Hootenanny to Benefit the Co-op’s Farm Fund

6th Annual Hootenanny to Benefit the Community Food Co-op’s Farm Fund

Boundary Bay Beer Garden
$5 to $20 donation at the door.
All ages, everyone welcome.

> 6 pm: Doors open
> 6:30–7:30 pm: Square dance with caller John Hatten and “The Great Big Taters,” an ensemble of some of Bellingham’s best old-timey musicians. Join in or enjoy from the sidelines.
> 7:30–8 pm: Farmer awards and Farm Fund and Eat Local Month info presentation
> 8–9:30 pm: Dance to Sky Colony
> Eat and drink local goods throughout the night (available by purchase)—delicious local Boundary Bay BBQ!
> For the kids: Additional fun and entertainment with Frank and Beans from the Co-op’s Real Food Show from 6:15–8:15 pm

With the support of our enthusiastic community of local farm lovers, the Farm Fund continues to grow. Since 2000, the Co-op’s Farm Fund has distributed $383,825+ to more than 55 local farms, and food and farming organizations.

The Community Food Co-op is happy to co-sponsor this lively, fun community event with Sustainable Connections. Together we’ll kick off Eat Local Month in grand fashion—a month in which our community celebrates all the folks who work hard every day to provide us with local food. For info about other Eat Local Month events visit eatlocalfirst.org.

Blueberry-Orange-Coconut Swirl Popsicles

by Alissa Segersten, Contributing Author

July 2018

Three blueberry coconut swirl Popsicles.

Alissa's recipe (below) for Blueberry-Orange-Coconut Swirl Popsicles is not only delicious, healthful, and beautiful, it is also simple to make and kid approved!

Read more about the benefits of fresh blueberries and then swirl up a batch of these popsicles for a summer treat.

Photos by Alissa Segersten

Fresh Summer Blueberries: Eat your fill—and make sure to save some for use all year long!

How lucky we are to live in blueberry country—trips up to Mount Baker yield handfuls of tiny alpine blueberries each with a profound flavor punch, while our local food markets bring baskets overflowing with large, sweet, locally grown berries. Additionally, growing your own backyard blueberries is easy!

Check local nurseries in either the spring or fall (the best times to plant berry bushes) and find a sunny location in your yard. They take little to no effort to grow. I love walking outside my back door on a sunny summer morning to pick handful after handful of sweet summer blueberries.

For those wanting to invest some time and energy, you can take a trip out to the county where u-pick blueberry farms abound.

Every summer I take my five children out to some of our favorite organic berry farms for two reasons: to fill up our second freezer with numerous pounds of health-promoting goodness that we can utilize all year long, and so they can develop an intimate connection with their food by learning where and how it grows.

Luckily, blueberries at peak season are easy to harvest. We literally pick bucketfuls in a matter of hours. One trip to the berry patch usually gives us 60 to 80 pounds of blueberries!

No time for u-pick? No problem.

You can purchase local and organic blueberries from the Co-op produce departments.

What can you do with all of the fresh blueberries that summertime in the Pacific Northwest provides? Here are some ideas:

Make blueberry popsicles by blending fresh berries with orange juice (or use the recipe at right) and freezing the mixture into popsicle molds.
Freeze the berries in large containers to use throughout the year.
Eat as many as you can every day while they are in season. You really can’t eat too many.
Make blueberry jam. I use Pomona Pectin (available at the Co-op) to make a low-sugar or honey-sweetened jam. Then I can the jam in a boiling water bath and keep in my pantry so my children can use it throughout the year.
Add the blueberries to salads, on top of ice cream, or in smoothies.
Make blueberry crisps, muffins, or pancakes. I even have a recipe on my website for blueberry pancake syrup!

Blueberry-Orange-Coconut Swirl Popsicles

I like to make a few batches of these just after we go blueberry picking. Making popsicles with freshly picked fruit is an effective way to help preserve the harvest!

Sometimes I use apple juice in place of the orange juice and other times I simply blend up the blueberries with a little water or coconut water.

