Not only do we have organic turkeys available for you to order, but you can get your Thanksgiving sides from the Co-op Kitchen as well! Place your orders between 7:30am and 6:30pm either by coming to the Co-op Kitchen or by calling (530) 891-1713 ext. 117.
Orders may be picked up the day before Thanksgiving on Wednesday, November 27th between 7:30am and 10pm. Remember we are closed on Thanksgiving day, so be sure to get everything you need beforehand!
Download a printable copy here: Thanksgiving Kitchen Menu.pdf
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 email@example.com.
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.
12 ounces cranberries
1 cup white sugar
1 cup orange juice
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
-Start by roasting your squash. Cut it in half, scoop out the seeds, and place 1 tb of butter in each side. …Read More
* 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
* 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):
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!
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 utilizing our wonderful local herbs from GRUB!
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
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
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.
Fennel (1 bulb with stalks and greens)
1tbs olive oil
1/2 lemon for juice
salt and pepper to taste
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