Holiday Hours 2018

Boise Co-op North End & Village

December 24th, Christmas Eve: 7am to 6pm

December 25th, Christmas: Closed

December 31st, New Year's Eve: 7am to 8pm

January 1, New Year's Day: 9am to 8pm


Boise Co-op Wine Shop

December 24th, Christmas Eve: 8am to 6pm (open early!)

December 25th, Christmas: Closed

December 31st, New Year's Eve: 10am to 8pm (normal hours)

January 1, New Year's Day: 10am to 8pm (normal hours)


Uncorked! Wine Bar

December 24th, Christmas Eve: 12pm to 6pm (open early!)

December 25th, Christmas: Closed

December 31st, New Year's Eve: 12pm to 8pm (open early!)

January 1, New Year's Day: 3pm to 8pm


Boise Co-op Pet Shop

December 24th, Christmas Eve: 9am to 6pm

December 25th, Christmas: Closed

December 31st, New Year's Eve: 9am to 8pm (normal hours)

January 1, New Year's Day: 9am to 8pm (normal hours)

Garlicky Shrimp with Lemon Butter Sauce

Total Time: 20 minutes active, 1 hour inactive

Servings: 4

This garlicky shrimp with lemon butter recipe is excellent served over cooked pasta or along side of steamed rice to soak up the sauce. The shrimp can be easily replaced, the sauce can be served over chicken, fish, or steamed vegetables. Please, do NOT skip the marinade step—the quick marinade will penetrate the shrimp with lots of garlicky flavor. Most importantly, don’t toss the sauce! Make sure to scrape up all that rich buttery goodness with some warm crusty bread.

Ingredients

Marinade

  • 1 pound large shrimp. Peel, devein, and pat dry

  • 3 tablespoons extra virgin olive oil divided

  • 4 cloves garlic, chopped and divided

  • 1/4 teaspoon of crushed pepper flakes

  • 1/2 teaspoon salt

  • 1/2 tablespoon fresh thyme, chopped

  • 1 tablespoon fresh parsley, chopped

  • 3 tablespoons fresh lemon juice

  • 1/4 cup dry white wine

  • 4 tablespoons of cold unsalted butter

  • salt to taste

  • freshly chopped parsley for garnish

Preparation

  1. In a large bowl, combine half of the chopped garlic, 1 tablespoon of extra virgin olive oil, and salt and mix. Add shrimp. Let marinate for at least 1 hour.

  2. Heat remaining olive oil over medium heat and sauté the shrimp. When the shrimp becomes pink and forms a nice crust, remove the little crustaceans with a slotted spoon and transfer to a plate. Leave as much oil in the pan as you can.

  3. Cover the shrimp with a pot lid, slightly ajar, to keep them warm.

  4. Add the remaining garlic and pepper flakes. Sauté just a minute, to soften garlic slightly.

  5. Deglaze the pan with the white wine.

  6. Add the thyme, parsley and lemon juice and raise heat to medium high to bring to a boil.

  7. Turn off heat, add cold butter 1 tablespoon at a time, while whisking to emulsify the sauce. Whisk constantly until thickened; it will take a few minutes to incorporate all the butter (If butter is too cold, turn the heat on medium for a minute to melt the butter while whisking).

  8. Taste the sauce to see if more salt is needed.

  9. Turn the heat back on to medium-low and toss the shrimp back into the sauce just to let them warm back up, about 2 minutes.

  10. Plate, garnish with fresh chopped parsley, and serve immediately.

Korean Beef Bulgogi

Total Time: 30 minutes active, 4 hours inactive

Servings: 4

Bulgogi, literally meaning “fire” and “meat. This well known Korean dish consists of thinly shaved meat that is marinaded in a sweet and savory soy flavored sauce that tastes like no other; it’s so easy to make and fun to eat with friends and family. The enzymes from the grated Asian pear sweeten and tenderize the pieces of caramelized beef. This flavorful dish can be easily prepared on a stove-top griddle or grill.

