Biodynamic: adj. — a spiritual-ethicial-ecological approach to agriculture, food production, and nutrition.
Biodynamic wines take the concentrated notice of terroir (the geography, geology, and climate of a wine region) to a whole new level. When grapes are grown biodynamically, the wine maker sees the vineyard as an ecosystem: not just the vines, but the soil beneath them — an organism in its own right — the air and water quality, flora and fauna in the area, the cosmos — all of these are growing together interdependently.
There is also the notion that farming can (should?) be attuned to the spiritual element of the cosmos, perhaps linking planting or harvesting in time with lunar cycles or planetary positions.
The immense and careful attention biodynamic growers pay to their vines can’t be anything but good, or, at the very least, interesting. If a wine is biodynamic, it is also organic (but still contains sulfites). Biodynamic wines are the best of the best. This week, we’re going to focus on biodynamic wines from Oregon. The two main varietals for Oregon are Pinot Gris and Pinot Noir. We talked last week about the flavor profiles and structure of Pinot Noir (and how well it pairs with salmon); let’s focus on Pinot Gris this week.
Read more CV, the Wine Guy, talks Biodynamic Wines from Oregon …
Belllingham Chefs, Shannon and Christy Fox, will be here Friday, June 6 from 2-5 pm to share samples of their sublime truffles. Just in time for Father’s Day, they are releasing their latest creation “A Local Collaboration of Alchemy”; Six truffles infused with beer from six Bellingham Breweries! Read more Evolve Truffles: A Local Collaboration of Alchemy …
Sometimes a cheese takes you by the hand and leads you on a wonderful journey.
Explore the tantalizingly fresh flavors of a new offering from the Co-op’s Cheese Island: Organic Beemster Gouda from Holland. This limited released cheese is an edible masterpiece with a creamy, silky smooth texture and rich, buttery flavor. Aged for 3 months, it’s made from pasteurized milk from heirloom cattle who graze on the lush, mineral-rich soils of the Beemster Polder, the oldest and most renowned of the polders (low-lying land shored up by dikes) in The Netherlands. On sale now for $14.99/lb!
This premium Dutch gouda is exquisite, seasonal, and certified organic. It’s also perfectly suited for cooking and serving at every meal. For breakfast: use it to flavor scrambled eggs or enjoy it on crackers or toast with fresh fruit. Add Beemster gouda to salads and soups for lunch, or on pasta, or a cheese board. Its rich flavor pairs nicely with pickled vegetables and olives. Try tossing cubed Beemster gouda with wilted chard, rice, or noodles for a quick, sweet-flavored cheese sauce. Or get adventurous and try a slice with rhubarb pie or crisp!
Snag a wedge today and take it home to enjoy in oh-so-many ways.
Try our newest seasonal flavor of handmade ice cream: Essentially Orange. A blend of hand squeezed organic Valencia oranges, freshly grated zest, and pure vanilla ice cream, this flavor will send your taste buds on a trip down memory lane.
Creamy with bright and refreshing flavors, our own Essentially Orange is perfect for warm early summer days It also makes a delicious milk shake! Stop by our Deli and try some today! Now available in hand-packed pints.
Cucumbers 69¢ lb
Broccolette $1.69 each bunch
Wild Weekly Specials:
Tommy Atkins mangoes $1.99 lb
Ataulfo mangoes $1.49 each
New crop Argentina D’anjou pears $2.49 lb
Minneola tangelos $1.79 lb
Honeydew melon $1.49 lb
English cucumber $2.19 each
Red and green leaf lettuce $1.99 each
Romaine lettuce $1.99 each
Bunched beets $2.29 each
Cauliflower $2.19 lb
What’s New & Interesting:
Mexican peaches $4.69 lb (arriving on Tuesday!)
And… Cases of juice oranges and grapefruits! 38lb cases — we will keep a few cases on hand at a time, $19.99 each! Juice lemons are also available, but we won’t have them in the store. If you would like to order one, just let us know–38lb case for $25.99.
Local! It’s rhubarb time! And it’s all local from Living Rain Farm in west Mount Vernon. Kale raab is coming in from Ralph’s Greenhouse. Well Fed Farms is supplying us with 1/2lb bags of nettles (see below for more information). Cauliflower from Hedlin Farms will be arriving soon. (And that’s just the beginning…)
‘Tis the Season for Fresh Juices!
Are you a juicing fanatic, new to liquid cleanses, or just love a tall glass of fresh juice? We have what you need! With the fantastic deals on cucumbers, celery, and cases of juicing oranges, grapefruit, and lemons, now is is great time to stock up for a proper juice cleanse!
We’ve been getting nettles from Well Fed Farm in Bow for the last couple of weeks. There are so many delicious and exciting things to do with nettles, I don’t have room enough in this post to sing their praises. Here’s what they do (really) well: a natural stimulant, nettles are best consumed in the morning and early afternoon — unless, of course, you’re looking for a late-night pick-me-up. They are great for the adrenal glands (those endocrine glands that sit on top of the kidneys that release “happy” hormones, such as cortisol and adrenaline, in response to stress). Healthy adrenals = more efficient responses to stress! Worried about stinging yourself while preparing a nettle treat? Never fear! Nettles actually produce their own antidote. So, if you find yourself with a bit of a nettle sting, either mash up (perhaps with gloves, if you wish) a nettle leaf, or just pop a leaf or two in your mouth, chew well, and tah-dah!, its antidote has entered your system and the itch will go away and you can get back to business. Make nettle vinegar (careful there, it’s fiery!), nettle pesto (made the same way as “normal” pesto, just replace basil with nettles), or experiment with other uses. Enjoy this stimulating, fiery nettle season!