Get the inside scoop from Co-op department managers about their top recommendations for Thanksgiving!
The Co-op knows how important the Thanksgiving meal can be, and we have carefully selected the very best ingredients to help you make this Thanksgiving memorable, and manageable. We’re here to lend a helpful hand with appetizers, side dishes, entrees, desserts, and wine.
We would all clamber into the farmer’s wagon and roll out through the orange, glistening fields to harvest jack-o’-lanterns and pie pumpkins for the fall holidays.
Of all the winter squash, the one I most appreciate is the kabocha. These recipes feature kabocha in the Asian cuisines that gave them form: Korean and Japanese.
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. Thanks to Pete Dykstra of Hopewell Farm and his 16 acres of organic blueberry bushes, we can feast on them too.
These zucchini tacos are a great way to celebrate the bounty of the summer season.
If you’ve lived in Whatcom County for any length of time, you have likely eaten food grown at Cedarville Farm. Since 1988, Mike and Kim Finger have been working the loamy soil at their farm along the banks of the Nooksack River just west of Deming, and the Co-op has been proud to sell their fine produce in our stores since that very first year.
The sweet and smoky tang of these tomatoes is the quintessence of summer, and one taste will remove you from the poerpetual gloom of our Northwest winter right back into the halcyon days of summer.
One of the simplest tricks to making vegetables more delicious is to roast them. Bring out the best flavor in cauliflower with these tempting recipes.
When the fields up here in the north slow down during our cold season, it’s nice to know our neighbors to the south have our backs. Take a tour of our organic partner farms in Mexico with Produce Manager Dave Sands.