Fig and Walnut Bostock

By: bon appétit

Total Time: 45 minutes

Servings: 4

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Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add this nutty and sugary French pastry from Maurice to the list.

Ingredients

walnut crème

  •     1 cup walnuts
  •     4 tablespoons (½ stick) unsalted butter, room temperature
  •     ¼ cup honey
  •     1 large egg
  •     ¼ cup all-purpose flour
  •     ¾ teaspoon baking powder
  •     ¼ teaspoon kosher salt

Assembly

  •     2 large eggs, beaten to blend
  •     8 slices 1”-thick brioche, preferably day-old (from about 1 medium loaf)
  •     8 large fresh figs, quartered
  •     4 tablespoons (½ stick) unsalted butter, melted
  •     2 tablespoons honey
  •     Powdered sugar (for serving)

 

Preparation

walnut crème

  1. Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant, 8–10 minutes; let cool. Pulse in a food processor until finely ground.
  2. Using an electric mixer on high speed, beat butter and honey until light and fluffy, about 4 minutes. Mix in egg, then flour, baking powder, salt, and walnuts just to blend.

    DO AHEAD: Walnut crème can be made 1 week ahead. Cover and chill.

Assembly

  1. Preheat oven to 350°. Whisk eggs and 1 tsp. water in a small bowl and brush 1 side of brioche slices with egg wash. Place on a rimmed baking sheet and spread each slice with about 2 Tbsp. walnut crème. Top with figs, cut sides up. Brush figs with butter and drizzle with honey.
  2. Bake bostock until edges are golden brown and figs look softened and juicy, 20–25 minutes. Transfer baking sheet to a wire rack and let bostock cool.

Serving Suggestion

Dust with powdered sugar just before serving.

Nutritional Information

Calories (kcal) 450 Fat (g) 30 Saturated Fat (g) 13 Cholesterol (mg) 155 Carbohydrates (g) 42 Dietary Fiber (g) 2 Total Sugars (g) 23 Protein (g) 8 Sodium (mg) 280

Recipe by Kristen Murray, Måurice, Portland, OR, Photos by Eva Kolenko courtesy of bon appétit. Find more information and recipes at www.bonappetit.com

Tomatillo Gazpacho

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By: EatingWell.com

Total Time: 30 minutes

Servings: approximately 4

This tomatillo-based gazpacho is gorgeously green with a tart flavor that complements the sweet shrimp and salty olives. Make this meatless by substituting feta for the shrimp.

Ingredients

  •  2 tablespoons extra-virgin olive oil, divided
  • 3 cloves garlic, chopped
  • 1 English cucumber, halved lengthwise and seeded
  • 1 avocado, halved and pitted
  • 1 pound tomatillos, (see Tip), husks removed, chopped
  • 1 green bell pepper, chopped
  • 1-2 jalapeño peppers, seeded and chopped
  • 1 15-ounce can reduced-sodium chicken broth, or vegetable broth
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 12 ounces cooked and peeled shrimp, chopped
  • 1/4 cup green olives, chopped
  • 2 scallions, sliced

Preparation

  1. Heat 1 tablespoon oil in a small nonstick skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Remove from the heat.
  2. Coarsely chop half the cucumber and half the avocado and place in a food processor. Add tomatillos, bell pepper, jalapeño to taste and the garlic. Process until smooth. Transfer to a large bowl; stir in broth, sugar and salt.
  3. Dice the remaining cucumber and avocado and place in a medium bowl. Add shrimp, olives and scallions. Drizzle with the remaining 1 tablespoon oil; gently toss to combine.
  4. Ladle the gazpacho into bowls and top each portion with about 3/4 cup of the shrimp salad.

Serving Suggestion

Serve with cheese quesadillas or some tortilla chips.

Tips & Notes

Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove outer husks and rinse well before using.

