Community Food Co-op

Voted Bellingham's best grocery store. Full-service deli, hot bar, salad bar featuring organic, local, and natural foods. Everyone can shop, anyone can join. Co+op, stronger together.

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      • Community Food Co-op, Downtown Store, 1220 North Forest Street at Holly StreetDowntown Store
        1220 North Forest Street at Holly Street
        Bellingham, Washington
        7 am - 9 pm
        360-734-8158
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        315 Westerly Road at Cordata Parkway
        Bellingham, Washington
        7 am - 9 pm
        360-734-8158
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Shop in Bulk and Save

Shopping in bulk is a great way to reduce the carbon-footprint (and the cost) of your grocery haul, but your first foray into the bulk section can be intimidating. We want everyone to feel comfortable and capable in all parts of our store, so we've developed a handy guide to get you started. Check out the video below.

In 2022, we sold over 400,000 pounds of bulk products. Everything from nuts and seeds to coffee and tea. Shopping in bulk saves money, packaging, and food waste. In this guide, we highlight some popular favorites and essentials for you to make the most of what shopping in bulk has to offer.

Coffee

Co-op coffee spread

Our coffee selection is truly magnificent. Find everything from light to extra dark roasts, single origin coffees, and decaf blends. Many of which are from a variety of local roasters like Hammerhead, Maniac, and Tony's. We also have excellent burr grinders available for use so you can dial in the perfect grind every time.

Spices

Spice is the secret to good flavor, and with hundreds of spices, herbs, and extracts to choose from, our collection is hard to beat. Buying pre-packaged spices off the shelf often means paying a premium, which makes bulk spices an enormous cost-saving strategy. Stock up on kitchen staples like salt, pepper, and oregano, and add in a few new spices to your cart each time you shop to expand your cabinet!

Grains

Grains count for nearly a third of all bulk sales, and are a staple of nearly every meal. The Co-op has several varieties of rice, oats, and a vast collection of whole grains for every meal of the day, from breakfast to dessert! Try a new type of rice every time you shop to find your favorite.

Nuts and Seeds

Build the perfect trail mix every time by buying your nuts and seeds in bulk, and save money along the way. Find just about every type of nut you can imagine, whether it's roasted or raw, salted or unsalted, and shelled or unshelled. Add bulk dried fruit and chocolate for a flavor-packed mix the kids will love.

And all the Rest

You've only just scratched the surface of our bulk section. We have a wide assortment of gluten-free flours, treats, baking chocolate, teas, and much much more waiting for you. Come take a look and discover something new.

BULK| GROCERY| HOT OFF THE PRESS| LOCAL| SALES| SPECIALITY DIET| SUSTAINABILITY| THE CO-OP DIFFERENCE bulk| coffee| flour| lentil| nuts| quinoa| rice| salt| seeds| spices| tea

Women of the Cooperative Movement

There are countless women who have been instrumental to the cooperative movement, many of who carried out invisible labor. There is no way we could ever recognize all of them, especially the countless farmers and farm owners around the world who provide their yield and labor to local farmer co-ops. During Women's History Month, we hope to shine a spotlight on some that history has managed to capture, and celebrate their contribution and achievement inside and outside of the co-op world.

Alice Acland (1849 - 1935)

Alice recognized the value of the co-op model early on. She witnessed firsthand the power of consumer cooperation while traveling with her husband, who advocated for educational opportunities for working class men. She saw the co-op model as one that gave equal power and ownership to women, and wrote about it frequently, eventually becoming a column editor for Cooperative News, the world's oldest cooperative newspaper.

In 1883, her work as editor led to the establishment of what is now the Co-operative Women's Guild, a social co-op which supported and advocated for women in the UK. The guild's legacy can be traced along several advances in gender equality through the early 20th century.

Margaret Llewelyn Davies (1861 - 1944)

Margaret served as general secretary of the Women's Co-operative Guild from 1889 to 1921, and her tenure is marked with explosive growth and political advocacy. Along with her domestic partner Lilian Harris, Margaret led the guild to successfully lobby for nationalized maternity benefits in the UK Insurance Act of 1911.

Aside from this landmark win, she advocated for women's suffrage, divorce equality, and pacifism as they approached the first World War. Her leadership style was based around empowering working class women to speak or write of their own experiences, which helped provide a stronger voice for the guild. Margaret and Lilian retired and lived together for the remainder of their lives.

