Get Ready to Gather Around the Thanksgiving Table

by Laura Steiger, Outreach Team

thanksgiving, gathering, table, community, sharing

The Co-op has everything you need to make your Thanksgiving dinner the best it can be—from decor to dessert!

Thanksgiving is the Olympics of food, family, and traditions. The rituals and foods we eat on Thanksgiving evoke memories of years gone by and set traditions that future generations will carry forward: laughing and working together in the kitchen, preparing beloved family recipes, savoring the aroma of a favorite entree as it wafts through the house, setting the table for a sit-down dinner with friends or neighbors, or opening a special bottle of wine saved particularly for this holiday celebration.

The Co-op knows how important this meal can be, and we have carefully selected the very best ingredients to help you make this Thanksgiving memorable and manageable. We’re here to lend a helpful hand with appetizers, side dishes, entrees, desserts, and wine.

Deli

The deli case will be brimming with delicious salads, stuffings, gravies, side dishes, and even roasted turkey and other entrees. Every item is prepared from scratch in the Co-op kitchens using the highest quality ingredients we can source. Ask to taste a sample of any item in the case.

New in 2020 is the online ordering for a selected menu of deli and bakery items!

Deli To Go

Available year-round are deli-to-go options that include a variety of prepared trays—veggie, cheese, Mediterranean, meat and cheese, sandwich, or kebabs. Housemade entrees are also available by the pound—spinach lasagna, veggie and bean enchilada, chicken enchilada, or vegetable frittata.

Bakery

Our bakers are at the ready to create the dessert of your dreams. Pies, cakes, and myriad other delights are available to pre-order with 72 hours advance notice. Or just stop by the store to pick up your favorite! Our bakery cases will be full of delectable goodies, including vegan and gluten-free options.

Specialty Cheese

Peruse our carefully curated selection of specialty cheese, charcuterie, jams and jellies, and fancy crackers for all your entertaining purposes, as well as chocolate for holiday baking and decorating. We also have butters, mascarpone, ricotta, crème fraiche, and cream cheese for those mouth-watering holiday recipes.

Meat Department

We are pleased to once again offer a large selection of Mary’s Free Range Turkeys. We’re also happy to suggest other options for folks who would rather forgo the bird.

Produce Department

Revel in the abundant selection of fresh organic produce to make your holiday meal shine. And pick up a beautiful floral bouquet for the table.

Grocery and Bulk

Find all the extras you need to spice up your meal and take it to the next level of deliciousness. Experiment with new spices and ingredients from bulk, and shop for gluten free, vegetarian, vegan, and other specialty organic grocery items.

Wine, Beer, and Spirits

Shop the vast selection of the best local, imported, and specialty adult beverages. There is something for every budget, and our wine and beer buyers are happy to make pairing recommendations that will perfectly complement your meal.

Mercantile Department

Explore our selection of one-of-a-kind goods: kitchenware, tableware, serving dishes, wine glasses, candles, and distinctive decorative items to set the perfect mood.

Other Inspiration

Be on the lookout for tastings and other special events prior to the holiday. We wish you a festive and scrumptious holiday with your loved ones.

Special Orders

Don’t forget that Co-op member-owners can special order items from most any department by the case for a 15 percent (or greater) discount off shelf prices. Just ask at the service desk and learn more about how you can save with special orders.

At the Service Desk

Have questions? Need help finding something? Just ask our friendly service desk staff. They are always happy to help!

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

Stone Fruit Sale and Demos

Organic plums, pluots, peaches, and nectarines only $1.99/pound!
On sale Saturday and Sunday only at both stores.
While supplies last.

Hosted tastings noon to 3 pm:
Downtown store on Saturday;
Cordata store on Sunday.

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.

Fermented Dill Pickles

by Paul Manthe, Deli Team

July, 2017

The dill pickle is the perfect complement to a barbecue plate or sandwich.

Summertime in Whatcom County is a perfect time for pickling cucumbers. We have the best selection of local seasonal produce at hand, and the ambient temperature is consistently warm enough to sustain fermentation. Pickles nearly make themselves, although some care is required to make them taste right and have the firmness and color we've come to expect. The great thing about fermented dill pickles, aside from their healthy probiotic qualities and familiarity, is that you likely already have most everything needed to make a delicious home-fermented dill pickle.

