Tasting: BelleWood Acres’ Crimson Delight Apples

Noon to 4 pm Cordata store.
3 to 6:30 pm Downtown store.

Co-op shoppers were among the first to taste the new variety, as the apples were test piloted in our stores. If you haven't tried them yet, here is your opportunity! Crimson Delight is a late-harvested apple and should rest a few months before it hits a flavor peak. Now is the time to appreciate its great flavor and lasting crunch. The Crimson Delight Apple offers outstanding tartness balanced with luxurious sweet and with conspicuous “apple freckles.” The flavor and texture profile prove ideal for both eating fresh and cooking.

Berry Exciting!

blueberry bush

Did you know that Whatcom County is the leading producer of blueberries in Washington and that Washington is the largest producer of both organic and conventional blueberries in the nation? Half of all of the nation’s blueberries are grown right here in Washington, according to the Whatcom Conservation District. The United States Department of Agriculture (USDA) conducts a Census in Agriculture every five years. The last time the census was conducted was 2017; that year Washington processed more blueberries than any other location in the world!

Blueberries have been grown in Washington for over 50 years, but that doesn't mean that Whatcom County’s record 7,000 acres of blueberries in 2017 represents the apex of the county’s blueberry ambitions. Of those impressive 7,000 acres, a quarter were four years old or younger and the sector is still growing significantly, according to the Washington Blueberry Commission's report.

The Washington Blueberry Commission’s projection for Washington blueberry production in the coming years if no current plantings are removed and all future plantings halt.

With local blueberries here to stay, it is worth considering what makes blueberries so special to consumers. These little balls of goodness are packed full of health benefits. As the Washington Blueberry Commission explains, blueberries are a heart-healthy superfood. Coming in at just 80 fat-free calories a cup, blueberries are a rich source of dietary fiber, vitamin C, protein, and manganese. Blueberries also rank high in antioxidants, which studies indicate help protect against cancer, heart disease, and other age-related illnesses. More recent scientific research demonstrates that blueberry consumption contributes to gut health, reduces inflammation, increases T-cell immune function, prevents urinary tract infections, and protects against age-related memory deficits.

Graphic courtesy of the U.S. Highbush Blueberry Council

Now that you know more about the “where” and the “why” of blueberries, you can better enjoy the Co-op’s peak season selection from farms tended by your neighbors.

Local Vendor Profile: Tortillas Con Madre

by Laura Steiger, Outreach Team

July 2019

Lupita Nava stands at the back of the delivery van for her business Tortillas Con Madre

Tortillas Con Madre is a family affair and Lupita Nava's entire family pitches in with the business.

The family business was recently featured in a King 5 Evening Magazine story. Watch the video here! Congratulations to Tortillas Con Madre on the well-deserved recognition!

Photos by Matt Curtis, Habiba Sial, and courtesy of Tortillas Con Madre.

Locally Made Tortillas Con Madre:
Delicious tortillas naturally enhanced with omegas 6 & 9 from organic pumpkin oil

package of tortillas con madre tortillas locally made in bellingham washington

Lupita Nava grew up eating freshly made tortillas with every meal. By the age of 13, under the careful tutelage of her grandmother and mother, she was the tortilla maker for her family.

As always, practice makes perfect and in 1995 Lupita and her husband, Gerardo Quiroz, started a corn tortilla business in Monterrey, Mexico, that Lupita’s younger brother still runs.

I wanted to give my family a clean product, GMO-free and free of preservatives and pesticides.

In 1997, after the couple immigrated to Canada and then to the U.S., they often talked about opening another tortilleria.

“When we emigrated to the U.S., I starting making my own tortillas because I wanted to give my family a clean product, GMO-free and free of preservatives and pesticides. It wasn’t until 2016, when I started making my own organic flour tortillas at home, that we seriously considered opening an organic flour tortilla factory," said Lupita.

With the knowledge Gerardo gained from 20+ years working in the organic industry, Lupita started to test different combinations of wheat flours and oils.

the Tortillas Con Madre recipe featuring five simple ingredients: organic artisan wheat flour, water, organic pumpkin oil, sea salt, and non-aluminum baking powder

ingredients to make tortillas con madre made in bellingham washington

She determined that pumpkin oil best enhanced the flavor of the wheat flour and developed the Tortillas Con Madre recipe featuring five simple ingredients: organic artisan wheat flour, water, organic pumpkin oil, sea salt, and non-aluminum baking powder.

