Matt Slem is a homebrewer, beer enthusiast, and cashier at Chico Natural Foods Co-op.  He is Senior at CSU Chico studying Nutrition and Food Science with a concentration in Food Service Administration as well.  Any beer recommendations, pairings, or questions and comments can be sent to mslem@mail.csuchico.edu.

Cucumber season is upon us!  Below is a great recipe for putting to use the cucumber from your garden or for some of the beautiful HEIRLOOM cucumbers you may have picked up in the Co-op from Comanche Creek Farms!

Makes about 4 cups

2 large seedless cucumbers (about 2 pounds)
1 tablespoon salt
1/3 cup white-wine vinegar
1/4 cup water
2 teaspoons sugar
1 garlic clove, forced through a garlic press
1 teaspoon dill seed

Score cucumbers lengthwise with a fork (I used a zester tool) and slice thin, preferably with slicing disk of a food processor. In a large bowl toss cucumbers with salt and let stand 1 hour.

In a small saucepan bring vinegar and water to a boil with sugar, garlic, and dill seed, stirring until sugar is…Read More

Once or twice a month, Delisa and Janae from CNFC head over to Hooker Oak Elementary to talk to different classes about good food and to teach kids how to make healthy snacks!  This last trip, we made Yogurt Honey Health Muffins.  They were a hit with the kids and the adults!  Below you'll find some photos along with the recipe.

Yogurt Honey Health Muffins

Ingredients

1 1/2 cups whole wheat pastry flour
2 eggs
1 teaspoon baking powder
8 tablespoons melted butter
1 teaspoon baking soda
1/4 cup honey
3/4 teaspoon kosher salt
1 teaspoon vanilla extract
4 1/2 teaspoons sugar
1/2 cup nonfat yogurt
2 tablespoons rolled oats 1 tablespoon toasted bran
1 tablespoon diced dried cranberries
1 tablespoon diced dried apricots
1 tablespoon…Read More

Ingredients 12 ounces cranberries 1 cup white sugar 1 cup orange juice   Directions In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

To be honest, I'm not 100% sure what kind of squash I used for this soup, as it came to me from my mother's garden.  However, I'm fairly certain it's aUchiki Kuri, which is a type of Japanese Hubbard.  Any hard winter squash should work just fine with this recipe though.

1 med-large winter squash(roughly 5lbs)

2 Tb fresh minced ginger

1 jalapeno, minced or diced (take the seeds out for a more mild spice)

1 Tb minced garlic

2 Tb butter

1 Tb olive oil

1 can of coconut milk

2-3 cups of broth (I used vegetable broth, but no-chicken, or real chicken would work great as well)

salt and pepper to taste  

Preparation

-Start by roasting your squash.  Cut it in half, scoop out the seeds, and place 1 tb of butter in each side. …Read More

Photo: Leigh Beisch; Styling: Dan Becker

Ingredients

* 1 spaghetti squash (about 3 lbs.)
* 2 cups milk
* 2 to 3 jalapeños, stemmed, seeded, and chopped
* 2 tablespoons butter, plus more for pans
* 3 tablespoons flour
* 1 teaspoon salt
* 1 cup shredded jack cheese

Preparation

* 1. Preheat oven to 375°. Cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes. Or poke several holes in skin of squash with a fork and microwave it on high 10 minutes. Squash should be tender when pierced with a fork; if it isn't, microwave on high in 1-minute intervals until tender.…Read More

Some days in the produce department, the veggies talk more than usual.  A usual day is pretty quiet, they are patient, they doze, somewhat indifferent.  Maybe you will buy them and allow them to feed you, maybe you would rather have an Annie’s pizza from the freezer, they don’t mind either way.

But there are other days, especially in the summer heat, when the frenetic veggies will not be silent.  My own plans matter not, after 8 hours in their midst, I end up surrendering to their every last whimsical demand.  Last week, this rowdy bunch all asked to be taken home together (in order from pushiest to most humble):

Poblano Peppers

Summer Squash

Sungold Cherry Tomatoes

Garlic

Red Onion

Dino Kale

One Beet

Avocado (waiting for me at…Read More

This recipe is easy and wonderful for this time of year because it utilizes some ingredients that are currently bountiful!

