local food Tag

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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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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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Eco-Friendly Food Choices, Healthy Updates Newsletter

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

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.

Thursday, November 28 – Closed for Thanksgiving Day

Tuesday, December 24 – 8:00 a.m.-4:00 p.m. (early closing)

Wednesday, December 25 – Closed for Christmas Day

Tuesday, December 31 – 8:00 a.m.-6:00 p.m. (early closing)

Wednesday, Jan 1 – 10:00 a.m.-9:00 p.m. New Year’s Day Hours

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