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Enter when you come in each week. We’ll draw a name each Saturday morning and call you if you’re the lucky winner that week. Then we’ll start anew with a clean “bucket” to hold names for the following week. If you’re a winner, we’ll publish your name in the next month’s newsletter. Why are we doing this? Because we like seeing you come in, and because we know many of you miss our old monthly coupon give-away. We hope you win and use your $50 to try all kinds of new products! Please support our independent businesses up and down Commonwealth Avenue and in your neighborhood too! Winners since the last newsletter are Martha Kennedy, Nancy Milligan, Keiko Howard. Will you be next?
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Bring your own bags for groceries and we give you a nickel back.
Donate that nickel to one of the community groups doing good work, and we’ll match it with another nickel. Win-win for everyone. Donate to Concord Cares, to Communities for Restorative Justice, Pennies for Peace, and more….
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Bulk Olive Oil
It’s unclear if we’ll be able to get back the bulk olive oil from Argentina. We’re looking into other olive oils that are also delicious and economical. In the meantime, please check out Oxygen Imports extra virgin olive oil from Israel. Luscious and easy on the pocketbook. In fact it comes out to be a penny or two less per quart and the glass bottles are recyclable.
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Old Radio Spots Recorded From Yesteryear on Walden Radio – Fun!
“Hi, it’s Debra from Debra’s Natural Gourmet in West Concord. Royal jelly, the stuff worker bees feed the queen bee, the stuff that makes her the queen bee, also makes skin soft and younger looking according to European studies ..."
I love this recipe by Amanda. The website, WhatsCookingAmerica.net has wonderful information about potatoes such as archaeologists working in Peru and Chile found potato remains dating back to 500 B.C.E. The Incas of Peru not only grew and ate potatoes, but buried them with their dead, so revered were they. Potatoes were also dried and carried on journeys to eat on the way or make into stew. Each year, I look forward to the new crop of yellow potatoes and love the purple ones too!
Okay, so here’s the deal: there’s this berry called the açaí berry, it grows on palm trees in the Amazon basin, and if somebody hasn’t already tried to convince you that it’ll help you melt away the pounds, cleanse your colon, energize you, and/or supercharge your sex life, you probably haven’t turned on your television, opened your e-mail, or even glanced at a newspaper in the last six months.
So does it actually do all that? Uh… no.
(But wait, there's more!!!)
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In July, any time you spend $100, let us treat you to a free copy of our first cookbook, If Kallimos Had a Chef.
This is the book that has “Quinoa with Pine Nuts and Apricots,” “Glowing Salad,” and other beloved recipes still used in our kitchen.
This book is now out-of-print, and supplies are limited.
In August, bring in this cookbook, we’ll treat you to 20% off the cost of ingredients for any salad recipe from the book you want to make. If you already have this or any earlier version of our first cookbook, you, too, will get 20% off your salad ingredients.
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The Mediterranean Salad: A Lettuce-Free Zone
Adam Stark
I was in Israel and Turkey recently, and I ate a lot of salad. I wasn’t trying to – just every time I sat down to a meal, there it was. So I ate it. And I enjoyed it.
And it got me to thinking: we do salads wrong in this country. Forgive my lack of patriotism, but when I think of the American salad, I think of lettuce, lettuce, and more lettuce, dotted with the occasional “other” vegetable. The only thing that changes night-to-night is the dressing – hopefully enough of it so you don’t actually have to see the lettuce.