Littleton Food Coop

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(603) 444-2800

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

COVID-19 and the Co-op

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We’re continuing to work hard to keep our store clean, safe, and welcoming for everyone. We’ve implemented many procedures and policies for COVID-19, most of which follow CDC and NH State guidelines. We’re committed to doing the best we can to take care of our customers and our staff, while still keeping our shelves stocked with essentials.

We have many procedures already in place to help protect the safety of our employees, members, and shoppers—procedures we rely on to reduce the spread of foodborne illness and seasonal colds and flu every year. We will regularly update this page as the situation progresses,  so please check back for updates.

  • Masks are mandatory for all persons (over 2 years of age) who enter the co-op. This policy is strictly enforced.
  • Please stay 6 feet away from other people while you shop.
  • Please shop alone, in order to limit the number of people in the store.
  • Stay home and do not shop in the store if you are sick.

Keepin’ It Clean

  • We are making extra efforts to keep the store clean and sanitized, particularly in high-contact and high-traffic areas.
  • Our janitorial service cleans the store every night, and sanitizes high-contact areas including doors and handles. light switches, counter tops, registers, restrooms, shopping cart handles and more.
  • Our staff then continues to clean throughout the day. Every two hours we announce a “Sanitation Rotation” and each department mobilizes to once again clean those high contact areas.
  • For health and safety reasons, we have closed dine-in seating in the co-op cafe. The sinks are still available for hand washing as needed.
  • Our shopping baskets are sanitized each morning. We have sanitizing wipe stations in our entry and exit areas if you’d like to clean your shopping carts and baskets before use.
  • We have touchless hand sanitizer stations now set up in the entry and exit, as well as near the restrooms, produce area, bulk area, meat department and dairy.  Please look for these grey wall-mounted boxes the next time you are in the store.
  • Our cashiers disinfect the register belts and bagging stations between each order, as well as sanitize their hands before waiting on the next customer.   Please be patient while this process is taking place as it is for your health and protection.
  • You may bring your clean reusable shopping bags in the store. Please bag your own groceries at the register. We also have paper bags for 10 cents each, as well as complimentary grocery boxes for you to pack your purchase in.
  • Our credit card pin-pads are wiped down frequently. Please use the stylus to enter your information, since that is easy to clean between uses. We encourage customers to pay with debit or credit cards if possible, since it vastly reduces the amount of cash we have to handle. We also accept touchless payments such as Google Pay and Apple Pay, which are even safer.

Social Distancing

When you visit the store you will see many reminders about social distancing, shopping solo and wearing a mask.  Please keep away from other shoppers as well as our staff while they work, for your own safety as well as ours.

At the registers, we’ve installed plexiglass barriers to protect you as well as our cashiers. There are also marks on the floor so that you know where to stand while you wait in line, and stay a safe distance apart.  We have also discontinued the practice of having additional staff pack up your order.  We felt this introduced one more person handling your food as well as a challenge to proper social distancing at the checkout counter.  Please plan on assisting your cashier in bagging or boxing up your groceries.

In the aisles, please give employees extra space when they are stocking.  It is a difficult and challenging job keeping the shelves full while the store is open.  Please do not reach over employees or other shoppers to retrieve something from the shelves.  Maintain a safe 6-foot distance and ask about the item you need.  Our staff will gladly move aside or reach the item for you.

Here are some of the policies (and tips) we’ve implemented to keep everyone safe & healthy:

  • Masks are mandatory for all persons (over 2 years of age) who enter the co-op. This policy is strictly enforced.
  • Please stay 6 feet away from other people while you shop.
  • Please shop alone, in order to limit the number of people in the store.
  • Stay home and do not shop in the store if you are sick.
  • Make a shopping list, considering ways to minimize shopping trips.  Plan your shopping trip ahead of time by using our map!
  • Cover your cough or sneeze, wash hands often, use sanitizer and only touch items you intend to buy.
  • Only buy what you need, and leave some for your neighbors.
  • If possible, pay with a debit or credit card, or use contactless payment, which is far less germy than cash.

Food Safety

Our employees follow a strict set of standard operating procedures when handling products. No employee goes near the Co-op’s prepared foods or other products without extensive training on how to handle them properly and safely.

