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News: Vermont Senate Bill 159 - Regenerative Agriculture PDF Print E-mail

by Tad Montgomery and Jon Megas-Russell
April 2016

In our recent shopper survey we learned that we need to provide more education relating to social and agricultural issues. In an effort to do so, we are providing an overview on Vermont Senate Bill 159 that relates to regenerative agriculture.

A bill currently before the Vermont Senate would introduce a state-level certification program under which farmers could have their land and farming methods certified as regenerative. The classic definition of ‘regenerative’ is an action that leaves a person, community, society, or ecosystem healthier and more robust than before the action took place.

Read more...
 
Recipe: Maple Walnut Teff Cereal PDF Print E-mail

Maple Walnut Teff Cereal

(Adapted from a recipe on the Oldways website)

Ingredients
• 1 cup teff
• 1 to 1 ½ cups water
• ½ cup non-dairy milk if needed for more liquid (soy, almond or coconut milk etc)
• ½ tsp. cardamom spice or cinnamon (optional)
•1 Tbsp. maple syrup or less (honey can be used as well)
• ¼ cup chopped walnuts or slivered almonds
• Salt to taste – a dash or more to taste

Directions
1. In a saucepan bring the water and non-dairy milk to a boil and add the 1 cup of teff.
2. Quickly lower the heat to a simmer.
3. Stir in the cardamom or cinnamon and salt if desired.
4. Cook for about 15 to 20 minutes or until all the liquid is absorbed, stirring every 5 minutes to prevent sticking. Add more liquid if needed.
5. Stir in the maple syrup or honey and sprinkle nuts on top or mix into the cereal.
6. Serve hot or cold.

 

 
Grain of the Month: TEFF PDF Print E-mail

by Chris Ellis, Staff Nutritionist
April 2016

Teff is an interesting whole grain with quite a history. Despite its small size, teff is a powerhouse of grains. It is actually the world’s tiniest grain, yet provides a wallop of nutrients. Its origin is in the hills of Northeast Africa and it has been around for thousands of years.

Read more...
 
Recipe: Teff Pancakes PDF Print E-mail

Teff Pancakes

INGREDIENTS

• ½ cup teff flour
• ½ cup white wheat flour (or whole wheat pastry flour)
• ¼ cup rye flour
• ¼ cup buckwheat flour
• ¼ cup brown rice flour
• 1/8 cup corn meal
• 1/8 cup almond flour
• 1/8 cup coconut flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 3 large eggs
• 2 or more cups liquid: 1 cup soymilk, ½ cup kombucha, ½ cup kefir (or your favorite combination of yogurt, buttermilk, almond milk, coconut milk, apple cider, etc.)
• 4 Tbs. melted coconut oil or butter

DIRECTIONS

Mix dry ingredients thoroughly in a large mixing bowl.
Create a well in the center of the dry ingredients and add the eggs, beating them in the well.
Add the liquids to the eggs and mix.
As you go some of the flour mixture will be incorporated.
This is okay. Pour the melted oil over the liquid and egg mixture and combine.
Finally, combine all ingredients. You want a thick and creamy but runny texture.
If needed, add some more liquid of your choice. Heat a griddle or cast iron skillet over a medium flame.
Add some oil or butter. Scoop about ½ cup onto your heated pan (it should spread to a good sized pancake—if not the batter is too thick and needs more liquid).
Cook on one side until the surface begins to bubble. Flip and cook until light brown.
Serve with maple syrup and fruit of your choice. Alternatively, we sometimes add grated apple or blueberries to the batter.

 
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