October 2011

For one thing, it's local of course - very local. Recently, six Valley Natural Foods staff members payed a visit to a Gold'n Plump facility that produces the JustBARE line of  natural chicken products. They left the facility stating to one another how impressed they were with the cleanliness and transparency of the company, from start to finish. It was also good to learn that the chickens processed there are grown within an 80 mile radius from the plant, and fed a vegetarian diet from feed that is produced in the area by local farmers. To learn more about JustBARE natural chicken products, please visit their website at www.JustBARE.com. We think you will agree with us here at Valley Natural Foods why we decided to bring this product to our shelves. Have you tried JustBARE chicken yet? If you

Jason, our meat & seafood manager here at the co-op, shares with our readers  some wonderful party ideas! Whether it's a Halloween or harvest party, these ideas are great for the season! All ingredients are available right here at Valley Natural Foods. Jumbo Sub Sandwich Slice one whole artisan bread loaf lengthwise, so you have one top and one bottom. Ciabatta or a roasted garlic loaf would work great. Spread mayonnaise and mustard on cut sides, and then layer bottom half with one or more varieties of thinly slice deli turkey, ham, salami or roast beef, thinly sliced cheeses, fresh, thinly slice red bell or jalapeno peppers and romaine lettuce. After topping other half, press down on sandwich firmly while cutting crosswise into individual servings. If servings are thick, use long toothpicks to hold it all together while slicing and serving. Zesty Tasty

Fall is in the air, which means apple season is in full swing. Whether you like to pick them, bake with them or anything in between, now is the time of year we often have shoppers asking us why local apple growers don’t certify organic. It’s a great question, and one that we posed to three different Minnesota orchards.  Overall, the sentiment expressed by everyone we asked was that if they could certify organic, they would, or as John Zimmer of SOGN Valley Orchard puts it, “If I had my druthers, I’d [grow organic] in a heartbeat.” He went on to explain that he has presented a three-year plan to the Minnesota Department of Natural Resources that would hopefully result in the orchard achieving organic status and he’s worked diligently to significantly reduce the use of chemicals at his

Loris Sofia Gregory, Healthy Kitchen Coach Visualize bringing the jewel tones and earthy tastes of autumn to your dinner table. Beware: eating a cornucopia of deep reds, oranges, yellows and greens can lead to radiant optimum health. The USDA currently recommends eating at least four cups of red and orange vegetables per week and 1 ½ cups of dark green veggies for an average adult.The good news is that you most likely can’t eat too much FRESH & LOCAL. And your wallet and your waistline will breathe a sign of relief.To invite more diversity, energy and health into your life, explore the whole colorama of vegetable and fruits delivered fresh each week in October from local Minnesota and Wisconsin farmers: Orange, green & yellow squashes and pie pumpkins: Acorns and Spaghetti squashes offer a sweet nutty flavor, while the Buttercups, Hubbards,