Bulkies’ Favorites

October 9, 2024 By Anastasia Maher

The Bulk Department is staffed by a small but mighty group of Co-op employees. They’re the ones ordering product, stocking the shelves, and doing those mandatory, arduous taste tests of all the new items 😉 Together, they’ve likely logged over 10,000 hours* of packaging mango for you all. Between making new snack and sweet pretzel mixes, refilling those fresh coffee beans, and answering your questions, they found time to give themselves a “group name.” They call themselves The Bulkies. What a bunch of a-dorable people (if you’re a Guardians of the Galaxy fan you get the reference). Anyways, ahead of the big Bulk Sale coming up, they also took a moment to share their personal recommendations. Maybe you’re already familiar with these products, or maybe you’re not. Either way, Bulk-O-Rama is a great opportunity to either try a new product on sale, or stock up on a favorite. Let us know if you share any favorites with any of The Bulkies!

Matt – Department Manager

Matt’s favorite bulk item is the pineapple gummy bears. This is a new product that came to Bulk in summer 2024. And they were an instant hit! Matt likes them because even though they started trending in warm weather, he knows they’ll taste like “a bite of summer” during the cold NH winter.

Alexa – Department Assistant Manager

When we asked Alexa what her favorite item to purchase from the Bulk Department was, it was clear we were asking a VERY difficult question. “But I love so many things in Bulk!” she cried. She went up and down every aisle in Bulk trying to make a final decision. Her ultimate choice of Magical Mystery Trail mix should feel so honored that it was picked as the top spot. So what about this trail mix is so great? Alexa is an avid hiker, and she describes the Magical Mystery Trail mix as the perfect hiking mix. It’s packed with protein, but the sweets mixed in are a great little summit reward. “Plus,” she adds, “it’s so aesthetically pleasing to look at.” We agree!

Peter

Peter’s go-to choice from the Bulk Department is their organic dill cashews. These were another instant classic that gave Everything Bagel Cashews a run for their money when they arrived in early 2024. Of the cashews, Peter says “They’re the perfect balanced snack, combining the buttery cashews and the zest of the dill. A perfect match!” Fun fact: Our Marketing Coordinator first discovered these in the Bulk Department of River Valley Co-op – and then subsequently ate the whole container before leaving the parking lot. She then begged The Bulkies to bring them in, and will never let them forget they were her suggestion.

Mike

Sour Power Belts Quattro Multi Flavor 1.5 LBS/JAR Mike joined the Bulk Department and quickly grew very fond of the sour power belts. When asked directly what makes the sour power belts so great, he simply said “because they’re awesome.” Okay, fair. But when we pressed further, he also shared that they’re great for all ages, and he has been known to share a bag (or two) with his daughter. But be careful if you buy a bag with the intention of sharing — you might be surprised how quickly sharing turns into “I need these all for myself.” Customers have also appreciated the unique mouth feel the shape of the candy gives as compared to other (re: boring) sour candies.

Madison

Madison’s favorite bulk item is the Dark Chocolate Sea Salt Turbinado Almonds, which might surprise you if you know that she really prefers savory things. But, she says that these are not too sweet. In fact, they might even be labeled “the perfect amount of sweet.” Plus, they don’t have that lacquered smoothness we’ve come to expected from a chocolate covered something. The minimally-processed turbinado sugar on the outside lends to a unique texture that separates these from the rest.

Claire

Grandy Organics Buy Bulk Dark Chocolate Coconola | Organic Grain-Free Granola Six 9oz Bags Bulkie Claire’s favorite product in her department is Grandy Organics’ Dark Chocolate Coconola. For Claire, it’s a granola that she can have with an oat allergy. But more than that, it’s a protein-packed snack with Fair-Trade dark chocolate, coconut chips, seeds, and nuts. With all that, who’s going to miss the oats?

We hope you got some shopping list inspiration for things to add to your cart during our big Bulk-O-Rama sale! At the very least, we hope you enjoyed learning a little bit more about our Bulkies. Stop in and say hi to them next time you’re in store!

