! This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch.  I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture.  In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below. Additional recipe note: one of my favorite kitchen tools is the shredding adapter on my food processor.  It takes 5 seconds and cleans just as quick! I hope you enjoy!  Tell us what tasty veggie mix YOU tried the recipe with in the comments below!

Until next time,

Corrie Austin

[caption id="attachment_4754" align="aligncenter" width="520"] Served with avocado and freshly sprouted pea shoots[/caption]

Egg White Casserole with Sweet Potato* Crust

Ingredients

1 lb sweet potatoes, peeled and shredded 2 Tbsp olive oil 1/4 tsp salt 1/2 tsp ground pepper 16 oz lean turkey sausage (I didn't add sausage) 1 red bell pepper, diced (I substituted with mushrooms) 3 green onions, thinly sliced (I substituted with a yellow onion) 2 cups freshly packed baby spinach 2 large eggs 10 egg whites 1/3 cup skim milk (I didn't add milk) 16 oz low-fat cottage cheese (I didn't add cottage cheese) 1/2 cup shredded cheddar (I substituted with smoked gouda) *You can also use regular potato (I made one of each!) Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe.  Just use what you have on hand - simple and tasty!

Method

Preheat oven to 425 deg F.  Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers.  Not only great for cooking, but a great moisturizer, too!) In a medium bowl, toss shredded potato with olive oil, salt, and pepper. Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides. Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two). While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks.  Add bell pepper and green onions, and continue to cook for 3-4 min.  Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted.  If not using sausage, add salt and pepper to taste). In a large bowl, whisk eggs with egg whites and skim milk.  Stir in cottage and cheddar cheese. Stir turkey sausage (or veggie) mixture into eggs until combined. When crust has finished cooking, pour egg and sausage mixture over crust. Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously). Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!). Note: don't cover while cooling, or the steam will make your potatoes mushy! " ["post_title"]=> string(19) "Poor Poh-tay-toe..." ["post_excerpt"]=> string(203) "With an overabundance of potatoes, I found the perfect recipe for group brunch just in time for Easter! It is easily made with on-hand ingredients and includes lots of substitution options, be creative!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "poor-poh-tay-toe" ["to_ping"]=> string(0) "" ["pinged"]=> string(75) " https://www.rachelcooks.com/2017/02/22/egg-white-casserole-turkey-sausage/" ["post_modified"]=> string(19) "2018-04-01 07:10:06" ["post_modified_gmt"]=> string(19) "2018-04-01 11:10:06" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4757" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4725) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-03-18 11:00:31" ["post_date_gmt"]=> string(19) "2018-03-18 15:00:31" ["post_content"]=> string(3905) "What a LOVELY weekend: fresh snow on the ground and crisp, sunny, late-winter days.  Having recently obtained a Burlington address after living in Hinesburg, I revel in the "urban" options I have within walking, or short driving, distance. Saturday was spent exploring new places with a good friend.  We started with an introductory cycling class at REV's new-ish location (open since June 2017) - they offer a free Saturday beginner class once a month to help spread the love of indoor cycling.  If you've ever been curious but intimidated, this session is FOR YOU!  Sarah, owner and coach, is enthusiastic and personable.  I will absolutely be back to take a class with her! We followed this with a lunch at Eco Bean & Juice on Pine Street.  I will start with what I learned from a Seven Days article after we ate lunch, as it paints a better picture than my initial impression... Eco Bean & Juice has two locations: a new location at the Blue Mall, which opened in October of last year.  It boasts a hearty food menu, including animal protein options for the otherwise mostly vegan salad options.  The original, on Pine Street, has been open since 2012.  The owner is a native Burlingtonian, who spent 16 years in NYC as a celebrity hair stylist.  He moved back to Vermont to open a salon and added an organic, non-GMO, local, composting, vegan, gluten-free, etc... cafe to his salon. My friend and I dined at the original location, where you literally enter the salon through the cafe.  Not knowing the backstory, I found this setup...interesting...  Also, as someone who eats more than a baby bird, I would have enjoyed the option of adding chicken to my salad.  The food was tasty, but the presentation was lacking.  Even though we dined in, we were served in futuristic to-go containers.  We ordered the Sushi Bowl and Kimchi Bowl, both which were bursting with flavor but lacking in substance. The highlight was the Golden Latte, made with turmeric. YUM! Although overall my experience was unimpressive, I will give their new location a shot.  It is comforting to dine somewhere with confidence, knowing the food is sourced and prepared with care for food and environmental quality. Who else enjoyed their weekend?  Share below! We would love to hear how others are enjoying their now expanding days.

