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Produce

At The Coop, everything we offer has been screened by our trained Produce staff ensuring that you’ve bought the best organic and locally-sourced produce for you and your family.

 

We have been passionately committed to supporting local farmers for over 40 years, and in 2012 The Coop was named one of the top Coop Produce Departments in the country by the National Cooperative Grocers Association. The results of our commitment to offering the best produce available fill the shelves of our Produce Department with a rainbow of colors - luscious scarlets, deep velvety greens, crisp yellows, brilliant pinks and oranges – the finest fruits and vegetables of our growers’ labor, ready for you to enjoy! Join us in supporting our local vendors and your neighbors year round.

 

 

 

 

 

Produce News

1/13/2017

 

This hearty, whole grain dish couldn't be easier.
Ingredients

1 1/2 cups leftover cooked brown rice
2 large eggs
2 teaspoons canola oil or butter
1 large avocado
Optional garnishes: Sliced pickled ginger, kimchi, toasted sesame seeds, sautéed greens or leftover cooked vegetables, shredded cheese, hot sauce

Method

Reheat rice gently in a small pan with a few drops of water, or in the microwave. Divide the heated rice between two wide bowls. 

 

Heat a cast iron or non-stick sauté pan over medium heat for a minute, then add the oil or butter to the hot pan. 

 

Crack each egg, place in the pan, and reduce the heat to medium-low. Cover the pan and let cook for about 2 minutes, until the whites are set and the yolk is jiggly when you shake the pan gently.

While the eggs cook, cut the avocado in half lengthwise, and remove the pit. Use a paring knife to slice each avocado half in the shell, then scoop the slices out with a spoon. 

 

Fan half of the avocado slices over each bowl of rice, and place a cooked egg on each bowl. 

Serving Suggestion

Transform this rice bowl into a quick, filling lunch with the addition of leftover chicken, turkey or cubed baked tofu. Or for a heartier breakfast, add sausage or bacon crumbles. Top with your favorite hot sauce for some added spice.

Nutritional Information

410 calories, 21 g. fat, 210 mg. cholesterol, 85 mg. sodium, 43 g. carbohydrate, 8 g. fiber, 13 g. protein

Source: Co+op, stronger together 

1/2/2017

 

In open markets across Southeast Asia, you’ll find all sorts of leafy greens, a testament to the role that deep green veggies play in the local cuisine. The assertive flavor of kale is perfectly matched with the Southeastern flavors of chiles, lime, and fish sauce, which combine to bring out the sweetness in the leaf.

Ingredients

 

1 pound kale, stemmed and chopped
1 teaspoon oil, peanut, soybean, grapeseed or canola
4 ounces ground pork
2 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 large red chile, chopped
3 tablespoons fresh lime juice
2 tablespoons sugar
2 tablespoons fish sauce
2 scallions, slivered
2 tablespoons sesame seeds, toasted
2 cups cooked rice

 

Method

Strip the leaves from the stems of the kale, then chop the stems and leaves separately and reserve. In a wok or large sauté pan, spread the oil and turn the heat on high, let the pan heat for a few seconds. Crumble the pork into the pan, and stir. Add the garlic, ginger, and chile and stir until the pork is cooked through. Add the lime juice, sugar and fish sauce and stir, then add the stems of the kale and stir for 1 minute, then add the leaves and stir until the kale is bright green and softened.

Serve over rice topped with scallions and sesame seeds.

Nutritional Information

751 calories, 26 g. fat, 41 mg. cholesterol, 1550 mg. sodium, 106 g. carbohydrate, 8 g. fiber, 26 g. protein

 

Source: Co+op, Stronger Togethe

 

10/3/2016

















Prepared for you by the Co-op’s demo coordinator, Elizabeth Jesdale


Spinach Apple Salad

A nice complement to a crisp autumn day.

 

Ingredients
2 tablespoons Artesano honey wine vinegar
½ teaspoon Dijon mustard
¼ cup Full Sun VT sunflower oil
salt and pepper
6 large handfuls baby spinach
1 apple, diced
3 tablespoons golden raisins, chopped
4 tablespoons Bon Temps Gourmet smoked nuts (or nuts of your choice)
4 tablespoons chevre cheese

Method
In salad bowl, combine vinegar and mustard, drizzle in oil while whisking. 

Season with salt and pepper to taste. 

Add remaining ingredients and toss gently to combine.

 

 

Scott Farm Applesauce Cake

Recipe courtesy of Scott Farm. Wonderful for a midmorning snack with hot coffee.


Ingredients
2 eggs
⅓ cup molasses
1½ cups applesauce
2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1½ teaspoon baking powder
¾ teaspoon baking soda

Method
Beat together eggs, molasses and applesauce until smooth. 

Add the flour, sugar, salt, powder, soda. Beat until smooth.
Pour into a lightly greased and floured 9-by-13-inch pan. 

Place in a preheated 375 F oven and bake for 25 minutes or until it tests done.
Remove from oven and cool completely on a wire rack.
Just before serving, dust with powdered sugar.