*Statistic unconfirmed

Brands to Know During Hispanic Heritage Month

September 16, 2024 By Anastasia Maher

Hispanic Heritage Month is celebrated annually from September 15th – October 15th. National Hispanic Heritage Month traditionally honors the cultures and contributions of both Hispanic and Latinx Americans whose ancestors came from Spain, Mexico, the Caribbean and Central and South America. Food is an important component of culture across the world. Learn more about some Hispanic and Latinx-owned brands you can shop at the Littleton Food Co-op:

Local Brands

High Points Bakery/ Bonilla Bread

Co-op customers anxiously await for our weekly deliveries of Bethlehem-based Bonilla Breads. Sweet-tooths will love their quick breads that emerge in a new flavor rotation monthly. But everyone can get behind their Dutch-Oven yeast breads in artisanal flavors like Tomato Basil, Potato Rosemary, Garlic Parmesan, and more. Learn more about Bonilla Bread here.

National Brands

Siete Foods

The matriarch of the Garza family of seven (siete!) was inspired to create delicious grain-free foods after encountering personal health challenges. Starting with grain-free tortillas, the brand has expanded widely into seasoning packets, beans, and more. Their motto: Family First, Family Second, Business Third.

Fillo’s

Founders Daniel and Antonio Caballero’s memories of childhood meals revolve around sofrito — vegetables, spices, and herbs cooked in olive oil. Not to forget their cultural roots, they decided to “push traditions forward” and dream up inventive takes on Cuban food. Not only have they made beans exciting, Fillo’s is the creator of the “Walking Tamale.” We could describe what that means, but it’s much better if you try one for yourself.

SOMOS

Who doesn’t love Mom’s home cooking? However, when friends Miguel, Rodrigo, and Daniel emigrated to the US, they found the best Mexican food was only accessible through expensive take-out options. They filled their loss, and ours, through SOMOS. To come full circle, their website has a host of recipes ranging from traditional options to Mexican-American fusion. Pro-tip: we love that you can sort the recipes on their website by cooking time!

And more! All available at the Littleton Food Co-op!

Loisa

Melinda’s Hot Sauce

Grain Trust

Chosen Foods

Graza

And more!

* Food brands are known to publicly and privately change ownership as they grow and change. The information presented here was accurate to the best of our research at the time of publication and may no longer be so when you are reading. If you are curious about whether we still carry a product or brand, it is always best to contact the store directly. The Littleton Co-op does not endorse or support the views of any brand mentioned.

Anastasia’s Secret Stir-Fry

August 20, 2024 By Anastasia Maher

My name is attached to this not because I think I invented anything about this dish. Truthfully speaking, I figured once I reveal the ingredients behind this meal, that sound absolutely bonkers, no other group/person would want to lay claim to it. But it’s SO GOOD! Or my family is lying to me. But I choose to reject that narrative and present you with a quick and easy weeknight dinner option that is quite possibly the most customizable recipe out there. The speed in this recipe comes from two things: rice noodles and a “anything goes” attitude.

Ever since I was a kid I have loved all sorts of Asian cuisines. It wasn’t until I got older that I realized the labor and specialized ingredients it can take to recreate certain international dishes at home. Yes, there’s always take-out; but it’s not financially feasible for most of us to eat out every night. This recipe was really accidental (that might not be a surprise once you read a little further). I had an abundance of Thai basil growing in my garden this summer, and then the overwhelming desire to have Pad Basil one night. This is not that dish.

What this ended up being was really my first time cooking “off-book.” I simply went into the night with the knowledge I had to eat something, and the confidence that I could rely on my taste buds to take me in the direction I wanted to go. I am also proud of the accidental zero-waste direction this dish went in. There’s nothing like a hurricane outside to convince you to use what you have. Not following someone else’s directions meant I didn’t have to scrap any plans if I didn’t have a full cup of chopped mushrooms on hand, or fret if my bell pepper’s weren’t perfectly julienned. If you can take that chance on yourself, too, then you can do this!

At this point, I fear I have a confession to make. Soooo “recipe” might be stretching this a bit. There’s no set ingredients. No measurements. No cooking time.