For the time being we are discontinuing our self-serve hot food stations, including soups, pizza, and self-serve coffee. Pre-packaged grab & go options are still available. All of our fresh-baked items are now packaged.

According to the Harvard Health Blog, it’s not clear if the virus can spread through food. Even if so, it would be highly unlikely. Regardless, health officials cannot absolutely rule out the possibility of transmission from infected food handlers – which is why we ask our staff to stay home when they are sick.

Supporting our Staff

Because of the increased risk of exposure that comes as a result of working in a grocery store, all of our staff are receiving hazard pay bonuses.

Out of care for our community, our policy has always been for staff to remain at home when they are unwell. All of our employees accumulate paid time off to cover sick time.

We have several options in place to provide paid time off for those employees who are self-isolating due to illness or immune vulnerabilities, as well as those who need to stay home to look after their children.

Events and Sampling

We have discontinued all food demos & sampling at this time. We are also suspending all community info tabling events.

We’ve also made the hard choice to postpone our sampling event days, in-store classes, and workshops.

In order to promote healthy social distancing practices, we have moved our monthly Board Meetings, our Annual Meetings, and Board Elections online.

We have suspended our regular Member Appreciation Days & Senior Discount Days since we don’t want to encourage shoppers to crowd the store on a single day. Instead we are offering extended “Floating Member Discount” and “Senior Five & Dime Discount” periods so that our Members can use their discount during those allotted times, during one shopping trip, and on the day of their choice.

Supplies

You may have heard stories about grocery stores running out of food and household needs as consumers stock up on the essentials. One of our strengths is that we source from multiple suppliers and don’t pull from a central warehouse.

We are working diligently with our suppliers to keep essentials and pantry staples in stock, but please bear with us as some items may become out of stock or unavailable.

Work with Us

Finally, we ask all of our members, shoppers, and employees to partner with us in this.  Please be courteous and mindful as you shop, realizing we are all working through these challenges together.  Please be patient when needing to wait, or when a product is unavailable due to supplier issues.  Social distancing is key – please stay 6 feet away from other shoppers and store employees.

WHO has great advice on how to be responsible in order to protect yourself—and by extension your community—from the virus.

Please shop alone, shop efficiently, and wear a face covering.  Again, we love seeing you all, and we’ll be here when brighter times are back for the usual smiles and chit-chat we all love in our co-op community. But for now, we’d like to try to reduce the number of people in the store at any given time, for the health and safety of everyone.

If you are older or in need of assistance with your grocery shopping, please give us a call. At this time we are unable to offer delivery or special shopping hours due to logistics and safety concerns. We do offer a Curbside Pickup service for seniors, people who are highly vulnerable to COVID 19, or people who are sick and staying isolated.

Learn More

More thoughts or questions? Reach out anytime. For general questions please call the store at (603) 444-2800 or email your comments to info@littletoncoop.org.  Remember that our employees on the front lines have their hands full with the challenging new essential position they have found themselves in.  If you have a concern or suggestion, please ask for a manager.  You can also email cwhiton@littletoncoop.org.  We will be glad to listen and provide assistance.

Updated 02/02/2021

 

A PSA Regarding a Positive COVID Test at the Co-op

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To Our Members & Community,

In the interest of transparency, we wanted to inform you that on the evening of Monday, December 28, we learned that a staff member from our store tested positive for the novel coronavirus (COVID-19).  

Upon learning of the result, we spoke with our local health department. We immediately performed additional sanitizing and disinfecting procedures in all areas of the store where that employee had worked. This employee works in the Pricing and Receiving department and has minimal contact with the public; they last worked at the co-op on Wednesday, December 23, and are self-quarantining at home as recommended by their healthcare professional. To our knowledge, the employee never exhibited symptoms while at work and had minimal contact with customers and other employees.

The Littleton Food Co-op has identified all staff members who may have been in close contact with the affected person and is supporting these employees as they self-monitor, although at this time we believe this is an isolated case and there is no communal spread in the store. Our co-op has a generous sick and vacation policy, and we are working with staff members on a case-by-case basis to ensure they have the support they need. Across our co-op as part of our regular policy, we ask that any staff exhibiting symptoms of respiratory illness or fever stay home, contact our HR department, and notify their physician.

