Cordata store: 11 am to 2 pm
Downtown store: 3 to 6 pm
Meet a citrus farmer. Samples galore. Screaming deals. Live music in the Downtown store.
Cordata store: 11 am to 2 pm
Downtown store: 3 to 6 pm
Meet a citrus farmer. Samples galore. Screaming deals. Live music in the Downtown store.
Celebrate the season with local eggnog!
Spike your coffee and baked goods with some nog, or spike your nog with some booze.
Whatcom County is dairy country. With numerous small dairies dotting our county landscape, it’s our good fortune to enjoy the crème de la crème of eggnog! Fresh, local, and made with care right here in our pastoral paradise.
it’s our good fortune to enjoy the crème de la crème of eggnog
At the Co-op, we get pretty jazzed when eggnog season arrives and we are proud to carry some exceptional eggnog from two of our favorite local dairies.
Twin Brook Creamery is a fifth-generation dairy farm in Lynden. It first started making eggnog in 2007, which was also the first year that Twin Brook started bottling its own milk in those now-iconic Twin Brook Creamery glass bottles. From October through December, the creamery will produce about 25,000 gallons of eggnog for its enthusiastic customers.
Larry Stap, the great-grandson of Jacob and Tryntje Stap who originally established the farm, believes the key to the creamery’s delicious eggnog is its elegant simplicity and quality ingredients. It is made exclusively with the milk from Jersey cows, fresh egg yolks, sweetened with only cane sugar, and seasoned with the perfect combination of spices. “We hear two main comments: This is just like I remember it being made at home; and I don’t like eggnog, but since tasting yours I now can say that I have found one I like and can drink,” said Larry.
Fresh Breeze Organic is yet another fifth-generation farm in Lynden and has been in the Langley family for more than a century. It also started making eggnog in 2007, when the dairy first began processing its own milk. In 2015, the creamery produced about 7,000 quarts of organic eggnog.
Fresh Breeze eggnog is unique in that it contains all organic ingredients: real whole eggs, nutmeg, organic vanilla, sugar, and milk from the farm. Because there are no thickeners, like the often-used locust bean gum, it is thinner than other eggnog. And Clarissa Langley explained that “the vat pasteurization helps it taste like a homemade eggnog that was simmered on the stove.” Yum!
Indulge in this seasonal delight while it is available
Indulge in this seasonal delight while it is available, and pick up a bottle of your favorite local eggnog to keep in the fridge for flavoring your coffee, baking, or for an after-dinner drink spiked with a splash of crème liqueur or rum.
Or, stop by the Co-op and enjoy an eggnog latte prepared by our talented baristas (made with Fresh Breeze Organic eggnog!) and savor this traditional taste of the season.
Aaron (left) and Kim Otto pose on their Whatcom County farm while welcoming Co-op staff for a tour.
Honeybees drone in a field of chamomile. Nearby, calendula is blossoming in tidy rows—glowing with a bright orange of fresh tangerines.
Nestled near the Mount Baker-Snoqualmie National Forest and the Nooksack River, just off the Valley Highway in Deming, Moon Valley Organics is a handmade haven of quiet and quality, carefully cultivated by Kim and Aaron Otto.
From seed to salve, their mission is to create high-quality, organic personal care products that promote a healthy way of caring for our bodies and the world.
No small task, but they’ve been doing it with grace and style since 1999.
The farm’s old silo is ringed by fields of herbal ingredients, busy workshops, and a cozy
micro-village of trailers and tents for itinerant WWOOFers. (WWOOFers volunteer on organic farms around the world in exchange for a hands-on learning experience, plus room and board.)
If the relaxed, smiling faces of Moon Valley staff don’t tip you off, we are assured through their certified B Corp status that both seasonal and long-term workers enjoy the Moon Valley ethic and environment.
Calendula is the farm’s signature herb and Kim’s personal favorite. This year’s harvest was so abundant that space in the drying racks in the barn loft was at a premium, so blossoms were pre-drying in the hot, sunny field. Calendula, long-valued for its soothing properties, is used in almost all of the lotions and lip balms made by hand on the Moon Valley Organics farm.
Lovingly and expertly crafted from ingredients mostly grown on their own sustainable permaculture farm, their soaps, lip balms, lotion bars, and salves need no preservatives because of the high-quality beeswax and infused oils. (Don’t try it at home, but Kim says you can practically eat the stuff!)
Like all of their products, every herbal lip balm is formulated and packaged by hand right on the farm.
