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Healthy Food for All!

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

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
BFC Recipes PDF Print E-mail

By Chris Ellis, Staff Nutritionist
July 2013


This is an easy recipe that is great for kids to make as well as adults. Don’t hesitate to use your creativity to modify or add to it!

1 quart flavored or plain yogurt
2 cups mashed or sliced fresh or frozen fruit
2 cups graham cracker crumbs or any dry cookie that is easy to mash (this is where the kids can help out by putting the crackers or cookies in a plastic bag doubled up and use a small wooden mallet or rolling pin to mash them well)
Find an attractive transparent glass or small bowl and layer ingredients in any order. Chill and serve.

4-6 servings


A cool refreshing soup on a hot summer day taken from the Brattleboro Food Co-op Cookbook, and an excellent way to use up those extra cucumbers from the summer garden

3 cucumbers, peeled, seeds removed (you do not have to peel the cucumbers but it all depends on your personal taste!)
5 scallions, white part only, or use 1 mild medium-sized onion
2 cloves garlic, minced
¼ cup sour cream
2 cups lowfat or nonfat plain yogurt
2/3 cup chopped parsley or less can be used depending on your taste
2/3 cup chopped mint or less can be used depending on your taste
Salt and pepper to taste
Mint and parsley leaves for garnish

Combine all ingredients in a blender or food processor and process until smooth. Chill. Serve very cold.
Serves 6