Littleton Food Coop

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Staying Eco-Conscious During COVID-19

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On a large scale, the Coronavirus pandemic has given us hopeful stories relating to how our global slowdown has resulted in positive environmental signs, such as reduced carbon emissions and cities with clearer water than ever before. But on a more individual level, many people are finding their eco-conscious habits interrupted, either by state mandates or by personal concerns about contamination and just how far one reusable really does travel. However, there are still ways to practice environmental sustainability without breaking any laws or making yourself feel uncomfortable. 

Speaking of uncomfortable: It is important to note that we *are* currently living through a global pandemic right now, where self preservation should be of the utmost importance. If environmental sustainability is not at the forefront of your mind right now that is completely and totally okay. Being an eco-warrior is a lifelong journey, and as we know, journeys often veer off their intended path. But the path is always available when you’re ready to start again. 

1. Leave your reusable bags in the car

We know, this one sounds a little silly. Isn’t the point of bringing your reusable bags into the store to…ya know…bring them into the store? At the time of publication (7/8/20) Governor Sununu’s mandate is still in place that no personal or reusable bags can be used in the store. Yes, even if you leave them in the cart. Yes, even if you bag yourself. No bags in the store. So where does that leave us? Our innovative customers have found the perfect way to get around this is to leave your bags in the car, repack your groceries into your basket or cart, and wheel them outside to be packed in the car. It may take an extra minute or two out of your day, but it will save a lot of material from your trash can. Thanks to the genius customers who suggested this practice! 

Feedback on the temporary reusable bag ban? Contact Gov. Chris Sununu at (603) 271-2121

 

2. Shop in the bulk department

While bags at the front end are a no go, we can still invite (and encourage) customers to use their own containers in the bulk department. The bulk department is where you can get grains, nuts, baking supplies, coffee, and more with zero packaging. All you have to do is get the weight of your empty container; strap on a pair of gloves (available at the bulk section); fill your container with one bulk product; and label the container with the PLU (price-look up) number. You don’t have to worry about disposing of the packaging or paying an extra price for the packaging on your favorite staples. 

 

3. Look for packages with naturally reusable containers

 

Aside from the bulk department, many other reusable containers sit hidden in plain sight throughout the store. Some are purposely designed to be reusable and will advertise themselves as so. For instance, one popular item is cheesecake varieties that come in reusable glass ramekins. Hatchland Farms offers milk in glass bottles for a $2 deposit; you can either keep the container or bring it back to the store for your deposit and Hatchland will use it again (after sanitizing it of course). There are more reusable containers throughout the store, but you have to be more creative to find them. An old oatmeal container can make an innovative car trash can with a lid. A wine or kombucha bottle makes a thrifty vase. A deli package can be rinsed and used to pack another lunch. The possibilities are pretty far reaching. 

 

4. Be conscientious about your produce bags

Many of us still retain the mindset from our parents that it goes “pick up a piece of produce, put it in a bag.” But, it doesn’t always have to be like that. Some produce comes with it’s own natural bag, like a peel or a rind that you wouldn’t eat anyways. In addition, it is recommended you wash your produce when you return home anyways, which will do the job of a bag in getting rid of any unwanted germs. Another option is to put the produce sold by the each with others sold by the each; for example, avocados, lemons, and scallions can co-habitate. This is not a precursor to us removing the produce bags; they will always be there for those who want them. All we ask is before you reach for that white or green bag you pause and ask yourself, “do I really need a bag for that?”

 

5. Try making fewer larger trips instead of more frequent smaller trips

This doubles as a Coronavirus protection tip and a sustainability tip. The easiest way to point out the eco-value of this strategy is in the gas you save driving or otherwise getting yourself to the store. But in addition, think about this: how many times do you get to the cash register and say “I wasn’t planning on buying this much?” Pretty often, right? We naturally lean to wanting to fill the basket or cart we have, even if it means through unnecessary items and impulse buys. This isn’t fun for your wallet, but it also means more packaging used and potential food waste. Going to the Co-op with the intention of filling your cart means your cart will be a greater percentage of the food you actually need, the minimum packaging required, and you will have to expose yourself to all the people in the store less. Don’t be embarrassed either about your cart size at checkout–no matter how big you think your order is, we’ve seen bigger. 

