Littleton Food Co-op

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Meat & Deli: 7am - 7pm

Food Access Resources in the North Country

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We know first hand the power of good, nutritious food to transform lives. But, we also know that many folks in our local communities struggle to put food on the table. Local food pantries and food access organizations work tirelessly to fill the gap left by food insecurity, and we are honored to have worked with the following organizations in the past. This list is not maintained or updated to reflect spur of the moment changes — please reach out to individual organizations for up to date hours and locations.

The capability of food access organizations has increased dramatically over the years! Many of the organizations below offer fresh produce, refrigerated and frozen items, and personal care products. Organizations also have varying participant requirements (ex: federal program qualifications, residency, etc) — but some have none at all! Please contact organizations directly to find out more about offerings and requirements.

Whitefield Food Pantry

3 School Street, Whitefield (at Whitefield Christian Church)
Open: Thursdays @ 3:30 – 5:00 pm
In case of a food emergency, please contact 603-837-8849
 

Good Neighbor Food Pantry

44 Church Street Franconia
Open: Tuesdays @ 11 am – 12 pm
In case of a food emergency, please contact 603-991-6017
 

Bethlehem Food Pantry

2155 Main St., Bethlehem (In Town Hall)
Open: Mondays & Thursdays @ 2 – 3 pm; Tuesdays – 10 am – 12 pm
In case of food emergency, please contact 603-869-3351, ext. 103
 

Bethlehem Little Free Pantry

2155 Main St., Bethlehem (Behind Town Hall)
Open 24 hours a day, 7 days a week
Please park in the Town office lot, or the parking lot for the swimming pool
 

All Saints Food Cupboard

35 School St., LIttleton
Tuesdays, Thursdays, and Sundays – 9 am – 10 am
In case of food emergency, please contact – 603-444-3414
 

Little Free Pantry

189 Main St., Littleton
Open 24 hours a day, 7 days a week
 

Littleton Food Pantry

70 Redington St., Littleton
Tuesdays, Wednesdays, Saturdays 10am-12pm
In case of food emergency, please contact 603-575-5734
 

LAMA (Littleton Area Mutual Aid)

@LittletonAreaMutualAid
 

Artisans with a Mission (AWAM)

45 Union St., Littleton

MVP: Most Valuable Pairings

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We know that a great match up is what makes a great game, so we asked our beer expert Kevin to match classic football snacks with their best accompanying local brew. And to be sporty, we’re calling them MVPs: Most Valuable Pairings. While it’s not as elegant as pairing wine and cheese, these still let your favorite beers and game snacks shine. All of these great local options (and much more!) are here at the Littleton Co-op. We also have all the domestic and international classics, and N/A options, too! Check out Kevin’s recommendations below. But whatever brews you choose, make sure you have enough to last the whole game!

 

Producer Spotlight: Genuine Jamaican

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Producer: Genuine Jamaican

Owner/Founder: Derrick Samuels

Location: Barnet, VT

Found at the Littleton Co-op: BBQ sauces and marinade

Website: Facebook Page

Our modern day food systems were built on the backs of People of Color (POC), particularly the Black community, without making room to acknowledge their important contributions. During the month of February, celebrated as Black History Month, we take intentional moments to celebrate Black entrepreneurs, inventors, and businesses that have shaped the way we eat, drink, and live. Supporting a vibrant and diverse producer network is a yearlong goal of the Littleton Co-op, and we are proud to highlight BIPOC (Black, Indigenous, and People of Color) voices. Read more about Littleton Co-op’s Diversity, Equity, and Inclusion (DEI) work here.

Ask around to the folks in Northern Vermont and New Hampshire and you’ll be hard pressed to find someone who’s seen Derrick Samuels of Genuine Jamaican without a smile on his face. A genuine smile. Derrick is proud to provide authentic Jamaican food and flavor to our corner of the globe; he has been a Barnet, VT resident with his wife Shellie for 35 years. Seasonally, you’ll find him serving up full prepared meals at the Caledonia Farmers Market (St. J, VT), but his rubs and marinades are available at the Littleton Co-op year round. He credits his late mother and grandmother with both his cooking skills and optimism. But for Samuels it’s not optimism as most people see it – a season of life or fleeting feeling; it’s simply a way of life. His motto: “If you can take care of things, take care of it.” 

Genuine Jamaican and Derrick certainly take care of their customers, offering high quality versatile rubs, marinades, and sauces at a great value. Come get a hit of a Jamaican summer in the midst of winter here at the Co-op! 

