• Supporting Local Farms Since 1982

  • Made Locally by Hand

  • Local Harvest at Wild Oats

  • Cage-Free & Local

  • Daily Hot Bar & Salad Bar

  • Local Craft Beers & Wines

  • Fresh & Organic

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Here are some other sites you may want to visit.
We are interested in linking to like-minded web sites that offer information in one or more of the following areas: organic and local foods and food production, sustainable living, natural and holistic health care, green energy and building, and community building.

If you have a favorite web site that you would like to share, or if you would like us to include a link to your web site on our site, please email us at marketing@wildoats.coop. We cannot guarantee that we will be able to meet all requests for links, but we will consider every request. We also may be interested in having a reciprocal link on your site.

American Farmland Trust www.americanfarmland.org

Berkshire Chamber of Commerce www.berkshirechamber.com

Berkshire Environmental Action Team (BEAT) www.thebeatnews.org

Berkshire Grown www.berkshiregrown.org

Berkshires Trails http://www.berkshirestrails.com/ Center for Ecological Technology www.cetonline.org

Cleaner Plate Club blog (Ali Benjamin) http://cleanerplateclub.wordpress.com

Cooperative Grocers’ Information Network (CGIN) www.cgin.coop

Cornucopia Institute www.cornucopia.org

Eat Local Challenge www.eatlocalchallenge.com
Elder Services of Berkshire County, Inc. www.esbci.org

Environmental Working Group www.ewg.org

Equal Exchange (Fair Trade) http://www.equalexchange.coop/index.php

Hoosic River Watershed Association www.hoorwa.org

National Cooperative Grocers Association (NCGA) www.ncga.coop

New England Farmers Union www.newenglandfarmersunion.org

Plate to Plate – What We Ate and Where We Found It (Frances Duncan) http://www.platetoplate.com

The Weston A. Price Foundation www.westonaprice.org

Williamstown Chamber of Commerce www.williamstownchamber.com

Williamstown Rural Lands Foundation (WRLF) www.wrlf.org

Zen Tree Wellness – Holistic Health Counseling (Nicole Anagnos, M.Ed.) www.zentreewellness.com

And here are some links to other co-ops in the area:

Berkshire Co-op Market Great Barrington, MA www.berkshire.coop

Pioneer Food Market Troy, NY www.troyfoodcoop.com
River Valley Market Northampton, MA www.rivervalleymarket.coop

There are many ways to join Wild Oats:

In person. Visit our Customer Service counter, or ask a cashier to sign you up. You will be given a membership form that is quick and easy to fill out. When you complete the form, just go through any check-out line, and the cashier will collect your equity payment and enter you into our system as a new member-owner.

By phone. Call the co-op at (413) 458-8060. Just let us know why you are calling, and you will be transferred to someone who can add you as a member-owner.

By mail. You can pick up an application at the store, print one out here, or ask us to email you one — just call or email us at customers@wildoats.coop. Please return your application with a check for $20 (your first of 10 annual equity payments) to Wild Oats Market, 320 Main Street, Williamstown, MA 01267. Please include the names that should be on your member account (your name plus the names of other adults living in your household), your address, phone and email address.

Wild Oats’ Policies and Bylaws represent the Board’s considered determination of the philosophical structure which will best advance the interests of Wild Oats Market and the community it serves. Download copies of the Wild Oats Policies and Bylaws here.

Wild Oats Market supports mandatory labeling of genetically engineered foods and legislation that would prevent foods containing GMOs from being labeled as “natural.” Download a copy of the Wild Oats Market GMO Policy here. If you are a member-owner or customer who is interested in distributing information at the co-op, please review our Tabling & Petitioning Policy.

As a Wild Oats member-owner, you enjoy:

  • Member-only coupons and special discounts on Member-Owner Appreciation Days four times a year.
  • Discounts on special orders of non-sale items.
  • Yearly patronage rebates when the co-op is profitable. (For more information about our Patronage Rebate Program, please see Article 12 of the bylaws).
  • Participation in our Wild Connections program, which offers discounts and special offers from local area businesses.
  • A vote at the Annual Meeting and a say in how the co-op is governed.

 

 

But being a member-owner is about more than what you get for joining.

You can’t really quantify the benefits of having a business like Wild Oats Market in the community. As a small, independent food co-op that focuses on local and organic products, Wild Oats Market provides a place where people can shop for healthy, delicious food — and know where that food comes from. The biggest benefit of all is being able to enjoy a community resource that supports:

  • Healthy food choices that are accessible to all income levels
  • Fair trade, earth-friendly products
  • Products made locally and with organic ingredients
  • Local small farmers
  • Sustainable living practices
  • A thriving local economy

Do you share our goals? If so, you can help us meet them by becoming a Wild Oats member-owner today.

Healthy & delicious food on our hot bar & salad bar, open daily from 11:30 am-8 pm. Link to our current menu.


 

Enjoy a Meal in Our Cafe

Enjoy a Meal in Our Cafe

Hot-Bar-Dan Tacos

Healthy & delicious food on our hot bar & salad bar, open daily from 11:30 am-8 pm.

Hot Bar

Hot Bar

Our hot bar & salad bar are open daily from 11:30 am-8 pm.

Soups

Soups

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Our hot bar & salad bar are open daily from 11:30 am-8 pm.
Oct. 21 hot bar entrees are: lemon herb chicken & black-eyed pea, edamame & b
utternut squash succotash. For sides, we have brown rice pilaf and sauteed kale.

You will find local products in every department at Wild Oats Market. From ice cream to soap, we stock an array of local products made with organic ingredients and ingredients that are free from unnecessary additives.

Our produce is 70% local in season. Most of our local produce is organic.

Our local farmers are a big reason why Wild Oats Market is the business that it is. Small organic farms like Mighty Food Farm and Wildstone Farm in Pownal, Vermont and Happenchance Farm in Eagle Bridge, New York provide us with fresh, organically grown produce. Local ranchers like Black Queen Angus Farm in Berlin, New York provide us with grass-fed beef. We carry handmade cheeses from a host of local and regional dairies, including Cricket Creek Farm in Williamstown, Maple Brook Farm in Bennington, Vermont and The Cellars at Jasper Hill in Greensboro, Vermont. Our fresh eggs are produced by local suppliers including Feather Ridge Farm in Elizaville, NY; Wildstone Farm in Pownal, Vermont, and John Quimby Eggs from Williamstown.

Wild Oats is dedicated to offering the best selection of locally grown and produced products in the region. As an independent food cooperative, we choose to source our products from farms and businesses that we know and trust.


Tues., Oct. 23 – Taco Tuesday: seasoned ground beef, chicken chili verde, spicy black beans & corn, Spanish rice & sauteed kale. For soups today we have curried sweet potato & cauliflower and chicken, spinach & brown rice. Enjoy!

These organizations support farmers and food producers, access to healthy food for all regardless of income level, and the environment in Berkshire County and Western Massachusetts. If you are a local organization with a mission similar to Wild Oats’, and would like us to include a link to your site, please email marketing@wildoats.coop.

 

Berkshire Grown   Berkshire Grown is a non-profit organization dedicated to supporting farmers and food producers in Berkshire County, Massachusetts. Berkshire Grown sponsors events and classes that encourage people in Berkshire County and the surrounding areas to “Eat Local” by visiting local farmers’ markets, joining CSAs (community supported agriculture farms), and by educating themselves about the variety of local foods offered by food producers in throughout the county.

The Food Bank of Western Massachusetts   The mission of The Food Bank of Western Massachusetts is to work with the community to reduce hunger and increase food security. The Food Bank works behind the scenes of nearly every charitable organization that provides food to people in need in western Massachusetts. Our 400 member agency programs include soup kitchens, food pantries, homeless shelters, childcare centers, and elder programs throughout Berkshire, Franklin, Hampden, and Hampshire counties.   New England Farmers Union  A grass-roots organization with membership-driven policy, New England Farmers Union (NEFU) works to protect and enhance the economic well-being and quality of life of family farmers, fishermen, foresters, nurserymen, and consumers in all six New England states. Founded in 2006, NEFU is the youngest charter member of the National Farmers Union, a 108-year-old agricultural advocacy organization based in Washington, DC.

New England Tropical Conservatory  NETC is devoted to conserving the world’s natural resources and sustaining plant diversity. At its Education Center in Bennington, Vermont it offers classes and school programs that explore the plant world and teach sustainability. Its current Reserve shows the diversity of plant life from meadows to wetlands to forests. NETC is planning a future conservatory, which will house tropical plants indoors and be surrounded by native plants outdoors.This botanical display will be the first of its kind in New England.

 

Northeast Organic Farmers Association

The Northeast Organic Farming Association (NOFA) is a non-profit organization of nearly 5,000 farmers, gardeners and consumers working to promote healthy food, organic farming practices and a cleaner environment. NOFA has chapters in Connecticut, Massachusetts, New Hampshire, New Jersey, New York and Vermont.

Northern Berkshire Community Coalition   The mission of the Coalition is to improve the quality of life for people in Northern Berkshire County by organizing, supporting, and empowering the community. The Coalition works to achieve its mission by providing a public place for the community to gather and discuss issues; building stronger neighborhoods; and promoting positive youth development through programs and events.

Northern Berkshire Habitat for Humanity  Northern Berkshire Habitat For Humanity is an affiliate of Habitat for Humanity International, with offices in North Adams, Massachusetts. It is a non-profit, all volunteer organization and receives no financial support from Habitat International. Currently, it is the only organization in northern Berkshire County actively working to alleviate the shortage of housing for low-income working families. Habitat for Humanity selects families based on their need for housing, ability to repay a no profit mortgage, and willingness to partner with HH. The family must provide a minimum of 250 hours of sweat equity in the construction of their home or other community service. The family pays a mortgage just like any other homeowner. These payments are then used to build more houses for more families.

Northern Berkshire Transition  People working together for a more vibrant community. This group is based on a relatively new model people are using to proactively address the challenges of peak oil and climate change. It seeks to bring people together in their communities to create a vision of an improved quality of life that is independent of oil and does not contribute to climate change.

Wild Oats Market is a cooperative. In many ways, we are like any other business. Like all businesses, we must make a profit to stay viable.  We must provide our member-owners and customers with the products and services they want if we are to retain their support. But in many important ways, we are different from businesses that are owned by private investors or through publicly traded shares.

Cooperatives like Wild Oats are owned and democratically controlled by their member-owners. Anyone can become a member-owner of Wild Oats Market; and everyone who is a member-owner has a vote and an equal voice at our Annual Meeting. Co-op member-owners elect their Board of Directors from the membership.

Like many consumer-owned cooperative businesses, Wild Oats returns surplus revenues (income over expenses and investment) to member-owners proportionate to their use of the cooperative, not proportionate to their investment or ownership share. Wild Oats Market has a patronage rebate policy in place that enables member-owners to receive yearly rebates at the discretion of the Board, based on a percentage of the amount of goods they have purchased at the co-op throughout the year.

Wild Oats Market is proud to be a part of the long tradition of cooperatives.It is our pleasure to serve our community by offering our member-owners and customers healthy, affordable food and other products that support our local economy and sustainable living practices.

A Brief History of Our Co-op

Wild Oats began as a buying club in 1975. It was started by a group of folks who wanted unrefined, additive-free foods and products with minimum packaging. In 1982, we opened as a retail store in our “home town” of Williamstown, MA. Our storefront operation was started with only 100 members and $5,000, by people who wanted an economical alternative to processed and conventional foods. As the years passed, we attracted a growing number of individuals interested in health and the environment, as well as in organic and natural foods.

 

As a cooperatively owned business, Wild Oats’ member-owners were able to make sure that their growing operation reflected their commitment to local and organic food, sustainable living, social responsibility and related concerns. Commitment to these issues continues to be an integral part of Wild Oats Market to this day.

Wild Oats moved to its present location in 2005. Our store at 320 Main Street in Williamstown is spacious enough for us to offer a wide selection of healthy, delicious, locally sourced foods and other products. In addition to our grocery items, we carry a wide array of local and organic produce; locally handmade cheeses; grass-fed, locally raised beef and poultry; craft beers and wines; and much, much more. Our popular hot bar and salad bar are open daily for lunch and dinner. Our fresh bakery and grab n’ go deli case stock a variety of fresh breads, pastries, desserts, salads, soups and more.

But don’t take our word for it — stop by for a visit! Wild Oats Market is conveniently located on Route 2 in Williamstown near Williams College, Mass MoCA and the Clark Art Institute. 

A Business Based on
Social Responsibility,
Sustainable Living,
and a Love for Healthy,
Delicious Food.

Wild Oats Market operates under a system called Policy Governance, which provides a framework for all its decision-making. One of the requirements under a Policy Governance system is an Ends Policy, rather like a mission statement, against which all of Wild Oats’ decisions can be measured. The Wild Oats Ends Policy is simple in language, but broad in scope.

Here is a copy of the Wild Oats Ends Policy in its entirety:

POLICY TYPE: Ends
POLICY TITLE: E – Wild Oats Food Co-op Mission and Ends
ADOPTED:       April 27, 2009
REVISED:        July 15, 2013

Ends Global: Mission

While adhering to the Cooperative Principles*, Wild Oats Market exists to provide its members, customers, employees, and the community:

E1  Environmentally responsible, healthful, local and fair trade products, food and meals at reasonable prices;

E2  Information about food, nutrition, the environment, the cooperative business model, health, sustainable living, and wellness practices;

E3 A stable, friendly, responsive business and employer.

*The Cooperative Principles:
1. Voluntary and open membership
2. Democratic member control
3. Member economic participation
4. Autonomy and independence
5. Education, training and information
6. Cooperation among cooperatives
7. Concern for community

This policy will be monitored annually by internal report.

Throughout the store, you will find evidence of our adherence to this Ends Policy — in the many local and fair trade products we sell — the friendly, helpful staff who serve you — the classes, events and numerous ways in which we communicate with customers and members — and in the conviviality that characterizes our store’s atmosphere every day.

 

Support for Sustainable Farming
We did not hop on the “eat local” bandwagon when it became popular a few years ago. For more than 30 years, Wild Oats Market has supported small organic farming and has sourced its fruits and vegetables locally whenever possible. Today, 70-85% of our produce is local in season, and fully 95% of our produce is organic year round.

Interested in seeing where your produce comes from? We schedule tours to nearby farms on a regular basis, to give you a closeup look at the small working farms in our area, and provide an opportunity for you to meet the farmers and ask questions about organic gardening.

We believe our support of local farmers and sustainable farming practices has many benefits, beyond providing our members and customers with nutritious, delicious food choices. By carrying local products we strengthen the local economy, helping our community to sustain itself. By offering products raised sustainably, we contribute to our planet’s ability to renew itself. By carrying local foods at affordable prices, we help make fresh and healthy food available to all regardless of income level, helping our community sustain itself, literally.

Support for Fair Trade
Thanks to fair trade, small-scale farmers in developmentally challenged areas around the world are able to sell their products at a better price, improve their economic conditions, and build their economic and political power at the local level.

Wild Oats Market works with Equal Exchange, our primary supplier of fair trade products, to educate our shoppers about fair trade. Our fair trade products include Equal Exchange coffee, tea, chocolate and bananas as well as fairly traded coffee from Dean’s Beans. Find out more about authentic fair trade.

 

A Sustainable Energy System for Heating and Cooling
Wild Oats Market heats the store entirely through reclaimed energy. The design of the store’s HVAC system allows it to harness the heat from our refrigeration equipment and return it to the store as heat is required. Wild Oats’ heat reclamation system enables us to heat our entire building throughout the long, cold New England winters.

Our HVAC system is also designed to help keep the store cool during the summer months, by exhausting the heat that is collected in the mechanical room to the outdoors, and by monitoring humidity, temperature and refrigerant levels throughout the building to address changing load requirements accurately and in an energy-efficient way. 

Product Packaging & Recycling
Shoppers can recycle wine corks at Wild Oats through a cork recycling program in which we participate. 

Wild Oats Market is required by law to sell prepared foods (such as specialty salads and single-serving desserts from our bakery) in fully sealed packaging. To mitigate the use of plastic in our store, we research and choose packaging and paper products that are kind to the environment and appropriate containers for the foods we sell. We purchase these products from suppliers who are known not only for the quality of their products, but also for their use of green manufacturing methods.

Wild Oats recycles all glass, metal and recyclable plastics that are used in the store. We also compost food waste, which goes to an area farm.

Wild Oats Market contributes regularly to:

  • Community organizations that support the populations of Berkshire County, Renssaeler County and southern Vermont.
  • Organizations that have no political or religious affiliations.
  • Organizations that have as a goal improving and/or educating consumers about the nutritional quality of food; improving sustainability in food production; and/or  supporting local food production.
  • Organizations that support co-operative values, such as farm production co-ops.
  • Organizations that support learning and personal development, such as educational institutions.
  • Organizations that provide support to members of the community who are in need, such as low-income households.
  • Organizations that support environmental stewardship.

To allow us to more fairly consider each request we receive, we have created a procedure for requesting a donation. Please fill out the Donation Request Form and return it to the Customer Service Desk at Wild Oats, email it to marketing@wildoats.coop, or mail to Wild Oats Market, ATTN: Marketing/Member Services Manager, 320 Main Street, Williamstown, MA 01267. If you are a non-profit, please include certification of your non-profit status. Also, if you have any printed materials on your organization or the program for which you are requesting a donation, please include copies. Requests should be made at least two weeks prior to the event, and followed up with a call to the Marketing/Membership Manager a few days after the request has been submitted.

Wild Oats makes donations in the form of product or a gift card. Because we receive so many donation requests, we attempt to spread our donations out among as broad a spectrum of community organizations as possible. We are more likely to make small donations to many different organizations on a frequent basis than we are to make large donations to a few organizations. We do not donate to individuals.

 It is our intent to help our community to the extent we are able. We donate thousands of dollars each year in product and gift certificates as well as hours of staff time required to respond to requests in the best way possible. We will carefully consider your donation request and will do the best we can to support your organization. Thank you for thinking of Wild Oats and for your valuable work in the community.

David Durfee, General Manager
David knows the Berkshires well, having grown up in New Lebanon, NY and lived in Shaftsbury, VT since 2000. He graduated from Williams in 1983 and has an MBA from Cornell. His background in business, budgeting and marketing and his communication skills are a valuable addition to the expertise of Wild Oats’ current management team.

Before joining Wild Oats Market, Mr. Durfee worked as a Senior Forecasting Analyst for The Vermont Country Store in Manchester, VT. In this role he was responsible for corporate sales budgeting and forecasting and oversight of the customer database. He also served as Director of Marketing and Communication for The Red Lion Inn in Stockbridge and its sister inn, The Porches Inn, in North Adams. In addition, Mr. Durfee has held management positions with Rodale Inc. in Emmaus, PA, and Sanyo Electric Co. in Kobe, Japan. David was attracted to Wild Oats because of his desire to work in a values-driven and socially responsible organization. He is committed to local food and sustainability. He has helped previous employers develop green business practices and promoted municipal composting. He and his family grow their own vegetables, bake their own bread, keep a few chickens and boil maple syrup on their wood stove. He is very involved in his community and has extensive experience working on non-profit boards and organizing community events. You can reach David at gm@wildoats.coop.

Renate Kopynec, Operations Manager
Renate grew up in various towns in the Northeast, including three years on a farm in upstate New York. Her family grew their own food as well as raising goats, chickens and ducks. She joined her first food co-op after college. Renate also served on the Board of the local cooperative nursery school for four years. She joined Wild Oats and became a weekly worker in 1987. Officially joining the staff in 1990, Renate has been at Wild Oats ever since. She has worn many different hats during her 20-year tenure, including Grocery and Wellness Manager, before becoming Wild Oats’ Operations Manager in 2007. Renate can be reached at operations@wildoats.coop.

Greg Roach, Prepared Foods Manager & Chef
Greg’s career includes stints in the kitchens of Wolfgang Puck,Jimmy Schmidt and Charlie Trotter. He is a graduate of the Culinary Institute of America, where he received the Roth Outstanding Student Performance Award and the President’s Scholarship. Before joining Wild Oats in the summer of 2007, Greg worked as the chef at Helen’s Place in Williamstown for four years. Since joining Wild Oats, Greg has introduced a hot foods bar and salad bar, expanded the co-op’s grab n’ go deli, developed the co-op’s bakery operation, introduced catering services, and made Wild Oats the “go to” place for everything from a quick lunch to a formal catered function. When Greg is not at work preparing food or planning projects, he likes to spend time with his wife Robin and his son Ethan. You can contact Greg at preparedfood@wildoats.coop.

Leigh-Anne Nicastro, Product, Meat & Cheese Manager
Leigh-Anne joined Wild Oats in November 2010. A graduate of the University of San Francisco and the Culinary Institute of America, she has more than 15 years of experience in the food & beverage industry and has worked for some of San Francisco’s top chefs. Before joining the co-op, she owned and operated Isabella’s Restaurant in North Adams with her husband Drew. A Californian by birth, Leigh-Anne grew up in an area where fresh fruits and vegetables were abundant and available year-round. She is focused on bringing the highest quality, freshest products into her departments, and plans to bring more local foods into all three. Leigh-Anne welcomes customer feedback about Wild Oats’ produce, fresh meat and seafood, and cheese departments. Please email your suggestions to her at produce@wildoats.coop.

Nicole Delmolino, Grocery & Wellness Manager
Nicole joined Wild Oats in the Fall of 2008. She came to Wild Oats from a local retail business, where she worked as Assistant Manager. At Wild Oats, Nicole oversees grocery, dairy, frozen foods, beer and wine, bulk foods, personal care, supplements, and general merchandise. She loves working at Wild Oats — even though, with so many departments, she stays pretty busy! Nicole’s email address is grocery@wildoats.coop.

Nancy Hammann, Customer Service & Front End Manager
A native of Sarnia, Ontario, Nancy joined Wild Oats Market in 2009 as Wellness Buyer. Shortly after, she also began working some shifts on the front end and assisted with the accounts payable. She became Wild Oats’ Customer Service & Front End Manager in Spring 2011. She can be reached at customers@wildoats.coop.

May 22 – today’s breads are challah and prairie bread. We also have our regular pain l’ancienne, garlic l’ancienne and olive l’ancienne.  . . . and the cinnamon rhubarb walnut muffins look fabulous!

If there is an update you would like to share with the Wild Oats community, please email the link to marketing@wildoats.coop and we will post it if appropriate.

What Do American Farmers Think About Climate Change? Scientific American, reprinted from Climatwire with permission from Environment & Energy Publishing LLC. Nina Heikkinen & Climatwire, January 28, 2015.

Oppose the DARK (Deny Americans the Right to Know) Act! Environmental Working Group, January 2015.

GMO Labeling Bill Just Introduced in New Legislative Session: Help Recruit Co-Sponsors. MA Right to Know GMOs, January 13, 2015.

Measure 92 & Prop 105: Oregon & Colorado GMO Labeling Initiatives. Businesses Supporting the Measures & Businesses Fighting Them. Cornucopia Institute. Source: State Election Regulators. Last updated Oct. 29, 2014.

Fermenting Veggies at Home: Follow Food Safety ABCs, Cookson Beecher for Food Safety News, March 11,2014 

Williams Students: Potential for More Farmland Matching, Stephen Dravis for iBerkshires.com, Dec. 17, 2013

Snacking Your Way to Better Health, Jane E. Brody for The New York Times, Dec. 9, 2013

More Helpful Fatty Acids Found in Organic Milks, Kenneth Chang for The New York Times, Dec. 9, 2013

Environmental Working Group: Good Food on a Tight Budget, October 24, 2013.

Just Label It: Grocery Manufacturers Association Dumps $5M Into Defeating GE Labeling in Washington State, October 1, 2013.

CDC: Livestock Antibiotics Linked to Human Deaths, September 17, 2013, by Kristen Butler, UPI.com

Join the Fight for Transparent Food Labeling. Visit the COOL (Country of Origin Labeling) Defense Fund web site for information on what you can do to help promote transparent food labeling.

July 17, 2013 – The Sacramento and Davis Food Co-ops are working together with the Twin Pines Cooperative Foundation on a project called One Farm at a Time (http://onefarmatatime.org/) and they have asked us to share this message with our members and customers:

In the past two years these co-ops have managed to raise over $200,000 that will go towards financing a unique agricultural easement that will ensure that Good Humus Farm, which provides the co-ops with produce, will be preserved in perpetuity as an organic farm that will be affordable for the coming generations of farmers to purchase and operate.

Chuck Schultz’s film, The Last Crop (http://thelastcropfilm.com/ ), has been a great help to them in raising awareness of the situation that local farms face as their owners age and their farms become targets for land speculators and real estate developers. Like most independent filmmakers, Chuck has been pouring his time and money into the production of the film. As the film nears completion he is trying to raise the funds necessary to finish it via an Indiegogo campaign.

On April 24, the Genetically Engineered Food Right to Know Act – federal legislation that would require the labeling of genetically engineered foods – was introduced in both the Senate and the House. Nine senators and 22 representatives have already signed on. You can learn more about this bill at centerforfoodsafety.org. Sign the petition here

FDA Poised to Approve Genetically Engineered Salmon . . . Public Comments Due February 25, 2013.
Cornucopia Institute, 1/9/13

Sign a Statement of Support for Authentic Fair Trade
In 1986, Equal Exchange was founded to challenge the existing trade model, which favors large plantations, agri-business, and multinational corporations. The support that Equal Exchange has provided small farmer cooperatives is now being challenged by large corporations who see the value in fair trade certification for themselves. Learn more about Authentic Fair TradeSign the petition from Equal Exchange.

Just Label It: Campaign and petition for the labeling of genetically engineered food. Also learn more about the organization at http://www.facebook.com/justlabelit

Farm Bill Finale: Milk, Mayhem, David Rogers, Politico.com, 9/17/12

As Drought Hits Corn, Biotech Firms See Lush Field in GMO Crops, LA Times, 9/17/12

GMOs: Let’s Label ‘Em, Mark Bittman, NY Times, 9/15/12

Who’s to Blame for not Bringing Farm Bill for a Vote?, Elahe Izadi, National Journal, 9/13/12

Tiny Microgreens Packed With Nutrients, Jennifer Warner, Web MD Health News, 8/31/12

View a copy of our current newsletter:

 

Winter 2014-2015

 

 

 

 

 

 

 

 

 

 

 

View copies of previous newsletters:

Fall 2014

Summer 2014

Spring 2014

December 2013/January 2014

October/November 2013

August/September 2013

June/July 2013

April/May 2013

February/March 2013

December 2012/January 2013

October/November 2012

August/September 2012

June/July 2012

 

If you have a story idea, would like to submit an article, or be interviewed for an article, please email marketing@wildoats.coop.


Wild Oats Market is interested in linking to like-minded web sites that offer information in one or more of the following areas: organic and local foods and food production; sustainable living; natural and holistic health care; green energy and building; and community building.

If you have a favorite web site that you would like to share, or if you would like us to include a link to your web site on our site, please email us at marketing@wildoats.coop. We cannot guarantee that we will be able to meet all requests for links, but we will consider every request. We also may be interested in having a reciprocal link on your site.

Here are some links we like:

American Farmland Trust americanfarmland.org

Bennington Chamber of Commerce bennington.com/chamber/

Berkshire Chamber of Commerce berkshirechamber.com

Berkshire Environmental Action Team (BEAT) thebeatnews.org

Berkshire Grown berkshiregrown.org

Berkshire Kitchen http://berkshirekitchen.blogspot.com/2013/07/what-does-one-do-with-kholrabi-and.html

Berkshires Trails http://www.berkshirestrails.com/

Center for Ecological Technology cetonline.org

Cleaner Plate Club blog (Ali Benjamin) cleanerplateclub.com

Cooperative Grocers’ Information Network (CGIN) cgin.coop

Cornucopia Institute cornucopia.org

Eat Local Challenge eatlocalchallenge.com

Elder Services of Berkshire County, Inc.esbci.org

Environmental Working Group ewg.org

Equal Exchange (Fair Trade) equalexchange.coop

Hoosic River Watershed Association hoorwa.org

National Cooperative Grocers Association (NCGA) ncga.coop

New England Farmers Union newenglandfarmersunion.org

Northeast Organic Farming Association nofa.org

Northern Berkshire Beekeepers Association nbba.wordpress.com

Northern Berkshire Community Coalition nbccoalition.org

Stronger Together, an NCGA web site strongertogether.coop

The Weston A. Price Foundation westonaprice.org

Williamstown Chamber of Commerce williamstownchamber.com

Williamstown Rural Lands Foundation (WRLF) wrlf.org

Zen Tree Wellness – Holistic Health Counseling (Nicole Anagnos, M.Ed.) zentreewellness.com

And here are some links to other co-ops in the area:

Berkshire Co-op Market Great Barrington, MA www.berkshire.coop

Brattleboro Food Co-op, Brattleboro, VT brattleborofoodcoop.com

Cambridge Food Co-op, Cambridge, NY cambridgefoodcoop.com

Chatham Real Food Market Co-op, Chatham, NY chathamrealfoodcoop.net

Franklin Community Co-op (Green Fields Market in Greenfield, MA & McCusker’s Market in Shelburne Falls, MA) greenfieldsmarket.coop

Honest Weight Food Co-op, Albany, NY hwfc.com

Putney Food Co-op, Putney, VT putneycoop.com

River Valley Market Northampton, MA rivervalleymarket.coop

 

11/5/12 – Monday’s Hot Bar has the vegetarian favorite Vegan Chicken Parm as well as Pesto Chicken. Our Soups are Chicken Barley and a Veggie Rice and Bean. Join us for lunch!

Sat. Nov. 3 – Our entrees are sesame chicken and vegan ravioli marinara, with sauteed kale and brown rice as sides. For soups we have cream of broccoli and curried chicken rice.

November 4: Our Hot Bar features Lemon Herb Chicken (and 5 Spice Chicken Wings for the football fans!) along with a great Butternut Squash Succotash. Today’s soups are a hearty Chicken & Beef Chili and a tasty Veggie Bean.

Our soups for May 22 are cream of broccoli and chicken rice.

Just $1.99/lb. From Happenchance Farm, Eagle Bridge, NY.

Today at Wild Oats we have 2 soups Italian Chicken Vegetable and Cream of Brussels Sprout. On our hot bar we have our famous taco bar with Seasoned Beef, Chicken Chili Verde, Black Beans & Corn, Spanish Rice and Sauteed Organic Kale. Enjoy!

Election Day, Nov. 6: Our soups are Southwest chicken vegetable & Erica’s succotash soup. It’s Taco Tuesday, with all natural ground beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and sauteed kale.

Wild Oats Market has openings in all of its departments from time to time. If you are a responsible, hardworking individual who values superlative customer service, sustainable living practices, and food that is locally and organically produced, and are over 18 years of age, we encourage you to apply.

You can fill out an application at our Customer Service desk or send your resume to operations@wildoats.coop.

Download an application for employment at Wild Oats Market.

Saturday October 27 – For entrees we have sesame roasted chicken and vegan ravioli marinara. Our side dishes are sauteed kale and quinoa pilaf. For soups today we have chicken artichoke and cream of broccoli. Enjoy!

Thursday, October 25th. Our soups today are Vegetable Quinoa and Beef Chili. On our Hot Bar we have Chickpea Tofu Saag, Curried Chicken, Organic Brown Rice Pilaf and Sauteed Organic Kale. Thanks, Erica.

Oct. 30 – Taco Tuesday! All natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn. For soups we have chicken noodle & Erica’s succotash. And of course, sauteed kale is available on the hot bar.

October 22 – Thai mango & orange chicken & sweet potato stew. For sides we have organic vegetable quinoa pilaf & organic sauteed kale. Our soups today are chicken with pearls; and tomato, kale & rice. Enjoy!

Good Morning it a beautiful day here at Wild Oats. Today we have 2 soups Lentil Soup and Burrito Soup. On the hot bar we have Coq Au Vin Chicken, Roasted Root Vegetables, Brown Rice Pilaf and Sauteed Organic Kale.

10/28/12: Today’s Hot Bar features Lemon Herb Chicken, Erica’s Succotash along with Brown Rice and Kale. Soups are Chicken Hot Pot & Southwest Veggie. Let us do the cooking while you’re prepping for Sandy.

Entrees are spicy mango chicken and General Tsao’s tofu. We also have our yummy vegetable egg rolls, organic brown rice & organic sauteed kale. For soups, we have chicken brown rice & butternut, sweet potato & cauliflower bisque.

11/26/12 – Today’s Hot Bar features our favorite Moroccan Sweet Potato Stew along with Honey Apple Tofu. Our soups are Creamy Butternut Squash and Curried Chicken. We hope to see you soon!

Oct. 31 – Beef Burgundy Stew & Curried Tofu. For soups we have Ultimate Lasagna Stew (vegan) & Burrito.  For sides we have organic brown rice and organic sauteed kale. Enjoy and have a happy and safe Halloween.

Dec. 1 – on the hot bar we have vegan ravioli marinara & sesame roasted chicken, rice pilaf & sauteed kale. For soups we have Moroccan chicken & veggie tomato barley.

November 1: Today’s Hot Bar features our Green Curry Chicken along with a Punjab style Masala Tofu. Our soups are the extremely popular vegan Split Pea with Lentils and a Curried Chicken and Mushroom. Stop by and check up out!

Our soups today are Vegan Creamy Tomato & Rice and New England Clam Chowder. On the Hot Bar we are serving 5 Spice Teriyaki Chicken, Kung Pao Tofu, Vegetarian Egg Rolls, Organic Brown Rice Pilaf and Sauteed Organic Kale. Thanks, Dan.

Thursday’s Hot Bar features a new dish for us, Chicken Marabella, along with our insanely populary Lentil Joe’s.  Soups are Burrito Soup and Curried Coconut Veggie. It’s all good for a chilly day.

Fri. Nov. 9 – we are serving chicken pot pie with a biscuit crust & Greek tofu, with butternut squash brown rice pilaf & sauteed kale for sides. Our soups today are vegetable barley and chicken artichoke.

Our Soups this afternoon are Carrot White Bean & Dill and Turkey & Rice. On the Hot Bar we are serving Vegan Ravioli Marinara and Sesame Roasted Chicken with sides of Organic Quinoa Pilaf and Sauteed Organic Kale. Thanks, Dan.

11/11/12 – Today’s Hot Bar features our classic Lemon Herb Chicken, Brown Rice Pilaf, Sauteed Kale and a nice Sesame Tofu. The Soups are Chicken Hot Pot and Lentil BBQ. It’s a gorgeous afternoon to stop by.

11/12/12 – Today’s Hot Bar features our vegan Chick Pea Saag along with great Curry Roasted Chicken. The soups are Asian Chicken and Rice an Veggie Minestrone. It’s a perfect day to get out for lunch!

11/13/12 Today at Wild Oats we have 2 soups Italian Chicken Vegetable and Cream of Brussels Sprout. On our hot bar we have our famous taco bar with Seasoned Beef, Chicken Chili Verde, Black Beans & Corn, Spanish Rice and Sauteed Organic Kale. Enjoy!

11/14/12 Today’s Hot Bar features Moroccan Sweet Potato Stew and Chicken Korma along with Roasted Brussels Sprouts. Our Soups are Mulligatawny and Split Pea with Lentils. Enjoy!

11/15/12 Today we are serving Burrito Soup and Acorn Squash Bisque. On the Hot Bar you will find Chicken Picatta and Cajun Tofu with sides of Organic Brown Rice and Sauteed Organic Kale. Thanks, Dan.

11/25/12 – Today’s menu features our always popular Vegan Chicken Parmesan and Erica’s Succotash. Our soups are Italian Chicken & Vegetable along with Veggie Bean. See you here!

Good Morning today at Wild Oats we have Turkey Noodle Soup and Curried Cauliflower White Bean Soup. On our hot bar we have Chicken Stroganoff, Eggplant Stew, Braised Red Cabbage, Brown Rice Pilaf and Sauteed Organic Kale.

Nov. 17 – Today our soups are Chicken & Wild Rice and Southwest Vegetable. On the Hot Bar we are serving Vegan Ravioli Marinara and Sesame Roasted Chicken with sides of Organic Quinoa Pilaf and Sauteed Organic Kale. Thanks, Dan.

Nov. 18 – we have lemon herb (Sunday) chicken, Erica’s succotash w/ black-eyed peas, sweet potato & edamame, 5-spice chicken wings, & rice pilaf. Soups today – cream of broccoli & chicken barley.

Good Morning today at Wild Oats we have 2 soups Manhattan Clam Chowder and Veggie Bean, On our hot bar we have Chicken Stir Fry, Spicy Mango Tofu, Vegetable Egg Rolls, Brown Rice Pilaf and Sauteed Organic Kale. Thanks, Erica.

11/20/12 – Not ready to think about Turkey yet? Stop buy for our Taco Bar. Soups today are Veggie Extravaganza and Poultry Hot Pot. Grab a hot meal while shopping for your Thanksgiving feast!

11/28/12 – Today’s Hot Bar features Turkey Tetrazzini and Greek Tofu. Our soups are Cream of Spinach and a Creamy Vegan Mushroom. Get in from the cold and have lunch with us!

Nov. 21 – Green Curry Chicken & Tikka Masala Tofu on the hot bar & for soups we have Oriental Chicken & Rice and Carrot Ginger. Sides are Brown Rice Pilaf & Sauteed Kale. Don’t cook today – you’ve got too much to do. Come to Wild Oats, our hot bar looks beautiful.

Nov. 27 – two hearty soups today, turkey borscht and succotash. On our hot bar it’s Taco Tuesday, with naturally raised beef, chicken chili verde, black bean & corn, Spanish brown rice, and sauteed kale.

11/27/12 – Today’s Hot Bar is Taco Tuesday and our soups are Turkey Borscht (nice twist!) and Succotash Soup. Come on down!

11/29/12- Today’s Hot Bar features Cranberry Maple Sage Chicken along with General Tsao’s Tofu. Soups are Burrito Soup and Southwest Veggie. We’ll see you here!

12/2/12 – Today’s Hot Bar features Lemon Herb Chicken and Succotash. Our soups are Veggie Minnestrone and Chicken with Wild Rice. Stop by and enjoy!

12/3/12 – Today’s Hot Bar features Chickpea Saag (vegan) and Curried Chicken. Our soups are Curried Chicken and Rice along with Carrot and White Bean. We’ll see you here.

12/4/12 – Today is Taco Tuesday. Come on by and make your own! Our soups are Butternut and Pumpkin Bisque (vegan) and Chicken Succotash. Stop by and get warm.

12/5/12 – Today’s HotBar features Green Curry Tofu and Chicken Paprikash. Our Soups today are Beef Barley and a really hearty Veggie. Stop by and enjoy!

12/6/12 – Today’s Hot Bar features Chicken Marabella and Punjab style Tofu. Our soups are Clam Chowder and Tomato Rice. It’s a beautiful day to get out for lunch. Join us!

12/7/12 – Today’s Hot Bar features Chicken Stroganoff and Eggplant Stew. Our Soups today are Burrito Soup and Cream of Broccoli and Cauliflower. Stop by and enjoy!

 Dec. 8 – today we have beef brisket, herbed sweet potatoes, vegan ravioli and sauteed kale on the hot bar, and for soups we have New England clam chowder  and vegetable tomato barley.

Sweet Brook Farm is located in South Williamstown and is home to Pete, Beth, Sarah, and Dan Phelps. The Phelps family built a new house and barn on a portion of the old Norris Phelps  farm (Pete’s dad) in 2005 – 2007.  Norris Phelps’ grandfather, Cassius Phelps, started Sweet Brook Farm long ago. The Phelps’ dreamed of this homestead for 20 years before finally making their dream become a reality.

After the house and barn were constructed, the first alpacas took up residence in the barn in the fall of 2007. Research on what type of livestock to raise led to the discovery of alpacas which were not used as meat animals but for their beautiful, soft fleece, docile nature, and manageable size and upkeep.

While the alpaca herd is growing and producing, the Phelps’ needed a venue to introduce folks to their farm. So they decided to grow vegetables and participate in the Williamstown Farmer’s Market in 2009. In February, after they got the seeds started in the barn under grow lights, they got a bad case of spring fever and decided to tap a few maple trees and try their hands at making syrup. What fun it was to have something to do during February and March and to enjoy the finished syrup that came from their own trees. The following year, they installed a state-of-the-art commercial maple sugaring operation with 4,500 taps, the largest producer in Williamstown, MA. Wild Oats Market carries Sweet Brook maple syrup and maple cream.

Pete and Beth have left their daytime office jobs in 2008 to pursue their farming career full time.  This has allowed them to get back to the basics of life and become involved in the Williamstown community. Visit their beautiful farm in South Williamstown for a horse-drawn sleigh ride this winter (sleigh rides begin as soon as there is a base of snow on the ground, and are scheduled regularly on week-ends throughout the winter). See Sweet Brook’s web site for more information.

12/9/12 – Today’s Hot Bar features our favorite Lemon Herb Chicken and Black Eye Pea Succotash. Our soups are Beef Chili and Vegetable Medley.

Dec. 10-Our hot bar today features Teriyaki 5 Spice Chicken & Kung Pao Tofu, Vegetable Egg Rolls, Brown Rice & Sauteed Kale. For soups we have “Loaded” Baked Potato & Bacon & Curried Cream of Vegetable & Rice.

December 11 – Today is Taco Tuesday on the hot bar! Our soups are Chicken Penne and Succotash. Join us for lunch or dinner!

December 12 – Today’s hot bar features Chicken Tajine.

December 13 – We have Cornflake Oven-fried Chicken today on the hot bar along with Red Beans and Rice. Our soups are the unbelievably popular Burrito Soup and Sweet and Sour Cabbage Soup.

December 14 – Today’s hot bar entree is a Spinach and Butternut Lasagna. We are also serving Coq au Vin. Soups are Southwest Veggie and Turkey Rice. See you here!

December 15 – Today’s hot bar features vegan raviolis and roasted chicken.

Good Morning we are serving 2 soups Turkey Cous Cous and Vegetable Bean. On our hot bar we have Moroccan Chicken Tajine, Cajun Tofu, Organic Brown Rice Pilaf and Sauteed Organic Kale.Thanks, Erica.

On the Hot Bar today we are serving Vegan Ravioli Marinara and Sesame Roasted Chicken with sides of Quinoa Pilaf and Sauteed Kale. Our Soup are Corn Chowder and Beef Chili.

Vegan Ravioli Marinara and Sesame Roasted Chicken with sides of Quinoa Pilaf and Sauteed Kale. Our soups are Chicken Cabbage & Rice and Vegan Split Pea & Lentil.

12/16/12 – Today’s Hot Bar features Lemon Herb Chicken and Black Bean Tofu. Our Soups are Split Pea with Ham and Roasted Sweet Potato and Carrot. Stop by the Holiday Farmer’s Market at Williams for a Grilled Burrito or a Burger!

December 17 – on the hot bar today – Lentil Joe’s along with Parsnip and Sage Chicken. Our soups are Spicy Spanish Pork and Rice as well as Quinoa Minnestrone.

December 18 – It’s Taco Tuesday on the hot bar today. Our soups today are Asian Style Chicken & Beef, along with Vegetable Barley. Enjoy!

December 19 – on the hot bar today we have maple mustard chicken.

December 20 – on the hot bar today we have beef burgundy.

December 21 – today on the hot bar we have chicken pot pie.

December 22 – on the hot bar today we have roasted chicken and vegan raviolis.

Annie Rodgers, who is also a member of the staff of Northern Berkshire Community Coaltion, operates Sunshine Bagels out of her home in North Adams. Sunshine Bagels are handmade in small batches by Annie. She supplies a few select clients in the North Berkshires with her delicious jumbo bagels, and Wild Oats Market, happily, is one of them. Annie’s bagels come in many different flavors. Her asiago and rosemary bagels are favorites among Wild Oats customers. 

Our Soups today are Cheddar Broccoli and Chicken Rice, On the Hot Bar we are serving Maple Mustard Chicken and Chickpea Tofu Saag with sides of Wild Rice Pilaf and Sauteed Kale.

Today we have Burrito Soup and Roasted Garlic Eggplant Soup(while it lasts, then it will be Curried Lentil) Hot Bar, Beef Burgundy, Curried Tofu, Rice Pilaf and Sauteed Kale.

Today we are serving Chicken Pot Pie and Vegan “Chicken” Parm with sides of Brown Rice Pilaf and Sauteed Kale. Our soups are Beef Barley and Creamy Parsnip & Ginger.

12/23/12 – Today’s Hot Bar features Lemon Herb Chicken & Cajun Tofu. Our Soups today are Chicken Barley and Lentil Lentil Lentil. We’re the perfect place to stop on your last minute shopping trips. See you here!

12/24 – we have Vegan Chick n’ Parm & Punjab Style Roast Chicken, and Manhattan Clam Chowder & Curried Sweet Potato for soups. Also, brown rice & kale. Merry Christmas Eve! Please remember we close at 6 pm tonight.

Dec. 25 – Wild Oats Market is closed for the Christmas holiday. We will reopen tomorrow at 8 am. Best wishes for a wonderful holiday, from our “family” to yours.

Dec. 26 – chicken piccata and Greek tofu are today’s entrees, with mushroom risotto and organic sauteed kale as sides. Today’s soups are burrito and lentil. Happy Kwanzaa all!

Dec. 27 – We have chicken cacciatore on the hot bar today.

December 28 – we have Vermont Cheddar n’ Mac on the hot bar today.

December 29 – on the hot bar we have vegan raviolis & roasted chicken.

Our soups today are Italian Vegetable Medley and Chicken Rice. On the Hot Bar we are serving Vermont Cheddar Mac & Cheese and Chicken Chili Verde with sides of Brown Rice Pilaf and Sauteed Kale.

Our soups today are Turkey Noodle and Vegetable Rice. On the Hot Bar you will find Vegan Ravioli Marinara and Sesame roasted Chicken with sides of Quinoa Pilaf and Sauteed Kale.

Dec. 30 – today we feature citrus caper chicken, vegan fried rice, 5 spice chicken wings, organic brown rice & sauteed kale on the hot bar. Our soups are chicken vegetable white bean and vegetable minestrone.

Dec. 31 – Today’s hot bar features Chicken Fricassee & Cilantro & Ginger Tofu, organic brown rice rilaf and sauteed kale.  Soups are Southwestern Vegetable and Chicken and Pearls.

Jan. 1 – Wild Oats Market is closed for New Year’s Day. We would like to thank our wonderful members and customers for their continued support in 2012. We wish everyone a healthy, happy, prosperous and safe new year, and we look forward to serving you in 2013.

Jan. 2 – It’s Jambalaya on the hot bar today, along with BBQ Tofu, Quinoa Pilaf and Kale. Our soups today are Vegan Split Pea and Chicken Artichoke. 

Jan. 3 – Enjoy Eggplant Parmesan, a traditional Italian favorite – on our hot bar today.

Jan. 4 – we have chicken pot pie on the hot bar today, a hearty dish to warm you up!

Jan. 5 – Saturday at Wild Oats means pasta and roasted chicken on the hot bar!

Jan. 6 – beautiful hot bar today featuring blackened chicken, ratatouille, red beans & rice, and sauteed broccoli & carrots. Soups are carrot, dill & white bean and turkey couscous. Healthy & delicious fuel for whatever the day holds!

On the Hot Bar today we are serving, Eggplant Parm and Chicken Piccata with sides of Brown Rice Pilaf and Sauteed Kale. Our soups are Creamy Tomato Florentine and Chicken Vegetable.

On the Hot Bar: Chicken Pot Pie and Vegan Chicken Parm with sides of Brown Rice and Sauteed Kale. Soups: Roasted Garlic Eggplant and Chicken & Sausage Gumbo.

On the Hot Bar today we are serving Vegan Ravioli Marinara and Sesame Roasted Chicken with Wild Rice Pilaf and Roasted Brussel Sprouts for sides. Our Soups are Turkey Noodle and Vegetable Barley.

Klara’s Gourmet Cookies, located in Lee, MA, was started in 2006 by Klara Sotonova, an emigrant from the Czech Republic. Klara’s  rich baking traditions were passed down to her from her grandmother. The recipes that she and her husband, Jefferson Diller, use to create Klara’s classic European-style cookies have been in her family for generations. Klara and her husband create and sell their specialty cookies online and throughout the Berkshires, Hudson River Valley, and Eastern Massachusetts. Wild Oats recently began carrying Klara’s Cookies and has them on sale ($4.99 for an 8 oz package; regularly priced at $5.99) during the month of January. We are happy to report that they are practically flying off the shelves! We carry several delicious varieties: ginger, shortbread, coconut macaroon, chocolate Linzer, and vanilla walnut. While they’re on sale why no try them all – we think you will be hard pressed to choose a favorite!

January 7 – today we have Kung Pao Tofu on the hot bar.

Jan. 8 – it’s been too long since our last Taco Tuesday – stop in today for our yummy Taco hot bar! Our soups today are Turkey & Rice, and Cream of Broccoli.

January 9 – our hot bar today features Lentil Moussaka. We also have Cranberry Chicken, Organic Brown Rice & Sauteed Kale. Our soups are Turkey White Meat and Chick Pea Florentine. Enjoy!

January 10 – Enjoy Chicken Tajine on the hot bar today.

January 11 – Vermont Cheddar n’ Mac is on the hot bar today – a satisfying winter dish!

January 12 – It’s Saturday, which means roasted chicken and pasta are on the hot bar! We have sesame chicken, vegan ravioli, organic brown rice & sauteed kale, and for soups we have Moroccan chicken soup and three-bean vegetarian chili.

January 13 – and on today’s hot bar we feature Chicken Marbella, Roasted Mango Tofu, Chipotle & Molasses Chicken Wings, Brown Rice Pilaf & Sauteed Kale. For soups we have Chicken Vegetable & Black Bean and Garden Tomato Barley. Enjoy!

January 14 – on the hot bar today we have Chick Pea Saag.

January 15 – and it’s Taco Tuesday on the hot bar. That means all-natural beef, chicken chili verde, organic Spanish brown rice, and sauteed kale. For soups we have lentil and Thai chicken vegetable.

January 16 – try our Green Curry Chicken on the hot bar. We also have Sesame Roasted Tofu, Organic Brown Rice Pilaf, and Sauteed Kale. For soups today we have Chicken Burrito and Cream of Broccoli. The roads are clear so no need to miss lunch at Wild Oats today!

Jan. 17, & we have chicken stroganoff on the hot bar. We also have our very popular vegan chick n’ parm. For soups we have roasted garlic & eggplant and curried tofu & chickpea. Also, organic brown rice and kale.

January 18 – on the hot bar today we have Lasagna.

January 19, and for Saturday’s hot bar we have Vegan Raviolis and Sesame Roasted Chicken. We also have Quinoa Pilaf and Sauteed Kale. Our soups today are Tomato Lentil and New England Clam Chowder. Enjoy!


January 20 – and today’s Sunday Chicken is a beautiful Chicken Mole. We also have Tofu Mole, Wild Rice, and Sauteed Mixed Veggies on the hot bar. And for soups we have Southwest Vegetable and Chicken Barley. Enjoy!

On the Hot Bar today we are serving Butternut & Spinach Lasagna and Coq Au Vin with sides of Wild Rice Pilaf and Steamed Vegetable Medley. Our Soups are Mulligatawny and Vegetable Barley

January 21 – MLK Day & Inauguration day. On the hot bar we have orange chicken, orange tofu, veggie fried rice, veggie egg rolls, and sauteed kale. For soups we have vegetable couscous and vegetable beef barley.

Jan. 22, and it’s Taco Tuesday on the hot bar!  Naturally raised beef, chicken chili verde, Spanish rice, black beans & corn, sauteed kale. Our soups today – Veggie White Bean and Veggie Beef Lentil.

Jan 23 – on the hot bar today we have Swiss chicken, made w/ Swiss cheese, flour, butter & spices. Also, Italian tofu parmesan, organic wild rice, & kale. Soups are tomato Florentine and chicken burrito.


January 24, and on the hot bar today we have Beef Burgundy.

January 25 – today’s hot bar is Enchilada Casserole.

January 26 – and today on the hot bar we have vegan raviolis & roasted chicken.

Jan. 27 – and it’s Sunday Chicken! We have oven baked fried chicken, oven baked fried tofu, macaroni & cheese, and kale braised in cider. For soups we have garden tomato & rice and hearty beef & potato.

In addition to the casserole we are serving Chicken Cacciatore with sides of Organic Brown Rice and Sauteed Organic Kale. Our soups are BBQ Chicken Lentil & Bean and Mushroom Barley.

We are serving Vegan Ravioli Marinara as well as Vegan Pesto Ravioli with Sesame Roasted Chicken. Sides are Quinoa Pilaf and Sauteed Kale. Our soups are are Broccoli Cheese and Italian Wedding.

Jan. 28 – and on the hot bar today we have Moroccan sweet potato stew, mango chili chicken, curried potato & chick peas, and for soups we have Grandma’s chicken noodle and we have lentil. Enjoy!

Jan.  29 – Taco Tuesday. That means all natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, & sauteed kale. For soups we have Italian chicken vegetable & vegan split pea. Enjoy!


January 30 – and today we have maple mustard chicken on the hot bar. We also have chickpea tofu saag, organic rice pilaf and sauteed kale. For soups we have vegetable minestrone and chicken burrito.

January 31 – we have Chicken Picatta on the hot bar.

Feb. 1 – we have chicken pot pie w/ a biscuit crust on the hot bar. Also, vegan chick n’ parm, organic rice pilaf, and sauteed organic kale. Our soups are curried chicken rice & cream of broccoli.

Happy Groundhog Day!
For Feb. 2 we have Vegan Raviolis and Roasted Chicken on the hot bar.

Feb. 3. Today for Superbowl Sunday we have Maple Bourbon Chicken Wings, BBQ Tofu, Sauteed Kale, and Mais de Creme. For soups we have Chicken Barley and Tomato Florentine.

Feb. 4 – and today’s hot bar features Lentil Joe’s, Chicken Cassoulet, Potato Gratin and Organic Broccoli. For soups we have Chicken & Corn Chowder and Lentil.

February 5 – and it’s Taco Tuesday on the hot bar. Enjoy! Naturally raised beef, chicken chili verde, Spanish brown rice, spicy black beans and corn, and sauteed kale. For soups we have Manhattan clam chowder and cream of broccoli.


Feb. 6 – Chicken Cacciatore on the hot bar today. ALSO Teriyaki Tofu, Organic Brown Rice Pilaf & Sauteed Kale. For soups we have BBQ Lentil Bean and White Bean & Bacon. Enjoy!

Feb. 7 – Aloha! We have Hawaiian Chicken on the hot bar.

Feb. 8 – Enjoy our Chicken Stroganoff on the hot bar today.

Feb 9 – we have vegan ravioli marinara & sesame roasted chicken, w/ organic wild rice pilaf & roasted potatoes. For soups we have carrot dill & SW turkey vegetable. Enjoy!

Feb. 10 – we have Coq au Vin & Ratatouille on the hot bar, also Roasted Golden Potatoes and Sauteed Kale. For soups we have Mushroom Barley and Creamy Chicken Mushroom.

Feb. 11 – chicken & shrimp jambalaya, Cajun tofu, braised collard greens, and buttermilk corn bread on the hot bar today. For soups we have chicken artichoke and cream of broccoli. Happy Mardi Gras!

 


Feb. 12 – Taco Tuesday! We have seasoned all natural beef, chicken chili verde, organic Spanish brown rice, black beans & corn, & sauteed kale on the hot bar. Our soups are beef barley & split pea and lentil.

 


Feb. 13 – and we have General Tsao’s Tofu on the hot bar.

Happy Valentine’s Day from the deli! Today we have Swiss Chicken on the hot bar.

Feb. 15 – today’s hot bar features Enchilada Casserole.

Feb. 16 – vegan raviolis marinara and sesame roasted chicken on the hot bar. Also, organic baked russet potatoes & steamed organic vegetables. For soups we have beef vegetable noodle & cream of mushroom.

Feb. 17 – our chicken today is Pollo Puttinesca. We also have Spicy Ratatouille and Feta & Herb Risotto on the hot bar. For soups today we have Chicken Quinoa and Carrot Dill & White Bean. Enjoy!

Feb. 18 – Tart cherry chicken, in honor of our first president’s birthday! We also have candied butternut squash, vegan stuffing & organic sauteed kale on the hot bar. Our soups are vegetable cous cous and chicken penne.

Feb. 19 – Seasoned all natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, & sauteed kale. Our soups today are Italian vegetable medley and creamy chicken & rice.

Feb. 21 – and we have chicken cacciatore, wild rice & roasted brussel sprouts on the hot bar. For soups we have chicken & asparagus and split pea & lentil.

 

February 21 – and we have chicken cacciatore, wild rice and roasted brussel sprouts on the hot bar. For soup we have chicken & asparagus and split pea & lentil.

Feb. 22 – warm up with our Vermont Cheddar n’ Mac today.

Feb. 23 – today’s hot bar features vegan raviolis marinara & sesame roasted chicken, sauteed kale & our new tri-colored quinoa. For soups we have chicken noodle & cream of broccoli.

Feb. 24 – we have raspberry chili chicken, vegan BBQ tofu, creamed corn, and brussels sprouts on the hot bar. Our soups today are Moroccan lentil and beef chili. Enjoy!

Feb. 25 – today on the hot bar we have chickpea saag, tamarind rice, curry ginger kale & carrots and murgh do pyaaza (yogurt lemon chicken).  For our soups we have chicken tomato Florentine and southwest vegetable.

Feb. 26 – seasoned all natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and sauteed kale. Visit our salad bar for taco toppings. Our soups are Chicken with Pearls & Corn Chowder.

Feb. 27 – Moroccan Chicken Tagine, Punjab Tofu, Organic Quinoa Pilaf & Sauteed Kale on the hot bar. Our soups today are Vegetable Barley & Burrito.

Feb. 28 – We have chicken Piccata on the hot bar today. Also, we have sesame roasted tofu, organic brown rice pilaf, and a steamed vegetable medley.  For our soups we have beef chili and (vegan) butternut bisque.

Happy March! We have chicken pot pie on the hot bar today.

March 2 – and we have vegan raviolis marinara, sesame roasted chicken, sauteed kale, and organic brown rice on the hot bar. Our soups are cream of broccoli & New England clam chowder.

March 3 – and today’s Sunday Chicken is ….Cajun blackened chicken! With broccolini & trinity, organic wild rice and red beans, and carmelized brussels sprouts. For soups we have pasta fagioli & split pea & ham. Enjoy!

Ioka Valley Farm, located in Hancock, MA about one mile from Jiminey Peak, is a diversified family-owned, working farm with something for everyone. Ioka’s natural beef is pasture raised Spring through Fall (this is supplemented with the farm’s own ground corn). During the winter months the animals are housed in a loose housing, free stall environment with free choice hay and ground corn, all of which are grown at Ioka Valley Farm.

Ioka also produces maple syrup and maple products. In 1992, Rob Leab and his wife, Melissa, revived the art of maple sugaring using 13 taps and the kitchen stove.  Today, the farm has more than 5,000 taps and two modern boilers housed in the sugar house, which was built especially for production of Ioka maple syrup. You can sample Ioka’s fresh, pure maple syrup in the Calf-A at Ioka Valley Farm, which serves home-made farm-style breakfasts, lunches and snacks featuring Ioka maple syrup, of course!

