Posts Tagged ‘cooking’

The First Annual Grower’s Organic Thanksgiving Farmer’s Market

We’re thankful for a lot of things here at Growers. Organic produce, family, awesome co-workers, and our beautiful home in Colorado. Most of all, we’re thankful for the wonderful community that supports us, our local farmers, and all of our customers that choose organic over conventionally-grown produce.

In keeping with our commitment to community involvement, we’ve decided to express our thanks the only way we know how: selling produce. Which is why which is why we’re ecstatic to announce that we will be opening our doors to the community. Join us at a farmer’s market-style gathering where you’ll be able to buy all of your organic Thanksgiving staples at Grower’s Organic employee pricing! Featuring everything from apples to yams, this is your chance to get everything you need to throw an all-out  Thanksgiving feast for the ones you love, chock full of organic, non-GMO veggies.

The market runs from 2-6 on Tuesday, November 20 at Grower’s Headquarters at 6400 Broadway in Denver, all while our friends from Waffleganger will be slinging the tastiest waffles this side of Belgium. Everyone is welcome, so bring the family and tell your friends! See you there!

 

Make Your Own Pasta at DiFranco’s

Have you ever dreamed of making your own fresh pasta? Well, grab your whites, Chef Boyardee, here’s your chance!

DiFranco’s Italian Deli, a longtime Grower’s favorite, now offers cooking classes, as well as beautiful food and pantry staples. Check out the video for more details on how to get your pasta on.

Recipe: Super Food Salad

Doesn’t that look delicious? Well, it was! This salad, which contains many Grower’s ingredients, was custom created to help lower inflammation and ease fluidity within joints. Now you can make it and feel great too!

SUPER FOOD SALAD

  • 1 cup chopped kale
  • 1 cup chopped cabbage
  • 1/2 cup grated carrots
  • 1/4 cup chopped red onion
  • 1 cup blueberries
  • 2 oz sunflower seeds
  • 1/2 cup shelled edamame
  • 1/2 cup chopped grape tomatoes
  • 2 oz chopped cashew nuts
  • 5 tbsp goji berries

Dressing:

  • Acai juice, apple cider vinegar, garlic, olive oil, salt, black pepper, cayenne pepper

- If using dried goji berries, soak in water until rehydrated.

- In a saute pan, toast the raw garlic in the dressing oil for a few minutes. Let cool.  Mix in other dressing ingredients and shake well.

- Toss all ingredients together and enjoy!

Adapted from a student recipe from Nutrition Therapy Institute

National Garlic Day!

Happy National Garlic Day!

If any food is worthy of its own holiday, it would be this bulbous culinary sidekick of aromatic delight. We support the cooking with and eating of garlic in many forms – from Super Colossal to Peeled. All organic!

So go ahead and show a clove some love. Try this recipe for Garlic Stock in tonight’s celebration!

Recipe: Garlic Stock

We recently posted on how to peel garlic in a few nanoseconds but what if we had a recipe that didn’t even require that short effort? We do – the great and powerful Garlic Stock!

GARLIC STOCK

  • 4 whole garlic bulbs, unpeeled, broken up, and cloves smashed with the side of a knife
  • 1/2 teaspoon sea salt
  • 9 cups water

- In a large pot over high heat, combine the garlic, salt, and water. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, for about 1 hour.

- Strain the garlic cloves, pressing down on them to extract all their liquid and discard or (better yet) compost them.

Like veggie stock, this homemade broth adds a rich and worth-it flavor to any soup, scramble, stir-fry, salad dressing, or pot of cooked grains. Use or freeze within 5 days for the freshest flavor.

Adapted from Bryant Terry’s Vegan Soul Kitchen