Fermented Dill Pickles

EQUIPMENT & INGREDIENTS

Quart-sized glass canning jars with rings
Kosher salt, canning salt or any uniodized salt
Filtered water
Garlic cloves
Dill seed or fresh dill
Bay leaves, oak leaves, or grape leaves*
Pickling cucumbers, the smaller the better
A warm home

*The leaves provide tannin, which helps maintain the firmness and color of the pickle. Oak leaves, grape leaves, and bay leaves contain small amounts of tannin and have been traditionally used for this purpose, as have tea leaves.

METHOD

To begin, determine how much you want to pickle. I suggest starting with only a few quarts while you learn the procedure. How many pickles would you eat in a month, a week, or a day? Cucumbers will be available for a few months, so there's time to perfect your technique. Just buy a few pounds to start.
Wash your cucumbers, scrubbing off any dirt and removing blossom fragments. Trim any projecting stems. You don't want to eat woody stems.
Loosely pack the cucumbers into clean quart jars, leaving an inch or so of head space. Note the number of jars you filled. This is very important, as it will determine the amount of brine and other elements you'll use.
Dump the cucumbers back out of the jars and set aside. Now comes the tricky part.
For every quart jar you filled, you need to make a quart of brine. The strength of the brine is important as it will determine whether you have pickles at the end of this or a bunch of rotten cucumbers. I find a ratio of three tablespoons of salt to one quart of water works best for me. Too much salt and there's no fermentation, too little and there's altogether too much fermentation, and a slimy mess.
Add the measured salt to the measured water and stir to dissolve. Set aside.
Now prepare your other additives: garlic, dill, leaves, and whatever else you'd like to flavor your pickles. Some people like a bit of red pepper, mustard seed, allspice, or black peppercorns. My advice is to go lightly on seasonings until you know how strong the flavor will be. I'd just use a clove of garlic (peeled), one bay leaf (or other leaf), and a teaspoon of dill seed (or sprig of fresh dill) per jar. Set those aside once prepared.
Return cucumbers to the jars, remembering to add in the flavorings in proportions given per jar. Once jars are filled, add brine to cover. The cucumbers will float to the surface of the brine, which is undesirable. They must stay submerged for the duration of the process. Use an object which fits inside the jar to weigh them down. I use shot glasses, but any small round heavy object will work. Remember that you will need to remove it later.
Cover each jar with a small piece of clean cloth, screw down the canning ring over it, and place your jars in a warm dark space in your home. Ideally, the temperature should hover around 68 to 72 degrees. The fermentation process will take between three to six days at this temperature.
Check your jars daily to see how things are going. Bubbles and cloudiness are good signs that fermentation is happening. Mold and scum on top of your jars are not. You'll have to remove your weights and skim that out of there, replacing the weights with clean ones.
After six days, try a pickle, because that's what you'll have! They should be an olive green color, firm but not crisp, and taste like dill and garlic and salt. If so, refrigerate and enjoy over the coming weeks.

Once you've made a successful pickle, you might want to make another few jars with different seasonings, or branch out into other vegetables.

Tuscan Bean & Pasta Salad

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

Keeps fresh like a charm and it's vegan and gluten free! For the perfect work lunch, place 1 1/2 cups fresh baby spinach in the bottom of your food container and top with the bean and pasta mixture. Then shake the container to combine prior to eating.

INGREDIENTS

For the marinade:

4 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
3/4 teaspoon Italian seasoning
1 clove garlic, finely minced
2 teaspoons honey
½ teaspoon sea salt
¼ teaspoon ground black pepper

For the salad:

1 16-ounce can garbanzo beans, drained and rinsed
2–3 cups cooked whole-wheat rotini pasta (substitute
with gluten-free bean pasta)
3 tablespoons sundried tomatoes, chopped
1 cup finely diced zucchini (1 medium)
¼ cup parsley, finely chopped
¼ cup red onion, finely diced
baby spinach*

METHOD

Mix together the olive oil, lemon juice, vinegar, Italian seasoning, minced garlic, honey, sea salt, and pepper
in a large bowl and set aside.
Cook the pasta according to package instructions.
Drain, rinse under cold water, and drain again.
Add the garbanzo beans, pasta, sundried tomatoes, diced zucchini, parsley, and red onion and mix to combine.
For best flavor allow the bean/pasta mixture to marinate
3 hours or overnight.
Season with additional salt and pepper if desired.
Toss with fresh baby spinach prior to serving.