In the fall Ioka is the place to be for family fun, with pumpkins, hayrides, a haunted house, a corn maze and more.  At Christmas time, Ioka offers Christmas trees, both precut and cut your own. And in summer, you can pick your own strawberries and visit “Uncle Don’s Barnyard” to feed, pet, and see the baby farm animals, which include pigs, sheep, goats, calves, and rabbits.There is always a reason to visit this beautifully sited farm in the Berkshires.

Wild Oats Market carries Ioka maple syrup in both its grocery and bulk departments. Wild Oats also sells Ioka beef.

On our hot bar today, we have Vegetarian Tamale Pie, Tequila Chicken, Fajitas, and Cilantro Lime Rice.  And for our soups we have lentil, lentil, lentil and chicken & rice.

March 5 – Seasoned all-natural beef, chicken chili verde, and spicy black beans and corn, sauteed kale, and organic Spanish brown rice.  Visit our salad bar for taco toppings! For soups we have hearty vegetable and white bean & sausage.

March 6 – and we have Chick Pea Saag Tofu & Punjab Masala Chicken along w/ organic brown rice pilaf & sauteed organic kale on the hot bar. For soups we have chicken artichoke & vegetable minestrone.

March 7 – we have Hawaiian Chicken on the hot bar today, and also General Tao’s Tofu, Vegetable Egg Rolls, Organic Fried Rice and Organic Lacinto Sesame Kale. For our soups we have Burrito Chicken and Vegetable Medley.

March 8 – and today’s hot bar features Chicken Stroganoff.

March 9 – today we have sesame roasted chicken, vegan raviolis marinara, organic quinoa pilaf and sauteed kale on the hot bar. Our soups are vegan split pea & lentil and Italian chicken vegetable. Enjoy the week-end!

March 10 – Bourbon Chicken. We also have Curry Tofu, Roasted Rosemary Red Potatoes, & Sauteed Organic Brussel Sprouts & Carrots. Our soups today are Cream of Broccoli and Chicken, Spinach & Broccoli. Enjoy this beautiful day.

March 11 – Today on the hot bar we have Veggie Pad Thai and Crispy Coconut Lime Chicken, lemon wild rice, and organic sauteed kale.  Our soups are lentil and a hearty, tomato-based turkey couscous.

March 12 – and it’s Taco Tuesday, with seasoned all natural beef, chicken chili verde, Spanish organic brown rice, spicy black beans & corn, and sauteed organic kale. Our soups today are chicken barley and creamy carrot and potato.

March 13 – happy Member Appreciation Day! We have Vegan Golabki Casserole, Cranberry Maple Chicken, Sauteed Organic Kale and Quinoa Pilaf today, and for soups we have Burrito and Curried Vegetable.

March 14 – and we have Chicken Cacciatore on the hot bar. We also have Sesame Roasted Tofu, Wild Rice & Kale.  For our soups we have Beef Chili and Quinoa Minestrone.

March 15 – a Friday favorite, Vermont cheddar & macaroni.

March 16 – today on the hot bar we have vegan ravioli marinara, sesame roasted chicken, organic sauteed kale, and organ brown rice pilaf.

March 17- Corned beef & cabbage on the hot bar today. Happy St. Patrick’s Day!

March 18 – we have Moroccan Sweet Potato Stew on the hot bar and also Chicken Harissa.  For our soups today we have Vegetable Barley and Southwest Chicken Vegetable.

March 19 – Hola! Taco Tuesday means seasoned all natural beef, chicken chili verde, Spanish organic brown rice, spicy black beans & corn, and sauteed organic kale on the hot bar.

It’s the first day of spring – finally! Today we have Green Curry Chicken on the hot bar.

March 21 – we have Lentil Moussaka and Greek Chicken on the hot bar today, along with Rice and Kale.  For our soups we have Beef Chili and Roasted Garlic & Eggplant Soup.

March 22 – and we have Enchilada Casserole today on the hot bar.

March 23 – today we have vegan ravioli marinara, sesame roasted chicken, sauteed organic kale, and organic brown rice pilaf on the hot bar.

March 24 – today we have lemon herb chicken, sweet Thai chili wings, tofu Parmesan, organic brown rice pilaf, and organic sauteed kale on the hot bar. Our soups are Southwest chicken vegetable and vegan split pea & lentil.

March 25 – Happy Passover! Today we have grass-fed beef brisket, ratatouille with lemon comfit, matzo balls, organic cous cous & organic kale. Our soups are  barley bean & kale and matzo ball chicken soup.

March 26 – We have seasoned all-natural beef, chicken chili verde, Spanish organic brown rice, spicy black beans & corn, & sauteed organic kale. Our soups are chicken & rice and cream of broccoli & cheddar. Buen provecho!

March 27 – today we have chicken piccata, spicy orange tofu, organic wild rice pilaf, sauteed organic kale & for soups we have vegetable cous cous and chicken burrito. Enjoy!

March 28 – and we have Veggie Stir Fry, Vegetable Egg Rolls with sweet & spicy mustard dipping sauce, Organic Fried Rice, Organic Sauteed Green Kale. Our soups are Tomato Florentine and BBQ Beef Barley.

March 29 – and we have seafood pasta on the hot bar.

March 30 – today we have vegan raviolis marinara, sesame roasted chicken, organic brown rice pilaf, and sauteed kale on the hot bar.

March 31 – Happy Easter! Enjoy today’s roasted chicken with gravy. We also have tofu puttanesca, wild rice pilaf, sauteed organic kale on the hot bar. For soups we have chicken with pearls and lentil.

Clear Brook Farm, a certified organic farm in Shaftsbury, Vermont, has been growing produce, ornamental bedding plants, herbs, and vegetable and flower starts for almost two decades. The farm’s certified organic vegetable start selection has been increasing every year. Since Clear Brook raises many of the varieties it sells in its own fields, you can be sure that the varieties offered by this local farm are the most vigorous and best tasting for the New England climate.

Clear Brook also has a wide selection of plants for your garden beds. Andrew Knafel and the Clear Brook crew take pride in growing the highest quality plants and in featuring special varieties that are unavailable elsewhere. In fact, Clear Brook Farm grows over 500 varieties of annuals and 200 of perennials from seed. In addition, it offers the largest selection of organically grown vegetable and herb starts in the region, with over 200 different heirloom and hybrid (no GMOs) varieties to make your vegetable garden a success. Finally, Clear Brook Farm has many larger second year perennials, trees and shrubs to complete your landscape.

Wild Oats Market is thrilled to be offering bedding plants, herbs, and flower and vegetable starts from Clear Brook Farm in Spring/Summer 2013. Please stop in when the weather warms up to see our large selection of organically grown flowers, herbs and veggies  from this local farm. This year, with Clear Brook as a supplier, we will be able to offer a greater variety of plants than ever before. All organic, all local!

April 1 – Today we have Vegan Chick n’ Parm (made with tofu cutlets), a favorite with many. Also Curried Chicken, Calico Quinoa Pilaf & Sauteed Organic Kale. Our soups are Chicken & Wild Rice and Vegetable Bisque (vegan).

It’s April 2. Taco Tuesday means seasoned natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, and sauteed kale on the hot bar. For soups we have seafood chowder and vegetable & wild rice.

April 3 – and we have Chicken Pot Pie w/ a biscuit crust, eggplant stew, organic brown rice pilaf & sauteed organic kale on the hot bar. Our soups are vegan split pea & lentil and chicken burrito.

April 4 – today we have Coq au Vin on the hot bar. We also have Tofu Parmesan, Organic Wild Rice Pilaf & Sauteed Organic Kale. For our soups we have Roasted Garlic & Eggplant and Beef Chili.

April 5 – and we have Lentil Joe’s on the hot bar today.

April 6 – and we have vegan ravioli marinara, chicken pesto, organic mushroom barley, and ratatouille on today’s hot bar. Our soups are chicken & wild rice and carrot dill & white bean.

Today we have blackened chicken, with “hippy Jon,” a variation of hoppin’ Jon, w/ black-eyed peas. Also – creamed corn & carmelized brussels sprouts. For soups we have turkey noodle and sweet & sour cabbage.

April 17 – We have beef burgundy, roasted tofu parmesan, herbed rice pilaf, and organic sauteed kale on the hot bar. Our soups are chicken burrito and tomato, bean & barley. Enjoy!

April 8 – and today’s hot bar features chickpea saag tofu, punjab masala chicken, organic quinoa pilaf & sauteed organic kale. For soups we have BBQ Chicken, Lentil & Bean and Vegetable Barley.

Apr. 9 – seasoned naturally raised beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, & organic sauteed kale for tacos. Toppings too! Our soups are Southwest vergetable barley & sweet & sour turkey noodle.

Apr. 10 – we have chicken cacciatore, sesame roasted tofu, organic wild rice & organic green kale on the hot bar and for soups we have cream of broccoli & chicken burrito.

Apr. 11 – today we have Dan’s delicious Spicy Orange Chicken on the hot bar, & General Tsao’s Tofu, Vegetable Egg Rolls, Organic Fried Rice & Sauteed Organic Kale. For soups, Beef Chili & Chickpea Tofu Florentine.

Apr. 12 – don’t miss National Grilled Cheese Day at Wild Oats! 3 types of cheeses (gruyere, Cabot sharp cheddar, and Verhampshire), on a variety of fresh-baked breads. Choose plain, with organic tomato, or with Green Mt bacon. Classic tomato soup to go with!

April 13 – today we have vegan raviolis marinara & chicken pesto, and our side dishes are peas & carrots and white bean ragout. Our soups today are vegan quinoa chili and chicken & brown rice.

Lemon pepper roast chicken, vegan creamed spinach & tofu, caramelized brussels sprouts, & Mediterranean couscous on the hot bar. Our soups are tomato, fennel & orzo and carrot ginger.

April 15 – and we have Kung Pao Tofu on the hot bar. Also, Mango Chicken, Sesame Wild Rice and Organic Sauteed Kale.  Our soups are chicken vegetable & bean  and vegan split pea & lentil.

April 16 – Taco Tuesday! Seasoned natural beef, chicken chili verde, spicy black beans & rice, organic Spanish brown rice, and sauteed kale. Our soups are New England clam chowder and garden vegetable & brown rice.

Apr. 18 – we have chicken vindaloo on the hot bar. And we have sesame roasted tofu, calico quinoa pilaf & sauteed organic kale. For soup we have beef chili & roasted garlic & eggplant.

April 19 – and Vermont Cheddar n’ Mac is on the hot bar.

April 20 – and we have vegan ravioli marinara & roasted chicken on the hot bar.

April 21 – raspberry chipotle chicken  and teriyaki tofu. For side dishes we have cilantro & lime brown rice and organic sauteed asparagus. Our soups are Southwest chicken & vegetable couscous. Enjoy!

April 22 – today’s hot bar features Lentil Joe’s. We also have Chicken Piccata, Brown Rice Pilaf & Sauteed Kale. For soup we have Chicken Barley and Lentil, Lentil, Lentil.

Happy Tuesday! We have seasoned natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and sauteed kale on the hot bar today. Our soups are chicken & rice and cream of broccoli.

April 24 – and we have chicken Marbella on the hot bar.

April 25 – enjoy our homemade eggplant parmesan, on the hot bar today. Also, chicken cacciatore, organic wild rice pilaf & sauteed organic kale. For soup we have chicken quinoa & vegetable rice.

April 26 – today’s hot bar features Enchilada Casserole.

April 27 – and our hot bar features vegan ravioli marinara, chicken piccata, ratatouille, & organic wild rice pilaf. For soups we have tomato & rice and chicken with pearls. Have a great week-end!

April 28 – and today’s Sunday Chicken is blackened chicken. We also have red beans & rice, corn bread and bourbon braised collards on the hot bar. Our soups are vegetable medley and BBQ lentil & bean with chicken.

Gammelgården Creamery in Pownal, VT makes farmstead dairy products, including cultured butter, buttermilk, skyr, and fresh cheese,  with milk from a small herd of six Jersey cows. Farmer and former Wild Oats employee Stina Kutzer and her sister Marta Willett started Gammelgården in 2010 with the goal of making the fresh dairy products their families enjoyed available to the local community. Between Stina, Marta, and the cows, Gammelgården is a truly woman-owned and operated family business.

Operating on a small scale with milk from her own cows allows Stina a unique level of control over every step in production. Gammelgården’s commitment to quality begins with farming practices and continues all the way to market. The cows are pastured in the spring, summer and fall, and milked twice a day by hand. Slow pasteurization preserves both the taste and nutrient content of the milk. Using milk produced on the farm and a vat pasteurizer means each product is made in small batches of 22 gallons maximum. Gammelgården is committed to the health and happiness of both its cows and its customers.

Gammelgården Creamery’s premium products practically sell themselves at Wild Oats Market. Gammelgarden skyr, an Icelandic yogurt traditionally made with skim milk, is described by some as the best yogurt they have ever eaten, and our market can barely keep it in stock. Gammelgarden skyr comes in two flavors: plain and maple. Stina also produces “Jammin Skyr, ” single serving parfaits made with skyr and local jams, and “Skyr on the Battenkill,” a parfait made with locally produced Battenkill Brittle. Wild Oats also stocks Gammelgarden butter when it is available.

If you haven’t yet tried the farmstead products made by Gammelgarden, we strongly encourage you to do so!

April 29 – we have our popular vegan chick’n parm on the hot bar today. Also we have sesame chicken, calico quinoa pilaf & sauteed organic kale. Soups are chicken & rice and Southwest vegetable.

April 30 – Tacos w/ seasoned all natural beef, chicken chili verde, spicy black beans & corn, organic Spanish rice, and sauteed kale on the hot bar. Taco toppings available. Soups today are chicken noodle and vegetable rice & bean.

May 1 – we have rosemary chicken on braised cabbage and Moroccan spinach & chickpea tofu on the hot bar, and our soups are chicken burrito & vegetable barley.

May 2 – and we have chicken piccata on the hot bar. Also, tofu parmesan, organic wild rice pilaf & sauteed organic kale.  For soup we have beef chili & vegan quinoa chili.

May 3 – and we have chicken pot pie on the hot bar today.

May 4 – we have vegan raviolis marinara and roasted chicken with pear & mint, also white bean ragout and ratatouille. Our soups are lentil and ham with white bean & orzo.

May 5 – and today we have chili lime chicken, edamame, organic cumin brown rice, & chipotle corn on the hot bar. Our soups are curried vegetable and chicken rice and artichoke. Enjoy your day!

May 6 – we begin the week with saag – chef’s choice; chicken stroganoff; quinoa pilaf & sauteed organic kale.  Our soups are chicken barley & cream of vegetables (dairy-based; lots of veggies). In the case today – Nate’s gazpacho.

May 7 – enjoy tacos with seasoned natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and sauteed kale. Find taco toppings on our salad bar. Our soups are Southwest chicken & curried tofu vegetable.

May 8 – and we have Hawaiian chicken, sesame roasted tofu, organic wild rice pilaf & organic sauteed kale. Our soups are barley bean & chicken burrito.

May 9 – today’s hot bar features house-made lasagna. Also vegan “chick’n” parmesan, sauteed organic kale and brown rice. For soup we have vegan split pea & lentil and vegetable extravaganza.

May 10 – stop by for some comfort food – homemade mac n’ cheese made with Vermont cheddar. Also, cranberry chicken, sauteed organic kale & brown rice.  For soup, beef chili & mushroom barley.

May 11 – enjoy vegan raviolis marinara and roasted chicken marsala – also ratatouille and white bean ragout.  Our soups are carrot & dill and chicken noodle.

May 12 – Treat Mom to coconut lime chicken, cashew peanut pad thai, mushroom barley & sauteed sesame broccolini on our hot bar.  Our soups today are tomato rice and lentil lentil lentil, popular with Moms everywhere.

May 13 – on the hot bar today we have Moroccan sweet potato stew. Also, Moroccan chicken tangine, organic quinoa pilaf & sauteed organic kale. And for soups, we have vegetable couscous and vegetable minestrone. Enjoy!

Seasoned natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, & sauteed kale. Taco toppings on the salad bar. Our soups are Southwest vegetable & cream of broccoli. Enjoy your Tuesday!

May 15 – Mostaccioli with sausage & pepper and sesame tofu on the hot bar. We also have sauteed kale and quinoa pilaf. Our soups today are mushroom barley and chicken burrito.

May 16 – try our chicken marbella, a favorite with many hot bar regulars. And, Greek tofu, baked potatoes (with hot bar toppings) & sauteed organic bok choy. For soup: vegan split pea & lentil and beef chili.

May 17 – and we have enchilada casserole on the hot bar today.

May 18 – and we have vegan raviolis marinara & mushroom chicken on the hot bar, ratatouille and white bean ragout. Our soups are curried vegetable and sausage Florentine. Have a wonderful week-end all!

May 19 – and we have honey gravy chicken, carrot & pecan barley, creamed corn, & sauteed kale on the hot bar. Our soups today are turkey noodle and carrot dill & white bean. Enjoy!

May 20 – we have Vietnamese style roasted chicken in the hot bar. Also, Kung Pao tofu with local red baby bok choy, sauteed organic kale, organic brown rice pilaf & veggie spring rolls. And for soups we have turkey & rice and Italian vegetable & bean.

May 21 – and it’s Taco Tuesday. With all-natural seasoned beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, and organic sauteed kale. Soups – most excellent corn chowder and turkey pecan barley.

May 22 – enjoy Dan’s vegan Eggplant Parmesan on the hot bar today! Also, Cranberry Maple Chicken, Sauteed Organic Kale & Organic Quinoa Pilaf. Our soups are Southwest Chicken and Vegetable Extravaganza (vegan). Enjoy!

May 23 – and we have Green Curry Chicken on the hot bar today. Also, sesame roasted tofu, organic wild rice & sauteed organic kale.  For soup, turkey pecan barley & lentil, lentil, lentil.

May 24 – and it’s Jambalaya on the hot bar today!

May 25 – we have vegan ravioli marinara, garlic roasted chicken, couscous w/ mint & bell pepper, and ratatouille on the hot bar today. Our soups are carrot dill & white bean and vegetable barley. Enjoy!

May 26 – and today’s Sunday Chicken is …curried chicken. We also have warm harrisa salad, wild rice and sauteed kale on the hot bar. Our soups are veggie burrito and chicken tomato Florentine.

Owners Gary Schaefer and Barbara Fingold proudly display their Bart’s Homemade.

In 1976, Hobart D. Smith opened Bart’s Homemade Ice Cream in downtown Northampton, MA. Everything in his shop was made from scratch with the finest quality ingredients available. A few years later, when he was ready to sell, he would only consider a buyer with the same passion for excellence. He found the right buyer in former social workers Barbara Fingold and Gary Schaefer.

In 1981, to provide their business with a larger ice cream making facility, Barbara and Gary purchased Snow’s Nice Cream Company in Greenfield, MA. Snow’s, a reputable small family owned business, had been making ice cream in Franklin County since 1910.

With Snow’s Ice Cream facility, the possibilities for Bart’s were unlimited. Barbara and Gary could now make and sell both brands on Snow’s delivery route, supply the two stores and make Bart’s available throughout the Connecticut River Valley.

Over the past three decades, Barbara and Gary have discovered that besides their love for great ice cream, they were passionate about giving back to their community. Bart’s Homemade has given 1% of their gross sales to countless charities and fund raisers. Barbara and Gary contribute their time to important community boards that are working to support a healthy life for all. As part of their long-time support of local dairy, Bart’s is building a small scale ice cream mix making facility, which will make ice cream mix for Snow’s Nice Cream, Bart’s Homemade, and other small ice cream makers. The new facility will allow Snow’s to again utilize local milk and support multiple farms through the purchase of their milk.

Bart’s Homemade ice cream is on sale at Wild Oats through May 31 for $3.99/pint (regular $4.99). Sample Bart’s ice cream at our Member Appreciation Day on May 31 – they will be sampling their delicious homemade ice cream from 11:30 am-2 pm.

 

May 27 – On the hot bar today we have Lentil Joe’s, Chicken Piccata, wild rice pilaf & sauteed organic kale, and for soups we have Southwest chicken and vegetable couscous.

May 28 – and it’s Taco Tuesday once again, with all-natural seasoned beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, and sauteed kale. Our soups are chicken & sausage gumbo and cream of broccoli. Enjoy!

May 29 – JFK’s birthday. In his honor we’re making one of his favorite dishes, chicken tarragon. Also – sesame roasted tofu, quinoa pilaf & sauteed kale. Our soups are BBQ bean & lentil and white bean beef chili.

May 30 – and we have eggplant stew on the hot bar today. Also Berkshire goulash, wild rice pilaf & steamed vegetables. For soups: chicken burrito & vegetable couscous.

May 31 – Join us for Member Appreciation Day. And in the evening join us for our first outdoor BBQ of the season. (Members receive 5% off on most purchases including the hot bar & the BBQ on Member Day).

June 1 – Moroccan chicken, Israeli couscous, vegan ravioli marinara, & vegetable fricassee on the hot bar today. Our soups are curried lentil and split pea & ham.

June 2 – and we have Harley’s shepherd’s pie on the hot bar; also, white beans with red pepper & asparagus, organic sauteed broccolini & carrots, and organic barley pico. Our soups are tomato & wild rice and beef chili. Have a great Sunday!

June 3 — we have coconut curry chicken on the hot bar, along with chickpea spinach saag, quinoa pilaf & sauteed kale.  For our soups: chicken barley & curried vegetable.

June 4 – happy Taco Tuesday! Seasoned all natural beef, chicken chili verde, spicy black beans & corn, organic Spanish rice and sauteed organic kale are on the hot bar today. Our soups today are turkey barley and cream of broccoli. Enjoy!

June 5 – and we have chicken cacciatore, sesame roasted tofu, herbed organic wild rice and sauteed organic kale on the hot bar today. Our soups are beef vegetable chili and curried tofu vegetable. Enjoy your day.

June 6 – today’s hot bar: Chicken Marbella, Greek tofu, brown rice pilaf & steamed organic veggies. Our soups: veggie burrito and beef & mushroom barley. . . and a special treat: strawberry shortcake on the salad bar today!!

June 7 – and we have Vermont cheddar n’ mac on the hot bar today. Also, maple cranberry chicken, organic wild rice pilaf & sauteed organic kale. For soup: bbq lentil & chicken and quinoa minestrone.

June 8 – Vegan ravioli marinara, roasted chicken, rooibis tea quinoa, and ratatouille on the hot bar. Our soups are curried carrot and chicken noodle. Enjoy!

June 9 – we have lemon dill chicken, chipotle red beans & rice, creamed corn & organic sauteed kale on the hot bar. Our soups today are chicken barley and cream of vegetable.

June 10 – and we have vegan chick n’ parm today. Also, Greek chicken, local kale & buttered penne & peas. For soups: vegetable noodle & chicken artichoke.

June 11 – and Taco Tuesday, with seasoned all-natural beef, chicken chili verde, spicy black beans and rice, organic Spanish brown rice, and organic sauteed kale. Our soups are vegetable white bean (a vegan soup) & chicken mac & barley.

June 12 – try our fish & potato curry, on the hot bar today. We also have sesame tofu and sauteed organic kale on the hot bar. Our soups are tomato Florentine and chicken quinoa.

June 13 – and we have Hawaiian chicken on the hot bar today. Also, roasted tofu parmesan, organic wild rice pilaf & sauteed organic kale. For soups: chicken burrito & cream of potato.

June 14 – and we have lasagna on the hot bar today.

June 15 – mushroom asparagus chicken with balsamic, ratatouille, vegan ravioli marinara, & white bean ragout on the hot bar. Our soups are chicken with pearls and vegan split pea & lentil. Enjoy this beautiful day.

June 16 – and we have oven fried chicken today, with creamed corn and vegan mashed potatos. We also have BBQ tofu. Our soups today are curried carrot and chicken penne. Enjoy!

Black Queen Angus Farm, located in Berlin, NY, is a family farm owned and operated by Morgan and Rebekah Hartman. BQA provides Wild Oats with grass-fed ground beef and steaks, currently available in the store’s frozen foods section and very soon to be available in our fresh meat & seafood department.

Shortly after Rebekah and Morgan were married in 2001 they bought a registered Angus bull in partnership with Rebekah’s dad, Terry.  That bull sired some wonderful cattle that are still in production today at Terry’s Hill Hollow Farm. In 2007 the opportunity came about to lease a sizable farm in Rensselaer County, NY, in the town of Berlin. At the same time, Rebekah, Morgan, and their two business partners at the time (Terry Lamphere and Pete Von Schilgen)  decided to create Black Queen Angus Farm, LLC and to really get into the business of raising and direct marketing grass-fed beef and registered Angus breeding stock.

Today, Black Queen Angus Farm, LLC is comprised of a herd of both registered and commercial Black Angus cattle, annual groups of pastured pigs, and pastured poultry, sheep and goats to help the Hartmans manage their forages in a holistic, bio-dynamic way.

BQA’s sturdy Aberdeen-Angus livestock receive no hormones or feed-through antibiotics. They are never fed grain. In the summer, they forage for grass and clover in the farm’s hilly pastures. In the winter, they are fed with hay.  Black Queen Angus Farm takes great pride in the quality of its beef and credits this quality to the characteristics of the breed and to the sunshine, clean water, green grass and fresh air on which its beef is raised.

The grass-fed beef and pastured pork raised by Black Queen Angus have proven a hit with local individuals, restaurants and food critics alike. Our customers at Wild Oats Market praise BQA beef for its taste and quality, and a BQA burger is always a popular choice at the co-op’s summertime BBQs.

The owners of Black Queen Angus Farm look forward to a future in which they continue to practice a regenerative, sustainable form of agriculture and supply families, restaurants, and food co-ops like Wild Oats Market with their all natural, 100% grass-fed, nutrient dense beef.


June 17 – and we start the week with sesame tofu on the hot bar and barley bean and Southwest chicken for Monday’s soups of the day. Also, chicken piccata, wild rice & sauteed organic kale.

June 18 – and it’s Taco Tuesday, with seasoned all-natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, and organic sauteed kale on the hot bar today. Our soups are corn & potato chowder and garden tomato & brown rice.

June 19 – and we have smothered chicken & collard greens on the hot bar today. Also, Cajun tofu, organic brown rice pilaf, and organic sauteed kale. Our soups are vegetable couscous and chicken burrito.

June 20 – and our hot bar today features chick pea saag tofu. Also, coconut curried chicken, organic quinoa pilaf & sauteed organic kale. For soups: chicken hot pie & tomato rice.

June 21 – we have enchilada casserole & pineapple chicken on the hot bar. We also have have wild rice pilaf & organic sauteed kale. Our soups are chicken & sausage gumbo and curried tofu Florentine. Enjoy!

June 22 – and we have vegan raviolis marinara and roasted chicken on the hot bar.

June 23 – and we have BBQ chicken, vegan pot pie, white bean ragout, and organic sauteed kale on the hot bar today. Our soups are vegetable barley and chicken vegetable. Enjoy!

June 24 – our week starts off with Lentil Joe’s on the hot bar. We also have sesame roasted chicken, organic wild rice pilaf & sauteed organic green kale. For our soups: chicken wild rice & lentil, lentil, lentil.

June 25 – Last Taco Tuesday of June, with seasoned all-natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and sauteed organic kale on the hot bar. Today’s soups are chicken barley and garden tomato & wild rice.

June 26 – enjoy our vegan eggplant parmesan today. We also have cranberry maple chicken, organic quinoa pilaf & organic sauteed kale on the hot bar. Our soups are BBQ bean & lentil and chicken enchilada. Enjoy!

June 27 – we have our popular mostaccioli with sausage & peppers on the hot bar today. We also have sesame roasted tofu, organic calico quinoa pilaf & sauteed organic kale. For soups: tomato Florentine & beef burrito soup.

June 28 – and we have chicken stroganoff on the hot bar today.

June 29 – have your tried our vegan raviolis marinara? We feature them every Saturday, also roasted chicken.

June 30 – our hot bar features BBQ chicken wings, vegan BBQ tofu, creamed corn and organic sautéed kale. Our soups are curried carrot and creamed chicken noodle. Enjoy!

July 1 – and we have Moroccan sweet potato stew on the hot bar today. Also, Moroccan chicken Tajine, organic quinoa pilaf and organic sautéed kale. Our soups are vegetable couscous and Italian chicken & bean. Enjoy!

July 2 – seasoned all natural beef, fajita chicken, spicy black beans & corn, organic Spanish brown rice, and sautéed organic kale – taco toppings available on our salad bar. Our soups are lentil lentil lentil & chicken hot pot. Enjoy!

July 3 – our hot bar today features chicken Piccata. Also – sesame roasted tofu, wild rice pilaf, and steamed veggies. Our soups are vegetable noodle and burrito.

July 4 – our oven-fried cornflake chicken makes a great Fourth of July dish!  we also have vegan red beans & rice and sautéed organic kale. for soups: Mediterranean chicken and vegan split pea & lentil.

July 5 – BBQ chicken, BBQ tofu, quinoa pilaf & organic sautéed kale on the hot bar & for soups we have quinoa minestrone and chicken wild rice. Have a great week-end everyone!

July 6 – sherry & orange chicken w/ caramelized fennel & roasted tomato sauce; Israeli couscous w/ caramelized onions, fresh cilantro & sundried tomatoes; vegan raviolis marinara; sautéed organic kale & onion. Soups - creamy tomato & SW chicken vegetable. Enjoy!

July 7, and we have raspberry chipotle chicken, teriyaki tofu, cilantro lime brown rice, and roasted golden beets and carrots on the hot bar today. Our soups are split pea and ham and Southwest vegetable.  Enjoy!

Orange & 10 Year Single Malt Whiskey Marmalade from Blake Hill Farm, Grafton, Vermont.

Blake Hill Preserves of Grafton, Vermont, makes artisanal jams, chutneys and marmalades in a Vermont-cottage kitchen using fruit that is sun-ripened on the vine and sourced from local farms when in season.  Vicky Allard and Joe Hanglin, the founders of Blake Hill Preserves, hand select all of the fruit that goes into their line of unique all-natural preserves.  With each jar of jam, chutney and marmalade, Vicky and Joe strive to capture the pure essence of fruit at its peak of ripeness, using recipes inspired by their unique culinary heritage and travels around the world.

Vicky Allard and Joe Hanglin formed Blake Hill Preserves in 2009.  One weekend, Vicky turned a bumper crop of wild blackberries growing on Blake Hill Farm into 70 jars of glistening jam.  A friend who was visiting snuck a jar of this jam to the local grocery store and returned an hour later with the newspaper and Vicky’s first jam order.  Blake Hill Preserves gives Vicky and Joe the chance to cultivate their love of traditional preserve making and to constantly explore new recipes for creating the most delicious, artisanal jams, chutneys and marmalades from the highest-quality, locally-sourced ingredients.

About Vicky

Vicky is a third-generation preserve maker from Hampshire, England who learned the craft of jam making from her mother. Her grandmother was the resident chutney expert. Vicky spent much of her childhood in her mother’s kitchen surrounded by the intoxicating, sweet aroma of fresh-fruit jams bubbling away on the stove. She watched—and eventually began to help—as her mother filled jar after jar with gleaming, jewel-toned preserves made with locally-sourced fruit.  When Vicky was not in the kitchen, she was out and about at area farms with her father picking the ripest, juiciest berries for her mother to turn into preserves.

About Joe

Joe grew up in Gibraltar, at the entrance to the Mediterranean between Spain and Morocco, and has British, Spanish and Italian ancestry. Joe’s mother and grandmother were formidable cooks who sourced all their food locally.  One of his most vivid childhood memories is of helping his mother shop for spices, fresh fruits and vegetables at the Saturday farmers’ market in Spain and then cooking Spanish-and-Moroccan-influenced food with his mother and grandmother back at home.  Joe’s culinary influence on Blake Hill Preserves is clear, especially in the line of chutneys, which are made with the highest-quality fresh fruits and vegetables and ground spices often inspired by Moroccan tagines or the flavors of the Middle East.

The Farm

Blake Hill Farm sits on the hillsides of Blake Hill at the end of a quiet country lane near historic Grafton Village in Vermont’s Green Mountains. During their first summer at the farm, Vicky and Joe discovered an abundance of wild blackberry and raspberry bushes to which they added blueberries, gooseberries and blush-pink rhubarb, all of which they use in their line of artisanal jams, chutneys and marmalades.

Vicky and Joe believe that only the highest quality ingredients should go into any jar of Blake Hill Preserves, and they should be locally grown whenever possible on organic farms, or farms that practice ecologically sensitive farming practices.  They consider themselves lucky to be able to source almost all of the fresh fruits and vegetables they use from local farms, many within 20 miles of Blake Hill Farm.

Blake Hill Farm Marmalade

Blake Hill’s unique marmalade creations are simply inspired by the fresh produce growing on the farm – for example, their Grapefruit, Lemon & Thyme marmalade is infused with a posey of thyme from their kitchen garden; and some of their favorite seasonal treats – for example, their Lemon, Lime & Aged 100% Agave Tequila marmalade, created one summer evening over a cold Margarita.  During the local harvest season, Blake Hill’s five marmalade varieties are joined by seasonal favorites such as Vermont Watermelon, Grapefruit & Mint.

Blake Hill marmalades are completely natural;  Vicky and Joe never use commercial pectin, corn syrup, citric acid or preservatives. Instead, they focus on fresh whole citrus fruits, freshly squeezed juice and cane sugar.

Blake Hill Preserves’ marmalades provide a bright, fresh start to any day, however are equally delicious served with grilled shrimp, as a glaze for roast pork or chicken, partnered with a creamy aged cheese, or poach with pears. Let your creativity run wild with our marmalades!

Try Blake Hill’s Lemon, Lime & Aged 100% Agave Tequila Marmalade, Orange & 10 Year Single Malt Whiskey Marmalade, and Grapefruit, Lemon & Lime Marmalade, available at Wild Oats Market in Williamstown, MA.

 

July 8 - ginger tofuyaki on the hot bar today!  also, sesame chicken, vegetarian egg rolls, stir-fry veggies & fried rice. and for soups we have garden tomato & brown rice and chicken with pearls.

July 9 – Hola! Taco bar w/ seasoned all natural beef, fajita chicken, spicy black beans & corn, organic Spanish brown rice, & sautéed organic kale. Taco toppings on our salad bar.  Thai chicken vegetable & curried sweet potato are today’s soups.

July 10 – we have chicken & sausage jambalaya, ratatouille, quinoa pilaf & organic sautéed kale on the hot bar today! Our soups are lentil & turkey noodle. Tonight – evening BBQ!

July 11 – and today we have chicken Marbella. Also, sweet & spicy mango tofu, wild rice pilaf & sautéed organic kale.  For soups: chicken burrito and vegan split pea & lentil.

July 12 – today’s hot bar features Vermont cheddar n’ mac.

July 13 – we have summer cherry chicken, vegan raviolis marinara, wild rice pilaf, and organic sautéed kale on the hot bar today. Our soups are quinoa minestrone and onion. Enjoy!

 

 

Today we have curry coconut chicken on the hot bar, ratatouille, quinoa pilaf, and Mediterranean tofu. Our soups are Italian vegetable & bean and chicken, spinach & brown rice. Enjoy!

July 15 – today’s hot bar features chef’s choice saag: chickpea tofu. We also have Moroccan chicken tangine, organic rice pilaf & sautéed organic kale. Our soups are vegan quinoa chili and Manhattan clam chowder.

July 16 – a terrific Taco Tuesday, w/ all-natural beef, chicken fajitas, spicy black beans & corn, organic Spanish brown rice, & organic sautéed kale. Taco toppings on salad bar. Our soups are cream of broccoli & chicken vegetable w/ rice.

July 17 – today we have Fish & Potato Curry, vegan Chick n’ Parm, organic brown rice pilaf & organic sautéed kale. Our soups are beef chili & vegan quinoa chili. Our café is COOL.

July 18 – Our hot bar today features pineapple teriyaki chicken. We also have vegetable stir fry, vegetable egg rolls, organic house-fried rice & sautéed organic kale. For soups: chicken white bean & veggie burrito soup.

July 19 – and we have mostaciolli with sausage on the hot bar today.

July 20 – today’s hot bar includes vegan raviolis marinara and orange chicken, wild rice w/ cranberries, & ratatouille. Our soups are Thai chicken vegetable & vegetable minestrone. Our ice cream social is from 1-4 this afternoon.

July 21 – we have lemon caper chicken, summer medley tofu, roasted red potatoes and organic sautéed kale on the hot bar. Our soups are lentil and sausage Florentine. Enjoy!

July 22 – we start the week with Lentil Joe’s on the hot bar. Also, chicken cacciatore, organic wild rice pilaf & organic sautéed green kale.  For our soups: chicken noodle & Italian vegetable medley.

July 23 – it’s Taco Tuesday, with seasoned all-natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, & organic sautéed kale on the hot bar. Taco toppings available on our salad bar. Our soups are curried carrot & white bean and chicken & rice.

July 24 – and we have chicken korma, green curry tofu, brown rice pilaf and organic sautéed kale on the hot bar. Our soups are split pea & ham and BBQ lentil & bean. Enjoy!

July 25 – today is Chef’s Choice: sesame roasted chicken, Greek tofu, herbed organic brown rice pilaf & sautéed organic kale. Soups: vegetable barley & chicken burrito. Tonight, please join us for our Fresh Foods BBQ, featuring dinner-ready items from our expanded Meat & Seafood Dept.

July 26 – and we have Enchilada Casserole on the hot bar today!

July 27 – walnut pesto chicken, vegan raviolis marinara, quinoa pilaf, and organic sautéed kale are on the hot bar today. Our soups are turkey noodle and tomato & wild rice. Enjoy this beautiful day!

July 28 – stop by today for Thai peanut chicken, Thai peanut tofu, “smoked” garbanzo beans and organic sautéed kale. For soups we have vegetable barley and chicken couscous & artichoke.

July 29 – Dan’s eggplant parmesan. Also chicken piccata, brown rice pilaf, & organic sautéed kale. Our soups are chicken spinach & white bean and curried vegetable. Some delicious choices for the start of your week!

Seasoned all-natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, and sautéed organic kale on the hot bar. Taco toppings on our salad bar. Soups today are veggie enchilada and lentil.

July 31 – we have coq au vin on the hot bar today. Also, tofu cacciatore, organic brown rice pilaf, and steamed veggies. Our soups are vegan quinoa and chicken burrito. It’s a beautiful day – enjoy it.

August 1 – and we have Chicken Piccata today.

August 2 – we have Lasagna today on the hot bar along with chicken Marbella, organic brown rice & sautéed organic kale. For soups we have chicken & zucchini noodle and vegan split pea & lentil.

August 3 – today we have honey mustard chicken, vegan ravioli marinara, green bean almondine and Israeli couscous with sundried tomato on the hot bar. Our soups today are chicken with wild rice and vegetable minestrone.

August 4 – we have Thai lemongrass chicken, mint tzatziki tofu (w/ Greek yogurt & cucumber), brown rice, and organic sautéed kale. Our soups are chicken noodle and cream of broccoli. Enjoy!

August 5 – along w/ spicy mango tofu, we have vegetable stir fry, vegetable egg rolls, organic brown rice, and organic sautéed kale on the hot bar. Our soups today are vegetable couscous and Southwest chicken vegetable. Enjoy!

Aug 6 - we have seasoned all natural beef, chicken fajitas, spicy black beans & corn, organic Spanish brown rice, & organic sautéed kale. Taco toppings on our salad bar. Our soups are lentil and chicken minestrone.

August 7 – cranberry maple sage chicken, sesame roasted tofu, wild rice and sautéed kale on the hot bar. For soups we have tomato basil bisque and Thai vegetable rice. Enjoy!

August 8 – and today’s hot bar features Chicken Marbella and Greek Tofu, along with organic brown rice pilaf & sautéed organic kale.  For our soups: vegetable white bean soup and chicken fajita soup.

August 9 – today we have Vermont Cheddar n’ Mac.  We also have Honey Dijon Chicken, vegetable rice pilaf & sautéed organic kale.  For our soups today: Tomato Wild Rice and Thai Chicken & Rice.

August 10 – on the hot bar today we have Almond Chicken with a Strawberry Balsamic Reduction and Vegan Ravioli with House Marinara, wild rice pilaf & sautéed organic kale. For our soups: vegetable bar;eu & beef chili soup.

August 11 – and today’s Sunday Chicken dish is …..chicken piccata. Also: ginger lime roasted tofu, organic wild rice pilaf, sautéed organic kale; and for soups, chicken rice and carrot dill & white bean.

Happenchance Farm is a small, certified organic family farm located in Eagle Bridge, New York. It is owned and operated by Jamie Snyder. Jamie has been offering his certified organic products to farmers’ markets and local restaurants for years. Wild Oats Market has been selling Jamie’s famous organic tomatoes and his other beautiful organic produce for many years as well; and we hope to be doing so for many years to come.

Happenchance Farm raises mixed vegetables, greens, melons, flowers, strawberries and vegetable and herb transplants using certified organic methods.The farm’s largest crops are mesclun, mixed greens and tomatoes. At Wild Oats, Jamie’s tomatoes are repeatedly among the top 10 selling produce items in the store. Some of the other Happenchance crops you will find in season at Wild Oats include: zucchini, pickling and regular cucumbers, squash, eggplant, mesclun, lettuce, spinach and melon, all certified organic.

Jamie Snyder, owner of Happenchance Farm

Happenchance Farm is so named because it started on a happenchance. Jamie had worked on a conventional farm for more than a dozen years, but over 15 years ago decided to start a smaller scale organic farm. He and his wife had long admired a local farm and occasionally visited its owners while looking for land. One day the owners told Jamie and his wife, “You know, the farm isn’t on the market yet…” But it soon was – and Happenchance Farm was born. Our good fortune too. (Pictured above: Jamie’s tomatoes ripening in the greenhouse. Like many farmers in the area, Jamie has extended his growing season with high-tunnel gardening.)

August 12 – today we have vegan chick n’ parm on the hot bar. Also: sesame roasted chicken, organic brown rice pilaf, & sautéed kale. Our soups are curried vegetable couscous and chicken barley.

August 13 – and it’s Taco Tuesday on the hot bar, with seasoned all natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, and sautéed kale on the hot bar. Taco toppings available on the salad bar. Our soups are chicken w/ pearls and vegan split pea & lentil.

August 14 – and we have chickpea saag on the hot bar today.

August 15 – and today’s hot bar features chicken piccata. We also have Greek tofu, organic brown rice pilaf and organic sautéed kale. Our soups are chicken noodle and garden tomato & rice.

August 16 – today we have Teriyaki Chicken, Vegetable Stir Fry & Vegetable Egg Rolls on the hot bar along with organic brown rice and sautéed organic kale. Our soups are Chicken Cous Cous and Curried Tofu Florentine. Join us tonight for our clambake, 5-7:30 pm!

August 17 – lemon caper chicken, vegan ravioli marinara, organic sautéed kale and brown rice pilaf are on the hot bar today, and our soups are coconut curry chicken and lentil. Enjoy!

August 18 – today we have summer cherry chicken, stir fry tofu, cranberry quinoa and sautéed organic kale. Our soups are BBQ lentil and chicken, spinach & white bean.

August 19 – we’re serving General Tsao’s tofu, chicken stroganoff, organic wild rice pilaf and organic sautéed kale today, and our soups are Thai chicken vegetable and vegetable and brown rice. Enjoy!

August 20 – and it’s Taco Tuesday, with seasoned all natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and organic sautéed kale. Our soups today are vegetable beef barley and vegetable noodle. Enjoy!

August 21 – we have Dan’s Eggplant Parmesan, Honey Dijon Chicken, sautéed organic kale and brown rice pilaf on the hot bar today – and our soups are cream of broccoli and creamy chicken noodle. Enjoy!

August 22 – today we have Hawaiian Pineapple Pork on the hot bar. Also: Mango Tofu, scalloped potatoes & steamed veggies.  For soups: vegetable noodle & chicken burrito. Enjoy!

August 23 – and we have vegetable stir fry on today’s hot bar. Also vegetable egg rolls, sesame roasted chicken, organic fried rice & sautéed organic kale. For soup: lentil, lentil, lentil & beef chili soup.

August 24 – we have ranch chicken, vegan ravioli w/ house made marinara, organic Spanish brown rice, & ratatouille. Our soups are Jamaican pork & black bean and Moroccan bean stew. Enjoy this gorgeous day!

August 25 – and today we have Thai peanut chicken, Thai peanut tofu, organic brown rice, and sautéed organic kale on the hot bar. Our soups today are cream of carrot and Asian chicken. Have a wonderful Sunday!

August 26 – Happy Monday! We have Moroccan sweet potato stew and tavern style honey mustard chicken on the hot bar today, with cranberry quinoa pilaf and sautéed organic kale. Our soups are vegetable barley and chicken rice & artichoke.

Aug 27 – The Last Taco Tuesday of the summer, w/ seasoned all-natural beef, enchilada chicken, organic Spanish brown rice, organic sautéed kale, & spicy black beans & corn. Taco toppings on salad bar. Soups are split pea and chicken vegetable rice.

Aug. 28 – we have cranberry maple sage chicken, sesame roasted tofu, organic local corn, & baked potatoes on the hot bar today. Our soups are potato leek and chicken burrito. Enjoy!

August 29 – and today’s hot bar features tomato braised whitefish. We also have chickpea saag, quinoa pilaf & sautéed organic kale. For our soups: curry veggie couscous and stuffed pepper soup.

August 30 – enjoy our mostaccioli with sausage on the hot bar today. Also Greek tofu, organic rice pilaf and sautéed organic kale.  Our soups are curried tofu Florentine and chicken barley bean.

August 31 – Peruvian stew with sweet potatoes & peanuts, vegan raviolis marinara, sautéed organic kale and organic brown rice on the hot bar today. Our soups are seafood chowder and lentil. Enjoy!

Sept. 1 – we have curried chicken & aloo mattar (potato & peas) on the hot bar today, with organic cumin lemon brown rice and roasted carrots harrissa. Our soups are chicken w/ quinoa and stuffed pepper soup.

Sept. 2 – no outdoor grilling today, but we do have BBQ chicken on the hot bar, as well as eggplant provolone, creamed corn, and sautéed organic kale. Our soups are cream of broccoli and sausage Florentine.

Sept. 3 – it’s Taco Tuesday, with seasoned all-natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, and organic sautéed kale. Taco toppings available on our hot bar. Soups are chicken rice & vegetable couscous.

Sept. 4 – and it’s Chef’s Choice today on the hot bar. We would like to wish our many customers and members who celebrate the New Year tonight, a very happy and prosperous new year.

September 5 – and today we have cornflake chicken on the hot bar. Also, sesame tofu, quinoa and sautéed organic kale. For our soups we have creamy tomato & rice and chicken noodle.

September 6 – today’s hot bar features butternut & spinach lasagna, coq au vin chicken, organic wild rice pilaf and ratatouille.  Our soups are vegetable noodle and Moroccan chicken.

Sept. 7 – raspberry balsamic chicken, ratatouille with roasted red pepper, vegan ravioli marinara & gluten-free pesto spaghetti. Our soups are lentil and chicken & wild rice. Enjoy!

Sept. 8 – today we have lemon pepper chicken, coq au vin tofu, organic sautéed kale, and wild rice pilaf on the hot bar. Our soups today are chicken noodle and potato & leek.

Sept. 9 – and we have Kung Pao tofu, Mandarin roasted chicken, vegetable stir fry, vegetable spring rolls and organic brown rice on the hot bar today. Our soups are carrot dill & white bean and chicken with pearls.

Sept. 10 – Taco Tuesday, with seasoned all-natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and sautéed organic kale. Toppings on salad bar. Our soups are 3-bean vegetable and split pea, ham & lentil.

September 11 – and we have Bunker Hill cranberry chicken, sesame tofu, organic wild rice and organic sautéed kale on the hot bar today. Our soups are sweet chili golden beet and chicken with wild rice.

Sept. 12 – and today’s hot bar features Dan’s eggplant stew. Also chicken Marbella, organic brown rice pilaf & sautéed organic kale. Our soups are chicken burrito soup and three-bean veggie chili soup.

September 13 – and we have Vermont cheddar n’ mac on the hot bar today. Also, honey Dijon chicken, vegetable brown rice pilaf & organic sautéed kale.  Our soups are lentil, lentil, lentil and chicken noodle.

September 14 – we have vegan raviolis with house-made marinara, coq au vin, mashed potatoes & ratatouille on the hot bar and vegan black bean and Mediterranean chicken with orzo.

Sept. 15 – roast chicken with vegetables for your Sunday dinner, plus vegan chicken fried “steaks,” organic white bean ragout, & organic sautéed kale. For soups we have Grandma’s chicken soup (filled to brim w/ chicken) & barley bean.

Located in nearby Shelburne, Massachusetts, Apex Orchards  has been supplying the areas of Franklin, Hampden and North Berkshire Counties with farm fresh produce since 1828. The farm was originally run as a diversified farm with cattle, sheep, horses and pigs. It also grew all the fodder for its livestock, vegetables (for the family), and apples, some of which it sold in town.

As the years passed, the farm started a dairy operation. It sold cream and also kept a large flock of chickens and sold eggs. When current owner Tim Smith’s grandfather took over the farm, he transformed it into the fruit growing operation it is today. The last dairy cows were sold in 1946, and Apex Orchards has been a fruit-growing farm since then.

The farm had been known as A.L. Peck and Son when Tim’s grandfather, Lyndon Peck, came up with the name Apex. This was partly in tribute to his father Austin and also because the orchard sits at the apex of a hill that grows spectacular fruit.

Tim’s parents continued to expand the farm. For years Apex Orchards was mainly a wholesale apple orchard, selling apples across America and Europe. In the late 1990’s the farm decided to move into a more retail oriented market, a move that has proven very successful. In 2011 Apex Orchards purchased an additional 175 acres of land right up the road from the existing farm. This land was part of the original Peck family farm from 1828, and the owners of Apex Orchards are glad to have it back in the family, so they and future generations have the land to diversify and expand the farm.

Today Apex Orchards grows an array of apples, peaches, nectarines, apricots, quince, pears, Asian pears, blueberries, table grapes and kiwi. Wild Oats Market carries Apex’ delicious white and yellow peaches. Apex nectarines are coming into Wild Oats the week of September 9, and Apex apples (gala, ginger gold, and Paula Red to name a few varieties) will be in the store soon.

“This is without a doubt one of the top fruit growing areas in the world,” says Tim Smith, Apex Orchards’ owner and manager. ”The soils, the micro-climates, and the varieties all combine to give our customers the best tasting fruit possible.”

Apex Orchards has pick your own areas available in the fall in an orchard with one of the most spectacular views in New England. Contact them at 413-625-2744  or email  apexorchards@gmail.com.

Pictured here: Tim Smith, Owner/Operator of Apex Orchards

Sept. 16 – today we have chickpea saag tofu, curry chicken, organic rice pilaf, and organic sautéed kale on the hot bar. Our soups are vegetable couscous and Southwest chicken. Enjoy!

Sept. 17 – and it’s seasoned all-natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, & organic sautéed kale. Taco toppings available on salad bar. Our soups today are potato & leek & chicken vegetable barley.

Sept. 18 – our hot bar features Thai beer braised pork stew today. We also have sesame tofu, sautéed organic kale and organic brown rice. Our soups are chicken burrito and butternut squash Florentine. Enjoy!

Sept. 19 – we have Chicken Piccata on the hot bar today.

Sept. 20 – and we have chicken stroganoff on the hot bar today. Also we have vegan “chick’n” parm, organic brown rice pilaf, and organic ratatouille.  For our soups today we have tomato Florentine and split pea lentil & ham.

Sept. 21 – vegan raviolis w/ house-made beet sauce and lemon pepper chicken. We also have Swiss chard and pesto w/ whole wheat penne. Our soups today are lentil and veggie burrito. Have a great week-end & enjoy FreshGrass y’all!

It’s the first day of Fall  and today we have hamburgers, hot dogs, veggie burgers and BBQ sauce on the hot bar, with creamed corn and brussel sprouts. Our soups are tomato Florentine and chicken mushroom. Enjoy!

September 23 – and our hot bar today features organic tofu parmesan, coq au vin, organic wild rice pilaf, and organic sautéed kale. Our soups are turkey & rice and Southwest vegetable. We also have apple crisp on the hot bar today – yum!

Sept. 24 – Taco Tuesday, w/ seasoned all natural beef, chicken fajitas, spicy black beans & rice, organic Spanish brown rice, and organic sautéed kale. Our soups today are creamy corn & vegetable sausage (vegetarian) and BBQ chicken lentil. Enjoy!

September 25 – and we have chicken cacciatore, sesame roasted tofu, organic sautéed kale and organic rice pilaf on the hot bar today. Our soups are chicken fajita and lentil. Enjoy this beauteous day!

September 26 – we have Beef Burgundy Stew on the hot bar today!  We also have Coconut Curried Tofu, Organic Brown Rice Pilaf & Steamed Veggies.  For soup: New England Clam Chowder & Mushroom Barley soup.

September 27 – and we have Chicken Pot Pie on the hot bar today. Also, Cajun Tofu, Brown Rice Pilaf & Sautéed Organic Kale. For soups we have Vegan Split Pea & Lentil and Beef & Potato Soup.

Sept. 28 – our hot bar today features vegan raviolis marinara and lemon caper chicken with organic brown rice and organic sautéed kale. Our soups are pumpkin ginger bisque and creamy chicken rice. Enjoy!

Sept. 29 – today we have fall honey apple chicken, Moroccan sweet potato stew, Israeli couscous pilaf, and sautéed organic kale. Our soups are corn chowder and chicken barley. Enjoy this beautiful day.

Scott Farm, a 571 acre property in Dummerston, Vermont (just north of Brattleboro) and the site for the filming of The Cider House Rules, produces 90 varieties of ecologically grown apples including heirloom apples such as Roxbury Russet, Belle de Boskoop, and Cox’s Orange Pippin, and unusual apples like Winter Banana and Hidden Rose. The color, texture, and taste of Scott Farm heirloom apples is among the finest. Other fine fruits produced by Scott’s include quince, gooseberries, Asian pears, plums, raspberries, elderberries, table grapes, pears, blueberries, nectarines, and peaches.

Scott Farm also produces some of the best cider in New England. They offer classes on hard cider making, and Wild Oats’ produce manager will be taking a class shortly. She will be passing their secrets on to Wild Oats customers, in a class on hard cider making, to be held at Wild Oats Market on October 25 from 6-7:30 pm. (Cost of materials TBD, but the class is free – sign up by emailing marketing@wildoats.coop).

Scott Farm is also home to 23 historic properties and is listed on the National Register of Historic Places. In active cultivation since 1791, it has been owned since 1995 by The Landmark Trust USA, a non-profit organization whose mission is to rescue important but neglected historic properties and bring them back to life. At Scott Farm this has meant revitalizing the entire farm operation from orchard to farmhouses to barns.

As of this writing (September 29, 2013), Wild Oats has several heirloom apple varieties from Scott Farm in the store: Hubbardston Nonesuch, Pitmaston Pineapple, Holstein, Franc Rambor, Scott’s Snow, Claygate Pearmain, and more. New heirloom varieties arrive weekly. And more good news – we expect to have Scott Farm apples available in the store through the holiday season and into early winter.

Visit the Scott Farm web site for a list and description of the heirloom apple types  they grow. Pictured here is Ezekiel “Zeke” Goodband, Orchard Manager for Scott Farm.

 

Sept. 30 – today we have lentil Joe’s & sesame chicken on the hot bar, with organic wild rice pilaf and organic sautéed kale. Our soups are potato leek and chicken & wild rice.

Seasoned all-natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, & organic sautéed kale.  Soups are quinoa minestrone & turkey & white bean. Soft & hard shells on the taco bar, also cheddar jalapeno biscuits!

Oct. 2 – and on today’s hot bar we have chickpea saag tofu, chicken cacciatore, organic brown rice and organic sautéed kale. Our soups are cream of cauliflower and chicken burrito. Have a wonderful day!

Oct. 23 – and we have Chicken Marbella today on the hot bar. We also have Greek Tofu, Organic Brown Rice Pilaf & Sautéed Organic Kale. For our soups: BBQ Lentil & Bean and Beef Chili Soup!

Oct. 4 – and we have 5-cheese lasagna on the hot bar today.  also honey Dijon chicken, wild rice pilaf & ratatouille. For our soups: curried tofu Florentine and chicken & rice soup.

Oct. 5 – and we have Thai peanut chicken, vegan raviolis marinara, garbanzo beans w/ smoked sea salt & smoked paprika, & steamed vegetables. Our soups are creamy chicken & rice and sweet & sour cabbage.

Oct. 6 -  we have cranberry chicken, sesame roasted tofu, organic wild rice pilaf, & organic sautéed kale on the hot bar. Our soups are corn chowder & hot pot chicken. We also have mini corn muffins from our bakery!

Oct. 7 – today we have Kung Pao tofu, vegetable spring rolls, sesame roasted chicken, organic sautéed kale and organic brown rice on the hot bar. Our soups today are chickpea Florentine and hearty chicken vegetable.

Oct. 8 – another TT, with chicken fajitas, seasoned all natural beef, spicy black beans & corn, organic Spanish brown rice, & organic sautéed kale – and our soups are vegan quinoa chili & chicken with wild rice.

Oct. 9 – and we have chicken Piccata on the hot bar today.

Oct. 10 – and we have Roast Chicken Korma on the hot bar today.  We also have Vegan “Chick’n” Parmesan, organic Brown Rice Pilaf and organic Ratatouille.  For soups we have Extravaganza and Lentil, Lentil, Lentil.

Oct. 11 – and we have enchilada casserole on the hot bar today.

Oct. 12 – we have sweet autumn chicken made w/ organic butternut squash, organic apple & maple syrup, vegan raviolis, cranberry quinoa & organic sautéed kale; our soups are Portuguese kale soup & vegetable brown rice.

Oct. 13 – we have Moroccan chicken, Moroccan stew w/ sweet potatoes, steamed vegetables and organic Israeli couscous on the hot bar today. Our soups are cream of tomato & curry chicken & rice. Enjoy this weather while we still have it!

Oct. 14 – and today we have Dominican red bean chicken & red bean tofu, wild rice and organic sautéed kale. Our soups are curried vegetable and split pea & ham. Enjoy!

Oct. 15-Taco Tuesday w/ chicken fajitas, seasoned all natural beef, spicy black beans & corn, organic Spanish brown rice, & organic sautéed kale. Toppings & hard & soft shells available. Soups are turkey noodle & curried carrot & white bean.

Oct. 16 – and we have cranberry chicken, sesame roasted tofu, organic sautéed kale and organic wild rice on the hot bar. Our soups are chicken fajita and barley bean.

October 17 – and we have vegan chick’n Parmesan on the hot bar today – a favorite of many of our vegetarian customers. We also have Chicken Picatta, Steamed Vegetables and Caraway Brown Rice.  For our soups: Vegan Split Pea & Lentil and Beef Chili soup.

October 18 – and today’s “comfort food” on the hot bar is Vermont cheddar n’ mac. We also have Coq au Vin, ratatouille and brown rice pilaf. Our soups: chicken & wild rice and lentil, lentil, lentil.

Oct. 19 – today we have pollo puttinesca for our chicken, as well as vegan raviolis marinara, brown rice, and organic sautéed kale. Our soups are turkey Florentine and black bean diablo.

Oct. 20 – our chicken today is honey mustard chicken, with chickpea tofu, organic sautéed kale, and organic wild rice also on the hot bar. For soups today we have chicken vegetable barley and banzo vegetable.

