We have so many great camping spots available to us in this area and what is camping without s’mores? Just sleeping on the ground, outside really. It’s the s’more that really bring that camping feeling. And if you’ve recently cut it from your diet it can quickly feel like you’ll never eating anything delicious again. Well, fear not gluten-freers! We have put together these gluten-free (and vegan, to boot) s’mores that are so good, you’ll never miss the gluten-full version. We made them with Smoreables graham crackers from Kinnikinnick Foods, which specializes in gluten-free foods, Dandies gluten-free and vegan marshmallows and Alter Eco dark chocolate with sea salt.
Written by Kyle Parkins, Produce Manager
It is green on the Palouse and everything is growing, which makes this one of the best times of the year to be working in the Co-op’s Produce Department. And with the wonderful variety of produce that arrives in the summer season, now is the perfect time for us to refocus on what’s most important to us in the Produce Department—local fruits and vegetables.
We are trying to increase the amount of produce we buy from local growers and, in turn, sell to our owners and shoppers. Any grocery store you go to has a designation for “local” products—but how do they define local? Where are these local products coming from? We made it a goal to be as transparent as possible about where and from whom our produce comes from. To accomplish this goal we have made a few changes to the way we operate as a department.
First, we changed our definition of “local” to better reflect our goals. So now, when we refer to local produce, it means that the fruit, vegetable or flower was grown within 50, 100 or 200 miles of our store and purchased through direct farm sales to the Co-op. The produce is either certified organic, certified naturally grown, or local no-spray. With the extended definition, there will be several items that used to be labeled as local that will now be labeled as regional. In the past, many of the apples that we got from Northwest wholesalers were labeled as local because they came from within 200 miles of the Co-op. Those apples are now considered regional, saving the local label for only the apples that come directly from the growers. Second, when we can get enough of a particular local product, we won’t bring that product in from our wholesale distributors. For example, in June we had a vibrant variety of leafy greens and salad mix from our local folks, so we didn’t bring in any of those same items from the distributor. Going forward we are going to continue with this practice.
With these changes we seek to make local produce abundantly available to our shoppers, communicate a clear and concise message about the origin of our local produce and reinforce our commitment to supporting our local growers.
Click here to learn more about our local producers.
There’s nothing better than celebrating the tastes of summer. We mean the kind of celebration that involves sweet, juicy, drip-down-your-entire-arm peaches. While simply eating a peach is wonderful, we, at the Co-op, like to take things a step further- what can we say? We’re overachievers. This recipe for Apricot Peach Milkshakes takes the freshest seasonal flavors and combines them with delicious, locally produced milk and ice cream to create a treat that is out of this world.
To make these milkshakes you will need:
1 juicy peach (overripe is ok too), cut into chunks
2-3 apricots, cut into chunks
3 cups good vanilla ice cream (might we recommend Sticky Fingers Farm?)
1/2 cup of milk (from either Little Bear Dairy, available in the store or Tourmaline Farms, available at the Tuesday Growers Market)
Place all ingredients in a blender and blend until smooth. We like to serve ours with these great paper straws that we’re now carrying.
It’s a-blazing outside and you (like us) probably dread turning on your oven. It might even already feel like an oven in your house, so why make it worse, right? Well, here’s a a great side dish or main course that requires minimal cooking. And now that our local growers have tons of delicious, fresh kale you can get get your ingredients directly from the source- just come on down to the Tuesday Growers Market and buy it from the person who grew it! To make this tangy kale salad you will need:
1 bunch of kale (Red Russian or Green Curly are good choices), leaves removed from ribs
2 cups button mushrooms, quartered
1/2 cup sundried tomatoes, rehydrated with boiling water and chopped
1/2 cup feta cheese, crumbled
1 tablespoon safflower or olive oil
1 tablespoon garlic, minced
1 tablespoon Dijon mustard
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup balsamic vinegar
1/4 cup safflower oil
In a medium skillet over high heat, add 1 tablespoon of oil and drop mushrooms in. Season with a pinch of salt and pepper. Saute the mushrooms until they release their juice, about 7-8 minutes. Remove from heat and let cool. In a large bowl combine the kale, mushrooms and tomatoes. In small bowl whisk the garlic, mustard, basil, oregano, salt, pepper and vinegar. Slowly whisk in oil until well combined. Pour dressing over salad and toss to coat. Add feta cheese and gently toss.
Join us in reading the July Co-op Good Food Book Club selection, Whole: Rethinking the Science of Nutrition by T. Colin Campbell. The Book Club will meet Sunday, July 27, from 7-8:30 p.m. at a member’s private residence to discuss Whole. Email email@example.com for more information and directions.
“Dr. Colin Campbell opened our eyes with The China Study. In Whole, Dr. Campbell boldly shows exactly how our understanding of nutrition and health has gone off track and how to get it right. Beautifully and clearly written, this empowering book will forever change the way you think about health, food and science.” So says Neal Barnard, Founder and President of the Physicians Committee for Responsible Medicine about this month’s book. The landmark book, The China Study, spearheaded by Campbell, is now known as the most comprehensive study of health and nutrition ever conducted. With Whole, Colin offers up the next course: a fierce reminder of the interlocked nature of human nutrition, human and global health, and society. He continues to advocate that “the ideal human diet looks like this: Consumer plant-based foods in forms as close to their natural state as possible…eat a variety of vegetables, fruits, raw nuts and seeds, beans and legumes, and whole grains.”
But he goes on to charge our society, and the healthcare system in particular, with “reductionist thinking” when it comes to human health. Dr. Dean Ornish says he “uncovers how and why there is so much confusion about food and health and what can be done about it. His explanation is elegant, sincere, provocative, and far-reaching, including how we can solve our health care crisis. Read and enjoy; there’s something here to inspire and offend just about everyone (sometimes the truth hurts).”
Campbell is a powerful voice with a respected and important legacy. He’s the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. He has more than 70 grant-years of peer-reviewed research funding and authored more than 300 research papers and is coauthor of the bestselling the book, The China Study: Startling Implications for Diet, Weight Loss and Long-term Health.
Come join us to discuss Whole: Rethinking the Science of Nutrition (BenBella Books, 2013) by T. Colin Campbell, on Sunday, July 27 from 7-8:30 p.m. Remember to email firstname.lastname@example.org for the meeting location and directions and/or to receive email reminders about the Good Food Book Club. Whole is also available through your local library. Check out the area’s local used bookstores or visit BookPeople of Moscow where Book Club members receive a discount. For more information about the Good Food Book Club, click here.
Step up your grilling game with some of the Co-op’s own bratwurst! The Co-op is proud to offer a variety of bratwurst and sausages made in-house from ground whole-muscle pork shoulder. They are seasoned with natural and organic spices and are encased in natural hog casing.
It’s best to cook bratwurst or other sausages at a lower temperature, over indirect heat for 20-25 minutes. Enjoy with spicy mustard, buns made fresh by the Co-op bakery, sauerkraut and one of the Co-op’s many craft beers. For beer suggestions click here and here!
Celebrate this grand ol’ nation of ours with this simple and delicious recipe that is really easy for kids to assemble. Berries, granola and yogurt are a healthy and filling snack for the whole family and this patriotic version can’t be beat. You’ll be humming the national anthem all the way to the bottom of the glass!
To make the parfaits you will need:
Greek yogurt (we used honey sweetened)
your favorite granola
Starting with yogurt on the bottom, layer ingredients however you like until you reach the top of your glass. Enjoy!