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      • Community Food Co-op, Downtown Store, 1220 North Forest Street at Holly StreetDowntown Store
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You are here: Home / Archives for fresh

Learning to Make Mocktails

Three Glasses of Mocktails (Raspberry, Peach and Pineapple) standing on the Bar, Horizontal Wallpaper

With fewer people drinking alcohol and dry January around the corner, it’s time to freshen up your mocktail skills! The Community Food Co-op has some recipes, tips, and tricks for even the most novel of mocktail creators. 

Mocktails Made from Scratch

1. We’re celebrating citrus season with this grapefruit and lime refresher! First, you’ll need 2.5 ounces of freshly squeezed grapefruit juice. Add this juice and 1 ounce of lime juice to your glass. Then fill your glass with ice and sugar-free lemon-lime soda. Top this drink with a grapefruit slice.

2. For a take on a margarita, you’ll need cucumber, jalapeño, sugar, and some spices. Combine one cup of sugar and one cup of water then bring to a boil and cook until the sugar dissolves. Add chopped cucumber and a jalapeño, halved and seeded. Boil for three more minutes, then set aside to cool. 

A jalapeno, cucumber, lime, and club soda sit on a countertop, four of the ingredients for this second mocktail.
A grapefruit and a lime sit on a countertop, two of the ingredients for this first mocktail.

In a separate bowl mix 1 tablespoon of lime zest, 2 tablespoons of coarse salt, and 2 teaspoons of red chili flakes. Cut a slit in a lime wedge then run the lime along each glass rim. Dip the glass rims in the salt mixture to coat. Remove the cucumber and jalapeño from the syrup you made. To each glass add 2 tablespoons of lime juice and 2 tablespoons of syrup. Stir, then fill with club soda. Top each mocktail with a slice of jalapeño.

Using Pre-Made Ingredients

1. To make an orange dream, start by muddling 1 tablespoon orange marmalade, 2 large orange slices, and 3 mint leaves. Add in 2 ounces of fresh squeezed orange juice, then fill with ice and club soda. Top with more orange slices.

2. For a drink that screams cozy, combine 1 tablespoon of apple ginger shrub, 2 ounces of apple cider, 3 ounces of sparkling water, and a sprinkle of Chinese 5 spice. Top with apple or lemon slices.

Sparkling water, apple shrub, and apple cider sit on a counter, three ingredients for this mocktail.

The Trick to a Sensational Mocktail

Quality is important when picking your mocktail ingredients. When you choose higher-quality juices or fresh herbs over dried, you’re introducing a more mature flavor profile. This more mature flavor profile lends itself to complexity, the key to separating mocktails and plain juice.

Complexity can be achieved by including different but complementary ingredients. For example, red chili flakes will bring a warming effect to a mocktail and honey will bring sweetness. These ingredients work together to create a complex flavor profile.

If you prefer your mocktails to imitate the flavors of alcohol, try spicy ingredients for the warming effect and bitter ingredients such as over-steeped tea or citrus pith for bitterness. If you prefer more sour alcohol, try an apple cider vinegar mocktail such as the citrus delight. 

To make a citrus delight, muddle 4 slices of blood orange with 2 teaspoons of apple cider vinegar. Add some ice then half of a can of grapefruit sparkling water. Stir it all together then top it off with some fresh mint. The result is a mocktail reminiscent of a sour orange cocktail. Too sour for you? Add a teaspoon of maple syrup.

Grapefruit sparkling water, maple syrup, apple cider vinegar, a blood orange, and mint sit on a counter, the ingredients for a citrus delight.

How to Create Your Own

Creating your own mocktail recipe is simple and fun! Pick a shrub, sparkling water, and a garnish. 

For example, we love to pair pineapple and sage shrub with coconut sparkling water, then top it off with some fresh sage or mint. 

This basic, three-ingredient recipe allows you to play around with flavors and discover the ratio of tartness to sweetness you enjoy. 

