Yummy comes in bulk!
Happy New Year! January has welcomed us cordially here at Red Fire North with amazing customers and warm ovens. We are baking away with new recipes and treats every day. Some of the favorite breads include Rosemary Onion, Heritage Grain and Pesto! We are proud to use organic, local ingredients in our recipes for both our people and the planet.
Some new products we are featuring include herbal blends from Stockbridge Farm, jewelry from Swift River Glass, organic Butternuts from Paul’s trees and of course, our bulk department! Here, you can find your grains, flours, beans, nuts, dried fruits and more, all at comparable prices! RFN uses compostable, cellophane bags to reduce waste and promote sustainability. We encourage folks to bring their own containers as well—just tare them at the register and you’re good to go! Bulk foods are a great way to reduce the cost of staple groceries, eliminate packaging waste and promote creativity! Mix and match your favorite foods to create a yummy trail mix, tasty chili with our organic bean varieties, or your own delicious baked goods using organic nuts, seeds and flours.
Don’t forget! Red Fire North is offering pizzas to order on Thursday, Friday and Saturday evenings with pick-up between 4-6pm. We also have sliced pizza for lunch daily using homemade marinara, organic mozzarella, and seasonal and organic vegetables. Our pizza has been a hit! Make sure to try some this January. Also offered, ready-made sides for dinner like baked sweet potato or turmeric French fries. Thanks to our kitchen, we can take extra produce and turn it into something delicious for the community to enjoy. It is an honor to save food and be creative with all that New England produce has to offer.
Come check out our new deals, like BOGO spaghetti squash and seasonal citrus specials. Members receive 25% off all cabbage and potato purchases this month. As always, thank you for shopping with us. We are happy to serve our community.
Posted: to General News on Fri, Jan 11, 2019
Updated: Fri, Jan 11, 2019