Nutritional Information

327 calories, 18 g. fat, 0 mg. cholesterol, 793 mg. sodium, 18 g. carbohydrate, 7 g. fiber, 26 g. protein, 1 mg. added sugars

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Marinated Portabello Mushroom Sandwiches

By: Co+op, stronger together

Total Time: 35 minutes

Servings: approximately 4

These marinated portabello sandwiches offer plenty of flavor and heft to please eaters of all types. 

Ingredients

  •     5 tablespoons olive oil
  •     5 tablespoons red wine vinegar
  •     1 1/2 teaspoons dried oregano
  •     1 1/2 teaspoons fennel seeds, crushed or ground
  •     1 pound portabello mushrooms
  •     1/2 red onion, thinly sliced
  •     4 ciabatta rolls
  •     4 ounces provolone cheese, sliced
  •     4 ounces shredded romaine lettuce

Sun-dried Pesto Spread

  •     1 cup sun-dried tomatoes
  •     1 clove garlic, peeled
  •     1/4 cup parsley leaves
  •     1/4 cup basil leaves
  •     2 tablespoons pine nuts
  •     2 tablespoons olive oil
  •     1/4 cup shredded Parmesan cheese
  •     1/2 cup water
  •     Pinch of ground black pepper

Preparation

  1. Scrape out and discard the gills of each mushroom. Cut caps into 1/2-inch thick slices. In a small bowl, mix together the oil, vinegar, oregano and fennel, reserving 2 tablespoons. Place the sliced portabellos in the marinade for 20 minutes. Mix together the onion and remaining marinade in a small bowl and set aside.
  2. Place tomatoes, garlic, parsley, basil, pine nuts, olive oil and Parmesan in a food processor and blend until the mixture is a spreadable paste, adding water as needed. Season to taste with pepper and set aside.
  3. Heat a large skillet over medium-high heat. Remove the mushrooms from the marinade and sauté for 5-10 minutes until just tender. Remove from heat. Season with salt and pepper.
  4. To assemble sandwiches, place provolone slices on the bottom half of each ciabatta roll, then divide the sun-dried tomato spread, sautéed mushrooms, marinated onions and lettuce evenly among the four sandwiches. Top with the other half of the roll and serve.

Serving Suggestion

Lightly grill the ciabatta rolls before assembling the sandwiches and serve with a tangy bean or balsamic potato salad. Olive lovers will appreciate a smear of tapenade in their sandwich. In a hurry? Use a prepared pesto.

Nutritional Information

522 calories, 23 g. fat, 24 mg. cholesterol, 797 mg. sodium, 60 g. carbohydrate, 9 g. fiber, 23 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

July Cheese of the Month

Bonne Bouche Ash-Ripened Goat Cheese

Save 20% ALL July Long on This Cheese!

Bonne Bouche is the flagship of Vermont Creamery’s signature geotrichum-rinded aged goat cheeses.  Introduced in 2001, Bonne Bouche quickly won acclaim. Today it is one of the most popular “geo” cheeses on the market and has been awarded some of the most prestigious honors in the cheese world. Reminiscent of the Loire Valley cheeses of France, Bonne Bouche means “good mouth” - though we like to think of it as "good mouthful" - and it is indeed a tasty bite.

Made with fresh pasteurized goats’ milk from family farms, the curd is carefully hand ladled, lightly sprinkled with ash, and aged just long enough to develop a rind. After about ten days, the cheeses are packaged in their individual crates and sent to market where they will continue to age up to eighty days. As a young cheese, the rind has a pleasant yeast flavor and creamy interior becoming softer and more piquant as it ages.

Tasting notes:  Creamy, rich, buttery, salty, mushroomy, peppery, sour... the list goes on and on. It seems that every person who tastes it takes away something different.

Use & Pairing Suggestions

Add a creamy wedge of Bonne Bouche to a salad with grapes, candied walnuts, and duck confit. Air dry in a refrigerator until firm for 2 weeks, and shave slices to add complexity to salads, soups, risotto, gnocchi, and pasta. Bake Bonne Bouche wrapped in puff pastry and top of roasted fruit and serve with crostinis crisps. Serve Bonne Bouche for dessert on a slice of honeycomb with warm fruit compote.

