Littleton Food Co-op

a community-owned market

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Open Daily 7am - 8pm
Meat & Deli: 7am - 7pm

2020 Patronage Dividends

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We are excited to announce, on behalf of the Littleton Food Co-op’s Board of Directors and our staff, that we will be issuing a Patronage Dividend for Fiscal Year 2020. 

A Note From Our General Manager

The Littleton Food Co-op, like everyone else, experienced plenty of challenges in 2020. Despite all of the added COVID issues, the Co-op had a very strong year with sales over $16.8 million in 2020. Our annual Patronage Dividend is determined by our Net Income, which was also well above record levels. After discussions with the LFC Board of Directors, we’re pleased to announce a Patronage of 3.53% of sales; 50% of which will be paid to Members, and 50% will be retained by the Co-op as capital. This is by far the largest Patronage we’ve ever paid.

I would like to ask that our Members consider donating some or all of their Dividend to the Littleton Food Co-op Community Fund. The LFCCF is the Non-Profit Fund of our Co-operative which makes your donation tax-deductible. Every year all proceeds of the fund are donated to one of the many nonprofits in our area. This year, the Co-op will be matching all donations to the Community Fund through December 2021, up to $50,000! This is just another way that the Co-op gives back to our community. We’ve always been impressed by the generosity of our Members, and for that we thank you. 

None of this would have been possible if it weren’t for the great team of employees at the Co-op and our volunteer Board of Directors. We also have to thank our Membership, over 8,000 households in the North Country, that own the Littleton Food Co-op and support it by shopping here. I am proud and honored to serve such a fine community-minded organization.

Cooperatively, 

Ed King, General Manager

FAQ’s

What is a Patronage Dividend? 

  • Patronage Dividends are determined by the Net Income of the Co-op in a given year (2020), as a way for the Co-op to share its earnings with Members.
  • Each year the Board of Directors votes on whether to issue a Patronage Dividend, based on the Net Income of the previous year.
  • This is one of the most powerful tax benefits we derive from being a Cooperative. Co-ops are allowed to distribute the net income earned from sales to Members, as a rebate to Members. The Co-op does not pay taxes on this amount. Nor is your share considered taxable income, since it’s essentially a deferred price reduction on purchases you’ve already made.

How is the Patronage Dividend Calculated?

  • The 2020 Patronage Dividend is $400,000, or 3.53% of Member purchases.
  • 50% ($200,000) will be distributed among our Members as a Patronage Dividend Rebate.
  • 50% ($200,000) will be retained by the Co-op as capital. Retaining capital is one way of strengthening the long-term health of your Co-op, allowing us to re-invest in future improvements to the store.

How do I know if I qualify for a Patronage Dividend Rebate?

  • To qualify, you must:
    • Be a current Member of Littleton Food Co-op;
    • Have owned at least 1 Member Share between 12/29/2019 and 1/2/2021;
    • Be in good standing with the Co-op; ie, your Membership has not ever been revoked or refunded due to disagreement or belligerent behavior.
  • The more you shopped at the Co-op between 12/29/2019 and 1/2/2021, the higher your Patronage Dividend Rebate will be.
  • Qualifying Members with rebates greater than $5.80 will receive a letter in the mail in October 2021 notifying them that they have Patronage funds available to them.
  • All available funds from Patronage Dividend Rebates will be applied as a credit to Members’ accounts. Your cashier can look it up in our system.

How do I use my Patronage Dividend Rebate?

  • Rebates are redeemable at Littleton Food Co-op and have been applied as a credit to your account.
  • When making a purchase, let your cashier know that you would like to use your rebate.
  • We encourage you to donate your rebate to the Littleton Food Co-op Community Fund (LFCCF).
  • Now through 12/31/21, the Co-op will match all donations made to the LFCCF, up to $50,000.
  • If your rebate is $50.00 or more you may request payment by check. Contact Minnie Cushing at mcushing@littletoncoop.org.

What is the Littleton Food Co-op Community Fund?

  • LFCCF is a non-profit 501c3 that allows Co-op Members and shoppers to contribute to an endowment that donates to local non-profit organizations.
  • The Co-op earns interest from this Fund, which is then donated to a local organization each year.
  • For more information about LFCCF, click here.

Employee Vaccinations at the Co-op

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A few of our customers and Members have reached out to us with inquiries and concerns regarding our vaccination policy here at the Co-op. At this time we do not have a mandatory vaccination policy in place for our employees. We are waiting to hear from OSHA as they develop such a policy for businesses with more than 100 employees. 

For privacy reasons we do not divulge the vaccination status of individual employees, just as we would not divulge any other personal health information. What we can tell you is that our current vaccination rate is well above the state average. We have had multiple in-store opportunities for our employees to receive a free vaccination. We have a mask mandate in place for our employees and still do our best to practice social distancing. We haven’t had any community-spread events inside our store, and the few cases we have had most likely originated outside of the Co-op.

