Learn about trussing a chicken and check out Sidonie’s recipe POULET RÔTI À L’AIL (Roast Chicken with Garlic) in the Co-op Commons, July 3rd!

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Didn’t get to the Annual Meeting? See what you missed. Here is a great recap of the materials we went over including our NEW mission and value statements, and the questions that were asked during the meeting with answers from our board. Plus some fun pictures too!

Hold onto your shortcakes, it’s strawberry season! Sidonie shares with us how she processes her vats of strawberries each year to help carry her into the winter season.

We welcomed our new board members at the Annual General Meeting with seasonal foods from Fort Worden Catering, live music by Jack Dwyer and Sue Thompson and gave away some great prizes!

Our long-term goals, which we call our Ends, reflect our aspirations—what we want to accomplish—and they are what make us different from a regular grocery store.

The funds raised at the co-op will help salmon habitat restoration on the North Olympic Peninsula.

3 Salsa Recipes For Your Cinco De Mayo Party and Beyond!

In 2019, Jefferson County Farm and Gardens expect to grow over 10,000 pounds of food for the JC Food Banks.

All Active Members—that is members who have shopped at the Co-op within the past year and are paid up as of April 30, 2019—are eligible to vote.

The Food Co-op Produce team was invited to take a tour of the 28-acre farm. The greenhouses were warm and lush with the earthy smells of living things though it was a cool overcast day.

NCG (National Co+op Grocers) serves as a unified voice to advocate for issues that are important to food co-op owners, shoppers and communities. Together we are working to build a sustainable food system, ensure the fair treatment of people, protect and preserve a healthy environment and promote the cooperative business model.

Try this recipe when a vegetarian pho is in order. It’s flavorful mushroom broth and spicy notes contrast well with the shiitakes and aromatic basil. The lime, added at the table, sets everything harmoniously together.   

Members frequently ask us about sustainable practices. They not only look to us for products that meet a certain standard, but they also ask us for tips and advice on what they can do to make small changes to their daily lives in order to make a big impact in their footprint.

We asked fellow member Susan Fox to share some of her tips, and this is what she said.

Food co-ops have a long history of tackling complex issues in our food system. From pesticides to pasturing, it’s our business to know how your food gets made. Climate change has already begun to have major implications for food production and we take this challenge seriously. Sourcing food from local, organic farmers and producers who are using best practices for land and animal management is our specialty, but what about food that comes from far away?

Did I mention that I love poached eggs? Let me count the ways: on a bed of sauteed spinach, on top of a bowl of soup, with melted cheese salsa and beans, as a quick cold snack, poached egg pickles….