Littleton Food Coop

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Game Day Snacks

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Sriracha Glazed Turkey Meatballs

Total Time: 40 minutes; 15 minutes active
Servings: 6 (makes 24 meatballs)
Spice up your next gathering with these amazing meatballs. Try them as an appetizer, made into sliders or atop rice.

Ingredients

Meatballs
1 pound ground turkey
3 green onions, minced
2 tablespoons minced garlic
1 tablespoon minced ginger
1 egg, lightly beaten
1/2 cup panko breadcrumbs
2 tablespoons Sriracha
1 teaspoon tamari
1/2 teaspoon ground white pepper
1 teaspoon sesame oil

Glaze
1/3 cup apricot preserves
1 to 2 tablespoons Sriracha
1 1/2 tablespoons rice vinegar
1 tablespoon tamari
1 tablespoon sesame oil

Preparation
Preheat oven to 375°F.
In large bowl, gently combine all meatball ingredients until everything is evenly distributed. Form mixture into small balls, using 1 to 1 1/2 tablespoons of meat per ball. Place the meatballs onto a rimmed baking tray and into the oven. Bake for 10 minutes and turn the meatballs. Bake for another 10 minutes until cooked through.
While the meatballs bake, combine all glaze ingredients in a small pot. Whisk and cook over medium heat for 5 minutes or until mixture is slightly thickened. To serve, toss or brush meatballs with warm glaze.

Serving Suggestion
Served whole and garnished with sliced green onion or toasted sesame seeds on an appetizer platter or made into sliders, these meatballs really bring the heat if you double the amount of ginger and Sriracha in the mix. Make it a meal by serving the meatballs on a bed of steaming hot jasmine rice.

Nutritional Information
275 calories, 12 g. fat, 105 mg. cholesterol, 482 mg. sodium, 18 g. carbohydrate, 1 g. fiber, 24 g. protein

Big Game Guacamole

Total Time: 15 minutes
Servings: 4
This fabulous guacamole is simple to make and is sure to be a crowd pleaser served as a dip or on burgers, burritos or tacos.

Ingredients
3 Haas avocados, ripe
1/4 cup diced fresh tomato (seeded)
2 tablespoons diced red onion
1 teaspoon chopped garlic (one clove)
1 tablespoon fresh squeezed lime juice (half a lime)
1 teaspoon ground cumin
1 teaspoon chipotle chili powder
1 teaspoon fresh cilantro, minced (optional)

Preparation
Slice the avocadoes lengthwise, remove the pits and scoop the green flesh (discard any brown flesh) into a bowl. Use a fork to mash the avocado pulp to a chunky texture. Add the lime juice, garlic, onion, and spices and mix well. Add the tomatoes and cilantro, mix and serve.

Serving Suggestions
Guacamole is a popular snack with crisp tortilla chips and a common ingredient in burritos, tacos and burgers. Try it on top of chili or inside a grilled cheese with some fresh pico de gallo.

Nutritional Information
Calories: 190, Fat: 15 g, Cholesterol: 0 mg, Sodium: 5 mg, Carbohydrate: 14 g, Dietary Fiber: 9 g, Protein: 4 g

Slow Cooker Pulled Pork

Ingredients- Pulled Pork
2 1/2 to 3 pounds boneless pork loin roast (or use a traditional pork shoulder or butt)
1 medium onion (thinly sliced)
2 cups barbecue sauce (purchased or homemade)
1 cup salsa
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper, or to taste
1/2 teaspoon salt

Ingredients – Nachos
12 ounces tortilla chips
1 (15-ounce) can black beans, drained and rinsed
3/4 cup pico de gallo, homemade or store-bought
1 cup shredded cheddar cheese
1/2 cup shredded Pepper Jack cheese
1/2 cup guacamole
1/4 cup jalapenos
2 tablespoons chopped fresh cilantro leaves
2 tablespoons sour cream

Pork Preparation
Remove excess fat from pork. Place pork in 3 1/2- 6-quart slow cooker; arrange onion on top. Mix barbecue sauce, salsa, herbs, and spices; pour over pork. Cover and cook on low heat 8 to 10 hours or until pork is very tender. Remove pork; place on large plate. Use 2 forks to pull pork into shreds.

Nacho Preparation
Preheat oven to 400 degrees F. Lightly oil a baking sheet.
Arrange tortilla chips in a single layer on the baking sheet. Top with shredded pork, beans, pico de gallo and cheese.
Place into oven and bake until cheese has melted, about 10-12 minutes. Top with fixings, including guacamole, jalapenos, cilantro and sour cream.

Apple Cheddar Turkey Burgers

Total Time: 30 minutes
Servings: 4
Juicy grated apples are the secret to these moist, flavorful burgers.

