Littleton Food Co-op

a community-owned market

Social Icons

Open Daily 7am - 8pm
Meat: 7am - 7pm
Deli: 7am-6pm Sun-Thu / 7am-7pm Fri & Sat

Learning About Juneteenth

By

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

By

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.

A PSA Regarding a Positive COVID Test at the Co-op

By

To Our Members & Community,

In the interest of transparency, we wanted to inform you that on the evening of Monday, December 28, we learned that a staff member from our store tested positive for the novel coronavirus (COVID-19).  

Upon learning of the result, we spoke with our local health department. We immediately performed additional sanitizing and disinfecting procedures in all areas of the store where that employee had worked. This employee works in the Pricing and Receiving department and has minimal contact with the public; they last worked at the co-op on Wednesday, December 23, and are self-quarantining at home as recommended by their healthcare professional. To our knowledge, the employee never exhibited symptoms while at work and had minimal contact with customers and other employees.

The Littleton Food Co-op has identified all staff members who may have been in close contact with the affected person and is supporting these employees as they self-monitor, although at this time we believe this is an isolated case and there is no communal spread in the store. Our co-op has a generous sick and vacation policy, and we are working with staff members on a case-by-case basis to ensure they have the support they need. Across our co-op as part of our regular policy, we ask that any staff exhibiting symptoms of respiratory illness or fever stay home, contact our HR department, and notify their physician.

Our co-op prides itself on its cleanliness and food safety standards, and we are taking multiple steps to best serve you, care for our staff, and be a responsible member of our community. We have implemented rigorous daily cleaning practices throughout our store.  Since March, every other hour each department performs a sanitation rotation, disinfecting all common touch areas in all parts of the store.  Each night, a professional store-wide disinfection is done by our janitorial services to all common touch areas, shopping carts, offices, electronics and floors.  

Furthermore:

  • All staff members are pre-screened for temperature and symptoms daily before work
  • All staff self-monitor themselves throughout the day and stay/go home if sick
  • All employees are required to wear masks (worn correctly, fitting tightly to the face and under the chin) at all times
  • All employees are asked to maintain 6-foot social distancing from others
  • All common areas such as offices, bathrooms, and shared electronic equipment are disinfected and cleaned routinely every day.

To learn more about the steps we are taking, please visit  www.littletoncoop.com/covid19.

If you have any further questions, please contact us at info@littletoncoop.org.

Thank you!

2020 Gift Guide

By

White Mountain Apiary Sampler Gift Packs

You haven’t had honey until you’ve had honey from Littleton’s native bees.

Upper Valley Coffee Company

This whole-bean, locally-roasted coffee is from South Ryegate, VT. It’s a favorite at the Littleton Farmer’s Market and now you can have it at home!

White Mountain Images 

Gorgeous local landscape prints by Chris Whiton, our Ops Manager – available as cards, prints, calendars, and more!

Bee’s Wrap Reusable Beeswax & Paper

These sustainable Sandwich and Leftovers Wrappers are ec-friendly and will help keep your leftovers fresh.

Co-op Houseplants

Nothing beats the winter doldrums like a leafy plant in a sunny windowsill!

Lake Champlain Chocolate Restore Bars

This scrumptious local chocolate from Burlington, VT comes in eye-catching rainbow ombre wrappers and is made with fair trade certified ingredients.

Everyone for Everybody 3-In-1 Face, Body, & Everywhere Lotion

A universal stocking stuffer that’s great for anyone who wants smooth, soft skin.

Eddie’s Bakery Apple Cider Doughnuts

These aren’t your typical ‘donut’ style doughnuts, no. These are classic, ’59 Bel Airs, doughnuts made the way the great fried creator intended — fresh, homemade, and delicious.

Arvum Balsamic Cream with Spanish Sherry Vinegar

Sweet, smooth, and a little tart: perfect for sauces, dressings, marinades, or desserts.

Side Hill Farm Pear or Plum Paste

Perfect for gifting or put a dollop on your cheese board to add a bit of sweetness.

La Riojana Cooperative Fair-Trade Wines

Great for sipping on a winter evening with a good book, or serve at your holiday table.

Wood Stove Kitchen Mixers

These cocktail (or mocktail!) syrups are locally produced in NH and are infused with fruit and herbs.

Bota Box Minis

500 milliliters of Vine-grown deliciousness to help your Oenophilliac (lover of wine) wind down after a long day. Enjoy responsibly.

Angry Goat Pepper Hot Sauces

Award-winning hot sauces with heat ranging from “mild,” to “tell my wife I love her,” from White River Junction, VT.