We know that Covid-19 can be transmitted among vaccinated people. Our employees wear masks to protect each other, to protect our customers and Members, and to minimize the spread of the virus in our community. We urge you to do the same and wear a mask when you shop here at the Co-op.

If you have any specific questions or concerns please don’t hesitate to reach out to Ed King, General Manager, at eking@littletoncoop.org

A PSA Regarding a Positive COVID Test at the Co-op

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To Our Members & Community,

In the interest of transparency, we wanted to inform you that yesterday afternoon (Thursday October 14) we learned that an employee from our store tested positive for Covid-19.  

This employee works in the Produce department, so we are being extra vigilant since they have had contact with the public. They last worked at the co-op on Tuesday October 12 and are self-quarantining at home as recommended by their healthcare professional. To our knowledge, the employee has not exhibited symptoms while at work, and very likely contacted the virus outside of the store.

As an added precaution we’ve done extra cleaning and sanitation in that area of the store. We have also identified all staff members who may have been in close contact with the affected person, and we are supporting those employees as they self-monitor. At this time we believe this is an isolated case and there is no communal spread in the store. 

We are encouraging anyone with concerns to contact their healthcare professional and get tested when appropriate. As part of our daily Covid-19 screening practices we ask that any employee who exhibits symptoms to stay home, contact our HR department, and notify their physician. Our co-op has a generous sick leave and vacation policy, and we are working with staff members on a case-by-case basis to ensure they have the support they need. 

Our co-op prides itself on its cleanliness, social distancing, and safety standards, and we are taking multiple steps to best serve you, care for our staff, and be a responsible member of our community. 

  • Employees are required to wear masks inside the store.
  • Our staff self-monitor for symptoms and do not come to work if they are sick.
  • All employees are asked to maintain a 6-foot distance from customers and coworkers.
  • We practice social distancing in our work areas and have installed reminders throughout the store.
  • We have installed extra sanitizer stations for staff and customers throughout the store, and encourage good hygiene and frequent hand-washing. 
  • We’ve installed plexiglas safety barriers at our registers, and marked off spaces on the floor to help everyone maintain a safe social distance.

If you have any further questions, please contact us at info@littletoncoop.org.

Using Overlooked Ingredients to Reduce Food Waste

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Many of us cook at home and throw away perfectly good food scraps, trimmings, and peels, which could be otherwise used in lots of delicious recipes! Not only is it economical to make the most of the food in your pantry and fridge, it’s also eco-friendly to use up everything and keep it out of the landfill. Here are some delicious recipes that use odds and ends which often get overlooked and discarded – not only do they reduce food waste, but include ingredients that add a lot of creativity and delicious, unexpected flavors to your cooking!

Apple Core Syrup

Ingredients

18 – 20 APPLE CORES – DESEEDED
2 CINNAMON STICKS (OPTIONAL)
1/4 CUP HONEY

Directions

Add apple cores to a large pot with 4 cups water and cinnamon sticks, if using.
Simmer over medium-low heat for 1 hour, stirring and pressing down on cores with a wooden spoon occasionally.
Strain out cores using a fine-mesh strainer, and return the liquid to the pot.
Reduce by half over low heat, 15 – 20 minutes, and add honey. Stir to dissolve, and cook for an additional 5 – 10 minutes.
Remove from heat, and let cool completely.

Store in the fridge in airtight jars for up to 2 weeks.

Broccoli Stem Salad

Ingredients

BROCCOLI STEMS
1/2 TSP. SALT
1 CLOVE GARLIC, MINCED (OPTIONAL)
1/4 TSP CANE SUGAR
1 TSP SESAME OIL

Directions

Cut off the broccoli stem from the florets Ingredients and reserve the florets for another dish
Trim off the outer layer of the broccoli skin from the stem using a knife and/or a vegetable peeler.
Rinse the stems before cutting them into small bite-sized pieces.
Place the broccoli stems in a small bowl and add the salt and garlic.
Let it marinate for 30 minutes.
After 30 minutes, drain any excess liquid and give the broccoli a quick rinse and drain to remove any excess salt
Add the cane sugar and sesame oil (to taste) and refrigerate to serve cold.

Easiest Ever Carrot Chips

Ingredients

4 MEDIUM CARROTS
1 – 3 TEASPOONS OLIVE OIL
1/8 TEASPOON SALT

Directions

Preheat the oven to 400 degrees F.
Peel carrots, then slice into strips using the vegetable peeler. Avoid rotating the carrot for as long as possible to make wider sections; the thicker the pieces, the better they will turn out!
Add the carrot strips to a bowl, and toss with olive oil. Start with a smaller amount— you don’t need much! If they seem dry at the full 3 teaspoons, add another teaspoon.
Place carrot peelings in a single layer on a cookie sheet, sprinkle with salt.
Bake for 10 – 20 minutes until crispy, tossing once or twice during cooking. (Exact cook time will depend on the thickness of the slices).
Serve and enjoy!