Ingredients
1 small and 1 medium apple
1/4 cup finely chopped onion
1 teaspoon ground sage
2 tablespoons plus 2 teaspoons Dijon mustard, divided
3/4 teaspoon salt
Fresh ground black pepper to taste
1 pound lean ground turkey
4 whole wheat buns, toasted
1 tablespoon honey
4 ounces cheddar cheese, thinly sliced

Preparation
Grate or shred the smaller apple into a large bowl. Add onion, sage, Dijon mustard, salt and a few grinds of black pepper. Mix the ingredients well, then add the turkey, and gently mix with your hands. Divide the mixture into four even portions and form patties.
Thinly slice the medium-sized apple crosswise and remove the seeds. Toast the buns. Stir the Dijon and honey together in a small bowl.
To cook the burgers, place a large skillet with a lid over medium heat and heat for about a minute. Spray or brush the pan with canola oil and add the patties. Let cook for about 5 minutes per side, uncovered, then insert an instant-read thermometer into the thickest part of the patty. When it reads 160°F, the burgers are done. (See Tips & Notes below for a grilled version.) Top each patty with a slice of cheddar, cover the skillet, and remove from the heat to allow the cheese to melt a bit. Place each patty on a bun; top with apple slices and honey-mustard spread. Serve immediately.

Serving Suggestion
Serve these cheeseburgers and with thick-cut potato chips and coleslaw or—to carry the apple theme even further—a Waldorf salad.

Tips & Notes
For a grilled version, grill the burgers for 4-6 minutes per side until cooked (an instant-read thermometer in the thickest part of the patty should read 160°F).

Nutritional Information
480 calories, 20 g. fat, 110 mg. cholesterol, 1010 mg. sodium, 46 g. carbohydrate, 7 g. fiber, 36 g. protein

Spicy Sweet Potato Wedges with Jalapeño Sour Cream

Total Time: 50 minutes; 10 minutes active
Servings: 6
These tasty wedges pair perfectly with roast turkey sandwiches, breakfast hash, or a big bowl of chili.

Ingredients
2 pounds sweet potatoes, washed and cut lengthwise into large wedges
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon cumin powder
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon chili flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
Pinch of cayenne pepper

Jalapeño Sour Cream
1/2 cup light sour cream
1 jalapeño pepper, seeded and minced
2 tablespoons fresh lime juice
Pinch of salt

Preparation
Preheat the oven to 400° F.
In a large bowl, mix together the oil and spices. Add the sweet potato wedges and toss until well coated. Spread the seasoned wedges out on a large sheet pan. Place in oven and bake for 20 minutes, stir or flip the wedges, and bake an additional 20 minutes until browned and tender.
While potatoes are roasting, mix together the sour cream, jalapeño pepper, lime and salt in a small bowl. Refrigerate until ready to serve.
Remove the wedges from the oven and let them rest for 5 minutes before serving with the jalapeño sour cream.

Serving Suggestion
These tasty wedges are the perfect accompaniment for roast turkey sandwiches, breakfast hash, or a big bowl of chili; or serve as a party snack.

Nutritional Information
247 calories, 7 g. fat, 10 mg. cholesterol, 136 mg. sodium, 45 g. carbohydrate, 7 g. fiber, 3 g. protein

Veggie Chili with Beer

Total Time: 30 minutes; 15 minutes active
Servings: 5
Veggie chili is a great dish to share with friends and family, it’s hearty and satisfying for everyone, and vegetarians will be grateful for the option. Adding beer elevates a simple chili to a rave-worthy one, great with a hunk of cornbread and, of course, a beer.

Ingredients
2 teaspoons extra virgin olive oil
1 medium onion, chopped
1 tablespoon chili powder
1/2 teaspoon chipotle powder
1 medium yellow bell pepper, chopped
1 medium green pepper, chopped
1 large carrot, chopped
1 cup wheat beer, red ale or lager
1 14-1/2 ounce can fire-roasted tomatoes, puree
1 15-ounce can kidney beans, drained
1 teaspoon dried oregano
1/2 teaspoon salt

Preparation
In a large pot, heat the olive oil. Sauté the onion for five minutes over medium heat, until soft. Add the chili powder and chipotle and stir until fragrant, then add the peppers, carrot and beer. Raise heat to high and bring to a boil, then cover and reduce to medium-low for 5 minutes. Uncover and add the remaining ingredients, stirring to combine. Simmer for another 5-10 minutes to combine the flavors and thicken the chili.

Serving Suggestion
Serve with a green salad, a hunk of cornbread and beer.

Nutritional Information
185 calories, 3 g. fat, 0 mg. cholesterol, 855 mg. sodium, 32 g. carbohydrate, 9 g. fiber, 7 g. protein

These recipes originally appeared on Co+op Welcome to the Table

2020 Gift Guide

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White Mountain Apiary Sampler Gift Packs

You haven’t had honey until you’ve had honey from Littleton’s native bees.

