Littleton Food Co-op

a community-owned market

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Open Daily 7am - 8pm
Meat: 7am - 7pm
Deli: 7am-6pm Sun-Thu / 7am-7pm Fri & Sat

September Recipes from Cooking With Chad

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Grilled Pizza

Ingredients:
Enough pizza dough for the amount of pizza want to make (either pre-made or from scratch)
Enough of the desired toppings (veggies, meats, fruit, herbs, cheeses)
Enough pizza sauce to cover your pizza (can use store-bought or make your own)
Olive or avocado oil for coating the pizza dough.

Directions:
Preheat your grill to medium heat
Roll out dough to desired size of pizza on a lightly floured surface (smaller pizzas are easier to
prepare on the grill and allows for more variety of pizza toppings)
Transfer rolled out dough to a lightly floured pizza pan or flat plate
Lightly coat the top of the rolled-out dough with oil and transfer to the grill carefully by
inverting the plate over the grill with the oil-coated side facing the grill
Lightly brown the dough until it is stable enough to flip (but not cooked through all the way)
Coat the top side of the dough with oil before carefully flipping the dough to lightly brown on
the other side
Remove the dough from the grill and add sauce and toppings and place back on the grill until
the cheese melts and the crust is browned to your liking. Remove from the grill, slice and
enjoy!

Grilled Fruit Kabobs with Spicy Lime Glaze

Ingredients:
A good medley of grill-able fruit (pineapple, mango, papaya, nectarine, peach, strawberries,
bananas, kiwi, melon, pear and apple are good choices)
1/3 cup brown sugar
½ cup orange juice
1 tsp chili powder
¼ tsp salt
1 lime, juiced
1 Tbsp honey

Directions:
Preheat grill to medium heat
Thread fruit pieces on a skewer and place on a baking sheet
Melt the butter in a saucepan or in a heat-proof bowl on the grill – once melted add remaining
ingredient and combine well
Baste the kabobs with the glaze and lay on the grill, grilling each side for about 2 minutes and
basting often. Fruit is done when grill marks appear – be careful not to overcook.

BBQ Corn on the Cob

Serves 6

Ingredients:
1 tsp chili powder
1/8 tsp dried oregano
1 pinch onion powder
Cayenne pepper to taste
1 pinch garlic powder
1/8 tsp salt
1/8 tsp black pepper
3 Tbsp butter
6 ears of corn, husked and cleaned

Directions:
Pre-heat grill to medium-high heat
In medium bowl, combine the spices, then blend in softened butter
Apply mixture evenly over each ear of corn
Wrap each ear in aluminum foil (like a burrito) and place on the grill for about 15 minutes.

Chad’s Grilled Peach Crumble

Serves 2

Ingredients:
¼ Cup Nuts (walnuts, almonds and pecans are great)
1 ½-2 Tbsp Brown Sugar
½ tsp Cinnamon
Pinch of salt
1/16 tsp vanilla extract
1 Tbsp cold butter
1 Tbsp rolled oats
1-2 tsp flour, if necessary
2 fresh, ripe but firm peaches, halved
Ice cream or yogurt of your choice

Directions:
Make the crumble first by placing the nuts, brown sugar, cinnamon, salt and oats in a sealed
plastic bag and crushing the mixture with a rolling pin or wooden mallet.
Add the crumble to a bowl and add vanilla and cold butter – mix into a crumble with your
hands, adding a touch of flour if the mixture becomes too moist.
Cut peaches in halves and grill a few minutes on each side.
Serve peaches in a bowl with a dollop of yogurt or ice cream and a portion of crumble.

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

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

“Dear Ed King,

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

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

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

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

So, thank you for showing your pride this June.

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

Thank you,

Ronnie Sandler”

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

August Recipes from Cooking With Chad

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Bun-less Burger Bowls

Serves 2

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

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

Sweet & Spicy Grilled Zucchini

Serves 4

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

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

Grilled Carrots with Avocado & Mint

Serves 4

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

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

Grilled Pineapple Dessert

6 servings

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

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

Mask Policy Update

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We want to thank you all for the overwhelming support for our safety practices – there have been lots of changes and we really appreciate your patience and cooperation along the way. Starting Wednesday July 22, masks will be mandatory for every person over 2 years of age who enters the Co-op, without exceptions.

