Timely Favorites from the Cheese Department

November 11, 2024 By Anastasia Maher

Recommendations Straight from the Speciality Cheese Department

When picking a cheese or two for your next hosting gig, it might seem that the easiest course of action is to walk into the Littleton Co-op and ask one of our cheesemongers “What’s your favorite?” Especially for a BIG hosting gig, like a holiday party, or even the main meal. But asking a cheesemonger to pick their favorite cheese is like asking a parent to pick their favorite child: it changes throughout the year. While our cheese team can’t be at your house to oversee your cocktail hour or appetizer set up, we can pass along some of their personal tried and true favorites for this time of the year.

Meg

(L to R): Jasper Hill Willoughby, 34 Degrees Original Crisps, Brabander Goat Gouda

Travis

(L to R): Colston Bassett Shropshire Blue, Brebirousse D’Argental, Cranberry Almond Maine Crisp)

Catherine

(L to R): Effie’s Gruyere Biscuits, White Stilton w/ cranberries,

Ideas for Thanksgiving Leftovers

November 10, 2024 By Anastasia Maher

Leftover Mashed Potato Pizza

So! Much! Food! Don’t think of what’s left in your fridge the day after as sad leftovers — they’re brand new possibilities! There’s nothing wrong with the classic go-to of the “leftovers sandwich,” but sometimes you want to step outside the box a bit. We’ve compiled a list of some ideas to use all of your leftovers, and all the combinations therewithin. Enjoy!

Full Meal Leftovers

Thanksgiving Leftover Tacos

Pull Apart Thanksgiving Leftover Stuffed Bread

Leftover Turkey Hand Pies

Turkey

Turkey Cobb Sandwiches

Dad’s Leftover Turkey Pot Pie

Best Ever Turkey Chili

Turkey Enchiladas Verdes

Mashed Potatoes

Leftover Mashed Potato Gnocchi

Crispy Rosemary Potato Cakes

Leftover Mashed Potato Pizza

Sweet Potato Kale Frittata

Kale Roasted Sweet Potato Hash

Stuffing

Leftover Stuffing Waffles

Second Day Fried Stuffing Bites

Cheese

Leftover Cheese Dip

What’s your go-to way to use up Thanksgiving leftovers? Let us know if you try any of these recipes!

The Perfect Wine for Thanksgiving

November 10, 2024 By Anastasia Maher

You’re either going to love or hate the answer to this one.

What is the perfect wine to pair with my Thanksgiving meal? That’s the question on everyone’s lips this season, and the answer may surprise you. The ultimate Thanksgiving wine for 2025 is: whatever you want it to be. Is this disappointing or relieving? Probably both, and maybe a little upsetting since we really set you up for the Ultimate Grand Answer™ there, huh. We could get into quasi-scientific explanations about tannins and underbelly notes, but the truth of the matter is that wine pairing, and Thanksgiving, is about drinking wine you love with food you love with people you love. You can scour the internet’s most clickbait recommendation lists (like we did) and still come up empty handed. Bloggers that start their entry with “this is my tried and true pairing framework” will end with “my favorite find ignored my own advice completely.” Premier cooking and baking publications whose “budget friendly bottles” start at $50. And out of all of the corners of the internet never seem to list brands available in a 100-mile radius.

That’s where your friendly local Littleton Food Co-op steps in! We did all the Google searches, all the expert-asking, and all the laborious tasting (labor of love, right?) so you don’t have to. And obviously, everything listed is available at the Littleton Food Co-op. Everyone is welcome to shop here, no membership required!

General Guidelines

Unless you’re the world’s top wine connoisseur (in which case, why didn’t you write this article?), your friends and family are likely not coming for Thanksgiving exclusively based on your wine selection. They’re coming for YOU…and maybe the food. So relax! It’s really not that serious. But, if you’d like to choose a wine that is most likely to compliment your meal and satisfy your guests, follow these general rules:

Avoid a high alcohol content. Even if you don’t like wine, you can agree that a drunken family brawl leaves a bad taste in your mouth. Reducing the likelihood of that possibility is just one of the benefits of a low ABV. In general, lighter alcohol wines better allow all the flavors of a meal to shine through. You don’t want your extended family praising your candied yams and how they tasted “just like Bordeaux,” do you ?

Acidity is a friend. There’s a reason your post-Thanksgiving meal ritual includes unbuttoning your pants – and it’s not just about how much you ate. Typical Thanksgiving foods tend to be very rich, even downtrodden, with butter, cream, and the like. A wine with some acidity will help counterbalance those flavors, but also ensure it doesn’t get masked by the food in your attempt to not do the opposite. Key word is sum – with so many choices and flavors in one meal, it’s best not to go to either extreme in any key profile area.