Condiment Pairings:  Prosciutto, Honey Comb, Chocolate Almonds.

Beverage Pairing: Rosé, Sauvignon Blanc, Pinot Grigio.

Content thanks to Vermont Creamery

Asian-Style Glazed Hot Dog with KimChi

Total Time: 30 minutes

Servings: 4

Kimchi is one of those foods that adds an extra depths in flavors to other foods. Tacos, hotdogs, and cheese sandwiches can all be perked up with a spoonful of this fermented delight – this trend is well on the way to becoming a staple. The Asian-Style-Glazed Hot Dog with Kimchi is a fun and delicious take on traditional summer time fare. Inspired by the Japadog food truck in Vancouver, Canada.

Ingredients

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  • 4  Beef Hot Dogs, Grilled
  • 4  Hot dog buns, Toasted
  • 4  Tablespoons Teriyaki Sauce
    Toppings
  • 4 Tablespoons of Kimchi drained
  • 1 Teaspoon of oil
  • 4  Tablespoons mayonnaise
  • 2 Tablespoons of Sriracha
  • 4 Slices of cheddar cheese
  •  2 Tablespoons of cilantro leaves stems removed and shredded
  • 4  Nori Sheets, cut into thin strips
  • Black sesame seeds

Preparation

  1. Sauté Kimchi in oil on medium heat until most of the moisture is gone. Set aside.
  2. Mix mayonnaise with Sriracha and place it into a squeeze bottle.
  3. Heat up the BBQ and grill the hotdogs for about 8 minutes turning every 2 minutes careful not to burn, then brush them with the Teriyaki sauce and grill them for another 20 seconds. (Glaze the hot dogs at the end, Teriyaki sauce is high in sugar, and will burn)
  4. Toast the buns on the grill for 30 seconds cut side down.
  5. Put a slice cheddar cheese inside each bun, then place your hotdog on top.
  6. Now comes the fun part! Spoon the Kimchi into the warm buns next to the hotdogs and squeeze the Sriracha mayonnaise on top. Finally garnish with the cilantro leaves, Nori strips, and black sesame seeds.

 

Chipotle Cherry Barbecue Sauce

By: Co+op, stronger together

Total Time: 70 minutes; 10 minutes active

Servings: approximately 12

Why make your own barbecue sauce? This sweet, smoky, spice cherry chipotle barbecue sauce is one mouthwatering reason.   

Ingredients

  • 2 cups cherries, washed and pitted
  • 2 cloves garlic
  • 1/4 cup apple cider vinegar
  • 2 tablespoons stone-ground mustard
  • 1 1/2 teaspoon smoked sea salt
  • 2/3 cups canned diced tomatoes with chilies
  • 1/4 cup canned chipotle sauce
  • 1/3 cup turbinado sugar

Preparation

  1. Place all ingredients in a blender or food processor. Blend until well combined and transfer to a saucepan. Cook, stirring occasionally, on medium heat for about 60 minutes until sauce is reduced by half, or reaches desired thickness.

Serving Suggestion

Take advantage of in-season fresh cherries and make a double batch of this slightly sweet, slightly spicy sauce. Serve with barbecued chicken, pork or burgers, or drizzle over smoky marinated tofu steaks.

Nutritional Information

40 calories, 1 g. fat, 0 mg. cholesterol, 380 mg. sodium, 9 g. carbohydrate, 0 g. fiber, 0 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Kiwi Chicken Salad

By: Co+op, stronger together

Total Time: 20 minutes

Servings: 4-6

This lively chicken salad features kiwi, oranges and avocados with a simple Greek yogurt dressing.

