With some summer weather upon us more and more beer drinkers are looking for fruity sour beers. Prairie Artisan Ales from Oklahoma makes a Pink Guava Funk that definitely qualifies as a fruity summer sour. Technically an American Wild Ale, this wild-yeast fermented kettle sour pours a hazy copper with a fine white foam head. The aroma has guava, acidic tropical fruits…… and quite a lot of funk! The flavor is very sour with tart lemon and guava shining through in the finish. It has mild carbonation and a light body, but a respectable 6.3% ABV. Definitely something that every sour lover should give a try, now available at the Co-op.

Get set for great grilling with these grilling tips.

Start your grill about 30 minutes before you begin cooking. It’s a good idea to have a hot side for grilling meat and a cooler side for grilling fish, seafood and vegetables.

If you don’t have a gas grill, consider using chunk charwood, which is preferred by chefs because it burns clean and hot, sealing in the flavor and moisture of grilled foods. Since charwood is produced with nonlumber wood fired in kilns, it is also the best environmental choice.

Grilling tips

Aside from traditional grill items like beef, chicken and sausages you can add that char-grilled flavor to items such as:

Corn
Soak the corn in cold water for 30 minutes, peel back the husk, remove the silk, return the husk; then grill for 15–20 minutes, turning frequently.

Mushrooms
Wash fresh mushrooms quickly under running water; then pat dry. Skewer or place in a grill basket. Brush with oil and grill for 5–7 minutes. Whole portabello mushrooms take 10–20 minutes, depending on their size.

Onions
Slice thickly and brush with oil. Cook onions directly on the grid at mediumhigh heat until they start to turn brown. You can also roast an onion by cutting it in half, wrapping it in foil with a little butter, and cooking it for about 30–45 minutes at medium heat.

Peppers
Grill whole peppers at high heat until skin is charred black, about 15–20 minutes. Cool in a paper bag for 15 minutes to loosen blackened skin. Peel and remove seeds.

Potatoes
Wrap baking potatoes in foil. Cook at medium heat for 25–30 minutes or until tender.

Shellfish
You can cook shellfish on the grill. If they are large, such as prawns or crab you can grill them directly on the grid. Smaller shellfish, such as mussels, clams, oysters, scallops or shrimp can be skewered or cooked in a basket. Shrimp take about 8–12 minutes depending on their size.

Steak
Choose steaks that are no thicker than 1 1/2 inches, and which have some visible fat marbling for tenderness. To keep the juices intact, use tongs rather than a fork to turn your meat. At the hottest setting, sear for 1–2 minutes per side. Then move to a medium heat and cook for about 4 minutes per side for rare (it will feel fleshy to touch), 6 minutes per side for well-done steak (it will feel firm).

Spare ribs
Spare ribs are the most popular type of grilling pork ribs. Avoid using a direct heat source. Indirect cooking at a low temperature for several hours will produce very tender ribs. Season with a dry rub before you grill and add barbecue sauce at the end of grilling. Use a drip pan with water or other liquids, such as broth or juice, to keep ribs moist.

Fish
Firm fish, such as tuna, salmon or halibut can be cooked directly on the grill if handled carefully. A hinged wire grill basket is best for cooking whole fish or tender fillets. Grill fillets at medium to medium-low heat. Fish can cook quickly so turn only once to keep from crumbling.

This post originally appeared on Co+op, Stronger Together: www.strongertogether.coop/food-lifestyle/cooking/get-the-grill-started

From the brewers of Sip of Sunshine comes a new limited release, Lawson’s Finest Liquids Maple Nipple Amber Ale (say that ten times fast!!).

This big and rich maple ale is loaded with Vermont’s finest maple syrup from start to finish. Smooth yet strong, with a 9% ABV – so watch out. This was one of the original homebrew recipes the Lawson’s founders made, before the brewery itself was even started. The syrup is sourced from a local maple farm in Huntington Vermont, which is then painstakingly boiled over wood fires for the perfect consistency and flavor, and then used to make this marvelous ale. Until now Maple Nipple was only served at personal homebrew parties, but it’s now available in very limited distribution in New England.

Maple Nipple is available for a limited time right here at the Littleton Food Co-op, so come down and get your maple on! 😁 🍁 🍻 You can also check out Lawson’s website to learn more about how it’s produced right here.

