Ellwood's New Omega Oatmeal

If you’ve been looking for a little more substance in your breakfast, look no further. Come by Ellwood’s before 11:00am to fill up on our delicious breakfast bar. When you’re there, make sure to try our new Omega Oatmeal, a house-made concoction of organic steel cut oats, groats, organic soy milk, chia seeds, hemp seeds, and buckwheat seeds. It’s packed full of nutrient rich superfoods that will last as along as you do!

Recipe: Summer Heirloom Tomatoes w/ Shell Bean Hummus

If now’s not the time to celebrate Virginia tomatoes then we’re not sure when the time is – and they’re only going to get better. Any day now we’ll be seeing huge Cherokee’s and other beautiful heirloom varieties on our floor, all brought in by local farmers such as Amy’s Garden and Victory Farms. If you’re looking for an untraditional way to enjoy these tomatoes, try this delicious recipe we found over at Bon Appetit that blends the juicy flavors of summer with Mediterranean cuisine.

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All About Virginia Cheeses


Monday, April 2nd 6PM – 7PM


Ellwood’s Community Room


Dany Schutte


In this introduction class to Virginia Cheeses, our local cheesemoner, Dany Schutte will take you on a trip around the state, sampling and discovering the best of Virginia.





Register and pay for class

There is limited seating/availability for all classes and events and you must purchase your ticket ahead of time. Either stop by the store’s customer service desk or register and pay online.

All About Virginia Cheeses


Call the customer service desk at 804-359-7525.

Monday's Hot Bar 03/19/12

SOUPS: beer and cheese soup, creamy tomato bisque, charred tomato soup, miso soup, shiitake and lemongrass soup

RAW FOODS: raw kale salad, raw cole slaw, raw broccoli & sunflower seed salad

VEGAN FOODS: vegetable curried rice, green wheat freekeh hash, vegan bolognese, black beans, basmati rice, ater kik alicha, tikel gomen, bedelijan, gomen, misir wat, steamed broccoli

VEGETARIAN: homestyle mashed potatoes, parsley’d potatoes

MEAT: 5 spice roasted local chicken, trout with lemon-asparagus cream sauce, corriander chicken wtih shittake mushrooms and ginger broth, pork and mushroom duxelle, green curried chicken, coconut curried chicken

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

All About Virginia Cheeses Class

To start off our Community Classroom series, we’re diving deep into the delicious world of Virginia cheeses! Dany Schutte is back with a palate full of information and knowledge that will guide you through the amazing creameries of this state.

There is limited seating/availability for all classes and events and you must purchase your ticket ahead of time. Sign up for this class now.

Friday's Hot Bar 03/09/12

SOUPS: cream of mushroom, andouille sausage and kale, curried carrot and coconut milk soup, wild mushroom-barley, miso soup

RAW FOODS: broccoli-raisin and sunflower seed salad, raw cole slaw, raw kale salad

VEGAN FOODS: whole wheat tortillas, taco shells, vegan taco meat TVP, Spanish rice, refried beans, black beans, wild rice, guacamole, pico de gallo, vegan sour cream, vegan cheese, fajita veggies, Yucatan veggies, steamed broccoli, gluten-free veggie lasagna, BBQ tofu, Spanish quinoa, Lime quinoa

VEGETARIAN: shredded cheese, sour cream

MEAT: seasoned ground turkey, sasparilla braised pork, carne asada, blackened talapia, ranchero casserole, garlic roasted chicken

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

Caromont Farm Local Cheeses!

We’re super excited to get in two new local goat cheeses from Caromont Farm in Esmont, Virginia! Caromont is located just 23 miles south of Charlottesville where their core values of sustainable farming start with a commitment to their animals and a strong connection to place.

Gail Hobbs Page is the owner and  cheese maker at Caromont Farm. Her cheeses enjoy a  local as well as a regional following, and are sold at Specialty Cheese Shops, Farmers Markets, and Fine Restaurants  throughout the Southeast. Caromont  holds true to  the  basic farmstead principles of cheese making– they source no outside milk, use no frozen curd, and all cheeses are hand ladled. They continually strive to develop the  terroir of Esmont  in their  cheeses through improving their soil fertility while practicing  holistic herd  practices.

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Our favorite local snack

Let us introduce you to one of our new favorite local fall snacks – and how easy it is to create. Step 1: Go get the biggest, juiciest local apple you can find (hint: look in our produce department). Step 2: Go grab some locally-made creamy cinnamon-molasses cashew butter from Reginald’s Homemade in Manakin Sabot, Virginia. Step 3: Take a bite of your apple, then take a bite of the cashew butter – enjoy.

Citizen Bike Winner!

We want to congratulate Richmonder, Jason Sullivan, a graphic designer for winning the Nature’s Path Citizen folding bike. Keep an eye out for Jason as he zips around town.

Jason, who happens to be a bike advocate says, “Bike-riding is contagious, so the best thing that anyone can do to promote cycling in Richmond (or any city) is just to ride. You don’t need spandex or any fancy equipment, all you need is a bike, and you’re ready to go! The more people we have out there riding in regular clothes running errands, riding to the grocery store, the pharmacy, commuting to work, etc., then the more ubiquitous bikes will be, motorist and lawmakers can no longer ignore us, streets will become safer, and infrastructure will be improved.”