Wednesday, October 1, 2014

German & Swiss Cheeses at the Co-op

by Jaimie Jusczyk - Digital Marketing Specialist

For October the Co-op's monthly Cheesy Wine Down Wednesday tasting class participants wanted to sample festive German and Swiss cheeses, and what a great suggestion!

The Co-op's Cheese Buyer, Suzy sourced us some great new cheeses to try along with the Co-op's Wines of the Month from Van Ruiten Family Winery.
We tried  Bauer Butterkäse, a Cambazola, König Ludwig Bierkäse and the dreaded smelly Limburger from Germany. As I held my nose to try the Limburger I was surprised that the cheese definitely had a strong flavor that wasn't too bad. Definitely worth the try, though I am not sure you will find it in my shopping basket. The Butterkäse was delightfully creamy and salty, I can see using it in grilled sandwiches or wraps in my future.
From Switzerland, we tried The Red Witch, Gruyère and Nufenen. The Red Witch is a fun October cheese as the wheel has a huge red witch silhouette on it with a paprika rub on the rind. It's an alpine style cheese that is silky with a meaty flavor. You will definitely want to try this with a bold red wine.
Lastly we tried a cheese with Swiss origins but created closer to home, Reading Raclette from Vermont. Some of you may know raclette as an entire dish of its own, melted and served with potatos and gherkins, but this cheese definitely deserves its place on a cheese board as well. A great cheese for cool nights with a cup of hot tea or cider.

The Wines of the Month for October are really something special from the Van Ruiten Winery in California. You will find from the Glory Days a Chardonnay, Merlot, Old Vine Zinfandel and Cabernet Sauvignon. All four wines had fruity flavors that went well with our cheeses. I personally thought the zinfandel with the Red Witch was a great combo. The pepperiness of the wine complemented the nutty and meaty flavors of the cheese.
And last but not least as we wrapped the evening up with the Bakery Box serving their Cheesecake of the Month, Black & White Citrus with a sample of Shipyard Smashed Pumpkin beer. This melt in your mouth dessert will blow your taste buds away! I am a really big fan of chocolate orange and this cheesecake really does take the cake! I don't know how they do it, but our Co-op Bakers can really satisfy the fussiest of palates with their all-natural desserts, you have to try this cheesecake!

So while I need to take a nap after all that cheesy, chocolate orange goodness, get yourself into the Co-op and try for yourself!
Click here for wine and cheese coupons or sign up for our next class.

Tuesday, September 30, 2014

Creamy Carrot Smoothie

Creamy Carrot Smoothie

Creamy Carrot Smoothie

Kris shows you how to create an energy boosting Creamy Carrot Smoothie featuring hemp seeds and wheat grass powder from Navitas Naturals.

Ingredients:

  • 1 1/2 Cups Carrot Juice
  • 2 Bananas
  • 1/3 Cup Raw cashews
  • 1/3 Cup Hemp Seeds
  • 3/4 Teaspoon Vanilla Extract
  • 1 Teaspoon Wheat Grass
  • 2 Cups Ice
Instructions:
If you can juice your own carrots that is the preferred way, but you can find 100% carrot juice at the Co-op in glass bottles. When everything is prepared, the order isn't important, just throw it all in a blender & blend until smooth.
Serves 2
Preparation time: 10 min
Total time: 10 min

Watch the video below as Kris demonstrates how easy this yummy smoothie is to create!

Tuesday, September 16, 2014

Green Tea Pear Smoothie

Green Tea Pear Smoothie

Green Tea Pear

This week Kris created a powerful Green Tea Pear Smoothie that was chock full of omega fats, antioxidants and fiber. While it may have looked a little swampy, the green tea and pear flavor was refreshing and sweet.

Ingredients:

  • 2 Ripe Pears
  • 1 1/2 Cups Green Tea
  • 1 Cup Navitas Naturals Chia Gel
  • 1 Cup Ice
  • 1 Teaspoon Navitas Naturals Wheat Germ
  • 1 Teaspoon Navitas Naturals Lucuma Powder
Instructions:
Brew your green tea an hour before to give it time to cool before making your smoothie. To prepare the chia gel, mix 4 tablespoons and chia seeds with 2 cups of water. Stir and let sit for 15 minutes, then give it another 15 minutes before adding it to your smoothie. Chia seeds absorb about 9 times their weight in water to create a jelly like substance we call chia gel. When everything is prepared, the order isn't important, just throw it all in a blender & blend until smooth. If it is not sweet enough, add another teaspoon of lucuma powder.
Serves 2
Preparation time: 10 min
Total time: 10 min

Watch the video below as Kris demonstrates how easy this yummy smoothie is to create!

