with Debra Stark & Robin Johnston
- Rice Noodles with Peanut Sauce and Crunchy Veggies
- Corn, Bean & Cauliflower Salad with Basil Pesto
- Grilled Eggplant Slices
with Debra Stark & Robin Johnston
Maine Root Blueberry Soda: “it’s blueberry and it’s refreshing so-da, why wouldn’t I choose it?!”- Charles
HU Dark Chocolate Cashew butter and vanilla: “I tend to Choc-o-lot about this because it’s NUT your average chocolate!”- David
We’re proud to offer a choice of turkeys: a) Mary’s certified organic turkeys; and b) Stonewood natural turkeys from Vermont. Stonewood turkeys don’t do drugs and both companies grow beautiful birds. The difference between the two, besides the certified organic label on Mary’s, is that I’ve found the Stonewood birds to have slightly more white meat. I love dark meat, and so Mary’s is my choice. All birds are grown by the children, grandchildren and great grandchildren of the founders. All birds are fed an all-vegetarian diet, and are given no growth hormones or antibiotics.
Call Turkey Central at 978-371-7573 to order your bird so you get the turkey and the size you want. Mary’s organic turkeys: $4.29 per lb. Stonewood natural turkeys: $3.49 per lb.
Want something from our kitchen? We’ll have a holiday menu from the hard-working crew in the kitchen by mid-October.
GMOs, or genetically modified organisms, are organisms whose genetic material has been manipulated in a laboratory. The first genetically modified crop was approved by the US Food and Drug Administration (FDA) in 1994. This relatively new science creates unstable combinations of plant, animal, bacterial and viral genes that do not occur in nature. Remember when scientists inserted the gene of a flounder into the gene of a tomato? Yes, this really happened….
From Mother Earth Magazine, “Yes, farmers throughout history have been raising their plants to achieve certain desired traits such as improved taste, yield, or disease resistance. But this kind of breeding still relies on the natural reproductive processes of the organisms, whereas genetic engineering involves the addition of foreign genes that would not occur in nature.”
I loved this when I read it in the Natural Foods Merchandiser back in 2003! “Chimpanzees can tell the difference between organic and conventional fruits.” Zookeepers at the Copenhagen Zoo, Denmark, began putting both types of bananas in the animals’ cages last year as part of the program to earn a “green label” as an environmental zoo. Zookeepers said chimps consistently chose organic bananas first. What’s more the chimps ate the organic bananas, skin and all, but peeled the non-organic ones before eating!
Saturday, October 21, 10:00-2:00. Debra’s Natural Gourmet Turns 28! Birthday Party, Non-GMO FOOD FAIR, Discover West Concord Day – all in one! We’ll have cake and ice cream, of course, but also some favorite companies sampling food. Come have a great time, have lunch and help us celebrate! 5% of our sales the whole day will go to The Non-GMO Project. More in the October store newsletter
Summertime is synonymous with ice cream. Just drive by Reasons to Be Cheerful, or any other ice cream shop if you don’t believe me….. All those people out there licking away! Did you know it takes 50 licks to finish off a single scoop of ice cream?
Cassoulet, the classic French white bean and meats stew, typically cooks long and slow. This is a speedier version of the traditional recipe with chicken, sausage and beans. There’s NO compromise on flavor, and this is delish! If you’re vegetarian, substitute a vegetarian sausage and get creative with chicken substitutes (we now even have a vegetarian chicken in a can…) such as tofu, tempeh or favorite foods like olives. (And add some extra olive oil!) If you don’t do beans, use butternut squash or yams. If you’re not using liquid from the beans, add a C of water or vegetable broth. Make this recipe your own.
Did you know that the eggplant, known as an aubergine in France and England, is not a vegetable, but is a berry of the nightshade family (Solanaceae)? Interesting, isn’t it?
Please make sure all your dairy products come from grass-fed animals. Not only for the animals’ sake, but so you get more nutritional bang for your buck. Grass-fed=more CLA, conjugated linoleic acid, which helps prevent belly fat.
Steam your favorite assortment of seasonal vegetables, then marinate them in extra virgin olive oil, a little red wine vinegar, Spike seasoning, thyme and Obis One black garlic.
I love this combo with some fresh mozzarella or Nettle Meadow cheeses (Kunik and Simply Sheep are my new favorites!), ripe tomatoes and good olives. For carnivores, it’s great alongside salami or sausages. It’s also yummy on the plate next to corn or a big roasted potato.
So, what is black garlic? It’s aged, fermented raw garlic, whose flavor will amaze you. Black garlic is sweet and savory, all at the same time, and soft, like dried fruit. Once aged, it keeps at room temp for six months. Eat it, and you get no garlic breath, and black garlic contains double the antioxidants of raw garlic. Who knew?
Let’s get one thing out of the way before we start. Calcium is not the solution to all things bone. Sure, it’s important. Necessary, even. But once you get enough – and “enough” may be less than you think – piling more on top of that accomplishes very little. In fact, too much calcium can sometimes do more harm than good.
For me, the message is to focus less on how much calcium we get, and more on calcium management. In other words, on the nutrients and habits that help calcium get to the right place, and keep it out of the wrong ones. But we’ll talk more about that later. For now, let’s begin.
What are bones, anyways? Bones are not “dead” like fingernails or hair. They’re made of living, dynamic tissue. Yes, they contain the rock-like mineral calcium, but this calcium is integrated into an organic matrix of cells, protein, blood, and nerves.
Growing up, mushrooms were mushrooms. There was only one kind in the store: small and round, bland and boring. Button mushrooms, they were called. Or champignons, if you wanted to sound classy. A lot of people liked them, but nobody loved them. Nutritionally, they provided minor amounts of protein and fiber, vitamins and minerals. But nothing special.
So today, it’s a pleasure to see all these upstart growers bringing new varieties to market, varieties that emerge from the dark in which they’re grown in a profusion of whites and pinks, yellows and blues; amorphous and architectural, variegated and cascading, with (and without) delicate tendrils that make you want to stare in fascination, or pet them like a kitty cat.
These exotics are beautiful, they’re delicious, and they’re easy to cook. Some of them are strongly healing as well.