If the silky feel doesn’t make you want to buy one for every pocket and bag, just know that 10 percent of net lip balm profit is donated to organizations dedicated to protecting pollinators. And, Moon Valley just turned half the farm into a pollinator garden, ensuring the health of our flying friends for generations to come.
Listening to Kim and Aaron talk about bees and dirt makes me proud to carry their products.
Their commitment to sustainability even extends to packaging, which is not only beautiful but also BPA-free, 100 percent recyclable, and made from the highest percentage of post-consumer recycled materials available. For those striving for a zero waste lifestyle, the Co-op is happy to announce the arrival of a new bulk option for their bar and liquid soaps.
We are proud to call ourselves partners, and together will continue using beautiful body care and cooperative business as a vehicle for social change.
Taking a break in the calendula field are Cordata wellness staff (above, from left) Ticker Ba-Aye, Jesi Van Leeuwen, Sarah Schermer, Christy King, and, seated, Christy’s son, Odin.
Farmers Nick Spring and Sarah Robinson enjoy a quiet moment on their farm in Everson with farm dog Henry.
Here at the Co-op we realize that farming is hard work, seven days a week, and a pretty challenging way to make a living. It is also an integral part of our community and local food system, which is why the Co-op has created programs like the Farm Fund that offer resources to help small farms like Spring Time Farm make their dreams of bringing fresh, nutrient-dense food to their community a reality.
Sarah Robinson and Nick Spring took the next step, with the assistance of a Co-op Farm Fund Next Step grant, and purchased property for their expanding produce and flower farm.
Nick Spring and Sarah Robinson at Spring Time Farm recently received a Next Step Grant—a relatively new Farm Fund program designed to help small farms take the next step and scale up to provide the wholesale market—and we are so happy to help them expand to their very own property. After farming their first four years leasing land, sharing tools, and receiving mentorship from Dusty Williams at Broad Leaf Farm, they are now in the process of moving to their recently purchased 37-acre property where they plan to farm 5 to 7 acres at a time while rotating their crops to ensure soil fertility and health.
Sarah washing lettuce. Look for signs identifying their organic produce and flowers in our stores this summer and support these up-and-coming local farmers.
So where did it all begin for Spring Time Farm? Nick Spring is originally from Portland, Oregon, and was attending Western Washington University in 2012 while running a garden system in town called Bellingham Urban Growers Syndicate (BUGS). You may have seen him bicycling around between classes with rototillers, rakes, and shovels in his trailer, or perhaps you owned one of the 11 plots of land he grew veggies on throughout town. He didn’t grow up farming or gardening but it is in Nick’s genes.
The name Spring Time Farm was the name of the farm Nick’s grandfather ran until he was 90!
Not only was BUGS a transition to reconnecting Nick to his farming heritage and his realization that he wanted to make a career growing food for the community, but BUGS is also how Nick met his amazing and talented partner Sarah Robinson. Sarah grew up in Maryland, went to college in Boston, and spent many years bicycle touring the continent before coming to Bellingham. It was here with the already passionate vegetable-growing Nick that she discovered her love for farming. With the constant and diverse challenges of farming—keeping her mind and body engaged while allowing her to be outside connecting with nature— she was hooked!
Nick with an armfull of giant alliums. The farmers of Spring Time Farm found a natural division of labor with Nick Spring taking the lead on the vegetable side of things and Sarah Robinson using her decidedly green thumb as the lead farmer-florist. Of course, they both frequently work together across all areas of the farm.
Nick and Sarah have been farming together for four years now and the quality and abundance of fruits, veggies, and flowers they bring to the community makes me feel like they have been doing this for so much longer. He is “in charge” of the veggies and she is “in charge” of the flowers, and they have a wonderful employee named Josiah who has been there from the beginning and whose knowledge, hard work, and fresh perspective have been an integral part of their success.
Sarah, Nick, Josiah, and the rest of the crew at Spring Time Farm are always trying new things, looking for new ways to nurture their land and preserve their bodies so they can continue to farm for a very, very long time. And we hope they do!
Nick and Sarah are such a joy to be around, you can see and feel the genuine passion for what they do, and for life in general, shine through in even the smallest interactions with them. You may see them delivering sun-kissed boxes of produce or flowers to either
Co-op store or selling at the Bellingham Farmers Market on Saturdays. Either way, we hope you get a warm and happy feeling when you put something from their local farm into your reusable shopping bag.
