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!


Let (Local) Food Be Thy Medicine

Written by Kira Kraiman Hippocrates said “Let Food be Thy Medicine and Medicine be Thy Food”. He was definitely on to something, as were our mothers and grandmothers, who said things like “eat your veggies, dear” and “no dessert unless you finish all your dinner”. We are a nation in a health crisis – obesity, diabetes, cancer and heart disease are all on the rise, leading to an increase in use of medications, hospitalizations, surgeries and general decrease in quality of life. But what if, by eating better quality food, we could turn some of these statistics around (and make...
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Summer Food Safety Tips

Written by Dr. Karina Martino With summer already here, we are all more than ready to “grill” anything in our backyard! Before we even start with our grocery store list, there are certain things that we need to consider and plan ahead of time. We all want to enjoy our grilled meats and veggies; however, there are some specific safety considerations that you need to keep in mind to minimize the risk of contamination. Basic Food Safety tips are: CLEAN: wash hands and surfaces often SEPARATE: separate raw meats from other foods COOK: cook to the right temperature CHILL: refrigerate...
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"Seedfolks" Book Club Review

Partnership with New Hope-Solebury School District! In the words of Denise Jaeger - an English Instructor of the School District: On July 8, a pleasant summer evening, a group of individuals eagerly gathered around a table at Baked on Main in the Marketplace in Doylestown. The original destination and one befitting the impetus for the journey, the Doylestown Bookshop, had unfortunately succumbed to a brief but impactful storm and stood silent and dark. Baked on Main opened its doors to the group who met to discuss Seedfolks, a small but impactful book by renowned author Paul Fleischman. Seedfolks is set in...
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Appetizer #41 - Local Fun BBQ Season plus Midsummer Co-op Excitement!

In this issue: Join our "One Drive" campaign Recipe:  Walnut Cheddar Veggie Burgers Co-op Receives Award from Heritage Conservancy Meet your Local Farmer in August:  Roots to River Farm Book Club:  Diet for a Hot Planet by Anna Lape Info on upcoming Farm to Table Dinner Trip to Bartram's Garden Let Food be Thy Medicine Reviews on:  Seedfolk and "American Meat." Summer BBQ at Siren Records BBQ Food Safety Tips To read the entire newsletter, click here.
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"American Meat" Farm Fresh Film Series With Live-Panel Q&A

American Meat On Thursday July 17th, the County Theater hosted another great installment of the Farm Fresh Film Series. The featured film, "American Meat" focused its attention on the unsustainable state of meat production in America, as well as the growing revolution in small grass-based farms. The question posed to the audience: Can small, grass-based farmers feed all of America? Industrialization and the Second World War changed the way Americans raised animals. A primary focus on efficiency nearly brought an end to pasture raised animals, as smaller confined barns were created. Instead of eating grass as they had done for...
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Beet Burger

Beet Burgeradapted from the reinvented recipe of the Northstar Cafe burger on The Kitchn*makes 6 burgers 1/2 cup of brown rice1 onion, diced small2 large beets (about 1 pound), diced finely3-4 cloves garlic, minced2 tablespoons of cider vinegar1 can of organic black beans, drained and rinsed1/2 lemon, juiced1 tablespoon of extra-virgin olive oil2 tablespoons of parsley, minced1 teaspoon of coriander, ground finely1/2 teaspoon of thyme2 tablespoons of floursalt and pepper, to taste Serving options:whole-wheat hamburger bunscheddar cheese slices1 tomato, thinly slicedlettuce leavespickled red onionketchup 1. Bring a large amount of water to a boil in a small pot. Add a few... Read more...
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Delicious Veggie (Beet) Burger

Can't think of what to prepare on a hot summer day? Well look no further! This delicious veggie burger will satisfy any craving for meat eaters and vegetarians alike! Here's what it takes: 1 Food Processor  1 Pan ------ 1 1/4 cups cooked, cooled brown rice (see recipe notes above)1 cup cooked brown or green lentils, cooled, drained well1 cup shredded beets1/2 teaspoon saltFresh black pepper1 teaspoon thyme, rubbed between your fingers1/2 teaspoon ground fennel (or finely crushed fennel seed)1 teaspoon dry mustard3 tablespoons very finely chopped onion2 cloves garlic, minced2 tablespoons smooth almond or peanut butter1/2 cup very fine...
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Featured Producer "Eat This"

by Joe Wallace Owner Gino De Schrijver started his company "Eat This" in November of 2011.  Born from the desire to change professional fields, what began during his time as a volunteer firefighter has evolved into a well-received and well-respected local brand.  Gino continues to volunteer as a firefighter while simultaneously using the fire company kitchen.  The relationship between the business and the kitchen is clearly symbiotic.  He and his staff use the fire company's commercial kitchen to create their product, and a portion of all proceeds go back to the Delaware Valley Fire Company in Erwinna, Pa.  Giving back to the local...
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July Producers of the Month - Barefoot Gardens and Quarry Hill

Starting July, the Co-op will select two local farmers each month and tell their story.  There will be opportunities to meet the farmers and learn more about them.  A coupon for 20% off the producer’s products at the Co-op will be available each month in the Natural Awakenings magazine.  Come in to the store throughout the month,  sample some of the fruits of their labors, and learn new recipes.                             We will kick off by getting to know better Eric and Linda of Barefoot Gardens in Doylestown and...
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Member/Owner Potluck!

By Cathy Morano On Sunday, June 8, from 5 to 8 p.m., about 65 members/owners of the Doylestown Food Co-op joined together to enjoy a pot luck dinner, to get updates on what is happening in the food co-op, and to get to know each other. At this particular pot luck dinner, we had the privilege of having some of our eco-partners join us, providing us with an opportunity to learn more about the services they can provide to members. The highlight of the social part of the evening, as always, was the WONDERFUL quality and variety of food offered...
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