Please join us for a screening of “Living Downstream”, in celebration of Earth Day and our THIRD anniversary!
-April 24th at the Paradigm Annex (1202 N. 8th St).
-Doors open at 6:30pm, the movie starts promptly at 7:00pm.
-Panel discussion afterwards with Dean Hoegger from Clean Water Action Council in Green Bay.
We hope to see you there!
The Co-op will be closed this Sunday, April 20th for the Easter holiday. Make sure you stock up on all of your holiday items beforehand! Still a couple of hams left….
More organic spinach from Springdale Farm was delivered! In addition, we also have Yukon Gold potatoes, yellow onions, and parsnips.
Fresh produce will continue to increase in variety and quantity in the next month or so. Check back on our website and/or social media for any new updates on our veggie supply!
We have five large Easter hams left! Stop on in to your friendly hometown co-op to pick yours up today! They are $8.40/lb.
Uncured Smoked Ham from Golden Bear Farm in Kiel, WI. 100% grassfed & organic Berkshire pork.
Organic spinach from Springdale Farm has arrived!
1/4lb bags are $2.25! Stop in and pick up your fresh, local greens today! We are open 10-7.
~BEANS! & a fabulous recipe~
Sister Beans 17 variety bulk beans are in stock. They are $4.80/lb and may be the best beans you have ever tasted (they are my favorite!) Hand threshed and organically grown–these beans were raised with care in nearby Plymouth, WI.
Here is a gluten free chocolate cake that will make you see beans in a whole new way! It is a moist and dense cake that is packed full of protein and fiber and can be served for dessert, or cut back on the sweetener and serve it for breakfast. This guilt free dessert is sure to become a favorite among all who try it!
Chocolate Bean Cake
-1 1/2 cups cooked beans (any color)
-5 large eggs
-1 tbsp pure vanilla extract
-1/2 tsp sea salt
-6 tbsp unsalted organic butter or coconut oil (room temp)
-3/4 c sweetener (experiment with this one–honey, cane sugar, etc)
-6 tbsp unsweetened cocoa powder
-1 tsp baking powder
-1/2 tsp baking soda
-preheat oven to 350º
-grease a 9″ cake pan OR make cupcakes (grease pan also)
-puree beans in blender/food processor with eggs, vanilla, and salt. -Add the rest of the ingredients and puree until smooth.
-Pour the batter in greased pan or cupcake tins, tap pan on the counter to remove air bubbles,
-Bake for 40-45 minutes until cake is firm on top or tooth pick comes out clean. Wait until it is completely cool to serve or frost (goes great with buttercream frosting) store in the refrigerator for optimum taste.
Recipe adapted from healthyindulgences.net/2009/05/healthy-chocolate-cake-with-a-secret/
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Stop on in to Goodside this week and grab a refreshing bottle of NessAlla Kombucha!
A 16oz bottle is $4.18 (prior to member discount) and there are currently two flavors available: Traditional Oolong and/or Lemongrass Ginger.
This ‘bucha is local from Madison, WI. The flavors are seasonal, and it is brewed with organic & fair trade Rishi Tea and organic & fair trade raw sugar.
*What is kombucha?*
“Kombucha is fermented tea. It is tangy, slightly sweet, and naturally effervecent. Kombucha is packed full of probiotics, B & C vitamins, amino acids and live enzymes…” -NessAlla
For more info on NessAlla visit http://www.nessalla.com