 

6. Keep reusable silverware in the car

We’ve all been there; you enter the store and smell something delectable and you think “I’ll just take a glance at the prepared foods section.” And 20 minutes later you’re walking out with 3 sides, 2 entrees, and a dessert to share. While we’re happy to provide you with silverware, a great tip is to keep one or two sets in the glovebox of your car. Keeping some reusable silverware in a pencil pouch or other storage means you’re always ready for an impromptu picnic or a new item that just can’t wait until you get home. If you are concerned about the spread of germs and bacteria through surfaces, this is also a way to ensure you are the only one handling your eating utensils. 

 

While these are all tips and tricks for staying more eco-conscious during the pandemic, they can certainly be applied to any moment of your life, or even any retail establishment outside of your local food co-op. What environmental sustainability tricks have you discovered recently? 

 

Summer Asparagus, Three Ways

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By Annie Stuart, Marketing Manager & Cooperative Foodie

Muir Farm is a local grower here in Bath NH, and like many local farms, a large part of their business is growing food for local restaurants. Unfortunately many of their regular customers have shut down their kitchens due to the pandemic, leaving the folks at Muir in a bit of a lurch with no place to send their lovely bumper crop of asparagus. Fortunately we were able to step in and take some off their hands, and it really is beautiful – crisp green stalks, not too skinny or stringy, with tender tips flushed with pink. It cooks up beautifully on the grill (or in grill-adjacent dishes), so we’ve pulled together some outdoorsy summer asparagus recipes to get everyone inspired.

A couple techniques to get you started:

  • You can trim off the tough ends with a knife, but it’s better (and more fun) to simply bend each spear towards the bottom ’til it snaps at the natural breaking point.
  • Asparagus loves dressing, so consider olive oil, lemon juice, and/or italian dressing to snazz it up a bit. Salt & pepper or parmesan lend a nice finish.
  • High, dry, direct heat and fast-cooking brings out the best in this veggie, which is why it lends itself so well to grilling and broiling.
  • Grilling can be tricky since skinny stalks will slip through the grate. Skewer multiple spears together crosswise so they’re easier to pick up and turn all at once.

Grilled Asparagus

Ingredients

  • 1 lb thick asparagus, rinsed, trimmed, and dried
  • 2 tbs olive oil
  • 1 tsp salt
  • 1 tbs lemon juice
  • Bamboo skewers, soaked in water for at least 30 minutes (so they don’t burn!)

Instructions

  • Preheat your grill. If you’re grilling meat wait until that is finished and put side to rest, then grill your asparagus afterwards when the grill is preheated and very hot.
  • Place the asparagus in a dish and drizzle your marinade, oil, or seasoning over it. Toss to coat each spear with flavor.
  • Skewer the asparagus spears in groups of 5 or 6, with one skewer towards the bottom and another a few inches towards the top.
  • Grill the asparagus over direct heat and cook uncovered until you see char lines. Flip and cook the other side for 2-4 minutes, until you see char marks but the spears are still bright green.
  • Transfer the finished asparagus on a serving platter and drizzle with lemon juice, salt & pepper, or parmesan to taste.

Asparagus Antipasto

Ingredients

Antipasto

  • 1 lb (1 bunch) fresh asparagus, woody ends trimmed
  • 1 c canned artichoke hearts, drained and halved or quartered
  • 1/4 lb prosciutto, thinly sliced
  • 1/4 lb salami, sliced into bite-sized rounds or pieces
  • 1 c Kalamata olives (or other olives of choice)
  • 1 c cherry tomatoes, halved
  • 1/3 lb sliced provolone cheese

Dressing

  • 2 cloves garlic, minced
  • 2 tsp Dijon mustard
  • 1/2 tsp dried rosemary, crushed or minced
  • 1/4 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • 2 tbs red wine vinegar
  • 3 tbs olive oil
  • 1 lemon, zest and juice
  • 1 orange
  • Pinch each of salt and ground black pepper

Preparation

  • Blanch the asparagus in boiling, salted water for 3-4 minutes, then rinse with cold water or cool in an ice bath. Drain well.
  • Zest the orange, and juice half for the dressing. In a small bowl, whisk all of the dressing ingredients together. Toss the blanched asparagus and artichokes in 2 tablespoons of the dressing and marinate for 60 minutes.
  • Once asparagus and artichokes have finished marinating, arrange the antipasto on a large platter, and drizzle with the remaining dressing.
  • Serve with fresh crusty bread or baguette slices.

