Local cherries are here!

Sweet, delicious, low spray cherries straight from the orchards at Dan Tower Farm in Youngstown, NY. They're perfect eaten out of hand, great on a bowl of ice cream, or sliced into your cereal. If you want to get fancy with the harvest, try: Charred Bread with Ricotta...

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Eat the Fourth

Recommendations for a delicious day. Corn + Watermelon = Feed a crowd for under 10 bucks! Be a potluck hero. Show up to your Fourth of July picnic with a dozen ears of corn and a monster watermelon for a cool total of $8.99. Seriously. Nine dollars of edible summer on...

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Celebrate Cinco!

Cinco de Mayo is Friday  Don't miss this fantastic excuse to eat everything spicy, cheesy and lime-y. Invite your friends, secure a pinata and get planning. Here's what to make for your Mexican-inspired spread: Tex Mex Beef Enchiladas Mexican Beans and Rice Mushroom...

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Cook up a pot-o-gold

· Corned Beef and Cabbage  Parsnips, stout, and fresh-from-the-bulk-jar herbs kick up your classic boiled dinner. · Beer cheese  Sharp cheeses, thick ale, a pinch of mustard (any mustard powder will do) and you're in business. Slice the baguette! Prep the crudite! ...

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Eat This: Animal, Vegetable, Miracle

Or ‘read this,’ rather.

I recently finished reading Barbara Kingsolver’s Animal, Vegetable, Miracle, which tells the true story of how she and her family committed to eating locally for one year, with few exceptions. Most of their food came from their small farm garden and chicken coop, with the rest sourced locally. They went a year without bananas and even sourced their flour for bread-baking.

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Eat This: Easter’s Hot Cross Buns

Easter is coming up, and I’ve been saving this recipe for Hot Cross Buns for the last two years! Hot cross buns are a sweet, yeast bread traditionally made and eaten on Good Friday. They are slightly spiced and often feature raisins or currants. They are decorated with a “cross” on the top, formerly made out of pastry, but now more often made with icing. Cooking Light’s version incorporates whole-grain flour, decreases the butter and uses fresh citrus zest instead of candied citrus peels.

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Eat This: Soups & Stews (for cold spring nights!)

*Disclaimer: This is a post from last year at this exact same time. Not surprisingly, I’m just as swamped with schoolwork and it’s just as cold out. So let’s enjoy our soups, stews and chili for another couple weeks; I stockpiled a bunch of ’em this winter in the freezer and I’ve been pulling them out one by one on busy nights. In fact, this entire week’s menu comes straight from the freezer!

Well, it may technically be Spring, but the weather sure isn’t ‘spring-like’ yet! Here in Western New York, we still have a few more weeks (OK, maybe even a month…) to savor the foods that truly warm our bones before it’s time to put away the soup pot for summer

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Eat This: Asparagus

Spring is TRYING to arrive, despite the white stuff in all of our yards still...  Be sure to grab this gem early! Eat What: -In ancient times, Asparagus was lauded as a highly medicinal plant -Schwetzingen, Germany claims to be the "Asparagus Capital of the World"...

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Eat This: Moosewood’s Texas BBQ Bean Soup

Another Meatless Monday in the Layer household strikes again. The hubby and I recently went to Ithaca and while there dined at the famous vegetarian restaurant, Moosewood. (Read more about it here.) I promptly ordered their cookbook once I arrived home and have been...

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Eat This: Luscious Leftovers

It's a corny title, I know. With only two of us in the house, leftovers can become a problem.  A good problem, that is.  I find it's more palatable to save the rest for another time, rather than have a serving or two left in the fridge that has to be eaten within a...

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Eat This: SUPER Salads

What have I been eating lately, you ask?  Salads! Despite the cold temps (not to mention out-of-season produce), I've been eating all sorts of salads.  Cold salads, green salads, fruit salads... And just because it's winter doesn't mean you can't indulge in fruits and...

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Eat This: Easy Tomato Sauce

Friday nights, to me, are pizza nights.  Invariably, we end up ordering Pasquale's and staying in with a movie on the couch, or enjoying our slices with my in-laws at their house as part of a family dinner.  I decided to change it up last week and made my own pizza at...

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Eat This: Chicken and Dumplings

We may not be in sub-zero temps like we were last week, but--baby--it's still cold outside! About two months ago, I came across a recipe for Chicken and Dumplings in an issue of Cooking Light.  Now, Andrew and I spent six years living in Ohio, and I'm not exaggerating...

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Eat This: Tuscan Vegetable Soup

I'm still trying my best to adhere to 'Meatless Mondays,' if only because it's a thing and I like that it gives me an excuse to force-feed my husband beans, but lately many of the recipes I've been coming across are too 'summery.'  A cold lentil salad here, fried...

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Eat This: African Stew, two ways

I'm continuing this year with my effort to practice 'Meatless Mondays,' mostly because I think it sounds cute.  And really, why not?  Going meatless once a week is a nice way to explore new foods and flavors, keep food costs down, reduce our carbon footprint (at least...

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Eat This: Pomegranate Seeds

Pomegranate seeds, or 'arils,' are considered superfoods for good reason.  One pomegranate packs 50% of your daily recommended amount of Vitamin C, and the juice in the seeds is high in antioxidants and pantothenic acid (Vitamin B5).  Consuming pomegranates can help...

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Eat This: Apple Crisp (in minutes!)

You heard that right folks, you really CAN make a comforting, yummy, pseudo-healthy dessert in just MINUTES!  I did it last night, and you can read about it here. Long story short, my sweet hubby asked (randomly) for apple crisp, probably not expecting I'd actually...

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Eat This: Brazilian Feijoada

I made my first crock-pot meal of the season last night: Cooking Light's Brazilian Feijoada.  It's basically a meat and bean stew with a side of orange.  Don't forget the orange.  It's relatively easy to prep; for maximum flavor don't skip the browning step.  This...

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Eat This! Kale

We'll keep this short, people. Eat kale.  And more kale. Seriously. Kale is a cold-weather crop--as in, it's about to be in abundance again--and it's packed with nutrients.  It's loaded with Vitamins K, A and C and has been shown to lower cholesterol, lower your...

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East Aurora Co-op Market

EACM exists to create a vibrant, healthy community in the Southtowns by providing access to fresh, local and wholesome foods to everyone.

Open to Everyone 7 a.m. – 9 p.m. DAILY 
591 Main Street East Aurora NY 14052
PH: 716 655 COOP (2667)
Email: [email protected]