• 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

wild oats storeresized

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.

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.


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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

taco tuesday1 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% 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. We also participate in the Gimme 5 program, which enables us to serve as a collection site for #5 plastics.

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.

 

Breads, pastries and cookies baked daily, using high-quality ingredients free of unnecessary additives. Here’s a photo of our baker Erin decorating cookies for Valentine’s Day. In addition to decorated cookies for the holidays, our bakers stay busy making yummy breakfast and dessert pastries that are hard to resist, like our

Chocolate & Chocolate Peanut Butter Whoopie Pies

Chocolate & Cheese Croissants

Savory Scones & Croissants

Rustic Apple Tarts

Apple Cinnamon Rolls

Apricot Cheese Danish

Cranberry, Poppyseed & Morning Glory Muffins

Our famous Giant Chocolate Chip Cookies

and much more – baked fresh daily!

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.

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 visit this organization’s web site 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, in our new format:

Summer 2014

 

 

 

 

 

View copies of previous newsletters:

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 kitchen makes our soups from scratch daily. We offer two different soups every day, beginning at 11:30 am, and one is almost always a vegetarian selection. Check under our “hot bar” tab for today’s soup selections.

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!

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.

 

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.

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.


Open post to download dinner registration form.

If you enjoyed Goats in the Woods, you will love Sheep at Sheep Hill. And if you were unable to join us last April for our goat dinner at the Pine Cobble School, you will not want to miss our next event in this series, taking place at Sheep Hill in Williamstown on Saturday, September 27, beginning at 3 pm.

The day begins with a pasture walk and sheep management tour with local livestock farmer Morgan Hartman. Meet Morgan’s herd and learn about the role that sheep play in ecosystem health while enjoying the scenic meadowlands of Sheep Hill. The pasture walk will be followed by a fiber spinning &weaving demonstration at 4.

Stay for the evening to enjoy a delightful lamb dinner using seasonal ingredients, prepared by Wild Oats Chef Greg Roach using meat from Morgan’s herd. Dinner will be followed by a presentation on biodiversity and ecosystem functionality, by SUNY/Albany Professor Gary Kleppel, Ph.D. Dr. Kleppel will focus on the role of sheep in land management, using the Sheep Hill property as an example.

Pasture walk and presentation are free and open to all. Dinner (a full course meal including dessert and non-alcoholic beverage) is $25 per person, payable at the event. Beginning September 13, you will be able to purchase tickets for the meal at Wild Oats Market Customer Service.

To help us plan appropriately, please register for the dinner in advance. Download dinner registration form here. Greg’s menu to come shortly!

We hope you will join us on September 27 to celebrate the beauty of Sheep Hill (a local treasure) and enjoy a feast showcasing foods raised by our local farmers and prepared by a local chef. If you are concerned with land use patterns and the preservation of biodiversity in our region, you will not want to miss Dr. Kleppel’s presentation on this topic.

Event Schedule:
3 pm Pasture walk and sheep management tour with local livestock farmer Morgan Hartman

4 pm Fiber spinning and weaving demonstration

5 pm Lamb dinner prepared by Chef Greg Roach of Wild Oats Market

6:30 pm Presentation from Dr. Gary S. Kleppel, Professor of Biological Sciences and Director of the Biodiversity, Conservation & Policy Program at the University at Albany

Please feel to join us for any and/or all of the scheduled events.

Sheep Hill is located at 671 Cold Spring Road (Rte. 7), Williamstown, Mass.

For more information, please email marketing@wildoats.coop

 

 

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!

 

 


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.

 

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.

 

 

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!


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 (below) 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.

Finger Foods
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.

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/

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.

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. 

 



Get Your Freeze On

by 

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.

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.

 

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.

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.

Here’s what’s on sale August 20 through September 2. Find many unadvertised specials in the store too!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Some great deals from your local co-op include:

Dr. Bronner’s Organic Coconut Oil
$7.99/14 oz (reg. $11.19 & $12.29)

 

 

 

 

Field Day Organic Pasta Sauce
2/$5 (reg. $3.49 ea)

 

 

 

 

Fage Greek Yogurt, 17.6 oz size
$3.39 (reg. $4.99)

 

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.

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. 

We love this line, for the purity of its products and for the humor and wisdom of its creator. NEW in our wellness aisle, you will find Valentina’s Home-Brewed Pure Body Care products.

 

 

 

 

 

Valentina’s has natural products made with essential oils for the areas in life where we sometimes need a boost:

  • True Love
  • Habit Breaker
  • Sweet Dreams
  • Prosperity
  • Psychic Detox
  • Protection
  • Sunny Outlook
Create your own daily rituals with Valentina’s 100% plant-based natural body products made with no artificial scents, colors or preservatives. Wild Oats Market is currently stocking:

Valentina’s Magickal Mineral Bath Salts - made with natural sea salts and pure essential oils to help with healing and well-being. Available at a special introductory price of $7.49 for a 12 oz package (reg. $9.99) and $2.69 for a 2.5 oz packet (reg. $3.49)

Valentina’s Body Mist and Roll-on Perfume - made with coconut oil, jojoba oil, and a proprietary blend of natural essential oils to help you stay focused on your highest intentions throughout your day. Naturally free from harmful chemicals, petroleum-based artificial fragrances and drying alcohol. Special introductory price of $7.49 (reg. $9.99)

Valentina’s Natural Body Mist - a light, soft mist made with 100% essential oils and purified water. Introductory price $5.99 (reg. $7.99)

Also, Valentina’s Exfoliating Salt Scrub in True Love and Sweet Dreams – made with sea salt, avocado oil, coconut oil, sweet almond oil, and a blend of essential oils. No artificial scents, colors or ingredients. $12.99.


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.

 

 

 

 

For dinner tonight – organic corn, 99 cents/ear – fresh from Clear Brook Farm in Shaftsbury, Vermont. We also have fresh blueberries from The Apple Barn in Pownal, Vermont for $4.99/pint. And we’ve got yellow and white peaches from Pennsylvania, as well as Pennsylvania nectarines – $2.99/lb. Donut peaches as well – also from Pennsylvania, price at $5.99/box.

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.

Our Cave-to-Coop cheese special for August is Pawlet, a raw cow’s milk cheese with a natural rind, from Consider Bardwell Farm in West Pawlet, Vermont.

Spanning the rolling hills of Vermont’s Champlain Valley and easternmost Washington County, New York, this 300-acre farm, founded in 1864 by Consider Stebbins Bardwell, was the first cheese-making co-op in Vermont. More than a century later, the farm continues to produce award-winning cheeses from the milk of Oberhasli goats and Jersey cows. Rotational grazing on pesticide- and fertilizer-free pastures produces the sweetest milk and the tastiest cheese. Consider Bardwell cheeses are made by hand in small batches from whole, fresh milk that is antibiotic and hormone free. Only microbial (non-animal) rennet is used in their cheesemaking. All cheeses are aged on the farm.

The basis of Pawlet, an Italian-style mountain toma, is raw Jersey cow’s milk. Pawlet is aged four to six months. Its flavor is mild and buttery, with hints of flowers, grass and savory herbal notes. Pawlet’s creamy texture and bright taste give it a broad appeal and  make it a great sandwich cheese or appetizer.

During the month of August, Consider Bardwell’s Pawlet is offered at the special price of $12.99/lb.

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!

 

August is here and with it the summer harvest. Here is our hot bar menu for the month. Please check our web site and social media pages daily for the day’s soups and additional entree. We always try to provide both carnivore and meatless options on our hot bar.

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.

We have a new addition to our suki Skincare line – and it’s 25% off in August! suki Correct Coverage Concealer, like all suki® products, is formulated as targeted skincare. It contains suki’s balancing day lotion + pure mineral pigment, perfectly textured & creamy (not too matte, not too thin, doesn’t tug, doesn’t settle). Use to help reduce circles, puffiness, to fill lines & tone down redness. Based on suki’s patented, stabilized-ingredient technology, TLC salicylic acid™ from white willow and  TLC– retinol vitamin A™ from moth bean, this product proactively prevents signs of problem skin, redness & swelling, without the peeling or drying side effects of synthetic concealers. Safe for sensitive skin. Two shades: butter cream and honey. Try this NEW product now through August 31 for 25% off.

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.

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.

New sales begin Wednesday, July 30 and include useful items like Topricin homeopathic pain relief and healing cream for $8.99 (reg. $16.99) as well as daily staples like Nature’s Gate Herbal Moisturizing Lotion for $5.99 (reg. $10.99) and Cascadian Farm Organic Cereals for $3 each (reg. $4.69). Sales good through Tuesday, August 19. 

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.

Friday, August 1 – 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! This one-day sale takes place on Member Appreciation Day, August 1.

On sale through August 1 – Beachhouse sparkling wines and sauvignon blanc for $8.99/bottle (regular $10.99-$13.99). Purchase 6 or more bottles on Friday August 1 and save even more! We will be tasting Beachhouse wines on Friday afternoon from 4-6 pm.

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.

Organic red & green grapes from California on sale for $3.99/lb (reg. $4.99/lb). Also, yellow and white peaches and nectarines from Pennsylvania, $2.99/lb. Stop by and find many local and organic veggies now available in our Produce Department.

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.

Enter to win this sturdy, American-made cart from Woodstock Foods, a provider of more than 250 products in numerous categories, 75% of which are organic and 70% of which are domestically sourced. No purchase necessary to enter in the Woodstock Wagon Giveaway. But many Woodstock products are on sale this month. Stop in, fill out an entry form at Customer Service, and see what Woodstock has on sale. Winner of the cart will be drawn on August 1, which is our next Member-Owner Appreciation Day.

From now through July 29th, when you purchase a Woodstock product you’ll receive a packet of organic seeds with a coupon good for $1 off any Woodstock item, as part of Woodstock’s “Plant a Seed” program to support the non-GMO Project.  Woodstock currently has over 145 products that are non-GMO Project verified; and  80 additional projects enrolled in the non-GMO Verification Project.

Looking for our July menu? Here it is. Note our BBQ on July 18 – we’ll be serving southern-style ribs and much more outdoors from 5-7:30 pm. We will have a complete menu shortly. Don’t miss the best BBQ in town!

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.

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.

Check out these deals – on sale at the co-op now! Link to the sales flyer for July 16-29

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!

 

 

Through July 29 – Alba Botanica Good & Clean Foaming Cleanser; Gentle Acne Wash; Toxic Release Scrub; and Pore Purifying Mini-Peel are on sale for $5.99 (regular $8.99). Good & Clean Textured Exfoliating Towelettes are on sale for $4.39 (regular $6.99). ALSO on sale through July 29 – Mineral Fusion Sheer Moisture Lip Tint in a bevy a beautiful colors – $5.99 each (regular $9.99 each). These creamy, sheer lip colors are formulated with moisturizing ingredients like cocoa butter and beeswax to prevent splitting and dryness.

Invierno, a raw sheep and Jersey cow milk cheese from Vermont Shepherd in Westminster West, VT, is July’s delightful Cave-to-Co-op cheese. Invierno (or “winter” in Spanish) is a soft to semi-hard natural rind cheese, aged 4-5 months. Invierno is a versatile cheese with a rich, butter and mushroom flavor. A versatile cheese, it is delicious with cider, beer and rich savory red wines.

Vermont Shepherd cheeses are among the oldest and best known sheep and mixed milk cheeses in the U.S. Cheesemakers David and Yesenia Ielpi Major make and age their cheese on a 250 acre farm in Westminster West, Vermont. Their cheese is made in small, 10 to 30 wheel batches.

Vermont Shepherd cheese has won awards for Best Farmhouse Cheese in the country and Best of Show in the American Cheese Society’s annual competition. Vermont Shepherd has been featured in The New York Times, Gourmet, Food and Wine, Esquire, and more.

Invierno is offered at the special price of $15.99/lb.

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.

Organic yellow squash, zucchini and striped squash – locally grown by Happenchance Farm in Eagle Bridge, NY and Mighty Food Farm in Pownal, VT – waiting for you in our Product Department for $2.99/lb. Bunches of organic dill and basil from Mighty Food, $2.99/bunch.

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.

 

Wild Oats Market is the place you will find some great deals for your Fourth of July BBQs and a chance to win a Woodstock wagon and support the non-GMO verified project. Link to our sales flyer for July 2-15. Enjoy these great deals for the next two weeks:

Willamette Valley Organic Blueberry Flax Granola $2.99/lb

Nature’s Path Organic Cereal 26.4-32 oz, many varieties $5.99 (reg. $10.49)

 

 

Talenti Gelato 16 oz, many varieties $3.99 (reg. $6.99)

 

 

Brown Cow Yogurt 6 oz, many varieties $.69 (reg. $.99)

 

 

Clearly Natural Glycerine Soap 4/$5 (reg. $1.99 each)

 

 

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.

June 23 – beautiful organic bok choy from Clear Brook organic farm in Shaftsbury, Vermont, $3.99 each. Also try Clear Brook’s organic zucchini for $2.49/lb, organic butter crunch lettuce for $3.49 each, and their organic European cucumbers for $2.49 each. Huge organic Napa cabbages from Clear Brook $3.49 each.

Visit http://strongertogether.coop/fresh-from-the-source/bok-choy/ to learn more about bok choy.

Visit http://www.epicurious.com/recipes/food/views/Traditional-Napa-Cabbage-Kimchi-233839  for a recipe for kimchi using napa cabbage.

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.

Stop by for lunch on the patio this month – here is a peek at what we’ll be serving this month. We hope to see you soon! Visit our web site and Facebook page for daily updates on our menu.

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!

We have some great deals June 18-July 1. Come see our featured deals for the next two weeks!

 

 

 

 

 

 

 

 

 

 

 

 

 

On sale June 18-July 1. Come in and see what else is on sale!
Alba Botanica sunscreen 4 oz, selected varieties $6.99 (reg. $11.59)

 

 

 

 

Spectrum Essentials fish oil 250 ct. $21.99 (reg. $37.99) 100 ct. $9.99 (reg. $17.99)

 

 

 

R.W. Knudsen Simply Nutritious Juice, 32 oz, selected varieties 2/$5 (reg. $3.99 ea)

 

 

ALSO ON SALE:

Back to Nature cookies, 4.5-8.5 oz, selected varieties $3.69 (reg. $5.29-$6.29)

Chobani Greek yogurt 5.3 oz, selected varieties 5/$5 (reg. $1.59 ea)

Muir Glen organic tomatoes, 14.5 oz, selected varieties 2/$3 (reg. $2.29)

Solgar No. 7 Joint Support, 30 ct. $16.99 (reg. $24.99)

July 18 5-7:30 pm – Join us for a Southern-style ribs BBQ! Outdoors – music - details about the menu coming soon!

Browse our sales flyer for June 4 through June 17. Some great deals here – come in and see what else is on sale! Find sales flyers in the vestibule at the front of the store.

 

Stock up on:

Santa Cruz Organic Lemonade 32 oz. 3/$5 (reg. $3.59 each)

Food for Life Organic Bread 24 oz. $4.39 (reg. $6.69)

Erewhon Organic Cereal 9-15 oz. $3.39 (reg. $4.69)

Bulk Organic Rolled Oats $1.19/lb (reg. $1.59/lb)

Dr. Bronner’s Liquid Castile Soap 16 oz. $6.99 (reg. $10.99)

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.

June’s Cave to Co-op Cheese is Bon Père, a pasteurized goat and cow milk mix from Boston Post Dairy in Enosburg Falls, Vermont. Boston Post Dairy is located on the Gervais Family Farm, a family run farm in northern Vermont owned and operated by Robert and Gisele Gervais and 12 of their 15 children. The Gervais family have been farming the property since 1962 when they began with 35 Jersey cows and 220 acres of land. Today they milk over 1,800 cows and grow 3,100 acres of corn and hay.

Bon Père is the perfect cheese for June and Father’s Day, because it is named after Robert Gervais, father of the 15 Gervais children. It is a 20% goat and 80% cow mixed milk cheese that is aged for 3 to 5 months in a red paracoat rind. Bon Père won a Gold Medal at the 2013 Big E New England Regional Cheese Competition in West Springfield. It is sweet, creamy and delicious with a flavor that intensifies as it ages.  Bon Père is great for cooking, for children and for everyday munching.  Boston Post suggests pairing it with pale ale, smoky beer or sweet berries. On sale at Wild Oats Market for $8.99/lb through June.

Download these fun, tasty recipes for Bon Père cheese.

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

 

 

 

 

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!

Ladies listen up! suki skincare products are on sale this month – all suki 15% off! Our suki supplier is giving us a deal this month and we are passing it onto you! suki products are clinically proven and made with pure ingredients and safe for sensitive skin.

Shop early while supplies of this excellent product last. When you take advantage of this sale, you support a local small business – suki Skincare is located in Northampton, Mass.

June is the month to stock up on Oregon’s Wild Harvest organic herbal capsules.  Save 10% on all Wild Harvest herbal supplements in capsule form now through June 30. Sale is for Oregon’s Wild Harvest capsules only.

Oregon’s Wild Harvest organic herbal capsules currently in stock at Wild Oats:

  • Aller-Aid with Quercetin
  • Artichoke
  • Ashwagandha
  • Astragalus
  • Black Cohosh
  • Cayenne
  • Dandelion Root
  • Echinacea
  • Fenugreek
  • Ginger
  • Green Tea
  • Hawthorne
  • Licorice
  • Maca Root
  • Milk Thistle
  • Nettle
  • Passionflower
  • Rhodiola
  • Skullcap
  • Schisandra
  • Tumeric
  • Valerian
Save 10% on any of these herbal supplements from Oregon’s Wild Harvest now through June 30. Bottles are 60 ct. 

Family-owned and operated, Oregon’s Wild Harvest is a proud grower and producer of fresh Certified Organic herbal products.  Through sustainable farming, scientific testing and responsible processing, OWH is able to offer healthy herbs for a healthy body with confidence.

“It is all about nourishing the humanity in each of us. The entire team at Oregon’s Wild Harvest take great pride in delivering a phenomenally high quality line of herbal products. Yet, they add a special level of caring and heart that is so rare in today’s world. I have seen the OWH team go beyond the extra mile to make sure my patients get what they need and countless patients of mine have shared with me that the level of caring and compassion has helped them on their healing journey. As one patient said so perfectly: “You can feel the passion and care that goes into their herbal medicine, and each time I place an order I feel better just having called.”  – Dr. Chris D. Meletis, International Author, Lecturer and Naturopathic Physician, Portland, OR

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.

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.

Not until you’ve stocked up on sunscreen. It’s more important than ever to practice safe sun care. The Environmental Working Group (EWG) recently released its 2014 Sunscreen Guide, rating the safety and efficacy of more than 700 sunscreens and daily moisturizers containing SPF. The report lists 149 beach and sport sunscreens that meet EWG’s criteria.

Wild Oats Market carries suncare products from Badger, Alba Botanica, and Aubrey Organics – 3 of the sunscreen makers who are listed in the EWG Sunscreen Guide. All three of these suncare makers are listed in the EWG Sunscreen Guide.

You’ll find these EWG-vetted sunscreens in our general merchandise section at the back of the store:

  • Alba Botanica Very Emollient Mineral Sunscreen, Fragrance Free, SPF 30
  • Alba Botanica Very Emollient Kids Mineral Sunscreen, SPF 30
  • Aubrey Organics Natural Sun Sunscreen, Unscented, SPF 45
  • Badger Sport Sunscreen Cream, Unscented, SPF 35

 

 

All Alba Botanica sunscreens on sale for $6.99 (reg. $10.99) through Tuesday, June 3.

Click here for EWG’s top seven “Sunscreen Don’ts.”  And don’t take chances with your skin – visit Wild Oats to pick up a natural sun care product today.

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!

May 24 – the weather may be a little gray, but it’s getting greener inside Wild Oats Market. Our local producer Mighty Food Farm in Pownal has supplied us with organic green leaf and red leaf lettuce for $3.49/head, as well as organic Romaine lettuce for the same price. We have some beautiful organic mesclun, arugula, and mixed Asian greens from Mighty Food Farm – all priced at $12.99/lb. Mighty Food baby bok choy is $2.49/lb. Pick up a bunch of organic radishes from Mighty Food Farm for $3.98/bunch. ALSO – organic leeks on sale this weekend for $2.99/lb (reg. $3.99/lb).

Now available in our Fresh Meats Dept. – affordable non-GMO skin-on chicken breasts from Murray’s for $8.99/lb. Now you can enjoy naturally raised chicken, free of GMOs, without the hefty organic price tag.

GMO free chicken is chicken that is fed grain that is GMO-free. GMOs, or genetically modified organisms, are plants or animals created through the gene splicing techniques of biotechnology (also called genetic engineering, or GE). This experimental technology merges DNA from different species, creating unpredictable combinations of plant, animal, bacterial and viral genes that cannot occur in natural or in traditional crossbreeding.

The non-GMO project is a non-profit organization committed to preserving and building source of non-GMO products, educating consumers, and providing verified non-GMO choices for careful consumers.

About Murray’s
Murray’s Chickens are raised in Pennsylvania’s Lancaster County by a select group of family farms. Murray’s all-natural chickens are raised without the use of antibiotics, growth drugs, or hormones and Murray’s farms are certified humane.