No wait, don’t leave! I’m giving you something great, I promise. Let’s call it an outline. This recipe/outline derives its magic from whatever you have on hand in the fridge and pantry. You can certainly go out and grab other ingredients, but it’s not required. Enough confusion and secrecy, let me walk you through the process:

A Noodle Base

Theoretically, you could use any sort of noodle (or heck, even rice!) as the base to this stir-fry. However, your quickest option is going to be a package of rice noodles. I was absolutely ELATED the first time I picked up a package of rice noodles and saw that they could be prepared without boiling water. I know, boiling water is like, the easiest cooking skill out there. But as a relatively-novice cook, I have a hard time lining up cooking steps to present a cohesive meal that’s all done at the same time, so not having to worry about spending valuable time literally watching water boil is great news to me. You’ll see on the back of a rice noodle package that there is a hot water option for preparing the noodles for stir-fry. Set up the hot water bath and set aside.

Zhoosh It Up

Zhoosh, jeugje, zhuzh, however you say it, that’s what we’re doing here. If you have no idea what I’m trying to spell, I hope you’ll figure out from context clues. Like I said, this meal is the perfect opportunity to use any veggies in your fridge that are…less than perfect. Don’t throw that limp/bruised/squishy/discolored/half-used/almost bad produce away! We’re going to chop it all up into bite-sized pieces and sauté in a large skillet over medium heat. A lot of flavor will come from the sauce, but don’t forget to splash some salt, pepper, garlic powder, and anything else you’d like at this step. Here’s a list of just some of the veggies I’ve added in the past:

bell peppers
onion
minced garlic
green beans
kale
tomatoes
mushrooms
scallion
spinach
broccolini

You are also welcome to add various pre-cooked sources of extra protein such as chicken, shrimp, beef, etc. Just make sure they’re already cooked by this step to add them in amongst the produce. Or, throw a couple eggs to fry up in the pan as well.

Get (Secret) Saucy

I fear that if I haven’t lost you yet, this might be where you close out this browser window. But please here me out!

Once your veggies are soft and tender, add your drained noodles to the same pan. Stir to lightly combine. One thing about me is I hate doing dishes, so I prefer to build a sauce directly into the pan, but you could certainly make it in a separate container. However, I also feel that adding the sauce ingredients directly into the pan promotes the spirit of ingenuity this is based on. Are you ready for the sauce ingredients?

The stir-fry sauce is made from: anything you want.

You think I’m lying? I promise I’m not. My strategy to dress this noodle dish has seriously been “grab anything brown from the fridge and raid the oil shelf.” And if you were to buy a pre-made sauce, you’d probably see it’s made of a similar array of ingredients. I’m just trying to save you the stress of getting measurements exactly right, and the cost of buying anything extra and obscure. Every time I pour a sauce from the fridge over the noodles I measure with my heart. If this stresses you out, here’s a rough estimate of what I add to the noodles. Take anything out, add anything in, modify quantities, I truly don’t care. You’re the one eating it! In approximate order of most –> least added, my sauce may include:

soy sauce
dumpling or chili sauce
oyster sauce
hoisin sauce
Worcestershire sauce
sesame oil
a squirt of lime (I know that’s not brown but it’s worth including! Can be bottled)

If that wasn’t bad enough, the one ingredient I prescribe you use is bullion paste.

“You mean add chicken/beef/vegetable broth, and we can make it from the bullion paste if needed?”

No, I said what I said. Add bullion paste directly to your noodles.

Truthfully, this “hack” if you will was discovered as a result of my aversion to soiling any “unnecessary” dishes. But think about it: why would you want to dilute your dish with water? There will already be plenty of hot liquid in the pan by this point to dissolve the paste, so water, in my humble opinion, is unnecessary. If you’re a rule follower, feel free to prepare the broth as usual; you may just have to cook it longer to cook off some of the liquid. Or just live with a runnier sauce. See — it’s all totally up to you! Make sure to give the noodles and add-ins a good toss so they get evenly coated in your sauce before serving.

Top it Off

As a final touch, feel free to plate and serve topped with extras like thai basil, sesame seeds, chopped green onions, peanuts, etc. Using the full package of rice noodles, this dish can make between 4-6 servings depending on how much you add in and how hungry you are. It’s a great meal prep option!

TADA!

I really hope the brave and willing amongst you will give this recipe a try. I pinky promise it’s all going to come together. And if it doesn’t, there’s always buttered noodles and take-out.

Cheers to eating on a school night before 8pm!

