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inursaay, reor
Mountainside
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where as before it was more of a counterculture place.”
Ms. Edwards said the store tries to respond to the community’s needs and requests, counting on input from customers. “It’s the community that makes our decisions about what the community’s needs are,” she said.
Mountainside Market, or Mtsde Mkt as it’s often referred to, also tries to patronize local growers for produce and suppliers of other items. Organic farmers such as Joyce and Richard Abell in Washington, John Bums in Washington and ,Jim Mello in Amissville provide Mountainside with everything from asparagus and raspberries to arugula, field greens and shiitake mushrooms.
Local organic produce is seasonal, but year-round Mountainside gets fresh (and organically grown) grains, fruits and vegetables from Maryland and D.C. vendors.
“We try to stock as many products as we can that don’t have chemicals and pesticides so people can have their good health,” said Ms. Edwards.
Browsing the sh^Jves at Mountainside is as entertaining as it is educational. Among the products are organic, sulfide-free Frey wine from California; tofu-based cheeses, low in fat;, ice cream products that have substituted rice or yoghurt to avoid animal fats; fat-free cookies; baked chips (not fried); 30 varieties of teas; dozens of vitamins and minerals; pesticide-free coffee, also low in caffeine; and even environmentally friendly paper products, female hygiene items and phosphate-free detergents.
Mountainside grinds its own organic peanut butter and sells honey
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