Littleton NH | Littleton Food Coop

Mask Policy Update

July 21, 2020 By Littleton Food Co-op

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!

Build Your Own Valentine Bouquet

February 14, 2020 By Littleton Food Co-op

Join local floral maven Lori from Deeper Roots and build your own hand-tied bouquet for Valentine’s Day! Choose from an assortment of fresh cut flowers and herbs to create something one of a kind to give to your sweetheart. She will have lots of additional grab and go options for you to pick from and make it extra special.

No RSVP is necessary. Price will vary, since flowers are priced a la carte.

Build Your Own Valentine Bouquet

February 13, 2020 By Littleton Food Co-op

No RSVP is necessary. Price will vary, since flowers are priced a la carte.

Citrus Savvy: 5 New Tricks for Familiar Fruits

January 8, 2020 By Littleton Food Co-op

Our Annual Citrus Sale is January 10-16 2020! Come in and stock up on fresh fruit by the case – here are some recipe ideas to make the most of your purchase.

By Mandy Makinen

Maybe you’ve made limeade, put mandarin oranges in a salad, or whipped up lemon-pepper chicken. You might even have used grapefruit in a vinaigrette, if you were feeling fancy. Original in their own time, these ideas have been around awhile for good reason, they’re simple and tasty. In that spirit, here are some suggestions for fun, easy new ways to use citrus fruit:

Thai on a lime
Sometimes an appetizer is as easy as 1, 2, 3. Try this quick snack to ward off the after-work munchies. Place each ingredient into separate small bowls or custard cups: a couple handfuls of roasted, salted peanuts; a piece of candied ginger, chopped into smaller bits; and a few very thin slices of lime cut into small wedges—about 10-12 wedges per slice, peel and all (since you eat the peel, we recommend choosing organic limes). Grab several peanuts, a little candied ginger and a lime wedge and pop them into your mouth for a flavor sensation inspired by the culinary traditions of Southeast Asia. Try it as an appetizer for a spicy Thai meal.

Orange you fancy?

You’re making dinner for your friends, you’re short on time and you realize you really should have one more dish. No problem! Peel a few oranges with a paring knife, cutting off the white layer of the orange peel, cut the orange in half across the wedges, then cut into 1/4-inch slices and spread on a platter. Scatter some very thinly sliced red onion rings on top along with a handful of whole or sliced kalamata olives. Top with a swirl or two of extra virgin olive oil, a pinch of salt and red pepper flakes. This simple-to-prepare Mediterranean salad looks and tastes gourmet.

The grapest-fruit of all
Not your grandparent’s grapefruit, nor the bitter power breakfast fruit of choice in the 1980s. No, today’s grapefruit is the greatest grapefruit to date: broiled grapefruit! Slice your grapefruit in half (horizontally, not stem to end) and sprinkle the cut side with a teaspoon of dark brown sugar and a pinch of cinnamon (if you like), then put under the broiler for 4 minutes until top is caramelized and warm, and serve! A dollop of crème fraiche makes it dessert worthy, whereas a dollop of plain Greek yogurt justifies breakfast status. It’s so good to be living in the now, isn’t it?

A zested development
Did you know that the secret behind such citrus-flavored favorites as lemon ricotta pancakes, key lime pie and lemon parmesan pasta all comes down to one word: zest? Learning to zest your citrus is an easy way to boost flavors naturally in a variety of foods. For instant tropical flair, combine tangerine zest and shredded coconut in a tasty quick bread or muffins. Invest in a simple, inexpensive zester to make the process safe and easy, then consider zesting all your citrus and freezing the zest for future use – it will keep in the freezer in an airtight plastic bag for months, ensuring the “zest” is yet to come!

Major mojo (or, it’s all coming up Cuba)
Have you noticed the success of the Cubano sandwich and the Mojito cocktail? Cuban food is where it’s at. In the spirit of this revelation, meet your new favorite condiment: mojo sauce. Blend equal parts orange and lime juice with olive oil, plenty of fresh garlic and a pinch each of cumin, salt and pepper. Serve with roasted potatoes, fried plantains, beans and rice, pork, beef, chicken, shrimp, veggies, shoe leather, houseplants, you get the idea!

