We’re sticking to our locavore habits on into mid-January by thinking outside the root vegetable–stuffed CSA box. Cultured dairy from upstate farms is still widely available around this time of year, and Park Slope’s aptly-named Culture yogurt shop has products that hit the spot.
Whole milk Greek yogurt (try your hand at this recipe from Edible Manhattan if you want to make your own):
Vermont maple syrup yogurt topping (read more about the maple syrup harvesting process over on Edible Manhattan):
Granola (we’ve got a recipe from the Edible Brooklyn Cookbook, too):
We love local dairy so much, we’ve actually dedicated entire issues to the food group. Take a gander at our spring 2012 issue for stories highlighting some of the best milk stories from our region including Stinky Bklyn, authentic Mexican quesos and how Italian immigrants brought new ingredients to both the city and the country.
This post is the second in a collaboration with Brooklyn-based Good Eggs. You can read more about Culture and learn about other seasonal ingredients on their website. Want more of what’s in season? Check out our “What’s in Season?” section of our sidebar (to the right) for some of the best of our timely content.