“I learned that all pumpkins in the world originated in Mexico and felt this recipe, besides being very nutritional, was a bit more authentic Mexican because of the pumpkin seed oil in it,” said Lupita.

Like most small businesses, Tortillas Con Madre is a family affair. “My husband helps me with the operations and the mechanical aspects. He also helps with marketing and USDA compliance. My son, Gerardo Jr., operates equipment during production and cleans and sanitizes it, and my daughters, Valeria and Nicole, help with packing and general cleaning. I manage sales and administration,” said Lupita.

Lupita’s Recipe Tips

“Honestly, I eat Tortillas Con Madre with most of my Mexican dishes, but quesadillas are my favorite.”

For the tastiest results, warm tortillas on a preheated skillet until soft and puffy (as pictured).

a puffed up tortilla on the griddle from tortillas con madre made in bellingham washington

Lupita's Favorite Memory

stack of freshly warmed Tortillas Con Madre made in bellingham washington on a pretty purple place setting

“My favorite memory will always be watching the family work together during production. The satisfaction I get knowing that our Tortillas Con Madre have been made with care, and consumers are taking home a little piece of that and the passion we instill in each tortilla.

“I feel proud to partner with such a passionate community of suppliers and customers. It’s important to understand that buying local creates jobs in our community. Local farmers harvest and mill local grains, local factories manufacture nutritional oils, and a local family helps with baking and packaging this flat bread for the delight of our community. It doesn’t get any better than that.”

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.

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!

Summer Backyard Taco Picnic: Zucchini Tacos

by Jeremy Meadows, former Cordata deli cook

These zucchini tacos are a great way to celebrate the bounty of the season.

It’s summer! Abundance is everywhere! The markets are overflowing with seasonal delights from every corner of Kingdom Plantae. We’re up to our ears in corn, up to our knees in peas, and up to our heads in lettuce (I could go on, but don’t worry, I won’t). And not only are these botanical delicacies at their lowest prices of the year, they are also at peak deliciousness.

So why, when all of this amazing produce abounds, does our typical summer backyard picnic fare consist mainly of hamburgers and hot dogs—including the “fruits of the season” only as an afterthought, if at all?

The answer, counterintuitively, may be traced to the very abundance that we enjoy here in the U.S.

While we are home to only 4.5 percent of the world’s population, we have 11.5 percent of the world’s farmland—more than any other country. And while that hardly seems like a problem, it has enabled us to devote a staggering 67 percent of our arable land to crops—mainly soy and corn—that feed livestock, not people. This, along with the alarming rise of factory farming, has led to an incredible abundance of cheap meat. It has also contributed to the development of a cuisine that is among the least sustainable and, forgive me for saying, least interesting in the world.

Don’t get me wrong, some American food is great. I mean, southern barbecue has to rank up there with Beethoven’s Ninth as one of the supreme achievements of humankind. But, as renowned chef and farm-to-table pioneer Dan Barber points out in his terrific book, The Third Plate, most of the world’s great cuisines were born from hardship, not abundance.

The relative scarcity of farmland in countries like Mexico, Italy, and Thailand has required people there to grow a greater proportion of their crops for human consumption, which is a far more efficient method of extracting calories from the soil than raising livestock. It has also encouraged their much more varied, plant-heavy cuisines. And, let’s face it, if variety is the spice of life, then American life, at least culinarily speaking, is pretty bland in comparison.

So, if we want to develop a truly sustainable, world-class American cuisine, we need to start giving plants their day in the sun.

Zucchini Tacos

INGREDIENTS

1 large zucchini or summer squash
1 large ear of corn
2 cloves thinly sliced garlic
3 limes, 1 zested, 2 quartered for garnish
1 tablespoon oregano leaves
¼ cup olive oil, plus 1 teaspoon, divided
salt
tortillas
½ cup grated cotija cheese
red salsa
cilantro leaves for garnish

