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Thank you, thank you, THANK YOU!
WOW! BEST PRODUCE for 9 YEARS! And Best Farmers Market AND Best Place to Meet a Mate this year. We’re truly honoured, and humbled that you took the time to vote for us, thank you so much for your support these past 10 years! Congratulations to our amazing team for their hard work and effort at #thelittlegreengrocerthatcould 🙌 XO

The beloved strawberry – this beautiful berry signals the very welcome start of summer.  Delight in luscious local berries with Root Cellar owner, Daisy Orser in the newest Get Fresh article in EAT magazine.

Click below for the full article or pick up the latest copy of EAT from news stands around the city (and at the Root Cellar).

Get Fresh – Strawberries May_June 2018
PRESS RELEASE: This new venture for the Root Cellar sees the expansion of their retail space, which, from its humble green grocer beginnings of just 4500 square feet in 2008, now encompasses the island’s largest selection of local produce, a full-service butcher and deli, an extensive bulk foods department, boutique floral and garden market, artisanal grocery products, locally baked goods and dairy products to an 11,000 sq. ft. locally focused shopping experience with the addition of their new coffee space, The Coffee Project.

Root Cellar Co-Owner, Daisy Orser said “We are proud of our deep roots in the community and see this expansion as an opportunity to strengthen our relationship with our customers, give them a little treat to look forward to while they shop or to bring home to their families.  We have been overwhelmed by requests and suggestions for this space and as a small business we are thankful to have the opportunity to really listen and give our customers what they want.  Pop in for a locally roasted coffee and a wholesome lunch to go (with a local & gourmet nod) on your way to work or enjoy a brew and a sweet treat while you shop (often to the sound of live local music in store).”

The Coffee Project opened its doors on March 20th and embodies the Root Cellar’s local focus, offering honest to goodness lunch and snack options to go from 7AM to 8PM EVERYDAY – think a sandwich of house roasted orange & fennel pork loin with kimchi, garlic aioli and arugula, or a soba noodle salad with bok choy and house marinated mushrooms – in addition to serving locally roasted Discovery Coffee featuring a special Root Cellar blend, Jaga Silk and Silk Road teas, as well as locally made cold pressed juices and turmeric lattes.

The Root Cellar’s loyalty to local farmers and producers, passion for providing sustainable lifestyle choices and long-standing commitment to their community is clearly reflected in every aspect of their new space, from the locally made and lusted after Yonni’s donuts and giant delicious Sidney scones to the compostable cutlery.  Every new offering is intended to inspire you as well as introduce you to Vancouver Island’s culinary treasures.

It’s Easter weekend and we’re open everyday for your feast favourites BUT we are closing  an hour early on Easter Sunday so our team can spend Easter with their friends and family!

Start planning your Easter dinner – we’ve got free run and organic turkeys, local and island raised beautifully smoked hams, AAA canadian prime rib roasts and all the lamb from legs to racks in the Chop Shop.

Find your favourite florals in the Potting Shed, pick up a little something lovely for your table or the host, or ask one of our lovely team for a custom bouquet or arrangement just for you.

There’s sweet goodies galore in store – gluten free treats from Laughing Daughters on Saltspring Island, cookies from Bond Bond Bakery in Victoria and favourite classics (including hot cross buns!) from Portofino Bakery in Saanich.  Pop into the Coffee Project and find irresistable Yonni’s doughnuts, giant home made deliciousness from Sidney Scones and much more.

And, of course, all the fresh fruit and veggies you could wish for, with plenty of locally grown and BC goodness for your feast.  Celebrate with food this Easter!


With the world’s most popular banana, the Cavendish, threatened by a global virus, find your new favourite here in the newest Get Fresh article from Daisy Orser.  Discover the spectrum of delights from the sweet Red and stubby Burro to the classic Plantain.

Click here for the full article or pick up the magazine from news stands around the city (and at the Root Cellar!).

 

 

 

These rays of seasonal sunshine in the middle of winter have distinct naughty by nature proclivities.  Find out more about this unique family of fruits in the first EAT magazine issue of 2018.  The newest Get Fresh article from Root Cellar owner, Daisy Orser, details this ever expanding extraordinary family tree; come and delve into the wonderful world of citrus with us.

Click here for the full article or pick up the magazine from news stands around the city (and at the Root Cellar!).

The Root Cellar matched dollar for dollar, all donations collected at the tills during the week of Dec 14 – 20, 2017.  Combined with the donations received in store to the Rainbow Kitchen kettle, the grand total for the 2017 campaign is $13,801.56 (exceeding that of last year by $1,300).

Root Cellar owner, Daisy Orser said “we are honoured to help feed our community and contribute to such a worthwhile non-profit organization.  We are also extremely proud to announce that our 5 year donation grand total, solely from the Root Cellar’s annual fundraiser for the Rainbow Kitchen, is over $47,000!”.

Through the generosity of the Root Cellar customers and staff, this donation means that a hot meal has been served to over 24,000 people, including families and children in need, within our very own community via the efforts of the Kitchen over the past 5 years.

The continuing collaboration between the Rainbow Kitchen and the Root Cellar has proved an enduring and successful local partnership within the community, and both parties look forward to working towards creating a sustainable food network accessible to everyone, a belief central to both the Root Cellar and the Kitchen.

Rainbow Kitchen board member Jennifer Hawes said “this holiday fundraiser is one of the most important contributors to the annual running costs of the kitchen, and is in addition to the ongoing donations provided to the kitchen by the Root Cellar this past 5 years, that’s over 500lbs of perishable food each and every week – the only grocery retailer to support the kitchen in this way.  Our ongoing partnership means that we can continue to provide healthy nutritious lunches for up to 150 people every week day, and that’s a wonderful gift that extends far past the holiday season.”

Read the full article in Saanich News here.

Look for the Root Cellar’s insider tips from owner, Daisy Orser, in the GET FRESH section of every edition of EAT magazine.   Discover how your food is grown and meet the local farmer’s behind some of the most amazing island produce available throughout the seasons here on Vancouver Island.

Discover the lovely seasonal treats that are Persimmons, at the height of their season right now.   These beautiful vibrant orange Asian tree fruit are both astringent and sweet, and dependent on the variety, amazing eaten fresh (Fuyu) or in baking (Hachiya).

Read on in the November/December issue, on news stands around the city and at the Root Cellar now.

Sustainable, dairy free, gluten free, environmentally friendly, non GMO and most of all, super DELICIOUS!  YES, really!

Made with organic cricket protein flour from Ontario and all natural whole ingredients these bars are available in Peanut Butter (with apples, pears and honey) or Dark Chocolate Raisin (with sunflower seeds, chocolate chips and vanilla) in store from today!

So why crickets?  Well, we all know food security and industrial production are key discussion topics at the forefront of our society –  for the future of not just our farmers, but also of ourselves and our environment.

This is where crickets come in – not only are they a complete protein (with all 9 key amino acids) chock full of vitamins and minerals, they require 2000x less water than cows, produce 100x less emissions and require significantly less land.  Wow!  Next time you pop in for produce why not try something new and join us in looking towards a future with sustainable protein.

 

 

From turkeys to trimmings and potatoes to pies we’ve got you covered this Thanksgiving.  We’re open all weekend so pop in for a little party shopping – there will be #rootcellarjams (live music) everyday!