Anastasia

Actually Easy Back-to-School Recipes

August 16, 2024 By Anastasia Maher

Hi there! Former latchkey kid Anastasia here. I want to talk about after-school snacks and the beef I have with 98% of information out there on the Internet. I think there is a major misunderstanding about what it’s like to be a kid after school or a working-class parent from the bloggers and listicle professionals out there putting together these “Best After-School Snack Recipes.” The first misconception is that you, the adult, have oodles of time to prepare these snacks ahead of time or do all the prep work. I think we all know that’s a “wildest dream/best case scenario.” But, the other misconception these writers have is that school age children also have prep time. In my household, the time between school getting out and after-school activities beginning was nicknamed “Tornado Time.” Most days, I had less than half an hour to get home, catch a break, change, eat a snack, do any necessary household responsibilities, and dash out to my next activity. No offense, I didn’t want to use my precious time marinating tofu and waiting for the oven to preheat to 400 degrees. Also, I’m 12; I don’t think there was room in my brain for what tofu is, if I like it, and oven safety. I had to leave room in my brain for the important things: boys, lip gloss, and getting to dance class on time. And if you want me to “just eat some cut up veggies” and then go to 5 hours of after-school activity and homework, I have some choice words for you.

So, here are my suggestions for snack recipes that are quick, simple, and require very little, but mostly no assistance from an already overwhelmed adult.

English Muffin Mini Pizzas

I think this is a snack great for any age, because it doesn’t require using a knife, and it can be customized for taste preferences and nutritional needs. All you have to do is spoon some marinara or pizza sauce on both sides of a fork-split english muffin, top with cheese, and microwave until the cheese melts. If you have a toaster oven, you can certainly use that for a more authentic pizza taste. Top with favorite pizza toppings like pepperoni or veggies.

Waffle with Nut Butter and Toppings

Waffle with butter? Breakfast. Waffle with peanut butter and crunchy toppings? Ultimate snack. If you think about it, this is sort of the deconstructed version of those homemade protein bars or energy bites you’re encouraged to make by every Mommy-blogger. Toasting or microwaving a waffle takes all of 60 seconds. I suggest smothering it in peanut butter (or your favorite nut/seed butter) and adding trail mix-like toppings such as shredded coconut, pumpkin seeds, dried fruit, etc. Protein, carbohydrates, and a bit of sweetness combine for the energy one needs to finish out the day.

“Sushi” “Dip”

Before you even ask; no, I did not mess up my quotation marks, and yes, you could also do this as a roll up. This is definitely a recipe looking for an audience with a more mature taste palette in a younger body. This snack is basically just combining the dealer’s choice of ingredients that go into a basic sushi roll. The base is cucumbers, cream cheese, and carrot sticks. It can also include smoked salmon pieces (or ham for the less adventurous), seaweed strips, avocado, bell pepper sticks, and a seasoning blend like Everything Bagel or Furikake. The reason I share this as a dip and include the quotations around the word is because it’s much simpler to mix than to measure when you’re in a time crunch. In my mind, “dip” is basically just combining ingredients to the level you see fit. But, if one is partial to food aesthetics, all of these ingredients could be put in a thinly sliced cucumber wrap. Dip with crackers, chips, veggies, seaweed crisps, or anything to your heart’s desire. Or, scooped on top of a pre-cooked rice packet.

Chia Pudding

My adult breakfast of choice would have been a lifesaver as a latchkey kid! Now, this one does require some ahead of time prep (1 tablespoon chia seeds to ¼ cup milk or milk alternative of your choice, mixed and refrigerated overnight or during school). However, I think the payoff is worth it because it will be instantly ready to eat between school and sports or clubs. Add honey, maple syrup, and/or fruit and you have a protein and fiber-packed snack disguised as a sweet treat. In the right container this could totally be hands-free eating for your on the go needs.

Trail Mix

Honestly, this suggestion makes me feel a bit like an “Almond Mom,” but it’s hard to ignore the high protein benefits of nuts, fruits, and seeds. There is no shame in buying pre-made, or even pre-portioned options. However, if you have a little prep time, making your own mix is an easy way to get your student interested in what they’re eating. One prep option is to prepare a batch ahead of time, and store in a large container with a serving size scoop. Or, set up a “trail mix bar” with ingredient options in small containers with suggested serving notes (“add one spoonful of me!”) for a new and personalized option every time. Round out the “healthy stuff” with pretzels and chocolate.