METHOD

Trim ends and slice zucchini lengthwise in half, continue halving lengthwise into eight equal spears. Slice each spear in half crosswise resulting in 16 thick wedges. In a bowl, combine zucchini with garlic, oregano leaves, ¼ cup oil, and a large pinch of salt. Marinate for about an hour.
Meanwhile, remove corn husk and chop off the bottom stem end of the cob to make a flat surface. Holding the ear upright, carefully cut vertically down the ear to remove the kernels. Place in a bowl. Add 1 teaspoon of oil and a pinch of salt. Stir to combine.
Once zucchini has marinated, heat a heavy frying pan (preferably cast iron) over medium high heat until very hot. Add corn and smooth to an even layer. Let fry, without stirring, for 30 seconds or until corn begins to blacken slightly. Remove to a bowl and stir in lime zest.
In the same pan add about half of the zucchini (don’t overcrowd) cut side down. Cook for about 30 seconds, just until it takes on a little color, then flip to cook the other cut side the same way. You want the zucchini charred on the outside, but still firm on the inside. Remove to a plate.
Assemble the tacos. Add one or two pieces of zucchini to a tortilla. Top with corn, red salsa, some cotija cheese, and cilantro leaves. Squeeze a little lime juice over each and enjoy!

Raspberries, blueberries, and cherries, oh my!

raspberries scattered on a white background with a sprig from a raspberry bush

When strawberry season winds down, raspberries, blueberries, and cherries take center stage!

To complement our popular recipe collection for strawberries, we offer this collection of recipes for your continued berry enjoyment.

the word local spelled out using blueberries and raspberries

As the summer harvest progresses, check out our selection of local berries for quality fruits picked ripe at the farm and delivered fresh to our stores.

Kicking off the season are blueberries from Cooperativa Tierra y Libertad, a Whatcom County farmworker cooperative growing transitional berries. Transitional means the cooperative is using 100% organic farming practices during the three-year process of gaining organic certification.

informational sign about cooperativa tierra y libertad local farmworker cooperative and their local organic blueberries and raspberries

The Recipes

Cherry Chocolate Chunk Ice Cream

By Alissa Segersten

No better time to make this delicious dairy-free ice cream. This ice cream is rich with the subtle flavor of coconut milk!

Get the recipe.

Natural Vegan Blueberry Jam

By Dreena Burton

This natural vegan blueberry jam is sweetened with only berries and dates. The dates also help thicken the jam, along with ground chia seeds. Try making it with your favorite summer berries!

Get the recipe.

photo of a toasted bagel with vegan blueberry jam

Chocolate Raspberry Tart

By Alissa Segersten

This decadent vegan tart can be made with any berry, but I especially like the combination of tart raspberries and sweet chocolate.

Get the recipe.

Fresh Blueberry Squares

By Dreena Burton

These delicious fresh blueberry bars are just sweet enough, and not overly rich. You can enjoy a square (or 2 or 3!) and not feel sickly!

Get the recipe.

photo of fresh blueberry squares vegan homemade

Local Vendor Profile: Salsa Mama

by Laura Steiger, Outreach Team

July 2019

Nola Ovenell may be a familiar face to some Co-op shoppers as she has often sampled her delicious Salsa Mama salsa in our stores. She is proud of her small-batch and preservative-free salsa made with care in her commercial kitchen on her wooded property in Sedro-Woolley.

Nola's son, Ian designed the logo for this family business.

Photo at left courtesy of Salsa Mama, remaining photos by Habiba Sial.

By popular demand:
Salsa from Nola’s family to your family table

It’s funny how seemingly unrelated circumstances can converge to forge a new path in a person’s life. The convergence for Nola Ovenell involved her recovery from cancer and installing a pool at her house.

After getting a clean bill of health 15 years ago, Nola was so thankful that she determined to find work that was purposeful and fun. And, after Nola installed a pool at her house and it quickly became the neighborhood kid hangout, she needed a quick and healthy way to feed a lot of hungry kids.

The answer: salsa. Nola started making big batches of homemade salsa to feed the kids. They loved it and always asked for salsa every time they visited. Eventually, the parents started asking if they could buy her salsa. Soon Nola and her husband, Mike, got busy building a commercial kitchen on their property and Salsa Mama was born.

the business has always been a family project

Nola loves spending her days in her commercial kitchen in the woods, surrounded by the beautiful trees she loves and making healthful preservative-free salsa.

container of medium salsa from salsa mama made in sedro woolley washington

The business has always been a family project. As well as holding down their own outside jobs, Salsa Mama is a steady side gig for Nola’s family.