Our co-op prides itself on its cleanliness and food safety standards, and we are taking multiple steps to best serve you, care for our staff, and be a responsible member of our community. We have implemented rigorous daily cleaning practices throughout our store.  Since March, every other hour each department performs a sanitation rotation, disinfecting all common touch areas in all parts of the store.  Each night, a professional store-wide disinfection is done by our janitorial services to all common touch areas, shopping carts, offices, electronics and floors.  

Furthermore:

  • All staff members are pre-screened for temperature and symptoms daily before work
  • All staff self-monitor themselves throughout the day and stay/go home if sick
  • All employees are required to wear masks (worn correctly, fitting tightly to the face and under the chin) at all times
  • All employees are asked to maintain 6-foot social distancing from others
  • All common areas such as offices, bathrooms, and shared electronic equipment are disinfected and cleaned routinely every day.

To learn more about the steps we are taking, please visit  www.littletoncoop.com/covid19.

If you have any further questions, please contact us at info@littletoncoop.org.

Thank you!

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.

Winter Squash Guide

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With a dozen common varieties readily available, choosing a winter squash to prepare can be confounding for the home cook. We’ve compiled descriptions of common varieties as well as some handy tips for selecting the right squash for you and plenty of delicious squash recipes you’ll love.

General selection tips

Winter squash are harvested late summer through fall, then “cured” or “hardened off” in open air to toughen their exterior. This process ensures the squash will keep for months without refrigeration. Squash that has been hurried through this step and improperly cured will appear shiny and may be tender enough to be pierced by your fingernail. When selecting any variety of winter squash, the stem is the best indication of ripeness. Stems should be tan, dry, and on some varieties, look fibrous and frayed, or corky. Fresh green stems and those leaking sap signal that the squash was harvested before it was ready. Ripe squash should have vivid, saturated (deep) color and a matte, rather than glossy, finish.

Acorn

This forest green, deeply ribbed squash resembles its namesake, the acorn. It has yellow-orange flesh and a tender-firm texture that holds up when cooked. Acorn’s mild flavor is versatile, making it a traditional choice for stuffing and baking. The hard rind is not good for eating, but helps the squash hold its shape when baked.

  • Selection: Acorn squash should be uniformly green and matte—streaks/spots of orange are fine, but too much orange indicates over ripeness and the squash will be dry and stringy.
  • Best uses: baking, stuffing, mashing.
  • Other varieties: all-white “Cream of the Crop,” and all-yellow “Golden Acorn.”

Blue Hubbard

Good for feeding a crowd, these huge, bumpy textured squash look a bit like a giant gray lemon, tapered at both ends and round in the middle. A common heirloom variety, Blue Hubbard has an unusual, brittle blue-gray outer shell, a green rind, and bright orange flesh. Unlike many other winter squashes, they are only mildly sweet, but have a buttery, nutty flavor and a flaky, dry texture similar to a baked potato.

  • Selection: Choose a squash based on size—1 pound equals approximately 2 cups of chopped squash (tip: if you don’t have use for the entire squash, some produce departments will chop these into smaller pieces for you).
  • Best Uses: baked or mashed, topped with butter, sea salt, and freshly ground black pepper.
  • Other varieties: Golden or Green Hubbard, Baby Blue Hubbard.

Butternut

These squash are named for their peanut-like shape and smooth, beige coloring. Butternut is a good choice for recipes calling for a large amount of squash because they are dense—the seed cavity is in the small bulb opposite the stem end, so the large stem is solid squash. Their vivid orange flesh is sweet and slightly nutty with a smooth texture that falls apart as it cooks. Although the rind is edible, butternut is usually peeled before use.

  • Selection: Choose the amount of squash needed by weight. One pound of butternut equals approximately 2 cups of peeled, chopped squash.
  • Best uses: soups, purees, pies, recipes where smooth texture and sweetness will be highlighted.

Delicata

This oblong squash is butter yellow in color with green mottled striping in shallow ridges. Delicata has a thin, edible skin that is easy to work with but makes it a poor squash for long-term storage; this is why you’ll only find them in the fall. The rich, sweet yellow flesh is flavorful and tastes like chestnuts, corn, and sweet potatoes.

