summer Archives - Community Food Co-op

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 something for every budget and preference.

In general, Tim suggests a chillable red as we are still in the heat of summer.

Let us know what bottle of wine you're celebrating with on Instagram (@communityfoodcoop), Twitter (@TheCoopInBham), or Facebook.

Paul Dolan, Mendocino Zinfandel 2020, $17.99

This Zin has notions of rich berries, such as black raspberry, along with vanilla, pipe tobacco, spice cabinet, fresh plums, and orange peel tea. This wine is for those who enjoy a forward and concentrated wine, with a balance of zest from the fruit.

Paul Dolan Vineyards is located in Mendocino County and has rich biological diversity.

To go with this delectable Zin, we suggest sweet and spicy BBQ short ribs or Moroccan eggplant with tomato stew.

Zeni, Bardolino Classico 2020, $8.99

If you’re looking for a crowd-pleasing, chillable red blend, look no further! This soft yet zesty bottle features notes of pie cherries, cocoa, red currant, Allspice, Earl Grey tea, and hibiscus.

The Zeni family has spent over 140 years producing fine wines in Verona. This blend in particular is produced from indigenous grapes in Lake Garda.

This summer-weight red pairs well with many dinners, including veggie burgers, pasta pomodoro, and seafood risotto. In addition, this bottle is a nice accompaniment to an antipasti platter.

Jean-Marc Burgaud, Beaujolais-Villages Lantignié 2020, $14.99

This red is medium-bodied and has energetic suggestions of Marionberry, pink peppercorn, rose hip, loamy beets, Morello cherry, elderflower, and stony minerals. This wine is anything but basic!

Since 1989, Jean-Marc Burgaud has produced wine using organic principles and traditional Burgundian methods. Jean-Marc Burgaud adapts the wine-making process with the changing of the seasons and grows on rich, granite soil.

Pair a glass or two of this with fresh-caught seared salmon — found at our seafood counter, any variety of burger, and roasted or grilled veggies.

First Milk Gouda: The Star of Your Summer Picnic

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.

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

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.

Stay Hydrated with Watermelon Electrolyte Popsicles

It’s getting hot out there, folks! With glorious summer days comes more outdoor fun. The prettier the weather, the more apt we are to go outside and play hard!

With all the fun and games of swimming, running, mountain biking, hiking, and outdoor activities, we need to hydrate! And by hydrating I do not mean simply drinking a glass of water before and after your workout. There are more factors to address for optimal performance and overall health and safety.

In the hot summer months our bodies attempt to maintain a core temperature of around 98.6 degrees Fahrenheit causing increased water loss. Sweating assists in maintaining this core temperature.

If we add strenuous exercise to warm summer days, we are going to sweat even more, losing anywhere between 300mL to over 2 liters of sweat per hour depending on the exercise intensity, duration, heat acclimatization, humidity, etc.

Sweat not only contains water, but also sodium, chloride, and smaller amounts of other electrolytes such as potassium, magnesium, and calcium. It is important to rehydrate with water that also contains some salt (sodium chloride) — especially if you sweat a lot or tend to have very salty sweat. Although the salt content of sweat varies from one person to the next, it is estimated that on average about 1g of sodium is lost per liter of sweat. That is a lot! If you have really salty sweat — for example, you have salt crystals on your skin — you are likely on the higher end of sodium loss.

Electrolytes (micronutrients) lost in sweat:

Sodium: 460–1840 mg/L

Chloride: 710–2840 mg/L

Potassium: 160–390 mg/L

Magnesium: 0–35 mg/L

Calcium: 0–120 mg/L

Whether you have been riding at Galbraith or swimming in Lake Whatcom, ensuring adequate fluid and electrolyte intake is essential. Check out my easy tips to stay properly hydrated below and try my refreshing watermelon electrolyte popsicle recipe.

HYDRATION TIPS

1) Drink plenty of water throughout the day to replace water losses.

2) Add a pinch of Redmond’s Real Sea Salt to add sodium (and additional electrolytes) to water before, during, and after exercise. Consider using electrolyte replacement packets, especially if you participate in strenuous exercise that lasts more than 2 hours.

3) Drink cold beverages to help reduce core temperature.

4) Avoid drinking alcohol immediately after exercise. Alcohol has a diuretic effect which stimulates increased fluid loss via urine. Save your post-ride beer until a little later.

5) Enjoy potassium rich fruit like melons or bananas, or sip on potassium-rich coconut water throughout the day. Don't forget to add a pinch of salt to coconut water too!