October 2013 - our Cave-to-Coop special this month is “Barn Dance,” a raw sheep and cow milk cheese with a light paracoat rind – delicately tangy and sharp. Produced by the Grafton Village Cheese Co. of Brattleboro, Vermont. On special in October for $15.99/lb.

ALSO on sale in October: locally handcrafted Berkshire Blue Cheese, on sale for $18.99/lb ( regular $19.99/lb) and Manchego, on sale for $16.99/lb (regular $18.99/lb).

We have a wide range of products for homeopathic treatments, including products from these well-known brands:

Hyland’s Homeopathic Single Remedies

Nature’s Way Herbal Remedies

Similasan Natural Remedies

Boiron Homeopathic Medicines

Want to know more about what constitutes Fair Trade? Link here for a primer on Fair Trade practices.

Oct. 21 – Moroccan sweet potato stew, spicy orange chicken, curried potato & chickpeas, & APPLE CRISP on the hot bar today. Also, organic sautéed kale. Our soups are chicken rice & artichoke and cream of vegetable. Enjoy!

Oct. 22 seasoned all natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, & organic sautéed kale. Taco toppings, hard & soft shells available. Our soups are chicken wild rice and carrot dill and white bean.

Oct. 23 – and we have chickpea saag, sesame roasted chicken, quinoa pilaf and ratatouille on the hot bar today. For soups we have Golumpki soup and turkey, spinach & white bean.

Oct. 24 – and we have Beef Burgundy on the hot bar today. Enjoy!

Oct. 25 – today’s hot bar features chicken pot pie with biscuit crust.  We also have sesame roasted tofu, wild rice pilaf & sautéed organic kale.  Four our soups: curried tofu Florentine, and beef chili soup.

Oct. 26 – and we have vegan raviolis marinara, ranch chicken, Spanish rice, & organic sautéed kale on the hot bar. Our soups are corned beef and split pea vegan. Enjoy!

Oct. 27 – and we have curry chicken with squash & cashews, eggplant stew tofu, organic roasted autumn vegetable mash, & organic sautéed kale on the hot bar. Our soups are turkey wild rice and coconut red lentil. Enjoy!

October 28 – and we have Kung Pao tofu with peanuts today. We also pineapple roasted chicken, organic brown rice & organic sautéed kale. Our soups today are turkey & rice and curried carrot & white bean. Enjoy!

Oct. 29 – seasoned all natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice & organic sautéed kale. Also, cheddar jalapeno biscuits. Our soups are lemony chicken spinach & rice and veggie quinoa.

Oct. 30 – and we have chicken & braised cabbage, sesame roasted tofu, wild rice pilaf and sautéed organic kale on the hot bar, and barley bean and chicken burrito for our soups today.

Oct. 31 – Don’t be afraid to treat yourself to our pumpkin lasagna today! Also, try our cranberry maple chicken, along with brown rice pilaf and ratatouille. Our soups: garden tomato & rice and beef chili soup.

Nov. 1 – we start off the new month with chicken stroganoff on the hot bar.  We also are offering Greek tofu, wild rice pilaf and sautéed organic kale. For our soups today we have chicken & sausage gumbo and cream of kale soup.

Nov. 2 – and we have vegan raviolis marinara and roasted chicken on the hot bar.

November 3 – enjoy our Sunday Chicken for lunch or dinner today.

November 4 – and we start off the week with chickpea saag on the hot bar.

November 5 – Taco Tuesday!  . . . another TT w/ chicken chili verde, seasoned all natural beef, spicy black beans & corn, organic Spanish brown rice & organic sautéed kale. Toppings, soft and hard shells available.  And for the morning folks, we’ve got some apple cobbler!

Nov. 6 – we have eggplant stew on the hot bar today. We also have sesame roasted chicken, organic wild rice pilaf & sautéed organic kale.  Our soups are curry veggie couscous and chicken burrito soup.

Nov. 7 – and our hot bar features Chicken Vindaloo today.  Also, Greek Tofu, organic brown rice pilaf & sautéed organic kale.  Our soups are Cream of Broccoli and Beef Chili soup.

November 8 – and we have Vermont Cheddar Mac & Cheese on our hot bar today!  Also, Coq Au Vin, organic brown rice pilaf, sautéed organic kale.  For our soups on this chilly day: vegetable rice and curry chicken couscous.

November 9 – and we have vegan ravioli with marinara and maple dijon chicken on the hot bar today, with ratatouille and wild rice pilaf.  For soup: Mediterranean chicken with rice and curried tofu Florentine.

Nov. 10 – come in from the cold and see what we have for Sunday Chicken today. :)

 

Nov. 11 – and we have vegan chick’n Parmesan on the hot bar today. We also have sesame roasted chicken, organic sautéed kale and organic wild rice. Our soups are chicken & rice and vegetable quinoa.

Nov. 12 - seasoned all natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, & organic sautéed kale. Our soups are beef chili & vegetable chili (if veggie chili runs out, we’ll have lentil soup).

Nov. 13 – oops! we switched days on you. We have Moroccan sweet potato stew today, rosemary chicken, quinoa pilaf & sautéed kale. Our soups are chicken burrito & barley bean, & we have apple cobbler today as well.

Nov. 14 – and we have Moroccan sweet potato stew on the hot bar today.

November 15 – and today we have Chicken Pot Pie on the hot bar!  We also have sesame roasted tofu, organic wild pilaf & sautéed organic kale.  For soups: roasted garlic & eggplant and chicken noodle.

Nov. 16 – Today we have cranberry chicken, vegan raviolis marinara, ratatouille, and Israeli couscous on the hot bar. Our soups today are creamy chicken & rice and curried tofu Florentine. Have a wonderful week-end!

Nov. 17 – and we have pineapple jerk chicken, Jamaican sweet potato stew, organic brown rice pilaf & sautéed organic kale on the hot bar today. Our soups are carrot ginger and quinoa chicken. Enjoy!

A celebratory dinner should be exactly that: a time to share delicious food with family and friends. While many people wish to serve traditional family favorites, for most, there’s still plenty of room to liven up the holidays with a few new flavors, local foods, and even nutritional boosters. This year, consider a slightly new twist on the centerpiece of many a holiday meal, the turkey, by choosing a local, heritage breed, and/or brined turkey (did you know that Wild Oats will brine your turkey for you, if you purchase your turkey at Wild Oats)? Heritage breeds are typically moister and more flavorful than commercial turkeys. For more information on heritage breeds and general turkey tips, check out this turkey tutorial and turkey roasting tips.

 

Nov. 25 – and the hot bar has Lentil Joe’s today, and for soups we have vegan split pea & lentil and chicken rice & artichoke. We also have Chicken Korma, wild rice pilaf, and sautéed kale.

The holiday season can be full of surprises!
By taking good care of yourself throughout this busy and challenging time of year, you can prevent nasty surprises like flus, colds and the like from overtaking you – and have more energy to enjoy yourself with family and friends. This recipe for Portobello mushrooms stuffed with quinoa is easy, delicious, and loaded with protein and antioxidants. It’s from Leanne Yinger, health coach, cooking instructor, and Wild Oats member. Find more of Leanne’s recipes (including a recipe for a white bean, Brussels sprouts & pomegranate tart that is perfect for the holidays) and advice for healthy eating and living at her blog, kirasgoodeatskitchen.com. Meanwhile, enjoy making this dish as an appetizer or as a welcome accompaniment to any meal (hint: use Delftree Portobello mushrooms available at Wild Oats Market - these regionally grown mushrooms are delicious and easy to work with.)

Vegetarian Quinoa Stuffed Portobello Mushrooms

Ingredients:

Quinoa:

  • ½ cup red quinoa
  • 1 cup hot vegetable broth
  • 1 tsp dried rosemary

Mushrooms:

  • 8 Portobello mushrooms
  • 2 Tbsp olive oil
  • Pinch sea salt
  • 1 cup white beans, rinsed and soaked 6 hours
  • 2 cloves garlic
  • 2 Tbsp lemon juice
  • ½ tsp black pepper
  • 2 cups packed baby spinach
  • 4 ounces feta cheese

 

1)      Place while beans in saucepan with ½ strip kombu and enough water to cover by 1 inch. Bring to boil, reduce heat to low and simmer for approximately 45 minutes until beans are soft. Check often to make sure the water has not cooked out.

2)      Combine quinoa, broth and rosemary in saucepan. Bring to boil, reduce heat and simmer for 10 minutes. Remove from heat and let stand for at least 5 minutes until all liquid is absorbed.

3)      While quinoa is cooking, preheat oven 375. Prepare mushrooms by removing stems and rubbing with olive oil. Place cap side up on baking tray covered with parchment paper and sprinkle with sea salt. Roast mushrooms for 5 minutes, then flip them over.

4)      Place cooked white beans in bowl and mash with potato masher of fork. Add garlic, lemon juice, pinch sea salt and pepper. Cut spinach into strips and add to bean mixture along with the feta. Stir filling until well blended.

5)      Divide the quinoa mixture among the caps. Return to oven and bake for 15 minutes until the filling is lightly browned. Serve immediately.

 

 

Nov. 20 - today’s Asian hot bar features Kung Pao chicken, sesame roasted tofu, vegetable egg rolls, veggie stir fry, organic house fried rice & sweet & spicy mustard dipping sauce. Our soups are chicken burrito & golumpki.

November 18 – we begin the week with golumpki casserole and for soups, curried vegetable couscous and split pea & ham. We also have maple sage & cranberry chicken, organic brown rice pilaf and organic sautéed kale.

Nov. 19 – it’s TT again, w/ seasoned all-natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, & organic sautéed kale. Soups are vegetable & white bean and turkey couscous.

Nov. 21 – and our hot bar today has Chicken Marbella.  In addition, we have Italian Tofu, Wild Rice Pilaf & Sautéed Organic Kale. For our soups we have Cream of Autumn Vegetable and Beef Chili soup.

Nov. 22 – and today we have Beef Lasagna on the hot bar.  Also Vegan Chick’n Parm, Brown Rice Pilaf & Sautéed Organic Kale.  For our soups: Thai Vegetable Rice and Portuguese Kale soup.

Nov. 23 – and we have chicken cacciatore, vegan raviolis marinara, ratatouille, & roasted red & gold potatoes on the hot bar today. Our soups today are New England clam chowder and sweet butternut bisque. Enjoy!

Nov. 24 – Moroccan chicken stew, chickpea saag, steamed vegetables & Israeli couscous on the hot bar, & for soups we have vegetable quinoa chili & curry chicken. Enjoy, & don’t forget to visit the Holiday Farmers’ Market today!

For the first time since 1899, Thanksgiving and the first day of Hanukkah fall on the same day. This phenomenon will not occur again until 2070. So it is a truly unique holiday and an opportunity to celebrate our thanks in a way that most of us will never experience again!

For Thanukkah this year, we will have brisket on the hot bar on Wednesday, November 27. We are also happy to prepackage some brisket for you ahead of time, for pickup. Just give our Prepared Foods Department a call at 413-458-8060 to let us know how much you need and when you need it by.

On hot bar or by preorder, brisket is only $7.99/lb

Greg’s Latkes will also be on the hot bar on Wednesday the 27th – these are too good to pass up, whether you celebrate Hanukkah or not!

Download the recipe for Greg’s Latkes.

 

Nov. 26 – and TT, w/ chicken chili verde, seasoned all natural beef, spicy black beans & corn, organic Spanish brown rice & organic sautéed kale. Our soups are vegetable noodle (vegan) & chicken barley. Enjoy!

Nov. 27 – Happy Hanukkah! Greg’s Latkes and brisket on the hot bar today. Also – sesame tofu, wild rice pilaf, and sautéed kale. For soups we have cream of vegetable and Teriyaki cashew chicken.

November 28 – Wild Oats Market is closed to celebrate Thanksgiving. Thank you for your business. We are deeply grateful to have you as our customer!

Nov. 29 – and it’s Chef’s Choice for Black Friday: Punjab Chicken. Also, a Kale, Bean & Corn Succotash, Brown Rice Pilaf & Bread Pudding!  For our soups: Lentil, Lentil, Lentil and Chicken Burrito Soup.

Nov. 30 – Dave is making his grandmother’s recipe for maple chicken today. Also, vegan raviolis marinara, ratatouille, & barley pilaf w/ sweet potato on the hot bar today. Our soups are beef chili and creamy tomato & rice.

December 1 – & today we have chicken & shiitake vegetable stew, Brazilian black bean & tofu stew, cranberry quinoa pilaf & sautéed organic kale on the hot bar. Our soups are chicken burrito & succotash. Enjoy!

Classic Wild Rice Soup with Turkey:

Perfect for the cold weather, simple to make and a delicious way to use up your leftover turkey.

Ingredients

  • 1/2 cup Spanish onion, finely chopped
  • 8 tablespoons (1 stick) butter
  • 1/2 cup flour
  • 3 cups chicken stock
  • 2 cups cooked wild rice, medium grain
  • 1/2 cup carrots, grated
  • 1 cup cooked turkey, shredded or chopped
  • 1/4 cup almonds, slivered
  • 1/2 teaspoon salt
  • 1 cup milk or half and half

Preparation

  1. In a large saucepan, melt better over medium heat. Saute onion 5-10 minutes, until soft.
  2. Add flour and stir, then gradually whisk in stock to prevent lumps.
  3. Add wild rice, carrots, turkey, almonds, and salt, and simmer 5 minutes.
  4. Add milk or half and half and heat through.

Tips & Notes

Ingredient Notes: By purchasing authentic “hand-harvested” or  “lake-harvested” wild rice, you help support Native American harvesters and the fragile crop itself. You can freeze portions of cooked wild rice for later use. For added depth of flavor, substitute toasted almonds. This soup can also be made vegetarian by substituting seitan for turkey and vegetable stock for chicken stock. Serving Tip: Serve with hearty bread such as pain l’ancienne or light sandwich and green salad.
This recipe came from the strongertogether.coop web site.
For more options on how to use up your Thanksgiving leftovers deliciously, visit Laura in the Kitchen’s page of recipes at http://www.parade.com/236253/lauravitale/3-great-thanksgiving-leftover-recipes/

 

December 2 – and we have vegan chick n’ parm, chicken stroganoff, wild rice pilaf & sautéed kale on the hot bar today. We also have pumpkin spice bread pudding today. Our soups are vegetable beef barley & Southwest vegetable.

Dec. 3 – Taco Tuesday w/ seasoned all natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, & sauteed kale. Our soups are tofu diablo black bean & vegan split pea & lentil.

December 4 – and we have chicken piccata, sesame roasted tofu, wild rice pilaf, and organic sauteed kale on the hot bar today. Our soups are hearty vegetable and chicken burrito. Have a wonderful day y’all!

December 5 – today’s hot bar features Red Lentil Dahl. Also, Coq Au Vin, Organic Brown Rice & Organic Ratatouille.  For our soups: Veggie Gumbo and Beef Chili soup.

December 6 – We have Chicken Pot Pie with biscuit crust on the hot bar.  We also have Mediterranean Tofu, Organic Wild Pilaf with Brown Rice and Sautéed Organic Kale.  For our soups we have Curried Carrot & White Bean and Mushroom Barley soup.

Dec. 7 – our hot bar features vegan raviolis marinara & winter cranberry chicken. We also have ratatouille & cranberry quinoa pilaf. Our soups are curry lentil & creamy chicken rice. Be sure to stop by for Member Appreciation Day!

Dec. 8 – we have spicy orange chicken, green curry tofu, steamed brown rice and sesame garlic kale on the hot bar today. Our soups are chicken & sausage gumbo and roast garlic & eggplant. Enjoy!

Putting together a spectacular cheese platter is easy – especially with the many local and international choices we offer at Wild Oats Market!

Follow these tips for a standout cheese platter :

  • Serve cheese at room temperature. Refrigeration inhibits its flavor, so take your cheese out half an hour before guests arrive to allow it to “bloom.”
  • Provide a separate serving utensil for each variety of cheese on your tray.
  • Serve a selection of three to five contrasting cheeses. Think different tastes, colors, and textures, like mild with robust (e.g. Brie with blue cheese), fresh with aged (like Boursin with aged Gruyere), or soft with hard cheeses (like chevre with Parmesan).
  • Try something different: create a themed tray by offering cheeses from one region or source; or showcase an array of cheeses made from different milks (cow, goat, sheep).

Accompaniments to your cheese platter

Whether you serve a single type of cheese or a selection of favorites, some foods naturally complement the flavor of cheese. These include:

  • Fresh and dried fruits
  • Crostini, flatbread, and other crackers
  • Hearty and crusty breads
  • Olives
  • Nuts
  • Honey

To create an antipasto platter, include a mix of marinated vegetables and cured meats. Visit Wild Oats’ Meat Department for our selection of fine salame, chorizo, sausage, peppadews, olives, marinated artichoke and other ingredients for your antipasto.

Wine and Beer Cheese Pairings

In general, a wine that comes from the same geographic area as the cheese will be a good match. Here are some other suggestions for pairings:

  • Goat cheeses and dry red wines
  • Cheddars with sweet wines and pale and brown ales
  • Fresh, medium, and hard cheeses with crisp, fruity red or white wines
  • Cheeses with bloomy rinds (like Brie) and fruity red wines or light, dry champagnes
  • Swiss cheeses with dark lagers, bocks, and Oktoberfest beers
  • Feta and wheat beers
  • Sweet cheeses with fruity beers

Wild Oats’ cave-to-coop cheese special for December is Reading raclette from Spring Brook Farm in Reading, Vermont. Excellent for melting, this mild, fruity cow’s milk cheese also goes well with fruit and as a component of any holiday cheese platter. On sale in December for $9.99/lb (regular $16.99/lb).

Other cheeses on sale at Wild Oats in December: Consider Bardwell Pawlet, an Italian-style toma made from raw Jersey cow milk and 2010 World Cheese Championship Winner, for $17.99/lb and Finlandia Emmenthaler Swiss, for $9.29/lb. We offer a large variety of artisan cheeses, both local and international, that we think you will like for holiday cheese platters. Stop in and see what’s in our cheese case today.

Dec. 9 – we have Thai lemongrass chicken, Kung Pao tofu, sundried tomato & basil brown rice, & organic sauteed kale on the hot bar today.  Our soups are chicken noodle and corn & potato chowder. Enjoy!

Dec. 10 – seasoned all natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, & organic sauteed kale on the hot bar. Happy Taco Tuesday! Soups are split pea & ham and Southwest vegetable.

Dec. 11 – and we have Chicken Vindaloo, Greek Tofu, organic ratatouille & organic wild rice pilaf on the hot bar. Our soups are pumpkin, sweet potato & leek and chicken burrito. Enjoy!

Dec. 12 – and today’s hot bar has Enchilada Casserole.  We also have Sesame Roasted Chicken, organic Quinoa Pilaf and sautéed Organic Kale.  For our soups we have Beef Chili and Mushroom Barley soup.

Dec. 13 – and it’s your lucky day! We have Vermont cheddar n’ mac on the hot bar.  Also we have Coq au vin, wild rice pilaf and sautéed organic kale.  For our soups today: Cream of Broccoli and Chicken Wild Rice soup.

Dec. 14 – on the hot bar today – Thai peanut chicken, vegan raviolis marinara, roasted garlic potatoes & ratatouille. Our soups are carrot ginger and chicken vegetable Florentine.

Dec. 15 –  spiced chicken with pear, Moroccan stew, wild rice pilaf  & organic sauteed kale. Our soups are New England clam chowder & veggie quinoa chili (vegan). When you finish digging out, come over & treat yourself  to supper or a late lunch at our hot bar.

Jan. 8 – and we have pineapple jerk tofu, chicken w/ artichoke & sherry, organic sauteed kale and brown rice pilaf on the hot bar today. Our soups are veggie minestrone and chicken couscous.

Lentil Joe’s, honey mustard chicken, organic quinoa pilaf & organic sauteed kale are on the menu. Our soups are curried carrot & white bean (vegan) and chicken barley. Try our homemade croutons, at our salad bar for $.99/pk.

Dec. 17 – It’s TT, w/ seasoned all natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice & sauteed kale. Our soups are quinoa chicken chili & lentil.

Dec. 18 – and we have sweet potato stew, chicken piccata, organic wild rice pilaf & organic sauteed kale on today’s hot bar. Our soups are vegan quinoa chili and chicken burrito. See you for lunch today?

Dec. 19 – try our Chicken Marbella on the hot bar today.  We also have Italian Roasted Tofu, organic brown rice pilaf and sautéed organic kale. For our soups today: Minestrone and Beef Chili soup.

Dec. 20 – and today’s hot bar features Beef Bolognese Lasagna.  Also: Vegan “Chick’n” Parm, Organic Herbed Wild Rice Pilaf and Sautéed Organic Kale.  For our soups: Chicken Burrito Soup and Vegan Split Pea & Lentil Soup.

Happy Solstice! We have vegan raviolis marinara and pineapple teriyaki chicken on the hot bar today. Also creamed corn & roasted Brussel sprouts w/ caramelized onion & maple syrup. Our soups are chicken vegetable noodle & creamy tomato rice. Enjoy!

Dec. 22 – we have roasted chicken with garlic and wine sauce, spicy orange tofu & mushrooms, scalloped potatoes and ratatouille on today’s hot bar. Our soups are garlic & eggplant and chicken & sweet potato. Enjoy!

5 Tasty-and Tasteful-Kitchen GiftsNo matter the level of foodie passion—beginner cook or master home chef—everyone can appreciate a thoughtful gift that invigorates the senses and warms the heart. Here are some tasty, tasteful kitchen gift ideas to get you started:

Specialty chocolate.  a little sweetness to your gift list with chocolate. Choose something simple like a smooth, rich milk chocolate bar, or seek out an unexpected flavor combo like dark chocolate and chili peppers. You can find many varieties of fair trade chocolate bars at Wild Oats, often in pretty packaging, especially at this time of year. Wrap them in cheesecloth and twine for a perfect stocking stuffer. If you’re feeling more hands-on, you can make your own chocolate treats, like these delectable orange chocolate truffles, and package them up snugly in a candy box or cookie tin.

Gourmet coffee and tea. What better way to greet a snowy morning than with a warm, earthy mug of fair trade coffee or tea. Coffee, like other agricultural crops, is harvested at different times of the year and in different areas of the globe. For the freshest varieties at this time of year, look for South American coffees from Peru or Bolivia, or on the other side of the globe, from Papua, New Guinea. As for tea, at this time of year it’s easy to find festive, seasonal flavors like herbal cranberry spice or peppermint. Or you can look to cold-weather classics like Irish breakfast, Masala chai, Yunnan black, jasmine, or a traditional Earl Grey. If you’d like to add a little DYI to your gift-giving, shop our bulk aisle (organic spices section) and see what kind of teas we have in stock. Try making your own tea sampler using pretty jars and tea balls, decorated and secured with holiday ribbons.

Do-it-yourself mixes and treats. There are lots of DIY eats you can whip up in the kitchen! Making a mix that will last longer than a few days will help spread holiday cheer throughout the season.  Try making your own spices, salts, jam or fruit preserves, or yummy herb spreads. Consider packaging your creations in a handsome glass bottle that can be reused. Or, make a holiday treat like brittle this year and package it in a beautiful, unique cookie jar.

Local products gift basket. Thoughtful gift baskets can be as fun to arrange as they are to receive. See them as an opportunity to let your creativity shine. Check out Stronger Together’s guide to crafting the perfect personalized gift basket, with tips on creating gift baskets based on a theme. Or, let Wild Oats Market create a splendid holiday gift basket for you.

Co-op Gift Card

Co-op gift card. Consider including a gift card to Wild Oats Market as an accompaniment to any holiday greeting card or basket. Beyond providing fresh, local, and nutritious groceries, Wild Oats and other co-ops are home to an endless number of ideas for adventurous DIY creations. Does your loved one enjoy making innovative entrees, infusing their own oils, whipping up healthy smoothies; or are they looking to start? A gift card to Wild Oats can be their passport to culinary exploration.

A delicious, happy holiday season to you and yours!

- See more at 

The Grain Refrain A Guide to Gluten-free EntertainingHosting any meal can be both fun and, let’s face it, a little stressful. What happens when a gluten allergy is thrown into the mix? Thankfully, there’s no need to panic! Many festive, classic foods are gluten-free. Turkey? Gluten-free. Winter squash? Gluten-free. Chocolate? You guessed it—gluten-free. In fact, all whole fresh meats, fruits and vegetables, as well as beans and rice are considered gluten-free. Traces of gluten can exist in processed foods though, so it’s wise to pay attention to labels and avoid anything you’re not sure about. Here are some simple steps you can take to be the ultimate gluten-free-friendly host!

A little knowledge will help you select delicious recipes that everyone can enjoy. Understand your guest’s intolerance or allergy. Gluten is a protein found in wheat, barley, and rye, and those that can’t tolerate it suffer abdominal pain and digestive symptoms. Does your guest have Celiac disease or an allergy to wheat? There’s a difference! Learn more about gluten intolerance here. You don’t need to be an expert, but when cooking gluten-free, a little information can go a long way.

Your gluten-free friends can help with planning. Invite your guest to plan, shop or cook with you. Generally, gluten-free folks are used to guiding the preparation of their food. Invite them into the party planning process to help build the menu and shop for the right ingredients. You’ll probably end up with some delicious new recipes for your cooking repertoire in the process. If you’re flying solo, shop with food allergies in mind and check labels. All packaged food labels are required by law to list if a product contains wheat, but there may be other ingredients with gluten in them. So when in doubt, ask your gluten-free friends.

Not every dish needs to be gluten-free. Making accommodations for a guest’s gluten intolerance or allergy is important, but remember to consider the larger group. There may be a place for grains at the table. Your Aunt Sue can still enjoy her favorite bread; and your gluten-free friends shouldn’t feel singled out by being provided with an entirely different “special” dinner. A good menu doesn’t exclude anyone. And remember, gluten-free doesn’t have to be bland or boring! Begin by looking for delicious dishes. Check out this list of gluten-free recipes that everyone will enjoy. You can even whip up a fancy dessert (delicious wheat free vanilla cupcakes, anyone?).

Taking small steps to gain awareness and learn about your friends’ dietary needs makes a huge difference. At the end of the day, successful entertaining means listening to your guests, filling bellies with good food, and enjoying good company. It’s as easy as (gluten-free) pie.

Visit strongertogether.coop for more holiday recipes and tips.

Dec. 23 – and today we have chickpea saag for our meatless entree, and sesame roasted tofu, organic brown rice pilaf and organic sauteed kale. Our soups are tomato & wild rice and chicken noodle. Stop by for lunch, dinner or a quick break in between errands.

Dec. 24 – for the night (& day) before Christmas we have seasoned all natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice & sauteed kale. Today’s soups are veggie enchilada (vegan) and beef chili.

We are closed on Dec. 25 for Christmas Day. See you tomorrow!

December 26 – and it’s full speed ahead with a chef’s choice on the hot bar that will help lift you out of those post-holiday blahs.  It’s Roasted Garlic Chicken and Tofu Florentine with Lacinato Kale and Brown Rice.  For our soups, we have Italian Chicken Noodle & Wild Rice and Curried Tofu Florentine soup.

Dec. 27 – we have Chicken & Sausage Jambalaya, one of our favorite comfort foods, on the hot bar today.  We also have Sesame Roasted Tofu, Cajun Red Beans & Quinoa and Sauteed Organic Kale.  For our soups we have Garden Tomato Rice and Chicken Burrito Soup.

Dec. 28 – Lemon herb chicken, vegan raviolis marinara, Israeli cous cous, and ratatouille on the hot bar today. For our soups we have beef chili and vegetable hot pot. Enjoy!

Dec. 29 – Chicken Vegetable Penne Alfredo, Thai Peanut Tofu, Roasted Potatoes & Organic Lacinato Kale w/ Garlic & Raisins on the hot bar; and our soups are Spanish chicken, sausage & rice and black bean chipotle bisque. Enjoy!

Dec. 30 – and we have eggplant stew, lemon roast chicken, rosemary wild rice, and sauteed kale today, with split pea & ham and Italian vegetable with white bean for our soups.

Dec. 31 –  our last Taco Tuesday of 2013. W/ seasoned all natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, & organic sauteed kale. Our soups are lentil and chicken & sausage gumbo.

January 1 – “You have brains in your head. You have feet in your shoes. You can steer yourself, any direction you choose.” ~ Dr. Suess. Wild Oats is closed for the holiday and will reopen tomorrow. May the coming year take you in marvelous directions!

January 2 – and we have Black-Eyed Pea Succotash, a southern New Year’s tradition.  We also have Winter Cherry Chicken, Cranberry Quinoa and Sauteed Organic Kale.  For our soups we have Vegan Wild Rice and Chicken Burrito soup.

January 3 – and we have chicken stroganoff on the hot bar today.  We also are offering spicy mango tofu, organic wild rice pilaf with pecans & garlic and ratatouille.  For our soups today we have beef chili and creamy tomato rice soup.

Jan. 4 – we have honey mustard & apple chicken, vegan raviolis marinara, roasted potatoes w/ caramelized onions, & zucchini & yellow squash gratin today. Our soups today are succotash & curry chicken couscous. Stay warm!

Jan. 5 – sweet & sour chicken, Moroccan sweet potato stew, steamed veggies & black beans, corn & rice are on the hot bar today. Our soups are New England clam chowder and bean & rice with roasted vegetables.

Jan. 6 – we start the week with Kung Pao tofu, veggie spring rolls, sesame roasted chicken, organic fried rice & organic sauteed kale. Our soups are curry veggie couscous and turkey noodle for our soups. Worth stepping out for!

Jan. 7 – seasoned all natural beef, fajita chicken, spicy black beans & corn, organic Spanish brown rice, & organic steamed vegetables. Taco toppings available on our salad bar. Our soups are chicken artichoke & garden tomato & rice.

Jan. 9 – and we have chickpea saag tofu on the hot bar today.  Also: sesame roasted chicken, organic brown rice pilaf and sauteed organic green kale.  Our soups today: el diablo black bean and chicken white bean soup.

January 10 – and today’s hot bar features chicken pot pie with biscuit crust and Mediterranean tofu with organic wild rice pilaf and sauteed organic kale.  For soups today: beef chili and vegetable rice soup.

Jan. 11 – stop in today for spicy mango chicken, vegan raviolis marinara, scalloped potatoes and ratatouille. Our soups today are cream of chicken rice and tofu Florentine. Enjoy!

Happy Sunday to you! Today we have chicken marbella, Thai peanut tofu (smells delicious), organic sauteed kale w/ garlic & raisins, & vegan roast sweet potatoes w/ mushrooms. Our soups are creamed corn & chicken and creamed vegetable. Enjoy!

Located in Bristol, Vermont, Aqua Vitea Kombucha has pledged to offer the finest quality product, regionally produced and made with ingredients that are regionally sourced whenever possible. Their mission is to produce products that have a positive effect on individual and community health and well being and that contribute to a holistic lifestyle. Their kombucha, available in the bulk department at Wild Oats Market in three flavors: elderberry, ginger, and mulled cider, is hand brewed in small batches using fair trade tea from a local supplier and pure water. Aqua Vitea’s commitment to  the environment is evident in its approach to packaging. Kombucha enthusiasts just need to visit the self-serve fountain next to the Equal Exchange coffees at Wild Oats, and fill any reusable container with the kombucha flavor of their choice. Wild Oats sells reusable 16 oz bottles and growlers from Aqua Vitea. Or, customers can simply bring their own container to use and use again. (If you bring your own container, have it weighed at one of the registers first, so we can subtract the weight of your container from the cost of the kombucha.)

Sometimes called the “tea of life,” kombucha has been used for centuries by many cultures throughout the world to promote well-being.  The detoxification and metabolic restoration properties in kombucha are thought by many to alleviate a wide spectrum of ailments.

Many believe that drinking kombucha can:

- Aid in healthy digestion and assimilation of nutrients
- Boost the immune system
- Regulate the appetite and invigorate the metabolism
- Act as a gentle laxative, thus relieving constipation
- Improve antibiotic efficacy while reducing the potential negative effects of taking antibiotics
- Aid in the relief of arthritis
- Reduce stress
- Relieve headaches including migraines
- Help reduce the craving for alcohol
- Eliminate menopausal hot flashes
- Clear acne, psoriasis and other skin conditions
- Shift the body’s pH to Alkaline
- Revitalize and restore the physical body

NOTE: Kombucha has not been evaluated by the Food and Drug Administration and it is not intended to diagnose, treat, cure or prevent any disease.

How It’s Made

Kombucha is a fermented beverage made simply from tea, sugar, water, and a symbiotic culture of bacteria and yeast, known as a “scoby.” During fermentation, the sugar and tea nutrients are converted into vitamins, enzymes, organic acids and probiotics. The result is a health promoting energy drink that tastes similar to aromatic sparkling cider.

Aqua Vitea uses a blend of organic green and black teas to balance the high nutrient content needs of the developing Kombucha culture. They use fairly traded tea from Stone Leaf Tea House in Middlebury, Vermont.

Sugar is a key component to any fermentation. For Kombucha, sugar fuels the yeast cells as they convert it into food for the beneficial bacteria. By the end of the fermentation there is very little sugar remaining, as you will find when you taste its pungent flavor. Aqua Vitea uses organic evaporated cane juice from Argentina. (They are currently conducting trials with local sugar sources like honey and beet sugar.)

Much has been written about the health benefits and energizing effects of kombucha. If you haven’t tried Aqua Vitea kombucha, ask for a sample cup the next time you are in our store.

Jan. 13 – we have Moroccan sweet potato stew, chicken Piccata, brown rice pilaf & organic collard greens today. Our soups are chicken tomato Florentine & roasted garlic & eggplant. Enjoy!

Jan. 14 – seasoned all natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, organic sauteed kale. Taco toppings available on our salad bar. Our soups are black bean chipotle bisque & vegan quinoa chili.

Jan. 15 –  fish & potato curry, vegan chick n’ parm, organic sauteed kale & organic rice pilaf on the hot bar, and our soups are curried carrot w/ bean and chicken burrito.

Jan. 16 – and today’s hot bar has a stick-to-your-ribs Moroccan squash, quinoa & carrot stew. We also have rosemary garlic chicken, organic brown rice pilaf and organic ratatouille.  For our soups today we have Banzo Vegetable and Stuffed Pepper soup.

January 17 – and today the hot bar features butternut lasagna. Also chicken cacciatore, tomato & basil risotto and sauteed organic kale.  For our soups: vegetable barley bean and Moroccan chicken soup.

Jan. 18 – and we have winter cherry chicken, vegan raviolis marinara, steamed veggies, Israeli couscous w/ sundried tomatoes on the hot bar; and our soups are seafood chowder and Italian vegetable. Enjoy!

Jan. 19 – and today we have Castilian chicken, orange tofu, asparagus cashew rice pilaf, & organic sauteed kale. Our soups are lentil and Moroccan chicken quinoa. Enjoy!

Jan. 20 – a change in our menu plans for the day:  it’s sesame roasted chicken, Greek tofu, organic wild rice pilaf & organic ratatouille today. Our soups are Southwest vegetable and mulligatawny.

Jan. 21 – we have chicken chili verde, seasoned all natural beef, spicy black beans & corn, organic Spanish brown rice, organic sauteed kale. Soups are turkey & rice and vegan split pea & lentil. Enjoy!

January 22 – and today’s hot bar features green curry tofu, chicken paprikash, organic brown rice pilaf, & organic sauteed kale. Our soups are vegan quinoa chili and chicken burrito. Stay warm out there!

January 23 – and we have eggplant parmesan on the hot bar today. Also, honey dijon chicken, brown wild pilaf and sauteed organic kale. Our soups are vegetable beef barley & cream of broccoli.

January 24 – and today’s hot bar features Vermont Cheddar n’ Mac, lemon herb chicken, brown rice pilaf and sauteed organic kale. For soup: roasted garlic & eggplant soup and stuffed pepper soup.

Jan. 25 – and we have sweet & sour pineapple chicken; vegan ravioli marinara; ratatouille; black beans, corn & rice; and for soups we have creamy chicken & rice and Italian vegetable. Enjoy!

Jan. 26 – we have bee sting honey spiced chicken, mango BBQ tofu, roasted golden potatoes and roasted garlic lemon broccoli & carrots. Our soups are Manhattan clam chowder & creamy tomato & rice. Worth coming out for!

Jan. 27 – veggie stir fry today. Also – veggie egg rolls, sesame roasted chicken, organic fried rice & organic sauteed kale. For soups today we have chicken barley and vegetable & wild rice.

Jan. 28 – it’s a cold one but nothing cold about our Taco Tuesdays! Seasoned all natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, and sauteed kale. Our soups: split pea & ham and curried vegetable couscous soup.  Enjoy!

Jan. 29 – and today we have black bean enchilada casserole, lemon herb chicken, organic quinoa pilaf & organic sauteed kale. Our soups are Asian vegetable and chicken burrito. Enjoy!

Jan. 30 – and today our hot bar features scalloped potatoes & ham, Greek tofu, organic wild rice pilaf and organic ratatouille.  Our soups are garden tomato & rice and chicken wild rice soup.

Jan. 31 – and today’s hot bar features Beef Burgundy Stew.  Also, Italian Tofu Parmesan, Organic Brown Rice Pilaf & Sauteed Organic Kale.  For our soups: Veggie Enchilada and Chicken Couscous soup.

Feb. 1 – happy new month! We have vegan ravioli marinara, chicken korma, organic wild rice & cranberry pilaf, and ratatouille today, and our soups are beef chili and banzo vegetable. Enjoy!

Feb. 2 – today’s hot bar features Asian chicken wings & sriracha ginger chicken wings. Also, chicken piccata, sesame roasted tofu, wild rice pilaf & organic sauteed kale. Soups are New England clam chowder & spicy vegan black bean. Enjoy!

Sky Dance Farm, operated by Bob and Prudy Barton  in Lanesborough, Mass., provides Wild Oats Market with lamb and mutton from its flock of  Navajo Churro Sheep. North America’s earliest domesticated farm animal, the Churro were central to the Navajo culture for hundreds of years, in the process escaping the “production” breeding techniques that have robbed many farm animals of their best natural attributes.

The Navajo Churro are intelligent (for sheep), hardy, and providers of wonderful wool for blankets and outerwear. Their meat is preferred by knowledgeable chefs because of excellent flavor, in part due to unusually low levels of lanolin in the Churro’s wool and meat. At Sky Dance Farm, the Barton’s small flock of sheep lives in a 200-year-old barn and is rotated for grazing over 30 acres of fields and pastures.

Sky Dance Farm has been supplying lamb to Wild Oats Market for the past ten years. Wild Oats carries a variety of their lamb products, including lamb shanks; leg of lamb; rack of lamb; lamb chops; lamb stew meat; and ground mutton, in its Frozen Meats section. Please note that not all cuts of lamb may be available all the time. If you would like a specific cut, such as leg of lamb, it’s wise to call ahead (413-458-8060) to see if the store has it in stock.

The Bartons raise their heritage-breed sheep on grass and local hay and allow them to range through the farm’s eight pastures. At 9-14 months of age the sheep are delivered live to an excellent local, USDA-inspected butcher, Hilltown Pork in Canaan, New York.

Although Sky Dance Farm is only 15 minutes from Williamstown and Pittsfield, it can feel like a different world. In some ways time has stood still at the farm. Sheep have replaced cows, but the fields and woods, and the barn, streams and ponds are much as they were 200 years ago.

Sky Dance is home to numerous gardens and up to 100 creatures –  four dozen chickens, 30 Navajo-Churro sheep, and sometimes Tamworth pigs. All the animals at Skydance are heritage breeds, ancient strains not bred to maximize market value. These are animals that have retained natural hardiness, higher resistance to diseases and injury, and ability to thrive on a broader range of diets. They are easy and good as parents and babies. These qualities make them ideal for part-time farmers like the Bartons.

Watch a video of Skydance Farm, produced by Bob and Prudy’s son, Adam Barton.

Feb. 3- our first Monday of the month features chickpea saag on the hot bar – also coq au vin, organic brown rice, & organic sauteed kale. Our soups today are chicken tortilla and tomato wild rice. Enjoy!

Feb. 4 – and it’s Taco Tuesday again, w/ seasoned all natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice & organic sauteed kale. Our soups are creamy vegetable & chicken wild rice. Enjoy!

Feb. 5 – and we have Jamaican jerk tofu on the hot bar today. Our soups are chicken burrito and curried tofu Florentine.

Feb. 6 – and today’s hot bar features fish & potato curry, Italian roasted tofu, organic brown rice pilaf & sauteed organic kale.  For our soups: chicken barley and vegan split pea & lentil soup. Enjoy!

Feb. 7 – we’re getting creative with root veggies this week and we are serving Jersey sweet potato lasagna today. In addition, we have chicken stroganoff, organic Wild pilaf and sauteed organic kale. For our soups: cream of tomato & rice and beef chili soup.

Feb. 8 – and we have spicy orange chicken, vegan ravioli marinara, ratatouille, and quinoa pilaf on the hot bar today. Our soups are chicken tortilla and curried tofu Florentine. Enjoy!

Feb. 9 – and today we have sesame chicken, sesame tofu, organic brown rice, and organic sauteed kale on the hot bar. Our soups today are vegetable wild rice and creamy chicken noodle. Enjoy!

Feb. 11 – and Taco Tuesday features seasoned all natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, & organic sauteed kale. Our soups are chicken spinach & brown rice & el diablo black bean.

Feb. 10 – and we have Moroccan sweet potato stew, rosemary chicken, organic quinoa pilaf w/ sundried tomatoes & organic sauteed kale; and our soups today are minestrone and mulligatawny. Have a wonderful week!

Feb. 12 – Honey bourbon chicken, red bean tofu, organic brown rice pilaf and sauteed organic kale on the hot bar today.  Soups today are chicken burrito and vegan quinoa chili.

February 13 – and today we have chicken piccata on the hot bar, as well as Greek roasted tofu, organic wild rice pilaf and organic ratatouille. Our soups: cream of broccoli and stuffed pepper soup.

Happy Valentine’s Day! We have sesame roasted tofu on the hot bar today. Also lemon herb chicken, brown rice pilaf and sauteed kale. For soups: corn chowder and chicken wild rice soup.

Feb. 15 – and today we have our vegan ravioli marinara Thai peanut chicken on the hot bar, also, ratatouille and roasted garlic potato. Our soups are whole wheat chicken penne & split green pea & lentil. Enjoy!

Feb 16 – and today we have Castilian chicken, spicy orange tofu, asparagus wild rice pilaf, and roasted Provencal vegetable medley on our hot bar. Our soups are Italian vegetable chicken & rice and black bean chipotle bisque. Enjoy!

Would I lie to you? Feb. 17 on the hot bar we have Washington’s tart cherry chicken, and it is yummy! Also, Italian roasted tofu, organic quinoa pilaf, & organic sauteed kale. Soups are vegetable barley bean and split pea & ham.

Feb. 18 – Taco Tuesday- with seasoned all natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, & organic sauteed kale. Soups today are curried carrot & white bean and turkey chili!

Feb. 19 – and we have vegan chick n’ parm on the hot bar today. Also – chicken cacciatore, organic sauteed kale & organic wild rice. Our soups are Italian vegetable & bean and chicken burrito. Enjoy!

Feb. 20 – and today we feature sweet potato gratin on the hot bar, as well as sesame roasted chicken, organic brown rice pilaf and organic ratatouille.  For our soups we have roasted garlic & eggplant and stuffed pepper soup.

Feb. 21 – it’s Vermont cheddar n’ mac on the hot bar today – the perfect lunch for a ski day! And beef stroganoff, brown wild pilaf, sauteed organic kale. Soups: cream of broccoli; turkey & wild rice soup.

Feb 22 – and today we have vegan ravioli marinara, chicken korma, organic brown rice, vegetable & cranberry pilaf & organic ratatouille. Our soups are vegetable beef barley & vegetable Italian wedding. Enjoy!

Feb. 23 – we have honey mustard chicken, Greek tofu, roast garlic lemon broccoli & carrots, & wild rice pilaf on the hot bar today. Our soups are carrot ginger and Italian chicken vegetable rice. Enjoy the day!

Feb. 24 – today we have Billy’s Veggie Stir Fry, w/ veggie egg rolls, organic fried rice, organic sauteed kale & sesame chicken on the hot bar. Our soups are chicken vegetable wild rice & lentil. Enjoy!

Feb. 25 – Taco Tuesday, w/ seasoned all-natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, & organic sauteed kale. Our soups today are turkey noodle and vegan split pea & lentil. Enjoy!

Feb. 26 – and today we have chickpea saag tofu, lemon herb chicken, organic wild rice pilaf & organic sauteed kale. Our soups are vegetable barley bean & chicken burrito. Enjoy!

Feb. 27 – and we have eggplant stew on the hot bar today. Also coq au vin, quinoa pilaf and steamed vegetables. For our soups: Portuguese kale soup and mushroom barley soup.

Feb. 28 – and today we have enchilada casserole and chicken piccata on the hot bar, along with brown rice pilaf and sauteed organic kale.  For our soups today we have Italian wedding and cream of cauliflower soup.

March 1 – and today we have winter cranberry chicken, vegan ravioli marinara, ratatouille, and Israeli couscous on the hot bar. Our soups are burrito supreme w/ chicken & beef and quinoa minestrone.

March 2 – and today’s Sunday Chicken is rosemary chicken. We also have Moroccan sweet potato stew, organic sauteed kale & organic quinoa pilaf on the hot bar. Our soups today are red lentil coconut and turkey wild rice. Enjoy!

March 3 – and today’s menu features Jamaican jerk pineapple tofu. We also have Garfunkle chicken, organic brown rice, and sauteed organic kale. Our soups are turkey noodle and vegan split pea & lentil.

March 4 – TT, with seasoned all-natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice & organic sauteed kale. Our soups are turkey couscous and Southwest vegetable. Enjoy!

March 5 – and today we have Dan’s vegan chick n’ parm, sesame roasted chicken, organic brown rice pilaf, & organic sauteed kale on the hot bar. Our soups are chicken burrito and vegetable wild rice. Enjoy!

March 6 – scalloped ham & potatoes on the hot bar today! Also, Greek tofu, wild rice pilaf and ratatouille. Our soups: beef chili and cream of broccoli soup.

March 7 – and we have curried fish & potato stew on the hot bar today. We also have sesame roasted tofu, quinoa pilaf & sauteed organic kale. Our soups: minestrone and vegetable beef barley soup.

March 8 – and we have vegan ravioli marinara, chicken stroganoff, sauteed organic kale & vegetable couscous on the hot bar today. Our soups are Southwest chicken vegetable & roasted garlic & eggplant. Have a great weekend!

March 9 – and today our entrees are mango chicken and spicy orange tofu. We also have organic quinoa pilaf and organic ratatouille. Our soups are Moroccan vegetable quinoa and curry fish chowder. Enjoy!

Ioka Valley Farm was established in 1936 when Robert and Dorothy Leab settled their herd of cattle onto the property they named Ioka Valley from an Indian word meaning “beautiful.”L In 1966 their son, Donald, took over the farm with his wife, Judy. Don and Judy’s son Robert and his wife, Melissa, represent the third generation of Leabs to work on the farm, which is located  just around the corner from Jiminy Peak Ski Resort. Although Ioka Valley Farm is a working farm, the Leab family is dedicated to providing year-round enjoyment for all ages. In Fall, there are pumpkins to pick, a corn maze and other harvest-time activities; and in winter, there are Christmas trees, holiday decorations and visits from Santa. There is a barnyard full of farm animals to meet and pet during the warm weather months; and a pick-your-own strawberry patch in season. These are just some of the many ways to enjoy an outing at Ioka Valley Farm.

But at Ioka Valley Farm, March is Maple Month! Rob and his wife, Melissa, revived the art of maple sugaring in 1992 with 13 taps and mom’s kitchen stove.  Today, Ioka Valley Farm has more than 9500 taps and two modern boilers housed in the sugar house, built especially for production of this naturally sweet treat.  In the spring of 1997, they converted the farm’s calf barn into the “Calf-A,” serving delicious pancake meals with their own maple syrup during the sugaring season.

Ioka Valley Farm is also home to natural, hormone free beef, available for purchase at Wild Oats Market. Ioka Valley Farm quality, natural beef is pasture raised, spring through fall months, supplemented with ground corn, raised on the farm, for extra energy. During the winter months the animals are housed in a loose housing, free stall environment with free choice hay, and ground corn all grown at Ioka Valley Farm. The Leab family is proud of their high-quality, natural, hormone free beef, and Wild Oats Market is delighted to be a long-time distributor of this high-quality, local beef.

Ioka Valley Farm will be sampling its delicious maple syrup at Wild Oats Market’s Member-Owner Appreciation Day on March 13, 2014. During the month of March, all Ioka Valley Farm bottled maple syrup is on sale at 10% off.

Plan to join us for a maple sugaring tour to Ioka on Saturday, March 15, at 10:30 am. We will meet at 10:30 at the Ioka Sugar House. Ms. Terri will sample the different grades of syrup and we take a tour of the boiler room and the vats where the sap is stored before it is boiled. The tour will take approximately 1/2 hour, and all participants will receive a coupon for 40% off breakfast in the Ioka “Calf-A”, good for that day or the following day (Sunday March 16). Participants will also receive a Wild Oats coupon, good for $2 off any locally produced product that is sold at the co-op — including, of course, Ioka Valley Farm 100% pure maple syrup.

The Ioka Valley Farm Calf-A
Enjoy Ioka’s fresh maple syrup on a stack of homemade buttermilk or blueberry pancakes with an order of homemade applesauce or mini corn muffins topped with scrumptious maple butter.  Or try “Uncle Don’s Favorite” meal – two waffles topped with ice cream, homemade strawberry sauce, and whipped cream; bacon or sausage; homemade applesauce; and corn muffins with maple butter.  A great way to start the day before you head to the slopes for some spring skiing.

Curious about the maple sugaring process? Watch this video about maple sugaring in the berkshires by Michele Ridgeway. 

 

 

March is Maple Month Try:

March 10 – we start off the week with chickpea tofu saag, honey mustard chicken, wild rice pilaf & roasted garlic lemon broccoli. Our soups today are vegetable beef barley and lentil lentil lentil. Have a great week!

March 11 – it’s Taco Tuesday, with seasoned all-natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, & organic sauteed kale. Have a great day! Our soups are curried vegetable couscous and turkey & rice.

March 12 – and today we have chicken pot pie, spicy orange tofu, organic brown rice & organic sauteed kale on the hot bar. Our soups today are chicken burrito and curried tofu Florentine. Enjoy!

March 13 – and we have coq au vin on the hot bar today, also Italian tofu Parmesan, caraway wild rice pilaf, & sauteed brussels sprouts. Our soups are creamy chicken & rice and Italian vegetable & bean. Enjoy!

March 14 – and today our hot bar features our popular Vermont cheddar n’ mac. Enjoy!

March 15 – today we have Thai chicken, vegan ravioli marinara, organic ratatouille & scalloped Asiago potatoes on the hot bar. Our soups are curry chicken couscous and Italian vegetable & bean. Enjoy!

March 16 – and today we have chicken cacciatore, Greek roasted tofu, organic quinoa pilaf and roasted veggies on the hot bar. Our soups are chicken tortilla and chickpea Florentine.

March 17 – top o’ the mornin’ to you:) We have corned beef & cabbage, vegan Irish potato stew, organic brown rice pilaf and organic sauteed kale on the hot bar today. Our soups are chicken & wild rice and vegetable barley bean.

March 18 – and it’s Taco Tuesday coming at you w/ chicken chili verde, seasoned all-natural beef, organic Spanish brown rice, spicy black beans & corn, & organic sauteed kale. Our soups are cream of vegetable and chicken noodle.

March 19 – and we have chicken marbella on the hot bar today. Also – Greek tofu, quinoa pilaf, & organic kale & bok choy. Our soups are creamy tomato rice and chicken burrito. Enjoy!

March 20 – and today’s hot bar features enchilada casserole. Happy 1st day of Spring! In addition: sesame roasted chicken, organic brown rice pilaf, sauteed organic kale. For soups: Irish stew and stout broccoli cheddar soup.

March 21 – and we have cioppino (seafood stew) on the hot bar today, along with vegan chick’n parm, brown rice pilaf and sauteed organic kale. For our soups, it’s a chili day! — a choice of beef chili or quinoa chili soup.

March 22 – for maple weekend we have our maple cranberry chicken, made with Ioka Valley Farm pure maple syrup. Also – vegan ravioli marinara, ratatouille & wild rice pilaf. Our soups are lentil and chicken & rice. Enjoy!

March 23 – and we have Castilian chicken, spicy orange tofu, asparagus garlic quinoa pilaf, & creamed corn on today’s hot bar. Our soups are carrot ginger and chicken el Diablo bean & corn.

March 24 – Moroccan sweet potato stew, and our soups are Italian vegetable & rice and stuffed pepper w/ beef. We also have rosemary chicken, organic wild rice pilaf & organic sauteed kale. Also, cheddar biscuits for $1.99 ea. Enjoy!

March 25 – if it’s Tuesday it must be tacos. Seasoned all natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and sauteed kale. Our soups are corn chowder and vegan split pea & lentil.

March 26 – & we have beer braised BBQ pork, sesame roasted tofu, organic brown rice pilaf & organic sauteed kale. Our soups are chicken burrito and vegetable quinoa. Have a great day!

March 27 – and we have eggplant stew on the hot bar today. Also: coq au vin, organic quinoa pilaf and steamed organic vegetables. For soups we have beef chili and garden tomato & rice soup.

March 28 – Friday gets exciting with veggie stir fry and all that goes with it! One of Bill’s favorites & for good reason. We’ve got vegan fried rice, pork fried rice and vegetable egg rolls, and also orange chicken!  For our soups on this rainy day: split pea & ham and cream of broccoli.

March 29 – and we have vegan ravioli marinara, chicken korma, Israeli couscous and ratatouille today. Our soups are Italian quinoa and barley bean. Enjoy!

March 30 – and today’s Sunday Spring Chicken is …..lemon herb chicken. Also – vegan chick n’ parm, brown rice pilaf, organic sauteed kale, and our soups are lentil and chicken quinoa. Enjoy!

Wildstone Farm has been growing certified organic vegetables since 1989, making it the oldest certified organic farm in Bennington County, Vermont.  Wildstone is located in Pownal, on the southernmost section of the Green Mountains at an elevation of 1,400 feet. It is owned and run by farmers Joy and John Primmer.  The Primmers started farming Wildstone as an organic farm in 1984 (certification came five years later). In fact, they celebrated their farm’s 30th anniversary this year on March 23.

Wild Oats Market has been carrying Wildstone Farm’s greens and other produce since 1988. Many of our customers know Wildstone produce by the name of Joy’s. We are thrilled to have Joy’s organic spinach in the store now, in spite of the long, cold winter. We also have Joy’s garlic currently available. In the months ahead, we will be stocking kale, chard, lettuce and other organic greens from Wildstone Farm, followed by organic tomatoes, parsley, root vegetables, and more, as we get further into the growing season. Joy’s sunflowers are truly a joy to have in the store in the mid to late summer months when they are available.

The Primmers use intensive organic gardening techniques to produce a large quantity of produce on their 21 acre farm; and they use high tunnels and root cellars to make their produce  available year-round. Double and at times triple cropping methods are used. For example, the Primmers will plant lettuce, which is a 60-day crop, in the early spring. Once the lettuce is harvested, they will compost and aerate the soil to get it back in shape, and plant a crop from a different family, such as radishes or beans. Depending on the season, they may go through a third planting cycle. This approach helps the Primmers to get the most from their efforts while minimizing the amount of soil disturbance.

The Primmers adhere to a way of life that centers around living sustainably within the natural world. They are forerunners in the field of organic gardening; and not much has changed about their farming practices in the past 30 years. When you see them at the Bennington Farmers Market or at the co-op, be sure to wish them a happy anniversary!

March 31 – and March goes out in lion-like style w/ Kung “Pow” Tofu on today’s hot bar Also, sesame roasted chicken, organic brown rice, & organic sauteed kale. Our soups are Southwest vegetable and turkey barley.

April 1 – Hello April! Seasoned all natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn & organic sauteed kale. Today’s soups are New England clam chowder & curried carrot & white bean.

April 2 – and today we have chicken stroganoff on the hot bar. Our soups are vegetable minestrone and chicken burrito. Enjoy the spring weather!

April 3 – and today’s hot bar features chicken piccata, Greek roasted tofu, organic brown rice pilaf and sauteed organic kale.  For our soups today we have beef chili and veggie burrito soup. Enjoy!

April 4 – and we have 5-cheese lasagna on the hot bar today along with honey mustard chicken, quinoa pilaf and sauteed organic kale. For our soups we have vegetable wild rice and creamy chicken mushroom soup.

April 5 – and today we have vegan ravioli marinara, sesame roasted chicken, organic sauteed kale and organic brown rice pilaf. Our soups today ar split pea & ham and cream of broccoli. Have a great week-end, everyone.

April 6 – and today’s Sunday Chicken is …..lemon pepper chicken. Also, sesame tofu, organic brown rice, and organic sauteed kale. Our soups today are chicken quinoa and barley bean. Enjoy the beautiful day!

April 7 – and we have lentil Joe’s; also chicken cacciatore, sauteed kale & onion, & brown rice pilaf, w/ turkey & rice and vegan split pea & lentil for the soups. Have a great week!

April 8 – Taco Tuesday rolls around w/ seasoned all natural beef, chicken chili verde, spicy black beans & corn, & organic Spanish brown rice. Our soups are roasted garlic & eggplant & stuffed pepper. Have a great day!

April 9 – and we have chickpea tofu saag, sesame roasted chicken, organic ratatouille and organic quinoa pilaf on the hot bar today. Our soups are BBQ lentil & bean and chicken burrito. Enjoy!

April 10 – and today we have chicken pot pie on the hot bar. Also tofu chick’n parm, organic brown rice pilaf and sauteed organic kale. For our soups we have Italian vegetable & rice and turkey & rice soup.

April 11 – we have black bean enchilada casserole on the hot bar, along with grilled cheese, rosemary garlic chicken, brown rice pilaf & sauteed organic kale.  For our soups we have creamy tomato and cream of broccoli soup.

April 13 – we have Punjab style Masala chicken w/ tomatoes & spinach. Also, curried pineapple tofu, brown rice pilaf, & organic sauteed kale. Our soups are lentil and chicken vegetable rice. In the bakery we have rosemary cheddar biscuits.

April 12 – we have coq au vin, vegan ravioli marinara, wild rice pilaf, & sauteed lacinato kale. Our soups are creamy chicken rice and curried tofu Florentine. Have a great weekend & enjoy the weather!

April 14 – natural beef brisket, zucchini pritti, matzo balls, caraway brown rice pilaf & organic sauteed kale. Our soups are curried tofu Florentine & matzo ball.

April 15 – TT, w/ seasoned all natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice & sauteed kale. Our soups are chicken vegetable rice & carrot dill & white bean.

April 16 – and we have Moroccan sweet potato stew on today’s hot bar. We also have rosemary garlic chicken, wild rice pilaf and sauteed kale. Our soups are chicken burrito & tomato Florentine.

April 17 – Dan’s scalloped potatoes & ham are featured on the hot bar today, as well as sesame roasted tofu, brown rice pilaf & ratatouille. For soups we will have beef chili and veggie enchilada.

April 18 – and we have seafood Jambalaya on the hot bar today. We also have Cajun tofu, herbed quinoa pilaf & sauteed organic kale. For our soups it’s chicken wild rice & stout broccoli cheddar soup.