In response to continued consumer demand, Murray’s is proud to introduce its line of Non-GMO Project Verified Chicken. The first non-GMO chicken without the organic price tag!

 

 

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.

 

Here for your convenience are schedules for our packaged bread deliveries as well as for the breads our bakery bakes daily. Please note that both schedules are subject to change. We will try our best to keep you updated on any scheduling changes:

Packaged Bread Weekly Delivery Schedule:

Fresh Baked Breads Weekly Schedule:

 

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.

 

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.

Congratulations graduates! Our chef has prepared a special menu for graduation weekend. Download a copy of his Graduation Weekend menu here. Deadline for ordering is Wednesday, June 4. Special dietary needs can be accommodated with one week’s notice. For more information or to order, please contact Greg  at preparedfood@wildoats.coop, or call him at 413-458-8060.

Thursday, May 22, 4-5 pm (may go till 5:30 depending on class). Join grill master Dan Lauth for an evening of grilling, and get ready for your first BBQ of the season! We will have details next week, on the foods and techniques we will be using for this class. Cost for the class is $5 pp and we will certainly be consuming what we grill. To register or for more information, please email marketing@wildoats.coop or call Robin at 413-458-8060. Pictured here: our man Dan a couple of seasons ago, sans goatee.

 

Planning a graduation party?  Now is the time to order a “Congratulations Cake” from Wild Oats Market!

Our  bakers use organic ingredients and high quality, non-bromated flour, and decorate their cakes using simple, vegetable-based dyes.  Like our bakers, our bakery cakes are simply beautiful, inside and out!
You can order a Wild Oats Bakery cake for a small group of 4-8 or a crowd of 50-plus. When ordering, consider that a half-sheet cake serves 15-30; and a whole sheet cake serves 40-60. Choose from a variety of flavors, including chocolate, vegan chocolate, wheat-free chocolate, yellow, chiffon, and carrot. Frostings are also available in a variety of flavors.
Order a Wild Oats Bakery sheet cake (1/4 or 1/2 sheet) by Wednesday, June 4 at a special price.
If ordered by June 4:
1/4 sheet cake $28 (reg. $32)
1/2 sheet cake $45 (reg. $55)
Call our Bakery at 413-458-8060 to place your order 72 hours in advance of pickup. When ordering, consider that a half-sheet cake serves 15-30. Choose from a variety of flavors, including chocolate, vegan chocolate, wheat-free chocolate, yellow, chiffon, and carrot.  Frostings are also available in a variety of flavors.

PLEASE NOTE CHANGE IN DATE. Friday, May 16 – 11:30 am-1:30 pm – please stop by to meet one of our newest local suppliers and sample their home-made granola and nut mixes. Our Daily Eats in Albany, New York, creates incredible granolas that you will find in our Bulk Department, as well as deliciously flavored roasted nuts in many combinations. You will find their sweet maple & salt pecans, Thai chile peanuts, and rosemary & maple mix in our Bulk bins.

Stop by during your lunch hour on May 9, and try these delicious granolas and nut mixes, freshly made in the Hudson River Valley, using all natural ingredients.

Enter today for a chance to win a foldaway Citizens Bike from Honest Tea. Practical and fun transportation for you or someone in your family – and all you have to do is stop by the store and enter! No purchase necessary, but you may want to take advantage of our Honest Tea sale – $1 each, or 10 for $10. Sale and contest continue through Tuesday, June 3. Entry forms at Customer Service – see the bike on top of our Honest Tea display at the front of the store.

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Landmark GMO labeling bill passes in Vermont - On April 23, Vermont became the first state to pass a “no strings attached” GMO labeling bill. Vermont’s Governor Peter Shumlim has indicated that he will sign the bill into law, which would go into effect on July 1, 2016.  This bill is a unique and important step forward in the movement towards federally enforced, mandatory GMO labeling. Unlike laws in Connecticut and Maine which contain “trigger clauses,” Vermont’s law will be implemented regardless of whether or not other states pass similar laws. Congratulations to the many Vermont co-ops, and to our many shoppers, members, and suppliers who reside in Vermont, who dedicated themselves to seeing this landmark bill passed!

Get the grill going this Memorial Day weekend with Applegate Natural uncured beef & pork hot dogs on sale for $4.99/8-pack. Applegate Natural hot dogs are made with humanely-raised beef and pork that are fed a 100% vegetarian diet and receive no antibiotics. Also in our Fresh Meats case and grill-worthy: Fresh Ioka Valley Farm beef from Hancock, Mass; fresh East Mountain Farm Berkshire pork chops and ribs, raised a few miles up the road in north Williamstown. Don’t forget to bring home our house-made BBQ bacon cheddar burgers, made with Garrett Valley hickory smoked bacon and Organic Valley cheddar cheese. Ready to grill!

Get ready for a unique, delicious and informative evening full of new experiences and new tastes. A collaboration among Pine Cobble School; the Williams College Sustainable Food & Agriculture Program; Black Queen Angus Farm in Berlin, NY; and Wild Oats Market, Goats in the Woods is a community celebration that begins at 4 pm on Friday, April 25, with a Woods Walk; followed by a full course dinner at 5 pm; and ending with a presentation by Dr. Pete Smallidge, New York State Extension Forester and Director of the Cornell University Arnot Teaching and Research Forest. Here, in more detail, is what this out-of-the-ordinary evening at Pine Cobble School will entail:

At 4 pm, we will meet in front of the Cluett Building at Pine Cobble School on Gale Road in Williamstown, for a guided walk with Dr. Smallidge and local livestock farmer Morgan Hartman to meet the goats that are being raised in the woods at Pine Cobble. We’ll have the chance for informal conversation with Smallidge and Hartman, and visit with the friendly goats as they busily nibble away at invasive growth in the forest. We may also have the chance to meet the goats’ two guardian dogs, Francesca and Leonardo.

At 5 pm, we will head back to the Pine Cobble cafeteria, for a delicious, full-course meal prepared by Wild Oats Chef Greg Roach and featuring two international dishes made with Black Queen Angus locally raised goat meat (did you know that goat meat is a staple in many parts of the world?). Download a copy of the menu here.

The presentation by Dr. Smallidge begins at 6:30 pm and focuses on the project he managed for Cornell University Extension, called Goats in the Woods, whose purpose was to assess how the use of goats to control interfering plants in mature forests could benefit both goat owners and woodlot owners. Download a short bio of Dr. Smallidge here.

To make your attendance at this event easier, Pine Cobble School staff and volunteers are providing free child care from 4-7 pm for children ages 3-12. Pizza for the children, prepared by Wild Oats and sponsored by Williams College, is included.

The Woods Walk and presentation by Dr. Smallidge are free. The cost for the full-course dinner is $15, payable by check or cash to Wild Oats Market. You can pay at the event or purchase a meal ticket for the event at Wild Oats Market beginning April 7.

Goats in the Woods events are open to all and walk ins are welcome. However, we appreciate registration for the dinner and the child care services in order to assist with our planning.

Follow this link to register for the dinner and/or child care: Goats in the Woods Sign Up Sheet.

We look forward to seeing you on the 25th!

 

 

This Sale Is For One Day Only – Friday May 23 - stock up on beer & wine for the long weekend and save! Buy any six bottles of wine and save $10 (reg. savings is $5 on six bottles). Buy four 6-packs of any beer and save $5.  We have recently added Glutenberg IPA and blonde ale, a gluten-free beer from Montreal, to our large and varied selection of beers. In our wine section, we have a lovely new rose, Cotes de Provence from Minuty. Château de Minuty is located on the St. Tropez Peninsular, with its vineyards virtually overlooking the Mediterranean. This rosé is quintessential of the local style, with the blend employing the little-known Tibouren grape, a variety grown almost exclusively in Provence. Cotes de Provence, a dry wine, is pale honeysuckle pink, and offers a clean nose of citrus fruit, offset by subtle floral and candied notes. Enjoy it now through the warm weather – partners well with fresh shellfish, or with a mozzarella and sun-ripened tomato salad.

 

Friday, April 25, 4-6 pm – Join us for a tasting of Big Elm Beers – purchase Big Elm on sale (sale goes all day on April 25 and is for one day only) – and contribute toward Big Elm’s campaign to help the Eleanor Sonsini Animal Shelter. How’s that for a win-win situation? 

The Big Elm Brewery, located in Sheffield, Mass., is owned and operated by Bill & Christine Heaton, the former owners of Pittsfield BrewWorks. Big Elm makes three beers:

Big Elm IPA - A handcrafted IPA that is generously hopped, subtly assertive, and decidedly balanced. Big Elm uses some of the finest Pacific Northwest hops, select American and German malts and a classic American West Coast ale yeast to breath life into this superb beer.

413 Farmhouse Ale - Big Elm’s take on the classic farmhouse ales of Belgium. A rustic, golden ale brewed with choice barley, wheat malt, and local honey from Bear Meadow Apiary.  They also add a little love in the kettle with whole flower chamomile, lemon zest, and Brazilian pink peppercorn from Himalaya Salt in Sheffield. 

Gerry Dog Stout - Big Elm’s rich and satisfying Oatmeal Stout is made with choice American and English barley, rolled oats, herbal American hops and good vibes from brewery mascot Gerry. This deep and dark beverage transcends what you thought about stout! 

Big Elm six-packs will be $1 off all day on April 25. Between April 1 and June 30, 1% of all cans sold of Big Elm Beer will be donated to the Eleanor Sonsini Animal Shelter in Pittsfield, MA. 

Check out our new sales flyer for sales good now through June 3. Great deals to get you through the long weekend! For tips on grilling veggies and fruits, visit the “Stronger Together” web site.

Honest Tea on sale – 10/$10. Organic, ready-to-drink, 16 oz, many varieties. In our grab n’ go drinks case and our beverage aisle. Enter Honest Tea’s raffle to win a free commuter bike. Entry forms at Customer Service. No purchase necessary – deadline to enter is June 3.

ALSO ON SALE NOW

Floradix Floravital Iron + Herbs 8.5 oz $19.99 (reg $26.99)

New Chapter Every Woman’s One Daily Multivitamin 48 tabs $28.99 (reg. $39.99)

Westbrae Organic Beans 15 oz. 3/$5 (reg. $2.59 ea.)

Napa Valley Naturals Organic Olive Oil 25.4 oz, $9.99 (reg. $15.89)

Want to help the environment and save money at the same time? One way to do this is to use LED lighting in your home.

The chart below, available on the Mass Save web site, outlines lifetime savings that can be attributed to using an LED or a CFL instead of an incandescent light bulb:

 

On Earth Day, April 22, representatives from the Center for EcoTechnology and Williamstown’s COOL Committee will be at Wild Oats from 12:30-4 pm offering LED bulbs (two varieties) for sale at the discounted price of $5 per bulb. Purchases are limited to one of each type of bulb per customer. The COOL Committee and CET will be offering the light bulbs for sale at other locations in town this spring; and the bulbs will also be available for purchase at Aubuchon Hardware on Main Street in Williamstown.

The two types of bulbs for sale are A-Lamp, suitable for general lighting, chandeliers, ceiling fans and wall sconces; and R-30, dimmable bulbs which are suitable for track lighting, recessed downlights, display lights, and outdoor fixtures that are protected from the elements.

In addition to long bulb life and low operating cost, LED bulbs offer a high-quality light, contain no mercury, and produce less heat than regular bulbs.

Also on Earth Day April 22, we will be hosting a free composting workshop for the home gardener from 4-5 pm, led by CET representative Sarah Gardner. To register for the workshop, please email marketing@wildoats.coop or call 413-458-8060.

Enjoy these sales at the co-op from April 30-May 20. Stop by and see what else is on sale this month!

Join us on Tuesday, April 22, from 4-5 pm for a free composting workshop for the home gardener with Sarah Hebert from the Center for EcoTechnology in Pittsfield. Find out how easy it is to compost, and start turning your organic waste into a rich, toxic-free fertilizer for your garden and lawn. Meet in the Wild Oats cafe at 4 pm (if the weather is good we will hold the workshop outdoors). Space is limited and preregistration is recommended. To register, please call (413) 458-8060 or email marketing@wildoats.coop. A signup sheet will go out around March 22. Compostable refreshments will be served!

 

Stop by on a sunny day and enjoy lunch on our patio. Here is our menu for May!

On Friday, April 11, Wild Oats Market celebrates National Grilled Cheese Sandwich Day with the best darn’d grilled cheese sandwiches in the county available on our hot bar, along with homemade tomato soup. For our Super Sandwiches we will be using local cheeses and breads, including:

  • Original Plymouth, a raw cow’s milk cheese from Plymouth Artisan Cheese in Plymouth, Vermont. Our Cave-to-Coop special for April, Original Plymouth is a sharp, full-bodied cheese that can stand up to the most rustic of breads. To be served on our Prairie bread.
  • Plymouth Big Blue, a smooth and creamy blue cheese that is tangy without overpowering other flavors. Also from Plymouth Artisan Cheese.
  • Maplebrook Farm Fresh Mozzarella handmade in Bennington, Vermont; with Asiago and Basil, Tomato & Red Onion. A heavenly combination of cheeses and fresh accompaniments! Served on garlic sourdough.
  • Shelburne Farms Farmhouse Cheddar from Shelburne, Vermont. Aged to perfection, its distinctive flavor will raise the bar for all grilled cheese sandwiches to follow it! Served on seeded sourdough.

All sandwiches will be available with or without our own apple-smoked bacon; and with or without tomato (we’ll be using Vermatoes from Vermont). All breads that we use will be baked fresh from the Wild Oats Bakery.

And don’t forget – for the Complete Grilled Cheese Day experience, we will offer homemade tomato soup to accompany your sandwich(es) of choice.

Honest – this Pyramid Scheme is a sound investment! We are talking about Pyramid Scheme organic cow’s milk cheese, from Champlain Valley Creamery in Middlebury, Vermont. As May’s Cave-to-Coop special, it is offered at the special price of $8.99/piece throughout the month of May. This is a rich, creamy, dense cheese with a vegetable-ash covered bloomy rind.  The rind gives it a distinctive appearance, helps neutralize the acidity, and aids in the ripening process to produce an especially sweet and creamy cheese.

Pyramid Scheme is best eaten on its own, with a bit of bread and perhaps a drizzle of honey or  your favorite jam. If cook with it you must, our sources recommend that you keep it simple – such as using it to top a pizza, make paninis, crumble over pasta or melt over grilled vegetables.

Cheesemaker Carleton Yoder moved to Vermont in the late 1990s to make hard apple cider. Today he lives and works in Middlebury, VT, making award-winning cheese that is produced using traditional recipes and methods. The milk for Champlain Valley Creamery cheese comes from a single herd of crossbred Jersey and Holstein organic cows in nearby Bridport, VT.

Pyramid Scheme is similar to Carleton’s Organic Triple Cream Cheese.

Learn more about the Neighboring Food Co-op Association’s Cave to Coop progam.

Following right on the heels of our salute to National Grilled Cheese Day, we will have our representative from Plymouth Artisan Cheese located in Plymouth, Vermont, here for a tasting on Saturday, April 12, from 12-3 pm. Please join us for samples of  fine handmade cheeses made by this local cheesemaker, including samples of Original Plymouth, our Cave-to-Coop special and on sale for the month of April. We are truly looking forward to having this historical cheesemaker visit Wild Oats Market, and we invite you to stop in for a taste of their distinctive cheeses.

Download more information about Original Plymouth along with recipes that make the most of this flavorful cheese.

Long Trail six-packs are $6.99 during the month of April – that’s $1 off the regular price, or a savings of almost 15%. We have Long Trail Double Bag, Blackberry Wheat, IPA, and Ale in stock. It’s spring – time to hit the trail!

Pixie tangerines from the Ojai Valley in California are grown every year by a group of family farms who are dedicated to making this delicious, versatile fruit available from March through May. Sweet and seedless, Pixies are perfect in a lunchbox, on a salad, or as a snack! $2.49/lb through the end of March.

TGIA! (“A” stands for Awesome April, of course. OK, you can still snowmobile at some nearby elevations – but not here). View the hot bar menu for April here.

We have under one month until the legislative deadline to get a GMO labeling bill out of committee and fortunately, thanks to your calls and emails, we’re hearing some movement inside the State House!

 

Great News, BUT, We need to keep the pressure on!

 

We have under one month until the legislative deadline to get a GMO labeling bill out of committee and fortunately, thanks to your calls and emails, we’re hearing some movement inside the State HouseEven if you’ve already contacted them, now’s a good time to follow up and to see if they’re joined our list of legislative endorsers!  We need your help to grow this list and reach a critical mass of support in the State House. If they’re on there already, thank them. And if not, ask them to sign the endorsement letter, today!

 

Please email or call your reps TODAY. http://bit.ly/1dGYbB6

Tell them you need to know what you’re eating, and that you want them to PASS GMO LABELING THIS SESSION.

(also please share this action alert on social media!)

 

Update: We had a very good meeting with the House Chair of the Public Health Committee, Jeffrey Sanchez (JP/Brookline) on 2/19/14. He’s been hearing lots about it from his constituents and from his peers (your reps), so GOOD WORK EVERYONE.  Unfortunately, he hasn’t had the time to really dig into the issue, and doesn’t know which way he’ll vote yet. We need to make sure he and the rest of the key decision makers keep hearing about it!

 

Let’s thank our GMO Labeling Leaders and encourage them to stand strong!https://www.google.com/

We need the lead sponsors of GMO labeling to know they have the public support they need in order to push back against the powerful chemical manufacturers and junk food companies that want to keep us in the dark about what we’re eating. We’ve launched a “Gratitude Campaign” to thank them via email and social media. We’ve been featuring each of the 4 lead sponsors each day this week on our Facebook page. Our first “Thank You Meme” was seen by 50 K people in 24 hours! Right now we’d really like to generate a bunch of Facebook wall posts and emails for Representative Stephen DiNitale (Fitchburg/ 3rd Worcester Dist.), who we’ve heard has been vigilantly contacting the committee chairs to get some movement on GMO labeling! The 4 lead sponsors are now working together to pass the strongest GMO labeling bill possible. Let’s show our support!

 

Please click here to send Rep. Dinitale a quick thank you via email, and for those on Facebook, you can brighten his day with a post to his Facebook page, here.

 

Original Plymouth Raw Cow’s Milk Cheese – the signature cheese of Plymouth Artisan Cheese in Plymouth, Vermont. This is a full-bodied mature cheese with well-developed flavors. Aged to bring out its full potential, Plymouth Artisan is a sharp cheese with notes of butter, fruit and nuts. On sale for $5.99/package during the month of April.

Did you know that the Plymouth Cheese Factory was started by the father of Calvin Coolidge, our 30th President? Download more information about this local cheese-maker and some tasty recipes using Original Plymouth Cheese here. And don’t forget to stop by for our Plymouth Cheese Tasting on April 12 from 12-3 pm.

“Cave to Coop” is a partnership among Provisions International Ltd., the Neighboring Food Co-op Association (NFCA), and regional cheese-makers to support local artisanal cheese producers in the Northeast/New England region and make their products more easily available to co-op shoppers. The NFCA is a network of more than 20 food co-ops in the region – including Wild Oats Market – that work together to advance their vision of a thriving regional economy and sustainable food systems.

There are only eight weeks left to pass GMO labeling in Massachusetts. If you, like many, are in favor of GMO labeling, link to an update and a call to action here. Wild Oats Market supports GMO labeling and the consumer’s right to know what ingredients are in their food.

On sale at the co-op April 2-15. Stop by and take advantage of these great deals!

Sales for the next two weeks include:

Nature’s Path Eco-Pac Organic Cereal 26.4-32 oz, $6.69 (reg. $10.49)

 

 

 

Spectrum Naturals Organic Mediterranean Olive Oil 33.8 oz, $12.99 (reg. $15.99)

 

 

 

Annie’s Homegrown Pasta & Cheese Dinner 6 oz, 3/$4 (reg. $2.69-$2.79)

 

 

 

Talenti Gelato 16 oz, $3.99 (reg. $6.99)

 

 

 

 

Chobani Greek Yogurt 5.3 oz 5/$5 (reg. $1.59)

Presented by the Environmental Studies Department and the MCLA Berkshire Environmental Resource Center, The 2014 Green Living Seminar Series is an 11-week series sponsored by Massachusetts College of Liberal Arts (MCLA). The focus for this year’s Green Living Series is Cultivating Sustainable Food Systems. The 11-week series, which begins January 30 and goes through April 24, covers a range of relevant topics relating to sustainable food systems, including a talk on Sustainable Business as a Vehicle for Change, given by Dean Cycon, founder of Dean’s Beans, and a Local Farmers’ Round Table on the challenges and opportunities of farming in the Berkshires. Wild Oats Market General Manager David Durfee will speak on February 13, on the role of food co-ops in creating sustainable food systems.

Seminars take place on Thursdays, January 30-April 24 (no seminar on March 13 or on April 17). Seminars begin at 5:30 pm at Murdock Hall, Room 218, Massachusetts College of Liberal Arts at 375 Church St. in North Adams, MA. All seminars are free and open to the public.