  • Selection: Because they are more susceptible to breakdown than other winter squash, take care to select squash without scratches or blemishes, or they may spoil quickly.
  • Best Uses: Delicata’s walls are thin, making it a quick-cooking squash. It can be sliced in 1/4-inch rings and sautéed until soft and caramelized (remove seeds first), halved and baked in 30 minutes, or broiled with olive oil or butter until caramelized.
  • Other varieties: Sugar Loaf and Honey Boat are varieties of Delicata that have been crossed with Butternut. They are often extremely sweet with notes of caramel, hazelnut, and brown sugar (They’re delicious and fleeting, so we recommend buying them when you find them!).

Heart of Gold/Festival/Carnival

These colorful, festive varieties of squash are all hybrids resulting from a cross between Sweet Dumpling and Acorn, and are somewhere between the two in size. Yellow or cream with green and orange mottling, these three can be difficult to tell apart, but for culinary purposes, they are essentially interchangeable. With a sweet nutty flavor like Dumpling, and a tender-firm texture like Acorn, they are the best of both parent varieties.

  • Selection: Choose brightly colored squash that are heavy for their size.
  • Best uses: baking, stuffing, broiling with brown sugar.

Kabocha (Green or Red)

Kabocha can be dark green with mottled blue-gray striping, or a deep red-orange color that resembles Red Kuri. You can tell the difference between red Kabocha and Red Kuri by their shape: Kabocha is round but flattened at stem end, instead of pointed. The flesh is smooth, dense, and intensely yellow. They are similar in sweetness and texture to a sweet potato.

  • Selection: Choose heavy, blemish free squash. They may have a golden or creamy patch where they rested on the ground.
  • Best Uses: curries, soups, stir-fry, salads.
  • Other varieties: Buttercup, Turban, Turk’s Turban.

Pie Pumpkin

Pie pumpkins differ from larger carving pumpkins in that they have been bred for sweetness and not for size. They are uniformly orange and round with an inedible rind, and are sold alongside other varieties of winter squash (unlike carving pumpkins which are usually displayed separately from winter squash). These squash are mildly sweet and have a rich pumpkin flavor that is perfect for pies and baked goods. They make a beautiful centerpiece when hollowed out and filled with pumpkin soup.

  • Selection: Choose a pie pumpkin that has no hint of green and still has a stem attached; older pumpkins may lose their stems.
  • Best uses: pies, custards, baked goods, curries and stews.

Red Kuri

These vivid orange, beta carotene-saturated squash are shaped like an onion, or teardrop. They have a delicious chestnut-like flavor, and are mildly sweet with a dense texture that holds shape when steamed or cubed, but smooth and velvety when pureed, making them quite versatile.

  • Selection: Select a smooth, uniformly colored squash with no hint of green.
  • Best Uses: Thai curries, soups, pilafs and gratins, baked goods.
  • Other varieties: Hokkaido, Japanese Uchiki.

Spaghetti

These football-sized, bright yellow squash are very different from other varieties in this family. Spaghetti squash has a pale golden interior, and is stringy and dense—in a good way! After sliced in half and baked, use a fork to pry up the strands of flesh and you will see it resembles and has the texture of perfectly cooked spaghetti noodles. These squash are not particularly sweet but have a mild flavor that takes to a wide variety of preparations.

  • Selection: choose a bright yellow squash that is free of blemishes and soft spots.
  • Best uses: baked and separated, then mixed with pesto, tomato sauce, or your favorite pasta topping.

Sweet Dumpling

These small, four- to-six-inch round squash are cream-colored with green mottled streaks and deep ribs similar to Acorn. Pale gold on the inside, with a dry, starchy flesh similar to a potato, these squash are renowned for their rich, honey-sweet flavor.

  • Selection: pick a smooth, blemish-free squash that is heavy for its size and is evenly colored. Avoid a squash that has a pale green tint as it is underripe.
  • Best uses: baking with butter and cinnamon.