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

A Look Back at Eat Local Month 2019

August 22, 2019 By Anastasia Maher

The Littleton Food Co-op was bustling with activity this August in honor of Eat Local Month! Take a look back at some of our favorite, most local-est memories over the past month:

1. Biggest Little Farm Opening Gala

To kick off the month we partnered with Meadowstone Farm and the Bethlehem Colonial to bring the critically acclaimed feature film “The Biggest Little Farm” to Bethlehem. We believe that our local farmers are the true superstars, and what better way to honor them than giving them the celebrity treatment. Farmers and movie-goers were treated to a feast of hors devours from Meadowstone Farm and the Littleton Food Co-op prior to the movie. We even had “paparazzi” photographer Isidro Rodriguez from Urban Nature there to document the evening. At 7:30pm we all sat down to watch “The Biggest Little Farm,” a film that covered the highs and lows of rural agriculture with such honesty and picturesque cinematography that it was hard not to feel something for the farmers and animals alike. It was the perfect movie and the perfect event to begin our celebration of all things local.

2. Rooted in the Community

Also in early August we were joined by special guest Chad Proulx of ACHS for his conversation and discussion “Rooted in the Community.” Chad brought some new recipes as well as some summer classics to show how you can maximize your local (and healthy) eating. Participants walked away with valuable information, full stomachs, and swag bags! Thanks again to Chad and ACHS for another fun and informative workshop.

3. Local Community Lunch

There’s no better way to celebrate Eat Local Month than eating local! On August 13th community members came together at the Co-op to feast on delicious local foods at our free community lunch. The Co-op sourced ingredients from all across New Hampshire and Vermont, and it was all hands on deck to make sure everyone had a chance to eat local. Over 200 community members showed up for the chance to try the products of Meadowstone Farm, Wozz! Kitchen Creations, McKenzie’s Deli, Vermont Coffee Company, Gingue Farm, Vermont Bread Company, and more. We hope this event inspired people to continue eating local (it’s not just restricted to August)!

4. Produce Farm Tour

On August 14th, members of our produce department, operations team, and marketing department had the opportunity to tour four of our local farms to gain a deeper insight on where our produce department comes from. The group started just down the road at Meadowstone Farm in Bethlehem. They got to peak into greenhouses and across fields with Tim, Sam, and Katie from Meadowstone, and even see some of the operations that stock our meat, cheese, and dairy departments. Next, they traveled to Four Corners Farm in Newbury, VT. Owner Kim Gray gave them a tour of their picturesque farmland from the back of her truck (which the team had a little too much fun with). From there, everyone traveled to Small Axe Farm in East Ryegate, VT. We saw every corner of this off the grid farmstead from owners Heidi and Evan (and farm dog Sally) themselves. Lastly, we ended the day at Joe’s Brook Farm with Mary and Eric. We chatted and toured the farm while picking their beautiful flowers and eyeing their abundance of produce that will one day end up back at the store. Thank you to all the farms for having us and giving us an inside peek at what local food looks like.

5. Eat Local Day

Saturdays are usually a busy day at the Co-op, but when you add a dozen local vendors AND a member appreciation day into the mix it makes for a big party! Local producers and members of the Co-op staff spent the day talking to shoppers about a number of diverse samplings. Customers (and their taste buds) learned more about White Mountain Apiary, Blue Moon Sorbet, Red Kite Caramels, Eddie’s Bakery, Kingdom Kombucha, Vermont Smoke & Cure and more! This was a great opportunity for customers to try local products and see how far and wide local spreads. Thank you to all the vendors and customers who stopped by to show support local food.

6. Partner of the Month Fair

Even though there are still four months left of 2019, we shifted our sights to 2020 at the end of August to pick our Partners of the Month for 2020. The decision process kicked off on the 20th with our annual partner of the month fair. Representatives from all twenty four organizations up for consideration came to talk with members and share why they think they deserve one of our nine open spots. Members were tasked with the difficult process of voting for their nine favorite organizations. Voting is open until August 27th – learn about voting here. Thank you to all the organizations for spending time with our members, and to our members for learning about our wonderful community partners.

7. Intuitive Eater Workshop

We ended the month by welcoming Kelsey McCullough, R.D, L.D to the cafe to present her workshop “Ditch Dieting and Reclaim Your Intuitive Eater.” Kelsey shared in an accessible and not intimidating way the dangers of diet trends, as well as tips and tools to overcome them. She covered what the media isn’t telling us! Thank you to Kelsey for sharing your wealth of knowledge with us and giving an introduction to intuitive eating.