Vann’s Spice Blends

Bulk bags of savory spice blends are perfect for anyone who makes their own sausage, or likes to smoke and cure their own meats.

VT Smoke and Cure Gourmet Summer Sausage

Serve some up on your next fancy grazing platter alongside some cheese, olives, and crackers. Or just snack on it straight up, we don’t judge.

Marich Milk Chocolate Covered Maple Bourbon Pecans

A staff favorite here at the co-op! Find these dangerously tasty treats in our Bulk Department.

Littleton Food Co-op Branded Klean Kanteens

Keeps the cold stuff cool and keeps your hot stuff hot — all without adding more plastic to your neighborhood’s landfill.

Littleton Food Co-op Original Canvas Tote Bags

Sturdy, classy, and fashionable — plus they’re produced locally by our friends at Enviro-Tote in Londonderry, NH!

A Littleton Food Co-op Giftcard

Give the gift of Cooperation, available any time the Co-op is open.

Mask Policy Update

By

We want to thank you all for the overwhelming support for our safety practices – there have been lots of changes and we really appreciate your patience and cooperation along the way. Starting Wednesday July 22, masks will be mandatory for every person over 2 years of age who enters the Co-op, without exceptions.

We will be strictly enforcing this new face covering policy in the store, for the safety of our staff and customers. Masks or face coverings must be worn correctly, and should cover the nose as well as the mouth. If you do not have a face covering you will be offered a free disposable mask by a member of our management team. 

For those of you who are unable to wear a mask for medical reasons, or who are unwilling to wear a face covering, we offer a reasonable accommodation via our Curbside Pickup Service. Just place your order online, let us do the shopping, and when it’s ready we bring it out to your car! This free, flexible service is available through our website at www.littletoncoop.com/curbside. 

Again, thank you all for your patience and understanding in these difficult times. We care about our community and wear masks for your health – please do the same for us! 

COVID 19 Community Resources

By

Here is a list of links and resources we’ve collected to help people in our community who have been impacted by the Coronavirus pandemic. We’ll update this post with new information and links as we find them.

General Assistance

Dial 2-1-1 if you have questions or concerns surrounding the COVID-19 outbreak. This free statewide information and referral service is operated by Granite United Way. They have also provided us with free masks to give away to the community – just ask at the Service Desk!

Civic Info Pages

GoLittleton.com
Bethlehem Select Board News
Littleton Chamber of Commerce
Lisbon
Franconia
Whitefield
Dalton

Food Pantries

Littleton Food Pantry: 70 Redington Street, Littleton
Little Free Pantry: 189 Main St, Littleton (in front of the Congregational Church)
All Saints’ Community Food Cupboard: 35 School Street, Littleton
Good Neighbor Food Pantry: 44 Church Street, Franconia
Bethlehem Food Pantry: 2155 Main Street, Bethlehem (inside Town Hall, open by appointment)
Lincoln-Woodstock Food Pantry: 194 Pollard Rd, Lincoln

Food Access Map

UNH Extension has created an interactive online map with local resources and information for those in need as well as those who would like to donate or volunteer.

Recovery Support

AskPETRA.org is your free and confidential guide to North Country resources for daily needs, Substance Use Disorder treatment and recovery options. During the COVID-19 outbreak, our helpline is open to connect anyone in the Northern NH to local resources for daily basic needs.

 

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? 

 

Summer Asparagus, Three Ways

By

By Annie Stuart, Marketing Manager & Cooperative Foodie

Muir Farm is a local grower here in Bath NH, and like many local farms, a large part of their business is growing food for local restaurants. Unfortunately many of their regular customers have shut down their kitchens due to the pandemic, leaving the folks at Muir in a bit of a lurch with no place to send their lovely bumper crop of asparagus. Fortunately we were able to step in and take some off their hands, and it really is beautiful – crisp green stalks, not too skinny or stringy, with tender tips flushed with pink. It cooks up beautifully on the grill (or in grill-adjacent dishes), so we’ve pulled together some outdoorsy summer asparagus recipes to get everyone inspired.

A couple techniques to get you started:

  • You can trim off the tough ends with a knife, but it’s better (and more fun) to simply bend each spear towards the bottom ’til it snaps at the natural breaking point.
  • Asparagus loves dressing, so consider olive oil, lemon juice, and/or italian dressing to snazz it up a bit. Salt & pepper or parmesan lend a nice finish.
  • High, dry, direct heat and fast-cooking brings out the best in this veggie, which is why it lends itself so well to grilling and broiling.
  • Grilling can be tricky since skinny stalks will slip through the grate. Skewer multiple spears together crosswise so they’re easier to pick up and turn all at once.

