Littleton Food Co-op

a community-owned market

Social Icons

Open Daily 7am - 8pm
Meat & Deli: 7am - 7pm
12/24: Open 7am-6pm
12/25: Closed

Support the NH Farm to School Bill

By

The New Hampshire state legislature will soon be deciding on HB1678-FN, also known as the Local Food for Local Schools Reimbursement Pilot Program or the Farm to School Bill. The goal of this program is to connect more NH school cafeterias with fresh, locally produced foods to serve their populations. We’ve said it before and we’ll say it again: there are innumerable benefits to eating local, including fresher food, lower carbon emissions, and a strong economy. That is why the Littleton Food Co-op is a proud supporter of the Farm to School Bill. As we know, a thriving democracy only thrives when its members are active participants. Here’s what you can do to help support the passage of this bill:

 

 

Educate yourself on the bill

NOFA-NH (Northeast Organic Farming Association of NH) has put together a great resource guide about how this program will work, why it is important to NH, and who will benefit from it. Click here to read more from NOFA-NH. 

Read General Manager Ed King’s letter of support for NH HB-1678-FN

To Whom It May Concern,

Food Coops across the country have a long history of supporting local agriculture
and healthy eating. I’m writing this letter in support of a Farm to School Bill that is
currently before the New Hampshire House (HB 1678-FN). The goal of the bill is to
increase the availability of local fruits and vegetables in our school systems
statewide. Similar Bills have failed to pass recently in New Hampshire, leaving a
significant amount of Federal matching funding on the table. Speaking on behalf of
the Littleton Food Coop’s 9 Board Members and over 9,000 Members we feel that it
is imperative that HB 1678-FN passes in Fiscal Year 2024.
We’re not sure why this initiative hasn’t passed before this year? This program has
a modest cost of $241,000 for the state and accesses significant federal matching
funds that have already been approved. Do our representatives have something
against NH Farmers? Or perhaps they’re not interested in better nutrition for our
school children? I doubt that is the case. Maybe I am missing something here? What
we don’t want is the errors of the past to doom a positive path forward. Therefore the
Littleton Food Coop and its Members urge our legislatures to pass HB 1678-FN
during this session.

Cooperatively,
Ed King, General Manager LFC

Sign the official letter of support

NOFA-NH is doing the ground work of centralizing communities across NH into one strong letter of support. Click here to add your name to the letter and an optional short what local food means to you.

Contact your representatives

If this is a cause you’re really passionate about and you have a few extra minutes, use them to contact your state representative directly. Click here to find out who your representative is. If this seems to overwhelming, have no fear! There are plenty of resources and templates online designed to help folks contact their representatives. Many of them allow you to just plug in your name and information, and a sentence or two about the bill you’re writing about.

Help us make local food in local schools a reality!

Holiday Gift Guide 2023

By

Gifts for every budget and every person on your list – all in one convenient place.

By the time you’re reading this, we’re getting into the “last minute shopping season.” Just because you come across a gift closer to the holiday does not mean you have to compromise on quality. We’re all busy people who don’t always have time to take a special Christmas shopping trip. And then there’s the flaky uncle you assumed wasn’t coming to dinner who all of a sudden RSVPs “yes.” The extra child you forgot your sibling has. The dog! Don’t forget a present for the dog!

But wait, you also have to go grocery shopping! Ahhh! Stress!! Why not do two things at once and do your last minute holiday shopping at the Littleton Food Co-op? This year we’ve compiled a list of gifts straight from the Co-op shelves to fit any budget. Whether you’ve got $5 to spend or $50, show your love this holiday season with one of these festive gifts:

Under $5

  • A quality bar of chocolate: The key to giving a small, single item is to make it unique and of quality. We suggest something from Equal Exchange or Endangered Species. Try going out of the box a little bit, perhaps with the Lemon Ginger or Cinnamon Cayenne & Cherries. This also means you’re giving a new experience, too. An added bonus is that both of these companies use fair trade ingredients, so you can feel good about passing this along. 
  • Locally designed greeting card: Perfect for friends and family far away, a card with a sweet note can be one of the most heartfelt gifts to give and receive. If you want to go a step further, include some mementos like photos from the year, newspaper clippings, copies of ticket stubs, etc. to let your recipient know how your year went. 
  • An aesthetically pleasing jar of popcorn: Utilizing the resources of the Bulk Department is the ideal way to cut costs this holiday season. Simply grab the jar of your choice (or bring one from home) and fill it with either multicolor, yellow, or white kernels. This is the perfect gift for someone who cares about how their kitchen/pantry looks or is constantly on FoodTok. Wrap it up in a nice ribbon or throw a bow on top and you won’t even have to wrap it. Plus, if you throw in the promise of a movie in the future, you’re giving the gift of quality time. Just make sure they’re paying for the movie if you intend to keep it under $5…
  • Other options: dog treats; a seasoning they use a lot or have never tried before; fancy mustard or other condiment; moisturizing lip balm. 