WATERMELON ELECTROLYTE POPSICLES

Watermelon and lime is such a refreshing combo. Add some salt and some collagen peptides, and you got yourself a super tasty and rehydrating treat that both adults and kiddos will enjoy!

Each popsicle provides about 100mg of sodium and 100mg of potassium, with small amounts of magnesium, calcium, and a jolt of vitamin C. This recipe makes 5 popsicles.

4 cups diced watermelon (making ~ 2 ½ cups watermelon juice)

3 tablespoons lime or lemon juice (or more to taste)

1 tablespoon sugar

¼ teaspoon Redmond’s Real Sea Salt

2 scoops Vital Proteins Collagen peptides (optional)

Add the diced watermelon to a blender and blend. Check to see how much liquid is in the container. It should be close to 2 ½ cups of watermelon juice. Then add in the lime juice to your liking, as well as the sugar, salt, and collagen peptides. The peptides are optional but the added protein keeps your blood sugar more stable. Blend until well combined and transfer into 5 popsicle molds.

If there is any remaining juice, pour it into an ice cube tray and freeze it. You can easily throw these into a smoothie or blend them with some milk for a super satisfying and icy watermelon milkshake.

By Selva Wohlgemuth, Co-op News Contributor

Selva Wohlgemuth is a Registered Dietitian Nutritionist and owner of Happy Belly Nutrition in Bellingham, Washington. She specializes in gut health and has an in-depth knowledge of women's health. She is an avid outdoorswoman and mother.

A Guide to Tomatoes

A rich harvest of various varieties of tomatoes in the garden

Tomatoes are a common ingredient, yet most of us don’t shop the produce aisle knowing each variety. This guide to tomatoes will ensure you know which vibrant variety is needed for your recipes, snacking, canning, and more. For recipes, check out these options from our co-op friends.

Cherry

All the benefits of a tomato in a tiny package — nutrient-dense and bursting with flavor. These tomatoes are perfect for salads, adding to skewers for the stovetop or grill, or even just for snacking!

Beefsteak

With more flesh than seeds or juice, beefsteak tomatoes are a keen choice for sandwiches. They are also great in salads, sauces, or juices!

Tomatoes ripen in the greenhouse. Red, yellow and green fruits of vegetables. Farming.

Grape

Less watery and sweet than their cherry counterpart, grape tomatoes can add a crisp bite to any salad. They are another great option for snacking. Pack some in your lunch this week as you would berries or grapes!

Heirloom Brandywine

Heirloom tomatoes are unique in their growing process. Heirlooms have not been hybridized. They are grown with flavor as the top priority. Because of this, they often have a thinner skin than hybrid tomatoes. Heirloom Brandywine tomatoes are large and perfect for just about anything! Use this variety in sauces, canning, juices, snacking, sandwiches, or salads.

Roma

Roma tomatoes are one of the meatiest varieties. This makes them ideal for cooking. Add them to your next sauce, soup, or canned goods!

On-the-Vine

Tomatoes sold on the vine can continue to absorb nutrients from this dark green vine for many weeks. This variety is sweet, and that flavor especially shines through in slow-cooking! They’re often found in tomato soup. They’re also great for sauces or canning. If you prefer a sweeter tomato for your sandwich, this variety will do.

Ripe red tomatoes growing on a vine in a vegetable garden, England, UK

Green

Green tomatoes are slightly sour, in a pleasant way! This flavor can carry into any sauces or salsas you use them for. Have you ever tried fried green tomatoes? Give this 15-minute recipe a try!

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!

Recipes for Strawberry Season!

Strawberry season is sweet but short! Don’t sleep on these local treats while they are in season.

The Co-op offers fresh organic strawberries from a variety of local farms.

Try a few new recipes featuring strawberries this summer.

The Recipes

Peach and Strawberry Bruschetta

Simple and elegant, this mouthwatering appetizer is a cinch to make.

Get the recipe!

Balsamic-Glazed Strawberries

Tangy sweet balsamic sauce complements fresh strawberries atop ice cream, yogurt, or pound cake for a spectacular dessert.

Get the recipe!

bowl of balsamic glazed strawberries served with yogurt

Fresh Berry Cream Tartlets

These cute little tarts are perfect portions for dessert, and the berries on top glisten like little gems. A pecan and maple crust is like a crunchy cookie, and a perfect foil for the rich crème fraîche and juicy berries.

Get the recipe!