Ingredients

  • 1 pound cooked chicken breast, chopped
  • 1/2 cup full-fat Greek yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large scallions, chopped
  • 2 kiwi fruit, peeled and chopped
  • 1 large orange, peeled and chopped
  • 1 avocado, diced
  • 1/4 cup slivered almonds, toasted

Preparation

  1. Place the chopped chicken in a large bowl. In a cup, stir the yogurt, olive oil, lemon juice, salt and pepper, and pour over the chicken. Add the scallions, kiwi, orange and avocado and toss to mix. Mix in almonds just before serving.

Serving Suggestion

If you are planning on making chicken this week, cook an extra pound and save it to make this salad later. It’s an easy and colorful salad that can be eaten on its own, in a lettuce leaf or in a sandwich.

Nutritional Information

430 calories, 22 g. fat, 100 mg. cholesterol, 410 mg. sodium, 18 g. carbohydrate, 6 g. fiber, 42 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Grilled Chicken with Mango Salsa

By: Co+op, stronger together

Total Time: 30 minutes

Servings: 6

This vibrant salsa combines sweet mangos, sour lime and spicy jalapenos for spectacular results. It's mouthwateringly good on chicken or other grilled meats, vegetables, or if you dare, straight out of the salsa bowl.

Ingredients

  • 1 1/2 cups mango, pitted, peeled and diced
  • 1/4 cup green pepper, diced
  • 1/4 cup red onion, minced
  • 1 tablespoon jalapeno pepper,diced
  • 1/4 teaspoon ground cumin
  • 2 tablespoons fresh cilantro,minced
  • Juice of 1 lime
  • Salt and pepper to taste
  • 2 pounds boneless, skinless chicken breasts (6 breasts)
  • 1 tablespoon vegetable oil

Preparation

  1. To prepare salsa, toss mango, green pepper, onion, jalapeno, cumin and cilantro in a mixing bowl with lime juice and season with salt and pepper. Salsa may be prepared up to a day in advance, to allow flavors to combine.
  2. Preheat the grill to medium high.
  3. Lightly brush the individual chicken breasts with vegetable oil, and season with salt and pepper. Place them on the grill and cook until the juices run clear, about 4-6 minutes on each side. Remove from the heat, let them rest 2 minutes, then place on individual serving plates and top with the salsa.

Serving Suggestion

This bright-flavored salsa is also delicious with tuna steaks, accompanied by steamed rice and a nice hot sauce. Complete the tropical theme with a Piña Colada, plantain chips and coconut flan or mango sorbet for dessert.

Nutritional Information

Calories: 335, Fat: 18 g, Cholesterol: 105 mg, Sodium: 142 mg, Carbohydrate: 7 g, Dietary Fiber: 1 g, Protein: 35 g

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Dawson Taylor's New and Innovative Delivery Service!

Boise's Trailblazers for Coffee Delivery

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With a variety of bike-friendly businesses, Boise is one of the greatest cities to bike in. With easy access from the Boise Greenbelt to downtown, the city has such a large diversity of bicyclist commuting to and from work. But what about biking for work? Dawson Taylor Coffee Roasters implemented a coffee delivery system for their downtown orders on their new bicycle cargo trailer.

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The staff at Dawson Taylor said that the delivery system is a practical way for them to deliver their coffee. Dawson Taylor received the Silver Certification is awarded from the League of American Bicyclists for being a bike friendly workplace. Since doing the unique delivery system, Dawson Taylor has noticed how fun, convenient, environmentally conscious, and fast it has been to deliver. Driving a delivery truck takes a lot longer because of the need to find parking and deal with the busy downtown traffic. When biking you can bypass traffic in the bike lanes. Bikes are also a lot easier to find parking for, after all, you can basically park a bike anywhere. The delivery system is also a lot cheaper than driving a delivery truck. Think about the cost associated with managing delivery trucks; maintenance fees, repairs, and gas. Cycling is just great for your health, and reduces the stress levels from dealing with traffic. Overall it was just a smart direction for the company.

