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You are here: Home / Archives for spring

First Milk Gouda: The Star of Your Summer Picnic

Gouda and a yellow nectarine sit sliced atop a plate.

Stephanie — the Co-op's big cheese, the cheese department head that is — and Tim, our in-house wine expert, have come together to share an exclusive cheese and wine pairing.

The Art of Gouda  

The Co-op is excited to announce that we have the Artikaas Youngsters First Milk Gouda. This very special cheese is made using traditional, sustainable methods going back 2,000 years. The Youngster First Milk Gouda is a semisoft cheese that is rich, creamy, and decadent. Artikaas makes an exceptional Gouda by collecting milk after the cows have their first taste of Holland’s tender spring grasses. Artikaas turns the cow’s rich, nutritious milk into an irresistibly smooth Gouda. 

Artikaas is a sixth-generation, family-run cheesemaker in Holland. They use only the finest ingredients from local family farms. Each year the Co-op’s cheese department procures a limited allotment that is only available in stores for a short amount of time.

The cheese is released once a year and sells out quickly. We suggest using Gouda for your cheese board, snacking, slicing, and it is a superior melting cheese for a decadent grilled cheese sandwich. 

Gouda and a nectarine sit in front of Foris white wine.Wine Pairing for Gouda  

Such a special Gouda deserves the right wine to bring out the smooth, creamy flavors. Our panel of wine tasters selected the perfect wine to pair with the Artikaas Youngsters First Milk Gouda — a Foris Vineyards Fly-Over White. The 2017 Foris Vineyards Fly-Over White is a 50/50 blend of Riesling and Pinot Blanc. It is a zesty, pleasingly textured white from Oregon’s Rogue Valley. When you drink it, expect nicely-balanced elements of kiwi, honeydew melon, mineral, nectarine, fennel, Satsuma, and Bartlett pear. There’s just a touch of sweetness. The wine's acidity harmonizes and highlights the creaminess of the Gouda cheese. 

Local Stone Fruits to Round Out the Pairing  Sliced gouda and nectarine sit in a blue bowl.

The Artikaas Youngsters First Milk Gouda and the Foris Vineyards Fly-Over White pairing are a delight for your summer picnic or charcuterie board. Both are complemented by stone fruits, such as cherries, nectarines, plums, and peaches — all of which and more are in season, local, and organic right now at the Co-op.  

You, your friends, and your family will appreciate enjoying the Artikaas Youngsters First Milk Gouda with a balanced wine and local stone fruits. One of the best ways to enjoy the summer is with a spring cheese.

GROCERY| HOT OFF THE PRESS| SPECIALTY CHEESE| THE CO-OP DIFFERENCE cheese| fruit| nectarine| organic| pairing| produce| spring| summer| vegetarian| wine

Natural Strategies for Seasonal Allergies

sign next to blooming branches reads "allergy season ahead"

You may have noticed the first signs of spring as Indian Plums break from their buds, nettles emerge from the damp ground, and daffodils and crocuses brighten the landscape. Although always a welcome sight, this time of year also harkens the beginning of the sneezes, itchy eyes, and stuffed noses of allergy season.

If you are looking for natural support when it comes to mitigating seasonal allergies, the most important thing to remember is to start early. The most common mistake people make during allergy season is waiting for their symptoms to arrive before starting natural treatments. Although they can be very effective, many herbs and nutrients used for allergy support take time to work.

For best results, I recommend starting an allergy protocol at least one month before allergy onset.

Unsure of where to start? Below are some common strategies for alleviating allergies.

person changing pillowcase in bedroom

Healthy Habits

Often overlooked, simple hygiene measures can make a big impact when it comes to reducing unwanted allergy symptoms. Pollen very efficiently travels long distances via air streams and animal fur to find new homes in which to flourish. Although we lack the dense fur of our animal counterparts, our clothes and hair offer welcome spots to catch a ride for the innumerable pollen grains that we encounter during a short stroll outside. We end up inadvertently bringing these pollen grains into our homes and onto our sofas, pillows, blankets, and sheets. Luckily, there are some simple steps to decrease this load:

  • Change out of your clothes and shower as soon as you get home. Make sure to put your clothes away in a hamper or closet to prevent pollen recirculation. Showering helps to remove pollen embedded in your hair or on the surface of your skin.
  • Change your sheets and pillowcases often. Since we spend a lot of time with our heads against a pillow, we want to make sure that pillow is as free as possible of pollen. Switch out pillowcases twice weekly and wash sheets weekly if you are able.
  • Vacuum, dust, and mop often. If you have rugs or carpeting, vacuuming at least weekly or multiple times a week is critical. If time is limited, focus on the rooms you spend most of your time in, such as the bedroom and living room. Use a damp cloth to wipe down hard surfaces, such as tables and shelves.
  • Use HEPA air filters to filter pollen out of circulation. Start with the room you spend the most time in, such as the bedroom or a home office.
white neti pot with towel and salt on display

Nasal Rinses

In addition to cleaning around the house and improving the quality of the air you breath, you can also take steps to clear your sinuses.