Mixed Berry Crumble

Serve this warm with a scoop of ice cream and you can't miss. Vary the flavors of this classic crumble by changing the balance of berries. Substitute a gluten-free flour blend if you prefer.

Get the recipe!

mixed berry crumbles served in individual ramekins

Smoked Tomatoes Evoke the Sensation of Summer

by Jeremy Meadows, former Cordata deli cook

sundried tomato bruschetta on cutting board

The sweet and smoky tang of these tomatoes is the quintessence of summer, and one taste will remove you from the perpetual gloom of our Northwest winter right back into the halcyon days of summer.

The senses of taste and smell have an uncanny ability to produce in us powerful and vivid memories, an ability that is unrivaled by the other senses. Many of us have experienced a flurry of images and associations from our past life when encountering a certain flavor or aroma.

For instance, anytime I catch a whiff of Nag Champa incense I am immediately transported back to my adolescence with such intensity that I can almost hear the Beatles’ White Album wafting through the blacklight.

Indeed, the author Marcel Proust famously credited the experience of tasting a Madeleine—a cookie he had enjoyed as a child—with bringing on the flood of memories that inspired his opus, A Remembrance of Things Past.

The scent of an ex’s fragrance or the taste of your grandmother’s lasagna—they can make the past palpable.

I say it’s time we use the power of these senses to good effect.

Winter is coming, and before long we’ll be pining for sunshine and feeling the effects of vitamin D withdrawal. But thankfully, there is a remedy—smoked tomatoes. The sweet and smoky tang of these tomatoes is the quintessence of summer, and one taste will remove you from the perpetual gloom of our Northwest winter right back into the halcyon days of summer.

So go out and snatch up what remains of the local tomato harvest, fire up the barbecue one more time, and prepare your spirit for the dark days to come. Then, several months from now, pull this magical ingredient out of your freezer, stir it into your favorite winter stew or tomato sauce, and prepare to be transported.

These can replace (and will be much better than) canned tomatoes in any recipe that would benefit from a smoky fresh tomato flavor.

Smoked Tomatoes

INGREDIENTS

tomatoes (as many as you’d like) sliced lengthwise in half
salt
black pepper
sprigs of fresh herbs (I use a combination of thyme, rosemary, and oregano)
olive oil
1 or 2 handfuls of fruitwood chips (I use applewood)

METHOD

Place the tomatoes cut side up on a grill-proof tray (e.g., an aluminum foil grill tray). Season each tomato with a large pinch of salt and pepper and an herb sprig. Let sit for 30 minutes or so.
Meanwhile, fire up your charcoal grill with 3 or 4 handfuls of charcoal (or use another smoking apparatus if you prefer). Once the flame dies down add the wood chips directly to the hot coals and replace the grate. Drizzle a few drops of olive oil over each tomato, then place the tomato tray on the grill grate and close the lid. Adjust the dampers on your grill so that they are about 1/4 to 1/3 open.
Cook the tomatoes over low heat for at least an hour, or until they shrink to a little more than half of their original size. Remove from the grill then pack tomatoes, including herb sprigs, into freezer-proof containers. Cover with olive oil and let cool to room temperature.
Use immediately, refrigerate up to a month, or freeze for up to six months.

A Fresh Approach to Grilling: Trio of Summery Sauces

by Paul Manthe, Deli

herbs sauce ingredients parsley garlic lemon

The fine warm evenings of summer are upon us, and the appeal of outdoor grilling is at its height here in the Fourth Corner. We are blessed with our longest period of sunshine from July through September, and many of us prefer to hold our get togethers and family picnics in this all too brief time.

A trio of summery sauces adds international flair and flavor to your grilling adventures.

To that end, I’m sharing a trio of useful sauces specifically for grilled foods, which feature locally available fresh herbs. These sauces pair well with a wide variety of foods, from vegetables to seafood and steaks to poultry. They successfully meld with wines, beers, kombucha, or soft drinks, and can stand up to summer cocktails with bravado.

First, a few qualifications are in order. These are not sauces which are meant to be grilled onto the food. These are sauces to accompany grilled food. The actual grilling should be accomplished with the minimal dressing, perhaps just a little oil and salt. That way the fresh flavors can complement one another without overwhelming.

Happy grilling!

Pebre • from Chile

INGREDIENTS

1/2 cup olive oil
1/4 cup sherry vinegar
2 cloves garlic
1/2 cup scallions or chives
1 medium bunch cilantro
2 serrano chiles
salt, to taste

METHOD

Do any necessary trimming and mincing first, then simply puree the ingredients in a blender or food processor until a rough paste is achieved.