Mary Ellicott Arnold (1876 - 1968) &
Mabel Reed (1876 - 1962)
(not pictured)

Partners Mary and Mabel began their activism working as organizers for affordable housing in NYC. In 1908, they were hired by the US Bureau of Indian Affairs to exert a "civilizing influence" on the residents of the Karuk nation in California. Taking advantage of the vagueness of this order, they instead spent their time learning Karuk practices, specifically around community education and cooperative living. Upon returning to the East Coast, they helped start Consumers Cooperative Services, a co-op in New York which opened a series of bakeries, restaurants, and grocery stores.

As their co-op grew, they were able to fund development of a housing cooperative in New York City. Following that success, they established housing and worker co-ops in mining communities in Nova Scotia, living and learning alongside the miners. They spent the remainder of their lives working with consumer cooperatives along the East coast, and now rest in a shared burial plot outside of Philadelphia.

Dorothy Kenyon (1888 - 1972)

Dorothy is best known for her work as a civil rights attorney and judge, acting as a firm voice for gender equality, labor rights, and reproductive rights. She was also a champion of cooperative systems, and played a major role as co-founder of the Consumers Cooperative Services with Mary Ellicott Arnold and Mabel Reed. She was also a legal advocate for cooperative systems, helping lay the ground work for establishing co-ops in the US.

Her support of labor organizers and consumer cooperation made her a target of Senator McCarthy, and she topped the list of government employees to be investigated during the red scare. Despite this, she continued to work tirelessly for equality and empowerment. When Ruth Bader Ginsburg wrote her landmark brief, which resulted in the Equal Protection Clause expanding to cover gender discrimination, Dorothy was listed as a co-author in honor of her lifetime of work.

Merling Preza (1964 - )

Merling is co-founder of Pachamama Coffee, and collective of coffee farm co-ops in Latin America and East Africa. Merling is also the general manager of PRODECOOP, which is Pachamama's member co-op in Nicaragua, representing over 2,000 family farm owners in the country, many owned solely by women. Her stated goal is to improve the lives of the farmers and promote ecological, social, and economic sustainability. Farm co-ops like Pachamama work to decentralize power and ownership of our food system and promote community growth and support.

EQUITY, DIVERSITY, & INCLUSION| HOT OFF THE PRESS| SUSTAINABILITY| THE CO-OP DIFFERENCE co-operative women's guild| consumer cooperative services| coop| cooperative movement| gender equality| pachamama| prodecoop| women| women's history month

Wine for the Holidays

Whether you're planning your holiday dinner, looking for a gift, or just want to try something new, these wines curated for the holidays will be a perfect addition.

Red Wine

xmas-wine-red

Iris Vineyards Pinot Noir
2020
A prototypical Willamette Valley Pinot Noir from a small family producer, and at a very reasonable price. Medium-bodied, with nicely balanced elements of cranberry, singed alder leaf, rhubarb, cocoa nib, and raspberry.

Pair with grilled chicken or mushroom crostini

Lava Cap El Dorado Zinfandel
2019
This zesty Zinfandel is full-bodied, rich, and packs a punch. Soft tannins accompany notes of black plum sauce, clove, mocha, blackberry, and vanilla.

Pair with classic barbecue or eggplant tagine

Alvaro Palacios Camins del Priorat
2020
Priorat is one of the most highly regarded wine regions in Spain. This classic example is medium-full, fresh, and finely tannic. Notes of Lapin cherry, lavender pastille, Earl Grey tea, vanilla spice.

Pair with lentil soup or rib eye steak

Fall Line Winery Exhibition Red
2019
A harmonious blend of Merlot, Cabernet Sauvignon, and Cabernet Franc  makes this one of the best Bordeaux-style reds out of Washington State. Medium-bodied and framed by fine tannins, with notes of Bing cherry, kalamata, mineral, sage, and rose hip.

Pair with grilled steak or mushroom-stuffed bell peppers

White Wine

xmas-wine-white

Michel Lynch Graves Blanc Reserve
2019
Combining both Sauvignon Blanc and Sémillon from the French Graves region, this white blend has wide appeal. Succulent, with notes of white peach, vanilla wafer, lemon custard, and pear tart.

