Community Owned Natural Foods Grocery
Our Meat Department at the Food House packages leftover beef bones to sell in our freezer case. These bones can be used in bone marrow recipes; bone marrow is a delicacy at upscale restaurants due to its soft, creamy texture. Beef bones are also used to make bone broth for sipping or for stock in…
Continue Reading
It’s squash with insides that look like spaghetti. Never tried it? Here are some tasty recipes to get you started.
Continue Reading
To many, the concept of “raw foods” elicits visions of giant, inedible zucchinis, tasteless plates of mixed vegetables, and difficult-to-chew mystery plants. I thought this way about raw foods until a friend took me to lunch at an upscale restaurant in New York City, where my salad consisted entirely of julienne raw vegetables with a…
Continue Reading
Last month we visited Rodger Lenhardt of Norm’s Farms in Pittsboro. Norm’s Farms makes a variety of elderberry products as well as co-sponsoring the annual Elderberry Festival in Carrboro (coming up on August 22). Rodger shared the history of Norm’s Farms, named for his father. He grew up on the family farm in Missouri. He…
Continue Reading
Voll (full). Korn (grain). Brot (bread). In German bakeries, this bread sits at the apex of dense and grainy rye loaves, proudly proclaiming its identity as the bread made only with 100% whole-grain rye. Weaver Street Market has been making this bread for at least 20 years…
Continue Reading