One of the greatest perks about being an owner of the Moscow Food Co-op is the patronage dividend at the end of the year. Each year our Board of Directors votes whether or not to disperse dividends to owners and this year they voted that owners would receive dividends! In order to receive your dividend, please make sure that your address is correct in our system at the customer service desk. You can expect to receive your dividend at the beginning of September and it must be redeemed within 90 days. Not sure what to spend this extra cash on? Here are some ideas!
1. PACT Socks (Organic Cotton)- $10.00
2. Cards from Good Paper- $4.99
3. The Feel Good Business, Hammered Copper Hoop Earrings (locally made)- $30.99
4. Bequet Caramels- $0.39 each
5. Le Creuset Mug- $14.99
6. Constellation & Co. Cards- $4.69
7. Constellation & Co. Cotton Bag- $4.99
8. Maika Pouch- $11.99
9. Torch Illumination Co. Candles, Sugared Eucalyptus- $9.99
Co-op-made Biker Bars are a longstanding staple in our community. And whether you rock a Harley or a Schwinn, these delectable bars are sure to please. They’re full of wholesome ingredients like flax seeds, dates and pecans and are topped with a sweet, buttery streusel. So bake up a batch and get ready to ride!
To make the Raspberry Biker Bars you will need:
1 cup unsalted butter, softened
2 ¼ cups brown sugar
2 teaspoon vanilla extract
3 ½ cups rolled oats
3 ½ cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
¾ cup flax seeds
1 cup pecans, chopped
1/3 lb dates, pitted and chopped
4 cups raspberries
To make the streusel topping you will need:
2 2/3 cups all-purpose flour
1 ¼ cups brown sugar
1 ¼ cups butter, cold and cubed
1 tablespoon cinnamon
Preheat oven to 325 degrees. Cream butter and sugar. Then add eggs and vanilla. Add dry ingredients and dates, mix thoroughly, scraping the bottom. Divide the mixture in half and place in two lined 9” X 13” pans. Evenly spread 2 cups of raspberries over each pan.
To make streusel topping combine dry ingredients and cube butter. Add dry ingredients to butter and mix until crumbly. Spread 3 cups of streusel over each pan.
Bake for 45 minutes or until top is golden brown. Cut each pan into 24 bars. These freeze nicely!
Sorghum Beer 4%abv
Appy Hour is back! Summer is the perfect time for outdoor gatherings with friends and family. And since cooking in the heat (and lately humidity) is pretty far from our minds we came up with this simple, yet impressive recipe for a fancy appetizer. These crostini use toasted baguettes made from scratch daily in our own bakery and are topped with juicy local nectarines, local basil and goat’s milk ricotta cheese that’ll knock your socks off.
To make these delicious little bites you will need:
About 18 pieces of sliced and toasted baguette
1 container of Amaltheia Dairy goat’s milk ricotta chese
1 nectarine pitted and sliced
8-9 slices of prosciutto
5-6 fresh basil leaves, torn into small pieces
Top bread slices with ricotta cheese. Tear prosciutto slices in have and place on top of the cheese. Place a nectarine slice on top of each and sprinkle with basil leaves.
This hearty pasta salad uses local basil, tomatoes, cucumbers and peas. It’s a great way to show off the flavors of the season!
To make this pasta salad you will need:
4 cups tri-color cheese tortellini
1 small cucumber, peeled and chopped
1 red bell pepper, seeded and chopped
1 cup sugar snap peas, trimmed and halved
1 cup fresh tomatoes chopped
To make the dressing you will need:
1/2 cup basil, chopped
3/4 cup mayonnaise
1/2 teaspoon black pepper
1 teaspoon sea salt
1 tablespoon garlic, minced
1 cup asiago cheese, shredded
3 tablespoons lemon juice
4 tablespoons olive oil
Bring a large pot of salted water to a boil. Add tortellini and cook until tender. Drain and set aside to cool. In a medium bowl combine all dressing ingredients and mix until smooth. Pour over cooled tortellini and toss to coat. Add prepared veggies and toss to combine.
These delicious vanilla cupcakes are easy as….well, pie. They require one bowl, ingredients you probably have in your house right now and self-restraint because boy, are they tasty! We like to top ours with vanilla or chocolate buttercream and then garnish them with some small local blooms. These have mini zinnias on them and we think they add some nice color.
To make the cupcakes you will need:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sour cream
1 stick unsalted butter, room temperature
1 large egg, room temperature
2 egg yolks, room temperature
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line a muffin tin with paper liners. In the bowl of a stand mixer, whisk together flour, sugar, baking powder, and salt. With the paddle add butter, sour cream, egg, egg yolks, and vanilla. Beat at medium speed until smooth; scraping down sides of the bowl with a spatula. Divide batter evenly among cups in muffin tin. Bake until the tops are golden and a toothpick inserted into center comes out clean, about 20-24 minutes. Remove the cupcakes from the pan and transfer to wire cooling rack. Let cupcakes cool completely before frosting.
To make the vanilla buttercream frosting you will need:
1 cup unsalted butter, softened
3 cups powdered sugar
2 teaspoons vanilla extract
1-2 tablespoons whipping cream
In the bowl of an electric mixer, cream butter and sugar together beginning on low and moving it up to medium, whisking for about 3 minutes. Scrape down the bowl as needed. Add vanilla and cream and whisk until you reach the desired consistency, adding more cream or sugar as needed.
Blueberries are becoming abundant. Our favorite place to get them besides the Saturday Farmers Market is from Dallas Sexton, one of our trusty local growers. Not only can you pick up a pint (or 10) from Dallas at our Tuesday Growers Market, you can also head out to his farm and pick them yourself. Then after you’re done sprinkling them into yogurt and granola and baking them into muffins and pies, make a delicious simple syrup with water and honey and add it to fresh squeezed lemonade. Be sure to pick up honey from Woodland Apiaries at the market too! For directions to Dallas’ farm and to learn more about harvesting opportunities click here.
To make the simple syrup you will need:
1/2 cup honey
1 1/2 cups of water
2 cups of fresh blueberries (frozen will work too)
In a medium sauce pan combine honey, water and blueberries and bring to a boil. Reduce heat and let simmer for 20 minutes. Pour mixture through a fine sieve, pressing out as much juice as possible. Discard the solids and set mixture aside to cool.
To make the lemonade you will need:
1 1/2 cups fresh squeezed lemon juice
5-6 cups cold water
1 batch of blueberry simple syrup
In a large pitcher combine lemon juice, water and syrup. Stir to combine. Serve over ice with a splash of vodka. Garnish with fresh blueberries and lemon slices.