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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

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

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

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

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

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

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

 

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.

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

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

“Dear Ed King,

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

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

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

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

So, thank you for showing your pride this June.

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

Thank you,

Ronnie Sandler”

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

August Recipes from Cooking With Chad

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Bun-less Burger Bowls

Serves 2

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

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

Sweet & Spicy Grilled Zucchini

Serves 4

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

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

Grilled Carrots with Avocado & Mint

Serves 4

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

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

Grilled Pineapple Dessert

6 servings

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

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

2021 Partner of the Month Candidate: Littleton Area Senior Center

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http://www.gcscc.org

The Littleton Area Senior Center is one of eight senior centers operated by the Grafton County Senior Citizens Council (GCSCC). The mission of GCSCC is to develop, strengthen, and provide programs and services that support the health, dignity, and independence of older adults and adults with disabilities living in our communities.

The Littleton Area Senior Center provides programs and services for older adults and adults with disabilities. We help individuals in our communities to age with dignity and independence. Our offerings include nutrition (home-delivered and congregate meals), transportation, social services, wellness checks, exercise classes, volunteer opportunities, counseling, art classes, and so much more. The senior center is an essential part of the community, where life-sustaining and life-saving programs are offered at no cost to participants, and social connections are made. We are a community center where all are welcome, and we enjoy partnering with other local organizations to help strengthen our community.

Our partner funds will be used to enhance the lives of older adults in our region. The funding will allow us to purchase and deliver shelf-stable food for homebound individuals, and provide online or in-person (depending on Covid-19) programs that are engaging and promote wellbeing and social interaction.

We operate under an umbrella organization Grafton County Senior Citizens Council, Inc.

 

 

2021 Partner of the Month Candidate: Above The Notch Humane Society

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https://atnhs.org/

ATNHS was formed seventeen years ago as a local not-for-profit, no-kill humane society to help support the animals in our communities. Over the years we have helped with low-cost spay/neuter clinics, shot clinics, pet food for low-income families, animal rescue, animal cruelty cases, and finding forever homes for unwanted and surrendered animals.

When an animal comes to us, we take care of their medical needs and care for them until we find them new forever homes. Over the last few years that has averaged about thirty-two thousand dollars a year in expenses. We are a totally volunteer organization and all the funds raised go directly to support the animals.

Currently, our focus is working with stray and unwanted dogs and animal cruelty cases in our communities. If no one claims a stray dog, we take responsibility for it and cover all the costs. This helps our local towns save manpower and money. 100% of the funds go to expenses go directly to supporting animals in need. Over the past several years, we have spent an average of $25,000 to $30,000 each year.

2021 Partner of the Month Candidate: Mt. Eustis Ski Hill

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https://www.mteustis.org

Mission Statement: Mt. Eustis Ski Hill promotes healthy active outdoor recreation through affordable skiing and snowboarding opportunities for North Country families.

Mt Eustis is a community gathering place. It provides outdoor recreation for locals kids, families and rec programs regardless of income. We are a donation-based organization, and totally volunteer-run. We collaborate with Littleton Parks and Rec and Boys and Girls Club of the North Country to provide skiing days for their participants. We provide night skiing and have hosted fun events like Rec After Hours for adults to enjoy our ski hill.

We will use the funds for operational costs, since the primary cost of running Mt Eustis is insurance, which is about $6000. The total cost of running the ski area is about $8000 annually.

2021 Partner of the Month Candidate: Second Chance Animal Rescue

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http://www.secondchancear.org

Our mission is to provide homeless animals with a second chance at life and companionship in a no-kill shelter.

Our organization goes beyond shelter walls and is committed to:

  • Positive people and animal relationships and placements.
  • Offering affordable spay/neuter and vaccination clinics.
  • Cooperative rescue efforts.
  • Animal welfare education

This Coronavirius pandemic has greatly changed our lives and we recognize this is a very challenging time for everyone. It is during a crisis like this that Second Chance Animal Rescue is called upon to expand our lifesaving efforts for the cats/kittens in the North Country. While we don’t know what tomorrow will bring, we are thinking creatively since all of our annual fundraising events had to be cancelled for the current year. Right now, 100% of any funds raised will be used to support all of our lifesaving work caring for pets who are homeless, neglected, and abused because of current circumstances. We are working tirelessly, every day, to provide a safe haven, nourishing food, medical care, and more for these at-risk cats and kittens.

The Co-op, its staff, members, and customers have been very generous whenever Second Chance has been a featured Partner of the Month. I am writing to you to express our gratitude for your past support and commitment to our work. I hope you will consider helping us remain prepared for the unknown days ahead.

 



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