Pair with grilled salmon or asparagus in hollandaise

Diatom Santa Barbara Chardonnay
2021
A crisp and clean Chardonnay from winemaker Greg Brewer. Medium-bodied and creamy, and fruit-forward, with notes of Meyer lemon, Opal apple, nectarine, and clover.

Pair with shellfish or lemon risotto

Sparkling Wine

all-3

Vita Vivet
NV
A prototypical Cava that's several notches above your entry-level version. Medium-bodied, clean, and bone-dry, with notes of lime leaf, white pepper, almond brioche, and lemon balm.

Pair with vegetable tempura or oysters

Caves Sao Joao Espumante Bruto Rose
2020
It's not often you find a sparkling wine from Portugal. This dry rosé shines on its own, bringing with it a soft, silky texture. Notes of thimbleberry, thyme, calendula, mustard seed, and a hint of yeast.

Pair with spicy Asian cuisine

Domaine Tissot Cremant du Jura
NV
This blend of Chardonnay, Pinot Noir, Poulsard, and Trousseau is the best sparkling wine we've tasted this year, easily rivaling genuine Champagne at half the cost. Dry, piquant, and generous with notes of raspberry, sourdough, Rainier cherry, fennel, almond, Honeycrisp apple, and mineral.

Pair with roasted ham or Caesar salad

Dessert Wine

candido-2

Valdespino Pedro Ximenez Sherry El Candado
NV
This scrumptious fortified dessert wine comes from the Spanish Jerez region. Rich yet soft on the palate, with notes of fig, French roast coffee, plum, toffee, pipe tobacco, and walnut.

Pour over vanilla ice cream or pair with blue cheese

HOLIDAY| HOT OFF THE PRESS| THE CO-OP DIFFERENCE| WINE, BEER, & SPIRITS blanc| brut| champagne| chardonnay| dessert| holiday| pairing| Pinot Noir| priorat| red wine| rose| sherry| white wine| zinfandel

2022 Community Shopping Day Donations

Every year, the Co-op Member Affairs Committee (MAC) and Board of Directors selects community organizations to be the monthly Community Shopping Days (CSD) recipient. CSD recipients receive 2% of the Co-op’s total sales on the third Saturday of their designated month, and all register donations made during the month.

Now that 2022 has wrapped, our donations have added up to $29,366.64, powered directly by your purchases. Learn more about the organizations we worked with below.

farm fund logo featuring an illustration of hills of soil with a pitchfork and shovel

Co-op Farm Fund

Donation total: $12,614.07

The Farm Fund is a zero-overhead program that works to increase the supply of local, sustainable, and organic food by supporting and establishing projects that strengthen the local farming community.

Click here to learn more

growing-veterans-logo

Growing Veterans

Donation total: $2,214.71

Growing Veterans is an organization that gets veterans involved with organic farming, helping to end isolation and adverse mental health issues that often come with returning to civilian life. They also provide produce to those in need.

Click here to learn more

nooksack-tribe-logo

Nooksack Tribal
Food Bank

Donation total: $2,137.96

Nooksack Tribal Food Bank is a community resource which provides groceries and other food access for members of the Nooksack Tribe in need.

Click here to learn more

tierra-y-libertad

Cooperativa
Tierra y Libertad

Donation total: $2,478.80

Cooperativa Tierra y Libertad is a loose cooperative network of farmworkers, with the intention of creating a local solidarity economy with an emphasis on food sovereignty.

Click here to learn more

Lynden_Farmers_Market_Logo

Lynden
Farmers Market

Donation total: $2,060.51

The Lynden Farmers Market is a non-profit venue for local businesses and farms to market their goods, and work toward the establishment of a healthy and diverse local economy and food system.

Click here to learn more

FoothillsFoodBank_White2

Foothills
Food Bank

Donation total: $2,504.94

Foothills Food Bank is a community resource which provides groceries and other food access to East Whatcom County.

Click here to learn more

homes-now

HomesNOW!
Not Later

Donation total: $2,665.09

HomesNOW! Not Later is a volunteer-run organization that builds and operates tiny home communities in Bellingham to help reduce homelessness in our community.