Quesadillas

Finishing this list like we started it – with the glory of microwaved cheese. Not to be repetitive, but a simple cheese quesadilla is another great and easy option. All one needs to do is grab a flour tortilla, sprinkle shredded or sliced cheese, microwave, and fold. This snack will definitely benefit from being amped-up with the addition of pre-cooked protein options, sliced veggies, or pre-made salsa and guacamole.

Viola! I hope you and your student found something on this list that looks interesting and can fit their (and your) busy schedules. Even more convenient is the fact that you can get all the ingredients to make all of these options right at the Littleton Food Co-op. Find out what’s on sale and start shopping. Happy snacking!

Member Choice Awards 2024

July 31, 2024 By Anastasia Maher

Announcing the 2024 Winners of the Member Choice Awards

AND THE WINNERS ARE…….

Best Local Produce: Four Corners Farm Strawberries (27%) –> two time winner!

Best Local Bakery Item: Bonilla Bread Dutch-Oven Kalamata Olive Bread (34.1%)

Best Local Deli Prepared Food: Co-op Made Potato Salad (27.4%)

Best Local Pantry Staple Award: White Mountain Apiary Organic Raw Honey (51.2%)

Best Local Meat and Seafood Award: North Country Smokehouse Uncured Applewood Smoked Bacon (44.3%)

Best Local Specialty Cheese Award: Crooked Mile Honey Lavender Spread (31.6%)

Best Local Granola Award: Small Batch Organics Cran Maple Crunch (27.3%)

Best Local Dairy Item Award: Sweet Cow Maple Yogurt (44.4%)

Best Local Frozen Item Award: Crum Bum Bakery Chocolate Chip Cookie Dough (40%)

Best Local Beverage Award: Champlain Orchards Apple Cider (52.1%)

Best Local Savory Snack Award: Port City Tasty Ranch Dill Pretzels (25.4%)

Best Local Sweet Treat Award: Fuller’s Sugarhouse Maple Candies (30.9%)

Best Local Alcoholic Beverage Award: Schilling Beer Co Alexandr Czech-Style Pilsner (28%)

Best Local Wellness Product: Elmore Mountain Lavender Goat’s Milk Soap (46.4%)

Thank you for voting, and congratulations to our winning products! Check back in Summer 2025 for a fresh round of nominations and voting.

So how was this decided?

This year’s nominees were chosen by managers and employees of the Littleton Food Co-op. Employees were polled on their favorite local products based on the department they work in. Department managers also gave their input and collectively gave their stamp of approval to the slate of nominees at a group meeting.

Nominees must be classified as a local product at the Littleton Food Co-op (made in NH, VT or within 100 miles of the Co-op, as a general rule). Nominees in each category were chosen based on a number of factors including employee recommendations, previous nominations/wins, sales data, and representation of the scope of each department.

Then, voting was opened up to all Co-op members! Members voted online and in-store from July 17 through July 27, 2024. Members could also write-in their own nominees for each category, as long as they met local qualifications. The results of member votes are those you see above. The power of cooperation!

Want to be part of it all?

Become a member of the Littleton Co-op today!

About the Member Choice Awards

Calling all Littleton Co-op members: it’s time once again to use your voice and share your favorite local foods. We at the Co-op are big fans of local foods and democracy, so we’re teaming them up once again for the Member Choice Awards. The Member Choice Awards is your opportunity to vote on the best (in your opinion) local foods in a variety of categories across the store. It’s like the Golden Globes teamed up with your favorite locally-owned grocery store. Yeah, it’s that big of a deal.

Member Choice Awards

July 7, 2024 By Anastasia Maher

The 2024 Member Choice Awards have closed. Congrats to our winners! Check back in summer 2025 for a fresh slate of nominees and voting.

The nominees

Voting Eligibility

Voting is open to all members of the Littleton Food Co-op. Only one vote per membership — so make sure to confer with other members of your household if they also use your membership. Not a member yet and want to make your voice heard? Become a member today!

Let’s Vote!

Voting is closed. Voting will be held online. If you are unable to vote online for any reason, please stop by the Service Desk for a paper application or reach out to info@littletoncoop.org.

Winners will be announced in the beginning of August in celebration of NH Eats Local Month.

