With some summer weather upon us more and more beer drinkers are looking for fruity sour beers. Prairie Artisan Ales from Oklahoma makes a Pink Guava Funk that definitely qualifies as a fruity summer sour. Technically an American Wild Ale, this wild-yeast fermented kettle sour pours a hazy copper with a fine white foam head. The aroma has guava, acidic tropical fruits…… and quite a lot of funk! The flavor is very sour with tart lemon and guava shining through in the finish. It has mild carbonation and a light body, but a respectable 6.3% ABV. Definitely something that every sour lover should give a try, now available at the Co-op.
New to the Co-op this week – we’re featuring two new beers from Foundation Brewing Company of Portland Maine!
One of their offerings is Dreamboat, which is a New England IPA featuring Columbus and Eureka! hops and their first IPA brewed with an American Ale yeast. Dreamboat pours a golden yellow with a pronounced haze. The soft mouthfeel is like floating on clouds, with no bitterness and flavors of pineapple and resin, with a dank backbone.
We’re also carrying Zuurzing, which is a farmhouse ale soured with Lactobacillus, and provides a delightfully tart, tangy and crisp, citrusy flavor. Foundation uses a proprietary Belgian yeast to ferment this beer, and uses a blend of American hops to enhance the citrus notes.
Look for these new 4 packs in our warm section at the Co-op!
66 South Main St.
Lisbon, NH 03585
Get set for great grilling with these grilling tips.
Start your grill about 30 minutes before you begin cooking. It’s a good idea to have a hot side for grilling meat and a cooler side for grilling fish, seafood and vegetables.
If you don’t have a gas grill, consider using chunk charwood, which is preferred by chefs because it burns clean and hot, sealing in the flavor and moisture of grilled foods. Since charwood is produced with nonlumber wood fired in kilns, it is also the best environmental choice.
Aside from traditional grill items like beef, chicken and sausages you can add that char-grilled flavor to items such as:
Soak the corn in cold water for 30 minutes, peel back the husk, remove the silk, return the husk; then grill for 15–20 minutes, turning frequently.
Wash fresh mushrooms quickly under running water; then pat dry. Skewer or place in a grill basket. Brush with oil and grill for 5–7 minutes. Whole portabello mushrooms take 10–20 minutes, depending on their size.
Slice thickly and brush with oil. Cook onions directly on the grid at mediumhigh heat until they start to turn brown. You can also roast an onion by cutting it in half, wrapping it in foil with a little butter, and cooking it for about 30–45 minutes at medium heat.
Grill whole peppers at high heat until skin is charred black, about 15–20 minutes. Cool in a paper bag for 15 minutes to loosen blackened skin. Peel and remove seeds.
Wrap baking potatoes in foil. Cook at medium heat for 25–30 minutes or until tender.
You can cook shellfish on the grill. If they are large, such as prawns or crab you can grill them directly on the grid. Smaller shellfish, such as mussels, clams, oysters, scallops or shrimp can be skewered or cooked in a basket. Shrimp take about 8–12 minutes depending on their size.
Choose steaks that are no thicker than 1 1/2 inches, and which have some visible fat marbling for tenderness. To keep the juices intact, use tongs rather than a fork to turn your meat. At the hottest setting, sear for 1–2 minutes per side. Then move to a medium heat and cook for about 4 minutes per side for rare (it will feel fleshy to touch), 6 minutes per side for well-done steak (it will feel firm).
Spare ribs are the most popular type of grilling pork ribs. Avoid using a direct heat source. Indirect cooking at a low temperature for several hours will produce very tender ribs. Season with a dry rub before you grill and add barbecue sauce at the end of grilling. Use a drip pan with water or other liquids, such as broth or juice, to keep ribs moist.
Firm fish, such as tuna, salmon or halibut can be cooked directly on the grill if handled carefully. A hinged wire grill basket is best for cooking whole fish or tender fillets. Grill fillets at medium to medium-low heat. Fish can cook quickly so turn only once to keep from crumbling.
This post originally appeared on Co+op, Stronger Together: www.strongertogether.coop/food-lifestyle/cooking/get-the-grill-started
On June 1 we’re quitting the use of plastic bags at checkout! Why? Lots of reasons.
For starters, it’s ecologically responsible, the timing is right, and it fits our mission.
