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COUPON INSIDE!

In Season SUMMER 2017


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JULY

JULY

Independence Day

Apply for a 2018 SEED: Community Shopping Day Application on our website. Deadline September 1.

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JULY

COMMUNITY FOOD CO-OP ART SHOW

TORE OFTENESS

JULY

National Fried Chicken Day

ESPRESS-YO-SELF! There is an old adage for photographers: See it new! And there nothing like travel to help open one’s eyes in a new way of seeing. These are photos made while traveling, mostly tourist snapshots along the way. I am not waiting for the light to be “just right,” just seeing what is in front of me. Next year, 2017, will be the 50th year since I became serious about photography and I have seen many changes. Some of these photos are made with black and white film, others with slide film and some with a digital camera. To see more of my work, please visit www.toreofteness.com If you have any questions, please contact me. —Tore Ofteness

THANK YOU! The Co-op wishes to thank participating artists for sharing their creativity and innovative work with Co-op shoppers.

Artist: Tore Ofteness Downtown store

JULY

15 Bellingham Bells Fun Day Sunday

Co-op Bakery Café Open Mic Sign up to play a tune or share a song.

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JULY

Mutt’s Day JULY

SEED: Community Shopping Day for YWCA

Co-op sponsored family fun at the ballpark! Bounce house, face painters, balloon art, local circus performers. Gates open 2 pm, first pitch 3 pm.

Two percent of today’s combined sales will be donated. Stock up and support the YWCA!

Cordata Store 315 Westerly Road Bellingham WA 98226 Open daily 7 am –9 pm

Everyone Can Shop Anyone Can Join

CO-OP BAKERY CAFÉ

DOWNTOWN IN THE UPSTAIRS MEZZAINE

First Friday Art Walk

communityfood.coop 360-734-8158

JULY

Downtown Store 1220 N Forest Street Bellingham WA 98225 Open daily 7 am –10 pm

Co-op Bakery Café 405 E Holly Street Bellingham WA 98225 Open daily 7 am – 7 pm

In Season, Summer 2017

Board of Directors

Editor, Laura Steiger lauras@communityfood.coop Design/Production, Habiba Sial Printed on 30% PCW recycled paper. Back issues on website. Acceptance of advertising does not indicate endorsement by the Co-op. Nutrition and health information provided for informational purposes only; consult a licensed practitioner.

The Co-op is Whatcom County’s only member-owned grocer. Member-owners are welcome at Board of Directors and Member Affairs Committee meetings. Board Administrator, Jean Rogers jeanr@communityfood.coop or 360-734-8158, ext. 311.


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AUGUST

National Watermelon Day

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AUGUST

National S’mores Day

AUGUST

FEED your head!

S FIRST FRATIDTHEAY CO-OP ’S YES, IT

JO I N

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AUGUST

SEED: Community Shopping Day for Recreation Northwest

Two percent of today’s combined sales will be donated. Stock up and support Recreation Northwest!

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AUGUST

CO-OP BAKERY CAFÉ

ESPRESS-YO-SELF!

Co-op Bakery Café Open Mic Sign up to play a tune or share a song.

september

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SEPTEMBER

5th Annual Hootenanny Hootenanny to Benefit the Community Food Co-op’s Farm Fund at Boundary Bay Brewery Beer Garden 6–9:30 pm • $5 to $20 donation All ages, everyone welcome.

U S!

First Friday at the Co-op

• Square dance with caller John Hatten and the “Co-op Square Dance Ramblers” • Farmer Awards • Fun with Felix—spinning tops from around the world • Vaudeville performance • Face painting • Dance to The Penny Stinkers

Music: Strangely Doesburg Art: Sarah Stamps Downtown store Meeting and event details at communityfood.coop.

No Dividend Declared for 2016

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BY JON EDHOLM, CO-OP FINANCE MANAGER

Mainly due to higher than planned labor costs, the Co-op did not generate a surplus (profit) for the fiscal year ended December 31, 2016. That means there will not be a dividend this year. In the second quarter of 2017, we are getting closer to our budgeted goals. We appreciate your ongoing support as we continue to seek new and better ways to serve you—our member-owners.

