Friday, March 27, 2015

Easy-Growing Herbs for Medicinal & Culinary Use

By Maria Noël Groves, RH (AHG), Registered Clinical Herbalist & Co-op Wellness Educator

As an herbalist without a green thumb, I assure you, only weeds surpass herbs in ease of cultivation. Many thrive in spite of terrible soil, varying sun, and infrequent watering. Hungry critters lurking in your garden? Not to worry, most herbs rank low on the taste buds of bugs and other browsers, yet they’re utterly delicious to us. Here are some of my favorite herbs – some common, some less well known – that grow easily and provide a bounty of flavor and medicine for your kitchen... (Learn more and register for the May 27 class in Canterbury.)

Wednesday, March 25, 2015

Gluten-Free & Food Allergies: Fact or Fad?

With Chef & Author Oonagh Williams, Naturopathic Doctor Jacqueline Rho, and Health Coach Kelly Lang

I’m sure you’ve noticed the gluten-free signs in stores, seen allergens listed on food labels, and heard all the media hype about going gluten free. And wondered? Some of you are saying, “It wasn’t like this growing up. What’s happening?” (Learn more and register for the free panel discussion Tuesday, April 14, 2015, 6-7:30 pm in Concord)

Tuesday, March 24, 2015

International Cuisine at the Concord Food Co-op

by Jaimie Jusczyk, Marketing Specialist

The Celery Stick Café chefs have been creating some amazing regionally inspired dishes for the Co-op's World Cuisine Tour on the hot bar, Thursday's now through April 16, 2015. If you haven't been in yet during the tour to try the food, you are missing out! Make a lunch date this Thursday, March 26 at the Co-op to enjoy the Western European cuisine on the hot bar. The menu will include pissaladiere, a French inspired pizza topped with onions, anchovies and olives or hachis Parmentier, which is basically the French version of Shepard's pie with a luxurious Lyonnais sauce. There will also be fish pie and scotch eggs, inspired by English picnic style food, so grab a to-go container to enjoy later! There will also be a free wine tasting this week from 4 pm - 6 pm. One of our favorite wine reps, Derek will come by to sample bottles of wine from Southwestern Europe to complement the hot bar menu. Adults, make sure you stop by to try something new or ask Derek your wine-y questions. [Read more...]

Friday, March 20, 2015

Preparing the Shaker Organic Garden Hoop House for Spring

Tucked away behind the snow drifts at Canterbury Shaker Village you will find the Co-op's Organic Farm Manager, Stacey Cooper happily digging away in the dirt under the protection of the hoop house that will soon be flourishing with seedlings to produce fresh veggies and leafy greens. Stacey has been busy cleaning and weeding to prepare the space for raised garden beds. [Read more...]

Wednesday, March 11, 2015

Now Onto Pizza

by Wesley Hatch Co-op Produce Clerk
Click here to read Part 1.

Pizza: in my mind the word conjures bubbling cheese and… Oh just shut up and tell how to make a sourdough pizza already.
First, you need to make “the proof,” which gives your pizza dough its flavor.
1 cup sourdough leaven culture
2 cups flour
1 cup warm water
In much the same way we fed the leaven, we will create a larger mixture with — you guessed it — equal parts flour and water. This mixture, called, according to Ed Wood, a proof, or a poolish, is where much of the flavor of the final dough will be derived. Although varying times of fermentation are offered across the sourdough world, it is safe to assume that any time beyond 5 hours is probably enough time for the flavor to form and to begin fermenting.
Mix the ingredients and leave the proof covered with cloth for five to 12 hours. You’ll only need 2 cups of the final proof for your pizza recipe; you can use the remainder for something else or compost it. [Read more...]

Wednesday, March 4, 2015

What Cheese is That?

by Jaimie Jusczyk, Marketing Specialist

In March, Heidi tested our sense of sight, smell and taste with the knowledge we have learned throughout the previous cheese tasting classes with a "cheese-off". On our plates Heidi served 4 pairs of cheeses and we had to figure out which was which. This was a fun class and would make a great wine and cheese night with friends, just remember to mark the order of the cheeses somewhere so you can tell what you are tasting afterwards.

So the pairings Heidi had for us where:
  • Henri Hutin Couronne Brie from the Isle de France, France vs Camembert Le Chatelain from Normandy, France.
  • Cambozola from Bavaria, Germany vs d'Affinois Blue from the Rhône-Alpes, France
  • Rusticone Bufala Mozzarella from Campania, Italy vs Maplebrook Farm Mozzarella from Bennington, Vermont
  • Valbreso Sheep Feta from the Mediterranean Plateaus, France vs Karoun Goat Feta from Sun Valley, California [Read more...]

Monday, March 2, 2015

Reviving the Organic Gardens at Canterbury Shaker Village

The rumors are true! The Co-op has formed a Strategic Partnership with Canterbury Shaker Village to revive the historic Shaker fields with organic produce, cultivate beehives, and offer workshops and classes in the unique spaces available on the picturesque grounds in Canterbury, NH.

Starting this Spring 2015, the Co-op's newly appointed Organic Garden Manager, Stacey Cooper will work with Celery Stick Café Executive Chef Scott Jones, the Co-op's Produce Manager Shawn Menard, and Lakes Region Community College Culinary Arts Program Chef Patrick Hall to grow organic produce to meet demand. Fresh produce will also be available for purchase at the Co-op and at the Shaker Box Lunch and Farm Stand.
[Read more...]