Click here to learn more

YWCA-Circle-Logo

YWCA
Bellingham

Donation total: $2,690.56

YWCA Bellingham is a non-profit dedicated to eliminating racism, empowering women, and promoting peace, justice, freedom, and dignity for all. They also provide safe and affordable housing to more than 35 women in need.

Click here to learn more

EQUITY, DIVERSITY, & INCLUSION| FARM FUND| HOT OFF THE PRESS| LOCAL| SUSTAINABILITY| THE CO-OP DIFFERENCE bellingham| community shopping day| cooperative| Farm Fund| farmers market| food bank| homesnow| nooksack| ywca

Our Guide to Holiday Turkeys Available at the Co-op

Tukey is the centerpiece of your Thanksgiving, and choosing the right turkey is important for your meal’s success. With so many types of turkey to choose from, determining the right one can be difficult. Let us help you along with our easy guide to the types of Thanksgiving turkeys we have available for sale. 

All the turkeys available for purchase at the Co-op are from Mary’s Turkeys. Mary’s Turkeys is a third-generation family-owned and operated farm focused on the animal husbandry and welfare of birds raised for consumption. We have three turkeys to choose from for your Thanksgiving dinner: antibiotic-free, organic, and heritage. Order your turkey in-store or online today.

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Mary’s Antibiotic-Free Turkey 

Mary's Antibiotic-Free Turkeys are raised on a high-protein diet, which provides the optimal amount of nutrients for the turkey to grow. Mary’s Natural Turkeys are free of antibiotics, animal byproducts, hormones, preservatives, and additives. These turkeys are a flavorful and beautiful centerpiece for your holiday table.

Mary’s Organic Turkey 

Mary’s Organic Turkeys are fed a premium diet of USDA certified organic ingredients and are free of antibiotics, animal byproducts, hormones, preservatives, and additives. Certified organic turkeys easily roast for moist and delectable dark and light meat. Organic turkeys are always delicious and cook lovely.

Mary’s Heritage Turkey

Mary's Heritage turkeys resemble the first breed of turkeys that existed in the United States.  They breed naturally as they run and fly on the farm. Their increased level of activity results in larger thigh meat and slightly less breast meat than is found on a typical turkey. All of these traits, along with an air chilling packing process, result in a superior tasting turkey that cooks faster than other birds. Heritage turkeys are free of antibiotics, animal byproducts, hormones, preservatives, and additives. Heritage turkeys have a rich, satisfying taste, and tender, moist meat. If you prefer dark meat, you will love the flavor of a heritage turkey.

Click here to order your turkey online

DELI & CATERING| HOLIDAY| HOT OFF THE PRESS| MEAT & SEAFOOD| SALES| THE CO-OP DIFFERENCE antibiotic-free| free range| Heritage| holiday| Mary's Turkey| non-gmo| organic| thanksgiving| turkey

A Guide to Fall Apples

More apples are grown in Washington than any other state, so it's no surprise that we are overflowing with fresh local apples throughout fall. Picking the perfect apple can be overwhelming with so many options, with new varieties coming almost weekly. Use this guide to help you choose your new favorite, and learn which apple is best for what.

Ready to dive in? Check out numerous creative apple recipes from our Co-op friends.

Ambrosia

Discovered by chance in the 1990s, this apple has been carefully cultivated by a single producer until very recently. Its moderate crispness, mild tartness, and honeyed floral flavors make this one a staff favorite.

Best uses: truly all-purpose, great for eating out of hand, slow oxidation makes it ideal for slices in a lunch or on a salad, it holds its shape well for baking, and presses nicely into a honeyed floral juice.

Cosmic Crisp

Originally bred as a long lasting and late season Honeycrisp, Cosmic Crisps have only been available commercially since 2019, and are only grown in the state of Washington. Crispy, with well balanced sweet and tart flavors.

Best uses: Best eaten out of hand, but bakes well too.

Fuji

The Fuji, named for its hometown of Fujisaki, Japan, is world famous for its sweetness. A lovely light rose or a rich crimson, Fujis always have a pretty pink flush. Ultra sweet, flavor forward, refreshingly juicy.

Best uses: not a standout in any specific arena, but its versatility makes it a welcome addition to snacks, salads, pies, ciders, and whatever else you've got planned.

