You don’t want to miss our exciting demo and recipe tasting put on by our very own Produce department on Saturday, May 1st  between 3:00 and 5:00 p.m!  Take advantage of specially priced featured produce!

Carrot Fennel Bisque sound appealing to you? Well, give it a try. Simple and nutrtious,  and using a variety of fresh produce, you can come to our demo kiosk to taste for yourself. Don’t forget to grab a recipe. You can pair it with Lentil Picnic Salad for a meal or reserve this terrific salad for your next picnic. 

Carrot Fennel Bisque with Turmeric and Lentil Picnic Salad

Carrot Fennel Bisque with Turmeric

1 bunch green-top carrots, cut in 1/4” rounds
1/2 fennel bulb, chopped
1/2 sweet yellow onion, roughly chopped
2 stalks celery, chopped
1 yellow bell pepper, chopped
2 cloves garlic, minced
2 Tbsp olive oil
1 tsp. cardamom
1 1/2 Tbsp. cumin
1 tsp. coriander
2 Tbsp. fresh grated turmeric
1 Tbsp. fresh grated ginger
1/2 can coconut milk
Vegetable or chicken broth
fresh lemon wedges
cashews (to garnish)
agave nectar (optional)

Saute together the carrots, fennel, onion, celery, bell pepper, garlic and oil until onions are soft.  Add spices, salt and pepper to taste and sauté another couple minutes.  Add coconut milk and broth to more than cover the vegetables and spices, and simmer until carrots are soft. In a blender, carefully blend about 2/3 of the soup, and return it to the pot.  Adjust seasoning, and thickness (you might add more broth or water or even soymilk if it’s too thick for you). Garnish each serving with a spiral-drizzle of agave nectar and a few cashews, and serve with lemon wedges to squeeze right before eating.

Lentil Picnic Salad

This super healthy and delicious salad also wins points for being quick and easy.  It’s delicious served at room temperature suitable for a picnic or slightly warm.

1 C. organic brown lentils
1 1/2 C. broth or water
1 Tbsp. olive oil
1/2 yellow onion, finely chopped
1 carrot, finely chopped
1 garlic clove, finely chopped
4 Tbs.p toasted sesame oil
2 Tbsp. ume plum vinegar
4 Tbsp. lemon juice

Add water or broth to a saucepan and bring to a boil.  Add lentils and boil for 2 to 3 minutes and then reduce heat to a simmer.  Add oil to the water and cook for 15-20 minutes total (firm lentils are preferred for this salad).  Do not add salt until the lentils are cooked because the salt will toughen them if added at the beginning of the cooking time.
Meanwhile, use olive oil to sauté the onion, carrot and garlic clove until they’re soft and fragrant.
Combine the cooked lentils, vegetables, sesame oil, plum vinegar, and lemon juice.  Add salt and fresh-ground pepper to taste.

As you may know,  Paul Nutting, our beloved Meat and Seafood manager passed away unexpectedly on Thursday, April 22nd. 

Paul was special. He followed his father’s footsteps, becoming a grocery store butcher. He knew the old-fashioned techniques that small-town and neighborhood grocers employed. He introduced our co-op to one of those techniques—hanging beef. That’s what got us started on the Bubba’s Natural beef. He was talking to our board director about it and that’s when Tom Koskovich said he had a place to raise a small herd. Paul had to call up his brother Steve because we couldn’t find the rails needed for hanging beef. Steve found us some in somebody’s basement and we also had to build a unique meat refrigeration unit for the process.

Paul ended up teaching many new hires how to cut meat. As we grew, he found farm partners like Bonnie & Joe Austin from Hill and Vale Farm, and Eric and Lisa Klein from Hidden Stream Farm who could create a continuous supply of beef (from both farms) and pork (just from Hidden Stream) grown in accordance to our standards (no added antibiotics or hormones, pastured and within a few hours of our store).