Once you have the hang of it, explore with syrups, fruit juices, and more. Our selection of cocktail mixes and syrups allows for plenty of combinations. Have fun!

Apple mocktails sit surrounded by cinnamon and apples.

GROCERY| HOT OFF THE PRESS| LOCAL| PRODUCE| RECIPES| SPECIALITY DIET| THE CO-OP DIFFERENCE| WINE, BEER, & SPIRITS beverage| drink| fresh| healthy| holiday| local| mocktail| non-alcoholic| produce| recipe

Immunity Tips for Back to School

It’s that time of year when students fill their backpacks with textbooks, notebooks, pens, and pencils as schools once again re-open for the fall. Although a fresh new school year can be full of promise and possibility, it can also bring the not-so-fun season of colds, stomach bugs, and flus. 

Below are some simple strategies to support a healthy immune system, keeping the bugs and viruses at bay.

Eat the Rainbow:

Eating a variety of vegetables, fruits, herbs and fungi can help provide the vitamin, minerals, and nutrients necessary to support an optimally functioning immune system. An easy way to approach healthy eating is to think about eating the rainbow; eating vegetables and fruits from across the color spectrum ensures you get enough of the antioxidants, phytonutrients, and anti-inflammatory components that these foods have to offer. 

A heart made of produce

Lean into those leafy greens, blueberries, apples, carrots, peppers, squashes, and garlic to not only make your plate more colorful, but more nutritious as well.

Apples with nut butter

Simply Eat!

One important aspect of diet that often gets overlooked in conversations on food and immunity is eating enough calories and protein in order to power your immune system. Fighting off viruses and bugs takes effort, and your body needs enough fuel to combat these invaders effectively. Making sure that you are eating enough throughout the day is essential for immune health during cold and flu season. 

Getting adequate protein is also essential. Protein provides the necessary building blocks for the immune system, it helps in recovery from illnesses, and is required for antibody production. I often recommend folks have snacks handy for between meals that pair a protein with a carbohydrate, such as hummus and crackers or sliced apples and nut butter.

Spice it Up:

Herbs and spices not only help to flavor food, they also are often rich in antiviral, antibacterial, anti-inflammatory, and antioxidant components. Some superheroes of the spice and herb world include:

-    Garlic: With antiviral and antibacterial properties, garlic is a dynamo when it comes to staving off illness. To activate the enzyme that releases garlic’s immune boosting components, let the garlic rest after cutting or crushing for about 15 minutes before cooking.

-    Turmeric: Not only does turmeric enhance the flavor of many dishes, it also is a powerful anti-inflammatory and antioxidant.

Garlic on a cutting board

-    Thyme: This versatile herb is both antibacterial and antispasmodic. Add it liberally to soups and other dishes to help fight off colds and coughs. The volatile oils (the smelly bits) are most potent and can be inhaled via a strong tea or add the leaves to a hot bath.

Various mushrooms laid out on a blue background.

Munch on Mushrooms:

Mushrooms contain polysaccharides called beta-glucans which act as immunomodulators, meaning they help to balance the immune system, encouraging it to activate when sick and to calm down when overstimulated. All edible mushrooms carry some medicinal benefit when they are cooked — allowing them to be properly absorbed by the digestive tract. Common powerhouses of the medicinal mushroom world include shiitake, lion’s mane, maitake, reishi, and turkey tail (the latter two more easily taken via tincture, powder or capsule).  

Feed Your Microbiome:

Cultivating a healthy, diverse, and balanced community of microbes in the gut is an essential component of immunity. Like mushrooms, they are essential for regulating a healthy, well-balanced immune system. When these microbes aren’t at healthy levels or diverse enough, then they can cause immune dysregulation and exacerbate autoimmune issues. You can encourage a healthy microbiome by feeding it foods high in fiber (vegetables, chia seeds, whole grains) and fermented foods such as kimchi, miso, kefir, and kombucha. For further support, probiotics can also be helpful in boosting healthy bacterial populations in the gut.

