Your grandmother was right! Gather the ingredients for this homemade chicken soup before reaching for that over-the-counter cold medicine.
This quinoa corn chowder is a great way to use up leftover roasted chicken and cooked quinoa! Use homemade chicken or vegetable stock for best results. The raw cashew butter gives the chowder a creaminess without dairy.
This Thanksgiving, leave the baking to us. The Co-op bakers make the tastiest pumpkin pies in town, along with insanely delicious caramel apple pies and pecan pies.
This recipe has become a favorite of Co-op staff and shoppers. With a few tweaks it could easily be vegetarian or vegan. Give it a try this autumn!
These vegan Pumpkin Snackles are the perfect seasonal treat for Halloween, Thanksgiving, or as a wholesome snack any day! Easy gluten-free option too.
BIJA has changed its name to K’UL Chocolate, updated its packaging to be more sustainabile and user-friendly, and opened a new bean-to-bar chocolate factory in Bellingham.
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.
The Ferndale Farmstead Artisan Cheese story really begins in the seeds and soil of this family operated seed-to-cheese farm where every piece of cheese is carefully crafted by hand using authentic Italian recipes, and a blend of old-world technique and a gleaming array of state-of-the-art equipment.
As strawberry season winds down, raspberries, blueberries, and cherries take center stage! To complement our popular strawberry recipe collection, we offer this recipe collection for your continued berry enjoyment.
Find recipes and stories about the new local farmerworker cooperative, the record-breaking year for the Co-op Farm Fund, the Paddle to Lummi 2019, vendor profiles, and Healthy Connections classes.