This week’s recipes celebrate 2 of the harvests of high summer. Blueberries and summer squash are abundant this time of year, and there’s no better time to eat them than right now! Like most produce, the vitamin content of these items decreases dramatically when they are not used fresh!

In northern MN, late July means berry-picking time. Blueberries start to ripen about now, dotting the forest floor with tiny blue delectable treats. Blueberries are a very good source of vitamin C and fiber. Added to wild rice– another native crop of northern MN—blueberries make this week’s salad a stand-out addition to any summer meal. Top the salad with a refreshing orange vinaigrette dressing, either pre-bottled or that you make yourself!

As any gardener knows, summer squash plants produce an abundant harvest. We are getting in new local varieties everyday. Try the standard green zucchini, or mix it up with little yellow Patty-Pans or multi-colored Zephyrs. While they vary in color and size, most summer squash carries a similar mild slightly-sweet flavor. (Even the tender squash blossoms are edible. If you’re lucky enough to have some, toss a couple on top of the sauté). Summer squash are notable sources of B-vitamins and folate. This weeks’ recipe is a simple summer favorite that pairs well with almost any summer meal.

Click here to see this week’s Produce Possibilities recipe!

Click here to see all the Produce Possibilities Menus!

The recipes in this week’s Produce Possibilities features 100% local produce as well as local sunflower seeds and cheese.  Not only is the cheese local, but the milk comes from cows that are grass-fed. Grass-fed milk is unique because it has been shown to have consistent higher levels of ALA and CLA than conventionally produced milk. Both of which promote heart health, and in the case of CLA has been shown to considerably reduce the risk of cancer and heart disease while promoting immune system health.

Another Important note about the salad recipe is that it uses dandelion greens as a main leafy vegetable. Some may think of them as mere weeds, but according to the USDA Bulletin #8, “Composition of Foods” (Haytowitz and Matthews 1984), dandelions rank in the top four green vegetables in overall nutritional value. According to this data, dandelions are nature’s richest green vegetable source of beta-carotene, from which Vitamin A is created, and the third richest food source of Vitamin A, after cod-liver oil and beef liver! They also are particularly rich in fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin, and are a good source of protein. Next time when you think of dandelion greens as just a weed, think again.

You are invited  to experience the taste at our demo kiosk this Saturday, July 10, anytime between 3:00-5:00 p.m.

Click here to see this week’s Produce Possibilities recipe!

Click here to see all the Produce Possibilities Menus!

Many people envision healthy nutritious eggs to be those raised organically or naturally with free-range pastured hens, but have you ever thought about what happens after the eggs are collected?

Recently some alert members spotted an article on this very topic and were concerned by what they read.

Eggs need to be porous, allowing air to pass through to the inside of the egg so that it can breathe, yet at the same time the egg is protected from bacterial invasion by a natural waxy coating called the bloom.

Commercial industry practice is to wash eggs thoroughly. On the surface this appears to be a positive thing, but as they say, the devil is in the details. Unfortunately, this washing removes the bloom, opening the egg to infection. To compensate for this, commercial industry practice is to replace the bloom with a mineral oil coating. More unfortunately, mineral oil is a petroleum-based product that can penetrate the porous egg shell. The International Programme on Chemical Safety (IPCS) states, “exposure to mineral oils should be kept to a minimum.”

Valley Natural Foods offers organic eggs from two providers: Organic Valley and Schultz Organic. According to Organic Valley, their “shell eggs are never washed or sanitized with chlorine, and they are never oiled.” Instead, the eggs are “washed with a soap approved for organic use. The eggs spend less than one minute in the wash process. After being washed, the eggs travel through a rinse section, and into an air dry section.”

If you’d like to go one step further, consider this from Larry Schultz: “Our eggs typically reach the store before they are over a week old. We do not use any oils, chlorines, lye, peracetic acids, or sodium carbonates. Our eggs come to the store as clean and natural as we can with nothing applied.”

So if you like healthy fresh petrochemical-free organic eggs, stop by our dairy department for the best eggs nature can provide!

New demo on Saturday, June 19 from 3:00-5:00 pm at our demo kiosk! Looking for a new fresh salad recipe to make just in time to take advantage of special priced produce? Here it is: a tasty refreshing, side salad to complement any dish.  Sample it during our demo and you will be convinced. If you grill, our peach and dill relish is a perfect topping for chicken, fish or tofu.  Any questions? Ask our knowledgeable produce staff who will be on hand during the demo.  Don’t forget, most ingredients are on sale the entire week.

