Take 20% off all Body Care for Mother's Day Weekend!
- 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
- 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.
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.
260 calories, 4 g. fat, 10 mg. cholesterol, 135 mg. sodium, 49 g. carbohydrate, 5 g. fiber, 12 g. protein
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:
- 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!
- 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
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, Sunday, 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
April's Cheese of the Month is Wyke Farm's Ivy's Vintage Cheddar! This 15-month aged cheddar is smooth, rich, and delicious. Find out about Wyke's incredible sustainability practices in this article!
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
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 Pineapple Black Forest Ham Pizza
- 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
- First spread pizza sauce on the dough.
- Sprinkle some of the grated cheese.
- Add green pepper, red pepper, pineapple chunks, and ham.
- Add more cheese to top.
- 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
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.
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.
- 2015 Domaine des Braves Régnié, Beaujolais
- 2013 Massolino Dolcetto d'Alba
- 2014 Elvio Cogno Dolcetto d'Alba
- 2014 Marimar Estate Acero Chardonnay, Russian River - $24.00
- 2014 Boedecker Pinot Noir, Willamette Valley
- Local Artisan Bread
- Bulk Dried Nuts
- Bulk Dried Pineapple
- Local Organic Chocolate
- Castelvetrano Olives
- 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
1/2 cup cashews, soaked 2 hours, drained and rinsed
3/4 cup raw cacao powered
3/4 cup cold-pressed coconut oil
3/4 cup cacao butter
1/2 cup coconut nectar (or liquid sweetener)
1 teaspoon vanilla
1/8 teaspoon sea salt
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
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
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.
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.