Snow Pea and Asparagus Salad with Ginger-Cardamom Dressing

Ingredients

  • 1 lb asparagus, trimmed and cut into 1- to 2-inch pieces
  • 1/3 lb snow peas, string removed (or substitute sugar snap peas)
  • 2 roma tomatoes, cut into wedges
  • 1/2 head romaine lettuce, torn into bite-size pieces
  • 1/2 c walnuts, raw or toasted (optional)

Dressing

  • 1/3 c vegetable oil
  • 1/3 c apple cider vinegar
  • 1 tbs sugar
  • 1 tbs fresh ginger, peeled and minced
  • 2 tsp fresh ground cardamom
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

Preparation

  • Use leftover grilled asparagus, or blanch fresh chopped asparagus in a pot of boiling, salted water for 2-3 minutes, or until al dente. Drain and set aside to cool.
  • In a medium bowl, whisk together all dressing ingredients.
  • Add the snow peas, tomato wedges, and asparagus and let sit 30 minutes.
  • Serve on a bed of Romaine lettuce, drizzled with any remaining dressing and garnished with walnuts.

Comfort Food from the Co-op Kitchen

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There’s no question that we could all use a little comfort food these days, and one of the most popular items we carry is our handmade pot pies! Jose, our Deli Manager, makes these from scratch a few times a week, using fresh ingredients, savory homemade gravy, and buttery flaky hand-rolled crusts.

We put together some photos of how they’re made, and it’s sure to get your taste buds going!

Step 1: Good Gravy

We start each batch of pies with homemade filling, including a creamy and savory gravy and a mix of veggies.

Step 2: Roast Chicken

Next in the pot – finely chopped chunks of tender roasted chicken. We use Smart Chickens, which are hormone and additive free. Meanwhile we get the bottom crust ready, and then the filling goes in the pie dish.

Step 3: Hand-Rolled Pastry Crust

We could cut corners and use boring pre-made crust, but the secret to a good pie is hand-rolled pastry made from scratch, so that’s what we do!

Step 4: Seal in that Flavor

Each pot pie gets a perfectly rolled top crust, and a light egg wash to get it extra golden and delicious. Here are some pies about to go in the oven!

Step 5: Baked ’til Golden

And here are the freshly baked pies, ready to get packed up and sold! Take one home and eat right away, refrigerate or freeze for later, or pop it in the oven for a few minutes to get it extra bubbly and warm.

Hope you enjoyed the behind the scenes peek in our kitchen!

Meet Our Curbside Pick Up Heroes!

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By Becky Colpitts, Community Outreach Coordinator

Audrey picks out the perfect tomato

A little over a month ago, the pandemic hit our community amidst the North Country mountains. In an instant we watched our world change. Our mission – to provide a community owned marketplace that supports local and promotes healthy choices for people and planet – had not changed. Our vision – making our Food Co-op a catalyst for cultivating a vibrant community and regional economy – had not changed. Yet our world had changed, and we needed new ways to serve our beloved community.

Our intent is to be the best marketplace we possibly can be in the face of turbulent times. Many in our midst needed to isolate to keep themselves safe and healthy, yet they still needed the good, healthy food and earth-friendly products we provide. Thus, in what seemed like the blink of an eye, our Curbside Pick-Up service was born. This service is specifically for seniors 60 & older, people who are highly vulnerable to COVID-19, or people who are sick and staying isolated. This would help our friends and community members.

