This is our East Store page.

Gluten-free Tours: by Appointment

Gluten-Free Tours
By appointment at Bloomingfoods East
Call Amber Towne 812-336-5400

Have you been advised to eat a gluten-free diet, but are not sure what is available or safe to eat? Take a gluten-free tour of Bloomingfoods East with staff member Amber Towne, and learn which products can help you cope with gluten sensitivity or celiac disease without foregoing your favorite foods.

Contact Amber at 812-336-5400 to set up a time for your personalized tour. You’ll receive recipes and other information, as well as 10% off any gluten-free products you purchase on the day of the tour.

You’ll find a list of our gluten-free products at the customer service desk at Bloomingfoods East. This list is also available here, on the Bloomingfoods website.

Late Summer in the Garden Center

ImageThe Bloomingfoods East Garden Center expanded significantly this past spring, with the renovation of our patio seating area. Plants in the Garden Center are protected by lattice fencing and edged with well cared-for shrubs. The Garden Center was designed to include natural plant-based air conditioning and light shade, making it a cooling oasis. Plants from Stranger’s Hill Organics grace the front of the store. They include sometimes hard-to-find native cultivars. Organic berry bushes from Keith Uridel’s farm are available, too.

Local grower Linnea Good has returned to our staff to help manage the Garden Center. She brings extensive experience to the job, along with the skills to keep plants happy and to answer customer questions. Linnea owns and operates Linnea’s Greenhouse in Unionville and is a popular vendor at the Farmers Market and Winter Market.

“We have a great selection of perennials in the Garden Center that can be planted now,” Linnea says. “August and September are months when you should be sure to mulch your gardens, planting any bare spots with flowering kale or hardy garden mums. The earlier you plant your mums the better. Hardy mums need time to establish themselves before winter.” The chrysanthemums at Bloomingfoods are from Grams Nursery in Nashville, Indiana.

“Pumpkins and gourds of all shapes and colors will start to come in soon. Herb plants from local growers, (including basil, oregano, mint, parsley, rosemary, and many varieties of thyme) are also available. We’ll have lots of fall planting bulbs – tulips, daffodils, paper whites, hyacinths and amaryllis. I am also expecting elephant garlic bulbs and shallots.”

Some of the flowers that do well at this time of year are those that are first seen in early spring. “You can brighten an entryway with a wide variety of flowering pansies and violas,” Linnea suggests. “We have winter hardy spring-back pansies, in varieties that will bloom this fall and come back next spring.” This is also good time to plant trees and shrubs. “We’ll have many beautiful seasonal options from local vendors as the weather cools down,” Linnea promises.

”For seasonal decorating, you’ll see dried sunflower heads, Indian corn, bales of straw, broom corn, bittersweet, and colorful flowers for your deck or doorway. Enjoy a late summer meal on the Bloomingfoods patio, and then come walk around the Garden Center to see what’s available.

Yes, Our East Store is a Bit Cool

We've received a few comments lately from member-owners concerned that the store is a little cooler than it used to be due to the new coolers we installed this summer.  This is true. However, we want to assure everyone that we're not trying freeze our customers nor to waste energy. The new coolers are, in fact, extremely efficient, so not only do they keep our products fresher better, but they also use less energy, thereby significantly reducing our utility use and resource usage, not to mention repair fees.

We do have plastic covers for some of our coolers, which we use overnight, but they are not user-friendly, and we do not want to block our products from your view or easy reach. We want our customers to know that our coolers are doing a much better job than the old ones ever did, and we are pleased to have them. Knowing these facts, we hope you are too!

Tom Zeta,

Front-end Manager

Late Summer Grocery News from the East Store

As we wind down from a hot, hot summer, we look forward to the return of old friends and welcoming new friends to Bloomington and Bloomingfoods.  Stop in and say Hi!  It’ll be good to see you all!