Get More Tips for a Healthy New Year

Read Selva's January 2017 column and get her recommendations for an easy, healthy weekday routine.

Farm Fund Spotlight: Cedarville Farm

by Laura Steiger, Outreach Team

The Cedarville Farm crew harvests and bundles spinach at the certified organic farm located near Deming. After bundling, the spinach will be washed and packed for delivery—perhaps to Cedarville’s 150+ CSA subscribers or to one of the farm’s many wholesale accounts. The final destination may even be the Co-op’s certified organic produce departments..

If you’ve lived in Whatcom County for any length of time, you have likely eaten food grown at Cedarville Farm.

Since 1988, Mike and Kim Finger have been working the loamy soil at their farm along the banks of the Nooksack River just west of Deming, and the Community Food Co-op has been proud to sell their fine produce in our stores since that very first year.

“Mike has been a pure joy to talk to and communicate with through the years. Mike and Kim have twice invited our entire produce team out to tour the farm and see how the things we sell are grown and harvested,” said Dave Sands, Downtown produce manager.

In addition to supplying the Co-op, Mike has several retail and wholesale accounts, participates in the Bellingham Farmers Market, and runs a Community Supported Agriculture (CSA) program serving 150+ members.

Among Cedarville Farm’s accomplishments is being one of the first of three Whatcom County farms to be certified organic.

Among Cedarville Farm’s accomplishments is being one of the first of three Whatcom County farms to be certified organic (Cedarville is number 36 in the state) and, in 1992, establishing the first CSA program north of Seattle (they still have a few original CSA members).

Mike and his farm crew grow about 40 crops including a variety of salad and cooking greens, alliums (varieties of onion and garlic), vegetables galore, tomatoes, and herbs. They also raise broiler chickens, turkeys, and maintain a flock of pastured hens for eggs.

In April 2015, the Co-op Farm Fund secured a low-interest loan for Cedarville Farm in partnership with Industrial Credit Union (ICU). This is the third of six low-interest loans secured by the Farm Fund in partnership with ICU, building on the Farm Fund’s original revolving loan program. The new program allows farms to take out larger loans up to $12,000, build a credit history with ICU—another local, cooperatively run organization—and helps farms tackle impactful on-farm projects that increase resiliency and build the capacity to provide more local food for the Co-op.

As any home gardener knows, weeds are your nemesis and whatever you can do to get ahead of them saves a lot of work in the long run. The same is true on an organic farm, only on a larger scale.

Cedarville Farm used their Co-op Farm Fund secured loan to combat its weedy nemesis.

Cedarville Farm used their Co-op Farm Fund secured loan to combat its weedy nemesis with the purchase of two pieces of cultivation equipment that will dramatically improve the consistency and efficiency of weed control and free staff for the delicate hand labor that simply can’t be accomplished by machine.

Mike purchased a well-cared-for 1970s International Cub cultivating tractor that was used by the Montana State University Extension Service to seed trial crops in Corvallis, Montana. Did you know there was a Corvallis in Montana? Neither did Mike, and he had originally made arrangements to pick up the tractor at the Corvallis that most of us are familiar with in Oregon, but that’s another story.

The cultivating tractor, which hasn’t been manufactured since the early 1980s, is still popular with farmers for two reasons. 1. Its simple, straightforward design makes it easy to maintain and repair on the farm. 2. It is specifically constructed to provide a direct view to the ground, so farmers can precisely navigate between rows without accidentally taking out any precious crops.

Mike’s other purchase was a propane bed flamer aptly branded “Red Dragon” that annihilates weeds with fire.

