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.
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Friday, November 28, 2014

Homemade Chocolate Treats to Savor & Share

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

'Tis the season for a little indulgence, especially if it's in the name of gift-giving! Here are a few of my favorite chocolate treats to bring to parties and give as treats, all of which just happen to be gluten-free... click here for LOTS of recipes including black bean brownie bites, hot fudge, DIY truffles, and cocoa tea blends

Monday, November 24, 2014

Nutrition & the Holidays

by Dr. Amanda Hegnauer, ND, Naturopathic Doctor & Co-op Wellness Educator

How did it get to be November already? Summer has come and gone. Autumn feels like it’s practically over. And, somehow, the holidays are just around the corner. I propose that now is time to grasp the inevitable and plan for the future so we can enjoy the holiday season in a healthy way! I am a firm believer in a good plan. By planning ahead we are setting ourselves up for success... Click here to read more & sign up for Dr. Hegnauer's free class on Dec 2!

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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