Dawson Taylor’s Roastery is right next to The Boise Bicycle Project (BBP), so it made sense for them to walk next door and ask for help. BBP acted quickly and had the bike trailer ordered the same day they discussed the project. When the trailer arrived, Dawson Taylor asked One Stone, a student-let and -directed nonprofit that empowers high school students to learn and practice 21st century skills through experiential services, innovative initiatives, social entrepreneurship, and the radical reinvention of learn, to tackle the frame part of the trailer. The students learned how to weld, cut steel, and attached the frame to the trailer. After everything was built, Signs Ink printed the side panels and attached it to the trailer just in time for its debut at the Boise Co-op’s Bike to work event.

When Dawson Taylor arrived at the Boise Co-op for the Bicycle Commuter Breakfast Event , everyone was impressed by how smart and innovative the system was. The coffee delivery bike promotes a more sustainable way to deliver goods offsetting the carbon footprint emissions from trucks that requires fuel. The Boise Co-op supports the delivery system 100%, and hopes that this promotes other businesses in the area to implement the same type of delivery system. The cargo bike has had great reviews from the city of Boise, and people have been calling it the “smile machine” when they see Dawson Taylor zipping by.

Nectarine Steak Salad

By: Co+op, stronger together

Total Time: 20 minutes

Servings: 4

Fresh, juicy nectarines are a perfect complement to grilled steak and blue cheese in this low-Carb main dish salad. 

Ingredients

  • 12 ounces of steak
  • 2 1/2 tablespoons olive oil, divided
  • 3/4 teaspoon coarse salt, divided
  • 1/2 teaspoon coarsely-ground black pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon honey
  • 4 cups mixed greens
  • 2 medium nectarines, pitted and sliced
  • 2 large scallions, slivered
  • 2 ounces blue cheese, crumbled

Preparation

  1. Preheat a grill or grill pan over medium-high heat.
  2. Coat the steak with 1/2 tablespoon of the olive oil, then sprinkle with 1/2 teaspoon salt and pepper. Place the steak on the grill or hot pan and don't move it for at least 2 minutes. Grill steak 3 minutes total on each side or until desired degree of doneness. Remove from heat; let stand 8 minutes. Cut steak diagonally across the grain into thin slices.
  3. While steak rests, combine lemon juice, honey, remaining 1/4 teaspoon salt and remaining 2 tablespoons oil in a large bowl, stirring with a whisk. Add mixed greens and toss to coat. Add nectarines and scallions. Arrange the sliced steak on top of the dressed greens and sprinkle with blue cheese. Serve immediately.

Serving Suggestion

This is a great dish to make with a leftover grilled steak; just take it out of the refrigerator and let it come to room temperature while you prepare the salad. Slice the meat just before serving. Pair with a light red wine like a Pinot Noir or a Beaujolais for a festive late-summer supper.

For more information about different cuts of steak and how to prepare it for this recipe, Meat Your Top 5 Affordable Steak Cuts here!

Nutritional Information

290 calories, 17 g. fat, 65 mg. cholesterol, 440 mg. sodium, 12 g. carbohydrate, 2 g. fiber, 24 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

June Cheese of the Month

LACLARE Evalon

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Save 20% ALL June Long on This Cheese!

This complex Farmstead American original embodies the rich nutty flavor of an aged Gouda while featuring notes of piquant Asiago and layers of Caramel-like Parmesan. Made with raw goat milk.

Tasting notes: Rich, nutty, creamy flavor that becomes increasingly complex with age, presenting caramel notes.

Use & Pairing Suggestions

Slice, shred, cube, Enjoy.  This Award Winning cheese can be used in place of any traditional Parmesan, Asiago or aged Gouda.  Evalon's presence is bold and well developed, making it the perfect centerpiece to a cheese board or the perfect vehicle to add depth to any recipe .