He is still on the lookout for one more addition to his weeding arsenal—a tractor-mounted inter-row cultivator.

The Co-op’s Farm Fund is happy to play whatever role we can to help Cedarville Farm grow even more farm-fresh food.

As Dave said, “Mike is very generous with his time and his smiles, and we love Cedarville Farm for that reason, among many.”

Donate to the Co-op’s Farm Fund at any register to join us in growing local, sustainable agriculture and supporting local farmers like Mike Finger of Cedarville Farm.

Fresh Bucks is Back and Even Better

by Adrienne Renz, Outreach Department

fresh bucks, map, EBT Community Food Co-Op farmers market

A unique partnership between the Bellingham Farmers Market, Community Food Co-op, Opportunity Council, Sustainable Connections, and Whatcom County Health Department is expanding to increase access to local, healthy, and fresh food throughout Whatcom County. In 2015, our collaborative group was awarded a three-year grant through the 2014 USDA Farm Bill to expand the already successful Fresh Bucks program piloted in 2014 by the Bellingham Farmers Market.

The expanded Fresh Bucks program will further increase access to fresh fruit and produce at the Co-op, Bellingham Farmers Markets, Ferndale Farmers Market, and Twin Sisters Markets, for participants in the Supplemental Nutrition Assistance Program (SNAP), also known as EBT or food stamps.

Fresh Bucks will match the purchase amount of any EBT-eligible produce up to $10 per day toward the purchase of fresh fruit and vegetables.

In addition to increasing access to fresh produce for SNAP recipients, the Fresh Bucks program will also support and promote local farmers and the products they offer.

If you receive SNAP benefits and are new to Fresh Bucks, simply pick out some fresh fruit and vegetables in the produce department when you shop at the Co-op. When checking out, present your EBT card to the cashier; they will enter the last eight digits of your card number, and your credit match will be applied to your produce purchase. Participants are eligible for up to a maximum $10 Fresh Bucks matching credit per day. The 2016 Fresh Bucks season opened June 1 and will run while funds last. So make the best of the local growing season.

For even more savings, look for Co+op Basics items throughout our stores that offer the very best everyday savings on more than 50 staple items, and use the Co+op Deals coupon program (coupons can be found throughout the store and at the customer service desk). Check the sales page on our website to see what’s currently on sale in our stores.

Having identified Healthy Food Access as one of our six 10-year strategic plan goals, and subsequently implementing the Co+op Basics program, helped make the Co-op’s participation in the Fresh Bucks program possible. Our strong track record of engaging in this topic helped build a successful grant proposal.

Last season, the Co-op’s Fresh Bucks match provided $40,000 in fresh produce for local families using EBT.

In the fall, the Co-op will be offering a cooking class based on the beautiful New York Times best-selling book Good and Cheap: Eat Well on $4/Day. Visit our website later in the summer for information and to register for this October 5 class.

Our co-op is stepping up as a national leader and demonstrating how a grocery store can engage in promoting fresh, local food and increase access to healthy food. Thanks for identifying and supporting Healthy Food Access as a key issue for our community and for everything you do to make the Co-op a working example of what a cooperative business can achieve.

Farm Spotlight: Terra Verde Farm

by Dave Straub, Cordata Produce Department

Terra Verde Farm in Everson Amy and Sküter Fontaine

Amy and Sküter Fontaine, owners of Terra Verde Farm, grow organic vegetables on their 12-acre farm in Everson including specialty crops like ginger, turmeric, and jicama.

If one were to trace the history of Whatcom County’s small organic farms, they would find them all connected in some way. One generation of farmers inspires the next. Guidance is offered and opportunities given. Terra Verde Farm in Everson is a product of this supportive agricultural community and, at the same time, possesses a unique flair. It is a hearty business built from the ground up by a couple of youths with top soil under their fingernails and genuine smiles on their faces.

Eight years ago, Amy and Sküter Fontaine wanted to challenge themselves to grow their own food. So, with a handful of seeds and a community garden plot, they discovered the magic of making things grow. It was such a positive experience they decided to make it their livelihood. Mike Finger, of Cedarville Farm, leased them the land and equipment to start their dream. After outgrowing that space, they moved to Everson where their business, Terra Verde, currently thrives on 12 organic acres leased from Dusty Williams of Broadleaf Farm.

