Where have all the lobsters gone? Well, plenty of them are still chilling in our lobster tank as usual. But if you’re wondering about our famous annual Lobsterpalooza, then we have some news – it’s not happening this year. Sorry! Even though it’s really fun to sling lobsters for a big crowd, we had to make this tough decision for many reasons.

Here’s why:

1) Cost. For the past few years, lobster prices have been extremely unstable. It’s an absolute rollercoaster, and it’s getting harder and harder to predict each year. It takes us a bit of lead time to negotiate in advance and get you the best price, but lately that hasn’t been feasible.

2) Ecology, part one: We’ve had quite a few Members reach out to us with concerns about the plight of endangered right whales becoming ensnared and injured by lobster trap lines. There’s been a lot of media coverage around the issue recently, which has fostered a great deal of concern as well as some debate. Fortunately, many lobstermen are now using safer lines. We’d still like to be mindful of this, and we’re actively monitoring the latest reports and news on whale safety.

3) Ecology, part two: To pull off a successful ‘palooza, we usually hire our wholesaler to fill up a big truck with lobsters and schlep all the way from the seacoast to the mountains… twice. Round trip. In one day. As you can imagine, the carbon footprint on that isn’t so great. #eatlocal

4) Inclusivity: Lots of people love lobster, but we also realize the ‘palooza left many of our vegan, vegetarian, and shellfish-averse friends out in the cold. We’ve since decided to focus our energies on events that lots of different people can enjoy, like our upcoming Summer Brewfest on July 15 and our Local Food Celebration on August 12.

5) Our favorite lobsterman retired. It was extremely helpful having someone who’d cut special deals and make extra trips to expedite lobsters to Littleton, and our awesome prices hinged on that unique little bit of cooperation. Unfortunately, it’s no longer an option. We wish him the best, though!

We’re very sorry if you were looking forward to lining up at the crack of dawn to snag a bag of crustaceans and are now feeling horribly disappointed. Hopefully, you’ll be able to make it to some of our other fun summer events- and of course, we’ll still have live lobsters in the tank in our seafood department!

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.

Our favorite Crustacean-themed holiday is just days away, and we’ve been feverishly getting ready for the big day. Here are a few tips to help you plan for Lobsterpalooza this year!

When is the best time to come to the co-op? Well, that depends. We have TWO deliveries scheduled, direct to us from the seacoast. The first delivery will be ready for our 7AM opening, which is perfect for you earlybirds. People usually line up before the store even opens, and we usually run out of lobster pretty fast! Then there’s another truck arriving mid-morning for a second round, so if you get here around 11am you can cheer with everyone else as the truck rolls up. That can vary a little bit though, because even lobsters sometimes get stuck in I-93 traffic. We hope everyone will hang out, have fun, and enjoy a lovely day of lobster-based bargains.

Also, we’re limiting lobsters to 10 per customer, so that there is plenty to go around. Lobsterpalooza is for one day only – Saturday July 27 2019, and the deals are good only while supplies last. Standard restrictions apply. Questions? Stop by the service desk and ask! See you Saturday!

Grilling has practically become synonymous with the Fourth of July in American culture. In fact, about 75% of American homes have a grill. If you don’t have your own fond grilling memories, it doesn’t take much screen time, whether it’s on social media or television, to find someone else’s. However, it becomes difficult to distinguish one person’s meal from another (is that picture from a box-store tv commercial or my neighbor Rob?). It’s all various meats in various shapes, maybe a couple veggie skewers, and an ear of corn if you’re lucky. This gave us an ambitious idea: is it possible to grill every part of a Fourth of July barbecue? After sleepless nights of research, we reached the verdict:

Yes.

It is possible to grill every part of a Fourth of July meal.

And we mean every part. 

Read on for ways to serve a full course meal that no one will expect but everyone will love. We think that these recipes turn out the best when used with as many local ingredients as possible! Our selection of local products is constantly evolving, so stop by the Co-op before trying out one of these.

Appetizer 

Appetizers for the Fourth of July have a serious job to do. Bite-sized morsels throughout the day are the equivalent of crowd control at a rowdy concert. If you want to keep it simple and classic, opt for some chips and Grilled Corn Salsa. This option will take just 15 minutes of work to satisfy guests for hours. If you’re looking for something heartier, Barbecue Meatballs take a bit more time, but produce a strong flavor that put frozen meatballs to shame. However, we know that this meal is a marathon, not a sprint. These Grilled Zucchini Wraps are a great low-cal way to silence those first cravings. Plus, they are gluten free!

