Join us for our one year anniversary sale in the Village!
Thank you so much to everyone who contributed to National Hunger Action Month to make it a huge success! Every dollar makes a difference, especially when you consider that the Idaho Food Bank turns every dollar donated into 4 meals.
Produced since 1115 in the area surrounding the little village of Gruyère in Western Switzerland, this much-loved cheese is still made in local dairies according to the original traditional recipe. With its distinctive, buttery, caramel flavor, this is one of Switzerland’s greatest cheeses and can be enjoyed “mild” or “mature”.
The character of this superior cheese is due to its specific production methods, which, in accordance with AOP requirements, remain true to the original recipe and follow time-honored techniques. Gruyère AOP is prepared from the finest fresh milk from cows fed on grass during the summer and hay during the winter. The use of any additives is prohibited.
After two or three months’ maturation, the Gruyère AOP wheels arrive at the Mifroma caverns from local village dairies. The cheese is then ripened over several months in sandstone caves that benefit from 96% humidity and a constant temperature of 55.4° F.
It is in this exceptional environment that Gruyère AOP acquires its succulent character. During the five-month maturation period, the cheese rounds are regularly turned and brushed with salt water. These proven methods, an extended aging process and the great care given to this majestic product confer Gruyère AOP its incomparable flavor.
Gruyère AOP takes pride of place on any cheese board. A savory end to any meal, this fine cheese lends itself to the preparation of tasty hot dishes and is a key ingredient in authentic Swiss fondue.
The fruity taste of the Gruyère AOP wheels varies according to their maturity. Gruyère AOP Mild has buttery notes, hints of almond and caramel and a slightly elastic texture.
- 1 tablespoon butter
- 1 teaspoon grated shallots
- 1 cup dry white wine (more if desired)
- 1 Lb. grated Gruyère cheese
- 2 tablespoons unbleached white flour
- A pinch of ground nutmeg
- Salt and White Pepper to Taste
- 1 local baguette, cut into 1-inch cubes (or try with our Housemade Crostini)
1. Dredge the cheese in the flour. Place the wine and the shallots in a heavy pot over medium heat and bring to a light simmer.
2. Stir in the cheese a little at a time until the mixture is smooth and all of the cheese is melted. Add the remaining ingredients and transfer to a fondue pot or individual stoneware ramekins.
3. Serve with crusty bread.
Content thanks to Mifroma.
October is a special time for Co-ops of all kinds to celebrate and reflect on the core values that unite us. Community focus and member driven governance practices are what make Co-ops unique, and so this month is as much about celebrating our Co-Owners as anything else.
We think more is merrier, so what better time to hold one of our month-long member drives? Throughout October, we’re waving the administrative fee for membership. If you’ve been waiting to join in or know someone who would benefit from membership, now is the time!
Reap the Benefits of Membership:
A monthly 10% discount that can be used any day you choose, all day, at any of our locations.
Access to special Co-Owner sales each month.
Discounts on our classes.
Local discounts on goods and services from businesses that are part of our Local Co-Operators program.
You get to vote in our Annual Elections, including electing Board Members to represent you.
For only $50, you own a share in a local business!
Cooperatives around the world generally operate according to the same core principles and values, adopted by the International Co-operative Alliance in 1995. Cooperatives trace the roots of these principles to the first modern cooperative founded in Rochdale, England in 1844.
- Voluntary & Open Membership: Cooperatives are voluntary organizations, open to all people able to use its services and willing to accept the responsibilities of membership, without gender, social, racial, political or religious discrimination.
- Democratic Member Control: Cooperatives are democratic organizations controlled by their members—those who buy the goods or use the services of the cooperative—who actively participate in setting policies and making decisions.
- Members' Economic Participation: Members contribute equally to, and democratically control, the capital of the cooperative. This benefits members in proportion to the business they conduct with the cooperative rather than on the capital invested.
- Autonomy & Independence: Cooperatives are autonomous, self-help organizations controlled by their members. If the co-op enters into agreements with other organizations or raises capital from external sources, it is done so based on terms that ensure democratic control by the members and maintains the cooperative's autonomy.
