Just Food Co-op

Spring Forest Qigong Level One Class

July 26, 2010

In this class you will learn the techniques to help you feel the flow of your energy which can help relieve physical pain, stress, depression and more. These qigong (chee-gong) exercises are simple, effective, and easy to learn. The main components of these exercises are breath, visualization, body postures, and sound. You will learn the Small Universe Meditation, which is the strongest meditation in Spring Forest Qigong for helping the body to heal. Join us and discover your natural healing abilities. Please wear comfortable clothes. Mary Zelmer is an advanced student of Master Chunyi Lin (founder of Spring Forest Qigong) and has been studying SFQ since 2001. She works at the SFQ Healing Center in Eden Prairie as a Master Healer and Qissage Practitioner. www.springforestqigong.com.

Friday, August 6, 6-9pm and Saturday, August 7, 12-5 p.m. in the Just Food Community Room
Cost: $80/$78 members (includes manual). Please register with a cashier or by calling 507-650-0106.

Learn to Preserve Food at the Co-op

July 20, 2010

Sara Morrison from The Backyard Grocery

The bounty of summer has begun! Those fruits and veggies are so delicious and fresh right now, but wouldn’t it be great to have a little of that flavor in the middle of January? Preserving food now is the key to that. All you need are some basic skills which you can learn from an expert on Saturday, July 24 at the Co-op. Sara Morrison, of The Backyard Grocery and certified in food preservation by Wisconsin Extension Services, will present two classes.

Canning for Home Use begins at 1:00pm and will provide an overview on home canning including necessary steps to preserve food safely, essential equipment, and a list of foods that home canners should and should not tackle.

Freezing and Drying begins at 2:00pm. Methods for preserving color, texture, and nutrition will be discussed as well as equipment, methods, and packaging for success. materials will be provided that include necessary steps, timing and lists of appropriate foods to use.

Cost for each class is $12/$10 members. Register with a cashier or call 507-650-0106.

Eco Gardens Promotion for Co-op Shoppers

July 13, 2010

Wow, what a deal! Eco Gardens is offering a great deal to Co-op shoppers. From Wednesday, June 16 through the end of July, you can bring your Just Food Co-op receipt to Eco Gardens and receive a 2″ perennial for only 99 cents! You can learn more about this new, locally-owned business in the Northfield News article here.

Eco Gardens is located 600 Division Street in Downtown Northfield. Click on the image for a larger version.

See more stories: 1 2 3 »

Welcome to Just Food Co-op!

We are Northfield’s community-owned natural foods market and deli. We are proud to be your source for fresh, local and organic food, and sustainable household and personal care products. We vow to provide you with excellent customer service, an enjoyable shopping environment, and a wide variety of natural food choices that don’t contain artificial colors or preservatives. We encourage you to become a member and help support our mission, but you don’t need to be a member-owner to shop here. Everyone is welcome! We hope you’ll explore the site and learn more about us and what we offer, then stop by to meet us and experience a new way to shop.

Recipe: Mediterranean Style Sautéed Vegetables

This is one of the best ways to eat the abundance of summer vegetables luring you with their gorgeous colors and shapes!

Ingredients:

2-3 Japanese eggplant (long and thin) (local)
2-3 zucchini (local)
2-3 yellow squash (crookneck or patty pan) (local)
1 red onion, cut lengthwise into slivers (local)
1-2 bell peppers, assorted colors (local)
1 package white button mushrooms (local)
2 tablespoons parsley, chopped (local)
4-5 cloves garlic, minced (local)
1 tablespoon dried oregano
2 tablespoons fresh basil, chopped (local)
1-2 tablespoons red wine vinegar

4 tablespoons olive oil
Salt and pepper to taste

Directions:

Cut up all vegetables except onion to approximately equal sizes. In large skillet or wok heat 2 tablespoons olive oil over high heat and add garlic and onions. Cook 5 minutes until translucent. Add remaining vegetables, toss and stir continuously for 5-10 minutes until they begin to soften. Dump vegetable in a large mixing bowl and add parsley, oregano and basil; mix well. Drizzle remaining olive oil and red wine vinegar over vegetables and season with salt and pepper. Serve immediately or chill and eat cold.

View this recipe | View more recipes »

today @ the deli (7.29)

Sloppy Joes & Sweet Potato Fries
Chicken Gumbo
see the weekly menu

grilling time!

Try our grass-fed beef, organic chicken, and low-fat bison on the grill. All of our meats are raised without unnecessary hormones or antibiotics.

Facebook Twitter ComPost Newsletter Join our mailing list Be Local ... Buy Local! The Mix

Upcoming Events

Tai Chi Chuan: July 31, 8:00am – 10:30am
Knitting Night: August 3, 7:00pm – 9:00pm
Spring Forest Qigong Level One: August 6, 6:00pm – 9:00pm
Tai Chi Chuan: August 7, 8:00am – 10:30am
Coffee with the Board: August 7, 10:00am – 12:00pm

see the full calendar

MUSKMELON!

First of the local melons are in!
$1.49/lb