Miscellaneous Varieties

At some food co-ops, farmer’s markets, and apple orchards in the fall you may encounter unusual heirloom varieties of squash that are worth trying. If you like butternut, look for Galeux D’eysines, a rich, sweet and velvety French heirloom that is large, pale pink, and covered in brown fibrous warts. You might also like to try Long Island Cheese squash, a flat, round ribbed, beige squash that resembles a large wheel of artisan cheese. If you prefer the firmer, milder Acorn, you might like to try long Banana or Pink Banana squash. If you like a moist,dense textured squash (yam-like), try a Queensland Blue or Jarrahdale pumpkin. These huge varieties are from Australia and New Zealand, respectively, and have stunning brittle blue-green rinds and deep orange flesh. Both are good for mashing and roasting.

This article originally appeared on Co+op, welcome to the table

October is Co-op Month

By

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!

 

October Recipes from Cooking With Chad

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Simple Grilled Winter Squash

Ingredients
1 Small Butternut Squash (peeled and cut into ½” slices, length-wise)
3 Tbsp Oil (Avocado oil works with the higher heat)
2 Cloves garlic, minced
¼ tsp salt
¼ tsp pepper

Directions
1) In a small bowl, combine oil, garlic and salt, and pepper. Brush over squash slices
2) Grill slices for 4-5 minutes per side with the cover down.

Grilled Romaine

Ingredients
2 Romaine hearts
¼ cup extra virgin olive oil, divided
¼ cup mayonnaise or plain Greek yogurt
1 Tbsp grainy or Dijon mustard
2 Tbsp apple cider vinegar
¼ cup blue cheese/feta/gorgonzola crumbles
¼ cup sliced grape tomatoes
1 Tbsp butter
1 shallot, thinly sliced
Salt and pepper to taste
Grilled shrimp (optional)

Directions
1) Preheat grill to medium-high
2) While grill heats, saute shallot in a pan with butter until tender and then set aside.
3) Rinse romaine and dry – trim off a sliver of the stem and a small amount at the top of
the leaves
4) Brush with olive oil to thinly coat all the outside leaves
5) Grill shrimp (using a wooden skewer)
6) Place lettuce on the grill and turn every couple minutes until each side has grill marks (6
minutes total)
7) Whisk remaining oil with mayo or yogurt, mustard, vinegar and salt and pepper in a
bowl.
8) Serve romaine hearts topped with cheese crumbles, sliced tomatoes, shrimp,
shallot, and dressing.

Artichoke Hearts on the Grill

Ingredients
8oz can quartered artichoke quartered hearts (or buy whole and quarter)
2-3 Tbsp olive oil (enough to coat)
1 tsp salt
½ tsp pepper
1/8 tsp plus 1/2 tsp garlic powder
2-3 Tbsp grated parmesan cheese
3 Tbsp Plain Greek yogurt
1 Tbsp lemon juice (1/2 tsp lemon zest if desired)
1 Tbsp Dijon mustard
1/8 tsp honey or sugar
Salt and white pepper to taste

Instructions
1) Heat grill to medium
2) Open and drain artichoke hearts well – blot with paper towel
3) While artichokes are draining, make the sauce: whisk together 1/8 tsp garlic powder,
cheese, yogurt, lemon juice and zest, Dijon mustard, honey and salt and pepper in a
small bowl.
4) Coat the artichoke hearts in oil, season with salt and sprinkle with ½ tsp garlic powder
(ad-lib other seasonings if desired)
5) Place hearts on a foil-lined sheet pan (careful not to crowd them) and place on the grill
and cook for about 10 minutes with grill open, turning once when bottoms are
browned.
6) Once they have reached your desired level of char or doneness, remove from grill and serve with dipping sauce

Grilled Teriyaki Portobello Bowl

Ingredients
2-3 Large Portobello mushrooms
4 ounces shitake mushrooms
2 Tbsp soy sauce
2 Tbsp mirin
½ Tbsp oil
1 tsp grated ginger
1 cup cooked Brown rice or other traditional grain
1 English cucumber
2 Tbsp rice wine vinegar
1/2 tsp. honey
Pinch of salt
½ Tbsp sesame seeds (toasted if desired)
Optional: leftover veggies