SEPTEMBER

Downtown Market Walk Downtown store

• Live music including The Sweet Goodbyes and others • Roving Bellingham Circus Guild performers • Meet the Farmers • Samples and giveaways


Time to Eat Local BY MEGAN STILP, CORDATA PRODUCE MANAGER

Shopping our bountiful selection of fresh organic produce from local farms will put a skip in your step this summer! fter the longest coldest winter I can remember, it is high arrive are the red and Rainier cherries. You can taste summer when time to see some local produce on the shelves. We are very you take your first bite. And then the stone fruit ‌ you may have fortunate in our community to have access to had a peach before, but have you had a Redhaven such an abundance of delicious options. With a or Coral Star Washington peach? If not, treat flourishing farm community, and the numerous yourself this season to the best taste experience if it can grow varieties of fruits and vegetables suitable to summer fruit has to offer! here, you can growing in Western Washington, there is every With hot days on the horizon it is nice to know opportunity to sample what our region can grow. there is so much good food at hand that requires count on seeing it And we have a veritable alphabet of offerings. little to no cooking for maximum deliciousness. in our stores The damp cold of the last few months For a nice change from a fruit or vegetable salad, has delayed the usual seasonality of our local mix it up a little. Try strawberries on a spinach produce. With early radishes and spring greens salad. Or slice some nectarines on greens with arriving, we can see finally the light at the end of the tunnel ‌ and smoked salmon and chevre. Sometimes a quick turn on the grill it is sunshine! That is the magic ingredient to get those veggies is all it takes for a fantastic summer dish. Marinated asparagus growing! With three counties of farmers trucking their produce or zucchini slices work great. Or thick slices of peaches; grilled directly to our doors, if it can grow here, you can count on seeing and drizzled with a nice balsamic vinegar (and maybe a scoop of it in our stores. vanilla ice cream). As the local vegetable selection begins to expand, we also start Whatever your tastes, your Co-op produce department has seeing Washington fruit from east of the mountains. Earliest to you covered.

photo by Matt Curtis, styling by Habiba Sial

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Fermented Dill Pickles BY PAUL MANTHE, DOWNTOWN DELI

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

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ummertime 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 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 1. 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. 2. Wash your cucumbers, scrubbing off any dirt and removing blossom fragments. Trim any projecting stems. You don't want to eat woody stems. 3. 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. 4. Dump the cucumbers back out of the jars and set aside. Now comes the tricky part. 5. 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. 6. Add the measured salt to the measured water and stir to dissolve. Set aside. 7. 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. 8. 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. 9. 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. 10. 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. 11. 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.


Local Vendor

Lummi Island Wild BY LAURA STEIGER, OUTREACH TEAM

Lummi Island Wild’s solar-powered reefnet fishery has been recognized as a national and international leader in truly sustainable seafood.

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he Northwest has long been a place of plenty that provides Unlike most fisheries, the gear—the term for the system of its inhabitants with a buffet of abundant foraged and farmed platforms, nets, watch towers, and winches—is stationary. Fishers foods including berries, mushrooms, nuts, herbs, aren’t searching for fish in open waters. Instead, vegetables, and salmon. The mission statement the fish come to them. Additionally, Lummi Island of Lummi Island Wild reflects its intention Wild is the first solar-powered wild salmon the first to preserve one important element of that fishery in the world. The fishery also has an solar-powered bountiful heritage: “To promote the respectful ultra-low bycatch mortality rate of approximately wild salmon fishery and responsible harvesting of wild salmon and to 0.5 percent. protect the environment for future generations of This combination results in the lowest in the world fish and people.” carbon footprint of any salmon fishery in the Lummi Island Wild employs the oldest known Salish Sea and earns Lummi Island Wild the sustainable fishery method in the world: reefnetting. accolade of being one of the 10 most sustainable fisheries in Reefnet fishing creates an artificial reef that entices fish to swim the world. over a net suspended between platforms. When the fish arrive, Once practiced throughout the Salish Sea by many indigenous spotters signal the crew to raise the reefnet. Then, the fish are peoples, reefnet fishing now exists only off Lummi Island, three gently rolled into a tank that is open to fresh circulating seawater. of the other San Juan Islands, and, as of 2016, off of Cherry Point


