The Beet
A Port Townsend Food Co-op Blog
Whether you're passionate about healthy recipes, sustainability initiatives, local giving programs, or supporting local farms, we’ve got something for you. Stay connected with the latest co-op news, learn how we’re making a difference in the community, and discover how you can get involved. Join us as we promote eco-friendly living and share the best in organic, local food."
Spring Nettles — Tonic and Terrific
Stinging nettles are widespread, growing in moist woods, often under alders where the soil is soft, black and nitrogen rich…
How To Make An Indian Dosa
Learn how to prepare a dosa and a fresh Coconut Mint Chutney! The Food Co-op’s Community Cook begins with Vegetarian Indian recipes. Learn more…
The Magic of Soda Breads
Finnriver Farm and Grainery grows and mills a local pastry flour perfectly suited to soda bread.
Small Batch Sauerkraut
Sauerkraut requires nothing more than vegetables, salt and a container…
Warm up with Indian Curry
Spices are the heart of Indian food and are a crucial flavor builder...
Root Vegetables: A Hardy Bunch
Root vegetables have much to offer cooks who get to know them—in flavor, color, texture and nutrition…
Oh, Kale Yeah!
A descendent of wild cabbage, the word kale hails from Scotland—where the phrase "come to kale" was a dinner invitation.
Blood Orange & Kale Salad!
This salad is a great make-ahead, since, unlike many tossed salads, it keeps for up to 3 days in the refrigerator.
Citrus Savvy. Learn 5 New Tricks
Here are simple and tasty suggestions for fun, easy new ways to use citrus fruit…
Gingerbread Cookies
Santa visited Port Townsend recently and when asked said his favorite cookies are GINGERBREAD!
Festival of Pomegranates
A pomegranate love story, how to use them, and keep recipes on hand…