Rosemary & Olive Oil Crackers

Ingredients

3 CUPS ALL-PURPOSE FLOUR
1 TEASPOON SUGAR
1 TEASPOON SALT (SET ASIDE TWO PINCHES)
1 CUP WATER
1/4 CUP OLIVE OIL
1 TABLESPOON DRIED ROSEMARY

Directions

Set oven racks to the lower half of the oven and then preheat to 450 degrees.
In a bowl, mix 3 cups flour, 1 teaspoon sugar, 1 teaspoon salt (minus two pinches, set aside), and 1 tablespoon dried rosemary
Add 1 cup water and 1/4 cup oil. Stir until a soft, slightly sticky dough forms. Adjust with additional water or flour as needed
Put half the dough on one large baking pan.
Roll out to 1/8 inch or less, directly on the pan. Cut into pieces using a rotary cutter (such as a pizza cutter) – rectangles, squares, triangles, whatever shape is desired– just keep them all uniform in shape and size.
Brush with water and evenly sprinkle on a pinch of salt over dough. Prick with a sharp tool (fork, skewer, knife, etc.) so the crackers bake flat without puffing up too much.
Repeat with the second half of the dough then bake for about 15 minutes, switching and rotating pans halfway through.
Remove crackers from the pans as they turn brown and let under-baked ones continue baking. Cool on a cooling rack until they are crunchy.

Store in a jar for up to 5 days.

Egg Shell Powder

Ingredient

DOZEN EGGSHELLS, RINSED

Directions

Preheat the oven to 225 degrees F.
Bring a medium pot of water to a boil. Add the eggshells and cook for 2 minutes.
Remove the shells from the water and transfer them to a baking sheet.
Bake the shells for 45-50 minutes, until they are completely dried out.
Transfer the dried shells to a spice grinder or high-powered food processor.
Blend until the shells are completely broken down into a fine powder.

The eggshell powder will keep in an airtight container in a cool, dry place for up to 3 months. Add to smoothies for a calcium boost.

Kale Stem Hummus

Ingredients

1 CUP DRIED CHICKPEAS
1 TEASPOON BAKING SODA
STEMS FROM 1 BUNCH KALE (SEE NOTE)
3 GARLIC CLOVES
2/3 CUP TAHINI
1 TEASPOON FINE-GRAIN SEA SALT
2/3 CUP FRESHLY SQUEEZED LEMON JUICE
ICE WATER
EXTRA VIRGIN OLIVE OIL, FOR SERVING

Directions

The night before:
Place the chickpeas in a large bowl, cover them with at least 2x their volume of water, and soak overnight.
The next day:
Drain and rinse chickpeas.
Add chickpeas and baking soda to a medium-size pot over high heat, and stir constantly for 3 minutes.
Add 6 – 8 cups of water and bring to a boil.
Reduce the heat to medium. Cover the pot and simmer for 45-60 minutes until the chickpeas are very tender. Check on them occasionally to skim off any foam or chickpea skins on the surface.
Fill another medium-size pot with water and bring to a boil. Add kale stems and cook 30-45 minutes until they are very tender, then drain.
Blend kale stems, garlic, and tahini in a food processor.
Once the chickpeas are cooked, drain & add to the kale stem mixture along with salt and lemon juice. Blend until smooth.
Add 2 tablespoons of ice water and blend for 5 minutes until the hummus is creamy. Continue adding ice water gradually, blending as needed.
To serve, spoon into a shallow bowl and drizzle with olive oil.

Store in the refrigerator for 3 to 5 days or frozen for up to 3 months.

Carrot Top Pesto

Ingredients

1 CLOVE GARLIC CHOPPED
2 TBSP FRESHLY-SQUEEZED LEMON
JUICE (ABOUT 1/2 OF A LEMON)
1 TSP FRESH LEMON ZEST
(ABOUT 1/2 OF A LEMON)
CARROT TOPS FROM 1 LARGE OR
2 SMALLER BUNCHES OF CARROTS
(YIELDS 1 CUP BLANCHED)
1/4 CUP FRESH MINT LEAVES
4 GREEN ONIONS FRESH GREEN PARTS ONLY
1/2 CUP RAW WALNUTS (OPTIONAL)
3 TBSP OLIVE OIL
SALT AND PEPPER TO TASTE

Directions

First, blanch the carrot tops:
Bring a pot of water to a boil, and prepare a large bowl with ice cubes and cold water in it.
Remove thick stem pieces, then add the carrot tops to the boiling pot, stirring occasionally.
Once the carrot tops are bright green and tender, remove them from the pot, drain, and dunk in ice water.
Drain, wring out excess liquid and spread on a plate to dry.
Add all of the ingredients except olive oil to the food processor and blend into a chunky paste.
Add the olive oil a tablespoon at a time until combined.
Season to taste with salt, pepper, and more lemon juice if desired.

