Join us in September for a special ordering extravaganza. For Co-op owners only, for the month of September, you can stock up for Emergency Preparedness by ordering from the UNFI Buyer’s Club catalog at NO ADDITIONAL MARK-UP and with NO MINIMUM order. Ask at the Member Services Desk for more info. This is the time to purchase a case of those crackers you really love to serve guests, to stock up on tuna, to store grains in case of emergency, and to get great deals!
Archive for the ‘Staff Picks & Specials’ Category
August 27th, 2012 by foodcoop
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 5th, 2012 by foodcoop
You asked for it, and we’ve done it. Using the Non-GMO Project’s verification certification list of products, we’ve labeled our shelves with signage that shows you which products are certified by the Non-GMO Project. Learn how to avoid genetically modified foods by looking for this certification seal on our shelves, and on various product labels. We also have shopping guides available in the store to help you avoid GMO products. You can also read GMO Myth’s and Truths on the Non-GMO Project website.
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!
July 19th, 2012 by Mindy
Now in the store… our new crop of certified organic, tree-ripened, juicy, farmer direct, apricots ! These delicious cots are from Mike Brownfield, the first certified organic grower in Washington state. For more info on the Brownfield Orchard, click here.
July 19th, 2012 by Mindy
We’re excited that it’s cherry season! In addition to smaller quantities, starting tomorrow, Friday, July 13, the Produce Dept. offers cases of #2 Lapin cherries for sale to those interested in canning, freezing, drying, and/or just plain EATING!
We will receive 20-pound cases of tasty, juicy, certified organic cherries for the next couple of weeks priced at $38.99, but don’t wait, the season will end before you know it! Need an idea? Try this:
GRILLED CHICKEN WITH CHERRY CHUTNEY
1/2 pound fresh cherries, washed & pitted
1/4 cup red onion, diced
1/2 cup red wine
1/4 cup apple cider vinegar
4 Tablespoons sugar
1 Tablespoon peeled, minced ginger
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
pinch of cayenne pepper (optional for spicier chutney lovers)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 6-ounce boneless, skinless chicken breasts
In a medium saucepan, combine all ingredients except the chicken. Bring to a boil, then reduce heat and simmer on low for about 1 hour, stirring frequently to prevent burning and sticking. The chutney is finished once it has thickened and there is almost no liquid.
Preheat grill to medium high heat. Season the chicken breast with salt and pepper and grill 5-6 minutes on each side until juices run clear and internal temperature reaches 165 degrees F. Remove from heat to a plate and let rest for 5 minutes before serving.
Serving suggestions: A summery couscous salad studded with grilled vegetables makes a great seasonal side dish. The chutney is also delicious on lamb, pork and duck.
June 10th, 2012 by foodcoop
Reason: The FDA has just issued a voluntary class III recall on all Korean canned shellfish per their latest constituent update over the weekend to their earlier class II recall on all Korean fresh or frozen shellfish product.
UPC Item # Product Description
13287 3.66 OZ NAP OYSTERS SMOKED 041253-003134
0-41253-00312-7 48-312 Napoleon Medium Smoked Oysters 100/3.66oz
0-41253-00313-4 48-313 Napoleon Large Smoked Oysters 100/3.66oz
The Food Co-op does stock the medium smoked oysters and have pulled them off the shelves. The baby smoked oysters are from China – they are remaining on the shelf.
• Note the other Oysters that come from Napoleon come from China. 13288
May 24th, 2012 by Lauren
Good afternoon cheese lovers! Today has been an exciting day for the cheese department, as four new cheeses have graced the cheese case.
After trying out the Hopyard from Rogue Creamery in Central Point, Oregon, we decided to try out some other regular Rogue Creamery cheeses. The Chocolate Stout Cheddar contains chocolate, chocolate malt and Rogue Chocolate Stout from the Rogue Brewery (same brewery that grows the hops for Hopyard). The taste begins with a bittersweet note from the ale, and finishes with a sweet chocolate flavor to compliment the creaminess of the cheddar. Find it next to the cheddars in the cheese case.
The Oregon Blue is the most affordable of all Rogue Creamery Blues, and one they produce all year round. Last fall we brought in a blue wrapped in grape leaves, soaked in pear brandy. The Rogue Creamery comes out with imaginative beautiful cheeses, and this upcoming fall we hope to see it again. For the sake of having delicious handmade blues from Oregon, we now have an incredible Oregon Blue. It is aged in a Roquefort modeled cave for 90 days, creamy and subtle. Find it on the bottom shelf with our other blues!
Seahive is a delicious, rich cheddar rubbed with Redmond RealSalt (found in an ancient sea bed near Redmond, Utah) and wildflower honey (harvested locally near the creamery). This cheese is both savory and sweet, but mostly an incredibly rich cheddar with amazing texture. Come by for a sample!
Last but not least, La Tur has arrived! This cheese has a history of being difficult to find, to ship, and to receive in good quality. We are fortunate to have found a reliable source for this amazing cheese! La Tur is a soft fresh cheese made from pasteurized goat, sheep and cow milk delicately placed in a tiny mold and allowed to age only 10 days. The center is light and fluffy, and gently becomes creamier towards the rind. La Tur is lemony and tangy like a goat cheese, mildly nutty like a sheep’s cheese, and rich and buttery like a cow’s cheese. Don’t miss it!
May 13th, 2012 by Lauren
Last week the cheese department received an amazing new cheese from the Rogue Creamery in Central Point, Oregon called HOPYARD! This cheese is made by pressing fresh hop blossoms into the curd and aging for 6 months.
“Hopyard is an IPA malted milk shake with savory texture and buttery finish. The hop petals provide an herbaceous olfactory hit like the first notes from a freshly poured IPA. The layers of sweet brown butter and hazelnuts with slightly old-fashioned buttermilk tones follow.”
The end note is a fresh and detailed floral hop flavor. The hops are grown on the Rogue’s Farm, Château Rogue and the milk is Food Alliance Certified Sustainable Cow’s Milk (rBST free of course!). Come by the cheese department for a sample, and enjoy a one of a kind cheese with your fresh summer IPA’s!
May 2nd, 2012 by foodcoop