INGREDIENTS

1 cup fresh blueberries
1 cup freshly squeezed orange juice
1/4 to 1/2 cup full-fat coconut milk

METHOD

Place the blueberries and juice into a blender; blend until smooth. Pour into popsicle molds leaving a little room at the top of each one. Top each off with a tablespoon or so of coconut milk, then take a chopstick or small spoon and lightly swirl it into the blueberry mix. Freeze overnight.

About the Author

Alissa Segersten holds a Bachelor of Science in Nutrition from Bastyr University and is currently working on a master’s degree in Nutrition and Functional Medicine.

She is the founder of Whole Life Nutrition and Nourishing Meals, the mother of five children, a whole-foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, and paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole-foods diet.

Alissa is the author of two very popular gluten-free, whole-foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book.

Learn more at nourishingmeals.com.

Did You Know?

Blueberries are one of the healthiest foods to include in your diet!

Blueberries are not only a food for you, but also for the healthy bacteria in your gut. Eating blueberries can actually increase the levels of the all-important bifidobacterium species found in normal gut flora. This will not only help balance your gut ecosystem (boosting the good guys means not allowing room for the non-beneficial or more harmful species of bacteria and yeasts to take over and damage your gut), but also improve your immune system.

Blueberries have also been well-researched in both cancer prevention and cancer treatment. Some studies have shown that consuming blueberries can inhibit breast carcinogenesis and act therapeutically in established malignancies. Blueberries get their beautiful bluish-purple pigment from the bioflavonoids called anthocyanins. These compounds can act like antioxidants in our bodies, scavenging free radicals, thus reducing inflammation, among many other things.

Local Vendor: Lopez Island Creamery

by Laura Steiger, Outreach Team

July 2018

Bow Hill Blueberry ice cream from Lopez Island Creamery

Lopez Island Creamery makes super-premium ice cream and whenever possible they include ingredients from local suppliers including blueberries from Bow Hill Blueberries, coffee from Fidalgo Coffee Roasters, and dairy from Lynden.

Photo by Matt Curtis; styling by Habiba Sial

Ice cream is a popular item at the Co-op year-round; but in summer, ice cream achieves peak popularity. Luckily for us, we have an abundance of delicious local ice cream to satisfy our summer cravings for a refreshing frozen treat.

Among local favorites is Lopez Island Creamery.

I chatted with Alex Thieman, the owner of Lopez Island Creamery since 2011, to learn more about the creation of this indescribably delicious ice cream.

The business was founded over 24 years ago on Lopez Island by two women who started making ice cream in a tiny kitchen and sharing their flavor experiments with fellow islanders in exchange for feedback.

Eventually, the island-approved flavors made their way into local stores, restaurants, and events around the San Juan Islands. Since then, the business has relocated to Anacortes and expanded into marketplaces across Washington, Oregon, and Alaska.

Lopez is one of only a few small ice cream producers licensed as a dairy

What accounts for the expansion of Lopez Island Creamery? There are many factors, but one important distinction is that Lopez is one of only a few small ice cream producers licensed as a dairy.

Alex explained that most ice cream companies buy pre-made bagged ice cream mix as a base for their ice cream. Not at Lopez. Their process starts with fresh local cream, which allows for rigorous quality control from start to finish.

Lopez Island Creamery seeks out trusted local suppliers

Knowing where your ingredients come from and knowing the people who produce them is another aspect of quality control, so Lopez Island Creamery seeks out trusted local suppliers.

Co-op shoppers may be familiar with one of their favorite local suppliers, because it is also one of our favorites.

“We are very proud to call Bow Hill Blueberries a partner,” said Alex. “Susan and Harley run a 70-year-old farm that specializes in heirloom blueberries and have worked tirelessly to transition their soil and plants to create wonderful organic blueberries.

We also use coffee from Fidalgo Coffee Roasters in Burlington, egg yolks from Everett, and dairy from Lynden.”