O Tannin-baum. Or should we say NO (or low) tannin-baum. Tannins are the compounds in wine that give you that dry-mouth feeling, usually after a deep red. Unless you’re having steak, or want to make a classic-Christmas-song-pun, you don’t need ‘em here. If you’re going for a wine strong in tannins, it needs a strong flavor to match its energy. And as much as you can praise your favorite part of the Thanksgiving meal, none of the bare-bones traditional choices are strong enough in flavor to compete, so don’t make them try.

Red Wines

Domaine des Nugues Beaujolais-Villages

Even though the general descriptions above tend to lead you towards a white, the Beaujolais is a classic holiday pick! Sometimes described as “the only white wine that happens to be red”, Beaujolais Nouveau is made from the Gamay grape and is produced in the south of France. This is a juicy red with aromatic expressions of red fruits, black fruits, and spices in the background. The acidity and crisp aftertaste provide a nice contrast.

Rossino Merlot

This Merlot lands softly on the tongue with ripe red berries, but hits the nose with some spicy notes of black pepper. The choice stands out as a well-structured offering that pairs well with rich poultry dishes.

OMEN Rogue Valley Oregon Pinot Noir

An earthy option, but very on-season; a powerful mix of cranberries, crushed marigold flowers, and oregano. Savor this wine over time and you may also uncover raspberry flavors and traces of coffee and bacon. There is a pronounced acidity within the crisp texture and light body, leading to a delicate finishing texture.

Domaine Couly-Dutheil Chinon Automnale

The first word used to describe this wine from the Loire Valley of France is “stunning.” Not only does that apply to the aromatics and the structure, but also to the tannins. The nose of this red features aromas of small red berries and burning piles of leaves. It’s great company for poultry or charcuterie.

White Wines

Forge Cellars dry Riesling Classique

Forge Cellars, located in New York’s Finger Lakes region, specializes in Bone-Dry Rieslings and this one is no exception. This wine manages to maintain all of a Riesling’s natural flavors while still exploring a depth and complexity with aromas of ripe lemon, green apple, tangerine, and white floral. A bright and long acidic, refreshing finish.

Manoir La Firetiere Chardonnay

An un-oaked chardonnay is known for its freshness, and this one incorporates exotic fruit in the nose to contribute to that. This choice produces a clean and mellow mouth feel that will especially appeal to fans of Sauvignon Blanc. Serve with the main course or highlight your win-choosing skills by serving it as a stand-alone aperitif.

And more!

Lamarca Prosecco

Bubbles are a great way to liven up any celebration! And since Thanksgiving is perhaps the holiday with the least amount of built-in sparkles, your tablescape may be making a desperate call for Ma Marca Prosecco. Its palate is delicate, but the liquid still sparkles with lively bubbles and a pale golden color. The aromas of citrus and honeysuckle blossoms combine with notes of green apple, juicy peach, and ripe lemon for a crisp and clean refreshing finish.

Sweet Baby Vineyard Apple Cranberry Wine

We have been accused of showing a bias towards local New Hampshire produced goods (because how could we not??), but this inventive wine from Sweet Baby Vineyard in Hampstead, NH can hold its own. This lively wine is the perfect combination of 100% NH-Grown Applecrest apples and cranberries fermented together to give an excellent balance between the acid of the cranberries and the sugars of the apples. The result is a dry fruit wine that is clean and fresh on your pallet. It pairs well with turkey, lamb, or cheeses including swiss, havarti, and gouda.

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 dry roasted salted pistachios. When pressed for a further explanation as to why these small but mighty hidden (in-shell) gems are worthy of putting his name on, Peter was initially speechless. Yeah, they’re that good. Eventually he came out of his pistach-trance to say that a handful of pistachios is “delicious, quick and easy snack that’s popping with flavors.”

Mike

Mike joined the Bulk Department and quickly grew very fond of Grandy Organics’ Curry Roasted Whole 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, Mike says “When you picture cashews in your head, you’d never imagine something with so much flavor!” We didn’t want to tell him that that’s a common experience trying something as fresh as the quickly-rotated products in Bulk; but, to be fair, that doesn’t make it not true.

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

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?

Grandy Organics Buy Bulk Dark Chocolate Coconola | Organic Grain-Free Granola Six 9oz Bags

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 in**@***********op.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.