Sarah pulls an order together

As a cooperative, guided always by our values of self-help, self-responsibility, democracy, equality, equity and solidarity, we set out to create a working system. We did this by collective brainstorming, to ensure all staff could contribute ideas. We did this by working together across departments leaning on one another. At first, our front-end was taking numerous phone orders while the store was incredibly busy. When someone came to pick up an order and the front end was busy, staff from other departments stepped out of their original role to make sure those groceries were safely delivered to the car. Individuals from deli, produce, grocery, and the administrative offices came willing and cheerfully to the rescue. Now, with the expertise of our marketing gurus, we have an online ordering system. We are a Cooperative, and we are proud to be so. I must say though, while those initial days were filled with some intense personal moments, we supported each other through it all.

Many of you know Audrey from the Service Desk. A small woman with sparkling eyes and a smile that brightens up the day. Audrey is now our Co-op Curbside Wizard, heading up this initiative to keep it running smoothly. “I love it. It’s getting easier, and our set-up is more professional,” Audrey states. Audrey takes, fills and rings up orders before calling for payment and pick-up information. When the customer arrives, she brings the orders out to the cars. She is the go-to person for on the ground feedback about how this new initiative is working.

Melody is all smiles under that mask!

In fact, there are several staffers working hard to create this smooth-running, new system. Sarah takes orders, shops, rings up, calls, and delivers to the cars. When asked about her thoughts, she smiled from behind her mask (twinkling eyes never lie) and said: “I enjoy providing a valuable human community service!” Audrey quickly agreed.

Mel, our Front-end Matriarch, knows customer service backwards and forwards. She has a heart of gold and goes all the way to make a good idea come to fruition. When sharing her experience, she beamed. “I really enjoy our curbside service,” she said. “It’s our way of giving back to the community and members. We’re able to put our own special touches on each order.”

Kylie, Anastasia, Sheridan, and Meg are also regulars on the Curbside crew, performing all the tasks and keeping their attitude positive. We are all so grateful for their participation here at the Co-op! And, judging by the comments we receive from our Members and customers, the wider community is very thankful to have this service in place. Each of our hearts has opened even wider as people share their stories and how grateful they are that the Co-op is here for them. It feels like family- really. A big virtual hug from the Co-op to you! Stay safe, stay well, and see ya (from a 6 foot distance) at the Co-op.

The Radish Spring & Summer 2020 — Available Now!

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The Radish • Spring & Summer 2020

Cover by our very own Annie Stuart!

What’s a Radish? It’s a root vegetable and our Biannual Newsletter!

My fellow Cooperators,

As every advertisement that fills our screens and airwaves can’t help but tell us (repeatedly and at every opportunity) — we’re living in an unprecedented time. I hope you, your family, and your friends are now — and remain — safe, happy, and healthy. If you’ll indulge me, though, I’d like to change the subject for a moment:

Twice a year the Littleton Food Co-op produces a printed newsletter we affectionately refer to as The Radish — named for our logo which is also a root vegetable and which also happens to be a radish. When the COVID-19 crisis derailed a lot of our day-to-day we took a hard look at our marketing schedule — said “heck it” — and barrelled ahead. In our opinion, you — the good people of the Cooperative — deserve your Littleton Food Co-op news on time with bells on. So we did what we do and we made it happen!

You can grab yourself a copy of The Radish on your next quest to the Co-op, or you can check it out online now by *clicking here*

This time around we have:

• An Update on Current Goings-on from our Photographoperations Manager, Chris Whiton.
• We heard you like houseplants.
• I can’t fully explain this piece without ruining it — but it could be the Greatest Pokémon/Dr. Seuss Crossover of all time.
• The Monthly and Full totals on this year’s Partner of the Month (Y.T.D. 2020)
• Meet the Candidates 2020!
• Your nice words printed in our nice newsletter.
• Some new herb, spice, and seasoning recommendations to get your creative culinary juices flowing.
• Although this author would gladly advocate for the abolition of asparagus (were he asked, of course), we do have a really great write-up on the serendipitous time that is Asparagus Season — or, as I like to call it — Spring.
• My office has received information that we are also featuring three Asparagus recipes that — people who willingly consume Asparagus have advised me — are pretty easy and very delicious.

Many thanks to all of our contributors this issue including Chris Whiton, Becky Colpitts, Melissa Bridges, Customers and Members Like You, and Annie Stuart!