Producer Spotlight: Strafford Organic Creamery

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Producer: Strafford Organic Creamery

Founder/Owner: Earl Ransom and Amy Huyffer

Location: Strafford, VT

Found at the Littleton Co-op: Ice cream, milk, eggnog (seasonal)

Website: Facebook Page

Our modern day food systems were built on the backs of People of Color (POC), particularly the Black community, without making room to acknowledge their important contributions. During the month of February, celebrated as Black History Month, we take intentional moments to celebrate Black entrepreneurs, inventors, and businesses that have shaped the way we eat, drink, and live. Supporting a vibrant and diverse producer network is a yearlong goal of the Littleton Co-op, and we are proud to highlight BIPOC (Black, Indigenous, and People of Color) voices. Read more about Littleton Co-op’s Diversity, Equity, and Inclusion (DEI) work here.

Strafford Organic Creamery– steered by Earl Ransom, Amy Huyffer, and family– at Rockbottom Farm, is a living legacy in Vermont. As the one remaining dairy farm left in Strafford, VT, down from over two dozen in the town’s previous life, there’s a lot of pressure on them. Add the fact that Earl is one of three Black dairy farmers in Vermont*, and the spotlight shines brighter. But in Earl’s experience, “Being Black in Vermont has always been interesting, because it’s existing in a place people don’t expect you to be, no matter your profession.”

No matter the pressures that may or may not be on them, Strafford Organic Creamery is not one to succumb to doing anything any way other than what’s best for their Guernsey cows, their land, or their planet. They’ve been bottling their milk in glass since 2001 and haven’t looked back. Yes, plastic would be cheaper, and doesn’t require constant bottle return solicitations, but it’s nowhere near as sustainable. This goes hand in hand with their decision to remain a standalone farm, which means they do their own bottling on site. This means the Ransom family are the ones directly overseeing the process and setting their own standards. Their cows –with names like Pomegranate, Naan, and Larkspur– roam on organic, diversified pasture for 22 hours a day. Amy sums it up best: “I’ve thought about quitting every day, but I’ve never thought about compromising our values.”

Learn more about Strafford Organic Creamery on That’s Rad Episode 45: Strafford Organic Creamery where Amy Huyffer talks with the Co-op about life on the farm, Vermont’s dwindling dairy industry, and their mouth-watering ice cream. 

 

 

 

 

 

 

 

 

 

*according to 2017 US Department of Agriculture census data 

Producer Spotlight: Global Village Foods

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Producer: Global Village Foods

Founder/Owner: Damaris and Mel Hall

Location: Quechee, VT

Found at the Littleton Co-op: Samosas

Website: globalvillagefoods.com

Our modern day food systems were built on the backs of People of Color (POC), particularly the Black community, without making room to acknowledge their important contributions. During the month of February, celebrated as Black History Month, we take intentional moments to celebrate Black entrepreneurs, inventors, and businesses that have shaped the way we eat, drink, and live. Supporting a vibrant and diverse producer network is a yearlong goal of the Littleton Co-op, and we are proud to highlight BIPOC (Black, Indigenous, and People of Color) voices. Read more about Littleton Co-op’s Diversity, Equity, and Inclusion (DEI) work here.

The story of Global Village Foods is a story of the blending of two separate cultures through two people who express love through food. One half of the team, Damaris, hails from Kenya, where “farm fresh food was a way of life.” America’s growing trend of “eating with the seasons” was the idea that punctuated her childhood, with fresh ingredients and aromatic spices filling the air for family gatherings and communal celebrations. Her other half is Mel, was born and raised in Memphis, TN, in a culture filled with bold, soulful Southern fare. Together, their journey brought them to Vermont – a breeding ground for the “slow food movement.” 

The recipes of Global Village Foods are not just perfect for folks looking for authentic African cuisine, but also for those with food allergies. When Mel and Damaris had a child with severe food allergies, they worked hard to adapt their time-and-true recipes to be allergy-friendly, vegan, and gluten free. Their goal is to make sure everyone can experience flavorful, nutritious, traditional African cuisine.

Producer Spotlight: The Honey Pot

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Producer: The Honey Pot

Owner/Founder: Beatrice Dixon

Location: Atlanta,  GA

Found at the Co-op: Pads, liners, tampons, washes, wipes, bath bombs

Website: thehoneypot.co

 

As is the unfortunate origin story for many companies, The Honey Pot started because CEO and co-founder Bea Dixon was suffering; and there was no solution in sight. As a child, she suffered through bacterial vaginosis for eight painful months. Then, her grandmother came to her in a dream and presented the correct remedy of herbs to heal herself. In 2014, armed with the knowledge of the dangerous toxins found in most name-brand feminine hygiene items – and the gumption to change that – she founded The Honey Pot. Now, all of The Honey Pot’s products are plant-based, powered by natural ingredients that make them hypoallergenic. There’s no SL, SLES, phthalates, or artificial fragrances. 

