We sell all natural mulch by the yard ($30/per yard) at the Bloomingfoods East Garden Center, and can deliver it by the next day to your home.

Mulch protects plants from drought and offers an attractive ground cover. It helps preserve the fertility and health of the soil, and reduces the growth of weeds.

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Miller Amish Chicken now has Organic!  Yes folks, after many pitfalls and jumping through as many hoops, the East store meat department is proud to be the sole provider in Bloomington of Miller Amish Organic Chicken!
Whole Organic Fryers -         $3.99/lb
Boneless/Skinless Organic Breasts -    $8.79/lb
Bone-in/Skin-on Organic Thighs -     $4.29/lb

Another new delectable treat from our friends at The Smoking Goose:
Pig & Fig Terrine – A rustic country style paté with finesse and twang.  A mixture of coarsely ground pork shoulder is blended with red wine and figs, wrapped in caul fat and packed into a terrine mold.  The resulting texture is humble and comforting.  8 oz. portion for $9.99!

New Smoked Fish!  The East side Meat Dept. is now offering a new line of smoked Mackerel for all you smoked seafood lovers. 
Haifa Cold Smoked Whole Mackerel - $10.29/lb
Haifa Hot Smoked Whole Mackerel   - $10.29/lb
Haifa Smoked Mackerel Fillet            - $15.99/lb

A little info on smoking meats:
Cold smoking and hot smoking are two different methods for handling meat after it has been butchered. The big difference between cold smoking and hot smoking is that one method involves heat, while the other does not. Both will impart flavor to the meat, but hot smoking also cures it, creating a shelf-stable meat which can be stored in more varied conditions than cold smoked meat. When meat is hot smoked, it is enclosed in a smoker along with a fire or pit of coals. Aromatic woods such as cedar, hickory, or apple, among others, are added to the fire so that they will generate strongly scented, flavorful smoke. The heat from the fire or coals cooks the meat, curing it so that it is less likely to decay, while the smoke penetrates the meat, infusing it with a rich flavor. It is not uncommon to marinate or brine meats before hot smoking them, to add flavors like honey or sugar. When meat is subjected to cold smoking, it is also hung in a smoker, but the smoke is generated in a separate chamber and the temperature is kept much lower, typically a little warmer than ambient room temperature. The cold smoking process can take days or weeks, as the smoke slowly penetrates the meat without heat. Since cold smoking does not cure meats, they are usually salted or brined before being cold smoked. The salt cure ensures that the meat will stay bacteria free.

We have a few new items of note in the Grocery Department that we’d like to bring to your attention:

Our good friends Tiny Footprints Distributors are supplying us with some very nice regionally sourced products: From Shagbark Seed & Mill Co. in Athens, Ohio we bring you their very delicious Corn Tortilla Chips and Corn Mini Crackers. The company's vision and mission are very admirable:

Our Vision
"To be a model for regionally based production, processing, and marketing  grains, beans, nuts, flour, and oil seed that focusing on fair farm and worker wages, great flavor and nutrition,  and equitable distribution through schools, retailers, farmers markets, restaurants, bakeries, and community and school yard gardens.”

Our Mission
"To build a field-to-table model for regional scale, sustainably grown, high nutrition grain and bean products that ensure broad access to good food. That means that good, healthy food is available to newcomers to the local food movement."

And, from Urban Chefs in Columbus, Ohio we’re trying out their Cut Green Beans and French Cut Green Beans.  Look for them in the canned vegetable section. A “Certified Minority Business Enterprise,” part of the Urban Chefs mission statement is: …”only the finest of ingredients are used in our gourmet line of products… In the tradition of African-American Culinary Heritage, capturing the contrast of the old, the new, and the future need of our customers."

From Doc’s Family of Foods we’re offering two salad dressings/marinades for you to try: Cilantro Lime Vinaigrette and Mark’s Miso Vinaigrette – both Gluten Free and delicious!

In our BULK DEPARTMENT, new items of note include: A delicious raw, organic trail mix (nuts & seeds with raisins, pineapple and coconut), Heritage Flakes, Chunks of Energy Cha Cha Chia!

In our BEER DEPARTMENT check out the newly bottled Fountain Square Brewing beer from Indy!

In our BREAD DEPARTMENT check out a new line of breads (requested by several customers who are partial to the Paleo Diet lifestyle):

Paleo Breads: one made with Almond Flour, another with Coconut Flour

Carb Zero: Smart Carb Plain and Smart Carb #1

Find them in the frozen bread section and please let us know what you think!

This upcoming weekend is our Truckload Sale, a tradition at Bloomingfoods twice a year, in May and October.

The Truckload Sale takes place on May 18th and 19th, under the tent in the parking lot at Bloomingfoods East.

The tent will be open from 9am to 6pm on Saturday, and 10am to 5pm on Sunday, with normal hours (8am to 10pm) in the store.

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We’re very excited to offer a new Principle Six vendor line of organic fruit products from Michigan.

We'll receive our first order of Omena Organics fruits on April 17th. You can look for some truly delicious cherry, cranberry, blueberry, and apple products—canned, dried, and frozen.

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