The Mystical Radish of Space and Time

I’d also like to take a moment to thank Sherwin Dodge Printers (Littleton, N.H.) for being the rockstars they are and printing the Radish for us in the middle of an international health crisis. We couldn’t have done it without them — be sure to give them a buzz should you need something printed.

That’s all folks! Stay safe, eat local, and Read the Radish!

Cooperatively Yours,
Jessy S.
Certified and Licensed Radish Hype Man

Earth Day Starts at Home

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By Robin Asbell
I have a confession to make. Sometimes, in the course of my week, I make too much food. Sound like a good problem to have? Well, it seems to be alarmingly common in our affluent country. My excuse is that I develop recipes for a living, so I test recipes even when I already have food to eat. My family, friends and neighbors all benefit from my overproduction, but more often than I would like, things go to waste. That half a jar of tomatoes for the pizza I made a couple of weeks ago got ignored when I moved on to testing dessert recipes. Then, we meant to finish all that cake, but by the time we realized that we couldn’t eat another bite, it was stale.

I feel terrible about it, every time, and resolve to do better. This year, for Earth Day, I’m going to do my small part to cut back on waste.

Earth Day started in 1970, back when there was no regulation of pollution. It was perfectly legal to dump sewage in the river, or send tons of toxins up in smoke. That year, Senator Gaylord Nelson created Earth Day, and 20 million Americans came out in solidarity across the country. By that December, Congress created the EPA, and started reining in industrial polluters and protecting our air and water.

Since then, Earth Day has become an annual reminder that we still have work to do, on recycling, cleaning up our toxic industries, as well as not wasting food.

Dried up carrots, moldy nubs of cheese, and stale bread heels pile up in refrigerators across the USA, and they add up to billions of dollars in food waste. In fact, food scraps are the number one thing that goes to the landfill. According to the EPA, methane gas released from food waste in landfills accounts for 20% of the United States’ greenhouse gas emissions.

We waste food at all points in the supply chain, so it’s not just your fridge that’s causing problems. At harvest, it gets damaged and tossed on the way out of the field. At the processing plant, things spoil or stick to the machinery and get rinsed down the drain. Grocery stores have to sort through and discard produce that isn’t perfect, although some of that is picked up by food shelves (a recent study found that food co-ops recycle 74% of food waste compared with a recycling rate of 36% for conventional grocers.) Out of date packaged goods have be pitched, as well. Restaurants and food service fill dumpsters with all the food we leave on our plates, combined with things that didn’t sell in time.

I am going to work to waste less this year and use more of the food I buy. If you’d like to do the same, here are a dozen tips that can help reduce your waste, and as a bonus, save you money!

12 tips to reduce food waste

1. Use those radish and carrot greens

Buying radishes or carrots by the bunch? Use the leaves to make pesto, salads (like Moroccan Carrot Radish Salad), and toss in soup. Think of them as peppery parsley.

2. Savor broccoli and cauliflower stems

Do you discard broccoli and cauliflower stems? Peel the tough skin from the stems and chop the tender cores to use in the dish, or cut in planks to eat with dip. This Creamy Broccoli soup uses the stems and florets.

3. Cook kale stems like you would celery

Do you discard kale and other greens stems? When cooking with kale, you can simply separate the leaves from the stems, chop the stems, and cook the stems first; they will cook a bit like celery. If you juice, save all your greens stems from meals you prepare, including parsley, and add to your juice for a chlorophyll boost.

4. Flavor stock and other dishes with potato peels

Do you peel potatoes? The peels make a flavorful addition to stock, and even thicken it a bit. Consider whether you even need to peel; many soups, potato salads and even mashed potatoes are more nutritious and filling with the skins left on.

5. Enjoy the flavor and nutrition of apple peels

Baking or cooking with apples? Leave the skins on and you will reap the nutrients and fiber they contain, and save time. If you do peel, add them to soup stock, for a subtle sweetness.

6. Zest your citrus and freeze for future use

Juicing a lemon or lime or eating an orange? Zest your organically grown citrus first, then you can freeze the potent zest in a freezer bag, for adding a hint of citrus to everything from muffins to pastas.

