Looking for a unique  read that is not only compelling and empowering, but also supports our local organic food community? Purchase the newly released book, Turn Here Sweet Corn, by Atina Diffley, author and co-owner of Organic Farming Works, LLC at Valley Natural Foods for only $24.95.  Save an extra 10% off all books daily! This is an extremely popular book selection amongst Valley Natural Foods customers and staff.

Do meet and learn more about Atina during her live FREE presentation/talk on July 10th from 6:30-8:00 p.m. at Valley Natural Foods. Be sure to register 24 hours before the event!  Register online, in-store or by calling 952-891-1212 ext. 221.

Immediately upon reading the first couple of sentences you will be caught up in the swift moving, vivid and dramatic story of Atina and Martin Diffley.  Atina eloquently writes about the romance, challenges and triumphs that went into developing and maintaining  the Gardens of Eagan organic farm, located right within the south metro! Since opening in 1973, Gardens of Eagan has grown right alongside the Twin Cities food co-ops, including Valley Natural Foods. Atina and Martin have helped develop the organic movement in Minnesota and have been instrumental in educating and serving shoppers.  Through Atina’s crisp, compelling imagery, discover the beauty of nature, the risks, vulnerabilities and science behind organic farming, along with the power of consumers to make a change.  This is ultimately a book about survival and resilience against all possible odds whether it be hail, crazy storms, suburban development or  intrusion of  a crude oil pipeline.  Overall, it is about making organic farming work and expressing its value to people and the planet. Learn  more about Atina and Martin Diffley here.

Be on the look out for local and delicious, organic sweet corn from Gardens of Eagan to arrive in our produce department this week!

Stop by the Valley Natural Foods demo kiosk on Sunday July 25, anytime between 12:00-3:00 p.m. for a delicious Corn Salad Food Demo, created by Gardens of Eagan. Jennifer Nelson will share techniques,  the recipe and free samples! Take home the recipe and give it a shot with added ingredients from your own garden!

Want more? Sign up now for the Easy Peezy Freezing Class with Gardens of Eagan taught in the Valley Natural Foods classroom on Wednesday July 28, from 6:30 p.m.-8:00 p.m.

You will learn easy peezy freezing techniques for sweet corn, roasted peppers, kale, broccoli and even tomatoes. You can have your garden-fresh veggies all winter long with these simple techniques. Linda Halley and Jennifer Nelson of Gardens of Eagan are here to show you how with a few Ziploc bags and a little freezer space. The cost is $12/$10 members (Registration is required.) You can register at the Valley Natural Foods customer service counter or by calling 952-891-1212, ext. 221.

Join us at the Valley Natural Foods Demo Kiosk for a free Kale Cooking and Tasting Demo with Gardens of Eagan, Sunday, June 27, anytime between 12:00-3:00 p.m.  You see kale in the produce department, it grows in your gardens, but what do you do with it? Gardens of Eagan will show you how!

Want more?

Join us in the Valley Natural Foods classroom for the Hail to Kale! Cooking Class on Wednesday, June 30, 6:30-8:00 p.m. (Registration required, $12/$10 members) Linda Halley and Jennifer Nelson from Gardens of Eagan  pay homage to what they call “the greatest vegetable ever.” Cook and sample various kale recipes, learn about its grand nutritional value and go home with an All Day Kale cookbook including kale recipes for every meal.

There’s still time to register: Stop by the customer service counter or call 952-891-1212, ext. 221

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.

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.