all photos courtesy of Lummi Island Wild

through a cooperative effort between Lummi Nation and Lummi Island Wild. For several years, the fishery has partnered with Lummi Nation to source halibut, spot prawns, and some salmon. In 2016, it was asked to assist in designing, building, and deploying a new reefnet gear that resulted in the launch of the first new tribal reefnet gear in 120 years. The Lummi Island Wild website states, “We appreciate the reverence and respect Lummi Nation has for their salmon, and hope to continue to expand our cooperation with them.” You can easily see why the Co-op meat department staff is proud to offer this local, sustainable product. But how does it taste? Lummi Island Wild smoked salmon is among the best you’ll ever enjoy. As far as salmon are concerned, fat is where it’s at, and the salmon heading to spawn in the Fraser River are among the fattest in the world. Salmon store fat during the ocean-dwelling part of their lifecycle. The longer and more arduous the journey back to their spawning ground, the more fat reserves they store. The journey for some Fraser River salmon can be as long as 1,000 miles through extremely turbulent waters. For comparison, the now-famous Copper River in Alaska is only 350 miles long. Lummi Island Wild harvests Fraser River salmon long before they enter the river, so they still have all their stored energy in the form of healthy omega 3-rich fat that results in a texture, flavor, and health benefit that few other salmon can offer. Find information about the different salmon species, preparation tips, and videos depicting everything from the reefnet process to packaging on the Lummi Island Wild website. Particularly interesting to me is the Patagonia video, linked on the homepage, that features discussion about the importance of pink salmon to the future of Salish Sea salmon fisheries. Have we all been underestimating (opposite page) Reefnet gears anchored in the Salish Sea use the incoming flood tide to catch salmon as they a local delicacy?

Learn more at lummiislandwild.com.

return to their Fraser River spawning grounds. (above) A spotter watches for incoming salmon in the clear waters, waiting for the optimal moment to signal the crew to activate the solar-powered winches that raise the reefnet. The crew will then gently roll the catch into a hold tank where any bycatch will be immediately released.


Healthy Connections Classes How To Read Blood Test & Hair Analysis

with Jim Ehmke, CN Tuesday, July 11, 6:30–8:30 pm

The tests are back and you have the numbers—but what do they mean? Learn how to interpret your own blood test results. Like all testing methods, the blood test has its advantages and disadvantages, its strengths and weaknesses. This will be a detailed discussion on the subject. Bring your test to class.

Cordata • reg at CO-OP • $5

SUMMER CLASSES 2017 The Co-op offers cooking, nutrition, and wellness classes throughout the year at the Co-op Connections building and the Cordata store. Cooking classes feature local, organic ingredients whenever possible. Since 2009, the Co-op has partnered with Whatcom Community College on food and wine classes.

Bastille Day Celebration

with Karina Davidson Thursday, July 13, 6:30–9 pm

Celebrate French independence with a festive spread of French food! We begin with a glass of Kir Royale (or non-alcoholic alternative) served with an heirloom tomato galette. That will be followed by potage St. Germain, a lovely bright green fresh pea and leek soup; coq au riesling, a scrumptious white wine and chicken dish; and espresso cream puffs served with bittersweet chocolate ganache. Course fee includes the choice of wine or a non-alcoholic beverage.

Cordata • reg at WCC • $45

Calypso Kitchen Summer Feast

with Sarah Chan Tuesday, July 18, 6:30–9 pm

Luscious Lemons

with Cindy McKinney Wednesday, July 12, 6:30–9 pm

Lemon is a quintessential flavor of summer—lending a bright refreshing quality to the recipes that feature it. Cindy McKinney creates a lemon-rich menu of chicken picatta with capers and lemon, lemon and chive risotto, and orzo salad with roasted vegetables in a lemon vinaigrette. To round out the meal, Cindy will make a lemon tart with berry topping, and lemon and rosemary cookies.

Downtown • reg at WCC • $39

Enjoy a Caribbean feast with Calypso Kitchen's Sarah Chan, as she makes shrimp ceviche; Trinidad pelau with peas, rice, meat, and coconut milk; red cabbage and pineapple slaw; and passion fruit strawberry punch.

Downtown • reg at WCC • $39

Your Inner Critic & Your Inner Artist: A Creative Dialog

with Jenna Bean Veatch Wednesday, July 19, 6:30–9 pm

What if your inner critic and your inner artist could become friends? In this hands-on arts workshop, we'll use writing, drawing, and movement exercises to delve into the subconscious realm, uncovering the glimmers that want to grow, and

LOCATIONS:

REGISTRATION:

Downtown = Co-op Connections Building, 405 E Holly St, Bellingham Cordata = Roots Room at the Cordata store, 315 Westerly Rd, Bellingham

CO-OP = register online at www.communityfood.coop

Please do not wear strong fragrances to class.

WCC = co-sponsored by Whatcom Community College, register at 360-383-3200 or www.whatcomcommunityed.com

confronting our blocks to creativity head-on. Open to artists and wannabe-artists of all disciplines.

