The Cooperative Times | Littleton Food Coop- Part 3

How to Create the Perfect Cheese Platter

November 21, 2019 By Littleton Food Co-op

If there’s one plate of food that says “party,” it’s the cheese platter. Enticing and satisfying enough to carry a celebration on its own, the cheese plate is also the perfect attraction for introducing guests to one another before the main course.

Putting together a spectacular cheese platter is easier than you might think. Here are a few tips:

The cheese platter

Serve cheese at room temperature. The cold from the refrigerator inhibits its flavor, so take your cheese out half an hour before guests arrive to allow it to “bloom.”
Provide a serving utensil for each variety of cheese on your tray.

Serve a selection of three to five contrasting cheeses. Think different tastes, colors, and textures, like mild with robust (like Brie with blue cheese), fresh with aged (like Boursin with aged Gruyere), or soft with hard cheeses (like chevre with Parmesan).

Create a themed tray by offering cheeses from one region or source, or showcase an array of cheeses made from different milks (cow, goat, sheep).

Accompaniments

Whether you serve them individually or on the same platter, some foods are perfect complements to cheese. These include:

Fresh and dried fruits
Crostini, flatbread, and other crackers
Hearty and crusty breads
Olives
Nuts
Honey

To create an antipasto platter, include a mix of marinated vegetables and cured meats.

Wine and beer cheese pairings

In general, a wine that comes from the same geographic area as the cheese will be a good match. Here are some other pairings:

Goat cheeses and dry red wines
Cheddars with sweet wines and pale and brown ales
Fresh, medium, and hard cheeses with crisp, fruity red or white wine
Cheeses with bloomy rinds (like Brie) and fruity red wines or light, dry champagnes
Swiss cheeses with dark lagers, bocks, and Oktoberfest beers
Feta and wheat beers
Sweet cheeses with fruity beers

Check out the cheese offerings—especially any local cheeses—at the co-op! And if you’re feeling overwhelmed by the array of choices, just ask the staff for recommendations (including wine pairings). Then just sit back and wait for the doorbell to ring—your celebration will be off to a flavorful start!

This article originally appeared on Co+op stronger Together.

Everything You Need to Know About Pie Dough

November 12, 2019 By Littleton Food Co-op

By Megan Dorn, from Co+op Stronger Together

I’ve always loved pie, in particular my Aunt Susie’s apple pie. When I was a kid she would bake one, wrap it up and give it to me for my birthday. Did I sit around the dinner table and share the delicious pie with my family? Absolutely not. I would literally hide it under my bed, devouring a slice before school, another after school and usually one more before bed…then repeat. That’s how good it was (and still is!).

Pie is one of those all-American, all-seasons treats that is always better homemade. It is also incredibly versatile. The size, shape and design can be tailored to the baker’s own liking and creativity and the fillings can be easily changed to reflect the ebb and flow of the seasons.

The 3:2:1 pie dough ratio

To my delight, when I was in culinary school, how to make a proper pastry crust was the very first skill I learned. The most flaky, tender crust comes down to a simple 3:2:1 ratio of ingredients—flour, fat, water— no actual recipe needed. Once I understood 3:2:1 pastry crust (which isn’t hard, I promise) I had the foundation for not only pies, but also tarts, galettes, pot pies, hand pies and more.

The “3” in this ratio is flour. I like to use pastry flour because it contains less gluten than all-purpose flour and therefore creates a more tender crust, but all-purpose flour will work just fine if that’s what you have on hand. The “2” is fat. Butter is the most common type of fat used, but other solid fats will work as well. Lard produces some of the flakiest crusts I’ve ever tasted and I’ve successfully used coconut oil to create a vegan crust. I’ve even substituted chicken or bacon fat for a portion of the fat amount in savory applications. Whatever fat you choose, it must be cold and solid (no liquid oils as they don’t create the necessary air pockets for a light, flaky crust). The “1” is ice cold water. Not much to explain here, but I will say that I dissolve about 1/4 teaspoon of salt per batch to make the water extra cold.

So, now what? The amounts in the 3:2:1 ratio refer to the weight (e.g. 3 oz. flour, 2 oz. fat, 1 oz. water). With those exact measurements you could make a pie crust, but it would be quite small. To know exactly how much dough you need you must first know how big your pie pan is. A basic rule of thumb: one inch of pan equals one ounce of dough. Since all of my pie pans are nine inches, I almost always say that one batch is nine ounces, giving me the following recipe.