At left: Susan and Harley Soltes accept the Innovator Farmer Award at the 2016 Hootenanny for the Co-op Farm Fund.

Lopez ice cream is designated as super premium. “Super premium ice cream is more dense and higher in butterfat,” explained Alex.

real berries, pure vanilla extract, and high-quality cocoa powder

“That, however, is just a small part of what makes our ice cream special. We also use only the best ingredients we can find including real berries, pure vanilla extract, and high-quality cocoa powder, while avoiding artificial flavorings and colors.”

committed to same process as when the company first started over 24 years ago

Five years ago Lopez was producing about 400 gallons of ice cream per week. Currently, during the summer months production is close to 3,500 gallons per week. Despite the company’s growth, it is committed to same process as when the company first started over 24 years ago using small-batch freezers that make only 10 gallons at a time.

Making ice cream at Lopez Island Creamery

Photo by Andrew Sternard

“This process allows us to add in ingredients by hand and keep a close eye on each batch that comes out. A commitment to producing a locally sourced, all natural, handmade ice cream is still our highest priority,” said Alex.

I wondered how they could produce so much ice cream in batches of only 10 gallons at a time.

The answer: they have three freezers that produce a batch every 10 minutes. “We keep our freezers very busy,” said Alex.

At peak season, Lopez Island Creamery employs 20 people to keep those freezers running smoothly.

“I have the great privilege of working with a wonderful group of people, all of whom can somehow still have fun on the busiest of days. Each day is new and different and we work together to figure out how to overcome the hurdles together,” Alex said of his staff.

Packaging Lopez Island Creamery ice cream

Production Manager Marcus Lum (left) and Anna Jenny fill, lid, and bag a batch of Decidedly Chocolate ice cream. Lopez Island Ice Cream has always been handcrafted, 10 gallons at a time, to allow the ice cream makers to add ingredients by hand and keep a close eye on each batch.
Photo by Andrew Sternard

The business is committed to supporting its local community and donates “tons of ice cream” to everything from local PTAs to food banks, said Alex.

Co-op shoppers can support Lopez’s current donation campaign by purchasing Brad & John Berry Bourbon Ice Cream, named for the local 92.9 KISM morning radio show hosts. A portion of proceeds from the sale of the Brad & John flavor will be donated to food banks in Bellingham and Anacortes.

Lastly, Alex wanted to share his appreciation for you.

“We can't thank our customers enough. Whatcom and Skagit residents understand how important it is to buy local, because so many of us are connected to a small business. Institutions like the Community Food Co-op have played such a big role in our business by believing in our product and giving us the opportunity to share it with their members and customers.”

Blueberry ice cream from Lopez Island Creamery

Take home a pint and taste the Lopez Island Creamery difference that comes from handmade, small-batch ice cream crafted with care and quality ingredients.

Learn more at lopezislandcreamery.com.

Ask the Nutritionist: Summer Produce

by Selva Wohlgemuth, Co-op News contributor

June 2018

Selva Wohlgemuth, Registered Dietitian and Nutritionist

Dear Nutritionist: What are your favorite early summer produce options and why?

In season, locally grown, and organic fruits and vegetables are no match to the large-scale supermarket varieties. Summer is here and it is time to thrive on the bounty of goods it brings. Visiting the Co-op’s certified organic produce department, or a local farmers market, is a great way to get the biggest bang for your buck. Not only are you supporting the local economy and reducing environmental impact, but you are also getting the most vibrant, nutrient-rich foods possible.

Purchasing freshly harvested produce will ensure the highest quality. Not only can you see the difference, but you can smell and taste the difference too!

Did you know the color and smell of fruits and vegetables is due to their phytonutrient content?

The more vivid in color and the more aromatic a fruit or vegetable, the more concentrated the phytonutrients in the product. Phytonutrients are important compounds that have been found to have a wide variety of positive effects on the human body, including reducing inflammation, aiding in hormone regulation, encouraging the growth of good gut bacteria, and even playing a powerful role in preventing cancer.

