Opening Late

Saturday Hotbar 12/31/11

MEATS: Roasted Corn & Poblano Chicken, Pork Carnitas, Ranchero Casserole, Braised Chicken w/ Olives & Mushrooms, Coq Au Vin Blanc, Cider Braised Chicken

VEGAN: Vegetable Curried Rice, Curried Cabbage, Caponata, Steamed Broccoli, Black Beans, Whole Five Grain Blend, Spanish Rice, Ancho Lime Pinto Beans, Mujadara, Red Quinoa Pilaf w/ Corn & Kale, Lentils w/ Kale, Chickpea Picadillo

RAW (vegan): Raw Kale Salad, Italian Pickled Zucchini Salad, Living Coleslaw

VEGETARIAN: Pasta Primavera, Homestyle Mashed Potatoes, Green Bean Almondine

SOUPS: Broccoli & Cheddar Cheese Soup (vegetarian), Spicy Onion Soup (vegan), Roasted Vegetable Soup (vegan)

SALAD BAR PREPARED SELECTIONS: Marinated Grilled Chicken, Homestyle Tuna Salad, Homestyle Chicken Salad, Chickpea Salad (vegan), Yedinich Salata (vegan), Homestyle Dilled Potato Salad (vegan), Forbidden Rice Salad (vegan), Artichoke Salad (vegan), Greek Wheat Berry Salad (vegetarian), Nappa Coleslaw (vegan), Citrus Cous Cous Salad (vegan), Sauteed Mushrooms (vegan), Azifa (vegan), Oven Fried Tofu (vegan)

*Hot Bar items subject to change throughout the day without notice.

Organic Sweet Cara Cara Oranges Are Here!

It is no secret that oranges are a great source of vitamin C, but what many people do not know is that oranges are also a wonderful source of other vital nutrients such as; Vitamin A, Calcium, Potassium and Phosphorus. For orange lovers who want to continue enjoying the benefits of including oranges in their daily diet, but who are tired of  the same old oranges, the cara cara orange varietal can provide a welcome change from the traditional navel orange found in most grocery stores.

Due to their extremely low acidity, the cara cara orange varietal is sometimes deemed superior to the traditional navel orange.  This lower acidity makes the cara cara a natural choice for those who may have problems digesting citrus.  We just got a bunch of Cara Cara Oranges in,  and they are on sale for $.99 each.  Stop by and grab a few they are moving like hot cakes!

Black History Museum Moving to Leigh Street Armory

The Leigh Street Armory Redevelopment, an initiative of the City’s ArtBusiness Richmond reinvestment program targeting the emerging downtown arts district, will transform the Leigh Street Armory into the new home of the Black History Museum and Cultural Center of Virginia. Renovation plans call for construction of a new addition to the rear of the Armory, which would add much needed space for museum exhibits, community education, events and storage.

Governor Bob McDonnell announced Wednesday that the City of Richmond has been awarded a $600,000 Industrial Revitalization Fund grant towards the redevelopment of the Leigh Street Armory, located at 122 West Leigh Street in historic Jackson Ward.  Click here for full story.

Friday’s Hot Bar 12/30/11

RAW FOODS: living cole slaw, raw zucchini salad, living kale salad

SOUPS: cream of asparagus, spicy onion soup, roasted vegetable puree, chickpea stew, lentil stew

VEGAN FOODS: gluten free lasagna, mujadara, vegan buffalo bites, vegan lentils with kale, flour tortillas, corn taco shells, spanish rice, refried beans, black beans, pico de gallo, vegan cheese, vegan sour cream, guacamole, ancho lime pinto beans, steamed broccoli

MEAT: bell and evans chicken, seasoned ground turkey, talapia with corn and  black beans, pork carnitas, carne asada, chicken ranchero casserole, roasted corn and poblano polenta.

*Hotbar is subject to change throughout the day without  notice.

Neil Diamond and Raisin Bran Muffins!

There are two things that should happen in the morning for most of us and that is a fresh muffin and a nice cup of Joe!   Musically it has been a Neil Diamond kind of morning here at ET’s Local Market Bakery which means the work has begun to get some fresh muffins made!

Using all organic ingredients, lots of love and an occasional outburst of singing,  Neil inspired some awesome raisin bran muffins that look and taste great!

If your in the area, stop by and pick up a fresh Raisin Bran Muffin!  If a muffin doesn’t get your morning going we have additional fresh, hand made pastries available in our baking cabinet in the middle of the store.  Happy New Year everyone!

“Forever Fruit” Organic Herbal Tea by Frontier

Frontier was one of the first suppliers to actively advocate organic products and organic agriculture.  They work with an array of products, but at Ellwood Thompson we especially like their organic teas. They carried there first organic products in 1978, and became a certified organic processor as soon as that program was available.  Frontier has over three decades of experience in organics — and a dedicated expert staff that continues to work to provide the best quality organic products available.

One of our favorite organic Frontier herbal teas is “Forever Fruit”. Blades of lemon grass, red rosehips, hibiscus petals and orange peel will give you a fragrant, sweet lemony aroma with a beautiful pinkish purple color.   The Rose Hipsand Hibiscus provide a great source of Vitamin C!  We carry Forever Fruit in the bulk section of our store.  You can purchase just enough for a cup or you can fill up your jar for storage of cups later!