The Wonderful World of Cotija Cheese

February 5, 2024 By Anastasia Maher

Are you familiar with cotija cheese? If not, football season is the perfect time to try it out! Cotija cheese is a semi-hard, slightly aged cheese from Mexico that crumbles like parm but with a stronger, saltier flavor. It doesn’t melt, so it’s often used for crumbling on top of dishes. But it doesn’t have to be regaled to the sidelines! We curated some great recipes that use cotija cheese in a variety of contexts — but they’re all great for this weekend.

Mexican Street Corn Dip

Variations of this dip is perhaps one of cotija’s most notable contributions. Whether it’s intact on the cob in the summer, or made from canned corn in the colder months, different forms of street corn are a great way to add some ~zest~ to your plate. This recipe puts these flavors into a creamy dip form–perfect for scooping up with a tortilla chip or pretzel! The cotija helps counterbalance the jalapeno and various spices while contributing a unique texture. Check out the recipe here.

Cilantro and Cotija Queso Dip

We love this recipe because it’s one where cotija really gets to be a main player. Even though it’s still crumbled on top, it’s accompanied by other ingredients with mild profiles, so it’s salty characteristic gets to stand out. Try it for yourself here.

Bacon Guacamole with Cotija Cheese

If you didn’t think classic guac could get any better, you’ve never put BACON in it. I mean, what isn’t improved by adding bacon? The cotija serves to make the guac creamier than what you’ve come to expect. Plus, you get the added benefit of surprising your guests who were just expecting regular guac. They weren’t expecting this masterpiece.

Okay, you caught us: we’re big dip people. Dips are so versatile, both in flavor possibilities and different uses. Of course chips and other dippers are classic, but you can also recycle and reuse dips into later weeknight recipes. Speaking of…

Mexican Hot Dog

This recipe is great because you can serve it on game day, or certainly save it for later in the weekend as a use for party leftovers. Everyone loves a classic dog, but adding only a couple steps elevates this base beyond the ballpark. Check out the recipe here and let us know what sort of variations you would add.

Where’s the Milk?

February 4, 2024 By Anastasia Maher

Many folks have been asking this winter: “Where’s all the Robie Farm milk?” “Why do you not have any Huckins Farm products on the shelves?” Although we’re tempted to stockpile all that local dairy goodness for ourselves, that’s not what’s happening here. We wanted to set the record straight about local dairy this winter.

First, there’s the cows themselves.

Simply put, cows do not produce as much milk in the winter. Unlike childhood storybooks have led us to believe, cows are not constant suppliers of milk that are ready with a fresh squeeze whenever we feel. Many factors affect milk production, and a huge one is weather. When temperatures drop for our infamous New England winters, it changes the life of a cow completely. First, their feed changes. Gone are the rolling acres of fresh green pasture; farmers become more reliant on hay and alternative feeds. Did you know that cows can drink an average of 3 to 5 gallons of water a minute? Cows are pretty fussy about their water temperature. Water that’s too cold or even frozen is not going to fly. No hydration or nutrition = no milk. In addition, cows have to send their bodily energy away from making milk for the winter. It goes either to maintaining their internal body temperature or producing new life to continue the milking cycle.

Secondly, there’s the farmers.

It’s not uncommon to hear a dairy farm being referred to as a seventh, eighth, twelfth generation or beyond operated farm. This means the farm is run by a family, like many of our local farms are. Staffing a dairy farm is a hard task year round, but especially difficult in the winter. Children that would be helping around the farm return back to school, work slows enough to not justify part-time farmhands, and conditions can become brutal for even the most experienced farmers. Suffice to say, if there even is milk to prepare, there might not be enough people around to do it.

So when is the milk coming back?

Short answer is we don’t know, but we’re working hard to make sure it’s as soon as possible. A high priority of ours is cultivating meaningful relationships with our local dairy farmers, and we know they will prioritize getting milk back on our shelves as soon as possible. However, we can’t sell you milk when there is none coming from the farm. The dairy farmers cannot predict what factors will impact milk production in the coming weeks, so, unfortunately, they can’t tell our Dairy Department when they will deliver. We also don’t want to name a random date only to get your hopes up and generate disappointment when unforeseen circumstances kick in.

Then how will I know when it’s back?