Under $15

  • Cabot Seriously Sharp Popcorn: Okay, this may sound silly to those who haven’t had this magnificent popcorn snack, but to those who have, you know what’s up. Whoever you give this to is either going to love you for introducing them to their new favorite snack… or hate you for introducing them to their new favorite snack. Throw in their new Sea Salt Caramel Cheddar or Maple Cheddar holiday flavors and it makes a whole popcorn set! 
  • Ursa Major Candle: It’s an undeniable fact that candles are the perfect gift to give, especially in the winter when we could all use a little more coziness. With this 100% beeswax unscented candle you won’t have to worry about your recipient not liking the smell or look. These candles are made by a young local elementary school entrepreneur, so really how can you not buy one??
  • Fuller’s Pure Maple Dry Sugar: The great thing about this variation of the maple syrup gift is it works for locals and beyond. It’s pretty easy to pass off some local maple products to someone not from the area, but this really shows off the full scope of what maple can do. It’s a little cheaper than syrup, but it’s just as versatile. 
  • Other options: Locally made dressing or marinade; Bulk Dill Cashews, Full Circle Reusable Lunch Set; Co-op reusable bag; local honey.

Under $25

  • 3-pack of Bees Wrap: Reusable and sustainable packaging is becoming a huge trend now, and with that means the options are becoming more and more stylish! The original Bees Wrap products come in individual and multi packs in a variety of designs. You can certainly give a single wrap as a gift, but giving a 3-pack empowers your recipient to integrate it more into their life. No one likes to find out that their gift actually sits unused in a drawer. Pick a pattern they’ll love and you’re almost guaranteed that won’t happen to you!
  • A local bottle of wine: Our collection of local wines has grown tremendously over the past few years, and now you can satisfy and delight a person of any palette. Rossi Imports supplies us with wines from across the spectrum of light to dark. And the folks at Zorvino have crafted unique flavors like “Chocolate Raspberry” and “Peppermint Mocha” for the more adventurous. We even have Sap House Meadery bottles and cans for someone who’s “over the wine scene.” Sometimes the hardest part of gifting wine is remembering it’s about what they like, not you! But nothing says you can’t get a second bottle for yourself…
  • Co-op Merch: Who doesn’t love shopping at the Co-op? Let your friends and family bring a piece of the Co-op wherever they go with a Co-op branded t-shirt or hat. It really takes the pressure off remembering to say “I love the Co-op” every five minutes. It’s only a bonus that they’re so stylish. 
  • Other options: Poinsettia or other plant; baking kit with King Arthur Flour, utensils, and fun mix-ins; a set of locally and fairly-sourced bath and beauty products. 

Under $50

  • Liter of Mount Cabot Maple Organic Maple Syrup: We have an incredible array of maple syrup from local producers, but Mount Cabot packaging and design just screams “I am made to be a gift.” When you buy maple syrup from a local producer, you know you are getting a quality product. Mount Cabot specifically is organic, single-source, and woodfired. If you don’t speak maple, that means it’s really, really good: for you, for the environment, and for this women-owned business. 
  • Primal Botanical CBD Rub: This local CBD company out of Vermont has great gift options for the person in your life who deserves a bit of extra pampering. Or honestly, the holidays can be so stressful, this might be one you’re allowed to keep for yourself.
  • Norpro Compost Keeper: Another great gift for your eco-conscious friend or the one who could use a little encouragement. This could have been seen as a burden, but now that the Co-op has a customer compost bin out front from Meadowstone Farm, composting has never been easier! And as the package itself says, it’s “attractive enough to sit on your kitchen countertop.”
  • Other options: Every candy option from the Bulk department. 

Any budget

  • A Littleton Food Co-op Gift Card: Stuck on what to get someone? Don’t want to go through the mental energy of deciding what to get someone? A gift card fits everyone, appeals to every taste, and is the easiest thing to wrap — because you don’t have to. Order a gift card online here. 

