(Really) Outrageous Deals:
Bartlett pears from Argentina, $1.79 lb
(Green to start with, red Bartletts will arrive on Thursday or Friday)
Green Cabbage 69¢lb(!!)
Wild Weekly Deals:
Minneola tangelos $1.99 lb
Purple cabbage $1.29 lb
Rainbow chard $1.69 each
1 pint mini mixed peppers $1.99 each
Zucchini $1.99 lb
Meyer lemons $2.49 lb
Valencia oranges 89¢ lb
Eggplant $1.29 lb
Cucumbers $2.49 lb
Snow peas $3.79 lb
Green bell peppers $1.99 lb
Asparagus $4.49 lb
Weekly Produce Feature:
Join us on Saturday, March 15, 11am-2pm for a Kiwi Sampler! We’ll be giving out samples of Co+op’s featured recipe for March: Orange Kiwi Salsa (with delicious chips, of course!). See you then! (Recipe is included below.)
Kiwifruit are one of the most nutrient-dense fruits in the world: you get more vitamins and minerals bite for bite than almost any other fruit! They are very high in folate, potassium, antioxidants, and other phytochemicals. Recent and ongoing trials show that the combined nutrients in kiwis can have a beneficial, significant impact on the immune system! They also aid in digestion. They are higher in vitamin C than almost anything. Kiwifruit provides a little over 30% of your daily recommended vitamin K, and are very high in fiber.
They are also delicious! Many people don’t realize that the skin is edible: it is slightly bitter, but not overly so. Give them a wash and rub them with your hands to remove excess fuzz. Then eat all but the stem bit!
Great Savings for Current Co-op Members!
March 4-17, 2014
Download printable pdf
Read more Co+op Deals: March 4-17, 2014 …
A crumbly lemon cloud of cheese… that’s how I’d describe our newest arrival here at the Co-op’s Cheese Island.
This absolute delight is called Lemon Zest and hails from Long Clawson Dairy in Leicestershire, UK. Lemon Zest is a twist on classic British white Stilton with candied lemon peel and lemon compote.
There’s no shortage of creative things you can do with Lemon Zest cheese. Enjoy it as a dressing for green salad (see recipe below), over a Mediterranean-style pasta salad, for breakfast with fresh fruit and granola, or for dessert with ginger cookies and strawberries.
Pair the tart-sweetness of this cheese with a well balanced Sauvignon Blanc or your favorite Belgian ale. At $9.99 per pound, it’s a steal!
Recipe for Lemon Zest & Greens Salad
This recipe combines the fresh flavors of earthy vegetables, sweet crispy apple and a refreshingly tangy cheese with rich, buttery nuts, and a hint of heat from white pepper.
- 8 oz. Lemon Zest White Stilton cheese
- 1 lb. fresh organic spinach leaves
- 1 organic cucumber, thinly sliced
- 1 small shallot, minced
- 1 organic Granny Smith apple, thinly sliced
- 2 handfuls of roasted or candied nuts (walnuts, almonds, hazelnuts, pecans)
- Sea salt and cracked white pepper, to taste
- 2 tbsp. extra virgin olive oil
Combine spinach, cucumber, shallot, apple, and nuts in a large bowl. In a small bowl, whisk together the olive oil, salt, and pepper, and drizzle over the tossed salad. Finally, crumble the Lemon Zest Stilton and mix gently with salad. Serve with grilled toast.
Posted by Claire
Zucchini 89¢ lb
California-grown Asparagus $2.99 lb
Wild Weekly Specials:
Artichokes (smallish) $1.29 ea
Broccoli $1.29 lb
Celery 79¢ lb
Red & Rainbow Chard $1.69 ea
Green & Lacinato Kale $1.79 ea
Collard Greens $1.49 ea
Snow peas $3.99 lb
Rutabegas $1.69 lb
Valencia oranges $1.19 lb
+ Plus, some cool citrus options on sale, $7.49 lb, including limequats, mandarinquats, calamondin, Nagami kumquats, and Meiwa kumquats. Calamondin is a small, sour orange that is used extensively in the Philippines as a seasoning. The juice is mixed with soy sauce to make Toyomansi, which is used in place of regular soy sauce.
We’re Excited About…
Nectarines from Argentina, $4.99 lb! (These will certainly be very hard when we get them, but they should ripen just fine and be delicious!) We will also be checking out some packaged green and French Filet beans, braising mixes, and some new tangerines and mandarins.
Weekly Produce Feature: Pioneer Farms’ Pre-Cut Hubbard Squash (from Whidbey Island)
The Sherman family has been farming the same piece of land on Whidbey Island for over a hundred years, and squash has been their mainstay for over seventy of those. In the early 50s, Edwin Sherman teamed up with other local farmers and WSU to develop the variety of Hubbard squash that is still their specialty today. It is a Blue Hubbard/Sweet Meat Hubbard cross. Hubbard squash is frequently used in place of pumpkin, and is a very sweet and meaty squash with a texture more dry than wet. There are advertisements for Hubbard squash from as early as the 1850s, but the time of its origin is unknown. Suffice it to say, it’s a well-versed, old variety of squash. High in vitamins A and C, the only drawback to this variety is the size: they commonly grow up to 50 pounds, which just makes us love it all the more! It’s also one of the longest-lasting varieties; there are very few other local squash left at this time of the year. Since it comes to us (and you) pre-cut, preparation is a snap! Toss with olive oil, salt, and pepper and roast in the oven; saute until it starts to fall apart and start a soup that way; or use it raw as we did here!
Hubbard Squash Cheesecake (Mostly raw (almond milk); vegan)
For the filling:
2 cups cashews (soaked for a minimum of 2 hours in water to soften, overnight is fine)
2 cups Almond Milk
2 cups cubed raw Hubbard squash
4 Tbsp lemon juice
1/4 tsp salt
1 1/2 tsp pumpkin pie spice
1 cup maple syrup or raw agave syrup
3 Tbsp dry lecithin
1 cup cold-pressed raw coconut oil, melted
In a high speed blender, mix the almond milk, lemon juice, salt, spice, squash, and maple or agave syrup, and blend until smooth. Add in cashews (but not the water they soaked in), and blend until all graininess is gone. Rub a bit between your fingers to verify that it’s not grainy. Add the lecithin and coconut oil and blend again. The mixture should be smooth and creamy.
For the crust:
1 cup shredded coconut
1 cup nuts (almonds, pecans, or walnuts)
1 cup pitted dates
In a food processor, coarsely grind the nuts with the salt. Add dates a few at a time, but don’t over-process–you want the mixture to remain mealy. Mix in coconut by hand and press into a spring form pan. Pour in filling and refrigerate until firm. Tah-da! It’s time for pie.