Why Not Make A Parfait?



I just became obsessed with parfaits. It is one of the easiest hearty breakfasts you can make. I have been making them in canning jars so I can throw a lid on and bring them to work or in the car as a snack. Here’s the breakdown of the layers that make up a great parfait:

CRUNCHY LAYER: You need a very crunchy layer. I love some chopped walnuts or other nuts. A wide variety of granolas are also good. Shown above is Emmy’s Super Cereal in Apricot Vanilla. It stays very crunchy!

FRUITY LAYER: This adds something chewy to your parfait. Show above are some thinly sliced figs, but those aren’t always available. Banana, pear, kiwi, chopped dates or other dried fruits are all wonderful options.

CREAMY LAYER: Yum. This is what adds the richness to your parfait. Pictured above is So Delicious Vegan Yogurt. Other great options: Green smoothie, banana ice cream, chia pudding, kefir, etc etc.

LAYERING TIPS: My best parfaits usually start with the crunchy layer. Then, fruity, creamy, repeat. Choose different glasses for a fun effect. A martini glass would be beautiful! But, I do love the jars for the take-away option.

Give this a try! What kind of combinations can you think of?

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eating well energy bars














Recipe adapted from StrongerTogether.coop 

Interested in learning more about GreenStar? Visit our website www.greenstar.coop

Photos: Mariah R. Dahl

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“Why, sometimes I’ve believed as many as six impossible things before breakfast.”
― Lewis Carroll, Alice in Wonderland

Featured breakfast: The Piggery bacon, Remembrance Farm eggs, cooking greens form Stick and Stone Farm and local potatoes.

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Bursting with Sungolds or Sungolds Bursting


On Tuesday evening I braved the rain and mud to pick a bunch of sungold tomatoes at my CSA. Those little fruits are so good! Some never made it home (car snack) and some that did had burst. By Wednesday evening more had burst and were starting to attract some attention from the fruit flies. Without a real plan I came up with one of my best dinners yet. Throw all those sungolds in a a cast iron, add a farm fresh red pepper, a yellow squash, olive oil, salt, pepper, rosemary, basil and thyme. Mix it up well and bake at 350 degrees for about 30 minutes. The result was sweet and juicy. I topped it off with more fresh basil, pepper, and the Gardein crispy tenders.

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Nut Butter, So Hot Right Now

If you read Adam Morris’ Grocery update in this month’s Greenleaf, it mainly focuses on raw nut butters. Nut butters are so trendy right now in the natural foods world! And how could you resist? Nut butters are rich, creamy and full of healthy fat. Now, we aren’t talking about your regular peanut butter here (which is still amazing, not matter what!). The newest nut butters to hit the shelves are made from a wide variety of nuts and many of them have an extra punch to them! Check out two of the newest raw nut-butter brands below:


JEM raw & organic



Jem is a family run company based in Bend, Oregon. What’s amazing about their nut butters is that they are all stone ground. A stone grinder is a very expensive girder that is literally made of stone. It is regarded by the raw food community because it slowly grinds with stone and does not actually heat the nuts in the process. It takes much longer than a conventional grinder, but the nutritional benefits stay in tact. In addition, the texture of stone ground nut butters is ridiculously smooth. It is incomparable to any other nut butter, almost like velvet! Jem raw nut butters are all made from raw nuts and each “flavor” is packed with super foods and coconut sugar! The flavors stocked at Greenstar are: Superberry Maqui Camu Almond Butter, Cinnamon Red Maca Almond Butter, Coconut Cardamom Almond Butter and Hazelnut Raw Cacao Hazelnut Butter. These are all very unique flavors and not like any other nut butters at Greenstar. I swear, the Cinnamon Red Maca Almond Butter tastes like Honey Maid Teddy Grahams! Now, I don’t recommend that you start replacing your regular almond or peanut butter with these, they are pricey! Over $12 per 6oz! BUT, I do recommend that you try one as a treat if you can swing it. They would be perfect as an ice cream topper or even dessert on their own! They are seriously delicious and energizing and I would love to hear what ways you’ve been eating them!!