Some phytonutrients decrease with food processing and are best consumed raw, while others increase with food processing and are best consumed cooked.

To get the most health benefits out of your summer produce, enjoy a variety of raw and cooked plant foods daily.

I hope you load up on the season’s best local, fresh produce! Remember, every color and every smell offers something special. May the natural beauty of your exciting produce discoveries transform into a delightful and phytonutrient-rich dish to share with friends and family.

Let’s get to know some of summer’s earliest rock stars!

Strawberries & Raspberries

Strawberries are amazing because they are in the top 5 produce items with the highest concentrations of vitamin C. Vitamin C plays a large role in eliminating free radicals and reducing inflammation. Just one cup of strawberries provides 100% of your daily vitamin C needs! Raspberries and strawberries are a rich source of polyphenols—phytonutrients that have far reaching health benefits. Phytonutrients, specifically in raspberries, have been studied for their ability to induce programmed cell death (apoptosis) in cancerous cells. These polyphenols increase with each stage of ripeness. The riper the berry, the more intense flavor, and the more health benefits!

TIP: Make sure to buy organic strawberries. Conventional strawberries contain the most pesticides per weight out of any produce item tested by the Environmental Working Group.

Cherries

Rich in powerful anti-inflammatory compounds, anthocyanins found in cherries have been shown to act similar to NSAID drugs, dampening the inflammatory response within muscle tissue. Furthermore, reductions in serum inflammatory marker CRP (c-reactive protein) were found after two servings of Bing cherries. This is an indication that cherry consumption may help reduce systemic inflammation within the body.

TIP: Anthocyanins are more concentrated in dark and tart cherries.

Dandelion Greens

Dandelion greens, especially raw, are unique because they are one of the richest sources of prebiotics (food for good gut bacteria) called inulin and oligofructose. One cup of chopped raw dandelion greens provides a whopping dose of about 7g inulin and 5g oligofructose. These prebiotics provide fuel to good gut bacteria like Bifidobacterium spp., which produce B vitamins for our absorption and short-chain fatty acids that help fuel colon cells and prevent colon cancer.

TIP: If you cook the dandelion greens the content of prebiotics decreases by a third, but it is easier to eat a larger volume. In Greece, they blanch dandelion greens and then drizzle with extra virgin olive oil, lemon juice, and salt. So good!

Fresh Herbs (Oregano)

Oregano is one of the most concentrated food sources of polyphenols called flavonoids, with more than four times higher antioxidant activity than blueberries! Plus, it has potent antibacterial properties due to its high concentration of polyphenols. It has been shown to inhibit the growth of pathogenic bacteria like E. coli and parasites like giardia and Blastocystis hominis.

TIP: Since many of the phytonutrients in herbs are fat soluble, make sure to pair fresh or dried herbs with quality oils like extra virgin olive oil for the biggest health punch.

Summer Squash

This abundant garden vegetable is not only rich in potassium and fiber, but also rich in phytonutrients shown to have many positive effects including reducing the risk of ulcers, promoting the growth of friendly bacteria, and supporting overall health via anti-inflammatory and antioxidant capabilities. Plus, due to its rich fiber content, it can help balance blood-sugar levels and fuel friendly bacteria in the colon. It’s a win-win situation!

TIP: Turn zucchini into a delicate pasta by using a julienne peeler or spiralizer. Then toss with your favorite pesto or sauté with garlic and extra virgin olive oil.

A Recipe Suggestion

See Selva’s recipe for Summer Zucchini Pasta.

Photo by Selva Wohlgemuth

Ask the Nutritionist

Have questions? Send them to contact@happybellynutritionist.com. Selva Wohlgemuth is a registered dietitian nutritionist. Learn more about her approach to general health and well-being at her Happy Belly Nutrition website, and see her recipes and other kitchen tips at Poppies and Papayas.

Farm Fund Update: Next Steps Report

by Jean Rogers, Farm Fund Administrator

June 2018

The Community Food Co-op Farm Fund’s Next Step Project supports local farmers who are working to expand their farms and supply us with fresh, healthy food. Next Step gives a boost to farm expansion projects through grants and low-interest secured loans, and our 2017 recipients quickly made good use of the funding.