April 19 – today we have our vegan ravioli marinara on the hot bar.

April 20 – and for Easter Sunday, we have pineapple chicken, Greek tofu, organic brown rice pilaf and organic sauteed kale. Our soups are lentil and minestrone. We are open regular hours for Easter Sunday – until 8 pm.

April 21 – Billy’s veggie stir fry, with veggie egg rolls, veggie fried rice, sesame roasted chicken & organic sauteed kale. Our soups today are chicken tomato Florentine and pasta fagioli. Happy Spring!

April 22 – it’s Taco Tuesday with seasoned all natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and organic sauteed kale. Have an excellent day! Our soups are turkey rice and barley bean.

April 23 – and we have coq au vin on the hot bar today. Our soups are Asian vegetable and chicken burrito. Also – Greek tofu, organic brown rice pilaf, and organic sauteed kale. Enjoy!

April 24 – and today’s hot bar features roasted chicken korma.  Also green curry tofu, organic brown rice pilaf, organic ratatouille. Our soups are beef chili and vegan split pea & lentil soup. Enjoy!

April 25 – today we have seafood lasagna, vegan chick’n parm, wild rice pilaf & organic ratatouille on the hot bar. Our soups are vegetable couscous and chicken vegetable rice soup. Join us tonight at Pine Cobble for “A Study in Goat Cuisine”.

April 26 – today our chef is making 5 spice chicken, vegan ravioli marinara, organic wild rice pilaf, and organic sauteed kale. Our soups are lentil and chicken & rice. Have a great weekend everyone.

April 27 – and today’s menu is simply roasted bourbon chicken, Southwest Mexi-fu (tofu), organic wild rice pilaf, and organic sauteed kale. Enjoy!

April 28 – our meatless selection today is Vegan Chick n’ Parm. We also have rosemary garlic chicken, wild rice pilaf, and sauteed kale. Our soups are tomato Florentine and turkey noodle.

April 29 – another Taco Tuesday w/ seasoned all natural beef, chicken fajitas, organic Spanish brown rice, spicy black beans & corn, and organic sauteed kale. Our soups are vegetable barley bean & chicken hot pot. Have a great day!

April 30 – on the hot bar today we have artichoke chicken. Also today we have sesame roasted tofu, organic rice pilaf, and ratatouille. Our soups are split pea & lentil (a vegan soup) and chicken burrito.

May 1 – we begin the beautiful month of May with May Day Goulash, a traditional beef and noodle goulash. Also an Italian roasted tofu, quinoa pilaf & sauteed organic kale.  For our soups: curried carrot & white bean and beef chili soup.

May 2 – and we have Vermont cheddar n’ mac on today’s hot bar. Also, chicken paprikash, brown rice pilaf & sauteed organic kale.  Our soups are Italian vegetable & rice and chicken vegetable.

May 3 – and today’s hot bar features our vegan ravioli marinara and roast chicken.

May 4 – and today we have pineapple jerk chicken, green curry tofu, steamed brown rice, and sauteed kale. Our soups are mushroom barley and beef Florentine. Enjoy!

Find these and other great deals in our co-op sales flyer for April 30-May 20.

May 5 – and we start the week with General Tsao’s tofu on the hot bar. Also today, we have Rojo chicken, with an organic tomato-based sauce, organic dirty rice, & sauteed kale. Our soups are chicken & wild rice and lentil.

May 6 – and it’s Taco Tuesday, w/ seasoned all natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, & sauteed kale. Ours soups are curry vegetable couscous and split pea & ham.  Have a great Tuesday everyone.

May 7 – and today we have Moroccan sweet potato stew, sesame roasted chicken, wild rice pilaf and ratatouille. Our soups are Italian vegetable noodle and chicken burrito. Enjoy!

May 8 – and today we have pineapple teriyaki chicken on the hot bar. Also, spicy orange tofu, sesame brown rice and sauteed organic kale. For our soups it’s veggie burrito and chicken chili verde soup.

May 9 – Today we have rosemary garlic chicken, sesame roasted tofu, brown rice and sauteed organic kale.  For our soups it’s beef chili and Moroccan vegetable rice soup.

May 10 – and today our hot bar features our vegan ravioli marinara and roast chicken.

May 11 – today we have sweet Siracha chicken, bayou tofu, red beans & rice, and sauteed kale on the hot bar. Our soups are barley bean & vegetable and chicken vegetable noodle. Have an awesome Mother’s Day!

May 12 – we start the week w/ Dan’s recipe for eggplant Parmesan and his vegan chick n’ Parm. Also, organic linguine & organic kale. Our soups are turkey couscous & garden tomato & rice. Have a great week!

May 13 – and Taco Tuesday. Chicken chili verde, seasoned all natural beef, spicy black beans & corn, organic Spanish brown rice, sauteed organic kale. Soups are creamy tomato rice and stuffed pepper. Toppings on our salad bar.

May 14 – and today our menu features chickpea saag, turkey shepherd’s pie, quinoa pilaf and ratatouille. Our soups are chicken burrito and cream of broccoli & cauliflower. Have a wonderful Wednesday!

May 15 – and today we have coq au vin on the hot bar, along with sesame roasted tofu, organic wild rice pilaf & organic sauteed kale. For soups it’s mushroom barley and split pea & ham soup.

May 16 – and today we feature enchilada casserole on the hot bar. We also have rosemary garlic chicken, organic dirty rice & sauteed organic kale. Our soups are chicken burrito and creamy curried tofu florentine.

May 17 – and today we have our vegan ravioli marinara, Moroccan chicken, organic brown rice pilaf and organic sauteed kale. Our soups are el Diablo black bean and chicken wild rice. Have a great weekend!

May 18 – today we have pollo con jerez (sherry chicken) w/ green olives & garlic. We also have sweet siracha tofu, brown rice pilaf, & sauteed organic kale. Our soups are lentil and chicken enchilada. Enjoy the beautiful day!

From Bristol, Rhode Island, Buckleberry Raw Foods supplies Wild Oats Market with delectable raw food desserts in four fabulous flavors: Raw Dark Forest Superfood Truffle, Raw Raspberry Love Bites, Raw Mango Key Lime Zingers, and Raw Chocolate Almond Butter Cups. Owner David Buckler’s love of healthy, innovative food led him to create these amazing (and guilt-free) raw treats.

Gluten-free, vegan, and organic as well as raw, Buckleberry Raw Food desserts are the perfect indulgence for this time of year, leaving you light, happy, and satisfied. They are available in our bakery case for $5.99/four-pack.

Ingredients in Dark Forest Superfood Truffle: (all ingredients are organic) cashews, coconut oil, maple syrup, dates, goji berries, cocoa, shredded coconut, wheatgrass powder

Ingredients in Raspberry Love Bites: (all ingredients are organic) maple syrup, coconut oil, cashews, almonds, dates, raspberries, cacao nibs

Ingredients in Mango Key Lime Zingers: (all ingredients are organic) maple syrup, coconut oil, mango, cashews, dates, shredded coconut, lime, wheatgrass

Ingredients in Chocolate Almond Butter Cups: (all ingredients are organic) maple syrup, coconut oil, almonds, cashews, cocoa, Himalayan salt

May 26 – Happy Memorial Day! We have BBQ chicken, BBQ tofu, vegan baked beans, quinoa w/ blueberries & raspberries. Soups are hearty turkey noodle and curry vegetable couscous.

May 19 – we begin the week w/ veggie stir fry, including veggie egg rolls, sesame roasted chicken,  organic fried rice & organic sauteed kale. For soups we have vegan split pea & lentil and chicken noodle. Enjoy!

May 20 –  Taco Tuesday – seasoned all natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, organic sauteed kale. Toppings for your tacos too!  For our soups it’s stout broccoli cheddar and southwestern chicken.

May 21 – and today our menu features 5 cheese lasagna, lemon herb chicken, organic quinoa pilaf & organic sauteed kale. Our soups are chicken burrito and Thai vegetable rice. Enjoy!

May 22 – and we have chicken piccata on the hot bar today. For our soups we have beef chili and tomato veggie & rice.

May 23 – and it’s Comfort Food Friday, with Vermont cheddar n’ mac on the hot bar as well as lemon caper chicken, organic brown rice pilaf & sauteed organic kale. For soups we have chicken quinoa and curried carrot & white bean.

May 24 – happy Memorial Day week-end! Today we have Dino’s roasted garlic chicken, vegan ravioli marinara, organic brown rice pilaf, and organic sauteed kale on the hot bar. Our soups are chicken vegetable barley and roasted garlic & eggplant.

May 25 – and today our Sunday Chicken is pollo a la Brasa, a classic Peruvian chicken dish w/ lime juice, smoked paprika, chili powder & other spices. Also, vegan ravioli marinara, organic brown rice pilaf & sauteed organic kale. Our soups are Italian vegetable & rice and split pea, lentil & ham.

May 27 – seasoned all natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and organic sauteed kale. Soups are lentil and turkey & Italian vegetable. Have a great day!

May 28 – that’s baked pork with yellow pepper in English. Our soups are carrot dill & white bean and chicken burrito. Also, Greek tofu, brown rice pilaf, & sauteed kale. Enjoy!

May 29 – and we have sesame chicken on the hot bar today as well as spicy orange tofu, organic wild rice pilaf and organic ratatouille. Our soups are garden rice & tomato and beef chili soup.

May 30 – and today we have vegan chick n’ parm on the hot bar. We also have rosemary garlic chicken, organic quinoa pilaf and sauteed organic kale. For soups it’s stuffed pepper soup and barley bean & veg soup. Enjoy!

May 31 – and we have ravioli & roasted chicken on today’s hot bar.

June 1 – and we have pineapple Teriyaki chicken, sesame tofu, organic brown rice pilaf, and sauteed organic kale. Our soups are chicken wild rice and mushroom barley. Enjoy this beautiful day!

Ioka Valley Farm, a second/third generation family farm owned and operated by Don and Judy Leab, their son, Robert, and his wife Melissa, is a diversified family farm located in Hancock, Mass. One of the primary products that Ioka raises, and that you will find at Wild Oats Market, is natural, hormone-free beef. Ioka Valley Farm quality beef is pasture-raised during the spring through fall months. During these months the cows’ diet is supplemented by Ioka’s own ground corn, which is raised on the farm. During the winter months the animals are housed in a loose housing, free stall environment with free choice hay and ground corn, all grown at Ioka Valley Farm.

In Wild Oats Market’s Fresh Meat & Seafood Department, you will find many cuts of beef from Ioka, including flank, eye round, ribeye, and house-ground round. As of this writing (June 1, 2014), Ioka ground beef is on sale for $8.49/lb.

In addition to beef, Ioka is well-known in the region for its 100% pure maple syrup. Rob Leab and his wife, Melissa, revived the art of maple sugaring in 1992 with 13 taps and a boiler on the kitchen stove.  Today, Ioka has more than 9500 taps and two modern boilers housed in its large sugar house.  In the spring of 1997, the Leabs converted the farm’s calf barn into the “Calf-A,” which serves delicious pancake meals with (what else) Ioka 100% pure maple syrup throughout the sugaring season.

The Leab family has made its farm a year-round destination, with a  pick-your-own pumpkin patch and corn maze in the fall; and Christmas trees, holiday decorations and visits from Santa in winter. Children and adults enjoy meeting the barnyard full of farm animals during the warm weather months; and picking their own strawberries in early summer (it’s almost strawberry season!)

If you haven’t already, we encourage you to try Ioka’s locally raised beef and its locally produced maple syrup, both available at Wild Oats Market – and to visit their lovely farm in Hancock when you have a chance.

June 2 – we begin the week with Kung Pao tofu, veggie egg rolls, sesame roasted chicken, organic brown rice pilaf, & organic sauteed kale. Our soups are chicken noodle & vegan split pea & lentil. Have a great week!

June 3 – Taco Tuesday featuring seasoned all natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and organic sauteed kale. Our soups are garden tomato & rice and chicken hot pot. Enjoy!

June 4 – Happy Wednesday! We have chickpea saag on the hot bar today. Also chicken stroganoff, quinoa pilaf, and sauteed kale. Our soups are spicy vegetable white bean and chicken burrito. Have a great day!

June 5 – we have Moroccan chicken, Greek tofu, organic ratatouille and organic brown rice on today’s hot bar. Our soups are vegan quinoa chili and Baja chicken rice.

June 6 – and today the hot bar features vegan lentil Shepherd’s pie. Also, chicken Tangine, organic wild rice pilaf & sauteed organic kale. For soups: curried tofu Florentine and creamy chicken mushroom soup. Enjoy!

June 7 – and today we have vegan ravioli marinara and roast chicken on our hot bar. Have a great weekend!

June 8 – today our hot bar features Cajun chicken, sesame tofu, organic brown rice pilaf and organic sauteed kale. Our soups are Moroccan chicken rice and Italian vegetable, chicken & quinoa. Enjoy this beautiful day, and if you are a grad or know a grad – congratulations.

June 9 – and the week starts with lentil Joe’s, rosemary garlic chicken, organic brown rice and organic sauteed kale. We have chicken & wild rice and curried vegetable couscous for our soups. Have a great week!

June 10 – and it’s Taco Tuesday, w/ seasoned all-natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, & organic sauteed kale. Taco toppings on hot bar. Our soups today are lentil and BBQ chicken, lentil & bean. Have a great day!

June 11 – we have pollo a la brasa, a Peruvian-style grilled chicken dish. Also on the hot bar – sweet Sriracha tofu, simply delicious roasted potatoes, and organic sauteed kale. Our soups are chicken burrito and vegan split pea. Enjoy!

June 12 – and we have pineapple jerk tofu on the hot bar today. We also have sesame roasted chicken, organic brown rice & sauteed organic kale. For soups: beef chili and vegetable rice.

June 13 – if you like our Vermont cheddar n’ mac, it’s your lucky day. We are also offering maple cranberry chicken, wild rice pilaf and sauteed organic kale. And for soup it’s southwest vegetable and chicken & rice. Enjoy and have a great weekend!

June 14 – our hot bar today features vegan ravioli w/ our own marinara sauce and roasted chicken. Our soups are cabbage cheddar and Manhattan clam chowder.

June 15 – today we have chicken enchilada in rojo sauce, curried tofu & peas, organic wild rice pilaf, and organic sauteed kale. Our soups are vegetable minestrone and chicken & wild rice. Enjoy!

June 16 – we start the week off w/ Billy’s veggie stir fry, veggie egg rolls, veggie fried rice, roasted tofu, spicy orange tofu, & sauteed kale. Our soups today are tomato rice and chicken artichoke. Have a wonderful week!

June 17 – TT, with seasoned all-natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and sauteed organic kale. Today’s soups are Asian vegetable rice and split pea & ham. Enjoy!

June 18 – and we have Chicken Marbella, Greek tofu, organic ratatouille and organic wild rice pilaf today. Our soups are tomato rice and chicken burrito. Enjoy!

June 19 – our hot bar today features mostaccioli with vegan sausage, rosemary garlic chicken, organic calico quinoa & sauteed organic kale.  Our soups:  chicken hot pot and vegan jambalaya. Enjoy!

June 20 – and we have enchilada casserole on today’s hot bar.

June 21 – happy first day of summer! Enjoy vegan ravioli marinara and sesame roasted chicken on our hot bar today. Also – wild rice pilaf and organic sauteed kale. Our soups are Thai chicken rice and veggie rice.

June 22 – we have Asiago pesto chicken, vegan pesto tofu, organic lemon brown rice, & organic sauteed kale on the hot bar. Our soups are vegan sausage & white bean and chicken enchilada. Enjoy this beautiful day!

July 2 – and today we have roasted chicken korma, sesame roasted tofu, organic brown rice and organic ratatouille on the hot bar. Our soups are Mediterranean veggie &  rice and chicken fajita. Have a wonderful day!

June 23 – we start the first workweek of the summer with eggplant stew, Moroccan chicken, organic quinoa and organic sauteed kale; and with miso and sesame quinoa chicken for our two soup choices. Have a lovely day!

June 24 – Taco Tuesday, w/ seasoned all-natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, and organic sauteed kale. Our soups are cream of broccoli and chicken hot pot. Enjoy!

June 25 – enjoy chickpea saag on our hot bar today. Also, green curry chicken, organic brown rice pilaf, and organic sauteed kale. Our soups are veggie wild rice and chicken burrito. Cheddar & chive biscuits to go with!

June 26 – today’s hot bar features Chicken Piccata, Sesame Roasted Tofu, brown rice pilaf & sauteed organic kale. For our soups: miso chicken and curried tofu Florentine soup.

June 27 – and today’s hot bar features spinach lasagna, coq au vin, calico quinoa pilaf and sauteed organic kale. For our soups we have curried vegetable couscous and beef chili soup.

June 28 – and on the hot bar we have creamy mushroom chicken, vegan ravioli marinara, Israeli couscous, and sauteed veggies (zucchini, squash, peppers, +). Our soups are chicken burrito and garden tomato & rice. Have a great weekend!

June 29 – and today we have Mediterranean chicken, Mediterranean vegetable stew, organic brown rice pilaf and organic sautéed kale. Our soups are miso chicken and roasted garlic & eggplant. Enjoy!

June 30 – and today we have vegan chick n’ parm on the hot bar. Also today we have rosemary garlic chicken, wild rice pilaf, and organic sauteed kale. Our soups are chicken fennel and fire roasted vegetable & rice.

July 1 – seasoned all natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, & organic sauteed kale. Our soups are chicken & rice and Mediterranean veggie & rice. Enjoy!

July 3 – and today our hot bar features a new dish, Wild Oats Bangers & Mash: bangers (sausages) with onion gravy, organic mashed potatoes, organic peas & carrots. We also have Italian roasted tofu, and for our soups creamy tomato rice and chicken vegetable rice.

Happy Fourth of July! Today’s hot bar is Chef’s Choice: lemon pepper chicken, and Greek tofu, brown rice pilaf & sauteed organic kale.  For soup we have Italian vegetable rice and chicken vegetable rice.

July 5 – could the weather get any nicer? Today we have sesame roasted chicken, vegan ravioli marinara, organic brown rice & organic sauteed kale on the hot bar. Our soups are Mediterranean veggie & rice and warmed beet borscht. 

July 6 – today we have 5 spice sweet sriracha chicken, Southwest Mexi-fu with black beans, organic wild rice pilaf, and sauteed organic kale. Our soups are curry eggplant and chicken rice.

The breads from Our Daily Bread and The Gluten-Free Bakery, its dedicated gluten-free facility for baking, are welcome additions to the packaged bread choices at Wild Oats Market. Located in Chatham, New York, recipes for ODB’s gluten-free breads were developed over the course of several months by baker Tim McGuire, who made 37 test batches to achieve the ideal balance among the main ingredients, which include buckwheat, sorghum, fava flour, brown rice flour, egg whites, and canola oil. The Gluten-Free Bakery sources as many local and regional ingredients as possible, a quest made easier by the fact that New York State is one of the largest producers of buckwheat in the country.

The final product is substantial but not too dense, firm enough to slice easily, and able to handle sandwich fillings without crumbling mid-bite. Wild Oats stocks the bakery’s gluten-free original sandwich bread, gluten-free seedy sandwich bread, and gluten-free buckwheat bread, in addition to its gluten-free ginger and GF chocolate chip cookies, and its gluten-free chocolate almond and GF ginger almond biscotti.

Wild Oats also carries several varieties of Our Daily Bread’s regular breads (baked in a separate facility from the gluten-free baked goods), including French country white; rustic Italian; olive levain; whole wheat oat pain; and sunflower, millet, flax & whole wheat.

Pictured here is Our Daily Bread/The Gluten Free Bakery baker Tim McGuire, who visited our store in January. Tim will be at Wild Oats for another visit on Friday, August 1, which is our next Member-Owner Appreciation Day. Please stop by and say hi, and try some of Tim’s tasty breads and baked goods. Tim will sample some of his extraordinarily yummy gluten-free creations; and in a separate location of the store, we will have Our Daily Bread regular breads for you to sample and enjoy. We hope you can join us August 1!

July 7 – we start the week with Lentil Joe’s on the hot bar. Also, drunken mustard chicken, organic brown rice pilaf, and organic sauteed kale. Our soups are lentil and ham, potato & cheddar.

July 8 – and today is Taco Tuesday, with seasoned all-natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and organic sauteed kale. Our soups are New England clam chowder and vegan corn chowder.

July 9 – and today we have lemon herb chicken, spicy orange tofu, organic ratatouille and organic wild rice pilaf on the hot bar. Our soups are BBQ lentil and chicken burrito. C’mon in – it’s cool inside!

July 10 – and today our hot bar features Pineapple Tofu.

July 11 – and we feature Vermont cheddar n’ mac on today’s hot bar. Also, chicken cacciatore, organic wild rice pilaf & sauteed organic kale. For our soups: curried vegetable and bbq chicken lentil & bean soup!

July 12 – and we feature vegan ravioli marinara and sesame chicken w/ sauteed kale and organic rice pilaf with carrots, peas & corn. Our soups are beef chili & vegetable barley. Cheddar w/scallion biscuits in our bakery.

July 13 – and today we have chipotle apricot chicken, orange ginger tofu, organic quinoa and steamed vegetable medley on our hot bar. Our soups are vegan split pea and stuffed pepper.

July 14 – General Tsao’s tofu, sesame roasted chicken, veggie egg rolls, brown rice pilaf, & organic sauteed kale, w/ Cannellini Kale and Bryan’s Famous Chicken Rice for our two soups.

And we have our taco bar w/ seasoned all natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and organic sauteed kale. Taco toppings on the hot bar. Our soups are veggie minestrone and chicken quinoa.

July 16 – and we have chickpea saag, rosemary garlic chicken, organic ratatouille and organic quinoa pilaf on the hot bar today, and our soups are cream of broccoli and chicken burrito. Enjoy!

July 17 – and we have Chicken Marbella on today’s hot bar. Also, Greek Tofu, brown rice pilaf and sauteed organic kale. For soups: beef chili and lentil, lentil, lentil soup!

July 18 – Today on the hotbar: lemon herb chicken, vegan “chick’n” parm, organic brown rice pilaf & sauteed organic kale. For soups: split pea & ham and vegetable barley. Tonight from 5-7:30 we’ll be serving BBQ outside.

July 19 – and we have vegan ravioli marinara, sesame roasted chicken, organic sauteed kale and organic wild rice on the hot bar. Our soups are vegetable and chicken & rice. Have a great weekend everyone!

July 20 – and today we have honey balsamic chicken, Tuscan tofu, toasted Israeli lemon couscous, and roasted ratatouille. Our soups are vegetable barley and chicken rice minestrone. Have a great day!

July 28 – Dan is making his chick n’ parm, a favorite with many. We also have rosemary garlic chicken, organic sauteed kale and organic tri-color quinoa. Our soups are garden veggie quinoa and chicken rice enchilada.

July 21 – and our hot bar today features eggplant parmesan, vegan chick n’ parm, organic linguine, and organic sauteed kale. Our soups are garden tomato basil and BBQ beef. Have a wonderful week and see you for lunch!

July 22 – seasoned all natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, & organic sauteed kale. Our soups are Italian veggie couscous and beef barley. Stay cool – eat in our cafe today.

July 23 – and today we have chicken piccata, spinach feta lasagna, organic sauteed kale & organic brown rice pilaf on the hot bar. Our soups are curried red lentil and chicken burrito. Enjoy!

July 24 – and today’s hot bar features Pollo a la Brasa, a Peruvian-style roast chicken.

July 25 – and today we have enchilada casserole, peach-mango bbq chicken, collard greens (vegan) and quinoa pilaf. For our soups, it’s burrito supreme and roasted garlic & eggplant.

July 26 – good morning – today we have vegan ravioli marinara, rosemary garlic chicken, organic sauteed kale and organic brown rice pilaf on the hot bar. Our soups are Italian vegetable quinoa and stuffed pepper. Have a wonderful weekend everyone.

July 27 – and we have yogurt curry chicken, coconut crusted tofu, green curry veggie tofu, organic kale & organic quinoa. Our soups are BBQ three-bean and chicken rice.

July 29 – and we have seasoned all-natural beef, chicken fajitas, organic Spanish brown rice, spicy black beans & corn, and organic sauteed kale on the hot bar today. Our soups are chicken & corn chowder and squash stew. Hope you are having a great week!

July 30 – we have coq au vin, a French dish of chicken braised with wine. Also, sesame roasted tofu, wild rice pilaf, & sauteed kale. Our soups are barley bean & vegetable and split pea, lentil & ham.

July 31 – and on our hot bar we have Lentil Shepherd’s Pie.

August 1 – we have Billy’s veggie stir fry on the hot bar today. Also, vegetable egg rolls, sesame roasted chicken, organic fried rice & sauteed organic kale. For soups: vegetable medley and bbq chicken lentil soup.

August 2 – and today we have vegan ravioli marinara and roasted chicken on the hot bar. Our soups are lentil and chicken spinach & white bean.

August 3 – and we have Mideast garlic chicken, Greek harissa tofu, Mideast couscous, and sauteed kale on the hot bar. Our soups are veggie noodle and BBQ chicken lentil. Enjoy!

Happenchance Farm is a certified organic family farm located in Eagle Bridge, New York. It is owned and operated by Jamie Snyder, who has been bringing beautiful organic tomatoes, baby spinach, and other produce to Wild Oats Market for many years. Jamie also sells his produce at farmers’ markets and at his farmstand, as well as to farm-to-table restaurants in the Hudson Valley.

Happenchance Farm raises mixed vegetables, greens, melons, flowers, strawberries and vegetable and herb transplants using certified organic methods.The farm’s largest crops are mesclun, mixed greens and tomatoes. At Wild Oats, “Jamie’s Tomatoes” are among the most popular items in the Produce Department. Some of the other Happenchance crops you will find in season at Wild Oats include: zucchini, pickling and regular cucumbers, squash, eggplant, mesclun, lettuce, spinach and melon, all certified organic. As of today, August 3, we have tomatoes; green bell, purple and Cubanelle peppers; heirloom eggplant; mesclun; and baby spinach from Happenchance in stock. Like many of our local farms, Happenchance has extended its growing season through the use of high tunnel gardening.

Jamie Snyder, owner of Happenchance Farm

Happenchance Farm is so named because it started on a happenchance. Jamie had worked on a conventional farm for more than a dozen years, but over 20 years ago decided to start a smaller scale organic farm. He and his wife had long admired a local farm and occasionally visited its owners while looking for land. One day the owners told Jamie and his wife, “You know, the farm isn’t on the market yet…” But it just so happened that soon it was – and Happenchance Farm was born.

August 4 – and it’s chickpea saag, chicken stroganoff, quinoa pilaf and sauteed kale on today’s hot bar, with Asian vegetable chicken and fire roasted vegetable for our soups. Have an excellent week.

August 5 – Taco Tuesday w/ seasoned all-natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, and organic sauteed kale. Soups are curry vegetable couscous & BBQ chicken hot pot.  Enjoy your day!

August 6 – and it’s chicken cacciatore on today’s hot bar.

August 7 – on today’s hot bar we have sweet Sriracha chicken. Also, sesame roasted tofu, wild rice pilaf & ratatouille. For our soups: creamy tomato rice and creamy chicken mushroom.

August 8 – and today’s hot bar features Lentil Joe’s. We also have southwest chicken, organic quinoa pilaf & sauteed organic kale. And it’s beef chili or lentil lentil lentil soup today. Have a great weekend!

August 9 – and we have vegan ravioli marinara and roasted chicken on today’s hot bar.

August 10 – and today we have lemon sage mustard chicken, rosemary mushroom tofu, chili sauce veggie stew, sauteed kale and brown rice pilaf. Our soups are BBQ lentil bean and chicken quinoa.

August 11 – our week starts off with Kung Pao tofu, spicy orange chicken, sesame brown rice pilaf, and organic sauteed kale on the hot bar, and with Italian vegetable orzo and Southwest chicken rice for our soups. Have a great week everyone.

Aug. 12 – and it’s Taco Tuesday, with seasoned all-natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and organic sauteed kale. Our soups are BBQ lentil bean and chicken quinoa.

August 13 – how do we make red beans & rice? very nice. We also have chicken w/ Nieman Ranch Andouille sausage, quinoa pilaf, & sauteed organic kale. Our soups are veggie quinoa and chicken burrito.

August 14 – Today our hot bar features a traditional Peruvian chicken stew, aji de gallina. Our soups made by master soupmaker Nate are tomato rice and chicken wild rice.

August 15 – and we have Vermont cheddar n’ mac & cheese on the hot bar today, along with lemon herb chicken, organic brown rice pilaf & organic sauteed kale. For our soups it’s beef chili and vegetable bean & rice.

August 16 – and we have vegan ravioli marinara, chicken parmesan, wild rice pilaf and organic sauteed kale today. Our soups are cheddar broccoli and chicken, white bean & spinach. Have a great weekend!

August 17 – today we have curried apple chutney chicken, vegan Moroccan stew, toasted quinoa and organic sauteed kale on our hot bar. Our soups are creamy tomato rice and chicken quinoa. Enjoy!

Aug. 18 – start the week with our jerk tofu. We also have Punjab Masala roast chicken & chick peas, sauteed kale and brown rice pilaf. Our soups today are creamy zucchini & kale and roasted roots & chicken.

Aug. 19 – it’s Taco Tuesday, with chicken chili verde, seasoned all natural beef, spicy black beans & corn, organic Spanish brown rice, and organic sauteed kale. For soups we have Moroccan vegetable and chicken, bean & quinoa.

August 20 – and we have black bean enchilada pie today. Also – simple roast chicken, organic wild rice and organic sauteed kale. Our soups are chicken burrito and creamy tomato rice. Enjoy!

August 21 – Pollo a la Brasa (blackened chicken) on the hot bar today.

August 22 – it’s Chef’s Choice today – and our all-you-can-eat clambake tonight, from 5-7 pm.

August 23 – our vegan ravioli marinara and roast chicken on the hot bar.

August 24 – and today we have cashew green curry chicken, Kung Pao tofu with peanuts, organic brown rice pilaf and organic sauteed kale. Our soups are chicken noodle and cream of potato & corn. Have a great day.

Aug. 25 – today we have lentil daal for our meatless dish. Our soups are a traditional Italian minestrone and split pea & ham. Have an excellent week.

August 26 – and Taco Tuesday once again, with seasoned all-natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and organic sauteed kale. Our soups are Cajun cioppino and Thai coconut with lemongrass & cashews.

Aug. 27 – and today’s hot bar features Chicken Piccata. We also have Greek roasted tofu, brown rice pilaf, and organic sauteed kale. Our soups today are chicken burrito and curried eggplant.

Aug. 28 – and today we have Billy’s veggie stir fry on the hot bar, and vegetable egg rolls, sesame roasted tofu, organic fried rice & sauteed organic kale.. For soup: chicken & corn chowder and red lentil soup.

Aug. 29 – and Friday’s “comfort food” is cheese lasagna. We also have chicken cacciatore, organic brown rice pilaf & organic sauteed kale. For our soups today, it’s Thai vegetable rice and beef chili soup. Enjoy!

August 30 – our hot bar has vegan ravioli, sesame roasted chicken, organic sauteed kale, and brown rice pilaf today, and our soups are seafood gumbo and vegan quinoa chili. Have a wonderful weekend!

August 31 – we have mojo marinade chicken, baked sweet & golden fries, stuffed eggplant & zucchini, and organic sauteed kale on the hot bar. Our soups are kale minestrone and chicken & potato. Enjoy!

September 1 – Happy Labor Day all! Our hot bar features chickpea saag tofu, vegan chick n’ parm, organic calico quinoa pilaf, and organic sauteed kale. Our soups are creamy mushroom and Mexi chicken. Have a great day!

Sept. 2 – Taco Tuesday, with seasoned all-natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and organic sauteed kale. Taco toppings on salad bar. Our soups are mushroom barley (our finance manager’s favorite) and stout cheddar broccoli. Have a super Tuesday!

Sept. 3 – and we have herb crusted braised pork, Mediterranean tofu, organic ratatouille, & organic brown rice pilaf today. Our soups are chicken burrito and curried tofu Florentine. Welcome back students!

Sept. 4 – and today’s hot bar features Chicken Marbella, Italian roasted tofu, organic wild rice pilaf & sauteed organic kale. Our soups today are vegetable quinoa and beef chili soup. Enjoy your day!

Sept. 5 – and today we have chicken pot pie with biscuit crust, tofu chick’n parmesan, organic brown rice and sauteed organic kale on the hot bar. Our soups are vegetable rice and butternut & sausage soup.

Sept. 6 – and our hot bar has vegan ravioli marinara and roast chicken.

Sept. 7 – and we have sweet & sour chicken, Hunan eggplant tofu, vegetable stir fry, and long grain brown rice on the hot bar. Our soups are creamy chicken quinoa and lentil. What a beautiful day!

September 8 – and we have tofu parmesan, rosemary garlic chicken, organic sauteed kale, and organic quinoa pilaf  on the hot bar today. Our soups are chicken potato leek and vegan potato broccoli. Enjoy!

Sept. 9 – it’s Taco Tuesday, with seasoned all-natural beef, chicken fajitas, spicy black beans & corn, organic Spanish brown rice, and organic sauteed kale. Taco toppings on our salad bar. Our soups are creamy chicken quinoa and teriyaki vegetable.

Sept. 10 – try our spicy squash, eggplant & lentil stew. Also today we have lemon herb chicken, organic quinoa pilaf & organic sauteed kale. Our soups are broccoli cheddar & chicken fajita.

Sept. 11 – and we have Moroccan chicken on the hot bar, along with sesame roasted tofu, organic brown rice pilaf & organic ratatouille. For our soups it’s minestrone and beef chili soup.

Sept. 12 – and today we have Vermont cheddar mac & cheese on the hot bar.  We also have Greek chicken, organic wild rice pilaf & sauteed organic kale.  For our soups today: stuffed pepper and spicy vegetable. Enjoy!

Sept. 13 – and today we have vegan ravioli marinara and vegan chick n’ parm, quinoa pilaf, and organic sauteed kale on the hot bar. Our soups are vegan quinoa chili and chicken noodle. Enjoy!

Sept. 14 – and today we have creamy curry chicken, Marrakesh vegetable stew, couscous, and organic sauteed kale. Our soups are lentil and beef vegetable. Have a great Sunday!

Scott Farm, a Landmark Trust USA property, produces 90 varieties of ecologically grown apples in its orchard.  It is well-known in northern New England for its heirloom apples such as Roxbury Russet, Belle de Boskoop, and Cox’s Orange Pippin, and unusual apples like Winter Banana and Hidden Rose.  Scott farm grows other fine fruits, including quince, gooseberries, medlars, Asian pears, plums, raspberries, elderberries, table grapes, pears, blueberries, nectarines, and peaches.

Located near Brattleboro in Dummerston, Vermont, the orchard was previously a dairy farm dating back to the 1700s. Now, preserving unique and rare varieties of apples, rich in flavor, color, and texture, is the work of the orchard keeper Zeke Goodband. With over 90 varieties nurtured by Zeke and his team, the Scott Farm is the largest heirloom apple producer in New England.

The Scott Farm itself operates a Heritage Apple growing farm that covers 626 acres. It has been planted with orchards producing over 70 varieties of organically grown apples, plus some other fruits, peaches for example. The apples are marketed through whole food shops throughout Vermont and selected markets in Massachusetts.

Scott farm grows other fine fruits, including quince, gooseberries, medlars, Asian pears, plums, raspberries, elderberries, table grapes, pears, blueberries, nectarines, and peaches.

Pictured here: Zeke Goodband, the orchardist at Scott Farm.

Heirloom Apples at Scott Farm

To get the most from your apples Zeke recommends that you always refrigerate them. Here is a sampling of heirloom varieties grown by Scott Farm. Each variety has its own story!

Ananas Reinette - This small, yellow-skinned apple was grown in France in the 1500′s. It has a zesty, pineapple, citrus flavor and flesh that has a fine grain texture. Translated into English, this would mean the “royal pineapple.”

Ashmead’s Kernel – Dr. Ashmead planted an apple seed in his garden in early 1700 and it grew into a delicious variety that has won the highest awards from the Royal Horticultural Society. Kernel is another term for an apple tree grown from seed, and this one tastes like a crunchy lemon when it’s first picked. The flavor mellows as the sugars develop.

Baldwin – A handsome, deep red apple originally from Massachusetts in the early 1700′s. There is a monument in Wilmington, MA where the original tree grew. This variety was the major New England apple until the 1930′s when a terrible freeze killed most of the trees. It is a hard apple, sometimes referred to as the woodpecker. It has the quintessential apple flavor and back in the day when pie was made for breakfast, it was a very hardy meal.

Belle du Boskoop – This apple is originally from the Netherlands and has a tart, sprightly flavor. It is a superb cooking apple and is the only apple considered suitable for making authentic strudel.

Black Gilliflower or Sheep’s Nose – A New England variety from the early 1800′s. Traditionally it is used as a cooking apple due to its rich flavor and aromatic quality. Cultivated flowers with the scent of cloves are called gilliflower, black refers to the color the skin sometimes gets as it ripens. It’s also known as “Sheep’s Nose” because of its unusual shape which tapers toward the base.

Black Oxford - From Oxford County, Maine this is a handsome apple from the early 1800′s. It was the regional favorite for eating, cooking, or making cider. This variety keeps so well that it is sometimes referred to as “the rock.” You can still find some of these old trees in the pastures and barn yards in Maine.

Blue Pearmain – A New England apple dating to the early 1800′s. Henry David Thoreau wrote in his journal about his preference for Blue Pearmain. The crisp, rich flavor makes it a good apple for fresh eating and baking.

Bramley’s Seedling – This apple dates back to 1803 in Nottinghamshire, England. It was and remains the most popular culinary apple in England today. It is excellent for pies, baked apples, or combined with other apples for a crisp.

Calville Blanc d’Hiver – A 15th century French apple that has a vanilla-like flavor and a wonderful texture when cooked. Of all the French apples Calville Blanc is considered the best to cook with because of its resiliency.

Cox’s Orange Pippin – The most popular of English apples, it has been awarded the highest honors by the Royal Horticultural Society. It was originally grown from seed (hence the name Pippin) in 1825 by an amateur horticulturist named Richard Cox. It has a tart, citrus flavor exquisitely tempered by a sweet pear flavor. It is excellent for eating and cooking.

Dolgo Crabapples – These crabapples have an intense, zesty flavor similar to cranberries. These tangy crabapples originally came from Kazakhstan several hundred years ago. Their best use is in sauces, sorbets, chutney or as a condiment for meat or poultry. They make a beautiful rose-colored jelly. During harvest the crew will often use these crabapples to suck on for a boost to help finish filling that last apple bin late in the day.

Duchess of Oldenburg – One of the finest cooking apples available. Originally from Russia, it was introduced to the US around 1835. It was one of the main varieties first planted in the Scott Farm orchards in 1912.

Esopus Spitzenberg - Thomas Jefferson grew this variety at Monticello and it is said to have been one of his favorite types of apples. It is considered one of the best eating apples in America. It originally came from New York in the 1700′s.

Empire – A well known all around use apple. It has the best qualities of each of its parents, the McIntosh and the Red Delicious. It is primarily a good eating apple, though it also makes a great crisp.

Fameuse/Snow Apple - This aromatic, crisp apple was the “famous apple.” Originally from Quebec, it was planted in the early 1600′s. One hundred years later, it was grown extensively in Northern New England. Our orchard manager, Zeke, got these cuttings from an old tree in a farm yard in Maine and brought them here to the Scott Farm. It is best for fresh use and is similar to McIntosh for cooking.

Gravenstein - A very old apple from Italy. The combination of both tart and sweet flavors makes this a wonderful culinary apple as well as a sprightly flavored eating apple.

Hubbardston Nonsuch – The pride of Hubbardston, MA in the late 1700′s. For generations this apple has been highly regarded as a dessert, or fresh use apple. “Nonsuch” was an Americanized version of the French term “nonpareil” used to describe apples of the finest flavor.

Hudson’s Golden Gem - An American apple from the early 1900′s. The original tree was a “chance seedling” found growing in a hedgerow. This golden russeted apple has a crisp, sweet flesh with a ripe pear flavor.

Jonagold – A crisp, juicy apple with a sprightly mix of sweet and tart flavors. A cross between Jonathan and Golden Delicious.

Karmijn du Sonneville - This is one of the more intensely flavored apples. Originally from the Netherlands, it has a robust and citrus flavor that will eventually mellow. If you like a tart apple for cooking or eating, this is an excellent choice.

Lady Apple – This is the oldest apple still being grown today and was already well established during the Roman Empire. Because it was a small and flavorful apple, it was popular during the Renaissance when ladies would keep one tucked away in their bosom and taken out to freshen their breath. It was also widely used as a Christmas decoration by wiring them to wreaths.

Lamb Abbey Pearmain – This is one of the most delightful apples in the world. Two hundred years ago Mary Malcomb planted an apple pip, or seed, in her garden in Lamb Abbey, England. The fruit from the tree that grew was crisp and coarsely textured. The flavor is a lively blend of sugars and acids and pineapple which becomes more pronounced as the harvest moves later into the fall.

Maiden’s Blush - This apple was grown for cooking and the “evaporation trade” or dried apples. It is an American apple originating in the late 1700′s. When apples were an important part of a family’s winter food supply, almost every farm had one or two Maiden trees.

Northern Spy – The best use for this apple is for cooking, though it is admired for eating out of hand as well. Introduced in the late 1800′s it was named after James Fenimore Cooper’s novel, “The Spy,” which was very popular during this time.

Orleans Reinette – When asked our orchard manager will tell you that this is “one of the most handsome apples on the planet.” Grown in France for hundreds of years it has a flattened shape with a russeted, rosy cheek. It has a combination of citrus and nutty flavors and makes for a good cooking apple as well as for eating out of hand.

Paula Red - These apples are best for fresh use, or as we say in the orchard business, eaten out of hand though they will do for light cooking.

Pinova – A very new German apple that is a relative of the Cox’s Orange Pippin. Its blend of sweet and tart flavors makes this variety the favorite at all of the tastings.

Red Astrakan – The first eating apple of the new season was originally from Russia. Cuttings were brought to this country by Swedish immigrants in the mid 1800′s. It’s good for fresh eating or sliced with yogurt or cereal.

Reine des Reinettes – A French apple from the 1700′s which has a high sugar content that is balanced with acidity. It’s a juicy apple, good for eating out of hand or with a knife. It is also good for cooking and in Normandy it is considered the best apple for making hard cider. One of the favorites at our apple tastings events held at the farm.

Rhode Island Greening – This apple was grown by Mr. Greening at his Inn and Tavern near Newport, Rhode Island. Although it is a good eating apple, it excels in baked goods. Pies made with this apple have won awards all over the world. Legend has it that this variety came from the tree of knowledge in the Garden of Eden.

Roxbury Russet – The oldest American apple variety. Our Jamaican-apple picking crew say this apple has a nectar-like flavor that is similar to guava. It has a very high sugar content though you may not notice it due to the acids. Cider made from this apple is like syrup, it is so thick.

Sansa - A Japanese apple that is crisp, juicy, sweet, and has ripe-pear flavor. It’s an offspring of Gala.

Yellow Transparent - Dr. Hoskins of Newport, Vermont introduced this Russian apple to the US in 1870. It became very popular and almost every farmstead had a tree. The flesh is soft and tart and was traditionally a sauce apple and the first fresh apple of the season.

Wolf River – This apple is from Wisconsin around the mid 1800′s when it became a very popular culinary apple in New England. These were packed in barrels and shipped to England. It’s a wonderful pie and baking apple.

Zabergau Reinette -This apple is from the Zaber River region in Germany. It has sugary, sweet, nutty flavor that develops after it sits for a while. It’s excellent for cooking, sauces, and eating.

Sept. 15 – our hot bar features lentil Joe’s and chicken stroganoff today, and our soups are vegetable medley quinoa and curried lamb quinoa. We also have organic sauteed kale and organic rice pilaf. Have a great week!

Sept. 16 – seasoned all-natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, & organic sauteed kale. Toppings on our salad bar. Soups are chicken noodle and autumn veggie wild rice.

Sept. 17 – and we have veggie stir fry today w/ veggie egg rolls. Our soups are veggie burrito and BBQ lentil. Enjoy!

Sept. 18 – a change of menu on the hot bar today: we have vegan chick’n parm, Italian roasted tofu, wild rice pilaf and ratatouille.  For our soups, we have beef chili and Thai vegetable rice.

Sept. 19 – and today we are serving mostaciolli with our own house-ground sausage. Come & give this dish a try. We’re also offering pineapple jerk tofu, organic brown rice pilaf & organic sauteed kale.  Our soups: bbq chicken, lentil & bean and broccoli cheddar soup.

Sept. 20 – and we have vegan ravioli marinara and roast chicken on the hot bar today.

Sept. 21 – today we have caramelized cranberry apple chicken. We also have pumpkin rice w/ maple glazed tofu, roasted root veggies, & organic sauteed kale. Our soups are roasted garlic & eggplant and chicken potato leek.

Sept. 21 – the first day of fall and we have lentil shepherd’s pie, rosemary garlic chicken, calico quinoa pilaf, and organic sauteed kale on the hot bar. Our soups are tomato rice and chicken noodle. Have a great day!

Sept. 23 – and it’s Taco Tuesday w/ seasoned all-natural beef, veggie verde, organic Spanish brown rice, spicy black beans & corn, and organic sauteed kale. And our soups? Clam chowder and red lentil.

Sept. 24 – CORRECTION – our main dish today is braised brisket, w/ roasted fall veggies, rice pilaf, and organic sauteed kale. We also have dairy-free apple crisp, and our soups are autumn vegetable rice and vegetable lentil. What a beautiful day & hope you are enjoying it.

Sept. 25 – aji de gallina (Peruvian spicy creamed chicken) is on the hot bar today.

Sept. 26 – and today we feature honey apple chicken on our hot bar, as well as spicy mango tofu, quinoa pilaf & sauteed organic kale.  For our soups today, we have tomato & wild rice and turkey noodle.

Sept. 27 – and we have vegan ravioli marinara and sesame roasted chicken on our hot bar. Also, brown rice pilaf and organic sauteed kale. Our soups are ham potato cheddar and sweet potato. Our biscuits are cheddar & scallion.

Sept. 28, today’s menu features an awesome looking spicy orange marmalade chicken, ginger garlic tofu, organic wild rice, & organic sauteed kale. Our soups are autumn root veggies and South American sweet potato & chicken.

Sept. 29 – and our hot bar features chickpea saag, lemon pepper chicken, broccoli quinoa pilaf, and organic sauteed kale, and our soups are garden vegetable and chicken noodle. Have a great week everyone.

Sept. 30 – Taco Tuesday, with seasoned all natural beef, chicken fajita, organic Spanish brown rice, spicy black beans & corn, and organic sauteed kale. Our soups are curried couscous and split pea & ham.

October 1 – and our first hot bar of October features chicken & sausage jambalaya, Cajun tofu, quinoa pilaf and organic sauteed kale. Our soups are chicken burrito and corn chowder.

October 2 – and we have coq au vin on today’s hot bar, as well as sesame roasted tofu, organic wild rice pilaf and ratatouille. For our soups we have beef chili and sweet potato stew.

October 3 – on today’s hot bar – butternut & spinach lasagna :)   Also, stuffed chicken parm, roasted garlic & rosemary potatoes, and sauteed organic kale.  For soups: chicken burrito and quinoa chili.

October 4 – and we have vegan ravioli marinara, lemon herb chicken, organic wild rice, and organic sauteed kale on today’s hot bar. Our soups today are veggie quinoa and chicken & sausage gumbo.  Have a wonderful weekend!

October 5 – and today we have caramelized onion chicken, vegetable Moroccan stew, toasted couscous, and sauteed kale & Swiss chard. Our soups today are cream of broccoli & cauliflower and Italian vegetable chicken.

October 6 – we begin the week with eggplant Parmesan. We also have Italian herb roasted chicken, organic brown rice pilaf, and organic sauteed kale. Our soups are vegan butternut bisque and hearty chicken & bacon.

October 7 – it’s Taco Tuesday, with seasoned all-natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and organic sauteed kale. Our soups are vegan split pea & lentil and chicken hotpot.

October 8 – and we have beef Burgundy, Italian roasted tofu, organic brown rice pilaf and organic sauteed kale on the hot bar today. Our soups are creamy tomato rice and chicken burrito.

October 9 – and we have chicken piccata on the hot bar today, along with sesame roasted tofu, organic wild rice pilaf and organic ratatouille.  For soups we have broccoli cheddar and beef chili (sour cream on the salad bar!).

October 10 – Happy Friday everyone! Chicken pot pie with biscuit crust on today’s hot bar. Also, tofu chick’n Parmesan, organic brown rice pilaf & sauteed organic kale. For our soups: minestrone and stuffed pepper soup.

October 11 – and today we have vegan ravioli marinara and sesame roasted chicken, with brown rice pilaf and organic sauteed kale on the hot bar and Diablo black bean and chicken burrito for our soups. Have a great long weekend!

October 12 – and today we have Chimichurri chicken, creamy vegan pasta, sauteed Brussels sprouts, and roasted red potatoes. Our soups are creamy chicken noodle and vegetable rice.

Spanning the rolling hills of Vermont’s Champlain Valley and easternmost Washington County, New York sits the 300-acre Consider Bardwell Farm. The first cheese-making co-op in Vermont, the farm was founded in 1864 by Mr. Consider Stebbins Bardwell. More than a century later, its three owner/operators, Angela Miller, Russell Glover, and Chris Gray, are continuing the tradition. Today, the farm makes pasture-based, raw milk, naturally rinded cheeses from its herd of 125 goats and 40 cows, all under the humane standards set by Animal Welfare Approved.

Rotational grazing on Consider Bardwell’s pesticide-free and fertilizer-free pastures produces the sweetest milk and the tastiest cheese. CBF cheeses are made by hand in small batches from whole, fresh milk that is free from antibiotics and added hormones. Only microbial (non-animal) rennet is used in the farm’s cheese making. All Consider Bardwell cheeses are aged on the farm in its extensive system of cheese caves.

Consider Bardwell Farm represents the best of what local, sustainable agriculture can be: a means of both restoring and preserving critical working landscape and of producing value-added products that create a working rural economy. In 2013, Consider Bardwell was named Vermont Sustainable Farm of the Year by the Vermont Sustainable Agriculture Council.

Consider Bardwell cheeses include:

Manchester: Named for Manchester, Vermont, the gateway to the Green Mountains, this is an aged, raw goat, rustic mountain cheese with a nutty, earthy flavor. Due to rotational grazing and the aging process itself, each batch  has a distinct note.

Mettowee: A fresh;, creamy, pasteurized goat milk chevre, available May through October.

Pawlet: Raw Jersey cow’s milk is the basis of this Italian-style toma, which is aged four to six months. A creamy texture and bright bite make give this cheese a broad appeal.

Rupert: An aged, raw Jersey cow’s milk cheese inspired by some of the great European Alpine cheeses like Gruyere and Comte. Aged a minimum of six months, this cheese has a sharpness and complexity that increases with time.

 

 

 

 

 

 

Consider Bardwell has received numerous awards for its cheeses, including:

Pawlet
American Cheese Society Winner 2008
World Cheese Championship Winner (UK) 2010
American Cheese Society Winner 2012

Rupert 
American Cheese Society Winner, “Best in Show, Third Place” 2009
American Cheese Society Winner 2010
US Cheese Championship Winner 2011
American Cheese Society Winner 2012
US Cheese Championship Winner 2013

 

Manchester
American Cheese Society Winner 2008
World Cheese Championship Winner (UK) 2010
American Cheese Society Winner 2012

October 13 – today we have Dominican sweet potato stew and sweet Sriracha chicken, with organic brown rice pilaf and organic sauteed kale for our sides. Our soups are very veggie & wild rice and chicken & rice.

Oct. 14 – it’s Taco Tuesday with seasoned all-natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and organic sauteed kale. Stop in for a taco today. Or a bowl of soup – we have chicken noodle and barley bean on the menu today.

October 15 – and today our menu features Swiss chicken, Greek roasted tofu, organic brown rice and organic sauteed kale, with corn chowder and chicken burrito for our soups.

October 16 – and we have pollo a la brasa (Peruvian roasted chicken) on today’s hot bar. We also have vegan cajun stew, vegan dirty rice and organic ratatouille.  For soups: beef chili and creamy tomato rice.

October 17 – today Vermont cheddar ‘n mac returns to the hot bar.

October 18 – today we feature our vegan ravioli marinara and roasted chicken on the hot bar.

Oct. 19 – we have a Punjab-style chicken dish cooked in a sauce of fresh cream, butter, tomato & spices. Also, vegan veggie curry tofu, organic quinoa & sauteed kale. Our soups are chicken vegetable rice & creamy tomato rice.

Oct. 20 – a delicious new stew from our deli for you to try, made with a touch of Guinness stout. Our soups are veggie couscous & chicken & wild rice. Also, rosemary garlic chicken, rice pilaf, and kale.

Oct. 21 – and we have seasoned all-natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, & organic sauteed kale on the hot bar. Our soups are cheesy ham & mac.

October 22 – and today’s hot bar features beef lasagna, Mediterranean tofu, quinoa pilaf and organic sauteed kale. Our soups are broccoli cheddar and chicken fajita.

October 23 – and we have garlic herb chicken on today’s hot bar. 

October 24 – and today’s hot bar features chicken stroganoff. Also Punjab tofu, organic wild rice pilaf, sauteed kale & swiss chard.  For soups: chicken quinoa and butternut bisque.

Oct. 25 – and we have vegan ravioli marinara and sesame roasted chicken, w/ organic brown rice pilaf & organic sauteed kale. Our soups are ham, potato & cheddar and Italian veggie & bean. Have a great weekend!

Oct.  26 – we have browned batter herb chicken, vegan tahini tofu, baked sweet & red potatoes, and sesame broccoli & kale. Our soups are roasted garlic & eggplant and chicken & rice.

October 27 – today we have our vegan chick n’ parm, beef goulash, brown rice pilaf and sauteed kale on the hot bar; and for soups we have cheesy tomato and split pea & ham. 

Oct. 28 – and we have seasoned all natural beef, chicken chili verde, spicy black beans & corn, & organic Spanish brown rice. Taco toppings on our salad bar, and our soups are creamy chicken rice and curry vegetable couscous.

Oct. 29 – and we have coq au vin on the hot bar today, also sesame roasted tofu, organic wild rice pilaf, and organic ratatouille. Our soups are corn chowder and chicken burrito.

Oct. 30 – we have Dan’s chipotle mango pulled pork on today’s hot bar. Also, Greek roasted tofu, organic brown rice & sauteed organic kale. Our soups: warm yourself with beef noodle soup and butternut squash bisque.

Oct. 31 – Boo! In the spirit of the holiday, we have Pumpkin Shepherd’s Pie. Also Masala Punjab Tofu, organic brown rice pilaf & sauteed organic kale. Our soups are cream of broccoli and beef chili soup.

Nov. 2 – and we have creamy chicken Florentine, vegan Italian stew, organic sauteed kale & organic wild rice on the hot bar. Our soups are sweet potato and beef fajita.

Nov. 1 – and our soups today are veggie burrito and chicken vegetable noodle. We have vegan ravioli marinara, garlic rosemary chicken, brown rice pilaf, & sauteed kale on the hot bar. 

Nov. 3 – and we have chickpea saag for our meatless dish today. Also, lemon pepper chicken, brown rice pilaf, & organic sauteed kale. Our soups are autumn vegetable and chicken & wild rice.

Nov. 4 – and we have seasoned all natural beef, chicken chili verde, spicy black beans & corn, organic Spanish brown rice, and organic sauteed kale – with cheesy ham & mac and Italian vegetable rice for our soups.

Nov. 5 – today’s menu features enchilada casserole, and our soups are quinoa chili and beef chili – perfect for the fall weather. 

Nov. 6 – and today we have sweet sriracha chicken on our hot bar. Also, roasted General Tsao’s tofu, organic brown rice pilaf & organic sauteed local kale.  For soups: minestrone and beef chili.

Nov. 7 – and today’s “comfort food Friday” features chicken pot pie.  We also have tofu chick’n parmesan, organic brown rice pilaf & ratatouille.  And, for our soups on this chilly day: chicken noodle and vegetable barley.

Nov. 8 – and we have vegan ravioli marinara and roasted Italian chicken, w/ organic garlic & roasted potatoes & organic sauteed kale as our sides. Our soups are roasted garlic & eggplant and chicken & rice. 

Nov. 9 – our hot bar today is smoky red pepper chicken, vegan balsamic marinated tofu, organic wild brown rice & organic sauteed kale. Our soups are cream of broccoli and Italian chicken rice. 

Housed in a former train station in downtown West Stockbridge, Mass., No. Six Depot Roastery & Cafe has gained a reputation throughout the region and beyond for the quality of its coffee (as well as its food, its teas, and its friendly, vibrant atmosphere) since opening in the summer 0f 2013. The cafe is owned by Buenos-Aires born Flavio Lichtenthal and his wife, Lisa Landry.

Flavio’s appreciation of coffee was honed in Argentina, a country rich in coffee farms, and time spent in New York restaurants where coffee is taken seriously. Lisa’s love for coffee came from living in Italy, where drinking coffee is a ritual. She is also the shop’s tea importer, selecting and purchasing whole leaf teas from established and reputable tea gardens around the world.

Six Depot Roastery’s coffee beans arrive on-site green, and are roasted in small batches on the premises using a Probat coffee roaster. Flavio manually adjusts the flames of the roaster to accentuate the complex flavor of the beans.

No. Six Depot is meticulous about sourcing coffee that is from the top 10% of the Arabica species, and grown at altitudes of 2000-6000 feet above sea level, in an equatorial climate with rainfall, sun, and mild, frost-free temperatures. This allows the plants to mature slowly and ensure the most flavor in each bean. No. Six Depot coffee is shade-grown in a natural environment containing varied plant species, and is hand-picked and hand-graded. The shop purchases its coffee from farms and coffee co-operatives that pay farmers a fair price, and that use organic and sustainable methods for growing and harvesting.

No. Six Depot also hosts changing art exhibits, concerts, dances, films, parties and more; and serves breakfast and lunch six days/week (it is closed on Tuesdays).

Fortunately, you do not need to travel to West Stockbridge to enjoy the meticulously crafted taste of No. Six Depot coffee. Wild Oats Market carries several varieties, including:

  • Bali Blue Moon Organic, from the Kintamani Highlands, w/ tasting notes of chocolate and strawberry
  • Fuel for Your Love, a Caturra cultivar with notes of berries and chocolate
  • Heart of Darkness, dark roast Brazil Cerrado, nutty and chocolaty
  • Kenya AA, with notes of lemon, black tea, and Bakers chocolate
  • Notes from the Underground, a classic espresso
  • Profundo
  • Seck-Sie Blend, organic Sumatra Ketiara roasted three ways

No. Six Depot will be at Wild Oats Market on December 19 from 11:30 am – 1:30 pm. Please join us for a cup of coffee!

 

 

Nov. 10 – and we have Moroccan sweet potato stew today, as well as lemon herb chicken, organic brown rice pilaf and organic sauteed kale. Our soups are Autumn butternut bisque (vegan) and chicken fajita. Have a good week everyone.

Nov. 11 – and we have Taco Tuesday, with seasoned all natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and organic sauteed kale. Our soups are Diablo black bean and chicken rice.