 

Order now for Easter! Our Fresh Meats Dept. is offering the following meats, available through preorder:

  • Misty Knoll Farms free-range turkeys from New Haven, VT for $4.49/lb. There is a limited number available, so be sure to place your order soon! These turkeys are frozen, and the weight is 18-30 lbs. Please let us know the weight you want and we will try to match your request as closely as possible.
  • North Hollow smoked boneless cooked hams – nitrate and antibiotic-free from Rochester, VT for $11.99/lb. Average size is 4-5 lbs and size cannot be specified.
  • East Mountain Farm hams from Williamstown (local farmer Kim Wells) $11.99/lb. Average size is 3-5 lbs and size cannot be specified.
  • duBreton boneless center cut pork loin roast $7.99/lb. Please specify size.
  • Niman Ranch boneless leg of lamb $19.99/lb. Roasts are tied. Average size is 3-4 lbs. Size can be larger; please speak to our Produce Manager if you desire a larger size.

We can also order you a beef roast for your holiday dinner. Please contact Leigh-Anne Nicastro to discuss.

To Order:

Stop by our store and fill out our sign-up sheet at Customer Service. Or, call 413-458-8060 and ask for our Product, Meat & Cheese Manager, Leigh-Anne Nicastro. You can email Leigh-Anne at produce@wildoats.coop.

Questions? Call or email Leigh-Anne.

Deadline for meat orders is Sunday, April 13. Pick up any time on or after Thursday, April 17. 

Available on the hot bar on Monday, April 14:  Brisket & Matzo Ball Soup for Passover. 

 

 

The Co-op Deals Flyer is delivered on a biweekly basis (except for a few three-week periods). It is provided by the National Co-operative Grocers Association, to which Wild Oats belongs. The flyers are located at the entrance to the store and sale signs can be seen on the product shelves throughout the store. On average, each flyer contains about 35 co-op products offered at a sale price that is an average of 20% off the regular price. Sales for this flyer begin Wednesday, March 19  and are good through Tuesday, April 1.

 

 

 

 

 

 

 

 

 

 

Take advantage of these great deals available March 19 through April 1:

Muir Glen Organic Tomatoes
14.5 oz., selected varieties 4/$5 (reg. $2.29 each)

Annie’s Homegrown Pizza
22.5-23.1 oz., selected varieties $5.99 (reg. $11.39)

Organic Valley Organic Butter
16 oz., selected varieties $4.99 (reg. $6.99)

Napa Valley Naturals Organic Extra Virgin Olive Oil
25.4 oz., selected varieties $9.99 (reg. $15.89)

Renew Life Ultimate Flora Critical Care 50 Billion 30 ct.
$32.99 reg. $44.99 – Other Renew Life products also on sale

Stahlbush Island Farms Frozen Vegetables 
10 oz., selected varieties, $3.19 (reg. $1.99)

Organic Thompson Seedless Raisins $2.39/lb in Bulk

. . . and much more!

 

These in-store specials are good through April 1.

Tuesday, March 18, 5:30-7:30 pm – All are welcome to join local farmers and food producers for the 3rd annual Know Your Farmer, a social night for local farmers and foodies, before planting season gets underway and everyone is too busy to get together! This event is free and open to all and takes place at the First Congregational Church, 134 Main Street in North Adams. It is sponsored by Hoosac Harvest. Wild Oats Market is participating, and will have samples to share with all. We hope you can take this opportunity to meet your local farmer!

On Saturday, March 15, at 10:30 am, we are heading to Hancock to take a tour of Ioka Valley Farm’s maple sugaring operation, inside and out. Join us if you can! It’s fun for the whole family, and educational as well. We will be guided through the steps that turn maple sap into maple syrup, and learn about the different grades of syrup, while we sample the different grades to taste their differences. For those who wish to stay and enjoy a delicious brunch in the Ioka Calf-A, they will receive a coupon for 40% off brunch in the cafe good for March 15 or for the next day, Sunday, March 16. Tour participants will also receive a coupon from Wild Oats Market for $2 off any local product sold in the store (such as Ioka Valley Farm’s delicious 100% pure maple syrup!)

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, NY. 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.

March 30 – start your day off with a little Vitamin C from USA-grown organic grapefruit, $1.99 each in our Produce Dept. this week. Also in Produce this week – organic red leaf and organic green leaf lettuce for $2.99 each. Organic Romaine hearts for $3.99 per package. Locally grown organic spinach from Wildstone Farms – $9.99/lb. We are expecting a new shipment from Wildstone on Tuesday, April 1.

This month’s Cave to Co-op Cheese Special is Great Hill Blue from Great Hill Dairy in Marion, Massachusetts. A unique and delicious blue cheese made in the dairy’s turn-of-the-century barn, Great Hill Blue is an internally ripened blue, hand-made with raw, non-homogenized cow’s milk resulting in a cheese that has a dense yellow curd and a full-flavored, rich, smooth taste. It is creamy and moist, with a good crumb and buttery, robust flavor.  On sale in March for $12.99/lb (reg. $16.99/lb).

Great Hill Blue makes a fine table cheese, and it’s also a delightful ingredient in many recipes. Try these recipes using Great Hill Blue.

We are delighted to be hosting several of our fabulous local suppliers on Thursday, March 13, for Member-Owner Appreciation Day. It sounds like the snow will be cleared out by our first arrival, Gammelgarden Creamery, at 10 am on Thursday. Please plan to join us for Member Day, whether you are a Wild Oats member or not. Meet our suppliers, sample their tasty treats, and (if you are a member) save 5% on most of your purchases store-wide. (Beer & wine, special orders, gift cards and consignment items are excluded from the discount). If you’re not yet a Wild Oats member, Thursday is a great day to become one and enjoy member day savings. Signing up is easy. Just ask your Wild Oats cashier about becoming a member.

 

On Thursday, March 13, the following local food producers plan to be here with us:

  • Gammelgarden Creamery, Pownal, VT –  10 am-12 pm. Come try Gammelgarden’s awesome maple skyr!
  • suki Skincare, Northampton, MA – 11 am-2 pm. Natural skincare products done right! Our suki rep will also be demoing  Two Moms in the Raw organic,  gluten-free, non-GMO granolas & crackers from Lafayette, CO
  • Our Daily Eats, Albany, NY – 11:30 am-1:30 pm – fresh, 100% natural nuts, granolas & roasted snacks. “Made with care in Hudson Valley”
  • Ioka Valley Farm, Hancock, MA – 11:30 am-1:30 pm – 100% pure maple syrup, 10% off in March! We also sell Ioka’s naturally raised beef in our Fresh & Frozen Meats Dept.
  • Crescent Creamery, Pittsfield, MA – 11:30 am-1 pm – milk & cookies!
  • Maplebrook Farm, Bennington, VT – 1:30-4:30 pm –  handmade mozzarella, feta and ricotta cheese
  • Shire City Herbals, Pittsfield, MA – 3-6 pm – Fire Cider health tonic
  • Ooma Tesoro’s, Windsor, MA – 4-6 pm – handmade marinara sauce
  • Cricket Creek Cheese, Williamstown, MA – 4:30-6:30 pm – handmade cheeses
  • GUINNESS Draught Beer Tasting from 4-6 pm
  • We will also be sampling our deli’s corned beef & cabbage during the day!

Thursday is going to be a busy day! Please note that supplier demo times are approximate, and that weather may play a role in the supplier’s schedules.

Our next Member-Owner Appreciation Day is Thursday, March 13, all day. Please join us for supplier and in-store demos, member-owner raffles, and 5 percent savings for member-owners on most products* store-wide.

*Discount does not include consignments, special orders, gift cards, or beer & wine.

Experience the Gaia difference! The Gaia process – Purity + Integrity = Potency – results in herbal remedies that offer optimum vitality. Gaia procures its seeds and plants from sources whose organic methods and plant quality it can verify. Beyond the sourcing of ethically produced, quality raw materials, Gaia’s Principles of Purity promote sustainability and social responsibility. In creating its herbal medicines, Gaia ensures the fullest possible expression of each herb. As herbal ingredients move through the production process, Gaia uses the optimal extraction technology and ideal concentration methods to act in accordance with the physical properties of the herb. Now through March 31, all Gaia Herbs are 10% off at Wild Oats Market. If you are looking for a specific Gaia herb that is not on our shelf, please ask: we’d be happy to look into getting it for you.

Almost spring cleaning time! Ten Cleansing Tips from Gaia Herbs.

Sunday, March 9, 3-4:30 pm – please join us for a class on how to brew your own kombucha, with Evan Webb, who has been brewing kombucha for several years. This class will discuss the history of kombucha, the various health benefits that are attributed to kombucha, and will take participants step-by-step through the process of making kombucha. The class participants will sample the instructor’s home-brewed kombucha, learn how to flavor kombucha, and leave class with their own jar of kombucha brew. Cost for class is $10 which includes SCOBY (symbiotic culture of bacteria and yeast), jar for tea, and handouts. To register: please call 413-458-8060 or email marketing@wildoats.coop. We plan on ordering SCOBYs the last week of February; it would be helpful to us if you signed up by February 23, so we know how many SCOBYs to order.

Please note: this class was originally scheduled for 2-4 pm. Note change in class time. We may not need the full 1.5 hours, but we expect to go a full hour (3-4) and perhaps a little over. We also want to allow time for class questions.

March 23 – Yeah! The first local produce of the year has come in – organic mesclun and organic spinach from Happenchance Farm in Eagle Bridge, NY – for $10.99/lb. We have organic green kale on sale for $2.99/bunch (reg. $3.99). And we have organic cucumbers on sale for $1.29 each (reg. $1.49 each). Our Ojai pixie tangerines will be on sale for the rest of the month for $2.49/lb. Pick some up now – the end of the month is almost here! This week, we will be getting into the spirit of March Maple Month and making our maple breakfast sausages, made with Dubreton pork and Ioka Valley maple syrup, and available in our fresh and frozen meat cases for $8.99/lb. These are sooo good! We look forward like all of you do, to warmer weather and more local produce.

Happy February to you all. We have some tasty options for you during this shortest month of the year!

March 9 – Celebrate St. Patrick’s Day and the start of Daylight Savings Time with a traditional New England Boiled Dinner, made with Lou’s Garrett Valley uncured corned beef brisket – nitrite and hormone free, available in our Fresh Meats Department for $7.99/lb. Find 1 lb. bags of organic carrots on sale in Produce for $1.49 a bag and organic green cabbage on sale for $1.49 each. May you live as long as you want, and never want as long as you live. Lá fhéile Pádraig sona dhuit! 

Feast on a posh dinner for two this year. Our romantic Valentine’s Day dinner for two lets you pull out all the stops without having to do all the work! Pair with a selection from our wine department (or try our Chocolate Wine – it is Valentine’s Day, after all!) Choose from grass-fed filet mignon, nori dusted seared & roasted salmon, or portobello mushroom stuffed with polenta and local cheeses for your entree (entrees can be mixed and matched). Call to order: 413-458-8060.

 

Less than three weeks from spring! Well at least that’s what the calendar says. Here is the menu for the upcoming month of March. Please be sure to stop in on the 17th for the best corned beef & cabbage in town!

 

Tuesday, February 11, 5-7 pm in the Wild Oats cafe.  Members of the Williamstown Chamber of Commerce will be joining us for a wine & cheese tasting and healthy and delicious treats prepared by our Catering and Fresh Foods Departments.Come see what our store has to offer, from on-the-go food, grocery items, bakery, craft beers and wine, catering and more! Pick up a bottle of our chocolate wine or a sweet treat for your Valentine.

Wild Oats Market is located at 320 Main Street, Williamstown.

March 2 – we have some excellent organic produce items this week to help you get through the latest arctic blast! Organic strawberries on special for $5.99/16 oz package (reg. $7.99). We also have organic broccoli crowns on sale for $2.49/lb (reg. $2.99/lb). Our organic mini heirloom tomatoes from Mexico are very tasty! And a colorful way to dress up a salad or pasta dish, at $2.99/pint. Look for organic cabbage and natural corned beef, in our Produce and Fresh Meats section this week. Beannachtam na Feile Padraig!

The Co-op Deals Flyer is delivered on a biweekly basis (except for a few three-week periods). It is provided by the National Co-operative Grocers Association, to which Wild Oats belongs. The flyers are located at the entrance to the store and sale signs can be seen on the product shelves throughout the store. On average, each flyer contains about 35 co-op products offered at a sale price that is an average of 20% off the regular price. Sales for this flyer begin Wednesday, February 19  and are good through Tuesday, March 4. 

 

 

 

 

 

 

 

 

 

Take advantage of these great sales February 19 through March 4:

 

Liberte Mediterranean Yogurt 6 oz. 5/$5 (reg. $1.49 each)

 

 

 

 

Nordic Naturals Complete Omega 60 ct. $13.99 (reg. $22.99)
Other Nordic Naturals products also on sale

 

 

 

Amy’s Soup 14-14.5 oz. 2/$5 (reg. $3.39-$4.39)

 

 

 

 

 

GT’s Organic Kombucha 16 oz. $2.69 (reg. $3.99

 

 

 

 

 

Natural Vitality CALM 8 oz. $14.99 (reg. $22.99)

 

 

 

 

 

 

Shop these in-store specials February 5 through March 4.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sunday, February 9, 2:30-4 pm – Valentine’s Day Baking Class with Wild Oats Baker Kristin Kennedy. Valentine’s Day is just a few weeks away. Winter has been here for what feels like many weeks – and won’t be leaving any time soon. It’s the perfect time of year for spending Sunday afternoon learning how to create  a special chocolate treat for Valentine’s Day, with our baker Kristin Kennedy. We can guarantee that whatever confections we create (we’re thinking of including chocolate lava cake) will be delicious and fun for you to recreate at home. Our bakers, Kristin and Erin, continue to amaze and delight us with the goodies that appear in our bakery case. This will be a fun, informative and delicious class (samples? of course!). Bring your baking questions – and be ready to satisfy any chocolate cravings you may have. Cost: $5/per person includes all materials, handouts.

To register: call 413-458-8060 or email marketing@wildoats.coop. If you plan to register, we greatly appreciate your letting us know by Wednesday, February 5.

Wild Oats Market Executive Chef Greg Roach joins leading culinary experts at the Worlds of Healthy Flavors Conference taking place January 22-25 at the Culinary Institute of America at Greystone. The conference, which is by invitation only, brings together a prestigious group that includes leading nutrition scientists, corporate chefs, cookbook authors and others. The focus of the 10th annual Healthy Flavors conference is on the use of produce in prepared foods, and especially on how produce is used to flavor the cuisines of Asia, the Mediterranean, and Latin America. Greg is the only attendee to be invited from a small, single-location business, and the only attendee from a food cooperative. Read more.

Feb. 22 – Step right up folks and get your Vitamin C! This week we have organic ruby grapefruit for $1.99 each. We also have organic navel oranges on sale for $2.49/lb. Our organic cara cara oranges are $3.99/lb and our organic blood oranges are $4.49/lb. Organic lemons and limes are 99 cents each, and organic Meyer lemons are $1.99 each.

Check out these five healthy recipes for citrus, gathered from different web sites.

Here’s our menu for the first month of the year. Happy New Year! Warm up with a bowl of homemade hot soup at Wild Oats Market.

Stay healthy with organic produce from Wild Oats Market! It’s February 15, and here are some of the sales we’re running in produce this week: organic strawberries, $5.99/lb (reg. $6.99/lb); organic broccoli $2.99/bunch (reg. $3.99/bunch); organic asparagus $5.99/bunch (reg. $7.99/bunch); organic bagged mandarins $5.49/ 2 lb bag (reg. $6.49). Come on down and see what else we have on sale this week!

Saturday, January 18, 11:30 am – 2:30 pm – Our Daily Bread, a gluten-free bakery in Chatham, NY, will be at the store to sample its gluten-free breads and baked goods. Our Daily Bread delivers a variety of gluten-free breads to Wild Oats Market every Friday. This bakery has received rave reviews and we are delighted to have their breads available in our store. Please stop by on January 18, to try these breads for yourself.

Lovingly handmade by Laini Fondiller, cheesemaker and owner of Lazy Lady Farm in Westfield, Vermont, Oh My Heart  is a brie-inspired, pasteurized cow’s milk double-cream bloomy rind.  Oh My Heart  is creamy, oozing and sweet with a wonderfully buttery, tangy flavor full of mushroom and hay.

Lazy Lady is notable not just for their excellent cheeses, but for being completely off the grid as well, with all power for the farm and cheese plant coming from solar panels and wind turbines. Laini Fondiller started Lazy Lady 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 by 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.

Although Oh My Heart is a cow’s milk cheese, 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. Then the farm was operated with candles, gas lamps, hand water pumps, outdoor privy and a car battery for running a radio.

From 1987-1994 cheese was made in the kitchen. Lazy Lady’s first licensed “plant” 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 plant with a 50-gallon cheese vat was built, allowing Laini to make cheese 5 days a week.

In 2009 a second ripening cellar was added. The old cellar is used for aged natural rind cheeses, washed rind cheeses, alpine cheeses and blue cheese. The other is used for bloomy rind cheeses. Both of these cellars are geothermal, are over 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 to pet the goats and the dog. 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: Barick Obama, BiPartisan, Fill-a-Buster, Condi-Send, Tomme d’Lay and Big Bang. 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 her herd of goats. A bona fide Vermont pioneer whose cheese is consistently delicious, clean and exciting.

On sale at Wild Oats Market in February for $8.99 ea.

Each month, we feature regional cheesemakers by offering one of their cheeses at an amazing price. Cave to Co-op is a partnership of the Neighboring Food Co-op Association, Provisions International and regional artisan cheesemakers. Learn more at www.nfca.coop.

Join Nicole Anagnos, M.Ed of Zen Tree Wellness in the Wild Oats cafe on Wednesday, January 8 from 5:30-6:30 pm to start your New Year off right! Learn when to eat, how to eat, and what to eat to feel your best in the year ahead. Also discover how you can participate in Zen Tree’s New Years’ Cleanse to help you kick your sugar cravings, drop a few pounds, and get your digestion back on track. This night will be free to all and will include some satisfying treats that can also be part of a healthy diet.

An RSVP to nicole@zentreewellness.com is appreciated, but drop-ins are most certainly welcome!

… Especially at this time of year! We have several chocolate specials to get you through the next couple of weeks, including all Chocolove bars, on sale for $1.79 (reg. $3.59 ea); all Endangered Species non-GMO verified bars, on sale for 2/$4 (reg. $3.49 ea); and all Equal Exchange organic bars, on sale for $2.69 (reg. $4.79 ea). Equal Exchange small size organic bars are on sale for $1.39 (reg. $2.19).

Specialty Meats for Your Holiday Gatherings:

Wild Oats Market is taking orders through Sunday, December 22, for:

Bone-in Rib Roast from Northeast Family Farms, a cooperative of local beef farms in New York, Vermont and Massachusetts – $20.99/lb.

Tenderloin of Beef, also from Northeast Family Farms - $29.99/lb. Cut to order by the pound.

Smoked Boneless Cooked Spiral Ham, antibiotic and nitrate free, from East Mountain Farm in Williamstown - $11.99/lb. Average size is 4-5 lbs. Size cannot be specified.

Dubreton Boneless Pork Roast, all natural, from Canada - $6.99/lb.

D’Artagnan Boneless Leg of Lamb, free range, from Australia - $15.99/lb. Roasts come 3-4 lb. or 5-6 lb. Please specify size.

To order: add your name to the signup sheet at Customer Service,  or contact our Produce, Meat & Cheese Manager, Leigh-Anne Nicastro. Email Leigh-Anne at produce@wildoats.coop or call her at 413-458-8060. Please contact Leigh-Anne if you have any questions about these meats or other fresh foods for the holidays (or any day!)

All holiday meat orders must be in by Sunday, December 22.

Wishing you and your loved ones the best for the season and New Year!

Does your sweetheart love chocolate almost as much as s/he loves you? From now through February 7, Equal Exchange is running a contest to win free chocolate for a year for your valentine. Free chocolate for a whole year, no strings attached – now that’s what we call true love!

Visit this site to enter:  http://sweetexchange.meltwaterrise.com/.

Deadline for submissions is February 7, 2014.

Equal Exchange chocolate is organic and fairly traded. EE offers many different flavors, both dark and milk, and is constantly expanding their variety. Wild Oats Market carries a many of their flavors. If you have ever tasted Equal Exchange chocolate, we don’t need to tell you how tasty it is.

If you haven’t, what are you waiting for?

We will be sampling EE chocolate in February to honor Valentine’s Day. Watch our Facebook page for an update on the sampling day(s).

Wild Oats Market will be closing at 6 pm on Christmas Eve, December 24. We will be closed all day on Christmas Day, December 25. We will be open regular hours (8 am-8 pm) on New Year’s Eve, December 31. We will be closed all day on New Year’s Day, January 1. Our regular hours are Monday-Saturday, 8 am-8 pm, and Sunday, 10 am-8 pm. Happy holidays from Wild Oats Market!

