Local Season is Now!

Local season has arrived! The 2018 harvest in WNY has begun. What's up first at the co-op? Local Oak Leaf Lettuce Bowman-Hill Farm | Kent, NY Tender, mild spring leaves Try it! Lettuce Cucumber Herb Salad Swiss Chard Bowman-Hill Farm | Kent, NY Try it! White Bean &...

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Celebrate Cinco de Mayo

Consider this a full fledged fiesta in honor of America's favorite fruit. 5 ways to use up your basket-o-avo: Egg White Chalupa Avocado Margaritas Fully Loaded Black Bean Nachos Chile Fried Egg with Avocado and, of course, a classic guacamole. Then add to your...

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National Grilled Cheese Month

Who needs a little comfort after this week's storm? April is National Grilled Cheese Month, and melted cheese between crisped slices of bread is like a hug on a plate. Now, let's work on that sando.  Save! ...on the co-op's sweet & saucy Tomato Fennel Soup ($1 off...

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St Patrick’s Day: How to Eat Irish All Day

In honor of St Patrick and his food, your co-op is going green. To celebrate St. Patrick's Day, come fill your cup with green hot chocolate, and your pot with Irish classics like corned beef and Irish beef stew. Breakfast:  Corned Beef Hash  Put an egg on it. Irish...

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Healthy, Hearty Meals

Fire up the stove! The cold temps paired with the holiday cookie-and-cheese-ball hangover are the perfect reason to spend a day in the kitchen. Get in there and turn out hearty but healthy dishes. Sausage, Kale & Potato Soup Roasted Squash & Grains with Honey...

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Thanksgiving’s Cooking: Buttermilk Garlic Mashed Potatoes

2 lb Yukon Gold potatoes 2 lb russet potatoes ½ cup buttermilk 1 c sour cream 1 bulb garlic, roasted Salt to taste Wash and cut potatoes into 1” cubes. Boil potatoes in salted water until fork tender. Drain potatoes then place back in the pot on low heat to evaporate...

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Thanksgiving’s Cooking: Brussels Sprout Bake

Brussels Sprout Bake 3 lbs brussels sprouts, halved and stemmed 1 lb carrots, diced 1 onion, diced 1 bulb garlic, minced 4 tbsp butter 4 cups heavy cream 8oz cheddar, shredded salt and pepper to taste Saute onions and carrots in a large pot with the butter until...

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Thanksgiving’s Cooking: Roasted Autumn Vegetables

Roasted Autumn Vegetables 1 lb carrots, 1⁄2" dice 1 lb parsnips (~4), 1⁄2" dice 1 large butternut squash, 1⁄2" dice 1 large or 2 small acorn squash, 1⁄2" slices 1 small rutabaga, 1⁄2" dice 1 celery root, 1⁄2" dice 1 tbsp ground ginger 2 tbsp Five Spice Powder (in the...

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Local cherries are here!

Sweet, delicious, low spray cherries straight from the orchards at Dan Tower Farm in Youngstown, NY. They're perfect eaten out of hand, great on a bowl of ice cream, or sliced into your cereal. If you want to get fancy with the harvest, try: Charred Bread with Ricotta...

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Eat the Fourth

Recommendations for a delicious day. Corn + Watermelon = Feed a crowd for under 10 bucks! Be a potluck hero. Show up to your Fourth of July picnic with a dozen ears of corn and a monster watermelon for a cool total of $8.99. Seriously. Nine dollars of edible summer on...

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Celebrate Cinco!

Cinco de Mayo is Friday  Don't miss this fantastic excuse to eat everything spicy, cheesy and lime-y. Invite your friends, secure a pinata and get planning. Here's what to make for your Mexican-inspired spread: Tex Mex Beef Enchiladas Mexican Beans and Rice Mushroom &...

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Cook up a pot-o-gold

· Corned Beef and Cabbage  Parsnips, stout, and fresh-from-the-bulk-jar herbs kick up your classic boiled dinner. · Beer cheese  Sharp cheeses, thick ale, a pinch of mustard (any mustard powder will do) and you're in business. Slice the baguette! Prep the crudite! ...

