As our evenings get darker earlier, our selection of beers at the Co-op gets darker too. The stouts and porters start popping up in a wider variety of flavors and brands. One of my favorites is Bell’s Arabicadabra (pun intended). A little brewers’ magic in the Bell’s Brewery transforms locally roasted Arabica beans and a variety of specialty malts into a creamy, intense coffee stout. Enjoy before it disappears.

Arabicadabra is brewed with a cold coffee extract made at the brewery using a combination of fair trade, organic Nicaraguan coffee beans and Sumatra coffee beans. Lactose is also used for creaminess (those with dairy allergies or sensitivities should take note). It was inspired by Milchkaffe, another specialty Bell’s beer.

Check out this and other great new dark beers from Bell’s Brewery in the warm beer section at the Littleton Food Co-op. -Ed

La Riojana Cooperative olive farmers harvest organic olives that will soon be cold-pressed into olive oil.

Olive oil is a key part of what makes the Mediterranean diet good for your health, but when you buy La Riojana fair trade organic olive oil, your purchase also benefits the health of an entire community. Fair trade certification empowers members of La Riojana Cooperative in Argentina to invest in community projects, like the building of a new healthcare center in their local village of Tilimuqui.

Food co-ops like ours are proud to partner with La Riojana Cooperative, the largest certified fair trade wine and olive oil cooperative in Argentina, to bring our customers a meaningful choice when it comes to everyday healthy cooking staples like olive oil. Just like a food co-op, La Riojana is a company built by the community to benefit the community. Over 500 family farmers and winemakers collaborate to produce wines and olive oils to rival those from the Mediterranean. You can find their olive oil in food co-ops across the country, many also carry their fair trade, organic wines too.

Fair trade certification is the factor that significantly sets La Riojana apart from its South American peers in the olive oil and wine industry. Fair trade standards ensure fair prices and a living wage for farmers, establish safe working conditions, protect human rights and provide for community development projects. Since their certification in 2006, La Riojana has completed 36 community development projects, including establishing a local water facility to provide fresh running water, and the construction of the community’s first secondary school for kids age 13-18. Most recently, they’ve turned their attention on improving local access to healthcare.

Availability of healthcare is central to a community’s ability to grow and flourish. La Riojana’s clinic project will offer medical care for over 10,000 people in the region and includes the purchase of the region’s first ambulance. In addition to providing general medical care and outpatient services, the new health center will offer maternity care and services for babies and young children. It will also be a dedicated research and treatment facility for regional endemic diseases, in partnership with the local university, Universidad de Chilecito.

This article originally appeared on the Co+op, stronger together website.

Halloween is just around the corner and the Co-op always tries to get in that Haunted spirit. In that vein, one of our favorite breweries, Allagash, has come out with a Haunted House Porter, darker than any ghoulish soul could imagine. Doomed by a love of pitch-black Porters and their Allagash House Beer, they summoned the recipe for Haunted House. Roasted Barley and Blackprinz malt curse this beer with a gravely dark hue. Hopped with Crystal, Chinook, and Saaz hops, this beer ends with a ghost of coffee-flavored bitterness and hauntingly complex malty palate. Is it a coincidence that the ABV is 6.66%? I think not. So get in that Halloween Spirit and pick up a 4 pack of Allagash Haunted House at the Co-op today. 

White stouts are something we’re seeing more and more of in the beer world. Instead of lots of dark roasted malts, Left Hand Brewing White Russian Nitro Stout (that’s a mouthful!) gets its creaminess from oats and lactose. Then they add a little coffee and vanilla, and you’ve got dessert in a glass!

If you like White Russians and Milk Stouts, this is a must try. This brew has 8.9% alcohol so it will give you that warm feeling we all need on a chilly fall evening, too.

This is brand new to the Co-op and it is one of Left Hand’s seasonal offerings, so make sure you get some before it goes into hibernation.

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

1. Biggest Little Farm Opening Gala

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

2. Rooted in the Community

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

3. Local Community Lunch

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

4. Produce Farm Tour

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

5. Eat Local Day

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

6. Partner of the Month Fair

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

7. Intuitive Eater Workshop

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

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

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

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

Here are 5 creative ways to use zucchini this summer:

1. Zucchini Parmesan Crisps

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

2. Shaved Zucchini Salad

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

3. Zucchini-Herb Fritters

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

4. Avocado Pesto Zucchini Noodles

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

5. Chocolate Zucchini Bread

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

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