- Education, Training, and Information: Cooperatives provide education and training for members, elected representatives, managers and employees so they can contribute effectively to the development of their cooperative. Members also inform the general public about the nature and benefits of cooperatives.
- Cooperation Among Cooperatives: Cooperatives serve their members most effectively and strengthen the cooperative movement by working together through local, national, regional and international structures.
- Concern For Community: While focusing on member needs, cooperatives work for the sustainable development of communities through policies and programs accepted by the members.
Ownership = Community Support:
Creating a healthier community that supports individuals in need through our Community Involvement.
Supporting the local food system by prioritizing locally sourced products.
Growing the local economy by ensuring more dollars stay in Idaho.
Creating local jobs, and providing a living wage and benefits to more than 200 employees.
The Bulk aisle plus versatile and reusable glass jars equals quick and easy gifts for any occasion! We've put together some Dry Mix in a Jar gift ideas for you to make it even easier. Check it out:
- 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!
Mulling Spice Blend (for Mulled Wine)
- ¾ cup brown sugar or honey
- 2 Cinnamon sticks
- ½ tsp whole cloves
- 1 tsp allspice
- 3 pieces star anise
- 1 tsp orange rind
- 1 bottle red wine
Gently heat the wine on the stovetop. Stir to dissolve brown sugar and add the spices, steeping for at least 10 minutes. Strain and serve warm.
Make it a gift! Place all ingredients in a reusable glass jar, and give as a gift with a bottle of wine, cheesecloth, and instructions.
- 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.
Pumpkin is an amazing superfood that is loaded with vitamins and minerals, including Vitamin A, Vitamin C, and potassium. Did you know that plain, unsweetened pumpkin puree also makes a great pet food supplement for dogs and cats?
Pumpkin’s high moisture content (90%) and high soluble fiber content (7% per one cup serving of puree) helps support healthy digestion and can be a great natural remedy for pets suffering from either constipation or diarrhea.
Puree can be added as a topper to your pet’s food or feed as a treat on its own. Pumpkin also can be mixed with kibble and stuffed inside your dog’s Kong toy or included in home-made treats! For smaller dogs and cats start with 1-2 teaspoons; for larger dogs begin with 1-2 tablespoons.
Bake and mash a local pumpkin to create your own puree or stop by the Pet Shop and pick up a can of organic pumpkin today! Leftovers can be divided up in an ice cube tray and frozen into handy individual single serving cubes.
This Month's Selection is Pumpkin Seed Ginger Gouda from Artikaas and Dutch Cheese Makers Corp.
The flavors of Autumn are bountiful in this one-of-a-kind cheese from Dutch Cheese Makers Corp. Imported from Holland, our Pumpkin Gouda is a young Cheese made with real pumpkin seeds, ground ginger and a hint of garlic. The texture is smooth and creamy and the flavor is delightfully mild and savory.
The canvas from which all Artikaas cheeses are crafted is as green as the meadows that blanket the Dutch countryside. The milk used in every Artikaas variety is the freshest and purest Holland has to offer. And our strict adherence to time-tested aging techniques help to draw out flavors and textures ideally suited for today’s tastes, cuisines and lifestyles. One taste and we’re sure you’ll agree, Artikaas is the modern art of Dutch cheese making.
Content thanks to Dutch Cheese Makers Corp,.
Board elections results are in! Thanks to everyone who voted, and don't forget to RSVP to our awesome Annual Meeting.
One year older, wiser, and winey-er? Whatever the adjective, we're celebrating! All our our wines are 15% off from September 30th to October 2nd. Visit the Co-op location nearest you and check out our stock. Also, the sale is a great time to grab some bottles for the holidays (we always keep one bottle in reserve for those happy little holiday oversights).
Not sure which wine is for you? Starting to feel nonplussed by your old standby? Every day during our anniversary sale we’ll have dozens of wines open for you to taste all three days. It’s a different selection each day, so you might want to stop in more than once. It’s your chance to try before you buy. Tastings run from 12 to 5 PM each day.
We're collaborating with Boise Brewing to bring you a CO-HOP Fresh Hop Amber beer this fall. And we need you to bring us your best artwork!
