Try these ideas for that bloomin’ lavender! Click the image to see a bigger version of the recipe and enjoy!
Archive for the ‘Eating Local’ Category
July 3rd, 2013 by Kathie
March 13th, 2013 by Kathie
September 16th, 2012 by foodcoop
We are in the home stretch of our strategic planning process. The plan is really coming together and it is exciting to see all the work put in by everyone.
As our General Manager, Kenna, has said, the plan builds upon our successes and still takes us into bold (but not necessarily radical) territory. One sure outcome of this planning process is for The Food Co-op to claim its place as the retailer of choice for local and regional products. While ‘eating local’ may seem somewhat common place nowadays – it is still a courageous idea that reverberates across our community and region. We are truly re-building our local food systems one step at a time.
The Board of Directors will be considering the draft strategic plan at our October 16th meeting. We will offer feedback to our consultant and make changes. If all goes well, we hope to approve the final plan at our November meeting. These meetings are, of course, open to the membership. So please come and join us as we put the finishing touches on our strategic plan.
Check out our updated version of the strategic planning process poster in the store and online. Be sure to let us know if you have any questions by contacting us via email at Sam@foodcoop.coop or you can call Kenna, General Manager, at the Co-op [360-385-2831 ext. 303]
August 12th, 2012 by Lauren
This week marks an incredible moment for Mystery Bay Farm, winner of the silver medal in the American Cheese Society’s 2012 North American Best Cheese Competition.
If you have not tasted this ultra creamy, mild and delicious chevre you must! Considering that there are thousands of chevre producers in North America, Rachael’s cheese shines in the spotlight.
Not only is taste and consistency why this cheese is preferred, the ecological methodology of Mystery Bay’s farming practices makes all of her products superb.
The cheese case at the Co-op has been rearranged to host Mystery Bay’s products at the bottom level in the center. Come and check out the four flavors of fresh chevre (made every week) and the exquisite chevre in basil infused olive oil.
August 8th, 2012 by foodcoop
To read the full report, click here.
July 22nd, 2012 by Lauren
Some of you may know that finding a good raw sheep’s milk cheese is difficult- if we are looking domestically in the U.S.. Spain has a long history of raising mountain sheep and creating beautiful cheeses, and this is where we usually go to look for Manchego, Idiazabal, Petit Basque and others. So when we found the Black Sheep Creamery in Adna, Washington, we were delighted to find many different types of raw aged sheep’s milk cheese! Not only is the farm a small family run business, but the cheese is unbelieveable.
Last week we received a wheel of the Fresh Pecorino, aged only 6 months, this cheese is robust in flavor with a silky smooth texture. Aged Pecorino’s have a strong sharp bite that makes it ideal for cooking pastas, pestos, etc. The Fresh Pecorino cheese can be eated raw with fresh fruits or grated and used the same way as an aged cheese. Somewhat sweet, somewhat salty, if you love sheep cheese you must try.
This week we will try another raw sheep called Mopsy’s Best. Come to the cheese department for a sample and help support our amazing local farmers in Washington State!
June 6th, 2012 by foodcoop
Taste of Port Townsend is an event sponsored by Port Townsend Food Co-op. Thursday, June 14 from 4-7:30pm you can help raise funds for P.T. Main Street Association while enjoying a sampling of our local restaurant fare from 12 local restaurants, including the Food Co-op. Tickets on sale at P.T. Food Co-op. Adults $30, Kids $20, (12 and under). Click here to purchase on-line where you can save $5 per ticket through June 12 (some restrictions apply). For details about the event, go to www.ptmainstreet.org
May 13th, 2012 by foodcoop
The House of Representatives Committee on Agriculture is at work on its version of the 2012 Food & Farm Bill right now. (The Senate passed its version just a few weeks back) Now is a crucial time for Congress to hear from you on what needs to be in the farm bill! The Committee on Agriculture has set up a comment box for constituents to submit their feedback – and it’s open to everyone! To submit a comment (due by May 20) go to this link:Farm Bill Info
April 24th, 2012 by foodcoop
The Port Townsend Food Co-op joins KCPT for FREE Appetizing Literature!
PT Shorts on May 5 will be “KITCHEN: Literature You Can Taste” at the Cotton Building at 7:30pm in Port Townsend. For more info click here.
PT Shorts features short stories, essays, and poems on the theme of “The Kitchen,” presented by Jan Tobin, Wellness Department Manager for Port Townsend Food Co-op. Pieces to be read include stories by authors Denise Gess, Bill Bryson, Edward Espe Brown and Anthony Bourdain among others.
The kitchen is often the center of a home, or a community, where much more happens than simply preparing food. Inside or outside, small and large, in homes and in restaurants, on the streets – in offices – the place where food is prepared and eaten is more than just a backdrop to our human drama.
This is the 3rd-annual reading by staff of The Food Co-op. Each reader brings their unique viewpoint of “The Kitchen.” PT Shorts is held at the Cotton Building every first Saturday of the month at 7:30 pm, during Gallery Walk. PT Shorts is sponsored by the Port Townsend Arts Commission and produced by Key City Public Theatre. This program is also funded in part by a generous grant from Humanities WA.
For more info on P.T. Library’s Community Read program click http://ptpubliclibrary.org
April 23rd, 2012 by foodcoop
Here at Port Townsend Food Co-op we’re lucky to have great teachers in our Co-op Classes program. One such teacher with a warm and cozy studio called F.E.A.S.T. is Sidonie Wilson. At F.E.A.S.T. Studio, Sidonie teaches a variety of cooking classes. For a full listing, download our 2012 class schedule.
According to Sidonie, food is a privilege, a pleasure, something to share with each other and savor. Here’s an opportunity to join Sidonie on Saturdays, beginning April 28, on a culinary trek t0 honor Korea with Kalbi, which means ribs, and learn to make traditional kimchees. Be an kitchen armchair tourist to Burma’s Thingyan, or water festival, and its celebratory foods. Spend an afternoon cooking Chef Nicole Routhier’s Vietnamese dishes. Enter the Japanese home kitchen and create the everyday treasurers of the family table. Master an array of party sushi. Prepare the food for the ritual feast of Slametan in Indonesia and partake in an extensive sampling of the traditional dishes of Indonesia. The best part of Sidonie’s classes is when everyone sits down and eats what they have prepared together. For more information about how to sign up for this series of classes, or one class, click here.