Started by the Community,
Continued for the Community
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
Started by the Community, Continued for the Community
29 W State Street, Doylestown PA | Map
Phone: 215-348-4548 | Parking Info
MON-FRI: 10:00am - 7:00pm | SAT: 9:00am - 6:00pm
| SUN: 10:00am - 6:00pm
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Welcome to the Doylestown Food Market News and Blog

You will find a host of news items and blogs about local farms and producers, healthy eating, store activities and more. The Market is now managed as a private entity. The articles include items that date back to the very beginning of the Co-op. Because we still share the same mission, we have kept them available for you. Enjoy your reading!


Book Club Review : Diet for a Hot Planet

“Food for Thought” Book Club Review: August 2015 “Diet for a Hot Planet” by Anna Lappe. Review Written by Cathy Morano On Tuesday, August 12, the book club -- most of the regulars and a couple of new folks -- discussed the book “Diet for a Hot Planet”.  The book makes explicit the very clear connection between our food production and distribution system and the climate crisis. Interestingly, some of us had not realized how much of the climate crisis is caused by the way we raise and produce food. Consider, for example, that “the livestock sector alone is responsible for...
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Apptizer #42 Farm to Table Dinner, Membership Specials, and More!

In this issue: Farm to Table Dinner Info Summer Membership Special Recipe:  Slow Cooker Meadow Brook Farm Roast Featured Producer:  Meadow Brook Farm What Type of Co-op Shopper Are You? Book Club:  Prodigal Summer by Barbara Kingsolver Book Club Review:  Diet for a Hot Planet by Anna Lappe Read the entire newsletter here.
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September Featured Producer is Meadow Brook Farms

The Mease family, continuing generations of farming on Meadow Brook Farms, is our featured producer of the month for September.  In addition to raising beef on pasture, they raise rye and other grains for local distilleries and put up their own hay for their cows and for others for the winter month.  Please come in and meet Jeff on September 11 from 4:30 to 6:30 and on September 13 from 11:00 - 1:00.  Recipes for their products will be in the store and for sampling on the 11th and 13th!    
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Our Membership Drive to WIN!

JOIN NOW for a chance to win!!  And be one of our first 500 members!
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Walnut Cheddar Veggie Burger

Walnut Cheddar Veggie Burger  Ingredients:   1 small onion, finely chopped 2 cloves garlic, finely minced 2 medium carrots, shredded 1 small zucchini, shredded 1 small summer squash, shredded 2 teaspoons olive oil 3/4 cup rolled oats 3/4 cup crushed walnuts 2 tablespoons wheat germ 1/4 cup shredded cheddar cheese 1 egg slight beaten  salt and freshly ground black pepper to taste 2 tablespoons soy sauce Preparation: In a skillet heat olive oil over medium heat, add onion and garlic and cook until onion has softened, about 5 minutes. Add carrots, squash, and zucchini to the skillet. Stir and cook...
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Lavender Grilled Salmon

​Lavender Grilled Salmon Serves 8-10 people Ingredients: 3 pounds of salmon filet 4 Tbsp honey 6 Tbsp virgin olive oil 1 Tbsp lavender, crushed with mortar & pestle 1/4 cup white wine 1 Tbsp Worcestershire sauce 1 Tbsp lemon juice Preparation:  Place all ingredients, except salmon, in sauce pan over moderate heat, stirring with a wire whisk at all times until ingredients are reduced by one-third, to create a sauce. When sauce has cooled slightly, brush onto salmon filet. Set some aside to place on salmon before serving. Grill or bake salmon until flaky, approximately 10-15 minutes.  Read more...
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Partnership Award From the Heritage Conservancy

Written by Alexandra Dashkiwsky Strong partnerships enable our community to grow. Heritage Conservancy, an accredited not-for-profit conservation organization that specializes in preserving and protecting our natural and historic heritage, recently hosted its annual Members Garden Party, where it honored several members of our community with Heritage Partnership Awards. These awards are given to individuals and groups that have made a difference in our community through an extraordinary commitment to conservation and the environment. The Doylestown Food Co-op received the award for Community Leadership/Grassroots Partnership. Because of their commitment to “work to sustain a healthy planet, promote environmentally sound products and practices,...
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Fresh Chicken from Quarry Hill Farm is 40% off!

It doesn't get any fresher than this!!! Quarry Hill Farm is located in Harleysville, PA, just  18 miles from Doylestown.   Sloane and Scott Six use organic and bio-dynamic methods.  Heritage breeds are are pastured on an organic “salad bar”pulling nutrients out of the ground. Members must place orders by Wednesday @ 5:00 p.m  for pick up on Friday after  12:00 Quarry Hill chickens run in size from  3 to 7 lbs.  Regularly priced at $6.99, we want everyone to give this amazing chicken a try so we're offering it at $4.20/pound.     Please call the store to place your...
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Summer BBQ at Siren Records!

On July 18th, Joe Montone and Siren Records organized a great evening of local music.  Five diverse bands played inside as the Co-op grilled local beef burgers from Necessity Farms as well as hot dogs and veggie burgers outside.  A wonderful group of volunteers set up a table to talk about the store and to pass out some homemade treats.  Every item sold was available at the store! As the sun set over Doylestown and the County Theater cast its amber glow onto the evening street, the community came out in full force.  In front of Siren Records people shared...
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Walnut Cheddar Veggie Burger

Delicious WALNUT CHEDDAR VEGGIE BURGER recipe with ingredients available at the Co-op. It's a winner! The burger stays firmly together so it's easy to grill. INGREDIENTS: 1 small onion, finely chopped 2 cloves garlic, finely minced 2 medium carrots, shredded 1 small zucchini, shredded 1 small summer squash, shredded (or substitute another zucchini in place of summer squash) 2 teaspoons olive oil 3/4 cup rolled oats 3/4 cup crushed walnuts 2 tablespoons wheat germ 1/4 cup shredded cheddar cheese 1 egg slight beaten 2 tablespoons soy sauce (or any type of seasoning sauce you like) salt and freshly ground black pepper...
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