Ingredients

Marinade

  • 4 Tbsp low sodium soy sauce

  • 2 Tbsp sesame oil

  • 1 Tbsp honey

  • 2 Tbsp of brown sugar

  • 6 cloves garlic

  • ½ Asian pear

  • 1 Tbsp of Mirin (Japanese rice wine)

  • 1 tsp of freshly ground black pepper, or more or less depending on taste

Bulgogi

  • ½ onion

  • 4 white part of green onions/scallions (greens reserved)

  • ½ red bell pepper

  • 1½ lb thinly sliced beef New York Strip Steak or Chuck Steak

  • 1 Tbsp grape seed oil

  • ½ Tbsp toasted white sesame seeds for garnish

  • reserved green onions for garnish

Preparation

  1. To make the bulgogi marinade, in a large bowl, whisk together 4 Tbsp low sodium soy sauce, 2 Tbsp sesame oil, 1 Tbsp honey, and 2 Tbsp brown sugar.

  2. Grate ½ of an Asian pear and 6 cloves of garlic with a mircoplane grater in the same bowl .

  3. Add freshly ground black pepper and mix all together. Set aside

  4. Cut the onion into thin slices and cut the white part of the green onion into 1 inch pieces and then cut in half lengthwise.

  5. Cut the green part of the scallions into quarter inch pieces and set aside for garnish.

  6. Julienne the red bell pepper, add the onion and white part of the green onions into the marinade and mix all together.

  7. Mix in the meat, using plastic gloves, massage the meat thoroughly with hands to ensure every piece of meat is incorporated with the marinade.

  8. Set aside for at least 4 hours or best if overnight to allow the enzymes from the Asian pear to tenderize the meat.

  9. Drain off any excess marinade from the bulgogi and pat dry with a couple paper towels to make sure the meat sears instead of steams.

  10. In a large skillet or cast iron grill, heat 1 Tbsp grape seed oil over medium high heat.

  11. Cook the marinated meat in a single layer until cooked through, about 5 minutes.

  12. Transfer the meat to the plate and sprinkle with sesame seeds and the green part of the scallions.

December Cheese of the Month

Deer Creek: The Doe

Save 20% on this cheese all month long!

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The Doe is a gracefully creamy handcrafted bandaged-wrapped Cheddar marbled with intoxicatingly aromatic pure Madagascar Bourbon vanilla bean. This special cheese begins with wholesome rBST-free milk from Wisconsin. During the cheese-making process, we add freshly ground whole vanilla bean and then age the cheese to allow the flavors to mellow and penetrate throughout. The result is a uniquely perfumed velvety Cheddar that is savory with a sweetly woody finish.

Our Favorite Pairings:

  • Beverages: Coffee, Bourbon, Cognac, Hard Cider

  • Wines: Champagne, Chardonnay

  • Nibblies: Cashews, Chocolate, Shortbread, Dried Fruit, Apple Pie, Cherries, Baked Ham

Content thanks to Deer Creek

Creamy Broccoli Soup

Courtesy of: Co+op, stronger together Recipe by: Robin Asbell

Total Time: 45 minutes, 25 minutes active

Servings: 4

If you are making other broccoli dishes in which you really only want the florets, save the stems and use them within the week for this. The stems can absolutely delicious if you prepare them right—they are more mild and sweet than the florets, almost like kohlrabi. You only need 2 cups of florets to stir in after pureeing, so make up the difference with peeled and chopped stems in the soup. Alternately, just use a big bunch of broccoli, and use up every bit of it.

Ingredients

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  • 1 1/2 pounds broccoli, stems peeled, 2 cups florets reserved OR a heavier ratio of stems: 1 1/4 pound stems and 5 ounces broccoli florets

  • 1 medium onion, chopped

  • 1 1/2 cups vegetable stock or water

  • 3 tablespoons white rice

  • 1 cup sour cream

  • 1/2 cup milk

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon dried basil

  • Croutons

Preparation

  1. Peel and chop broccoli stems and onion, reserving the broccoli florets. Put in a big pot, add rice and stock or water.

