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 Calendar of Events & Classes
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Food For Thought Newsletter
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Dan, making the pizzas

Don't mess with these chefs! Back row: Dawn, Chris, Dano, Greg, Craig, Mikey, CJ, and Bernard. Front row: Scotty, Sam, Tia, and Simon.

March Producer of the Month

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What's New at the Co-op? PDF Print E-mail

February, 2017

Big Game Menu
From 1/31–2/5 we will be serving up Hot Deals on Big Game menu items! Stop in the week leading up to the big game and grab some great food for your party! GO PATRIOTS! 

Heart Grown Wild
A Brattleboro producer that makes skin and hair care products as well as calming bath salts.

BEEC Scat Chocolates
Come support a wonderful local organization throughout February and purchase Bonnyvale Environmental Education Center hand made SCAT chocolates. All proceeds go to BEEC!

Co-op Basics
We are always adding new every day low-priced items to our product offerings here at the Co-op such as canned tuna and canned tomatoes. This is in addition to every day low prices on meat, seafood, beans, produce, deli items, packaged food and so much more!

Sure Fine Mac & Cheese, a Co-op Basic
This classic and cheap side dish broadens our offerings for more customers.

Perfect Hair, Skin & Nails
The newest supplement from New Chapter to support hair, skin and nails. Yeah, it looks funny underneath Mac & Cheese but we have a diverse group ofshoppers and you need to know what’s new!

 
What's New at the Co-op! PDF Print E-mail

January 2017

Green Mountain Mustard, Richmond, VT Many delicious flavors including Maple, Jalapeño, and Everything Bagel to top your meat or seafood.

Sweet Roots Gardens, Whately, MA Herbal products handmade by moms from seed to harvest to bottle.

North Country Smokehouse Bacon, Claremont, NH You asked for it and we got it! Delicious with eggs, sandwiches, and of course wrapped around chicken! Also, look for weekly savings in the meat department as our butchers are always trying to save you money to eat great!

Dottie's SUPER DISCOUNT Foods! We've slashed prices on the shelves, introduced a quick-turn price reduction plan, and now you don't even have to do math! Senior/elder/FFA/working member discounts will not apply at the register because all the shelf prices reflect up to 80% off store-wide every day! Come and browse the store!

 
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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