Ingredients

3 Tbs Sierra Nevada Cheese Co. butter

4 cups chopped summer squash (any assortment you like; zuchini, crooked neck, sunburst, etc...)  I got a variety from GRUB.

3 cloves of garlic, minced from Farmer's Market

1-2 seeded and chopped jalapenos from my garden

12 large eggs from Chris' Egg Farm

1 tsp salt unfortunately not local

2 medium size tomates, sliced from my garden

1/3 cup chopped basil from my garden

3-4oz Sierra Nevada Cheese Co. Chevre

Preparation

-Melt 3 Tbsp. butter in a 10-inch ovenproof skillet over medium-high heat; add summer squash, garlic, and jalapenos.  Sauté 12 to 14…Read More

Currently in the Co-op we have some BEAUTIFUL tomatillos from Comanche Creek Farms.  A couple days ago I decided to utilize a recipe from a blog post I did last year on salsa verde.  Then I needed something to do with the salsa.  That need led to this recipe.  The masa cakes turned out a bit like sopes or papusas (both things I love).  Topped with some fresh, summer tomatoes and salsa verde, this dish was quick, easy, and delicious!

Ingredients

2 eggs (i used st. john)

2 tbs butter

1 1/2 cup coconut milk (I know it's a little strange but it's the milk I had and I think it actually added a really, really nice flavor.  However, you could use any milk of your choosing)

1 1/2 cup masa harina

1 cup flour (You can replace with any gluten-free…Read More

Sage is famous for both its culinary and medicinal uses. It's been effective as a anti-sweating agent, antibiotic, antifungal, astringent, antispasmodic, estrogenic, hypoglycemic, and tonic. In a double blind, randomized and placebo-controlled trial, sage was found to be effective in the management of mild to moderate Alzheimer's disease. On top of all that, sage is delicious and wonderfully aromatic.  Here's a great recipe featuring Sage.  Find it fresh and local (from GRUB) in our Produce Dept.!

SWEET POTATOES WITH KALE, CARAMELIZED RED ONIONS AND SAGE:
Makes 3-4 servings as a main dish or 5-6 as a side dish

1 Tablespoon olive oil
4 cups sweet potatoes cut in 1/2 inch cubes
1 cup kale, washed and torn in bite-sized pieces
1/2 cup…Read More

Another recipe utlizing our super fresh, local herbs from GRUB Farm!

HERB-CRUSTED GOAT CHEESE:
Serves 4-6 as an appetizer

Ingredients
1 tablespoon finely chopped thyme
1 tablespoon finely chopped marjoram
1 tablespoon dried grated lemon peel
2 sage leaves, finely chopped
2 basil leaves, finely chopped
1 (4- to 6-ounce) log, crotin, or pyramid fresh goat cheese (I recommend North Valley Farms! Local and completely amazing!)
Crostini or crackers

Method
Combine thyme, marjoram, lemon peel, sage and basil on a large plate. Roll goat cheese in mixed herbs until completely coated.

Transfer to a serving plate with crackers or crostini.

Another recipe utilizing our wonderful local herbs from GRUB!

ROSEMARY LEMONADE:
makes 6 cups

5 c water
1 c sugar
1 c fresh rosemary leaves
1/2 c fresh lemon juice

Mix sugar and two cups of water in a saucepan and boil gently for five minutes. Add the rosemary, remove the mixture from the heat, and let cool.
Strain the liquid into a pitcher and add three cups of water and the fresh lemon juice. Stir well and serve over ice with a sprig of fresh rosemary.

Our Produce Department has fresh herbs from GRUB Farm and they smell absolutely amazing!  $1.99 a bunch for this lovely, local product.  This recipe uses oregano.  I snapped a picture (above) from the produce case so you know what to look for!

Cabbage Salad with Lime and Fresh Oregano

Ingredients:

1 medium cabbage, shredded or chopped into small pieces
3-4 carrots, shredded
2-3 Tbsp fresh oregano leaves
1/2 tsp salt
1/2 tsp cumin
1/4 tsp cayenne
1/4 tsp ground coriander
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 limes, juiced
2 tsp agave nectar or honey

Preparation:

Mix all liquid ingredients and spices (except fresh oregano) in a small container. In a large bowl, combine cabbage, carrots, and oregano. Drizzle the…Read More

This is a super easy and delicious recipe brought in from long-time member and fennel-enthusiast Yoshio Kusaba.

