Wednesday, January 14, 2015

We're Slow Cookin' Tonight

by Wesley Hatch, Produce Clerk

Does it ever feel like there are never enough hours in the day? That moments of peaceful, face-to-face human interactions are scarce, relegated only to cyberspace? That mealtime is just another word for work-time, catch-up-on-old-emails time, organize-tomorrow’s-schedule time? In other words, simply a chance to fill your belly between never-ending tasks. [Read more...]


Monday, January 5, 2015

Long Wind Farm: Vermont Organic Tomatoes

by Shawn Menard, Produce Manager

Just a few steps over the New Hampshire border in Thetford, Vermont lie the magnificent glass greenhouses of Long Wind Farm. Here, the growing season truly begins in early January, when most of us are still enjoying fresh snow on the ground and warm cups of tea.

Within the greenhouses, employees are busy planting thousands of tomato seedlings that have already been slowly growing in Emerald City, the farm’s largest greenhouse. All hands are on deck as the greenhouses see a rapid change in atmosphere. Rows upon rows of beautiful, glowing tomato seedlings fully grounded and by March will be producing fruit... (read more) 

Wednesday, December 31, 2014

Yeeps! Feeling the Need to Move It & Lose It??

by Maria Noel Groves, Clinical Herbalist & Co-op Wellness Coordinator

Let's face it: Now that the holidays are behind us, we're all feeling a little overstuffed and undernourished. Most of us know what we need to do - eat better, more vegetables, more exercise -  but it just seems a little lackluster and difficult. I'm pleased to be working with Chef Scott, the Co-op, and area experts to bring back our popular Move It & Lose It! 6-Week Weight Loss Series, which runs on Wednesday nights starting January 14. We won't be dolling out any magic bullets, but we seek to inspire you with delicious, simple, healthy recipes and cooking tips to reinvigorate and expand your healthy kitchen. Click here to learn more about the series and how to register. But, in the meantime, here are some simple tips to get you on your way... read more

Friday, December 19, 2014

Peelin’ Easy: Orange Fruits and Holiday Traditions

by Wesley Hatch, Produce Clerk

A well-loved tradition in my family, and a time-honored one in many families the world round, is the partaking of citrus during the holidays, specifically in my family those crate-bound, easily peelable miniature oranges. What are they called? Mandarins? Clementine's? Tangerines? Baby oranges? (as a kid, I could not have cared less what they were called: as long as they were juicy and easy to peel, my hands grabbed greedily orange orb after orange orb until my little fingers were sticky and my lips and cheeks stained and my belly full.
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Thursday, December 18, 2014

Organic vs. Local

by Wesley Hatch, Produce Clerk

Greetings friends. My name is Wesley Hatch, produce clerk extraordinaire. I can be found early mornings stocking the greens case or stacking up those lovely local apples. I’d like to share a local agriculture story with you... (read more)

Monday, December 15, 2014

Snowflake Social at the Co-op, 2014

by Jaimie Jusczyk, Marketing Specialist

In case you missed the Co-op's last sampling event at our Concord store, you can catch up on all the excitement here on our blog at the Snowflake Social held on Thursday, December 11. We lucked out and in between icy pellets had a few snowflakes fall to create the perfect cozy atmosphere here in the store, perfect for sipping hot chocolate, enjoying the holiday menu off the hot bar and a prime rib carving station and samples throughout all departments.


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Friday, December 5, 2014

Baked Brie Two Ways

Heidi pouring the Amaretto over the bake brie.
by Jaimie Jusczyk, Marketing Specialist

At the December Cheesy Wine Down Wednesday tasting class at the Co-op, Heidi suggested that our Executive Pastry Chef Elaine Speer come up with a cheesy treat for us to enjoy and Elaine did not disappoint!

 Elaine decided on two different kinds of baked brie that she prepared in advance for us and all we needed to do was bake them! Baked brie is the perfect holiday appetizer to warm your guests and pairs well with so many different flavors and textures. Elaine prepared for us a Henri Hutin Brie Couronne topped with raspberry jam and wrapped in puff pastry and a Blythdale Farm Vermont Brie that she suggested pouring a shot of amaretto over once baked.
[Read more...]