For more gift ideas–from very general to very specific (I mean, we’re talking “gift for your mail carrier who you have an oddly close relationship” specific)– check out our podcast, That’s Rad. Our 2021 Gift Guide has gift suggestions for those absolutely un-giftable people in your life, and our 2022 Sustainable Gift Guide is all about creating unique gifts from our very own Bulk Department. Check them out today, and let us know if you use any of these suggestions.

Whatever gifting direction you choose, all of us at the Littleton Food Co-op wish you a cheerful holiday and a happy New Year ♥

 

 

*Price categories reflective of time of writing and cannot be guaranteed. 

Live a Low-Waste Lifestyle

By

Let’s have a friendly chat about something important: garbage. Yep, people create quite a lot of it, and sometimes we toss away things that could actually be repurposed or reused. Unfortunately, this kind of consumption isn’t doing any favors for our environment. Trash ends up in landfills, streams, airways, and even the ocean, polluting our planet.

One major culprit in our global waste stream is single-use plastic. Plastic-Free July is an international movement that encourages everyone to be more mindful of the plastics we discard daily. Despite the name, the idea here is not perfection but a concerted effort toward harm reduction. In some cases, we’re stuck with plastic for health and safety reasons, as accommodations due to disability, or because people don’t have equal access, opportunity, or resources to choose more sustainable options.  That’s okay. The conversation is ongoing, and we urge everyone to push for better alternatives, educate themselves about how plastics are manufactured and recycled, and urge your community to develop more sustainable policies at the government level. 

All of these issues can feel very overwhelming, so let’s start with some simple ways you can participate in a Plastic-Free July when you visit the Co-op:

Bring your own coffee cup

When you bring your own travel mug to the cafe, you can get a price break on coffee refills. We also carry colorful kleen kanteens if you need a new travel mug. And all our coffee and tea is from Equal Exchange, which is a fair trade cooperative! 

Carry your silverware

Keep your silverware close at hand by simply wrapping it in a napkin and carrying it with you in your backpack, car, or purse. If you don’t want to misplace your spoons, check out our options from To-Go Ware, including travel kits and bamboo utensils. Easy peasy!

Buy in bulk

Pay a visit to our awesome bulk foods department, where you can choose exactly how much of an item you need. We’ve got handy paper bags, jars, and canisters for your convenience, or better yet, bring your own clean reusable container from home. At the Co-op, it’s a breeze—just weigh and fill!

Bring your reusable water bottle

Stay hydrated and help save the planet by bringing your trusty water bottle. We have a water station as well as sinks in the cafe, and guess what? Refilling your bottle is absolutely free! Hydration for the win!

Bring a bag, grab a box

Say goodbye to those pesky single-use plastic grocery bags – we haven’t had them here for years! Bring your own reusable bags, or if you prefer, feel free to use a recycled box from the Co-op. We also have stylish totes in all kinds of colors and designs. We’ve got options to suit your shopping style!

Skip the produce bags

Let’s skip those little bags for your fruits and veggies. Instead, bring your own cloth produce bags, or pick up a few extra from the co-op. We have tons of styles of small bags and wraps! Or simply let your produce roam free in your shopping cart – your veggies won’t mind!

If you’re curious about different earth-friendly initiatives happening behind the scenes at the Co-op, check out our website’s sustainability page. And don’t forget to learn more about Plastic Free July at plasticfreejuly.org. It’s a great resource to discover alternatives to single-use plastic and build lifelong habits that positively impact both the local and global environment. You can be part of the solution, too!

Symbols for Sustainability

By

We’d all like to make more earth-friendly choices when we’re shopping, but it can be confusing to discern what different labels mean. Here’s a handy guide to some sustainable symbols, brands, and certifications, so you can keep an eye out when you shop.

 

One Percent for the Planet is an international organization whose members contribute at least one percent of their annual revenue to environmental causes to protect the environment. The aim is to offer accountability, prevent greenwashing and certify reputable giving.

 

From fighting deforestation and climate change to building economic opportunities and better working conditions for rural people, the Rainforest Alliance is working to solve urgent environmental and social challenges.

 

The term “organic” refers to the way agricultural products are grown and processed. While the regulations vary from country to country, in the U.S., organic crops must be grown without the use of synthetic herbicides, pesticides, and fertilizers, or bioengineered genes (GMOs).

 

Friend of the Sea has become the leading sustainable seafood certification standard for products and services that protect the marine environment. The certification awards sustainable practices in Fisheries, Aquaculture, Fishmeal and Omega 3 Fish Oil.