Gala

Galas are a popular choice, and can be found anywhere. Holds mildly sweet flavors with hints of vanilla. For a mellow, easy-eating apple, you’re in the right spot.

Best uses: great for dipping, as part of a snack spread, tossed with salad. Better fresh than baked

Granny Smith

The quintessential tart apple. Beyond the iconic light-green skin of this apple awaits a lemon-like acidity with just enough sweetness to satisfy. Discovered by none other than Granny Smith on her farm in Australia.

Best uses: all-purpose, when you want an extra tart apple flavor. Bakes exceptionally well in pies, and is what we use for our caramel apple pies

Honeycrisp

Crisp and famously sweet—the name really says it all. This popular, versatile apple can satisfy most anyone. The best Honeycrisp apples are yellow with a red blush covering the whole fruit. Look for them earlier in the season.

Best uses: Best eaten out of hand or pressed into juice or cider

Pink Lady

Notably pink in color, this apple's acidity and sugar give it an initially tart flavor, which develops nicely into a sweet and floral finish. The acidity also provides a refreshingly bright "fizzy" sensation on the palate, leaving a lingering floral aftertaste.

Best uses: Popularly eaten out of hand, for its effervescence, but also holds its shape exceptionally well when baking. Also great in savory recipes

02_himitsu

Tsugaru

This apple is named for its origin, Tsugaru, a farming community in northern Japan. They have a firm skin and ultra-sweet flavor.

Best uses: best eaten out of hand or sliced, to showcase its sweet flavors

Heirloom Varieties

Looking for more apples to try? The Co-op also stocks a wide array of heirloom apples from OPMA, a small farmers co-op in Okanogan County. Many of these varieties have been around for over a century, and have been carefully cultivated to last long into the future.

Ida Red

A recent study found that the Ida Red packs more antioxidants than nearly any other variety out there! Originally cultivated in Idaho in the 1930s, the Ida Red is both sweetly tart and juicy, great for eating out of hand. Or cook it down with the skin on to make a stunning pink applesauce.

King David

Small to medium sized, King Davids are an old cultivar, discovered in the late 1800s. Their flavor is sweet and tart, with notes of wine. Cook down to really bring out the wine flavors.

Spartan

Spartans were developed in the 1930s in British Columbia as a premiere cooking apple. They hold their shape well under heat and add nuanced flavors to both sweet and savory dishes.

Wagener

One of the oldest varieties you'll find, the Wagener was first grown in 1791 in New York, and was one of the most popular of its time. Very crisp and sweet-tart. Generally eaten out of hand or cooked into applesauce.

BAKERY| HOT OFF THE PRESS| PRODUCE| RECIPES| THE CO-OP DIFFERENCE ambrosia| apple pie| apples| cosmic crisp| fall| fuji| gala| granny smith| heirloom| honeycrisp| ida red| king david| OPMA| pink lady| recipes| spartan| tsugaru| wagener

A Guide to Winter Squash

assorted winter squash

With fall in full swing, we are overflowing with squash, with most of it coming from Whatcom and Skagit counties, but picking one out can be daunting. Here we aim to guide you through the varieties, and help you appreciate autumn's bounty.

Winter squash are first harvested in late summer, then cured in open air to toughen their exterior. This lengthens the life of the squash by months, and helps them last through the winter.

When selecting your squash, the stem is the best indication of ripeness. Stems should be tan, dry, and (with some varieties) look fibrous and frayed. Fresh green stems indicate that the squash was harvested too early.

Once a squash is ripe, it should have a vivid color and a matte finish. A glossy squash needs more time to ripen.

Check out the plentiful winter squash recipes and articles at strongertogether.coop.

Acorn

Generally the smallest winter squash, the acorn has a mild flavor and a somewhat tender texture that holds up well when cooked. Its durable rind helps this squash keep its shape when baked.

Best uses: baked, stuffed, or cubed and added to salads

Special varieties: "Starry Night", notable for resembling Van Gogh's famous painting.

blue hubbard squash, shaped like rugged-textured pear

Baby Blue Hubbard

This large squash is great for satisfying big groups! Its bright orange flesh has a smooth, nutty flavor and a starchy texture, similar to a baked potato.

