The Cooperative Times | Littleton Food Co-op

Cooperation in the Community

February 2, 2023 By Littleton Food Co-op

Becky Colpitts, Community Outreach Coordinator

Our Co-op is a catalyst for cultivating a vibrant community and regional economy, and of course, we’re all about local!

Putting these words into action, our Co-op participates in a variety of statewide and regional initiatives which work together to build a healthy, thriving food system and bolster our regional economy. They include food access, agriculture, diversity, equity, and inclusion, and platforms for us to work with our fellow food co-ops.

Our intrepid community outreach coordinator, Becky Colpitts, acts as our spokesperson for many of these partnerships. Our General manager, Ed King, and some of our senior Management Team are closely involved as well! Feel free to reach out to us if you have questions or would like to learn more about the community initiatives below.

The New Hampshire Food Alliance (NHFA) NH Food Alliance – NH Food Alliance is a statewide network that engages and connects people dedicated to growing a thriving, fair, and sustainable local food system in the Granite State.

Racial Equity Action Team – Learn more about the Racial Equity Action Team here.

NH Eats Local Team – Learn more about the NH Eats Local Team here.

NH Food Hub Network – Learn more by visiting the NH Food Hub Network page.

Neighboring Food Co-op Association (NFCA) – The Neighboring Food Co-op Association is a federation of food co-ops across New England & New York State that are working together toward a shared vision of a thriving cooperative economy, rooted in a healthy, just, and sustainable food system, and a vibrant community of co-operative enterprise.

Healthy Food Access Regional Group – this group shares best practices and updates on food access across the region.

The Littleton Food Co-op offers Granite State Market Match (GSMM) to all SNAP participants, allowing a 50% discount on all fresh fruits and vegetables in our store. We also operate the SNAP/GSMM booth at the Littleton Farmers Market. Our employees also volunteer when the Mobile Food Bank comes to our area.

DEI Community of Practice – a support group for regional cooperatives, sharing best practices, training, and resources for improving DEI in cooperative grocery businesses.

New Hampshire Food Bank – https://nhfoodbank.org

North Country Food and Agriculture Council is a North Country initiative that is in th

e early stages of organizational development. The backbone team have been meeting for over a year. They came together out of a food and agriculture resiliency focus group that the North Country Council organized in 2021. The work is bringing North Country businesses, farmers, nonprofits, and community members together to support a thriving agricultural economy and food system in the northernmost part of our state. Email bcolpitts@littletoncoop.org for more information.

Reduce Food Waste At Home

January 19, 2023 By Littleton Food Co-op

By Robin Asbell

I have a confession to make. Sometimes, in the course of my week, I make too much food. Sound like a good problem to have? Well, it seems to be alarmingly common in our affluent country. My excuse is that I develop recipes for a living, so I test recipes even when I already have food to eat. My family, friends and neighbors all benefit from my overproduction, but more often than I would like, things go to waste. That half a jar of tomatoes for the pizza I made a couple of weeks ago got ignored when I moved on to testing dessert recipes. Then, we meant to finish all that cake, but by the time we realized that we couldn’t eat another bite, it was stale.

I feel terrible about it, every time, and resolve to do better. This year, for Earth Day, I’m going to do my small part to cut back on waste.

Earth Day started in 1970, back when there was no regulation of pollution. It was perfectly legal to dump sewage in the river, or send tons of toxins up in smoke. That year, Senator Gaylord Nelson created Earth Day, and 20 million Americans came out in solidarity across the country. By that December, Congress created the EPA, and started reining in industrial polluters and protecting our air and water.

Since then, Earth Day has become an annual reminder that we still have work to do, on recycling, cleaning up our toxic industries, as well as not wasting food.

Dried up carrots, moldy nubs of cheese, and stale bread heels pile up in refrigerators across the USA, and they add up to billions of dollars in food waste. In fact, food scraps are the number one thing that goes to the landfill. According to the EPA, methane gas released from food waste in landfills accounts for 20% of the United States’ greenhouse gas emissions.

We waste food at all points in the supply chain, so it’s not just your fridge that’s causing problems. At harvest, it gets damaged and tossed on the way out of the field. At the processing plant, things spoil or stick to the machinery and get rinsed down the drain. Grocery stores have to sort through and discard produce that isn’t perfect, although some of that is picked up by food shelves (a recent study found that food co-ops recycle 74% of food waste compared with a recycling rate of 36% for conventional grocers.) Out of date packaged goods have be pitched, as well. Restaurants and food service fill dumpsters with all the food we leave on our plates, combined with things that didn’t sell in time.