We will be strictly enforcing this new face covering policy in the store, for the safety of our staff and customers. Masks or face coverings must be worn correctly, and should cover the nose as well as the mouth. If you do not have a face covering you will be offered a free disposable mask by a member of our management team. 

For those of you who are unable to wear a mask for medical reasons, or who are unwilling to wear a face covering, we offer a reasonable accommodation via our Curbside Pickup Service. Just place your order online, let us do the shopping, and when it’s ready we bring it out to your car! This free, flexible service is available through our website at www.littletoncoop.com/curbside. 

Again, thank you all for your patience and understanding in these difficult times. We care about our community and wear masks for your health – please do the same for us! 

COVID 19 Community Resources

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Here is a list of links and resources we’ve collected to help people in our community who have been impacted by the Coronavirus pandemic. We’ll update this post with new information and links as we find them.

General Assistance

Dial 2-1-1 if you have questions or concerns surrounding the COVID-19 outbreak. This free statewide information and referral service is operated by Granite United Way. They have also provided us with free masks to give away to the community – just ask at the Service Desk!

Civic Info Pages

GoLittleton.com
Bethlehem Select Board News
Littleton Chamber of Commerce
Lisbon
Franconia
Whitefield
Dalton

Food Pantries

Littleton Food Pantry: 70 Redington Street, Littleton
Little Free Pantry: 189 Main St, Littleton (in front of the Congregational Church)
All Saints’ Community Food Cupboard: 35 School Street, Littleton
Good Neighbor Food Pantry: 44 Church Street, Franconia
Bethlehem Food Pantry: 2155 Main Street, Bethlehem (inside Town Hall, open by appointment)
Lincoln-Woodstock Food Pantry: 194 Pollard Rd, Lincoln

Food Access Map

UNH Extension has created an interactive online map with local resources and information for those in need as well as those who would like to donate or volunteer.

Recovery Support

AskPETRA.org is your free and confidential guide to North Country resources for daily needs, Substance Use Disorder treatment and recovery options. During the COVID-19 outbreak, our helpline is open to connect anyone in the Northern NH to local resources for daily basic needs.

 

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!

New Hampshire Stay at Home 2.0

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On May 1st, Governor Sununu’s Economic Reopening Taskforce announced new guidelines for retail establishments operating in New Hampshire.  We were pleased to see that most of these recommendations and mandates were already being followed here at the Co-op, and had been for quite some time.  Among those many notable procedures not already mentioned above are:

  • All co-op staff must wear cloth face coverings at all times in the workplace.
  • All co-op staff have been trained on proper mask wearing and hand washing.
  • Hand sanitizer stations have been set up in all departments, each register, and around the store for shopper use.
  • All co-op staff are screened daily before reporting to work with a temperature check from a touchless thermometer as well as a series of health questions regarding COVID exposure and symptoms.
  • Signage must be in place inside and outside the store promoting cloth face covering use and 6-foot social distancing reminders.
  • All co-op staff are empowered to monitor and enforce the compliance to social distancing practices of customers and staff alike.
  • Customer self bagging promoted at the front end to reduce exposure of one more staff member per register.
  • Curbside pickup service established to assist medically vulnerable or elderly shoppers.

We are also constantly monitoring the number of customers within the store at any given time to make sure we do not exceed the 50% total capacity mandated by the governor.  As of yet, even during our busiest peaks we are well below that number, but we will continue to monitor to make certain.  We have limited the number of shopping carts to assist in this measure, so if you arrive and there are no carts available, please be patient and wait for the next cart.

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.









Upcoming Events

Cafe Storytime with Littleton Public Library

Cafe Storytime with Littleton Public Library

May 15, 2025, 10:00 am - 11:00 am
Join the Littleton Public Library in the Co-op Cafe on Thursday, May 15th at 10AM for their weekly storytime with …
Spring Case Lot Sale!

Spring Case Lot Sale!

May 16, 2025, 7:00 am - 9:00 pm
Shop the Littleton Co-op May 16th, 17th, and 18th for extra special deals on cases of your favorite pantry staples! …
Spring Case Lot Sale!

Spring Case Lot Sale!

May 17, 2025, 7:00 am - 9:00 pm
Shop the Littleton Co-op May 16th, 17th, and 18th for extra special deals on cases of your favorite pantry staples! …

View more events here!

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