Best uses: baked, mashed, and topped with butter, salt, and pepper

Special varieties: "Red Kuri", much smaller with a striking red-orange rind, with nutty flavors much more pronounced. A little easier to puree than the Baby Blue.

black-futsu-square

Black Futsu

This squash may look bumpy and wrinkled, but its smooth and nutty taste is anything but. This Japanese heirloom is great both for decor and food. It's unique shape is sure to delight all.

Best uses: roasted, puréed, or fried in tempura batter

butternut squash

Butternut

The butternut's pale orange rind and distinctive bell shape makes it easily recognizable. Its bright orange flesh is sweet and nutty, with a smooth texture that falls apart as it cooks. The rind is soft and edible, but is generally peeled before use.

Best uses: soups, purees, sauces

Special varieties: "Autumn Frost", its much thicker rind makes this one last longer, but bakes a bit different. This one is best stuffed and roasted.

delicata squash

Delicata

The delicata's rich, sweet yellow flesh evokes a whole host of fall flavors, resembling chestnuts, corn, and sweet potato. This one cooks fast and the rind is perfectly edible. Its thin skin means the shelf-life is a bit shorter, so pick these ones up early in the season.

Best uses: sautéed until caramelized, broiled, or glazed and baked

Special varieties: "Honeyboat", like the name implies, is a sweeter type of Delicata that still roasts exceptionally well.

squash

Kabocha

Kabocha has smooth and dense flesh, and is very in both sweetness and texture to a sweet potato, and cooks remarkably similar as well.

Best uses: curries, soups, or fried with tempura batter

Special varieties: "Orange", tends to be a bit sweeter. "Grey", tends to be a bit nuttier. "Winter Blush", remarkable for its pink rind and blue starred bottom, slightly sweeter flesh, and longer shelf life.

Pie Pumpkin

The pie pumpkin is a mildly sweet squash with a rich pumpkin flavor, perfect for pies and baked goods. Generally smaller than carving pumpkins, these are cultivated for sweetness.

Best uses: pies, custards, baked goods, curries and stews

Special varieties: "Winter Luxury", this variety has a silkier texture, making it even better for pies and purées.

spaghetti squash

Spaghetti

The spaghetti's pale golden interior is stringy and dense, and this is why we love it. After halving and baking, use a fork to pry apart cooked flesh, which will now resemble freshly cooked pasta.

Best uses: baked, separated, then dressed as you would pasta

HOLIDAY| HOT OFF THE PRESS| LOCAL| PRODUCE| THE CO-OP DIFFERENCE acorn| autumn frost squash| black futsu| blue hubbard| butternut| delicata| grey| honeyboat| kabocha| orange| pie pumpkin| red kuri| spaghetti| winter luxury| winter squash

Chicory Week 2022

The Northwest’s premier chicory festival kicks off in late October, celebrating the best of the bitter vegetable. The Co-op’s produce department has a fantastic selection of varieties, all locally grown from some of our favorite farms such as The Crows Farm, Springtime Farm, Moondance Farm, and Rabbit Fields Farm.  

Below is our guide to the under-appreciated bitter flavor of this vegetable group found in our stores and online. 

radicchio

Radicchio

Radicchio is a cool season vegetable that originated and is still widely grown in the Northeast region of Italy, a climate and latitude very similar to the Pacific Northwest. It is a sustainable winter crop; it overwinters in the field and holds well in storage, providing a locally grown alternative to lettuce shipped from warmer regions during the colder months.

radicchio-di-chioggia

Radicchio di Chioggia

Chioggia is a fall and early winter harvest. Chioggia heads are round in shape and large in size with a beautiful red-pink and white variegation. The flavor is slightly sweet and mild in bitterness.

radicchio-di-traviso-square

Radicchio di Treviso

Radicchio di Treviso is known for its elongated leaves similar to romaine. Treviso is a milder form of radicchio and is prized in salads and side dishes. It holds up well to grilling and is popular served in steak form.  

radicchio-di-lusia

Radicchio di Lusia

One of the most beautiful radicchios is the Lusia. It is an early variety that has an incredibly delicious, mild flavor, and crisp texture. Lusia has light green leaves with contrasting red coloration and white stems in a tightly wrapped round head. Radicchio di Lusia is an early maturing chicory for summer and fall harvest.

