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Healthy Food for All!

June 3

June 3

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

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

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Garin and Christina Frost of Frost Beer Works

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
RECIPE: Gypsy Soup PDF Print E-mail

(From Jane Brody's Good Food Book.)

INGREDIENTS

2 Tbsp. olive oil
2 Large onions, chopped about 2 cups
2 Large cloves garlic, minced
½ cup celery, chopped (1 large stalk)
2 cups peeled, chopped sweet potatoes or winter squash (butternut is ideal)
3 cups broth or water
1 Bay leaf
2 tsp. Paprika
1 tsp. Turmeric
1 tsp. Dried basil
Salt to taste
Dash cinnamon
Dash cayenne (optional)
1 cup chopped fresh tomatoes or canned
1/2 cup chopped green pepper or less
1-1/2 cups cooked chickpeas
1 Tbsp. Tamari or reduced sodium soy sauce

DIRECTIONS

In a large saucepan or stock pan heat the oil and saute the onions, garlic, celery, and sweet potatoes or winter squash for about 5 minutes. Add the broth or water, bay leaf, turmeric, paprika, basil, salt, cinnamon, and cayenne. Bring the soup to a boil, reduce the heat, cover the pot and simmer the soup for about 15 minutes. Add the tomatoes, pepper and chickpeas and simmer the soup for about 10 minutes longer. Stir in the tamari or soy sauce and serve the soup!!! 5-6 Servings

 

 
BEAN OF THE MONTH: Garbanzo Bean PDF Print E-mail

January 2017
by Chris Ellis, Staff Nutritionist 

We are transitioning from the fabulous grains to another bulk item to feature in Food for Thought: the family of wonderful beans or legumes. Being a vegetarian they are an integral part of my diet and I love all of them, but I do have some favorites, of course, and one of them is the amazing chickpea. I love its nutlike taste and texture. I use it in many things but my ultimate favorite uses for chickpeas are in hummus, soups, eating them as-is in salads, or with a tasty olive oil, salt, and pepper.

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PRODUCER OF THE MONTH: VT Dinners PDF Print E-mail

January 2017
by Sabine Rhyne 

Businesses grow out of conversations all the time. But not all businesses grow out of a deep need to link the bounty from local farmers and producers with the full lives that we all lead today. Speaking with Natalie Pelham, the current owner of VT Dinners, was most symbiotic. Like the Co-op, VT Dinners wants to maximize the use of local foods, make interesting and inspirational taste combinations that can fit into many alternative diets, educate customers about the products made with those foods, including transparent price analysis, and generally offer better alternatives for people with busy lives.

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BOARD OF DIRECTORS: 41st Annual Meeting PDF Print E-mail

January 2017
by Jerylyn Wilson 

Random is a good word. I hear it used quite a lot in an off-hand sort of way. I especially like it in the phrase “random acts of kindness.” However, at the recent BFC Annual meeting held at Scott Farm on Sunday, November 13th, the word “intentional” is what comes to mind – deliberate, planned, purposeful.

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GM REPORT: Our Role, Our Community PDF Print E-mail

January 2017
by Sabine Rhyne, General Manager

Within hours of the results of the recent election, I found myself focusing on the ways in which our cooperative needed to redouble its efforts, as the community hub that it is. Namely, it became so very clear that our welcoming retail space, though already comfortable to so many, needed to be that in spades.

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