Wednesday, June 26, 2013

Healthy Home Market Sales for Your 4th of July Cookout!

KJ, South End Produce Associate with our local watermelons!
Can you believe it? July 4 is next Thursday! No doubt many of you will be celebrating our nation's independence by cooking out with friends or family. Check out the great sales that we have going on during the month of June and July to make your gathering perfect (or at least the food will be)!

On sale now through June 30:
For the Grill: Grayson Farms Local Grass Fed Ground Beef ($4.99 lb.)
For the Vegetarians/Vegans: Gardein Ultimate Beefless Sliders ($2.99), Mori-Nu Firm Silken Tofu and Earth Balance Garlic & Herb Buttery Spread (great on grilled veggies! $3.49)
For a Fruit Salad: Local blueberries (2/$6 pint) and Local Peaches ($1.49 lb.)
For Dessert: Aldens Light Vanilla Ice Cream ($4.99, 48 oz.), Julie's Organic Ice Cream ($3.49 pint), Dancing Deer Chocolate Chunk Brownies ($2.99, 8 oz.), Ah!Laska Organic Chocolate Syrup ($3.99) and Let's Do Gluten Free Sugar Cones ($2.99)
To Drink: Virgil's Zero Root Beer ($3.99, 4/12 fl. oz.), Apple & Eve Fruitables ($3.49, 8/200 ml.), Diamond Creek Alkaline Water (99¢, 16.9 oz.)
Additional Cookout Needs: Pirate's Booty White Cheddar (2/$4), Seventh Generation 2 Ply Unbleached Bath Tissue ($7.99, 12/400 ct.) and Alba SPF 45 Lavender Sunblock (4 fz.)

On sale starting July 3 through July 31:
For the Grill: Grass Fed NY or Ribeye Beef Steaks ($9.99 lb.), Shelton's Chicken Franks (2/$5) and Sol Spicy Black Bean Veggie Burgers ($3.29)
For the Burgers and Dogs: Woodstock Organic Ketchup ($1.89, 14 oz.), Woodstock Organic Mustard ($1.99, 8 oz.), Bubbies Sauerkraut ($4.99, 25 oz.) and Rudi's Organic Wheat Hot Dog Buns (2/$5)
For Sides: Fresh Deli-Made Waldorf Salad ($6.99 lb.), Brad's Raw Organic Kale Chips ($5.99), Barbara's Original Cheese Puffs ($1.99), Ian's Gluten Free Alphatots Fries ($2.49, 12 oz.) and Local Watermelons ($3.99)
For Dessert: Julie's Organic Gluten Free Vanilla Ice Cream Sandwiches ($4.99), Cool Fruits Grape & Cherry Freeze Pops (2/$4, 14 fl. oz.)
To Drink: HHM Natural Spring Water (2/$1, .5 liter) and Blue Sky Natural Soda (2/$5, 6/12 fl. oz)
Additional Cookout Needs: Nature's Grilling 100% Natural Hardwood Briquets ($3.99, 9 lb.), If You Care Recycled Aluminum Foil ($2.99), Ecover Auto Dishwashing Tablets ($3.99), Natural Value 2 Ply 80 Sheet Paper Towels (2/$5, 3 pk.) and Quantum Research Buzz Away Extreme ($8.99)
In Case You Get Burnt: Lily of the Desert Aloe Vera Gelly ($4.99)

Don't forget our awesome selection of Beer, Wine, Champagne and Saki! Gluten Free selections, as well! We, at Healthy Home Market, hope everyone has a safe, healthy and happy 4th of July!

Monday, June 24, 2013

Meatless Monday: Zucchini and Summer Squash Gratin


2 Large leeks, white and light green parts only, sliced into 1/4 inch diagonal rounds, cleaned, and dried
1 Medium zucchini, sliced diagonally about 1/4 inch thick
1 Medium yellow summer squash, sliced diagonally about 1/4 inch thick
3 Tablespoons olive oil, divided, more for brushing on dish
Coarse salt and freshly ground pepper
2 Tablespoons breadcrumbs
2 Tablespoons freshly grated parmesan or pecorino romano
1 Clove garlic, minced
2 Teaspoons fresh thyme leaves


1. Preheat oven to 425 degrees. With a pastry brush, coat a gratin dish with oil.
2. Add leeks, zucchini and summer squash to a medium bowl, and toss gently. Pour 2 tablespoons of olive oil, along with salt and pepper to taste and toss. Place the veggies on the gratin dish in a single layer, with just a little overlap.
3. Stir bread crumbs, cheese, garlic, thyme and salt and pepper to taste in a small bowl.Then, add the last 1 tablespoon of olive oil and stir some more. The mixture should be a little crumbly. Top the vegetables with the bread crumb mixture in an even layer.
4. Bake for about 25 minutes, or until the vegetables are tender and the bread crumbs are golden. Let sit for a few minutes before serving.