Fermented kimchi on a plate with chopsticks.
Bunch of colorful Swiss chard.

Extra Vitamins:

For an extra boost during cold and flu season, specific vitamins and minerals can be a great addition to your immunity arsenal.

-    Vitamin D: Vitamin D helps your immune system recognize and eliminate pathogens quickly while also preventing an excessive response that could be damaging to the body. Unfortunately, if you live year-round in the Pacific Northwest it can be difficult to get adequate vitamin D from sun exposure. Supplementation with D3 can help ensure you obtain adequate levels for healthy immune function. Consult your health care provider for appropriate dosing as it is important to avoid dosing too high as this can cause serious health effects.

-    Zinc: Zinc is necessary for the production and proliferation of immune cells. It also can have direct antiviral activity on rhinoviruses and have been shown to decrease the severity and duration of cold symptoms. Foods that are high in zinc include pumpkin seeds, oysters, beef, turkey, Swiss chard, oats, and mustard greens. Supplementation is also an option but be sure to take it with food as zinc can cause nausea on an empty stomach.

-    Selenium: Selenium plays an important role as an antioxidant, ensuring the body rids itself of the free radicals that the immune system uses to kill off invaders after those free radicals have done their job. This helps prevent damage to healthy human cells during and after an illness. Brazil nuts have high amounts of selenium and just three per day provide supplement level doses.

By Kelley Garrison, ND

Dr. Garrison is a licensed naturopath at Northwest Life Medicine Clinic who specializes in stress and stress-related conditions such as anxiety, panic disorder, and irritable bowel syndrome. She enjoys working with patients to find the root cause of their symptoms and helps them cultivate the resources needed to feel healthy and resilient. You can find her at nwlifemedicine.com.

HOT OFF THE PRESS| NUTRITION| PRODUCE| THE CO-OP DIFFERENCE| WELLNESS back to school| fall| fresh| healthy| immunity| kid friendly| nutrition| produce| vegetables| wellness

A Guide to Tomatoes

A rich harvest of various varieties of tomatoes in the garden

Tomatoes are a common ingredient, yet most of us don’t shop the produce aisle knowing each variety. This guide to tomatoes will ensure you know which vibrant variety is needed for your recipes, snacking, canning, and more. For recipes, check out these options from our co-op friends.

A lot of cherry tomatoes from above

Cherry

All the benefits of a tomato in a tiny package — nutrient-dense and bursting with flavor. These tomatoes are perfect for salads, adding to skewers for the stovetop or grill, or even just for snacking!

Beefsteak

With more flesh than seeds or juice, beefsteak tomatoes are a keen choice for sandwiches. They are also great in salads, sauces, or juices!

Tomatoes ripen in the greenhouse. Red, yellow and green fruits of vegetables. Farming.
Top view flat lay of Zima, an orange grape tomatoes next to Angel Sweet grape Tomatoes. Both great for salads or snacking.

Grape

Less watery and sweet than their cherry counterpart, grape tomatoes can add a crisp bite to any salad. They are another great option for snacking. Pack some in your lunch this week as you would berries or grapes!

Heirloom Brandywine

Heirloom tomatoes are unique in their growing process. Heirlooms have not been hybridized. They are grown with flavor as the top priority. Because of this, they often have a thinner skin than hybrid tomatoes. Heirloom Brandywine tomatoes are large and perfect for just about anything! Use this variety in sauces, canning, juices, snacking, sandwiches, or salads.

Close up of colorful tomatoes, some sliced, shot from above
Group of fresh red roma tomatoes on display at local grocery mar

Roma

Roma tomatoes are one of the meatiest varieties. This makes them ideal for cooking. Add them to your next sauce, soup, or canned goods!