House-made, using duBreton ground pork and Creekstone ground beef; organic spices and seasonings; organic garlic; organic beans; and organic tomatoes. Add tomato sauce if you wish, then just heat and serve – and you have a hearty, healthy dish with a warming, spicy kick to it. Our meat chili, made with the highest-quality ingredients, makes a delicious mid-winter meal, and is a welcome addition to any potluck supper or week-end gathering. $7.99/lb, available in our Fresh Meats Department. Try some today!

Wild Oats not only has a new bulk dispenser from our friends at Aqua Vitea Kombucha in Bristol, Vermont – we also have a new, third flavor – mulled cider – that has been added to our bulk dispenser. We’re excited to this delicious new flavor, along with our two other Aqua Vitea Kombucha flavors, ginger and elderberry, on sale for 20% off through Saturday, December 21. We are also offering Aqua Vitea Kombucha growlers (large glass containers for your kombucha) for $3.99 each through Dec. 21. Regular price on our growlers is $6.99 each.

Come in and take advantage of this sale on Aqua Vitea organic kombucha, microbrewed in Vermont! It’s a healthy and energy-enhancing treat for your body, perfect for this time of year.

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 are converted into vitamins, enzymes, organic acids and probiotics. The result is a health promoting energy drink that has a taste similar to sparkling cider.

Find out more about the history and health benefits of kombucha.

While supplies last, available in our Fresh Meat & Seafood Dept. – stuffed chicken breasts, prepared in-house using Murray’s chicken breasts and the high quality ingredients in our Fresh Foods section. We are featuring: Murray’s boneless chicken breast stuffed with spinach and feta cheese for $7.49/lb; stuffed with mozzarella, tomato and pesto for $7.99/lb; and stuffed with apple and cheddar for $7.49/lb.

Murray’s boneless chicken thighs are on sale for $3.49/lb through February 4. Watch for our February meat specials, coming soon.

This year we have several delicious meat options for your holiday dinners, gatherings and open houses. Our selections include fresh, free-range turkeys; smoked boneless cooked hams; grass-fed standing rib roast; leg of lamb; and beef tenderloin. All of our selections are locally raised, with the exception of our leg of lamb. Place your order today: Deadline for orders is Sunday, December 15. 

 

 

 

 

 

For your 2013 holiday meals, we offer:

  • Misty Knoll Farms Fresh Free-Range Turkeys from New Haven, VT. Available in 2 sizes only (15-17 lb and 20-24 lb) at $4.49/lb.
  • North Hollow Farm Smoked Boneless Cooked Hams from Rochester, VT.  Nitrate and antibiotic-free. Average size is 4-5 lbs (size cannot be specified) at $11.99/lb.
  • North Hollow Farm Grass-Fed Standing Rib Roast from Rochester, VT. Four-rib minimum order. Average rib size is 1.25 lbs at $16.99/lb.
  • D’Artagnan Boneless Leg of Lamb. Free-range lamb from Australia. Roasts come in 3-4 lb or 5-6 lb sizes. Please specify size when you place your order. $15.99/lb.
  • Northeast Family Farms Tenderloin of Beef from Cassville, NY. We cut to order. Available by the lb. at $29.99/lb.

Finish the year in style with an outstanding specialty meat as your meal’s centerpiece. Place your order TODAY. We are taking orders through Sunday, December 15. To order, add your name to our signup sheet at Customer Service, or call Leigh-Anne Nicastro, our Produce, Meat & Cheese Manager, at 413-458-8060. You can also email Leigh-Anne at produce@wildoats.coop. Questions? Call or email Leigh-Anne, or ask for her when you are in the store.

Happy Holidays from Wild Oats Market!

Now through February 4 – organic avocados on sale for $.99 each (reg. $1.49). We’re not making any promises, but keep an eye out in our produce dept. for our homemade guacamole around the day of the Big Game (especially if the Patriots make it :) )!

Regardless of your position on GMO (genetically modified) foods, there’s no denying that GMOs are pervasive in our food supply, and that they are controversial at best.

According to the Just Label It campaign, a national coalition of more than 650 organizations, over 90% of Americans want foods containing Genetically Modified Organisms (GMOs) to be labeled. Until GMO labeling becomes a reality, here are a few steps you can take to avoid GMOs in your food.

GMOs, or genetically modified organisms, were introduced into our food supply in the mid-1990′s and, in their relatively brief existence, have become fully entrenched in the food around us. Not to be confused with traditional breeding techniques like open pollination or hybridization (which occur courtesy of natural reproduction), GMOs must be created in a laboratory. Scientists change the plant or animal’s DNA by inserting novel genes—typically from an unrelated species—with the goal of producing very specific traits. For instance, some GMO plant varieties are designed to tolerate toxic pesticides. Simply put, GMOs aren’t natural. Despite the fact that GMOs don’t occur in nature, they are commonly found on supermarket shelves without any labeling.

We believe everyone deserves access to information so they can make informed decisions for themselves about whether to choose or avoid GMO food. If you want to avoid GMOs, here are a few suggestions, taken from the strongertogether.coop web site:

1. Avoid At-Risk Ingredients. 

Certain foods are more likely to contain GMOs than others. Think processed foods—anything that contains corn, soy or canola ingredients probably contains GMOs. A few likely culprits include canola oil, corn syrup and soy protein. And, here’s a little known fact: most of our sugar actually comes from sugar beets (not sugar cane) and most of those sugar beets are genetically modified. So, if you’re in the mood for something sweet, look for desserts with evaporated cane juice listed in the ingredients or another alternative sweetener.

When you’re cooking at home using fresh, unprocessed ingredients, it’s pretty easy to avoid GMOs. With the exception of zucchini, summer squash, sweet corn and papaya, you’re not likely to find GMO produce. Just remember to reach for non-GMO oils, like coconut, safflower or olive oil for your next salad or sauté.

If you’re really passionate about avoiding GMOs, be aware that conventional farm animals eat GMO corn, soy and alfalfa. You may also wish to seek out organic cotton, since most conventional cotton is GMO these days. The good news is that by federal law, certified organic products cannot contain GMOs, so choosing organic is an excellent way to avoid GMOs.

Note: check out the Center for Food Safety’s handy non-GMO shoppers guide application for mobile devices.

2. Learn Your Labels.

The federal government will only certify foods as organic if they are grown or produced without GMOs—so choosing the USDA organic seal is always an easy choice. You can also look for the “Non-GMO Project Verified” seal which means the product was independently tested and found not to contain GMOs. But, that doesn’t necessarily mean the product offers all the other benefits of organic, just that ingredients weren’t genetically modified.

We applaud manufacturers who go the extra mile to ensure their products don’t contain GMOs and label them as such. But as more GMO products become available (GMO apples and salmon are in the works), wouldn’t it be much simpler if the companies who choose to grow or sell GMOs labeled their products?

3. Look for Locally Grown Products.

There are lots of great reasons to choose locally grown products, and one of them is the availability of information. It’s much easier to know what ingredients are going into the food you’re buying and how it’s produced when it’s grown close to home.

4. Support The Cause.

Feeling passionate about GMOs? Make your voice heard! It’s easy to send a message to your elected representatives on GMOs through Just Label It’s Take Action page. In addition to the “Just Label It” movement, check out the Non-GMO Project or Center for Food Safety for other ideas, inspiration, and resources. If you feel so inclined, donate to advocacy organizations to help them continue their work calling for mandatory labeling of GMO foods.

 

January 4 – If you’re feeling winter’s bite, maybe it’s time for some slow-cooked chili.  Spice up your chili with organic chili peppers from Wild Oats Market – we have organic poblano, jalapeno, hot cherry, serrano, and red bell peppers, all for $6.99/lb while our supplies last.

Hot peppers, also called chile peppers, contain varying degrees of capsaicin, the chemical compound that puts the heat in the hot pepper. (Bell peppers have a recessive gene that eliminates the capsaicin, so they’re never spicy.) The smaller the pepper, the greater the heat. Here’s a quick guide to some popular peppers:

  • Poblano – Mild; when dried, they’re known as Ancho chile peppers.
  • Anaheim – Mild; named after Anaheim, California where it was first planted.
  • Serrano – Pretty hot. Once mature, they may be green, brown, orange, yellow or red.
  • Jalapeños – Mild to medium/hot, they’re popular in the US Southwest.
  • Hot Cherry – Moderately hot, named for its cherry-like shape. Harvested as either a green or more mature red-colored pepper.
  • Thai – Super hot! Called Bird’s Eye Peppers, these are popular in Southeast Asian cooking.
  • Habanero – From the Amazon; hot, hot, hot!
  • Scotch Bonnet – Akin to Habanero, so proceed with caution! Popular in African, Haitian, and Jamaican cuisine.

Organic avocados are also currently on sale in our Product Dept. For a spicier guacamole, try adding chili peppers:

Oaxan Guacamole Recipe:
  • 4 avocados, mashed
  • 1 lime, juice of
  • 3 garlic cloves, freshly pressed
  • 5 green onions, thinly sliced
  • 1 cup cilantro leaves, chopped
  • 1 jalapeño peppers, seeded and diced
Mix avocado with lime juice and then stir in garlic, onions, cilantro and jalapeños.

Sunday, November 24 and Sunday, December 15, 10 am – 2 pm, at the Williams College Towne Field House at 82 Latham Street in Williamstown. Locally grown and produced foods, including fruits and vegetables, cheese, eggs, meat, poultry, bread, pies, pickles, jams, and more. One-of-a-kind ornaments, decorations, gifts and stocking stuffers, all locally handmade. Lots to see and buy – and lots of fun! And while you’re enjoying the markets, stop by our booth when you get hungry or are in need of refreshment. We will be selling hot and cold drinks, pastries, muffins, desserts, sandwiches, wraps, Dan’s quinoa chili; and in December, a variety of holiday breads and treats from our fresh bakery.

Wild Oats Market is a proud sponsor of this year’s farmers markets in Williamstown and in Great Barrington (taking place on Saturday, November 23 and Saturday, December 14 at Monument Valley Middle School in Great Barrington). And we are proud that Wild Oats staffer Yeni Vasquez has been selected to be the face painter at the Williamstown markets this year – look for her at the childrens’ activity table.

 

 

Our Cave-to-Coop special in January is Humble Pie, a pasteurized cow’s milk cheese with a lightly washed rind, from Woodcock Farm in Weston, Vermont. Cheesemakers Mark and Gari Fischer have a sheep dairy and make sheep’s milk cheese; but during the fall and winter months when the Fischers’ sheep do not produce milk, Mark makes a number of cow’s milk cheeses, sourcing milk from neighboring dairy farms. Humble Pie tastes nutty, buttery yet tart and tangy at the same time – a rich, creamy, delicious cheese for you to try this month, on sale for $14.99/lb.

Humble Pie is served best on its own; but there are a few pairings that bring out the subtleties of its distinctive flavor profile. Serving a few toasted pecans or caramelized walnuts on the side can bring out the natural nuttiness in the cheese. A drizzle of local honey emphasizes the buttery sweetness of the cheese; and fresh fruit of any kind, with its hint of acidity, provides a delicious contrast to the richness of the paste. Serving a glass of Prosecco or other sparking white wine with this cheese would not be a bad idea at all!

Also on sale in our Cheese Department in January:

Aged Red Leicester, from England.  A traditional English hard cheese made from unpasteurized cow’s milk, Red Leicester is similar to Cheddar but much more moist and crumblier with a milder flavor. It matures faster than cheddar and can be sold as young as two months. A good Leicester cheese can be identified by a firm body and a close, flaky texture. Though the cheese can be consumed young, to reach it’s optimum flavor, it should be allowed to mature for six to nine months. A good cheese tastes slightly sweet with an almost caramel flavor and builds up a more robust taste as it ages. On sale for $20.99/lb.

Chiriboga Blue, from Germany. Made from raw cow’s milk, this unusual blue cheese from the Obere Muhle co-op dairy in the foothills of the Bavarian Alps is creamy, slightly sweet, and downright buttery. It’s quite mild and easy to eat, but there’s just enough pungency to make it  interesting. On sale for $26.99/lb. 

Member-Owner Appreciation Day is Saturday, December 7. On Member Days held four times a year at Wild Oats Market, member-owners save 5% on most products store-wide (exclusions are beer & wine, special orders, consignment items, and gift cards). Throughout the day local suppliers will be at the store to sample their delicious products. We will be hosting:

Provisions International from White River Junction, Vermont – specialty cheeses and gourmet foods – 11 am – 2 pm. They will be sampling local cheeses for perfect holiday platters, from 11 am-2 pm.

McKenzie’s Meats from Burlington, Vermont – these authentic deli meats are what we use in our deli sandwiches and what we sell in our own Fresh Meats department.  They will be demoing at the store from 11 am-3 pm

We will be demoing Runa Guayusa Tea from Brooklyn, NY, from 11 am-3 pm – nearly twice the antioxidants as green tea!

Klara’s Cookies from Great Barrington, Mass. will be here from 11 am-2 pm. Klara bakes these classic European-style cookies using recipes that have been in her family for generations. They go perfectly with hot cocoa and other seasonal drinks, and make delightful presents.

High Lawn Farm from Lee, Mass. will be here from 1-3 pm. In this week – Highlawn’s awesome eggnog for the holidays! Come and enjoy a cup of eggnog, and meet our representative from this long-time local dairy.

We are also expecting Aqua Vitea Kombucha from Bristol, Vermont, makers of organic kombucha sold in our Bulk Department, on Saturday from 11 am – 3 pm. Have you tried our newest flavor from Aquea Kombucha, mulled cider?

From 3-6 pm our representative from Baystate Wines will be here for a wine tasting. We will select some reds and whites that we think you will enjoy! ALL DAY savings on wine & beer – buy 6 bottles of wine & save $10; buy 4 six-packs & save $5. This special applies to all shoppers, whether you are a member of the co-op or not.

And, beginning around 2 pm, we’ll have Christmas cookie decorating for the kids taking place in the café. Our bakery will supply ginger and sugar cookies for decorating, along with white frosting (no dyes). We will have some “decorations” for your kids to add, like cranberries, raisins, coconut, and chocolate chips.

Be sure to stop by on December 7. Enjoy store-wide member savings, special savings on beer &wine, and delicious demos throughout the day!

 

 

 

 

Available now at Wild Oats Market – wild American white shrimp from Woods Fisheries of Port St. Joe, Florida. Find them in our Fresh Seafood case for $16.99/lb.  They are also available frozen for $15.99/lb. A Christmas Eve tradition in many families, these American whites from the Gulf Coast are perfect for sauteeing and frying. Be sure to visit our Fresh Seafood case this week, to see what other seafood specials we will be running for the holidays!

Saturday – December 7, all day  - Purchase 6 bottles of wine (any variety, mix n’ match) and receive $10 off. This special is good for Saturday, December 7 only, and both members and non-members are eligible for the savings.

ALSO – December 7, all day – Purchase 4 six packs of beer, ale or hard cider (any variety, mix n’ match) and receive $5 off. Good for Dec. 7 only, and both members and non-members are eligible. 

Member-owners save 5% on Member-Owner Appreciation Day on December 7. Stop by and enjoy some tasty samples from our suppliers and our own wonderful team while you stock up for the holidays.

 

December 21 – we have some delicious organic clementines for you – these are $6.99 for a 2 lb. bag. We also have organic fresh cranberries for $1.49 for each 8 oz bag. Our red & green cabbages from Mighty Food are $3.99 each (reg. $4.99), and our organic red bell peppers are $5.99/lb (reg. $6.99/lb). For a special treat for the holidays, try La Salamandra Dulce de Leche milk caramel from Argentina. This creamy, butterscotch-colored confection is made from three simple ingredients – milk, sugar and vanilla. It does not contain any additives or preservatives. Enjoy La Salamandra Dulce de Leche warmed up or at room temperature.Drizzle on ice cream, cakes, pancakes and waffles, crisp red apples or toasted pecans, or serve as a sweet and tasty addition to a holiday fruit and cheese plate. With its many uses, delicious flavor, and pure ingredients, Dulce de Leche also makes a special and welcome gift. $7.99 for a 16 oz jar, available in our Produce department.

Considered a holiday staple, artisan cheeses are both a welcome addition at gatherings large and small; and a satisfying comfort food to enjoy on a cold winter day. In December, our Cave-to-Coop cheese special is Reading 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). Try these delicious recipes using Reading cheese; and look for a member coupon good on any locally produced cheese in stock in the December issue of our newsletter.

Other December cheese specials: Finlandia Swiss Emmenthal – on sale for $9.29/lb (reg. $10.99/lb); and Consider Bardwell Pawlet from West Pawlet, Vermont, on sale in December for $17.99/lb (reg. $18.99/lb).

 

Small Business Saturday is a day dedicated to supporting small businesses across the country. As a small business ourselves, we want to show our support for Small Business Saturday and spread the word to “Shop Small” this week-end.

American Express has a special offer for card members, that you can take advantage of at Wild Oats Market or at any other small business that accepts American Express. Here’s how it works:

1. Register any eligible American Express Card online at ShopSmall.com. Registration is limited (so hurry, as they always say!) Registration opens at 12 am MST (Mountain Standard Time) on November 24, 2013 and continues until 11:59 pm MST on November 30, 2013, unless the registration limit is reached sooner.

2. Use the registered Card on November 30, 2013 to spend $10 or more in a single, in-store transaction at a qualifying small business location that appears on the Small Business Saturday Map. Online transactions do not qualify. To view the Small Business Saturday Map visit ShopSmall.com.

3. Get a one-time $10 statement credit for that transaction from American Express within 90 days after November 30,2013.

It’s an easy way to save $10 on Saturday. Look for Wild Oats Market on the Small Business Saturday Map.

We’re able to provide you with a Misty Knoll Farms free-range turkey again this year – but time is running out, if you want to order one! We have a limited number of turkeys on order, that are still available.

Misty Knoll takes exceptional care of their turkeys, raising them in open barns with free access to pasture, sunlight, whole grains, and fresh water. Allowed to grow naturally to size, these turkeys are robust and meatier than turkeys found at the supermarket – naturally grown birds take longer to mature, but the resulting flavor is well worth it. You can feel good about putting these birds on your Holiday table, and we think you will enjoy their moistness and full flavor.

Our Misty Knoll birds are $4.49/lb this year, the same price as last year. To order, stop into the store or call the store at 413-458-8060.

You can pick up your turkey any time after 12 noon on Monday, November 25 through Wednesday November 27 at 8 pm.

 

Here’s our menu for December. As we close out the year, we’d like to thank you for your business, and wish you a happy, healthy and prosperous New Year. We look forward to serving you in 2014.

 

 

We are open until 8 pm on Wed. November 27 and closed all day on Thanksgiving Day. Pick up your Thanksgiving turkey beginning 12 noon on Monday up until 8 pm on the 27th. Thanksgiving side dishes, lasagnas, pies, and dinner roll orders can be picked up on Tues. November 26 and Wed. November 27. We will have traditional Thanksgiving sides, lasagnas, pies and baked goods available in our Grab n’ Go case throughout the week (available on a first come first serve basis).

Wild Oats Market will reopen on Friday, November 29 at 8 am. Stop by for lunch or dinner, or to take a break from the Black Friday rush – we’ll be here! Also visit us during our regular hours 8 am-8 pm on November 30 (Small Business Saturday) and 10 am-8 pm on December 1.

Holiday baking ingredients on sale now: Wholesome Sweeteners organic sugars: dark brown and light brown, $3.29 for 1.5 lbs. Organic powdered, $2.99/lb. Organic regular, $3.99 for 2 lbs. Organic walnut halves, $9.99/lb. Pecans, $8.79/lb. Sweet cranberries, $2.99/lb. Organic Thompson seed raisins, $2.29/lb.

The response to the WHO (Williams Homeless Outreach) Food Drive has been very positive, and we appreciate your support. Although the drive was originally scheduled to end November 16, WHO has decided to extend their campus food drive until Monday, November 25. Wild Oats will be a collection point for the drive until the 25th.

You can donate non-perishable items to the WHO drive at Wild Oats Market and at other locations around town. Donations are going to the Berkshire Food Project and the Friendship Center Food Pantry.

With the recent cuts in SNAP (food stamp) benefits, many in our region have been hit hard. At the end of October, the Friendship Center Food Pantry had registered more new families than ever before.

The WHO donation box is next to Customer Service in the front of the store. If you don’t see it, please ask! Any and all donations are greatly appreciated. Thank you!

 

We’re getting into orange season! On sale Dec. 13-19 – organic navel oranges $1.49/lb (reg. $1.99/lb). Mighty Food Farm local and organic green & red cabbage, $3.99 each (reg. $4.99 each). Local and organic garlic, also from Mighty Food Farm, on sale for $1.99 each (reg. $2.99 each) We are introducing three new items to our cut fruits & vegetables section and these are also on sale Dec. 13-19: tangerine & grape cups for $2.99 each (reg. price $3.49 each); kiwi cups for $1.99 each; and cut parsnips at $2.49 for 1 lb. Sale starts Friday, Dec. 13 and goes through Thursday, Dec. 19.