Monday, June 17, 2013

Meatless Monday: Chilled Cucumber Soup


4 cups cucumber, peeled, seeded and grated
2 cups water
2 cups plain yogurt
½ – 1 tsp. salt
Small clove garlic, minced
1 tbsp. fresh dill
1 tbsp. honey (optional)
Fresh herbs for garnish (ex: mint, dill), minced


1. Mix everything but the garnish in a bowl.
2. Chill for at least an hour.
3. Serve topped with fresh herbs.


Wednesday, June 12, 2013

Support Local. We Do: We Took a Field Trip to Patterson Farm!

Last Wednesday, some of our lucky employees made a visit to Patterson Farm, our supplier for local strawberries. Patterson Farm is located in China Grove, NC and was started three generations ago in 1919. Today, they grow 350 acres of tomatoes, making them one of the largest growers in the state, 36 acres of strawberries, 40 acres of pumpkins and 15,000 poinsettias. This year, they are also growing heirloom tomatoes and will be adding watermelons at the end of the strawberry season! During peak season, Patterson Farm, Inc. and their three divisions – Patterson Farm Repack, Patterson Landscape and Nursery, and Patterson Farm Market and Tours – employ more than 300 people.  They have been Gold Star Farmer Certified since 2000. In 2006, they were named NC Agribusiness of the Year, in 2012, they won the NAFDMA Celebrate Excellence Contest (Winner in the category of Brochure or Specialty Printing for Educational School Tours Brochure. Honorable Mention for "Learn & Grow Discovery Farm" in the New Event Category) and in 2012, they were named NC Strawberry Grower of the Year!

Unfortunately, it was pretty overcast that day, but everyone had a great time! A big thanks to Doug and the Patterson Family for having us out. Please, take a look at some of the great photos that we took on our visit!

If you would like to visit Patterson Farm yourself, please click on their website link above, they offer tours and pick your own produce. Plus, they have a small petting zoo, marketplace and ice cream shop!

Monday, June 10, 2013

Meatless Monday: Vegan Chipotle Mac & Cheese With Roasted Brussels Sprouts


8 oz macaroni (your choice)
1 lb brussels, quartered
1 tablespoon olive oil

For the sauce
1 cup cashews, soaked in water for at least 2 hours
4 chipotles, seeded
1 cup vegetable broth
2 cloves garlic
2 tablespoons nutritional yeast flakes
2 tablespoons miso
Salt to taste


1. Preheat the oven to 425 F for the brussels, and prepare a pot of salted water for the pasta. In the meantime, prep the brussels and make the sauce.
2. Line a large baking sheet with parchment paper. Toss the quartered brussels sprouts with olive oil and a dash of salt. Bake for 18 minutes, until lightly browned. No need to flip them, just let ‘em roast.
3. To make the sauce: Drain the cashews and place all sauce ingredients in a blender and blend away until completely smooth. Scrape down the sides with a spatula to make sure you get everything. Depending on the strength of your blender this could take from one to five minutes.
4. When the macaroni is tender, drain it in a colander. Immediately place it back in the pot you boiled it in and stir in the sauce. Place pot on low heat and stir for 3 minutes or so, until the sauce is thickened a bit and everything is deliciously creamy. Taste for salt, toss in the brussel sprouts and serve!


Monday, June 3, 2013

Meatless Monday: Green Powerhouse Pesto Plate


1 cup uncooked millet
1 cup uncooked green lentils
2 medium zucchini, sliced (or veg of choice)
3 handfuls spinach

For the Pesto
1/2 large avocado (about 1/3-1/2 cup flesh)
2 small or 1 large garlic cloves
3 tbsp extra virgin olive oil
1/4 cup water
Fine grain sea salt, to taste (I used just over 1/4 tsp)
2 tbsp fresh lemon juice
1 cup lightly packed basil leaves (one entire 40-gram package)


1. Rinse and drain lentils in a fine mesh sieve. Add to a medium pot along with 3 cups of water. Bring to a low boil and then reduce heat to low-medium and simmer uncovered for 25-40 minutes. When lentils are tender, remove from heat and drain water if necessary.
2. At the same time, cook the millet. Rinse and drain in a fine mesh sieve and add to a medium pot. Add 2 cups of water or vegetable broth, bring to a low boil, and reduce heat to low-medium. Cover with tight fitting lid and simmer for about 20-25 minutes or until the water has been absorbed. Remove from heat and leave lid on to steam for another 5 minutes. Fluff with a fork.
3. Meanwhile, sauté the zucchini in a skillet with a bit of oil, salt, and pepper for about 5-10 minutes, or until much of the water has cooked off. Add a few handfuls of spinach into the skillet and cook until wilted.
4. To prepare the dressing: Add all dressing ingredients into a food processor and process until smooth, stopping to scrape down the bowl as necessary. Adjust salt to taste.
5. To assemble: Toss the millet and lentils together in one pot and season with Herbamare and pepper. Portion onto plates followed by the zucchini and spinach mixture. Now spoon on a generous amount of dressing and serve!