Until next time,

Corrie Austin

" ["post_title"]=> string(32) "Love Lives Here...in Burlington!" ["post_excerpt"]=> string(95) "Hallelujah the days are getting longer! A weekend spent enjoying what Burlington has to offer." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(29) "love-lives-here-in-burlington" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-03-18 08:07:03" ["post_modified_gmt"]=> string(19) "2018-03-18 12:07:03" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4725" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4713) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-02-18 10:30:35" ["post_date_gmt"]=> string(19) "2018-02-18 14:30:35" ["post_content"]=> string(3256) " Before even moving to Vermont, I knew about City Market.  It says a lot about the culture of Vermont that one of - if not THE - most rural state in the country happens to be home to the largest food co-op.  That's right: City Market is the largest food co-op in the United States!  And, my friends, it just got BIGGER.  They opened their new South End location in November of last year. Frankly, I'm fascinated with the history of cooperatives.  City Market, like many co-ops, began as a food-buying club.  Their transition to become the prominent downtown grocery store was not an easy decision, for both the owners and the city.  There was internal pressure from those who thought they would lose sight of their values and become too mainstream.  Externally, critics proclaimed it would be too "elitist" to serve the greater Burlington community.  In the end, City Market was voted over Shaw's, a regional conventional grocery store. Regardless of the history, reception has been positive enough to support expansion.  The new spot boasts a spacious parking lot (for those who've either dinged or been dinged at the downtown store, this is a breath of fresh air!), capacious café seating, roomy aisles, and a generous arrangement of cash registers.  With eco-design features like solar-tube lighting, the airy and modern South End location is reminiscent of a Whole Foods.  I mean this to be complimentary, but it also deviates slightly from the earthy-Vermont-vibe you get at the downtown shop. As a new Burlington resident (recently relocated from Hinesburg), who now happens to live a short half-mile from the new location, I am stoked to have this be my neighborhood grocery store. Been to the new store and Love it? Don't? Love your own local grocer? Share your thoughts below!

Until next time,

Corrie Austin

" ["post_title"]=> string(32) "Flashy New South End City Market" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(21) "south-end-city-market" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-02-18 11:02:23" ["post_modified_gmt"]=> string(19) "2018-02-18 15:02:23" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4713" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "1" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#267 (24) { ["ID"]=> int(4675) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-02-04 08:00:26" ["post_date_gmt"]=> string(19) "2018-02-04 12:00:26" ["post_content"]=> string(3557) "I am not a good relaxer, which is trait I come by honestly.  I get it from my mom, who got it from her mom, who undoubtedly got it from her mom...you can see the pattern.  It's both a blessing and a curse, because I'd rather be a DO-er than a NON-do-er, but the busybody tendency seeps into areas of my life it's not welcome, like my sleep, and my weekend. It takes productively mellow activities to keep me still for long.  For this reason, I find my solace in knitting, reading, writing, and cooking.  Because I rely on these activities to keep me grounded, I do them without urgency.  I will gladly take five minutes to cut an onion, purely because I'm in no hurry to no longer be cutting an onion.  There are many things in my life I hurry through, but cooking is not one of them. So, when it was my turn to host book club, I relished in the opportunity to prepare food for the lovely ladies who have, in their turn, fed me once a month in their homes.  Book club is a weekday activity.  With a full time job, it took some maneuvering to prepare a hot meal to feed us all, but one of my other life joys is planning.  It's much less relaxing, but it's in my blood; I was born planning. Over the weekend I prepared my favorite soup from my favorite cookbook, Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.  She also has a blog if you're interested.  To go with my soup, I made the risky move of testing a new recipe for my dinner guests, a slow-cooker chicken dish from the cookbook, Slow Cooker: The Best Cookbook Ever by Diane Phillips.  I prepped it in the morning, and when I got home from work, voila!  A dinner that turned out fabulously! All this to say, if you need to feed a crowd this winter, I highly recommend the following recipes: Winter Root Soup Chicken Dijonaise Have a favorite meal to feed a crowd?  Do share!