Downtown • reg at CO-OP • free

Eat Your Weeds

with Terri Wilde Monday, July 24, 6:30–8 pm

Many plants often considered weeds are both nutritious and delicious, and some—like purslane, which contains more omega 3 fatty acids than any other leafy vegetable—could even be considered superfoods. In this class, we will identify local edible weeds and learn recipes for preparing these common garden weeds that add variety to our diet without putting agricultural strain on the planet. Samples will be provided. Terri Wilde is an organic farmworker, forager, and wild foods educator.

Downtown • reg at CO-OP • $10

Berry Bonanza

with Cindy McKinney Wednesday, July 26, 6:30–9 pm

Make the most of the Pacific Northwest’s bountiful berries. Cindy McKinney’s very berry menu includes strawberry granita, lemon blackberry cheesecake bars, raspberry toasted almond cake (glazed with amaretto), raspberry coulis, and mixed berry crisp.

Downtown • reg at WCC • $39

Greek Summer Menu

with Karina Davidson Thursday, July 27, 6:30–9 pm

Enjoy fabulous Greek dishes prepared with fresh local produce. The menu includes a rustic spinach tart; light and lemony white bean

vegan

vegetarian

and chard soup; a Greek salad of romaine, cucumber, tomato, red pepper, red onion, olives, and feta in a lemon-herb vinaigrette; and souvlaki. To finish, we will have strawberry and Greek yogurt parfait dusted with pistachio crumbs. Course fee includes the choice of wine or a non-alcoholic beverage.

Cordata • reg at WCC • $45

Cold Brew Coffee

with Hayley Forney Saturday, July 29, 10:30 am–noon Cold brew coffee—brewed overnight without heating water—is simple to make and excellent for iced coffee. Hayley Forney demonstrates this method, as well as a couple of different drinks to make with the cold brew. We’ll enjoy cold brew shakerato and a super-charged version of sweet sap toddy.

Downtown • reg at CO-OP • $10

Canning 101

with Susy Hymas Wednesdays, Aug. 2, 16, and 23, 6:30–8 pm

Learn how to stretch your food dollars and enjoy seasonal flavors all year long in this three-session demonstration class. Course covers the techniques and equipment you will need to safely can fruit, quick pickles, salsa, and jams; as well as pressure can vegetables, seafood, and meats. Instructor Susy Hymas has been a Certified Master Food Preserver for over 15 years. Class does not meet August 9.

Downtown • reg at WCC • $59

gluten free

hands on

check our website for more classes • www.communityfood.coop Questions? Contact Kevin Murphy at 360-734-8158 or kevinm@communityfood.coop.


Teens Can Cook! cooking classes for ages 13 to 18 WITH

Dr. Jean Layton

ALL CLASSES ARE HANDS-ON AND GLUTEN-FREE

Power Breakfast

with Jean Layton, ND Tuesday, July 18, 11 am–1 pm

Expand your breakfast repertoire with these delicious, nutritious, easy-to-prepare meals. We’ll learn how to make overnight grains with fruit and nuts; a master muffin recipe that can be endlessly varied and that bakes in the time it takes you to dress; and, for slowermoving mornings, the perfect omelet with pan roasted potatoes on the side. All recipes are gluten-free.

Downtown • reg at WCC • $35

Kids Can Cook! cooking classes for kids ages 7 to 13 WITH

Annalee Dunn

ALL CLASSES ARE HANDS-ON

Garden Party

with Annalee Dunn Monday, July 17 and Thursday, July 20, noon–2 pm

It’s a party! The first class includes fancy tea sandwiches highlighting local goat cheese, herbs, and veggies; fruit jam tart cookies; cold berry and melon soup; and fizzy herbal iced tea. In the second class the menu will be asparagus and tomato mini frittatas, lavender and rose shortbread cookies, and Northwest berry bounty parfaits with a classic vanilla pastry cream.

Downtown • reg at WCC • $59

Global Fusion Finger Food with Annalee Dunn Monday, July 24 and Thursday, July 20, noon–2 pm

Home Cooking Basics

with Annalee Dunn Monday, July 31 and Thursday, Aug. 2, noon–2 pm

Learn how to make Italian white bean soup, cornbread muffins, chopped salad with grilled chicken and local garden veggies, and a classic herbed vinaigrette. The menu for Thursday’s class features pasta with a rich bolognese meat sauce, garlic herb cheesy bread, and an easy grilled artichoke no-anchovy Caesar salad.

Downtown • reg at WCC • $59

Kid-Friendly Tapas

with Annalee Dunn Monday, Aug. 7 and Thursday, Aug. 10, noon–2 pm

In Monday’s class, we’ll make Indian vegetable samosas with a fruit chutney, and Mexican tacos with grilled local seasonal veggies and an herb-lime cream sauce. Class two will be Japanese fresh rolls with tofu and veggies and a peanutsoy dipping sauce; and Italian bruschetta topped with marinated mozzarella and olive salad.

