Market Hours and Location
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Fresh. Local. Sustainable.
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Healthy Holiday Eating Program
Alison Gold, a second-year student in the Master’s in Public Health/Nutrition Program at the University of North Carolina, has offered to put on a program for the Co-op while she’s in Cornwall over the holidays. People who are interested in attending should complete a short survey. Further details will follow.
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In Season… Veggies and herbs: Sweet corn, red and green peppers, romaine, spinach, mesclun, arugula, eggplant, acorn and spaghetti squash, red and gold beets, tomatoes (beefsteak, cherry and San Marzano), Burgundy green beans, broccoli, cauliflower, dill and parsley, fennel, leeks, kale, mushrooms (shiitake, portobello, and white), potatoes (red, Yukon, and Adirondack blue), garlic, shallots
Fruit: Melons, apples (gala and ginger gold), Concord grapes, peaches, plums, avocados, grapes, mangos, bananas, lemons and limes, strawberries
Meats: Local grass-fed beef (patties, ground beef, sirloin, hanger steak, London broil, and brisket) ground buffalo, whole chickens, Murray’s chicken sausage
Refrigerator case: Local eggs, local kombucha, local assorted cheeses, fresh pastas and dumplings, Maple Hill yogurt, Ronnybrook milks, yogurt, crème fraîche, and ice cream
Baked goods: Bread Alone bread and pastries
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