Nick and Sarah's enthusiasm for organic farming is contagious. Here they are jumping for joy during the garlic harvest.
We all benefit from the vibrant local organic farming community in Whatcom County. Maybe you have never grown a vegetable, or just didn’t have time to plant a garden this year, or perhaps all your greens have bolted—don’t fear! Spring Time, Broad Leaf, Terra Verde, Cascadia Mushrooms, Rabbit Fields, Viva Farms, Cedarville, Moondance, Spring Frog, and so many others deliver their
farm-fresh produce to the Co-op to make sure you have delicious and healthful local food to eat.
We know the hard work, dedication to sustainable farming, and connection to nature of these farmers is a large part of what makes the Co-op where you love to shop and Whatcom County such an amazing place to live, eat, and play. Thank you, Hamsters, for supporting your community and all the people who make it go round.
Organic mangoes are 5/$5! (Both stores, while supplies last.)
Try this delicious mango salsa recipe from Downtown Produce Assistant Manager Russ!
Flash sales are a member-owner benefit. Not an owner yet? Join today!
The Co-op is grateful to work with organic citrus growers that go beyond the ordinary to provide us with unique varieties of citrus that boast great flavor and mouth-watering juiciness. This is only a sample of the juicy goodness available in Co-op produce departments.
Curious about a new variety? Ask any produce staff and they will be happy to talk citrus with you!
Minimal juice or flesh. Used for zesting, baking, or can be candied.
Overall blush on exterior peel with a deep red interior color. Distinctly sweet taste and juiciness.
Bright orange skin. Balance of sweetness and acidity. Very juicy.
Cross of a Temple tangor, a Dancy mandarin, and an Encore mandarin. Deep orange rind color. Very sweet and rich flavor.
Pink flesh. Sweetness balanced by a mild strawberry to cranberry-like finish.
Delicious, sweet yet tangy. Can be eaten completely including the peel.
Slightly sweet mild grapefruit flavor without bitterness and very little acidity. Pith around segments is bitter.
These are just a few things that Co-op buyers are excited about introducing this month.
Paleo and delicious! Full of healthful ingredients and natural fats with no synthetic vegetable and seed oils and no artificial colors, flavors, or fillers.
ranch dressing, greek vinaigrette, honey mustard vinaigrette
All R.W. Knudsen Family® products are exclusively fruit juice sweetened without artificial flavors or preservatives.
tomato sriracha $3.99, tomato red bell pepper $3.99, carrot ginger turmeric $6.49, and beet juice $7.49
This local, sustainable fishery uses ethically sound reefnet salmon fishing and troll-caught tuna fishing methods.
Lightly Smoked Wild Salmon: sockeye $6.49/4 ounces; keta $6.39/5 ounces
Northwest Albacore Tuna Medallions (sashimi grade!) $7.49/6 ounces
Canned Albacore Tuna: ventresca $7.49/3.75 ounces; regular $6.99/6 ounces
Selva's recipe for bone broth is rich in collagen and provides an easy-to-absorb protein source.
Makes ~4 quarts
2 pounds grass-fed beef/lamb bones (or pastured chicken carcass)*
1 bay leaf
1 large yellow onion, cut in half (skin on)
1 whole clove
2 carrots, cut into quarters
1/2 small celeriac root, cut in half
1/3 bunch parsley
2 cloves garlic, peeled
5 whole peppercorns
1 tablespoon apple cider vinegar
*Find grass-fed beef marrow bones, labeled as Soup or Doggie Bones, or 2.5-pound bags of chicken bones from local vendor Osprey Hill Farm in the meat freezer. We also sell chicken necks, wings, drumsticks, and whole chickens (just roast and strip the meat off the carcass).
Note: Alternatively, after cooking for 24 hours and then removing the veggies, you can continue to keep broth and bones in the slow cooker, replenishing with enough fresh water to keep bones covered. Reheat in slow cooker on low heat for 4 to 5 hours each time fresh water is added. Allow to cool and refrigerate unused portion. Process may be repeated for about 7 days, then discard.
Learn more about the health benefits of bone broth in Selva's Ask the Nutritionist column.
The Co-op bakery team takes pride in preparing baked goods from scratch, using top-quality ingredients, like these melt-in-your-mouth vegan chocolate truffles. Co-op bakers also excel at creating beautifully decorated and delicious custom treats—tailored to customer specifications.
If you haven’t yet tried the expanded selection of muffins or brioche (mouthwatering creations both sweet and savory), that is an oversight you might want to correct immediately.