Nothing was ever out of the realm of possibility for Paul. When we asked if he could find a clean source for brats, he said he could make them for us. When we wanted gluten-free and nitrite-free  hot dogs and bacon, he found a processor willing to smoke our own pork the old-fashioned way, without injecting preservative or adding fillers or flavorings. When we wanted to expand the Bubba’s Natural program into Down in the Valley, he was all for it. He even found us a farm partner for turkeys—Jon and Erica Peterson of Ferndale Market.

Whenever we grilled for special events like Father’s Day or Farm Fest, he was right there by the coals, flipping the brats he made. He even dressed up as “Nutsy the Clown” on occasion. He was a part of a group called Clowns across the River. When he and his wife Linda married, half-way through the reception he changed into his clown outfit and passed out red clown noses to the kids.

Oh, yes, he was special and he will be missed. He leaves behind a legacy for us with our meat program and those clown-sized shoes of his will be hard to fill.

Looking for something special? You can order these delightful Mother’s Day boxes for that special mom in your life! You can order up to 3 days in advance from the Deli. Just call 952-891-1212, ext. 228, or stop by the deli to place an order. Select from 3 varietes. All boxes are sold for $19.99 each.

Brunch Box:

Includes: ham and Swiss quiche or broccoli cheddar quiche, banana bread or sour cream coffee cake, fresh fruit and small surprises.

Tea and Scones Box:

Includes: scones, yogurt, granola, fresh fruit, homemade fruit jam and small surprises.

Cheese Treat Box:

Includes: Four of our top cheese selections, a cheese condiment fruit spread, crackers and small surprises.

These boxes are not just for Mother’s Day, but can be ordered for any special occasion. Order any time with a 3-day notice.

Oh my, we’ve had a honey spill! Please be aware that dispensing bulk honey can be very slow at times due to the thickness of the honey. Taking that extra few minutes to fill your containers patiently will pay off in good value. Please remember not to tip the container forward, as this 50 lb. dispenser is prone to tipping over all the way!

 Looking for something unique for storing your bulk honey? Stop by our general merchandise counter and check out the beautiful pottery items made by a local potter, including lovely honey pots!

Imagine a make-up product that not only emphasizes your natural beatuy, but also protects you against environmental conditions and stress. Mineral Fusion features anitioxidant packed ingredients like white tea, red tea, Antileukine 6® and pomegranate.

The Valley Natural Foods’ Wellness Department is proud to be carrying Mineral Fusion, natural line of make-up. This product sits lightly on your skin and doesn’t seep into your pores the way that some make-up does. It also has benefits like UV protection, it’s paraben free, uses natural colorants and is talc free.

We’re so excited about featuring this line in Valley Natural Foods that we’ve invited the company to come in to show you the product in person. Lauren Vail, a mineral fusion rep and cosmetologist will be at the demo kiosk on:
 

Mineral Fusion make-up at the Demo Kiosk

May 5 | 11:00 a.m.-2:00 p.m.

Lauren, a certifed cosmetologist, will consult with you on what colors work best and help you decide which products work best for the feel and look you are going for.

Check out our Co-op Calendar for a Mineral Fusion demo every few months, as Mineral Fusion will be back to visit us and consult with you each quarter of the year.

Want to learn more about Mineral Fusion? Check out their Web site: www.mineralfusioncosmetics.com

Bobcats

Surround the store.

Garden is coming soon.

Veggies grown right here? For real?

For sure.

We’ve officially begun to terrace the land on the south side of the store to create till-able, plant-able land. We’re planting a garden! As our garden is planted and grows so too will our knowledge of gardening. We plan to share this new-found knowledge with you through educational opportunities. Watch the Co-op Calendar for educational demos, classes and more opportunities as the summer progresses.

Another exciting recipe and tasting at our demo kiosk on Saturday, April 24 between 3:00 and 5:00 p.m!  Fresh ideas using fresh produce!

Ever had broccolini? Give this delicious and nutritious vegetable a try with an easy, quick recipe that your entire family will truly enjoy. Pair it with our recipe for pork loin roast in a tangy grapefruit glaze and you will have a meal that is sure to satisfy. Take advantage of specially priced produce recipe ingredients all week!