Upper Valley Coffee Company

This whole-bean, locally-roasted coffee is from South Ryegate, VT. It’s a favorite at the Littleton Farmer’s Market and now you can have it at home!

White Mountain Images 

Gorgeous local landscape prints by Chris Whiton, our Ops Manager – available as cards, prints, calendars, and more!

Bee’s Wrap Reusable Beeswax & Paper

These sustainable Sandwich and Leftovers Wrappers are ec-friendly and will help keep your leftovers fresh.

Co-op Houseplants

Nothing beats the winter doldrums like a leafy plant in a sunny windowsill!

Lake Champlain Chocolate Restore Bars

This scrumptious local chocolate from Burlington, VT comes in eye-catching rainbow ombre wrappers and is made with fair trade certified ingredients.

Everyone for Everybody 3-In-1 Face, Body, & Everywhere Lotion

A universal stocking stuffer that’s great for anyone who wants smooth, soft skin.

Eddie’s Bakery Apple Cider Doughnuts

These aren’t your typical ‘donut’ style doughnuts, no. These are classic, ’59 Bel Airs, doughnuts made the way the great fried creator intended — fresh, homemade, and delicious.

Arvum Balsamic Cream with Spanish Sherry Vinegar

Sweet, smooth, and a little tart: perfect for sauces, dressings, marinades, or desserts.

Side Hill Farm Pear or Plum Paste

Perfect for gifting or put a dollop on your cheese board to add a bit of sweetness.

La Riojana Cooperative Fair-Trade Wines

Great for sipping on a winter evening with a good book, or serve at your holiday table.

Wood Stove Kitchen Mixers

These cocktail (or mocktail!) syrups are locally produced in NH and are infused with fruit and herbs.

Bota Box Minis

500 milliliters of Vine-grown deliciousness to help your Oenophilliac (lover of wine) wind down after a long day. Enjoy responsibly.

Angry Goat Pepper Hot Sauces

Award-winning hot sauces with heat ranging from “mild,” to “tell my wife I love her,” from White River Junction, VT.

Vann’s Spice Blends

Bulk bags of savory spice blends are perfect for anyone who makes their own sausage, or likes to smoke and cure their own meats.

VT Smoke and Cure Gourmet Summer Sausage

Serve some up on your next fancy grazing platter alongside some cheese, olives, and crackers. Or just snack on it straight up, we don’t judge.

Marich Milk Chocolate Covered Maple Bourbon Pecans

A staff favorite here at the co-op! Find these dangerously tasty treats in our Bulk Department.

Littleton Food Co-op Branded Klean Kanteens

Keeps the cold stuff cool and keeps your hot stuff hot — all without adding more plastic to your neighborhood’s landfill.

Littleton Food Co-op Original Canvas Tote Bags

Sturdy, classy, and fashionable — plus they’re produced locally by our friends at Enviro-Tote in Londonderry, NH!

A Littleton Food Co-op Giftcard

Give the gift of Cooperation, available any time the Co-op is open.

October is Co-op Month

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October is Co-op Month! Co-op Month has been celebrated annually across the United States for more than half a century. It is a time for cooperative businesses to reflect on their shared principles and to educate others about the value of belonging to a cooperative.

The theme for this year’s Co-op Month is “Co-ops Commit: Diversity, Equity and Inclusion,” highlighting how co-ops like ours are working to create diverse, equitable and inclusive workplaces and boards, and how co-ops can better meet the needs of communities that have been excluded from economic participation and advancement.

We’re also celebrating Co-op Month in 2020 by promoting the Littleton Food Co-op Community Fund! During the month of October, all of the Round-Up dollars donated at the register will go towards our fund, with support from the Cooperative Community Foundation. Learn more about our Community Fund.

Across the Northeast, people have used food co-ops to improve access to healthy, local, affordable food, and build stronger, more inclusive communities. Most of these grocery stores got their start during times of social and economic change, enabling people to access healthy food, support local producers, and provide good jobs. More recently, a new wave of startups has been growing, representing a renewed interest in food security, and racial and economic justice. Today, the Neighboring Food Co-op Association (NFCA) includes 40 food co-ops and startups, jointly owned by more than 150,000 members and employing over 2,350 people. Together, these co-ops generate shared annual revenue of nearly $347 million, with local products representing close to a third of total sales.