Husband, Mike, aka “the can man,” handles all of the recycling. Son, Ian, designed the labels when he was in high school and now he runs the website. Daughter, Caitlin, is in charge of labeling with sister-in-law, Debbie Zimmermann, also pitching in. Even Nola’s mother helps in the summer months, when she is visiting from Arizona.

we strive for the best quality we can make and use absolutely no preservatives

Nola said, “I never wanted to be a big conglomerate. I have 14 stores and that’s all I need. We make small-batch salsa. We strive for the best quality we can make and use absolutely no preservatives.”

Nola’s Recipe Tips

For a super simple guacamole-style dip, just mash avocados and mix in a container of salsa—done!

People have also told Nola that her salsa is great for making a flavorful, savory chili. Simply add a container of salsa to your favorite chili ingredients: beans, meat or vegan protein, tomato sauce, veggies, or grains.

Funny Memory

Nola shared this memory from the very early days of her business.

“My first farmers market was a little tiny market at the hospital in Mount Vernon. I got there early and discovered that everyone needed a tent. I ran to the store but realized that the tent I got wasn’t a popup. It had 50 poles! I had poles everywhere! Finally, people must have felt sorry for me. Everyone pitched in and helped. I bought a popup tent before the next market.”

Meet Your Farmer: Sunseed Farm

by Megan Stilp, Cordata Produce

Locally grown organic garden starts available now at your co-op!

Nick Guilford tending plant starts in Sunseed Farm’s eight greenhouses. After the germination chamber, the small starts move into this warm greenhouse to grow before being hardened off for outdoor planting in the cooler greenhouses.

Nestled in the valley of the south fork of the Nooksack River sits Sunseed Farm. Nick Guilford, proprietor, has been using organic growing methods since starting the business in 1997 and obtained organic certification in 2001. On the farm you’ll find organic garden starts, many destined for sale at the Co-op, growing right alongside the plants that go into Sunseed’s fields for vegetable and herb production.

This makes for less transplant shock, and an earlier, more abundant yield.

Most plant starts sold in our area are chemically raised, which can make for a hard transition into a garden where they aren't being fed a nutrient solution every day. According to Sunseed’s website, “Our organic starts not only come with a longer lasting nutrient base in the pot, but the plants are also in a more natural, nutrient foraging relationship with the soil. This makes for less transplant shock, and an earlier, more abundant yield.” Additionally, over a 20-year career as a market farmer, Nick has selected varieties of crops that have been proven to thrive in our climate. All of these factors can help produce a successful home gardening experience when using starts from Sunseed Farm.

You can find their organic garden starts at both Community Food Co-op locations from about mid-March through the end of our often unpredictable local planting season. You can also find Sunseed Farm at the Saturday Bellingham Farmers Market.

Dedicated to your gardening success, Sunseed’s website is a great resource for the home gardener, with planting tips and schedules, articles on season extension, and even a selection of their favorite gardening tools and books available for purchase.

margaret gerard and nick guilford on their farm

Margaret Gerard and Nick Guilford at Sunseed Farm get your garden starts growing with the best soil, optimal growing conditions, and lots of love.

planting chart for veggies herbs and starts

2018 Farmer Award Recipients!

by Jean Rogers, Farm Fund Administrator

October 2018

Remember September? We can't stop reminiscing about the fun we had together!

To kick off Eat Local Month, the Co-op and Sustainable Connections hosted the Hootenanny to Benefit the Co-op’s Farm Fund at Boundary Bay Brewery.

All ages gathered together to celebrate community, dance, enjoy a delicious meal with ingredients specifically sourced from local farms, and to present the Local Farmer Awards.

woman at farm fair balancing pole on chin

photos by FotoMataio Fotografia on Instagram @fotomataio, courtesy of Eat Local First

We are thrilled to present the 2018 Local Farmer Award winners and tell you a little about each one.

As the late harvest season winds down it’s a perfect time to highlight the winners of the Local Farmer Awards, announced at the Farm Fund Hootenanny in September.

All the farmers who were nominated were fantastic, and selecting the recipients was a tough decision. As one nominator said, “pretty much all around classy group of people no matter where you turn.”

Congratulations to everyone who was nominated by their fellow farmers and local eaters.

2018 BRIGHT SPOT FARMER AWARD

Helen Solem,
Sumas River Farm

Some wonderful local farmers that add spark to our local food system were nominated, so we created a new award.

It is an honor to announce Helen, owner of Sumas River Farm as the recipient of the first Bright Spot Farmer Award.