  • Neti pots and nasal lavages help to clean the nasal passages of pollen as well as to lubricate the nose and throat. If used regularly, they have the added benefit of preventing mucus in the sinuses from building up and causing sinus infections.
  • Inhaling steam produced by a hot shower or a pot of water on a rolling boil can help to break up mucus and clear out the sinuses. Take care to position yourself far enough from the source to prevent getting burned by the steam. Consider adding fresh herbs, such as thyme and rosemary, to the water for their soothing volatile oils.
variety of colorful and fresh apples in a wooden box

Nutrients & Foods

Eating foods that are natural sources of antihistamines and antioxidants will help you combat seasonal allergy symptoms.

  • Luteolin is a common constituent of many fruits and vegetables, which has antioxidant, anti-inflammatory, and antihistamine properties. Common sources of luteolin include carrots, olive oil, peppermint, thyme, oregano, and celery.
  • Quercetin, like luteolin, is a powerful antioxidant that has antihistamine properties. It can be found in common foods such as onions, citrus fruits, buckwheat, green leafy vegetables, and apples.
  • Apples not only contain quercetin, they are also a rich source of allergy fighting polyphenols and antioxidant proanthocyanins.
Nettles: leaves, supplements, tincture, and tea

Herbs

Support a nutrient-rich diet with herbal supplements.

  • Nettles have natural antihistamine properties, with the highest concentrations in freeze dried preparations. Since nettles are abundant this time of year, enjoying them as food or tea can also be helpful.
  • Butterbur is shown to be effective against allergic rhinitis due to its anti-inflammatory properties.
  • Boswellia, also known as Indian frankincense, is a potent anti-inflammatory agent that acts to inhibit inflammatory leukotrienes and histamine-releasing mast cells.

Start now for a more enjoyable allergy season. And, as always, remember to consult your health care provider before starting any herbal or supplement protocol.

Dr. Kelley Garrison, ND

By Kelley Garrison, ND

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

NUTRITION| SALES| WELLNESS allergies| herbs| naturopathic medicine| spring| wellness

Spring Asparagus Salad

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

asparagus salad with hard-boiled eggs and onions in bowl next to egg shells

Every spring the appearance of fresh, seasonal asparagus coincides with the popularity of eggs during the Easter season. These two seasonal favorites combine in this delicious vegetarian recipe.

Spring Asparagus Salad

Makes 2–4 servings (serve as an entree or a side)
INGREDIENTS

For the Olive Oil Vinaigrette:

  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon sea salt
  • 1/4 medium red onion, thinly sliced

For the Salad:

  • 2 pasture-raised fresh eggs
  • 1 bunch asparagus
  • fresh cilantro or parsley, chopped
  • 2 lettuce leaves (garnish)
METHOD
  1. Mix together the olive oil, vinegar, honey, and sea salt until the salt is dissolved.
    Add the thinly sliced red onion and mix well. Allow the onions to marinate in the
    dressing for about 15 minutes.
  2. Meanwhile, fill a small saucepan with fresh water and bring to a boil. Gently pierce the “butt” ends of the egg with a push pin or small needle. You want to make sure not to push in too far, just enough to pierce a hole in the shell. Gently add the eggs to the boiling water and reduce the heat to medium. Allow the eggs to simmer uncovered for 10 minutes. Once the 10 minutes are up, quickly rinse the eggs under cold water and set aside on a dry towel to cool further.
  3. While the eggs are boiling, place a steamer basket into a large pot and fill with water just so the water is under the basket. Gently bend each asparagus spear at the bottom end until it naturally snaps. Discard the ends in the compost or save for a future asparagus soup. Place the asparagus into the steamer basket, cover the pot, and bring the water to a boil. Cook for about 3–5 minutes or until the asparagus is bright green and tender. Be careful not to overcook the asparagus, otherwise it will turn green-brown. Once the asparagus has reached optimal color and tenderness, quickly rinse the asparagus in cold, running water for about 30 seconds to stop the cooking process.
  4. Salad Assembly: Place the lettuce leaves in a serving dish and top with steamed asparagus. Evenly pour the vinaigrette with the marinated onions over the asparagus and top with the sliced hard-boiled eggs. Sprinkle the eggs with chopped cilantro or parsley, freshly ground pepper, and a bit of sea salt. Serve immediately.

Current Health Studies on Eggs

See Selva's story from the April 2017 issue of the Co-op News to learn about the current dietary recommendations regarding egg consumption.

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GROCERY| PRODUCE| RECIPES asparagus| easter| egg| healthy| recipe| spring| vegetarian

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

Learning to Make Mocktails

With fewer people drinking alcohol and dry January around the corner, it’s time to freshen up your mocktail skills! The Community Food Co-op has some recipes, tips, and tricks for even the most novel of mocktail creators.  Mocktails Made from Scratch 1. We’re celebrating citrus season with this grapefruit and [...]
A holiday wreath with some blue and green foliage hangs on a wooden fixture.

Shop Small: A Gift Guide

Support the Co-op on Small Business Saturday and buy some fun items for your holiday gifts. The Co-op has unique items for gifts, stocking stuffers, and for yourself. Supporting the only locally-owned grocery store in Bellingham helps strengthen our community, local food network, and local producers.  We’ve selected some of [...]
Three bottles of wine sit on a table.

Celebrating Red Wine Day with some Co-op Favorites

August 28 is Red Wine Day! There's no better way to celebrate than with a good meal and a gorgeous wine to pair. Not sure where to begin in the vast red wine aisle? We've got you covered. Below are three late-summer recommendations from Tim, our wine expert. We have [...]

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