Until next time,

Corrie Austin

" ["post_title"]=> string(20) "The Hungry Bookworms" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(20) "the-hungry-bookworms" ["to_ping"]=> string(0) "" ["pinged"]=> string(97) " http://inthekitchenwithbronwyn.com/recipes/chicken-dijonaise-slow-cooker-the-best-cookbook-ever/" ["post_modified"]=> string(19) "2018-02-04 09:31:22" ["post_modified_gmt"]=> string(19) "2018-02-04 13:31:22" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4675" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "8" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#367 (24) { ["ID"]=> int(4713) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-02-18 10:30:35" ["post_date_gmt"]=> string(19) "2018-02-18 14:30:35" ["post_content"]=> string(3256) " Before even moving to Vermont, I knew about City Market.  It says a lot about the culture of Vermont that one of - if not THE - most rural state in the country happens to be home to the largest food co-op.  That's right: City Market is the largest food co-op in the United States!  And, my friends, it just got BIGGER.  They opened their new South End location in November of last year. Frankly, I'm fascinated with the history of cooperatives.  City Market, like many co-ops, began as a food-buying club.  Their transition to become the prominent downtown grocery store was not an easy decision, for both the owners and the city.  There was internal pressure from those who thought they would lose sight of their values and become too mainstream.  Externally, critics proclaimed it would be too "elitist" to serve the greater Burlington community.  In the end, City Market was voted over Shaw's, a regional conventional grocery store. Regardless of the history, reception has been positive enough to support expansion.  The new spot boasts a spacious parking lot (for those who've either dinged or been dinged at the downtown store, this is a breath of fresh air!), capacious café seating, roomy aisles, and a generous arrangement of cash registers.  With eco-design features like solar-tube lighting, the airy and modern South End location is reminiscent of a Whole Foods.  I mean this to be complimentary, but it also deviates slightly from the earthy-Vermont-vibe you get at the downtown shop. As a new Burlington resident (recently relocated from Hinesburg), who now happens to live a short half-mile from the new location, I am stoked to have this be my neighborhood grocery store. Been to the new store and Love it? Don't? Love your own local grocer? Share your thoughts below!