Ingredients:

Fennel (1 bulb with stalks and greens)

1tbs olive oil

1/2 lemon for juice

salt and pepper to taste

Preparation

Slice off any remaining root on the fennel.  Start at the top of the shoots and chop into thin strips, stalks and all, until stalks get too tough for your taste.  Mix the sliced fennel and the feathery greens with oil, lemon juice, salt and pepper.  Let it sit for 10 minutes, then serve. That's it!

 It makes enough for one big or two small servings.  This salad looks beautiful and tastes amazing.  I know, because Yoshio brought in some for us to try!  (Customers should feel completely welcome to…Read More

I first had this meal back in September. As I was about to embark on a trip to Thailand, some friends had me over for dinner and made a meal that was so delicious it haunted me for the last several months. Finally, I decided I would do my best to replicate it. It’s definitely worth it. This meal is perfection. There are a few different aspects to this meal: coconut rice, sautéed tofu, peanut sauce, and garnishes. Let’s start with the rice!   Coconut Rice 2 cups coconut milk 1 ½ cups water or coconut water 2 cups jasmine rice ½ tsp oil   Rub oil on the bottom of a pot with a tight-fitting lid. Combine ingredients on a med-high heat, stirring to keep the rice from sticking. When the water begins to bubble, reduce heat to low, cover with…Read More

Portabella Pizza!

This recipe is healthy, quick, and delicious!  What more could you ask for?

Ingredients:

1 Portabella Mushroom cap and stem

1-2 tbs Cibo Naturals Sun Dried Tomatoes Pesto (you could also use pizza sauce, regular pesto, etc...)

1/2 cup (more or less) Mozzarella cheese

1 small tomatoes

1/2 tsp minced garlic

a few sprigs of basil

Directions:

Start by pre-heating your oven to 350 degrees.  Rinse the mushroom cap, de-stem, and use a spoon to wipe of the gills.  Keep the stem to be used later in the recipe!

Lightly oil the top of the mushroom and place top down on a baking sheet.  Cook in the oven for 5-7 minutes.  If there is excess water risen on the mushroom when you remove it from the oven, pat it off with a…Read More

Lime Citrus Sugar Cookies by Steven Clipperton

Ingredients:

1 c sugar

1/4 c unsalted butter

1 tbsp vegetable oil

zest of lime

zest of 1/2 an orange (optional)

1 large egg

2 tbsp lime guice

1 3/4 c unbleached flour

 2/3 c pepitas, toasted and roughly chopped (pumpkin seeds)

1/2 tsp baking soda

1/2 tsp salt

Directions:

Pre-heat oven to 350 degrees.  Cream the sugar, oil, butter, and zest until light and fluffy.  Add egg and lime juice, beat together until even.

In a separate bowl, mix flour, pepitas, baking soda, and salt.  Add the dry mix to the wet mix and stir together well.

Place about 3 tbsp balls onto cookie sheet, flatten each slightly, and sprinkle with sugar.  Bake for about 9 minutes.

No-Flour Chocolate Peanut Butter Cookies by Michael Tevis

Ingredients:

1 c peanut butter

3/4 c brown sugar

1 egg

1/2 tsp vanilla

1/2 tsp baking soda

1/4 tsp salt

1 1/2 tbsp cocoa

2tbsp water

1/2-3/4 c semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees.  In small cup mix together cocoa and water.  In large bowl place peanut butter, sugar, egg, vanilla, baking soda, salt, and cocoa/water; stir well.  Fold in chips.  Drop by tablespoon-fulls onto baking sheet lined with parchment paper.  Slightly flatten with fork.  Bake 10-13 minutes until golden brown at edges.  Cool on pan 2 minutes then remove to rack to continue cooling.    Yields 2 dozen cookies.

Tips:

For larger cookies make 2 inch balls (makes 1 dozen).

If you…Read More