Food co-ops are not alone in their contribution to more inclusive and resilient local communities. Co-ops are everywhere, and they provide all kinds of products and services. From farmer co-ops to worker co-ops, credit unions to mutual insurance, and housing co-ops to energy co-ops, co-operative businesses thrive across the U.S. economy, where 350 million people are co-op members. Nationwide, co-ops generate $514 billion in revenue and more than $25 billion in wages, according to NCBA CLUSA. And because they are member-owned, co-operatives are rooted in their communities and governed by the people who use them to meet their needs, rather than outside investors. Learn more in this great little video:

Stop by Littleton Co-op, or a nearby co-op if you’re not from our area, and learn more about what makes co-operatives different. Look for the “Go Co-op” signs on the shelves that identify products that were “co-op made”. You may be surprised by what you find, including dairy products from Cabot Creamery Co-op and Organic Valley, fresh produce from Deep Root Organic Co-op, fairly traded coffee, tea, and chocolate from Equal Exchange, beverages from Katalyst Kombucha and La Riojana wines, seeds and bulbs from FEDCO, naturally fermented vegetables from Real Pickles, Northeast Grown frozen fruits and vegetables from your Neighboring Food Co-ops — and many others!

 

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This past June we celebrated Pride Month by raising a rainbow flag on our flagpole and re-affirming our fundamental belief that everyone is welcome here at the co-op. We received varied feedback about it from our Membership as well as people in the community, which lead to a lot of conversations regarding inclusion, diversity, and human rights.

This week our General Manager, Ed King, received a very touching letter from one Member and longtime local resident who was moved to write to us about the positive impact of our rainbow flag:

“Dear Ed King,

My name is Ronnie Sandler and I have been a Coop member since the early days. I am Member #617. I am writing to thank you for flying the rainbow flag during Pride Month in June. I also want to acknowledge the work of the new North Country Pride organization.

The first time I drove into Littleton down Cottage St., with the rainbow flag flying off the flagpole in front of the Coop, my heart was full. And then to drive down Main St with 16+ more rainbow flags in many shops and restaurants was amazing.

I have been an out proud Lesbian in the Littleton area since the 1970’s. When we first asked the women’s center, which was in the Opera House back in the mid-seventies, to have a Lesbian Support Group, they said they would be happy to host it, but we would have to call it a “women’s sexuality support group.”

I am so proud to be a part of this North Country community which is showing how welcoming we can be. I have heard from a few younger LGBTQ kids how good seeing those flags made them feel!

So, thank you for showing your pride this June.

Someone suggested that I might do an article for your upcoming member newsletter…or feel free to reprint this letter. 

Thank you,

Ronnie Sandler”

https://littletoncoop.com/rs-letter/

August Recipes from Cooking With Chad

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Bun-less Burger Bowls

Serves 2

Ingredients
2 Burger patties (beef, turkey, lamb, falafel, bean, etc…)
Any grill-able veggies on hand – onion, zucchini, bell pepper, tomato, asparagus, eggplant
2 large handfuls of fresh greens – spinach, baby kale, arugula, and other salad greens
Fresh veggies – shredded carrot, grated beet, cucumber, celery, radish, cabbage, tomato,
avocado, etc.
Dressing – bottled Caesar, balsamic, tahini, a simple lemon and olive oil, or anything else
desired.
Optional – seeds, nuts

Directions
1. Pre-heat grill to medium-high
2. Cook burgers and grill-able veggies, transferring to a plate after cooked
3. Assemble bowls with greens, raw veggies, grilled veggies, burger and drizzle with
dressing. Can top with and optional items like seeds/nuts or fresh herbs.

Sweet & Spicy Grilled Zucchini

Serves 4

Ingredients
4 medium summer squash or zucchini (about 1.5 lbs)
1/3 cup honey
1/3 cup unseasoned rice vinegar
¼ cup low-sodium soy sauce
3 Tbsp. hot chili paste
2 Tbsp. with cooking oil (avocado recommended)
1 lime, halved
½ small shallot, thinly sliced into rounds
¼ cup coarsely chopped cilantro leaves and small tender stems
1 tsp. toasted sesame seeds
Salt to taste

Instructions
1. Prepare a grill for medium-high heat
2. Cut each zucchini in half, lengthwise, then score a criss-cross pattern with a knife
3. Toss zucchini with 1 tsp. salt in a colander set over a bowl and let sit for 10 minutes -pat
dry with a paper towel
4. Meanwhile, combine homey, vinegar, soy sauce, and chili paste in a small saucepan and
bring to simmer over medium-high heat until reduced by half (5-7 minutes). Remove
from heat and stir in 1 Tbsp of oil.
5. Toss the zucchini in remaining oil. Turn zucchini cut side up and brush with glaze
6. Grill zucchini cut side down about 3 minutes, until lightly charred around edges.
Continue to grill another 2-3 minutes, turning the zucchini every minute and brushing
cut side with glaze. Reserve any leftover glaze.
7. Transfer zucchini to platter
8. Squeeze juice from 1 lime into a medium bowl and add shallot and cilantro; season with
salt and toss
9. Drizzle zucchini with any leftover glaze and top with the herb salad. Sprinkle with
sesame seeds and enjoy!