Until next time,

Corrie Austin

" ["post_title"]=> string(32) "Flashy New South End City Market" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(21) "south-end-city-market" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-02-18 11:02:23" ["post_modified_gmt"]=> string(19) "2018-02-18 15:02:23" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4713" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "1" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#261 (16) { ["term_id"]=> int(1) ["name"]=> string(4) "blog" ["slug"]=> string(4) "blog" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(1) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(141) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(1) ["category_count"]=> int(141) ["category_description"]=> string(0) "" ["cat_name"]=> string(4) "blog" ["category_nicename"]=> string(4) "blog" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(1) ["comments"]=> array(4) { [0]=> &object(WP_Comment)#1041 (18) { ["comment_ID"]=> string(6) "208628" ["comment_post_ID"]=> string(4) "4725" ["comment_author"]=> string(13) "Kellie Kutkey" ["comment_author_email"]=> string(20) "kutkey@integrity.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "71.63.164.161" ["comment_date"]=> string(19) "2018-03-18 23:51:20" ["comment_date_gmt"]=> string(19) "2018-03-19 03:51:20" ["comment_content"]=> string(72) "I LOVED my weekend. I’m so happy to hear about your fun in Burlington." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208629]=> object(WP_Comment)#1068 (18) { ["comment_ID"]=> string(6) "208629" ["comment_post_ID"]=> string(4) "4725" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "64.223.67.34" ["comment_date"]=> string(19) "2018-03-20 12:24:50" ["comment_date_gmt"]=> string(19) "2018-03-20 16:24:50" ["comment_content"]=> string(153) "It sure is cold (6 degrees this morning...and the first day of spring...what?!?!) but glorious with the sun shining. Glad you enjoyed your weekend, too!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208628" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#1068 (18) { ["comment_ID"]=> string(6) "208629" ["comment_post_ID"]=> string(4) "4725" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "64.223.67.34" ["comment_date"]=> string(19) "2018-03-20 12:24:50" ["comment_date_gmt"]=> string(19) "2018-03-20 16:24:50" ["comment_content"]=> string(153) "It sure is cold (6 degrees this morning...and the first day of spring...what?!?!) but glorious with the sun shining. Glad you enjoyed your weekend, too!" 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Love it! I ate coddled eggs cooked by a dear friend in Middlebury for brunch that included smoked salmon, avocado and Running Stone bread, strawberries and Easter Bunny cookies. Impromtu and delicious! Afterwards we walked through melting fields to sneak a peak at a neighbor's new house and watched hawks circle overhead. Could it be S pring?" 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I’m so happy to hear about your fun in Burlington." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208629]=> object(WP_Comment)#1068 (18) { ["comment_ID"]=> string(6) "208629" ["comment_post_ID"]=> string(4) "4725" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "64.223.67.34" ["comment_date"]=> string(19) "2018-03-20 12:24:50" ["comment_date_gmt"]=> string(19) "2018-03-20 16:24:50" ["comment_content"]=> string(153) "It sure is cold (6 degrees this morning...and the first day of spring...what?!?!) but glorious with the sun shining. Glad you enjoyed your weekend, too!" 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One response to “Flashy New South End City Market”

  1. Could City Market ask for a better booster? Wonderful post and the photos are dazzling. Makes me want to run in and buy something in bulk!

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The Hungry Bookworms

I am not a good relaxer, which is trait I come by honestly.  I get it from my mom, who got it from her mom, who undoubtedly got it from her mom…you can see the pattern.  It’s both a blessing and a curse, because I’d rather be a DO-er than a NON-do-er, but the busybody tendency seeps into areas of my life it’s not welcome, like my sleep, and my weekend.

It takes productively mellow activities to keep me still for long.  For this reason, I find my solace in knitting, reading, writing, and cooking.  Because I rely on these activities to keep me grounded, I do them without urgency.  I will gladly take five minutes to cut an onion, purely because I’m in no hurry to no longer be cutting an onion.  There are many things in my life I hurry through, but cooking is not one of them.

So, when it was my turn to host book club, I relished in the opportunity to prepare food for the lovely ladies who have, in their turn, fed me once a month in their homes.  Book club is a weekday activity.  With a full time job, it took some maneuvering to prepare a hot meal to feed us all, but one of my other life joys is planning.  It’s much less relaxing, but it’s in my blood; I was born planning.

Over the weekend I prepared my favorite soup from my favorite cookbook, Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.  She also has a blog if you’re interested.  To go with my soup, I made the risky move of testing a new recipe for my dinner guests, a slow-cooker chicken dish from the cookbook, Slow Cooker: The Best Cookbook Ever by Diane Phillips.  I prepped it in the morning, and when I got home from work, voila!  A dinner that turned out fabulously!

All this to say, if you need to feed a crowd this winter, I highly recommend the following recipes:

Winter Root Soup

Chicken Dijonaise

Have a favorite meal to feed a crowd?  Do share!

Until next time,

Corrie Austin

Posted: 2-4-2018

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Those of you who know me well will be surprised to know I have read, not one, not two, but THREE news articles this week.  If you're wondering why this is uncharacteristic, I don't read the news.  For one simple reason: it's depressing!  What's not surprising is that the three articles I read this week were all in the vein of food politics.  I am NOT a political person...but I get hotly opinionated about food policies!