But to this day, it is still the people that come first. As Dixon said to Fortune, “I don’t want us to be judged based on how much money we raise or how much money we make. I want us to be judged on the character of our business, how we serve the humans we do.” Part of that translates to annually donating 2% of online sales to organizations that support wellness and education. The Honey Pot also won a 2020 ESSENCE Best in Black Beauty Award. 

 

Fire Cider Recipe from Heartsong Farm Wellness

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We were fortunate enough to host Grace Phillips of Heartsong Farm Wellness Center at the Littleton Co-op in January 2024 to lead a class on fire cider. Participants learned about typical fire cider ingredients and the benefits of this beloved tonic. While herbalist Rosemary Gladstar has the best known recipe for fire cider, it has truly evolved to be more of a concept than an exact recipe after years of adaptation in the herbalism and wellness communities. That being said, you can truly make this your own, so don’t fret about exact measurements or the need to substitute or omit an ingredient. After all, you’re the one who is going to be consuming it, so make it to your enjoyment.

Whatever ingredients you want to include in your fire cider, make sure to grab them here at the Littleton Co-op! We have the North Country’s best selection of local organic produce (often on sale!) to make your fire cider shine. Below is the recipe Grace shared during the Co-op’s fire cider making class:

 

Ingredients

 ½ gallon raw apple cider vinegar
 2 Onions (yellow preferred), chopped
 1 Lemon, zested and juiced
 2-3 Cayenne Peppers, chopped
 1 Fresh Ginger Root, grated
 1 Fresh Horseradish Root, grated
 2 bulbs Garlic, crushed or chopped
 Small jar of raw Honey

Equipment

 ½ gallon glass mason jar
 1 correct size lid (ideally the plastic ‘no spill’, but regular metal lid is fine)
 Cheese grater
 Paring Knife
 2 Cutting Boards
 4 small bowls
 Small and large spoons
 Parchment or wax paper
 Cheesecloth or strainer
 Paring Knife
 2 Cutting Boards
 4 small bowls
 Small and large spoons

Place your desired amounts (or all of each) of the onion, lemon zest, lemon juice, cayenne peppers, ginger, and horseradish into the canning jar. Cover with apple cider vinegar by two to four inches. If using a metal canning jar lid, place a piece of parchment or wax paper under the lid to prevent the vinegar from touching the metal. Shake well. Store in a dark, cool place for one month and shake daily during that time.

After one month, use a cheesecloth or strainer to separate the solid ingredients and any pulp from the liquid, pouring the vinegar liquid into a clean jar. Add honey to taste and balance out the fiery ingredients. 1/4 cup honey is a good place to start. Stir honey into vinegar until incorporated. Taste and continue adding honey until reaching desired sweetness level. The mixture should taste spicy, hot, and sweet (if desired).

Fire cider can keep for several months unrefrigerated and in a cool pantry, but it is best kept in the fridge. Use as a daily wellness tonic, or as a sauce for salads, vegetables, and grains. And if you don’t want to discard your strained out ingredients, check out this waste-reducing recipe for Fire Cider Chutney from our friends at Shelburne Farms. Enjoy!

10 Unique Ways to Present a Gift Card

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In many ways, a gift card is the perfect gift. It’s always the recipient’s favorite flavor, correct size, and matches all dietary restrictions. And a gift card to the Littleton Food Co-op is a surefire way to make sure your loved one is getting quality local food options at great prices. You can even purchase a Littleton Co-op gift card online and have it sent directly to your recipient (contiguous US addresses only). However, gift cards also get slept on as a present option, often said to be underappreciated and underwhelming because of their small size and frankly, lack of creativity. That’s where we come in! Here are some creative ways to present a gift card to your recipient that will have them saying “best present ever!”

Frame it Up

A simple frame will do, but take it one step further and replace the boring background photo it comes with with a pretty scrap of fabric, a colorful burst of paper, original art, or even a photo — hey, who woulda thought!?

Wine AND Money

To create a non-boring gift, just combine two stereotypically boring gifts into one! Use some ribbon and bow making skills (if you have) to attach the gift card. Bonus points if the wine is from our wide selection of domestic, international, organic, and fair-trade wine options at the Littleton Co-op.