Once cooled to room temperature, store in the fridge in an airtight container for several days. The bright green color may fade to a darker green – this is normal.

To use as a pasta sauce, cook your pasta in salted water according to package directions.
Reserve 1/2 cup of pasta cooking water, drain the pasta and return it to the pot.
Add the reserved cooking water and carrot top pesto, stir to combine, and cook over low heat until warmed. Serve immediately.

Our Mask Policy is Changing

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Our Management Team recently met to discuss a plan for lifting the store’s COVID restrictions, including our current mask policy. We have been continually monitoring NH State and CDC guidelines, as well as the latest COVID-19 case counts and hospitalization data for our market area. Overall, we have seen a steady decline in COVID numbers in our region, as more and more of the local population is vaccinated. Currently, 75.5% of the staff here at the Co-op have been vaccinated, which is a milestone we are quite proud of. 

We also discussed feedback from employees, customers, and other members of our community, and as usual, the perspectives vary widely. Some urged us to end restrictions immediately or very soon, while others felt it was important to wait longer. From these conversations it is clear that some of us need time to adjust to changes in our policies. We hope to proceed in a way that is not only transparent, but also allows our customers, employees, vendors to feel comfortable here at the Co-op. 

With these things in mind, we felt it was important to give the community notice of our change in policy. As of July 2 2021, we will be relaxing our mask policy for customers as well as employees. As of that date, anyone who has been vaccinated is not required to wear a mask at the Co-op. We are encouraging anyone who is unvaccinated or has health or safety concerns to continue to wear a mask. We offer our online Curbside Pickup service for those who are unable to shop in person.

On July 2 we also plan on re-opening our Cafe space to the community, and we will also resume our regular in-store tastings, classes, and events. It’s been a long time since we’ve been able to host these kinds of activities, and we’re really looking forward to reinstating that vibrant, busy, community-minded atmosphere in our Co-op.

As always, thank you for your support and your cooperation!

Learning About Juneteenth

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Juneteenth is a celebration of freedom and emancipation, and while it’s been a well-known holiday in Black communities in many parts of the country, it’s not as widely recognized in other areas. It was just recently declared a federal holiday, and is often celebrated as a second Independence Day on and around June 19.

So let’s learn: what is Juneteenth all about?

First, a history lesson: Although the Emancipation Proclamation was declared in 1863, word traveled slowly, and not every enslaved Black person knew they were free right away. It wasn’t until two years later – June 19, 1865 – that 2,000 Union troops arrived in Galveston Bay, Texas and announced that slavery had been abolished.

Learn more about Juneteenth’s history here.

For years Juneteenth has been widely celebrated with parades, music, festivals, storytelling, family reunions, and of course lots of great food. Cookouts and potlucks are traditional, along with traditional southern food like beans, black-eyed peas, catfish, potato salad, fried chicken, and greens.

Toni Tipton-Martin wrote a great article about Juneteenth food traditions.

Red foods are a special Juneteenth tradition since the color red symbolizes the strength and resilience of enslaved people. Hot sauce, red velvet cake, strawberry soda, hot link sausages, watermelon, and strawberry slab pie are all common foods at Juneteenth gatherings.

Here’s Nicole Taylor’s recipe for Strawberry Slab Pie! 

Most importantly, Juneteenth is a day to uplift Black voices, celebrate their achievements, and listen to their experiences! 

The Fruit and Veggie Grilling Guide

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While most people associate outdoor grilling with burgers, hot dogs, and steaks, the grill imparts big flavors to fruits and veggies too. A wide array of produce paired with spice rubs, marinades, and sauces galore will keep your patio table overflowing with delicious additions to your grilling repertoire.

Seasonal summer vegetables just happen to be perfect for grilling: zucchini, eggplant and bell peppers are naturally tender and become even sweeter on the grill. Slice these vegetables about 1/4-inch thick and toss them in an easy marinade for 30 minutes (or better yet, overnight) before grilling for a few minutes per side.

A simple combination of wine vinegar, olive oil, chopped garlic and herbs, and salt and pepper are all you need for a tasty marinade. This easy mix will turn grilled vegetables into Italian antipasti to serve with bread, olives, and cheese. Or change the blend to vegetable oil, sesame oil, soy sauce, rice vinegar, and chopped garlic and ginger for Asian-flavored vegetables that are delicious with rice. Store-bought dressings with a vinegar base make wonderful marinades as well.

Summertime peaches, apricots, nectarines, and figs are delicious grilled. Cut fruit in half and remove any pits, then coat lightly with oil. For a sweet-savory side dish to grilled pork, chicken, or lamb, sprinkle on a little salt, pepper, and balsamic vinegar, then grill for a few minutes per side. And for dessert, dust with brown sugar, then place the halves on a clean part of the grill for a few minutes per side before serving with ice cream or pound cake (or both).