Some new items to look for at the east store:

Refrigerated Cider drinks (made with Indiana apples), Vegetarian Sloppy Joe’s, Vegetarian Harvest Roast and the Gourmet Grillers.  See more about this company at www.fivestarfoodies.com

Whole, Ultra Pasteurized, 64 oz
Think of Organic Valley Omega-3 Milk as "milk-plus"—all the delicious benefits of our organic milk with balanced nutrients to support brain and heart health!
• Complete source of Omega-3 DHA, EPA and ALA
• Excellent source of DHA and EPA- 50 mg per serving
• Organic milk produced without antibiotics, or synthetic pesticides or fertilizers
• Kosher fish oil sustainably sourced from Peru
• Supports brain and heart health

New flavors that we’re REALLY EXCITED ABOUT-peach ginger, prickly pear & wild blueberry!!!!

Our favorite local/organic egg supplier is providing us with organic EGG NOODLES made from Organic Acres egg yolks, Organic flour and salt (not too complicated…..)  Haven’t tried them yet – they’re that new!  But, they look amazing.
Also new at the East Store is our new oh-so-special “close out” section.  In place of the bin near the dairy case, we now have grocery shelves near the frozen foods section.  Check it out!  Wael promises to have it filled with great deals on favorites and new items alike.  The selection will be changing weekly so get ‘em while they’re hot!

New in the East Store Grocery


New (again!) in our Bulk Department:  welcome back to KASHA!  Boy, did we hear from you when we discontinued it, so we decided to give it another try.  Kasha is the name for roasted buckwheat and is often used to make porridge.

Here’s a recipe for Kasha Varnishkas


1 package bowties noodles

2 Tablespoons oil

1 large onion, finely chopped

1 cup kasha

1 egg

2 cups boiling water or soup stock

1 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons margarine



1. Cook bowtie noodles according to package directions. Drain. Set aside.

2. In a heavy frying pan with a cover, heat oil. Saute the onions (for approximately 5 minutes). Set aside.

3. In a bowl, beat the egg. Stir the kasha into the egg so that all the kernals are coated.

4. Pour the egg-covered kasha into the frying pan. Fry over high heat, stirring, until the egg has dried and kernels are separate (for approximately 3 minutes).

5. Meanwhile, in a saucepan, bring 2 cups of water or soup stock to a boil.

6. Pour the hot liquid over the kasha. Add the onion and seasonings. Cover and simmer on low heat until all the liquid has been absorbed (for 10-15 minutes).

7. While the kasha is still warm, stir in the bowtie noodles.

8. Melt the margarine. Mix into the kasha and bowties.

Serve with pot roast or turkey and lots of gravy!


New Item: Fields of Agape Cornmeal

Another new item in our Bulk Department is Fields of Agape Cornmeal.  Fields of Agape, LLC is a sustainable grain, seed and bean cooperative of farms located in the heart of central Indiana. Come in and check it out!

Other New Grocery Department items include:

Kettle Foods Tias! (think Doritos…shhhhh) Chili con Queso, Zesty Ranch and Nacho Cheddar

Dr. McDougall’s Ready to serve soups

Goya canned beans (back by popular demand!)

New items  in our Perishables Department include:

Total Greek Yogurt Fage 0% Plain 35.3 oz (a nice big version of the very popular small yogurts!)

TOTAL yoghurt is unique. FAGE's exclusive straining process removes the watery-whey from pasteurised cows' milk to leave an extraordinary rich, velvety texture and creamy taste. It takes 4 litres of pasteurised milk to make just 1 litre of TOTAL strained yoghurt. And because all that milk is used, there is no need to add any sugar, sweeteners, thickeners or additives. Just milk, cream and live active cultures to create 100% natural TOTAL yoghurt.

JUST ARRIVED!  Frozen Persimmon Pulp from Musgrave’s Orchard.  (and NOT soon enough!)

I’ll go ahead and include a recipe – and wait for all the variations you undoubtedly want to share with other co-opers!

Traditional Indiana Persimmon Pudding


2 cups persimmon pulp

2 eggs

1 cup white sugar

4 cups all-purpose flour

2 teaspoons baking soda

6 cups milk

1 tablespoon butter



1.    Preheat the oven to 350 degrees F (175 degrees C).

2.    In a large bowl, stir together the persimmon pulp and eggs using a whisk. Stir in sugar. Combine the flour and baking soda; stir into the persimmon alternating with milk until smooth. Pour into a large greased crock or casserole dish. Drop dabs of butter on top.

3.    Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.

That’s it for now.  Have a great October and we hope to see you at the East store soon.