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The Monadnock Food Co-op plans its opening day of business as Wednesday, April 3, 2013 at 11 a.m.

Please keep in mind that this date could shift due to construction schedule changes. So check back with us regularly and make sure you’re on our E-Updates list.

Regular store hours are Monday – Saturday, 7:00 a.m. – 9:00 p.m. and Sunday 9:00 a.m. – 9:00 p.m.  A Grand Opening Celebration is slated for June.

This opening is the culmination of many volunteer hours, community support and member investment since early 2008.  Over 1,200 Greater Keene citizens prioritized a food co-op as a top priority in the City of Keene Comprehensive Master Plan and close to 1,200 families have joined the Monadnock Food Co-op as Member-Owners, contributing over $100,000 in Member Equity and $800,000 in Member Loans to this start-up community owned business.

Please help us spread the word!

Everyone can shop at the co-op; Member-Owner or not!

MFCo-op banner 3

March Focus: Farmers & Producers

Here’s What You May Win in March:

$30 Gift Certificate to Phoenix Farm

$25 Gift Certificate to Tracie’s Community Farm

$50 Gift Certificate to Walpole Valley Farms

$5 Token to Farmers’ Market of Keene

Local Flavor Cookbook: From the Farmers’ Markets of the Monadnock Region

6 Beginner Beekeeping Classes from Imagine That HONEY!

Beekeeping: Getting Started in My Backyard DVD from Imagine That HONEY!

 

How to Enter:

Jack Discover LocalCurrent Member-Owners – Forward our discover local email template to friends, family and neighbors today.

OR

Not-Yet Member-Owners - Join today (or anytime before February 28, 2013)!

Questions?  Please contact marketing@monadnockfood.coop

By Liza Drew, RD

EggFlavorful Fact: Humans aren’t the only creatures that are strongly affected by the absence of sunlight in winter. If hens don’t get 12 hours of sunlight a day, their egg production declines. At least 14 hours of light is beneficial for egg development, which is why hens are most productive in spring and summer months.

In my opinion, eggs are the perfect food. They’re versatile, delicious, full of nutrients, and beautifully packaged in a biodegradable shell. However, eggs have received some bad press over the years due to their cholesterol levels. Researchers are now finding that cholesterol in the foods we eat doesn’t have a very great affect on our blood cholesterol levels. Also, not all eggs are created equal. Fresh local eggs from chickens that were allowed to scratch around for bugs have higher levels of omega-3 oils and other beneficial nutrients. Eggs also match perfectly with healthy foods such as leafy greens. One of my favorite speedy dinners is kale sautéed with garlic and a soft cooked egg on top. These spinach squares satisfy that same craving in a bite-sized version that’s perfect to bring to parties or to serve as an appetizer.

Try this Recipe: Spring Spinach Squares

Ingredients:

  • 4 Tbsp. butter
  • 3 eggs
  • 1 cup milk
  • ½ tsp salt
  • ½ tsp. ground black pepper
  • 1 tsp. baking powder
  • 1 cup flour
  • 2, 10 oz. packages frozen spinach, thawed and drained or 1 lb fresh spinach, wilted
  • 8 oz. grated sharp cheddar cheese
  • 1 cup crumbled goat cheese

Method:
Preheat oven to 350˚.  Place cubed butter in the bottom of a 9×13 pan, and put in oven to melt. Meanwhile, beat eggs with milk, salt, and pepper. Add flour and baking powder, stirring until combined. Fold in spinach and cheeses.  Remove pan from the oven and tilt to coat with butter. Pour batter into pan and bake for about 40 minutes or until golden brown. Allow to cool, and then cut into small squares.

Pathways for Keene is a non-profit (501c 3) group of volunteers who promote a public bicycle, pedestrian multi-use trail system in the City of Keene, who solicit funding, and/or make other types of contributions to accomplish this goal.  Currently, they are seeking volunteers to fill open positions within PFK, or join in other initiatives which may be of interest to you.

As a result, PFK invites you to attend a “Community Outreach Forum” at the Keene Public Library Auditorium (downstairs) on March 26, 2013 at 7 p.m. They will highlight some of the history and accomplishments of PFK, as well as Q & A to focus on strengthening our organization.

To learn more: pfk@tlaorg.org or 603-357-7567.

Since the floor staining on February 16th, our refrigeration cases arrived — including produce, meat & seafood, deli and freezer cases.  This equipment really begins to define the inside look of the building and outlines some of our store aisles — so exciting! In addition to our cases, our soup and salad bars are here and sink installation begins next week.
An aisle of Dairy cases with Meat & Seafood cases in the background.

The interior walls are now painted with bright, cheerful (and fun!) colors that match our logo – purples, yellows and other hues to distinguish each section of the store.

This week, Harvey Construction, the building contractor, meets with the city of Keene to discuss our Certificate of Occupancy — which will determine when co-op staff can move into the building. Knowing our move-in date will help us commit to an official store opening date (sometime in early April).  Stay tuned!

We want to give a big shout out of thanks to Dan Scully, Katie Cassidy Sutherland and the staff from Scully Architects, and also Matt Holian, Jack Dugan and the staff at Monadnock Economic Development Corp

An aisle of Dairy cases with Meat & Seafood cases in the background.

. They’ve all been wonderful partners in this project, helping us do everything from staining the co-op’s floor to obtaining our exterior sign permit.

Our Discover Local Promotion gives us the opportunity to bite into different parts of our Monadnock Food System, and learn some of the juicy details about each component — from the soil that gives rise to the delectable fruits and vegetables we seek, to the not-so-delectable (but essential) spoiled and discarded food scraps that become compost and are then returned to the soil.  This month, we’re focusing on Farmers, & Producers.

Make a resolution this growing season: Get to know the people who grow and make your favorite local products. How?  By purchasing more of your food directly from the local farmers and producers that grow and prepare it.

Shop at Farmers’ Markets and chat with each vendor at their booth.  Visit a farmstand or “pick-your-own” farm and see for yourself how the food is grown or processed.  Or – engage in the ultimate way to get to know a farmer – join their CSA (Community Supported Agriculture) program.

Patti

Patti Powers of Cheshire Garden and Elisa – always quick with a warm smile!

View the links below for a by-county list of farms, farmers’ markets and more near you!

View the most updated lists at NH Department of Agriculture, Markets & Food

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What are your 2013 Growing Season Resolutions? 

Add your commitments below:

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