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September 1-30


Save! Sept 21 - Oct 4

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Save! Oct 5-18

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Coupon Book
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Sept & Oct

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Gift Cards!

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Healthy Food for All!

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What's New at the Co-op: September 2016 PDF Print E-mail
Recipe: Farro Risotto w/Winter Squash & Ribbons of Kale PDF Print E-mail

By Janice Malin
September 2016

Serves 4-6


  • 1 Cup pureed, roasted winter squash
  • 7-8 Cups good vegetable or chicken stock, simmering
  • 3 Tbs unsalted butter
  • 2 Tbs olive oil
  • 1 Medium onion diced
  • 1 Large garlic clove minced
  • 1 Cup farro
  • ½ Cup dry white wine
  • 1 Small bunch Lacinato kale, stemmed, chiffonade
  • 1 Cup parmesan cheese, grated
  • 1 Tbs unsalted butter
  • Salt and pepper to taste
Grain of the Month: Farro PDF Print E-mail

By Chris Ellis, Staff Nutritionist
September 2016

I have yet another marvelous grain to add to your pantry repertoire: farro. I have been surveying all the bulk grains recently to see which ones I know and which ones are new to me. Farro stood out as one of a few that I was only slightly familiar with and then it just so happened that I was requested to write about it. What a great opportunity to learn more about it!    

Cheese Island News PDF Print E-mail

September 2016


Days are shorter. Nights are cooler. Leaves are changing.

These are all seasonal occurrences.

Cheese making is also subjected to the rhythms of the calendar. Some of our producers elect to make cheese only while their animals are pastured. The type of cheese determines the duration of the aging process. Cheese that was “put up” in the spring may just be ready for the palate now. Others may not be available until early winter. As storage is an issue for small production farms and dairies, their cheese supply is limited. On Cheese Island we have learned to accommodate the ebb & flow of availability, witnessing the departure of some cheeses and the arrival of others.

This cycle is global, affecting cheese makers everywhere. We look forward to the new season.

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