Some grilling tips

  • Use moderate heat (not high); if it’s a charcoal grill, move the charcoal to one side and grill your fruits and veggies on the other side, over indirect heat.
  • Be sure to oil your grill thoroughly—fruits and vegetables are high in natural sugars, which means they can easily burn and stick to the grill. Before you begin cooking, clean the grill well, preheat it, and then use several layers of paper towel dipped in vegetable oil to grease it.
  • Cut vegetables into the largest possible pieces to prevent them from falling through the grill grate and avoid extra time spent flipping more pieces. For example, cut zucchini in slices along the length of the vegetable, rather than slicing into small rounds.
  • Corn doesn’t always cook through on the grill. Blanch it in boiling water for a few minutes, then grill for 5 to 10 minutes to finish

This article originally appeared on Co+op Welcome to the Table.

Some Thoughts on Recent NH Legislation

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We’ve always been careful about politics, but “Concern for Community” is one of our founding principles, so we do keep an eye on current events and legislation. Two bills have recently passed the New Hampshire House, HB 177 and HB 544, and both have now moved on to the Senate. They also happen to correlate with our mission of promoting healthy choices for people and planet alike.

House Bill 177 states that “No new landfill shall be constructed near a State Park”, and directly protects 68 state parks in NH, including our own local Forest Lake State Park. This is something we can fully support as a business that strives for ecological sustainability. We’ve included some resources here courtesy of the North Country Alliance for Balanced Change, including a template you can use to reach out to your local representatives, a fact sheet, and Letters of Opposition.

House Bill 544 is intended to restrict the way that businesses and schools teach Diversity, Equity and Inclusion. Our Board and employees have invested significant time and resources in educating ourselves about DEI here at the Co-op, as part of our efforts to support people in our community. This is an ongoing process and we feel we have the right to proceed without outside restriction.

I would encourage people interested in these issues to do their own research and get involved if they so choose.  I’m happy to talk about these and any other issues with our Members anytime. Thank you for your continued support!

Cooperatively,
Ed King, General Manager

Game Day Snacks

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Sriracha Glazed Turkey Meatballs

Total Time: 40 minutes; 15 minutes active
Servings: 6 (makes 24 meatballs)
Spice up your next gathering with these amazing meatballs. Try them as an appetizer, made into sliders or atop rice.

Ingredients

Meatballs
1 pound ground turkey
3 green onions, minced
2 tablespoons minced garlic
1 tablespoon minced ginger
1 egg, lightly beaten
1/2 cup panko breadcrumbs
2 tablespoons Sriracha
1 teaspoon tamari
1/2 teaspoon ground white pepper
1 teaspoon sesame oil

Glaze
1/3 cup apricot preserves
1 to 2 tablespoons Sriracha
1 1/2 tablespoons rice vinegar
1 tablespoon tamari
1 tablespoon sesame oil

Preparation
Preheat oven to 375°F.
In large bowl, gently combine all meatball ingredients until everything is evenly distributed. Form mixture into small balls, using 1 to 1 1/2 tablespoons of meat per ball. Place the meatballs onto a rimmed baking tray and into the oven. Bake for 10 minutes and turn the meatballs. Bake for another 10 minutes until cooked through.
While the meatballs bake, combine all glaze ingredients in a small pot. Whisk and cook over medium heat for 5 minutes or until mixture is slightly thickened. To serve, toss or brush meatballs with warm glaze.

Serving Suggestion
Served whole and garnished with sliced green onion or toasted sesame seeds on an appetizer platter or made into sliders, these meatballs really bring the heat if you double the amount of ginger and Sriracha in the mix. Make it a meal by serving the meatballs on a bed of steaming hot jasmine rice.

Nutritional Information
275 calories, 12 g. fat, 105 mg. cholesterol, 482 mg. sodium, 18 g. carbohydrate, 1 g. fiber, 24 g. protein

Big Game Guacamole

Total Time: 15 minutes
Servings: 4
This fabulous guacamole is simple to make and is sure to be a crowd pleaser served as a dip or on burgers, burritos or tacos.

Ingredients
3 Haas avocados, ripe
1/4 cup diced fresh tomato (seeded)
2 tablespoons diced red onion
1 teaspoon chopped garlic (one clove)
1 tablespoon fresh squeezed lime juice (half a lime)
1 teaspoon ground cumin
1 teaspoon chipotle chili powder
1 teaspoon fresh cilantro, minced (optional)

Preparation
Slice the avocadoes lengthwise, remove the pits and scoop the green flesh (discard any brown flesh) into a bowl. Use a fork to mash the avocado pulp to a chunky texture. Add the lime juice, garlic, onion, and spices and mix well. Add the tomatoes and cilantro, mix and serve.