I am going to work to waste less this year and use more of the food I buy. If you’d like to do the same, here are a dozen tips that can help reduce your waste, and as a bonus, save you money!

12 tips to reduce food waste

1. Use those radish and carrot greens

Buying radishes or carrots by the bunch? Use the leaves to make pesto, salads (like Moroccan Carrot Radish Salad), and toss in soup. Think of them as peppery parsley.

2. Savor broccoli and cauliflower stems

Do you discard broccoli and cauliflower stems? Peel the tough skin from the stems and chop the tender cores to use in the dish, or cut in planks to eat with dip. This Creamy Broccoli soup uses the stems and florets.

3. Cook kale stems like you would celery

Do you discard kale and other greens stems? When cooking with kale, you can simply separate the leaves from the stems, chop the stems, and cook the stems first; they will cook a bit like celery. If you juice, save all your greens stems from meals you prepare, including parsley, and add to your juice for a chlorophyll boost.

4. Flavor stock and other dishes with potato peels

Do you peel potatoes? The peels make a flavorful addition to stock, and even thicken it a bit. Consider whether you even need to peel; many soups, potato salads and even mashed potatoes are more nutritious and filling with the skins left on.

5. Enjoy the flavor and nutrition of apple peels

Baking or cooking with apples? Leave the skins on and you will reap the nutrients and fiber they contain, and save time. If you do peel, add them to soup stock, for a subtle sweetness.

6. Zest your citrus and freeze for future use

Juicing a lemon or lime or eating an orange? Zest your organically grown citrus first, then you can freeze the potent zest in a freezer bag, for adding a hint of citrus to everything from muffins to pastas.

7. Peel overripe bananas and freeze for smoothies or baking

Are those bananas looking a little too brown to put in the lunch box? Peel and freeze them, then add them to smoothies (like Hidden-Spinach Berry Smoothie or Orange Dream Silken Smoothie), or thaw and puree for banana bread, muffins and cakes.

8. Puree and freeze veggies before they go bad

Do you have veggies going soft in the crisper? Cook and puree carrots, sweet potatoes, greens, cauliflower, and other veggies, then freeze. Stir the purees into pasta sauce, macaroni and cheese, soups, casseroles and meatloaf for an added veggie boost.

9. Save veggie trimmings for soup stock

Cutting up vegetables for a dish? Save and freeze the skins and trimmings from onions, carrots, celery, sweet potato, potato, parsley, spinach, and other mild veggies (peppers, cabbage and broccoli can be too strong) until you have a good amount to make Veggie Trim Stock.

10. Use up stale bread in flavorful recipes

Do you have bread going stale? Freeze the slices to use later in stuffing, croutons, or recipes such as Ribollita soup, Creamy Lentil Soup with Wheaty Croutons or Flexible Bread and Veggie Casserole. Make croutons for salads and soups, or crumbs to toss with pasta or top casseroles. Don’t forget about bread pudding and stratas, too.

11. Keep food that needs to be consumed soon front and center

Organize your refrigerator and pantry, and put foods that should be consumed sooner right in front. Switch your storage containers from opaque to clear glass, so that you will see that tasty lasagna from last night, because out of sight is out of mind.

12. Turn your vegetable scraps into fertilizer

Do you have room for a compost pile or a worm bin? Ultimately, transforming your plant waste into fertilizer is better than packing it in the landfill. Or if you don’t have the space at home, bring your food scraps to the co-op! We have a collection bin right out front for Meadowstone Farm, which takes food waste and turns it into fresh soil.

This article originally appeared on Co+op Stronger Together, and was updated by LFC Co-op staff.

Co-op Community Meal: December 2022

December 8, 2022 By Littleton Food Co-op

Here are some fun photos from our most recent Community Meal, held in our cafe on December 5 2022 from 5-7pm. It was so wonderful to see everyone’s smiling faces while we served up delicious baked ziti, garlic knots, salad, and cookies for dessert. We’re still working out the numbers, but we will post the total we raised for the Co-op Community Fund as soon as we know!

A big shout out to our Deli team for preparing such a marvelous dinner, our Board members who put their time into volunteering, and all the staff who put in extra hours to serve salad and cookies and help clean up. And of course our guests, for filling the cafe with community and good cheer!

We plan on hosting these meals every couple of months, so the next one will be in February. Make sure to follow us on social media and sign up for our newsletter so you are up to date on the next event.