  2. Bring to a boil and reduce to a simmer until vegetables and rice are very tender, about 15 minutes.

  3. Reserve 2 cups of broccoli florets, then add the rest of the florets to the soup and simmer for 5 more minutes.

  4. Steam or microwave the remaining 2 cups broccoli florets just until crisp tender.

  5. Puree the broccoli mixture in batches to a smooth consistency, adding sour cream and milk as it becomes smooth.

  6. Return to pan and gently reheat, whisking in just enough milk to thin to a consistency of your liking. Stir in broccoli florets, salt, pepper and basil.

  7. Warm just to serving temperature. Be very careful not to boil.

Nutritional Information

277 calories, 14 g. fat, 34 mg. cholesterol, 571 mg. sodium, 34 g. carbohydrate, 6 g. fiber, 9 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.

Pear, Apple & Cranberry Tarte Tatin

By: EatingWell.com Courtesy of: Co+op, stronger together

Total Time: 1 hour 45 minutes

Servings: 8

This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges and let it cook. When it's ready you invert the whole tart onto a plate. It comes out looking beautiful and is actually much easier than you might imagine.

Ingredients

Crust

  • 1 cup white whole-wheat flour, (see Ingredient Note)

  • 1/2 cup old-fashioned rolled oats

  • 1 tablespoon granulated sugar

  • 1/2 teaspoon salt

  • 4 tablespoons cold unsalted butter, cut into small pieces

  • 2 tablespoons canola oil

Filling

  • 2 ripe but firm pears, peeled and thinly sliced

  • 1 large apple, peeled and thinly sliced

  • 1 tablespoon lemon juice

  • 1/2 cup light brown sugar

  • 2 tablespoons unsalted butter

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1 cup fresh cranberries

Preparation

  1. To prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling.

  2. Preheat oven to 375°F.

  3. To prepare filling: Toss pears and apple with lemon juice in a large bowl.

  4. Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top.

  5. Return the pan to medium-low heat and bring the liquid to a simmer (It might be hard to see the simmering—take a peek under the fruit or listen for the bubbling). Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat.

  6. Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork.

  7. Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (It may take a light shaking to release the tart from the pan). Serve warm.

Tips & Notes

Make Ahead Tip
Prepare the crust (Step 1), wrap tightly and refrigerate for up to 3 days.

Ingredient Note
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Store in the freezer.

Nutritional Information

Calories: 274, Carbohydrates: 41 g., Fat: 12 mg., Saturated Fat: 6 mg., Monounsaturated Fat: 2 mg., Protein: 3 mg., Cholesterol: 23 g., Fiber: 5 g., Postassium: mg., Sodium: 146 mg., Added Sugars: mg.

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

Wellness Tuesday Tips

Four tips to stay happy, healthy and relaxed as you juggle travel or hosting guests with the unexpected moments of chaos that often accompany holiday festivities.  

  1. Get some sunshine! Carve out time for a walk in nature. Our bodies utilize vitamin D3 to strengthen bones, improve mood and support the immune system. No time? Add a vitamin D3 supplement to your daily vitamin.

  2. Don’t skip meals. We naturally want to eat more this time of year for extra insulation from chilly winds and pesky bugs. Stabilize blood sugar by keeping regular meal times.

  3. Sweat it out. Release toxins and tension at the gym or with yoga.  Or simply run around the block three times. Exercise reduces the stress hormone cortisol and revs up metabolism, leaving room for a second slice of pie.

  4. Massage.  A warming, full body self-massage with sesame oil protects skin, calms the nerves, and makes you feel good all over. Aim for 5-10 minutes three times a week after showering or before bed. Turn down the brain volume with this essential oils blend:

Peace Out Blend

  • 2 oz bottle of sesame oil or Argan oil                   

  • 6 drops ylang ylang                              

  • 3 drops cedarwood                              

  • 2 drops cardamom     

What are your favorite ways to  stay balanced through the holiday busyness?


