It’s time to order for Market week! Remember Markets run from 11:00 – 1:00 and there is a limited item list to choose from, so it’s a little different from our regular orders. But it’s a great way to grab a few things and tide yourself over until the following week’s big order!
Order now for January 29th delivery! Over 500 items to choose from – and yes, you decide exactly what you need! From fruits and veggies to organically prepared meals, we’ve got you covered!
It’s Market week, and we will be at the Co-op on Thursday from 11:00 – 1:00 with a great selection of local, organically-grown produce. Pre-order a local box, coffee, eggs, and ground beef, and/or plan to come shop with us on Thursday!
Happy New Year! We are happy to get back into the swing of things with our first delivery of the new year on Thursday, January 15th. Login to the Shop to see what’s available – we look forward to seeing you!
The Dec. 18th order is now open – login to grab all of your favorite fresh, local produce, pastured meats, wild-caught salmon, prepared foods and dry goods to fill your pantry! Plus we’ve got an assortment of locally-sourced gift options available! Stock up now, as this will be our last order until mid-January!
Shop now for local produce boxes, prepared foods, eggs and Holiday gifts and gift baskets. Lots more items available for purchase on Market Day, so stop by and check us out next Thursday, Dec 11th from 11am to 1pm!
The Dec. 4th order is now open – login to grab all of your favorite fresh, local produce, pastured meats, wild-caught salmon, prepared foods and dry goods to fill your pantry! Plus we’ve got an assortment of eco-friendly toys and locally-sourced gift options available!
Check out this unusual and delicious salad from Nourished Kitchen that utilizes several items from our Local Produce Box this week. Butternut squash and beets with a curly kale base and a kombucha vinaigrette – yum! I halved the recipe and it still made a ton.
For the Salad:
1 cup pecan halves
1 small butternut squash
2 bunches curly kale, torn into pieces
3 Sweet Tango apples, cored and thinly sliced (I used Honeycrisp)
3 medium beets of any variety, chopped into 1/4-inch dice
1/4 cup dried unsweetened cranberries
1/4 cup sultanas
2 tablespoons thinly sliced fresh mint
For the Vinaigrette:
1/4 cup kombucha tea
2 tablespoons honey
1 tablespoon Dijon-style mustard
1 shallot, minced
1/2 cup extra virgin olive oil
For the full recipe, go to http://nourishedkitchen.com/my-favorite-autumn-salad/
The Oct. 23rd order is now open – login to grab all your favorite items – local produce, fresh dairy, pastured meats, wild salmon and tons of good stuff to fill your pantry!
Summer Vegetable Soup (Vegan, Gluten-free — Serves 6)
6 medium tomatoes, chopped (Ozzie Mack Farm ripe slicer tomatoes)
3 ears of corn, kernels removed from cob (about 2 cups) (Ozzie Mack Farm white sweet corn)
2 medium zucchini, diced (box ingredient)
1 medium yellow squash, diced (box ingredient)
1 large onion, diced (box ingredient)
6 cups vegetable broth (Use FORM II Table vegetable stock.)
4 cloves garlic, minced
1/2 cup finely chopped fresh basil (Kachina Farms)
zest and juice of one lemon (Destiny)
salt and pepper to taste
Full recipe: http://purelynourished.blogspot.com/2013/05/summer-vegetable-soup.html?m=1
Purple Hull (Pink-eyed) Pea Tabouleh (Vegan, Gluten-free option — Serves 6-8)
4 cups water
1 cup bulgur (Use quinoa instead for gluten-free version.)
1/2 teaspoon kosher salt, plus more to taste
4 cups cooked field peas (Use pink-eyed peas — box ingredient)
2 cups diced cucumber (box ingredient OR use European cucumber from Terra Verde Farm)
2 cups diced tomatoes (Ozzie Mack Farm ripe slicer tomatoes)
2 cups chopped fresh parsley
1/2 cup chopped fresh mint
1/2 cup fresh lemon juice (Destiny lemons)
3/4 cup olive oil
Freshly ground black pepper
Red pepper flakes (Use Frontier chili pepper flakes.)
Full recipe: http://www.seriouseats.com/recipes/2014/05/purple-hull-pea-tabouleh-from-the-new-southern-table.html
Sautéed Summer Vegetables (Vegan, Gluten-free — Serves 4-6)
2 tablespoons olive oil (Use Frali Gourmet rosemary-infused oil.)
½ pound okra cut on the bias into ½” thick slices (box ingredient)
1 pound green beans, trimmed and cut into 1” lengths (box ingredient)
3 ears of corn, husked, kernels removed with a small sharp knife (Ozzie Mack Farm white sweet corn)
1 large clove garlic, chopped fine
1 tomato, seeded and chopped (Ozzie Mack Farm ripe slicer tomato)
1 tablespoon chopped mixed herbs (rosemary, thyme, cilantro and dill are all good) (Use Kachina Farms rosemary and English thyme.)
Sea salt and freshly ground pepper
Full recipe: http://macrobiotic.about.com/od/vegetables/r/okra-and-corn.htm