 

Tree Free Greetings has a 200-panel photovoltaic array that provides roughly 65,344-kilowatt hours per year of clean, renewable electricity. That’s enough electricity to power 10 average New England homes per year! Tree-Free’s on-site printing operation is 100% powered by the sun.

 

To become Climate Neutral Certified, a company must show that it is working to reduce the greenhouse gas emissions from making and delivering its products and services – and compensates for all of them, every year.

No Mow May (and Beyond)

By

We have a lot of wonderful sustainability projects and practices happening here at the Co-op, including collecting food waste, recycling, reducing plastic usage, and more. But we’re not just focused on keeping trash out of the landfill and trying to reduce our carbon footprint, we’re also actively working towards adding biodiversity to our landscaping.

You’ve probably heard about No Mow May, which lets the flowering plants in our lawns have a chance to bloom a little longer and benefit local pollinators. We’ve set aside a section of our front slope facing Bethlehem Road for this purpose, and we’ll most likely keep it un-mowed through the summer, with perhaps a little trim here or there. Eventually, we hope to incorporate additional native plants and wildflowers into the space so it becomes a wild garden full of colors and textures that change with the seasons, as well as providing a habitat for local wildlife.

Here are some photos of the area, along with a close-up of some interesting plants that are popping up. So far we’ve spotted dandelion, yarrow, plantain, chickweed, sorrel, clover, trefoil, cinquefoil, and more. An interesting patchwork of colors and textures is emerging, where once it was a plain green slope. Keep your eyes on our lawn to see what else grows!

Reduce Food Waste At Home

By

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.

Using Overlooked Ingredients to Reduce Food Waste

By

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.

Staying Eco-Conscious During COVID-19

By

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? 

 

Plastic Bags at the Co-op

By

On June 1 we’re quitting the use of plastic bags at checkout! Why? Lots of reasons.

For starters, it’s ecologically responsible, the timing is right, and it fits our mission.

Sustainability is important to us here at the Co-op – as we said, it’s part of our Mission to promote healthy choices for people and planet. Because of this, we have an employee “Green Team” that researches and makes recommendations on ways we can improve the ecological impact of our store. We actively recycle, we are always looking for better eco-friendly packaging, and we continuously work to reduce our carbon footprint. Now, we’re working on reducing our plastic use in the store. We’ve spent a lot of time researching this and considering the alternatives, and we decided to the best thing to do is start with the plastic bags at the front registers.

We also feel it’s important to get a jump on the nationwide “Ban the Bag” trend, especially here in the North Country. As you may have heard the New Hampshire legislature is currently debating just such a measure for 2020. Whether or not it passes we feel we’d be remiss not to address the issue ourselves first, whether or not we’re legally required to.

We understand that there are divergent views on this topic. Many of our customers wanted us to do this years ago, while others are perfectly happy the way things are. Change is always a challenge, but we feel as an organization that the time for this change is now.  We’re learning as we go, and as always, we welcome your feedback and ideas.

FAQ

Why Not Paper Bags?

  • Paper bags actually produce more waste and require more chemical processing than plastic.
  • Paper bags also cost significantly more than plastic bags.

Why Not Plant-Based & Compostable Bags?

  • We can’t dispose of them properly – there are no local industrial composting centers in our area (we really looked!)
  • Alternative plastics can contaminate plastic recycling and they are difficult to identify and separate.
  • We haven’t found any that are sufficiently durable (we’re picky like that).

What can I put my groceries in?

  • Buy a recycled paper bag at the register for 10¢ each.
  • We’ll also have assorted re-usable bags available for sale, at wholesale cost.
  • Re-use a grocery box from our awesome box stash
  • Bring your own container, box, bag, or basket, and we’ll pack your purchase in that.

What about the rest of the store?

We’re getting there. We realize there are areas of opportunity in other parts of the co-op, and we are experimenting with different options in our bulk, deli, meat and produce departments. It’s important to also be mindful of food safety, so we are keeping plastic available in some areas for the time being until we find an alternative. In the meantime we decided to dedicate our efforts to one area (the registers) first, so we could sort out any issues before moving on to other parts of the store.

 

 









Upcoming Events

No Events Found

View more events here!

Get Our Weekly Newsletter

Every Thursday we release The Weekly Radish, our Co-op newsletter. This contains our latest specials, coupons, member updates, fun articles, recipes, community news, and more. Get it right in your inbox each week! We promise to never share your info, and we will never spam you.

* indicates required