Grilled Carrots with Avocado & Mint

Serves 4

Ingredients
1 tsp. toasted and crushed cumin seeds or ground cumin
3 Tbsp. fresh lemon juice
2 tsp. honey
¼ cup plus 2 Tbsp. extra-virgin olive oil
1 serrano or jalapeno pepper, thinly sliced
1 1” piece ginger, finely grated
1 ½ lb. medium carrots, scrubbed, tops trimmed and halved lengthwise
2 avocados, cut into large pieces
½ cup mint leaves
Salt and pepper to taste

Instructions
1. Prepare grill for medium heat.
2. In a large bowl, add cumin, lemon juice, and honey.
3. Whisk in ¼ cup of olive oil until combined.
4. Stir in chili and ginger and season
5. Toss the carrots with remaining 2 Tbsp. olive oil in a rimmed baking sheet
6. Season with salt and pepper
7. Grill carrots, turning occasionally, until tender and lightly charred ~12 minutes
8. Immediately transfer to bowl and toss with sauce, season with salt and pepper
9. Arrange carrots and avocado on platter, pour any additional sauce over and top with mint.

Grilled Pineapple Dessert

6 servings

Ingredients
1 Pineapple but into spears
½ cup brown sugar
½ cup melted butter
1 teaspoon ground cinnamon

Directions
1. Lay the pineapple spears on a pan. Sprinkle lightly with cinnamon. Whisk together the
butter, brown sugar and cinnamon. Spread on top of the pineapple using a
cooking brush.
2. Grill for about 7-10 minutes or until it is starting to turn golden brown. I always like to
brush the excess sauce from the pan back on top of the pineapple before serving.

Staying Eco-Conscious During COVID-19

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On a large scale, the Coronavirus pandemic has given us hopeful stories relating to how our global slowdown has resulted in positive environmental signs, such as reduced carbon emissions and cities with clearer water than ever before. But on a more individual level, many people are finding their eco-conscious habits interrupted, either by state mandates or by personal concerns about contamination and just how far one reusable really does travel. However, there are still ways to practice environmental sustainability without breaking any laws or making yourself feel uncomfortable. 

Speaking of uncomfortable: It is important to note that we *are* currently living through a global pandemic right now, where self preservation should be of the utmost importance. If environmental sustainability is not at the forefront of your mind right now that is completely and totally okay. Being an eco-warrior is a lifelong journey, and as we know, journeys often veer off their intended path. But the path is always available when you’re ready to start again. 

1. Leave your reusable bags in the car

We know, this one sounds a little silly. Isn’t the point of bringing your reusable bags into the store to…ya know…bring them into the store? At the time of publication (7/8/20) Governor Sununu’s mandate is still in place that no personal or reusable bags can be used in the store. Yes, even if you leave them in the cart. Yes, even if you bag yourself. No bags in the store. So where does that leave us? Our innovative customers have found the perfect way to get around this is to leave your bags in the car, repack your groceries into your basket or cart, and wheel them outside to be packed in the car. It may take an extra minute or two out of your day, but it will save a lot of material from your trash can. Thanks to the genius customers who suggested this practice! 

Feedback on the temporary reusable bag ban? Contact Gov. Chris Sununu at (603) 271-2121

 

2. Shop in the bulk department

While bags at the front end are a no go, we can still invite (and encourage) customers to use their own containers in the bulk department. The bulk department is where you can get grains, nuts, baking supplies, coffee, and more with zero packaging. All you have to do is get the weight of your empty container; strap on a pair of gloves (available at the bulk section); fill your container with one bulk product; and label the container with the PLU (price-look up) number. You don’t have to worry about disposing of the packaging or paying an extra price for the packaging on your favorite staples. 

 

3. Look for packages with naturally reusable containers

 

Aside from the bulk department, many other reusable containers sit hidden in plain sight throughout the store. Some are purposely designed to be reusable and will advertise themselves as so. For instance, one popular item is cheesecake varieties that come in reusable glass ramekins. Hatchland Farms offers milk in glass bottles for a $2 deposit; you can either keep the container or bring it back to the store for your deposit and Hatchland will use it again (after sanitizing it of course). There are more reusable containers throughout the store, but you have to be more creative to find them. An old oatmeal container can make an innovative car trash can with a lid. A wine or kombucha bottle makes a thrifty vase. A deli package can be rinsed and used to pack another lunch. The possibilities are pretty far reaching. 

 

4. Be conscientious about your produce bags

Many of us still retain the mindset from our parents that it goes “pick up a piece of produce, put it in a bag.” But, it doesn’t always have to be like that. Some produce comes with it’s own natural bag, like a peel or a rind that you wouldn’t eat anyways. In addition, it is recommended you wash your produce when you return home anyways, which will do the job of a bag in getting rid of any unwanted germs. Another option is to put the produce sold by the each with others sold by the each; for example, avocados, lemons, and scallions can co-habitate. This is not a precursor to us removing the produce bags; they will always be there for those who want them. All we ask is before you reach for that white or green bag you pause and ask yourself, “do I really need a bag for that?”

