Bean sprouts contain vitamins, minerals and even protein! Sprouted almonds are moister than regular raw almonds and also easier to chew and digest. They have a subtle, mildly sweet flavor. Enjoy these two nutrient-packed foods incorporated into an Asian-inspired, healthful and very fresh vegetable dish!

Saturday March 27: Join us at our demo kiosk between 3:00-5:00 p.m. for a demo and taste of this week’s Produce Possibilites!

For a printer-friendly version of this recipe and to see how to use it in a complete meal solution, click here.

Bean Satay with Fresh Cilantro Pesto and Baked Wontons
(approximately 4 servings)

Satay:
1/2 C. thinly sliced scallions
1 Thai chili, chopped
1 head broccoli, chopped
1 Tbsp. minced ginger
1 Tbsp. sliced garlic
1 8 oz. box Pad Thai or Maifun rice noodles, cooked and drained according to package directions
Sea salt
1 pound bean sprouts, roots removed if desired

Coat wok with choice oil and preheat to medium high heat; add scallions, Thai chili, broccoli, ginger, garlic and rice noodles. Season with a little salt to taste and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts to ensure all are seared. Remove from wok, divide onto individual serving plates. Quickly top each serving with a dollop or two of cilantro pesto and a generous sprinkling of crumbled baked wonton wrappers; serve immediately.
 
Cilantro Pesto:
4 Tbsp. olive oil
1 packed C. coarsely chopped cilantro (stems and all)
1 packed C. flat-leaf parsley
1/4 C. sprouted almonds
2 tsp. white wine vinegar
Sea salt
 
Pour the oil into a blender jar, add cilantro, parsley, almonds and vinegar and blend until mixture has a fairly smooth consistency. Season with salt to taste. The pesto can be made a day in advance. Scrape into a container and press a piece of plastic wrap directly on the surface to prevent the pesto from turning dark. Refrigerate until ready to use. Bring the pesto to room temperature before serving.

Baked Wonton Wrappers:
1 package wonton wrappers
Fresh garlic, minced
1 Tbsp. Brown sugar
2 Tbsp. Dijon Mustard
2 Tbsp. warm water

Coat baking sheet with oil and place wonton wrappers evenly through-out, brush mustard mixture over wrappers and bake until crisp. When cool, crumble on top of satay.

Sustainable, local food is a passion of many of our local food leaders. This week we are showcasing three community leaders and local food enthusiast (Read last week’s). They are also three of Valley Natural Foods’ six panelists at the screening of the Academy Award nominated documentary Food, Inc, April 8 at the School of Environmental Studies (6:00 p.m.-9:00 p.m./FREE).

John Peterson (Ferndale Market)

Cannon Falls, MN

www.ferndalemarketonline.com

John Peterson is a third generation family turkey farmer. They raise their turkeys free-range, without antibiotics, and process them without any additives. As an independent family farm, Ferndale has the ability to raise and market turkeys in a manner that is good for the earth, promotes a healthy human diet and keeps money in the local economy. Many of their products are carried at Valley Natural Foods.

Ferndale Market believes that true sustainability must consider the environmental, health and economic implications of our current actions on future generations. They believe that food is embedded in community, and nothing is more communal than sharing a good meal.

Pat Schoenecker (Founder of Growing Community)

Apple Valley, MN

Growing up in a small town, Pat’s family raised most of their own food from their large vegetable garden, fruit orchard and chickens. As an adult, she spent 14 years living in a self-sufficient eco-community in rural Canada, where they raised a broad range of organic food items. Homegrown food was the norm in Pat’s childhood and she says that in 50 years the homegrown food system has unraveled. She sees a need to get back to the roots.

Recently “retired” from her professional work, Pat is working to build community through initiating community and school gardens and orchards, shared meals and celebrations, and educating about food and other healthy living choices. She says, food is a natural connector. Pat can see our communities come alive as vibrant, beautiful places as we get back to our self-sufficient roots, with gardens and orchards scattered throughout cities; with cafes growing herbs and tomatoes right outside their entrances; with community greenhouses supplying our grocery stores, hospitals and schools; and with solar energy providing our homes, schools, businesses with energy and even running our cars. That’s the kind of community Pat wants to live in.

Larry Schultz (Larry Schultz Organic Farm)

Owatonna, MN

Larry Schultz is a farmer, crop producer, chicken grower, turkey grower, egg packer, delivery person, salesman, demo person, public relations, equipment repair person, and the guy that shovels the barns out in the end. Larry says that he has been farming organically even before organic was a “value added” product. He thinks that everyone should be able to afford organic food. Although it may cost more to be certified organic, he is committed to keeping his prices as low as he is able in order to make it affordable to shoppers. Larry says he doesn’t believe you need to be rich in order to purchase and enjoy organic food.