Give Thanks & Pay It Forward with Fair Trade

 Fair trade cinnamon producers in Yen Bai Province, Vietnam. Photo courtesy of Frontier Co‑op.

Fair trade cinnamon producers in Yen Bai Province, Vietnam. Photo courtesy of Frontier Co‑op.

This Thanksgiving, consider paying your gratitude forward. The holiday meal is the perfect time to consider swapping out a few items on your shopping list for fair trade certified products. You get to enjoy delicious food while supporting life changing projects for the farmers who produced it.

Fair trade standards ensure that farmers and workers are paid a fair and consistent price for their crops and labor in markets that can be unstable or are poorly regulated. The standards also guarantee appropriate working conditions, prohibit child labor and protect worker safety on the job. In addition, a percentage of a fair trade product’s sales go into a community account. Workers vote on how to spend the money, usually opting to fund community development projects like building schools or clinics in their communities.

It might seem like a small thing to buy fair trade certified sugar instead of sugar that isn’t certified, but every purchase adds up. If everyone swapped out just one item at Thanksgiving, the single largest food holiday of the year, imagine the impact we could have! Just like gratitude is a small thing that yields big rewards in our lives, fair trade is a simple idea with profound results. Food co-ops are all about empowering people to make a difference in the world with their food choices, that’s why you’ll find a great selection of fair trade items at your co-op.

Many fair trade certified products naturally lend themselves to a Thanksgiving menu. Look for fair trade certified staples like olive oil, sugar, molasses, honey, cinnamon and vegetable shortening as well as fair trade coffee, tea and wine, where available. Choose fair trade pecans to make this tasty cranberry pecan skillet stuffing and look for fair trade almonds for this traditional green beans amandine.

For those who like to bring whole grains to the holiday table, make fair trade quinoa the star of this delicious quinoa, squash and cheddar casserole or use fair trade rice to boost this savory pilaf. If you plan for leftover turkey, buy a little fair trade wild rice to make this classic wild rice turkey soup extra nice.

Depending on your crowd, fair trade products can make for good dinner conversation, as well. Most fair trade products have an engaging story attached that your dinner guests may also appreciate. Fair trade certification makes it easy for us to make a difference in the world, now that’s something to celebrate!

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

BA's Best Green Bean Casserole

By: bon appétit

Total Time: 60 minutes

Servings: 8

You can make your own fried shallots or onions, but French’s are astonishingly delicious and practically define this green bean casserole recipe (and you can find them at pretty much any grocery store). This is part of BA's Best, a collection of our essential recipes.

Ingredients

  • 2 pounds green beans

  • Kosher salt

  • 2 tablespoons olive oil, divided

  • 1 pound cremini mushrooms, sliced, divided

  • 6 tablespoons unsalted butter, divided

  • 4 large sprigs thyme

  • 2 tablespoons all-purpose flour

  • 1¼ cups whole milk

  • 1 cup heavy cream

  • 4 garlic cloves, finely grated

  • ½ cup grated Parmesan

  • Freshly ground black pepper

  • ¾ cup Boise Co-op Deli’s housemade fried onions

Preparation

  1. Preheat oven to 375°. Working in batches, cook green beans a large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool; trim stem ends.

  2. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook half of mushrooms, without stirring, until golden brown underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides, about 3 minutes more. Add 2 Tbsp. butter and 2 thyme sprigs to pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with salt and transfer to a plate. Repeat with 2 Tbsp. butter, salt, and remaining oil, mushrooms, and thyme.

  3. Melt remaining 2 Tbsp. butter in a large saucepan over medium-low. Whisk in flour and cook, whisking occasionally, until roux is golden brown and smells mildly nutty, about 4 minutes. Whisk in milk and cream. Increase heat and bring to a simmer, whisking often, and cook until béchamel sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in garlic and Parmesan; season with salt and pepper.