Pie dough recipe by weight:
4.5 ounces flour + 3 ounces fat + 1.5 ounces water + 1/4 teaspoon salt = 9 ounces

How did I come up with those amounts? There’s a little math coming your way, so bear with me. We need a total of 9 ounces, and we’re dealing with 6 parts total (3 parts flour + 2 parts fat + 1 part water), so:

9 oz./ 6 parts = 1.5 oz./ per part

Which means:
3 x 1.5 oz = 4.5 oz flour
2 x 1.5 oz = 3 oz. fat
1 x 1.5 oz. = 1.5 oz. water

And that’s your recipe. If you’re making a pie that requires a top crust, just double the recipe

I was never a star student in math class, so if you need to digest that a bit, I totally understand. Take a moment…

So what if you don’t happen to have a kitchen scale? Never fear. One cup of flour weighs roughly 4.5 ounces. How convenient! And 1 ounce equals 2 tablespoons. With this in mind, here’s the same recipe as above for a single batch.

Pie dough recipe by measurements:
1 cup flour + 6 tablespoons fat + 3 tablespoons water + 1/4 teaspoon salt

How to mix pie dough

Now let’s talk method. The most important step is cutting the cold fat into the flour. If you don’t do this, you’ll lose the flakiness, which, for me, makes pie worth every single calorie. The easiest way to do this is with a food processor. Add your flour and then your cold fat (cut up into smaller tablespoon-size chunks). Now pulse the machine until the mixture creates pea-size pieces of fat evenly distributed throughout the flour. With the machine running, stream in your water until the mixture forms a dough. You may need to add slightly more water if your mixture is too crumbly, but don’t add too much more or your crust will turn out tough. A little crumble is what you’re looking for and the uglier the dough, the better it tastes.

If you don’t have a food processor, you can cut your butter using a pastry blender, two butter knives (using the simple scissor cut method). Just put your flour in a bowl, add your cold butter or other fat and start cutting away until you get those pea-size pieces. Then make a well in the middle of your mixture, add your water and combine by hand until a dough forms.

Done!

Chill pie dough before using

Well, almost…if you’re just making a single batch, form the dough into a disk, wrap it up and place it in the fridge to chill for at least an hour. If you’re making a double batch, divide the dough in two and do the same thing. What do I do? I make a gigantic batch (usually six or seven at a time), wrap them up tightly in single, nine-ounce disks and keep them in the freezer for future use. When you need one, pull it from the freezer and thaw it in the refrigerator overnight.

How might you use your fabulous pie dough? Here are some tasty pie and tart recipes to whet your appetite.

This post originally appeared on the Co-op Stronger Together website.

Beverage of the Week: Downeast Cider Winter Blend

November 9, 2019 By Littleton Food Co-op

Downeast Ciders are one of the Co-op’s most popular hard ciders, in part because they are unfiltered. Arriving this week is their Winter Blend seasonal, just in time for our first snowfall.

Downeast Cider’s Winter Blend is an interesting recipe with toasted oak chips, cinnamon bark, nutmeg, and a little extra kick to help you forget that you have to go back out and finish shoveling.

Pick some up today at the Co-op to help you get through another New England Winter.

How to Shop in Bulk

November 8, 2019 By Littleton Food Co-op

Have you ever shopped in our bulk department? If you’ve never been before it can seem a little intimidating, but it’s actually very easy….. and fun!

Shopping in bulk is a great way to save money on items that you use regularly. In our bulk bins you’ll find pantry staples like fair trade coffee, loose leaf tea, spices, whole grains, pasta, flour, beans, baking ingredients, and nuts, as well as specialty items like gluten free flours, medicinal herbs, and fair trade chocolate. You can even buy liquids like soap, local honey, vinegar, and oil! Each item has its own unique PLU Number that you write on your container so our cashiers can identify the item and ring it up properly.

So you know what you want to buy, but what should you put it in? For your convenience we have plenty of containers, jars, and bags on hand, which is useful if you’re just getting started. You can also bring and re-use your own containers which prevents waste from ending up in the landfill. Just ask a friendly bulk associate for help labeling the tare weight of your container, and then fill it up!

Right now is an especially good time to stop by the bulk department because we are having our annual Bulk-O-Rama Sale through November 14th. So come check out our bulk department and say hello!

Beverage of the Week: Bell’s Brewing Arabicadabra

October 24, 2019 By Littleton Food Co-op

As our evenings get darker earlier, our selection of beers at the Co-op gets darker too. The stouts and porters start popping up in a wider variety of flavors and brands. One of my favorites is Bell’s Arabicadabra (pun intended). A little brewers’ magic in the Bell’s Brewery transforms locally roasted Arabica beans and a variety of specialty malts into a creamy, intense coffee stout. Enjoy before it disappears.

Arabicadabra is brewed with a cold coffee extract made at the brewery using a combination of fair trade, organic Nicaraguan coffee beans and Sumatra coffee beans. Lactose is also used for creaminess (those with dairy allergies or sensitivities should take note). It was inspired by Milchkaffe, another specialty Bell’s beer.