On Monday, Annalee and the class will make Spanish potato croquets, spinach and feta filo pockets, and dates with balsamic syrup and local hand-crafted cheese. Thursday’s session covers local heirloom tomato bites with grilled chicken and an easy pesto drizzle; artichoke tapenade with pita chips; and a crunchy grape, apple, walnut salad on local baby greens.

Downtown • reg at WCC • $59

Downtown • reg at WCC • $59

Delicious, Nutritious

Stir It Up

with Jean Layton, ND Tuesday, July 25, 11 am–1 pm

with Jean Layton, ND Tuesday, August 1, 11 am–1 pm

Making a stir-fry meal is a matter of combining the freshest vegetables with a bit of protein and the perfect sauce. Dr. Jean Layton will show you the tricks of the trade: which vegetables to start with, the best ways to handle and cut the ingredients, the ideal seasonings, and how to make your own teriyaki, lemon-ginger miso, and curry sauces without the junk found in most commercial sauces.

Make three healthy hearty salads along with the accompaniments to make them truly special. We’ll create a Greek salad with dolmas stuffed with rice and pine nuts; fruited chicken salad with grapes and celery tossed with a spicy honey Dijon dressing and served over a slaw of apple and spiralized zucchini; and snow pea, jicama, and orange salad with ginger miso dressing served over fluffy millet. Knife skills and other kitchen techniques are also part of this class.

Downtown • reg at WCC • $35

Downtown • reg at WCC • $35

Beer Tasting! must be 21 or older

WITH

Coco Ryan

COCO RYAN IS A BEER ENTHUSIAST AND EDUCATOR WHO WORKS AT ELIZABETH STATION.

Beer Tasting 101: Beers of Summer

with Coco Ryan Monday, July 10, 6:30–8 pm

Enjoy some of the best selections for this summer in the ever-changing beer world. We will taste hefeweizens, lagers, fruit beers, and more. If it is light and refreshing, we will cover it! Learn about food pairings, proper glassware and the history of the styles. Educate your palate in a fun and easy-going setting.

Beer Tasting 101: IPAs

with Coco Ryan Thursday, July 20, 6:30–8 pm

Join us in a guided tasting exploring the vast world of IPAs. We will taste a variety of IPA styles while discussing everything from histories to food pairing options. Curious why an IBU score can be misleading, or why certain beer can make you sleepy? This is the perfect class for the craft beer beginner to learn more.

Cordata • reg at WCC • $35

Cordata • reg at WCC • $35

Hey, co-op kids! #coopgrown What are you growing this summer? Take a photo and, with your parent’s permission, tag your photos #coopgrown and upload to one of our social media channels. Parents can enter, too! One lucky person will win a $50 Co-op gift card! Contest details on our website.

EST CONT


Hello, Summer!

Grilling Guide These quick grilling ideas will make your summer BBQs look spectacular and taste delicious!

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SALMON

CO - OP HOUSEMADE SAUSAGE

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.

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.

by Laura Steiger, photo by Matt Curtis, styling by Habiba Sial

fter 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.


VEGGIES

FRUIT

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.

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!


new

All of these new items are Certified Organic and Non-GMO Project Verified!

OOH LA LA! Petitpot Gourmet Pot de Crème French for delicious pudding. In the chilled dessert case. dark chocolate • vanilla • lemon curd $3.99/4 ounces

TRUST YOUR GUT INSTINCTS Farmhouse Cultures Healthy probiotics for a healthy gut. Kraut Krisps $3.75/5 ounces sea salt • dill pickle • zesty garden veggie Gut shots $6.49/16 fluid ounces classic • garlic dill pickle

PROTEIN POWER Lundberg Family Farms Organic Antique White Quinoa Fast cooking. Fluffy texture. Grown in Washington state. $7.25/16-ounce package $5.99/pound in bulk

UNDO FOODTM Back to the Roots Cereals Three or four ingredient organic stoneground flakes made in a kitchen, not a lab. biodynamic cinnamon cluster • purple corn cocoa clusters • California whole wheat $4.49/11 ounces

Co-op

summer happenings at CMFC

community | education | sustainability

new summer hours: fri & sat 10-5 sun. 11-4

join us for our Summer Harvest Fest july 22nd ! 6906 goodwin road, everson | (360) 966-5859

www.cloudmountainfarmcenter.org

and 430 Front St. in Lynden • Open Daily • villagebooks.com


Access to Healthy Food It's Basic—with Co+op Basics BY JOSHUA JACKSON, MERCHANDISING MANAGER

Savvy Co-op shoppers look for the purple Co+op Basics signs for the best deals in our stores.