The best recommendation we have is to call the store to inquire about a product you are interested in. We cannot call customers when a product comes in or set aside product; we see hundreds of customers everyday and our staff are too busy to carry out special requests like these. This is also a great opportunity to try something new! We have thousands of products in store and new items added weekly. Who knows, you might just discover a new favorite.

Thank you for your patience and understanding as we work through this natural part of the milk production cycle.

Support the NH Farm to School Bill

February 1, 2024 By Anastasia Maher

The New Hampshire state legislature will soon be deciding on HB1678-FN, also known as the Local Food for Local Schools Reimbursement Pilot Program or the Farm to School Bill. The goal of this program is to connect more NH school cafeterias with fresh, locally produced foods to serve their populations. We’ve said it before and we’ll say it again: there are innumerable benefits to eating local, including fresher food, lower carbon emissions, and a strong economy. That is why the Littleton Food Co-op is a proud supporter of the Farm to School Bill. As we know, a thriving democracy only thrives when its members are active participants. Here’s what you can do to help support the passage of this bill:

Educate yourself on the bill

NOFA-NH (Northeast Organic Farming Association of NH) has put together a great resource guide about how this program will work, why it is important to NH, and who will benefit from it. Click here to read more from NOFA-NH.

Read General Manager Ed King’s letter of support for NH HB-1678-FN

To Whom It May Concern,

Food Coops across the country have a long history of supporting local agriculture
and healthy eating. I’m writing this letter in support of a Farm to School Bill that is
currently before the New Hampshire House (HB 1678-FN). The goal of the bill is to
increase the availability of local fruits and vegetables in our school systems
statewide. Similar Bills have failed to pass recently in New Hampshire, leaving a
significant amount of Federal matching funding on the table. Speaking on behalf of
the Littleton Food Coop’s 9 Board Members and over 9,000 Members we feel that it
is imperative that HB 1678-FN passes in Fiscal Year 2024.
We’re not sure why this initiative hasn’t passed before this year? This program has
a modest cost of $241,000 for the state and accesses significant federal matching
funds that have already been approved. Do our representatives have something
against NH Farmers? Or perhaps they’re not interested in better nutrition for our
school children? I doubt that is the case. Maybe I am missing something here? What
we don’t want is the errors of the past to doom a positive path forward. Therefore the
Littleton Food Coop and its Members urge our legislatures to pass HB 1678-FN
during this session.

Cooperatively,
Ed King, General Manager LFC

Sign the official letter of support

NOFA-NH is doing the ground work of centralizing communities across NH into one strong letter of support. Click here to add your name to the letter and an optional short what local food means to you.

Contact your representatives

If this is a cause you’re really passionate about and you have a few extra minutes, use them to contact your state representative directly. Click here to find out who your representative is. If this seems to overwhelming, have no fear! There are plenty of resources and templates online designed to help folks contact their representatives. Many of them allow you to just plug in your name and information, and a sentence or two about the bill you’re writing about.

Help us make local food in local schools a reality!

How to Make a Dried Citrus Garland

January 18, 2024 By Anastasia Maher

Winter really makes you wonder: how can I keep myself occupied on a snowy day and make my house cozy and warm at the same time? Okay maybe you’ve never pondered that exact thought, but we’re going to answer your question anyway with this Dried Citrus Garland. Dried citrus garlands make great decor all year round, with the added benefit that they are sustainable, pet-friendly, and add a homemade touch of color to any area. If you shopped the annual Co-op citrus sale, this is a great way to use any citrus you didn’t designate for your marmalade-making or smoothie-slurping. Don’t worry, we still have plenty of individual oranges, grapefruits, and more for sale. While you’re here grabbing the supplies for this DIY, don’t forget to pick up some crafting sustenance: perhaps a local craft beer and some Bulk snack mixes.

@littleton_coop So you got your citrus case this weekend at the Co-op’s annual Citrus Sale…now what? Here Anastasia shows you how to make a dried citrus garland that will be the perfect pop of color for anywhere in your home this weekend. Let us know what you think and if you make one too! #littletoncoop #foodcoop #coop #grocerystore #groceryshopping #citrus #citrusfruit #welovecitrus #littletonnh #casesale #bigsavingsale #citrusgarland #driedfruit #driedcitrusdecor #howtomake #diy #diydecor #diydecorideas #winterdecor #naturaldecor #garland #fyp #foryoupage #forcraftlovers ♬ original sound – Littleton Co-op

Step 1: Come to the Littleton Food Co-op to pick up your citrus! The quantity and variety you choose are totally up to you, as well as whether they are organic or conventional. The quantity you want to pick up will depend on how long you want to make your garland and how full you plan to make your garland look. A garland designed to go over a wide fireplace mantle, or one with no string showing will require more citrus.