Check out this and other great new dark beers from Bell’s Brewery in the warm beer section at the Littleton Food Co-op. -Ed

October Recipes from Cooking With Chad

October 22, 2019 By Littleton Food Co-op

Creamy Homestyle Turnips

Ingredients

Creamy 2 Tbsp butter
3 Cloves garlic, minced
About 2-2 1⁄2 pounds of turnips cut into small cubes
3⁄4 cup heavy whipping cream
1⁄4 cup chicken stock
1⁄2 cup grated Parmesan cheese
1 green onion, minced
1⁄2 tsp oregano
1⁄2 tsp parsley flakes
Salt and pepper to taste

Directions

1. Melt butter in large skillet over medium heat
2. Add cubed turnip and cook until just tender – 5 minutes
3. Add minced garlic and cook until it starts to brown – 2 minutes
4. Add cream to turnip, bring to simmer and cook until tender -10 minutes
5. Add parmesan cheese, green onion and seasonings – cook 1-2 minutes

*use the chicken stock to thin the mixture if needed
Serves Four

Pink Lentil Curry

Ingredients

1 1⁄2-2 cups pink lentils
1 Tbsp avocado oil or expeller pressed canola
1⁄2 cup carrots, chopped
1⁄2 cup celery, chopped
1 cup onion, chopped
1-2 cups cabbage, chopped
Curry powder to taste
4 cloves garlic, minced
1 Tbsp minced ginger root
1 Tbsp soy sauce, or to taste

Directions

1. Pick through lentils and remove and debris, rinse thoroughly in a colander
2. Place lentils in a pot with enough water to cover (usually 3 cups to 1 cup of lentils)
3. Bring to boil and quickly lower heat to simmer, partially covered, until lentils are thick and tender – 15-30 minutes
4. While lentils are cooking, heat oil in a skillet and add vegetables and cook until barely tender – 7 minutes
5. Stir in curry powder, ginger and garlic and simmer a few more minutes
6. Add vegetables and soy sauce to lentils. Toss together, adjust seasonings and cook to blend flavors for another few minutes.
*can be served as a hearty side dish or as a meal with some rice or topped with a fried egg

Pumpkin Pie Chia Pudding

Ingredients

1 1⁄2 cups milk or milk alternative
3⁄4 cup pumpkin puree
12 drops of SweetLeaf stevia drops, 3 Tbsp Swerve, or as little sugar as needed to sweeten.
• 1 tsp vanilla extract
1⁄2 tsp cinnamon
1⁄4 tsp ginger
1⁄4 tsp nutmeg
1/8 tsp ground clove
1/4 cup chia seeds

Directions

1. Whisk together milk, pumpkin, vanilla and spices in a bowl
2. Whisk in chia seeds
3. Allow to chill in refrigerator for a couple hours or overnight

* To prevent the seeds from forming clumps, it helps to give the
pudding a second stir after the first 15 minutes in the refrigerator.

Shredded Brussels Sprouts Salad

Ingredients

1 pound Brussels Sprouts
1⁄2 cup dried cranberries
1 ripe avocado, diced
1⁄4 cup shredded Parmesan cheese
2 Tbsp freshly squeezed lemon juice
6 Tbsp extra virgin olive oil
Salt and pepper to taste

Directions

1. Shred the Brussels sprouts using a mandolin, food processor or sharp knife
2. In a large bowl, toss the sprouts with the other 3 ingredients
3. Whisk the lemon juice with olive oil and salt and pepper
4. Dress the salad with the dressing and season with additional salt and pepper to taste.

Serves Four

Cooperatives Putting Community First: La Riojana Olive Oil

October 16, 2019 By Littleton Food Co-op

La Riojana Cooperative olive farmers harvest organic olives that will soon be cold-pressed into olive oil.

Olive oil is a key part of what makes the Mediterranean diet good for your health, but when you buy La Riojana fair trade organic olive oil, your purchase also benefits the health of an entire community. Fair trade certification empowers members of La Riojana Cooperative in Argentina to invest in community projects, like the building of a new healthcare center in their local village of Tilimuqui.

Food co-ops like ours are proud to partner with La Riojana Cooperative, the largest certified fair trade wine and olive oil cooperative in Argentina, to bring our customers a meaningful choice when it comes to everyday healthy cooking staples like olive oil. Just like a food co-op, La Riojana is a company built by the community to benefit the community. Over 500 family farmers and winemakers collaborate to produce wines and olive oils to rival those from the Mediterranean. You can find their olive oil in food co-ops across the country, many also carry their fair trade, organic wines too.