Learn how to make your own almond milk in a variety of flavors on Tuesday, November 19, from 6-6:30pm at Wild Oats Market in Williamstown. This workshop, led by Nicole Anagnos, M. Ed. and owner of Zentree Wellness, will be fun, fast, and informative, with a step-by-step demo and time to sample what we make in class. Cost is $10, and you will leave with your own nut milk bag so you can go home and make your own! Making your own almond milk is easy, healthier, and cost-effective. Learn the process in this short workshop, and save $ and enjoy high-quality almond milk for years to come.
Please RSVP for this workshop, so Nicole knows how many nut milk bags to bring for the participants. RSVP Nicole at Nicole@zentreewellness.com or call her at (413) 884-4537. You can also email marketing@wildoats.coop or call Wild Oats at (413) 458-8060 to sign up.

December 1 – while supplies last – we have organic Brussel sprouts on sale for $6.49/lb (regular $7.99/lb); organic Napa cabbage on sale for $2.49 each (reg. $3.99 each). We also have local, organic pie pumpkins from Mighty Food Farms on sale for $1.99 each and organic sweet potatoes from Clear Brook Farm on sale for $2.49/lb.

Friday, November 15, 4-7 pm – come eat, drink and be merry! We celebrate the start of the holiday season with delicious, good-for-you goodies prepared by our chef, Greg Roach. Our Fresh Foods Manager, Leigh-Anne Nicastro, will be sampling artisan cheeses, fruits, and fresh meats from her department; and our Grocery and Beer & Wine Manager, Nicole Delmolino, will offer a wine tasting featuring a selection of our holiday-worthy beers and wines. We also plan to roast a Misty Knolls turkey for you to sample – and we will be taking turkey orders until November 19, so you can sample before you order, if you are not familiar with these tasty birds. All are welcome to join us; we hope you’ll stop by!

 

 

 

Order now for Thanksgiving! Download an order form here to order traditional side dishes, pies and dinner rolls. For special orders (special dishes and/or dishes for those with dietary restrictions), please call our chef or email him at preparedfood@wildoats.coop by Sunday, November 24 to discuss.

Our deli will be offering whole heat n’ serve lasagnas in the grab n’ go case and as a preorder during Thanksgiving week. Lasagnas will be available in vegetarian, vegan, and carnivore varieties and serve 8-10 comfortably.

On Wednesday, November 27, we will have latkes and brisket on our hot bar for your Hanukkah celebration. We are happy to package up some brisket for you ahead of time - just give our Prepared Foods Department a call at (413) 458-8060.

 

Saturday, November 16, 1-3 pm – we are excited to be offering a holiday cooking class this year for the first time, led by cooking instructor and Wild Oats member Leanne Yinger. This class will cover entrees, appetizers and desserts for all the holidays coming up, and will include some delicious, festive recipes that are not overloaded with sugar, butter and oils. Bring your questions about how to eat well and enjoy special holiday treats without overindulging during the holiday season!

Cost: $10 covers handouts, recipes and samples of the dishes we prepare. To register, email marketing@wildoats.coop or call us at (413) 458-8060.

Tuesday, October 29, from 8-9 pm*, at the Wild Oats Market Annual Meeting there will be a panel discussion among four local farmers focusing on “The Business of Sustainable Farming.” The panelists will be: Morgan Hartman, managing partner of Black Queen Angus Farm, a diversified forage-based farming operation in Berlin, NY; Suzy Konecky, creamery manager of Cricket Creek Farm, a grass-based dairy farm in Williamstown, MA; Lisa MacDougall, owner/manager of Mighty Food Farm, a certified organic vegetable farm in Pownal, VT; and John Primmer, co-owner and manager along with his wife Joy Primmer of Wildstone Farm, a certified organic vegetable farm also in Pownal. The panel will be moderated by Brent Wasser, manager of the Sustainable Food & Agriculture Program at Williams College.

The panel will focus on the economics of farming, from the perspective of the small local farmer who practices sustainable farming. We will hear from each farmer on how their production costs may differ from conventional farmers, and the investment it takes to produce food using sustainable methods of agriculture.

Our chef will create a dish that includes items from all four farms, as part of the refreshments offered at the Annual Meeting. If you are interested in finding out more about the practical aspects of sustainable farming, and the operations of our local farmers, we encourage you to join us for our annual member-owner meeting.

* Time is approximate. We will begin the panel discussion as soon as our Business Meeting is completed, which will be approximately 8 pm.

 

Place your Thanksgiving turkey order now at Wild Oats Market. We are offering Misty Knoll Farms fresh free-range turkeys from New Haven, VT  for $4.49/lb this year – the same price as last year. Misty Knoll Farms naturally grown birds are raised in open barns with free access to lush pasture, sunlight, wholesome feed and fresh water. Allowed to grow naturally to size, Misty Knoll turkeys are robust and meaty. We receive many orders for Misty Knoll Farms turkeys every year, and with good reason. Our Misty Knoll turkeys are available in a range of sizes: 12-14 lb; 15-17 lb; 18-20 lb; 21-23 lb; 24-26 lb; 27+ lb.

We are also offering limited quantities of organic turkeys from Grateful Harvest in Bridgeport, NJ. Grateful Harvest organic turkeys are $5.99/lb and available in three sizes: 8-12 lb; 12-16 lb; and 16-20 lb.

If you are interested in placing a special order for boneless turkey breasts, turkey legs, or hams, please call our Meat, Cheese & Produce Manager Leigh-Anne Nicastro at (413) 458-8060.

Deadline for turkey orders is Tuesday, November 19. Pick up your turkey beginning Monday November 25 after 12 noon, up until 8 pm on Wednesday November 27.

To order: stop by the store and add your name to our sign up sheet (please specify size and include your phone number in case we have a question). Or, call us at (413) 458-8060 and we will be happy to take your order.

Please note that turkey size may vary up to 1 lb under or over size specified.

 

10% off November 1-30. The World’s Finest Dead Sea Bath Salts, 1/2 lb tub reg. $26.99. Harvested from the shores of the Dead Sea, these bath salts are comprised of minerals that make them an extremely therapeutic and soothing treatment for the whole body, especially at this time of year.

Dead Sea salts treat many skin conditions,from eczema and psoriasis to more everyday conditions such as oily or dry skin. Dead Sea salts are also known to soothe rashes, calm allergic reactions, minimize dandruff and treat acne. In addition, Dead Sea salts detoxify your skin, drawing out dirt, pollutants and impurities from each pore. Bring the Dead Sea’s properties into your bath for relaxation and relief this month, and enjoy 10% off its soothing effects. Stock up now for the cold winter months ahead!

Are you a Wild Oats Market member-owner? Then we hope that you can join us on Tuesday, October 29 for our annual member-owner meeting, which takes place from 7-9 pm at St. John’s Church, 35 Park Street, in Williamstown. We will begin the meeting with time to socialize and enjoy some delicious foods prepared by Wild Oats Market, including seasonal desserts like fruit pies and cobbler; seasonal treats like local heirloom apples; locally produced artisan cheeses, and more. There will be hot and cold non-alcoholic beverages and from 7-8 pm there will be a wine tasting featuring some reds and whites that we think you will like for fall and early winter.

Our business meeting will begin around 7 pm with the Board President’s report followed by the General Manager’s report, which will include the yearly financial report. The meeting will conclude with a lively panel discussion among four local farmers: John Primmer of Wildstone Farm; Lisa MacDougall of Mighty Food Farm; Morgan Hartman of Black Queen Angus; and Suzy Konecky of Cricket Creek Farm.  The focus of the panel will be on The Business of Sustainable Farming; and it will be moderated by Brent Wasser, Sustainable Food & Agriculture Program Manager for the Zilka Center for Environmental Initiatives at Williams College.

Member-owners will also vote for two new board members at the annual meeting. We hope that many of our members will turn out for this important yearly meeting.

Along with being National Co-op Month and Fair Trade Month, October hosts World Food Day and is designated Non-GMO Month.

As consumers, we have a right to know what’s in our food so we can make informed choices about what we buy, eat and feed our families.

Food co-ops have long supported consumers’ right to know about the food they eat. NCGA (National Cooperative Grocers Association) is partnering with Just Label It, a national coalition of more than 650 organizations dedicated to bringing about mandatory labeling of genetically engineered foods.

To learn more and take action, visit www.justlabelit.org.

What are GMOs?
A wide variety of genetically engineered (GE) foods, also known as genetically modified (GM) foods, have entered the U.S. food system. More than 90% of Americans support mandatory labeling of genetically engineered foods. Over 64 countries around the world, including all of the EU, Russia, Brazil, India (even China), already require labeling of genetically engineered foods.

GMOs are organisms that have been created through the application of transgenic, gene-splicing techniques that are part of biotechnology. In other words, genetically modified plants or animals have had their genetic makeup altered in a way that does not occur in nature.

How can consumers avoid GMOs?
By law, organic products must be created with non-GMO ingredients. Buying organic is a reliable way for consumers to avoid genetically engineered foods. Other third-party certifications, such as Non-GMO Project Verified, are reliable ways to avoid GE foods.

To learn more about individual states’ efforts to label GMOs, visit www.righttoknow-gmo.org/states.

 

What’s better than a free cookie for keeping kids occupied while their parents shop? We have the answer – a free banana! Sign up your child (or children) who are 12 years and under as a Co+op Explorer beginning Monday, October 7,  to make them eligible to receive a free banana every time you shop. Signing up is easy – Parent(s) or supervising adult(s), simply stop by Customer Service with your kid(s). One of our staff will sign your child up as an Explorer and issue him/her an official Co+op Explorers card.

Then, whenever you shop, stop by Customer Service, where the Explorer banana basket and  stickers are kept. Take an Explorer sticker for your child’s jacket, and a banana for your child. When you check out, please remind the cashier that your child ate a free banana as part of Co+op Explorers so that we can track participation in the program. The peels? We’ll take ‘em, thanks.

We hope you enjoy this program and that it makes shopping easier and more fun for you and your family. If you have any questions about, please don’t hesitate to ask a produce staff person or one of our cashiers.

This year, Wild Oats Market will designate Saturday, October 26 as Howard Bowers Day, and donate 1% of its sales from that day to the Howard K. Bowers Fund of the Cooperative Development Foundation (CDF). Grants from the Bowers Fund help provide training and development for staff, managers and board members of food cooperatives across the United States.

Since the first Howard Bowers Day in 1998, the number of co-ops participating in Howard Bowers Day has ranged from 10 to 49 co-ops and the total raised has ranged from $2,370 to $14,457.  The total raised from the first through the fifteenth Howard Bowers Day, held in October 2012, is $96,892.

When you shop at Wild Oats next Saturday, know that 1% of what you spend will go to support the growth of food co-ops across the country. Thank you for shopping at Wild Oats Market.

Nov. 12 – While we are not offering our Everything But the Turkey package this year, we will have all the delicious fixings for Thanksgiving available for you to order from our Prepared Foods Department. These dishes will be available a la carte. We will have a list of side dishes available at our Open House on November 15, 4-7 pm; and you will have a chance to try them and talk to our chef about ordering. If we have this list available sooner, we will publish it online.

At the Open House you will also have an opportunity to try a Misty Knoll Farms fresh roasted turkey. These birds are popular with our customers year after year, and for good reason. They will be available to order for Thanksgiving through Tuesday, November 19.

Other Thanksgiving mainstays that will be available to order include pies – pecan, pumpkin and apple. Our bakery will also be making holiday dinner rolls. We will  stock our grab n’ go case with holiday baked goods, but we recommend that you order in advance if you want to be sure of a pie or have a special request.

Our deli will be offering whole heat n’ serve lasagnas in the grab n’ go case and as a preorder during Thanksgiving week. Lasagnas come vegetarian, vegan, and carnivore varieties and serve 8-10 comfortably.

For Hanukkah (the night before Thanksgiving), we will have latkes and brisket, as always, on our hot bar.

Let the holidays begin!

 

Saturday, Oct. 26, 12:30-2 pm – What are the best foods for women who want to attain and maintain optimal health at any age? Cooking instructor Leanne Yinger will address this question and other more specific concerns about food and women’s health on Saturday, Oct. 26, with a hands-on cooking class on how to prepare foods that enhance women’s health. This class is for women of all ages and stages of life, and includes samples, recipe handouts, and time for questions. Although it focuses on nutrition for women, this class will be of interest to anyone who is interested in cooking and in women’s health. The instructor teaches cooking classes locally and is a graduate of the Kushi Institute in Becket, Mass.

Oct. 27 – while they last – all pumpkins at Wild Oats Market are 1/2 off! Come pick out your Halloween pumpkin today and take him home for 50% off our already low pumpkin prices.

Choose any combination of wines. Our wine selection includes numerous varietals as well as blends, most priced from $5.99-$15.99.

We always have several wines on special. This month, Plungerhead Zinfandel is on sale for $12.99 and Our Daily Red, an organic blend, is priced at $8.99. Stop in to see if your favorite wine is on special this month.

We would be happy to help you find the ideal wine for your meal or gathering.

We celebrate Halloween next Saturday, October 19, from 1-4 pm with fun treats including homemade caramel apples, face painting, pumpkin carving, and Halloween crafts. Stop by and get your face painted by Yeni! Make a spooky mask, carve a pumpkin with Produce Guy, and have a caramel apple made by our week-end chef, Dave! Special treats for everyone. We’ll also be picking the winner of our last Great Pumpkin giveaway. See you Saturday!

Friday, October 18, 5-7 pm – Start the new season with a radiant complexion! Join us for suki® Spa Night. We guarantee a fun and educational evening!

The suki brand of natural skincare products uses 100% synthetic-free ingredients that have been clinically proven to help repair skin. The suki product line provides solutions that work, that are unique for each woman’s skin type, and that evolve with the changing needs of our skin.

Learn more about the suki product line and which suki products are right for your skin, and try them for yourself, at suki Spa Night on October 18. To register, please contact Robin at (413) 458-8060 or email marketing@wildoats.coop. Cost: $5, which can be applied toward the purchase of any suki product. Also, all participants will receive a free gift from suki. Refreshments will be served.

Space is limited–please register early!

 

 

Back to school! As the days get shorter, they also get more hectic. If your day is scheduled to the hilt, give yourself a breather and let Wild Oats do the cooking for you. Here’s our September menu. You will also find entrees to heat n’ serve in our grab & go deli. And our kitchen is always happy to prepare a meal for you – just give them a call.

 

 

 

 

 

 

Visit Wild Oats Market on Friday, October 11 between 10 am and 5 pm and enjoy a free Fair Trade banana and other banana treats. It’s the least we can do to celebrate and support Fair Trade Month! Stop by for a healthy and delicious snack – and take a picture of Bill in his banana suit!

 

September 22 - It’s the first day of Fall, and Wild Oats Market is ready. We have locally grown 8 inch mums for $5.99 each and large mums for $19.99 each, pumpkin from Chenail’s in Williamstown for $4.99 each, cornstalks from Chenail’s for $6.49 each, and heirloom pumpkins are on the way. From Clear Brook Farm we have organic green cabbage for $5.49 each and organic arrowhead cabbage for $5.99 each. We also have Clear Brook organic broccoli on sale for $3.99 each (reg. $4.49) and Mighty Food Farm organic leeks for sale for $2.99/lb (reg. $3.49/lb). We have Joy’s organic rainbow chard (from Wildstone Farm) for $2.99 each and Jamie’s organic green peppers for $3.49/lb. Also, Wildstone Farm sweet Italian peppers for $4.99/lb; and Mighty Food Farm red and yellow peppers for $4.99/lb. Mighty Food Farm curly kale is $3.99/each and Mighty Food loose carrots are $3.49/lb. Heirloom apples from Scott Farm are in – many varieties, come take a look! All Scott Farm apples are $2.49/lb.

September 24 – now in, heirloom and specialty pumpkins from Paradise Farm in Williamstown – just $3.99 each. Large pumpkins – $5.99 each. Wolf pumpkins (large pumpkins with big stems) $7.99 each.

Hay bales – $4.99 each.

Come on in and pick out your pumpkin today!

Saturday, October 5, 10 am-4 pm. This drive-yourself tour includes  Black Queen Angus Farm, 630 Green Hollow Rd., Berlin, NY; Cricket Creek Farm, 1255 Oblong Rd., Williamstown, and a local foods lunch at the Berlin Fire Hall catered by Wild Oats Market. $20/per person. For more information and to register, contact the Hudson Mohawk Resource Conservation & Development Council at 518-270-2668. Sponsored by the Hudson Mohawk RC & D Council, Cornell Cooperative Extension, and NYS Grazing Lands Conservation Initiative.

Black Queen Angus Farm

Providers of grass-fed beef and naturally raised pork.

Black Queen Angus cows are raised in the clean air of the farm’s hilly pastures. They receive no hormones or feed-through antibiotics. These cows never get grain.

Black Queen Angus cows receive absolutely no hormone implants or  feed-through antibiotics. No pesticides or man-made herbicides are used on the farm.  Black Queen Angus is an Animal Welfare Approved humane farm.

Aberdeen-Angus cattle were developed as a breed by the thrifty Scots to produce tasty, tender beef on nothing but grass and clover in summer and hay in winter. These early Angus cattle were selected for their foraging ability and their ability to raise a stout, healthy calf on these meager offerings. The Black Queen Angus herd holds true to its Scottish heritage.

 

Cricket Creek Farm  

Cricket Creek Farm is a grass-based dairy farm and one of the oldest dairy farms in the region. It is licensed to sell raw milk from the farm and uses the rest of their milk to make artisanal cheeses in their farmstead creamery. Cricket Creek also has a bakery on site, and sells fresh baked goods its farm store.  Cricket Creek also raises grass-fed beef and whey-fed pork and has a small flock of laying hens. The farm sells its goods through its farm store, its year-round CSA, at local farmers markets, and through various regional cheese shops, food co-ops (including Wild Oats Market), restaurants, and other establishments.  Cricket Creek’s mission is to produce nourishing food that honors the animals, respects the land, and feeds the community, and to exemplify a sustainable model for small-farm viability.

 

On sale in August – Maplebrook Farms (Bennington, VT) Fresh Mozzarella for $9.99/lb and Boucher Blue Cheese from the Boucher Family Farm in Highgate, VT for $19.99/lb.

Boucher Blue is handmade by brothers Daniel and Denis of the renowned Québecois  Boucher family, whose 1,000 acre farm boasts 120 Holstein and French Normandy  cows. The brothers have deep roots in the region: Their family has been cultivating land for nearly 400 years. Long ago they tilled the land by the Lake Champlain and St. Lawrence River valleys in what was once New France (now Quebec). Their ancestor Pierre Boucher was celebrated after the French and  Indian War for making peace with the Iroquois. Boucher Blue is an American blue raw cow’s milk cheese with a sweet, creamy, earthy flavor that incorporates the tastes of chestnut and vanilla. Delicious by itself or in a salad.

Maplebrook fresh mozzarella is made daily in the mountains of Vermont so that every bite is fresh, all natural and full of homemade goodness. The farm’s unique old-world approach of stretching and molding premium raw cow curd in small batches and using all natural ingredients delivers a smooth, moist and refreshingly distinct mozzarella cheese.

Please join us on Friday, August 16, for a tasting with Maplebrook Farm. Tasting time is approximately 11:30 am-2:30 pm. Maplebrook tastings are always wonderful, and we are very much looking forward to having them back!

October 4, 11 am-2 pm – Klara of Klara’s Cookies will be at Wild Oats Market to sample her classic European-style cookies, made from recipes that have been in her family for generations. Klara’s Cookies offers many different varieties of shortbread cookies, as well as macaroons, Linzer tortes, and more. Please stop in and meet Klara next Friday, and try her truly delightful cookies!

September 24, 6:30-7:30 pm. If you have recently become a member of Wild Oats Market, we’d like to welcome you to the co-op. Please join us for a New Member-Owner Orientation on Tuesday evening, September 24, from 6:30-7:30 pm. General Manager David Durfee will provide you with a brief history of the co-op, its values and mission, and will be available to answer your questions and hear your suggestions. If time permits, he’ll also take you on a brief tour of our facilities. Light refreshments will be served. To help us with our planning, please let us know if you plan to attend. Just call the store at 413-458-8060 or email Robin at marketing@wildoats.coop. Although this is an orientation for new members, all Wild Oats members are welcome to join us.

Time to garden! Organic seeds from High Mowing Farm in Wolcott, VT are in, as are seed starter kits, spring bulbs, gardening gloves and other supplies. MooDoo organic soils and manure - UDDERLY THE BEST™ – are also here. All MooDoo blends are made to be acceptable for organic farms and approved by NOFA (Northeast Organic Farmers Association). Free from chemicals and questionable ingredients, MooDoo soil products are perfect for a healthy home garden, From Vermont Natural Ag Products in Middlebury, VT.

Moo Doo Composted Cow Manure $5.99/bag
Moo Plus Dehydrated Cow Manure $7.00/bag
Moo Dirt Top Soil $3.99/bag
Moo Grow All Purpose Potting Soil $3.49/bag
Moo Plant Tree & Shrub Mix $5.99/bag

Also – VT Mulch – $4.99/bag
Pansies – only $2.49/six pack!