  4. Arrange green beans and mushrooms in a 2-qt. baking dish. Pour sauce over (it may not look like enough, but it will get saucier as it bakes). Cover tightly with foil and bake until sauce is bubbling, 25–30 minutes. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15–20 minutes longer. Top with fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes. Let sit 10 minutes to set before serving.

Recipe by Chris Morocco, Photos by Alex Lau courtesy of bon appétit. Find more information and recipes at www.bonappetit.com

Annual Meeting and Community Partner Awards

Thanks to everyone who made it to the Annual Meeting this year! We held it at the Boise Depot and had over 120 people in attendance. Delicious food, great local wine and beer, and awesome conversations made this our best Annual Meeting yet!

This year, we honored some of our local vendors and community partners with awards to recognize some special achievements. In case you missed it, here is the recap:

  • Vendor of the Year: Dawson Taylor Coffee Roasters

    • Dawson Taylor has been an awesome partner for us since the business got rolling 14 years ago. They are always willing to donate coffee for our events, hang out with us while we serve breakfast to bike-powered commuters, and even lend us their awesome bike trailer so we can get our burritos to Hyde Park in a greener way.

  • Outstanding Co-op Partner: Idaho Foodbank

    • We partner with Idaho Foodbank throughout the year to help combat Idaho’s serious food insecurity problem. Their operations are so efficient that turn every dollar donated into 5 meals for hungry Idahoans.

  • Innovation Award: Downtown Teaching Farm

    • This Boise High School urban farm takes close to 600 lbs of our food scraps every week and turns it into rich compost for their garden and orchard. They’ve helped us keep 15 tons of organic matter out of the landfill in the last year.

  • Star Vendor: Wildflour Bakery

    • Wildflour not only makes dangerously delicious cookies, they also have the highest sales of any of our local vendors. Not bad for starting out baking in a garage 25 years ago.

    We also wanted to recognize our local vendors who are scaling up their businesses as our sales continue to grow. We love when our customers choose local, because it truly has an impact on these awesome businesses!

  • Outstanding Small Vendor Growth: Better Man Beard

    • Largest year over year sales increase in our small vendor category. If you’ve noticed an uptick in shiny, good-looking beards around the valley, this is why.

  • Outstanding Medium Vendor Growth: Bucksnort Soda Company

    • Largest year over year sales increase in our medium vendor category. Have you tried making a root beer float with their root beer? No wonder these tasty sodas are growing in popularity!

  • Outstanding Large Vendor Growth: Acme Bakeshop

    • Largest year over year sales increase in our large vendor category. These bakers wake up at 2 am to bake us some of the tastiest bread in the state, made from wheat grown on the Idaho Palouse.

For more info on our local sales, community impact, and year-in-review, check out our Annual Report below!

Vegan Coconut Panna Cotta with Pomegranate Gelée

Total Time: 30 minutes active, 5 hours inactive

Servings: 8

Your holiday guests will love this modern twist on this classic Italian dessert. The recipe is set with agar agar instead gelatin, making it vegan and gluten free. This dessert looks and tastes fancy but is truly easy to make! The distinct layer of pomegranate gelée set on top adds a nice refreshing tang to the creamy coconut base. This simple and unpretentious dessert will bring elegance to any holiday party.

Ingredients

Coconut layer

  • 6 teaspoons of agar agar flakes (3 teaspoons if using powdered)

  • ½ cup of water

  • 3 cups of full fat coconut milk

  • 1 cup of coconut cream

  • ½ cup of sugar

  • 1 teaspoon of sea salt

  • 2 teaspoons of vanilla bean paste or vanilla extract

Pomegranate Gelée Layer

  • ½ cup of water

  • 3 teaspoons of agar agar flakes (1½ teaspoons if using powdered)

  • 2-3 tablespoons of sugar, more or less sugar depending on the sweetness of pomegranate juice.

