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Producer of the Month: Boston Post Dairy PDF Print E-mail

by Jon Megas-Russell
April 2017 

One of the many delights that comes with taking our monthly trip to interview the Producer of the Month is traveling with a member of the Co-op department we are highlighting. I was lucky enough to travel with John, your cheese department manager, to Enosburg Falls, Vermont to interview members of the Gervais (Jar-ves) family that owns Boston Post Dairy. We passed the time on our drive with conversations about cheese (of course); John shared stories about the past Co-op cheese manager, Henry, and filled me in on the local Brattleboro music scene. John also talked about his love for Boston Post Dairy and how four sisters and their parents own the farm, store and cheese making operation. We were both very excited to learn first hand how their cheeses are made, peruse their farm store and meet the goats. 

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Recipe: Manoushe wit Za'atar PDF Print E-mail

Recipe
April 2017

Manoushe with Za'atar

(Lebanese Herb Flatbread)

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Recipe: Mac & Cheese by Boston Post Dairy PDF Print E-mail

Recipe
by Boston Post Dairy
April 2017

Boston Post Dairy Mac & Cheese

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Herb of the Month: Za'atar PDF Print E-mail

by Chris Ellis, Staff Nutritionist
April 2017

What is Za’atar?

It was a totally new word to me—it’s an herb and spice blend, and can be found alongside other seasonings and mixes. Even though some of you may be familiar with it, we decided it was well worth it to inform other Co-op shoppers who don’t know about it. Za’atar is available in a spice jar in the Bulk department, way down at the bottom far end, since it starts with the last letter of the alphabet, and perhaps this is one reason why it may be overlooked. It has a dark green or brownish color with specks of white from the sesame seeds that are a key part of the mix. I tasted it as is before I even started writing about it or using it in cooking—it has a mild saltiness with a lemon twist and a strong flavor of thyme and oregano. The sesame seeds give it a light crunch. Right away I imagined it would be a tasty blend to add to olive oil for dipping bread in, and I soon learned it is often used this way.

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