Serving Suggestions
Guacamole is a popular snack with crisp tortilla chips and a common ingredient in burritos, tacos and burgers. Try it on top of chili or inside a grilled cheese with some fresh pico de gallo.

Nutritional Information
Calories: 190, Fat: 15 g, Cholesterol: 0 mg, Sodium: 5 mg, Carbohydrate: 14 g, Dietary Fiber: 9 g, Protein: 4 g

Slow Cooker Pulled Pork Nachos

Ingredients- Pulled Pork
2 1/2 to 3 pounds boneless pork loin roast (or use a traditional pork shoulder or butt)
1 medium onion (thinly sliced)
2 cups barbecue sauce (purchased or homemade)
1 cup salsa
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper, or to taste
1/2 teaspoon salt

Ingredients – Nachos
12 ounces tortilla chips
1 (15-ounce) can black beans, drained and rinsed
3/4 cup pico de gallo, homemade or store-bought
1 cup shredded cheddar cheese
1/2 cup shredded Pepper Jack cheese
1/2 cup guacamole
1/4 cup jalapenos
2 tablespoons chopped fresh cilantro leaves
2 tablespoons sour cream

Pork Preparation
Remove excess fat from pork. Place pork in 3 1/2- 6-quart slow cooker; arrange onion on top. Mix barbecue sauce, salsa, herbs, and spices; pour over pork. Cover and cook on low heat 8 to 10 hours or until pork is very tender. Remove pork; place on large plate. Use 2 forks to pull pork into shreds.

Nacho Preparation
Preheat oven to 400 degrees F. Lightly oil a baking sheet.
Arrange tortilla chips in a single layer on the baking sheet. Top with shredded pork, beans, pico de gallo and cheese.
Place into oven and bake until cheese has melted, about 10-12 minutes. Top with fixings, including guacamole, jalapenos, cilantro and sour cream.

Apple Cheddar Turkey Burgers

Total Time: 30 minutes
Servings: 4
Juicy grated apples are the secret to these moist, flavorful burgers.

Ingredients
1 small and 1 medium apple
1/4 cup finely chopped onion
1 teaspoon ground sage
2 tablespoons plus 2 teaspoons Dijon mustard, divided
3/4 teaspoon salt
Fresh ground black pepper to taste
1 pound lean ground turkey
4 whole wheat buns, toasted
1 tablespoon honey
4 ounces cheddar cheese, thinly sliced

Preparation
Grate or shred the smaller apple into a large bowl. Add onion, sage, Dijon mustard, salt and a few grinds of black pepper. Mix the ingredients well, then add the turkey, and gently mix with your hands. Divide the mixture into four even portions and form patties.
Thinly slice the medium-sized apple crosswise and remove the seeds. Toast the buns. Stir the Dijon and honey together in a small bowl.
To cook the burgers, place a large skillet with a lid over medium heat and heat for about a minute. Spray or brush the pan with canola oil and add the patties. Let cook for about 5 minutes per side, uncovered, then insert an instant-read thermometer into the thickest part of the patty. When it reads 160°F, the burgers are done. (See Tips & Notes below for a grilled version.) Top each patty with a slice of cheddar, cover the skillet, and remove from the heat to allow the cheese to melt a bit. Place each patty on a bun; top with apple slices and honey-mustard spread. Serve immediately.

Serving Suggestion
Serve these cheeseburgers and with thick-cut potato chips and coleslaw or—to carry the apple theme even further—a Waldorf salad.

Tips & Notes
For a grilled version, grill the burgers for 4-6 minutes per side until cooked (an instant-read thermometer in the thickest part of the patty should read 160°F).

Nutritional Information
480 calories, 20 g. fat, 110 mg. cholesterol, 1010 mg. sodium, 46 g. carbohydrate, 7 g. fiber, 36 g. protein

Spicy Sweet Potato Wedges with Jalapeño Sour Cream

Total Time: 50 minutes; 10 minutes active
Servings: 6
These tasty wedges pair perfectly with roast turkey sandwiches, breakfast hash, or a big bowl of chili.

Ingredients
2 pounds sweet potatoes, washed and cut lengthwise into large wedges
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon cumin powder
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon chili flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
Pinch of cayenne pepper

Jalapeño Sour Cream
1/2 cup light sour cream
1 jalapeño pepper, seeded and minced
2 tablespoons fresh lime juice
Pinch of salt

Preparation
Preheat the oven to 400° F.
In a large bowl, mix together the oil and spices. Add the sweet potato wedges and toss until well coated. Spread the seasoned wedges out on a large sheet pan. Place in oven and bake for 20 minutes, stir or flip the wedges, and bake an additional 20 minutes until browned and tender.
While potatoes are roasting, mix together the sour cream, jalapeño pepper, lime and salt in a small bowl. Refrigerate until ready to serve.
Remove the wedges from the oven and let them rest for 5 minutes before serving with the jalapeño sour cream.

