Spring is in the air! And we are busy, busy here at 7a Foods. Dan has been in the garden getting our spring goods ready. He’s focusing on easy to harvest produce that will work with our menu at 7a Foods, think lettuces, cucumbers, tomatoes and a variety of beans. While we were thrilled to have our own stand at the farmer’s market for the last two seasons, working along side our neighbor farmers, we’ve decided to focus on growing things strictly for 7a Foods. We feel that we can deliver a better product to you, our customers this way. And besides, it’s difficult being in two places at one time, especially on busy Saturday mornings! In a few weeks we’ll start to see local asparagus, radishes and peas! Right now we’re focusing on what we catch and harvest today. We recently bought many pounds of squid from a fisherman friend and served a marinated squid and chickpea salad in our prepared food case at 7a Foods. Jefferson Munroe from The Good Farm has also started bringing us fresh chickens. We are proud to offer our ever popular local chicken salad again this year.
Have you heard about Meatless Mondays? It’s a nationwide movement headed by The Monday Campaigns Inc. in association with Johns Hopkins School of Public Health, encouraging Americans to make healthy eating decisions at the start of every week. The Monday Campaigns Inc. also support healthy-living initiatives like Quit and Stay Quit Monday, The Kids Cook Monday, Man Up Monday, Healthy Monday and Caregivers Monday. The notion of a meatless Monday actually dates back to World War I when the FDA coined the terms “meatless Monday” and “wheatless Wednesday” to encourage voluntary rationing among Americans during the war. Now, Meatless Monday is more about health than it is about rations. Our commitment to providing good food is right in line with the Monday Campaigns efforts to boost healthy food choices, so we decided to get on board. We’ll be featuring vegetarian sandwiches, highlighting the ones we already have like the chickpea wrap with hummus, lettuce, red onion and tzatziki or our spring veggie sandwich with watercress, asparagus, peas and leeks and whipped ricotta on ciabatta. But we’ll also have vegetarian specials popping up on Mondays, to show our support for a health-conscious start to the week.
In light of longer spring days, we’re extending our hours. We’ll be open 7am-5pm Monday-Friday and 8am-3pm on Saturdays. By Memorial Day we will make the switch to 7 days a week.
Stay tuned for sandwich specials and product profiles! Happy spring everyone!