Dastony nut butters are also raw and stone ground! I actually just learned on their jar that stone-griding was originally used to turn olives into olive oil! They offer pure nut butter without anything added but in almost every nut butter variety available. I recently got the tahini and it was delicious! The thing about these raw nut butters is that the texture is incredible! And the variety is very wide. Dastony offers a full line of nut butters including almond butter, cashew butter, coconut butter, brazil nut butter, hazelnut butter, sprouted almond butter, sesame butter, sprouted sunflower seed butter, sprouted pumpkin seed butter and hemp seed butter! Phew! Now, these are pretty pricey as well. Again, they are not meant to replace just your average nut butter. These are meant to be savored! Try spreading these on crackers or dipping fruit in them. The texture is amazing and the nutritional value is wonderful!

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Remembrance Farms Spicy Greens with Tomatoes and Avocados in Lime Vinaigrette


A light lime vinaigrette atop avocado and tomatoes hints of Mexican influence and the delicious tang of guacamole. Tender  local Remembrance FarmsRem spicy greens adds a peppery bite to this flavorful salad.

This recipe has been adapted form Strongertogether.org


  • 3 cups Remembrance Farm spicy greens, 2 oz, washed and dried
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, diced


  • 1 clove garlic, crushed
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1 teaspoon sugar
  • 3 tablespoons extra virgin olive oil


  1. Wash and dry arugula, remove tough stems. Place in a serving bowl. Top with tomatoes and avocado.
  2. Make dressing by whisking garlic, fresh lime juice, salt, and sugar, then whisking in the olive oil.
  3. Drizzle the dressing over the salad and toss to coat.

– See more at: http://strongertogether.coop/recipes/arugula-with-tomatoes-and-avocados-in-lime-vinaigrette/#sthash.OEWLk72d.dpuf



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Black Pearl Creamery Sheep’s Milk Yogurt

Black Pearl Creamery  is Kevin, Lauren and Ada Mckinzey. Their dairy is in Trumansburg, NY. They raise East Friesian dairy sheep for milk which we make into yogurt and cheese. We have started selling their delicious sheep’s milk yogurt in 8 oz glass jars as well at 16 oz. jars.

The yogurt is thick, fresh and zingy. I love mixing it with granola from our bulk department for a fast snack or breakfast to go.

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Granola + Blueberries = Super Easy Treat

Local blueberries from Hillberry Farm

Local blueberries from Hillberry Farm

If it was not raining ( more like sudden crazy thunderstorm) right now, I would be blueberry picking. My plan was to make this super easy dessert for my family. Since it involves granola, it could be for breakfast. The granola I used is the Oasis Maple Nut, produced right here in the GreenStar BakeHouse. The steps are pretty simple, just toss the berries with the sugar and flour.

Berries tossed with sugar and flour.

Berries tossed with sugar and flour.

Bake them in a prepared glass dish at 375 degrees for 15-20 minutes. Stir the berries and top with the granola. Bake for another 15 minutes. Allow to cool. For a complete breakfast, top with plain yogurt or a bit of milk and vanilla ice cream for after dinner.

The finished product.

The finished product.

Berry Granola Crisp

3 1/2 cups blueberries

1/4 cup sugar

2 Tbl. all purpose flour

1 1/2 cups Oasis Maple Nut Granola

Heat oven to 375°F. In a greased 8-inch square glass baking dish, mix berries, sugar and flour until fruit is coated. Bake 20 minutes. Stir. Sprinkle with granola. Bake 15 to 20 minutes longer or until light golden brown and bubbly. Let stand 5 to 10 minutes before serving. 

Serves 8.

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Enjoy Local Cheese


Every month an exciting “trade” periodical shows up on my desk. It is called Cheese Connoisseur. Yes, it is a magazine dedicated to cheese, mostly artisanal styles. It is a drool worthy read. There are great pictures, featured articles, and recipes. This month even has a nice list of NYC cheese shops to check out. The Finger Lakes region has it’s own artisanal cheeses to try.
On Saturday, July 26, the 2014 Finger Lakes Cheese Festival takes place at Sunset View Creamery in Odessa, NY. This is a family friendly event with kids activities, music, farm tours, cheese making workshops, chef events, and more then 10 regional cheese makers. There is a lot to do from 10-5 at this event.GreenStar is a sponsor of the Kids Midway! The Cheese Festival is a good way to support and learn about a unique, local, agricultural product. If you can’t make it to the festival, GreenStar has your back. We carry a great selection of regional goat, raw, cow, and sheep varieties on our shelf. I am loving feta cheese on salads and pizzas. Cheese Connoisseur magazine printed a recipe for a Watermelon, Blueberry & Feat salad. It is easy to make and quite good.