Congratulations to the 2018 Next Step recipients:

The Growing Garden, Terra Verde Farm, Wanderwood Farm, Foothills Farm, Mariposa Farm, Southern Exposure Family Farm, Wild Acres Family Farm, Boldly Grown Farm, and Ashmore Farm.

We look forward to following these nine farms through the growing season and will report on their accomplishments throughout 2018 as their projects progress.

Following is a snapshot of how the 2017 Next Step recipients have put the funds to use.

Spring Time Farm in Everson

Nick Spring and Sarah Robinson

Project: farm property purchase and infrastructure expansion

Accomplishment: invested in four new greenhouses, a walk-in cooler, and a wash station

Quote from the farmer: “It’s going to give us expansion potential and a more sustainable farm, with long-term control over managing the land. It feels amazing to build a long-term business. We have access to more land now, and the goal is to increase production and product availability. We supply the Co-op and have
a multi-year contract with the food bank.”

Terra Verde Farm in Everson

Amy and Skuter Fontaine

Project: farm property and equipment purchase (cultimulcher and mower)

Accomplishment: cultimulcher saved a lot of time and replaced rototilling; Skuter used to be out till 10 pm and now can be home in time to do deliveries

Quote from the farmer: “The cultimulcher saved a lot of time with field prep and I don’t even know how we’d get into the blueberries without it (the mower). It’s been fantastic, really been helpful for our operations.”

Misty Meadows Farm in Everson

Melissa and Mark Moeller

Project: infrastructure improvements and increase flock

Accomplishment: the farm has excess eggs for the first time

Quote from the farmer: “New chickens are busting out eggs all over the place!”

Osprey Hill Farm in Acme

Anna and Geoff Martin

Project: chick brooding infrastructure projects to enable poultry flock expansion

Accomplishment: now hatching 750 chicks every 3 weeks; preparing to add another brooder next year and increase that to 1,000 chicks

Quote from the farmer: “It (the new brooding room) is the core of the farm and hugely important, and knowing the Co-op has our back, we couldn’t do it without your support.”

Alluvial Farm in Everson

Katie Pencke and Matthew McDermott

Project: land and equipment purchase and upgrade to local custom bulk feed mix from Scratch & Peck

Accomplishment: increased from 10 to 50 animals (pigs) and sold all of them; signed first wholesale client

Quote from the farmer: “Without the Next Step grant and loan, it (purchasing custom feed) simply couldn’t have happened.”

Sauk Farm in Concrete

Carol, Jesse, and Griffin Berger

Project: purchase equipment (apple washer, automated fruit slicer, and heat pump dehydrator)

Accomplishment: only organic honey crisp producer in our area

Quote from the farmer: “The Next Step grant allowed us to purchase equipment that we use to make our grape and apple cider and our dried apples that are all available at the Co-op.”

Well Fed Farms in Bow

Well Fed Farms produce featured at the Co Op.

Erik Olson

Project: equipment purchase (seeder, cultivating tractor, disc harrow)

Accomplishment: started supplying product to the Community Food Co-op through the Puget Sound Food Hub; picked up sales to another local business and plans to add additional buyers

Quote from the farmer: “The increased production efficiency that I’ve gained through the tools purchased with the grant funds has definitely helped to move my farm in the direction necessary to grow larger volumes of produce with better consistency/quality and to find extra time and energy to market to new customers in Whatcom County.”

Lopez Bros. Farm in Mount Vernon

Feliciano Lopez

Project: purchased 1,500 berry plants; wholesale potential for other unique organic produce

Accomplishment: supplied berries to Community Food Co-op and Skagit Valley Food Co-op; recognized with the Innovator Local Farmer Award

Quote: “We were pleased to add the delicious berries from Lopez Bros. Farm to our produce departments and are eager to continue working with them.”
—Wynne Marks, Cordata store manager

Learn More

Learn more about the Farm Fund and see how you can donate and support local farms on our website.