You’ve probably heard about the California Gold Rush of 1849, when prospectors flocked to the West Coast to seek their fortune in gold from the California hills. What you might not have heard is that gold wasn’t the only yellow thing they wanted. Lemons were a hot commodity for miners at that time because of their ability to prevent scurvy, a potentially fatal disease brought on by lack of vitamins and minerals from fresh foods. Miners looking to spend a long time away from town would pay about $1 for a lemon back then, which in 2013 (adjusted for inflation) is the equivalent of $30!

Today lemons are common and inexpensive to purchase, but no less valuable. The high vitamin C content of lemons has been prized throughout history for its ability to support the production of white blood cells, our body’s natural defense against disease. In lemons, the vitamin C comes in the form of citric acid, which also has natural antibacterial properties. Rubbing your cutting boards or scouring your sink with half a lemon is a great way to naturally disinfect and deodorize food surfaces in the kitchen. The amount of citric acid in a lemon is even able to conduct a mellow electrical current, enough to power a small light bulb (see lemon battery for a fun at-home experiment).

The realm of cooking is where lemons are truly invaluable. Lemon juice adds a bright, mild-flavored astringency to foods, more subtle and neutral than vinegar. A squeeze of lemon just before serving many savory foods, from roasted potatoes to stir fries, contributes vibrancy and perks up flavors without masking them. A perfect ingredient in marinades for meats, seafood, and fish, lemon juice tenderizes and infuses proteins, as in this delicious recipe for Lemon and Dill Salmon Kebabs or Lemon Garlic Chicken. Lemon also adds dimension to sauces and salsas, as in a traditional Hollandaise sauce, or this fresh, zippy Greek-style Cucumber Salsa with Feta. Whip up a batch and serve with warm pita bread for a tasty alternative to chips and dip. Lemon vinaigrette is one of the most versatile dressings there is and can be used to dress nearly any vegetable, from asparagus to zucchini.

Lemon is used differently in different parts of the world. In Italy, the zest and juice of the lemon is often used in pasta sauces or salad dressings, as in this easy Artichoke Parmesan Pasta dish. In Northern Africa, preserved lemon (lemon cured in salt) is a common ingredient in tagines and couscous. In India, a popular condiment called lemon pickle is made by fermenting lemon peels and juice in spices for weeks until tender and aromatic; then it’s eaten with rice, naan, or curry.

Of course, lemon is also at home in baked goods—you can find lemon versions of cookies, cakes, pies, candies, mousse, even soufflé. But perhaps the easiest, most beloved lemon dessert is the humble Lemon Bar, with its bright, tart punch and sweet, buttery finish. Lemon zest also infuses quick breads with great flavor and pairs well with a variety of fruits. Try these Lemon Raspberry Muffins for a quick, delicious brunch or breakfast treat.

When shopping for lemons, look for uniformly yellow fruits that are heavy for their size, and note that thin-skinned lemons will be juicier than those with thick skins. If you’re planning to use the zest, consider purchasing organic lemons, as conventional lemons are sometimes waxed to preserve freshness. Lemons used for zest should always be scrubbed well before use, and even if a recipe just calls for juice, consider zesting your lemons anyway, and seal the zest in a freezer bag to use later. If juicing lemons for a recipe, a good reference is that an average (medium) lemon contains approximately 3 tablespoons of juice.

This article originally appeared on the Co+op Stronger Together website: www.strongertogether.coop/fresh-from-the-source/lemons

One of our lesser known sparkling Italian wines is Mionetto Organic Prosecco. What Mionetto lacks in a marketing campaign they make up for with their quality wines.

Mionetto’s home is in picturesque Northeast Italy between the sunny Adriatic Coast to the East, romantic Venice in the South and the breathtaking Dolomite Mountains to the North. Tourists flock to this welcoming area where Italians have summer homes dotting the hills. True to its home, Prosecco is known throughout Italy as “The Welcome Wine.” The range of wines are refreshing, with a food-friendly low alcohol content (around 11%). For hundreds of years, the wines from the hills have commanded a premium, prized for their combination of refreshing lightness, yet complexity of flavor. Mionetto’s wines all reflect their hilly heritage.

So whether you are looking to pop a cork for NYE or making mimosas for your morning brunch, try Mionetto Organic Prosecco.