Thursday’s Hot Bar 12/29/11

RAW FOODS: italian pickled zucchini salad, raw cole slaw, raw kale salad

SOUPS: cream of asparagus, cream of mushroom, turkey chili

VEGAN FOODS: chickpea picadillo, vegan buffalo bites, vegetable curried rice, vegan lentils with kale, black beans, tomato rice, roasted cauliflower, caponata, ginger squash, currie cabbage, sugar snap peas, steamed broccoli

VEGETARIAN: homestyle mashed potaotes

MEAT: coq au blanc, jambalaya, coffee rubbed st. louis short ribs, talapia with corn and black bean salsa, salami ziti, braised pork cheeks, 5 spice roasted local chicken, collard greens with pork

*Hotbar is subject to change throughout the day without notice.

The Truth About Grass Fed Beef

It’s really quite simple. In terms of health, grass fed beef is far more healthier in terms of Omega-3 content and lower fat content than grain or corn fed beef. Yes, it’s going to cost you more, but that’s up to you as the consumer.

Across the U.S. farmers are turning back to a traditional method of cattle raising: feeding cows on grassy pastures instead of troughs filled with corn. A decade ago, there were only about 50 grass-fed-cattle operations left in the United States. Now, there are thousands and the numbers are growing.

NPR did a wonderful story on the main differences between the two types of beef and posted a great video to go along with it. Feel free to check it out here.

Wednesday’s Hot Bar 12/28/11

RAW FOODS: living spaghetti, raw cole slaw, raw kale salad

SOUPS: creamy tomato bisque, cream of mushroom soup, chicken “noodle” soup, lentil stew

VEGAN FOODS: chickpea picadillo, local Hunan BBQ tofu, gluten free lasagna, 5 grain whole blend, tomato rice, kadhi-pakora, vegetable korma, chole saag, curried cabbage, aloo gobhi, gobhi matar, steamed broccoli

VEGETARIAN FOODS: tandoori naan (flatbread), green bean almondine, mashed cauliflower

MEATS: curried chicken, chicken samosas, chicken tikka masala, pork duxelle with port

*Hotbar is subject to change throughout the day without notice.

NYTimes: Southern Farmers Vanquish the Clichés

The New York Times just posted a great article on South Carolina’s Emile DeFelice, who raises 200 pigs at Caw Caw Creek Farm, just north of Charleston, S.C.

Apparently it’s not hard to get Emile riled up. Just mention Paula Deen, the so-called queen of Southern food, who cooks with canned fruit and Crisco. Or say something like “You don’t look like a Southern pig farmer.” He’ll practically hit the ceiling of his Prius

Emile DeFelice, calls his farm a ‘managed wild setting.‘ No building whatsoever. Just the sky, old oak trees and healthy soil!’ To read the rest of the article, click here.

Celebrating Quinoa!

It’s a word and food you’re either familiar with or not. Even if you’ve heard it, you might still have trouble pronouncing it. In recent years, Quinoa (pronounced: ki-nwa) has gained significant popularity due to it’s rich nutrient content and delicious taste. An ancient Andean staple, quinoa is hardly a fad, but another of Peru’s culinary contributions to the world. The Incas referred to quinoa as “Chisays Mama” or “mother of all grains”; and it was the Inca emperor who apparently would sow the seeds at the beginning of each year with a solid gold spade.

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Tuesday’s Hot Bar 12/27/11

RAW FOODS: living spaghetti, raw cole slaw, raw kale salad

SOUPS: tomato bisque, turkey chili, chicken noodle soup

VEGAN FOODS: black beans, tikel gomen, 5 grain wild blend, misir wat, bedelijan, mujadara, vegetable curried rice, steamed broccoli, buffalo vegan bites, loaded mashed potatoes, local Hunan BBQ tofu, chickpea picadillo

VEGETARIAN: mashed cauliflower, 5 spice roasted butternut squash

MEAT: pork & mushroom duxelle with port, salami ziti, trout with lemon asparagus cream sauce, cider braised chicken, roasted local hunan BBQ chicken, chicken pot pie

*Hotbar is subject to change throughout the day without notice.

Recycle your Christmas Tree

According to Central Virginia Waste Management Authority, there are approximately 28 million real Christmas trees sold in the United States every year.  Real trees are a renewable, recyclable resource.  The Richmond region has several annual Christmas tree recycling programs offered by localities to their residents — another way to recycle and go green for the holidays!  The recycled trees will be ground into a mulch product.

Christmas trees can be dropped off from December 26 through January 14 at the East Richmond Road Convenience Center, 3800 East Richmond Road and the Richmond Southside Transfer Station, 3520 N. Hopkins Road.  Also, on Saturday, January 15, the city of Richmond will hold its second Christmas tree recycling program called “Bring One for the Chipper 2010.”  The event will take place at the Parker Field Annex, 1710 Robin Hood Road, across from the Arthur Ashe Center, from 9 a.m. to 2 p.m.  Click here for information on where to recycle your tree in the county and other surrounding areas of Richmond.

Say Hello to our new Solar Panels!

This past week, we teamed up with our friends at Urban Grid Solar in Richmond, VA to install eight photovoltaic panels on our south facing roof. These initial 8 panels will be the first of many more to help reduce our environmental impact and help set new sustainable standards in the Richmond community.

These steps go hand in hand with our Environmental Pledge:

At Ellwood Thompson’s, we realize that our actions directly impact our community and environment. It is our goal to establish new  environmental standards in our community and beyond.

We make every effort to bring awareness to environmental issues and more importantly, practice what we preach. We strive to reduce our waste, recycle and compost everything we can, support alternative modes of transportation and incorporate green building methods into our store.

Being a sustainable community partner is something that we owe to our planet.

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