This year, our deli baker is offering delightful, made-from-scratch Easter cakes, which not only make beautiful centerpieces, but are just as beautiful to eat! Orders are being taken up to 48 hours in advance to the date you would like to pick up the cake. Cakes are availble in Mexican Chocolate or White Almond, both frosted with delicious, made-from-scratch buttercream frosting. Vegan option is also available – just ask our deli staff when placing your order. You can call our deli at 952-891-1212, ext. 228 and order by phone, or stop by the store to see our display cakes and place your order right at the deli counter. 

Please note we are closed for Easter. Cakes can be ordered for Saturday pick-up.

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What’s, organic, high quality, Fair Trade and absolutely delicious? It’s our new bulk maple syrup, available in both grade A and B! Because this is a Fair Trade product, your purchase of this maple syrup supports local organic family farmers from Wisconsin. We would love to continue carrying this product and need your help in keeping our costs down.

When you self-dispense the syrup into a container, please be aware that it is sold by the pound, not volume. Recently, customers have have been surprised at the registers by the cost of filled containers.

Below is a chart that may help you estimate your purchase before you dispense the amount you wish to buy. Once the product is dispensed, we are unable to put it back in stock if a customer changes their mind, and that could potentially drive our prices up in order to absorb the loss. We hope you will find the following information useful when considering your purchase of our new maple syrup. Thanks!

Here are some approximate costs for filled containers:

• 8 oz. size - $8.95
• 16 oz. size - $17.26
• 1 qt. size – $34.29
• Small Tub – $10.39
• Medium Tub - $19.23
• Bear container – $9.61

Two of the benefits of membership at Valley Natural Foods, are a monthly 5% discount and a 10% case discount. Both discounts can help frugal shoppers plan and save money. Many members save the 5% discount for their largest shopping trip of the month or for replenishing monthly supplements. Other members plan ahead and buy by the case on products they use a lot. Still others share a case (and split the cost).

 While both discounts are terrific ways to save money as a co-op member, you should know that not all products are discounted. So you are not surprised at the cash register, here is a list of those exceptions:

• Eggs
• Milk
• Sushi
• Fresh-cut flowers from produce
• Books (already 15% off every day)
• Items already discounted (member, CAP, general or red tag items)

These items are exceptions because they are already discounted so low that if the member discounts were applied, they would ring up for less than the co-op had to pay for these items. These items reflect one of the ways we strive to provide shoppers the lowest prices possible. Monthly sales, weekly coupons and member specials, (click here for specials and coupons page) are another way we try to keep prices affordable. Any profit our co-op makes is redistributed among the membership according to how much shopping each person did (this is why we track member purchases).

If you are not yet a member and would like more information, please contact

membership@valleynaturalfoods.com.

Membership is a one-time investment and your investment is fully refundable at any time for any reason. Ownership in a thriving community business is healthy and, after all, we are all about a healthy community.

Join us at our demo kiosk anytime between 3:00-5:00 p.m. on Saturday, March 20 for a taste of this dish!

Eat like a king or queen tonight!  We have a new, fresh way to combine healthy greens, wild salmon and forbidden rice! The salmon is cooked in coconut milk and flavored with traditional Thai spices, Kaffir lime leaves and ginger. Your choice of greens, such as kale, collards, mustard, dandelion or swiss chard are in in our simple Garlicky Braised Greens recipe, a recipe suitable to make even for the inexperienced cook. If you are not familiar with greens, start with kale, as it has a milder taste. Serve the salmon and greens alongside black forbidden rice, which was once truly "forbidden" as it was considered the Emperor’s rice and no one else was permitted to eat it. 

Thai Salmon and Garlicky Braised Greens
Serves 2 (large portions) or 4 (small portions)

For the fish:
2 small shallots, chopped
1 large lime, halved
2 kaffir lime leaves
2 cloves of garlic, chopped
1 Tbsp. slivered ginger root
13.5 oz coconut milk
1/2 C. vegetable or chicken stock
2 Tbsp. soy sauce or fish sauce
1 small jalapeno, seeds removed and chopped
1 small red bell pepper, chopped
1 1/2 lbs salmon filet, skinned and cubed
1/2 C. fresh basil (Thai, if possible), coarsely chopped

For the rice:
1 C. black forbidden rice
2 Tbsp. olive oil
4 Tbsp. onion, minced
1 3/4 C. boiling water
1/4 tsp. salt

To cook rice: In a 1 quart sauce pan heat the oil over medium flame, add onions and sauté until translucent, about 5 minutes, making sure not to color. Stir in rice and coat with oil until rice is hot. Stir in salted boiling water. Simmer, covered with a lid, over low heat for 30 minutes, and let rest for 5 minutes.

Meanwhile, in a 4-quart pot, combine the shallots, lime halves, lime leaves, garlic and ginger, coconut milk, chicken stock, fish sauce or soy sauce, and jalapeno and bell peppers. Heat to a simmer. Cut the salmon in 1-inch pieces, and when the peppers are tender, add the salmon cubes. Simmer gently for 3-5 minutes, cut a piece of salmon in half to test for doneness. Check to see if the broth needs more fish/soy sauce. Just before you take the pot off the heat, add the basil leaves. Scoop some forbidden rice in each serving bowl, and ladle stew over the top.