Saturday, September 21, 10 am-12 pm – please join us for a free lecture given by Renee Tassone, founder of Eat to Total Health in North Adams. Renee will discuss the connection between health and nutrition and the effect of different foods on our bodies and our health. Renee, who was diagnosed with celiac disease in 2010, has helped thousands of people (including herself) through individualized cleanses that emphasize a plant based, whole foods diet. Renee will share her experiences and knowledge about diet and answer and will answer your questions about a plant-based diet. All are welcome; lecture is free but pre-registration is recommended. To register please call Robin at 413-458-8060 or email her at marketing@wildoats.coop.

Download a flyer for more information about this informative lecture.

 

 

Now through Sunday, June 30 – buy two plants and get third plant of equal or lesser value FREE. All flowering plants, vegetable plants and herbs from Mighty Food Farm in Pownal and Clear Brook Farm in Shaftsbury are included in the sale. We have many beautiful annuals, all organically raised and healthy, for your garden, your containers or for bedding. We also have a large selection of organic veggies from Mighty Food and organic herbs from Clear Brook. Be sure to stop in this week  and take a look at our selection.  Sale ends June 30!. 

Sunday, September 22, 2-5 pm, Swoap residence at 51 Mt. Williams Drive in Williamstown. If you are a Williamstown resident who is interested in being part of the Solarize Williamstown program, this open house will give you an opportunity to see how Solarize Williamstown is actually helping one local family save money and reduce their carbon footprint. The Swoap home in Williamstown has been installed with a solar electric system as part of the Solarize Williamstown program. Find out how much they will be saving on their electric bills by switching to the sun as a power source. Solar power consultant Kevin Clarke from Real Goods Solar will be on hand to answer any questions you have about solar. Bring a current utility bill with you to find out how much you could save by going solar!

Wild Oats gift baskets full of healthy and delicious goodies makes a beautiful and thoughtful gift. Standard and custom gift baskets available. To order email Nicole at grocery@wildoats.coop or call her at 413-458-8060.

Wild Oats Market has carried the foods of local farmers and food producers since its beginning over 30 years ago. We know that our local food producers are the source of some of the healthiest, best-tasting food around , and we are proud to carry a broad range of products from local farmers, ranchers, and food producers. We carry local foods year-round, but there’s no denying that this time of year and over the next two months is when local produce is the most abundant. Take advantage of the season – support local business – support your health and indulge in the taste of fresh foods. Shop for locally and organically grown produce at Wild Oats Market.

Learn more about the “eat local challenge” here: http://strongertogether.coop/fresh-from-the-source/eating_local/.

On sale in June for $12.99/lb (reg $13.99/lb): While supplies last, Grafton Cave Aged Vermont Leyden, a traditional Dutch cheese made with raw cow’s milk and accented with cumin seeds, aged to perfection, from Grafton Village Cheese, Grafton, Vermont. ALSO, our Cave-to-Coop special from Jasper Hill Cellars of Vermont – Harbison, a pasteurized cow’s milk cheese with woodsy, sweet, herbal flavors and a bark-wrapped bloomy rind. This cheese is on sale for $14.99/lb (reg. $22.99/lb.)

Friday, September 13, 10 am at the First Baptist Church in North Adams. All are welcome to attend Northern Berkshire Community Coalition’s annual forum on community needs. Your input will help set the coalition’s agenda for the coming year and will help make the Northern Berkshire community an even better place to live. Visit this link for more information.

Here is our June menu. School’s out – time to enjoy a leisurely lunch on our patio. Got a celebration coming up? Our Catering Kitchen is happy to prepare platters, salads, entrees and other delicious dishes for your guests. Our fresh bakery can create special occasion cakes, cakes for those with dietary restrictions, pies and other delicious confections. You can reach our Catering Kitchen and Bakery at (413) 458-8060. They appreciate 72 hours’ notice, especially for big orders – but they will do what they can on shorter notice.

Here’s our hot bar menu for the month of August. Please visit our web site and FB page for daily updates to the menu (including soups and additional entrée selection, as well as any updates to the menu). Watch for more entrees-to-go, coming soon in our Prepared Foods grab n’ go case.

 

Here is our menu for May (happy Cinco de Mayo!) Check our Facebook page and this web site for daily updates to our menu. We also offer a vegetarian or vegan option every day, and two soups (one vegan or vegetarian). Enjoy!

Saturday, August 31, 9 am-1 pm – at the North Adams Farmers Market in St. Anthony’s Municipal Parking Lot. “Get Fit” at the North Adams Farmers Market! Sponsored by Mass in Motion and the North Adams Farmers Market. There will be fun activities for everyone, and healthy food samples, including a “Wild Oats” table of seasonal goodies to try. Sign up for the 5k Fun Run or Walk, starting at 12 noon. To register for the run, purchase one or more local goods from the Farmers’ Market and fill out a registration form at the Fun Run Table the morning of August 31. For more information, please contact Amanda Chilson at achilson@nbccoalition.org.

Check out the schedule of activities for “Fit at the Farmers Market” here.

A handout about the 5k run/walk is available here.

By the end of the month, warmer weather should be here?! Enjoy a meal or snack on our patio, in our cafe, or take out. Our hot bar is open every day from 11:30 am – 7:30 pm. Please visit our home page and our Facebook page for daily menu updates and additions. Link to our menu for April.

 

Wild Oats Market is open regular hours throughout the Labor Day week-end: Saturday, August 31, 8 am-8 pm; Sunday, September 1, 10 am-8 pm; and Monday, September 2, 8 am-8 pm. Make the most of the last week-end of summer! And be sure to visit us for all your week-end BBQ needs. Every department will be fully stocked, including our beer & wine department. Woodchuck hard cider still on sale, until September 3.

Happy February! We’ll try to keep you healthy and warm all month long with hearty, delicious food from our hot bar. For our daily soups and second entree, please check our web site and/or face book page (we post these on a daily basis).

 

 

 

While there’s still some of summer left, why not enjoy a bowl of chilled soup on a hot, humid day – made with fresh vegetables or fruits, this is a seasonal treat that you and your family are sure to enjoy. Visit the NCGA Stronger Together web site for ideas and recipes for chilled summer soups.

 

 

Happy New Year from Wild Oats! Here is our hot bar menu for January. For our additional daily hot bar entree and soups, see our daily post here and on our Facebook page.

Friday, August 16, 5-7:30 pm – ALL YOU CAN EAT Clambake with steamed clams, mussels, shrimp, sausage and brisket. Also: local corn on the cob, potato salad, coleslaw, green salad, ancienne. Watermelon too! Only $12 per person. Children 10 and under are $6 per person - and childrens’ plates include a hotdog.

5:30-7 pm – enjoy the bluegrass melodies of the Hale Mountain Pickers.

Also – 5-7:30 pm – our local supplier for Woodchuck hard ciders will be sampling these ciders inside the store (IDs will be checked). Woodchuck hard ciders are delicious and a nice complement to your clambake feast – also, Woodchuck ciders are on sale through August.

Please join us for a delightful evening!

View and/or download a copy of our December hot bar menu. Please note: on December 24, the evening hot bar will be closing early (the store will close at 6 pm and the hot bar will close down a little before then). On December 31, the store and the hot bar will be open regular hours.

Friday, August 16 – Our next Member Appreciation Day. Members save 5% on all purchases store-wide excluding beer & wine, special orders, consignment items, and gift cards. Several of our local suppliers** will be here to sample healthy and delicious food and other excellent products. They include:

Nordic Naturals 10 am-1 pm

Klara’s Cookies 2-5 pm

BOLA Granola 3-6  pm (we now carry BOLA’s yummy new gluten-free granola – try before you buy, at Member Appreciation Day!

Dean’s Beans 10 am -12 pm

Tierra Farm 12-3 pm

Maplebrook Farm suggested 12-3 pm – Maplebrook’s famous fresh mozzarella is on sale for the month of August!)

Cricket Creek Farm

Woodchuck Hard Ciders – 5-7:30 pm – try all 4 varieties! On sale throughout the month of August

ALSO – join us for our first ever CLAMBAKE from 5-7:30 pm on August 16. The Hale Mountain Pickers will be here to entertain us with some rousing bluegrass from 5:30-7 pm. Don’t miss this!

 

** Please note that supplier demo times are approximate.

The Hale Mountain Pickers
Contact: Scott Sanfilippo
802-379-4100
scotts@buxtonschool.org

The Hale Mountain Pickers like to combine traditional bluegrass and old-time gospel with fun popular tunes while introducing some original music as well. They get feet stomping with the upbeat sounds of Bill Monroe, the Grateful Dead, and Old Crow Medicine Show, and throw in some traditional tunes for variety.

The Pickers, who pride themselves in fancy solos and smooth harmonies, start with longtime locals; guitarist and dobro player Ed Ransom (The Ransom Notes, The Buck Hill Ramblers) and bassist Larry Betit (Chris Harrington, The Night Caps, Higher Ground, Fred Lantz). Add to them guitarist John Carson (Funk in the Trunk), guitar & mandolin player Scott Sanfilippo and recorder & percussion player Sarah Sanfilippo who play locally as a duo. Scott also played with Ed as a Buck Hill Rambler. The recent addition of Marcel Holland on percussion and drums rounds out the sound. All together this group is sure to provide a full evening of entertainment.

See what our deli has planned for this month’s hot bar and download a copy of the monthly menu.

As of August 6, here is our lineup of local suppliers and approximate times they will be sampling on our upcoming Member Appreciation Day on August 16. Remember that member-owners save 5% on most purchases store-wide on Member Day (discount excludes special orders, consignment items, gift cards and beer & wine).

We’ve got a great group of suppliers coming on August 16, and many of them will be sampling items that are on sale in August. Stop in to say hi and sample their delicious products! We also hope you can join us for our evening clambake and the bluegrass sounds of the Hale Mountain Pickers. The clambake – our first ever - takes place 5-7:30 pm, and the music starts around 5:30 pm.

We’ll update this list if suppliers are added to the day. Please keep in mind that demo times are approximate. See you Friday the 16th!

Update on August 14 – Klara’s Cookies will not be able to make it on Friday, due to some issues with their new oven. We apologize, but we promise to invite them back for our next Member Day!

Sweet, seedless and easy to peel, Ojai pixie tangerines are a favorite with kids. Ojai pixies are grown by a small network of 40 family farms in the Ojai Valley of California. The West End of the Ojai Valley, where the fruit is grown, is considered the “Napa” of tangerine growing areas. Named to the Slow Foods Ark of Taste catalog of over 200 delicious foods in danger of extinction. In the store now for $2.49/lb.

August 16, 5-7:30 – steamed clams, fresh-picked corn on the cob, and much more to enjoy at our first ever clambake. The Hale Mountain Pickers, a local bluegrass band, will provide some foot-stomping entertainment. We’ll provide a scrumptious spread. Join the fun and be sure to shop on Friday, August 16, Member Appreciation Day – if you’re a Wild Oats member, you’ll save 5% on most purchases store-wide.

Introduction to Macrobiotic Cooking
Part 1: February 2, 10-11 am

Part 2: February 9, 10-11 am
Cost: $5 per class
Curious about the macrobiotic lifestyle? Join us for these introductory classes, taught by a graduate and chef at The Kushi Institute in Becket, MA. Leanne Yinger will show the class how to prepare several macrobiotic dishes and will speak about the macrobiotic lifestyle and its benefits. She will provide the class with numerous handouts, including the recipes that she samples in class.

For more information about macrobiotics, visit The Kushi Institute’s web site.

Menu for Introduction to Macrobiotic Cooking, Part 1 (Feb. 2):

Miso Soup
Millet with Corn
Carrot and Burdock Kinpiri Style Vegetables
Crispy Rice Treats

Menu for Introduction to Macrobiotic Cooking, Part 2 (Feb. 9):

Creamy Squash Soup
Steamed Greens with Pumpkin Seed Dressing
Rice Balls
Apple Kanten

Thursday, July 25, 5-7:30 pm – Please join us for our first Fresh Foods BBQ. We will be serving regular burgers and cheddar cheese burgers, lemon garlic chicken kabobs, BBQ drumsticks, and salad sides, all made in-house and prepared by our Fresh Foods Manager and her staff. A delicious lineup from our newly expanded Fresh Meat & Seafood Department and from our Produce Department. Chicken $5/plate (includes salad made with local & organic produce) and burgers $6/plate (also includes salad). What a deal!

Clinically proven results. 100% synthetic-free. Created and produced locally in Northampton, MA. That’s the suki skincare line, which includes two product lines:  nourishing, for combination to dry skin types; and balancing, for combination to oily skin typesWild Oats now carries this excellent skincare line in its Wellness Department. Stop in and check it out! Once you try suki, we think you will be hooked on this product line.

Wednesday, July 25, 5-7:30 pm - Please join us for our very first Fresh Foods BBQ, featuring meats and poultry from our newly expanded Fresh Meat & Seafood Department. We will be grilling a selection of dinner-ready items prepared especially for the BBQ, giving you an opportunity to try our marinades. Our Fresh Foods BBQ menu will also feature delicious organic & local grilled veggies from our Produce Department. Anton, our talented assistant meat manager, will provide the music! Please join us for a fun evening of great food and entertainment.

$2.49/lb. Regular $3.99/lb. Save $1.50 per lb – on sale through January.

If you are not yet a member-owner of Wild Oats Market, July is the month to join. When you join during our member drive, which takes place July 1-31, you will receive your choice of a reusable Wild Oats grocery bag or a coupon for 10% off a grocery trip to Wild Oats. That’s in addition to all the benefits you already receive as a Wild Oats member-owner. Since July is the beginning of our fiscal year, when you join or renew your membership in July, all your purchases for the coming year will be counted toward your patronage rebate for 2013/2014. There are many good reasons to become a member-owner of Wild Oats Market – and even more so during our member drive!

July is also member renewal month. Beginning July 1, if you are not yet a fully vested member-owner ($200 for households), your cashier will ask you whether you wish to renew your membership when you go through the line. We hope you will renew without delay, ensuring the continuity of your membership and the strength of the co-op.

Kiss My Face Pomegranate Acai Moisturizer and Coconut Moisturizer $11.99 for 16 oz. Earth Science Olive & Avocado Deep Conditioning Shampoo $9.59 for 6 oz. Organic India – Moringa – 90 capsules for $20.19; 8 0z Moringa leaf powder $23.39.

August 6, 6:30-7:30 pm – Tonight is the last night in our summer series of recipes for easy, healthy dishes that you and your family will enjoy. Tonight’s class focuses on breads and muffins made with healthy ingredients. Cost: $10. To register or for more information, please call Nicole Anagnos at (413) 884-4537 or email Nicole@zentreewellness.com, or contact Robin at (413)458-8060 or email her at marketing@wildoats.coop.

Have you seen our newly expanded Wine Department? We have added a section especially for sparkling wines, local ciders and honey wines, and specialty wines like port, madeira and sherry. We’ve also brought in some fun,  inexpensive wine accessories, like bottle stoppers and handy compact corkscrews, that are easy to pack and take with you wherever you go:

Compact corkscrews 79 cents (plastic)  & $2.99 (metal)/ea. Waiter’s corkscrew $4.99/ea.
Bottle stoppers $1.29, $1.59 and $2.29/ea.
Champagne recorkers $5.39/ea.

Also – bottle chillers $5.99/ea.

Stop by to see what else we have for the oenophile. We have many interesting, well-priced wine selections. And you receive $5 off when you purchase 6 bottles of wine or more (any combination).

Beginning July 9, Wild Oats Market and Zen Tree Wellness of Williamstown will offer a series of five workshops on easy, healthy, delicious summer recipes. Workshops will include hands-on preparation and samples of the recipes we prepare in class. All workshops will be led by Nicole Anagnos, Holistic Health Practitioner and owner of Zen Tree Wellness, and will take place weekly on Tuesday nights from 6:30-7:30 pm in the Wild Oats cafe. Our Summer Series will cover:

  • Smoothies & Ice Cream — July 9 
  • Veggies, Dips & Dressings — July 16
  • Bars & Cookies — July 23
  • Grains & Granola — July 30
  • Breads & Muffins — August 6

Cost: $10 each or $40 for the entire series. To register or for more information, please call Nicole Anagnos at (413) 884-4537 or email Nicole@zentreewellness.com, or contact Robin at (413)458-8060 or email her at marketing@wildoats.coop.    

 

Organic navel oranges $1.49/lb (reg $2.99/lb). Also on sale – organic fuji apples $1.99/lb (reg $2.99/lb).

July 30, 6:30-7:30 pm in the Wild Oats café – please join us for a class on healthy grains and granola – what to choose and how to prepare them for delicious and healthy eating. We will learn how to make and sample Greek quinoa salad, blueberry maple oatmeal, and Zen Tree Wellness granola. This class is led by Nicole Anagnos, founder of Zen Tree Wellness in Williamstown. Cost: $10.

Wild Oats members – take advantage of these great Member Appreciation Day specials, available one day only on December 15. If you’re not yet a member, sign up on or before the 15th to enjoy these member-only specials, plus 10% off most purchases store-wide.

Tuesday, July 23 – 6:30-7:30 pm – yes, you can make delicious cookies that will satisfy your sweet tooth using healthy, high-quality ingredients that are good for you. This Tuesday, July 23, the third in our five-week series on healthy summer recipes will focus on good-for-you sweet snacks that you can prepare in minutes. Class facilitator Nicole Anagnos of Zen Tree Wellness in Williamstown will demonstrate how to prepare these treats, answer your questions about what ingredients to use, and will sample the recipes so you can taste how good they are for yourself.

Other classes in this series include:

  • Grains & granola – July 30
  • Breads & muffins – August 6

$10 per class. To register, call or email Nicole at 413-884-4537 or Nicole@zentreewellness.com, or Robin at 413-458-8060 or marketing@wildoats.coop.

All classes will take place in the Wild Oats Market café at 320 Main St. in Williamstown.

Delftree mushrooms, several varieties, on sale now. Regionally grown in Pennsylvania by a locally based company. Varieties include portobello, crimini, king oyster, jumbo king, piopino, shitake. Sale prices vary:

Portobello on sale for $3.99/lb
Crimini on sale for $3.49/lb
King Oyster on sale for $13.99/lb
Jumbo King on sale for $13.99/lb
Piopino on sale for $13.99/lb
Shitake on sale for $8.99/lb

Take advantage of this sale throughout the month of November!

Delftree Farm’s Grilled Shiitake Mushrooms
Delftree Farm’s Grilled Shiitake Mushrooms with Garlic, Ginger, and Soy Sauce
1 pound shiitake mushrooms, stems removed
2 teaspoons minced ginger
2 teaspoons minced garlic
2 teaspoons sugar
6 tablespoons soy sauce
1/4 cup dry sherry
1/2 cup peanut oilPrepare a grill or preheat the broiler to high.
In a bowl, combine the mushrooms with the remaining ingredients and toss thoroughly to combine. Set aside to marinate for 15 minutes.
Skewer each shiitake through the cap horizontally with a bamboo skewer, or if using a grill pan lay out flat.
Grill mushrooms for about 2 minutes on each side, until lightly browned and tender.

Saturday, July 20, 1-4 pm – We’ll do the scooping – you do the rest! And by that we mean make your own decadent sundae with local ice cream, sorbet and toppings donated by our generous suppliers and Wild Oats to support a worthy community cause – the Garden Mosaics Program in the North Adams Public Schools.

At the social we’ll be scooping ice cream donated by Bart’s Homemade Ice Cream of Greenfield, MA and SoCo Ice Cream of Great Barrington, MA, as well as sorbet donated by Blue Moon Sorbet of Quechee, VT. We will have toppings from Tierra Farm of Valatie, NY and Bola Granola of Great Barrington. We’ll also have homemade whipped cream, chocolate sauce and fruit toppings that are in season. The cost will be $5 for adults and $3 for children.

All proceeds from the social will go to benefit The Garden Mosaics Program, a partnership among the North Adams Public Schools service-learning program, the Growing Healthy Gardening Program, the Food Bank of Western Massachusetts and the Berkshire Food Project. The Mosaics Program began in Spring 2008 with the construction and installation of gardening beds at Drury High School in North Adams.

Jennifer Munoz, at a community garden site on River St. in North Adams, coordinates & facilitates the Garden Mosaics Program.

Jennifer Munoz from the Growing Health Garden Program has collaborated with the Mosaics program facilitators to coordinate planting, maintenance and harvesting activities at each of the sites, to weigh and document yields, and to ensure that gardens are harvested and maintained when student groups are not available. Service connections have included the donation of all harvested food to the Berkshire Food Project. Donations of fresh, organic produce from the Garden Mosaics Program have on average amounted to over 300 lbs. per year. Students have also designed, built and installed gardens at three community sites: Sperry Avenue, River Street and at the Berkshire Food Project.

Please come out and join us to support this local gardening initiative for North Adams youth, and have yourself a delicious treat while you do!

Local apples, mums, cornstalks – stop by and see what’s new!

Our heirloom apples from Scott Farm in Dummerston, Vermont are in and look lovely! $2.49/lb.