Grilled Asparagus

Ingredients

  • 1 lb thick asparagus, rinsed, trimmed, and dried
  • 2 tbs olive oil
  • 1 tsp salt
  • 1 tbs lemon juice
  • Bamboo skewers, soaked in water for at least 30 minutes (so they don’t burn!)

Instructions

  • Preheat your grill. If you’re grilling meat wait until that is finished and put side to rest, then grill your asparagus afterwards when the grill is preheated and very hot.
  • Place the asparagus in a dish and drizzle your marinade, oil, or seasoning over it. Toss to coat each spear with flavor.
  • Skewer the asparagus spears in groups of 5 or 6, with one skewer towards the bottom and another a few inches towards the top.
  • Grill the asparagus over direct heat and cook uncovered until you see char lines. Flip and cook the other side for 2-4 minutes, until you see char marks but the spears are still bright green.
  • Transfer the finished asparagus on a serving platter and drizzle with lemon juice, salt & pepper, or parmesan to taste.

Asparagus Antipasto

Ingredients

Antipasto

  • 1 lb (1 bunch) fresh asparagus, woody ends trimmed
  • 1 c canned artichoke hearts, drained and halved or quartered
  • 1/4 lb prosciutto, thinly sliced
  • 1/4 lb salami, sliced into bite-sized rounds or pieces
  • 1 c Kalamata olives (or other olives of choice)
  • 1 c cherry tomatoes, halved
  • 1/3 lb sliced provolone cheese

Dressing

  • 2 cloves garlic, minced
  • 2 tsp Dijon mustard
  • 1/2 tsp dried rosemary, crushed or minced
  • 1/4 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • 2 tbs red wine vinegar
  • 3 tbs olive oil
  • 1 lemon, zest and juice
  • 1 orange
  • Pinch each of salt and ground black pepper

Preparation

  • Blanch the asparagus in boiling, salted water for 3-4 minutes, then rinse with cold water or cool in an ice bath. Drain well.
  • Zest the orange, and juice half for the dressing. In a small bowl, whisk all of the dressing ingredients together. Toss the blanched asparagus and artichokes in 2 tablespoons of the dressing and marinate for 60 minutes.
  • Once asparagus and artichokes have finished marinating, arrange the antipasto on a large platter, and drizzle with the remaining dressing.
  • Serve with fresh crusty bread or baguette slices.

Snow Pea and Asparagus Salad with Ginger-Cardamom Dressing

Ingredients

  • 1 lb asparagus, trimmed and cut into 1- to 2-inch pieces
  • 1/3 lb snow peas, string removed (or substitute sugar snap peas)
  • 2 roma tomatoes, cut into wedges
  • 1/2 head romaine lettuce, torn into bite-size pieces
  • 1/2 c walnuts, raw or toasted (optional)

Dressing

  • 1/3 c vegetable oil
  • 1/3 c apple cider vinegar
  • 1 tbs sugar
  • 1 tbs fresh ginger, peeled and minced
  • 2 tsp fresh ground cardamom
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

Preparation

  • Use leftover grilled asparagus, or blanch fresh chopped asparagus in a pot of boiling, salted water for 2-3 minutes, or until al dente. Drain and set aside to cool.
  • In a medium bowl, whisk together all dressing ingredients.
  • Add the snow peas, tomato wedges, and asparagus and let sit 30 minutes.
  • Serve on a bed of Romaine lettuce, drizzled with any remaining dressing and garnished with walnuts.

Comfort Food from the Co-op Kitchen

By

There’s no question that we could all use a little comfort food these days, and one of the most popular items we carry is our handmade pot pies! Jose, our Deli Manager, makes these from scratch a few times a week, using fresh ingredients, savory homemade gravy, and buttery flaky hand-rolled crusts.

We put together some photos of how they’re made, and it’s sure to get your taste buds going!

Step 1: Good Gravy

We start each batch of pies with homemade filling, including a creamy and savory gravy and a mix of veggies.

Step 2: Roast Chicken

Next in the pot – finely chopped chunks of tender roasted chicken. We use Smart Chickens, which are hormone and additive free. Meanwhile we get the bottom crust ready, and then the filling goes in the pie dish.

Step 3: Hand-Rolled Pastry Crust

We could cut corners and use boring pre-made crust, but the secret to a good pie is hand-rolled pastry made from scratch, so that’s what we do!