Garlicky Braised Greens with Balsamic Vinegar and Capers
Serves 2

4 cloves garlic, peeled
3 Tbsp. extra virgin olive oil
2 Tbsp. capers, drained
1 lb greens (kale, collards, mustard, dandelion or swiss chard)stemmed, cut into 1-inch pieces
1/2 tsp. salt
Black pepper to taste
1 tsp. balsamic vinegar

Use a heavy knife turned on its side to first crush each garlic clove, then slice each clove in half. Heat oil in a large pot over medium heat. Add garlic and cook 2 minutes, stirring until it begins to brown. Add capers, and continue stirring for another minute. Add greens, salt, pepper, and 1/2 cup of water. Keep the greens moving as they wilt, then turn the heat down and cover the pot. Let the greens cook for a few minutes. Just before serving, remove the cover and turn up the heat to cook off any remaining liquid. Remove from heat, stir in vinegar, and serve hot.

If you’re someone who shops our bulk spice area, you may have noticed some pleasant changes! The shelves have been refitted in order to accommodate our new glass containers which now hold our spices. Visually, it’s much easier to see the spices, helping you find what you need more efficiently. And the wider mouths make it easier to scoop out your selections.

Most of these flavorful, all-natural spices come from Frontier Natural Products Co-op and we are now in the process of switching many of our non-organic spices over to organic from the same company.

You can enjoy great savings when you purchase your spices in bulk because you buy just what you need rather than an entire (and sometimes expensive) jar. You can be assured that you are getting the freshest product–we restock our spices often due to the high volume of sales resulting in quick turn-around.

If you’re ever wondering what you should do with old cell phones you’re not using anymore, why not donate them for a good cause!

River Valley Girl Scout Troop # 21481, out of New Market, MN is proud to announce their support in the Cell Phones for Soldiers campaign as a community project for bridging from Brownies to Juniors. Valley Natural Foods is one of the official drop sites for the troop. Look for the official Cell Phones for Soldiers collection box located in the exit area of the store (near the shopping carts.)

To learn more about this program, visit www.cellphonesforsoldiers.com

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Here is a glimpse of three of the six panelists. Check back next week for Pat Schoenecker, John Peterson and Larry Schultz. Read more about the event.

 Atina Diffley (Gardens of Eagan)

Eagan, MN www.gardensofeagan.com

Atina Diffley is an experienced organic vegetable farmer, educating consumers, farmers and policy makers about organic farming and related issues. She provides consulting services to organic vegetable farmers through her business, Organic Farming Works LLC. She presently serves on the board of Minnesota Institute of Sustainable Agriculture, as Secretary of the Midwest Organic Sustainable Education Services Board, and as Board President for the Organic Field School at Gardens of Eagan.

Jeff Jirik (Faribault Dairy Company, Inc.)

Faribault, MN www.faribaultdairy.com

Jeff grew up on a third generation dairy farm near Lonsdale, MN. He began working at the plant that is now Faribault Dairy on December 26, 1979 as a “Cheese Scraper.” He moved up in the cheese business holding multiple positions, and then in 1996 he accepted a position as VP National Operations for a transportation specialist.

In 2001, Jeff purchased the cheese caves with wife Brenda and then began Faribault Dairy Company, Inc. with two other friends who were former employees as well.  Today Faribault Dairy employs 26 full-time and several part-time employees. Their hand-made artisan cheeses have won national and international awards. Jeff is also a Certified Organic Farmer, producing corn, milling oats and food grade soybeans on the family farm. He is a member of the Sustainable Farming Association of MN and Slow Foods. He is active in the American Cheese Society and a Director of the North Central Cheese Industry Association. Still a licensed Wisconsin cheesemaker, he also belongs to the WI Specialty Cheesemakers Association and the WI Cheesemakers Association.

Byron Korus (Chef / Owner of Special Events Catering and ChuckWagon Catering)

Plymouth, MN www.mncatering.com

Byron is an entrepreneur and owner of Special Events Catering Company and Chuck Wagon Catering. A Certified Executive Chef, Certified Culinary Educator and Certified Sommelier, Byron is a member of the American Academy of Chefs. Byron shares his professional culinary credentials and real-world experience as a chef and educator in The Culinary Education Center’s Certification Program to be based in Burnsville.

Prior to joining The Culinary Education Center, Chef Korus was an instructor at the Art Institutes International School of Culinary Arts in Minneapolis for the past 20 years. Byron is active in teaching students about aspects of sustainability and the green movement.

Gardening Matters Presents: 

6th Annual Community Garden Spring Resource Fair

Saturday March 27th 9:00 a.m.-4:00 p.m.
Sabathani Commmunity Center 310 E 38th Street, Minneapolis
 
$5 suggested donation 

A day filled with workshops and information about great local resources with a focus on community gardening, local food and community building. Valley Natural Foods is proud to be a sponsor of this fantastic event. Read the PDF flyer for more information or visit www.gardeningmatters.org

For more information, contact Gardening Matters at 612-492-8964
www.gardeningmatters.org