Other edible masterpieces coming from the bakery ovens included custom-made birthday cakes and specialty delights that were as beautiful as they were delicious, including an adorable Thomas the Tank Engine cupcake cake and a stunning winter wonderland scene of chocolate ganache-topped cupcakes with sugared thyme and cranberries and meringue mushrooms. Oh, my!
Co-op bakery staff also made some very special birthday boys and girls happy with treats made to satisfy specific dietary requirements, because everybody deserves a sweet celebration on their birthday. Vegan, grain free, sugar free, dairy free, paleo—bring your special request to our talented, experienced baking team and they will create something spectacular to meet your needs.
because everybody deserves a sweet celebration on their birthday
Every February, keep an eye out for decadent specialties to woo your sweetheart on Valentine’s Day, including Hearts of Darkness, Bleeding Hearts, Truffles, and I Heart You and Chocolate cakes.
Each and every cookie, cupcake, pesto Parmesan brioche, pumpkin cloud cake, and chocolate caramel cream pie—from the simply sublime to the dazzlingly divine—was made from scratch in our kitchen using the highest quality, non-GMO, and organic ingredients we can affordably source. You’ll never find any artificial colors, antibiotics, or hormones in any of our bakery goods.
The new bakery kitchen, completed in 2016, has 1,300 square feet, about three times the size of the bakery’s former work space. And added some long-wished-for new equipment including ovens that adjust for humidity and a steam kettle (which is basically a giant bain marie or double boiler) for making custards and other recipes that require a gentle heat.
Having a dedicated space also made the rigorous cleaning process prior to the gluten-free bake more efficient.
Oh, and windows! The Cordata kitchens were lovely, but sort of lacking in the window department. Downtown, passers-by can peek behind the scenes and see bakery staff at work through the large windows along Holly Street that also bring some welcome natural light into the bakery work space.
We hope you enjoy eating the delicious goodies that result from the magic (and heartfelt work) that goes on behind the Co-op bakery kitchen doors.
Buckets of freshly harvested Hopewell Farm organic blueberries await their final destination—our produce departments and your tummies.
Blueberries are nutritious, taste amazing on everything from ice cream to salmon, and are historically one of the most local foods available.
People in these parts have feasted on them for thousands of years, and if you’ve hiked the North Cascades in September when the trails are lined with ripe huckleberries then you’ve probably enjoyed this local bounty as well.
These days we don’t have to brave the mountain wilderness for fresh produce, thanks to Pete Dykstra of Hopewell Farm and his 16 acres of blueberry bushes nestled at the base of Sumas Mountain. I journeyed out to this picturesque field and walked the rows already abundant with dainty bell-shaped flowers that will become my breakfast. While there I chatted with Lisa Dykstra, Hopewell’s sales rep and the youngest of four Dykstra generations to farm this land.
As we talked I got a sense of how diversified Hopewell Farm has become over the years due largely to the prodigious efforts and entrepreneurial spirit of Pete.
Besides their famous blueberries and carrots, they grow a variety of other vegetables, medicinal herbs, and seed crops. They operate a dairy farm and grow their own silage for the cows that in turn produce compost for the fields. They even maintain wild habitat for beneficial predators such as hawks, kestrels, and owls.
The evidence of their holistic approach was all around me ...
... honey bees buzzed in their hives at the end of every row, happy cows played beyond the fence line, and Lisa spoke glowingly about being on the forefront of progressive efforts.
Hopewell is certified organic, GAP (Good Agricultural Practices) certified, and receives outstanding scores for worker satisfaction. In Pete’s own words this means, “The fields are healthy, they produce great crops, and there is life in the soil.”
And if you’re wondering what all this means for you, my patient Co-op shopper, it means the most delicious blueberries you are likely to eat this summer—fresh, hand-picked, and delivered farmer direct to our shelves for your culinary pleasure.
It’s time to dig in to crispy apples, juicy pears, and the sparking jewels of the pomegranate. Bake them, juice them, puree them, and just enjoy eating them fresh. These seasonal treats come and go quickly—feast on your favorites or try new flavors this season.
Combine these techniques with a selection of meats, fish, and farm fresh vegetables and fruits harvested at the peak of flavor.
Every year the Environmental Working Group (EWG) tests pesticide residue levels on conventionally grown produce and publishes the results in the handy Shoppers Guide to Pesticides in Produce—more commonly known as the Dirty 12 and Clean 15 lists. Pick up a wallet-sized card in our stores.