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Eat This: Animal, Vegetable, Miracle

Or ‘read this,’ rather.

I recently finished reading Barbara Kingsolver’s Animal, Vegetable, Miracle, which tells the true story of how she and her family committed to eating locally for one year, with few exceptions. Most of their food came from their small farm garden and chicken coop, with the rest sourced locally. They went a year without bananas and even sourced their flour for bread-baking.

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Eat This: Easter’s Hot Cross Buns

Easter is coming up, and I’ve been saving this recipe for Hot Cross Buns for the last two years! Hot cross buns are a sweet, yeast bread traditionally made and eaten on Good Friday. They are slightly spiced and often feature raisins or currants. They are decorated with a “cross” on the top, formerly made out of pastry, but now more often made with icing. Cooking Light’s version incorporates whole-grain flour, decreases the butter and uses fresh citrus zest instead of candied citrus peels.

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Eat This: Soups & Stews (for cold spring nights!)

*Disclaimer: This is a post from last year at this exact same time. Not surprisingly, I’m just as swamped with schoolwork and it’s just as cold out. So let’s enjoy our soups, stews and chili for another couple weeks; I stockpiled a bunch of ’em this winter in the freezer and I’ve been pulling them out one by one on busy nights. In fact, this entire week’s menu comes straight from the freezer!

Well, it may technically be Spring, but the weather sure isn’t ‘spring-like’ yet! Here in Western New York, we still have a few more weeks (OK, maybe even a month…) to savor the foods that truly warm our bones before it’s time to put away the soup pot for summer

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Eat This: Asparagus

Spring is TRYING to arrive, despite the white stuff in all of our yards still...  Be sure to grab this gem early! Eat What: -In ancient times, Asparagus was lauded as a highly medicinal plant -Schwetzingen, Germany claims to be the "Asparagus Capital of the World"...

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Eat This: Moosewood’s Texas BBQ Bean Soup

Another Meatless Monday in the Layer household strikes again. The hubby and I recently went to Ithaca and while there dined at the famous vegetarian restaurant, Moosewood. (Read more about it here.) I promptly ordered their cookbook once I arrived home and have been...

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Eat This: Luscious Leftovers

It's a corny title, I know. With only two of us in the house, leftovers can become a problem.  A good problem, that is.  I find it's more palatable to save the rest for another time, rather than have a serving or two left in the fridge that has to be eaten within a...

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Eat This: SUPER Salads

What have I been eating lately, you ask?  Salads! Despite the cold temps (not to mention out-of-season produce), I've been eating all sorts of salads.  Cold salads, green salads, fruit salads... And just because it's winter doesn't mean you can't indulge in fruits and...

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Eat This: Easy Tomato Sauce

Friday nights, to me, are pizza nights.  Invariably, we end up ordering Pasquale's and staying in with a movie on the couch, or enjoying our slices with my in-laws at their house as part of a family dinner.  I decided to change it up last week and made my own pizza at...

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Eat This: Chicken and Dumplings

We may not be in sub-zero temps like we were last week, but--baby--it's still cold outside! About two months ago, I came across a recipe for Chicken and Dumplings in an issue of Cooking Light.  Now, Andrew and I spent six years living in Ohio, and I'm not exaggerating...

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Eat This: Tuscan Vegetable Soup

I'm still trying my best to adhere to 'Meatless Mondays,' if only because it's a thing and I like that it gives me an excuse to force-feed my husband beans, but lately many of the recipes I've been coming across are too 'summery.'  A cold lentil salad here, fried...

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East Aurora Co-op Market

EACM exists to create a vibrant, healthy community in the Southtowns by providing access to fresh, local and wholesome foods to everyone.

Open to Everyone 7 a.m. – 9 p.m.DAILY 
591 Main Street East Aurora NY 14052
PH: 716 655 COOP (2667)
Email: [email protected]