Nov. 12 – and today’s hot bar features chicken cacciatore. Also, Greek tofu, organic brown rice pilaf and sauteed kale. Our soups are chicken burrito and corn chowder. 

Nov. 13 – and today our hot bar has beef burgundy, vegan chick n’ parm, organic brown rice and organic ratatouille. Our soups are beef chili and creamy tomato. Have a great day!

Nov. 14 – Vermont cheddar mac n’ cheese today, garlic rosemary chicken, organic wild rice & sauteed organic kale. Soups: quinoa minestrone and chicken burrito. Don’t forget to stop by our open house (for roasted turkey +) tonight!

Nov. 15 – have a great weekend & stop by for our vegan ravioli marinara. Our soups today are creamy chicken noodle & Italian vegetable rice. We also have sesame chicken, brown rice pilaf, & organic sauteed kale. 

Nov. 16 – and we have Chicken Mirin, Cajun Punjabi tofu, brown rice and kale on the hot bar. Our soups are bacon cheddar potato and lentil. 

November 17 – and our hot bar features General Tsao’s tofu sesame chicken, organic brown rice and organic sauteed kale. We have sweet potato soup and chicken and wild rice soup as well. 

Nov. 18 – and our hot bar has chicken fajita, seasoned all natural beef, organic Spanish brown rice, spicy black beans & corn, and organic sauteed kale today. Our soups are vegan split pea & lentil and chicken, quinoa & bean.

Nov. 19 – and we have mango jerk chicken, chickpea saag, organic ratatouille and organic brown rice  on the hot bar today. Our soups are quinoa chili and chicken fajita. 

Nov. 20 – and we feature roast chicken korma on the hot bar today, as well as green curry tofu, organic brown rice pilaf & sauteed organic kale. Our soups are beef chili and creamy tomato rice. 

Nov. 21 – and our hot bar features lasagna today. 

Nov. 22 – and we have vegan ravioli marinara and roasted sesame chicken, with quinoa pilaf and sauteed kale on the hot bar today. Our soups are butternut squash bisque and Tuscan chicken & wheatberry. 

Nov. 23 – and for Sunday Dinner today we have cranberry apple chicken, vegan beet puree tofu, quinoa pilaf and ratatouille. Our soups today are Italian chicken vegetable and curried tofu vegetable. 

Friday, Nov 28 – sesame roasted chicken, Greek tofu, organic fried rice & sauteed kale.  Our soups: butternut squash bisque and beef chili.

Nov. 24 – and we start the week with Veggie Guinness Stew. Also on the hot bar – rosemary garlic chicken, brown rice pilaf, and sauteed kale. Our soups are broccoli cheddar and chicken vegetable rice.

Nov. 25 – and we have seasoned all natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and organic sauteed kale on the hot bar today. Our soups are chicken artichoke and veggie quinoa chili.

Nov. 26 – and Billy’s veggie stir fry is on today’s hot bar, with veggie egg rolls and veggie fried rice. Our soups are lentil and chicken burrito.

Wild Oats Market is closed for Thanksgiving Day. We will reopen Friday, November 28, for our regular hours. We hope that you and your family and friends enjoy a wonderful and safe Thanksgiving.

Nov. 29 – and we have chicken cacciatore, vegan ravioli marinara, ratatouille, and rice pilaf on the hot bar today. Our soups are Thai vegetable rice and chicken burrito.

 

November 30 – and we have vegan Moroccan root stew, lemon dill chicken, quinoa, and sauteed Brussels sprouts on the hot bar today. Our soups are pumpkin butternut bisque and beef chili. 

December 1 – and we start the month with Kung Pao tofu on the hot bar. We also have bourbon chicken, brown rice pilaf, and organic sauteed kale. Our soups are beef fajita and roasted garlic & eggplant (which contains dairy). Have a great week!  (In 6 months it will be sunny and 70).

December 2 – and it’s Taco Tuesday, with seasoned all-natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and organic sauteed kale. Our soups are potato, leek & bacon and Moroccan root stew. 

December 3 – and we have chicken tikka masala, sesame roasted tofu, brown rice pilaf, and sauteed kale on the hot bar. Our soups today are chicken quinoa and curried vegetable rice.

December 4 – and try our veggie jambalaya on today’s hot bar. Also, Italian roasted chicken, herbed quinoa pilaf & sauteed organic kale. Our soups are chicken quinoa and quinoa chili. 

December 5 – and today we have chicken pot pie on the hot bar. Also, spicy orange tofu, organic brown rice pilaf & sauteed organic kale. For our soups it’s mushroom barley and beef chili.

December 6 – and we have vegan ravioli marinara, rosemary garlic chicken, organic sauteed kale and organic brown rice pilaf on today’s hot bar. Our soups are corn chowder and Asian chicken & rice. 

December 7 – and today Stephanie is making beer mustard chicken, Schezwan tofu, organic brown rice pilaf and organic sauteed kale ….. and our soups are lentil and chicken quinoa. 

December 8 – and we have Lentil Joe’s, lemon herb chicken, wild rice pilaf and organic sauteed kale on the hot bar today, with chicken artichoke and vegan butternut bisque for our soups. Have a great week!

Dec. 9 – seasoned all-natural beef, chicken fajitas, organic Spanish brown rice, spicy black beans & corn, and organic sauteed kale. Taco toppings on our  salad bar. And our soups are chicken noodle and quinoa chili.

Dec. 10 – and we have chickpea saag, scalloped potatoes & ham, organic ratatouille and quinoa pilaf on today’s hot bar. Our soups are BBQ chicken, lentil & bean and pumpkin butternut bisque (which contains dairy but is vegetarian).

Dec. 11 – and today we have coq au vin on the hot bar, as well as sesame roasted tofu, organic brown rice pilaf and sauteed organic kale. For soups: vegan split pea and chicken fajita soup.

Dec. 12 – Happy Friday! We have Vermont cheddar n’ mac on today’s hot bar. Also, beef stroganoff, sauteed organic kale & organic ratatouille. For our soups: roasted garlic & eggplant and beef chili soup.

Dec. 13 – stop by for Member Appreciation Day – for our wine & beer special – and for lunch! Vegan ravioli marinara and sesame roasted chicken, sauteed kale & rice pilaf. Our soups are quinoa chili and curry tofu. 

Dec. 14 – and we have bourbon Cajun chicken,vegan creamy roasted garlic pasta, baked sweet & golden potatoes, and sauteed kale ……and our soups are lentil and chicken fajita.

Dec. 15 – and we have Moroccan sweet potato stew today on the hot bar. Also – white wine & herb chicken, wild rice pilaf, and organic sauteed kale. Our soups are cream of mushroom and beef burrito.

December 16 – seasoned all natural beef, chicken chili verde, spicy black beans & rice, organic Spanish brown rice, and organic sauteed kale. Our soups are turkey barley and vegetable with tomato & kale. 

Dec. 17 – and we celebrate Hanukkah this week with natural beef brisket and organic latkes on the hot bar. Also, we have General Tsao’s tofu, organic quinoa pilaf, and organic sauteed kale. Our soups for the day are Baja chicken and Mediterranean veggie noodle.

Dec. 18 – and we have mango jerk chicken on today’s hot bar. Also, sesame roasted tofu, organic brown rice pilaf & organic ratatouille.  For our soups, curried vegetable couscous and beef fajita soup.

December 19 – beef Shepherd’s pie, Greek tofu, organic brown rice, sauteed organic kale on the hotbar. Our soups: rustic potato leek & baja chicken.  Stop by 11:30 am – 1:30 pm for a coffee tasting with No. 6 Depot.

Dec. 20 – and today we have vegan ravioli marinara, rosemary garlic chicken, organic brown rice pilaf and organic sauteed kale. Our soups are beef chili & mushroom barley.

December 21 – And we have cranberry chicken, maple miso glazed tofu, wheatberry brown rice pilaf, and sauteed kale. Our soups today are chicken, vegetable & rice and cream of broccoli & Brussels sprouts.

Paul and Caroline Barrett created Our Daily Eats in 2004, after working corporate jobs for almost twenty years. They started with Spicy Maple Almonds, making small batches in their home kitchen. In 2014, Our Daily Eats celebrated its 10th anniversary. The company, which is located in Albany, New York, now offers nine varieties of maple roasted nuts, six granolas and two muesli. Each batch is carefully roasted from the Barretts’ own recipes.

Our Daily Eats’ nut and seed mixes are spicy yet sweet, combining these tastes in a unique and delicious way – and in a healthy way. There are never any artificial additives in their products, and the only sweetener used is 100% pure maple syrup. Our Daily Eats products really are made from 100% natural ingredients.

Our Daily Eats™ maple roasted nuts and granolas taste great in cereal, ice cream, yogurt, salads, snacking on-the-go, or added to a favorite recipe. Wild Oats Market currently stocks these Our Daily Eats nut mixes in its Bulk Department:

Rosemary & Maple Mix - the combination of olive oil, rosemary, sea salt and a touch of maple is truly incredible. This flavor, a mixture of almonds, pecans and walnuts, is very popular and a good mix to put out for guests.

Thai Chile Peanuts - made with peanuts, canola oil, maple syrup, kaffir lime, chile, and sea salt. This mix combines mild spice with the fresh taste of lime, a classic Thai combination that is neither too spicy nor too sweet.

Sweet Maple & Salt Pecans - Simply prepared using rich, buttery pecans, pure maple syrup, and a touch of sea salt. Sweet Maple and Salt Pecans are the perfect combination of sweet and salt. Have on a salad, as a snack or chopped over your favorite ice cream.

Wild Oats also carries several varieties of Our Daily Eats granola:

Cinnamon Cranberry  Granola - A nut-free granola made with whole grain rolled oats, cranberries sweetened with apple juice concentrate, sunflower oil, maple syrup, pumpkin seeds, coconut, brown sugar, olive oil, sunflower seeds, orange peel, cinnamon, and sea salt. Chewy and with a touch of brown sugar and maple for sweetness, Cinnamon Cranberry Granola makes for a delicious breakfast and a healthy snack.

Maple Crunch Granola - Made from whole grain rolled oats, maple syrup, pumpkin seeds, cashews and almonds, and simply roasted with extra-virgin olive oil, maple syrup, brown sugar and sea salt. If you are looking for a granola that is loaded with nuts and seeds, this is the product for you. Maple Crunch Granola is a no-fruit granola that is full of flavor, nuts and nutrition. Packed with protein, this granola added to your favorite yogurt is a perfect way to start your day.

Raspberry Green Tea Granola - A touch of green tea gives this delicious granola a bit of tang. Full of almonds, raspberries and ground flax, it is chock-full of nuts and seed and less sweet than other granolas, with the tang of green tea and the sweetness of berries. With almonds, pumpkin seeds, sunflower seeds and ground flax, Raspberry Green Tea is an excellent topping for yogurt, with milk, or out of the bag.

Lemon Coconut Granola - Chewy dates, crunchy almonds, and mild citrus flavor make a flavorful breakfast or snack. Loaded with almonds, dates and pumpkin seeds, coconut and a hint of cirtus. This tasty granola is full of flavor, nuts and nutrition.

If you haven’t already, give Our Daily Eats nut mixes and granolas a try. But be careful – it’s easy to get hooked on these yummy products. Luckily, they are good for you as well as delicious.

Dec. 22 – and we have veggie Guinness stew – also, coq au vin, organic sauteed kale, and organic wild rice, with winter vegetable rice and sausage & chicken wheatberry for our two soups (the sausage is Andouille).

Dec. 23 – and it’s Taco Tuesday, with seasoned all-natural beef, chicken fajitas, spicy black beans & corn, organic Spanish brown rice, & organic sauteed kale. Our soups today are chicken noodle and vegan Italian wedding. 

Dec. 24 – and today’s hot bar features enchilada casserole. Our soups today are chicken fajita and garden tomato & rice. 

Happy Hanukkah, Christmas, Kwanza, Boxing Day, Solstice (or any other holiday you may celebrate at this time of year). Wild Oats is closed today and we reopen tomorrow at 8 am. 

December 26 – and it’s Chef’s Choice on the hot bar today. 

December 27 – and today we have vegan ravioli marinara, sesame roasted chicken, black-eyed peas, and wild rice pilaf on the hot bar. Our soups today are corn chowder and beef burrito. 

December 28 – and today’s Sunday dinner is teriyaki chicken, Southwest vegetable stew, lime zested quinoa and sauteed kale.  Our soups are vegan white bean and chicken artichoke.

Dec. 29 – and we start winding down the year with vegan chick n’ parm, a favorite with many. We also have lemon herb chicken, brown rice pilaf, and sauteed kale on the hot bar. Our soups are apple butternut bisque and chicken vegetable quinoa.

December 30 – and for the last Taco Tuesday of 2014 we have seasoned all natural beef, chicken chili verde, organic Spanish brown rice, organic sauteed kale, & spicy black beans & corn. Today’s soups are Southwest vegetable quinoa and chicken succotash.

Dec. 31 – and today we have chicken piccata on the hot bar – also, Italian roasted tofu, quinoa pilaf, and sauteed kale. Our soups are barley bean and chicken burrito. Happy New Year!

Wild Oats Market is closed for the New Year’s Day holiday and will reopen on Friday, Jan. 2 at 8 am. Feliz año nuevo - nos vemos el año que viene!

January 2 – and our first hot bar of 2015 features beef Bolognese lasagna, Italian tofu, organic brown rice & organic creamed spinach.  For soups: stuffed pepper and lentil, lentil, lentil soup.

January 3 – and we have vegan ravioli marinara and lemon herb chicken, with wild mushroom basmati rice and sauteed kale on today’s hot bar. Our soups today are carrot parsnip ginger and chicken enchilada. 

January 4 – our Sunday Dinner today is zesty orange chicken, curried orange carrot tofu, quinoa pilaf & sauteed kale. Our soups are Italian vegetable quinoa & chicken golumpki.

Jan. 5 – we begin the week with kung pao tofu, and with chicken vegetable orzo and garden veggie & quinoa for our soups. Also  - chicken veggie stir fry, veggie egg rolls, sauteed kale, and organic fried rice.

Jan. 6 – and it’s vegetable fajitas, seasoned all natural beef, Spanish brown rice, spicy black beans & corn, and sauteed kale for today’s Taco Tuesday. Soups are quinoa chili and Thai chicken vegetable.

Jan. 7 – and today’s hot bar features mango teriyaki chicken. We also have sesame roasted tofu, wild rice, and sauteed kale. Our soups are chicken fajita and creamy tomato, bean and quinoa.

Jan. 8 – we have chickpea saag tofu for you today along with garlic rosemary chicken, organic brown rice pilaf & sauteed organic kale. Our soups are beef chili and pumpkin butternut bisque.

Jan. 9 – today’s “comfort food Friday” features cheddar mac n’ cheese. Also, Greek chicken, quinoa pilaf & sauteed organic kale.  Our soups today: curried tofu Florentine and teriyaki chicken rice.

Jan. 10 – and we have honey Dijon chicken, garlic roasted potatoes, vegan ravioli marinara, and organic sauteed kale. Our soups are chicken white bean and Diablo black bean. Come in &  warm up with a hot cup of soup!

Jan. 11 – today we have garlic rosemary creamy chicken, winter veggie stew, sauteed kale & spinach, and organic quinoa & lentil. Our soups are butternut bisque and lentil. 

January 19 – in honor of MLK Jr., we have sweet potato, pecans & greens, Grandma’s roasted chicken, brown rice pilaf, and Kristin’s whiskey apple bread pudding. Our soups are winter root veggie bisque and chicken veggie rice.

January 12 – It’s veggie Guinness stew today. Also, sesame roasted chicken, organic quinoa pilaf, and organic sauteed kale. Our soups are chicken & wild rice and pasta e fagioli. 

January 13 – chicken fajitas, seasoned all natural beef, Spanish brown rice, spicy black beans & corn, and sauteed kale. You will find taco toppings on our salad bar. Today’s soups are curried vegetable couscous and cheesy ham & mac. 

January 14 – chicken cacciatore on the hotbar today. Also, Mediterranean tofu, wild rice pilaf, & sauteed kale. Our soups are chicken fajita and corn chowder. Also – pesto snails from our bakery. Stay warm!

January 15 – today it’s our baked potato bar! Find your toppings on the Salad Bar.  Also: chicken paprikash, herb-roasted tofu, sauteed organic kale.  Our soups: mushroom barley, New England clam chowder.

January 16 – it’s our enchilada casserole today, along with chili lime chicken, organic brown rice pilaf & sauteed organic local kale.  Our featured soups today are roasted garlic & eggplant and beef chili soup.

January 17 – today we have vegan ravioli marinara, garlic rosemary chicken, quinoa pilaf, and organic sauteed kale. Our soups are chicken & wild rice and rustic potato & leek.

January 18 – and we have chicken primavera, Moroccan veggies & tofu, organic quinoa & millet, and organic sauteed kale. Today’s soups are barley bean and chicken enchilada. 

Jan. 20 –  chicken chili verde, seasoned all natural beef, Spanish brown rice, spicy black beans & corn, & sauteed kale. Our soups today are chicken noodle and veggie minestrone.

January 21 – chicken tikka masala today. We also have green curry tofu, organic brown rice pilaf, organic sauteed kale – and our soups today are Moroccan vegetable tofu and chicken burrito.

January 22 – Billy’s fabulous stir-fry – chicken vegetable. Also sesame roasted tofu, teriyaki brown rice & sauteed organic kale. For our soups: cream of parsnip and beef chili.

January 23 – today, a favorite with our customers: chicken pot pie with biscuit crust. Also, Greek tofu, organic brown rice pilaf, ratatouille. And our soups are cream of broccoli and tomato turkey noodle.

Jan. 24 –  our parking lot’s clear & our hot bar is up! We have chicken parmesan, vegan ravioli marinara, organic sauteed kale, and wild rice pilaf today w/ barley bean and Thai chicken vegetable for our soups.

January 25 – our hot bar has Thai coconut peanut chicken, coconut curry tofu, organic quinoa pilaf and organic sauteed kale. Our soups today are chicken noodle and veggie bean & rice.

January 26 – Lentil Joes, garlic herb roasted chicken, brown rice pilaf & sauteed kale today, and our soups are chicken & wild rice and Thai curry coconut tofu.

January 27 – Taco Tuesday, with seasoned all natural beef, Spanish brown rice, spicy black beans & corn, and sauteed kale. You will find taco toppings on our salad bar.  Our soups today: stuffed pepper and lentil, lentil, lentil.

January 28 – featured on our hot bar today: Pollo a la Brasa. Also, we have vegan chick n’ parm, organic brown rice pilaf, organic sauteed kale, and our soups are veggie burrito and stuffed pepper with natural ground beef.

January 29 – today on the hotbar: Moroccan Sweet Potato Stew, Sesame Roasted Chicken, organic wild rice pilaf & sauteed organic kale. Our soups today are broccoli cheddar and BBQ chicken & lentil & bean.

January 30 – It’s beef Bolognese lasagna today on our hotbar, and Italian tofu, organic brown rice & organic ratatouille.  For our soups we have creamy tomato rice and beef chili soup.

January 31 – today’s hot bar features vegan pesto ravioli, lemon herb chicken, garlic roasted potatoes, and organic sauteed kale. Our soups today are chicken noodle and Moroccan veggie rice.

Raw honey is honey that is pure, unheated, unpasteurized and unprocessed. True raw honey is honey in its natural state, retaining all of its natural vitamins, enzymes, phytonutrients and other nutritional elements.

Raw honey has been used by humans for at least 10,000 years, and has played a vital role in health and healing in many cultures. It is loaded with essential vitamins, including vitamin B6, and with minerals, including magnesium, potassium and calcium. It’s also a good source of antioxidants and a natural way to boost energy.

Honey has also been used as a topical and gastrointestinal remedy for thousands of years. It has powerful antibacterial and anti-fungal properties that help promote a strong immune system, and that make it a good natural option for treating wounds. Honey has been shown to inhibit the growth of pathogens in food and food spoilage organisms.

With its many benefits, you will be happy to know that we stock this natural, beneficial and nutritious sweetener in its raw form from two local/regional providers: However Wild Honey, a local apiary based in Shaftsbury, Vermont; and Honey Gardens Apiaries from Ferrisburgh, Vermont.

However Wild Honey specializes in honey production in seasonal varieties, in pollination, and in nucleus colony sales. It is a family-run apiary with three generations of beekeeping experience. However Wild Honey’s raw wildflower honey comes to you (in a Mason jar) just as it comes from the hive.

Honey Gardens was started in 1965, and over the years worked with an average of  1200 colonies yearly, in the Champlain Valley of Vermont and the St. Lawrence River Valley of Northern New York State. Honey Gardens’ apitherapy raw honey has never been heated or filtered, thus retaining the beneficial traces of pollen, propolis, and beeswax, which the flowers and bees have provided. Within a month or so after the fall harvest, apitherapy honey crystallizes. To soften or re-liquefy honey, place it in a warm place or in warm water.

Wild Oats also carries Honey Gardens’ Elderberry Syrup, made with apitherapy raw honey, propolis, organic elderberries and echinacea to provide natural immune support.

For more great information about raw honey and honey bees, visit the “Honey Education page on the Honey Gardens web site.

fyi – Apitherapy, or “bee therapy,” is the use of products derived from bees for medicinal purposes.

 

 

February 1 – and we have buffalo chicken, with potato nachos, Asian sesame tofu, and sauteed kale & tomato on the hot bar. Our soups today are roasted garlic eggplant and lentil. 

February 2 – Today we have Cajun chicken & spinach, tomato chipotle tofu, dry roasted potato medley and brown wild rice. Our soups are beef stew and creamy tomato. 

February 3 – It’s Taco Tuesday with chicken chili verde, seasoned all natural beef, Spanish brown rice, spicy black beans & corn, and sauteed kale. Today our soups are chicken & vegetable medley and creamy tomato w/ couscous.

February 4 – Coq au Vin, quinoa & white bean chile, ratatouille, wild rice pilaf, and our sopus today are chicken artichoke with rice and vegetable couscous.

February 5 – vegan baked ziti, turkey meatballs, roasted potatoes and sauteed organic kale.  Our soups: mushroom barley and chicken burrito.

February 6 – our customers’ favorite: chicken biscuit pot pie.  Also, Greek tofu, organic brown rice pilaf and organic sauteed kale.  For our soups we have vegetable quinoa and Thai chicken vegetable.

Feb. 7 – and we have pesto chicken, vegan ravioli marinara, brown rice pilaf, and broccoli & cauliflower on our hot bar today. Our soups are a hearty beef chili and roasted beet & bay leaf.

February 8 – Stephanie’s Sunday Dinner is buttermilk chicken, “beefless” stew, with wild rice pilaf and organic sauteed kale. Our soups today are cream of broccoli & cauliflower and chicken burrito.

February 9 – vegan chick’n parm today. Also, garlic rosemary chicken, organic brown rice pilaf & sauteed organic kale. Our soups are creamy chicken & rice and Italian vegetable soup.

Whether you spell it “localvore” or “locavore,” it means the same thing — seeking out the best and freshest ingredients from local farmers and producers. It’s what this Burlington, Vermont-based chocolatier has been doing for the last 30 years.

Lake Champlain Chocolates “went local” long before it was the politically correct thing to do. With local honey, maple syrup, and fresh cream readily available from local producers, it just made sense (and still does). Lake Champlain Chocolates also had the good sense to never add preservatives, extenders, or additives to any of our chocolates.

True to Vermont’s DIY spirit, LCC is now making its own bean-to-bar chocolate from scratch, and keeping its own bees at Burlington’s Intervale Center, with the goal of producing honey to use in its chocolates.

Lake Champlain Chocolates is committed to buying fair trade chocolate certified by a third party, and the company is proud to have earned Fair for Life – Social & Fair Trade Certification.

 

A Vermont Family-Owned Company

It started on a dare in 1983, in the kitchen of the Ice House Restaurant, in Burlington, Vermont. During the holidays, owner Jim Lampman would buy fancy chocolates to give to his staff. One Christmas, his pastry chef confessed what he really thought of those chocolates. “All right, then you do better!” Jim replied. The result was a batch of hand-rolled truffles that were smooth and creamy, with the deep flavors of pure chocolate. After just one bite, Jim knew they were onto something. Within a year the restaurant was sold and Lake Champlain Chocolates was born. Now, the next generation of Lampmans is taking LCC’s  passion for great chocolate to new levels, developing new organic products and spearheading ethical sourcing initiatives.

What began as a wholesale business to just a few specialty stores grew steadily; and today Lake Champlain Chocolates can be found in 2,000 specialty stores across the U.S., as well as in LCC’s three Vermont retail stores and its new culinary center, the South End Kitchen. For serious chocoholics, LCC offers regularly scheduled factory tours and classes.

LCC’s chocolates have won regional and national awards, as well as accolades from the New York TimesGood Housekeeping, the Wall Street JournalTravel + LeisureWeddingWireMartha Stewart Living, and others. Wild Oats Market carries LCC chocolate bars and mini-bars year-round as well as their fanciful holiday products, which are always beautifully and creatively packaged.

Lake Champlain Chocolates’ “Guiding Principles”:

Extraordinary Ingredients
LCC chocolates are made with fresh Vermont cream, sweet local butter, honey from the hive, and pure maple syrup. Because exceptional flavor starts with extraordinary ingredients — and because Vermont is the place to find them.

A Craftsman’s Approach
Made with skill, patience, and respect for tradition — from the open copper kettles used to slow-cook the salted chocolate caramels, to the decorative accents on their chocolate truffles.

 

 

Uncompromising Quality
LCC chocolates are kosher certified, with zero additives or shelf extenders, and use non-GMO ingredients whenever possible.

February 10 – it’s Taco Tuesday, with chicken fajitas, seasoned all natural beef, Spanish brown rice, spicy black beans & corn, and sauteed kale on today’s hot bar. Today’s soups are chipotle beef chili with quinoa and winter vegetable bean.

February 11 – chicken cacciatore, sesame roasted tofu, wild rice pilaf and organic sauteed kale. Our soups are smoky vegetable rice and chicken fajita.

Feb. 12 – menu change! Our new menu is chicken stroganoff, Italian tofu, baked potatoes, and ratatouille. Our soups are New England clam chowder and minestrone.

February 13 – We have enchilada casserole, chili lime chicken, organic brown rice pilaf and sauteed organic kale.  Our soups today are southwest vegetable rice and beef & quinoa chili.

February 14 – and we have lemon herb chicken, vegan ravioli marinara, organic sauteed kale and quinoa pilaf today, and our soups are Italian vegetable & bean and stuffed pepper.

February 15 – warm up with Bahama Mama chicken, vegan stuffed pepper casserole, roasted russet potatoes, and sauteed vegetable medley. Our soups today are potato leek and creamy chicken mushroom.

February 16 – quinoa jambalaya ahead of Mardis Gras, and Cajun tofu, with wild rice pilaf and organic sauteed kale. Our soups are vegan stuffed pepper and chicken quinoa with vegetables.

February 17 – For Mardis Gras, our taco bar has Creole groundl beef, Cajun chicken Andouille fajita, organic dirty rice (vegan), vegan red beans and sauteed kale. Our soups today are roasted vegetable and New England clam chowder.

February 18 – chicken Marbella, roasted tofu Piccata, organic wild rice pilaf and organic ratatouille; and our soups today are chicken & sausage gumbo and tomato couscous.

February 19 – chef’s choice today is chickpea saag tofu.  We also have coq au vin, organic brown rice pilaf and sauteed organic kale. And today’s soups are butternut pumpkin bisque and Creole beef, bean & rice.

February 20 – Vermont cheddar mac ‘n cheese with smoked ham. Also, Greek tofu, organic quinoa pilaf & sauteed organic kale.  For our soups it’s cream of broccoli and Thai chicken vegetable.

February 21 – vegan pesto ravioli, sesame roasted chicken, organic brown rice, and organic sauteed kale. And our soups are split pea & ham and curried tofu Florentine.

Feb. 22 – and we have pineapple jerk chicken, Caribbean vegan vegetable stew, graham masala quinoa, and cheesy broccoli medley on today’s hot bar.  Our soups are mushroom barley and chicken vegetable rice.

February 23 – sesame tofu today, with Italian herb & garlic chicken, organic brown rice and organic sauteed kale . Our soups are old-fashioned chicken noodle and vegetable miso (vegan).

February 24 – It’s Taco Tuesday! Seasoned all natural beef, chicken chili verde, organic Spanish brown rice, and spicy black beans & corn. And our soups are ham, mac & cheese and Caribbean veggie stew.

February 25 – today we feature Pollo a la Brasa, roasted tofu parmesan, organic sauteed kale and organic brown rice. Our soups are quinoa chili and chicken burrito.

February 26 – today we have Beef Burgundy, Italian roasted tofu, organic wild rice, and organic ratatouille. Our soups today are chicken & rice and curry couscous.

February 27 – today we have curried whitefish & potatoes, sesame roasted tofu, organic quinoa & sauteed organic kale. For our soups it’s cream of broccoli and beef chili.

February 28 – ravioli & roasted chicken. And our soups today are beef noodle and Italian vegetable rice.

March 1 – Stephanie’s Sunday Dinner today is Spanish style chicken, Spanish vegetable stew (vegan), organic sauteed kale and organic brown rice pilaf. Our soups today are chicken vegetable rice and vegan split pea.

March 2 – Lentil Joe’s, garlic rosemary chicken, brown rice pilaf and organic sauteed kale, and we’ll have veggie butternut bisque and chicken barley as our soups of the day.

March 3 – Taco Tuesday, with seasoned all-natural beef, chicken fajitas, spicy black beans & corn, organic Spanish brown rice, and sauteed kale. Our soups are turkey chili and quinoa chili.

March 4 – Chicken Piccata, spicy orange tofu, organic brown rice, and organic sauteed kale; and our soups today are lentil and BBQ chicken, lentil & bean.

March 5 – today we have BBQ Pulled Pork, gingered tofu & veggies with noodles, organic sesame brown rice and organic sauteed kale. And for our soups we have Tierney’s mushroom barley and chicken fajita soup.

March 6 – today it’s Beef Bolognese Lasagna.  We also have tofu chick’n parm, organic quinoa pilaf & organic sauteed kale. And our soups are broccoli cheddar and chicken hot pot.

March 7 – today we have chicken parmesan, vegan pesto ravioli, organic ratatouille and organic brown rice pilaf. Our soups are Teriyaki chicken rice and Oriental vegetable noodle.

March 8 – Stephanie’s Sunday Dinner. Parmesan pesto chicken, vegan veggie korma, Swiss cheesy red potatoes, and organic sauteed kale. Our soups are chicken fajita and quinoa minestrone.

March 9 – Veggie stir fry! With veggie egg rolls, sesame roasted chicken, sticky white rice, and organic sauteed kale. And our soups today are sweet potato carrot ginger and classic chicken noodle.

March 10 – Taco Tuesday, with seasoned all-natural beef, chicken chili verde, organic Spanish brown rice, spicy black beans & corn, and organic sauteed kale. Our soups are BBQ pork, bean & rice and vegetable couscous.

March 11 – a beautiful chicken cacciatore, tofu au vin, wild rice pilaf, and organic sauteed kale on today’s hot bar. Our soups are pumpkin butternut bisque and teriyaki chicken rice. Cheesy garlic rosemary biscuits too.

March 12 – today: Veggie Guinness Stew, garlic herb chicken, Moroccan couscous and sauteed organic kale. And today’s soups are white bean & kale and cheesy ham & mac.

March 13 – today we have enchilada casserole, chili lime chicken, organic brown rice pilaf & sauteed organic local kale.  Our soups are Moroccan vegetable couscous and chicken burrito.

March 14 – Ravioli & Roasted Chicken. And our soups are beef chili and curried vegetable couscous.

March 15 – Stephanie’s Sunday Dinner is mushroom sage chicken. with braised cabbage and wild rice. Also, healing vegetable stew. Our soups are cream of broccoli and clam chowder (chowder while it lasts; then we will have lentil).

March 16 – today we have Eggplant Parmesan, vegan chick’n parm, quinoa pilaf and sauteed organic kale, and our soups today are minestrone and creamy mushroom chicken.

March 17 – Corned Beef & Cabbage AND Taco Tuesday – with our seasoned all natural beef, spicy black beans & corn, organic Spanish brown rice & sauteed kale. Our soups today are creamy tomato and chicken rice.

March 18 – Pollo a la Brasa, with organic brown rice pilaf and organic ratatouille. Also, teriyaki tofu. And our soups today are minestrone and beef burrito.

March 19 – Moroccan Sweet Potato Stew, Sesame Roasted Chicken, organic wild rice pilaf & sauteed organic kale.  Our soups are broccoli cheddar and beef chili.

March 20 – Chicken Pot Pie with biscuit crust, Greek tofu, organic brown pilaf and sauteed organic kale.  And our soups are Italian vegetable rice and teriyaki chicken rice.

March 22 – Stephanie’s Sunday Dinner.

March 21 – today it’s vegan pesto ravioli, garlic rosemary chicken, organic wild rice blend & sauteed organic kale.  Our soups today: curried roots & wild rice and southwest chicken vegetable soup.

March 23 -  Sesame Tofu, Garlic Rosemary Chicken, organic brown pilaf and sauteed organic kale. Our soups are vegan Italian wedding and creamy chicken wild rice.

March 24 -It’s  Taco Tuesday – chicken chili verde, seasoned all natural beef, Spanish brown rice, spicy black beans & corn, sauteed kale. Taco toppings are on our salad bar. Our soups: pumpkin butternut bisque and split pea & ham.

March 25 – Mango Jerk Chicken, Pineapple Tofu, Brown Rice Pilaf & Ratatouille.  Our soups today are chicken burrito and Italian vegetable.

March 26 – Vegan “Chicken” Parm, Chicken Stroganoff, organic quinoa herb pilaf and sauteed organic kale.  Our soups are curry cream of cauliflower and beef chili.

March 27 – Vermont Cheddar Mac & Cheese, Drunk’n Mustard Chicken, organic brown rice & sauteed organic kale.  Our soups are stuffed pepper and cream of broccoli.

March 28 – Ravioli & Roasted Chicken.

March 29 – Stephanie’s Sunday Dinner – home-made BBQ chicken, Jerk BBQ pineapple tofu, organic brown rice pilaf and organic kale. Our soups today are chicken quinoa and roasted eggplant & garlic.

March 30 – Chickpea saag tofu, garlic herb roasted chicken, organic sauteed kale and organic brown rice pilaf. For soups we have very veggie & rice and Cajun BBQ.

March 31 – chicken chili verde, seasoned all natural beef, Spanish brown rice, spicy black beans & corn, and sauteed kale. You will find taco toppings on our salad bar, and our soups are curried couscous and turkey noodle.

April 1 – Chef’s Choice is cornflake roasted chicken. Also, lemon herb roast tofu, organic wild rice pilaf, and organic ratatouille.  Our soups are chicken burrito and tomato rice.

April 2 – Sweet Sriracha Chicken, Sesame Roasted Tofu, organic brown rice pilaf & sauteed organic local kale.  And our soups today are beef fajita and vegetable barley.

April 3 – Chicken Stroganoff, Southwestern Tofu, organic brown rice & sauteed organic kale. Our soups: curried chickpea Florentine and matzo ball soup.  Look for the matzo balls on our hot bar!

April 4 – vegan ravioli marinara, garlic roasted chicken, organic quinoa pilaf, and organic sauteed kale. Our soups today are chicken burrito and veggie noodle.

April 5 – Today on hot bar we have brisket, with sesame tofu, roasted red bliss potatoes and organic sauteed kale. Our soups are chicken noodle and acorn squash bisque.

April 6 – Vegan “Chicken” Parmesan. And our soups today are split pea & ham and veggie “noodle” (noodles made with veggies). Also today – garlic rosemary chicken, organic rice pilaf, and organic sauteed kale.

April 7 – Taco Tuesday:  chicken fajitas, seasoned all natural beef, Spanish brown rice, spicy black beans & corn, & sauteed kale w/ taco toppings on our salad bar, and for soups we have vegetable noodle and creamy chicken noodle.

April 8 – Chicken Marbella, roasted tofu Piccata, organic wild rice pilaf, and organic ratatouille. Our soups are pumpkin butternut bisque and chicken fajita.

April 9 – Chicken Tikka Masala, green curry tofu, organic quinoa pilaf, and organic sauteed kale – and our soups today are beef chili and cream of broccoli and cauliflower.

April 10 – It’s Grilled Cheese Day! Smoked gouda, from Roth Cheese in Wisconsin; Bayley Hazen Blue, from the Jasper Hill Creamery in Greensboro, VT; and Grafton Village 2-Year Aged Cheddar, from Grafton Village Cheese Co. in Brattleboro, VT. On our bakery breads — Prairie and Sourdough — and with tomato or bacon. Our soups are Portuguese kale and creamy tomato basil.  We also have pollo a la brasa, brown rice pilaf and sauteed organic kale.

April 11 – Ravioli & Roasted Chicken. Soups are chicken chili and lentil, lentil, lentil.

April 12 – Stephanie’s Secret Recipe Chicken today, w/ veggie stew, organic wild rice and organic sauteed kale. For soups we have Portuguese kale & veggie rice. Enjoy this great weather!

April 13 – Asparagus pasta primavera, lemon herb chicken, quinoa pilaf, and organic sauteed kale on today’s hot bar, and for soups we have Moroccan-style veggie quinoa and classic chicken noodle.

Miller’s Falls, Mass. The People’s Bakery is a family-owned wholesale bakery which has been specializing in spelt bread, using organic whole spelt flour, for more than a decade. The bakery operates in the commercial kitchen at the Montague Retreat Center in Montague, Mass. The bakery cafe is located at 16 Bridge Street in Millers Falls.

People’s has delivered bread to Wild Oats Market weekly for years. We carry several of their breads, including: four-seed spelt; multigrain (a vegan bread); “common bread”; and spelt rolls. We also carry People’s caraway rye, a whole wheat bread, and their peasant French sourdough bread.

Multigrain: Whether for your morning toast or sandwich, you are guaranteed a full serving of protein and fiber with this multigrain spelt bread. With a full bodied flavor, and a tender yet chewy texture.

Common Bread: Called common bread because it is made simply, with organic ingredients, and individually crafted by hand.

Four Seed Spelt: Flavor, texture, and healthy ingredients combined.

Spelt Rolls: For any occasion, a nice change or addition to rolls baked with wheat or whole wheat flour,

People’s wheat flour breads are made with the same care and quality ingredients as their spelt breads.

About Spelt
Spelt is a grain in the wheat family that has been in cultivation for thousands of years. Some debate has occurred over its classification, with some botanists considering it a subspecies of common wheat and others saying that it is an entirely different species. Spelt fell out of popularity among grain cultivators due to the hardness of its outer shell, but with the advent of the health foods movement in the 1980s, it began to enter the popular diet again.

People who eat spelt often feel that the grain has more nutritional value and flavor than wheat, because the hard outer casing protects the kernels. Spelt can also be eaten by some, but not all, individuals with gluten intolerance. Breads made from this grain require special preparation, an art that People’s Bakery has perfected. It has a delicious and characteristic nutty taste compared to the milder flavor of wheat. The grain is richer in protein and many vitamins than wheat, and it requires less enrichment than conventional flour.

In appearance, spelt looks much like wheat, with a dense cluster of kernels growing on an elongated stalk. When it is ready to harvest, the stalks turn golden and begin to bend under the weight of the heavy kernels. Spelt is also harvested much like wheat, and the grain is separated from the chaff. The chaff can be plowed back into the field for mulch, used for construction projects, or used to provide animal bedding.

Because spelt has a much harder outer kernel or hull than wheat, however, it requires more work to get the inner kernel out. The hull can be removed using special threshing equipment to access the kernel inside. It is believed that this hull acts to protect the kernel during shipping, making it fresh and more flavorful when it is threshed and  ground into flour. More importantly, the hull protects the kernel from many insect pests and infestations, making the grain easier to grow without the use of pesticides.

April 14 – Taco Tuesday: chicken fajitas, seasoned all natural beef, Spanish brown rice, spicy black beans & corn, and sauteed kale, with cheese ham & mac and carrot dill & white bean for our soups today.

April 15 – Roast chicken korma, sweet & sour tofu, organic brown rice pilaf, and organic sauteed kale. Our soups are chicken fajita and Mediterranean veggie noodle.

April 16 – Sesame Tofu, Garlic Rosemary Chicken, cranberry wild rice pilaf and organic ratatouille. Our soups are sweet & sour vegetable rice and beef chili.

April 17 – Meat Department Fajita Day: Chicken Fajita, Southwest Tofu, organic brown rice & sauteed organic kale. Our soups today are oriental chicken noodle and curried couscous.

April 18 – our vegan pesto ravioli is the best! Also today we have garlic rosemary chicken, organic sauteed kale & organic brown rice. Our soups today are Italian vegetable and chipotle bean.

April 19 – Stephanie’s Sunday Dinner is stuffed poblano pepper chicken, Southwest style veggie stew, wild rice pilaf, and Southwest style three beans. Our soups are chicken fajita & rice and cream of broccoli.

April 20 – eggplant stew, Moroccan chicken, organic quinoa pilaf and organic sauteed kale, with lentil and Southwest-style chicken for our soups of the day.

April 21 – Taco Tuesday:  chicken chili verde, seasoned all natural beef, Spanish brown rice, spicy black beans & corn, and sauteed kale on today’s hot bar. You will find taco toppings on our salad bar. And our soups are chicken & beef fajita and Southwest veggie.

April 23 – Pollo a la Brasa, Sesame Roasted Tofu, brown rice pilaf & sauteed organic kale. For our soups today, beef chili and vegetable barley.

April 22 – chickpea saag, garlic herb roasted chicken, organic brown rice pilaf and organic sauteed kale. Our soups today are minestrone and chicken burrito. Happy Earth Day!

April 24 – Vermont Cheddar Mac & Cheese day!  Also, Cranberry Sage Chicken, rosemary brown rice pilaf, sauteed organic kale.  Our soups: curried tofu Florentine and chicken burrito soup.

April 25 – and we have chicken Parmesan, pesto vegan ravioli, organic brown rice pilaf, and organic sauteed kale. Our soups today are vegetable noodle and chicken noodle.

April 26 – we have mango coconut chicken, veggie Moroccan stew, sundried quinoa pilaf, and organic sauteed kale. Our soups are chicken, kale & white bean and lentil.

April 27 – Lentil Joe’s, lemon herb chicken, rice pilaf and sauteed kale, and our soups today are acorn squash bisque and chicken butternut & rice.

April 28 – Taco Tuesday:  chicken FAJITAS, seasoned all natural beef, Spanish brown rice, spicy black beans & corn, and sauteed kale. Our soups are chicken rice and tomato basil bisque.

April 29 – today our menu features chicken piccata, teriyaki tofu, organic brown rice pilaf, and organic ratatouille. Ours soups are BBQ lentil & brown rice and chicken fajita.

April 30 – Thai Basic Curry Chicken, Mediterranean Tofu, quinoa pilaf and sauteed organic kale.  Our soups are cream of broccoli and beef chili.

May 1 – VegetaBill May Day Stir Fry! Also, Sesame Chicken, sticky white rice and sauteed organic kale.  Our soups: Italian vegetable rice and teriyaki chicken rice.

May 2 – we have an all-vegan hot bar today, with vegan ravioli marinara, vegan chick n’ parm, organic rice pilaf, and organic sauteed kale. Our soups today are veggie Caldo Verde and black bean beef chili. 

May 3 – Stephanie’s Sunday Dinner is garlic wine chicken, Asian-style tofu, roasted red potato, and organic sauteed kale. Ours soups today are chicken vegetable quinoa and BBQ chicken lentil & rice. 

We have some great deals for you over the next two weeks. For example, Fage Total Greek Yogurt, 17.6 oz size, on sale for $3.19 each. Also, Drew’s Salad Dressing on sale for 2/$5, Equal Exchange Organic Coffee on sale for $9.99/lb, much more. We will be sampling many of our sale items over the next few weeks. Since May is designated National Burger Month, we will be celebrating with a new burger in our Fresh Meats case every week for you to try! Download a copy of our Co-op Deals flyer for April 29-May 19. 

May 4 – Sesame tofu, garlic roasted chicken, organic ratatouille, and organic quinoa pilaf. And our soups are veggie “noodle” and a new take on chicken veggie quinoa.

May 5 – Taco Tuesday:  chicken fajitas, seasoned all natural beef, Spanish brown rice, spicy black beans & corn, and sauteed kale. Our soups are Oriental chicken veggie quinoa and veggie “noodle.” Our biscuits are cheddar jalapeno.

May 6 – Two new dishes – mango & pepper roast pork shoulder and portobello mushrooms stuffed with spinach, wild ramps & goat cheese. Also brown rice pilaf and sauteed kale. Our soups are pumpkin butternut bisque and chicken fajita. 

Our May hot bar menu features international dishes like roasted eggplant Napoleon, African groundnut stew and Aji de Gallina, a delicious traditional Peruvian chicken stew in a spicy sauce. Check our website and Facebook page daily for our 2nd entree of the day, our soups and our breads of the day.

May’s Cave-to-Coop special is Champlain Valley Triple Cream, a fresh, soft ripened triple creme cheese with a bloomy white rind. This organic cow’s milk cheese is produced from cultured whole milk and cream using traditional methods, and is aged approximately 10 days. It has a rich, creamy, velvety interior flavor that is offset by a delicious earthy rind with hints of mushroom. A necessary addition to any springtime cheese plate! Champlain Valley Triple Cream, this month’s Cave-to-Coop cheese,  is offered for the special price of $4.99 per piece through May 31.

Champlain Valley Creamery is located in Middlebury, Vermont. Its cheese-maker is Carleton Yoder.

Cave to Co-op is a partnership of the Neighboring Food Co-op Association, Provisions International Ltd and the remarkable artisan cheese-makers of our region. Wild Oats Market, a member of NFCA, carries a different Cave-to-Coop special each month.

 

May 7 – Lebanese Yogurt & Garlic Chicken, Coconut Green Curry Tofu, quinoa pilaf, sauteed kale. Soups: Italian vegetable noodle and beef chili.

May 8 – Chickpea Saag Tofu, Spicy Mango Chicken, brown rice pilaf & sauteed organic kale. Our soups are chicken rice and Tierney’s mushroom barley.

May 9 – vegan ravioli marinara, garlic rosemary chicken, organic wild rice & sauteed kale. Our soups today are chicken, white bean & kale and roasted garlic & eggplant. Our biscuits are cheddar herb-tastic. Have a great weekend!

May 10 – lemon ginger chicken, “just veggie” stew, sweet citrus couscous, sauteed kale & snap peas, and our soups today are creamy tomato and roasted garlic & eggplant. Happy Mother’s Day!

May 11 – Roasted Eggplant Napoleon. Our soups for the day are chicken noodle and Thai coconut pea, which can be eaten hot or chilled. We also have Mediterranean dill chicken, brown rice caraway pilaf and sauteed kale.

May 12 – Taco Tuesday, with spicy chicken fajitas, seasoned all natural beef, Spanish brown rice, spicy black beans & corn, and sauteed kale. Our soups today are cream of broccoli & cauliflower and chicken & wild rice.

May 13 – Aji de Gallina, a traditional Peruvian chicken stew, Teriyaki tofu, white rice & sesame kale. Our soups today are chicken fajita and lentil.

May 14 – Carolina BBQ Chicken, Tofu Au Vin, rosemary brown rice pilaf & sauteed organic kale. Our soups are beef chili and garden tomato rice.

May 15 – Turkey Meatloaf, Tofu Cacciatore, organic smashed red potatoes, sauteed vegetable medley.  Our soups: curried couscous and cheesy ham & mac.

May 16 – and we have chicken piccata, vegan ravioli marinara, organic brown rice pilaf, and sauteed kale. Our soups today are chicken, kale & white bean and barley bean. Have a wonderful weekend everyone!

May 17 – Stephanie’s Sunday Dinner is awesome – summer ale mustard chicken, cilantro lime tofu, organic ratatouille, and organic wild rice. Our soups today are veggie rice and chicken & mushroom noodle.

May 18 – Lentil Shepherd’s Pie, lemon herb roasted chicken, organic rice pilaf and organic sauteed kale; and our soups today are very veggie & rice and turkey meatloaf & rice.

May 19 – Taco Tuesday, with turkey chili verde, seasoned all natural beef, spicy black beans & corn, organic Spanish brown rice, & sauteed kale. Our soups today are Italian vegetable rice & chicken mushroom noodle w/ lentil.

May 20 – Swiss Gruyere Chicken. Also, sesame roasted tofu, organic brown rice pilaf, & organic kale. Our soups today are creamy tomato rice and turkey burrito.

May 21 – Quiche Day – mixed veggie; ham, broccoli & cheddar, with crust & crustless (wheat-free).Also, roasted red potato & organic ratatouille. Our soups are beef chili and chipotle black bean.

May 22 – Burger Day ! Beer burgers made with BBC’s Shabadoo black & tan ale; chicken burger w/ pepper jack & chorizo. Carolina BBQ tofu, baked beans, & kale.

It’s hard to believe that Wild Oats has been selling produce from Mighty Food Farm for close to a decade! Lisa MacDougall has operated Mighty Food Farm, a certified organic farm in Pownal, Vermont, since 2007. She is a graduate from the University of Massachusetts at Amherst with a degree in Plant, Soil, and Insect Sciences. Lisa worked on various organic farms in Amherst, Mass. while in school and after graduation, before starting her own farm in Pownal. She believes in farming techniques that are in harmony with the environment and in providing healthy, fresh food for the community. Which she does, every year, for the Wild Oats community (and we are much the healthier for it). Over the years, Lisa and her crew have expanded Mighty Food’s production through sustainable agriculture techniques like cover crops and the use of hoop houses during the colder months. They have also expanded their acreage each year, to meet an ever-growing demand for delicious, nutritious, organically grown vegetables and berries. Lisa also grows organic vegetable flats for the home gardener. These are available at Wild Oats Market, along with Mighty Food greens, root veggies, squashes, strawberries, tomatoes, and other vegetables.
Mighty Food Farm has been certified organic through the Northeast Organic Farming Association of Vermont (NOFA-VT) since its first growing season in 2007. Organic vegetable production requires an ecologically balanced means of farming to maintain the soil’s health and biodiversity. Mighty Food Farm strives to use processes that enhance soil fertility and the farm’s natural balance, like composts, green manures, cover cropping, biological pest control, and crop rotation to improve the soil. As Lisa says, “Our soil is the basis of our farm and we do our best maintain and enhance its health.”

Farming Practices

Compost: Mighty Food composts chicken bedding, local horse manure, some field residue, and vegetable scraps to create a fertile compost to add to their fields.They would eventually like to produce all of their own fertilizer on the farm.

Green Manures/ Cover Crops: Mighty Food uses cover crops throughout the year in their fields, including winter rye, vetch, clover, buckwheat, field peas, triticale; and oats. These crops prevent soil erosion; add nitrogen, biomass and fertility to the soil; improve the soil structure; and compete with the weeds. It is no wonder that Mighty Food considers cover cropping to be very important to the health of the soil.

Biological Pest Controls:  Mighty Food releases predators into the greenhouses to control the aphid population during the farm’s winter greens production. They do use some certified organic pesticides, sparingly and in a timely fashion, to control the Colorado potato beetle and leaf hoppers on the potato crop; and to control flea beetles on the brassicas.

Crop Rotations: Mighty Food rotates their crops with cover crops to let the soil rest and maintain its fertility and to prevent the buildup of pests and soil-borne pathogens.

Says Lisa, “At Mighty Food Farm we believe that all people have the right to fresh food and strive towards providing our community with nutritious produce. We love growing food for you and your loved ones!”

Download our new sales flyer for two weeks’ worth of great deals, including many specials for your Memorial Day weekend.  Specials good May 20-June 2. Stop by the store to take advantage of our many unadvertised specials (like pints of Bart’s Homemade ice cream for $4.99/ea – reg. $5.99).

We would not be true foodies without our impressive Cheese Department! Wild Oats stocks a variety of handmade cheeses from award-winning local cheese makers like Vermont Creamery and Maplebrook Farm, as well as from notable international cheese makers. Our Cheese Department continues to expand, along with the growing number of remarkable cheese makers in our region. From mild chevre to well-aged cheddars, cheese lovers will find a range of unusual and exciting choices at Wild Oats Market. If you need assistance, just ask. We are happy to help you select a cheese to pair with fruit or wine, or make suggestions based on your taste and preference.

Indulge in our gourmet olives and antipasto – we offer several varieties of both. Choose from a variety of sausages, prosciutto and pates, all made with natural ingredients.

Our featured cheese changes every month and is always on sale. Stop in and check out this month’s featured cheese! We are happy to provide you with a sample.

Next to our fresh cheeses we also stock an eye-catching  selection of antipastos and olives.

Find out below what our Cave-to-Coop specials are this month.


Our hot bar menu for the month of April is here. Our complete menu is published daily on the web site and on our Facebook page. Every day, our hot bar offers two entrees (one is always vegan or vegetarian) + two side dishes, including at least one vegetable + two soups (one soup selection is always vegan or vegetarian). We now also offer single ancienne rolls from our bakery and cheddar biscuits from our bakery almost daily.

Friday, May 22, all day – Member-Owner Appreciation Day, with member-only discounts on all products, except beer & wine, gift cards, consignment items, and special orders. Lots of goodies to sample and enjoy, from our local suppliers and from Wild Oats Market. We are also running a one-day-only wine & beer special, which applies to members and non-members alike. On May 22, receive $10 off when you purchase 6 bottles of wine (any combination – mix n’ match) and receive $5 off when you purchase four 6-packs of beer (any combination – mix n’ match your favorite brands). Plus, we’ll have some great sales for the upcoming long Memorial Day weekend. Stop by and stock up!

Here’s who we are expecting to join us for Member Appreciation Day:

  • Crescent Creamery – around the lunch hour
  • Equal Exchange –  11 am -1 pm
  • People’s Bakery – 11 am – 1 pm
  • suki Skincare – 11:30 am-2 pm
  • Global Village Cuisine – lunch hours (approx. 11 -2)
  • Aqua Vitea kombucha – 1-4 pm
  • Classic Wines – 3-5 pm
  • Equal Exchange – tbd, but he may come around 11-1
  • Bart’s Homemade Ice Cream – 3:30-5:30 pm

Please note: all supplier demo times are approximate and subject to change. Wild Oats will also have special samples for you to enjoy  on Member Appreciation Day.

In honor of Burger Month and Memorial Day weekend, we will be serving Wild Oats burgers on our hot bar. Burgers will be individually wrapped and available in two varieties: our beer burger featuring Berkshire Brewing’s Shabadoo Black & Tan Ale and our chicken burger with pepper jack & chorizo. Our meats are house-ground, and our specialty burgers are mixed in-house using Wild Oats recipes and the high-quality ingredients that you find on our shelves. If you enjoy our “special burgers,” you will find premixed patties, ready for your grill, available in our Fresh Meats department.


Fresh baked goods using the best ingredients.

Breads. We bake pain l’ancienne, a French bread made with sourdough, daily. We also bake different specialty breads every day. Check our current bread schedule. We also carry fresh, locally made bagels from Davidovich Bagels.

 

 

Pastries. Muffins, scones, sweet and savory croissants and more. Stop in and see what we have today.

 

 

Desserts. Oversized cookies, cake and pie slices, brownies, fruit bars, cupcakes, more. Our selection changes daily.

 

 

Baked to order. Cakes for special occasions and for gatherings of any size. Pies, breakfast and dessert pastry platters, gluten-free cakes. Any bakery item can be special-ordered. We appreciate 72 hours notice for all special orders.

 

 

Gluten-Free. Gluten-free cakes can be special-ordered. We also carry a selection of gluten-free baked goods from Our Daily Bread located in Chatham, New York. 

 

 

Ingredients. We use only natural ingredients in our baking. We never use artificial dyes or highly processed ingredients. We use non-hydrogenated, all-vegetable shortening. Ingredient lists for our breads, our cookies and our muffins and scones are posted on the bakery cases. Please be aware that our bakery products may contain trace amounts of nuts or other allergens.

 

 

View our weekly bread schedule below.

 

See what’s on sale at the co-op from April 15-28. Link to our Co-op Deals flyer. Many great deals, and many unadvertised specials too!

Saturday, May 23, 12 noon-4 pm. Bring your bike to Wild Oats Market for a FREE 15-minute mini tune-up performed by Chris Van Camp, a Wild Oats staffer who is also an avid commuter cyclist and a founder of Hampshire Bicycle Exchange in Amherst, Mass., a full-service bicycle shop specializing in commuter and recreational bicycles. Chris recently sold the shop after 15 years of operation, and currently lives in Williamstown with his wife and stepdaughter.

The mini tune-ups will include minor adjustments that can be done in a 15-20 minute session, like adjusting brakes, adjusting derailleurs, inflating tires, checking to make sure that wheels and handlebars are tight, etc. If your bike needs more serious attention, Chris will let you know. Chris will offer safety tips and also have some of his own bikes on display, to demonstrate ways to outfit and use your bike to run errands around town.

There is a sign-up sheet for the mini tune-ups located at Wild Oats Market Customer Service. Sign-up is on a first-come, first-serve basis. We expect our tune-up slots to fill up quickly, so if you would like to be on the list, be sure to stop by the store soon to reserve your spot, or contact marketing@wildoats.coop.

Entertainment by Local Blues Musician Eli Catlin
While Chris is busy adjusting your bike, up-and-coming musician Eli Catlin will entertain us with some lively acoustic blues. Eli, who is from Northampton, Mass., has opened for blues legends like Joe Louis Walker and Roomful of Blues at the Iron Horse in Northampton, as well as headlining a couple of shows there himself! For more information about Eli’s music visit his website at elicatlin.com.

For more information contact:
Robin Riley
413-458-5317
marketing@wildoats.coop

Let Wild Oats Market cater your next event. Our co-op is known for its extensive selection of fresh, local and organic foods. When the Wild Oats Catering Kitchen prepares your order, they will draw on the co-op’s abundance of high quality ingredients to create dishes full of flavor and nutrients. From a simple breakfast meeting to a plated full-course dinner, Wild Oats’ Catering Kitchen will help make your next gathering memorable for its delicious food. Choose from our standard catering menu or work with our talented chef to develop a special menu for your next event. 

Our focus on quality is paired with a watchful eye on costs. We serve many non-profit organizations and educational institutions, and we understand the need to stay on budget. We work with all our clients to ensure that they receive value for the catering dollars they spend.

Download a copy of our catering brochure.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here is an example of the platters and dishes that our Catering Kitchen can create for you:

Appetizers
Crudite
 - fresh, seasonal vegetables served with buttermilk ranch and balsamic vinaigrette.
New England Cheeses - a selection of our region’s remarkable cheeses with fresh and dried fruits and crackers.
Fruit - fresh and in-season; local when possible.
Dips and Spreads - hummus, baba ganoush, Moroccan carrot and artichoke-sunflower are favorites.
Antipasto - marinated organic vegetables and cheeses.
Mediterranean Platter - olives, dolmas, vegetables, feta cheese and pita bread served with tabouli and hummus.
Chicken Wings – choose from sweet n’ spicy or BBQ. Served with celery and blue cheese or ranch dip.

