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Tuesday 12pm - 6pm Wednesday 12pm - 6pm Thursday 12pm - 6pm

Mother Hubbard's Cupboard

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Bloomington, IN
Mother Hubbard's Cupboard

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Community Food Resource Center. At MHC, we believe access to healthy food is a basic human right.

We envision a community where everyone has equal access to nutritious food, waste is minimized, and all members are healthy, self-sufficient, and empowered to reach their full potential.

10/12/2026

This is a great time to learn more about why food sovereignty is a critical framing for build just, caring, well fed communities. Check out organizations like Shawnee Seed Sanctuary, right here in Bloomington, to learn more.

10/07/2026

We'll be back at Monroe County Public Library (Indiana) in early Nov. for crafting and chatting! Bring a craft you're currently working on and join us for a lunchtime of creating and chatting. We'll discuss our favorite ways to be involved in our community while making progress on our creative projects. Register at calendar.mcpl.info/event/17345081

10/06/2026

Have you seen our new welcome sign? We’re so thankful for support from the City of Bloomington - Economic & Sustainable Development, design work by Erin Tobey, and fabrication and installation by Everywhere Signs!

10/02/2026

Voter registration deadline is approaching for this year's general election! End of the business day on Mon, 10/5 is the last chance to ensure you're register for the Nov. 3. Hop online to make sure you're good to go.

10/01/2026

We are not sad to still be loaded up with dried chickpeas! This week, they became herby, crispy falafel. Here’s the recipe we used, courtesy of the Mediterranean Dish:

🥣 INGREDIENTS
2 cups dried chickpeas
1/2 tsp baking soda
1 cup fresh parsley leaves, stems removed
3/4 cup fresh cilantro leaves, stems removed
1/2 cup fresh dill, stems removed
1 small onion, quartered
8 garlic cloves, peeled
Salt to taste
1 tbsp ground black pepper
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp cayenne pepper, optional
1 tsp baking powder
Oil for frying

👩🏾‍🍳INSTRUCTIONS
The night before you will fry your falafel, place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight. When ready, drain the chickpeas completely and pat them dry.

Add the herbs, onions, garlic and spices to a food processor, and run 40 seconds at a time until all is well chopped. Add chickpeas, and run the processor again until chickpeas are finely minced, forming a the falafel mixture.

Transfer the falafel mixture to a large bowl, and add the 1 tsp of baking powder. Stir to incorporate.

Scoop tablespoonfuls of the falafel mixture and form into 1/2-inch thick patties or balls less than 2 inches in diameter. (It helps to have wet hands as you form the patties.)

Fill a medium saucepan with 3 inches of frying oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil. Let them fry for 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, frying in batches.

Place the fried falafel patties in a colander or plate lined with paper towels to drain.

Serve falafel hot, with a lemon-yogurt sauce or in pita with hummus as a sandwich.

09/28/2026

New intern Asha put together a great menu for the crew at Dig & Dine last week. Here are the recipes, so you can recreate them with beans found in our pantry!

🫘 Rajma (Kidney Bean Curry)
🥣 INGREDIENTS
2 cans of kidney beans with liquid from can*
2 tomatoes, diced
1 yellow onion, diced
1 tbsp swad ginger garlic paste**
1/2 tsp cumin powder2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp paprika
2 tsp salt

👨🏼‍🍳 INSTRUCTIONS
Heat 2 tbsp of olive oil on medium heat. Add in diced yellow onion; saute until browned. Add in diced tomatoes, and saute together until paste-like. Add in ginger garlic paste and saute together for two minutes. Add in 2 cans of kidney beans with liquid. Add spices. Saute together and slightly reduce until desired consistency is reached.

🫘 Chana Masala (Chickpea Curry) 🥣 INGREDIENTS
2 cups of dried chickpeas, soaked overnight or for at least 6 hours
2 tomatoes, diced
1 yellow onion, diced
1 tbsp swad ginger garlic paste**
1/2 tsp cumin powder
2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp paprika
2 tsp salt

👨🏼‍🍳 INSTRUCTIONS
Plug in your Instant Pot*** and set to saute. Heat about 2 tbsp of olive olive. Add in diced yellow onion, and saute until brown. Add in diced tomatoes; saute until paste-like consistency is reached. Add in ginger garlic paste. Saute for a minute. Add in the 2 cups of soaked and now rinsed chickpeas. Add all spices, and saute together for 2-3 minutes, letting chickpeas gain color. Cover with 3 cups of water. Put on Instant Pot lid, select beans, and set for 40 minutes.

📝 NOTES
*We use canned, because that's what was stocked in the pantry. Substitute with 2 cups of cooked beans, if you're starting with dry kidney beans!
**Or smash up your own using equal parts raw garlic and ginger!
***Don't have an Instant Pot at home? Check one out from our Tool Share at no cost.

09/25/2026

The education team did an incredible job on the “dine” portion while our garden team got the garden more ready for its rest season. Thanks to everyone who gathered for Dig & Dine! Hope to see you in Oct. as we close out this event for the year 🎃🎃

Address

1100 W Allen Street
Bloomington, IN
47403

Opening Hours

Tuesday	12pm - 6pm
Wednesday	12pm - 6pm
Thursday	12pm - 6pm

Website

http://www.mhcfoodpantry.org/

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