Serving Suggestion
These tasty wedges are the perfect accompaniment for roast turkey sandwiches, breakfast hash, or a big bowl of chili; or serve as a party snack.

Nutritional Information
247 calories, 7 g. fat, 10 mg. cholesterol, 136 mg. sodium, 45 g. carbohydrate, 7 g. fiber, 3 g. protein

Veggie Chili with Beer

Total Time: 30 minutes; 15 minutes active
Servings: 5
Veggie chili is a great dish to share with friends and family, it’s hearty and satisfying for everyone, and vegetarians will be grateful for the option. Adding beer elevates a simple chili to a rave-worthy one, great with a hunk of cornbread and, of course, a beer.

Ingredients
2 teaspoons extra virgin olive oil
1 medium onion, chopped
1 tablespoon chili powder
1/2 teaspoon chipotle powder
1 medium yellow bell pepper, chopped
1 medium green pepper, chopped
1 large carrot, chopped
1 cup wheat beer, red ale or lager
1 14-1/2 ounce can fire-roasted tomatoes, puree
1 15-ounce can kidney beans, drained
1 teaspoon dried oregano
1/2 teaspoon salt

Preparation
In a large pot, heat the olive oil. Sauté the onion for five minutes over medium heat, until soft. Add the chili powder and chipotle and stir until fragrant, then add the peppers, carrot and beer. Raise heat to high and bring to a boil, then cover and reduce to medium-low for 5 minutes. Uncover and add the remaining ingredients, stirring to combine. Simmer for another 5-10 minutes to combine the flavors and thicken the chili.

Serving Suggestion
Serve with a green salad, a hunk of cornbread and beer.

Nutritional Information
185 calories, 3 g. fat, 0 mg. cholesterol, 855 mg. sodium, 32 g. carbohydrate, 9 g. fiber, 7 g. protein

These recipes originally appeared on Co+op Welcome to the Table

COVID-19 and the Co-op

By

Update Effective 5/28/2021 Vaccinated customers are strongly encouraged to wear a mask, but it’s no longer required. Customers who have not been vaccinated are still required to wear a mask here at the Co-op, on an honor-system basis. Our employees are required to continue to wear masks for the time being.

We decided to make this change after considering recent CDC guidance and the decline in local case counts. We appreciate everyone’s cooperation, and we trust our community members to do the right thing.

If you’re concerned about shopping in-store, we’re happy to offer our free Curbside Pickup Service. You can place your order online and we will gladly shop for you and bring your order out to your car.

We’re continuing to work hard to keep our store clean, safe, and welcoming for everyone. We’ve implemented many procedures and policies for COVID-19, most of which follow CDC and NH State guidelines. We’re committed to doing the best we can to take care of our customers and our staff, while still keeping our shelves stocked with essentials.

We have many procedures already in place to help protect the safety of our employees, members, and shoppers—procedures we rely on to reduce the spread of foodborne illness and seasonal colds and flu every year. We will regularly update this page as the situation progresses,  so please check back for updates.

  • Masks are mandatory for all persons (over 2 years of age) who enter the co-op. This policy is strictly enforced.
  • Please stay 6 feet away from other people while you shop.
  • Please shop alone, in order to limit the number of people in the store.
  • Stay home and do not shop in the store if you are sick.

Keepin’ It Clean

  • We are making extra efforts to keep the store clean and sanitized, particularly in high-contact and high-traffic areas.
  • Our staff continually cleans throughout the day.
  • For health and safety reasons, we have closed dine-in seating in the co-op cafe. The sinks are still available for hand washing as needed.
  • Our shopping baskets are sanitized each morning. We have sanitizing wipe stations in our entry and exit areas if you’d like to clean your shopping carts and baskets before use.
  • We have touchless hand sanitizer stations now set up in the entry and exit, as well as near the restrooms, produce area, bulk area, meat department and dairy.  Please look for these grey wall-mounted boxes the next time you are in the store.
  • Our cashiers disinfect the register belts and bagging stations between each order, as well as sanitize their hands before waiting on the next customer.   Please be patient while this process is taking place as it is for your health and protection.
  • You may bring your clean reusable shopping bags in the store. Please bag your own groceries at the register. We also have paper bags for 10 cents each, as well as complimentary grocery boxes for you to pack your purchase in.
  • Our credit card pin-pads are wiped down frequently. Please use the stylus to enter your information, since that is easy to clean between uses. We encourage customers to pay with debit or credit cards if possible, since it vastly reduces the amount of cash we have to handle. We also accept touchless payments such as Google Pay and Apple Pay, which are even safer.

Social Distancing

When you visit the store you will see many reminders about social distancing, shopping solo and wearing a mask.  Please keep away from other shoppers as well as our staff while they work, for your own safety as well as ours.