What crosses your mind when a pasture, just recently home to grazing cows, is suddenly bare dirt and bulldozers? Do you feel excitement? Dismay? Resignation?
Many parts of the United States have been trying to balance growth and farmland preservation for decades. Areas with high quality farmland that have come under severe development pressure have led the way, as Oregon’s history attests. But Idaho, despite various pockets of concern, has avoided taking steps to either influence or mandate development patterns. Both relatively slow growth rates and determined commitment to private property rights have allowed development in the Treasure Valley to proceed as the market dictates.
More recently, Treasure Valley farmland is being converted into commercial and residential developments at a brisk pace. Voices from such disparate organizations as the Boise Metro Chamber of Commerce and the Ada County Soil and Water Conservation District are saying we should preserve farmland, but what does that mean? What is farmland? What do we lose when farmland is no longer farmland? Can we preserve both farmland and private property rights?
The Treasure Valley Food Coalition, a 501c3 organization with the mission to enhance the resilience, integrity and economic vitality of our local food system, is gathering a group of collaborators to explore the topic of Farmland Preservation in the Treasure Valley with the aim of exploring areas of synergy in values and goals.
We begin in October, 2016 with a general discussion of preservation – what is gained and lost. Our guest speaker will be Mike McGrath. For 28 years, Mr. McGrath managed the Delaware Agricultural Lands Preservation Foundation and headed the Planning Section in the Delaware Department of Agriculture. We believe he will bring an excellent introduction to the issues. We will then follow up in Spring 2017 with three focused events on preservation topics more particular to our locale, e.g. the effects of water scarcity, existing farm infrastructure.
This is a conversation about food security, values, heritage, prosperity, quality of life – in other words, this conversation can engage every single resident of this valley. Come learn and participate in creating the future we will all share. Join the Treasure Valley Food Coalition and the Boise Coop on either October 10th in Boise or October 11th in Caldwell for a presentation on “Why Save Farmland?”
September is National Hunger Action Month, and the Boise Co-op and Idaho Food bank plan to take action! Hunger is an issue that affects every county in the state. Each day in Idaho one in six, including 92,000 of our state’s children, go hungry and are in need of assistance.
We are proud to be partnering with the Idaho Food Bank and our Co-Owners, to sponsor this year’s National Hunger Action Month. For the month of September, the Boise Co-op will be matching all donations made in our stores, up to a total of $2,500. Every dollar donated to Idaho Food Bank provides four meals to hungry people in Idaho. That means together we can provide 20,000 additional meals!
The Boise Co-op also works yearlong with partners of the Idaho Food Bank to diminish food waste. From May to July, our stores donated around an average of $36,000 worth of food a month. The donated food goes to the Meridian Food Bank, Boise Rescue Mission, and the Corpus Christi House.
Idaho Food Bank will be in our stores throughout September. Be sure to stop by to learn more about them and the programs they provide.
The Latest Cheese of the Month is Mifroma Swiss Raclette
Raclette is eaten hot – the name comes from the French ‘racler’ or ‘to scrape’ - as the savory melted wheel of cheese was traditionally heated over an open fire before being poured over an accompanying dish of potatoes. Histor-ically, Swiss shepherds would eat Raclette in the summer, as a filling and delicious meal.
Today, the preparation of Raclette, which is the Swiss national dish, has hardly changed over the years. Designed as a meal to share with friends, the Raclette cheese is heated to bubbling point and served with potatoes, pickles and cold meats.
The Raclette wheels can be cut in half, placed in a special Raclette cheese holder to hold the melting cheese wheel in place, and served in the traditional way; it is also available in precut square slices adapted to fit raclette grills, appliances that are available in stores.
An authentic, natural product, Swiss Raclette cheese is still manufactured in accordance with the original recipe. Produced from creamy cow’s milk, Raclette’s incomparable flavor is due to the rich flora of the lush, Swiss countryside.
A full-bodied savory cheese, Raclette is usually eaten hot, but can also be enjoyed in cold slices; whatever your style, this cheese makes for a wonderfully authentic family meal or dinner with friends.