Deli Platters
Meat and Cheese - make your own sandwiches with natural and preservative-free meats and Wild Oats’ own sliced breads and rolls. Served with a selection of sliced cheeses, lettuce, tomato, onion, Dijon mustard and Hellman’s mayonnaise.
Chicken, Egg and Tuna Salad Combo - served with Wild Oats’ own sliced breads and rolls and/or salad greens.
Vegetarian Green Salads - a mix of organic greens topped with your choice of vegetable garnishes.
Wraps - a selection of your favorite Wild Oats wraps. Vegan and non-vegan options available.
Sandwich Tray - delicious sandwiches made to your order on our own freshly baked bread. Many vegan options available.

Entrees
Wild Oats uses meats, poultry and fish that are naturally raised and preservative-free for its entrees, and uses organic ingredients for its lasagnas and other casseroles. Any entree you have tried from our store (and many that you may not have tried) can be recreated for your event. Please contact our chef at (413) 458-8060 or email him at preparedfood@wildoats.coop.

Desserts and Pastries
Breakfast trays, special occasion cakes, cookies, scones and dessert pastries. We can create a beautiful and delicious combination tray guaranteed to satisfy anyone’s sweet (or savory) tooth!

What people are saying about the Wild Oats Market Catering Kitchen:

“As a working mom,  I just have to thank Greg and his staff for their amazing ability to create beautiful dishes for me. Wild Oats Catering makes me look like that person who can do it all, and I am so grateful.  The time, money and stress they save me is priceless. Knowing that I can get a breakfast tray for a bunch of hungry massage therapists or hot crock of soup for that school fundraiser has made my life manageable. Thank you, thank you from the bottom of my heart!”
Molly Kerns, Owner and Massage Therapist
Tsubo Massage, Williamstown

“Greg and his staff at Wild Oats have brilliantly catered events at the Williamstown Theatre Festival. Not only is the staff professional, friendly and flexible, but the quality of their product and their ability to accommodate any dietary need are remarkable. Wild Oats Catering Kitchen is a rare gem in the Berkshires and we are thrilled to work with them each and every summer.”
Stephen Kaus, Producer
Williamstown Theatre Festival

“Wild Oats Catering is by far the most reliable source for all your catering needs both large and small in the area. I have been using Wild Oats to provide catering services in my role as a departmental organizer for many years.  All I need to do is send an email asking for what I need, when and where, and my job is done. Wild Oats never lets me down. They deliver, clean up and provide the highest quality  platters, baked goods and beverages in Berkshire county.  I love the fact that everything is local, fresh and attractively displayed. The best part is I don’t need to worry about anything when I call. Wild Oats can even provide services on short notice when needed. I don’t know what I would do without them.”
Patricia Malanga, Academic Assistant
Williams College

Pay for the product, not the package.

Shop the more than 200 items in our bulk aisle, many of them organic and locally produced, and save money while you stock up on menu staples as well as hard-to-find items like organic wheat berries and spelt flour.
Bulk foods like whole grains and beans offer flavorful ways to eat well on a budget. You pay for the product not the packaging, and you are able to purchase just what you need. We encourage you to bring your own containers to reduce waste; but we also have a variety of environmentally friendly containers for you to use.
Our Bulk Department features an amazing and changing array of nutritious and delicious items, including:
Nuts, Seeds & Nut Butter. Organic nuts from Tierra Farm. Try the curry cashews! Conventionally produced nuts also. Fresh almond and peanut butter – grind your own or purchase freshly ground by us. Learn more about the health benefits of nuts.
Grains, Beans & Pasta. Organic. Our extensive selection includes 15 varieties of rice and 14 varieties of beans. Find out why quinoa is called a superfood. Download our recipe for Orange Quinoa.
Coffees and Teas. Fair Trade and organic coffees from Equal Exchange, Dean’s Beans and Tierra Farm in nearby Valatie, NY. Certified organic loose teas in a variety of flavors from Frontier.
Granola & Trail Mix. Try our organic Triple C Mix from Tierra Farm or Raisin Conscious from New England Natural Bakers. BOLA Granola is a non-nonsense granola locally made in South Berkshire County. Or, make your own delicious granola. It’s easy, and you’ll find most of the ingredients you need right in our Bulk Department.
Chocolate. From cherries to raisins, you’ll find an our assortment or organica and conventional chocolate-covered nuts and fruits hard to resist. Chocolate covered pretzels too!
Dried Fruits. One of our most popular bulk items. We offer dried mangos, cherries, dates, and much more. Organic and conventional and low sugar and sugar-free varieties are available.
Baking Ingredients. Several varieties of flour, including spelt and whole wheat. Bread flour freshly ground at the co-op. Fair trade sugar.
Oils. Organic canola and olive.
Herbs and Spices. Fresh and organic, from Frontier. Buy just what you need – no more stockpiling spices that you use only once in a while.
And more … Snack mixes, energy bars, locally made Kombucha. Locally produced maple syrup too. Plus – bulk soap for laundry, dishes and personal care.

 

From almonds to anise – find it in our Bulk Department. Learn more about the advantages of bulk buying.

April’s Cave-to-Co-op special is Mad River Blue from the Von Trapp Farmstead in Waitsfield, Vermont. This luscious blue cheese has a natural rind and is aged approximately three months. It is made with the farm’s certified organic unpasteurized cow’s milk. Winner of the 2015 Good Food Award, Mad River Blue is a very “approachable” blue cheese, with a mild blue bite, creamy texture, and complex flavor. Available through April for the special price of $13.99/lb.

The von Trapp Farm is truly a farmstead operation, with the milk being produced in a building adjacent to the cheese making facility. The family uses traditional methods of small-scale production to make the highest quality cheese possible. The Good Food Awards celebrate producers who combine great flavor with environmental and social responsibility, of which the von Trapps are a great example, showing that a small family farm in the center of Vermont can be economically viable by producing delicious organic small batch cheeses.

 

 

Friday, June 5, 11 am-1 pm – we host a demo of two natural body care lines (two brands developed by the same company). The product lines are Kensington Apothecary and Valentina’s Home-Brewed Body Care.

Kensington Apothecary  cleansers, toners, facial oils and serums are designed for your lifestyle as well as your skin type. When formulating products and sourcing raw materials, Kensington’s creators look for 100% natural, certified organic, GMO-Free, vegan,cruelty-free, sustainably harvested ingredients. They reject ingredients that are preserved with synthetics such as Phenoxyethanol, or suspended in Propylene Glycol, or that contain synthetic chemicals. Practical, affordable skincare solutions for today’s woman. Come check out this exciting new natural skin care line.

You will also have an opportunity to try  Valentina’s Home-Brewed Pure Body Care, natural body care products made from a proprietary blend of essential oils, each blend formulated to help you look, feel and achieve your best.

Learn more about these fine product lines, try and take home samples at our demo on June 5. Our rep can help you decide which products are best for you!

Healthy & Delicious Prepared Foods

Our hot bar, salad bar, soup bar, and grab n’ go deli meals are prepared daily using ingredients that are organic and locally sourced whenever possible and always free of unnecessary additives. Our grab n’ go case includes a number of tempting options for a quick, nutritious meal, like our house-made pizzas topped with organic and local veggies. We also carry holiday items in our grab n’ go case, like our Thanksgiving side dishes and chocolate covered strawberries for Valentine’s Day.

The Wild Oats deli:
Offers vegan as well as non-vegan prepared foods

Has a selection that changes daily

Is always fresh and reasonably priced

Is real food that tastes like home cooking

 

Our hot bar, salad bar and soup bar are open daily from 11:30 am – 7:30 pm. 

 



Ojai Pixie season has begun! And the 2015 crop is a record-breaker.

Ojai Pixie tangerines are -
  • Sweet, seedless, and easy to peel
  • Delicious eaten out of hand or in salads
  • Kids love them
  • Perfectly portable for purses, lunchboxes or on the go

Ojai Pixie tangerines are grown by a dedicated group of farmers working on small family farms in Ojai Valley, California. In general, Pixies are small (1-3 inches in diameter).

Pixies have been around since the mid-1960s, when they were released to the public by citrus breeders from the University of California at Riverside. Because of their small size, their habit of bearing a large crop one year and a small crop the following year, and their late season (March-April), they were not thought of as a commercial fruit. However, a group of growers in Ojai, California discovered that Pixie Tangerines grown in Ojai are wonderfully delicious. They are now available in grocery stores all over the country, as well as farmer-direct in southern California. And they are available at Wild Oats Market every year!

This year, the Ojai Pixie growers have over 3 million pounds of Pixies to harvest. That means we will have these yummy orbs to enjoy for awhile to come.

Bill our produce guy knows a sweet deal when he sees one.

 

Shima Baby Boutique of North Adams, Mass. has come to Wild Oats! Now you can shop for organic swaddle cloths, 100% cotton bibs, and other eco-friendly toys and accessories for baby while you shop for groceries. “Shima at Wild Oats” offers a fun, convenient way to shop for baby showers and birthdays, last-minute gifts, or  unique toys for your little one or grandchild. Shopping for organic veggies? You can purchase a baby food maker while you stock up on organic carrots and bananas. Raising a whiz kid, or know someone who is? The next time you are here, pick up a pack of  ”Nerdy Baby” ABC cards to inspire the young genius in your life. Shima products can be ordered online, but by shopping for them at Wild Oats you save shipping costs – and you get to see and touch the product before you buy it.

Wild Oats’ collection of Shima products, especially chosen for Wild Oats shoppers, features toys and accessories made using sustainable methods and natural materials. Several products, like organic soft toys shaped like fruits and veggies, cotton bibs, and cute organic “farm buddies,” have food as their theme. Shima products are as practical as they are unique. They are made to withstand the stresses of a busy family life and always made with safety in mind.

“Shima Momma” Libbie Pike plans to keep the Shima shelf at Wild Oats well-stocked with a changing variety of toys and baby gear. Along with introducing new items from time to time, Libbie will keep tried-and-true favorites well-stocked, like her swaddle cloths from Aden + Anais.

The “Shima Shelf” at Wild Oats is located at the end of our Wellness aisle (aisle 3), near our packaged coffees. Check it out the next time you visit the store. And keep Wild Oats Market in mind the next time you need to shop for baby or for Mom-to-be. 

 

 

In our Fresh Meat & Seafood Department, you will find a selection of quality meats, fish, shellfish, and dinner-ready items from regional and local suppliers. Our meats and poultry:

  • Are naturally and humanely raised
  • Contain no antibiotics
  • Contain no added hormones
  • Are cut & packaged in-house

Unlike large chain businesses, which distribute meat from a central location to their branch stores, Wild Oats receives fresh meat, poultry and fish directly from its suppliers.

Our Fresh Meat & Seafood Department offers a wide selection, competitive prices, and the quality you have come to expect from Wild Oats Market.

Organic Bartlett pears for a special price of $1.49/lb. That’s more than 50% off the regular price of $2.99/lb. Also, we have Ojai pixie tangerines for just 3 for $1. Although 2015 is a record year for the Ojai pixie crop, these little fruits are hard to find at stores in the Northeast. Ojai pixies are grown only in Ojai Valley, California, by a group of family farms. They make great snacks for kids and adults and are delicious in salads. 

In the U.S., 80% of processed food is likely to be genetically modified. All of Woodstock products are enrolled in the Non-GMO Project, a third-party organization that tests and certifies a product does not contain GMOs.

This May, Wild Oats Market is teaming up with Woodstock to help raise awareness about GMOs.  Stop in any time during the month of May and enter to win a Woodstock wagon and receive a dollar off coupon for any Woodstock product.  You can also visit Woodstock’s website to learn more about GMOs and Woodstock’s commitment to offering non-GMO foods.

This nifty Woodstock Wagon is perfect for hauling wood, garden clippings, or a two-year-old (a two-year-old human for sure, but some dogs might enjoy a ride in this vehicle as well). We will be starting this giveaway the week of April 28, so be sure to stop in, fill out an entry form at Customer Service, and see what Woodstock products are on sale.

We know good food. We don’t waste a single inch of space in our Grocery Department! There are too many foods we love and want to share with you. From almond butter to goat’s milk yogurt, Wild Oats Market is packed with foods that:

  • Are full of nutrition and taste
  • Contain organic and natural ingredients
  • Are ethically sourced
  • Meet specific dietary needs

Whether you are shopping for a week of healthy and delicious meals for your family or picking up an energy-boosting snack on the run, you will find many options in the Wild Oats Grocery Department. We stock an extensive selection of gluten-free foods and foods that are locally produced; and we carry many foods that can be difficult to find in conventional grocery stores. Our monthly and in-store specials are hard to beat. Look for product coupons conveniently placed throughout the store to save even more on the high-quality foods that you and your family enjoy.

In keeping with cooperative values, Wild Oats Market sources products from suppliers that engage in fair, honest, sustainable business practices. We stock several fair trade items, including a wide selection of fair trade coffees, teas and chocolate. (Learn more about the authentic fair trade movement here.)

Try it before you buy it. We believe that a well-fed customer is a happy customer! Walk through our aisles, and you will usually find something to nibble on while you shop. We typically sample new items and items that are on sale.

Can’t find what you’re looking for? You may be able to special order it. The easiest way to find out if we carry a particular supplement or vitamin is to contact our Wellness Buyer at wellness@wildoats.coop. Speak to a Wild Oats staff person, who will be happy to help with special ordering an item. Feel free to suggest an item that you would like to see us carry. Just fill out a suggestion form at Customer Service. We will look into – and you may see it on our shelves the next time you visit the co-op.

Stay Healthy With Natural Supplements, Vitamins & Personal Care Products

Our Wellness Department is home to:

  • Natural vitamins and supplements, including our own line of vitamins
  • Fish oils
  • Herbal supplements and teas
  • Homeopathic remedies
  • Natural remedies for cold, flu, muscle and joint pain, skin irritation
  • Digestive aids

We also carry items for natural skin, hair and body care; dental care; baby care; and more. Many of our Wellness items are locally produced, like New Chapter (Brattleboro, VT) vitamins and supplements, Suki skin care (Northampton, MA) products, and Humble Soap (Williamstown, MA).


 

Enjoy Our Selection of Handpicked Wines and Craft Beers

Our Beer & Wine Department is one of our fastest growing departments, and with good reason. We have quickly developed a reputation in the area for a thoughtful, well-priced selection of wines and beers. We try out every wine that goes on our shelves – and if it’s not up to our high standards, it doesn’t make it past our tasters. Our wine selection includes numerous varietals as well as blends, most priced from $5.99-$15.99. We would be happy to help you find the ideal wine for your next celebration!

Save $5 when you purchase six bottles. Stock up and save! Receive $5 off for every six bottles of wine you purchase (any combination). Come and see what’s on special! We also carry an excellent selection of craft beers and ales, many of them from local microbreweries. Stop in to see what’s new!

Purchase a One-of-a-Kind Gift Basket
A gift basket from Wild Oats Market makes a thoughtful and welcome gift for a family member, friend, or business associate. Our baskets are custom-made, so we can fill them with treats that are perfectly suited to the recipient and the occasion. Let us know what you would like to include in your basket, or ask our expert buyers to choose the ideal items for you.

Pricing for gift baskets is based on the size and contents of the basket. For more information or to place an order, please contact Nicole Young at (413) 458-8060 or email her at grocery@wildoats.coop.

Organic kale bunches on sale for $2.99. Bags of organic baby kale, ideal for making smoothies, $10.99/lb (reg. $11.99/lb). It’s Kale-a-Palooza – and it’s happening all week in our Produce Department. All varieties of kale on sale throughout the week, and samples of different kale recipes each day. If you think kale is boring, you need to try our samples for kale pesto, kale & apple cake, and other tasty dishes. We’ll have copies of our recipes so you will able to replicate them at home.

We’re crazy about kale. But what’s not so crazy is how good kale is for you. One serving of kale is jam-packed with antioxidants, vitamins, minerals and flavonoids like quercetin, which help your body fight inflammation. With 5 grams of fiber, and 15 percent of your recommended daily requirements for calcium and vitamin B6, 180 percent of your vitamin A, 200 percent of your vitamin C and 1,020 percent of vitamin K - not to mention other nutrients – it’s one of the healthiest vegetables on earth.

Kale can be eaten raw, steamed, sautéed, boiled, braised, baked and many other ways, and is wonderful in smoothies. We will be demonstrating the scope of this versatile veggie all week long beginning April 6, with a different, delicious kale sample every day.

Kale is also a natural detoxifier – perfect for spring cleansing!

Kale samples begin at 11 am. Check our Facebook page around 8 am each morning this week, to find out what we’ll be sampling that day.

Pictured here: Lisa MacDougall, owner of Mighty Food Farm and one of our primary sources for local vegetables, including kale.

Kudos to our executive chef and prepared foods manager, Greg Roach, for being selected as one of 15 finalists to compete in the Supermarket Chef Showdown at the FMI (Food Marketing Institute) annual Expo to be held in Chicago this June. Greg’s recipe for “One Pan Skillet Bronzed Chicken with Quinoa and Beer Brat Jambalaya” was chosen from hundreds of entries across the country, to compete as one of the top three recipes in the Affordable Family Meals category of the event. Supermarket chains and their chefs had until February 28, 2015 to submit recipes to the Showdown in one or more of the following categories: Breakfast to Go; Holiday Party Platters; Ethnic Dishes; Affordable Family Meals; and Desserts.

Professional recipe evaluators and testers selected three submissions from each category. The 15 finalists are invited to Chicago’s McCormick Place to attend FMI Connect from June 9-11 and to compete in person in the 2015 Showdown cook-off.

“One of the most exciting areas in the supermarket today is the fresh prepared case,” said Rick Stein, vice president of fresh foods at the  Food Marketing Institute. “FMI started this competition as a way to recognize the talented chefs who work behind the scenes, and to let consumers know what terrific prepared foods they can purchase at their local stores, and at good values.”

If Greg is selected as the winner in his category, he (along with the four other category winners) will receive $1,000 in cash. If he is named grand champion of the showdown, it’s off to Italy for Greg and his lucky travel companion, wife Robin Meyer-Roach, to enjoy an “Italian Culinary Exploration” experience as part of an immersion program at the Italian Culinary Institute in Calabria, Italy from September 19-26, 2015.

Greg is sure to bring home a plethora of tips and trends in healthy prepared foods from the Expo. And if he wins the grand prize, he has promised to return from Italy with plenty of delicious Mediterranean-inspired recipes for the Wild Oats deli. But what he is most excited about is “the fact that this tiny supermarket from the small town of Williamstown, Mass. is able to hold its own when competing against corporate chefs from large supermarket chains like Publix, Kowalski’s, Foodland and Roche Bros.”

Greg also participated in the 2012 Supermarket Chef Showdown. Link to the video of the 2012 competition here.


Our produce is 70% local in season – 95% organic year-round.

Do you know where your produce comes from? The answer is yes, if you shop for produce at Wild Oats Market.

If you shop at Wild Oats Market, your produce might come from:

Although these farms represent our primary local produce suppliers, we draw on many small local farms throughout the year for fresh fruits, vegetables and berries. Visit us in midsummer for Blake’s Blueberries from Stamford, VT and in the fall for heirloom apples from Scott Farm in Dummerston, VT.


Our plants and soil products are local and organically raised. 

We source our plants and soil products as carefully as we source our produce. Our products include:

We carry Fair Trade bananas from Equal Exchange year-round.

 

 

 

 

Shop Wild Oats Market for these great deals from April 1-14. Many unadvertised specials too! Download the new Co-op Deals flyer.

Saturday, May 9, 10-11 am – feed your veggie garden with nutrient-rich compost and it will feed you. Free composting workshop for the home gardener, led by CET (Center for EcoTechnology). Composting is easy, and the reward is rich, toxic-free fertilizer for your gardens and lawn. Meet in the Wild Oats cafe at 10 am on Saturday, May 9. If the weather is good we may hold the workshop outdoors. Please let us know if you plan to come. Call (413) 458-8060 or email marketing@wildoats.coop. Light refreshments will be served (on compostable tableware, of course!)

March 29 – Our bakers will be creating scrumptious baked goods for the Passover and Easter holidays all week long. Look for hot cross buns, quiches for Easter brunch, brioche rolls, macaroons, pretty bird’s nest cupcakes, and more. If you would like our bakers to prepare a an holiday cake or any other item to help you celebrate your holiday, let us know! Call our bakery at 413-458-8060 for assistance. We greatly appreciate receiving your special order by Thursday, April 2. Happy Holidays!

April 22, 1-2 pm in the Wild Oats cafe. Happy Earth Day! There are many ways to help the earth sustain itself, and using more renewable energy sources is one of them. On April 22, representatives from the Center for EcoTechnology (CET) will visit Wild Oats to lead a free, informative workshop on wind and solar energy sources available to homes and businesses in Berkshire County. They will provide a background on the benefits and considerations for these energy alternatives, and discuss the incentives available to Massachusetts residents and businesses through MassSave. Wild Oats will research incentives that might be available to residents of Vermont and New York, so this workshop will be relevant to any of our customers who are interested in learning more about renewable energy sources and possible incentives. This workshop is free and open to all.

Wind power is a clean energy source that can be relied on for the long-term future. One wind turbine can be sufficient to generate energy for a household. Because wind is a source of energy which is non-polluting and renewable, wind turbines create power without using fossil fuels, without producing greenhouse gases or radioactive or toxic waste.

Solar power is the conversion of sunlight into electricity, either directly using photovoltaics (PV), or indirectly using concentrated solar power (CSP). Solar energy is not only sustainable, it is renewable. It is about as natural a source of power as possible for generating electricity. The creation of solar energy requires little maintenance.

Join us for this workshop and bring your questions on renewable energy.

Light refreshments will be served.

When it is time to prepare for the holiday, visit our Passover table at the front of the store.

Our chef is offering prepared brisket in our grab n’ go case beginning Friday, April 3, while supplies last. If you wish to place a large order for brisket (2 lbs or more) please reserve ahead. Our kitchen greatly appreciates a notice of 72 hours, but will do its utmost to accommodate your request.

Best wishes for the holiday, from Wild Oats Market.

Thursday, April 9, 5:15-6:30 pm. All are welcome to join us for a free workshop on Ayurveda and how the use of Ayurvedic techniques and recipes can help detoxify the body and get us ready for spring. The workshop is called Eating with the Season: Ayurvedic Recipes, Herbs and Spices to Support the Transition into Spring. The instructor, Emily Celeste Watts, is currently completing her certification as an Ayurvedic Health Counselor through Kripalu’s School of Ayurveda.

In this hour-long workshop we will sample and learn how to make a number of seasonal Ayurvedic dishes, as well as discuss common kitchen herbs that can be made into delicious teas and spice blends to aid in our transition out of this long winter. You will learn about the history and philosophy behind Ayurveda, and take away a host of recipes and techniques to celebrate the season!

Easter is April 5. For Easter dinner this year, order the best. Wild Oats is offering three choices for hams this year:

  • East Mountain Farm hams, from Williamstown, MA. $12.99/lb and the average size is 4-5 lbs.
  • Garrett Valley spiral hams, nitrate and antibiotic free. $8.49/lb  and the average size is 5-7 lbs.
  • Vermont Smoke & Cure Maple Hams from Hinesburg, VT. $10.99/lb and the average size is 5-8 lbs.
We are also offering leg of lamb from Niman Ranch. Like all Niman Ranch meats, it contains no added hormones and no antibiotics.
  • Niman Ranch Boneless Leg of Lamb. $14.99/lb

Please place your order at Customer Service (there is a sign-up sheet). Or, call our Meat Manager, Leigh-Anne Nicastro, at 413-458-8060.

If you have any questions about these and other fine meats that we sell, please call Leigh-Anne or email her at produce@wildoats.coop.

All orders for Easter must be in by Wednesday, April 1. Quantities are limited – order today!

 

April 10, 11:30 am-7:30 pm  - stop in for our third annual Grilled Cheese Day on the hot bar. We celebrate this iconic American favorite with sandwiches made with local artisan cheeses and our home-made breads, to which we will add flavorful bacon, fresh organic tomatoes, and other tasty toppings from our fresh foods departments. We will also have our home-made tomato soup that day. Details on the cheeses, breads and toppings to follow shortly. Join us for an old-fashioned comfort food lunch (or dinner), prepared using the artisan foods and quality products of today.

Raise a glass to support the Bennington Museum!

In conjunction with its Spring Exhibition, Alcohol in Vermont: Creation to Consumption, Tolerance to Temperance, the museum is hosting two exciting spring events:

Jazz and Spirits on April 10 from 7-10 pm

Blues and Brews on May 15 from 7-10 pm

Both events will be catered by Wild Oats Market, and we will post menu details shortly.

For more information on these events, please contact the museum at 802-447-1571 or email info@benningtonmuseum.org.

For information about Wild Oats catering, please contact our chef, Greg Roach, at 413-458-5320 or email preparedfood@wildoats.coop.

Showcasing and modeling the creativity of Vermont throughout its history, the Bennington Museum houses diverse collections reflecting the history of early Vermont and historically associated areas of New York and Massachusetts. Permanent exhibits include the Grandma Moses Gallery and the Bennington Pottery Gallery & Study Center.

 

Say good-bye to winter with fresh savings on your favorite foods – many unadvertised specials too! Download our Co-op Deals flyer for March 18-31. And enjoy these springtime savings!

The Massachusetts Maple Producers Association celebrates sugaring season with its annual Maple Weekend on March 21-22. Sugarhouses throughout the state will be open to visitors, and restaurants around Massachusetts will feature menu items made with 100% pure Massachusetts maple syrup. Stop by Wild Oats Market that weekend for a taste of maple in our baked goods. Our bakery will be baking maple shortbread cookies made with maple cream from Sweet Brook Farm in Williamstown, and maple scones made with maple syrup from Ioka Valley Farm in Hancock. Our bakers are sure to include other yummy baked goods made with 100% pure maple products from our local maple sugar farms. If you love the taste of maple, be sure to stop by the store during upcoming Maple Weekend for a taste of how our bakery puts the flavor of maple to delicious use. 

For more information about the Massachusetts Maple Producers Association, visit their web site. If you would like to see how a local sugar house turns maple sap into pure maple syrup, we invite you to join us Sunday morning, March 8, at 10:30 a.m, for a tour and maple sampling at Ioka Valley Farm.

 

Now’s the time to pick up a package of Lou’s all-natural corned beef, available in our fresh meats case. This premium uncured corned beef has no antibiotics, no added hormones and is nitrite- and nitrate-free. Lou’s Garrett Valley Naturals corned beef brisket is naturally delicious, and it’s not just for St. Patrick’s Day – enjoy it any day. Try Lou’s recipe for corned beef in a slow cooker.

 

 

 

Also try our Irish Bangers from North Country Smokehouse. Based on a traditional recipe that combines pork, spices and rusk (bread crumbs), this pub favorite is steamed rather than smoked. $6.99/package and available through March or while supplies last.

Pick up a six-pack of Long Trail Ale now through April 1 and save.

Limbo Double IPA is Long Trail’s first year-round offering from its new Farmhouse Pilot Brewery. Packed with Mosaic hops from the Pacific Northwest and new breed Australian Galaxy Hops, this is a flavorful, aromatic new IPA that you will want to try. On sale for $9.99/six-pack (reg. $10.99)

Also on sale for $7.99/six-pack (reg. $8.99/six-pack):

  • Long Trail Double Bag - This double altbier features a distinct malt presence balanced by a subtle hop backbone that delivers a smooth, complex drinking experience.
  • Long Trail Stand Out – (Spring Seasonal) - a renewal of the  classic American pale ale, brewed in the spirit of adventure, and showcasing the Equinox hop. This brand new variety features pronounced herbal and citrus notes. 
  • Long Trail Ale - LT’s flagship brew, this full-bodied amber ale is brewed with Long Trail’s top fermenting house yeast to yield a complex, clean flavor.
  • Long Trail IPA - LT’s take on the traditional English IPA, popular since its introduction in 2005.

It may actually be warm enough to gaze at the full moon this month (March 5) – especially with a bottle of Long Trail to keep you warm. (And why not grab an extra six-pack for the full moon on April 4 – while they’re on sale.)

Friday, March 27, 3:30-5:30 pm. Are you looking for a fun indoor activity to share with your kids, that’s also healthy and educational. Come to our cooking class for children and their parents or guardians, led by Heather Mumford, Wild Oats kitchen staffer and head of the Healthy School Lunch Program at Pine Cobble School. In this class we will create our very own recipe for Stone Soup, using lots of yummy ingredients from the co-op. We’ll learn how to shop for and prepare ingredients for a delicious, easy-to-make soup that we will sample in class. Each child will take home a container of ingredients that they have helped prepare, to make their own “Stone Soup” at home. This hands-on class is recommended for ages 6-11 (other ages are welcome, but the class is most suitable for 6-11 years old). Children will participate in age-appropriate food preparation tasks, while parents relax, ask questions, and receive tips from Heather on how to get their child excited about eating foods that are good for them. Class size limited – sign up today! The class will be held at Wild Oats Market. For more information or to sign up, please contact marketing@wildoats.coop or call Robin at 413-458-5317.

Cost: $5 per child. Parents & Guardians are free.

 

We hope that you will join us for our next Member Appreciation Day on Friday,  March 13. We will have a number of local suppliers here, to share samples of their products with you, including:

Klara’s Gourmet Cookies, Lee, MA – 11 am-2 pm

Crescent Creamery, Pittsfield, MA – 12-2 pm

Fire Cider, Pittsfield, MA – 2-6 pm. Enter our raffle to win a Fire Cider t-shirt and 1/2 pint!

Lefty’s Brewing, Greenfield, MA  - NEW TIME 4-6 pm. Try their Maple Ale!

Our Daily Eats, Albany, NY – 4-6 pm

BOLA Granola, Great Barrington, MA – 4-6 pm

ALSO coming, time tbd:

Valentina’s & Kensington Apothecary, natural skincare and body care products from Portland, Oregon. Enter their raffle!

Ioka Valley Farm, Hancock, MA – will be here if the maple sugaring schedule permits!

Our Daily Bread, Chatham, NY – will be here around 2 pm

Also added to our list – Global Village Cuisine, White River Junction, VT – 11 am-1:30 pm 

We will let you know the times for these suppliers as soon as we know. And we will plan on a few samples of our own that day!

ONE DAY WINE & BEER SPECIAL

Our one-day only wine & beer special returns on member day, March 13. Buy six bottles of wine and save $10 on your purchase. Buy 4 six-packs of beer and save $5. Mix n’ match wines and beers. This special applies to members and non-members alike. Take advantage of this one-day-only special and save!

On Member Appreciation Day, Wild Oats members save 5% on most purchases store-wide. (Beer & wine, consignments, special orders and gift cards are excluded from this discount). We have some great sales going on, and on Member Day you can save even more.

 

 

Anseo do do shláinte (here’s to your health) on St. Patrick’s Day. We have many items in the store to bring out the Irish in you – starting in our bakery, with our cheddar pesto snails with pine nuts! Also in our bakery we have Irish soda bread and shamrock sugar cookies to celebrate the holiday.

In our cheese case you will find Irish cheddar well represented by Cahill’s Whiskey Cheddar and Cahill’s Cheddar with Porter. You will also find Kerrygold Dubliner Irish Cheddar.

Cahill’s Whiskey Cheese is made using pasteurized sheep’s and cow’s milk mixed with Kilbeggan Irish Whiskey from the Cooley distillery in County Louth, Ireland. After the curd is formed and whey is drained off, the whiskey is added, which gives the cheese a mottled, golden hue. The cheese is matured for a minimum of nine months. The taste of the cheese is smooth and rich without the whiskey overwhelming the milky flavors. Enjoy the cheese with a piece of fruit or a sandwich and a pint of Guinness.

Cahill’s Irish Plain Porter Cheese has been made from pasteurized cow’s milk and Guinness-brewer Porter since 1759. The flavors of this brown waxed gourmet cheese are full, rich, tangy and chocolaty with a pungent finish. It is perfect as an appetizer when sliced and served with salad. This cheese can also be served grilled. Pair it with a chilled pint of Guinness stout or Irish porter.

You will love Kerrygold’s Dubliner for its distinctive rounded flavor and natural hint of sweetness. Aged for 12 months, it has elements of mature cheddar, the sweet nutty tones of a Swiss and the piquant bite of aged Parmesan.     

And of course it wouldn’t be St. Patrick’s Day without Guinness Stout. But if you are ready for something new, try Lefty’s Irish-Style Stout, described by the Foodie Pilgrim as ”an excellent brew, with an assertive malt profile that is kept in balance by generous but not overbearing Willamette hops and flavored with Northern Brewer hops. Six malts are fermented to dryness leaving a rich molasses body and mouthfeel in perfect balance.”

. . . and happy St. Patrick’s Day (sasta a patric ar!)

 

 

Sunday, March 8, at 10:30 am. In the Berkshires, sugaring season is one of the first signs of spring. Although the nights are still cold the days begin to warm, and the sun gets stronger. That is when the sap in the maple trees begins to flow, and our local sugar houses get busy collecting sap and boiling it down to 100% pure maple syrup. We have been visiting Ioka Valley Farm during sugaring season for several years, and we always look forward it, for the samples of the different grades of syrup, each one rich in natural sweetness but different in taste; and the chance to watch a professional sugarmaker at work. There is also plenty of time to stop for brunch in the Ioka Calf-A, which serves delicious homemade pancakes, waffles, French toast and farmhouse breakfasts with – of course – fresh, pure Ioka syrup. All tour participants will receive a coupon for 40% off brunch in the cafe good for March 8; and will also receive a coupon from Wild Oats Market for $2 off any locally made product sold in the store . Pure maple syrup is an all-natural sweetener, with no additives (in supermarket syrups, you will often find corn syrup and other additives in the ingredient list). Pure maple syrup is sustainably harvested. And it tastes awesome! We will plan to meet at the Ioka Valley sugar house just before 10:30 am on Sunday March 8. Ioka Valley Farm is located on Rt 43 in Hancock, about 1/2 mile from Jiminy Peak and 4 miles from the intersection of Rt 43 &  Rt 22 in Stephentown, New York. Ioka Valley Farm is about 13 miles south of Wild Oats Market. Download directions to Ioka Valley Farm from Wild Oats Market. Here is a map from the Ioka Valley Farm web site. For more information, please call 413-458-8060 or email marketing@wildoats.coop. We will put printed directions and a sign-up sheet at Customer Service on February 22. Everyone (including kids accompanied buy adults) is welcome to join us.

Check out these great deals for the first half of March, and save. Stop by for unadvertised specials in the store now. Download our Co-op Deals flyer for March 4-17.

And here are just a few of the specials we have for you over the next two weeks:

Nature’s Path Organic Waffles 7.4 oz., on sale for 2/$5 (reg. $4.29 each)

Imagine Organic Soup 32 oz., on sale for $3.39 (reg. $4.79)

Bionaturae Organic Pasta 16 oz., on sale for $1.99 (reg. $2.99)

 

 

 

Muir Glen Organic Pasta Sauce, 25.5 oz., on sale for $2.99 (reg. $3.49-$4.59)

Alexia Sweet Potato Fries, 15 oz., on sale for $2.69 (reg. $4.29)

 

 

Salpica Salsa, 16 oz., on sale for 2/$6 (reg. $4.79 ea)

 

 

 

Newman’s Own Organics Fig Newmans, 10 oz., on sale for $3.39 (reg. $5.59)

Kettle Potato Chips, 13 oz., on sale for 2/$8 (reg. $5.99 ea)

Yogi Tea, 16 ct, on sale for 2/$6 (reg. $5.19)

 

 

 

 

 

Thursday, March 12, 7-9 pm. Ed Stockman, organic farmer and co-founder of Mass Right to Know GMOs, will speak on GMOs, GMO labeling, and the status of legislation in Massachusetts to mandate the labeling of GMOs in the foods we eat. The evening will begin with a showing of the hour-long film, Genetic Roulette, which covers everything from the basic question, what is a GMO (genetically modified organism), to how are GMOs made,  and examines the possible connection of GMOs in our foods to a host of health issues including cancer, obesity, allergies, diabetes, asthma, and intestinal disorders. The evening will conclude with a Q&A with Ed, a biologist (B.S. & M.S.) and an organic farmer for over 40 years. Ed is also a former NOFA/Mass organic extension educator and has been an anti-GMO educator for 15 years. He gives GMO presentations throughout New England, and runs Summit Farm in Plainfield, Mass. Ed will answer your questions concerning GMOs and GMO labeling, and will share updates on the national and statewide movement for GMO labeling, and how you can take action to support the labeling of GMOs in our food.

This evening event will take place at MCLA’s Murdock Hall (Sammer Dennis Room), 375 Church Street, North Adams, Mass. The event is free and open to all. There is ample parking near the event location. The event is sponsored by Wild Oats Market in Williamstown, Mass.

We hope you will join us for this informative presentation and movie. If you have any questions, please contact Robin Riley at Wild Oats Market, 413-458-5317.

Although it doesn’t yet feel like spring we are entering the month when spring begins and it’s time for the March hot bar menu. Greg’s corned beef & cabbage on the 17th!

Coming up Friday, March 13, is our next member-owner appreciation day, with store-wide savings for Wild Oats members, tasty samples for all to try, and a repeat of our very popular wine & beer special, which gives you $10 off when you purchase six bottles of wine and $5 off when you purchase four six-packs. Mix n’ match according to your preferences. Our one-day wine & beer special applies members and non-members alike.

We are working on scheduling some of our favorite suppliers to be here on March member day, and we will let you know who will be visiting us that day. In the mean time, we hope you will pencil a trip to Wild Oats Market in for March 13! Member day savings and specials go all day (8 am-8 pm).

Wild Oats celebrates Pi Day! A Pi Day like this year’s comes only once every 100 years. So we don’t want to let it go by without celebrating! On Saturday, March 14, all our bakery pie slices will be on sale for $3.14 each (reg. $3.99). Do the math – that’s a savings of $.85 (a little over 20%) per slice. So will we see you on Saturday for your piece of the pi(e)? This special runs all day on March 14 and is for one day only. 

Image result for date for national pi day 2015

This year Images, Williamstown’s independent cinema, offers its annual Fresh Fest Series from Friday, February 27 through Sunday, March 1. Fresh Fest 2015 is sponsored by the Williams College Office of Sustainable Food and Agriculture, the Center for Environmental Studies, Storey Publishing, and Wild Oats Market. Admission is free. (Donations to benefit Images Cinema will be accepted.)

Sunday, March 1, features a showing of Food For Change, a feature-length documentary film focusing on food co-ops as a force for dynamic social and economic change in American culture. The movie looks at the important historical role that food co-ops played in supporting organic foods, and their current efforts to create regional food systems. Additionally, the film shows how the co-op movement strengthens communities where they are located. The film was produced and directed by Steve Alves, an award-winning documentary film maker and a member of the Franklin Community Co-op, with locations in Greenfield and Shelburne Falls.

If you are curious about the history of the co-op movement, and the values that drive food co-ops like Wild Oats Market, this is a good film to check out.

Other films in this year’s Fresh Fest Series include Mussels in Love on February 27; and Ground Operations: Battlefields to Farmfields and The Last Season on February 28.

 

Take advantage of our one day only wine & beer special on Friday, March 13, all day (same day as Member Appreciation Day). Save $10 when you purchase six or more bottles of wine (any variety) and save $5 when you purchase four six-packs of beer. This special applies to all shoppers, members as well as non-members.

On sale now in our beer section:

Long Trail Limbo $9.99/six pack (reg. $10.99) and all other Long Trail ales $7.99/six pack (reg. $8.99)

Many wine specials including:

Guenoc Pinot Noir, $9.99 (reg. $12.99)

Line 39 Cabernet Sauvignon $10.99 (reg. $12.99)

Viu Manent Malbec $9.99 (reg. $13.99)

Coppola Bianco $9.99 (reg. $13.99)

Girard Sauvignon Blanc $10.99 (reg. $17.99)

 

Many more wine specials to choose from!

ALSO on March 13 – Lefty’s Brewing Co., from Greenfield, Mass. will be here sampling their ales & stouts. Lefty’s has some exciting brews!  And we carry several. Stop by on Friday afternoon and try Lefty’s: Chocolate Oatmeal Stout, Golden Ale, English Style IPA, Big Brekkie Breakfast Stout (made with maple syrup and bacon), Maple Ale, and Irish Style Stout.

Watch Bill’s amazing performance HERE. Inspired by the Super Bowl – and by our co-op brand brown paper shopping bags, with their not-so-handy handles. Some of our shoppers will be interested to know that we are testing out some new shopping bags, with stronger handles. In this video, Bill puts the new bags to the test. As you can see here, the new bags hold up pretty well throughout Bill’s rigorous workout.

Our new Co-op Deals Flyer for Feb. 18-March 3 is here. Stop by today to pick up your copy. Some great deals on seasonal items. Many unadvertised specials too!

These and other items on sale now:

Tazo Teas, on sale for $2.99/20 ct box (reg. $5.99)

 

 

Organic red quinoa, on sale in bulk for $5.39/lb (reg. $8.99/lb). Organic white quinoa, on sale in bulk for $5.99/lb (reg. $9.99/lb).

 

Spectrum Fish Oil, 1000 mg, on sale for $21.99/250 ct (reg. $37.99) and $10.99/100 ct (reg. $17.39)

 

 

 

Image result for greek gods yogurtThe Greek Gods Greek yogurt, 24 oz., on sale for $3.69 (reg. $4.99)

 

 

 

Brown Cow cream top yogurt, 6 oz., on sale for 5/$4 (reg. $.99 ea)

 

 

Cascadian Farm frozen potatoes, 16 oz., on sale for 2/$5 (reg. $4.29)

 


GMO labeling is about the consumers’ “right to know” the ingredients in the products they choose to consume and feed to their families. The vast majority of consumers support labeling. There is regional momentum for GMO labeling, including legislative successes in Vermont, Maine and Connecticut. Now (we hope) it is Massachusetts’ turn to join with other New England states in voicing its support for GMO labeling.

A new GMO labeling bill has been filed with the Massachusetts legislature for the 2015-16 legislative session. There is bipartisan support for the bill in both the house and senate. Rep. Ellen Story (D-Amherst), Rep. Todd Smola (R-Palmer), Senator Joan Lovely (D-Salem) and Senator Bruce Tarr (R-Gloucester) are the chief sponsors of the new GMO labeling bill.

Now, your support is needed to help this list grow to 101 co-sponsors (a majority of the 200 seats) by the January 30 deadline.

Here are four simple steps you can follow to take action and lend your support for the GMO labeling bill:

  1. Find out who your state representative and senator are, here, and copy their email addresses to a new email.
  2. Click here to see if your elected officials have previously indicated their support for GMO labeling. Mass Right to Know will update this sheet as legislators sign on as co-sponsors.
  3. Send your elected officials an email asking them to co-sponsor the GMO labeling bill, H.D.369. Please email both your senator and representative (and please cc Mass Right to Know at masslabelgmos@gmail.com).
  4. Sample letters (along with these directions) are available on the Mass Right to Know GMO web site.

In the 2013-14 legislative session, the Massachusetts GMO labeling bill made it further than it ever had before, going from 20 original co-sponsors to 146 legislators who expressed their support by the end of the session. Massachusetts now has the opportunity to join with Connecticut, Maine and Vermont in creating a regional tipping point toward a national GMO labeling standard. Let’s work together to make to gain support for this historic bill.

Kensington Apothecary, based in Portland, Oregon, makes 100% plant-sourced, natural products for skincare. Kensington makes its beauty products the old fashioned way – with rose water, pure tea extract, coconut oil, lemons, berries and sea salt. Its products are stored in glass, not plastic. A relatively new business (started in 2012), Kensington Apothecary has a 100% full disclosure labeling policy, believing that customers have a right to make fully-informed decisions on what they choose to use on their skin. That’s a philosophy we can get behind! Our Wellness Buyer has recently brought in several products from this line, and they are on sale now through March 3:

 

 

  • Creamy Coconut Cleanser & Rose Milk Cleansers – on sale for $18.99 (reg. $23.99)
  • Sake Skin Detox Tonic & Rose Water Exfoliating Tonics – on sale for $23.99 (reg. $27.99)
  • Ageless Beauty, City Girl & Surf-Ski-Sun Skin Serums – on sale for $26.99 (reg. $32.99)
  • Pure Beauty, Pure Clarifying & Pure Soothing Moisturizing Oils – on sale for $19.99 (reg. $24.99)

 

 

 

 

 

Kensington Apothecary is the brainchild of Claudia Carey Batz, founder and formulator of the pseudonymous natural body care line Valentina’s Home-Brewed, who worked for three years to formulate her 14-product debut line of 100% natural facial skincare.

Inspired by her family’s links to the Kensington area of London, Claudia created her natural product bases while researching traditional British and European skincare recipes from the Renaissance through the Victorian eras. Since some of the original recipe bases included such challenging ingredients as squalene and spermaceti wax, they have been updated using plant-based naturals which conform to the values and priorities of a more modern consumer.

A number of popular organic brands are now owned by large, multinational corporations. Some of these companies have contributed to campaigns to defeat state ballot initiatives that would have required the labeling of foods containing genetically engineered ingredients. The not-for-profit watchdog organization Cornucopia has produced a poster that shows which brands have worked to enact GMO labeling laws – and which have not.

Wild Oats Market exists to provide its members, customers, and the community with healthful food, grown and produced in a sustainable manner  As a co-op serving a diverse range of customers, we wish to provide this information so that individual shoppers can make their own decisions about what and what not to purchase.

For additional information and similar graphics on corporate involvement in previous labeling efforts, see Cornucopia’s website.

 

March 1 – While supplies last our Murray’s naturally raised chicken is $1 off – specifically boneless skinless breasts and boneless and bone-in thighs. This brand has proven very popular with our customers, and with good reason. Raised in Pennsylvania by a carefully selected group of family farms, and without the use of antibiotics, growth drugs or hormones, Murray’s chickens have plenty of room to stretch their wings and access to fresh air and sunlight. They are fed an all-natural, all-vegetarian diet. The way they are raised shows in the way they taste! Pick some up for dinner this week and save.

Our sale on Meyer all-natural rib-eye steak for $16.99/lb (reg. $18.99/lb) continues, as does our sale on Ioka Valley Farm naturally raised ground beef for $8.99/lb (reg. $9.49/lb). You cannot beat our fresh meat & poultry for quality and taste.

We recently received this information in an email from Just Label It (justlabelit.org). We thought you may be interested in this overview of what made the news in 2014 regarding GMO labeling:

Top 10 GMO Labeling Stories of 2014

This has been a heated year in the fight to label genetically modified foods. Vermont passed the first no-strings-attached state labeling law.  The food industry fought back by supporting a federal bill that would block any state from requiring mandatory GMO labeling.  Here are some groundbreaking stories from this year.

Just Label It wants to make sure that 2015 is another great year. Be sure to check our website and Facebook page regularly for updated stories on what is going on!

GMO labeling: Is the fight worth it?

January 14 – Scott Faber of Just Label It adds, “smart companies are recognizing that the long-term trend is toward more disclosure and not less.” That reality, he says, might be the single best argument for GMO labeling. It — or even the threat of it — could be the first step toward a system in which transparency becomes one way companies compete. Whole Foods and Trader Joe’s already do it, and General Mills’ announcement that Cheerios would drop GMOs indicates that the big manufacturers are paying close attention. Regardless of your position on GMOs, or on labeling, it’s hard to oppose transparency. Read more >>

States weighing labels on genetically modified foods

January 22 – In the absence of federal regulation, states from Rhode Island to Hawaii are considering laws to require labels on food items containing genetically modified ingredients. Currently, only Connecticut and Maine have laws requiring labels for genetically modified food. But those requirements won’t kick in until other states adopt their own rules. Bills to do just that are expected in more than two dozen states. Read more >>

Food makers’ ‘natural’ claims draw scrutiny

March 2 - Across the food industry, “natural” has long been one of the most popular labels because it evokes an image of good health. But there are no clear standards for what qualifies, and some argue that the word is so vague that it’s meaningless. The ingredients that go into many items have heightened the debate. Products containing genetically modified (GM) ingredients, such as Kix and Nature Valley bars, have come under particularly fierce attack. Read more >>

Do We Really Need Labels on Genetically Engineered Foods? Vermont Says Yes

May 9 - In an historic moment for GE labeling, Governor Peter Shumlin signed Vermont Bill 122 into law yesterday, making it the first state in the country to mandate foods with genetically modified ingredients be labeled.  Additionally, the law will mean foods with genetically engineered materials cannot be called “natural,” or say “naturally made,” on packaging in the state. Read more >>

Ben & Jerry’s Throws Fudge Brownie into GMO Food Fight

August 1 - Ben & Jerry’s support of the [Vermont GMO labeling] law — a swirl of savvy public relations, financial backing, and grass-roots activism — pits the ice cream maker against the world’s biggest food companies, including its own corporate parent. Unilever has openly opposed state efforts to legislate GMO labeling, throwing money into campaigns to defeat an initiative in California. But it has quietly allowed Ben & Jerry’s to assert itself as a vocal proponent of such laws, especially in Vermont. Read more >>

Congress and physicians fear new weed killer will significantly harm children

August 1 - A pending federal decision to approve a new herbicide has 50 members of Congress and untold numbers of physicians worried for the health of children worldwide. Members of Congress and doctors are urging the Environmental Protection Agency (EPA) and the Department of Agriculture (USDA) to reject a new weed killer, called Enlist Duo, as well as the genetically engineered seeds that would be used with it. Today (Aug. 1, 2014), the EPA was presented with a letter from 50 Congressional leaders citing concerns over the new herbicide. Read more >>

Greens blast EPA for approving ‘superweed’ pesticide for farmers

October 15 - Green groups are lashing out against the Environmental Protection Agency (EPA) after it approved what they see as a dangerous weed killer. The EPA gave the go-ahead to a pesticide known as Enlist Duo on Wednesday to help farmers fight back against stubborn “superweeds” that are resistant to basic weed killers. The move represents a big step forward for farmers. But green groups say the EPA is putting the environment and public health in danger by approving a toxic chemical to be used in corn and soybean fields. Read more >>

GMO label efforts fail but ‘fight will continue’

November 6 - Voters in Colorado and Oregon rejected ballot measures that would have required labeling genetically modified organisms (GMOs) in foods. The vote in Colorado on Tuesday was overwhelmingly against the labeling, while Oregon’s was much closer. “Last night’s decision only strengthens our resolve to fight for the consumers’ right to know what’s in their food,” said Scott Faber, executive director of Just Label It, a proponent of GMO labeling. Read more >>

Gourmet chefs turn heat up on mandatory GMO labels

December 2 - More than a dozen “celebrity” chefs met with Sen. Jon Tester, D-Mont., on Capitol Hill Tuesday to promote a federal mandate for GMO labeling. At a press conference, the chefs unveiled a petition organized by Tom Colicchio, known as a judge on the reality television show “Top Chef,” in which they and 700 colleagues ask Congress to advance legislation sponsored by Sen. Barbara Boxer, D-Calif., and Rep. Peter DeFazio, D-Ore., that would require FDA to require labels for food products made with genetically engineered ingredients. Read more >>

Lawmakers Wary of Genetically Modified Food Labels

December 10 - Republicans and Democrats on a House Energy and Commerce subcommittee questioned Wednesday whether requiring a label on any packaged food including genetically modified organisms? Or foods grown from seeds engineered in labs? Would be misleading to consumers since there is little scientific evidence that such foods are unsafe. The food industry has made a similar argument. Read more >>

March 1 – indulge in our fresh salsa and never feel a pang of guilt, because this salsa not only delicious, it is made with healthy, all organic ingredients. In our Produce Department while supplies last – also fresh mango salsa, made with all organic ingredients. Our salsa works wonderfully on top of a slice of our ancienne or with some Green Mountain Gringo tortilla corn chips. For recipes using fresh salsa, check out this Pinterest page.

On sale in Produce now, while supplies last – organic cucumbers for $1.79 each. Organic red bell peppers on sale for $3.99/lb.

Stay healthy deliciously with our fresh, organic produce, available year-round.

Saturday, February 7 – our long-time specialty foods purveyor, Provisions International, visits us for a mid-winter tasting from 11 am – 2 pm. We look forward to a wonderful visit and a fabulous tasting! Be sure and stop by to see and taste the artisan cheeses and gourmet foods that Provisions will be sampling that day, which will include Bayley Hazen Blue from Jasper Hill Farm; Weybridge, a Jasper Hill Farm cheese made by the Sholten Family Farm; and Jan’s Farmhouse Crisps.

Three five-star specials  - Meyer Natural Angus Beef, ribeye steaks $16.99/lb (reg. $18.99/lb – save $2/lb). Star Ranch certified Black Angus beef tenderloin $19.99/lb (reg. $24.99/lb – save $5/lb). Ioka Valley Farm local pasture-raised ground beef $8.99/lb (reg. $9.49/lb – save $.50/lb). Visit our fresh meats case for naturally raised beef, pork and poultry from names you can trust. Pork from East Mountain Farm in Williamstown, MA; beef and pork from Niman Ranch Family Farms; chicken from Murray’s Family Farms; uncured bacon from Niman and Applegate, to name some. You will find only the highest quality in our Meat Department.

For a quick and delicious meal, try these customer favorites: our house-made meatballs, or our Murray’s chicken breasts marinated in rosemary & garlic.

When it gets cold in Berkshire County, the restaurants start heating up with specials that tempt you to brave the cold for delicious meals at great prices. North County Eats, the area’s second annual Restaurant Week, begins Friday, January 23 and goes through February 1. For more information, check out the North County Eats web site You will find some excellent deals from area restaurants for every meal and every wallet. So why not call up some friends and arrange to meet for a cozy dinner during one of the coldest weeks of the year!

Wild Oats is a participating business in North County Restaurant Week this year. See our menu below.

Two reasons to stop by our Produce Department today (besides getting a smile and a warm welcome from Bill) – organic Bosc pears on sale for $1.99/lb, and organic navel oranges also on sale for $1.99/lb.

Wild Oats Market carries organic greens (mesclun, baby spinach, arugula); organic green and red leaf lettuce; organic kale, leeks, bok choy and more, all winter long, to help you stay healthy no matter how cold and snowy it gets. Be sure to visit our Produce Department when you are shopping for organic veggies and fruits!

While the holidays are meant to be enjoyed, all those sugary goodies can leave us craving for food we don’t typically eat. Come January, it’s time to “kick the sugar blues.”

On Saturday, January 24, join us in the cafe from 11 am-12 pm for tips on how to lessen sugar cravings by making food choices that are delicious and satisfying. Leanne Yinger, M.Ed. and Board Certified Holistic Health & Nutrition Coach, will offer simple steps you can take to reduce sugar intake and curb cravings while introducing healthy, delicious options into your diet, that can also help lessen the desire for sweets. You will be able to sample some of these foods; and all participants will receive a 10% discount on one or both of Leanne’s cleanse programs, which begin on January 30.

Sign up for Kick the Sugar Blues, a one-hour program at WOM on January 24,  by calling 413-458-8060 or emailing marketing@wildoats.coop. A signup sheet will be available at Customer Service beginning January 14.

About the instructor: Leanne Yinger holds a Master’s degree in School Counseling from The University of Massachusetts in Amherst, Mass. and has spent more than 20 years working in both public and private school settings. She currently works with youth as a mental health counselor and nutrition educator/consultant for a private, not-for-profit residential school. She received her training as a health coach from the Institute for Integrative Nutrition, where she studied over 100 dietary theories, practical lifestyle management techniques, and innovative coaching methods with some of the world’s top health and wellness experts.

Kira’s Good Eats Kitchen, Leanne’s blog, is full of information, advice and delicious vegan, vegetarian and macrobiotic recipes that will help you improve your health and well-being.

Beginning January 30, Leanne is offering two on-line 10-day cleanses. Sign up for the Kick the Sugar Blues Cleanse or the 10-Day Transition Cleanse on her website: http://leanne_yinger.healthcoach.integrativenutrition.com

Read Leanne’s blogpost, “The Scoop on Sugar,” here.

See what’s on sale now through February 17 in our new Co-op Deals flyer. Stop in and see what else is on sale – unadvertised specials as well!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We have some great deals in this flyer and they include:

Pacific Organic Soup, 32 oz, $3.19 (reg. $3.99)

Annie’s Homegrown Organic Pasta & Cheese Dinner, 6 oz, 3/$5 (reg. $3.69 ea)

Fage Total Greek Yogurt, 17,6 oz, $3.69 (reg. $4.99)

 

 

 

Talenti Gelato, 16 oz, $3.99 (reg. $6.99)

Bearitos Yellow Corn Tortilla Chips, 16 oz, 2/$6

Bearitos Organic Refried Beans, 16 oz, $1.99

 

 

Luna Nutritional Bar, 1.7 oz, $.99/each (reg. $1.69)

Natural Vitality Natural Calm, 8 oz, $14.99 (reg. $22.99)

 

Nature’s Path Organic Love Crunch Granola, 11.5 oz, $3.69 (reg. $6.99)

 

 

Frontier Co-op Helps Food For Change Launch Cooperative Education Campaign

A $10,000 grant from Frontier Co-op, which supplies Wild Oats Market and other co-ops with organic bulk herbs and spices, is helping co-op members and college and high school students across the country learn about the cooperative business model. At the center of this effort is Food For Change, a feature-length documentary film that tells the story of the cooperative movement.

Food For Change focuses on food co-ops as a force for dynamic social and economic change in American culture. The movie tells the story of the cooperative movement in the U.S. through interviews, archival footage, and commentary. It is the first film to examine the important historical role played by food co-ops, their pioneering quest for organic foods, and their current efforts to create regional food systems. Additionally, the film shows how the co-op movement strengthens communities by enhancing local economies and food security. The goal is to educate a wide national audience about the principles of cooperation with a focus on food. The film was made by Steve Alves, a member of Green Fields Market (also known as Franklin Community Co-op) in Greenfield, Mass. It was seven years in the making. “As a member of a food cooperative for over 20 years,” says Alves, “I saw first-hand what we created. This gave me the passion and determination to make this film.”

Frontier Co-op’s contribution will help the film reach communities and schools across the country.  “Many people don’t know what a cooperative is. Our history is nearly forgotten so it’s important to follow through and educate as many people as possible,” said Rebecca Rideout, Director of Outreach for the film. Co-op members can watch clips from the film and contribute to the educational campaign by going to foodforchange.coop.

Time to start thinking about the next holiday on the calendar – you know, the one that comes with lots of cheerful reds and pinks that are a welcome contrast to the chilly dull gray of February. This year we are again offering our gourmet dinner for two for a cozy evening in, for only $49.99 per couple. This three-course dinner starts you off with a salad of fresh organic greens, followed by your choice of filet mignon, salmon, or a vegetarian option, served with rice pilaf and poached asparagus. A slice of chocolate beet cake and chocolate dipped strawberry complete the meal.

See menu details below. We are making this dinner available on Friday, February 13; Saturday, February 14; and Sunday, February 15. To guarantee your order, please place your order by February 10. (We will try to honor orders placed after that date but cannot guarantee.) To order: email preparedfood@wildoats.coop; or call our Prepared Foods Department at 413-458-8060. If you have any questions about the menu, please contact our chef, Greg Roach, at 413-458-5320.

New Year’s Resolution #1 – eat and drink a healthy, balanced diet. New Year’s Resolution #2 – try something new. On Friday, January 16, from 11:30 am-1:30 pm, Patrick Dowd from Aqua Vitea Kombucha, located in Bristol, Vermont, will be at the store to share samples of this intriguing beverage and answer questions about it. Aqua Vitea has been the co-op’s bulk kombucha supplier for the past several years. We currently stock three flavors of their kombucha – original, ginger and cranberry. The tasting on January 16 is a chance for you to learn more about the possible health benefits of kombucha; see what it tastes like if you are new to this beverage; or try a different flavor. We hope you will stop by to  enjoy a free cup of the “elixir of life” and meet our enthusiastic Aqua Vitea representative.

