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June 3

June 3

Read about how Frost Beer is made in Food For Thought!


Frost Beer Works will be at the Co-op June 8th (3-5pm)


Garin and Christina Frost of Frost Beer Works

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January Recipes PDF Print E-mail

Spinach Sweet Potato Sauté

Sweet Potato Biscuits

Spinach Sweet Potato Sauté

1 medium onion, chopped coarsely
2-3 cloves garlic, minced
1 cup vegetable or chicken broth
1 tsp. turmeric
½ tsp. coriander
1 tsp. cumin powder
¼ tsp. cardamom
1 Tbsp. fresh lemon juice
2 cups cubed fresh sweet potato, washed and peeled or unpeeled
½ pound or 2-3 cups packed fresh spinach, washed well and cooked, removing excess water
Salt and pepper to taste

Sauté onion and garlic in ½ cup of the vegetable broth until translucent, about 5 minutes. Add seasonings and lemon juice and add the sweet potato cubes. Add remaining broth. Simmer covered, stirring occasionally, for about 15 minutes until sweet potato is tender. Add cooked drained spinach and salt and pepper as desired. Cook for another 3-5 minutes and serve as a side dish.  Serves 4

Sweet Potato Biscuits
Adapted from a recipe from The Rolling Prairie Cookbook by Nancy O’Connor
From the Mercantile Co-op in Lawrence, KS

(A great way to get some rich vitamin A into a child if they are picky eaters)

2 cups flour, white or whole wheat, or I cup of each
1 Tbsp. baking powder
Dash of salt
4 Tbsp. cold butter or vegetable spread
1 cup milk
1 cup mashed cooked sweet potato
1 Tbsp. maple syrup or honey

Preheat oven to 425 degrees. Sift the flour, baking powder, and salt into a medium-sized bowl. Cut the butter or vegetable spread such as Earth Balance into the flour mixture using a pastry cutter or knives or a food processor. Mix together the sweet potato, milk, and maple syrup or honey. Combine the flour and sweet potato mixture and stir together with a fork just until the mixture comes together. Turn dough out onto a floured surface and knead lightly until the dough is fairly smooth, using more flour if the dough is too sticky. Don’t over-knead since that will make a tough biscuit. Pat the dough out to a thickness of about ½ inch. Cut with a 2-inch biscuit cutter or small glass. Bake 15 minutes or until just golden brown. Serve hot!!!  YIELD: 15-20 BISCUITS