Friday, November 21, 2014

Sweet & Savory Winter Squash

by Shawn Menard, Produce Manager

With all of the winter squash varieties to choose at the Co-op it can be challenging to decide which type to pick.  And once you pick it can be even more challenging to find a new and exciting recipe you haven’t tried yet. Below are some of the squash you will find at the Co-op and my favorite way to use each one. Hopefully this will make it easier for you to decide what will be for dinner.

Acorn

This mild sweet squash is easy to handle and absorbs flavor well. Acorn squash is excellent stuffed with your favorite meat stuffing or bean and vegetable mixture.  Cut in half from top to bottom and remove seeds.  Score the flesh in ¼ inch increments and place each half in a baking dish cut side up.  Brush the flesh with olive oil or butter and bake at 400 degrees for 45-60 minutes or until slight caramelization occurs. Fill each half with desired stuffing and bake for an additional 10 minutes.
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Tuesday, November 18, 2014

Thanksgiving Food Blog Round Up

The holiday season is upon us with just about a week til the big T-day! We've covered all sort of holiday dinner topics previously on this blog, so we wanted to do a little round up for you... read more

Holiday Cooking with Fresh Herbs

by Maria Noël Groves, Clinical Herbalist & Co-op Wellness Educator

In November, I’m still harvesting fresh herbs from my garden to complete a dish for dinner or a party. Even though most of our garden sleeps during the winter, a few hardy herbs like rosemary, thyme, sage, and savory will persist into the snowy weather. It’s no surprise that they pair so well with the foods of the season: roasted poultry, squash and root vegetables, cranberries, apples, and baked goods. Whether you’re harvesting these herbs straight from the garden or “cheating” and purchasing them from the Co-op’s produce department, the few minutes it takes to add fresh herbs to these dishes are worth the amazing flavor... read more

Monday, November 17, 2014

Superfoods of the Season

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

Step back goji berries, chia, and acai. You’re nice and all, but it’s late autumn in New England. Our kitchens are stocked with good-for-you goodies that make up for what they lack in exotic by in affordability, accessibility, and taste. It’s time to look at your seasonal standards in a whole new way... click here to read more about apples, cranberries, Brussels sprouts, pumpkins, spices & more

Wednesday, November 12, 2014

New Glass Bottle Dairy! Contoocook Creamery

by Shane Smith, Perimeter Manager

We’re thrilled to now offer a new local dairy option in our stores, including milk in returnable glass bottles. Contoocook Creamery is part of a century-old family dairy farm in Hopkinton, known as the Bohanan Farm... (read more)

The Three Variables of an Anti-Inflammatory Diet

by Laura Piazza, Recipes for Repair Cookbook Co-Author & Co-op Wellness Educator


When going on an anti-inflammatory diet, we choose to eat foods that can influence how we feel and progress with chronic illness and chronic symptoms. There are three variables to an anti-inflammatory diet, one of which can often be overlooked.

Eating an anti-inflammatory diet can help in many ways because you fuel yourself with nourishing foods, many of which have anti-inflammatory properties. Additionally, you work to remove foods that are said to promote inflammation. These foods often have little to no nutritional value. There is a third variable though, one which many of us don’t know to look for – hidden food sensitivities... Click here to learn more, get a Carrot Pancake recipe & to sign up for Laura's Free class on Nov 18.

Sunday, November 9, 2014

Thanksgiving at the Co-op, 2014

by Jaimie Jusczyk, Marketing Specialist

It's Turkey Time and the Co-op has all your holiday goodies at both our locations, Concord and New London. Yesterday the Concord store opened it's doors to customers with the scent of home-cooked turkey with all the fixings as the hot bar menu featured a Thanksgiving meal menu. Executive Chef Scott Jones and his team in the Celery Stick Café gave us a preview of what's to come when you place your Thanksgiving meal to-go. There was oven roasted turkey, savory gravy, mashed potatoes, sausage apple stuffing, whipped butternut squash, orange cranberry sauce and more like green bean casserole and maple dill glazed carrots. For only $8.99/lb the Co-op hot bar is definitely the biggest bang for your buck in town. To place your orders for a Thanksgiving meal to-go available for pick up Wednesday, November 26 call the Celery Stick Café chefs at (603) 225-6840 and click here to view the order form and menu. [Read more...]