May Cheese of the Month

 

Buffalo Mozzarella really does come from water buffalo! Check out this amazing cheese from BUF Creamery and save 20% all month long!


Cured Ham & Cheese Crostini

  • Mozzarella
  • Pesto
  • Prosciutto
  • Baguette

Toast 1/2"-thick sliced baguette at 400°F. Spread pesto on each slice, then top with mozzarella and prosciutto. Place crostinis under the broiler until cheese melts.


COW VS. BUFULA

We may be biased, but we think that it's important to know the differences between the two different types of cheese.

PROTEIN

Get big! Water buffalo milk has 11 percent more protein than cows milk. Protein is the building block of muscle so more is almost always better.

LACTOSE

Despite our products being lactose free, water buffalo milk initially has a higher content of lactose pre-production. It is our cultures and fermentation process (The ones who consume the lactose) that make BUF mozzarella easily digestible, fresh cheese for all.

VITAMINS

Water Buffalo milk has more calcium, iron, and phosphorus than typical cows milk. 

SOLID CONTENT

Buffalo milk has higher levels of total solids before production. More solids make the processing of the cheese easier and create options to make other products such as yogurt or ice cream with the residue. 

TREATMENT

Although not a difference in the milk's characteristics, typical "mozzarella" is often made from mis-treated dairy cows. Our buffalo are free-range, grass-fed and organic to ensure the best quality of life for the animals. 


Bufula Life:

Content thanks to Buf Creamery 

Pineapple Green Smoothie

Ingredients

  • 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

Preparation

  1. 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.

Serving Suggestion

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.

Nutritional Information

260 calories, 4 g. fat, 10 mg. cholesterol, 135 mg. sodium, 49 g. carbohydrate, 5 g. fiber, 12 g. protein

Earth Day Bulk Sale!

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:

Steak Seasoning

  • 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!
 

Paleo Cookies:

  • 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

Tax Day Wine Sale!

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, Saturday, 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

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