I have no intention of turning a lighthearted blog entry into a term paper...instead, my goal is to introduce ideas and generate productive conversations about food and where it comes from.

All three articles shared a common food theme, namely, the sustainability of current farming practices.  Yeah, yeah, yeah...Sustainability and farming - old news!  But these articles all have current and poignant perspectives.  Case in point: check out this new startup, Aggressively Organic.  They provides small-space, at-home, organic, hydroponic farming solutions.  Their grow setups require minimal water, no soil, and no light, making them perfect for the space and/or resource (soil/water) constrained.  Their tagline: We are a movement.  Their mission? End food insecurity in our lifetime.  



Next I read about a group of Vermont farmers involved in the Real Organic Project.  They seek to provide an organic label that encompasses the true spirit of "organic."  In their view, the USDA Organic label, which includes hydroponics (like Aggressively Organic) and does not account for animal welfare, fails to encompass the original values of organic.  Their goal is transparency in the marketplace, which they will achieve by creating an additional organic label to celebrate what they value: "crops grown in soil [rotated, organic soil-grown crops provide nutrients to the soil, whereas mono-crops and pesticides deplete the soil] and pasture-raised livestock."  Their motto: Feed the soil, feed the planet.



Closer to home are the challenges of the dairy farmer.  This week's Seven Days cover story describes a bleak landscape for dairy farming in Vermont.  A cornerstone of Vermont agriculture for generations, the volatile financial landscape in which they operate have compelled many farmers to sell their herds.  According to the article, in the 1940's Vermont was home to over 11,000 dairy farms.  Today? only 749 are still in operation!  Less inspiring and more thought provoking, this is a great read for anyone with an appetite for "human interest" articles.

My summary of this collection: vote with your dollar!  Every food purchase makes a difference.  We have an opportunity to support what we value each time we buy something.  Whether it's local, organic, pastured, etc, our purchases make a difference!

Until next time,

Corrie Austin

" ["post_title"]=> string(33) "Love your FOOD | Love your FARMer" ["post_excerpt"]=> string(132) "Farming in the news! From organics to local dairy farms, this week was rich with farm stories. Love your food? Love your farmers!!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(31) "love-your-food-love-your-farmer" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-04-15 07:34:49" ["post_modified_gmt"]=> string(19) "2018-04-15 11:34:49" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4778" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(4757) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-04-01 07:05:28" ["post_date_gmt"]=> string(19) "2018-04-01 11:05:28" ["post_content"]=> string(6880) "

Poor potatoes underground,

Never get to look around...

-Jack Prelutsky in Ride a Purple Pelican

"Potato" cannot be said in my house without my husband chanting this poem.  I have been hearing this poem a lot lately, as we are RICH with potatoes...and not intentionally... First, we missed one of our weekly CSA pick-ups (we signed up with Intervale Food Hub-shoot me a note if you want feedback!).  Second, potatoes at the grocery store were buy-one-get-one-free, so I brought home two bags.  Third, Intervale was kind enough to double our next delivery...you can see where this is going...they also gave us potatoes, and - you guessed it - they gave us twice as much!  I suppose we could have taken care to store them properly to help them last longer, but some of the little buggers are already starting to sprout! After setting aside the sprouters for the garden, I have been hunting for creative and tasty ways to consume the rest: roasted with rosemary and brussels sprouts; pan fried with asparagus, steak, and eggs; pureed into tasty soup.  Two weeks ago I made enough potato soup to feed a village.  I actually took some to work in a crock pot and fed my co-workers.  Seriously...so, much, potato, soup. My favorite so far has been an egg white casserole with sweet potato crust.  I found the recipe on a website called Rachel Cookswhich focuses on simple food preparations.  It was my first time using one of her recipes, but if they're all like this, I'm in! This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch.  I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture.  In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below. Additional recipe note: one of my favorite kitchen tools is the shredding adapter on my food processor.  It takes 5 seconds and cleans just as quick! I hope you enjoy!  Tell us what tasty veggie mix YOU tried the recipe with in the comments below!

