Purple Sage Farms Greenhouse Relief

Update: Thanks to the overwhelming generosity of our community, Purple Sage Farms surpassed their fundraising goal. Stay tuned for volunteer opportunities as they work to rebuild what they lost.

Our hearts go out to Purple Sage Farms. The severe winter weather has exhibited catastrophic damage to their greenhouses.

Purple Sage has been an anchor local organic farm in the Treasure Valley for decades. Please spread the word about the campaign to rebuild their damaged greenhouses. We've kicked in $2K, but we'll also match up to another $2,000 in pledges given at the registers in our stores! Simply tell your cashier you'd like to donate. Every little bit helps!

from Purple Sage's gofundme.com:

"One of Idaho's oldest Organic Farms suffered serious damage due to the recent extreme snow storms. Purple Sage Farms in Middleton had 5 of their 15 greenhouses collapse with heavy snow. They have a pile of bent aluminum frames and torn plastic - a total loss. Three others are standing with some damage and the other seven will need new plastic covering. There was no insurance to cover these greenhouses or the loss of crops caused by this rare weather event. Just the plastic alone to cover the greenhouses will cost several thousand dollars. Tim Sommer and his family have been growing organic herbs, greens and vegetables for almost 30 years, selling to Boise Co-op, Whole Foods and area restaurants. Purple Sage Farms and the Sommer family are anchor vendors and loyal supporters of Boise Farmers Market. Please help us help them recover from their loss."

If you'd like to help Purple Sage Farms rebuild their greenhouses, you can DONATE HERE

Mike and Tim Sommer

Mike and Tim Sommer

January Cheese of the Month: Kroon's Maasdam

A Swiss Elemental Gone Dutch

Traditionally crafted Dutch cheese with a slightly sweet and nutty flavour. Maasdam is produced through a special ripening process that allows it to develop its characteristic and delicious taste and distinctive ‘eyes’. This versatile cheese is perfect on any cheeseboard, sliced in sandwiches or melted in a focaccia.

A Creamy Kroon Maasdam Cheese and Cider Fondue with Fresh Fruit

Serves: 6 People | Preparation time: 10 minutes - Cooking time: 15 minutes

This rich fondue is flavoured with cider and is perfect as a starter amongst friends at a dinner party. Delicious served with fruits of the forest including figs, pears and apples.


– 300ml (½ pt) Cider

– 30ml (2 tbsp) Cornflour

– 400g (14oz) Kroon Maasdam cheese, grated

– 1 Clove of garlic, crushed

– Freshly ground black pepper

Accompaniments to serve

– 3 Apples, cored and each cut into 8 wedges

– 2 Pears, cored and cut into thick slices

– Juice of ½ lemon

– 6 Figs, cut into quarters


1. Rub fondue pan (or a heavy-based saucepan) with the garlic, discard the garlic, then add the cider and bring to the boil.

2. Meanwhile, in a small bowl, blend the cornflour with 75ml (3tbsp) cold water to a smooth paste. Reduce the heat under the fondue pan to low and stir in the Kroon Maasdam cheese and the blended cornflour, stirring constantly until the cheese melts and begins to bubble. Season with black pepper and simmer for 2-3 minutes until thick and creamy.

3. Toss the apples and pears in the lemon juice to prevent them from browning. Set the fondue pan over a table burner, stirring occasionally to prevent the cheese from sticking. Serve in individual sized pots and use a fork to dip the fruit into the fondue.

Cooks tips
This fondue needs to be kept warm after making. Do not allow it to cool and reheat as it will split. Try also serving it with fresh bread bread or roasted baby potatoes. 

Content thanks to Kroon

Daily Deli Deals

We've got some great Spring Deli Deals happening in our Village location. Many of our customers make our fantastic deli a part of their weekly routine and we'd like to be a part of yours. Come check out these awesome daily specials:

Monday: 25% off of both salad bar and hot bar  (excludes soup)

Tuesday: 20% off of all sliced to order meats and cheeses (excludes Co-op Basics items)

Wednesday: $2 off of all made to order whole sandwiches (Excluding kid's menu)

Thursday: 25% off of all available dessert bars (limited to stock on hand)

Friday: all available pizza slices $2 each (limit 3, limited to stock on hand)

Daily Hot Bar Happy Hour - Buy One Get One Free*

Sun - Thur. - 7 pm-8 pm, Fri-Sat - 8 pm -9 pm

*equal or lesser value

Only at our Village location. Deals valid Spring 2017.

Stuff for the Stockings: Great Finds at the Co-op!

For me, nothing beats the stocking. The little holiday cornucopia is always the perfect mix of fun, unique, delicious, and utilitarian gifts. For years now, I've been topping off the sock with treasure from the Co-op. I've compiled a list of my favorite finds. Take a look, and find something for your friends, pets, and family!

Logo Vid1.png

Holiday Hours 2016

Boise Co-op North End & Village

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

December 25th, Christmas: Closed

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

January 1, New Year's Day: 9am to 10pm

Boise Co-op Wine Shop

December 24th, Christmas Eve: 8am to 7pm (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 6pm (normal hours)

Boise Co-op Pet Shop

December 24th, Christmas Eve: 9am to 7pm

December 25th, Christmas: Closed

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

January 1, New Year's Day: 9am to 6pm (normal hours)

12 Days of Deals

Festivities leaving you flustered? How does a sweet new holiday deal, every day for 12 days in a row?