Recipe: Traditional Raclette
See under Tips below for larger quantities
1 kg (2lb) small, evenly sized potatoes
800 g (1 ½ lbs) Swiss Raclette cheese, sliced
Freshly ground black pepper
1 Boil the potatoes in their skins. Drain and place in a napkin-lined bowl to keep warm. Place the sliced Raclette cheese on grill pans/trays to melt under the grill, allowing each person to scoop up the cheese with the cooked potatoes. Serve the garnishes in separate bowls for diners to help themselves.
When calculating how much to prepare allow around 200 g (7 oz) Swiss Raclette cheese and 250 g (8 oz) potatoes per person. Note: A half-wheel (2.8 kg/6 lb approx.) Swiss Raclette cheese is the ideal party food and will serve around 14-15 people whereas a quarter-wheel (1.4 kg/3lb approx.) will serve around 7-8. Raclette machines can be purchased or hired. See Cheese Paraphernalia and Accessories for details.
Do not cut the rind from the Raclette cheese, simply scrape some off. This produces a crisp crust when the cheese melts.
Don’t overcook the Raclette cheese or it will become grainy and the fat will separate.
Leftover Raclette cheese will keep for up to 8 days if covered in cling film and refrigerated.
Content and recipe thanks to Mifroma.
Total Time: 25 minutes, 10 minutes active, Servings: 4
This deliciously simple recipe combines blanched veggies and a fresh tomato sauce for a delicious and colorful pasta dish.
2 cups tomatoes, blanched and diced
1/2 teaspoon salt
1 teaspoon lemon juice
1 clove garlic, minced
1 teaspoon fresh oregano, minced
1 tablespoon fresh basil, minced
1 tablespoon fresh parsley, minced
1 tablespoon olive oil
1 cup broccoli florets
1 cup green beans, trimmed and sliced into 1” pieces
1/2 cup carrots, julienned
1/2 pound dry pasta (such as macaroni, bowtie, rotini)
Combine the tomatoes, garlic, herbs, lemon juice, oil and salt. Set aside.
Bring a medium sized pot of salted water to a boil over high heat. Once the water boils, add the pasta and set a timer for 2 minutes less than the cooking time on the package.
When the timer rings, add the prepared vegetables and cook another 2 minutes. Remove the pot from the burner and drain off the hot water. Add the pasta and vegetables to the tomato sauce and season to taste with salt if needed. Add an additional splash of olive oil if the dish seems dry.
Complement this dish with a crisp Caesar salad, garlic toast or bread sticks.
110 Calories, 4 g. fat, 0 mg. cholesterol, 368 mg. sodium, 17 g. carbohydrate, 5 g. fiber, 4 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.
Total Time: 40 minutes
Try this classic salad made with crispy cubed bread, sweet onions and juicy tomatoes topped with red wine vinaigrette.
- 1 day-old baguette, cut in ½-inch cubes (about 3 cups cubed bread)
- 1 tablespoon olive oil
- 1 cup julienned sweet onion
- Large pinch of salt
- 1/4 cup red wine vinaigrette, divided
- 1 14-ounce can artichoke hearts, drained and quartered
- 1 cup chopped heirloom tomatoes, cut into small chunks
- 1⁄3 cup chopped pitted Kalamata olives
- 1 cup roughly-chopped fresh spinach
- Preheat the oven to 300ºF. Toss the cubed bread with the olive oil, place on a baking tray and toast until just lightly browned, about 15 minutes. Remove and set aside. In a small bowl, toss the onion with a large pinch of salt and 1 tablespoon vinaigrette and let marinate while preparing the rest of the salad.
- Mix all of the ingredients, except for the onion, together in a large salad bowl. Rinse and drain the marinated onion, then toss with the rest of the salad. Let the salad sit for 10 to 60 minutes to absorb the vinaigrette before serving.
Chiffonade of fresh basil, seeded cucumber and flaked Parmesan or feta cheese are all common additions to this summery salad. The proportions of this bread and tomato salad are flexible; adjust them to your liking or based on what you have on hand. We used a prepared vinaigrette in this updated version of the classic dish, but you can replace it with a combination of olive oil and balsamic vinegar, if preferred.
488 calories, 30 g. fat, 0 mg. cholesterol, 608 mg. sodium, 49 g. carbohydrate, 9 g. fiber, 8 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.