Healthy Updates Newsletter

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Healthy Updates Newsletter

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

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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

 by Loris Sofia Gregory, Healthy Kitchen Coach August brings some of the healthiest peak pleasures of the summer.  This month gives us a dazzling abundant palette to tantalize our taste buds: the crisp greens of broccoli, cabbage, cucumbers, kale and zucchini; the succulent oranges and reds of beets, carrots, peppers, radishes, melons and tomatoes; the sunny yellows of sweet corn and summer squash, not to mention a fragrant riot of flavorful herbs. Satisfying meals and optimum health are not the only benefits of eating a rainbow of our FRESH & LOCAL produce. You are also supporting 25 Amish families who comprise the Wisconsin Grower’s Cooperative. These farmers of rural Black River Falls and Mondovi use horse-drawn plows and hand tools to provide Valley Natural Foods shoppers with some of the highest-quality produce grown in the Midwest. Most of the farms

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Healthy Updates Newsletter

What a wonderful sight! Several bird species have chosen our Valley Natural Foods outdoor patio and garden classroom area for a bird sanctuary. It's also the location for a city wetland project (south side of the building) where baby ducks will soon receive their first swimming lesson. It happens every year, right on schedule. However, it's the parking lot due west of that area where really cool bird business was recently witnessed.Yes the parking lot! We learned that landscaped, rocky areas are a favorite place for those funny little killdeer birds to hide their eggs, in plain sight. Last week, Valley Natural Foods staff noticed speckled eggs nestled right out in the open over a bed of rocks above the curbside! If anyone got near, mother killdeer exercised a tactic by distracting possible predators away from her nest using a high-pitched sound of distress; "kill dee, kill dee!" the bird call it was named for. This was accompanied by an impressive "broken-wing" display. When we followed her lead

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Healthy Updates Newsletter

Valley Natural Foods has everything you need for Cinco de Mayo!Deli Department:  Visit our hot foods bar and serve yourself up a nice Cinco de Mayo plate (or to-go box) for lunch or dinner. Our deli will be cooking up delicious chicken enchiladas, tacos with all the fixings, and tasty mexican sides. Enjoy your meal in our eat area, or even outside on our patio if the weather is nice!Meat Department: If grilling something special for tomorrow is your preference, stop by our meat department and pick up a package or two of our homemade Chorizo sausage links, made right here using our own Down in the Valley pork, fresh from Hidden Stream Farm. Spicy aroma is sure to sizzle from your grill when you grill this tasty sausage!  Or, slice some onions and jalepeno or green peppers, and place in a roasting pan with the Chorizo. Pop into

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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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Co-op Gardens, Healthy Updates Newsletter

Snow may still be on the ground outside but the excitement happening on our window sill is a true reminder that Spring is close! In mid-February, we used a Jiffy Professional Greenhouse kit (see last week's post) and planted seeds from a Bhut Jolokia pepper, otherwise known as the Ghost pepper. The first seedlings started emerging just last week on our upstairs south-facing window sill, right here in the marketing department!So what's the big deal about Ghost Peppers? According to The Chile Pepper Institute, "The Bhut Jolokia pepper remains the hottest commercially available pepper." The big deal here at Valley Natural Foods is taking on the challenge  to successfully grow Ghost peppers right here in Minnesota—not the ideal place to grow them, we've been told, because of our short growing season and climate. However, there's strong staff interest in this very fragrant, very tasty pepper. According to our

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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