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It's Time! PDF Print E-mail

On Thursday, January 16, the Vermont Co-ops, led by the Brattleboro Food Co-op, will be joining the grassroots lobbying effort at the State House in Montpelier. YOU are our Co-op! If you care about this issue and can spend January 16 with other cooperators, come ride up to Montpelier with us, in the GMO Labeling Express bus!

We will be picking up other co-opers along the way, from the Putney Co-op, the Upper Valley Co-op, and more! The plan is to leave Brattleboro at 7 a.m. and return by 7 p.m.  To reserve your $5 round-trip seat, please contact Shareholder Services at 802-246-2821, or This e-mail address is being protected from spambots. You need JavaScript enabled to view it , before January 15. For more information on the lobbying day at the State House, log in to

BFC Recipe: Bread Pudding PDF Print E-mail

by Chris Ellis
January 2014

(A great way to use up stale bread and have a delicious dessert, add some diced apples for a variation)

7 slices whole wheat bread, cubed in approx. 1/2 inch pieces
3 cups milk soy or dairy
1/2 to 1 tsp. cinnamon (depending on your taste)
1/4 cup honey or maple syrup
Dash salt
1-2 eggs, beaten
1/2 cup raisins

Preheat oven to 350 degrees.
Scald or almost bring to boil the milk in a saucepan with the raisins so they get plumped up. Mix the eggs and sweetener together and add the warm milk slowly to the mixture. Add cubed bread, salt and ½ of the cinnamon to the milk raisin mixture. Mix and pour into a small ovenproof dish and sprinkle with the rest of the cinnamon. Bake for about 30 minutes or until firm and lightly browned. Serves 6

BFC Recipe: Carrot Ginger Soup PDF Print E-mail

by Chris Ellis
January 2014

(A yummy soothing soup on a cold winter day for those carrot and ginger lovers!)

2-3 Tbsp. olive oil
1 medium onion, diced
1-2 small cloves of garlic, minced
2-4 Tbsp. grated or minced ginger
4 cups sliced and well-washed carrots
(peel them only if they have some bad spots since all the
nutrition is on the skin or right underneath)
3 cups vegetable broth, or more can be used
depending on the consistency
1 cup apple cider or orange juice
Dash cinnamon or nutmeg depending on your taste
Salt and pepper to taste
Parsley, plain yogurt or sour cream, or chopped scallions for a garnish  

BFC Recipe: One Bowl Fresh Grain Muffins PDF Print E-mail

by Janice Malin
January 2014

1 cup cooked rice, quinoa, or millet
1 cup white wheat or whole wheat pastry flour
1 cup quinoa or millet flour (can be fresh milled in a food processor)
1/4 tsp salt
1 tsp baking soda
1/4 cup turbinado sugar
2 eggs
1/4 cup melted butter or oil (olive oil is very good here)
1 1/4 cup buttermilk

Preheat oven to 375 degrees. I like to use silicone muffin pans placed on a cookie sheet, but if you don't, then prepare muffin tins with oil or paper liners.
Combine flours with cooked grain, salt, baking soda, and sugar in a medium mixing bowl. Mix well and then create a well in the center of the mixture. Beat the eggs in the well, add the butter or oil and combine. Then add the buttermilk. When smooth, begin to incorporate the grain mixture without over mixing. Make sure to scrape the bottom to mix thoroughly. Scoop into muffin cups and bake until firm and light brown, 25-30 minutes. These make wonderful accompaniment to winter soups and stews. Makes 12 muffins.

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