On-the-Vine

Tomatoes sold on the vine can continue to absorb nutrients from this dark green vine for many weeks. This variety is sweet, and that flavor especially shines through in slow-cooking! They’re often found in tomato soup. They’re also great for sauces or canning. If you prefer a sweeter tomato for your sandwich, this variety will do.

Ripe red tomatoes growing on a vine in a vegetable garden, England, UK
Organic fresh green tomatoes "Zebra" sold at local store in Provence region. France

Green

Green tomatoes are slightly sour, in a pleasant way! This flavor can carry into any sauces or salsas you use them for. Have you ever tried fried green tomatoes? Give this 15-minute recipe a try!

HOT OFF THE PRESS| PRODUCE| RECIPES cooking| fresh| produce| summer| tomato| tomato guide| tomatoes

Bulk Foods—Variety, Affordability, Quality

by Tim Flores, Downtown bulk department head

ingredients bulk foods popcorn pistachios jars m&m

Save money and reduce food and package waste when you buy bulk.

I love to work in the bulk food department for a variety of reasons.

I am passionate about quality whole foods, waste reduction, and shopping efficiently to save money.

Here in the bulk department, we’re all about savings and lessening our impact on the environment.

Buying bulk can help you save money and reduce food and package waste. Buying only what you need, at a good value, and reusing your packages cuts out the little inefficient costs that otherwise can start to add up to extra expense.

Another benefit of shopping bulk is product freshness. The Co-op bulk departments are very popular and that means product turnover is rapid. Bulk containers are refilled throughout the day just to keep up with demand.

Shopping bulk is simple. Our bulk departments offer reusable containers that can be refilled repeatedly. Even better, we love it when you bring in your own clean containers to refill. Just remember to weigh your empty container and record the tare weight, write the 4-digit PLU number on the container, and fill with as little or as much food as you want.

how to buy bulk soap at grocery store scale label

I am endlessly amazed at the quality of whole foods and spices the bulk department gets from around the world. At the Community Food Co-op, we are ever aware of what it takes to get all these amazing dried goods to our store, and we try to source the freshest, most ethically produced, and best organic goods available on the market. With this in mind, we always seek good prices to pass along to our community of shoppers. When you shop bulk, you are buying foods that are generally cheaper than the identical pre-packaged product on the shelf.

You can find things in the Co-op's bulk department that you just can’t find anywhere else.

Beyond the usual dry goods such as flours, rice, grains, and nuts, the Co-op bulk department also carries bulk honey, tamari, oils, vinegars, maple syrup, agave, nut butters, loose leaf teas, various dried seaweeds, and plenty of amazing sweets and snack items.

Visit to see what is available in our extensive bulk spice section—you might be surprised. If you’re looking for a hard to find ingredient for a recipe, need that little something extra to flavor a dish just so, or if you’re curious and just want to try new spices to grow your culinary repertoire, it’s likely we have what you need.

If you can’t find what you’re looking for—ask!

The Co-op specializes in customer service. There is always someone available in our stores who is happy to help. Bulk department managers (Tim–Downtown store and Michael–Cordata store) are great resources to find what is in stock or what might be available to order. We love to answer questions, and if we don’t know the answer to your question we’ll go out of our way to find an answer for you!

If your household eats a lot of certain staple foods, spices, teas, or coffees, you might consider placing a special order. Co-op member-owners can special order bulk products in case sizes for a 15 percent discount off the shelf price. Simply go to the service desk, ask what case sizes are available, pre-pay for your order, and return to pick it up when it arrives fresh from our suppliers. Case sizes range from as little as 1 pound for spices, up to 50 pounds for oats (one of our most popular bulk items), but the most common case size for bulk products is 25 pounds.

Bellingham and Whatcom County are amazing places to live and work, and the Co-op is proud to serve our community with two big and beautiful stores. While our stores serve different sides of town, and the layout of each store is different, we love to work together to make our product selection as linear as possible and provide a great selection in both bulk departments. But, if you can’t find what you need when shopping at either of our stores, check in with staff as it may be available at the other store.