At the registers, we’ve installed plexiglass barriers to protect you as well as our cashiers. There are also marks on the floor so that you know where to stand while you wait in line, and stay a safe distance apart.  We have also discontinued the practice of having additional staff pack up your order.  We felt this introduced one more person handling your food as well as a challenge to proper social distancing at the checkout counter.  Please plan on assisting your cashier in bagging or boxing up your groceries.

In the aisles, please give employees extra space when they are stocking.  It is a difficult and challenging job keeping the shelves full while the store is open.  Please do not reach over employees or other shoppers to retrieve something from the shelves.  Maintain a safe 6-foot distance and ask about the item you need.  Our staff will gladly move aside or reach the item for you.

Here are some of the policies (and tips) we’ve implemented to keep everyone safe & healthy:

  • Masks are mandatory for all persons (over 2 years of age) who enter the co-op. This policy is strictly enforced.
  • Please stay 6 feet away from other people while you shop.
  • Please shop alone, in order to limit the number of people in the store.
  • Stay home and do not shop in the store if you are sick.
  • Make a shopping list, considering ways to minimize shopping trips.  Plan your shopping trip ahead of time by using our map!
  • Cover your cough or sneeze, wash hands often, use sanitizer and only touch items you intend to buy.
  • Only buy what you need, and leave some for your neighbors.
  • If possible, pay with a debit or credit card, or use contactless payment, which is far less germy than cash.

Food Safety

Our employees follow a strict set of standard operating procedures when handling products. No employee goes near the Co-op’s prepared foods or other products without extensive training on how to handle them properly and safely.

For the time being we are discontinuing our self-serve hot food stations, including soups, pizza, and self-serve coffee. Pre-packaged grab & go options are still available. All of our fresh-baked items are now packaged.

According to the Harvard Health Blog, it’s not clear if the virus can spread through food. Even if so, it would be highly unlikely. Regardless, health officials cannot absolutely rule out the possibility of transmission from infected food handlers – which is why we ask our staff to stay home when they are sick.

Supporting our Staff

Because of the increased risk of exposure that comes as a result of working in a grocery store, all of our staff are receiving hazard pay bonuses.

Out of care for our community, our policy has always been for staff to remain at home when they are unwell. All of our employees accumulate paid time off to cover sick time.

We have several options in place to provide paid time off for those employees who are self-isolating due to illness or immune vulnerabilities, as well as those who need to stay home to look after their children.

Events and Sampling

We have discontinued all food demos & sampling at this time. We are also suspending all community info tabling events.

We’ve also made the hard choice to postpone our sampling event days, in-store classes, and workshops.

In order to promote healthy social distancing practices, we have moved our monthly Board Meetings, our Annual Meetings, and Board Elections online.

We have suspended our regular Member Appreciation Days & Senior Discount Days since we don’t want to encourage shoppers to crowd the store on a single day. Instead we are offering extended “Floating Member Discount” and “Senior Five & Dime Discount” periods so that our Members can use their discount during those allotted times, during one shopping trip, and on the day of their choice.

Supplies

You may have heard stories about grocery stores running out of food and household needs as consumers stock up on the essentials. One of our strengths is that we source from multiple suppliers and don’t pull from a central warehouse.

We are working diligently with our suppliers to keep essentials and pantry staples in stock, but please bear with us as some items may become out of stock or unavailable.

Work with Us

Finally, we ask all of our members, shoppers, and employees to partner with us in this.  Please be courteous and mindful as you shop, realizing we are all working through these challenges together.  Please be patient when needing to wait, or when a product is unavailable due to supplier issues.  Social distancing is key – please stay 6 feet away from other shoppers and store employees.

WHO has great advice on how to be responsible in order to protect yourself—and by extension your community—from the virus.

Please shop alone, shop efficiently, and wear a face covering.  Again, we love seeing you all, and we’ll be here when brighter times are back for the usual smiles and chit-chat we all love in our co-op community. But for now, we’d like to try to reduce the number of people in the store at any given time, for the health and safety of everyone.

If you are older or in need of assistance with your grocery shopping, please give us a call. At this time we are unable to offer delivery or special shopping hours due to logistics and safety concerns. We do offer a Curbside Pickup service for seniors, people who are highly vulnerable to COVID 19, or people who are sick and staying isolated.

Learn More

More thoughts or questions? Reach out anytime. For general questions please call the store at (603) 444-2800 or email your comments to info@littletoncoop.org.  Remember that our employees on the front lines have their hands full with the challenging new essential position they have found themselves in.  If you have a concern or suggestion, please ask for a manager.  You can also email cwhiton@littletoncoop.org.  We will be glad to listen and provide assistance.

Updated 02/02/2021

 









Upcoming Events

Co-op Kitchen Demo w/ Chef Peter

Co-op Kitchen Demo w/ Chef Peter

March 1, 2025, 11:30 am - 12:30 pm
Up close and delicious with the Co-op Kitchen Team! March 1st at 11:30AM Chef Peter is demoing a savory meal …
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Senior Member Discount Day

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