We Won a Climate Award!

by Laura Steiger, Outreach Team

April 2018

Melissa Elkins (center), Co-op Sustainability Coordinator, accepted the Outstanding Company award at the 2018 Climate Collaborative Awards. Also pictured (from left) is Lara Dickinson, Climate Collaborative Co-Founder, and Robynn Shrader, National Co+op Grocers CEO. Photo courtesy of New Hope Network.

We’re all familiar with the tried-and-true award season saying—it’s an honor just to be nominated. Well, sure, that’s true. But it’s even better to have your work recognized by winning!

Melissa is steering the Co-op toward increasingly impressive accomplishments in its sustainability programs

In that spirit, we want to share appreciation for the hard work of Melissa Elkins, the Co-op’s Sustainability Coordinator. Melissa is steering the Co-op toward increasingly impressive accomplishments in its sustainability programs and this award is just the most recent acknowledgement of that work.

The Co-op was awarded “Outstanding Company" for improving energy efficiency in a retail grocery setting and fostering resilient, regenerative farming communities at the inaugural National Co+op Grocers (NCG) Climate Collaborative Awards.

NCG noted the following factors in the Co-op’s award:

"offsetting 102% of their electricity use with their own 126 solar panel array and renewable energy certificates
diverting 90% of their waste from the landfill
investing in efficient lighting and refrigeration systems has earned their co-op the only 2017 EPA EnergyStar Certificate issued to a grocery store west of the Rockies and puts them among the top 30 retailers in the country in utilization of renewable energy.

"If that weren’t enough, they also invest profits back into their community in many ways, including an innovative Farm Fund supporting local sustainable farming projects.”

Congratulations to Melissa and to the entire Co-op staff who work daily to implement innovative sustainability strategies in our co-op. Make every day Earth Day!

Our 2018 Sustainability Snapshot is available online or in print at the service desk. Following are a few highlights!

Waste Reduction Highlights

Energy Efficiency Highlights

Keeping it Local

Local Holiday Gifts from the Co-op

Supporting local businesses is one of the best ways to make the most of the holidays and strengthen our community at the same time.

At the Co-op you can buy these quality local items, and so many more! Find the perfect local gift for everyone on your list. Or, opt for the all-purpose gift that anyone will appreciate: a gift card!

Click on the image below to scroll through a selection of local items to jump start your local gift giving list.

It’s Eggnog Season!

by Laura Steiger, Outreach Team

November 2017

Celebrate the season with local eggnog!

Spike your coffee and baked goods with some nog, or spike your nog with some booze.

Whatcom County is dairy country. With numerous small dairies dotting our county landscape, it’s our good fortune to enjoy the crème de la crème of eggnog! Fresh, local, and made with care right here in our pastoral paradise.

it’s our good fortune to enjoy the crème de la crème of eggnog

At the Co-op, we get pretty jazzed when eggnog season arrives and we are proud to carry some exceptional eggnog from two of our favorite local dairies.

Twin Brook Creamery

Twin Brook Creamery is a fifth-generation dairy farm in Lynden. It first started making eggnog in 2007, which was also the first year that Twin Brook started bottling its own milk in those now-iconic Twin Brook Creamery glass bottles. From October through December, the creamery will produce about 25,000 gallons of eggnog for its enthusiastic customers.

Larry Stap, the great-grandson of Jacob and Tryntje Stap who originally established the farm, believes the key to the creamery’s delicious eggnog is its elegant simplicity and quality ingredients. It is made exclusively with the milk from Jersey cows, fresh egg yolks, sweetened with only cane sugar, and seasoned with the perfect combination of spices. “We hear two main comments: This is just like I remember it being made at home; and I don’t like eggnog, but since tasting yours I now can say that I have found one I like and can drink,” said Larry.

Fresh Breeze Organic

Fresh Breeze Organic is yet another fifth-generation farm in Lynden and has been in the Langley family for more than a century. It also started making eggnog in 2007, when the dairy first began processing its own milk. In 2015, the creamery produced about 7,000 quarts of organic eggnog.