 

5. Try making fewer larger trips instead of more frequent smaller trips

This doubles as a Coronavirus protection tip and a sustainability tip. The easiest way to point out the eco-value of this strategy is in the gas you save driving or otherwise getting yourself to the store. But in addition, think about this: how many times do you get to the cash register and say “I wasn’t planning on buying this much?” Pretty often, right? We naturally lean to wanting to fill the basket or cart we have, even if it means through unnecessary items and impulse buys. This isn’t fun for your wallet, but it also means more packaging used and potential food waste. Going to the Co-op with the intention of filling your cart means your cart will be a greater percentage of the food you actually need, the minimum packaging required, and you will have to expose yourself to all the people in the store less. Don’t be embarrassed either about your cart size at checkout–no matter how big you think your order is, we’ve seen bigger. 

 

6. Keep reusable silverware in the car

We’ve all been there; you enter the store and smell something delectable and you think “I’ll just take a glance at the prepared foods section.” And 20 minutes later you’re walking out with 3 sides, 2 entrees, and a dessert to share. While we’re happy to provide you with silverware, a great tip is to keep one or two sets in the glovebox of your car. Keeping some reusable silverware in a pencil pouch or other storage means you’re always ready for an impromptu picnic or a new item that just can’t wait until you get home. If you are concerned about the spread of germs and bacteria through surfaces, this is also a way to ensure you are the only one handling your eating utensils. 

 

While these are all tips and tricks for staying more eco-conscious during the pandemic, they can certainly be applied to any moment of your life, or even any retail establishment outside of your local food co-op. What environmental sustainability tricks have you discovered recently? 

 

Summer Asparagus, Three Ways

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By Annie Stuart, Marketing Manager & Cooperative Foodie

Muir Farm is a local grower here in Bath NH, and like many local farms, a large part of their business is growing food for local restaurants. Unfortunately many of their regular customers have shut down their kitchens due to the pandemic, leaving the folks at Muir in a bit of a lurch with no place to send their lovely bumper crop of asparagus. Fortunately we were able to step in and take some off their hands, and it really is beautiful – crisp green stalks, not too skinny or stringy, with tender tips flushed with pink. It cooks up beautifully on the grill (or in grill-adjacent dishes), so we’ve pulled together some outdoorsy summer asparagus recipes to get everyone inspired.

A couple techniques to get you started:

  • You can trim off the tough ends with a knife, but it’s better (and more fun) to simply bend each spear towards the bottom ’til it snaps at the natural breaking point.
  • Asparagus loves dressing, so consider olive oil, lemon juice, and/or italian dressing to snazz it up a bit. Salt & pepper or parmesan lend a nice finish.
  • High, dry, direct heat and fast-cooking brings out the best in this veggie, which is why it lends itself so well to grilling and broiling.
  • Grilling can be tricky since skinny stalks will slip through the grate. Skewer multiple spears together crosswise so they’re easier to pick up and turn all at once.

Grilled Asparagus

Ingredients

  • 1 lb thick asparagus, rinsed, trimmed, and dried
  • 2 tbs olive oil
  • 1 tsp salt
  • 1 tbs lemon juice
  • Bamboo skewers, soaked in water for at least 30 minutes (so they don’t burn!)

Instructions

  • Preheat your grill. If you’re grilling meat wait until that is finished and put side to rest, then grill your asparagus afterwards when the grill is preheated and very hot.
  • Place the asparagus in a dish and drizzle your marinade, oil, or seasoning over it. Toss to coat each spear with flavor.
  • Skewer the asparagus spears in groups of 5 or 6, with one skewer towards the bottom and another a few inches towards the top.
  • Grill the asparagus over direct heat and cook uncovered until you see char lines. Flip and cook the other side for 2-4 minutes, until you see char marks but the spears are still bright green.
  • Transfer the finished asparagus on a serving platter and drizzle with lemon juice, salt & pepper, or parmesan to taste.

Asparagus Antipasto

Ingredients

Antipasto

  • 1 lb (1 bunch) fresh asparagus, woody ends trimmed
  • 1 c canned artichoke hearts, drained and halved or quartered
  • 1/4 lb prosciutto, thinly sliced
  • 1/4 lb salami, sliced into bite-sized rounds or pieces
  • 1 c Kalamata olives (or other olives of choice)
  • 1 c cherry tomatoes, halved
  • 1/3 lb sliced provolone cheese

Dressing

  • 2 cloves garlic, minced
  • 2 tsp Dijon mustard
  • 1/2 tsp dried rosemary, crushed or minced
  • 1/4 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • 2 tbs red wine vinegar
  • 3 tbs olive oil
  • 1 lemon, zest and juice
  • 1 orange
  • Pinch each of salt and ground black pepper

Preparation

  • Blanch the asparagus in boiling, salted water for 3-4 minutes, then rinse with cold water or cool in an ice bath. Drain well.
  • Zest the orange, and juice half for the dressing. In a small bowl, whisk all of the dressing ingredients together. Toss the blanched asparagus and artichokes in 2 tablespoons of the dressing and marinate for 60 minutes.
  • Once asparagus and artichokes have finished marinating, arrange the antipasto on a large platter, and drizzle with the remaining dressing.
  • Serve with fresh crusty bread or baguette slices.

