Author: Evan Friedley

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Education, Healthy Updates Newsletter

Nature and local producers collaborate to bring us fresh succulent green and red gifts this month. Even after we have been gifted with a moisturizing blanket of pure white snow, local producers still deliver FRESH & LOCAL, including lush deep green upland cress, crisp bright green and white bok choy, crinkly red bib lettuce and juicy rich red vine-on tomatoes.Look closer at the bunches of upland cress (the hydroponic version of native watercress and also called winter cress) in the produce department and you’ll notice long white roots have grown in water rather than soil. Hydroponics is the official name and it’s a splendid way for us to be gifted with fresh local produce through our winter. Michele Keller, owner of LaBore Farms of Faribault, Minnesota, has been growing chemical-free hydroponic greens since 2004. Her co-op and restaurant customers are

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Education, Healthy Updates Newsletter

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,

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Education, Healthy Updates Newsletter

Loris Sofia Gregory, Healthy Kitchen CoachAs September arrives on our doorsteps, we notice a change in the air and in what’s FRESH & LOCAL at Valley Natural Foods. We may still have a few fleeting days to savor our last bites of fresh cucumber, sweet corn and watermelon. Our supplies of ripe red local tomatoes and aromatic basil are winding down, to be upstaged by the arrival of all that thrives in cooler weather, including the nutrient-rich Brassica oleracea family of luscious greens, including broccoli, Brussels sprouts, cabbage, cauliflower, kale and kohlrabi.All cousins to wild cabbage native to the wind-swept limestone sea cliffs of coastal England and Europe, these hardy Brassica veggies love our autumnal weather and offer the highest-level of disease-fighting nutrients per serving of anything FRESH & LOCAL, not to mention naturally low in calories, fat and sodium.

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Healthy Updates Newsletter

As you probably know already, Valley Natural Foods is hosting its first ever Run for Hope 5K race on May 7th at 8am outside the store.We know you are gearing up for the race but have you considered what you are going to do after the race?  How about enjoying a  healthy breakfast from our deli dept that will restore your energy and give you a needed boost?The breakfast will be $5.00 but save a dollar off the meal by using a coupon located in your swag bag! The breakfast will be served in our eating area.The Run for Hope 5K Breakfast Menu includes:Scrambled Eggs, sausage, pancakes, orange juice and/or coffeeYour swag bag will also include lots of yummy bars, vitamins, a protien shake mix, a $5.00 off Buca di  Beppo coupon,  tea samples, and other fun items. If you signed up for the race, pick-up your swag bag

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Green Spotlight, Healthy Updates Newsletter

Green Spotlight:  Notes From Nancy GrantThe usual advice for wise energy use includes saving gas by planning your driving route carefully to avoid backtracking.  But what if you’d like to leave your car or truck out of your errand-running loop altogether? Here are three good ideas:Shank’s mare – This old-fashioned country term means using your own two legs for travel. Whether you’re starting from home or your workplace, just put on comfy shoes and it’s right foot, left foot all the way to the co-op. If you’re new to walking outdoors, you’ll find it’s quite different from a treadmill--traffic and signals to watch for, people to chat with, birds to watch--but you can estimate that each half mile will take ten to fifteen minutes. The return trip may take a bit longer because you’ll have the added weight of whatever

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Green Spotlight, Healthy Updates Newsletter

Green Spotlight:  Notes From Nancy GrantIn every department at Valley Natural Foods Co-op, staff members have found many ways to use energy wisely and prevent waste, while still providing the best service and highest quality foods.Have you thought about how you could put some of their good ideas into practice at home?Did you know that the biggest energy user in your kitchen is the refrigerator/freezer?The temperature in the refrigerator compartment must be set between 36 ˚ and 38 ˚ F. In the freezer, the safe temperature range is between 0 ˚ and 5 ˚ F. That’s because the point of keeping foods cool is to prevent the growth of bacteria. Resetting the temperature controls to use less energy is not an option.Instead, check to make certain that the gaskets around the doors seal tightly. A dollar bill shut in the