Until next time,

Corrie Austin

[caption id="attachment_4754" align="aligncenter" width="520"] Served with avocado and freshly sprouted pea shoots[/caption]

Egg White Casserole with Sweet Potato* Crust

Ingredients

1 lb sweet potatoes, peeled and shredded 2 Tbsp olive oil 1/4 tsp salt 1/2 tsp ground pepper 16 oz lean turkey sausage (I didn't add sausage) 1 red bell pepper, diced (I substituted with mushrooms) 3 green onions, thinly sliced (I substituted with a yellow onion) 2 cups freshly packed baby spinach 2 large eggs 10 egg whites 1/3 cup skim milk (I didn't add milk) 16 oz low-fat cottage cheese (I didn't add cottage cheese) 1/2 cup shredded cheddar (I substituted with smoked gouda) *You can also use regular potato (I made one of each!) Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe.  Just use what you have on hand - simple and tasty!

Method

Preheat oven to 425 deg F.  Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers.  Not only great for cooking, but a great moisturizer, too!) In a medium bowl, toss shredded potato with olive oil, salt, and pepper. Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides. Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two). While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks.  Add bell pepper and green onions, and continue to cook for 3-4 min.  Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted.  If not using sausage, add salt and pepper to taste). In a large bowl, whisk eggs with egg whites and skim milk.  Stir in cottage and cheddar cheese. Stir turkey sausage (or veggie) mixture into eggs until combined. When crust has finished cooking, pour egg and sausage mixture over crust. Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously). Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!). Note: don't cover while cooling, or the steam will make your potatoes mushy! " ["post_title"]=> string(19) "Poor Poh-tay-toe..." ["post_excerpt"]=> string(203) "With an overabundance of potatoes, I found the perfect recipe for group brunch just in time for Easter! It is easily made with on-hand ingredients and includes lots of substitution options, be creative!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "poor-poh-tay-toe" ["to_ping"]=> string(0) "" ["pinged"]=> string(75) " https://www.rachelcooks.com/2017/02/22/egg-white-casserole-turkey-sausage/" ["post_modified"]=> string(19) "2018-04-01 07:10:06" ["post_modified_gmt"]=> string(19) "2018-04-01 11:10:06" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4757" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4725) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-03-18 11:00:31" ["post_date_gmt"]=> string(19) "2018-03-18 15:00:31" ["post_content"]=> string(3905) "What a LOVELY weekend: fresh snow on the ground and crisp, sunny, late-winter days.  Having recently obtained a Burlington address after living in Hinesburg, I revel in the "urban" options I have within walking, or short driving, distance. Saturday was spent exploring new places with a good friend.  We started with an introductory cycling class at REV's new-ish location (open since June 2017) - they offer a free Saturday beginner class once a month to help spread the love of indoor cycling.  If you've ever been curious but intimidated, this session is FOR YOU!  Sarah, owner and coach, is enthusiastic and personable.  I will absolutely be back to take a class with her! We followed this with a lunch at Eco Bean & Juice on Pine Street.  I will start with what I learned from a Seven Days article after we ate lunch, as it paints a better picture than my initial impression... Eco Bean & Juice has two locations: a new location at the Blue Mall, which opened in October of last year.  It boasts a hearty food menu, including animal protein options for the otherwise mostly vegan salad options.  The original, on Pine Street, has been open since 2012.  The owner is a native Burlingtonian, who spent 16 years in NYC as a celebrity hair stylist.  He moved back to Vermont to open a salon and added an organic, non-GMO, local, composting, vegan, gluten-free, etc... cafe to his salon. My friend and I dined at the original location, where you literally enter the salon through the cafe.  Not knowing the backstory, I found this setup...interesting...  Also, as someone who eats more than a baby bird, I would have enjoyed the option of adding chicken to my salad.  The food was tasty, but the presentation was lacking.  Even though we dined in, we were served in futuristic to-go containers.  We ordered the Sushi Bowl and Kimchi Bowl, both which were bursting with flavor but lacking in substance. The highlight was the Golden Latte, made with turmeric. YUM! Although overall my experience was unimpressive, I will give their new location a shot.  It is comforting to dine somewhere with confidence, knowing the food is sourced and prepared with care for food and environmental quality. Who else enjoyed their weekend?  Share below! We would love to hear how others are enjoying their now expanding days.

