Recipe Feature: Butternut Squash Chipotle Chili
Welcome the first week of fall with a hearty bowl of chili. This recipe features in-season ingredients, all of which can be found at the co-op. Happy fall ya'll! Ingredients 2 tablespoons olive oil1 medium red onion, chopped2 red bell peppers,...
The Luck of the Irish!
St. Patrick's Day is March 17th and the co-op has what you need to make the festivities delicious! Stop in for the holiday must-haves like natural corned beef, leafy cabbage, crunchy corn nuts, and a creamy nitro stout. We can't give you a pot of gold, but we do have...
Great Year and Great Food
Happy New Year! 2019 is an opportunity for renewal - for ourselves, our habits, and our kitchen tables. Let's kick it off at our co-op. Check out these recipes for a fresh start! Green Hummus & Pita Crisps Brown Rice Broccoli Salad Avocado Egg Salad Dark Cherry...
Bring on the Turkey!
FRESH TURKEYS ARE STILL IN STOCK But selling fast! Natural, free range and organic available. All LOCAL, no thawing! Also. How to roast your bird. Still need ideas? How much stuffing do you need? Here's your meal planning resource. We love celebrating with you - the...
Come Eat Squash!
SQUASH SEASON It's here! And it's going to be a gourd time! Presenting an incomplete list of squash's greatest hits: Butternut Sweet, creamy, classic. Recipe: Herbed Butternut + Goat Cheese Acorn Its round shape makes acorn the perfect squash for stuffing or baking,...
APPLES + PEARS, OH MY
Dan Tower's apples and pears are here! Now is the time to take advantage of their fruity peak. Slice and snack, or fold those beauties into a saute, crumble or cake. Cranberry Pear Crumble Gingered Pears and Parsnips Apple Butter Spice Cake Thyme Apples, Bacon &...
Don’t Miss the Peaches
Get Your Peach On We're in the waning days of peach season. Dan Tower Farm nectarines are also flavor-and-texture-and-ripeness perfection right now, so it's time to stock up on local fruit, eat it well and often. Make the most of it! Cinnamon Oat Peach Crisp. When the...
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...
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...
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...
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...
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...
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...
Thanksgiving’s Cooking: Cranberry Citrus Relish
1 lb fresh cranberries 2 green apples, cored and quartered 2 tbsp ginger, minced 2 oranges, zest and Juice 1/3 cup maple syrup Combine all ingredients in a food processor or blender, process to desired consistency.
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...
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...
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...
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...
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...
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! ...
Eat This: Lemon Quinoa with Spring Vegetables
It’s the perfect time for asparagus, so be sure to choose recipes that highlight this springtime-only vegetable! I bought TWO giant bunches at the farmers’ market Saturday, and
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.
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.
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