Integrating a variety of citrus into your garland will create visual interest through color, size, and shape. Oranges will produce medium-sized, well-rounded pieces. Grapefruit will be extra large and slightly ovular, with a larger hole in the center. Blood oranges will be small and dark. Lemons and limes can create contrast and bright pops of color.

We made four well-spaced garlands at three feet each from four navel oranges, one grapefruit, and two blood oranges. One citrus will produce between eight and twelve slices, depending on how thin your slices are and how much of the rind you want to use.

Step 2: Using your sharpest knife, slice each citrus into rounds, between ⅛ and ¼ inch thick. The thicker the slice, the longer it will take to dry out; however, the thinner you try and make your slice, the more likely it will get damaged or be an incomplete round. This is why a sharp knife is important. If a slice is not even thickness all around, try to trim the thickest side to make for more even cooking.

Step 3: On a new cutting board, lay out two layers of paper towels. Place a single layer of your citrus rounds on the paper towels. They can be very close together. Put two more layers of paper towels on top of the slices and press down on the paper towels to squeeze juice out of the slices. Do not press so hard that you break the citrus flesh. Repeat this process with fresh paper towels at least once more – the more times you do it and the more juice that comes out will result in a quicker cooking time.

*If desired, steps 2 and 3 can be done ahead of time. Store sliced citrus in a bag or airtight container in the refrigerator for up to 48 hours. If you are slicing the oranges ahead of time, only do one round of juicing with the paper towels. Then do at least one more round immediately before step 4.

Step 4: Preheat the oven to 200 degrees. Arrange citrus slices in a single layer on a parchment lined baking sheet. The slices can be very close together, but not overlapping. Put the baking sheet on the top oven rack and set the timer for two hours. Occasionally check on the slices in that time to ensure nothing has shifted during cooking.

Step 5: Take out the baking sheet after two hours. The citrus will not be totally dried, but they should not still be completely raw, either. Use tongs or a fork to flip each slice over. Some flesh may stick to the parchment paper from the juices, so take care not to rip any flesh when turning.

Step 6: Replace baking sheet in the oven for another two hours. In that time you should monitor the drying of the slices. You want the slices to be completely dry to the touch. Take them out before two hours if you see evidence of burning or charred pieces. If you haven’t take them out at two hours, remove the sheet to check drying process. If the slices are still tacky, stick them back in the oven to complete the drying process. Once done, transfer to a wire cooling rack to finish cooling.

Step 7: When completely cool, carefully use a toothpick, needle, or other sharp object to make a small hole in the flesh near the rind of the slice. Repeat for each slice. The size the hole needs to be will depend on what you’re using to string the slices. For example, a jute twine will need a larger hole from a toothpick, but a clear fishing wire only needs the hole from a needle. Matching the hole size to your string will also prevent the slices from moving around too much.

Step 8: Tie a knot on one side of your string. Thread the slices through the string in whatever order you choose. We recommend laying the citrus out ahead of time to try different arrangements and patterns. You may put as many or as few on a strand as you choose. More citrus on a strand will show less string, but also push the citrus to sit sideways and show more rind. Less on a strand will showcase the entirety of each piece, but will be more susceptible to shifting and less able to conceal mistakes.

Step 9: Use a strong tape or other hanging material to hang your complete garland. Hanging the garland with a deeper middle (a “bigger swoop”) may also cause the slices to shift and congregate in the middle of the strand. You can rearrange the spacing of the slices once it’s up, and use super glue or poster putty to hold slices in place if needed.

Step 10: Enjoy a bright pop of color in your home!

We hope you feel inspired to try this craft in your own home! It does take a lot of time, but the active steps are very minimal. It is also easily customized to fit whatever time, citrus, or design concept you have in mind. Let us know if you follow this DIY and how your garland turns out!