  • Juice from ½ a lemon

  • 2 cups of pomegranate seeds (about 3-4 medium pomegranates)

  • ½ of pomegranate seeds (for garnish)

Preparation

Coconut layer

  1. Shake cans of coconut milk and coconut cream to mix the coconut fat and water together.

  2. Measure out 3 cups of coconut milk and 1 cup of coconut water and mix together.

  3. In a medium size saucepan, bring water to a boil.

  4. Lower the temperature to medium-low and stir in the agar agar and let simmer for a couple minutes until the flakes dissolves.

  5. Slowly add the coconut milk mixture half a cup at a time while continuing to stir. (Do not add all of the coconut mixture at once, if agar agar cools down too quickly, you may get lumps).

  6. Once all of the coconut milk is incorporated, add sugar, vanilla bean paste, and salt.

  7. Let simmer for a few minutes until the sugar is dissolved while stirring and scraping the bottom of the pan with a rubber spatula making sure the coconut mixture does not burn.

  8. Divide evenly between 8 clear glass vessels (8 oz wide mouth mason jars works best).

  9. Place in fridge uncovered for at least 1 hour until top of the dessert set.

Pomegranate Gelée Layer

  1. While coconut layer is chilling in the fridge, in a medium size sauce pan, bring water to a boil.

  2. Add pomegranate seeds, and lower the temperature to medium-low let simmer for a couple minutes.

  3. Pour mixture through a strainer above another sauce pan, pushing the seeds against the mesh of the strainer. Try to extracting as much juice as you can from the seeds (Do this over the sink, it may get messy).

  4. Return the pomegranate juice mix to the stove on medium-low and bring it to a slow simmer.

  5. Stir in agar agar and let simmer for a couple minutes until the flakes dissolves.

  6. Incorporate the lemon juice and sugar, and let it dissolve completely while stirring and scraping the bottom of the pan with a rubber spatula making sure the mixture doesn’t burn.

  7. Remove from heat and transfer gelée into a container that is easy to pour out of (glass measuring cups for liquids). Leave it on counter to cool until mixture is slightly warmer than body temperature (about 20-30 minutes).

  8. Remove the coconut layer from the fridge, and touch the tops delicately to make sure the coconut panna cotta has slightly set to ensure the distinctive layers between the coconut layer and the pomegranate layer.

  9. Evenly distribute the pomegranate gelée over top each of the coconut panna cotta by gently pouring it over the back of a spoon to prevent splattering.

  10. Seal the jars with lids and return the panna cotta to the fridge and let chill for at least 4 hours or overnight.

  11. Before serving the chilled dessert, scatter a spoonful of pomegranate seeds over each panna cotta.

To learn more about pomegranates, click here! 

Cranberry Relish

By: Co+op, stronger together

Total Time: 10 minutes

Servings: 15

Cranberry relish is a holiday staple for many. Tangy and sweet, this is the perfect "make ahead dish," as its flavor improves when allowed to sit (in the refrigerator) overnight.

Ingredients

  • 1 pound whole cranberries, fresh or frozen

  • 1 pound Granny Smith apples, cored and finely chopped

  • 15 ounces canned mandarin oranges, drained and finely chopped

  • 10 ounces canned crushed pineapple, drained

  • 1/2 cup honey

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon allspice

Preparation

  1. Pulse cranberries in a food processor until coarsely chopped.

  2. Transfer into a bowl and add pineapple, apple, and orange pieces.

  3. Add honey and spices and mix well. Taste and adjust as needed.

  4. Refrigerate overnight to allow flavors to develop. Bring to room temperature and mix well before serving.

To learn more about cranberries, click here! 

Nutritional Information

92 calories, 0 g. fat, 0 mg. cholesterol, 2 mg. sodium, 24 g. carbohydrate, 3 g. fiber, 1 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.

November Cheese of the Month!