Helen's many contributions run the gamut: delicious and unique produce and berries, participation and support for many food and farming events, sharing the history of Whatcom County farming, dedication to social justice, and the all-around warmth she brings to the work she does. Helen has worked tirelessly on her beautiful farm in Sumas, and brings dedication and positive energy to every project she is involved in. Well deserved, Helen, we appreciate you!

2018 NEW FARMER AWARD

Jen Finch & Colin Fischer,
Wanderwood Farm

If you’ve been to Wanderwood Farm’s booth at the Bellingham Farmers Market, you’ve probably seen or tasted their delicious produce and enjoyed a warm reception from these friendly folks.

Wanderwood got a big thumbs up from fellow farmers who nominated them for the New Farmer Award. One person said, “Jen has long been a part of the farmer and farmers market scene. They are a great addition to the farming community: active in the Bellingham Farmers Market board, and really have their act together.” Congratulations, Colin and Jen, and here’s to a great future for Wanderwood Farm!

2018 INNOVATOR FARMER AWARD

Griffin Berger,
Sauk Farm

Griffin has brought a unique, ambitious, and valuable new endeavor to our local food system and is bringing new products to the marketplace.

Specializing in apples and grapes, Sauk Farm just received its organic certification, which makes it one of the only organic apple growers on this side of the mountains. Griffin has also put a lot of effort into the infrastructure of Sauk Farm. The processing facility has a cider press and a certified organic dehydrator, which Griffin generously shares with other farms. Look for Sauk Farm ciders and dried and fresh apples (available seasonally) at the Co-op. Welcome, Griffin, and thanks for your creativity in bringing local, organic apples and grapes to our plates and glasses!

2018 MENTOR FARMER AWARD

Anna & Geoff Martin,
Osprey Hill Farm

Osprey Hill Farm is a mainstay of the local farming community and has grown steadily as a premier organic farm in the South Fork Valley.

Anna and Geoff have shared their expertise generously for many years with new farmers in Whatcom County. One nomination stated, “Anna is so generous with her time in supporting beginning farmers. Every season she teaches Cloud Mountain interns about the importance of business planning. Her passion for sharing her experience with young farmers is inspiring.” Anna has also been a mentor for Sustainable Connections’ Food to Bank On program for the last seven years, and is a participant and an original member of the Puget Sound Food Hub. Thanks, Anna and Geoff, for your stewardship of local farming!

Eat Local Every Month!

by Laura Steiger, Outreach Team

September 2018

Co-op shoppers love to eat local every month, but in September local food takes center stage in our community for Eat Local Month!

Sustainable Connections hosts a bevy of fun events all month long, and the Co-op was proud to partner with them to kick off the month at the annual Hootenanny to Benefit the Co-op’s Farm Fund in the Boundary Bay Brewery Beer Garden.

Throughout the month 19 local restaurants will each offer a $6 and $12 Eat Local Month Special created with the freshest ingredients from Whatcom and Skagit county farms. There’s no better time to eat out and discover a new local restaurant.

Visit the Sustainable Connections website to discover all the Eat Local Month activities and pick up one of their handy guides with coupons for local grocers, including the Co-op.

At the Co-op, the local love continues well beyond September!

We love working with local businesses and farmers every day, all year long.

Of course, September is the zenith of local farm production. In the produce section there is a bounty of fresh, local, organic goodness available from more than 50 Whatcom and Skagit farms. But the local love doesn’t stop there. We also carry products from more than 70 local food crafters and artisans.

more than 50 Whatcom and Skagit farms

The list at the end of this blog post is just a partial list of our local suppliers; there are simply too many to include!

To prioritize shopping for local items at the Co-op, simply look for the local symbol throughout the store.

How does all that local love add up? In 2017, the Co-op purchased nearly $1.5 million in goods from Whatcom County providers. When we add in goods from the immediate five-county area (Whatcom, Skagit, Snohomish, San Juan, and Island counties) the total jumps to more than $2.25 million in goods.

Not only do we buy local, we also keep dollars circulating in our local community. In 2017, we circulated nearly $8.5 million through wages and benefits paid to our staff and via donations to local organizations.

When we shop, eat, and buy local, our entire community benefits!

When we shop, eat, and buy local, our entire community benefits. In 2017, $8.5 million was spent in Co-Op staff wages and benefits, along with donations to local organizations. In 2017, $2.25 million was spent on goods purchased by the Co-Op from Whatcom, Skagit, Snohomish, San Juan, and Island counties.

