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Articles on cooperative business, good groceries, local food, and living lightly on the earth...

Rhubarb Snacking Cake Recipe

May 12, 2017

Rhubarb is overflowing this time of year, and this cake is sooooo yummy with the whole wheat flower, oats, and tangy rhubarb. Since it only takes 1 cup of rhubarb and I had way more of that on hand, I snuck an extra cup in there and it was still wonderful. Get the full recipe here!

Dandelion wine time

March 11, 2017

Thank goodness for Spring! With all this rain, the dandelions are plump and plentiful. Here's a recipe for making dandelion wine at home:

1. Pick 4 cups dandelion flowers and remove as much green from the flowers as you can. A little bit of green can add a nice bitterness, but too much = too bitter.

2. Boil 1 gallon of water and pour over yellow petals. Cover with a clean towel and steep for 1-2 days. Strain the liquid from the petals (the finer the strainer the better) and place in a large pot.

3. Add 2-4 cups of sugar. Less will result in a drier wine, more in a sweeter wine. Bring to a low boil for 10 minutes and stir to dissolve sugar. Add 1 teaspoon of wine yeast. In a pinch, baking yeast can be substituted.

4. Place in a CLEAN and STERILIZED glass jar with a narrow mouth (funnel will be helpful) and place an airlock (or bubbler, can be found at brew supply stores) in the mouth of the container. If you're like me and lacking these supplies, a glass apple juice 1 gallon jar with a balloon over the mouth works too...just make sure to "burp" the air from the balloon every few hours for the first day and then 1-2 times a day after that. Let ferment for 10-14 days.

5. Use a siphon to pull the clearer wine into a new sanitized bottle or bucket leaving the goo and yeast that's settled at the bottom of the old bottle. Replace airlock for an additional 1-2 months. Can be re-siphoned halfway through to improve clarity of wine.

6. After a couple of months siphon the final product into bottles. You can use canning jars, beer bottles with a capper, or wine bottles (with a corker). Can be enjoyed right away or aged another 6 months to a year. Will only improve with time!

New Deals Flyer

May 3, 2017

New sales flyer is available! So many goodies with warmth and sun on the way! Click HERE to see all the great deals.

Enter to Win!!

May 26, 2017

We're giving away this sweet all wooden wagon with detachable sides and big chunky wheels. No purchase necessary to enter, just come in and see us at the store!

Seasonal Recipe Feature: Asparagus Soup

June 1, 2017

Total Time: 50 minutes

Servings: 6 appetizer servings, 1 generous cup each

This lemony asparagus soup is spiced with a touch of curry and gets added richness from "lite" coconut milk and creamy red potatoes. Top it with a dollop of crème fraîche or plain yogurt and serve warm or chilled.

Ingredients

2 tablespoons butter

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

1/2 teaspoon salt

1/2 teaspoon curry powder

1/4 teaspoon ground ginger

Zest and juice of 1 lemon, divided

2 cups diced peeled red potatoes

3 cups vegetable broth, or reduced-sodium chicken broth

1 cup “lite” coconut milk

2 cups 1/2-inch pieces trimmed asparagus, (about 1 bunch)

Freshly ground pepper to taste

1/4 cup crème fraîche, or reduced-fat sour cream or plain yogurt

1/4 cup finely chopped scallion greens, or fresh chives

Preparation

Melt butter and oil in a large saucepan over medium heat. Add onion and 1/4 teaspoon salt and cook, stirring often, until golden, about 5 minutes. Stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, for 5 minutes. Stir in broth, coconut milk and asparagus. Bring to a simmer over medium heat, partially cover and continue to cook until the potatoes are tender, about 15 minutes.

Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with the remaining 1/4 teaspoon salt and pepper.

Whisk crème fraîche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.


Nutritional Information

203 calories, 13 g. fat, 14 mg. cholesterol, 444 mg. sodium, 19 g. carbohydrate, 3 g. fiber, 4 g. protein


Please visit strongertogether.coop for more great recipes!

Local Abundance

August 2, 2017

We recently toured several Spokane grocery stores as part of our regular assessment of how we're standing up against our competition. We found more than a few things we should focus on and a few prices we could do better on - all helpful information to ensure we're serving our customers as best we can. 


What we did notice that we're already doing better than any store in town is our abundance of local products, particularly in produce and which we also use in  our deli. And when we tell you our produce is local, that doesn't mean some organic mega-farm just East of Seattle. We mean farmers that we know, that bring us boxes of produce picked fresh early that morning, who are committed to THIS community and either live in Spokane or within 50 miles of it. 


Folks like the farmers pictured here from Tolstoy Farms, who have been growing organically in Davenport for decades. Folks like Ace of Spades Farm practicing regenerative agriculture in the Palisades 5 minutes from Downtown and who are supplying all of our salad bar greens for the rest of the season. We're serious about local and about our local food community, and you won't find a better selection of that anywhere.

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