7. Peel overripe bananas and freeze for smoothies or baking

Are those bananas looking a little too brown to put in the lunch box? Peel and freeze them, then add them to smoothies (like Hidden-Spinach Berry Smoothie or Orange Dream Silken Smoothie), or thaw and puree for banana bread, muffins and cakes.

8. Puree and freeze veggies before they go bad

Do you have veggies going soft in the crisper? Cook and puree carrots, sweet potatoes, greens, cauliflower, and other veggies, then freeze. Stir the purees into pasta sauce, macaroni and cheese, soups, casseroles and meatloaf for an added veggie boost.

9. Save veggie trimmings for soup stock

Cutting up vegetables for a dish? Save and freeze the skins and trimmings from onions, carrots, celery, sweet potato, potato, parsley, spinach, and other mild veggies (peppers, cabbage and broccoli can be too strong) until you have a good amount to make Veggie Trim Stock.

10. Use up stale bread in flavorful recipes

Do you have bread going stale? Freeze the slices to use later in stuffing, croutons, or recipes such as Ribollita soup, Creamy Lentil Soup with Wheaty Croutons or Flexible Bread and Veggie Casserole. Make croutons for salads and soups, or crumbs to toss with pasta or top casseroles. Don’t forget about bread pudding and stratas, too.

11. Keep food that needs to be consumed soon front and center

Organize your refrigerator and pantry, and put foods that should be consumed sooner right in front. Switch your storage containers from opaque to clear glass, so that you will see that tasty lasagna from last night, because out of sight is out of mind.

12. Turn your vegetable scraps into fertilizer

Do you have room for a compost pile or a worm bin? Ultimately, transforming your plant waste into fertilizer is better than packing it in the landfill.

This article originally appeared on Co+op Stronger Together.

February Recipes from Cooking With Chad

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Stuffed Orange Peppers

Serves 6

Ingredients

6 orange bell peppers, tops and core removed
1 pound ground turkey
1/3 cup chopped onion
1 (14.5oz) can diced tomatoes
½ cup brown rice or other whole grain
½ cup water or stock
1 cup shredded cheese

Directions

Preheat oven to 350 degrees
Heat a large skillet over medium-high heat. Cook turkey and onion in skillet until browned and crumbly, about 5-7 minutes. Drain any grease off.
Stir tomatoes, grain, water/broth into turkey mixture, cover and simmer for a few minutes to soften the grain and absorb most of the liquid. Stir in the shredded cheese during the last few minutes.
Stuff each pepper with the mixture and place peppers in a baking dish and cover with aluminum foil
Bake until cheese is melted and heated through, 25-35 minutes

Heart-Healthy Tuna & White Bean Salad

Makes 4 Servings

Ingredients
2 6-ounce cans of tuna, packed in water
1 15-ounce can navy beans, rinsed and drained
1-2 medium red bell peppers
1 cup cherry tomatoes, halved
2 Tablespoons balsamic vinegar
1 Tablespoon Dijon mustard
1 Tablespoon olive oil
10 basil leaves, thinly sliced
Salt and pepper to taste

Directions
Drain the tuna and place in a mixing bowl. Add the beans, tomatoes and season with salt and pepper. In a separate bowl, combine the vinegar, mustard and oil.
Whisk together and add to the tuna mixture and toss. Season with basil and toss again.

Roasted Beet, Avocado and Citrus Salad

Serves 4-6 as a side

Ingredients

Dressing
2 Tbsp orange juice
1 tsp Dijon mustard
2 Tbsp honey
2 Tbsp apple cider vinegar
2 Tbsp extra virgin olive oil
Salt and pepper to taste

Salad
4 medium beets (multiple varieties if possible)
2 naval oranges
2 tangelos
2 cara cara oranges
2 blood oranges
2 avocados
1/3 cup crumbled feta or goat cheese
1/3 cup coarsely chopped pistachios
Optional: fresh basil

Directions
Start with the dressing and whisk all ingredients together in a bowl except the olive oil.
Slowly drizzle in olive oil while whisking. Pour dressing in mason jar or other container and keep in refrigerator until ready to use
Roast your beets. Preheat oven to 400 degrees. Rub olive oil on washed beets and wrap in foil and place on a pan. Roast for 40-60 minutes, depending on the size of the beets.
When done, you will be able to insert a sharp knife into the middle. Once roasted, peel and slice beets. Mix with a tablespoon of the dressing to keep them from sticking
together and refrigerate while you make the rest of the salad
Thinly slice the avocados and section the citrus into slices
On a large platter or serving bowl, layer with beets, citrus and avocado.
Top with cheese (if desired) and nuts. Add fresh chopped basil if desired and serve with the dressing. Enjoy!

