August Cheese of the Month

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Cheese for Breakfast? You bet! And as this month's Cheese of the Month, you'll save 20% all August long

Marin French Breakfast Cheese is a California original – a fresh unripened Brie made in our Marin Creamery since the late 1800’s. We put Breakfast Cheese on San Francisco’s saloon menus back in the days when men grabbed salted meat, pickled eggs and a mug of steam beer before heading to the docks to unload cargo from around the world. We’ve made Breakfast Cheese for over 100 years. It’s that good!

At Marin French we honor tradition but we’re not afraid to break with it. We’re just as crazy for innovation. For today’s savvy cheese lover we added a dollop of cream to Breakfast Cheese, fluffed it to 4 ounces and renamed it Petite Breakfast. It’s a fresh expression of our sweet local milk and cream, captures the essence of cool coastal breezes rolling over our Petaluma creamery and satisfies a craving for creamy, tangy fresh cheese with morning toast or evening cocktails.

Content Thanks to Marin Creamery

Fruit of the Month

Last July, we started a Co-op Kids Club Fruit of the Month program. This program is a huge hit, and we are so excited to share the successes of the first year with you. 

In one year, we've given out 7,576 pieces of fruit. That's over 1,500 pounds of organic fruit, and over 600 pieces every month!

And we're not just handing out bananas. I mean, we like bananas a LOT, but we wanted to make the program a little more exciting than just a banana over and over again. We've featured everything from kiwi fruit to dried dates to local peaches in the height of the season. Each month is a new fruit, so your kids will try all kinds of new things!

Not in the club yet? Next time you're in the store, pick up your free Co-op Kids punch card at the Customer Service desk. Every month, there is a new delicious, seasonal fruit to try. 

And the best part? We've heard from lots of parents that their kiddos are now eating fruit that their parents couldn't get them to try at home. We can't argue with that. Happy parents, and excited kids eating more fruit. It's a win-win!

July Cheese of the Month

Goat cheese lovers know the name. Cypress Grove produces some of the best fresh goat cheese around. Their Herbs de Humboldt is this month's cheese of the month, save 20% all month long on this amazing goat cheese.

"The earthy hand-mixed blend of Herbs de Provence creates a simple yet perfect balance. All of the herbal flavors you love, dried at the peak of the season. Clever in name, classic in taste. We use the finest ingredients we can get our hands on, and always start with the highest quality milk—the building block for our entire line of cheese.

Serving Suggestions

  • Crumble atop homemade pizza: add shredded mozzarella, roasted eggplant, green olives and fresh garlic.
  • Spoon into a fresh fig, wrap with a single slice of bacon and secure with a toothpick. Grill or broil, drizzle with a balsamic reduction."

Content Thanks to Cypress Grove

June Cheese of the Month

"Aged for over five months, Lilly Pad is an American original inspired by classic European alpine style cheeses. Excellent alone, as an ingredient in your favorite recipe or melted into a luscious cheese sauce, Lilly Pad is a cheese that loves a celebration. Enjoying a wedge of Lilly Pad will connect you to your roots—even as it inspires you to see things anew!"

Be sure and check out this alpine style aged cheese and SAVE 20% all month long!

Content thanks to Willapa Creamery 

May Cheese of the Month

 

Buffalo Mozzarella really does come from water buffalo! Check out this amazing cheese from BUF Creamery and save 20% all month long!


Cured Ham & Cheese Crostini

  • Mozzarella
  • Pesto
  • Prosciutto
  • Baguette

Toast 1/2"-thick sliced baguette at 400°F. Spread pesto on each slice, then top with mozzarella and prosciutto. Place crostinis under the broiler until cheese melts.


COW VS. BUFULA

We may be biased, but we think that it's important to know the differences between the two different types of cheese.

PROTEIN

Get big! Water buffalo milk has 11 percent more protein than cows milk. Protein is the building block of muscle so more is almost always better.

LACTOSE

Despite our products being lactose free, water buffalo milk initially has a higher content of lactose pre-production. It is our cultures and fermentation process (The ones who consume the lactose) that make BUF mozzarella easily digestible, fresh cheese for all.

VITAMINS

Water Buffalo milk has more calcium, iron, and phosphorus than typical cows milk. 

SOLID CONTENT

Buffalo milk has higher levels of total solids before production. More solids make the processing of the cheese easier and create options to make other products such as yogurt or ice cream with the residue. 