Please come in often to discover what’s new in bulk.

I personally love to talk all things food, and I enjoy the opportunity to talk with you about cooking techniques, favorite flavors, or any odd question you might have about bulk foods or organic foods in general. So the next time you’re shopping, I invite you to stop by to chat and to discover what’s new in bulk.

Co-op Shoppers Love to Buy Bulk

In 2014, Co-op shoppers literally bought tons of bulk food!

Totals represent combined sales from both stores.

oats spoon oatmeal

42,943 pounds
Oats—all varieties

coffee beans zoomed in

38,869 pounds
Coffee Beans—all varieties

raisins pile bulk

11,205 pounds
Thompson Raisins

almonds bag bulk

18,497 pounds
Almonds—all varieties

quinoa bulk spoon raw

2,289 pounds
Organic Quinoa, plain

peppercorns bulk whole pepper

267 pounds
Organic Black Peppercorns

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BULK| GROCERY bulk| fresh| grains| nuts| reduce waste| save| save money

Baked from Scratch with Love: The Co-op Bakery

by Lisalyn Osborne, Bakery department assistant manager

dark chocolate truffles

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.

Co-op bakery staff had a very busy year, whipping up several new tempting treats that quickly became popular staple items in our bakery cases.

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!

thomas train cupcakes boy birthday
christmas cupcakes marshmallow snowman winter decorations

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.

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BAKERY bakery| chocolate| co-op bakery| fresh| kid friendly| organic| scratch baked| seasonal

The Co-op Deli: Revolutionary Food from Seasoned Cooks

by Sara Young, Prepared Foods Manager

stove simmering cook kitchen restaurant

Using quality ingredients and several healthy dashes of creativity and dedication, our experienced team of deli cooks makes all the delicious food in our deli case, hot bar, soup bar, and grab-n-go cases from scratch in our kitchens. Our goal is to offer something delicious to satisfy most every Co-op shopper, regardless of allergies or other dietary needs. Ask for a sample if you want to try something new!

making burritos cooking food prep
deli, hot bar, kitchen, buffet
vegetarian soup healthy

I arrive groggy at 6 am, one hour after the kitchen crew arrives. They have been busy making sandwiches for all three Co-op locations, including the amazing bakery cafe on Holly Street.

The Cordata kitchen buzzes with activity an incredible 17 hours a day.

The kitchens are led by Chef Kurt Stauber (Cordata) and Kitchen Manager James Aikins (Downtown). The combined experience of the kitchen crew numbers over 200 years and the result is a menu that is widely varied and delicious. Paul Manthe, a cook with the Co-op for over 20 years, brings with him a recipe catalog so vast it is not a stretch to say that in those 20 years he has still not used all of his recipes.

kurt stauber rush t-shirt chef cook community food co-op
Chef Kurt Stauber

Kurt Stauber, Cordata kitchen manager

cook chef salad james aikens community food co-op

James Aikins, Downtown kitchen manager

cook chef paul manthe community food co-op

Paul Manthe, Downtown cook

Chef Kurt Stauber brings with him the skill and expertise of a trained chef, and the boundless energy of a puppy dog. He does everything he can to mentor his team, while James Aikins provides a steady, calm energy and knowledge of the Co-op deli history to help drive menu selection.

The deli crew is continually working with Kurt and James to improve and perfect the deli recipes and create new recipes that will bring new life to the entire menu.

04_2015_dirty_dozen_snipeAll of this while holding fast to the deli’s values of organic, local, seasonal, GMO-free, and as always, free of the Dirty Dozen*.

The food in the Cordata and Downtown hot bars (and salad bars) is almost entirely organic—it’s a distinction that we are quite proud of and one that we share with you by highlighting every organic ingredient on our daily hot bar menus.

kitchen-food-1932The food in the Cordata and Downtown hot bars (and salad bars) is almost entirely organic.