Throughout October we have Honeycrisp apples from Paradise Farm in Williamstown on sale for $1.69/lb.

We also currently have organic squash from Mighty Food Farm in Pownal, Vermont and Happenchance Farm in Eagle Bridge, New York on sale for $1.99/lb.

Pumpkins too! Beautiful orange pumpkins for $4.99/each. Heirloom & white pumpkins for $5.99/each. Extra-large white pumpkins – $15.99. Come in and guess the weight of our Great Pumpkin at customer service – closest guess wins the pumpkin + a $10 gift certificate to Wild Oats!

Mums and asters for $5.99 each. Giant sized mums for $24.99.

Wild Oats members – use your $1 off coupon in the October/November newsletter to receive $1 off any pumpkin or mum in stock.

Wednesday, July 10, 5-7:30 pm – Grilled grass-fed beef burgers from Black Queen Angus Farm and other healthy & delicious choices at our Local Foods BBQ hosted by our Prepared Foods staff and our chef Greg Roach. DJ Produce Guy!!! will be spinning tunes for your enjoyment – and I’m sure he will take your requests gladly! (And he can update you on when our first batch of local blueberries are expected while he’s queueing your song). We hope you can join us – we think it’s the perfect solution to Wednesday night dinner!

Apple & pecan pies, $16.99/each. Pumpkin pies, $14.99/each. To order: call (413) 458-8060; email preparedfood@wildoats.coop; or download an order form & return to Customer Service. Have a happy and safe Thanksgiving!

Tuesday, July 9 – 6:30-7:30 pm – please join us for the first in our five-week series on easy, healthy summer recipes that you and your family will love. Class facilitator Nicole Anagnos of Zen Tree Wellness in Williamstown will cover summertime smoothies during the first week (July 9).  Learn how to make a variety of these yummy hot weather staples, and how to add nutrition into every smoothie you make. Other classes in the series include:

  • Veggies, dips & dressings – July 16
  • Bars & cookies – July 23
  • Grains & granola – July 30
  • Breads & muffins – August 6

$10 per class or $40 for all 5 weeks. Sign up now for the entire series and save $10. To register, call or email Nicole at 413-884-4537 or Nicole@zentreewellness.com, or Robin at 413-458-8060 or marketing@wildoats.coop.

All classes will take place in the Wild Oats Market café at 320 Main St. in Williamstown.

 

 

Wild Oats Market is your headquarters for Thanksgiving baked goods. We will have pumpkin and anadama dinner rolls for the holiday, fresh-baked and only $5.99/dozen. Also – pecan, pumpkin & apple pies will be available in our grab n’ go case. And don’t forget breakfast! We will be well-stocked with breakfast pastries and bagels for you and your guests.

June 21-23 – Wild Oats Market will be at the Solid Sound Festival at MASS MoCA, North Adams all week-end, with healthy, delicious and expertly prepared food and drink for festival attendees. Enjoy the mus, and when your hungry, come find us. We’ll be there all week-end. For those who are visiting the area for the week-end: Wild Oats Market, located on Main St. (Rte 2) in Williamstown,  is open 8-8 on Saturday and 10-8 on Sunday. We stock everything you need to prepare a quick, healthy meal, and have a hot bar, salad bar and grab n’ go deli for an assortment of prepared foods. We also have a fresh bakery and sell beer & wine.

Chocolate from around the world, stollen, fancy cookies, calendars, deluxe hot chocolate, scarves, socks and mittens – we’ve got these and more for your holiday shopping. Stop in and see what’s new!

Thursday, June 27, 12-1 pm at Bronfman Science Center at Williams College – a panel of solar experts will discuss heating, cooling and running your home using solar energy.  Jake Laughner, Solarize Williamstown coach, and three other experts will discuss residential solar photovoltaic projects, including money savings, system size and production, rebates and incentives for Massachusetts residents, and other important considerations of going solar. All are welcome to join the discussion and to bring their questions about going solar.

This year we are offering several choices to make your holiday gatherings truly special occasions: (1) fresh free-range turkeys from Misty Knoll Farms for $4.49/lb – available in 13-15, 16-18, and 19-21 lb sizes; (2) smoked boneless cooked hams, nitrate-free and antibiotic-free, from North Hollow Farm for $10.99/lb (average size 4-5 lbs); (3) grass-fed standing rib roast from North Hollow for $15.99/lb (4-rib minimum order, average rib size is 1.25 lbs); (4) Shepherd’s Pride semi boneless leg of lamb for $13.49/lb (5-6 lb average); (5) Meyer’s all natural beef bone-in roast for $22.99/lb (available as 2-rib and 3-rib). Quantities are limited – order today. Order deadline is Sunday, December 16. Pick up orders beginning 12 noon on December 20. 

To order: Place your order in the store or call Leigh-Anne Nicastro at (413) 458-8060.

Wild Oats Market is open regular hours on Thursday, July 4 – 8am to 8 pm. We will be open for your last-minute BBQ supplies, meats and veggies for grilling, specialty salads, craft beers and wine, yummy local ice creams, fruit and home made shortcake for strawberry shortcake, and more. Is there a special salad you would like to serve on the Fourth? We are happy to prepare it for you in whatever quantity you need. Are you hoping to serve a special cake for your Fourth of July crowd? Our bakery can bake you a delicious cake made with high quality ingredients and natural food dyes (no neon colored frosting!) Call our Catering Kitchen and Bakery at (413) 458-8060. They always appreciate 72 hours notice.

On sale now, for your end of the year celebrations,

Beach House sparkling wine $9.99

Kraemer sparkling wine $8.99

JFJ California champagne $7.99

Knudsen sparkling juice $2.99

Sierra Nevada Pale Ale & Celebration 12-pack $15.99

Guinness Winter Selection 12-pack $19.99

On June 21, 3-6 pm, we will be tasting the wines from our Cameron Hughes line, a company that does not own its own vineyard, but instead partners with growers and wineries throughout the world to deliver consistently high quality wines which have received high praise from wine experts and consumers. If you are interested in sampling the CH line (or a CH wine that you have not yet tried) please stop by and join us on Friday afternoon, June 21, from 3-6 pm.

Monday, June 10 at 7 pm at the Williams Inn: Solarize Williamstown, a time-limited initiative for making solar energy more affordable for Williamstown home-owners and small businesses, is holding “Meet the Installer” night and all are welcome. Come learn about pricing, ownership options, and hear from a representative of Real Goods Solar, the selected installer for Solarize Williamstown.  Williamstown residents interested in solar PV for their home or business should attend this community presentation to learn more about this limited time program. For more information visit solarizemass.com or coolwilliamstown.org, or email Solar Coach Jake Laughner at solarize@williamstown.net.

Please join us next Saturday, June 15, from 12-2 pm for an Open House introducing our newly expanded fresh meat & seafood department. We will be sampling our delicious dinner-ready items (ready to put in the oven or on the grill), as well as selections from our fresh meats and fish.

Our larger space allows us to accommodate new items like Murray’s boneless, skinless chicken breasts, house-ground fresh chuck, and hand-cut steaks, in addition to a changing variety of dinner-ready items like marinated lemon garlic chicken and Shetland natural salmon cakes. Off the retail floor, we have added a meat room for hand-cutting meat, poultry and fish, grinding chuck, and packaging meats in-house. Not only will you find better selection and pricing in our newly expanded department; but you will also find product that is fresh from our suppliers and of premium quality. Unlike large chain businesses, which distribute meat from a central location to their branch stores, Wild Oats will be receiving fresh meat, poultry and fish directly from its suppliers. Our local, naturally raised and grass-fed beef, pork, lamb and poultry will continue to be available in our fresh and frozen meat departments.

 

Solarize Massachusetts is part of Governor Patrick’s effort to reduce overall carbon emissions by providing incentives to install small-scale clean energy solutions. Williamstown and Lee are the only two towns in Berkshire County that are participating in this program. Williamstown residents who participate in the Solarize Mass program will receive additional savings from tiered pricing in addition to all the available discounts, incentives and rebates offered to PV solar customers. They will also receive a free site analysis and free installation cost estimate. The Williamstown COOL Committee will be scheduling a “Solar 101″ session shortly, to introduce the Solarize Mass program to Williamstown residents and provide basic information on PV solar. When we have the date, we will share it with you through our web site and our Facebook page.

Solar 101, May 14 at 7PM, Williamstown Elementary School Cafeteria on 115 Church Street in Williamstown.  Williamstown residents interested in solar PV for their home or business should attend this free community presentation to learn more about solar energy and Solarize Williamstown, a limited time program that will make solar energy more affordable for Williamstown. For more information visit solarizemass.com or email Solar Coach Jake Laughner at solarize@williamstown.net.

If there’s one plate of food that says “party,” it’s the cheese platter. Enticing and satisfying enough to carry a celebration on its own, the cheese plate is also the perfect attraction for introducing guests to one another before the main course.

Putting together a spectacular cheese platter is easier than you might think. Here are a few tips:

 

 

The Cheese Platter

  • Serve cheese at room temperature. The cold from the refrigerator inhibits its flavor, so take your cheese out half an hour before guests arrive to allow it to “bloom.”
  • Provide a 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 (like Brie with blue cheese), fresh with aged (like Boursin with aged Gruyere), or soft with hard cheeses (like chevre with Parmesan).
  • 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

Whether you serve them individually or on the same platter, some foods are perfect complements to 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.

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 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 wine
  • 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

Check out the cheese offerings—especially any local cheeses—at the co-op. And if you’re feeling overwhelmed by the array of choices, just ask the staff for recommendations (including wine pairings). Then just sit back and wait for the doorbell to ring—your celebration will be off to a flavorful start!

This article first appeared on the NCGA Stronger Together web site. Visit this site for more articles and information about healthy and delicious eating.

Wild Oats Market had a strong financial year in FY 2011-2012, growing 14% in sales over FY 2010-2011. Download a copy of the Annual Report.

We’ve all heard that following a Mediterranean Diet is one of the healthiest ways we can eat. Fortunately, Mediterranean dishes are among the most delicious dishes to eat too! Follow this link to some tasty Mediterranean-inspired dishes. You will find many of the ingredients you need for these delightful dishes at Wild Oats Market. Give them a try if you get a chance!

Be sure to join us for our next Member Appreciation Day, all day on May 31. Many of our local suppliers will be here to sample their healthy and delicious products. Be sure to stop by for a taste of:

Aqua Vitea Kombucha 11 am-3 pm

Provisions International Artisan Cheeses & Specialty Foods 11 am-1 pm

Bart’s Homemade Ice Cream 11:30 am-2 pm

Crescent Creamery 12-2 pm

Nature’s Path 12-3 pm

Delftree Mushrooms 1-2:30 pm (their shiitake mushrooms on the grill!)

Equal Exchange 10 am – 2 pm (note change in time)

Blake Hill Preserves 2-5 pm

Wine Tasting 3-6 pm

We will also be sampling Fever Tree beverages on Member Day (time tbd), as well as some excellent new items from our Bakery. We will draw the winner of the Honest Tea Citizens Bike raffle at the end of the day.

Our BBQ takes place from 5-7:30 pm, and the menu is sure to include local beef burgers and local BBQ chicken. Our own Mike (Woody) Wood will be performing from 5:30-7 pm that evening. We hope you can join us. Please note that supplier demo times are approximate.

And remember – member-owners save 5% on purchases store-wide, excluding special orders, beer & wine, consignments, and gift cards, on Member Appreciation Day. Save 5% on the BBQ too!

Our Prepared Foods Dept. will be grilling outdoors, Friday evening from 5-7:30. And our own Mike (Woody) Wood will be performing from 5:30-7. I just checked the weather and it’s supposed to be warm and sunny. We hope you’ll join us for delicious local beef burgers & BBQ chicken on the grill Friday night (vegan option as well). It’s Member Appreciation Day, so member-owners receive 5% off their BBQ that night.

We are still working on our BBQ menu, but we plan on serving on Black Queen Angus beef burgers, BBQ chicken, sausage, veggie burgers, and tofu pups on the grill.

ALSO – Brent from Delftree Mushrooms will be using our grill to sample Delftree shiitake mushrooms from 1-2:30 pm on Friday. And we will have a wine tasting (indoors at Customer Service) from 3-6 pm.

Enter the Honest Tea Sweepstakes for a chance to win a beautiful, colorful Citizen Folding Bike valued at $250. This unique two-wheeler conveniently folds and fits into normal-sized bags, so it’s the perfect bike for people on the go! Just stop into Wild Oats and fill out an entry form. We will draw the lucky winner on May 31, our next Member-Owner Appreciation Day. Anyone, excluding Wild Oats employees and their families, is eligible to enter. No purchase necessary. However, Honest Tea is on sale now through June 4 for just 99 cents/each. 

Shop Wild Oats Market for quality and affordability. We’re pleased to offer new, lower pricing on four high-quality products that are staples on many grocery lists:

  • Crescent Creamery Milk* – Gallons – Whole $4.49; 2% $4.29; 1% $3.99; Skim $3.89
    1/2 Gallons – Whole $2.99; 2% $2.99; 1% $2.49
  • Cabot Creamery Butter – Salted & Unsalted – 1 lb $3.99
  • Feather Ridge Farm Eggs – 1 dozen $2.99
  • Florida’s Natural Orange Juice – 59 oz $3.49

* Milk prices may fluctuate from time to time.

Better pricing does not mean lower quality: Crescent Creamery is a locally owned (Pittsfield, MA) business whose milk comes from family farms through the regional Agrimark farmers cooperative. Cabot Creamery is a cooperative of 1200 family-owned dairy farms located throughout upstate New York and New England. Cabot’s premium butter is churned in West Springfield, MA.  Feather Ridge Farm, located in the Hudson River Valley of New York, produces cage-free eggs from hens that are fed on Feather Ridge farm-milled, whole grain feed (100% vegetarian, with no antibiotics, no hormones, and no byproducts). Florida’s Natural, a cooperative of family-owned citrus groves (Florida’s Natural Growers), is not-from-concentrate and is made and packaged entirely in the U.S.

Enjoy the significant savings that these new, lower prices bring.

Learn more about Crescent Creamery milk.

 

 

Now open! Wild Oats Market’s expanded Fresh Meat & Seafood Department offers a broader selection of meat, fish and shellfish at better prices, without compromising the high quality you expect from us. In the store now: Murray’s boneless skinless chicken breasts $5.99/lb. House-ground fresh chuck $6.99/lb. Oven-ready items prepared in-house, like our marinated lemon garlic boneless chicken thighs for $5.99/lb. Join us on Saturday, June 15, from 12-2 pm for our Fresh Meat & Seafood GRAND OPENING Open House. Our fresh meats & poultry are naturally and humanely raised, with no antibiotics, no added hormones, and are cut and packaged in house. Have a question about any of the items in this department? Please ask! We will be happy to tell you where the product came from and how it was raised. 

Shop throughout the week-end for your Memorial Day gatherings and any last-minute items. Wild Oats Market is open regular hours: Sat. May 25 8 am-8 pm; Sun. May 26 10 am-8 pm; and Monday (Memorial Day) May 27 8 am-8 pm. We’ve also got a wonderful selection of locally raised organic vegetable starts and annuals – along with MooDoo soil products – for your week-end gardening plans. Please note: Mass. Law prohibits us from selling alcoholic beverages on Memorial Day. Our Beer & Wine Department will be closed on Monday, May 27 – but open all day on Saturday, May 25; and from noon until 8 pm on Sunday, May 26. 

Have a wonderful week-end!

Wild Oats Market won third place in last year’s nation-wide “Our Co-op Rocks” video contest. What will our videographers do this spring to top last year’s winning entry? Check out our trailer here, brought to you by Produce Guy/aka/Producer Guy Jared Jolin. We’ll keep you posted on the progress of our video. And we’ll definitely let you know when it’s time to vote!

Part Deux1

Saturday, January 19, 11 am-3 pm. Stop in for a taste of these scrumptious European-style cookies, made in small batches in Lee, MA by Klara Sotonova, a young emigrant from Czechoslovakia, and based on the rich recipes handed down to her by her grandmother. A delightful treat after a day on the slopes, and on sale at Wild Oats Market throughout the month of January!

Join us for a class on raw foods on Saturday, January 19, from 10-11 am. This class will introduce participants to a raw food diet through instruction, recipes and samples. Instructor Louise Binette has followed a raw foods diet since the 1980s, and came to the diet as a result of health challenges. Cost: $5. For more information or to sign up for the class, please email marketing@wildoats.coop.

See below for more information on this class, and download a pdf on the raw food diet:

Following a Raw Food Diet
An Introduction to Plant-Based & Live Nutrition

With Louise Binette, MA, R-DMT

A raw food diet is based on the premise that the most healthful foods for the body are uncooked. Although most food is consumed raw, heating food is acceptable as long as the temperature stays below 104-118 degrees Fahrenheit (raw foodists differ slightly in what the temperature cutoff should be). Cooking is thought to denature the enzymes present in food. According to raw foodists, enzymes are the life force of a food, helping us digest food and absorb nutrients. Over time, a lack of enzymes from food is thought to lead to digestive problems, nutrient deficiency, accelerated aging, weight gain and other ailments.

Cooking food can diminish its nutritional value. For example, the cancer-fighting compounds in broccoli, sulforaphanes, are greatly reduced when broccoli is cooked. Certain vitamins, such as vitamin C and folate, are destroyed by heat.

Healing Properties of Raw Food

According to raw foodists, there are two basic reasons why raw food heals. One is the live enzymes. Our bodies have metabolic enzymes that keep us young, and digestive enzymes that are found in raw real foods. When we kill the natural digestive enzymes by cooking, our metabolic enzymes that are healing us and keeping our skin healthful have to stop what they are doing and work on digestion. The other issue is the acid/alkaline balance, ie, the Ph level in our bodies. If we have a highly acidic body, that’s where disease and illness will set in. Too much acidity comes from stress, pollution, coffee, meat, sodas, white flour, etc. When the body gets too acidic, it wants to save us. It will take all our extra acids and store them in fat. The acids also go to our bones and teeth and try to draw out minerals.

People follow a raw food diet in different ways. Most people who follow a raw food diet are vegan. Some consume raw animal products, such as raw milk, cheese made from raw milk, sashimi, ceviche (raw fish), or carpaccio (raw meat). Some people eat only raw foods, while others include cooked food for variety and convenience. The percentage of raw food is usually 70% or more of the diet.

Hundreds of studies lead to the same conclusion: The healthiest diet on the planet is a plant-based diet. The more we can incorporate plant-based nutrition into our diets, the healthier we can hope to be. This class is for everyone, from omnivores who want to cut back on the amount of meat they eat to vegans looking to choose the healthiest plant foods.

About the Instructor

Louise Binette, the instructor for this class, was introduced to holistic nutrition as a young child. Visits to her uncle’s organic farm early on left an indelible impression and led Louise to study and apply a variety of holistic nutrition and healing approaches to her personal and professional life. In the 1980s, while experiencing difficult health challenges, Louise was introduced to raw food nutrition, which helped restore her health. Since that time she has pursued this healthy lifestyle, adding constantly to her knowledge and to her collection of delicious raw food recipes. Her passion for enjoying life more through better nutrition is contagious, and she has inspired many others to incorporate the principles of plant-based and live nutrition into their lives. As a counselor and psychotherapist, she approaches each individual with gentleness, respect and understanding.

 

 

Please note – due to the storm, the class for February 9 was cancelled and has been rescheduled for February 16. Central to macrobiotics is the belief that what we eat and how we live profoundly influence our well-being. Through instruction, handouts and sample recipes, class instructor Leanne Yinger will show class participants how to apply the principles of macrobiotics to their individual situations. Ms. Yinger is a graduate of The Kushi Institute’s  Macrobiotic Leadership Program and is currently continuing her leadership training at the Institute. 

By using macrobiotic principles to address and adjust environmental, dietary and lifestyle influences, thousands of individuals have been aided in their recovery from a wide range of illnesses, including heart disease, cancer and diabetes.    

Part 1 of this class takes place Saturday, February 2, from 10-11 am; part 2 takes place the following Saturday, February 9, from 10-11 am.

Both classes will feature macrobiotic cooking demonstrations and introduce participants to macrobiotic principles and foods, and to general dietary and lifestyle guidelines for persons living in a temperate, four seasons climate. (These guidelines are intended as a guide and not as a specific regimen. Individual application will vary according to individual need.) Cost: $5 per class; you may sign up for one or both classes. For more information or to sign up, please contact marketing@wildoats.coop.

Here are the menus for these cooking demos:

Part 1 February 2
Miso Soup
Millet with Corn
Carrot and Burdock Kinpiri Style Vegetables
Crispy Rice Treats

Part 2 February 16 NOTE NEW DATE
Creamy Squash Soup
Steamed Greens with Pumpkin Seed Dressing
Rice Balls
Apple Kanten

Handouts will include:
Recipes for each dish with room for taking notes
Great Life Pyramid
Benefits of miso
Health benefits of millet
Vegetable cutting techniques – Kinpira and Nishime
Recipes for healthy foods for children
List of helpful resources and great cookbooks

 

 

 

 

December 14, 11:30 am-2:45 pm. Learn about this innovative young company and their exciting product – an easy-to-use mushroom garden kit that grows mushrooms out of recycled coffee grinds. Started by two recent graduates of UC Berkeley, Back to the Roots is on target in 2012 to collect, divert and reuse 3.6 million lbs of coffee grounds this year from Peet’s Coffee & Tea.

