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Food For Thought Newsletter
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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.
My Co-op Story PDF Print E-mail

 by Elizabeth Pittman
March 2012

The first food co-op I belonged to was more of a produce-buying club. In 1970 Morningstar Cooperative members took turns going to the huge southeastern farmer’s market on the south side of Atlanta on Saturday mornings and buying bushels of cantaloupes, peaches, and more. Everything was divided that afternoon. What an improvement when Morningstar rented a storefront that had brief hours on two, then three days a week. Everything was sold out of boxes on makeshift board and concrete block shelving and the lighting was terrible.

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Parsnip Recipes PDF Print E-mail

PARSNIP CAKE
1 2/3 cups whole wheat pastry or unbleached flour
1 cup sugar or ½ cup honey
1 ½ tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
½ cup canola or vegetable oil
3 eggs, beaten
2 cups grated parsnips (they should be peeled and the ends trimmed)
1 cup grated apple, peeled as desired
¼ - ½ cup walnuts, chopped (optional)
Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans or one rectangular 9 x 13-inch pan. Whisk flour, sugar if used instead of honey, salt, baking powder, baking soda, and cinnamon in mixing bowl. Combine eggs, oil, honey if used instead of sugar, grated parsnips, and apples in another bowl and stir well with a fork or spoon. Stir the wet and dry mixtures together until just combined and stir in chopped nuts if desired. Pour batter into pan or pans and bake for 25 to 35 minutes or until knife inserted comes out clean. Cool on a rack and frost if desired or eat as is. It’s a delicious moist cake enough for 12 -14 people!

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Parsnips PDF Print E-mail

by Chris Ellis, Staff Nutritionist
April 2012

This is the season for root vegetables since they are among the last locally grown produce to be available as we come to the end of the 2011 produce season. The exceptions to this would be any of the previous season’s produce in your freezer, apples, and perhaps some potatoes and squash. The pale yellow parsnip is one of those underrated and underused root vegetables that is still available fresh.

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Producer of the Month: Grow Compost PDF Print E-mail

by Andee Bingham
April 2012

growcompwebLisa Ransom and Scott Baughman made their home on 40 acres of land in Moretown, VT (just outside of Waterbury) in 1998. Their property, which abuts the town landfill, gave them a unique and alarming perspective on waste. As they watched the landfill grow, they knew they had to make a choice about whether to passively watch or actively do something to counteract it. In 2009, with the landfill in mind, the concept of GROW (Green Mountain Reclaimed Organic Waste) Compost was born.

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Pollen, Put In Perspective PDF Print E-mail

by Susan E. Stanton, BFC Wellness Deptartment

April, 2012

March has just stormed in, the first pussy willow has caught my eye, and I now permit myself to wonder aloud, “How soon will the bees be able to get some pollen?” By the time you read this that may have already begun. The first arrival of pollen (from willow, birch, crocus, etc.) in the hive tells the bees they can start to raise young to rebuild the strength of the colony after the depleting winter. When a beekeeper sees this, she or he can take a deep breath knowing that the bees have survived winter.

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