Beer:  Ciders & Fruit Beers, Stout, Brown Ale

Wine: Cabernet Sauvignon, Merlot

Content thanks to Laclare Family Creamery.

Tropical Waldorf Salad

By: Co+op, stronger together

Total Time: 30 minutes

Servings: 4-6

Yogurt replaces the traditional mayonnaise. Pineapple and "macadamia nuts are added in a refreshing version of this American classic.

Ingredients

  • 2 cups apple (1 large apple), cut into bite-sized pieces
  • 1 cup seedless grapes, halved
  • 1 cup of fresh pineapple
  • 1/4 cup celery (1-2 ribs), cut into 1/4-inch pieces
  • 1/2 cup toasted macadamia nuts or walnuts, coarsely chopped
  • 1 lemon, juice and zest (about 2-3 tablespoons juice)
  • 1/2 cup Greek yogurt
  • 1 teaspoon honey
  • Salt and pepper to taste

Preparation

  1. In a small bowl, whisk together the lemon juice, zest, yogurt and honey. In a large salad bowl, gently toss the apples, grapes, celery, pineapple, and macadamia nuts or walnuts with the dressing. Season to taste with salt and pepper. Substitute nonfat Greek yogurt for a lower-fat version if you like.

Serving Suggestion

Showcasing the fruits of spring, a scoop of Tropical Waldorf salad is delicious with a brunch omelet or frittata, or served on a bed of lettuce alongside grilled pork.

Nutritional Information

  210calories, 10 g. fat, 4 mg. cholesterol, 36 mg. sodium, 23 g. carbohydrate, 4 g. fiber, 6 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Creamed Swiss Chard with Lemony Breadcrumbs

By: bon appétit

Total Time: 40 minutes; 40 minutes active

Servings: 4

Unlike a heavy béchamel, this streamlined cream sauce won’t mask the earthy-sweet flavor of the greens.

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Ingredients

  • ½ cup torn fresh breadcrumbs

  • 2 tablespoons olive oil

  • 1 teaspoon finely grated lemon zest

  • Kosher salt

  • 2 large bunches Swiss chard, ribs and stems cut into 2” lengths, leaves torn into 2” pieces

  • 2 tablespoons unsalted butter

  • 2 medium shallots, sliced

  • Freshly ground black pepper

  • ¾ cup heavy cream

Preparation

  1. Preheat oven to 400°. Toss breadcrumbs, oil, and lemon zest on a rimmed baking sheet; season with salt. Toast, tossing once, until golden brown, 8–10 minutes.

  2. Meanwhile, cook chard leaves in a large pot of boiling salted water until tender, about 1 minute. Drain; transfer to a bowl of ice water to cool. Drain and squeeze well in a clean kitchen towel to remove excess moisture.

  3. Heat butter in a large saucepan over medium heat. Add shallots and chard ribs and stems, season with salt and pepper, and cook, stirring often, until tender, 5–8 minutes. Add cream; bring to a boil, reduce heat, and simmer, stirring often, until thickened, about 4 minutes. Add chard leaves and cook, stirring, until warmed through and coated with cream sauce; season with salt and pepper.

Serving Suggestion

Top Swiss chard with breadcrumbs just before serving.

Nutritional Information

Calories (kcal) 370 Fat (g) 30 Saturated Fat (g) 15 Cholesterol (mg) 75 Carbohydrates (g) 22 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 6 Sodium (mg) 510

Recipe courtesy of bon appétit. Find more information and recipes at www.bonappetit.com

Fair Trade for Farmers and Our Future

By: Co+op, stronger together

On May 12th, 2018, in over 70 countries around the globe, we celebrate World Fair Trade Day and the hard work, resilience, and innovation of small-scale farmers and artisans. And this May, Fair World Project is partnering with brands committed to working with farmers to bring home deals on their fair trade products along with offering more opportunities to get involved.

 Members of the Norandino co-op, which consists of over 7,000 families in northern Peru.

