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Sprouts PDF Print E-mail

sproutsby Chris Ellis, Staff Nutritionist
April 2014

If you are yearning for some crunch and have a taste for locally made raw produce, sprouts are a fabulous way to fulfill that goal any time of the year. Sprouting is the practice of germinating seeds so that they can be eaten raw in their infancy. I had a habit of making sprouts on a regular basis when I was in my 20s when they were very popular, and I always had a jar of them growing in my kitchen for regular use—mainly in sandwiches and salads, but especially during the cold-weather months when lettuce and greens were expensive. I always loved the crunch and seeing the fresh bright green color on my foods!  Sprouts became popular thirty to forty years ago and at the time were grown more commonly at home. Now they are widely available in the produce section of a lot of stores and are used by many on a regular basis, especially those who follow a raw dietary regime. They have had some bad publicity due to the food-borne illness problems that have been associated with them, and that is still definitely a legitimate concern.  

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ASK AN HERBALIST: Herbs for a Healthy Heart PDF Print E-mail

By Hannah Aleshnick
with Justin Garner, Steven Moore, and Bonnie Bloom

March 2014

Between every beat of your heart is a rest. We focus so much on the heart contracting that we forget the need for relaxation; recharge, refill, refresh.

Herbs that calm the heart and rest the mind are as important for heart health as any other, says Bonnie Bloom, an herbalist at Sojourn’s Community Health Clinic and owner or Blue Crow Botanicals. Twenty years of experience healing bodies oozes out from between the words as she speaks. Valerian, she says, often used as a sleep aid and mild sedative, actually works on the cardiac muscle to relax it, as does cramp bark, black cohosh, and Chinese sage (salvia miltiorrhiza). “We, as Americans, don’t know how to stop” she says. We jump from one task to another, always striving to “succeed” and to “get there.” When we rest, Bloom stresses, “the body has the opportunity to use its internal energy to heal, to calibrate, and to re-regulate.

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BFC Recipes: Cherry Almond Cacao Nib Cake PDF Print E-mail

by Janice Malin
April 2014

1/2 lb (2 sticks) butter, softened
1 cup (scant) turbinado sugar
4 large eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup almond meal (not packed)
3/4 cup sifted white whole wheat flour
3/4 cup sifted all purpose white flour
2 tsp baking powder
1/4-1/2 tsp salt
6 oz. dried cherries, unsweetened,
soaked in boiled water for 30 minutes
1/2 cup cacao nibs
1/2 cup milk
Use a 9-inch round baking pan. Butter and line with buttered parchment paper on the bottom. Lightly dust with flour. Preheat oven to 325 degrees.
In a large bowl beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well with each addition. Add the extracts and mix well.
In a separate bowl combine the almond meal, flours, baking powder, and salt. In another small bowl, mix the drained cherries and cacao nibs with about a tablespoon of the flour mixture. This will help keep the fruit from sinking.
Add a third of the flour mixture to the butter and sugar. Mix well and add a third of the milk. Repeat this with the remaining flour and milk. Add the cherries and cacao nibs until just mixed through. Scrape the batter into the prepared pan.

Bake for about 60-75 minutes. Cool in pan on rack. Run a knife around the edge to loosen. Turn out of pan and remove parchment paper. This cake can be split and frosted.

 
Producer of the Month: Side Hill Farm PDF Print E-mail

by Aaron Goodier
March 2014

side hill jamsAcross the entrance to Sidehill Farm, atop a shelf decorated with an array of marmalades and jams, is an old, double-ended paddle with holes drilled through either side. This is what was used to stir the jam in the early days—no longer in use, as Kelt Naylor quickly let us know. We could see the more modern process through the kitchen window, as an employee wielded a rather less homespun-looking implement to stir a steam kettle filled with boiling pear paste, its identity obvious from the hot sweet smell that filled the building. In mere weeks, a new, self-stirring kettle will be put to use, once they make the move to their new facility—though the old kettle, and the manual stirring, will have its place there too.

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