Breakfast or Dessert Fruit Tart

Makes 3 (4/75-inch) tarts, or 1 (9-inch) pie

Ingredients

Crust (Option 1)
1 ½ cups cashew halves and pieces (unsalted)
1 cup raisins, dried dates, or dried apricots (or other sticky fruit)
1 teaspoon vanilla extract
¼ teaspoon salt to taste

Crust (Option 2)
1 ½ cups rolled oats
4 Tbsp coconut oil
3-4 Tbsp water
1 Tbsp honey

Filling
¾-1 cup vanilla honey Greek yogurt
2 (6oz) pkgs raspberries
Optional Toppings:
Drizzle of honey
Powdered sugar
Fresh mint

Directions
For the Crust:
In a food processor, pulse together cashews, dried fruit, vanilla and salt. It’s ready when the cashews have broken down and the mixture sticks together when squeezed.
Grease 3 (4.75- inch) round tart pans or 1 (9-inch) pie pan and press dough into the bottom and sides.
Freeze for 30 minutes- 1 hour

For the Filling:
Remove the tarts/pic pan from the freezer
Divide the yogurt evenly between the 3 tarts or put it all in the pie pan
Top with raspberries and any additional toppings
Serve immediately

10 Great Valentines Day Gifts You Can Get at the Co-op!

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Need a last minute gift for your Valentine? We’ve collected together some special ideas, all of which you can buy right here at the co-op!

1.) Pamper someone with lotions, bubbles, face masks, and jewelry.

2.) Pucker up and pick up a bottle of fruit-infused brew to share with your sweetie.

3.) Need something to go with that bottle of beer or wine? Check out our wonderful local cheeses.

4.) Bring home a beautiful bouquet of roses, or a colorful custom flower arrangement made by Deeper Roots.

5.) Create a romantic mood with candles – we have lots of pretty colors and heartwarming scents to choose from.

6.) Chocolate is always appreciated! Make it high quality and fair trade with a bar of Tony’s Chocoloney.

7.) Did you know that mead is the traditional drink for newly married couples? That’s where the word honeymoon comes from, so mead makes a very sweet gift.

8.) Show your love for your beau and for the planet with eco-friendly presents that reduce waste.

9.) Brighten their day with a pretty potted house plant. We have flowering plants as well as trendy foliage.

10.) Warm their heart with high quality coffee, tea, or hot cocoa. We have fair trade, locally roasted, and whole bean coffees as well as a huge range of lovely teas.

January Recipes from Cooking With Chad

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Easy Overnight Oats

1 serving

Ingredients

½ cup old-fashioned oats
½ cup milk or non-dairy alternative
½ teaspoon maple syrup
¼ teaspoon vanilla extract
For serving: fruit, nuts, seeds, nut butters, coconut shavings, etc.

Directions

Combine oats, milk, maple syrup and vanilla in a mason jar or bowl. Seal with a lid and shake to mix or stir if using a bowl.

Refrigerate at least 6 hours and up to 4 days. Stir and add toppings of choice just before serving.

Homemade Falafel (With Creamy Tahini)

Makes about 18 balls. Scroll further for the Tahini recipe.

Ingredients

1 cup dried chickpeas, soaked overnight (don’t use canned chickpeas)
1/2 cup onion, roughly chopped
1 cup parsley, roughly chopped (about a one large bunch)
1 cup cilantro, roughly chopped (about a one large bunch)
1 small green chile pepper, serrano or jalapeno pepper
3 garlic cloves
1 tsp cumin
1 tsp salt
1/2 tsp cardamom
1/4 tsp black pepper
2 tbsp chickpea flour
1/2 tsp baking soda
avocado oil for frying

Directions

The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they’ll triple in size.