Snow Pea and Asparagus Salad with Ginger-Cardamom Dressing

Ingredients

  • 1 lb asparagus, trimmed and cut into 1- to 2-inch pieces
  • 1/3 lb snow peas, string removed (or substitute sugar snap peas)
  • 2 roma tomatoes, cut into wedges
  • 1/2 head romaine lettuce, torn into bite-size pieces
  • 1/2 c walnuts, raw or toasted (optional)

Dressing

  • 1/3 c vegetable oil
  • 1/3 c apple cider vinegar
  • 1 tbs sugar
  • 1 tbs fresh ginger, peeled and minced
  • 2 tsp fresh ground cardamom
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

Preparation

  • Use leftover grilled asparagus, or blanch fresh chopped asparagus in a pot of boiling, salted water for 2-3 minutes, or until al dente. Drain and set aside to cool.
  • In a medium bowl, whisk together all dressing ingredients.
  • Add the snow peas, tomato wedges, and asparagus and let sit 30 minutes.
  • Serve on a bed of Romaine lettuce, drizzled with any remaining dressing and garnished with walnuts.

Comfort Food from the Co-op Kitchen

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There’s no question that we could all use a little comfort food these days, and one of the most popular items we carry is our handmade pot pies! Jose, our Deli Manager, makes these from scratch a few times a week, using fresh ingredients, savory homemade gravy, and buttery flaky hand-rolled crusts.

We put together some photos of how they’re made, and it’s sure to get your taste buds going!

Step 1: Good Gravy

We start each batch of pies with homemade filling, including a creamy and savory gravy and a mix of veggies.

Step 2: Roast Chicken

Next in the pot – finely chopped chunks of tender roasted chicken. We use Smart Chickens, which are hormone and additive free. Meanwhile we get the bottom crust ready, and then the filling goes in the pie dish.

Step 3: Hand-Rolled Pastry Crust

We could cut corners and use boring pre-made crust, but the secret to a good pie is hand-rolled pastry made from scratch, so that’s what we do!

Step 4: Seal in that Flavor

Each pot pie gets a perfectly rolled top crust, and a light egg wash to get it extra golden and delicious. Here are some pies about to go in the oven!

Step 5: Baked ’til Golden

And here are the freshly baked pies, ready to get packed up and sold! Take one home and eat right away, refrigerate or freeze for later, or pop it in the oven for a few minutes to get it extra bubbly and warm.

Hope you enjoyed the behind the scenes peek in our kitchen!

Meet Our Curbside Pick Up Heroes!

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By Becky Colpitts, Community Outreach Coordinator

Audrey picks out the perfect tomato

A little over a month ago, the pandemic hit our community amidst the North Country mountains. In an instant we watched our world change. Our mission – to provide a community owned marketplace that supports local and promotes healthy choices for people and planet – had not changed. Our vision – making our Food Co-op a catalyst for cultivating a vibrant community and regional economy – had not changed. Yet our world had changed, and we needed new ways to serve our beloved community.

Our intent is to be the best marketplace we possibly can be in the face of turbulent times. Many in our midst needed to isolate to keep themselves safe and healthy, yet they still needed the good, healthy food and earth-friendly products we provide. Thus, in what seemed like the blink of an eye, our Curbside Pick-Up service was born. This service is specifically for seniors 60 & older, people who are highly vulnerable to COVID-19, or people who are sick and staying isolated. This would help our friends and community members.

Sarah pulls an order together

As a cooperative, guided always by our values of self-help, self-responsibility, democracy, equality, equity and solidarity, we set out to create a working system. We did this by collective brainstorming, to ensure all staff could contribute ideas. We did this by working together across departments leaning on one another. At first, our front-end was taking numerous phone orders while the store was incredibly busy. When someone came to pick up an order and the front end was busy, staff from other departments stepped out of their original role to make sure those groceries were safely delivered to the car. Individuals from deli, produce, grocery, and the administrative offices came willing and cheerfully to the rescue. Now, with the expertise of our marketing gurus, we have an online ordering system. We are a Cooperative, and we are proud to be so. I must say though, while those initial days were filled with some intense personal moments, we supported each other through it all.