📷 by Annie Stuart, Bob Goss, and Chris Whiton

How Co-ops Are Helping Ukraine

March 14, 2022 By Littleton Food Co-op

Cooperatives around the world operate according to a set of principles adopted by the International Cooperative Alliance. All people deserve the right to represent themselves democratically (Principle 2) and be free from tyranny or control from others (Principle 4). We also believe in cooperation among cooperatives, which means cooperatives should help and support one another (Principle 6).

Ukraine’s Central Union of Consumer Societies oversees a wide range of cooperative services and everyday essentials in many Ukrainian communities. This includes food co-ops just like ours, as well as public media production, education, manufacturing, and essential services. All of these cooperatives are at risk – along with the citizens and communities that rely on them – as long as Russia’s invasion of Ukraine continues.

In a show of solidarity, National Co+op Grocers (NCG) has partnered with the Cooperative Development Foundation (CDF) and NCBA CLUSA to launch a fundraising drive to support the Ukrainian cooperative community. Our General Manager and our Board have organized a direct donation of $2000 for this fund, which will directly support Cooperatives in Ukraine. Even better, NCG is matching all donations up to $100,000, effectively doubling the power of our contribution. That’s especially critical right now, since many of the towns and cities where people are trapped will need the food, shelter, and services that the Ukrainian Coop provides!

“The sense of support and solidarity we feel from around the world gives us strength,” said Illia Gorokhovskyi, board chair of the All-Ukrainian Central Union of Consumer Societies (COOP Ukraine), adding that the country’s cooperatives are continuing to serve their members. “Despite these circumstances, consumer cooperatives are making efforts to provide the population with the necessities of life, primarily food, and delivering them to where it is most needed.”

We’re not actively seeking additional donations at this time, but there are other ways you can help! NPR has compiled an excellent list of organizations you can donate to, and World Central Kitchen is providing fresh, nourishing meals to Ukrainian refugees.

Fondue, Two Ways

December 30, 2021 By Littleton Food Co-op

Fondue is a crowd-pleaser that’s perfect for New Year’s Eve, or when you’re ready to warm up after a weekend of skiing. Pick up some swiss cheeses from our specialty cheese department (personally, we prefer Gruyère and Emmentaler) along with a bottle of dry white wine, plus some fruit, veggies, and bread for dipping, and you’re ready to go!

Don’t have a fondue pot? You can use a double boiler, slow cooker, or a heavy saucepan with a hot plate or tealight underneath. Also, consider placing a few plates of dipping items around the pot, so that guests don’t have to reach over to get what they need.

Here are two recipes to get you started:

Co-op Cheese Fondue

Ingredients:

1 small garlic clove, halved
1 cup dry white wine
¾ pound Gruyère cheese, grated
¾ pound Emmenthaler, raclette or Appenzeller cheese, grated
1 ½ tablespoons cornstarch
1 to 2 tablespoons kirsch (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste (optional)

Directions:

Rub the inside of a fondue pot with the garlic clove, then discard the garlic. Combine grated Gruyère and Emmentaler with wine, cornstarch and lemon juice and cook over moderate heat for 5 minutes, stirring occasionally, until the cheeses begin to melt. Add kirsch and a pinch of pepper and nutmeg. Cook for 10 minutes, stirring gently, until creamy and smooth. Serve with a selection of foods for dipping.

For Dipping:

Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots

(Recipe adapted from cooking.nytimes.com)

Chocolate Fondue

Ingredients:

2 cups heavy cream
24 ounces semisweet chocolate chips or chopped
semisweet chocolate bars
1 tablespoon pure vanilla extract

Directions:

In a large saucepan over medium-low heat, warm the cream until hot, but not simmering. Add the chocolate and stir just until melted and smooth. Remove from the heat and stir in the vanilla. Pour the chocolate fondue into the fondue pot and set it up over the heat. Serve with a selection of treats for dipping.

For Dipping:

Sliced bananas, Sliced apples, Sliced pears, Orange segments, Strawberries, Marshmallows, Cake or banana bread cut into cubes, Cookies, Graham crackers

(Recipe adapted from thespruceeats.com)

2020 Patronage Dividends

October 21, 2021 By Littleton Food Co-op

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.

Using Overlooked Ingredients to Reduce Food Waste

September 16, 2021 By Littleton Food Co-op

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.

Learning About Juneteenth

June 19, 2021 By Littleton Food Co-op

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

June 17, 2021 By Littleton Food Co-op

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.

Game Day Snacks

February 4, 2021 By Littleton Food Co-op

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

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