Soup

We thought this course might require a slight modification to the laws of physics. How else would soup (a liquid) stay atop a grill (a solid)? Turns out, the trick is to break out the grill before the broth. This Grilled-Vegetable Gazpacho proves that soup does not have to hide in the warm months. The link also includes recipes for other soups, but we chose the cold soup to complement the (hopefully) warm weather on Independence Day. 

Salad

As far as grilled salads go, a romaine grilled salad is pretty traditional. This Grilled Caesar Salad  not only delivers on the traditional flavor, but it is also gluten free and vegan, as the dressing uses hemp seeds. The incredible flavors of this Grilled Kale Avocado Salad make us want to keep the grill out all year. It will definitely be hard to leave room in your stomach for other courses after you taste the delicious flavor (not to mention the key nutrients). 

Feel free to stop reading if you think salads only have lettuce and you don’t like flavor. Okay, we didn’t mean to be harsh, but we felt like this unique Grilled Eggplant Caprese needed its own warning. Plus, who wants to wait until the very end of the barbecue to eat the watermelon? This Grilled Watermelon Salad brings the summertime favorite into the mix earlier and with unexpected flavor. 

Main Course

Even among all the other amazing options you serve, your guests are truly anticipating the main course. Your best bet here is to go down the traditional path. But, this doesn’t mean you’re lacking options. 

Hot Dog

On Independence Day each year Americans consume 150 million hot dogs, according to the National Hot Dog and Sausage Council. There’s no fun in having them plain, so try one Chicago Style or dressed as a Cowboy Hot Dog.  

Chicken

The Fourth of July is this basic weeknight meat’s chance to show you what it can do. It can be part of a nostalgic classic, such as Grilled BBQ Chicken Wings. It can be between two buns, like in this Grilled Chicken Sandwich with Caesar-ish Dressing. It can even be on a stick, like on these Pineapple Teriyaki Chicken and Bacon Skewers

Beef

A beef patty is another American classic perfect for Independence Day. You can go the extra-classic route with a Bacon Cheeseburger with Caramelized Onions. This recipe has extra cheese, making it delightfully irresistible. The Inside-Out Blue Cheese Burger also revolves around the cheese –literally. The cheese is hidden inside the burger for an unexpected tang. 

Shrimp

Shrimp is another great thing served on a stick. In this Lemon Garlic Shrimp Skewer recipe the flavor practically screams “summer.” For a more intense flavor, try this recipe for Jumbo Stuffed Shrimp which grills the shrimp in the shell. 

Pork

Pork is not everyone’s festive go-to, but friends will forget any hesitation once they see these Bourbon BBQ Glazed Pork Chops. Or try it in a slider format, such a these Tennessee Pulled Pork Sandwiches. They require more of your time, but they will fly off the plate faster than you can name the recipe. 

Steak

The best way to compliment steak on the grill? Grill its counterparts! In Dry-Rubbed Flank Steak with Grilled Corn Salsa, these two distinct flavors connect for a powerhouse dish. If you want to focus on grilling the meat, this Sweet Onion-Marinated Skirt Steak will satisfy your grilling wishes and savory desires. 

For Vegetarians

Just because one of your guests avoids meat, doesn’t mean they have to miss out on the grilling fun. They don’t even have to miss out on burgers with this Portobello Peach Burger. An alternate option is these delicious looking Beer-Brushed Tofu Skewers. In any case, we recommend cooking all vegetarian options first on the grill to guarantee there is no contact with the meat option. 

Sides

No rightful summer party is complete without side dishes. Everyone’s favorite starch can be dressed up as Grilled Ranch Potatoes, or its sassy sister the sweet potato can be diced up for Grilled Sweet Potatoes. Another classic grill accessory is grilled corn. The easiest way to add it to your meal is to pair it with this Lemon-Pepper Butter. If you want to incorporate more vegetables in the mix, try this recipe for Grilled Green Beans. 

Drink

This was the one component of the meal we were most skeptical about. Could it be done? Not only can it be done, it can be done well. For an option the entire family can enjoy, grill up this special Lemonade (never a sentence we thought we’d be saying). If you want to wow your adult guests, a Grilled Strawberry Cocktail is the way to do it. Grilling the strawberries deepens the flavor and makes them sweeter than we thought possible. 

Dessert

Perhaps nothing is more American than apple pie. But this Grilled Apple Pie a la Mode? It’s as if a bald eagle in a flag-print top was jumping over the statue of liberty while holding a sparkler. A great alternative is Skillet Brownies, who’s warm, gooey texture will make you wish they were the all-American dessert. On the other hand, Grilled Watermelon with Yogurt is a more refreshing dish with a slight tang. It’s perfect for when you really can’t eat anymore, but you really want dessert. 

If you feel at all overwhelmed by so much grilling, there’s no need to fret! These recipes are great for any summer day. Happy Fourth, Cooperators!