February brings a couple of new dishes on the hot bar; and we celebrate Mardi Gras on Monday, February 16 with a quinoa jambalaya and gumbo. Have a great month, and link to our February menu here.

 

Available for a special price throughout the month of February is a soft, buttery cheese with the romantic name of Oh My Heart. It is from Lazy Lady Farm in Westfield, Vermont.

Oh My Heart is a pasteurized soft cheese made from cow’s milk and cow’s cream. With a luscious double cream bloomy rind, the Brie-inspire Oh My Heart is the perfect sweet, creamy cheese with which to lure the affections of your loved one.

About Lazy Lady Farm
Cheesemaker Laini Fondiller started Lazy Lady Farm in 1987, and it is as eclectic and unique as Laini herself. While not certified organic, the farm operates using organic practices: organic grains, organic straw for bedding, intensive rotational grazing, and fertile soils made from composted manure and the added minerals for hay production. Laini operates the farm off the grid, utilizing 17 solar panels and a 1K-wind generator. When there is no wind or sun, Lazy Lady relies on a small generator to replenish the battery bank.

Laini raises and milks a herd of over 40 registered Alpine goats, a far cry from the handful of sheep and one goat named Blooper that she started with 25 years ago. (Back then the farm was operated with candles, gas lamps, hand water pumps, an outdoor privy, and a car battery for running a radio!)

From 1987 to 1994, cheese was made in the kitchen. Lazy Lady’s first licensed kitchen came in 1995 and it was a 10 x 12 room where Laini made cheese in 5-gallon batches. The first proper cheese cellar was built in 1996. In 2003, with the help of a loan from the Vermont Community Fund, a larger cheese kitchen with a 50-gallon cheese vat was built, making it possible for Laini to make cheese 5 days a week.

In 2009, a second ripening cellar was added. The old cellar is now used for aged natural rind cheeses, washed rind cheeses, alpine cheeses and blue cheese. The new cellar is used for bloomy rind cheeses. Both cellars are geothermal, are build more than 15 feet underground, and maintain temperatures of 40 degrees in the winter and 55 degrees in the summer.

Laini operates lazy Lady Farm with Barry Shaw. They employ two full-time workers and one part-time person who comes two days per week to clean the barn and pet the goats. Laini walks the goats in the woods, weather permitting, to ensure they eat their fair share of herbs and woodland plants. They are sincerely and lovingly cared for, each and every one. She calls them her ‘working girls’ and they are anything but lazy!

Laini makes many varieties of cheese, following the seasonality of her herd’s milk production. She is a woman of intense curiosity and strongly held opinion. Frequently she names her cheese to fit a particular politician or political issue of the moment.

As the organic milk from her goats naturally tapers off in the winter, she mixes it with organic milk from her neighbors’ Holsteins and Jerseys to create cheeses like Bipartisan (cow with goat in the middle), moving into all-cow cheeses, like Oh My Heart, before phasing back into goat in the spring.

Laini is regarded across the country as an American cheesemaker who has remained true to the art of the profession and the lifestyle of a small farmer. Working 60+ hours a week, Laini answers to no one but herself and that herd of goats. A bona fide Vermont pioneer whose cheese is consistently delicious, clean, and exciting.

Sunday, January 18, 3-4 pm – Wild Oats staffer Evan Webb leads a class on how to make your own kombucha (class may run slightly longer than 4 pm, depending on questions). The class will include an overview of kombucha, its history and the many health benefits that have been attributed to it.  It will then take participants through the steps involved in making kombucha. Evan will bring samples of his home-brewed kombucha and offer suggestions and guidance on how to flavor your kombucha to your taste. All class participants will receive a SCOBY* for making their own kombucha. Cost: $10 pp, which includes a SCOBY, a jar for brewing, and your first home-brew, which you will create in class to take home.

Number of class participants limited to 15. Sign up for this class by emailing marketing@wildoats.coop, calling the store at 413-458-8060, or by adding your name to the sign-up sheet, which will be available at Customer Service on Saturday, January 3.

One of the benefits of brewing your own kombucha is cost savings. It’s also pretty easy. If you want to explore the option of making your own kombucha, we encourage you to sign up for this class.

Evan has several years of experience brewing his own kombucha and growing his own SCOBYs. He is focused on achieving and maintaining good health through whole foods and exercise and is the owner of Berkshire Kettlebells, Berkshire County’s first kettlebell studio, located on Eagle Street in downtown North Adams.

* SCOBY stands for symbiotic culture of bacteria and yeast. The yeast and bacteria ferments and cultures the kombucha. A SCOBY looks and feels like a rubbery pancake. Not pretty – but it’s what turns ordinary tea and sugar into the “elixir of life”.

Peach and Blackberry Pie with Gluten Free Crust

At this time of year, holiday entertaining is on the minds (and schedules) of many. Hosting a meal or get-together can be both fun and a little stressful. What happens when a gluten allergy is thrown into the mix? Thankfully, with all the excellent recipes out there for gluten-free dishes, there’s no need to panic. Many festive, classic foods are gluten-free. Turkey? Gluten-free. Winter squash? Gluten-free. Chocolate? Yes, that’s right—gluten-free. In fact, all whole fresh meats, fruits and vegetables, as well as beans and rice are considered gluten-free. Traces of gluten can exist in processed foods though, so it’s good to pay close attention to labels and avoid anything you’re not sure about. Here are some simple steps you can take to be the ultimate inclusive, gluten-free-friendly host/hostess:

 

 

 

 

 

 

 

  1. A little knowledge is helpful. Understand your guest’s intolerance or allergy. Gluten is a protein found in wheat, barley, and rye, and those that can’t tolerate it suffer abdominal pain and digestive symptoms. Does your guest have Celiac Disease or an allergy to wheat? There’s a difference! Learn more about gluten intolerance here. You don’t need to be an expert, but when cooking gluten-free, a little information can go a long way.
  2. Cook together for a result that everyone can enjoy. Invite your guests to plan, shop or cook together. Generally, gluten-free folks are used to guiding the preparation of their food. Invite them into the planning process to help build the menu and shop for the right ingredients. You’ll probably end up with some delicious new recipes for your cooking repertoire in the process. If you’re flying solo, shop with food allergies in mind and check labels. All packaged food labels are required by law to list if a product contains wheat, but there may be other ingredients with gluten in them – so when in doubt, ask your gluten-free friends.
  3. Balance preferences with an inclusive menu. Making accommodations for a guest’s gluten intolerance or allergy is important, but remember to consider the larger group. There may still be a place for grains at the table. Your Aunt Sue can still enjoy her favorite bread but your gluten-free friends shouldn’t feel singled out by being provided an entirely different “special” dinner. A good menu doesn’t exclude anyone. Remember, simplicity doesn’t have to be bland or boring! Begin by looking for delicious dishes. Check out this list of gluten-free recipes that everyone will enjoy. You can even whip up a fancy dessert (delicious wheat free vanilla cupcakes, anyone?).

Taking small steps to gain awareness and learn about your friends’ dietary needs makes a huge difference. At the end of the day, successful entertaining means listening to your guests, filling bellies with good food and enjoying good company. It’s as easy as (gluten-free) pie.

For wheat-free desserts like our superb wheat-free carrot cake, visit our bakery case (slices only) or order a whole cake by emailing preparedfood@wildoats.coop or calling our bakery at 413-458-8060.

Find more gluten-free recipes for the winter holidays here.  

This article first appeared on the strongertogether.coop web site.

 

Image result for leftys brewing golden aleWe consider ales and stouts from Lefty’s Brewing Co. in Greenfield, Mass. to be a welcome addition to our beer case. And you will too, when you try our selection of their year-round and seasonal brews.

Bill “Lefty” Goldfarb, founder of Lefty’s Brewing Company with his wife Melissa, earned his nickname during his time as a commercial roofer. He wasn’t the only Bill on the roof, so the two guys were nicknamed by their dominant hands.

After years of practice as a home brewer, Bill’s passion grew into a profession. With determination, creativity, and a lot of fun along the way, Bill and Melissa opened the doors to Lefty’s Brewing Company in 2010 and have never looked back. Over the past several years Lefty’s has grown from two people and six varieties of beer, into a small dedicated team that has brewed over 25 (and counting) beer varieties.

Lefty’s offers tours of its Greenfield brewery on Saturday afternoons. But you can also meet members of their team, and try their beer, at Wild Oats Market’s next Member Appreciation Day on Friday, March 13. They will be here from 5-7 pm on March 13, with plenty of varieties for you to taste.

Currently Wild Oats has the following brew varieties in stock:

Year-Round
Golden Ale - starts crisp and finishes clean, satisfying your taste buds and leaving you wanting more. The delicious grains create beautiful golden hues in this tasty yet simple ale. Suggested pairings: chicken & rice; roasted root vegetables; angel food cake with fresh strawberry topping.

English-Style India Pale Ale - Lefty’s English style IPA is brewed with whole-leaf Chinook and Cascade hops, which offer a fresh aroma that pulls you in from the start. This IPA releases strong hints of citrus flavors with a crisp bite, yet is well balanced with malt leaving a noticeably smooth finish. Suggested pairings: burger and fries; seafood or chicken scampi; fresh fruit salad.

Chocolate Oatmeal Stout - Chocolate, oats, and a complex grain selection blend to create a delicious stout. Subtle and silky smooth with a lighter body that is very inviting, this crowd pleasing brew is a fine complement to a nice dinner or dessert. Suggested pairings: chocolate oatmeal stout chili; java rubbed barbeque baby back ribs; brownies with mocha frosting.

Seasonal
Big Brekkie Breakfast Stout – available November-April. Locally roasted coffee and local maple syrup add a unique and delicious taste. Lefty’s includes flaked oats for extra creaminess and cocoa nibs for a natural, chocolaty sweetness that will lure you right in.  They top it all off with bacon for the ultimate breakfast brew. Suggested pairings: a great steak; warm chocolate chip cookies; perfectly cooked bacon strips topped with maple syrup. Coffee source: Esselon in Hadley, MA. Maple source: Mt. Massaemet Sugar Shack in Shelburne Falls, MA.

Maple Ale - available November-April. Tempting aroma invites you to delve deeply into your glass revealing a creamy body and enticing amber hues. Local maple syrup creates a distinct and familiar natural sweetness which complements the variety of malts in this brew. Suggested pairings: vanilla ice cream with caramel; sauteed onions and pork; your favorite bread recipe.

Lefty’s beer must be kept cold because it is unfiltered and unpasteurized. We encourage you to give this delightful new beer a try – and if you want to sample all of the Lefty’s varieties we carry, then be sure to come to our tasting on March 13, 5-7 pm.

 

Wild Oats Market will be closing at 6 pm on Wednesday, December 24. We will be closed for the holiday on Thursday, December 25, and reopen for our regular hours (8 am – 8 pm) on Friday, December 26.

We will be open our regular hours (8 am – 8 pm) on Wednesday, December 31. We will be closed for the New Year holiday on Thursday, January 1. And we’ll see you back here again at our regularly scheduled time (8 am – 8 pm) on Friday, January 2.

Many thanks to our member-owners and to all who shop at our co-op. You are very important to us, because without you we would not be here! Making occasions like the holidays special through delicious food is one of things we enjoy doing the most. Visit us throughout the holiday season for all the ingredients you need to make that perfect holiday meal. And find some great deals when you do!

Himalaya Healthcare integrates the principles of traditional medicine and modern science. Founded in 1930, it is still a family-owned business and has earned a reputation for pure, safe herbal health care products whose development is based on extensive scientific validation and stringent quality control.

We’re pleased to introduce several Himalaya Herbal Healthcare products into our Wellness Department. These products are new at Wild Oats, and are on sale now through February 17:

  • LiverCare – for detox and liver health. 90 capsules on sale for $17.99 (reg. $25.99)
  • MindCare – for mental alertness and memory in the overactive, multi-tasking mind. 60 capsules on sale for $17.99 (reg. $23.99)
  • StressCare – for energy, adrenals, stress, fatigue and frustration. 120 capsules on sale for $17.99 (reg. $23.99)
  • PartySmart - supports the liver and a better “morning after” by speeding up the eradication of acetaldehyde from the liver. 1 capsule on sale for $1.59 (reg. $2.39)
  • Boswellia – for joint and connective tissue support. 60 capsules on sale for $10.99 (reg. $14.99)
  • Neem – for mild acne and overall detoxification. 60 capsules on sale for $9.99 (reg. $12.99)
  • Triphala – for intestinal support and comfort. 60 capsules on sale for $13.99 (reg. $18.99)
  • Neem & Pomegranate Toothpaste - fluoride and saccharin free. 5.29 oz on sale for $4.99 (reg. $6.99)

The many herbs used in Himalaya Herbal Healthcare’s product line are also used in the world’s oldest traditional system of medicine, Ayurveda. Since Himalaya Herbal Healthcare formulas are science-based and appropriate for all body types, and require no Ayurvedic knowledge to be used successfully, the company does not consider its product line to be Ayurvedic in the classic sense of the word. However, the company’s approach of researching nature and using the tools of modern science to develop and produce Ayurveda-based, pharmaceutical-grade herbal medicine products continues from its beginnings 85 years ago. Today, Himalaya Herbal Healthcare has converted the herbal traditions of Ayurveda into a complete range of proprietary formulations and pure herbs dedicated to healthy living and longevity.

Link to a chart showing dosha characteristics and another chart showing concerns specific to each dosha type.

On Friday, January 16 from 11:30 am-1:30 pm, Patrick, our rep from Aqua Vitea Kombucha in Bristol, Vermont, visits us for a tasting. Whether you are a staunch fan of kombucha or just curious about it, this tasting will give you the opportunity to learn more about this mysterious beverage and try all three flavors that we offer in our Bulk Department: Original (100% organic); Ginger (100% organic); and Cranberry (90% organic).

Kombucha is a fermented beverage made from tea, sugar, water, and a symbiotic culture of bacteria and yeast (SCOBY). During fermentation, the sugar and tea nutrients are converted into vitamins, enzymes, organic acids and probiotics. The result is a health promoting energy drink that tastes similar to sparkling cider.

Many health benefits have been attributed to the drinking of kombucha, including detoxification of the body; cancer prevention; prevention and treatment of arthritis; and improved digestion and gut health. While the evidence is anecdotal and is not scientifically proven, there are many who will attest to the health benefits of drinking kombucha.

Stop by on January 16 and enjoy a free cup of this mysterious beverage. Patrick will be happy to answer your questions about kombucha and Aqua Vitea, as well.

Will it be Seattle or New England? Enjoy Wild Oats-made guacamole, buffalo wings, and other game-time snacks while you root for your favorite team. Even if you’re not a football fan, you can still take advantage of our “super” savings on these and other winter weekend staples you will find in our store. Prices are good through Tuesday, February 3. Chicken wings available January 31 and February 1 only. 

During the holidays especially, there are many opportunities and many good causes to which to donate. One meaningful way you can donate this season is through the Suspended Groceries program at Wild Oats Market.

From now through December 31, you will have the option of donating any amount through our Suspended Groceries program, to be used toward a holiday food item from our bakery or deli.

When you check out, just choose the red “Holiday Tag” at the register and let your cashier know the amount you would like to donate. This amount will be added to your bill; and your donation will go, in the form of a coupon, to someone in our community who can use a little help this holiday season.

Any amount you donate is appreciated and will go completely toward helping someone purchase a deli or bakery item for their holiday celebrations.

Wednesday, February 11 – all day. Hey, we are more than half way through winter. Valentine’s Day, Mardi Gras, and the long weekend are all coming up. Skiing conditions are awesome.

What better time for a pop-up sale in our wine & beer department? TODAY ONLY - save $10 when you purchase 6 bottles of wine (mix n’ match) and save $5 when you purchase 4 six packs of beer (mix n’ match). Pick up your favorite wines and beers today, while they are on sale. And thank you for shopping at Wild Oats!

Our winter newsletter includes favorite recipes from our staff, holiday gift ideas, and more. Download a copy of our latest newsletter here.

January 25 – Our organic avocados are on sale now 5/$5. Take advantage and make some guacamole this week! Also on sale now – Jaeschke’s Macintosh apples for $1.59/lb – Apex Orchard honey crisp apples for $1.99/lb – and other Apex apple varieties for $1.79/lb. Jaeschke apples are grown in Adams and Pittsfield, MA, and Apex Orchards is located in Shelburne Falls, MA – so these apples do not travel far to get to Wild Oats Market in Williamstown. And also on sale this week, organic gold potatoes from Happenchance Farm in Eagle Bridge, NY. Regular price is $2.49. Have a great week!

Stop by for a tasting of Emoi bruschettas and dips on Sunday, December 21, from 11:30 am – 1:30 pm. These yummy Mediterranean-style dips come in three varieties – artichoke, asparagus, and piquillo red pepper, tomato & jalapeno. Made with all natural ingredients, they are gluten-free; and both the artichoke and the piquillo red pepper, tomato & jalapeno dips are certified kosher. Emoi bruschettas and dips make a fresh and healthy sauce  for a white or red pizza; or can be spread on wraps, tossed into pasta, or just served as a classic bruschetta or dip. A relatively new business, Emoi Foods was established in 2013. Located in Framingham, Mass., its mission is to offer world-class prepared foods that are nutritious, flavorful and made from only the healthiest ingredients. That’s a goal we can get behind! Stop by and enjoy this tasting, and take home some Emoi dips and bruschettas for the holidays.

 

Download a copy of our latest sales flyer here. Specials and recipes to enjoy while you’re watching the Pats & the Seahawks next week, like Food Should Taste Good tortilla chips on sale for 2/$4 (reg. $3.69 each) Green Mountain Gringo salsas on sale for 2/$7 (reg. $5.99 each) Late July organic multigrain chips on sale for 3/$5 (reg. $3.49 each)

If you are among the many who are under the weather with fever, chills, body aches and other flu-like symptoms, and would like to try a natural remedy, Oscillococcinum from Boiron is also on sale for $10.99 (reg. $18.89)

December 19, 11:30 am – 1:30 pm – stop by for a cup of No. 6 Depot coffee, roasted in small batches in West Stockbridge, Mass. No. Six Depot is a coffee roastery, cafe, art gallery & event space housed in an old train station. It has earned kudos and many fans both locally and outside the Berkshires. If you are also a fan, or are curious about their coffee, we hope you will take this opportunity to try a cup (for free!). We will also ask our bakery to bake something holiday-ish for you to enjoy with your coffee. To learn more about No. Six Depot, visit their Facebook page: https://www.facebook.com/SixDepot

Our Cave to Co-op cheese special for the month of January is here! It is Butternut, a raw Brown Swiss cow’s milk cheese from Willow Hill Farm in Milton, Vermont. Butternut is a plank-aged, Alpine-style cheese with a buttery yellow interior and a nutty finish. It is aged at least six months in the Willow Hill cheese cave, which provides optimal humidity and temperature control for the cheese. Butternut was a Bronze Medal winner at the World Cheese Awards Ireland in 2008 and 2010 and a Gold Medal winner at the 2011 World Cheese Awards.

The cheese cave at Willow Hill Farm is the only one of its kind in the U.S., constructed so that its back wall is made from Vermont’s natural bedrock. The tiny fissures in the rock seep water into the rooms depending upon the season and weather. This makes for small nuances in each cheese throughout the seasons, and provides natural molds indigenous to Willow Hill Farm.

Willow Hill Farm cheeses are created from original farmhouse recipes (the cheesemakers use only non-GMO vegetarian rennet in every cheese).  Each cheese is ripened in their small underground cave and carries with it the flavors indicative of the native flora and fauna of the farm.

About the cheesemakers: Willow and David Smart purchased their 400-acre farm in 1991, and started their cheese-making business with a herd of sheep. By 2005, four of Willow’s sheep cheeses had won awards at the International Cheese Awards in London and at the American Cheese Society’s annual competition. The farm has now diversified to include cows and cow’s milk cheese (like Butternut); but the Smarts continue to be dedicated to using Old World methods for their cheese-making.

The farm is a seasonal grass-based dairy; the animals graze native pastures to obtain the highest quality forage from Vermont’s indigenous grasses and pasture plants, which in turn create unique flavor profiles in the cheese. Each batch of cheese is handmade on the farm and plank-aged in the farm’s caves.

We are offering Butternut for the special price of $15.99/lb for the month of January.

 

Just in time for the winter holidays. Our next member-owner appreciation day is scheduled for Saturday, December 13. We will have plenty of holiday goodies to munch on while you stock up for the holidays (and save 5% on most purchases you make, if you are a member-owner). So far, we expect Klara’s Gourmet Cookies (Lee, MA); Tesoro’s handmade marinara (Windsor, MA); Global Village Cuisine from White River Junction, VT; and Our Daily Eats from Albany, NY. We will let you know when these wonderful suppliers will be coming; and who else to expect!

Happy Holiday Season from Wild Oats Market. We thank you for your business and wish you the best in 2015.

Our January hot bar menu features veggie Guinness stew, a baked potato bar, our popular veggie stir fry as well as our famous Taco Tuesdays. Stop by for a hot meal this month.

 

Reflections Holiday Gala, Bennington Museum, Saturday, December 6, 7-10 pm. Wild Oats Market Chef Greg Roach will be serving bright, shiny, gorgeous food for you to feast on, in keeping with the theme for this year’s Holiday Gala at the Bennington Museum, 75 Main Street in Bennington, VT on Dec. 6. Enjoy delicious and imaginative dishes from Wild Oats Market; dance to the music of the Jeff McRae Band; and participate in the Festival of Trees Silent Auction, which includes many one-of-a-kind creations. For more information and to reserve your ticket for the gala, visit the Bennington Museum web site. Cash bar; free on-site child care.

Reservations can also be made by calling the museum at 802-447-1571 and should be made prior to November 28.  In keeping with the theme “Reflections,” the museum suggests wearing something reflective.

While our chef continues to ruminate over what foods to serve, we hope you will consider purchasing a ticket for what will be a fun and unique evening, in support of a good cause.

For a milder flavor than beef, try ground lamb, in our fresh meat case now. Our ground lamb from Niman Ranch lamb is on pasture and then fed a high quality grain and roughage diet; or allowed to graze on alfalfa for finishing.  Niman Ranch lamb is raised in a low stress environment and fed a high-quality, 100% vegetarian diet, ensuring that it has a mellow flavor that’s never gamy. Niman Ranch lamb is:

  • Raised on seasonal grasses
  • Never given antibiotics or added hormones
  • Fed a 100% vegetarian diet
  • Young lamb produce a mild flavor
Ground lamb can be used in the same way as ground beef, or mixed with ground beef for meat loafs and meatballs. Try this recipe for lule kebab from The Armenian Kitchen - or visit this Pinterest page for a host of recipes using ground lamb.
We also found this yummy recipe for Mediterranean lamb burgers on the grill.

When you shop at Wild Oats Market, you not only support one small local business – you support a diverse group of other small businesses, like Buckleberry Foods of Middletown, Rhode Island; Sweet Brook Farm of Williamstown, Mass.; Ioka Valley Farm of Hancock, Mass.; Ooma Tesoro’s of Windsor, Mass.; Our Daily Bread and The Gluten Free Bakery in Chatham, New York – and this is just a tiny example of the small businesses you back when you shop at Wild Oats Market. Although their products are very different, these businesses share many of the same values, including a passion for quality in everything they create. Forget the logjam at the malls on Black Friday and instead “shop small” on Small Business Saturday. Explore your local businesses for interesting stocking stuffers and delicious, handmade foods (like the foods you find here.) We’ll have some “shop small” reusable bags to give away on Saturday, as long as our supplies last.

Some great deals to start off the new year, like Cascadian Farm organic fruit 8-10 oz, selected varieties at 2/$6; Barbara’s Cereal, 12-14 oz, selected varieties for $3.39; and Daiya dairy-free cheese style shreds, 8 oz, selected varieties for $3.39. Come on in and see what else is on sale through January 20! Unadvertised specials too – and many healthy and delicious choices. Download our new sales flyer here.

Some of the great deals you’ll find in this edition of the flyer:

Spectrum Organic Mediterranean Extra Virgin Olive Oil 33.8 oz. 12.99 (reg. $15.99)

 

 

 

 

 

Imagine Organic Soup 32 oz, selected varieties $3.39 (reg. $4.79)

 

 

 

Yogi Organic Tea 16 ct, selected varieties 2/$6 (reg. $5.19 ea)

 

 

 

Organic Thompson Seedless Raisins $3.39/lb (reg. $4.99/lb)

 

 

 

Chobani Greek Yogurt 5,3 oz, selected varieties 4/$5 (reg. $1.59 ea)

Wild Oats is open the following hours for Thanksgiving week:

Monday, Nov. 24 – 8 am-8 pm

Tuesday, Nov. 25 – 8 am-8 pm

Wednesday, Nov. 26 – 8 am-8 pm

Thursday, Nov. 27 – CLOSED for the Holiday

Friday, Nov. 28 – 8 am-8 pm

Pickup for turkeys begins Monday, Nov. 24 after 11 am. You can pick up your turkey any time from 11 am on Monday through 8 pm on Wednesday, Nov. 26.

All orders for side dishes will be available for pickup on Wednesday, Nov. 26, after 8 am, unless you have made other arrangements with the chef.

Holiday pie orders will be available on the day and time frame that you indicated on your order form.

To pick up your order: Please let the person at Customer Service know what you are here to pick up. She or he will arrange for your order to be brought out to you.

Have a happy, healthy Thanksgiving!

For an easy, nutritious and satisfying meal, try our dinner-ready Murray’s boneless skinless chicken breasts. Three tasty varieties to choose from: Teriyaki, Lemon Herb, and Stuffed Apple Cheddar. Murray’s lean, juicy chicken breasts are antibiotic-free and 100% natural with no added preservatives or flavor enhancements. Available in our fresh meats case.

And if you prefer to prepare your own special recipe, we have just what you need: Murray’s boneless skinless chicken breasts, plain and unenhanced. Other Murray’s chicken cuts available as well.

Plain – $7.29/lb. Teriyaki and Lemon Herb – $7.99/lb. Stuffed Apple Cheddar – $8.99/lb.

Come visit us tomorrow at the Berkshire Grown Holiday Farmers Market, being held at the Towne Field House on Latham Street on Sunday, November 23 from 10 am-2 pm. Our local farmers take over place, with local bounty for your Thanksgiving table. Beautiful late growing veggies like squash, pie pumpkins, carrots, lettuces, kale and more – local meats, cheeses, baked goods, and yummy lunch options (and that would include soups, hot & cold beverages, and baked goods from Wild Oats) – and handmade gifts and stocking stuffers for the holiday. We have a lot to be thankful for – and one of those things is our local farms, which make this a beautiful area to be, and supply us with fresh, healthy foods for as much of the year as the New England growing season allows. See you at the Holiday Market tomorrow! To learn more about our local farmers and Berkshire Grown, download this video made by Brent Wasser, Program Manager for the Williams College Zilka Center’s Sustainable Food & Agriculture Program. Lots of familiar faces!

http://www.youtube.com/watch?v=nsTApxSyWV8

January is citrus month! Wild Oats Market offers a fine selection of USA-grown organic citrus to help you stay healthy through cold season. USA-grown organic minneola oranges are $2.99/lb as are USA-grown organic jumbo daisy tangerines. Organic navel oranges are $2.49/lb and organic cara cara oranges are priced at $3.99/lb – both are USA-grown. And we have USA-grown organic ruby grapefruit for $2.49/each. Other citrus also available.

Read more about the benefits of Vitamin C in citrus in this post from Uncle Matt’s Organic.

Hard to believe but it’s almost the end of another year and the beginning of another holiday season! Join us on Friday, November 14 for our annual holiday open house, taking place from 5-7 pm at Wild Oats. Our customer service counter will be transformed into a smorgasbord of goodies and a bar for a wine & beer tasting featuring some “reds, whites & brews” that that complement the festive local cheeses and specialty meats we will also serve. Our chef Greg Roach will roast a turkey for the occasion, and serve some of the Thanksgiving side dishes that he and his department are known for, like mashed potatoes with garlic and roasted root veggies. Stop by and see what else we will have for you to try!

Local apples to take to lunch in the New Year – $1.99/lb. Honeycrisp apples from Apex Orchards in Shelburne Falls. Other varieties from Apex include Pink Lady, Braeburn, Fuji and Gala – all priced at $1.99/lb. From Jaeschke’s Orchard in Adams we have Macintosh, Cameo, and Mutzu Crispin varieties, also priced at $1.99/lb. And while our supplies last, all Scott Farm heirloom apples are $1.99/lb (reg. $2.99/lb).

Get your Vitamin C the old-fashioned way with organic USA-grown  clementines for $4.49/lb and organic Daisy tangerines for $3.49/lb.

Dean Cycon, a Williams College alumnus and long-time social activist, will speak at Williams on Thursday, November 20, at 7:30 pm. Dean will speak on Social Enterprise as a Vehicle for Meaningful Change in the Coffeelands. His talk will take place at Griffin Hall, Room 3 (844 Main Street in Williamstown). All are welcome to attend.

Dean (Williams ’75) is the founder and CEO of Dean’s Beans Organic Coffee Company, a certified 100% organic, fair trade and kosher coffee roasting operation in Orange, MA. He has almost 40 years of experience doing development work in indigenous communities, including many of the coffee villages in Asia, Africa and the Americas. Dean is a co-founder of Coffee Kids, a non-profit development group, and of Cooperative Coffees, the world’s first fair trade roaster’s cooperative. He  has been a Woods Hole Research Fellow, a Senior Fulbright Scholar, and a Yale Law School Visiting Fellow.
Dean created Dean’s Beans in 1993 to prove that businesses can promote positive economic, social and environmental change at the source, and be profitable at the same time. Since its beginnings, Dean’s Beans has stayed true to its mission. The company takes a people-centered approach to the development projects it funds, designing and implementing projects in partnership with the growers, and working only on projects that meet real needs in the community they are designed to serve and that can be sustained by that community.
Dean and his company have been the recipient of numerous awards, including most recently:
  • Oslo Business for Peace Honoree, May 2013 – Dean was the only American chosen among 80 nominees from 50 countries. This award, informally referred to as the “Nobel prize of business,” honors socially responsible business owners who bring about positive change
  • United Nations Women’s Empowerment Principles Leadership Award for Community Engagement, March 2013 – As the first-ever recipient of this award, Dean was recognized for his company’s innovative work toward achieving gender equality in indigenous coffee bean-growing countries.
The company has received a Best Practices Recognition from the Food and Agriculture Organization of the United Nations; the 2004 Sustainability Award from the Specialty Coffee Association of America; and numerous other awards and recognitions for the quality of its products and the success of its social mission. Dean’s book about social justice, culture and coffee, Javatrekker: Dispatches from the World of Fair Trade Coffee, was awarded the Gold Medal as Best Travel Essay book of 2008 by the Independent Publishers Association.
Says Dean, “Activism, community organizing, people-centered development, working with and for indigenous peoples. I have been involved in all of the above as a lawyer and coffee roaster for almost 40 years. I am actively engaged in raising the bar for Fair Trade and social justice in the U.S and in the coffee lands. I created Dean’s Beans in 1993 to prove that business could (must!) be a vehicle for positive social change by engaging in the lives of grower communities through progressive activism, development and economic relations. It works.”
Join us on November 20 and learn about the details of Dean’s work around the world, and what he has learned through his experience. Refreshments and Dean’s Beans coffee will be served.

Fresh, local kale, in three varieties, from Mighty Food Farm in Pownal, Vermont and Clear Brook Farm in Shaftsbury, Vermont. Gorgeous looking, so green, and so good for you! We have organic lacinato and green kale from Mighty Food and organic curly kale from Clear Brook – all priced at $3.99/bunch.

Kale is an excellent source of vitamins A and C and a good source of calcium and potassium. Read more about kale  and enjoy this collection of recipes using kale

And we will have fresh, organic kale throughout the winter, grown by Mighty Food Farm in its new hoop house. So you can count on kale – and on us – to help you stay healthy all winter long.

If you were unable to make the Annual Meeting, you can download a copy of our annual report for FY 2013/2014. A limited number of copies are also available in our vestibule.

Are you thinking about how this year just flew by? When instead you should be thinking about how you are going to celebrate the start of 2015? We have several suggestions for you, starting with sparkling wines for toasting in the new year:

Carpenè Malvolti Prosecco di Conegliano Extra Dry - The reviews give this Prosecco an average of 88 points out of 100. From Strictly Wine: “Carpenè Malvolti Prosecco di Conegliano Extra Dry is the epitome of how fine Prosecco Spumante should be: fresh, dry, lively and deliciously grape-scented. Perfect as an aperitif or on special occasions.” A crisp, fruity wine with the tastes of green apples, lemon, and hints of pineapple. A great value at $15.99.

On sale – Cielo dal 1908 Prosecco, fresh and fruity, for $9.99 (reg. $12.99). Also on sale for $9.99 (reg. $15.99) is Zonin Prosecco, a well-balanced and appealing wine with the delicate almond note that is typical of Prosecco.

We have many excellent choices in our wine & beer department for your New Year celebration. Visit our store to see what we have in stock. We are open until 8 pm on December 31 and we are closed on New Year’s Day.

 

The Williamstown COOL Committee and Center for EcoTechnology in Pittsfield are sponsoring an introductory Community Solar Information Session on Thursday, November 6 at 6:30 p.m. at the Williamstown Youth Center at 66 School Street.

Community Solar allows those who are not able to install solar electric (PV) systems at their homes to experience the benefits of solar energy by participating in a community-owned solar energy program.  Solar electricity generated on a large roof or piece of land can be assigned to several households as long as they are in the same electric distribution area. This is made possible through the practice of “virtual net metering”.

Wendy Penner, Chair of Williamstown’s COOL Committee, noted the interest many residents have expressed in Community Solar: “Many households that wanted to install through the Solarize program were disappointed they did not have an appropriate site for a solar array. Community solar could provide them with a great alternative.”

Residents from Williamstown, as well as other communities served by National Grid, are invited to attend to learn more about Community Solar. Presenters will provide an introductory overview, and lead a discussion on ownership, financing and site options for a Community Solar project. The event is free and open to the public.

Questions about the event can be directed to Nancy Nylen from the COOL Committee and Center for EcoTechnology at nancy.nylen@cetonline.org.

 

For New Year’s, Wild Oats Market offers a tasty selection of meats and cheeses from McKenzie Country Classics in Burlington, Vermont, including:

  • all-natural roasted turkey breast
  • all-natural smoked turkey breast
  • all-natural honey ham
  • all natural uncured smoked ham
  • all-natural chicken breast
  • sliced Swiss

When McKenzie uses the term “all-natural” it is referring to products made without chemicals, food additives or refined ingredients, minimally processed, and containing no artificial colors, fillers or by-products. In business for over a century, the company takes pride in crafting meats and cheeses with authentic flavors, and still  uses the founders’ traditional farm methods for curing hams with maple wood smoke and pure Vermont maple syrup. McKenzie’s turkey and chicken deli meats are handcrafted in small batches. The all-white whole muscle turkey and chicken breasts are slow roasted, oven browned and perfectly seasoned.

All our McKenzie meats are sliced in-house.

For An Extraordinary Meat & Cheese Platter Wild Oats Has Many Options

You will also find Palacios chorizo – authentic Spanish sausage – in our case, as well as applewood smoked uncured petite hams from Niman Ranch; pepperoni from Molinari & Sons and from Vermont Smoke & Cure; slow-cured all-natural salame from Olli; Grafton cheddar, sliced in-house; and much, much more. We also have specialty olives available in bulk, smoked Atlantic salmon, fresh bruschetta – everything you need to create a gourmet party platter with a minimum of effort. Visit our store for the goods – all you’ll need is a pretty plate to showcase your selections. We are open until 8 pm on Wednesday December 31 and we are closed on New Year’s Day for the holiday.

 

One of the questions for Massachusetts voters on the November 4 ballot proposes an update to the Bottle Bill passed in 1982. The update would expand the Bottle Bill to include five-cent deposits on water bottles, sports drinks, teas, and other beverage bottles not covered under the current Bottle Bill. Wild Oats agrees with the supporters of this bill that the update to the Massachusetts Bottle Bill will reduce litter, increase recycling rates, and save the state significant amounts in litter pickup and trash disposal costs.

Link to more information on the update to the Massachusetts Bottle Bill and catch up on the posts supporting the passage of this bill.

Find these and other great deals at the co-op. Sales good December 17 through December 30. Download the flyer here. Great co-op deals this month include:

Spectrum Organic Unrefined Extra Virgin Olive Oil 25.4 oz $10.99 (reg. $12.99)

 

 

 

 

Talenti Gelato or Sorbet 16 oz. $3.99 (reg. $6.99)

 

 

Every October, millions of co-op and credit union members across the U.S. join the National Cooperative Business Association in celebrating Co-op Month. This year’s theme, The Co-op Connection, promotes the many ways that co-ops bring people together to build stronger, more sustainable communities.

Wild Oats connects to other co-ops through its participation in the Neighboring Food Co-op Association, which brings together more than 30 food co-ops and start-ups to build a more healthy, just and sustainable regional food system in New England.

From food co-ops to farmer co-ops, worker co-ops to credit unions, and housing co-ops to energy co-ops, co-operatives make a difference in people’s lives every day. You can “Go Co-op” by joining your local co-ops and credit unions, purchasing co-op products and services, and supporting local co-operative businesses.

For more examples of how co-operatives build a better world and ideas for how you can be part of The Co-op Connection, please visit www.nfca.coop/GO. For a perspective on co-op membership, written by a member of a food co-op in Bozeman, visit this link.

For a true “farm to table” holiday dinner, visit Wild Oats Market or call us at 413-458-8060.

This year we have many delicious and healthy choices for local and USA-raised meats and poultry. We proudly offer locally sourced, pasture-raised beef and pork, received directly from the farmer and cut to order in our meat room.

We also offer naturally raised beef, lamb and pork from Niman Ranch U.S. Family Farms and from Meyer U.S. Raised Premium Beef. And by natural, these farms mean no added hormones or antibiotics, vegetarian fed, and humanely handled.

Available to pre-order now:

  • Ioka Valley Farm bone-in rib roast $20.99/lb – cut to order
    Locally pasture-raised in Hancock, MA
  • Meyer All Natural boneless rib roast $20.99/lb – cut to order
    USA-raised, no added hormones, no antibiotics
  • Meyer All Natural beef tenderloin $29.99/lb – cut to order
    USA-raised, no added hormones, no antibiotics
  • Meyer All Natural boneless strip roast $18.99/lb – cut to order
    USA-raised, no added hormones, no antibiotics
  • East Mountain Farm smoked boneless cooked spiral ham $12.99/lb – average size is 4-5 lbs and size cannot be specified
    Locally raised in Williamstown, MA
  • Niman Ranch full rack of lamb $24,99/lb – average size is 2.5 lbs  USA-raised, no added hormones, no antibiotics
     
  • Niman Ranch boneless leg of lamb $15.99/lb – roasts come 3-4 lb (half leg) and 5-6 lb (whole leg)
    USA-raised, no added hormones, no antibiotics 
  • Niman Ranch boneless pork roast $8.49/lb – cut to order
    USA-raised, no added hormones, no antibiotics
If it’s not the holidays without a roast turkey …
Available to order now are fresh, naturally raised turkeys from Misty Knoll Farms in New Haven, VT for $4.99/lb.
Available fresh in two sizes only: 15 lb and 20-22 lb. Available frozen in 23+ lb sizes.
To place your order …
Visit the store and write your choice(s) on our signup sheet at Customer Service
OR
Call our Meat Dept. at 413-458-8060
OR
Email our Meat Dept. at produce@wildoats.coop
Please contact Leigh-Anne Nicastro, our Meat Manager, with any questions. Call her at the store number, 413-458-8060.
Order Deadlines
For meat orders – Tuesday, December 23
For turkey orders – Wednesday, December 17
DON’T MISS OUT – QUANTITIES ARE LIMITED. ORDER TODAY! 

Friday, October 10, 3 pm – please join us for a tour of Mighty Food Farm with farmer Lisa MacDougall and her cool crew. We will tour Mighty Food’s fields and hoop houses with Lisa, and check out the kale that is now growing in the hoop house that will be dedicated to growing fresh, organic kale for our produce and hot bar customers over the next three winters.

Tour begins at 3 pm and will go for about 45 minutes. After the tour, we’ll meet in the Mighty Food CSA barn for cider, cider donuts, and Q&A with Lisa, who loves to share her experience and knowledge about organic farming and soil and pasture management. All are welcome to join us (and a farm tour is fun for all ages). Meet at Mighty Food’s main driveway (next to the white farmhouse) at 549 Cedar Hill Road in Pownal.

Download a link to directions to Mighty Food Farm from Wild Oats Market. Wild Oats is about 9 miles from the farm. If you’d like a ride please give the store a call – our marketing manager can fit 3 others in her car.

The Mighty Food credo: At Mighty Food Farm we believe that all people have the right to fresh food and strive towards providing our community with nutritious produce, eggs, and berries. We have been expanding our acreage each year!  We will be growing twenty acres this year (2014).  We love growing food for you and your loved ones! We wait to see what this year will bring!

Please let us know if you will be coming on the tour. Call 413-458-8060, email marketing@wildoats.coop, or sign up at Customer Service. (Sign up sheet will go out October 1).

Here is December’s hot bar menu. We will have our Hanukkah holiday hot bar on Wednesday, December 17. Please note that there will be no hot bar on December 25 or January 1 (the store is closed for the Christmas and New Year’s holidays). If you need help serving hungry guests over the holidays, please give our kitchen a call. Happy holidays from Wild Oats!

Our annual meeting for member-owners takes place on Monday, October 27, from 7-9 pm at St. John’s Church, 35 Park Street in Williamstown. All Wild Oats members are welcome and encouraged to attend. This year, attendees will be electing three new board members. Board nominees are: Linda Becker, school grammarian (and formerly an English teacher) at Pine Cobble School; Margaret McComish, who has professional experience as a lawyer, financial advisor, and non-profit fundraiser; and Allison O’Rourke, who works as the investor relations officer at Berkshire Bank in Pittsfield. All three nominees place high value on healthy, locally and sustainably produced food.

The meeting will begin as always, with time to socialize and enjoy food and drink provided by Wild Oats Market. Foods will include local cheeses and heirloom apples; dishes and treats from our deli and our bakery; and hot and cold beverages. We will also have a wine tasting, featuring carefully selected wines that we think you will enjoy. Food and drink will be followed by the business meeting, which will include yearly reports from the GM and board president, and election of new board members. This year the meeting will conclude with our guest speaker Roger Noonan, an organic farmer and president of the New England Farmers Union.

We hope that many of our members can attend this year’s meeting. But if you cannot attend and still want to vote for board nominees, you can pick up a ballot at Customer Service beginning October 1. There is also a ballot inside the Fall newsletter.

 

Now through December 16 – pick up some great deals on your favorite suki skincare products at Wild Oats Market. Get great savings on these suki natural skincare products:

  • Hand & Body Moisture Lotion
  • Body Oil
  • Purifying Foaming Cleanser (combo to oily)
  • Moisture-Rich Cleansing Lotion (dry)
  • Purifying Masque
  • Exfoliate Foaming Cleanser
  • Concentrated  Strengthening Toner (combo to dry)
  • Concentrated Clarifying Toner (combo to oily)
  • Balancing Day Lotion
  • Balancing Facial Oil (combo to oily)
  • Nourishing Facial Oil (combo to dry)
  • Radical Results Youth Serum
  • Eye Lift Renewal Day Cream
  • Ultra Protect Eye Balm
  • Correct Coverage Concealer (Buttercream and Honey)

Safety & Strength

suki skincare products are clinically proven to work, long term, without irritating your skin. They are appropriate for use with even the most sensitive skin types, and tested safe for pregnant women, nursing moms and babies.

Original formulas for the products are created by Suki Kramer; and are then made, poured, labeled and shipped from suki’s facility in western Massachusetts to ensure fresh products. There is virtually no carbon output from suki’s processing. The company uses as little plastic as possible, using glass instead, which helps preserve & maintain the integrity of the herbal content.

In honor of National Co-op Month, Wild Oats Market will donate 1% of its sales on Saturday, October 25, to the Howard K. Bowers Fund of the Cooperative Development Foundation (CDF). The Bowers Fund provides scholarships and training programs for co-op staff, volunteers and board members, to further educate them in best business practices for food cooperatives.

The Bowers Fund was established in memory of Howard Bowers, who dedicated his life to the consumer cooperative movement. In addition to providing education and training, the purpose of the Fund is to promote the consumer cooperative sector and encourage young people to pursue careers in the management of consumer-owned food cooperatives.

When you shop this Saturday, know that 1% of what you spend will be donated to a fund that has helped fledgling co-ops get started and provided scholarships for all levels and types of co-op employees throughout the U.S. for the past 16 years. Thanks for your support!

Wiley’s Wild Alaskan Fish Oil products are new in our Wellness aisle, and are 20% off through December 16.

All Wiley’s Finest fish oils are sourced from sustainable, U.S. wild caught fish. Typically, about 95% or more of their fish oil is from Alaska Pollock, and about 5% or less of their fish oil is from Pacific Whiting. From start to finish, Wiley’s ingredients are 100% US sourced, refined, and packaged by American workers.

Alaska Pollock (Theragra chalcogramma) is a short-lived species of wild, cold water fish. Pollock is a member of the cod family Gadidae. Wiley’s Alaska Pollock oil is sourced entirely from the Eastern Bering Sea and Gulf of Alaska populations solely found within U.S. waters. Alaska Pollock is considered to be the most well-managed, large-scale fishery in the world.

Pacific Whiting is a member of the Merluccidae fish family and is MSC (Marine Stewardship Council)-certified as a sustainable source of seafood. Wiley’s Pacific Whiting comes from a U.S. wild capture fishery along the Oregon and Washington coasts and is a minor component in some of their products.

Wiley’s fisheries management system is regulated to protect the environment so that future generations can enjoy the benefits of Alaska fish. Quotas are set for total allowable catches of a fish species to protect the fishery eco-system. These catch results are indexed and compared to previous years to monitor the health of the fish population.

Wild Oats now carries:

  • Wiley’s Orange Burst Liquid Fish Oil – $19.99 for 8.45 oz now through December 16 (reg. $24.99)
  • Wiley’s Peak Omega-3 Liquid Fish Oil – $23.99 for 4.23 oz now through December 16 (reg. $29.99)
  • Wiley’s Peak EPA (1000 mg EPA + DHA per softgel), $17.59 for 30 ct now through December 16 (reg. $21.99)
  • Wiley’s Easy Swallow Minis (630 mg EPA +DHA per serving), $11.99 for 60 ct through December 16 (reg. $14.99)

Take advantage of our 20% off introductory sale, now through December 16, to try these fine products.

October 11, 4 -6 pm – stop by and try Scotland’s best-loved beer, Innis & Gunn. Innis & Gunn matures its beer in oak casks, producing unique flavors and a range of beers that are gaining popularity worldwide. We have rescheduled this demo, originally planned for Sept. 27, for October 11 and we hope you can join us then! Wild Oats Market carries three types of Innis & Gunn beers: toasted oak, original, and rum-aged. Come to the tasting, try all three, and see which one you like best.

How Innis & Gunn oak-aged beer came to be:

In 2002 a famous whisky distiller approached I&G for help. They were seeking to season some of their oak casks with the sweet, malty character of a full-flavored beer. Eager to assist, Innis & Gunn’s founders created a custom-made recipe and the resulting brew was put to bed in their barrels.

Thirty days on, the beer was thrown out and the whisky went in. During its maturation, the Scotch acquired extra qualities from the beer-infused wood, resulting in a greatly admired dram and many repeats of the successful experiment.

Then, months later and quite unexpectedly, Innis & Gunn’s master brewer received an exciting call – and this time it wasn’t about the whisky.

Some inquisitive souls at the distillery had sampled the beer after its time in oak casks … and the taste was remarkable. It had been transformed by the oak into an unusually refined brew.

Ever since that day, Innis & Gunn has been dedicated to sharing the unique flavors of its oak-aged beers with the world, proving that a small experiment made by a curious soul can change everything.

Shop for these and many other specials during the first two weeks of December. Download our sales flyer for December 3-16.

Sales for the next two weeks include:

Organic bulk pecan halves $12.99/lb (reg. $16.69/lb)

Organic bulk walnuts $12.99/lb (reg. $17.99/lb)

Yogi organic tea 16 ct  2/$6 (reg$4.99-$5.19 each)

Muir Glen organic tomatoes 28 oz 2/$4 (reg. $3.59-$3.99 each)

Annie’s Homegrown organic pasta & cheese 6 oz 2/$4 (reg. $3.49 each)

Liberte Mediterranean-style yogurt 6 oz. 5/$5 (reg. $1.49 each)

October 11, 2-4 pm. Come and enjoy a beautiful fall afternoon at the Wild Oats Scarecrow Workshop.

We will be guided by Rozlyn Cummings, project coordinator for the Mohawk Trail Scarecrow Project. As you may have heard, the Mohawk Trail turns 100 years old this fall. As part of the celebration, festive fall scarecrows will be placed along the trail, including in front of Wild Oats Market, to add an element of fun to the beauty of the trail at the height of foliage season.

Fun for all ages, this afternoon is one you do not want to miss out on. Materials will be provided, however, if you want to add a personal touch to your ‘crow you might decide to bring some clothing or accessories of your own. We will also have seasonal refreshments from Wild Oats Market to keep you energized. Get involved, get creative, and start celebrating! This fall workshop is FREE and open to all.

What’s your favorite holiday wine? To make it easier for you to stock up, on Saturday, December 13, we repeat our popular Wine & Beer Special. For one day only, Dec. 13, purchase 6 bottles of wine (mix & match your favorites) and receive $10 off. Purchase 4 six-packs of beer or ale (mix & match), and receive $5 off your entire purchase.

Our Wine & Beer Special is on Member Appreciation Day; but everyone (members and non-members) is eligible for this special. We have brought in a number of special wines for the season; and we have a fine selection of craft beers that you and your guests are sure to enjoy. Take advantage of our one-day special to choose a few favorite wines and beers for yourself; to give to friends and business colleagues; and to enjoy over the holidays with family and guests.

Sunday October 5, 11 am-1 pm – we welcome Our Daily Eats from Albany, NY, for a demo of their truly incredible tasting nut mixes and granolas. Stop in and try this product – Our Daily Eats will be here at 11 am and stay right through our busy Sunday lunch hour.

Wild Oats Market currently carries several products for this local supplier, including:

  • Rosemary & Maple Nut Mix
  • Sweet Maple & Salt Pecans
  • Thai Chile Peanuts

We also carry three ODE granola varieties:

  • Cinnamon Cranberry
  • Raspberry & Green Tea
  • Lemon Coconut

Our Daily Eats creates these and other good things to eat using all natural ingredients, their own recipes, and in small batches. Every product they make is guaranteed. Stop in this Sunday and try these healthy nut and granola goodies for yourself.

Temps are low and there’s lots of snow. But we still stock a lot of foods that grow.  And not only do we have plenty of fresh organic veggies and fruits – much of what we have is locally grown, even as we approach December 1. A few examples of local and organic veggies we are stocking in our Produce Department:

  • Mighty Food Farm lacinato kale for $3.49/bunch and green kale for $3.99/bunch
  • Clear Brook Farm napa cabbage and green cabbage for $4.49/each; Clear Brook Savoy cabbage also $4.49
  • Mighty Food Brussels sprouts $5.99/stalk
  • Mighty Food kohlabri $3.99/each
  • Clear Brook sweet potatoes $2.49/lb
  • Happenchance Farm red potatoes $1.29/lb
  • Mighty Food gold fingerlings $2.99/lb

ALSO in stock -

  • Fuji apples from Apex Orchards, $1.99/lb
  • Cameo, Macintosh, and Mutzu Crispin apples from Jaeschke’s Orchard, $1.99 lb
  • Heirloom apples from Scott Farm – ecologically grown; many varieties currently in stock include Calville, Esopus, Greening, Knobbed Russet, Lady Apple, Lamb Abbey, Sheep’s Nose and MORE – $2.99/lb

Be sure to check out our Produce Department next week. See what other local veggies we have, and what’s on sale (like our organic celery for $1.49/bunch).

The Food Bank of Western Massachusetts, along with Feeding America, is providing a whole host of activities for you to take part in to make a difference during Hunger Action Month. You can make a difference in your own community by participating in Wild Oats’ Suspended Groceries program at any register. Suspended Groceries items include:

  • 1 doz. fresh eggs from a local business
  • 1 large container of yogurt;
  • 1 package of organic frozen fruit;
  • 1 lb. of organic rolled oats;
  • 1 cup of house-made soup;
  • 1 package Bunny-Luv organic baby carrots;
  • 1/2 gal. Crescent Creamery low-fat milk

You can purchase a “coupon” for any of these items at any register; and the item will be “suspended” for another shopper to pick up. We give the coupons to the Berkshire Food Project, which distributes them. It’s a great way to help ensure that everyone in our community has access to fresh, healthy food.

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Just in time for winter weather and holiday gift-giving – all Valentina’s Home-Brewed Body Care products, 25 percent off this month (till Dec. 30) at Wild Oats Market. Valentina’s products include “home brews” for salt scrubs, bath salts, roll-on perfume oil and body mist. They are made with the best of intentions. And to help you succeed with your good intentions, she has organized her product lines accordingly:

  • Prosperity (anise, bergamot and geranium)
  • True Love (cardamom, chocolate and roses)
  • Protection (frankincense, myrrh and patchouli)
  • Habit Breaker (cedarwood, sweet orange and lavender)
  • Psychic Detox (citrus, neroli and peppermint)
  • Sunny Outlook (mandarin, lemon and ginger)
  • Sweet Dreams (jasmine, sandalwood and vanilla)

Now is the time to try these products, or pick some out for someone who know will appreciate their 100% plant-based natural ingredients. No artificial scents, colors or preservatives.

 

Saturday, September 27, 4-6 pm – we will be hosting a tasting of Innis & Gunn, Scotland’s best-loved beer. Aged in oak casks, this beer has a distinctive flavor with hints of toffee, vanilla and oak, and a creamy, mellow character.  Come try, and see if this beer is your cup of tea!

Link to our new Co-op Deals sales flyer for November 19-December 2. And you will find unadvertised specials when you come in to shop. Have a wonderful Thanksgiving and be sure to stop in for everything you need for The Big Day.

Take advantage of these and other sales on foods you need for holiday cooking and baking:

Napa Valley Naturals Organic Extra Virgin Olive Oil, 25.4 oz, $9.99 (reg. $15.89)

 

 

 

 

Woodstock Organic Cranberry Sauce, 14 oz, $2.69

 

 

Arrowhead Mills Organic Stuffing Mix, 10 oz., $2.69

 

 

Farmer’s Market Organic Pumpkin, 15 oz, 2/$3 (reg. $3.39-3.79)

 

 

 

ALSO . . .

Simply Organic Vanilla Extract, 4 oz, $6.39 (reg. $10.39) – other Simply Organic extracts on sale

Alden’s Organic Ice Cream, 48 oz, $4.99 (reg. $8.99)

Pacific Organic Broth, 32 oz, 2/$5 ($2.99 reg.)

R.W. Knudsen Organic Sparkling Juice, 750 ml, $2.99 (reg. $4.99)

Friday, September 5, 1:30 pm at Wild Oats Market – Kicking the Sugar Habit, a presentation by Certified Health Coach Leanne Yinger, M. Ed. Would you like to reduce the hidden sugar in your diet? It takes knowledge and effort to curb the sugar in our diet, as sugar is in basically everything we eat that is not live, whole food. Learn more about the impact that too much sugar is having on our health (as individuals and as a nation) and some strategies for curbing your sugar intake. Taste a recipe from Kira’s Kitchen that substitutes healthy ingredients for sugar to provide a satisfying sweet snack that’s good for you.

The presentation will last approximately one hour and will include time for Q&A. Cost: $5, which can be used toward registration in a 10-day sugar cleanse that Leanne is offering beginning on September 6. This cleans will provide you with the tools you need to tame your sweet tooth.

Read more about the effects of sugar on health in Leanne’s recent newsletter and download a flyer on the presentation and the cleanse.

 

 

Download a copy of our Thanksgiving side dishes menu & order form.

To order:

Email our chef at preparedfood@wildoats.coop with your order.

OR

Fill out this order form and return to Customer Service. Hard copies of the menu/order form are available at Customer Service.

OR

Call our Catering Dept. at 413-458-8060 or our chef directly at 413-458-5317, ext. 20.

Deadline for placing your order is Sunday, November 23. 

We will have side dishes and lasagnas available in our grab n’ go on a first-come first-serve basis, beginning Monday, November 24. If you want to be sure of getting the side dishes you want, in the quantities you need, we recommend that you order in advance.

Happy Thanksgiving from Wild Oats Market. We look forward to celebrating another holiday season with you!

 

Healthy Kids Lunches: Packed Lunch Tips

Okay parents. We all know that back to school is, although bittersweet for our children, pretty good for us. Our children are again occupied in noble pursuits, they get regular exercise, they have plenty of time with their friends and the echo of “I’m bored” vanishes from the halls of our homes. Things are always good for a few weeks—at least until a new boredom sets in. School lunch burnout.

For those who regularly pack school lunches for an elementary school-aged child, you may have run into a few common points of friction. Namely, boredom with content, arguments over what did and did not get eaten that day, and issues revolving around trading for junk food. Let’s look over the issues, one at a time.

Battling Boredom

I had always planned on being the mom who would break out the cookie cutters to make lunchtime sandwiches special, or who would creatively market sacks of carrot coins or a stand-up broccoli forest to my child. But the reality is, that takes time. Our family tries to put emphasis on dinner and having (mostly) home-cooked meals we can eat together at night, so with already limited time in the evenings, packing elaborate bag lunches, by and large, has fallen by the wayside.

Working under time constraints might take some of the creativity out of presentation, but it doesn’t have to mean a boring or unbalanced lunch. We adopted a baseline of this equation: 1 + 1 + 1 = 1. One fruit or vegetable (i.e. carrots, banana, cucumber, apple), one protein (turkey, peanut butter, ham, cheese), and one carbohydrate (bagel, crackers, English muffin, tortillas) = one lunch. This divides lunch-building into predictable units, which makes it easy for my son to participate by choosing different, changing components. This simple structure effectively reduces a lot of the negotiating and whining that can otherwise accompany shopping for lunch items. One of the best side effects of this lunch style is that it teaches my son about nutrition—which types of food have what nutritional value. Now my son knows that peanut butter is a protein, not a vegetable. He knows that a banana is not a significant source of complex carbohydrates but that a whole wheat bagel is.

Emphasize Efficiency

There was a time, I am sure, when all kids would sit down to lunch at school with enthusiasm and dig in, focused on the task of chewing their food and getting refueled for an afternoon of learning. I believe that time was somewhere around the year 19-oh…never?

The truth is that lunch is, and has always been, an important social time for kids. This is when jokes get told, bragging gets done and where today’s hilarious sight gags are tomorrow’s doctor’s visits (raisins in the nose, anyone?). This is also when your child is supposed to focus and eat their whole lunch.

Remembering to keep portions small and the eating process efficient (think bite-size finger foods) helps ensure that more food gets eaten. This is the way toddlers eat, but I find it works great at any age (I love a “snack lunch” at the office myself). It doesn’t have to look extremely coordinated to be a good lunch—a handful of nuts, a bag of snap peas, some cheese cubes, grapes, whole wheat bagel half, all these things are easy to eat, and more important, can be safely eaten while paying attention to at least three other things at once.