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ere at the Co-op, we truly care about the food you eat and how it impacts your wallet, which is apparent in our Strategic Plan goal of Healthy Food Access. The main objective of the Healthy Food Access goal is to embrace the diversity of our community and take the initiative to make high-quality, nutritious, culturally appropriate, and affordable food more accessible to all. We truly believe that healthy food is a right, not a privilege, but economic conditions, cultural differences, and geographical distance all pose potential barriers. With that, we are committed to mitigating obstacles and addressing misperceptions in order to ensure that high-quality food is accessible to all. And the Co+op Basics program serves to address some of these issues. To make your dollars stretch further at the Co-op, a little over a year ago we significantly lowered prices on more than 100 products throughout our stores with the Co+op Basics program, which has now grown to almost 500 products. Co+op Basics offers our best value, every day, on a variety of popular grocery, wellness, and household staples—the building blocks for healthy, hearty meals and day-to-day sustainable living. Look for the purple Co+op Basics signs on products like pasta, beans, butter, cleaning supplies, baby formula, flour, milk, eggs, supplements, body care items, and more. And we offer great pricing on brands you trust, like Alaffia, Applegate Farms, Cascadian Farms, Clif Bars, Country Life, Earth’s Best Baby Foods, Equal Exchange, Field Day, Florida’s Natural, Fresh Breeze Organic, Gaia Herbs, Greek Gods, Natural Factors, Organic Valley, R.W. Knudsen, Santa Cruz Organics, Seventh Generation, Silver Hills, Tom’s of Maine, and many more. We’re so confident you’ll love the selection of Co+op Basics products that we’re giving away this basket of goods valued at $150! Clip the entry form at right to enter for your chance to win a pantry full of Co+op Basics.

win this!

GIVEAWAY

ENTER TO WIN!

TO ENTER: Clip out this entry form. Submit completed entry form at either service desk. One entry per person.

YOUR NAME: PHONE: EMAIL:


Local Vendor & Farm Fund Profile

Spring Time Farm BY MEGGAN SIMPSON, DOWNTOWN PRODUCE

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.

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ere at the Co-op we realize that farming is hard work, seven So where did it all begin for Spring Time Farm? Nick Spring is days a week, and a pretty challenging way to make a living. It originally from Portland, Oregon, and was attending Western is also an integral part of our community and local Washington University in 2012 while running a food system, which is why the Co-op has created garden system in town called Bellingham Urban programs like the Farm Fund that offer resources Growers Syndicate (BUGS). You may have seen him to help small farms like Spring Time Farm make bicycling around between classes with rototillers, Spring Time Farm their dreams of bringing fresh, nutrient-dense rakes, and shovels in his trailer, or perhaps you was the name of food to their community a reality. owned one of the 11 plots of land he grew veggies the farm Nick’s Nick Spring and Sarah Robinson at Spring Time on throughout town. He didn’t grow up farming Farm recently received a Next Step Grant—a or gardening but it is in Nick’s genes. The name grandfather ran relatively new Farm Fund program designed to Spring Time Farm was the name of the farm Nick’s until he was 90! help small farms take the next step and scale grandfather ran until he was 90! up to provide the wholesale market—and Not only was BUGS a transition to reconnecting we are so happy to help them expand to their Nick to his farming heritage and his realization that he very own property. After farming their first four years leasing land, wanted to make a career growing food for the community, but BUGS sharing tools, and receiving mentorship from Dusty Williams at is also how Nick met his amazing and talented partner Sarah Robinson. Broad Leaf Farm, they are now in the process of moving to their Sarah grew up in Maryland, went to college in Boston, and spent many recently purchased 37-acre property where they plan to farm years bicycle touring the continent before coming to Bellingham. It 5 to 7 acres at a time while rotating their crops to ensure soil was here with the already passionate vegetable-growing Nick that fertility and health. she discovered her love for farming. With the constant and diverse


facing page photo by TwoFish Photography, this page clockwise from top left: photo by Matt Curtis, photo by TwoFish Photography, photo by Meaghan Flesch, photo by Sarah Robinson

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, including jumping for joy during the garlic harvest (above center). Look for signs identifying their organic produce and flowers in our stores this summer and support these up-and-coming local farmers.

challenges of farming—keeping her mind and body engaged while allowing her to be outside connecting with nature— she was hooked! 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. 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 on our website. 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.