Spoon this sauce over your already grilled items for a fresh peppery bite.

Chimichurri • from Argentina

INGREDIENTS

1 cup boiling water
2 cloves garlic
1/4 cup red wine vinegar
2 teaspoons salt
1 teaspoon black pepper
4 small sprigs fresh oregano
1 teaspoon red pepper flakes
1/2 cup olive oil
1 bunch parsley

METHOD

Stem and chop your herbs; peel and mince your garlic. Add all the ingredients, except for the water, to your food processor or blender. Pour in the water, allow to stand for five minutes, then blend. Allow this sauce to cool before using, which will also marry the flavors into a harmonious whole.

In Argentina, this is commonly served with grilled beef, but you can put it on whatever you choose to marvelous effect.

sauce ingredients red pepper seeds parsley

Sauce Vert • from France

INGREDIENTS

2 tablespoons olive oil
2 cloves shallot
1 bunch parsley
1 sprig chervil
1 bunch chives
1 bunch tarragon
2 cloves garlic
1/4 cup lemon juice
1 tablespoon capers
salt and pepper, to taste

METHOD

Make the appropriate preparations to your herbs, then combine in a blender or food processor and process until a loose paste is achieved.

This is wonderful on lamb, amazing on eggplant, and with fish it has no equal.

Stone Fruit & Halloumi Summer Salad

by Lisa Samuel, Co-op News contributor

stone fruit, halloumi, salad, summer, organic, healthy, recipe

This salad is a perfect way to celebrate the beginning of summer! And it’s the place to break out the good flaky sea salt. That little bit of salty crunch is perfect! For those unfamiliar with Halloumi, it is a mild, firm, white cheese used especially in cooked dishes. The Mt. Vikos Halloumi carried at the Co-op is imported from Cyprus and made from sheep’s milk.

Serves 8

INGREDIENTS

8 ounces halloumi, sliced
2 nectarines, sliced
2 peaches, sliced
1 cup cherries, halved and pitted
2 avocados, sliced
Zest and juice of one lemon
Flaky sea salt, to taste
Pinch of red pepper flakes, to taste
Fresh herbs (like parsley, cilantro, basil, or savory), to taste
Extra virgin olive oil, to taste

METHOD

Heat a cast iron skillet over medium heat. Add the halloumi slices in a single layer and cook a few minutes on each side, until golden brown. Remove from the heat and let cool.
Add all of the ingredients to a large bowl except for the avocado. Gently fold the ingredients together to coat the fruit and cheese with the lemon and olive oil. Add the avocado and top with additional sea salt and olive oil, if desired. Serve immediately.

Note: You can use any fresh herbs you like in this recipe. I especially love savory right now.

Paul Dolan, Mendocino Zinfandel 2020, $17.99

Zeni, Bardolino Classico 2020, $8.99

Jean-Marc Burgaud, Beaujolais-Villages Lantignié 2020, $14.99

The Art of Gouda

Wine Pairing for Gouda

Local Stone Fruits to Round Out the Pairing

HYDRATION TIPS

WATERMELON ELECTROLYTE POPSICLES

By Selva Wohlgemuth, Co-op News Contributor

Selva Wohlgemuth is a Registered Dietitian Nutritionist and owner of Happy Belly Nutrition in Bellingham, Washington. She specializes in gut health and has an in-depth knowledge of women's health. She is an avid outdoorswoman and mother.

Cherry

Beefsteak

Grape

Heirloom Brandywine

Roma

On-the-Vine

Green

by Jeremy Meadows, former Cordata deli cook

Zucchini Tacos

INGREDIENTS

METHOD

The Recipes

Peach and Strawberry Bruschetta

Balsamic-Glazed Strawberries

Fresh Berry Cream Tartlets

Mixed Berry Crumble

by Jeremy Meadows, former Cordata deli cook

The senses of taste and smell have an uncanny ability to produce in us powerful and vivid memories, an ability that is unrivaled by the other senses. Many of us have experienced a flurry of images and associations from our past life when encountering a certain flavor or aroma.

Smoked Tomatoes

INGREDIENTS

METHOD

by Paul Manthe, Deli

Pebre • from Chile

INGREDIENTS

METHOD

Chimichurri • from Argentina

INGREDIENTS

Sauce Vert • from France

INGREDIENTS

METHOD

by Lisa Samuel, Co-op News contributor

INGREDIENTS

METHOD

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