On the hot bar every Friday is the amazing Chef’s seasonal special, and this is where deli cooks create new and exciting recipes under consideration for rotation in our permanent offerings. I would go so far as to say that if you can try the Co-op hot bar any day, Friday is the day to do it. It is like getting a peak behind the kitchen door, to the heart and soul of the food production operation.

To be sure, this is not your typical hot bar, usually laden with heavy carbohydrates and empty calories.

This is an organic, high-protein, veggie table of delight that is unlike any other hot bar in the region.

And I am the person who is lucky enough to oversee this operation, this team of highly passionate and skilled workers; a group of people whose standards have inspired me to expect miracles.

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The Co-op Deli: Fresh, Organic, GMO Free

by Robin Elwood, Downtown deli

salad bar, organic,

Downtown Deli Assistant Manager Robin Elwood resupplies the salad bar fixin’s. The hot bar and salad bar are the same low price per pound, so you can mix and match the just-right amount of any items you desire for your perfect plate.

Your Co-op deli makes it easy. Soup, salad bar, hot bar, or grab-n-go. Join us for a healthy breakfast, lunch, or dinner.

One of the best parts of my job in early summer is watching the procession of the species. I don’t mean the parade in Downtown Bellingham, although that is awesome too. I’m talking about the procession of fresh produce boxes that makes its way into the Co-op kitchens every morning.

In winter, many of those boxes come from places farther afield, such as California, Canada, and Mexico. But around this time of year, more and more of the boxes are direct from the hands of local farmers.

When I ran into Joe Hill, assistant manager in the Downtown deli kitchen, I asked him what was new with the procession of produce. Recently, Joe and the other kitchen managers reviewed the salad bar, hot bar, and deli case to assess the state of our non-GMO and organic ingredients.

It turns out that our bar was already almost entirely organic. “We basically have the least-renowned organic salad bar in Bellingham,” Joe told me with a grin.

Every fresh ingredient in the salad bar is organic and non-GMO certified. The few exceptions—black olives, housemade Breadfarm croutons, and mandarin orange slices—cannot be sourced as organic, but are the cleanest available product the kitchen staff can find.

“That is something we’re very proud of,” Joe said. “What we serve is priced affordably, and we are dedicated to absolute transparency of sources and ingredients.”

Along with the organic produce flooding into the kitchen, Prepared Foods Manager Nick Barrett gave me good news about another change. Both the Cordata and Downtown deli kitchens have committed to a new supplier of antibiotic and hormone-free chicken—Smart Chicken—for all the deli food we make from scratch in our kitchens. That includes the hot bar, salad bar, and the chicken dishes and salads in the deli cases.

Founded in 1998 in the Midwest, Smart Chicken strives to be an alternative to the race-to-the-bottom horror show that is American poultry production. Smart Chicken is raised and processed with attention to detail every step of the way. Chickens are fed a high-quality diet, humanely handled, and never given antibiotics, hormones, or animal by-products. They are also committed to verifiable humane raising, butchering, and production standards. And, they intentionally make their workplace safe and sustainable.

As Nick, Joe, and I finished talking, I heard the background sound of a smoothie being blended. The all-organic, design-your-own smoothie menu at all three Co-op locations has been a hot seller. For example, more than 1,300 people bought a smoothie at the Downtown store in March. As the weather heats up, we’re prepared to make an absolutely ridiculous number of drinks.

If you haven’t visited the Co-op deli, hot bar, salad bar, or organic smoothie and espresso bars lately, we welcome you to stop by for the freshest, tastiest organic food in town made right here in the Co-op kitchens!

Learn more about Smart Chicken.

turkey sandwich with sprouts

Made-to-order or grab-n-go, all of our deli sandwiches are made fresh throughout the day. The Co-op bakery café and Cordata store also have pressed-to-order paninis.