Sustainability is important to us here at the Co-op – as we said, it’s part of our Mission to promote healthy choices for people and planet. Because of this, we have an employee “Green Team” that researches and makes recommendations on ways we can improve the ecological impact of our store. We actively recycle, we are always looking for better eco-friendly packaging, and we continuously work to reduce our carbon footprint. Now, we’re working on reducing our plastic use in the store. We’ve spent a lot of time researching this and considering the alternatives, and we decided to the best thing to do is start with the plastic bags at the front registers.
We also feel it’s important to get a jump on the nationwide “Ban the Bag” trend, especially here in the North Country. As you may have heard the New Hampshire legislature is currently debating just such a measure for 2020. Whether or not it passes we feel we’d be remiss not to address the issue ourselves first, whether or not we’re legally required to.
We understand that there are divergent views on this topic. Many of our customers wanted us to do this years ago, while others are perfectly happy the way things are. Change is always a challenge, but we feel as an organization that the time for this change is now. We’re learning as we go, and as always, we welcome your feedback and ideas.
Why Not Paper Bags?
- Paper bags actually produce more waste and require more chemical processing than plastic.
- Paper bags also cost significantly more than plastic bags.
Why Not Plant-Based & Compostable Bags?
- We can’t dispose of them properly – there are no local industrial composting centers in our area (we really looked!)
- Alternative plastics can contaminate plastic recycling and they are difficult to identify and separate.
- We haven’t found any that are sufficiently durable (we’re picky like that).
What can I put my groceries in?
- Buy a recycled paper bag at the register for 10¢ each.
- We’ll also have assorted re-usable bags available for sale, at wholesale cost.
- Re-use a grocery box from our awesome box stash
- Bring your own container, box, bag, or basket, and we’ll pack your purchase in that.
What about the rest of the store?
We’re getting there. We realize there are areas of opportunity in other parts of the co-op, and we are experimenting with different options in our bulk, deli, meat and produce departments. It’s important to also be mindful of food safety, so we are keeping plastic available in some areas for the time being until we find an alternative. In the meantime we decided to dedicate our efforts to one area (the registers) first, so we could sort out any issues before moving on to other parts of the store.
Our Weekly Specials are totally real and you can get them right here!
Providing you with great products, fresh selection, and a wonderful shopping experience is no joke here @ Littleton Co-op. 🙂
In the town of Arauco in the La Rioja province of Argentina stands the oldest olive tree in the country, planted in the 1600s. Although not native to Argentina, the Arauco olive is highly prized for its buttery smoothness and meaty texture, and for the robust floral and fruity flavor notes it contributes to olive oil.
There, in the Antinaco-Los Colorados Valley, the cooperative producers of Riojana extra virgin, fair trade organic olive oil are cultivating much more than their 350 olive trees. Through cooperation, they are growing a healthy, vibrant and sustainable community.
Reinvesting profits for health and education
La Riojana’s founders came from Italy to Argentina in the 1940s and began cultivating grapes for the production of wine, and planting olive trees as a natural companion plant. Certified fair trade by Fairtrade International in 2006, the members of the cooperative have invested more than $11 million Argentinian pesos (~ $730,000 US), primarily from the sale of their fair trade organic wines, in projects including a new drinking water supply for the village of Tilimuqui, where many of La Riojana’s workers and their families live. The fair trade premium has also been invested in production improvements, new community centers and medical equipment, but the most visible result of the cooperative’s reinvestment in its farmer members and their families can be seen in their commitment to education.
A new secondary school specializing in agriculture opened in Tilimuqui in 2010. Offering free education to children age 13-18, the school has had a profound impact on its community, providing a catalyst for local development, increasing employment by the creation of more than 50 new jobs at the school, and providing training in technical agronomy to help slow the migration of young people to larger cities. Since 2010, enrollment in the school has grown from 33 pupils to more than 300. With plans to build new classrooms, the cooperative hopes to expand the school’s capacity to 600 students in the next few years. The cooperative also provides kits of school supplies to children of its members, as well as free computer courses to adult community members.
Focusing on environment to ensure a bright future
Besides supporting health and education, the cooperative is invested in green initiatives and sustainability, so transitioning more of its growers to become equivalency USDA Certified Organic is another important goal. With a focus on becoming carbon neutral, La Riojana Cooperative is introducing improved water management techniques, the use of solar and bio energy and a reforestation project.
When you purchase Riojana olive oil you are not just purchasing a delicious ingredient to enjoy, you are casting a vote in favor of cooperative, fair trade businesses—and helping more than 422 cooperative members continue to invest in a brighter future.
