This refreshing summer treat is easy to make at home!
Last July, we started a Co-op Kids Club Fruit of the Month program. This program is a huge hit, and we are so excited to share the successes of the first year with you.
In one year, we've given out 7,576 pieces of fruit. That's over 1,500 pounds of organic fruit, and over 600 pieces every month!
And we're not just handing out bananas. I mean, we like bananas a LOT, but we wanted to make the program a little more exciting than just a banana over and over again. We've featured everything from kiwi fruit to dried dates to local peaches in the height of the season. Each month is a new fruit, so your kids will try all kinds of new things!
Not in the club yet? Next time you're in the store, pick up your free Co-op Kids punch card at the Customer Service desk. Every month, there is a new delicious, seasonal fruit to try.
And the best part? We've heard from lots of parents that their kiddos are now eating fruit that their parents couldn't get them to try at home. We can't argue with that. Happy parents, and excited kids eating more fruit. It's a win-win!
Goat cheese lovers know the name. Cypress Grove produces some of the best fresh goat cheese around. Their Herbs de Humboldt is this month's cheese of the month, save 20% all month long on this amazing goat cheese.
"The earthy hand-mixed blend of Herbs de Provence creates a simple yet perfect balance. All of the herbal flavors you love, dried at the peak of the season. Clever in name, classic in taste. We use the finest ingredients we can get our hands on, and always start with the highest quality milk—the building block for our entire line of cheese.
- Crumble atop homemade pizza: add shredded mozzarella, roasted eggplant, green olives and fresh garlic.
- Spoon into a fresh fig, wrap with a single slice of bacon and secure with a toothpick. Grill or broil, drizzle with a balsamic reduction."
Content Thanks to Cypress Grove
"Aged for over five months, Lilly Pad is an American original inspired by classic European alpine style cheeses. Excellent alone, as an ingredient in your favorite recipe or melted into a luscious cheese sauce, Lilly Pad is a cheese that loves a celebration. Enjoying a wedge of Lilly Pad will connect you to your roots—even as it inspires you to see things anew!"
Be sure and check out this alpine style aged cheese and SAVE 20% all month long!
Content thanks to Willapa Creamery
We're so excited to be a finalist for the Boise Metro Chamber's Food & Agriculture Industry excellence award!
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
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.
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.
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.
Water Buffalo milk has more calcium, iron, and phosphorus than typical cows milk.
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.
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.
Content thanks to Buf Creamery
- 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