Marieke® Gouda Foenegreek

Save 20% on this cheese all month long!

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Marieke® Gouda Foenegreek: Sweet and nutty with flavor notes reminiscent of maple syrup. Pair with toasted almonds and maple syrup. Dark rum or Amber beer.

Award-winning cheesemaker, Marieke Penterman, celebrates her Dutch heritage with this exclusive collection of flavored Goudas. She and her team handcraft each wheel using herbs and seeds mostly gathered in the Netherlands. Premium, raw, cow’s milk from her family farm provides each wheel of cheese with the exceptional flavor and texture you’ve grown to expect from Holland’s Family Cheese.

Content thanks to Marieke Gouda

Persimmon Brûlée

Total Time: 10 mins

Servings: 2-4

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Hachiya persimmons are rounded, slightly elongated vaguely conical-shaped. When fully ripe the fruits are a beautiful deep orange and the peel is paper thin with a few dark spots. The ripe flesh is custard in texture with a flavor that is candy sweet. Using this fall fruit is a fun alternative to the classic grapefruit brûlée recipe. This simple but elegant dish is the perfect side for any breakfast or brunch. Using a culinary torch is the best way to get that hardened caramelized sugar canopy crust, but you can also make this simply and delicious treat using your broiler.

Ingredients

  • 2 Organic very ripe Hachiya persimmon (Make sure the persimmons are very ripe, when held, they should feel gelatinous like a water balloon)

  • 4 tablespoons raw demerara sugar

  • pinch of sea salt

Preparation

  1. With a very sharp knife, cut Hachiya Persimmon in half lengthwise, careful not to smoosh them.

  2. Blot the persimmons cut side with a paper towel to get most of the moisture out.

  3. Mix raw sugar with a pinch of sea salt.

  4. Sprinkle 1 Tbsp. sugar mixture evenly over exposed flesh of each fruit half.

  5. Using a kitchen torch, heat the sugar until it melts and start to turn dark amber.

  6. Alternatively, preheat broiler to high. Transfer persimmons, cut side up, to a rimmed baking sheet lined with foil. Broil persimmons, watching closely to prevent burning, until the sugar is melted and beginning to turn dark amber, about 8 minutes. Let persimmons cool before serving.

Serving Suggestion

Persimmon Brûlée may be served with a side of Greek yogurt with a sprinkling of your favorite granola for some crunch.

Learn more about persimmons and find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Update From the Board!

Dear Co-Owners,


It is with great pleasure and excitement that we announce our newest Board Members, while reluctantly saying goodbye to those that have loyally served the Co-op, and you, its Co-Owners over the last few years. On that note, we are pleased to retain Shannon McGuire and Divit Cardoza for three-year terms, and  to welcome Jay Henry to a three-year term and Charles Raymond to a two-year term. We want to extend a sincere thank you to Tana Ruud and Jay Holmes, who have been wonderful assets to the board; graciously donating not only their time, but also their expertise in the industry and their services for the benefit and continued success of our Co-op. These positions are entirely volunteer-based and we recognize and greatly value the time and commitment these board members give.

The Board of Directors plays a pivotal role in the functionality of the co-op by hiring and managing the CEO/GM, empowering them to work closely with the executive management staff who in turn oversee the day-to-day operations of the Co-op.

In coming off a very successful quarter, we are excited to be finalizing the last of the arrangements for our Annual Meeting and the 45th Anniversary Celebration of the Boise Co-op,  taking place at the Boise Train Depot on October 27th from 1:00 - 4:00pm. We would love for you all to join in the celebration with us! We will have some great food, music, wine & beer, activities for children, and a celebration of our local vendors!

Keep up to date with us on social media, as well as through our monthly communications. We are excited to announce that the board will be hosting informal meet-and-greet events each month in the Co-op’s Uncorked! Wine Bar with fabulous wines and Co-op prepared food pairings! Seating will be limited so be sure to scoop up your tickets first thing!

In service,

Your Board of Directors