This article originally appeared on www.strongertogether.coop
From the brewers of Sip of Sunshine comes a new limited release, Lawson’s Finest Liquids Maple Nipple Amber Ale (say that ten times fast!!).
This big and rich maple ale is loaded with Vermont’s finest maple syrup from start to finish. Smooth yet strong, with a 9% ABV – so watch out. This was one of the original homebrew recipes the Lawson’s founders made, before the brewery itself was even started. The syrup is sourced from a local maple farm in Huntington Vermont, which is then painstakingly boiled over wood fires for the perfect consistency and flavor, and then used to make this marvelous ale. Until now Maple Nipple was only served at personal homebrew parties, but it’s now available in very limited distribution in New England.
Maple Nipple is available for a limited time right here at the Littleton Food Co-op, so come down and get your maple on! 😁 🍁 🍻 You can also check out Lawson’s website to learn more about how it’s produced right here.
You’ve probably heard about the California Gold Rush of 1849, when prospectors flocked to the West Coast to seek their fortune in gold from the California hills. What you might not have heard is that gold wasn’t the only yellow thing they wanted. Lemons were a hot commodity for miners at that time because of their ability to prevent scurvy, a potentially fatal disease brought on by lack of vitamins and minerals from fresh foods. Miners looking to spend a long time away from town would pay about $1 for a lemon back then, which in 2013 (adjusted for inflation) is the equivalent of $30!
Today lemons are common and inexpensive to purchase, but no less valuable. The high vitamin C content of lemons has been prized throughout history for its ability to support the production of white blood cells, our body’s natural defense against disease. In lemons, the vitamin C comes in the form of citric acid, which also has natural antibacterial properties. Rubbing your cutting boards or scouring your sink with half a lemon is a great way to naturally disinfect and deodorize food surfaces in the kitchen. The amount of citric acid in a lemon is even able to conduct a mellow electrical current, enough to power a small light bulb (see lemon battery for a fun at-home experiment).
The realm of cooking is where lemons are truly invaluable. Lemon juice adds a bright, mild-flavored astringency to foods, more subtle and neutral than vinegar. A squeeze of lemon just before serving many savory foods, from roasted potatoes to stir fries, contributes vibrancy and perks up flavors without masking them. A perfect ingredient in marinades for meats, seafood, and fish, lemon juice tenderizes and infuses proteins, as in this delicious recipe for Lemon and Dill Salmon Kebabs or Lemon Garlic Chicken. Lemon also adds dimension to sauces and salsas, as in a traditional Hollandaise sauce, or this fresh, zippy Greek-style Cucumber Salsa with Feta. Whip up a batch and serve with warm pita bread for a tasty alternative to chips and dip. Lemon vinaigrette is one of the most versatile dressings there is and can be used to dress nearly any vegetable, from asparagus to zucchini.
Lemon is used differently in different parts of the world. In Italy, the zest and juice of the lemon is often used in pasta sauces or salad dressings, as in this easy Artichoke Parmesan Pasta dish. In Northern Africa, preserved lemon (lemon cured in salt) is a common ingredient in tagines and couscous. In India, a popular condiment called lemon pickle is made by fermenting lemon peels and juice in spices for weeks until tender and aromatic; then it’s eaten with rice, naan, or curry.
Of course, lemon is also at home in baked goods—you can find lemon versions of cookies, cakes, pies, candies, mousse, even soufflé. But perhaps the easiest, most beloved lemon dessert is the humble Lemon Bar, with its bright, tart punch and sweet, buttery finish. Lemon zest also infuses quick breads with great flavor and pairs well with a variety of fruits. Try these Lemon Raspberry Muffins for a quick, delicious brunch or breakfast treat.
When shopping for lemons, look for uniformly yellow fruits that are heavy for their size, and note that thin-skinned lemons will be juicier than those with thick skins. If you’re planning to use the zest, consider purchasing organic lemons, as conventional lemons are sometimes waxed to preserve freshness. Lemons used for zest should always be scrubbed well before use, and even if a recipe just calls for juice, consider zesting your lemons anyway, and seal the zest in a freezer bag to use later. If juicing lemons for a recipe, a good reference is that an average (medium) lemon contains approximately 3 tablespoons of juice.
This article originally appeared on the Co+op Stronger Together website: www.strongertogether.coop/fresh-from-the-source/lemons