Fresh Breeze eggnog is unique in that it contains all organic ingredients: real whole eggs, nutmeg, organic vanilla, sugar, and milk from the farm. Because there are no thickeners, like the often-used locust bean gum, it is thinner than other eggnog. And Clarissa Langley explained that “the vat pasteurization helps it taste like a homemade eggnog that was simmered on the stove.” Yum!

Indulge in this seasonal delight while it is available

Indulge in this seasonal delight while it is available, and pick up a bottle of your favorite local eggnog to keep in the fridge for flavoring your coffee, baking, or for an after-dinner drink spiked with a splash of crème liqueur or rum.

Or, stop by the Co-op and enjoy an eggnog latte prepared by our talented baristas (made with Fresh Breeze Organic eggnog!) and savor this traditional taste of the season.

Local Vendor: Spring Time Farm

by Meggan Simpson, Downtown Produce

July, 2017

spring time farm nick spring and sarah robinson

Farmers Nick Spring and Sarah Robinson enjoy a quiet moment on their farm in Everson with farm dog Henry.

photo by TwoFish Photography

Here at the Co-op we realize that farming is hard work, seven days a week, and a pretty challenging way to make a living. It is also an integral part of our community and local food system, which is why the Co-op has created programs like the Farm Fund that offer resources to help small farms like Spring Time Farm make their dreams of bringing fresh, nutrient-dense food to their community a reality.

Sarah Robinson and Nick Spring took the next step, with the assistance of a Co-op Farm Fund Next Step grant, and purchased property for their expanding produce and flower farm.

Nick Spring and Sarah Robinson at Spring Time Farm recently received a Next Step Grant—a relatively new Farm Fund program designed to help small farms take the next step and scale up to provide the wholesale market—and we are so happy to help them expand to their very own property. After farming their first four years leasing land, sharing tools, and receiving mentorship from Dusty Williams at Broad Leaf Farm, they are now in the process of moving to their recently purchased 37-acre property where they plan to farm 5 to 7 acres at a time while rotating their crops to ensure soil fertility and health.

Sarah washing lettuce. Look for signs identifying their organic produce and flowers in our stores this summer and support these up-and-coming local farmers.

photo byTwoFish Photography

So where did it all begin for Spring Time Farm? Nick Spring is originally from Portland, Oregon, and was attending Western Washington University in 2012 while running a garden system in town called Bellingham Urban Growers Syndicate (BUGS). You may have seen him bicycling around between classes with rototillers, rakes, and shovels in his trailer, or perhaps you owned one of the 11 plots of land he grew veggies on throughout town. He didn’t grow up farming or gardening but it is in Nick’s genes.

The name Spring Time Farm was the name of the farm Nick’s grandfather ran until he was 90!

Not only was BUGS a transition to reconnecting Nick to his farming heritage and his realization that he wanted to make a career growing food for the community, but BUGS is also how Nick met his amazing and talented partner Sarah Robinson. Sarah grew up in Maryland, went to college in Boston, and spent many years bicycle touring the continent before coming to Bellingham. It was here with the already passionate vegetable-growing Nick that she discovered her love for farming. With the constant and diverse challenges of farming—keeping her mind and body engaged while allowing her to be outside connecting with nature— she was hooked!

Nick with an armfull of giant alliums. The farmers of Spring Time Farm found a natural division of labor with Nick Spring taking the lead on the vegetable side of things and Sarah Robinson using her decidedly green thumb as the lead farmer-florist. Of course, they both frequently work together across all areas of the farm.

photo by Sarah Robinson

Nick and Sarah have been farming together for four years now and the quality and abundance of fruits, veggies, and flowers they bring to the community makes me feel like they have been doing this for so much longer. He is “in charge” of the veggies and she is “in charge” of the flowers, and they have a wonderful employee named Josiah who has been there from the beginning and whose knowledge, hard work, and fresh perspective have been an integral part of their success.