Many of you know Audrey from the Service Desk. A small woman with sparkling eyes and a smile that brightens up the day. Audrey is now our Co-op Curbside Wizard, heading up this initiative to keep it running smoothly. “I love it. It’s getting easier, and our set-up is more professional,” Audrey states. Audrey takes, fills and rings up orders before calling for payment and pick-up information. When the customer arrives, she brings the orders out to the cars. She is the go-to person for on the ground feedback about how this new initiative is working.

Melody is all smiles under that mask!

In fact, there are several staffers working hard to create this smooth-running, new system. Sarah takes orders, shops, rings up, calls, and delivers to the cars. When asked about her thoughts, she smiled from behind her mask (twinkling eyes never lie) and said: “I enjoy providing a valuable human community service!” Audrey quickly agreed.

Mel, our Front-end Matriarch, knows customer service backwards and forwards. She has a heart of gold and goes all the way to make a good idea come to fruition. When sharing her experience, she beamed. “I really enjoy our curbside service,” she said. “It’s our way of giving back to the community and members. We’re able to put our own special touches on each order.”

Kylie, Anastasia, Sheridan, and Meg are also regulars on the Curbside crew, performing all the tasks and keeping their attitude positive. We are all so grateful for their participation here at the Co-op! And, judging by the comments we receive from our Members and customers, the wider community is very thankful to have this service in place. Each of our hearts has opened even wider as people share their stories and how grateful they are that the Co-op is here for them. It feels like family- really. A big virtual hug from the Co-op to you! Stay safe, stay well, and see ya (from a 6 foot distance) at the Co-op.

The Radish Spring & Summer 2020 — Available Now!

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The Radish • Spring & Summer 2020

Cover by our very own Annie Stuart!

What’s a Radish? It’s a root vegetable and our Biannual Newsletter!

My fellow Cooperators,

As every advertisement that fills our screens and airwaves can’t help but tell us (repeatedly and at every opportunity) — we’re living in an unprecedented time. I hope you, your family, and your friends are now — and remain — safe, happy, and healthy. If you’ll indulge me, though, I’d like to change the subject for a moment:

Twice a year the Littleton Food Co-op produces a printed newsletter we affectionately refer to as The Radish — named for our logo which is also a root vegetable and which also happens to be a radish. When the COVID-19 crisis derailed a lot of our day-to-day we took a hard look at our marketing schedule — said “heck it” — and barrelled ahead. In our opinion, you — the good people of the Cooperative — deserve your Littleton Food Co-op news on time with bells on. So we did what we do and we made it happen!

You can grab yourself a copy of The Radish on your next quest to the Co-op, or you can check it out online now by *clicking here*

This time around we have:

• An Update on Current Goings-on from our Photographoperations Manager, Chris Whiton.
• We heard you like houseplants.
• I can’t fully explain this piece without ruining it — but it could be the Greatest Pokémon/Dr. Seuss Crossover of all time.
• The Monthly and Full totals on this year’s Partner of the Month (Y.T.D. 2020)
• Meet the Candidates 2020!
• Your nice words printed in our nice newsletter.
• Some new herb, spice, and seasoning recommendations to get your creative culinary juices flowing.
• Although this author would gladly advocate for the abolition of asparagus (were he asked, of course), we do have a really great write-up on the serendipitous time that is Asparagus Season — or, as I like to call it — Spring.
• My office has received information that we are also featuring three Asparagus recipes that — people who willingly consume Asparagus have advised me — are pretty easy and very delicious.

Many thanks to all of our contributors this issue including Chris Whiton, Becky Colpitts, Melissa Bridges, Customers and Members Like You, and Annie Stuart!

The Mystical Radish of Space and Time

I’d also like to take a moment to thank Sherwin Dodge Printers (Littleton, N.H.) for being the rockstars they are and printing the Radish for us in the middle of an international health crisis. We couldn’t have done it without them — be sure to give them a buzz should you need something printed.

That’s all folks! Stay safe, eat local, and Read the Radish!

Cooperatively Yours,
Jessy S.
Certified and Licensed Radish Hype Man



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News & Updates

News & Updates

LittletonCoopLittleton Food Co-op@LittletonCoop·
February 25, 2021

The ☁ Floating ☁ Member Discount is back! Members save 10% on one shopping trip Fri 2/26 -Sun 2/28. Learn more: https://mailchi.mp/littletoncoop/210225

LittletonCoopLittleton Food Co-op@LittletonCoop·
February 18, 2021

Warning: Multiple Fish Puns Enclosed - https://mailchi.mp/littletoncoop/210211-5135989

LittletonCoopLittleton Food Co-op@LittletonCoop·
January 20, 2021

The Floating Member Discount is back Fri 1/22 - Sun 1/24! Members get 10% off eligible items during one shopping trip - you pick the day to save!

LittletonCoopLittleton Food Co-op@LittletonCoop·
January 9, 2021

Our Citrus Sale is happening now! Get a great deal on oranges and grapefruit by the case, through Thu 1/14/21.