Happy Spring Day–rain, snow, and wind Sunday… Sun struggling to push through the CLOUDS today!

Veggies for the Boxes this week–Group A: Rainbow Chard, Lemons, Cucumber, and a Red Beet (fixings for Swiss Chard Salad using the chard chiffonaded–Recipe below…add raisins or cranberries and sunflower seeds) Fruit this week is Bananas…other items are Red Potatoes and Yams (great fried together in the cast iron skillet with some caramelized onion), Heirloom tomato pint, fresh harvest Green Cabbage (to add to the winter storage one from last time) or a Red Cabbage, and a nice Yellow Sweet OnionALL ORGANIC — $30.


Drink cooler has been reorganized! 4 paks of Virgil’s Vanilla Cream Soda, Black Cherry, and Orange Cream are on the bottom shelf with the individual’s 2 racks above to try on their own! We also have the Reed’s Ginger Beer EXTRA (ginger) and Maine Root Beer. Most are $1.99 each or save nearly a dollar with a 4Pak for $7.16. My family is going nuts with ice cream floats! Our soda drinks have no HFC and lots of natural fizz!

We have a well stocked grocery rack with lots of flours including gluten-free, ancient grains (lower gluten and higher natural minerals), rices and cracked grains, pastas and noodles. We even have Pamela’s Pancake/Waffle Mix (4# and a smaller bag- almond meal) and Pamela’s Bread Mix (for your bread machines). Namaste GF flour blend, Namaste Waffle/Pancake Mix, and Namaste Spice Cake Mix (use bananas or carrots). NOW Foods Banana Bread Mix is fast and easy! Bob’s Red Mill Cornbread Mix, as well as a truckload of specialty flours and additives such as natural Xanthan, cornstarch, and baking sodas and powders.

Freezer Section contains our new stock of LU Beef–ground beef, locally raised on Wyoming grass and finished without corn, a product of out Big Horn mountain pastures…$7.50/pound. Other meats in the same freezer are Applegate uncured Pork/Beef Pepperoni and Applegate uncured Black Forest Ham. Bonafide Bone Broth soups, ORG Bonafide Chicken Bone Broth, and Bonafide Frontier Bone Broth Blend (Rosemary and Thyme with broth made from beef, turkey, lamb and bison bones)–the best!! Other freezer mates are Organic Cascadian Farms Blackberries and Cascadian Farms Blueberries (both high in anthocyanins). Organic Woodstock Green Peas. Sambazon Acai Cups and Sambazon Superfruit packets of acai puree.

Stop in and check it out! M-F 10:00 am to 5:30 pm, Saturday 10:00 am to 5:00 pm. 635 Big Horn Ave on main street Worland– Bee Healthy

Produce in stock daily, with every Thursday as Fresh Produce day with new STUFF!


4a. SWISS CHARD SALAD–(Recipe by Hilah cooking at hilahcooling.com) Serves 4

Swiss chard can easily be ribbon cut and added to any salad, but the beauty of this recipe is the chard is softened by letting it sit for 15-20 minutes–this breaks down the tougher fibers in the leaves. Excellent flavor–recipe is a keeper to make over and over.


3 cups chopped Swiss Chard

4 t. olive oil

2 t. red wine vinegar or cider vinegar

2 t. Lemon juice

2 t. maple syrup

Salt and pepper, a couple of shakes each

1 c. diced cucumber

1 small beet, sliced thinly and slices cut into quarters (raw)

½ c. golden raisins or dried cranberries

¼ c. toasted sunflower seeds


Cut the stems out of the chard and put them back in the refrigerator for making hot dog stir-fry later. (LOL) Stack the chard leaves and roll them into a tight cylinder. Cut the cylinder into ¼” slices, giving you long chard ribbons. That’s called a chiffonade!
Put chard into a large bowl and add oil, vinegar, lemon juice, maple syrup, salt and pepper, and toss to coat the chard.
Add everything else and toss.
Let it sit 15-30 minutes to get the chard leaves softened. Eat it and be the healthiest person you know.

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