Summer Schedule Info

We are currently on our modified summer schedule, and we will hold orders on the following dates: June 26th, July 24th.  We will resume with regular ordering and markets on August 14th.

Categories: Featured Articles

Summer Schedule Information

While we normally hold orders every week, we have a modified order schedule for the summer

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months. We will hold orders on the following dates: June 26th, July 24th

We will resume with regular ordering and markets onAugust 14th.

The summer orders will focus on our local farmers and vendors – we will be ordering minimally from our national distributors like Destiny Organics, Albert’s, and Tree of Life.

During these summer months many of our farmers participate in the Forsyth Farmer’s Market, so if you need get your favorites in between our orders, you can always visit them there.

Categories: Featured Articles

Shop the Co-op Thursday, 2:00 – 6:00!

It’s your last chance to stock up before our summer

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schedule starts, so make sure to come see us! We will have plenty of beautiful, fresh, local produce along with meats, prepared foods, yogurts, cheeses, dry goods, and much more!

And we will have PERC Coffee Roasters with us offering tastings of their amazing, locally roasted coffee. Come get some!

Categories: Featured Articles

May 29th Recipes

Fruit Box (and Mixed Box) Recipe:

Plum Berry Crisp (Vegetarian, Vegan option, Gluten-free option — 6 servings)

Ingredients:

6 cups pitted sliced plums (skin on) (box ingredient)
1 cup fresh blueberries (box ingredient)
2 teaspoons dry stevia* (Tuvia brand stevia is available at most supermarkets.)
1 1/4 cup oats (Heartland Mill rolled oats or use gluten-free rolled oats of choice)
1/2 cup flour (Heartland Mill or bulk) (okay to omit for gluten-free)
1/4 cup almonds (Pure Bliss Organics, chopped)
1/3 cup melted coconut oil (whole kernel, unrefined)
vanilla ice cream (Southern Swiss Dairy) (optional but highly recommended — consider coconut milk ice cream for vegan option)

Full recipe

Mixed Box Recipes:

Sweet Potato & Green Bean Salad with Maple-Mustard Dressing (Vegan, Gluten-free option — 4-5 servings)

Ingredients:

4 sweet potatoes, unpeeled and thinly sliced (box ingredient)
1 tsp cinnamon (Frontier)
2 T olive oil
1 tsp sea salt (Eden Foods)
1 tsp thyme (Use 1 tablespoon Kachina Farms English thyme.)
8 oz haricot verts (Use green beans — box ingredient)
large handful dried cranberries
large handful toasted walnuts
5 oz baby lettuces or spring mix (Use greenleaf lettuce — box ingredient)
Maple Mustard Vinaigrette (recipe below)
1/2 cup extra virgin olive oil
1/3 cup apple cider vinegar
2 T maple syrup
1 T spicy mustard (Use Tree of Life Dijon mustard — Make sure to use gluten-free mustard if necessary.)
1 tsp sea salt( (Eden Foods)
freshly ground black pepper (whole black peppercorns)

Full recipe

Raw Nori Wraps with Cabbage, Cucumber, Carrots, Zucchini & Spicy Dipping Sauce (Vegan, Gluten-free)

Ingredients:

Wraps:
1/2 head cabbage (box ingredient)
1 carrot (Adam’s Farm, Green Bridge Farm, or Ozzie Mack Farm)
1 small zucchini (box ingredient)
1/2 cucumber (box ingredient)
2 kale leaves (Adam’s Farm, Green Bridge Farm, or Ozzie Mack Farm)
1 avocado (Hass)
3-4 nori sheets and/or rice paper sheets

Sauce:
1 tablespoon tahini (Tree of Life)
Chili powder, to taste (Frontier)
1 tablespoon miso
2 dates
Juice from 1/2 lemon (Destiny)
1 small garlic clove (Destiny)
Water, as needed to make it creamy and smooth

Full recipe

Summer Peach Salsa (Vegan, Gluten-free — 10 servings)

Ingredients:

1 1/2 cups diced firm ripe peaches (about 4 small) (box ingredients)
3/4 cup diced cherry tomatoes (box ingredients)
1 fresh jalapeño, finely chopped
3 tablespoons chopped fresh basil (Kachina Farms)
2 tablespoons finely chopped red onion (Green Bridge Farm or Ozzie Mack Farm)
1 tablespoon lime juice
1/2 teaspoon brown sugar
1/4 teaspoon salt (Eden Foods sea salt)

Full recipe

Recipe for Product Highlights:

Lamb Tacos (Dairy-free option, Gluten-free option — 2-3 servings)

Ingredients:

1 teaspoon black pepper, preferably coarsely ground and fresh (whole black peppercorns)
1 tablespoon chili powder (Frontier)
1/4 tablespoon garlic powder (Frontier)
1/4 tablespoon onion powder (Frontier)
1/2 teaspoon crushed red pepper flakes (Use Frontier Chili Pepper Flakes.)
1/4 teaspoon dried oregano (Frontier — or use 3/4 teaspoon Kachina Farms fresh oregano)
1/2 teaspoon paprika
1 1/2 teaspoon ground cumin
1/2 tsp salt (Eden Foods sea salt)
1 lb ground lamb (BOGO sale from Savannah River Farms!)
1/4 – 1/2 cup diced onion (optional) (Green Bridge Farm or Ozzie Mack Farm)
1 tablespoon olive oil
flour tortillas (or use corn tortillas if gluten-free)
10 oz diced tomatoes (Ozzie Mack Farm or Tierra Verde Farm — or use the Summer Peach Salsa recipe listed above)
1/2 cup shredded cheddar cheese (omit if vegan)
sour cream (Use Atlanta Fresh plain Greek yogurt, whole or 2% — omit if vegan)
whole jalapenos (optional)

Full recipe

Categories: Featured Articles, Recipes

Order Now for May 29th Pickup!

The May 29th order is now open – login to grab all your favorite items – local produce, fresh dairy, pastured meats, and tons of good stuff to fill your pantry!

Categories: Featured Articles

Order Now May 22nd Market!

May 22nd Market is Now Open! – Local produce, local produce box, baked goods, prepared foods, herbs and eggs.  Lots of other items available for purchase on Market Day.

Categories: Featured Articles

May 15th Recipes

Quinoa and Burrata Caprese Salad (Vegetarian, Gluten-free)

Ingredients:
2 medium tomatoes, sliced (Ozzie Mack Farm OR Tierra Verde Farm)
1 packaged ball of Burrata cheese (Castra Rota)
1/2 cup quinoa, cooked (bulk)
5-6 basil leaves, thinly sliced (Adam’s Farm living basil)
1 1/2 tablespoons good and fruity extra virgin olive oil
2 teaspoons balsamic vinegar (Bonavita)
kosher salt (Substitute Eden Foods sea salt)

freshly ground black pepper (Fair Trade)

Full recipe: http://www.foodiecrush.com/2013/05/quinoa-and-buratta-caprese-salad-and-8-favorite-whole-food-blogs/

Peppered Lavender Tenderloin Roast (Dairy-free, Gluten-free — Serves 6-8)

Ingredients:
1 (3- to 4-pound) beef tenderloin roast (Savannah River Farms)
1 tablespoon extra-virgin olive oil
1 tablespoons whole black peppercorns (Fair Trade)
1 tablespoons whole white peppercorns
2 tablespoons fennel seeds
1 1/2 teaspoon dried thyme (Substitute 1 1/2 tablespoons fresh English Thyme from Kachina Farms.)
2 tablespoons dried culinary lavender flowers (Substitute 6 tablespoons fresh English Lavender from Kachina Farms.)

Full recipe: http://whatscookingamerica.net/Beef/lavenderbeef.htm

Recipes for local box:

Sweet Potato, Kale and Corn Chowder (Vegan, Gluten-free)

Ingredients:
2 medium sweet potatoes, cut into 1/2″ cubes (box ingredient)
2 shallots, diced (Albert)
1 medium leek, cleaned and sliced (round) (Substitute more shallots from Albert for leek: http://www.gourmetsleuth.com/ingredients/detail/leeks)
1 bunch of curly kale, chopped (Ozzie Mack Farm OR Adam’s Farm OR Green Bridge Farm)
3 cups of fresh corn (box ingredient)
3 cloves of garlic (Destiny)
3 cups of low sodium vegetable broth (Tree of Life OR Pacific Foods)
3 cups of water (more to preference)
1/4 teaspoon sea salt (more to taste) (Eden Foods)
1/4 teaspoon black pepper (Fair Trade)
1/2 teaspoon cinnamon (Frontier)
1 tablespoon coconut oil (Whole Kernel)

Full recipe: http://ahouseinthehills.com/2013/12/16/sweet-potato-kale-corn-chowder/

Broccoli and Okra (Vegetarian, Gluten-free, Vegan option — Serves 4)

Description:
Broccoli and okra sauteed in olive oil and butter, along with almonds, garlic, and lemon.

Ingredients:
16 oz. Fresh Broccoli (box ingredient)
1 cup Sliced Fresh Okra (box ingredient)
2 Tablespoons Olive Oil
1 clove Garlic (Destiny)
1 pinch Crushed Red Pepper Flakes (Frontier chili pepper flakes)
¼ cups Raw Sliced Or Slivered Almonds (Pure Bliss)
1 Tablespoon Butter (Southern Swiss butter or substitute whole kernel coconut oil for vegan option)
1 whole Lemon, Zested (Destiny)
¼ teaspoons Fresh Lemon Juice (Destiny)
Salt (Eden Foods sea salt)

Pepper (Fair Trade)Full recipe: http://tastykitchen.com/recipes/sidedishes/broccoli-and-okra/

Burrata with Garden & Wild Berries, Honey, Balsamic and Fresh Ground Pepper (Vegetarian, Gluten-free — Serves 4)

Ingredients:
3/4 pounds burrata (Castra Rota)
1 handful of mixed berries (blueberries and strawberries — box ingredients)
light flavored honey (B & G)
good quality balsamic vinegar (Bonavita)
fresh ground black pepper (Fair Trade)

Full recipe: http://food52.com/recipes/5081-burrata-with-garden-wild-berries-honey-balsamic-and-fresh-ground-pepper

Categories: Featured Articles, Recipes

Order Now for May 15th Pickup!