Thank you to everyone who helped us successfully celebrate Eat Local Month here at the Co-op! Which August event was your favorite? Remember that eating local is a staple here all year long, so stop by anytime or visit our website to learn more about how you can continue eating local and contributing to our local economy.

Zucchini-Based Recipes for our Favorite Holiday

August 7, 2019 By Anastasia Maher

America’s favorite unknown holiday has fallen upon us. Did you know that more gifts are given today than any other major holiday? Okay, we made that up. But we didn’t make up today’s holiday (although we wish we could take credit for it). August 8th is National Sneak Some Zucchini onto Your Neighbor’s Porch Day. This gloriously green holiday was born out of the simultaneous realization that zucchini grows bountiful right around this time and there is only so much zucchini one can eat. Farmers and gardeners alike came to understand that the best way to rid of their excess fruits of labor was to slip across property lines in the dead of night and leave the desired amount of zucchini on the recipient’s porch.

The problem with this method is not the delivery, because that’s flawless. The issue is that everyone focuses on the ceremonial act itself and not what happens afterwards, specifically on the recipient’s side. What are you supposed to do now that you have collected the ceremonial zucchini from steps outside your front door?

Here are 5 creative ways to use zucchini this summer:

1. Zucchini Parmesan Crisps

For many, this recipe won’t come as a surprise or seem creative. Different circular vegetable imposters have been trying to invade the chip market for years. The great thing about this specific variety is the second main ingredient– the cheese. We won’t say that the cheese makes up for the fact that you have to eat a vegetable, but it might make it a little easier to ingest (or convince hesitant family members). For those who want to dive into the world of vegetable chips this is a great place to start.

2. Shaved Zucchini Salad

This recipe is like someone extracted all of the tastes you associate with summer from your mouth and put them in a dish– a summer salad dish nonetheless. This Shaved Zucchini Salad has notes of citrus, that fresh vegetable taste, and just enough pumpkin seeds to add an extra crunch and remind you that summer is ever fleeting. The addition of the macadamia nuts makes it a heartier salad without taking away from the citrus.

3. Zucchini-Herb Fritters

Zucchini-Herb Fritters are another way to introduce vegetables into more foods without making it feel like a chore. This recipe can be thought of as the best of both worlds; you can still enjoy your potatoes while getting a serving of vegetables. In addition, the sauce strays away from a greek yogurt sauce to a garlic yogurt sauce. The only indecisiveness around this dish is whether to serve it as an appetizer or side dish.

4. Avocado Pesto Zucchini Noodles

Zoodles (zucchini noodles) is another food trend that has been trying to make itself mainstream over the past few years. What might turn people away from this idea is that it’s tempting to leave the zucchini alone. However, zoodles cannot carry themselves like regular pasta. In this recipe, the zoodles are enhanced with a creamy avocado pesto sauce. The added tomatoes at the end give volume to the dish.

5. Chocolate Zucchini Bread

We’ve all had zucchini bread, but how many of us can say they’ve had a chocolate version of the classic baking treat? If you’re looking for a way to sneak vegetables into the mouths of unsuspecting diners, this is the way to do it. You don’t even have to tell them there are vegetables in it (as long as you can come up with an alternative source of the tiny green flecks in the bread). This recipe also exchanges traditional oils for applesauce to up the healthy ante.

We hope this gives you some ideas to do with your newly gifted zucchini. Or maybe you’ve been inspired to have a smaller holiday so you can keep more of your harvest for yourself and try the recipes for yourself. Either way, we hope you have a great National Sneak Some Zucchini onto Your Neighbor’s Porch Day!

You Have Your Lobster, Now What?

July 6, 2019 By Anastasia Maher

For many of us, lobster is a summer delicacy whose dark exterior can’t be resisted during a sale like Lobsterpalooza. It’s Saturday evening and you have returned triumphant from the Co-op–and maybe taken a nap (or two) to recover from the early morning and the excitement you exuded at the store prior. But…now what? Here are ten lobster-based recipes with ingredients worthy of your bargain crustacean:

Even if you’ve never cooked a lobster, there are recipes floating around that you’ve probably at least heard of. Like the more-classic-than-classic Maine Lobster Roll. If you want to dine like our neighbors to the east, try this Maine Lobster Roll recipe. A heartier classic is Lobster Mac and Cheese, which combines multiple rich cheese flavors with the decadent taste of the lobster, like in this recipe. Another recipe commonly found on the seafood restaurant docket is Lobster Bisque. Now that you have the tools to make it at home you can add as much lobster as you want to each serving.

