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By Liza Drew, RD

Flavorful Fact: Foraging for ramps is illegal in Quebec due to over-harvesting. However, in New Hampshire ramps are quite prevalent and can be found both at the farmers’ market and in the forest.

Ramps have a strong flavor, somewhere between garlic, onions, and chives. They emerge in the spring, often in moist areas and near sugar maples. Ramps typically grow in clumps and can be harvested for their stalks and bulbs. Just make sure to leave a few in each cluster so that they can regenerate. Ramps are delicious added to pesto or scrambled with eggs and wild mushrooms. Use them in place of leeks in any recipe, or thinly slice and sauté in olive oil for a yummy salad topping.

{Ed. note: If you harvest your own, take only half of each “clump” and replant the rest.  Also avoid taking small, immature or flowering plants.  See more: When Digging for Ramps Goes Too Deep.)

Try this Recipe:

Roasted Chicken with Ramps and New Potatoes

The Slow Living Summit, May 30 – June 1, 2012 in Brattleboro, VT, will have a special focus on co-ops and their contribution to sustainability and the common good.

John Restakis, executive director of the British Columbia Co-operative Association and author of Humanizing the Economy: Co-operatives in the Age of Capital, will speak during the opening plenary session and in a special workshop focused on the challenges and opportunities around growing the co-operative economy.

“With over 800 million members in 85 countries the co-operative movement is by far the most durable and most powerful grassroots movement in the world,” says Restakis.  “In its own quiet way, the co-operative vision continues to thrive and hold the keys to the emergence of an economic model that is capable of remaking and humanizing the current capitalist system.”

In addition to Restakis, the Neighboring Food Co-op Association organized three workshops:

  • Co-ops: Humanizing the Economy (featuring John Restakis)
  • Co-ops: Building a Better World (panel presentation)
  • Co-ops and Business Succession: Converting to Co-op and Why (panel presentation)

View Slow Living Summit Schedule

As we work towards the exciting opening of our cooperatively owned food store, we’ve been thinking more about our store’s brand, more specifically, who we are and what we do.  We are considering how to best position ourselves to attract new members and shoppers – and be easy to identify in our community.

We have been working with the National Cooperative Grocers Association‘s (NCGA) marketing department on this project.  NCGA is a business services cooperative for retail food co-ops that helps unify natural food co-ops and offer more value to co-op owners and shoppers everywhere.

This process has led us to consider a change in our store’s name and logo, a direction we think would better reinforce who we are in the community.  We believe that a strong brand is essential to our ability to differentiate ourselves from other grocers, and to create a positive impression of our store.

There are countless stories from other co-ops of potential shoppers driving right by their stores without realizing the co-op sold food. In honor and recognition of our cooperative structure, the way we are already commonly referred to in the community (the co-op), and our primary product focus (food), we are exploring the idea of a name change from Monadnock Community Market to Monadnock Food Co-op.

This change would also provide greater opportunities to collaborate on projects with our neighboring co-ops: the Putney Food Co-op, Brattleboro Food Co-op to the west, Co-op Food Stores to the north in Hanover and our nearby start up Great River Co-op in Walpole, NH.

We would like to get your input on this change.  Please click on the link to answer a quick survey:

As we go through the process, our goals are to develop a brand that will:

  • Communicate both who we are and what we do,
  • Be easy to read in a variety of mediums and of sizes, as well as in black and white for print purposes,
  • Include a graphic element that can be used to reinforce our brand in other ways in and outside the store, and
  • Create a sense of pride among member owners and staff.

After hearing your feedback about our name, we will assemble a small group to review some logo concepts that we think will accomplish our goal of telling our story as a community owned food-coop.  We look forward to a great new brand that will help our store thrive and we will share more in the coming weeks on our progress.

Reblogged from The Keene Transition Movement's Community Website and Blog:

Please join us on April 10 in the beautiful Assembly Hall of the Monadnock Waldorf Elementary School for an evening of sound energy advice, hands on experience, and refreshments as we all learn the fundamentals of “buttoning up” our homes and making our region more sustainable and resilient. Transition Keene, Monadnock Sustainability Network, Home-Effficiency Resources and Monadnock Waldorf School are pleased to cosponsor this event with the Button Up New Hampshire group based at the University of New Hampshire.

Read more… 92 more words

Ingredients:
1 tbsp olive oil
3 cloves garlic
5 oz. baby arugula
6 eggs, whisked
½ tsp salt
½ tsp black pepper
½ cup asiago cheese, grated

Method:
In an oven-proof skillet, heat olive oil over medium heat. Add garlic and arugula, and sauté, being careful that garlic doesn’t burn. Sauté 1-2 minutes until arugula is wilted. Add eggs, whisked with salt and pepper. Cook over low heat until almost set. Sprinkle cheese evenly on top and broil until cheese melts and turns slightly golden.

By Liza Drew, RD

Flavorful Fact: Arugula greens are known as “rocket” in some countries, and are famous for their peppery bite. Arugula seeds contain a similar flavor that can be used to make flavored oils for dipping or dressing a salad.

In the Spring I tend to crave the color green.  I find it hard not to gaze at a field turning green as I drive past, soaking up the feeling of fresh new life growing up through the dull grass of last year. I also feel like eating fresh vegetables and crisp baby greens.

The first local vegetables of the season taste particularly delicious when prepared simply, with few other ingredients to hide their delicate flavors. A touch of butter or squeeze of citrus juice is all they need. Arugula, however, has a sharp and peppery flavor that can stand up to other strong ingredients.

One of my favorite ways to eat arugula is in a salad with watermelon, feta cheese and a splash of balsamic vinegar. I also love making arugula pesto by blending it with garlic, walnuts, parmesan cheese, lemon juice and olive oil. This can be spread on a sandwich or pizza or tossed with pasta and veggies for a quick meal. I also love arugula with eggs, because the creamy mildness of the eggs complement the spicy arugula.

Try this Arugula Frittata for breakfast or for dinner with a salad.

Try this Recipe:

Arugula and Asiago Frittata

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