Dr. T watched over as Green Bakery developed a recipe that could not be matched. It is not only gluten-free it is also organic and free of common allergens such as corn, soy, eggs and dairy.  Dr. Adiel Tel-Oren, known as Dr. T, works with many different clients who have severe food allergies, so he wanted to develop an allergen-free bread. Together, with a consultant, he developed the recipes for Green Bakery.

Using ancient grains and legumes such as chickpea, sorghum, brown rice and millet a full-bodied, allergen-free bread is available to the public. 

Ann Woods, co-owner of Green Bakery states in a press release that they’re choosy about the quality of ingredients they use. “Why are we so choosy?” asks Woods,  “Because we want to provide breads that nourish you and make you feel good.

This local organic product is now available in the freezer at Valley Natural Foods. Green Bakery will also be at the demo kiosk to sample out their new bread during the following times:

Wednesday, June 16 2pm-6pm
Sunday, June 27 3pm-6pm
Thursday, July 15 11am-3pm
Tuesday, July 20 11am-3pm

Find more demos and events on the Co-op Calendar.

The Taste of Lakeville was here again and Valley Natural Foods was there with our cheese. We sampled some of our best local and natural cheeses to pair with the fantastic wine and beer tastings at this event.

This was an exciting opportunity for Valley Natural Foods to participate in a community event to share in the discovery of new tastes and interesting combinations of flavor.

The Taste of Lakeville was held at the Lakeville Art Center on May 13th. This event was sponsored by the Lakeville Rotary Club as an annual fundraiser. Proceeds raised from this event are given to the Lakeville Rotary Foundation which supports community projects and high school student scholarships. Last year’s Taste of Lakeville proceeds contributed over $70,000 to support programs and non-profit groups including the Community Action Council, the Lakeville School District’s S.A.D.D. program, LNHS/LSHS Band, STRIVE, and the new Miracle Field, just to name a few.

For every reusable bag you bring into the store to pack up your groceries, the cashier will stamp the top of your receipt with a Green Stamp. If you donate the top-portion of your receipt into the Green Stamp Box (located next to the store exit door), proceeds collected will go to the current Green Stamp Program recipient.

Every quarter, the Valley Natural Foods Donation Committee selects a Green Stamp Program recipient based on the organization’s sustainable impact on the environment. All proceeds generated from our Green Stamp Program collected during April 1 – June 30, 2010 will be given to:

Got Local? Farmer/Buyer Networking,

a program of Renewing the Countryside.

 Each stamp is worth $.05, which encourages shoppers to bring in their own reusable bags. Shoppers also have the option to save up their Green Stamps and redeem them for $1.00 savings off their next grocery purchase for every 20 stamps collected.

Do you know of or belong to an organization that could benefit from the Valley Natural Foods Green Stamp Program?  Stop by customer service and ask for a Community Donations Request Form or click here for an online version.  Make sure to indicate on the form "Green Stamp Program" along with your information.

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.

Will Steger with Northland Students

One of our key relationships directly connected to sustainability has been our on-going relationship with the Will Steger Foundation. The WSF understands the vital role food production plays in the bigger picture of sustainability. They provide to-notch, science-based education for educators to help instruct the upcoming generations on climate change. Each year the WSF sponsors an education outreach called the Summer Institute.

This year, the 4th annual Summer Institute for Climate Change Education is on Wednesday August 19th, 8:30-4:30 pm at the University of Minnesota. Applications available for download: www.globalwarming101.com

The Summer Institute will focus on the international climate negotiations in Copenhagen and unveil a brand new curriculum on international climate solutions for grades 9-12. Keynote speakers include renowned author and climate activist, Bill McKibben, along with Will Steger.

Registration opens in May for 100 onsite participants ($75/teacher or $100/pair) and an unlimited number of participants for our online webinar ($25/teacher). Onsite participants will receive the Citizen Climate Curriculum and online participants will be able to download the curriculum free of charge from the Global Warming 101 website.

The institute will highlight the critical need for international cooperation on climate change solutions, and equip educators with the tools necessary to empower student learning and leadership on the topic. Educators will also learn about the Midwest youth delegation to Copenhagen, led by the Will Steger Foundation, and ways that they can follow the youth experience online through multi-media dispatches including text, images, and video. The Summer Institute will include break-out sessions on topics addressed in the curriculum, including cap and trade vs. carbon tax; equity in negotiation; climate technologies; carbon cycle and more. Visit www.globalwarming101.com to watch the Summer Institute video, download the application and learn more.