The May 15th order is now open – login to grab all your favorite items – local produce, fresh dairy, pastured meats, and tons of good stuff to fill your pantry!

Categories: Featured Articles

Shop the Co-op Today, 10:30 – 2:30!

Come shop with us today and stock up on the good stuff!  Lots of beautiful produce, prepared meals, dairy, and much more!  All are welcome – 1106 E. 59th St.

Categories: Featured Articles

May 1st Recipes

Traditional Osso Buco (Gluten-free if using gluten-free all-purpose flour – Serves 4)

Ingredients:
2 pounds veal shanks, cut into short lengths (Use Savannah River Farms Osso Bucco.)
1/4 cup all-purpose flour (Heartland Mill Organic All-Purpose, Unbleached/Unenriched OR gluten-free all-purpose flour of choice)
1/4 cup butter (Southern Swiss Dairy unsalted)
2 cloves garlic, crushed (Destiny)
1 large onion, chopped (Ozzie Mack Farm)
1 large carrot, chopped (Adam’s Farm)
2/3 cup dry white wine
2/3 cup beef stock
3/4 cup peeled, seeded, and chopped tomato (Ozzie Mack Farm OR Tierra Verde Farm)
salt and pepper to taste

Gremolata:
1/2 cup chopped fresh flat leaf parsley (Kachina)
1 clove garlic, minced (Destiny)
2 teaspoons grated lemon zest

Full recipe: http://allrecipes.com/recipe/traditional-osso-buco/

LOCAL PRODUCE BOX RECIPES:

Strawberry Tomato Gazpacho (Vegan, Gluten-free – Serves 4-6)

Ingredients:
1 pound strawberries, washed, hulled, and coarsely chopped (box ingredient)
1 pound tomatoes, coarsely chopped (box ingredient)
1 cup chopped green bell pepper (box ingredient)
1 cup chopped cucumber (peeled and seeded) (Ozzie Mack Farm)
1/2 cup chopped onion (Use Vidalia sweet onion – box ingredient)
1 clove fresh garlic (Destiny)
1 fresh jalapeño, seeds and stem removed
Zest of 1 lime
4 tablespoons fresh lime juice
1 1/2 tablespoons balsamic vinegar (Bonavita)
1/2 teaspoon salt

Full recipe: http://strongertogether.coop/recipes/strawberry-tomato-gazpacho/

Summer Mac and Cheese (Vegetarian if using Tree of Life or Pacific Foods vegetable broth, Gluten-free if using gluten-free noodles and flour –

Serves 4)

Ingredients:
1/2 lb whole wheat shells (Use Frali Gourmet dried whole wheat ziti OR gluten-free ziti.)
1 tbsp olive oil (Napa Valley Naturals Extra-Virgin Organic)
salt (& pepper)
2 cups broccoli (chopped) (box ingredient)
1 yellow squash (sliced) (Use Ozzie Mack Farm zucchini.)
1/2 cup fresh corn (box ingredient)
1/4 cup water
1 tbsp butter (Southern Swiss Dairy unsalted)
2 tbsps flour (Heartland Mill Organic All-Purpose, Unbleached/Unenriched OR gluten-free flour of choice)
1

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can chicken broth (Tree of Life OR Pacific Foods chicken OR vegetable broth)
red pepper flakes (to taste) (Frontier Chili Pepper Flakes)
4 ozs goat cheese (Use Sweetgrass Dairy Lil’ Moo.)
1/4 cup parmesan cheese (Organic Valley)

Full recipe: http://www.yummly.com/recipe/Summer-Mac-_-Cheese-474712?columns=5&position=10%2F59

Smashed Red Potatoes with Cabbage (Vegetarian, Gluten-free – Serves 6)

Ingredients:
2 pounds red potatoes, scrubbed (box ingredient)
Salt
1 pound cabbage (1/2 medium cabbage), quartered, cored and cut in thin shreds across the grain (box ingredient)
2 tablespoons unsalted butter or extra virgin olive oil (Southern Swiss Dairy OR Napa Valley Naturals Extra-Virgin Organic)
2 heaped tablespoons chopped scallions (about 3 scallions) (Use Ozzie Mack Farm Vidalia green onions.)
2/3 cup low-fat milk (more as needed) (Southern Swiss Dairy Non-Homogenized 2%)
Freshly ground pepper
2 tablespoons minced chives (optional) (Kachina Farms)

Full recipe: http://www.nytimes.com/2010/11/03/health/nutrition/03recipehealth.html?_r=0

Categories: Recipes