While the classics are great, if you’re going out of your cooking comfort zone by purchasing lobster in the first place, why not try something completely new? This first recipe wins the award for “most seasonal.” Fresh lobster is already a tried and true sign of summer. It’s like adding three exclamation points to the end of the word any time you use it in a sentence-even if it’s in the middle. But this Lobster Salad with Sweet Corn and Tomatoes is like sky-writing the word “summer” in all capital letters across the beach on a hot July day.

A way to bring lobster into the day time that’s not in roll-form is in this colorful Lobster Cobb Salad. If you want the pasta without the cheese this Lobster Pasta with Herbed Cream Sauce is a delicious alternative. Plus we won’t tell anyone if you throw some fresh parmesan on top. The most popular way to cook lobster is boiling or steaming it, but you can also grill it to get that summertime smoky aroma. On the other hand, you can heat up the oven for some savory Baked Stuffed Lobster Tails. Either way, you get to enjoy a delicious meal with the natural seafood flavors you love.

Now even though whole lobsters are the focal point of Lobsterpalooza, lobster in a recognizable form does not have to be the focal point of your dish. Take these Loaded Lobster Burgers, for example. They disguise themselves as regular patties, but one bite reveals their rich flavor that pairs so well with the homemade aioli and salsa (and more) that sit upon it. Last but not least, you can never go wrong with pizza. This Brown Butter Lobster and Spinach Pizza is a great way to introduce skeptical crowds to the power of lobster.

How will you be preparing your Lobsterpalooza lobster? Share with us on social media!

Instagram: @littleton_coop

Facebook: Littleton Food Co-op

What Does Your Favorite Hot Dog Topping Say About You?

July 3, 2019 By Anastasia Maher

Rather than relying on silly metrics like star sign or career, we only make inferences about people using hard, undeniable facts–like their hot dog condiment preferences. There is no better time to analyze someone than the Fourth of July, a time when Americans are estimated to eat 150 million hot dogs. Take a second to think of your go-to topping for your dog and get ready to learn something about yourself today.

No topping

You appreciate the simple things in life, like a walk in the woods, or humming your favorite melody. You’re not a materialistic person either, and friends love being able to see the “real you” all the time. This stems from your innate belief that “if it ain’t broke, don’t fix it,” which applies to most things in your life, including your hot dogs.

Ketchup

Overall, you’re a pretty simple person. But that isn’t a bad thing! You have a number of different interests, meaning you’re always down to go with the flow. Your coworkers would label you as “dependable” in a heartbeat, and friends turn to you when they need a comforting shoulder to lean on.

Mustard

You are slightly unpredictable–and we mean that in the best way possible. You have an unstoppable adventurous spirit; it’s a surprise that you’re in one spot long enough to even eat a hot dog. Everyone around you is always kept on their toes. Your boldness can sometimes get you into trouble, but those who know you best know you make up for it with the sweetness underneath.

Relish

There is no doubt that you are prepared for anything. The struggle people have when getting you involved is getting you to make a decision. You have a set of somewhat unconventional interests, but you’ve found a close group of friends that share the same passions. Together, you all can take on anything sweet or sour that comes your way.

Sauerkraut

Friends might call you a traditionalist, but you wouldn’t put that label on yourself. Sure you have an obsession with family history, and only vintage fashion, but everything you pull from the past is updated with a modern twist. You crave the city life, or at the very least the adrenaline and new people that come with it. Your friends love that you don’t take “no” for an answer.

Chili and Cheese

A heavily frequented word in your vocabulary is “YOLO.” Your life mantra is all about acting first and thinking later. If this scares people off, they are easily won over by your unwavering optimism. Since you are all about making your own decisions, you are not afraid to assert your authority when necessary.

Onions

People don’t know much about you, actually. Even if you’re not an introvert, you still appreciate your alone time. When you do make a public appearance, your flair for the dramatic tends to push you to the center of a crowd.