"with farming there is a drive you feel to move beyond what you thought was possible and it transforms your life"

I pedaled out to Everson this August to pay them a visit. The first thing I noticed about Amy and Sküter is how friendly they are. And after spending a short time with them I couldn’t help but feel inspired by the energy and innovation with which they lived their lives on the farm. They designed tractor implements and “MacGyvered” them into existence with totally original parts. They converted a tractor to run on electricity. Besides all the delicious kale, cauliflower, and eggplant I recognized from our shelves at the Co-op, they are pioneering new crops like ginger, turmeric, and jicama; tropical treasures you’re not likely to find anywhere else in Whatcom County. During the tour I was constantly surprised by the novelty of their farm.

At the end of my visit I asked Sküter what he liked most about his job. “It’s hard to explain. People don’t make a lot of money. But with farming there is a drive you feel to move beyond what you thought was possible and it transforms your life. The reward is seeing what you can do.”

Brownfield Orchards

by Dave Sands, Produce Department

Brownfield Orchards grows, harvests, packs, and delivers their premium-quality certified organic fruit directly from their orchard to our produce department.

The alarm goes off as Mike Brownfield wakes up in his house overlooking the orchard below, with the Columbia River just beyond. It’s early morning, and the certified organic fruit orchard near Chelan springs to life as Mike meets the crew at the packing shed nestled in the midst of 46 acres of fruit trees.

Brownfield Orchards, established by Mike’s grandfather, has been growing premium quality fruit for generations. The farm is in operation year-round producing many types of fruit that ripen in succession, thereby enabling the same crew to work throughout the year doing lots of off-season pruning between growing and harvest seasons. Brownfield Orchards is one of the few orchards that directly markets their own fruit, and over the years they have built their own packing facility and cold storage rooms from the ground up.

Produce Managers Dave Sands and Wynne Marks recently visited the farm to meet Mike Brownfield and gather first-hand knowledge about the fruit varieties he grows.

The first fruit to ripen are cherries, which are ready to pick in July. Mike packs the summer delicacies into a 20-pound box with special liners that allow the fruit to breathe and stay fresh during the trip over the mountains and to our stores. Next up are apricots, plums, yellow peaches, and a produce staff favorite—lasting just a short while—donut peaches! So much care and time goes into picking these fruits when ripe and allowing the flavors to fully develop; it’s a truly premium eating experience and we’d like to acknowledge and thank Mike and the entire crew at Brownfield Orchards for providing these jewels of summer stone fruit for our shoppers.

Once the soft fruit wanes, there are 10 apple varieties, including the ever popular Honeycrisp and Pink Lady, and three types of pears that we have to look forward to in the fall.

This summer, when you are shopping for something sweet and fresh, and grown in Washington by expert organic fruit growers, look for signs that say Farmer Direct from Brownfield Orchards in Chelan.

by Laura Steiger, Outreach Team

Deli

Deli To Go

Bakery

Specialty Cheese

Meat Department

Produce Department

Grocery and Bulk

Wine, Beer, and Spirits

Mercantile Department

Other Inspiration

Special Orders

At the Service Desk

by Megan Stilp, Cordata Produce

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

by Meggan Simpson, Downtown Produce

July, 2017

photo by TwoFish Photography

photo byTwoFish Photography

photo by Sarah Robinson

photo by Meaghan Flesch

by Paul Manthe, Deli Team

July, 2017

The dill pickle is the perfect complement to a barbecue plate or sandwich.

Fermented Dill Pickles

EQUIPMENT & INGREDIENTS

METHOD

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

INGREDIENTS

METHOD

Get More Tips for a Healthy New Year

by Laura Steiger, Outreach Team

If you’ve lived in Whatcom County for any length of time, you have likely eaten food grown at Cedarville Farm.

by Adrienne Renz, Outreach Department

by Dave Straub, Cordata Produce Department

by Dave Sands, Produce Department

enews-sign-up-image