Sarah, Nick, Josiah, and the rest of the crew at Spring Time Farm are always trying new things, looking for new ways to nurture their land and preserve their bodies so they can continue to farm for a very, very long time. And we hope they do!

Nick and Sarah are such a joy to be around, you can see and feel the genuine passion for what they do, and for life in general, shine through in even the smallest interactions with them. You may see them delivering sun-kissed boxes of produce or flowers to either
Co-op store or selling at the Bellingham Farmers Market on Saturdays. Either way, we hope you get a warm and happy feeling when you put something from their local farm into your reusable shopping bag.

nick and sarah jumping for joy during the garlic harvest

Nick and Sarah's enthusiasm for organic farming is contagious. Here they are jumping for joy during the garlic harvest.

photo by Meaghan Flesch

We all benefit from the vibrant local organic farming community in Whatcom County. Maybe you have never grown a vegetable, or just didn’t have time to plant a garden this year, or perhaps all your greens have bolted—don’t fear! Spring Time, Broad Leaf, Terra Verde, Cascadia Mushrooms, Rabbit Fields, Viva Farms, Cedarville, Moondance, Spring Frog, and so many others deliver their
farm-fresh produce to the Co-op to make sure you have delicious and healthful local food to eat.

We know the hard work, dedication to sustainable farming, and connection to nature of these farmers is a large part of what makes the Co-op where you love to shop and Whatcom County such an amazing place to live, eat, and play. Thank you, Hamsters, for supporting your community and all the people who make it go round.

Learn more about the Co-op’s Farm Fund. The fund is supported by donations. You can join your friends and neighbors who support the Farm Fund by donating at any Co-op register or on our website.

Take a closer look at Spring Time Farm.

Summer Grilling Guide

by Laura Steiger, Outreach Team

July, 2017

After a longer and colder than usual winter, it’s 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. 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 15 minutes. Allow another 10 minutes for each extra inch of thickness. Serve over salad for an easy summer meal.

CO-OP HOUSEMADE SAUSAGE

All our Co-op sausages are ground, seasoned, and packed right here by the experts in our meat department. That means they're fresh, juicy, and made with quality ingredients. To grill sausage, start them 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.

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.

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!

by Alissa Segersten, Contributing Author

July 2018

Fresh Summer Blueberries: Eat your fill—and make sure to save some for use all year long!

Blueberry-Orange-Coconut Swirl Popsicles

INGREDIENTS

METHOD

About the Author

Did You Know?

by Laura Steiger, Outreach Team

July 2018

by Selva Wohlgemuth, Co-op News contributor

June 2018

Strawberries & Raspberries

Cherries

Dandelion Greens

Fresh Herbs (Oregano)

Summer Squash

A Recipe Suggestion

Ask the Nutritionist

by Jean Rogers, Farm Fund Administrator

June 2018

Spring Time Farm in Everson

Terra Verde Farm in Everson

Misty Meadows Farm in Everson

Osprey Hill Farm in Acme

Alluvial Farm in Everson

Sauk Farm in Concrete

Well Fed Farms in Bow

Lopez Bros. Farm in Mount Vernon

Learn More

by Laura Steiger, Outreach Team

April 2018

Waste Reduction Highlights

Energy Efficiency Highlights

Keeping it Local

Supporting local businesses is one of the best ways to make the most of the holidays and strengthen our community at the same time.

At the Co-op you can buy these quality local items, and so many more! Find the perfect local gift for everyone on your list. Or, opt for the all-purpose gift that anyone will appreciate: a gift card!

by Laura Steiger, Outreach Team

November 2017

Twin Brook Creamery

Fresh Breeze Organic

by Meggan Simpson, Downtown Produce

July, 2017

photo by TwoFish Photography

photo byTwoFish Photography

photo by Sarah Robinson

photo by Meaghan Flesch

by Laura Steiger, Outreach Team

July, 2017

SALMON

CO-OP HOUSEMADE SAUSAGE

VEGGIES

FRUIT

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