Roasted Broccolini with Onions and Mushrooms and
Grapefruit Glazed Pork Loin Roast

Roasted Broccolini with Onions and Mushrooms

2 bunches broccolini
1 package crimini mushrooms, sliced
1/2 white onion, sliced
4 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
6-8 cloves garlic, thinly sliced
2 tsp. salt
1 tsp. pepper
1 package mini sweet peppers, sliced

Preheat oven to 400F. Rinse and dry the broccolini. Chop 1/2 inch off the end of the broccolini and arrange the broccolini in the bottom of a 9×13 baking pan. Sprinkle the mushrooms, garlic, peppers, and onions evenly onto the broccolini. Whisk together oil, vinegar, salt and pepper and drizzle over the veggies. Roast for 15-20 minutes (until veggies brown on the tips and most of the liquid is gone).

Grapefruit Glazed Pork Loin Roast

2-3 lb pork loin roast
1 Tbsp. coriander powder
Salt and pepper (enough to rub entire roast)
1/8 C. grapefruit zest, packed
Juice from 2 fresh grapefruit
1 grapefruit, halved, then cut into 1/4 inch thick slices with skin removed
2/3 C. agave nectar
2 Tbsp. cornstarch
2 1/2 tsp. dry mustard
1 1/2 Tbsp. apple cider vinegar

Score the fat on the roast in a diamond design with a sharp knife. Rub salt, pepper, and the coriander over the surface of the pork loin. Place roast, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer into thickest part of roast, making sure it does not touch fat or bone. Bake at 325F for 1 hour and 45 minutes.

While pork is roasting, zest, juice, and cut grapefruit. Set the slices aside. Combine grapefruit juice, zest, and remaining ingredients in a saucepan; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Reserve 1/2 cup of the grapefruit mixture for sauce. Baste roast with remaining grapefruit glaze mixture.  Once baked, take out the roast and dip the grapefruit slices in the reserved sauce. Arrange on top of roast. Bake an additional 15 minutes or until the thermometer registers 160F. Transfer roast to a serving platter, reserving 3 tablespoons drippings. Set roast aside, and keep warm. Combine reserved grapefruit mixture and drippings in a medium saucepan; stir well. Cook over medium heat, stirring constantly, until sauce is thoroughly heated. Serve sauce with roast.
 

Hanging Baskets of plants and flowers are due to arrive at Valley Natural Foods on May 3. Be on the lookout – these are fast sellers!

Also, Glacial Ridge organic bedding plants will be on sale May 21-23, while supplies last, and Gardens of Eagan heirloom and organic plants will be on sale from end of May through mid-June.

Calling all local photographers! If you love taking beautiful photos and want to display your work in a fun way, please contact Charli Mills at cmills@valleynaturalfoods.com or drop off a CD of your photos at customer service, attention Charli Mills.

If your photos are selected, they will be displayed electronically on two digital displays located at the Valley Natural Foods demo kiosk and above the fireplace in the eat area.  

We’re experiencing an increased interest for use of our community bulletin board and that’s great news for all who enjoy promoting an event or business!  It’s located in the hallway by Trail no. 8 and you can find out about many happenings around the community.

Due to this increased use, we would like to remind everyone of our Posting and Promotions Guidelines (posted on the board itself). Please know that all postings must be submitted for approval by leaving materials or business cards with customer service. Business cards can be replenished for previously approved cards, but only by dropping them off at customer service.

Space is limited and on a priority basis:

1.  Member-owners & staff have preference (please note your membership number on the back of your posting to receive this priority status).
2. Newsletter advertisers have preference.
3. Community events, fundraisers & classes sponsored by Valley Natural Foods have preference.
4. Local non-profits & organizations supporting our cooperative ideals have preference. Our mission is a healthy community.
5. Information or lectures on products that we carry have preference.
6. We do not support, market or promote products we cannot sell on the shelf, or those that compete with products we sell.

For complete information about our Posting and Promotions Guidelines, please review at the bulletin board or ask customer service for a copy. Included on that document are other great ways for promoting or advertising. Thank you!