EWG's 2016 Dirty Dozen: strawberries apples nectarines peaches celery grapes cherries spinach tomatoes bell peppers cherry tomatoes cucumbers

Our deli never uses any ingredients from the Dirty 12, unless they are organic.

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DELI & CATERING deli| delicious| fresh| hot bar| menu| non-gmo| organic| salad bar| scratch| soups

Fresh Produce: An ever-changing landscape

by Dave Straub, Cordata Produce Department

old barn by nursery

Since the 1980s Mike and Kimberly Finger have been growing organic produce at Cedarville Farm in Everson. Mike says the barn pictured above was used for a small dairy and guesses that it dates back to the 1940s or ’50s. “I imagine this was a classic gentleman’s/small family farm of the early- or mid-century that raised a few crops, livestock, and poultry,” said Mike.

Summertime is in full bloom and the produce department is the place to be. Right now is the apex of abundance in our local agricultural community and we all reap the benefits of the fresh selection. Besides being delicious, a trip to check out the Co-op’s plentiful summer produce selection can be a fun, engaging experience. Next time you’re picking out some fresh Farmer Direct fruit to munch on, or some crispy locally grown greens for your dinner salad, think about how you’re participating in our rich local history.

When the first homesteaders arrived in Whatcom and Skagit counties they discovered a fertile land teeming with biodiversity. The resourceful Coastal Salish Indians subsisted largely on the bounty of their environment by fishing, hunting, and foraging, leaving the land mostly uncultivated. Therefore, those first courageous farmers, equipped with their wits and a few old tools, broke virgin soil and began to prosper. Immigrants from the Old and New Worlds and others seeking new land during the Dust Bowl were all looking for a fresh start and found a veritable Eden.

“agriculture is thriving in our verdant corner of the world”

Generations later, agriculture is thriving in our verdant corner of the world and many of the local organic farmers today are descended directly from those men and women who came here long ago. Even those without an ancestral claim still possess the same spirit to work hard and be responsible stewards of this land. It is a local heritage we are proud of at the Co-op and we in the produce department are excited to be a part of it.

One of the reasons I love my job is that I get to work in an ever-changing landscape of bright nourishing colors. There is always something new to eat and learn about. In fact, the produce department houses from 200 to 300 different items at any given time. Because of this, it can be a daunting place with its constantly shifting supply and strange lexicon of certifications and symbols. Luckily, there is a helpful staff on hand who are enthusiastic about produce and agriculture. Between the Downtown and Cordata stores there are 17 members of the produce team with more than 100 cumulative years of experience! (A quarter of these years belong to the lovely Jill Brubaker alone, woot!) And that is only counting years spent working at the Co-op. Many members of our team previously worked in local agriculture, are gardening hobbyists, and are accomplished cooks. Feel free to chat with one of us about any of your produce-related questions. There are still a few first-years learning the ropes, but don’t doubt their willingness and ability to help.

“the produce department houses from 200 to 300 different items at any given time”

If you choose to fly solo on your produce journey, let me illuminate some of the signposts which will help guide your decisions along the way.

USDA Certified Organic—In produce the easiest way to tell if an item is organic or conventional is to look at the color of the price sign. All organic items have green signs, while orange denotes conventional. White and red Co-op Essentials signs indicate sale items and will be clearly labeled organic or conventional. When in doubt, simply ask a nearby clerk.

Many people consider “organic” the most important thing to look for when buying produce. It means there was no sewage, irradiation, genetically modified organisms, chemical fertilizers, or chemical pesticides used in the farming and processing of the food item. Also, it was not exposed to any contaminates along the way. This means the whole food system, from seed to our shelves, has been declared organic by a third-party certifier. Yes, even our produce departments have been certified organic!