Starting Monday, December 12th through Friday, December 23rd, each day will be an opportunity to save on something new. Act fast because these deals are here today, gone tomorrow, and may be subject to limited availability. 

From beer to bulk to butternut squash you’re sure to find a tempting offer! Check out these Deals:

Mon Dec 12th: Ruffwear Quinzee Insulated Dog Jackets: 40% off

Tues Dec 13th: Veriditas: Buy a Vial of Mental Clarity Essential Oil and get a Free Room Plug in Diffuser. Limit 2 per customer.

Wed Dec 14th: Organic Bulk Walnut Halves & Pieces: $9.99/lb regularly $16.99/lb. Limit 5 lbs per customer.

Thurs Dec 15th: Housemade Maple Glazed Butternut Squash $4.99/lb regularly $8.99/lb

Fri Dec 16th: Lagunitas Brown Shugga $7.49/ea regularly $9.49. Limit four 6pks.

Sat Dec 17th: Organic Satsuma Box $6.99/ea regularly $11.99. 

Sun Dec 18th: All Housemade Sausages $2.99/lb regularly $5.99-$6.99/lb. Limit 10 lbs total per customer. 

Mon Dec 19th: Totally Bamboo Idaho-shaped Cutting Board $12.99/ea regularly $19.99. Limit 2 per customer.

Tues Dec 20th: Extravagonzo Olive Oils and Vinegars 35%-45% off

Wed Dec 21st: Rembrandt Gouda Cheese $9.99/lb regularly $18.99/lb

Thurs Dec 22nd: Housemade Flourless Chocolate Torte $6.99/ea regularly $12.99/ea

Fri Dec 23rd: Lucien Albrecht Brut Rose $15.00/ea regularly $20.00/ea. Limit 6 bottles per customer.

December Cheese of the Month: Melkbus 125

A.K.A. Winter Gouda

Melkbus raw milk cheeses are a return to Dutch cheese making traditions. Dutch for Milk Can, each of our Melkbus Cheeses are made on individual family farms outside the village of Gouda. Historically, these farms were identified by a number which was imprinted on each milk can to be transported to the creamery for cheese making. Today, we celebrate this process by reviving the stamped milk can tradition and honoring the farms with their numbers in the name of our cheeses.

Melkbus 125 Winter celebrates the flavors and smells of Winter, this seasonal Boerenkaas contains a mixture of spices reminiscent of the season. Flavors of sweet cream with an essence of cardamom and nutmeg develop after 4 months.

Top 5 Serving Suggestions

This unique raw milk cheese is full of comforting flavors reminiscent of the Winter season. Hints of cardamom, cloves, nutmeg, and cinnamon blanket your palette once you get past the creamy smooth texture of this gouda cheese. These sweet and woody spices from the cheese make it extremely versatile when deciding what to pair with it.

After many taste tests… see our Top 5 serving suggestions below.

5 – Fresh Bartlett Pear or Gala Apple
The crisp sweet flavor profile from these fruits settle well with the woody spices (cardamom & clove) in the cheese. Meanwhile enhancing the sweet cinnamon flavor making you think you are eating a delicious fruit pie!

4 – Toasted Pecans (lightly salted)
Toasted pecans enhance the natural nutty taste that comes from gouda cheese. Getting the lightly salted option only compliments its creamy goodness. Not to mention the crunch is an added bonus!

3 – Spiced Orange Hot Tea
We recommend finding a cinnamon spiced orange tea. The cinnamon will only enhance the cheeses’ winter flavors while adding a hint of tanginess from the citrus.

2 – Apple Butter
Top a French baguette slice (toasted) with apple butter, a thin slice of Melkbus Winter and you will surely be left wanting more. This sweet and savory combination is one you may have never thought to try… but definitely can’t live without once you do!

1 – Apple Pie Crust Topping
You heard us right! Take your next apple pie crust and either incorporate the cheese into the dough or sprinkle shredded Melkbus Winter over the top 10 minutes before cooking time is up. You will not be disappointed!

Content thanks to Melkbus

Can we feed the world? An Evening with Joel Salatin

Join us for an evening with Joel Salatin! We are so excited to welcome Joel Salatin back to Boise. He is a world-renowned farmer and speaker, and we couldn't be more pleased to have him speak at BSU. 

The self-described "lunatic farmer" is coming back to Boise! Joel's talk will focus on dispelling the myth that organic and sustainable agriculture cannot feed the world. 

NOTE: Due to the anticipated popularity of the event, tickets are required for entry.

Thank to our sponsors: Boise Co-op, Boise Farmers Market, Control Sentries, Equilibrium at Boise State, Idaho Center for Sustainable Agriculture, McIntyre Pastures, Peaceful Belly Farms, The BSU Sustainability Club.

*Free event parking is available at the Lincoln Garage.

Photo credit: By nick v from Washington dDC(Joel Salatin) [CC BY-SA 2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons


Bottle Boom: Beer Bottle Collection a Success!

Last month a group of enterprising young students from Boise State took the first step in creating a business that can provide Boise with a glass recycling alternative. Using the Co-op as a testing ground, the students began collecting, sanitizing, and redistributing glass beer bottles back to local microbreweries.

Their pilot was a success, and the students tied for first place at the Idaho Innovation Challenge. They took home a $1,000 cash prize which they plan to use to invest in cleaning supplies and better collection methods.

Leave it to college students to figure out how to drink beer and make a difference!

November Cheese of the Month: Mifroma Gruyère


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.

Gruyère Fondue

  • 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.