pan-di-zucchero-sugarloaf

Pan di Zucchero (Sugarloaf)

Pan di Zucchero, sometimes known as Sugarloaf, looks similar to romaine lettuce in shape, with smoother and lighter green leaves. Its taste has the distinct bitterness of chicory and it is enjoyed raw or cooked.

rosa-del-veneto-rosalba

Rosa del Veneto (Rosalba)

The Rosa del Veneto is a beautiful bright, pastel pink radicchio with slightly thicker leaves and a wonderfully light, bitter, and sweet flavor. It is truly a masterpiece in the field, which makes the longer maturity time worth it. Cold temperatures are necessary for it to turn pink. 

castelfranco-radicchio

Castelfranco Radicchio

Castelfranco has a bitter flavor, but is much milder than other radicchios, delivering sweet undertones. The round heads are uniquely colored. Each butter-yellow leaf is dotted with spots and veins varying in color from burgundy-red to pale-violet. Individual heads are rose or flower-shaped, with the leaves folding over each other. While all the leaves of the Castelfranco are edible, it is the uniquely colored central head that is the most desirable.

escarole

Escarole

Escarole is leafier than kale, with short, wide, wavy-edged leaves. It is usually sold in bunches that closely resemble a head of lettuce. The color and texture of the leaves vary—those on the outside are darker-green and a bit tougher, while the interior leaves are pale-yellow and more tender. Escarole has a slight sharpness to its leaves, but is still one of the milder flavored radicchios.

HOT OFF THE PRESS| PRODUCE| THE CO-OP DIFFERENCE castelfranco| chicory| chicory week 2022| chioggia| escarole| lusia| radicchio| rosa del veneto| rosalba| sugarloaf| treviso| zucchero

Celebrate National Rosé Day

Celebrate National Rosé Day with a few of our favorite rosés. We’ve curated a list of well-priced and great drinking rosés to help you enjoy National Rosé Day.

Rosé is a versatile wine that pairs well with many foods, from charcuterie boards to chicken and fish entrees. And of course, rosé is also a wonderful complement to brunch and afternoon drinking on lovely spring and summer days.

Try a few of our featured rosés, carefully curated by our wine department.

Dyckerhoff Petit Gris Reuilly Rosé

Domaine Dyckerhoff is a winemaker from Reuilly, in the French Loire Valley. The majority of their planting is dedicated to Sauvignon, and complemented by small parcels of Pinot Noir and Pinot Gris. This wine is pale salmon in color, and has a fruity nose with freshness and flavors of wild strawberries, peach skin, and minerals.

2020 • $6.99

Les Quatre Tours Aix-en-Provence Rosé

Les Quatre Tours Aix-En-Provence Rosé is made with 40% Grenache, 15% Syrah, 15% Cinsault, and 15% Cabernet Sauvignon. The vineyard is a cooperative, with growers committed to sustainability. This rosé is dry and well-balanced, with hints of melon, vanilla bean, lemon, and thimbleberry.

2021 • $13.99

Cadence Coda Rosé 

This rosé is summer in a bottle. It features wonderful pomelo and sugar notes on the nose and strawberries on the palate. The framework is lithe, brightly acidic, low alcohol, and delicious.

2021 • $19.99

Librandi Cirò Rosato

Librandi vineyards dot the countryside of the small town of Cirò Marina, overlooking the Ionian Sea, benefitting from its cool ocean breezes. Cirò Rosato is made from 100% Gaglioppo, Calabria’s signature grape variety, selectively harvested in late September into early October. This delicious rosato is deep coral-pink in color, with delicate red berry, floral, and spicy aromas. It pairs well with cured meats, antipasti, grilled fish, white meats, and mildly spicy dishes.

2021 • $12.99

Elk Cove Estate Pinot Noir Rosé

The Elk Cove Estate Pinot Noir Rosé is pale pink in color, with peach and strawberry cream on the nose. This wine opens with juicy watermelon, garden strawberry, and mango, leading into a lime finish.

2021 • $16.99

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Bring Life Home With Indoor Plants

Indoor plants are a joy. Studies show they reduce stress, improve focus and immunity, and have a measurable positive effect on indoor air quality. There’s no doubt that being surrounded life is beneficial to us, even if that life is a plant. But the world of plants is so broad and diverse, it can be an intimidating hobby to approach. Which plants need more light? Which need less water? Are my pets safe? Our aim is to shed some light on those questions and promote indoor plant care for all!

