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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
        8 am - 9 pm
        360-734-8158
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        315 Westerly Road at Cordata Parkway
        Bellingham, Washington
        8 am - 9 pm
        360-734-8158
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Summer Grilling Guide

by Laura Steiger, Outreach Team

It's prime harvest season! Time to embrace all that summer has to offer. So, break free of the kitchen and head outside to fire up the grill.

These simple techniques—combined with the best selection of meats, fish, and farm fresh vegetables and fruits harvested at the peak of flavor—will produce results that will be the envy of all.

SALMON

Remove any bones with tweezers. Brush both sides of the salmon with olive oil. Season with salt and pepper. For more seasoning, try adding a bit of crushed garlic, a squeeze of lemon juice, and a bit of lemon zest. Or make a simple marinade—my favorite is olive oil, coconut aminos, vinegar, garlic, and seasonings—and marinate salmon for 1/2 hour or longer.

On a grill heated to medium high, place the salmon, skin-side-down, on the grill and cover. Cook, undisturbed, until the salmon flesh flakes easily. For most 1-inch-thick fillets, cook 10 to 12 minutes, check early to prevent overcooking. Allow another 10 minutes for each extra inch of thickness. Serve over salad for an easy summer meal.

salmon salad with tomatoes and bell peppers

SAUSAGE

Choose from a selection of delicious sausages in our meat deparment from local favorite suppliers: Jack Mountain Meats in Burlington or Uli's Famous Sausage in Seattle. To grill, start sausage over indirect heat. Turn as needed until cooked through (165 F). Then, brown the sausage quickly over direct heat to finish. If the grill is hot enough, you can skip the browning step—on many grills, 20 minutes of indirect heat is enough time to brown the sausage AND cook it through.

an outdoor grill with several sausages being turned with tongs

Photo by Bruno Kelzer on Unsplash

VEGGIES

Select a combo of your favorite summer vegetables like peppers, zucchini, summer squash, tomatoes, and spring onions. For a more unique array, try grilling cauliflower, fennel, baby bok choy, or watermelon radishes. Drizzle veggies with olive oil. Season generously with salt and pepper. For added flavor, add a couple dashes of soy sauce, crushed garlic, and a handful of chopped fresh herbs—try rosemary, thyme, tarragon, or basil. Toss gently to evenly coat. Grill vegetables on an oiled preheated grill until lightly charred, 3 to 5 minutes per side.

grilled vegetables, grilled peppers, onions, mushrooms, and zucchini with tomatoes

FRUIT

Peaches, plums, nectarines, mango, and pineapple are all absolutely delicious when grilled. Slice in half or into spears. Brush the cut sides of fruit with olive oil. Grill on medium-low until fruit develops grill marks and starts to soften, about 4 to 5 minutes. Brush the tops with oil, turn over and move to the side of the grill to continue cooking over indirect heat for another 4 to 5 minutes. You can add flavor by brushing fruit with maple syrup, butter, or honey. But if you start with ripe fruit, they really shouldn’t need anything at all!

Grilled Fruit, grilled apricots with basil on plate
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Ask the Nutritionist: Seasonal Allergies

“Is there anything I can change with my diet to help with my seasonal allergies?“ Perhaps! Try these helpful food and diet tips from the nutritionist for relief from seasonal allergies.

Compost Days: March 18 – April 26. Buy any 2 Cedar Grove Bags and get 1 FREE bag of compost

Compost Days! Get Ready to Garden and Save

Buy any 2 bags of Cedar Grove soil, compost, or other soil amendments, and get 1 bag of Cedar Grove compost free!
Compost Days run through April 26.

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Celebrating Our 50th Anniversary!

The Co-op is celebrating our 50th anniversary. Visit our anniversary page and watch a fun video, shop for 50th anniversary Co-op T-shirts and hoodies, and see a timeline of our history.

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HIGH RISK PRIORITY SHOPPING HOUR • 8 am to 9 am daily • both stores
DOWNTOWN STORE & DELI
• map • 360-734-8158 •  8 am – 9 pm; deli service counter closes at 7 pm
CORDATA STORE & DELI • map • 360-734-8158 • 8 am – 9 pm; deli service counter closes at 7 pm
CO-OP BAKERY CAFÉ and CONNECTIONS BUILDING CLASSROOM • map • 360-734-8158 • temporarily closed

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