Fair trade certification is the factor that significantly sets La Riojana apart from its South American peers in the olive oil and wine industry. Fair trade standards ensure fair prices and a living wage for farmers, establish safe working conditions, protect human rights and provide for community development projects. Since their certification in 2006, La Riojana has completed 36 community development projects, including establishing a local water facility to provide fresh running water, and the construction of the community’s first secondary school for kids age 13-18. Most recently, they’ve turned their attention on improving local access to healthcare.

Availability of healthcare is central to a community’s ability to grow and flourish. La Riojana’s clinic project will offer medical care for over 10,000 people in the region and includes the purchase of the region’s first ambulance. In addition to providing general medical care and outpatient services, the new health center will offer maternity care and services for babies and young children. It will also be a dedicated research and treatment facility for regional endemic diseases, in partnership with the local university, Universidad de Chilecito.

This article originally appeared on the Co+op, stronger together website.

Beverage of the Week: Allagash Haunted House Porter

October 10, 2019 By Littleton Food Co-op

Halloween is just around the corner and the Co-op always tries to get in that Haunted spirit. In that vein, one of our favorite breweries, Allagash, has come out with a Haunted House Porter, darker than any ghoulish soul could imagine. Doomed by a love of pitch-black Porters and their Allagash House Beer, they summoned the recipe for Haunted House. Roasted Barley and Blackprinz malt curse this beer with a gravely dark hue. Hopped with Crystal, Chinook, and Saaz hops, this beer ends with a ghost of coffee-flavored bitterness and hauntingly complex malty palate. Is it a coincidence that the ABV is 6.66%? I think not. So get in that Halloween Spirit and pick up a 4 pack of Allagash Haunted House at the Co-op today.

Beverage of the Week: Left Hand White Russian Nitro Stout

October 2, 2019 By Littleton Food Co-op

White stouts are something we’re seeing more and more of in the beer world. Instead of lots of dark roasted malts, Left Hand Brewing White Russian Nitro Stout (that’s a mouthful!) gets its creaminess from oats and lactose. Then they add a little coffee and vanilla, and you’ve got dessert in a glass!

If you like White Russians and Milk Stouts, this is a must try. This brew has 8.9% alcohol so it will give you that warm feeling we all need on a chilly fall evening, too.

This is brand new to the Co-op and it is one of Left Hand’s seasonal offerings, so make sure you get some before it goes into hibernation.

Fair Trade at the Co-op

October 1, 2019 By Littleton Food Co-op

October is Fair Trade Month at the Littleton Food Co-op and around the world. Here at the store, we are encouraging all shoppers to consider making a fair trade purchase this month. Many of your long-time favorite brands, such as Annie’s, Kashi, HiBall Energy, Larabar, Honest Tea, Taza Chocolate, and more have fair trade certified products. Other brands, like Equal Exchange and Tony’s Chocolonely, were started with the ideas behind fair trade firmly woven into their business plan. Even some well known national brands have started making progress towards joining the fair trade movement. Producer support is very important, but an equally important ingredient in the success of fair trade is you, the consumers.

Fair Trade is the idea that all members involved in a food system are treated equitably. A company can put a fair trade symbol on their product(s) after being certified by one of many independent trade organizations. There are two popular requirements that third party verifiers require.

The first is that all producers are paid a fair price for their contributions. This is especially prevalent in the coffee industry, where the price of coffee has been steadily declining for years, meaning farmers have a low and unpredictable income. In fair trade situations, farmers are paid a fair trade premium for their products, which creates a guaranteed income and frees up money for things like electricity, running water and education.

The other requirement is not using slave labor or child labor. Slave labor and child is a major issue in the chocolate industry with the harvesting of cacao. In order for farmers to meet the extremely high cacao demands, and for families to earn extra income, children are often forced to do the dangerous harvest work. Children and adults can also be tied to hard labor because of debt, creating situations referred to as modern day slavery.

Along with a number of other requirements, organizations who want to be certified fair trade must pay a fair trade premium and not use child labor or slave labor. These inhumane conditions have been around since these industries began. The large-scale fair trade movement picked-up at the turn of the century, but has still not become “the norm.”

However, what has come from the fair trade movement so far is more consumer awareness of foods’ value chains and the emergence of new companies who have started making advancements in ending such poor conditions. We still have a long way to go to complete fair trade, though. Third-party certificates have too many loopholes and transparency won’t solve such complex issues as modern slavery, but raising awareness of the issue is the first step in improving our global food systems.

As shoppers at the Littleton Food Co-op, you have the power to show your support through your spending. We hope you take advantage of your power this October in honor of Fair Trade Month, and continue to shop with a purpose through the rest of the year.

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How to Create the Perfect Cheese Platter