Hi friends,

We hope you are enjoying the beautiful fall foliage! 🍂

Look out for mushrooms and squash this week! We've got portobello and oyster mushrooms back in the store, along with honeynut squash, acorn squash, and pie pumpkins for all your favorite fall recipes! We've also stocked Plowbreak Farm's infamous "fall splendor mix," comprised of delicate frisee, baby lettuce, baby kale, mustard, tatsoi, cabbage and mizuna.

Also get excited for:

More cookies from Via's Cookies! 🍪
Grapefruit and mangoes
Chinese Broccoli (Gai Lan)
Baby Fennel Bulbs, great for easy oven roast dinners!
Scallions, cilantro, and a little bit more sage!
A new flavour of Susie's Seitan!

Feel free to share us a pic of your dishes made with some of Anabel's products!

New Product Spotlight: Honeynut Squash & Farro

Honeynut Squash:

Sweeter than butternut squash, honeynut squash is a great source of vitamin A and beta-carotene, which are important antioxidants and aid with visual functions. 👀
Honeynut squash can be cut in half, seeded, seasoned to your liking, and then roasted cut-side down at 425℉ for about 25 to 30 minutes for an easy addition to any meal!

Farro:

Farro is an ancient grain that has a nutty flavor and chewy texture that is an excellent source of fiber, iron, protein, and magnesium which help with heart and brain health! 🫀🧠
To cook, follow a 3 to 1 ratio of water to farro. Bring water to a boil, add the farro, and then reduce the heat and simmer until the farro is tender (ranges from 15 to 40 minutes). Farro can be kept in the fridge for about 5 days or frozen to last for longer. It can easily be paired with a dressing, roasted veggies, and a protein or to bowls or salads for a preppable lunch.

Meet This Grain: Farro | Food Network Healthy Eats: Recipes, Ideas, and Food News | Food Network

Community Dinner: Fall Fest!

Join us for Fall Fest this Friday (October 28th) at 5pm! We are collaborating with Dilmun Hill for a night of food, live music, and farm tours. We hope to see you there! Sign up here. 🥧

Register for All in For Anabel’s

Remember to register for All in For Anabel’s on November 5th. Your support will help us continue to provide affordable food for students.

🍁When: Saturday, November 5th from 4-6 pm
🍁Where: Terrace Restaurant in Statler Hall
🍁What: Come join us and take part in reducing food insecurity on Cornell’s campus by helping raise money for Anabel’s grocery, a nonprofit organization open to students. This event will have food and beverage offerings as well as a silent auction and raffle!

Register here and help spread the word!

Looking for a way to help?

Post this bingo board on your Instagram to help us fundraise!

Recipe of the Week: Butternut Squash Soup! 🥣

Food Justice Corner: Anabel’s Resources

Anabel’s works to provide food at an affordable price to all students to help combat disparities in our food system. A large part of our mission at Anabel’s is to give access to food for all students at Cornell and make a large effort to support anti-racism initiatives and uplift BIPOC local businesses and farmers. Learn more about Anabel’s commitment to food justice and the causes of the disparities within our food system here. Read this blog post about food injustice at Cornell and check out our other blog posts about Anabel’s partnerships and food justice. Additionally, Anabel’s is the only place on campus that accepts SNAP EBT, find more information here.

Bring Your Compost to Anabel’s!

Composting is a great way to give back to the soil and divert food waste which can produce methane when thrown away. Please check out Cornell Compost Club for more information or to get involved!

Anabel's Newsletter

This Week in Anabel's (10/25)!