Hello, Summer! Raise a Glass! Perfect for the beach, picnic, barbecue, or toasting the newlyweds. BY VIC HUBBARD, DOWNTOWN WINE MANAGER

PONGA Sauvignon Blanc 2016 MALBOROUGH, NEW ZEALAND • $9.95

Bright, zesty, and fresh. This bargain-priced white made from New Zealand’s flagship varietal—sauvignon blanc—is a crowd-pleasingly dry style that will match well with anything on a picnic table. Look for aromas and flavors of starfruit, grapefruit, and tropical components like citrus and mango. This bang-for-thebuck white is a great addition to the ice chest.

AIRFIELD ESTATES Chardonnay 2015 YAKIMA VALLEY, WASHINGTON • $12.95

Nothing says wine on the deck like chardonnay. This winemaker is noted for its range of estate-grown, well-priced quality wines. And for price and quality this may be one of its best. It walks the line between big oak-driven California style and leaner mineral-driven style chardonnays of French Burgundy, with a good grip of acidity, balanced by richness and hints of oak.

W

hile most wines are good any time of year, the arrival of summer—with its lively celebrations, outdoor activities, and wealth of fresh produce added to our daily menu—is the perfect time to enjoy wines with a light and fresh style that not only help temper the weather, but match well with seasonal foods. And, our Co-op wine coolers are well-stocked with a diverse selection of white wines, rosés, and sparkling wines for every budget. Cordata wine manager Tim Johnson and I have selected a few highlights. Watch for these, and plenty of other fine choices, in our Co-op wine departments throughout the summer. Salud!

VIGNOBLES BULLIAT Beaujolais-Villages 2015 FRANCE • $11.95

CHATEAU LESTRILLE CAPMARTIN Bordeaux Supérieur 2010 FRANCE • $14.95

Looking for a red wine that is light in body, moderate in alcohol, good chilled, an easy match with everything from salad to burgers, and will please even the most discriminating wine drinkers? Look no further than this classic 100 percent Gamay from the Beaujolais region of France. We love this wine, made from certified organic grapes, for its quality and price that is well below comparable wines.

Does that steak on the grill call for a wine to match? For summer grilling season this wine is an amazing value. The Roumage family has owned this 96-acre vineyard for over 100 years. Husband Jean-Louis grows the grapes and wife Estelle makes the wine. This merlot-driven, almost blackcolored wine is reminiscent of cedar and black currants. This is not a show-off wine, but one that unfolds with each sip.


By Popular Demand BY NICK BARRETT, PREPARED FOODS PRODUCTION MANAGER

New Co-op Deli Take-and-Bake Entrees

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photo by Habiba Sial

e recently conducted a customer survey here at the Co-op, in which you may have participated. One of the most frequent responses, across demographics, was a request for Takeand-Bake options in the Grab-and-Go deli cases. Well, this made us kitchen folks very happy, because we were well into the process of developing a program to give the people exactly what they want. We launched the new Take-and-Bake line with four dinner options: two with meat and two vegetarian. We quickly added a fifth (yam enchiladas, my personal favorite) to satisfy numerous member requests for a vegan option. As with everything we make in our deli kitchens, we followed strict standards when we started working on this project: from careful ingredient selection to sourcing packaging that meets our sustainability goals. You can anticipate the lineup to continue to expand in selection and in size, as well as continued adjustments to the current meals. It’s a fluid process—one that we’ve been having a lot of fun with and one that I hope you’ve enjoyed in these beginning stages. It feels as though there are endless options, so keep the feedback, comments, and suggestions coming. Remember, this is for you, so be sure to let us know what you’d like to pick up for your dinner. Oh my goodness, I almost forgot! PIZZA! By the time you’re reading this, we’ll have also introduced Take-and-Bake Pizzas! We’ll be starting with three ’zas: Three Cheese, Vegetarian Combo, and, of course, Pepperoni. They’ll be 14-inch pies made on housemade fresh dough with housemade marinara from the Co-op deli kitchens. I think you’re going to like them. (I’ve personally been doing quite a bit of “testing.”) Oven-ready packaging has been acquired and our dough roller has arrived. Pizza and movie night? I think that’s all for now. Thank you for your support and input. We look forward to serving you soon in the Community Food Co-op deli. Enjoy!

at the CO-OP BAKERY CAFÉ 405 E. HOLLY ST.