Here it is:
Serves 4-6
1 five lb. seedless watermelon
2 cups blueberries
4 oz. feta cheese
1/3 cup olive oil
3 Tbl. lemon juice
2 Tbl. fresh mint leaves + more for garnish
Cut the flesh from the melon and cut fruit into 2 inch pieces. In a small bowl, whisk the lemon juice and olive oil. Add in the chopped mint and salt to taste. In a large bowl, combine the melon, blueberries, mint , and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. To serve, divide salad among individual cups and garnish with mint leaves.

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Community Member Feature: Emma Frisch!

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I have had the pleasure of knowing Emma personally for the past two years. Aside from being a lovely person, Emma is the epitome of a locavore. She is a lover of the Finger Lakes region and all of the wonderful foods it provides. Her website and blog: www.emmafrisch.com celebrates recipes of “food with roots.” Each ingredient tells a story and history of where it came from. Please check it out when looking for your next meal inspiration! In addition to being a chef, caterer and food educator, Emma is also in the midst of creating the culinary experience that will be offered at the new Glamping site at La Tourelle. Make sure to look up Firelight Camps opening this fall!

You may also know Emma as finalist on this season’s Food Network Star on the Food Network. It is such a fun show and if you haven’t watched yet, you must! It is already episode 7 and she is still on! It has been amazing to watch one of our own on TV. The best part is that she continues to promote and tout our area on the show. She even got Bobby Flay to say “Ithaca, NY” when describing a social media video she created on the show. Amazing. Please vote for Emma for fan favorite here: http://www.foodnetwork.com/shows/food-network-star/food-network-star-fan-poll.html.

I had the opportunity to ask Emma a few questions about Greenstar and community and this is what she said:


1. What do you love about Greenstar?
Truthfully? It’s size and organization. When I go shopping I want it to be quick and easy, and I find myself getting overwhelmed in bigger grocery stores. They have their purpose, and I would never dream of shunning them, but having lived outside the country for many years I became used to picking between two choices of soap or cheese – not twenty. Greenstar’s scale is manageable and the selection is thoughtfully curated. I love how the “local” and “basics” labels are clear so that I can instantly find the best quality and most affordable products. I never find myself wandering aimlessly in the aisles looking for help – helpers are just as bountiful as the vegetable display. And then of course there’s the thumbprint cookies …
2. What are you favorite things that you buy at Greenstar?
Easy peasy: bulk items. Greenstar’s bulk section is hands down the best bulk section I have seen anywhere in this country. If you’ve seen a better one, I’ll happily visit to weigh in on the verdict.
I’m a big believer in keeping my pantry powered. If it’s always stocked with the basics, then I can build recipes off just one ingredient (as opposed to hunting down an ingredient list for a specific recipe). For example, if I want to make a honey polenta cake with a blueberry-rosemary syrup, all I need to pick up is the fresh fruit (and I can change the syrup with seasonal fruits).
I have a system for shopping at Greenstar, which is an easy habit to start if you’re not already a bulk buyer. Begin storing your flours, grains, nuts, seeds and other bulk items in jars. Write the jar’s weight – or “tare” – and the bulk item number on a piece of tape and keep it on the lid of the jar. Every time you run out, pop the jar in your shopping bag and refill it at the store. Sure, you’re lugging jars to and forth, but I promise you that it’s quicker than twisty ties, cuts down on waste and ensures your pantry is always powered. It’s hard to remember to do this every single time but it’s ultimately a matter of habit, just like beginning an exercise routine.
And thumbprint cookies…
Oh, and sheep’s milk feta…
3. What does community mean to you?
Community means swapping recipes and cooking tips with the customer next to you while waiting in line to check out. I always try to remind myself that it’s never a good idea to feel rushed when I shop in Ithaca (though I’m certainly guilt of my own mock version of Food Network’s Grocery Games). For me, the beauty of going to the store is running into friends, reconnecting with acquaintances and engaging with strangers. I live for those small, unexpected encounters that happen around food, which is universal to each and every one of us, and offers a gateway to learning something new. Community is a place where one can be open to the wisdom and experiences of those around them, and feel enriched.


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