TREATMENT

Although not a difference in the milk's characteristics, typical "mozzarella" is often made from mis-treated dairy cows. Our buffalo are free-range, grass-fed and organic to ensure the best quality of life for the animals. 


Bufula Life:

Content thanks to Buf Creamery 

Pineapple Green Smoothie

Ingredients

  • 1/2 cup milk
  • 1/2 cup plain Greek yogurt
  • 4 cups spinach leaves, washed
  • 1 cup pineapple chunks, drained
  • 1 medium frozen banana, sliced

Preparation

  1. Place ingredients in a blender in the following order: milk, yogurt, spinach, pineapple and banana, and secure the lid. Blend on high until smooth. Pour into glasses and serve immediately.

Serving Suggestion

For a thicker smoothie, use frozen pineapple chunks as well as the sliced, frozen banana. Make your own frozen fruit for smoothies by cutting up fresh pineapple and bananas and freezing the pieces on a baking sheet; then transfer to a zip-close bag for storage. Drained canned pineapple freezes just as well as fresh.

Nutritional Information

260 calories, 4 g. fat, 10 mg. cholesterol, 135 mg. sodium, 49 g. carbohydrate, 5 g. fiber, 12 g. protein

Earth Day Bulk Sale!

Coming up Saturday, April 22 save 20%* on bulk items all day long. Includes bulk pet foods, coffee, wellness soaps and oils, spices, beans, grains, nuts, and more!

Bulk food and co-ops have been synonymous since the first modern food co-op was created in the late 18th century. But it's not just tradition. Bulk food and products represent one of the best ways to cut unnecessary waste. Buying bulk means you purchase amounts that are right for you, not portions determined by the producer. And when you bring in your reusable container you're saving money by not paying for packaging, as well as cutting waste.

Plus, check some of these Dry Mix in a Jar gift ideas made entirely of bulk ingredients. Check it out:

Steak Seasoning

  • 2 tbsp Cumin seeds
  • 1 tbsp Fennel seeds
  • ½ tbsp. Black Peppercorns
  • ¼ cup coarse salt
  • 2 tbsp Chile Flakes
  • 1 tbsp Dried Oregano

Grind the cumin, fennel, peppercorns, and salt in a mortar and pestle. Stir in the chile flakes and oregano. Store in an airtight container.

Make it a gift! Don’t grind the spices before adding to the jar. Instead, gift the spice blend in a jar along with a mortar and pestle and a cutting board!
 

Heart Health Tea

  • 1 part Hibiscus
  • 1/2 part Passionflower
  • ½ part Lemon Balm
  • ¼ Rose Hips

Mix all herbs together. Keep tea blend stored in a glass jar out of direct light. Use 1½ teaspoons per cup of tea.

Make it a gift! Pair the tea blend with a fancy mug, a new tea infuser, and some local honey!
 

Paleo Cookies:

  • 1/2 cup coconut sugar
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 3 oz 80% dark chocolate, coarsely chopped
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil, melted and cooled
  • Coarse sea salt, for sprinkling

Preheat oven to 350 degrees F.

In a large bowl, combine egg, coconut oil, coconut sugar and vanilla extract. Next add in almond flour, coconut flour, and baking soda, mixing well to combine. Fold in dark chocolate chunks. You may need to use your hands to moisten the dough so that it sticks together well.

Use a cookie scoop or large tablespoon to drop dough onto ungreased baking sheet. Gently flatten the dough with your hand. Bake for 11-13 minutes, or until edges are slightly golden brown. Sprinkle with coarse sea salt and allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling. Makes 12 cookies. 

This recipe is from Ambitious Kitchen, www.ambitiouskitchen.com

Make it a gift! Pack the first 5 ingredients into a quart jar. Attach the recipe, along with a jar of coconut oil and some nice coarse salt.

* Limited to stock on hand, sorry, no rainchecks, cannot be combined with any other offers or discounts, restrictions may apply

Tax Day Wine Sale!

The taxman cometh…

Keep him at bay with wine! Do you dread the ides of April? On the other hand, maybe you submitted your 1040EZ months ago. Either way, this sale is for you!

One day only, Saturday, April 15th, save 15% on our entire stock* of wine! This sale takes place in the Wine Shop as well as the North End and Village grocery stores. Free wine tastings take place from 2-4 pm on Saturday at the Village store and the Wine Shop.

*Some restrictions may apply – limited to stock on hand – cannot be combined with any other offers or discounts