Preserve the Season: Spicy Dilly Beans

Dilly beans- cute name, but they sure can pack a punch. These are a simple, quick pickle recipe (we don’t like to work too hard) that use local beans, local garlic and local peppers. WARNING! The cherry bomb peppers are pretty dang spicy, as one staff member can attest to, so either omit them and opt just for chili flakes, or prepare accordingly! Dilly beans, while delicious straight out of the jar also make a delicious addition to cheese boards and, our favorite, Bloody Marys.
To make these Spicy Dilly Beans you will need:
2 overflowing handfuls of beans (enough to fill 2 jars)
1 cup distilled vinegar
4 teaspoons peppercorns
6 sprigs of fresh dill
1 teaspoon chili flakes
1 cherry bomb pepper cut into rings
2 cloves garlic
2 tablespoons sugar
2 tablespoons salt

Divide ingredients in half and place in jars. Add vinegar to each jar and cover the rest with water until ingredients are submerged. Cover with lids and gently shake to dissolve salt and sugar and to move the ingredients around. Let stand in refrigerator for a couple days. They’ll be good for 2-3 weeks.

Preserve the Season: Fridge Pickles

If tang and crispness is what you crave and simplicity is your style, then we have the perfect recipe for you! A bunch of our local growers have a ton of cucumbers right now (along with garlic) and this fridge pickle recipe is an easy way to put them good use and to make them last a bit longer. Although after we made them, the jar was gone within the day!
To make this recipe you will need:
8-10 firm cucumbers
1/2 cup white vinegar
1 tablespoon coarse salt
2 tablespoons sugar
3-4 sprigs of fresh dill
2 garlic cloves, peeled and sliced
1 tablespoon peppercorns
2 teaspoons mustard seeds
Slice cucumbers into very thin rounds, about 1/8 inch thick. Place them in a large jar with a lid. Add all ingredients then add enough water to cover the cucumbers. Place the lid on and gently shake to move the ingredients around. These were delicious even about 15 minutes after making them and became more delicious as the day went on. And they’ll keep for about 3 months in the fridge (if you can keep your paws out of the jar!)

Let’s Toast: Stone Fruit + Herb Sangria

Peaches and plums and apricots, oh my! We have the most delicious local stone fruit in right now and since the weather doesn’t look like it’s cooling down anytime soon, here’s a recipe for a chilled sparkling sangria featuring the juiciest fruit of the season. If alcohol isn’t your thing, this is fantastic made with sparkling apple or pear cider too! It’s lovely made in a large pitcher and ladled into individual glasses with pieces of fruit and sprigs of herbs.
To make this drink you will need:
2 bottles of sparkling wine (like Prosecco or Champagne) or 2 bottles of sparkling cider
3 plums
3 apricots
2 peaches
2 nectarines
2-3 sprigs of rosemary
2-3 sprigs of thyme
Remove pits from fruit and cut into slices. In a large pitcher combine fruit, herbs and wine. Stir to combine.

Grilling Guide: Pork Chops

PorkChop2We just got in a huge delivery of locally raised pork from Jason and Margaret over at Omache Farm. Our Meat Department has a case full of chops and this recipe for Grilled Lemon Rosemary Pork Chops is delicious!

To make these pork chops you will need:

6, 4-ounce boneless chops
¼ cup fresh lemon juice
2 tablespoons olive oil
4 cloves garlic, finely minced
2 tablespoons fresh rosemary, chopped finely
1 ½ teaspoons sea salt
¼ teaspoon black pepper

 Combine all marinade ingredients in a bowl and whisk to combine. Place pork chops in a shallow dish and pour marinade over top. Cover with plastic wrap and marinate 4-12 hours. Prepare and heat grill. Place chops directly over flame, grilling 5-7 minutes per side, flipping once. Let chops rest 10 minutes before eating.

Appy Hour: Heirloom Tomato Flatbread


Local tomatoes are exploding on their vines right now and we are fully stocked with beauties from several local growers. Be sure to check out our visual guide to some of the heirloom tomato varieties we currently have here! It uses naan made from scratch in our bakery, whole  milk ricotta cheese, fresh local heirloom tomatoes and pink himalayan sea salt for flavor and crunch.

Spread ricotta cheese over naan and sprinkle with sea salt. Slice tomatoes and layer in rows. Sprinkle more salt on top and sprinkle with fresh herbs- we used rosemary, but thyme or oregano would be delicious too. Cut into slices or squares and serve with a sparkling white wine.

From the Co-op Bakery: Raspberry Biker Bars

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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 eggs
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!

Appy Hour: Nectarine Prosciutto Crostini


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.

Summer Basil Tortellini

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.

One Bowl Vanilla Cupcakes

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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.
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