Look for Local in Every Department

The list below is just a partial list of our local suppliers; there are simply too many to include!

Acme Ice Cream • Acme Valley Foods • Alaska Wildsides • Aslan Brewing Co. • Atwood Ales • Avenue Bread • Barlean’s • BelleWood Acres • Bellingham Coffee Roasters • Bellingham Flat Bread • Bellingham Pasta Co. • BIJA Chocolates • Booda Organics • Boundary Bay Brewery • Bow Hill Blueberries • Breadfarm • Café Akroteri • Cascade Shrub Farm • Cauldron Broths • Cedar Grove • Chocolate Necessities • Chuckanut Bay Distillery • Cooperativa Tierra y Liebertad • DeWilde’s Nursery • Dirty Knees Nursery • Edaleen • Erin Baker’s • Fairhaven Organic Flour Mill • Flax 4 Life • Flora Inc. • Flying Bird Botanicals • Foothills Flowers • Fresh Breeze Organic Dairy • Gluten Free Angels • Glutenfreeda • Golden Glen Creamery • Gothberg Farms • Grace Harbor Farm • Hammerhead Coffee • Hempler’s • Holmquist Hazelnut Orchards • Hopewell Farm • Hosa Hot Sauce • Jackie’s Jersey • Kombucha Town • Kulshan Brewing • Lopez Island Creamery • Lynden Ice • Mad Cat Salsa • Maniac Coffee Roasters • Midnight Farmer Microgreens • Misty Meadows Farm • Moka Joe • Moon Valley Organics • Myshan Dairy • Nature’s Path • Nerka Sea Frozen Salmon • North Cascade Meats • Pangea Ferments • Pizza’zza • Pleasant Valley Cheese • PNW Farmers Co-op • Puget Sound Food Hub • Ralf’s Bavarian Bakery • Saku Tea • Salsa Mama • Samish Bay Soaps • San Juan Salsa Co. • San Juan Sea Salt • Sauk Farm • Sea Witch Botanicals • Seafood Producers Cooperative • Skagit Valley Family Farm • Spice Hut • Spring Time Farm • Sunseed Farm • Takaya • The Bagelry • The C Shop • The Growing Garden • Tony’s Coffee • Twin Brook Creamery • Uprising Organic Seeds • Wander Brewing • Wild Pacific Seafood • Wildroot Botanicals • Windy Meadow Nursery

by Laura Steiger, Outreach Team

July 2019

Locally Made Tortillas Con Madre: Delicious tortillas naturally enhanced with omegas 6 & 9 from organic pumpkin oil

Lupita’s Recipe Tips

Lupita's Favorite Memory

by Laura Steiger, Outreach Team

SALMON

SAUSAGE

VEGGIES

FRUIT

by Jeremy Meadows, former Cordata deli cook

Zucchini Tacos

INGREDIENTS

METHOD

The Recipes

Cherry Chocolate Chunk Ice Cream

Natural Vegan Blueberry Jam

Chocolate Raspberry Tart

Fresh Blueberry Squares

by Laura Steiger, Outreach Team

July 2019

By popular demand: Salsa from Nola’s family to your family table

Nola’s Recipe Tips

Funny Memory

by Megan Stilp, Cordata Produce

Locally grown organic garden starts available now at your co-op!

by Jean Rogers, Farm Fund Administrator

October 2018

2018 BRIGHT SPOT FARMER AWARD

Helen Solem, Sumas River Farm

2018 NEW FARMER AWARD

Jen Finch & Colin Fischer, Wanderwood Farm

2018 INNOVATOR FARMER AWARD

Griffin Berger, Sauk Farm

2018 MENTOR FARMER AWARD

Anna & Geoff Martin, Osprey Hill Farm

by Laura Steiger, Outreach Team

September 2018

Look for Local in Every Department

enews-sign-up-image

Locally Made Tortillas Con Madre:
Delicious tortillas naturally enhanced with omegas 6 & 9 from organic pumpkin oil

By popular demand:
Salsa from Nola’s family to your family table

Helen Solem,
Sumas River Farm

Jen Finch & Colin Fischer,
Wanderwood Farm

Griffin Berger,
Sauk Farm

Anna & Geoff Martin,
Osprey Hill Farm