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Community Outreach, Education, Healthy Updates Newsletter

 One cashier at Valley Natural Foods, Mandy Mulder, is planning a 48-state, 90-day road trip across America this May, and no, it isn’t a vacation. Mandy Mulder isn’t going to be staying in luxurious hotels and laying out on sandy tropical beaches as others her age might. Instead, Mandy will be going across the country as a homeless person,  staying in shelters on a journey she is calling “Mission America”. With only a car and a few changes of clothes, she will be doing an act of service in each location she visits. The goal of her trip is to inspire people to not just feel bad about homeless people but to feel bad enough to do something. She wants people to be moved enough to go down to the shelter in their community and serve.  Because she is videotaping her entire journey and has the

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Green Spotlight, Healthy Updates Newsletter

Green Spotlight:  Notes from Nancy GrantCooking and serving lots of tasty foods from the deli kitchen takes great recipes and attention to the tiniest details. That includes thinking about energy use, water consumption, and ways to prevent waste.Deli manager Jill Webster says the job’s easier because she’s surrounded by helpful “green thinking” team members.Valley Natural Foods co-op general manager Susan McGaughey believes in purchasing the most energy-efficient kitchen appliances available that save money in operating expenses in the long run. Today’s co-op kitchen features large stand mixers, slicers, a high-tech convection oven, plus a ten-rack “combi” oven that can steam and bake different kinds of foods at the same time. Such multi-tasking is simple with programmable controls that help prevent energy waste.Webster also counts on her keen-eyed deli staff members to turn off equipment when it’s not needed. Webster says

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Green Spotlight, Healthy Updates Newsletter

Green Spotlight:  Notes from Nancy GrantTrying to figure out the exact energy-saving benefits of switching to something new can be tough if you try to go it alone. Are you using the right thing for your situation? How much money can you save over a year’s time? How can you figure the impact on the environment?When Valley Natural Foods general manager Susan McGaughey needs answers to energy questions like these she calls on the helpful folks at Dakota Energy Cooperative. Operating a grocery store presents unique energy problems. For safety, the foods and drinks in freezers and refrigerated cases must be kept at certain temperatures. Lighting within these display cases must be bright enough so shoppers can read product labels easily.Working with Dakota Energy’s Tim Dougherty, Susan examined a new idea. Would replacing the good fluorescent lights inside the cases with

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FRESH Recipes for Healthy Food, Healthy Updates Newsletter

Bartlett, Danjou, Bosc. Pears carry such elegant names and no wonder—they are an elegant, fragrant, succulent fruit. December is peak of pear season and perfect for a cold weather dessert or combining flavor to a holiday cheese plate. When selecting pears, seek ones that are firm. As with all fruit, examine the skin for bruising. Orchardists allow pears to reach optimum sugar level, yet pick them while they are still green and firm. A tree-ripened pear is mushy to the point of disintegration. Pears can be ripened at room temperature and then stored in the refrigerator. If you are preparing a plate of cheese, pears can add color and sweetness to your array. Serve with Brie, aged cheddar, Swiss or Gruyère. Add almonds and a sprinkle of dried cranberries for another layer of texture and color. If you are looking for a

13750 Co Rd 11, Burnsville, MN 55337

Call us during store hours at: 952-891-1212

Valley Natural Foods Co-op works in partnership with the South Metro community to support health and well-being through education and expertise in local, sustainable food and wellness services.

Store Hours:

8:00 a.m. – 9:00 p.m. daily

Coffee & Juice Bar In-Store Hours 8:00 a.m. –7:00 p.m. daily

Coffee & Juice Bar Drive-Thru Window 7:00 a.m. – 7:00 p.m. daily

Holiday Hours

OPEN on Memorial Day, Monday, May 27 – 8:00 a.m. – 9:00 p.m.

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