Knit a Pouch

A generically labeled “pouch” is great for beginner crafters or those without a lot of time; who says it has to be square or symmetrical!? If it (the gift card) fits, it sits, it gifts. It also combines the authenticity of a homemade gift with the perceived impersonal element of gifting a card.

Load Up a Mug

You can choose to include some of their favorite sweet or savory treats — we suggest browsing the Co-op Bulk Department — or pad the inside with tissue paper, newspaper, or another material.

A Money-Filled Ornament

Many retailers sell fully or partially clear ornaments that can be taken apart to design. You can certainly spend time designing one… or let our rainbow veggie gift card shine through.

Deck the Halls

Slip your gift card into a deck of cards. Extra creativity points if you use an online site to create a custom deck of cards. Sneaky points if you don’t tell them the gift card is in there and you wait to see how long it takes them to deal a hand.

Slip in a Stylish Wallet

Save your recipient one step and put their gift card where it’s eventually going to end up! This also makes sure the card is protected from being lost in holiday craziness and is “disguised” as a gift card.

Decorative Tin

Don’t throw away that old mint container! Give it a new life with some decorations — bling, fabric, art, and textural pieces are all appropriate. No old mint tin laying around? You can certainly can purchase a new one, but consider taking the mints out and presenting them separately (or keeping them for yourself) to prevent germs from transfering.

Willy Wonka It

Slip it between the inner and outer wrapper of their favorite chocolate bar! Some stealth will be involved in this operation if you want a clean-cut and less noticeable result. Just make sure they don’t automatically throw away the wrapper without notifying!

Wait, Gift Cards Don’t Have Feet!

But your recipient probably does! No one can resist a pair of cozy socks, especially if there’s a great gift card inside!

So what are you waiting for? Purchase a Littleton Co-op gift card today and get to gifting!

7 Hanukkah Cocktails to Delight

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No eggnog or milk for Santa here! As the world of craft cocktails has gotten…craftier, chefs around the world have put themselves to the ultimate test of creating a specialty Hanukkah drink. Each chef listed below garnered inspiration from a different source; some paid homage to the traditional blue/white/silver color scheme; others played with traditional Jewish ingredients; and some just needed to get that punny name out in the world. Maybe you try one of these or are inspired to develop your own recipe!

Olive Oil Gin Sour

Egg Cream

Hebrew Hammer

Aperol Schvitz

Jelly Donut Cocktail

Blueberry Ginger Ale Spritzer

The Latkatini

Traditional Poppy Seed Rugelach

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Make ’em fruity or make ’em sweet with chocolate, these bite sized rugelach are sure to delight your Hanukkah or other celebration.

Recipe Information

Total Time:

6 hours (including chilling); 1 hour active

Servings:

24 cookies

Ingredients

Dough

  • 1 1/2 sticks butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 cups flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt

Filling

  • 1/2 cup poppy seeds
  • 1/4 cup milk
  • 3 tablespoons honey
  • 2 tablespoons raisins, chopped
  • 1/2 teaspoon lemon zest

 Preparation

  1. Cream butter and cream cheese together until fluffy. Add flour, sugar and salt and beat to combine. Form 2 disks and wrap in plastic wrap; chill at least 4 hours or overnight.
  2. In a coffee or spice grinder, grind the poppy seeds coarsely. Heat poppy seeds in a pan with milk, honey, raisins and zest, stirring over medium-low heat until thickened, about 20 minutes. Let cool. This can be done ahead, and refrigerated overnight, or 45 minutes before the dough chilling time is over.
  3. Line two sheet pans with parchment, preheat oven to 325⁰F. Roll out each round of dough to make a 12-inch round about1/8-inch thick, then spread each with half of the filling. Use a pizza cutter or chef’s knife to cut each round in 12 wedges. Roll up each piece, starting at the wide end, curving the tips to make a crescent shape. Place on pan, chill for an hour.
  4. Bake for 40 minutes total, switching the position of the pans between upper and lower oven racks at 20 minutes.
  5. Place the pans on cooling racks and allow rugelach to cool for 10 minutes on the pans, then transfer to the racks to cool completely. When cool, store in air-tight containers for up to a week or in the freezer for up to one month.

Tips & Notes

It’s easy to make delicious rugelach variations—simply substitute the poppy seed filling with jam, cooked fruit, even chocolate chips.

Nutritional Information

161 calories, 10 g. fat, 26 mg. cholesterol, 108 mg. sodium, 16 g. carbohydrate, 1 g. fiber, 2 g. protein

This recipe was originally curated by Robin Asbell and appeared on Grocery.Coop, Stronger Together. 









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