Besides being good for your health, people choose organic because it’s socially and environmentally good for our community. It is believed that unlike the destructive practices of factory-scale conventional farms, organic farming improves soil and water quality, improves biodiversity and pollinator health, reduces toxic chemical exposure, and is even good for the economy. Organic farms are interested in functioning holistically within their environment, and that’s good for everyone.

Transitional—When a conventional farm wants to become a certified organic farm they must first use organic practices for three years before they can be officially certified. Produce labeled “Transitional” was grown with organic methods, and we hope you will join us in supporting transitional farms while they strive to meet USDA Certified Organic standards.

Local—To the best of our ability we highlight the origin of each item, whether it’s a country, Washington state, or a farm down the road. Items labeled “Local” originated in Whatcom, Skagit, or Island counties. When you buy local you are guaranteeing the freshness of your food. You are buying from your hardworking neighbors and investing in your local economy. Next time you’re in, check out the “What’s Local Now” display for a full rundown of local farms and the produce they offer.

Farmer Direct—Farmer Direct produce is grown in Washington state (outside of Whatcom, Skagit, and Island counties) and harvested, packed, and delivered directly to the Co-op by the people who farm it. This minimizes the travel time and maximizes how long fruit can ripen on the tree. So when you sink your teeth into a Farmer Direct peach this summer, it will be the juiciest and most flavorful peach possible.

Now you are equipped with the tools to fully enjoy your adventures in produce. I truly believe our dynamic corner of the world is the best place to enjoy nature’s bounty and right now it’s at its most delicious. Remember to play hard this summer, and when you get hungry visit the Co-op produce department and experience all we have to offer.

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basil growing on farm
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PRODUCE farms| fresh| local| organic| produce| sustainable

PNW Kale Salad

by Kristin Edwards, Downtown Deli

kale salad with fresh mushrooms and carrots

This salad is vibrant and crisp, and the ingredients are available all year round!

Kale is one of the healthiest vegetables on the planet. High in fiber, and chock full of calcium and vitamins, it is also a good source of minerals, copper, potassium, iron, manganese, and phosphorus. Bonus—it’s delicious! Source: webmd.com

PNW Kale Salad

Serves 4 to 6

INGREDIENTS for the DRESSING
  • 2½ heaping tablespoons minced fresh ginger
  • 1 ounce water
  • 2/3 cup lemon juice
  • 2 tablespoons minced peeled garlic
  • ½ teaspoon sea salt
  • ¼ cup nutritional yeast
  • ½ cup extra virgin olive oil
INGREDIENTS for the SALAD
  • 6 cups shredded kale, packed
  • ½ cup sliced shiitake mushrooms
  • 1¼ cup sliced green onion
  • 1 cup diced red bell pepper
  • 1½ cup shredded carrot
METHOD
  1. Combine first six dressing ingredients. Slowly add olive oil, whisking vigorously to emulsify.
  2. Combine salad ingredients in a large bowl, mixing well.
  3. Add the emulsified dressing and toss to fully coat the salad with the dressing.
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DELI & CATERING| PRODUCE| RECIPES crunchy| fresh| healthy| kale| nutritious| organic| recipe| salad| shiitake

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thanksgiving dinner spread

Our Guide to Holiday Turkeys Available at the Co-op

All the turkeys available for purchase at the Co-op are from Mary’s Turkeys. Choose from three fresh, never-frozen turkeys: natural, organic, and heritage.

package of tortillas con madre tortillas locally made in bellingham washington

A Visit To Tortillas Con Madre

We celebrated Cinco de Mayo early this year by visiting one of our favorite local companies, Tortillas Con Madre! Hear Lupita’s story and check out behind the scenes footage of production day at the tortilla factory.

Stephanie Says

Stephanie Says

The cheese case can be overwhelming. Don’t know where to start? Check out recommendations from our Downtown Specialty Cheese manager, Stephanie.

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

CORDATA STORE & DELI • map • 360-734-8158 • 7 am – 9 pm
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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