Help Them Hedge Their Bets

Even though it isn’t officially allowed at his school, my son reports that kids still manage a lot of lunch trading. This means that packaged foods designed for kids’ lunchboxes in the form of fruit snacks, energy bars, and single servings of cookies, chips and cheese puffs become a hot commodity. For a kid who brings a healthy lunch every day, those things help them build an argument that you (parent) are the meanest, most boring person alive. They may present you with the reusable baggie used for whole wheat crackers as evidence.

For my part, it is disappointing to think that the money and time spent on the planning and purchasing of healthy food could get traded for less healthy food, on a whim. Though I suspect my son’s whole wheat bagel or almonds rank low in lunch table trading values.

But to alleviate the feeling that my child is going to be scarred by his health-fanatic mom who never allowed him to have fun foods, we’ve added “mystery” items to the lunchbox—something fun that doesn’t obviously fall into the main food groups: fruit leather, organic chocolate milk, natural nutrition/energy bars, a single serving of chips. My hope is that he’ll covet these treats enough that they don’t end up in trading action. We shop for these mystery items, along with the rest of his lunch, at our local food co-op. This makes it easier to minimize the stuff I really don’t want him to eat: high-fructose corn syrup, hydrogenated fats, artificial chemical sweeteners and dyes. An occasional treat is a compromise on my part, but my hope is that it keeps him eating our home lunches, which are healthier than the alternative overall, for years to come.

Although the process is ongoing (there are no constants in child-rearing), and I make new discoveries to address new needs along the way, following these few simple concepts has made my son’s school lunches pretty healthy, simple and relatively friction-free. At least for now.

For more articles and some kid-friendly recipes, visit strongertogether.coop. Check this Pinterest site for some healthy school lunch ideas:  http://www.pinterest.com/mangell1730/kids-school-lunch/

Whether you are the host or a guest for Thanksgiving dinner this year, a holiday pie from the Wild Oats bakery will be a welcome addition to the dessert table. We offer four types of traditional pies, in whole-pie and half-pie sizes. One whole pie serves 8-10 comfortably.

Overnight guests? Consider ordering a breakfast pastry platter for Thanksgiving breakfast – email preparedfood@wildoats.coop or call 413-458-8060 with your order, or if you have any questions.

NEW in our Frozen Section, right next to our Bakery Case – bake n’ serve apple pies, made by our bakery. Just $8.99 each.

Download a copy of our Thanksgiving Holiday Pies order form and menu.

Get Your Freeze On

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Get Your Freeze OnThere’s a special kind of hoarding reserved for lovers of local produce. We know who we are. We plant waaayyyy more tomatoes than anyone should try to fit into one garden bed. We sign up for CSA shares and still stop by the co-op and the farmers’ market, “just to pick up a few things.” A flat of strawberries later, we’re making smoothies for our friends and family to use all this produce before it’s past its prime.

This is where freezers save the day. Sure, freezing foods isn’t as sexy as canning or as hip as fermenting. But often it’s the most practical way to deal with a bumper crop of kale, a glut of blueberries, or even leftovers from a big meal.

The only catch? You’ll still have to follow some important steps to be sure you end up with high quality foods once their day of defrosting comes. The key to high quality frozen foods is in stopping any enzymes from ripening your produce, sealing out any air, and preventing large ice crystals.

Stop! in the name of (frozen) love

All those enzymes that bring carrots to the peak of sweetness can make things go south if they aren’t stopped before freezing. Sure, freezing does slow down the ripening process. But it won’t stop altogether unless you go on the offensive. This isn’t much of a concern with most fruits, meats and prepared meals. But when it comes to freezing fresh veggies, blanching before freezing is the way to go. Blanching involves dipping fresh vegetables in boiling water for a short period of time to deactivate ripening enzymes and then dunking them in ice water to stop any cooking. It goes really quickly and pays off in top quality vegetables. Need to see it to believe it? Hilah Johnson shows how easy it is in this Co+op Kitchen video, Blanch and Freeze Fresh Vegetables.

Burn me once, shame on you. Burn me twice, shame on me.

It’s happened to me. It’s happened to most of us. But freezer burn is avoidable, as long as you keep a few things in mind. Freezer burn is usually caused by not using an air-tight container and allowing moisture to leak out of a food into that dry freezer air.

This is why I buy plastic freezer bags and glass jars specifically for freezing my food. Wax paper is great for wrapping meats and cheeses, too. But the wax paper is just the first layer—these items still need to be sealed in an airtight container for safekeeping.

And I’ve learned my lesson the hard way. Glass jars can be excellent for storing liquids, sauces and crushed fruits, but be sure to leave plenty of space in the top of the jar to allow room for the food to expand as it freezes- about 1.5 inches for quart jars. Otherwise, say sayonara to that mason jar.

My favorite way to freeze most anything is in individual pieces (think: peas, strawberries, beans, and banana chunks). I lay them out on wax paper on a baking sheet and pop them in the freezer overnight. The next morning, I dump them into a freezer bag, compost the wax paper, and seal my food away for the long, hard winter.

Ice, Ice Baby

I love big, crunchy ice crystals in a summer sno-cone, but these are devastating to home-frozen foods. When ice crystals form, they can burst the cell walls inside your fruits and veggies, making them mushy. To prevent this, make sure your freezer is set to 0°F or lower before even thinking about freezing those berries. Then, let your foods hang out in the refrigerator for a spell, so that they’re nice and cold before putting them in the deep freeze.

Next, make sure not to overload your freezer with a massive amount of food to freeze. Usually about 2-3 lbs. of food is a manageable amount to add for each cubic feet of storage space in your freezer. Any more and it could take over 24 hours for the food to freeze, leading to bigger ice crystals and a mushy texture.

File it Away Now

The back of my freezer used to be uncharted territory—a place foods went to die. As soon as I put something in the back of the freezer, all memory of that food was erased from my mind. Now I’ve caught on to my tendencies and use a little reminder sheet on the door of my fridge, so the whole household knows what’s in store for them just beyond the freezer door.

I also started labeling my frozen foods. Just a moment with a Sharpie can eliminate any future confusion. I include the date, the product, and any special notes, like when the berries come from my own garden!

Labeling things also helps with using those frozen foods. Freezing is an amazing thing, but it won’t keep foods in top shape forever. If a freezer is consistently below 0°F, then most foods will keep for a year at top quality, with fatty meats and fish being the first to decline. But if a freezer fluctuates between 0° and 10°, like many 2-door refrigerator/freezer combos, foods are best eaten within several months. Keep in mind that they won’t ever become unsafe to eat, but their quality will begin declining after this period.

These days I’m still planting too many tomatoes and lusting after every new fruit that’s in season. I still have my sanity questioned when I bring home more green beans. But when I open my freezer door and see those stacks of bright, local foods in the middle of February, it’s all worth it!

Visit strongertogether.coop for more articles like this and for recipes for all seasons and occasions.

Deadline for placing Thanksgiving turkey orders is Sunday, November 16.

Now is the time to order your Thanksgiving turkey from Wild Oats Market.

Order Misty Knoll fresh free-range turkeys from New Haven, Vermont, for $4.99/lb.

Misty Knoll birds are fed grain that is free of antibiotics and animal by-products, guaranteeing a healthy, nutritious and flavorful bird as nature intended. We offer these birds every year because they are so flavorful, and never let us (or our customers) down.

We are also offering organic turkeys and naturally raised turkeys from Grateful Harvest. Grateful Harvest naturally raised turkeys are $3.49/lb and GF organic turkeys are $5.99/lb.

To order: Stop by the store and add your name to the order sheet. Or, call the store at 413-458-8060 and let us know that you would like to place your turkey order.

Pick up turkeys Monday, November 24 after 11 am through Wednesday, November 26 until 8 pm.

ORDER NOW – We are open until 8 pm every night and are open on November 16 from 10 am-8 pm.

Happy holidays from Wild Oats Market!

First we’d like to say: Thank you for supporting Suspended Groceries. Since introducing this program in May, we have sold almost 300 coupons, and more than 100 coupons have been redeemed, with eggs being the biggest mover in both categories.

We’ve recently added two new items to our Suspended Groceries program, Bunny-Luv organic baby carrots ($2.49/package); and Crescent Creamery low-fat milk (1/2 gallon size), also $2.49. You can purchase coupons for these items, along with other items on our Suspended Groceries list, at any register.

Suspended Groceries, a new way to address food security issues at the local level, allows shoppers to purchase one or more items at the register, which are then “suspended” for another shopper to pick up. Wild Oats automatically records the purchase as a “suspended” purchase, tallies up these purchases on a weekly basis, issues a coupon for each item, and gives the coupons to The Berkshire Food Project, which distributes them. Suspended Groceries items include: a dozen fresh eggs from a local business; a large container of yogurt; a bunch of fresh broccoli; a package of organic frozen fruit; a pound of organic rolled oats; and a cup of house-made soup – along with the recent addition of Bunny-Luv carrots and Crescent Creamery milk.

When you check out, you can donate a coupon for any of these items by telling your cashier, who will add the price of the item to your bill. If you are picking up a Suspended Grocery, all you need do is select the item on the coupon, go to any register, hand in the coupon and take the item home.

We’re doing it again! Our popular beer & wine special takes place this Friday, November 14, all day through our Holiday Open House taking place from 5-7 pm. Take advantage of this special and stock up for a fabulous Thanksgiving! Buy 6 bottles of wine and receive $10 off. Buy 4 six-packs of beer or ale and receive $5 off your purchase. Mix and match your favorites! Stock up and save big.

Sale is for one day only – 8 am – 8 pm, Friday, November 14.

You may have picked up a copy of  The Greylock Independent in the Wild Oats vestibule or come across it as an insert in the Hill Country Observer. This new publication, created by Williamstown residents Alex Brooks and Tela Zasloff, intends to cover important issues affecting Williamstown and surrounding communities. Like all startups, this small community paper needs funding to thrive. If you would like to support this enterprise, you can download a subscription form here. If you’d like to try the paper out before you subscribe, here’s your chance: The Greylock Independent is offering a FREE 4-month trial subscription – just download this form, fill out, check the box for the free trial, and return to the publisher. 

Order your Thanksgiving turkey from Wild Oats Market. This year we will have Misty Knoll fresh free-range turkeys from New Haven, Vermont, for $4.99/lb. Family owned since 1984 and sustainably farmed, Misty Knoll Farms has earned a reputation for producing the finest naturally raised turkeys in the region. Misty Knoll birds are fed wholesome grain that is free of antibiotics and animal by-products, guaranteeing a healthy, nutritious and flavorful bird as nature intended.

We are also offering organic turkeys and naturally raised turkeys from Grateful Harvest (California). Grateful Harvest natural turkeys are given access to the outdoors and are never caged in tight quarters or given hormones or antibiotics. In addition, the organic birds are fed on organic grain. Grateful Harvest naturally raised turkeys are $3.49/lb and their organic turkeys are $5.99/lb.

To order: Stop by the store and add your name to the order sheet at the front of the store. (If you do not see a sheet, ask for it at Customer Service.) Or, call the store at 413-458-8060 and let us know that you would like to place your turkey order.

 

Misty Knoll turkeys are available in the following sizes:

  • 12-14 lb
  • 15-17 lb
  • 18-20 lb
  • 21-23 lb
  • 24-26 lb
  • 27+ lb

Grateful Harvest natural turkeys are available in the following sizes:

  • 12-16 lb
  • 17-20 lb
  • 21-25 lb
Grateful Harvest organic turkeys are available in the following sizes:
  • 8-12 lb
  • 12-16 lb
  • 16-20 lb

Please note: Turkey sizes may vary up to 2 lbs. over or under. We will make every effort to assign you a turkey as close as possible to your preferred size.

For special orders of boneless turkey breasts, turkey legs, or hams, please contact the department manager, Leigh-Anne Nicastro, directly. Call her at 413-458-8060 or email her at produce@wildoats.coop

Quantities are limited! Be sure to place your order early.

Deadline for orders is Sunday, November 16. 

Pick up turkeys Monday, November 24 after 11 am through Wednesday, November 26 until 8 pm.

Happy holidays from Wild Oats Market!

Through our new demo program we hope to introduce you to foods that you may have not yet tried; and to new, easy ways to combine the many healthy and delicious foods we stock, both regularly and in-season. Visit our store  Wednesday through Friday from 4-6 pm for a taste of Wild Oats! You will also find our demo program in full swing on Saturdays (beginning around noon-time); and our bakery will be showing off its skills with demos every Sunday around noon. Please bear with us, as we fine-tune the times for this new program.

We’re proud of the food we stock and serve; and when we find something new, we look forward to sharing it with our members and customers. Be sure to stop in during our demos, for a taste of something new,  or a familiar, enjoyable old favorite. If you have suggestions on items you would like to have demo’d, please email marketing@wildoats.coop.

November 5-18 – and here’s what’s on sale. Many items for every day and for holiday baking and cooking. Download a copy of our sales flyer and see what’s on sale now. Many unadvertised specials as well.

Yes, we are open on Labor Day! Our hours this weekend are:

Saturday, August 30 – 8 am-8 pm
Sunday, August 31 – 10 am-8 pm
Monday, September 1 – 8 am-8 pm

We will be able to sell beer & wine on Monday (and of course, throughout the weekend).

The store will be fully stocked with house-made cheddar burgers, local veggies, fresh-baked breads and pastries, healthy snacks, and more. All the items you need to fully enjoy the last weekend of summer and to make the first week back to school a snap. See you this weekend!

 

Here is our menu for November. Have you tried Stephanie’s traditional Sunday dinner yet?

Friday, August 22, 5-7 pm – join us for good food, good music and good company at our all-you-can-eat summer clambake.  This is a real feast so eat a light lunch! Our chef, Greg Roach, is in charge and he’s making:

  • Clams, mussels and shrimp steamed with linguica sausage and potatoes
  • Chopped BBQ brisket on a bun
  • Roasted local corn-on-the-cob
  • Coleslaw
  • Tomato and cucumber salad
  •  Mixed greens
  •  Rolls and butter

All you can eat – $14.99/adults – $8.99/children 12 and under.

Music by the Hale Mountain Pickers.

Clambake service will take place outdoors and there will be our usual indoor and outdoor seating options. As always, we are crossing our fingers and toes for good weather!

Last year’s clambake was lots of fun and we think this year’s – our second time around – will be even better. Hope you can join us! Download a copy of the Clambake menu.

Our kitchen is gearing up for another busy Thanksgiving. As always, our Prepared Foods Department is offering a substantial menu of traditional side dishes for the Thanksgiving holiday. You can pre-order these delish dishes made with quality ingredients (recommended to be sure you get what you want), or  you can pick them up in our grab n’ go case during Thanksgiving week (Nov. 24 – Nov. 26). Grab n’ go items and items in our bakery cases will be available on a first-come, first-serve basis. Happy Thanksgiving to you and your loved ones!

Thanksgiving Sides Menu

  • Roasted Root Veggies – $8.99/lb
  • Roasted Brussels Sprouts – $9.99/lb
  • Whipped Mashed Potatoes with Roasted Garlic $6.99/qt
  • Whipped Vegan Mashed Potatoes with Roasted Garlic $7.99/qt
  • Wild Oats Giblet Gravy – $6.99/pt
  • Wild Oats Gluten-Free Gravy – $8.99/pt
  • Wild Oats Cranberry Relish – $6.99/pt
  • Herb Turkey Stuffing – $9.99/lb
  • Herb Croutons – $5.99/12oz bag
  • Dinner Rolls – Anadama, Brioche, Cheezy Dill – $5.99/doz
  • Pumpkin Pie – $15.99/whole pie and $9.99/half pie
  • Apple Pie - $15.99/whole pie and $9.99/half pie
  • Pecan Pie – $18.99/whole pie and $11.49/half pie
  • Chocolate Cream Pie  - $15.99/whole pie and $9.99/half pie

Cooked Turkeys – Cost of turkey plus $40 – FRIDAY NOV. 28 ONLY. Must be personally approved by the chef, Greg Roach.

Lasagnas  - Beef or turkey lasagnas, $39.99 each. Vegetarian lasagnas, $37.99 each. Vegan and gluten-free lasagnas, $49.99 each. A lasagna serves 8-12 and is available for pre-order. Some will also be available in our grab n’ go case.

DEADLINE FOR BAKERY AND PREPARED FOODS PRE-ORDERS is Sunday, November 23. We are open on Sundays from 10 am-8 pm.

Dietary adjustment requests MUST be approved by Greg, Dan, Kristin or Erin and made by Sunday 11/23/14. If you have special dietary requirements, please ask to speak with Greg, Dan, Kristin or Erin when you place your order.

TO ORDER: Call our Catering Department at 413-458-8060 or 413-458-5317, ext. 20.

 

 

 

 

 

Friday, August 22, 6-9 pm – The Berkshires 1st annual Farm to Table Food & Wine Extravaganza, taking place at Holiday Brook Farm, 100 Holiday Cottage Road (Rte. 9) in Dalton, Mass. Sample dozens of wines and gourmet foods from local restaurants and markets, including Wild Oats. Cost: $35 before the event; $40 at the door. Presented by Kelly’s Package Store of Dalton. All proceeds benefit Berkshire County Kids Place and Violence Prevention Center. Tickets for the event will be available at Wild Oats Market. For more information, please visit the Kelley’s Package Store web site.

Happenchance Farm red and gold organic potatoes on sale now for $1.49/lb (reg. $1.99/lb). Our Produce Department continues to be well-stocked with locally, organically grown veggies from Mighty Food, Clear Brook, and Happenchance Farms.

Friday, August 1, all day. We start off the busy month of August with Member Appreciation Day, and a one-day beer & wine special for members and non-members alike.

On Member Days, Wild Oats member-owners receive 5 percent off most purchases store-wide (beer & wine, special orders, consignment items & gift cards excluded); and supplier demos provide plenty of delicious snacking. On August 1, suppliers visiting our store include:

Provisions International from White River Junction, VT – a purveyor of local and international cheeses and specialty foods, Provisions will be here from 11 am-2 pm and will be sampling Champlain Valley’s award-winning Triple Cream  and Consider Bardwell Pawlet, a raw cow’s milk cheese with a lightly washed natural rind, and August’s Cave-to-coop special.

Our Daily Bread from Chatham, NY – makers of artisan packaged breads and gluten-free breads baked in a separate facility dedicated to gluten-free baked goods.

Dean’s Beans – local provider of organic, fairly traded coffees, from 11:30 am-1:30 pm

SoCo NEW Gelatos – come try SoCo Creamery’s new line of cool, creamy desserts, in flavors that include fudge truffle, toasted coconut, burnt sugar (made with dark caramel), lemon, and vanilla bean.

Ice cream lovers take note – we will also have Bart’s homemade ice cream here in the afternoon on August 1.

And we will be tasting Beachhouse sauvignon blanc and sparkling wine on August 1, during our dinner hour. Sale on Beachhouse wines extended through August 1. All Beachhouse wines are currently on sale for $8.99 (reg. $10.99-$13.99).

One-Day Wine & Beer Special

Friday, August 1, all day – buy 6 bottles of wine (mix n’ match) and save $10. Buy 4 six-packs of any beer (mix n’ match) and save $5. One more way for us to show our appreciation – and one more great reason to shop at Wild Oats Market on Member Appreciation Day! The wine & beer special applies to all shoppers, member and non-member alike.

Member Drive Extended Through August 1

Not yet a member of Wild Oats Market? Join during our membership drive and receive a free gift for joining. And when you become a Wild Oats member you are eligible for member-day savings on August 1 and other member days throughout the year. To make joining the co-op as easy as possible, we are extending our Membership Drive one day, through August 1. Support our co-op by becoming a member, and enjoy immediate savings on August 1.

Are you a suki fan? suki skincare solutions are based on patented technology and on formulas that contain only the highest levels of 100% pure botanical actives to deliver deeply within the skin without irritation. Get your skin back into balance & beautiful with suki products, 25% off now through October 31. Our suki line includes cleansers, toners, day lotions, exfoliators, eye creams, oils and more for oily, combination, sensitive, dry and combination skins. Take advantage of this sale to stock up and stay beautiful all winter long!

A representative from Nordic Naturals, a highly regarded maker of Omega-3 products, will be here to answer your questions about the importance of Omega-’s and offer samples of this product. Nordic Naturals will be at the co-op from 2-5 pm on Thursday, August 7. Be sure to stop by to learn more about and try this excellent product.

We have some great deals for you starting October 22! Check out our latest SALES FLYER here.

 

 

 

 

 

 

 

 

Co-op Deals in the Oct. 22- Nov. 4 flyer include:

 

Muir Glen Organic Tomatoes, 28 oz. on sale for $1.99 reg. $3.59

 

 

 

Brown Cow Yogurt, 32 oz on sale for $2.69 reg. $3.99

 

 

 

Stonyfield Organic Petite Creme, 5.3 oz on sale for 2/$3 reg. $2.79 each

 

 

Chobani Greek Yogurt, 5.3 oz on sale for 5/$5 reg. $1.59 each

 

 

Alter Eco Assorted Truffles 8 ct. on sale for $6.99 reg. $9.19

 

 

 

Kind Fruit & Nut Bar, 1.4 oz  on sale for 4/$5 reg. $1.99 each

 

 


Friday August 22 – We know it’s three months away, but we are looking forward to another clambake this year with music by the Hale Mountain Pickers, an eclectic band that combines bluegrass and old-time gospel with some surprising cover tunes. We will have more details on the clambake menu (local corn will be ripe) and time frame (5ish-7ish) later in the season. We also want to let you know that our next member appreciation day is scheduled for Friday, August 1. Thanks to everyone who made our recent member day a success. We look forward to hosting another fun member day in August.

Great news if you like getting your vitamins from whole foods, but with the convenience of a supplement – the following MegaFoods whole foods nutritional supplements are on sale through October 31. 

Daily Energy - increase your energy and maintain healthy blood-sugar levels with this stimulant-free supplement.  On sale for $15.99 for a 30-day supply (reg. $19.99) and $.79 for a single serving (reg. $.99)

Daily Turmeric - maintain a healthy whole body inflammatory response and support quick recovery from exercise/stress. On sale for $15.99 for a 30-day supply (reg. $19.99) and $.79 for a single serving (reg. $.99)

Daily Purify - support liver health and your ability to process and remove toxins from your body. On sale for $15.99 for a 30-day supply (reg. $19.99) and $.79 for a single serving (reg. $.99).

Daily C-Protect - strengthen and protect your immune system with blend of fresh organic whole oranges from Uncle Matt’s, organic blueberries and organic cranberries. Available in single serving sizes only for $.79/each (reg. $.99/each).

Acute Defense - support your body’s rapid immune response to acute immune stressors. Acute Defense delivers key nutrients and plant compounds, including black elderberry, echninacea, and vitamin C, known to help strengthen your immune response when you need it most. 15-packet supply on sale for $19.99 (reg. $24.99). Single packets on sale for $1.39/each (reg. $1.69/each).

October is Non-GMO Month - and all of these products from MegaFood are non-GMO project verified.

MegaFood is the first company to make vitamins from scratch, using farm fresh whole foods. For 40 years, it has been making wholesome nutritional supplements that deliver the promise of farm fresh foods. We are pleased to offer this quality product line at Wild Oats Market, with several MegaFood products on sale for the month of October.

How to take MegaFood Boosters – Add 1 level scoop of the powder to 6-8 oz of your favorite smoothie, shake or juice. Blend well and enjoy.

No matter where you live, you’ll undoubtedly face sun and bugs at some point during the year. What is our best defense against two of the warmer months’ biggest casualties—sunburn and bug bites? Not all chemicals in sunscreen and insect repellent are created equal. Which products are safe and which ones carry a toxic load?

It’s important to be mindful of what we’re slathering on our skin. This protective sheath is the largest organ of our body and, similar to the intestinal wall, readily absorbs what it’s exposed to. Sure, we all want protection against warm weather critters and don’t want to bake ourselves to a crisp, but when you consider the long-term implications of exposure to the chemical cocktails often found in sun and bug repellants, you may want to explore your options. Some of the chemicals used are a toxic burden to the liver and some have been shown to cause cancer and been implicated as endocrine (hormonal) disruptors.

Safe Sunning

Many sunscreens are formulated with parabens (chemical preservatives), harsh solvents, alcohols, petroleum products, and fragrance chemicals that have been linked to cancer. Yet products that claim to be “natural” and “organic” may still contain synthetic chemicals. So just as we read labels on our food, it’s important to read labels on skincare products.

These are common toxic chemicals used in sunscreens:

  • 4-methy-benzyldencamphor (4-MBC) – A known endocrine disruptor, it has estrogenic effects and suppresses thyroid function
  • Homosalate (HMS) – May cause organ system toxicity
  • Benzophenone-3, also known as Oxybenzone – A possible photocarcinogen that increases free radical damage and has estrogenic effects
  • Octyl-methylcinnamates (OMC) – Known toxin and endocrine disruptor
  • Octyl-dimethyl-para-amin-benzoic acid (OD-PABA) – Causes biochemical or cellular level changes

The two natural ingredients the FDA has allowed to be sold as sunblock are zinc oxide and titanium dioxide. These are the substances found in the safest sunscreens. There is minor controversy about the safety of titanium dioxide, but according to Dr. Andrew Weil, founder and program director of the Arizona Center for Integrative Medicine, “I have always recommended choosing sunblocks containing zinc oxide or titanium dioxide, both inert, opaque compounds that block almost the entire spectrum of the sun’s damaging rays without causing irritation. Zinc oxide acts as a mechanical, rather than chemical, sun barrier.”

One of the downfalls of using sunscreen is that limiting our ability to absorb the sun’s rays greatly inhibits our Vitamin D production. Vitamin D is actually not a vitamin or a nutrient. It’s a hormone produced when we receive direct sunlight on our skin. Because the body cannot produce any vitamin on its own, Vitamin D is considered a hormone because it’s made within the body via photosynthesis.

It’s estimated that 70% of us are deficient in Vitamin D, and inadequate levels have been linked to everything from pancreatic, breast, colon and prostate cancers, to neurological disorders, asthma, heart disease, autism, hypertension, depression, autoimmune diseases, and tooth decay. By using sunscreens to prevent skin cancer, we may actually be contributing to cancer-promoting deficiencies. Couple this with the cancer risks associated with the common chemicals used in sunscreens, and we may be doing more harm than good.

Even 20 minutes in mid-day direct sunlight, sans sunscreen, increases our Vitamin D levels significantly. The more sunlight we are exposed to in the warmer months, the less supplementation we need in winter because our bodies store Vitamin D in our fat cells.

Better Bug Management

The most commonly used chemical in insect repellents is DEET. While effective, Dr. Weil calls it “nasty and toxic,” as it has been linked to nausea, skin rashes, lethargy, and muscle spasms. According to Dr. Joseph Mercola, “… there are other potentially harmful chemicals in bug sprays, one of which is permethrin. Permethrin is a member of the synthetic pyrethroid family, all of which are neurotoxins. The EPA has even deemed this chemical carcinogenic – it causes lung tumors, liver tumors, immune system problems, and chromosomal abnormalities.”

Fortunately, we have safe options for keeping bugs at bay. Some of these botanical oils and extracts have been shown to be as effective as DEET. According to Dr. Mercola, cinnamon oil has proven to be better at killing mosquitoes than DEET. Neem, from the Indian tree Azadirachta indica, and repellants containing geraniol, a plant-derived compound, both provide significant protection. Other powerful protectors include citronella, peppermint oil, and lemongrass oil.

Look for repellants containing these natural ingredients, or better yet, make your own super effective oil or spray. Here is a natural insect repellent recipe, courtesy of herbalist Debra Nuzzi-St. Claire:

Base Oil Concentrate*

  • 1/2 ounce citronella oil
  • 1/4 ounce lavender oil
  • 1/8 ounce pennyroyal oil
  • 1/8 ounce eucalyptus oil
  • 1/8 ounce tea tree oil
  • 1/8 ounce jojoba oil

*Do not use this blend undiluted on your skin. Follow these instructions for diluting:

Insect Repellent Oil: Add 16 ounces of jojoba or almond oil to the base oil mixture and blend thoroughly.

Insect Repellent Spray: Add 16 ounces of vodka to the base oil mixture, pour into a spray bottle, and shake before using.

Our skin is like a sponge that will mop up whatever chemical soup we feed it. While we may not have the luxury of ever finding food-grade bug spray and sunscreen, ditching the toxic chemicals for the safer alternatives is a nice way to treat ourselves and our environment well.

Some useful resources:

This article originally appeared on the Stronger Together web site. See more at: http://strongertogether.coop

And visit Wild Oats Market for organic and natural sunscreen and sunblock products from Alba Botanica, Aubrey, Goddess Garden Organics and Badger. Most sun products on sale now through July 1.

For a natural insect repellent, try Bite Blocker all natural and organic, DEET-free insect repellent. Effectively repels ticks as well as mosquitoes, black flies and other insects.

Farmstead Lille Bebe, from the Vermont Farmstead Cheese Company in South Woodstock, Vermont. A thicker ancestor of Brie, Lille is Vermont Farmstead’s take on French Coulommier. It is handmade in small batches and each wheel is slightly different in appearance. Aged in its own special room and turned on a regular basis, the delicate edible rind develops evenly with a white downy bloom.

This sumptuous soft-ripened pasteurized cow’s milk cheese has a supple paste core enveloped by a rich, creamy body, and reveals a subtle mushroom nuance with notes of nut and butter. The rind has a salty bite, in contrast to the delicate interior. Lille Bebe, at just seven ounces, is perfect on a cheese plate or in the kitchen, and is available during October for the special price of $6.25/per 7-oz piece.

The entire line of Vermont Farmstead cheeses is made in small batches at the farm and creamery in South Woodstock, Vermont. The farmstead milk comes from their mixed herd of Holstein, Jersey, Ayrshire, Brown Swiss and Milking Shorthorn. The blend makes for exceptional milk, with each bread contributing a different component. Any other milk that is brough in for their artisanal cheeses is 100% Vermont milk from local farms. All natural farmstead and local milk; hand-crafted cheesemaking; and a love of Old World cheeses have resulted in a wide array of delicious, award-winning cheeses.

Our next Member Appreciation Day is scheduled for Friday, August 1, all day. We will have plenty of tasty treats to help you keep your energy up as you shop for purchases at member-day discounts of 5 percent. (Must be a member of Wild Oats Market to be eligible for discount.)

Our supplier tastings on August 1 so far include Our Daily Bread, a Chatham, NY-based bakery with two facilities, one dedicated to gluten-free products; Bart’s Homemade Ice Cream from Greenfield, MA; and Dean’s Beans Coffee of Orange and Lanesboro, MA. Chill out with a mini ice cream cone; then warm up with a cup of organic fair trade coffee and a slice of gluten-free toast!

Become a member-owner during our membership drive in July; and be eligible for member discounts on member appreciation day August 1! July is also the best time to renew your membership. By keeping your membership active, you will be eligible for member day discounts and your purchases will continue to count toward a patronage rebate.

We hope to see you on August 1! Member Day discounts do not apply to beer & wine; consignment items; special orders; or gift cards.

Our October hot bar features new dishes like Veggie Guinness Stew and Dan’s Pulled Pork. For Halloween we have Pumpkin Shepherd’s Pie. Have spectacular October and make Wild Oats Market your “go-to place” for lunch and casual dinner.

Suspended Groceries, a new initiative designed by Williams College students and recently launched at Wild Oats Market, allows shoppers to “suspend” one or more of the purchases they make at Wild Oats Market, for another shopper to pick up and take home. Through Suspended Groceries, we hope to make fresh foods more accessible to everyone in our community.

Here is how you can suspend an item for another shopper:

  1. Go to any register at Wild Oats.
  2. Select one or more items from the Suspended Groceries coupon display and add it to your grocery order.
  3. You will be charged for the suspended item(s), and a coupon for each item will be issued.
  4. The coupons will go to the Berkshire Food Project, which will distribute them on a regular basis.
Picking up a suspended item is just as easy:
  1. Go to Wild Oats Market with your coupon(s).
  2. Select the food that matches the item on your coupon. (If you need help finding the item, ask any staff person).
  3. Bring the item and the coupon to any cashier. Give the cashier the coupon, and take home the “suspended” item.

Currently, there are Suspended Groceries coupons for:

  • 1 carton of Feather Ridge Farm eggs
  • 1 32 oz container of Stonyfield organic yogurt
  • 1 bunch of fresh broccoli
  • 1 10 oz package of Cascadian Farm organic frozen berries
  • 1 lb. of organic rolled oats
  • 1 cup of house-made soup

Participating in Suspended Groceries is easy, inexpensive, and directly benefits our community. Wild Oats Market, the first grocery store in the area to adopt Suspended Groceries, is delighted to be working with Kinetic, a Williams College student group, to introduce this exciting new concept to the community. With your help, we can establish Suspended Groceries as an integral part of our community outreach efforts.

Look for the Suspended Groceries icon when you are in the store, to find the foods that are part of the Suspended Groceries initiative. To purchase or pick up a Suspended Grocery, go to any register.

Our entire line of  Valentina’s pure body care products is on sale through October 31. This sale includes Valentina’s Magickal Mineral Bath Salts, 12 oz and single packets; Exfoliating Salt Scrub, 8 oz; Body Mist, 4 oz; and Perfume Oil, .33 oz.

 

 

 

 

 

 

Valentina’s products come in seven varieties, each made with ingredients that support a specific intention:

  • Habit Breaker
  • Prosperity
  • Protection
  • Psychic Detox
  • Sunny Outlook
  • Sweet Dreams
  • True Love
From now through October 31, you can purchase Valentina’s Magickal Mineral Salts for $7.99 for the 12 oz size and $2.79 for the single size (reg. $9.99 and $3.49). Valentina’s Exfoliating Salt Scrub, available in True Love and Sweet Dreams only, is $10.39 for an 8 oz container (reg. $12.99).
Valentina’s 4 oz Body Mist is $7.99 (reg. $6.99) and her Perfume Oil (.33 oz) is also $7.99 (reg. $9.99).
If you haven’t yet tried this product, now’s the time. And October means cooler weather, which dries our skin – and it means Halloween, the magickal holiday.

Valentina’s 100% Natural Bath & Body Care products are formulated with only the purest natural and organic ingredients. No artificial scents or colors. Ever.

Read Valentina’s story.

Read Valentina’s advice on prosperity and on breaking bad habits.

Friday, July 18 - we’ll be racking n’ rollin on the grill from 5-7:30 pm with some awesome flavors for you to dig into. Don’t miss this BBQ, and bring a big appetite with you!

Our BBQ Menu & Prices for Friday, July 18:

  • 1/2 rack of ribs with sauce sampler: $12 for a full plate; $9 a la carte
  • Ioka ground beef burger: $8 full plate; $5 a la carte
  • Applegate hot dog: Children: $3 full plate; $2 a la carte. Adults: $5 full plate; $3 a la carte
  • BBQ brisket: $10 full plate; $7 a la carte

Full plates include 2 sides (choose from list below) and 1 watermelon slice.

Sides (choose two from this list for the full plate):

  • Cornbread with honey butter
  • Green salad
  • Loaded baked potato salad
  • Cole slaw
  • Baked beans

Watermelon – 1 slice included with a full plate. $.50/slice a la carte.

Sides a la carte: $1.50 per side/adult; $.50 per side/children 12 and under

Popsicles: $1.50

Cold drinks: $1.50

Water: $.50

We think that Wild Oats Market will be the best place in town for dinner on July 18. We hope you can all make it!

 

 

Browse our new Co-op Deals flyer and see what’s on sale in October.  Celebrate Co-op Month with these great deals!

July 17, 11:30 am-1:30 pm. Please join us for a tasting of Dean’s Beans – locally roasted whole bean specialty coffees that are not only delicious, but are also certified organic, fair trade, and kosher. Dean’s Beans are roasted in small batches at their beanery in Orange, Mass. Besides only roasting organic coffees, Dean’s Beans only purchases beans from villages and importers that are committed to fair trade. Dean’s Beans promotes local empowerment and self-reliance through its fair trade purchases and its work with local grassroots development and human rights groups. Dean’s Beans also sponsors projects here at home with disenfranchised communities such as Native Americans, the homeless and disabled, and many other groups trying to improve their lives and that of their communities. Every cup you drink and every pound you buy contributes directly to the welfare of coffee growers and consumers.

Dean’s Beans is a founding member of Cooperative Coffees, Inc., the first roaster’s cooperative created to buy direct, fair trade coffee from farmer co-ops and make it available to any small roaster who wants to participate in selling fair trade coffees.

Wild Oats carries several Dean’s Beans coffees, including Aztec Two-Step decaf, Birdwatchers’ Blend, Colombian Italian Espresso, Moka Sumatra, Nicaraguan French Roast, Peruvian French Roast, and Sumatran French Roast.

We will plan to sample a tasty item from our fresh bakery with Dean’s delicious coffees. Dean’s Beans will also be here for our Member Appreciation Day on August 1.

This week in produce while our supplies last we have organic Bartlett pears for $1.99/lb. Stop in to see what else is on sale now.

Thursday, July 17 from 4-6:30 pm and Thursday, July 24 from 4-6:30 pm – taste traditional African cuisine made with healthy, traditional  ingredients, with special emphasis on ancient grains, hearty beans, leafy greens, and occasional use of lean meats. Mel, the founder of Global Village Cuisine, with be here; and he will be sampling Global Cuisine’s:

Curry vegetable samosas
Chicken & spinach samosas
African no-nut vegan stew
Ethiopian vegetable & lentils
Kenyan sauteed kale with millet & brown rice

You may not want dinner after you participate in this tasting. Or, you may want to head right over to our Grab n’ Go, where we stock Global Village Cuisine’s healthy, allergy-friendly, ready-to-eat meals rooted in the cooking traditions of African and world cuisine. Mel and his wife Damaris have crafted these dishes with the same passion and care they invest in their own family cooking. Their delicious “slow foods,” which include simple ingredients and satisfying traditional tastes, allow you and your family to enjoy the pleasure of global good eating as well as the convenience of prepared food.

Global Village Cuisine is locally based in White River Junction, Vermont.

 

New from MegaFood, a local (Derry, NH) provider of whole food supplements:

Daily Turmeric - Recover and renew with turmeric, black cherry, black pepper and FoodState® Vitamin C. Helps maintain a healthy whole body inflammatory response and provide exercise/stress recovery support.

 

 

 

Daily Energy - Increase your capacity with stimulant-free select Foodstate® Nutrients, including new beetroot powder plus botanicals to promote energy levels and maintain healthy blood sugar levels

 

 

 

Daily Purify - Optimize and energize with burdock root and dandelion root with FoodState® Farm Fresh Fruit Phenolic to support liver health and the ability to process and remove toxins from the body.

 

 

 

Daily C-Protect - Protect and strengthen your immune system with FoodState® Vitamin C and Farm Fresh Fruit Phenolic blend – with immune supporting botanicals, featuring a blend of fresh organic whole oranges, organic blueberries and organic cranberries.*

 

 

 

These new additions from the MegaFood line are all gluten-free and non-GMO project verified. Daily Turmeric, Daily Energy and Daily Purify are available in 30-day serving sizes for $19.99 or in single serving sizes for $.99/ea. We offer Daily C-Protect in single sizes only ($.99/each).

Also new from MegaFood – Acute Defense for Immune Support, with black elderberry, echinacea, and vitamin C. $24.99/15 pack or $1.69 each.

Founded in 1973, MegaFood is a pioneer in the natural products industry, being the first company to make vitamins from scratch using farm fresh whole foods. It has been making wholesome nutritional supplements from farm fresh foods for 40 years. MegaFood is committed to producing the most authentic nourishment possible, and is dedicated to improving the lives of others with the products it makes.

We hope you give these new products a try – and we hope you like them! You will find them in our supplements aisle. For additional information, please ask for our wellness buyer.

Thursday, July 24 from 4-6:30 pm – taste traditional African cuisine made with healthy, traditional  ingredients. Mel, the founder of Global Village Cuisine, will be here to sample Global Cuisine’s:

Curry vegetable samosas
Chicken & spinach samosas
African no-nut vegan stew
Ethiopian vegetables & lentils
Kenyan sauteed kale with millet & brown rice

Global Village Cuisine creates healthy, allergy-friendly, ready-to-eat meals rooted in the cooking traditions of African and world cuisine. Mel and his wife Damaris have crafted these dishes with the same passion and care they invest in their own family cooking. Their delicious “slow foods,” which combine simple ingredients into satisfying, traditional tastes, allow you and your family to enjoy the pleasure of global good eating along with the convenience of prepared food.

Global Village Cuisine is locally based in White River Junction, Vermont. Their ready-to-eat dishes are for sale in the Wild Oats grab n’ go case.

And we have many rich, delicious choices for you that are now on sale. Our Equal Exchange organic fair trade chocolate bars are to die for, and are on sale for $2.99 each (reg. $4.79). Many varieties to choose from – dark and milk. Also Chocolove bars are on sale for $2.19 each (reg. $3.59). These also come in many mouthwatering varieties and in dark and milk. And who can resist the quality of Green & Black’s organic, fair trade chocolate bars at 2/$5 (reg. $4.29 each).

Equal Exchange cocoa mix is available at a steal, at $5.99 for a 12 oz container (reg. $9.29). Equal Exchange packaged coffees and teas are also on sale – packaged coffee is $6.99/12 oz (decaf is $8.99); and teas are now priced at 2 boxes for $6 (reg. $5.19 each).

A little bit of chocolate can go a long way. At these prices, you can stock up on a lot of chocolate for less. Stock up and save.

Friday, July 25, 12-3 pm – we welcome Tierra Farm, a certified organic supplier of nuts and dried fruits, with local headquarters in Valatie, New York. Stop by for a taste of dry roasted deliciousness! We carry several Tierra Farm products, including raw and dry roasted nuts and seeds; nut and berry mixes; and chocolated covered nuts and berries. We also offer a selection of Tierra’s organic, fairly traded coffees.

Stop by from 12-3 on the 25th for a taste of the best. Tierra products are made without added oils or refined sugars, in a peanut-free facility. Tierra manufactures the products it sells. It dry roasts and flavors nuts and seeds; blends its own trail mixes; grinds its own butter; covers nuts and fruits in chocolate, and roasts its own coffee.  Everything is made in small, hand-crafted batches for freshness.

Wine Tasting July 25 3-6 pm

We also host a wine tasting on Friday the 25th of July, featuring Veuve du Vernay sparkling French wines. We are tasting Veuve du Vernay’s Brut and Brut Rose. Stop by and try these fresh, spirited wines, on sale for $9.99/bottle.

Locally grown, sweet and juicy – and only $1.99/lb – honeycrisp apples from Paradise Farm. The sweetness, firmness, and tartness of the honeycrisp makes it an ideal eating apple – but you probably know that already! Developed by the University of Minnesota specifically for growers in cold climates, honeycrisp apples also have a long shelf life if stored in a cool place. Stock up now on locally grown honeycrisps at Wild Oats Market.

Our annual membership drive begins July 1 and continues through the month of July. If you have ever considered becoming a member-owner of Wild Oats Market, now is the time! Join the co-op during the month of July, and receive your choice of a reusable Wild Oats Market canvas shopping bag, OR a coupon for 10% off one entire purchase, OR a 3-pack of giant “Wild Oats” cookies from our bakery. Membership equity is only $20 a year. In return, you receive member discounts on Member-Owner Appreciation Days held four times a year; member-only coupons in the Wild Oats quarterly newsletter; a patronage rebate at the end of the fiscal year, in years when the co-op achieves profitability; discounts on special orders of non-sale items; and – a free slice of cake (or other bakery dessert if you prefer) on your birthday – this freebie applies to you and everyone in your family!

The best reasons to join the co-op, though, are less tangible. As a cooperative business, Wild Oats Market relies on member-owner equity to invest  in projects like our expanded meat department and year-old meat room, a project we embarked upon after numerous member requests for a greater variety of fresh meats and poultry. Our ability to invest in local farmers and food producers is in part due to your willingness to invest in us. The same is true of our ability to support local not-for-profit organizations on a regular basis, as we do.

When July 1 comes, we hope that you will consider the important role that Wild Oats Market plays in this community, and lend us your support by joining the co-op, or by renewing your membership if you are already a member-owner. We do emphasize the word “lend,” because the investment you make in Wild Oats Market is your equity, and you can request it back whenever you want. Your equity – your co-op. Thank you for your support and business!

Hey, do you like squash? All Mighty Food Farm hard squash is on sale for $1.99/lb. Mighty Food delicata is even less expensive at $1.49/lb. Come on in and pick up some organic, locally produced fresh squash on sale now.

For recipes and information on how to prepare and enjoy squash, visit this link about Sweet & Savory Winter Squash.

Above, fresh-picked squash from Mighty Food Farm. Next stop, Wild Oats Market – just under 9 miles away.

July 18 5-7:30 pm – Join us for a Southern-style ribs BBQ! Outdoors – music - details about the menu coming soon!

Sept. 21 – an apple a day . . .  with more new varieties from Scott Farm and other local orchards coming in every day, you can make that a different apple a day. Currently in our produce cases, we have Cortland and McIntosh varieties from Jaeschke’s Orchard in Adams for $1.79/lb (Cortland) and $1.99/lb (McIntosh). We’ve also got several ecologically grown heirloom varieties in from Scott Farm in Dummerston, Vermont. Current heirloom varieties from Scott include:

Franc Rambour
Rambour is the name in France given to a group of varieties characterized by large size and a ribbled, flat-sided shape. Rambour Franc is the best known and oldest of these, believed to have been from the village of Rambure. Recorded in 1535 by a French botanist and known in England around 1665. Widely grown throughout the continent and still found in French gardens. Large fruit, green with red stripes. Breaking, crisp, exceptionally juicy, aromatic flesh. Good for eating and in sauces.

Holstein
A German apple from the early 1900s, thought to be an offspring of Cox’s Orange Pippin. A crisp apple with a citrus flavor and a sprightly balance of sugars and acids. Sometimes there is a hint of pear. Good for eating and cooking. Tends to be a large apple with orange-reddish skin. Very juicy, this is a good apple to blend in with other apples in a pie or tart.

Lamb Abbey Pearmain
Described by Scott Farm as “one of the most delightful apples in the world.” 200 years ago, Mary Malcomb planted an apple pip, or seed, in her garden in Lamb Abbey, England. The fruit from the tree that grew was crisp and coarsely textured. The flavor is a lively blend of sugars and acids and pineapple, which becomes more pronounced as the harvest moves later into the fall. A small apple with light green skin with a reddish-orange blush.

Hubbardston Nonesuch
The pride of Hubbardston, MA in the late 1700s. For generations, this apple has been highly regarded as a dessert, or fresh use apple, although it’s also very good in crisps and pies. “Nonesuch” was an Americanized version of the French term “nonpareil,” which was used to describe apples of the finest flavor. A beautiful clear red-skinned apple, Scott Farm considers it one of the best early season heirlooms it grows.

Ribston Pippin
This is the oldest American apple variety. Some folks say the flavor is similar to guava and the texture like a coconut. It has a very high sugar content, though you may not notice it due to the other complex flavors. Cider made from this apple is like nectar, it is so thick and sweet. A medium size apple with russeted skin, it is known as a leather-coat apple.

Also from Scott’s – Gala apple totes for $6.99 each and Honeycrisp totes for $8.99 each.

New varieties coming in weekly – be sure to check what’s new, and pick up these varieties now, while they last.

DON’T MISS THE 40TH ANNUAL NOFA SUMMER CONFERENCE & CO-OP WORKSHOPS!

The 40th annual NOFA (Northeast Organic Farming Association) Summer Conference takes place August 8-10, 2014, at the University of Massachusetts in Amherst, MA.

The workshops, which will all take place Saturday, August 9, 2014, include workshops that: address ways in which co-operative enterprises are improving the food system domestically and internationally; practical steps for farmers interested in marketing to food co-ops; and strategies for applying the cooperative model to growing more economically and environmentally sustainable food systems:

  • 8am: How Co-ops Make Healthy, Local Food More Accessible with Bonnie Hudspeth (Neighboring Food Co-op Association) & Micha Josephy (Cooperative Fund of New England)
  • 10am: Selling to Your Local Food Co-op with Tony White (Co-op Food Stores of NH and VT) and Erbin Crowell (NFCA)
  • 1pm: Co-ops in the Food System: Conversions, Start-ups and Supply Chains with Erbin Crowell (NFCA) and Adam Trott (Valley Alliance of Worker Co-ops)
  • 3pm: How Co-ops Spur Organic Farming in Global South with Rodney North (Equal Exchange)

Following this group of workshops, there will be a special screening of the film “Food for Change,” a feature-length documentary focusing on food co-ops as a force for dynamic social and economic change in American culture.

The NOFA Summer Conference features over 150 workshops on farming, gardening, land care, nutrition, & food politics; full and half day pre-conferences; and 100+ exhibitors. This is a family-friendly event with activities for children and teens, a country fair, and organic meals. Budget conscious accommodations are available, including camping and dorms.  This year’s keynote speaker, Elaine Ingham, is a soil scientist and researcher, teaching growers to foster microbial life in soils.

To register visit: www.nofasummerconference.org. Early bird pricing is available through July 11.

 

Featured sales for September 3-16.

Healthy snacks for back-to-school and a yummy recipe for breakfast apple crumble to start off the day.

Sales for the next two weeks include:
Arrowhead Mills
Pancake & Waffle Mix
$3.39 (reg $5.69)

Napa Valley Naturals
Organic Extra Virgin Olive Oil, 25.4 oz
$9.99 (reg $15.89)
Smaller size also on sale

Westbrae Organic Beans
3/$5 (reg $2.79 each)

Talenti Gelato or Sorbet
$3.99 (reg $6.99)

Back to Nature Crackers 
$2.69 (reg $2.99)

NEW! Organic Valley Organic Protein Shake, 11 oz
$2.39 (reg $3.99)

Wild Oats is open its regular hours (8 am-8 pm) on Friday, July 4th.  You have the freedom to shop whenever you want this week! The co-op has many specials to help you celebrate the Fourth deliciously. From Applegate hot dogs to the condiments that go on them, to fresh fruits and local ice cream, we have everything you need – and you can pick up what you need at the last minute!

What would a summer BBQ be without watermelon? Our organic watermelon is on sale July 2-5 for 99 cents/lb for whole melons (reg. $1.29/lb) and $1.29/lb for cut melons (reg. $1.49/lb). Stop in and save!

Holiday Hours:
Friday, July 4 – 8 am-8 pm
Saturday, July 5 – 8 am-8 pm
Sunday, July 6 – 10 am-8 pm

 

 

 

 

Some great deals for you from September 17-30, and a risotto recipe with kale and mushrooms. Download a copy of the flyer here. You can also pick up a copy of the flyer in our store vestibule.

June 21, 1:30-4:30 pm: The summer at Wild Oats begins with an Ice Cream Social to benefit Northern Berkshire Community Coalition’s Mass in Motion program.

Our ice cream socials are the best! Local ice creams and toppings donated by our generous suppliers, including SoCo Creamery; Bart’s Homemade Ice Cream; Blue Moon Sorbet; Maple Valley Creamery; and Tierra Farm. Fruit toppings will include berries and bananas. And fudge sauce and whipped cream of course!

 

 

 

All proceeds from the social will go to benefit the Mass in Motion program. Program Coordinator Amanda Chilson will be at Wild Oats throughout the ice cream social to talk to you about Northern Berkshire Community Coalition and local Mass in Motion programs like the NA Mayor’s Fitness Challenge. Amanda, a dedicated athlete with more energy than a litter of speckled puppies, will be happy to recommend ways you can work off that ice cream sundae and have fun doing it!

Organic indigo tomatoes from Happenchance Farm – $4.99/lb. Also, ecologically grown apples from Scott Farm in Dummerston, Vermont are beginning to come in – we currently have Honeycrisp totes for $9, and Scott heirloom apples are on their way. Mighty Food Farm organic green kale on sale now for $3.49/bunch (reg $3.99). Local squash is here in abundance; we’ve got organic acorn, buttercup, kobocha, and delicata from Mighty Food, as well as organically grown sugar pie pumpkins. Happenchance has brought us organic delicata and spaghetti squash, as well as organic peppers in a rainbow of colors – green, red, yellow, and purple. From Clear Brook Farm in Shaftsbury, we have organic tropea red onions, arugula, leeks, and red & green cabbage. This is but a small example of the beautiful local and organic veggies we have in produce for you right now.

IMAGES Cinema is presenting a special screening of the new documentary, FED UP, on Monday, June 23 at 7pm.

Regular ticket prices apply. However, participants in the North Adams Mayor’s Fitness Challenge just need to show their tracker to get in for $5. Attendance at the movie will count for MFC points.

FED UP explores the obesity epidemic in the United States, and how the “Big Sugar” industry might be contributing to it. Bridget Spann of Caretaker Farm, in Williamstown, and Francine Lajoie of Living Well Chiropractic and Nutrition in North Adams, will lead a discussion after the film.

Beautiful delicata squash, locally and organically raised by Mighty Food Farm in Pownal, for $1.49/lb. Come in and pick some up at a great price! For an easy and tasty way to serve this squash, try this recipe.

Friday, May 23 – please join us for our next Member-Owner Appreciation Day.  Stock up on milk, cookies and much more for the long-awaited Memorial Day weekend. We will have everything you need to start grilling and planting – also some great specials and for Wild Oats members, 5% savings on most items in the store. Delicious demos from our local suppliers and our staff, too.

Now through September 30 - when you purchase any ground beef from our Meat Department (even a single patty!), you can purchase any 8-pack of Barowsky’s organic whole wheat burger buns for only 99 cents (a $5.59 value!) This offer is good for all our ground beef, including:

 

 

 

 

  • Creekstone
  • Ioka Valley
  • North Hollow

And on our own house-ground

  • Beef
  • Meatballs
  • Bacon/blue cheese/mushroom burgers
  • Bacon/cheddar burgers

This is a great deal, and we don’t want our vegan and vegetarian customers to miss out. And so we are extending this special to include ALL veggie burgers and ALL fish burgers found in our frozen case, including:

  • Amy’s Veggie Burgers
  • Dr. Praeger’s California Burgers
  • Gardenburgers
  • Quorn Veggie Burgers
  • Sunshine Veggie Burgers

AND, our salmon and tuna burgers, including:

  • Blue Horizon Wild Tuna Teriyaki Burgers
  • Henry & Lisa’s Salmon Burgers

Don’t miss out on this great Labor Day deal!

 

 

Wild Oats Market is open regular store hours over Memorial Day weekend:

  • Saturday, May 24, 8 am – 8 pm
  • Sunday, May 25, 10 am – 8 pm
  • Monday, May 26, 8 am – 8 pm

Mass. State Law prohibits the sale of alcoholic beverages on Memorial Day. Our beer & wine sections will be closed on Monday, May 26. They will be open Saturday and Sunday (no Sunday liquor sales before 12 noon per Mass. state law).

All the more reason to take advantage of our one-day beer & wine special on Friday, May 23!

Now through September 5 – Save a $1 off on items that will help you hang onto summer a little longer:

Mali’s Gourmet Lump Charcoal – $1 off

 

 

 

Smuttynose beer & ale – $1 off/6-packs AND $2 off/12-packs

 

 

 

Maple Valley Ice Cream – $1 off/each pint

 

 

 

Preserve Dinnerware, Entire Product Line – $1 off

 

 

 

AND our Beachhouse wines are still only $8.99 each!

Pick up these great products on sale this week, and take the edge off the end to the summer with the makings of an end-of-summer bash. Sales end Friday, September 5.

We are open on Labor Day!

Tasting is Saturday, June 7, 3-6 pm - Eppa is America’s only sangria made with real, organic superfruit juices and organically grown grapes. This sangria is loaded with fruit juice, and as a result offers almost twice the antioxidants of red wine!

Eppa is made with wines from Mendocino County, a part of California’s North Coast wine growing region, and organic fruit juices. The real fruits in this wine, which include pomegranate, blueberry, Mediterranean blood orange and açaí, help create the refreshing taste that is key to a good sangria. The recipe is blended for superior taste, to deliver a delicious sangria experience that will perfectly complement your social gatherings.

At only 120 calories per 5 oz. glass and under $12/bottle, this wine is an affordable luxury. With a summery cool fruit flavor, it’s perfect for serving this time of year. Come taste this delightful sangria on Saturday, June 7  from 3-6 pm.

 

September’s Cave-to-Coop special is Alpha Tolman, from The Cellars at Jasper Hill Farm in Greensboro, Vermont. This Alpine-style cheese, one of Jasper Hill’s newest, is made from raw cow’s milk at the Vermont Food Venture Center in Hardwick , and is aged 8 to 12 months in the Cellars at Jasper Hill. Alpha Tolman has a lightly brine-washed natural rind. It has a buttery, fruity, nutty flavor when young. As it matures it develops bold, meaty, caramelized onion flavors. The texture is dense and pliant, easily portioned and ideal for melting. The texture, aesthetic, and flavor of this cheese make it an ideal choice for fans of Appenzeller. Try pairing Alpha Tolman (named after a philanthropic dairy farmer who built the Greensboro library in 1900) with a robust ale, plummy red wine, or onion jam.

Alpha Tolman is a cheese with substance, making it perfect for the crisp Fall weather. Cave-to-Coop special price for Alpha Tolman is $12.99/lb through the month of September.

About the Cellars

The Cellars at Jasper Hill were built in 2008 by dairy farmers and brothers Mateo and Andy Kehler. A 22,000 square ft underground facility next to the Kehler’s barns and creamery, the Cellars were constructed for the purpose of providing affinage, or aging expertise, as well as distribution and marketing services for local cheese-makers, to help them make their products more readily available in the burgeoning market for artisan cheese nationwide.

About Cave-to-Coop

Cave-to-Coop is a partnership of the Neighboring Food Co-op Association, Provisions International Ltd, and regional artisan cheese-makers. For more information, please visit nfca.coop.

The summertime cooking class with Yael Dolev, scheduled for Tuesday, June 17, 5;30-6:30 pm, has been cancelled due to lack of signups.

We plan to reschedule a class with Yael for later in the summer. We’ll keep you posted!

We apologize for cancelling, and we hope that some of you can make it when we reschedule.

 

Enjoy some new dishes this month on the September hot bar, like spicy squash, eggplant & lentil stew on September 10. Sliced brisket available on the hot bar and in the grab n’ go September 25. For large quantities of brisket for the holiday, please call 72 hours ahead.

 

It’s gonna be awesome! Our chefs are planning to grill BBQ chicken (boneless skinless breasts; and they’ll talk about techniques for grilling bone-in). Also, they will be grilling steaks (most likely Ioka Valley beef) and veggie kabobs (they’ll use veggies like squash, zucchini, pepper, onions, and other kabob-worthy veggies from our Produce Dept). Dan will provide handouts for his BBQ and marinade recipes, as well as his “Top 5 Tips for Grilling”. You will have ample opportunity to ask questions and get answers to make 2014 your best grilling season ever!

Dan will be grilling the foods we stock in the store – high quality, locally raised beef that contains no added hormones or antibiotics; naturally raised chicken; and local and organic veggies. And what he grills, you consume.

We are charging only $5 pp – samples included –  for what should be a great performance by our experienced grill man, Dan Lauth. Sample & learn! We will set up Thursday evening in front of the store, near the seating area. Sign up at Customer Service, or just plan to be here – we meet in front of the store on Thursday, May 22, 4-5 pm.