Until next time,

Corrie Austin

" ["post_title"]=> string(32) "Love Lives Here...in Burlington!" ["post_excerpt"]=> string(95) "Hallelujah the days are getting longer! A weekend spent enjoying what Burlington has to offer." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(29) "love-lives-here-in-burlington" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-03-18 08:07:03" ["post_modified_gmt"]=> string(19) "2018-03-18 12:07:03" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4725" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4713) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-02-18 10:30:35" ["post_date_gmt"]=> string(19) "2018-02-18 14:30:35" ["post_content"]=> string(3256) " Before even moving to Vermont, I knew about City Market.  It says a lot about the culture of Vermont that one of - if not THE - most rural state in the country happens to be home to the largest food co-op.  That's right: City Market is the largest food co-op in the United States!  And, my friends, it just got BIGGER.  They opened their new South End location in November of last year. Frankly, I'm fascinated with the history of cooperatives.  City Market, like many co-ops, began as a food-buying club.  Their transition to become the prominent downtown grocery store was not an easy decision, for both the owners and the city.  There was internal pressure from those who thought they would lose sight of their values and become too mainstream.  Externally, critics proclaimed it would be too "elitist" to serve the greater Burlington community.  In the end, City Market was voted over Shaw's, a regional conventional grocery store. Regardless of the history, reception has been positive enough to support expansion.  The new spot boasts a spacious parking lot (for those who've either dinged or been dinged at the downtown store, this is a breath of fresh air!), capacious café seating, roomy aisles, and a generous arrangement of cash registers.  With eco-design features like solar-tube lighting, the airy and modern South End location is reminiscent of a Whole Foods.  I mean this to be complimentary, but it also deviates slightly from the earthy-Vermont-vibe you get at the downtown shop. As a new Burlington resident (recently relocated from Hinesburg), who now happens to live a short half-mile from the new location, I am stoked to have this be my neighborhood grocery store. Been to the new store and Love it? Don't? Love your own local grocer? Share your thoughts below!

Until next time,

Corrie Austin

" ["post_title"]=> string(32) "Flashy New South End City Market" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(21) "south-end-city-market" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-02-18 11:02:23" ["post_modified_gmt"]=> string(19) "2018-02-18 15:02:23" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4713" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "1" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#267 (24) { ["ID"]=> int(4675) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-02-04 08:00:26" ["post_date_gmt"]=> string(19) "2018-02-04 12:00:26" ["post_content"]=> string(3557) "I am not a good relaxer, which is trait I come by honestly.  I get it from my mom, who got it from her mom, who undoubtedly got it from her mom...you can see the pattern.  It's both a blessing and a curse, because I'd rather be a DO-er than a NON-do-er, but the busybody tendency seeps into areas of my life it's not welcome, like my sleep, and my weekend. It takes productively mellow activities to keep me still for long.  For this reason, I find my solace in knitting, reading, writing, and cooking.  Because I rely on these activities to keep me grounded, I do them without urgency.  I will gladly take five minutes to cut an onion, purely because I'm in no hurry to no longer be cutting an onion.  There are many things in my life I hurry through, but cooking is not one of them. So, when it was my turn to host book club, I relished in the opportunity to prepare food for the lovely ladies who have, in their turn, fed me once a month in their homes.  Book club is a weekday activity.  With a full time job, it took some maneuvering to prepare a hot meal to feed us all, but one of my other life joys is planning.  It's much less relaxing, but it's in my blood; I was born planning. Over the weekend I prepared my favorite soup from my favorite cookbook, Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.  She also has a blog if you're interested.  To go with my soup, I made the risky move of testing a new recipe for my dinner guests, a slow-cooker chicken dish from the cookbook, Slow Cooker: The Best Cookbook Ever by Diane Phillips.  I prepped it in the morning, and when I got home from work, voila!  A dinner that turned out fabulously! All this to say, if you need to feed a crowd this winter, I highly recommend the following recipes: Winter Root Soup Chicken Dijonaise Have a favorite meal to feed a crowd?  Do share!