Philodendron “Birkin”

The Birkin is a gorgeous tropical plant, notable for its striking leaf patterns. It grows slowly and loves humidity, so mist it regularly or keep near other plants.

Water: Loves wet soil, water once a week or more if soil is drying out

Light: This plant thrives in indirect light. It prefers to sit in a room with a window, as long as it’s not right in front of it. If it’s not getting enough light, you’ll notice the brilliant white streaks on the leaves begin to turn a darker green.

Toxicity: The leaves of this plant are toxic to small animals and children, so keep in a safe place if your cat likes to chew on plant leaves.

Futura Superba “Snake Plant”

The Snake plant is noted for its resilience and beauty, surviving in a variety of conditions and sporting a gold trim on its broad leaves. It’s also particularly great for air quality, so keep a few around the house.

Water: Water less than most plants, allowing soil to dry out completely between waterings. This could be as little as once per month in low-light conditions.

Light: Prefers medium indirect light, but hardy enough to live in both high and low light.

Toxicity: The leaves are mildly toxic, so be sure to keep out of reach of pets and children.

Ficus Tineke “Rubber Plant”

The rubber plant is a popular ficus to keep around. It can grow up to 10 feet tall indoors. The leaves are noted for resembling watercolor on parchment.

Water: This plant prefers a bit of dryness from time to time. Let the first inch or two of soil dry out before watering again, usually about once every two weeks. Too much water can cause root rot, so lean toward underwatering if you’re not sure.

Light: The rubber plant bright but indirect light, mimicking an overgrown tropical forest. An east facing window will give you the best results, providing soft morning light while avoiding the harsh afternoon rays. Ideal conditions will reveal pink hues on the leaves.

Toxicity: The leaves of this plant are toxic to small animals and children, so keep in a safe place if your cat likes to chew on plant leaves.

Monstera Adansonii “Swiss Cheese Plant”

The Swiss Cheese plant is easy to spot. This one loves to climb, and in its natural habitat it will use nearby trees or vines to hoist up as it grows. Inserting a stake into the center of the pot will help it achieve its dreams. It also prefers high humidity, so bright bathrooms or rooms with humidifiers will help the Swiss Cheese plant thrive.

Water: Prefers consistent moisture, but try not to drench it. If the first inch of soil is starting to feel nearly dry, it’s time to add more water. Ideal watering will see a bit of water drain out from the pots holes at the bottom.

Light: Bright indirect light is key. If possible, place in the early sun a few hours a day and otherwise keep it out of direct light. If that isn’t possible, keep in a bright and humid room.

Toxicity: Like many tropical plants, the leaves contain calcium oxalate crystals, which can cause burning in the mouth if the leaves are chewed.

Aloe Vera

This plant resembles a desert cactus, but its leaves hold a secret. The juice from its leaves produces a wonderful topical medicine, good for burns, scrapes, and dry skin to name just a few of its benefits. Keep it near a kitchen window for frequent and easy use.

Water: Aloe Vera loves infrequent bursts of water. Let the soil dry out, but be sure to provide a healthy amount in between. Two to three weeks between watering is a good average to aim for.

Light: Prefers high light. Any bright area with periodic direct sunlight will cause this arid succulent to thrive.

Toxicity: Its leaves produce a natural healing gel, but be sure not to consume them, they can cause indigestion and are mildly toxic to small animals.

Find these plants and more in our floral department. We have more than 40 varieties, as well as the expertise to find something perfect for your home.

FLORAL & GARDEN| HOT OFF THE PRESS| LOCAL| THE CO-OP DIFFERENCE aloe vera| ficus| home care| horticulture| indoor plant| philodendron birkin| rubber plant| snake plant| superba futura| swiss cheese plant| tropical

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A Co-op employee decorated Mom cakes.

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DOWNTOWN STORE & DELI • map • 360-734-8158 • 7 am – 9 pm
meat and deli counter: 7 am – 7 pm
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meat and deli counter: 7 am – 7 pm
made-to-order counter: 7 am – 6 pm
salad/hot bar: 7 am – 7 pm

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