Hot peppers

At one point, your dream career was “daredevil.” The remnants of that dream can still be seen in the way you’re always looking for another thrill. Life gave you the entire seat but you prefer to sit on the edge. You can handle the heat that life throws at you and function well in high pressure environments.

Did we miss a topping? Let us know your favorite way to dress your dog! Happy Fourth, Cooperators!

Build Your Own Mother’s Day Bouquet

May 10, 2019 By Littleton Food Co-op

Join local floral maven Lori from Deeper Roots and build your own hand-tied bouquet for Mother’s Day! Choose from an assortment of fresh cut flowers and herbs to create something one of a kind. She will have lots of unique sprigs, blooms, branches and more to make your creation extra special.

Friday May 10: 1pm-8pm
Saturday May 11: 9am-7pm
Sunday May 12: 9am-7pm

No RSVP is necessary. Price will vary, since flowers are priced a la carte.

Photo courtesy Deeper Roots / Facebook

Ten Year Anniversary Celebration

May 8, 2019 By Littleton Food Co-op

We are celebrating ten years of cooperation! Join us for freebies, flash sales, raffles, prizes, and live music, and more. We’re giving away a Grand Prize – a $500 Shopping Spree to Littleton Co-op! – as well as 2 Nights at the Woodstock Inn, and multiple door prizes and gift baskets.

Here’s the schedule of events:

Wednesday May 8

5:30 – 7:00 – Littleton Food Co-op Annual Meeting in the Cafe

Thursday May 9

10:00-1:30 – Quertz Fudge

10:00-4:00 – Love Your Pets – handmade pet accessories for sale

11:00-1:00 – Huckins Dairy Farm

3:00 – 6:00 – Green Mountain Creamery Yogurt

5:00 – 7:00 – Live Music by Tom Gallegher

Friday May 10

9:30-12:00 – Breathe Essentials Vegan Hair & Skin products

10:00-4:00 – Love Your Pets – handmade pet accessories for sale

10:00-2:00 – Micro Mama’s Fermented Food

10:00-2:00 – Vermont Pie & Pasta Company

11:00-1:00 – Live Music by Pipe and Slippers

11:00-3:00 – Lef Farms

11:00-3:00 – Larson Farm Yogurt

11:00-3:00 – Natural Harvest Pickles

11:00-3:00 – Black River Meats

11:00-3:00 – Barn First Cheese

12:00-3:00 – Champlain Valley Apiaries

12:00-3:00 – Beer Tasting w. Henniker Brewing

1:00-8:00 – Create Your Own Mother’s Day Bouquet w. Deeper Roots

2:00-4:00 – Wine Tasting w. MS Walker Wines

2:00-4:00 – Reflexology Demo & FREE hand massages w. Kate Kelly

2:00-6:00 – Maple Medicine

4:00-6:00 – Wine Tasting w. Sweet Baby Vineyard

5:30-7:30 – Artist Reception in Cafe w. Kathie Lovett

Saturday May 11

TBA – Karate Demonstration!

9:00-7:00 – Create Your Own Mother’s Day Bouquet w. Deeper Roots

10:00-2:00 – Red Kite Candy

10:00-4:00 – Love Your Pets – handmade pet accessories for sale

11:00-1:00 – Kingdom Kombucha

11:00-2:00 – Equal Exchange Coffee

11:00-2:00 – Smart Chicken (on the grill!)

11:00-4:00 – Boars Head Deli

12:00-3:00 – Caricature Drawings by Kaio Scott

12:00-3:00 – Mount Cabot Maple

12:00-3:00 – Wine Tasting w. Tom Simpson Wines

12:00-3:00 – Golden Girl Granola

12:00-3:00 – Beer Tasting w. Woodstock Brewing Company

12:00-3:00 – Aqua Vitea Kombucha

12:00-3:00 – Woodshed Coffee

1:00-2:00 – Birthday Cake & Ten Year Celebration!

2:00-4:00 – Frosty Freedom Frozen Treats

3:00-5:00 – Live Music w. The Barnyard Incident

Social Icons

Mask Policy Update

Build Your Own Valentine Bouquet

Build Your Own Valentine Bouquet

Citrus Savvy: 5 New Tricks for Familiar Fruits

Our Annual Citrus Sale is January 10-16 2020! Come in and stock up on fresh fruit by the case – here are some recipe ideas to make the most of your purchase.