Instructions
1) Mix the soy sauce, mirin, oil and ginger in a Ziploc bag – add Portobellos and shitakes
and marinate for 1 hour
2) While marinating make the cucumber salad – cut cucumber lengthwise and scrape out
seeds. Using a veggie peeler, shave ribbons onto a couple of paper towels. Blot dry and
place in a serving bowl. In a small bowl, whisk vinegar, salt, sugar, and sesame seeds.
Toss with cucumber ribbons.
3) Prepare desired veggies, herbs, or garnishes while pre-heating grill on medium-high heat
4) Start grilling any veggies first and then add the mushrooms.
5) Create grill marks and then turn the heat down, moving items off the grill as they finish
cooking
6) Create a bowl with rice in the middle. Arrange cucumber salad, portobellos, shitakes,
and veggies around the rice and garnish as desired.
7) Top with dressing of preference

September Recipes from Cooking With Chad

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Grilled Pizza

Ingredients:
Enough pizza dough for the amount of pizza want to make (either pre-made or from scratch)
Enough of the desired toppings (veggies, meats, fruit, herbs, cheeses)
Enough pizza sauce to cover your pizza (can use store-bought or make your own)
Olive or avocado oil for coating the pizza dough.

Directions:
Preheat your grill to medium heat
Roll out dough to desired size of pizza on a lightly floured surface (smaller pizzas are easier to
prepare on the grill and allows for more variety of pizza toppings)
Transfer rolled out dough to a lightly floured pizza pan or flat plate
Lightly coat the top of the rolled-out dough with oil and transfer to the grill carefully by
inverting the plate over the grill with the oil-coated side facing the grill
Lightly brown the dough until it is stable enough to flip (but not cooked through all the way)
Coat the top side of the dough with oil before carefully flipping the dough to lightly brown on
the other side
Remove the dough from the grill and add sauce and toppings and place back on the grill until
the cheese melts and the crust is browned to your liking. Remove from the grill, slice and
enjoy!

Grilled Fruit Kabobs with Spicy Lime Glaze

Ingredients:
A good medley of grill-able fruit (pineapple, mango, papaya, nectarine, peach, strawberries,
bananas, kiwi, melon, pear and apple are good choices)
1/3 cup brown sugar
½ cup orange juice
1 tsp chili powder
¼ tsp salt
1 lime, juiced
1 Tbsp honey

Directions:
Preheat grill to medium heat
Thread fruit pieces on a skewer and place on a baking sheet
Melt the butter in a saucepan or in a heat-proof bowl on the grill – once melted add remaining
ingredient and combine well
Baste the kabobs with the glaze and lay on the grill, grilling each side for about 2 minutes and
basting often. Fruit is done when grill marks appear – be careful not to overcook.

BBQ Corn on the Cob

Serves 6

Ingredients:
1 tsp chili powder
1/8 tsp dried oregano
1 pinch onion powder
Cayenne pepper to taste
1 pinch garlic powder
1/8 tsp salt
1/8 tsp black pepper
3 Tbsp butter
6 ears of corn, husked and cleaned

Directions:
Pre-heat grill to medium-high heat
In medium bowl, combine the spices, then blend in softened butter
Apply mixture evenly over each ear of corn
Wrap each ear in aluminum foil (like a burrito) and place on the grill for about 15 minutes.

Chad’s Grilled Peach Crumble

Serves 2

Ingredients:
¼ Cup Nuts (walnuts, almonds and pecans are great)
1 ½-2 Tbsp Brown Sugar
½ tsp Cinnamon
Pinch of salt
1/16 tsp vanilla extract
1 Tbsp cold butter
1 Tbsp rolled oats
1-2 tsp flour, if necessary
2 fresh, ripe but firm peaches, halved
Ice cream or yogurt of your choice

Directions:
Make the crumble first by placing the nuts, brown sugar, cinnamon, salt and oats in a sealed
plastic bag and crushing the mixture with a rolling pin or wooden mallet.
Add the crumble to a bowl and add vanilla and cold butter – mix into a crumble with your
hands, adding a touch of flour if the mixture becomes too moist.
Cut peaches in halves and grill a few minutes on each side.
Serve peaches in a bowl with a dollop of yogurt or ice cream and a portion of crumble.

By

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.



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News & Updates

LittletonCoopLittleton Food Co-op@LittletonCoop·
April 15, 2021

Our Case Lot Sale is this Weekend! - https://mailchi.mp/littletoncoop/210415

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