Members of the Norandino co-op, which consists of over 7,000 families in northern Peru.

You may already be aware of some of the basics of fair trade: Fair prices paid directly to farmer organizations, premiums for organic production and community development.  Beyond that the fair trade movement is also supporting small-scale farmers as they tackle climate change, one of the biggest issues of our time.

From coffee to cacao, from mint fields in India to shea nut trees in Togo, small-scale farmers are combining traditional regenerative organic farming practices with new innovations. The result: the kind of food and farming systems that we need to build resilience and tackle climate change.

Plant a tree, grow the future

Far in the north of Peru lies one of the most fragile ecosystems in the face of climate change. Deforestation and the accompanying loss of freshwater springs and shade cover has left the land degraded and the surrounding communities impoverished and challenged.

Norandino co-operative has developed an ambitious reforestation program to engage the community, reforest the land, and grow a sustainable, green economy. With your help, they will plant 69,000 trees that will provide shade for coffee trees, as well as additional food and income for 64 small-scale farm families. And each of those trees also has the added benefit of sequestering carbon and helping restore the soil—it’s a win for communities and for all of us who live on this planet!

Fund the future of farming

This is the sort of project that is urgently needed in our changing climate, yet too often it’s hard for farming communities to get funding. That’s where Grow Ahead, Fair World Project’s crowdfunding initiative—and YOU—come in. Grow Ahead works to raise money for these hard-to-fund yet essential projects in farming communities.

This May, stop by your local co-op: Just $1 will buy one tree—and so many other benefits! Or go directly to growahead.org to donate. 

There will also be deals on all sorts of fair trade products. Try something new or stock up on an old favorite. Know that when you do so, you’re supporting fair prices for farmers, community development all around the globe, and the kind of regenerative organic food and farming systems that are good for all of us.

Fair trade brands committed to working with small-scale farmers & artisans

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Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Ceviche with Melon

By: Co+op, stronger together

Total Time: 2 hour 30 minutes; 30 minutes active

Servings: 4

This South American staple is delicious with fresh corn on the cob or boiled new potatoes.

Ingredients

  • 1/2 pound sea bass or halibut
  • 1/4 pound sea scallops, side muscles removed
  • 1/4 pound raw shrimp, 25-30 size
  • 2 oranges
  • 2 limes
  • 2 tablespoons olive oil
  • 1 teaspoon minced jalapeño pepper
  • 2 tablespoons minced green onions
  • Pinch of salt
  • 1 1/2 cups watermelon, cut in 1/2-inch cubes
  • 1 cup cantaloupe, cut in 1/2-inch cubes
  • 2 tablespoons minced fresh mint
  • 2 tablespoons minced fresh cilantro

Preparation

  1. Dice the fish and cleaned scallops into small cubes (about 1/4 to 3⁄8 inch square) or 1/4-inch thin slices. Peel and devein the shrimp, then cut in half lengthwise or dice. Set aside.
  2. Zest the room-temperature oranges and limes separately. Set aside zest, then juice the limes and top off with fresh orange juice to make 1 to 1 1/4 cups of juice.
  3. In a large bowl, combine the seafood with 1 tablespoon each of the orange and lime zests, the juice, olive oil, jalapeño, green onions and salt. Gently stir, then cover and refrigerate for up to 2 hours. The acid in the juice will “cook” the seafood. When the seafood is no longer translucent, add the watermelon, cantaloupe, mint and cilantro and stir gently. Use a slotted spoon to divide the ceviche among four small serving bowls.

Serving Suggestion

This South American staple is typically eaten as an appetizer, light lunch or brunch. It’s delicious with fresh corn on the cob or boiled new potatoes. Serve in small individual bowls or martini glasses, garnished with lime wedges.

Nutritional Information

169 calories, 6 g. fat, 51 mg. cholesterol, 259 mg. sodium, 16 g. carbohydrate, 1 g. fiber, 15 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.