Summer Fruits are heading in this week. Some of our favorites,Nectarines,White Nectarines,Peaches and White Peaches are all ready to be devoured. Donut peaches are making their first appearance too. Get your napkins ready!!
We are gearing up for a great sampling this weekend. John from Living Rain Farm will be here to cook up and sample some of their Rhubarb. Join John and Produce Manager Ben,Saturday the 25th at noon. Rhubarb is on a super great deal at $1.19Lbs. Here is a recipe for a Gluten Free Rhubarb Ginger Crisp. Read more The Produce Report:May 20th –May 26th 2013 …
We know it can be particularly hard when you love a product and then it disappears from our shelf. Often times,we can special order an item –but other times –that treasured lotion or must-have supplement remains out of our reach.
There are so many reasons for this. We do discontinue slow sellers,but more often products are dropped by a distributor. When that happens the only way for us to get the product is to create a one-to-one direct buying relationship with that smaller company. We have literally hundreds of small vendors we work with,and we love it! It can be very time consuming to manage so many small accounts,so we like to make sure you really,really want that product before we do all the leg work. Read more Organic Essence Lip Balm is Back! …
At our Managers meeting this morning, Galen from our Meat Dept brought in a plate of “bites”for us to try. The Meat Department is on a roll, with awesome sausages and family style shepherds pies, and now…
Burgers. Not just any burgers - burgers stuffed with bacon and blue cheese or cheddar. We did not come up with this brilliant invention, but we are making it our Own creation –even making our own garlic smoked sea salt to give these burgers a little extra punch.
Galen tells me these are great fried or on the grill, and he recommends using a fork or thermometer to poke a hole in the patty about 1 minute before you pull the burgers of the heat –to give all those internal juices a little escape before you try to bite into one.
Either way, grab napkins –half the fun is the ridiculously gooey wonderful flavorful mess!
Already looking forward to Memorial Day weekend grill sessions…
No one likes the smell of kitty litter…used or new. Often we hear that “commercial”cat litters are filled with chemicals that are not good for the kitty or the environment. Barring having kitty use the great outdoors,or be potty trained here is an alternative homemade kitty litter.
From barley to wheatberries,Shefaly Ravula takes us on a quick tour of hearty and versatile whole grains you can incorporate into nearly any meal.
Find more Co+op Kitchen videos featuring information and easy recipes for making delicious meals at home,as well as handy hints from chefs and food enthusiasts who love sharing their passion for great food.
Did I mention that I was not eating grains? Did I mention that I love toast? Did I mention that on Mothers Day I should be able to have toast? I am not celiac,but I am on an elimination diet to try and find the cause of my tummy troubles. That being said when I was told I needed to give up wheat,I certainly never thought about my beloved toast. This weekend I bought a loaf of bread (nothing we carry at the coop) especially made for the Paleo Diet. This loaf costs me 8 bucks!!! AND IT WAS HORRIBLE!!! For the price I paid for this brick of yuck,I will add it to my food processor and some herbs and make bread crumbs.
Sarah B, one of our awesome Deli leads, stopped us in the back room today to insist that we try the new offering in the salad case…
Grilled Asparagus! In a balsamic reduction sauce, with citrus.
We’re all pretty excited.
One of our new cooks made it –we have some great culinary creators working in our kitchen.
While we’re at it –here is a shout out to all the prep elves in the “Blue Room”(which is what we call our prep kitchen), so much better than the old “Blue Line”which used to run behind the length of the meat department and freezers. It was cramped and semi-chaotic and it’s a wonder we could prepare as much food as we did, all those years. Now though, we’ve got a space where we can make ice cream, prep salad and soup ingredients, make salad dressings and dips, and try to keep up with all of you great eaters.
So while you may know most of our Front of House crew (like Hunter, here) by sight if not by name –Don’t forget there is a small army of choppers and peelers and bakers and cooks in the Back of House,who are rockin it. Day after day.
California grown Organic Cucumbers and Broccoli are a terrific value this week –99¢ lb. The melons from Mexico are of particularly good quality and coming in at really good prices, too. Organic Honeydew Melons are 79¢ lb, Organic Cantaloupe are 89¢ lb. Super-sweet, bright-pink fleshed, Organic Mini Watermelons are 99¢ lb.
May 17 is National Bike-to-Work Day and the Co-op is showing its support for this healthy mode of transportation by hosting a “refreshment station”in our parking lot. Stop by on your bike from 7:30-9am and enjoy FREE Organic Bananas and Coffee. Come back between 4:30-6pm to pick up your coupon for a FREE Organic Ice Cream Cone.
Co-sponsored by Mount Vernon Parks Foundation and Mount Vernon Downtown Association. For more Bike Week Events, visit mountvernondowntown.org.
Morels are finally in!!! Delicate and elusive,morels are a gourmet prize that were once limited to those willing to muck around in the forest in search of these goodies of spring. They are fragile,highly perishable,and resist cultivation,so they tend to be pricey. Morels are particularly delicious when paired with those fellow harbingers of spring,asparagus. Local asparagus is also on now for $4.99lb from Canales and Living Rain farms.
Asparagus with Morels and Tarragon
2 pound green asparagus,trimmed and cut into 2-inch pieces
3/4 stick (6 tablespoons) unsalted butter,cut into tablespoon pieces
1/2 cup finely chopped shallots (2 large)
1/4 pound fresh morels,cleaned and halved lengthwise if large
You know it’s heading into the warm months,when you cut a Cantaloupe into funny half-moon shapes and awkwardly dribble the juice down your chin. There is no art to picking out the perfect cantaloupe,just a trip down the olfactory highway,should lead you to a great melon. The melon should smell sweet and floral,this is the sign you have been looking for. A whole cantaloupe will keep on the counter for a few days,and cut cantaloupe will keep refrigerated for a week. There are many recipes out there for using cantaloupe besides just over the sink dribbling down my chin. Here is one of my favorites