Until next time,

Corrie Austin

" ["post_title"]=> string(20) "The Hungry Bookworms" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(20) "the-hungry-bookworms" ["to_ping"]=> string(0) "" ["pinged"]=> string(97) " http://inthekitchenwithbronwyn.com/recipes/chicken-dijonaise-slow-cooker-the-best-cookbook-ever/" ["post_modified"]=> string(19) "2018-02-04 09:31:22" ["post_modified_gmt"]=> string(19) "2018-02-04 13:31:22" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4675" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "8" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#267 (24) { ["ID"]=> int(4675) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-02-04 08:00:26" ["post_date_gmt"]=> string(19) "2018-02-04 12:00:26" ["post_content"]=> string(3557) "I am not a good relaxer, which is trait I come by honestly.  I get it from my mom, who got it from her mom, who undoubtedly got it from her mom...you can see the pattern.  It's both a blessing and a curse, because I'd rather be a DO-er than a NON-do-er, but the busybody tendency seeps into areas of my life it's not welcome, like my sleep, and my weekend. It takes productively mellow activities to keep me still for long.  For this reason, I find my solace in knitting, reading, writing, and cooking.  Because I rely on these activities to keep me grounded, I do them without urgency.  I will gladly take five minutes to cut an onion, purely because I'm in no hurry to no longer be cutting an onion.  There are many things in my life I hurry through, but cooking is not one of them. So, when it was my turn to host book club, I relished in the opportunity to prepare food for the lovely ladies who have, in their turn, fed me once a month in their homes.  Book club is a weekday activity.  With a full time job, it took some maneuvering to prepare a hot meal to feed us all, but one of my other life joys is planning.  It's much less relaxing, but it's in my blood; I was born planning. Over the weekend I prepared my favorite soup from my favorite cookbook, Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.  She also has a blog if you're interested.  To go with my soup, I made the risky move of testing a new recipe for my dinner guests, a slow-cooker chicken dish from the cookbook, Slow Cooker: The Best Cookbook Ever by Diane Phillips.  I prepped it in the morning, and when I got home from work, voila!  A dinner that turned out fabulously! All this to say, if you need to feed a crowd this winter, I highly recommend the following recipes: Winter Root Soup Chicken Dijonaise Have a favorite meal to feed a crowd?  Do share!

Until next time,

Corrie Austin

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8 responses to “The Hungry Bookworms”

  1. I’m checkingn out Chicken Dijonaise which looks so good and recommending Coq au Vin, one from the time-honored cookbook, Mastering the Art of French Cooking. Another French “in-the-pot” time saver. With a green salad and a baguette you can’t go wrong!

    • Corrie Austin says:

      Bronwyn,

      I tried Coq au Vin once, albeit not with the “Mastering the Art of French Cooking” as my guide. My preparation was unremarkable, although it comes with a good story! My family bought chicks for laying, and one grew up to be a rooster. So my dad slaughtered it, and I plucked and butchered it for the dish. Maybe I should try again!

      Take care,
      Corrie

  2. Christine Junkins says:

    This looks so yummy!
    The mustard is an interesting ingredient.

  3. Kellie Kutkey says:

    Hi Corrie,
    Dad made the slow cooker chicken dish and it is YUMMY!
    Thanks for the recipe.
    BTW, do you have a homemade mustard recipe for me to try? How about Mayonnaise?
    Love you!
    Mom

    • Corrie Austin says:

      GREAT!
      I do have recipes for condiments. Also from the “Nourishing Traditions” cookbook – though I have not tested them all, I trust the book 🙂 Will post for you soon!

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