Drain and rinse the chickpeas and add them to your food processor.

Add the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper to the food processor and pulse several times until it resembles the texture of coarse sand.

Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid.

Refrigerate the mixture for 30 minutes to one hour.

Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it’s too dry and crumbly, you can add a teaspoon or two of water or lemon juice.

Once the falafel are formed, you can cook them by your preferred method mentioned above.

How to Pan Fry Falafel: Heat a few tablespoons of oil in a pan on medium-high heat. Gently place the falafel in the pan and cook each side for 2-3 minutes or until golden, then transfer to a paper towel-lined plate.

How to Bake Falafel: Pre-heat your oven to 425F. Lightly or brush a baking sheet with oil. Place the falafel on the baking sheet, lightly spray or brush the top side with oil and bake for 25-30 minutes, flipping halfway through. You can also bake them on parchment paper or a silicone mat without any oil. They’ll just be slightly less crispy and golden.

Creamy Tahini

Ingredients

1 cup tahini sesame seed paste
¾ cup lukewarm water, as needed for consistency
3 cloves garlic
¼ fresh lemon juice, or to taste
¼ tsp salt, or to taste
2 tsp minced fresh parsley

Directions:

Blend all ingredients in a food processor or blender, adjusting the amount of water to desired consistency.

Tender Greens in Garlic Butter Sauce

Serves 2-3

Ingredients

1-2 tablespoons good-tasting extra virgin olive oil
1/2 medium onion, cut into 1/2-inch dice
3 large garlic cloves, minced
Salt and freshly ground black pepper
About 1-1/2 pounds fresh spinach, or chard or escarole, washed, and coarsely chopped
1/16 teaspoon of fresh ground nutmeg, or to taste
1/2 Granny Smith apple, peeled, cored and cut into 1/4-inch dice
1 tablespoon good-tasting butter

Directions

In a 12-inch straight-sided sauté pan, heat the oil over medium-high. Add the onion and sauté, stirring often, 3 minutes, or until golden. Turn the heat to medium, stir in the garlic and cook 30 seconds. Sprinkle with salt and pepper.

Turn the heat back to medium-high and quickly stir in the greens a handful at a time. As each batch wilts down add more. Stir in the nutmeg and apple.

Sauté and stir the greens 1 minute, or until wilted and tender but still bright colored. Taste them for seasoning and tenderness.

As you pull them off the heat, swirl in the butter so it barely melts. Serve the greens hot or warm.

Heart Healthy Chocolate Mousse

Serves 4

Ingredients

1 large avocado pitted and skin removed
2 ounces semi-sweet baking chocolate melted and cooled slightly
2 tablespoons unsweetened cocoa powder
3 tablespoons unsweetened coconut milk or almond milk or nonfat milk
1 teaspoon vanilla extract
1/4 cup nonfat vanilla or plain Greek yogurt regular yogurt is fine too
Sweetener or alternative to taste

Directions

Place all ingredients except Splenda in a food processor. Pulse until smooth, wiping down the sides and stirring as needed.

Add sweetener or alternative, a little at a time, tasting in between. You may need more or less, depending on how sweet you want your mousse and which sweetener or alternative you use.

Beverage of the Week: Neverending Haze IPA

By

More and more of our beers are showing up in the paperboard packaging, which means “NO PLASTIC RINGS!” Help support the companies that are transitioning away from plastics, like Stone Brewing. Here is a description of their latest Hazy IPA offering.

This is a unique IPA! There is a lot of flavor intensity throughout this beer… especially for a 4% ABV IPA. Stone Brewing is known for big beers with ample alcohol, but we have also made beers just as flavorful at a lower ABV and this beer is a shining example. Steve Gonzalez, Senior Manager of Small Batch Brewing and Innovation has been experimenting over the last few years with some different yeast strains, especially a centuries-old – but just recently more available – Norwegian strain called Voss Kveik Ale yeast. This very warm fermented yeast produces intense orange citrus notes, which work perfectly with the intense fruit aromas and flavors of Mosaic and Citra hops. We are excited to kick off another great beer year with this new release!



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