Enjoy these tips and recipes for successful holiday entertaining, from the NCGA’s “stronger together” web site.

Wild Oats Market is open 8 am-6 pm on Christmas Eve (our regular hours are 8-8). We are closed on Tuesday, December 25 and will reopen at 8 am on December 26. The co-op is open regular hours on New Year’s Eve (8 am-8 pm) and is closed on Tuesday, January 1. The staff of Wild Oats Market wishes you the best of holidays and a Happy New Year!

This short article  by Eve Adamson takes an upbeat approach to New Year’s resolutions. Happy New Year from Wild Oats Market!

Do you spend a lot on heat and still feel cold? On Tuesday, February 12 from 1:30-2:30 pm, Cynthia Grippaldi from the Center for EcoTechnology in Pittsfield will host an informal talk in the Wild Oats cafe, on how to reduce heating bills and still stay warm and comfortable. She will discuss basic building science and share various ways to make your home more energy efficient including insulation, air sealing, and alternatives to window replacement. She will also go over financial incentives available to achieve these goals. The workshop is free and open to all. Please bring your questions as the workshop will allow time for Q&A and sharing. Also, bring along your electric bill and sign up for New England Green Start!

Wild Oats Market has the solution to Valentine’s Day – skip the crowded restaurants and dine in. We are offering a prix fixe menu this Valentine’s Day that includes: organic greens with raspberries, chevre and pine nuts, served with balsamic dressing; grass-fed filet mignon with Cabernet braised shallots; wild rice pilaf; poached asparagus; and chocolate dipped strawberries for dessert. The price for this dinner for two is $39.99.

Vegan, vegetarian, or other dietary restrictions? Our chef is happy to create a delicious meal for you and your sweetheart, for the same prix fixe, that meets your dietary requirements. Please call (413) 458-8060 and ask for Greg, or email him at preparedfood@wildoats.coop.

The deadline to order dinners is Monday, February 11. Please let us know when you would like to pick up your order. We will have it ready for you!

Enter our fabulous Valentine’s Day raffle! We are raffling a Romantic Dinner for Two and a Valentine’s Day Gift Basket – an approximately $100 value. Stop into the store to enter. Raffle tickets are available on the Valentine’s table in front of customer service. Hurry! We will pull the winning entry on Tuesday, February 12.

Member Appreciation Day is Wednesday, March 13, all day. We will have supplier tastings throughout the day, and member-owners will save 5% on most purchases store-wide, excluding special orders, beer & wine, consignment items and gift cards.  Hope you can join us!

Here’s a list of suppliers who will be joining us on March 13:

Ioka Valley Farm, Hancock, MA 12-2 pm

Berkshire Blue, Dalton, MA 12-3 pm

Tierra Farm, Valatie, NY 12-3 pm

Cricket Creek Farm, Williamstown, MA 3-5 pm

Klara’s Cookies, Great Barrington, MA 2-5 pm

Lisa MacDougall, Mighty Food Farm, Pownal, VT and Jamie Snyder, Happenchance Farm, Eagle Bridge, NY
Ask the Organic Farmer 4-5 pm in the Wild Oats cafe.

Our chef, Greg Roach, will be preparing and serving samples of his delicious corned beef & cabbage (available on the hot bar next Sunday) just before our dinner rush. And we’ll have samples of our Maple Walnut Cheesecake, made by our bakery with Ioka Valley Farm maple syrup.

Please stop in to sample the healthy, delicious foods prepared by these highly respected local food producers. And join us in the cafe from 4-5 pm for organic gardening tips and anecdotes from two master growers, Jamie Snyder and Lisa MacDougall.

 


Berkshire County residents are invited to attend one of two interactive community forums to be held on February 26 and February 27, to help craft a regional energy plan. The forums, hosted by the Berkshire Regional Planning Commission, will be held in North and South County locations for ease of travel. Participants will learn about our current energy use and sources, and discuss goals for long-term energy efficiency and mix. Working in small groups, participants will use maps and information to identify their recommendations for the region’s energy future. Input will be used to help create a new energy plan for the region. Refreshments will be served. RSVPs are requested for planning purposes but are not required to attend. Please RSVP to annie.stilts@cetonline.org.

South/Central County Location:
Tuesday, February 26
Lenox Town Hall
6 Walker Street
Lenox, MA 6:30-8:30 pm

North County Location:
Wednesday, February 27
MCLA Church Street Center Social Hall
North Adams, MA 6:30-8:30 pm

A healthy lifestyle, including the foods you eat, can go a long way toward maintaining a healthy heart. Visit the NGGA Stronger Together web site for tips on how to eat better for a healthy heart, and browse through their collection of delicious heart-healthy recipes.

In New England, maple sugaring is a late-winter tradition. Would you and your family like to meet some real sugar-makers and watch how maple sap is transformed into pure maple syrup? On Saturday, March 9 at 10:30 am we will meet at the Sugar House at Ioka Valley Farm in Hancock, MA for a tour of Ioka’s maple sugaring operations. We’ll watch how the sap flows from the trees into the sugar house, where it is boiled in evaporators; and we’ll learn about the different grades of syrup. All tour participants will receive a coupon good for 40% off a delicious meal or snack in the Ioka Cafe that day; and a Wild Oats coupon good for $2 off the purchase of any local product of $10 or more. The visit to Ioka has become a fun yearly tradition at Wild Oats Market and we hope that you can join us. Children welcome (must be accompanied by adult); all are welcome to join us for this tour. Preregistration helps with our planning; to register call (413) 458-8060 or email marketing@wildoats.coop.

Visit this link for directions to Ioka Valley Farm from Wild Oats Market.

 


Do you enjoy trying new beers from exciting new micro-breweries? Stop by Wild Oats Market on Saturday, March 2, from 1-3 pm to taste the fine beers made locally by the Element Brewing Company of Millers Falls, MA. Element beers are made with the best malt, finest hops, pure water from Montague, MA, and the company’s own strain of yeast. Using the highest quality ingredients, Element Brewing practices the art and science of beer making to create some of the finest beers you will ever taste. On Saturday, March 2, they will be sampling Element Red Giant, Extra Special Oak, and Dark Element brews.We hope you can join us.

Jamie Snyder, owner of Happenchance Farm.

Bring your questions about seed selection, green composting, organic pest control, soil health, raising backyard chickens, and anything else you’d like to ask about growing a gorgeous, flourishing organic garden in 2013. This is an excellent opportunity to pick the brains of two seasoned organic farmers, who although they are young, have decades of organic farming experience between them.

No need to preregister for this event; it is an informal, interactive session that will be driven by questions that you and other participants ask. “Ask the Farmer” takes place on Wild Oats’ Member Appreciation Day, which features discounts on most items throughout the store for member-owners and local supplier tastings throughout the day.

Saturday, April 20, from 12-3 pm. Please join us for supplier tastings, face painting, and more. Local businesses who are participating include Berkshire Photovoltaic Services and Center for EcoTechnology. Local suppliers include Bennington Bakery, Cricket Creek Farm, Gammelgarden, and Vermont Moonlight Cookies. We will also have face painter Amelia Wood here from 12-2:30 pm. We will keep you up-to-date on our Earth Day Celebration as it continues to evolve.

Order now for Easter:

Misty Knoll Farms free-range turkeys from New Haven, VT $4.49/lb (choose from 13-15 lbs; 16-18 lbs; 19-21 lbs)

North Hollow Farm smoked boneless cooked hams, nitrate and antibiotic-free, from Rochester, VT $11.49/lb (size averages 4-5 lbs and size cannot be specified)

East Mountain Farm hams from Kim Wells of Williamstown $11.49/lb (small size is 3-5 lbs and size cannot be specified; large size is 8 lbs)

These high-quality hams and turkeys will make your holiday meal a memorable one. To order: call Leigh-Anne Nicastro at 413-458-8060 or use the sign up sheet at Customer Service.

Deadline to order a  Misty Knoll Farms turkey or North Hollow ham is Sunday, March 24. There is no deadline for orders of East Mountain Farm hams.

Pick up your order any time on or after Wednesday March 27.

Saturday, April 6, 9:30-10:30 am – an introduction to co-ops and Wild Oats Market, given by our general manager, David Durfee. Please join us in the Wild Oats cafe for coffee, pastries and conversation. Bring your questions and suggestions for our GM! This will also be a chance for you to meet others who have recently joined the co-op, and to get a tour of the store, including our kitchen and bakery facilities in the basement. This orientation is especially for those who have joined the co-op since September 2012, but all Wild Oats member-owners are welcome to join us. We will serve coffee, tea and breakfast pastries from our bakery.

Our chef prepared brisket and matzo ball soup today, which will be available on our hot bar on March 25  and in our grab n’ go deli throughout the week, as long as our supplies last. If you enjoy Greg’s brisket and matzo ball soup, please be sure to stop by the store early in the week, before it runs out!

On Monday April 1 at 7 pm, Caretaker Farm, a community supported agriculture (CSA) farm, and Images Cinema, both of Williamstown, are co-sponsoring a free screening and discussion of Genetic Roulette: The Gamble of Our Lives, a film by best-selling author Jeffrey M. Smith. The film will be followed by a talk and discussion featuring biologist Ed Stockman, M.S., owner of Summit Farm in Plainfield, MA and an organic farmer for 41 years. For the past 13 years, Stockman has been lecturing against genetically-modified organisms (GMOs) and their use in food. He is co-founder of the Massachusetts Right to Know GMOs movement.

The film quotes physicians and scientists who say that after two decades the same serious health problems found in lab animals, livestock and pets that have been fed genetically-modified foods are now on the rise in the U.S. human population. They assert that when people and animals stop eating such foods, their health improves.

The talk and screening are free; however there is a suggested donation of $5.

Watch the video trailer for more information.

Join us on Monday, April 22, from 1:30-3 pm for a free home composting workshop with Cynthia Grippaldi of the Center for EcoTechnology in Pittsfield. Find out how easy it is to compost, and start turning your organic waste into a rich, toxic-free fertilizer for your garden and lawn. Meet in the Wild Oats cafe at 1:30 pm. Space is limited and preregistration is recommended. To register, please call Robin at (413) 458-8060 or sign up at our Customer Service desk.

 

Saturday, May 11, 10 am-12 pm. This class, for Moms and Dads and children 7 years and older,  is designed to give you and your children simple, fun and delicious dishes that your kids can help prepare, and that even picky eaters will love. Cooking with children takes time and patience, but it also teaches children life-long skills while engaging them in a fun and healthy activity. Children who help with the planning and preparation of meals are also more likely to try new foods. Since this class is scheduled for the day before Mother’s Day, we will include a dish to prepare for Mom on her special day. The fee is $10 for parent and child (additional children $5/ea) and includes cost of food. Preregistration is required; to register call Robin at 413-458-8060 or email marketing@wildoats.coop.

Here’s a list of the organizations and local food producers who will be visiting us Saturday, April 20,  for our Earth Day Celebration from 12-3 pm. We hope you can stop by, introduce yourself and join us for some tasty treats!

 

Tired of throwing food away? Here are some useful tips on how to reduce food waste from the strongertogether.coop web site. Visit this web site for healthy recipes and articles on living well.

Saturday, May 4, 11 am-3 pm. Williamstown Rural Lands Foundation celebrates its 10th annual Sheep to Shawl Festival at Sheep Hill in Williamstown (just off Rte 7). Sheep shearing, sheepdog trials, alpacas from nearby Sweet Brook Farm, fiber crafts, more. Wild Oats Market will be there with food & drink for snacks and lunch. In addition to wraps, desserts, and hot and cold drinks, we will be  grilling sausage from  East Mountain Farm in Williamstown. This event is fun for the whole family. We hope you can join us!

Saturday, May 18, 2-5 pm – our friends from Polymeadows Farm in Shaftsbury will be here to sample their new chevre. According to our Cheese Manager, whose taste we trust, Polymeadows makes a phenomenal chevre! Stop in next Saturday to taste how good this fresh, locally handmade goat cheese is for yourself.

Saturday, December 15, All Day. On our next Member Appreciation Day, we celebrate our 30th anniversary. In honor of our turning 30, and in appreciation of our awesome member-owners, we are offering a 10% member-owner discount on most purchases store-wide that day (gift cards, beer & wine, special orders, and consignments excluded from discount). We will have anniversary cake and lots of yummy goodies to share. Please join us!

Our chef Greg Roach will be making latkes Thursday, December 6, from 4-6 pm. Please join us for the delicious taste and smell of latkes, and get into the spirit of the holiday!

Wild Oats will hold a free blood pressure clinic on Friday, December 7, from 2-4 pm. All are welcome to participate; we will have a signup sheet at Customer Service and the testing will be on a first come, first serve basis.

Saturday, December 8 – 11:30 am-1:30 pm. A high-protein, high-energy snack made locally in Arlington, VT, using organic sunflower seeds, organic sesame seeds, organic pumpkin seeds, organic brown rice syrup, pure Vermont maple syrup and pecan meal. Battenkill Brittle is a high energy snack and Battenkill Crumble is the perfect addition to your breakfast sprinkled on yogurt, oatmeal or waffles.  Both are high in protein and low in sugar. A holiday gift that anyone with an active lifestyle will appreciate!

Berkshire Grown Farmers Market is tomorrow, Nov. 18, at the Williams College Towne Field House on Latham Street in Williamstown, from 10 am-2 pm. Wild Oats Market will be grilling outdoors – Ioka Valley Farm beef burgers and Black Queen Angus pork & black bean burritos. We’ll also have lentil soup, wraps, tofu pups on the grill – and plenty of hot drinks and pastries. It’s going to be a beautiful day, too! See you there! We will also be at the December Holiday Market, on December 16 at the Towne Field House from 10-2.

Order all the fixings for a Thanksgiving feast. Relax this year and let Wild Oats Market help you prepare a delicious holiday table, with all the traditional side dishes, made with quality ingredients. Our Everything But the Turkey package serves 4-6 or more and includes roasted root veggies, green bean almandine, roasted brussels sprouts, whipped mashed potatoes with roasted garlic, giblet gravy, cranberry relish, pumpkin and anadama rolls, and pumpkin pie. Download an order form for Everything But the Turkey.

Friday, November 16, 7:30-9:30 am at the MCLA Church Street Center in North Adams, MA
Join Northern Berkshire Community Coalition for a community breakfast and learn how you can support, encourage and be a part of Mass in Motion, an obesity prevention initiative for North Berkshire. Cost is $10 and includes a healthy breakfast and keynote speaker Mark Fenton, a national public health consultant. For information visit nbccoaltion.org or call (413) 663-7588 ext. 16. Co-sponsored by Wild Oats Market.

Veteran energy expert and Berkshire resident Bruce Harley will present his new book about residential energy efficiency at the North Adams Public Library. Harley will deliver a brief presentation on home energy fixes, with time for questions. A reception and signing will follow. Also, a representative from the Center for EcoTechnology in Pittsfield will be at the event with information about energy audits and the Mass Save program. He will be signing up people for free energy audits. This event is free and open to the public. It takes place Thursday, Nov. 8 from 6-7:30 pm at the North Adams Public Library.

For more information about Mr. Harley’s latest book on green energy, visit this link: http://csgrp.com/consumer/insulate-and-weatherize-book-by-bruce-harley.html

Join us for a pre-Thanksgiving taste of some of the dishes we will be offering on our Everything but the Turkey menu this year. We’ll also be serving some standout cheeses from our Fresh Foods department, selected wines, and more. Our open house is Friday, November 9, from 5-7:30 pm. You won’t go home hungry! $5 off coupon for Everything but the Turkey package, available during our open house only.

We’re putting our Thanksgiving turkey signup sheet out early this year, but that’s no reason to delay placing your order! Misty Knoll Farms naturally raised fresh turkeys from New Haven, Vermont will be available for $4.49/lb, in sizes ranging from 12-14 to 27+ lbs. (Please be aware that the turkey size you request may vary up to 1 lbs in weight either up or down.) Misty Knoll turkeys are given free range access to lush pasture, sunlight and fresh water,  and are free of antibiotics. Grateful Harvest organic turkeys from Bridgeport, NJ will be available for $5.99/lb in two sizes: 12-16 lbs and 16-20 lbs. For special orders of boneless turkey breasts, turkey legs, or hams, please contact Leigh-Anne Nicastro, our Fresh Meat & Seafood Manager, directly at 413-458-8060.

Come to our Halloween Party, October 20 from 1-4 pm

We’ll have apple bobbing . . .

 

 

 

 

 

 

 

 

face painting . . .

 

 

 

 

 

 

 

 

 

 

 

 

 

pumpkin carving . . .

 

home-made caramel apples!

 

 

 

 

 

 

 

Come in costume for a special treat . . .

 

 

                            Bring your Dad!

 

Make him dress up too!

 

Our Annual Member Meeting takes place on Tuesday, October 23, 7-9 pm at St. John’s Church (the Lower Room) at 35 Park Street in Williamstown. All members are welcome and encouraged to attend. We will begin the meeting with refreshments Wild Oats-style, to include: local heirloom apples and regional cheeses, paired with selected wines; fresh-baked breads and dipping oils; desserts; and non-alcoholic beverages. Our business meeting, which will run from approximately 7:15-8 pm, will cover the election of new Board members and a financial update. We will also ask members to vote on two Bylaw amendments. We will conclude the meeting with a presentation of the documentary Food for Change, given by the film’s director and producer, Steve Alves.

It’s your co-op!  Join us for a fun and interesting meeting, and make your voice as a member-owner heard, by coming to Annual Meeting.

1% of our sales on Saturday, October 13, will go to the No Kid Hungry campaign.

We all know that a hungry child is a disadvantaged child. But by participating in the No Kid Hungry campaign, we can help end childhood hunger in America.

World Food Day is October 16. In support of this worldwide event, Wild Oats Market and food co-ops across the country are working together to raise $100,000 for Share Our Strength’s No Kid Hungry campaign, a national effort to end childhood hunger in America.

Shop at the co-op on Saturday, October 13. 1% of the costs of your purchase on that day will go to the No Kid Hungry campaign. Please help us make a strong contribution to our national goal of $100,000, by shopping on October 13!

We are at the farmers’ market every Saturday 8 am-12 pm, selling our fresh-baked breads and pastries. The market is located at the St. Anthony Municipal Parking Lot, State St. & Center St., North Adams. It’s open every Saturday until November 3.

Wine & Cheese Reception. August 30, 5-7 pm. All are welcome. Writer Alex Olchowski reads and signs copies of his newest book, and photogapher Karl Schroder discusses his photographs of the Suriname interior.

July 27, 4-5:30 pm
Come visit beautiful Cricket Creek Farm with us! We will visit the calves in the barn then head out to the fields and watch the cows “come home” for milking. We’ll also meet the Cricket Creek pigs (maybe they’ll show off for us!) All are welcome; please email marketing@wildoats.coop to let us know you are joining us. Cricket Creek Farm is located at 1255 Oblong Road in Williamstown, about 10 minutes south of Wild Oats Market.

Cricket Creek piglets from 2011


July 27, 3-7 pm
Cabot Creamery is known for its Vermont cheddar. Stop by the store on Friday, July 27, to taste their many varieties of cheddar and other cheeses!

July 24, 6:15-7:15 pm
In this evening talk Equal Exchange representative Becca Koganer will talk about what constitutes “authentic” Fair Trade and the challenges facing the authentic Fair Trade model. All are welcome; Fair Trade coffee, tea and chocolate will be served.

July 23, 6-7 pm
Keep your home cool and comfortable throughout the warm weather without breaking the bank. Aric Brown, energy efficiency specialist from the Center for EcoTechnology in Pittsfield, will discuss home improvements and no-cost efficiency programs that will help you stay cool for less. Free workshop; all are welcome. To register, contact marketing@wildoats.coop or aric.browne@cetonline.org.

July 18, 5-7 pm

Please join us for a wine & cheese reception for artist Ann Kremers and her students. Ann is a Wild Oats member and former Wild Oats staffer. You may have seen examples of her beautiful calligraphy on our walls and windows!

July 18, 11 am-2 pm

A Nordic Naturals rep will be in the store to hand out free samples from this excellent product line of omega-3 fish oils.  Please stop in to learn more about this product and whether it is right for you. Demo takes place from 11 am-2 pm.

Friday, July 13, 5-8 pm

Local foods on the grill include grass-fed beef burgers – vegan option too! Top off with a make-your-own sundae made with local ice creams and toppings generously donated by our suppliers. Singer/songwriter Molly Durnin returns for a FREE CONCERT from 6-7:30 pm. For more information call 413-458-8060 or email marketing@wildoats.coop.

As you’ll discover during our member drive, there are many good reasons for becoming a Wild Oats member. Join during our drive and for joining, you’ll receive your choice of a reusable Wild Oats grocery bag or coupon worth 10% off your next order