Step 4: Seal in that Flavor

Each pot pie gets a perfectly rolled top crust, and a light egg wash to get it extra golden and delicious. Here are some pies about to go in the oven!

Step 5: Baked ’til Golden

And here are the freshly baked pies, ready to get packed up and sold! Take one home and eat right away, refrigerate or freeze for later, or pop it in the oven for a few minutes to get it extra bubbly and warm.

Hope you enjoyed the behind the scenes peek in our kitchen!

Meet Our Curbside Pick Up Heroes!

By

By Becky Colpitts, Community Outreach Coordinator

Audrey picks out the perfect tomato

A little over a month ago, the pandemic hit our community amidst the North Country mountains. In an instant we watched our world change. Our mission – to provide a community owned marketplace that supports local and promotes healthy choices for people and planet – had not changed. Our vision – making our Food Co-op a catalyst for cultivating a vibrant community and regional economy – had not changed. Yet our world had changed, and we needed new ways to serve our beloved community.

Our intent is to be the best marketplace we possibly can be in the face of turbulent times. Many in our midst needed to isolate to keep themselves safe and healthy, yet they still needed the good, healthy food and earth-friendly products we provide. Thus, in what seemed like the blink of an eye, our Curbside Pick-Up service was born. This service is specifically for seniors 60 & older, people who are highly vulnerable to COVID-19, or people who are sick and staying isolated. This would help our friends and community members.

Sarah pulls an order together

As a cooperative, guided always by our values of self-help, self-responsibility, democracy, equality, equity and solidarity, we set out to create a working system. We did this by collective brainstorming, to ensure all staff could contribute ideas. We did this by working together across departments leaning on one another. At first, our front-end was taking numerous phone orders while the store was incredibly busy. When someone came to pick up an order and the front end was busy, staff from other departments stepped out of their original role to make sure those groceries were safely delivered to the car. Individuals from deli, produce, grocery, and the administrative offices came willing and cheerfully to the rescue. Now, with the expertise of our marketing gurus, we have an online ordering system. We are a Cooperative, and we are proud to be so. I must say though, while those initial days were filled with some intense personal moments, we supported each other through it all.

Many of you know Audrey from the Service Desk. A small woman with sparkling eyes and a smile that brightens up the day. Audrey is now our Co-op Curbside Wizard, heading up this initiative to keep it running smoothly. “I love it. It’s getting easier, and our set-up is more professional,” Audrey states. Audrey takes, fills and rings up orders before calling for payment and pick-up information. When the customer arrives, she brings the orders out to the cars. She is the go-to person for on the ground feedback about how this new initiative is working.

Melody is all smiles under that mask!

In fact, there are several staffers working hard to create this smooth-running, new system. Sarah takes orders, shops, rings up, calls, and delivers to the cars. When asked about her thoughts, she smiled from behind her mask (twinkling eyes never lie) and said: “I enjoy providing a valuable human community service!” Audrey quickly agreed.

Mel, our Front-end Matriarch, knows customer service backwards and forwards. She has a heart of gold and goes all the way to make a good idea come to fruition. When sharing her experience, she beamed. “I really enjoy our curbside service,” she said. “It’s our way of giving back to the community and members. We’re able to put our own special touches on each order.”

Kylie, Anastasia, Sheridan, and Meg are also regulars on the Curbside crew, performing all the tasks and keeping their attitude positive. We are all so grateful for their participation here at the Co-op! And, judging by the comments we receive from our Members and customers, the wider community is very thankful to have this service in place. Each of our hearts has opened even wider as people share their stories and how grateful they are that the Co-op is here for them. It feels like family- really. A big virtual hug from the Co-op to you! Stay safe, stay well, and see ya (from a 6 foot distance) at the Co-op.









Upcoming Events

Cafe Storytime with Littleton Public Library

Cafe Storytime with Littleton Public Library

May 15, 2025, 10:00 am - 11:00 am
Join the Littleton Public Library in the Co-op Cafe on Thursday, May 15th at 10AM for their weekly storytime with …
Spring Case Lot Sale!

Spring Case Lot Sale!

May 16, 2025, 7:00 am - 9:00 pm
Shop the Littleton Co-op May 16th, 17th, and 18th for extra special deals on cases of your favorite pantry staples! …
Spring Case Lot Sale!

Spring Case Lot Sale!

May 17, 2025, 7:00 am - 9:00 pm
Shop the Littleton Co-op May 16th, 17th, and 18th for extra special deals on cases of your favorite pantry staples! …

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