Purple Sage Farms: Volunteers Wanted

This year's winter was harsh for everyone, but for our partner Purple Sage Farms the extreme weather resulted in the destruction of nearly half of their greenhouses. 

Afterwards, the community came together and raised over $25,000 to assist with the repairs. Now, each Saturday in March from 10 am to 1 pm, volunteers are meeting at the farm to help repair the damage. Thanks to Boise Farmers Market for taking the initiative to organize and host these volunteer opportunities. 

If you'd like to join in, get the details from Purple Sage below, then head to their Facebook page and register for one of the days (or all three). Also, special thanks to Acme Bakeshop for stepping up to coordinate sack lunches for the volunteers along with a plethora of other local businesses.

From Purple Sage:

Thanks to all of you who've been so generous in offering time to help rebuild the greenhouses and get us up and running again. We're dedicating March to disaster cleanup and rebuilding, in hopes that the snow will have cleared and we can get some big projects done before the Boise Farmers Market starts up again in April. 

So, every Saturday in March, we're organizing re-building projects on the weekends and we'd love to have you by our side to raise the hoops.

What to bring:

  • Dress weather appropriate and ready to possibly get dirty
  • Boots encouraged
  • Work gloves
  • Box cutters
  • A sack lunch
  • Water bottle

March Cheese of the Month

KoKos Coconut Gouda

Made with fresh, pasteurized cow’s milk and a healthy dash of organic coconut cream, added for extra flavor and creaminess. It's a delightfully unique cheese with a nutty taste and a touch of refreshing sweetness. Enjoy it with fruit or thinly sliced with crisp crackers and chilled white wine or your favorite beverage.

This product stood out for its unique use of organic coconut cream, rarely found in a cheese product. The coconut milk combined with a creamy Dutch Gouda, results in an outstanding yet simple product makes a wonderful snack and can be added to recipes to ad a unique and delicious flavor.


kokos-pizza-header.jpg

KoKos Pineapple Black Forest Ham Pizza

Ingredients:

  • 8" Pizza Crust or pre-made dough rolled out thin
  • 1 large handful of grated KoKos® - Coconut Cheese
  • 1 large handful of grated Mozzarella
  • Pizza Sauce
  • Red onions
  • Red and green peppers
  • Pineapple chunks (fresh or canned)
  • Ham (Black Forest or other)
  • Your favorite pizza toppings

Directions:

  1. First spread pizza sauce on the dough.
  2. Sprinkle some of the grated cheese.
  3. Add green pepper, red pepper, pineapple chunks, and ham.
  4. Add more cheese to top.
  5. Bake on oiled sheet or pizza stone until the cheese is melted. (Or according to the instructions on your crust). Voila, delicous!

Content thanks to and adapted from Cheeseland

Wine and Chocolate Fest

Saturday, February 11th 1-4 pm

Nothing says "I love you" quite like wine and chocolate! We are celebrating with a free tasting on Saturday, February 11th at both grocery stores. Visit either location and discover a new favorite. From 1:00 to 4:00 pm we'll have samples available of wine, chocolate, beer, and cheese.  This is a great chance to discover a unique Valentine's gift or just to nosh on some sweet treats.

February Cheese of the Month

What better way to say "I love you" than with delicious Sartori Montamore- the "cheese of love"? Get it 20% off all February long!

Like a new romance, this sweet, creamy and fruity cheese begins with a deliciously inviting appearance and finishes with a playful, tangy bite. It is named with deep affection for the gorgeous Dolomite mountains that tower with breathtaking beauty above the Sartori hometown of Valdastico, Italy. Prepare to fall in love.

Pairing Suggestions

Wine:

  • 2015 Domaine des Braves Régnié, Beaujolais
    - $16.99
  • 2013 Massolino Dolcetto d'Alba
    - $18.99
  • 2014 Elvio Cogno Dolcetto d'Alba
    - $17.99
  • 2014 Marimar Estate Acero Chardonnay, Russian River - $24.00
  • 2014 Boedecker Pinot Noir, Willamette Valley
    - $21.00

Food:

  • Local Artisan Bread
  • Bulk Dried Nuts
  • Bulk Dried Pineapple
  • Local Organic Chocolate
  • Castelvetrano Olives

Beer:

  • Odell Cutthroat Porter
  • Fremont Universale Pale 
  • Snake River Pako's IPA
  • Fort George Cavatica Stout
  • Sockeye Brewing Seasonal Maibock

 

Content thanks to and adapted from Sartori

The Jennifer Mac: Superfood Chocolate

1/2 cup cashews, soaked 2 hours, drained and rinsed
3/4 cup raw cacao powered 

3/4 cup cold-pressed coconut oil
OR
3/4 cup cacao butter

1/2 cup coconut nectar (or liquid sweetener) 
1 teaspoon vanilla
1/8 teaspoon sea salt

DIRECTIONS:

FIRST: Liquefy coconut oil (or cacao butter). Note, using coconut oil has a lower melting point than cacao butter. If you use coconut oil, you'll need to keep this refrigerator before eating. Cacao butter will be shelf stable.

SECOND: Blend cashews, coconut oil, and liquid sweetener until smooth, scraping down the sides of the blender with a rubber spatula to get all the little cashew pieces. Add in vanilla and sea salt and blend again.

THIRD: Transfer mixture to a bowl and add the cacao powder. Stir until smooth.

FOURTH: Pour the mixture onto a pan or tray covered with wax paper.

FIFTH: Top with your favorite dried fruits, nuts, and seeds

 

Recipe courtesy of Jennifer Mac 

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.

Ingredients

– 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


Method

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 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. 

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 2017

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 10pm


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 (open late)

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


Boise Co-op Pet Shop

December 24th, Christmas Eve: 9am to 6pm (normal hours)

December 25th, Christmas: Closed

December 31st, New Year's Eve: 9am to 6pm (normal hours)

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

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!