NEXT OPEN MIC:

SUNDAY, july 30 5-7 pm

In addition to our new line of Take-and-Bake Pizzas, we also offer an array of popular Take-and-Bake Entrees in our deli Grab-and-Go cases.

Take-and-Bake Entrees Roasted Jalapeno Bacon Mac & Cheese • $10.99

Cheesy, gooey, bacony goodness topped with light yet crunchy panko bread crumbs. With bacon from Beeler’s Pure Pork. We recently added more bacon, by request. Because we love you!

Yam Enchilada • $10.99 • VEGAN • GLUTEN-FREE

A Southwest classic, yam enchiladas please every palate. Packed with flavorful yams, black beans, corn, sautéed veggies, a little chipotle kick, and smothered in our housemade ranchero sauce.

Spinach Manicotti • $13.99 • VEGETARIAN

Pasta stuffed with creamy ricotta and spinach and smothered in our Co-op deli housemade marinara sauce. Grab a loaf of crusty bread and a salad and dinner’s ready.

Chicken Verde Enchilada • $13.99 • GLUTEN-FREE

Organic Smart chicken (like in all our deli food) with Monterey Jack cheese, jasmine rice, housemade enchilada verde sauce, corn tortillas, and cotija cheese for an authentic finish.

Butter Paneer • $13.99 • VEGETARIAN • GLUTEN-FREE Golden cubes of paneer cheese luxuriate in a yogurt-based sauce with tomatoes and an array of aromatic spices that make Indian food irresistible. Slivered almonds add the perfect crunch.


FRESH BUCKS EBT MATCH

It’s easy and free to use. Fresh Bucks gives up to $10 matching funds per day, per location, for fresh produce with one easy swipe of your EBT card.

?

GOT EBT (EBT C ARD)

?

WANT

% 5 COUPON

OFF

the more you spend, the more you save

when you spend up to $74.99

Bellingham Farmers Market www.bellinghamfarmers.org Saturdays, April 1–December 23 Downtown at the Depot Market Square 1100 Railroad Avenue • 10 am–3 pm Wednesdays, June 7–August 30 Fairhaven Village Green Mill Street • Noon–5 pm Collect Fresh Bucks at the info desk and spend at any produce stand.

Twin Sisters Market www.twinsistersmarket.com Saturdays, June–October North Fork Library 7506 Kendall Road Saturdays, 10 am–2 pm Nugents Corner in the former IGA parking lot 3705 Mt Baker Hwy Saturdays, 9 am–3 pm

(LOTS OF FRESH PRODUCE)

Appreciation

www.communityfood.coop Every Day, June–October Downtown: 1220 N. Forest Street at Holly Street • Open Daily, 7 am–10 pm Cordata: 315 Westerly Road at Cordata Parkway • Open Daily, 7 am–9 pm

www.ferndalepublicmarket.org Fridays, June 9–October 13 Centennial Riverwalk Park, Ferndale 3–7 pm

!

member-Owner

Community Food Co-op

Ferndale Farmers Market

UP TO $10 MATC HING PER DAY!

GET

To get Fresh Bucks, just shop at these participating locations:

10% OFF

when you spend $75–$149.99

15% OFF

when you spend $150 and up

Valid July 1–31. The next volume discount Owner Appreciation Coupon will be offered in October. Must present coupon to receive discount. Limited to one coupon per owner. Must be presented at time of purchase to receive discount. May not be combined with other coupons or discounts or be applied to special orders. Valid only for Co-op member-owners.


HERE COMES THE SUN ALBA SUNSCREEN

Mineral sunscreen provides broad spectrum UVA/UVB protection. Hypo-allergenic. $9.99/4 ounces (three varieties)

THROW ON SOME SHADE CO-OP TRUCKER HAT Cool, comfy, Co-op! $17.95

HIT THE TRAIL HIKING WHATCOM COUNTY (6TH EDITION) The updated classic by Ken Wilcox. $16.95

5

SUMMER ESSENTIALS POP. FIZZ. LACROIX SPARKLING WATER

by Laura Steiger, photo by Matt Curtis, styling by Habiba Sial

No sweeteners. No sodium. No calories. Just flavor. $3.99/eight 12-ounce cans (nine flavors)

CHILL OUT LOPEZ ISLAND ICE CREAM

Small-batch ice cream with an island vibe. $4.79/16 ounces (seven flavors)


de si In n po ou

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Community Food Co-op In Season • July 2017  

Our guide to summer food, local producers, and more! Get a closer look at Spring Time Farm, Lummi Island Wild, and our housemade take-and-ba...

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