Tuesday, September 9, 2014

Banana Fig Zinger Smoothie

Banana Fig Zinger Smoothie

Banana Fig Zinger Smoothie

Jay created this spicy smoothie recipe as a good kick off to fall. Using Navitas Naturals Acai Powder, bananas, apples, figs and ginger, this is a powerful smoothie to boost your immune system.

Ingredients:

  • 2 Bananas
  • 1 1/2 Apples
  • 1/2 Cup Dried Figs
  • 1 Cup Ice
  • 2 Tablespoons Granulated Ginger
  • 2 Tablespoons Navitas Naturals Acai Powder
  • 1 Cup Water
Instructions:
The order isn't important, just throw it all in a blender & blend until smooth. If you don't like a strong ginger flavor you might want to use half the recommended amount.
Serves 2
Preparation time: 10 min
Total time: 10 min

Watch the video below as Jay demonstrates how easy this yummy smoothie is to create!

Friday, September 5, 2014

French Cheese Tasting at the Co-op

by Jaimie Jusczyk - Marketing Specialist

Heidi took us all for a tour of the French countryside this past Wednesday for the Co-op's monthly Cheesy Wine Down Wednesday tasting class. We were also treated to samples of Tierra Del Fuego wines from The Imported Grape and Caramel Apple Cheesecake from the Bakery Box.
Our beautiful cheese plate with spreads and crackers.

The cheeses we tried were:
Sèvre et Belle - Bucherondin de chevre
Port Salut® - Port Salut®
Fromagerie Guilloteau™ - Saint Angel®
Le Châtelain® - Camembert
Gabriel Coulet - Roquefort
Fromagerie Jean Roussey - Munster Gerome
Tome Fleur Verte Chevrefeuille

While I am not a fan of the barnyardy-ness flavor of goats cheeses in general (you know what I mean?), I was pleasantly surprised by the mild taste of the Tome Fleur Verte Chevrefeuille. The herbs on the scalloped edges really shine through on this fresh goats cheese. If you want to try something out of your comfort zone without taking a huge risk, I would definitely recommend this on your cheese platter. Served with a plain cracker this cheese doesn't need anything else to be enjoyed.

And the wines we tried were a Chardonnay, Merlot, Syrah and Cabernet Sauvignon.

Gus from the Imported Grape kept the wine flowing as usual.
If I had to choose one of these to take to dinner it would probably be the Cabernet Sauvignon. For a dark ruby red wine, this cab sav has a soft and elegant structure that any wine lover would enjoy with a meaty entrée.

My own favorite combination was the Saint Angel® with the Anarchy in A Jar - Fig & Onion Jam on cracker while sipping the Chardonnay. Now that's my idea for the last of the summer wine, a sweet jam with a creamy cheese that sticks in your mouth while you sip a cool glass of grapey white, yum!

What was your favorite combination?
Do you have a suggestion for the next cheese tasting class? Send an email to Suzy, cheese@concordfoodcoop.coop with your requests or questions.

Join us for Cheesy Wine Down Wednesdays on the first Wednesday of the month.
View all the photos in our Facebook album, click here.

The next class is Wednesday, October 1, where we will try some German and Swiss chesses with the Co-op Wine of the Month from Van Ruiten Winery. The Bakery Box will also debut their October Cheesecake of the Month, Chocolate Orange. You don't want to miss it! Register today, tickets are only $6 /person. Click here.

Wednesday, September 3, 2014

Fungi with Benefits: Mushrooms for Food & Health


by Maria Noël Groves, RH (AHG), Registered Clinical Herbalist & Co-op Wellness Educator

In spite of the many cultures in Asia and Europe that adore mushrooms, most Americans are fungalphobes with the exception of an occasional button mushroom gravy smothered steak. This autumn, I encourage you to break out of your plant-loving shell and venture into this amazing kingdom of healing creatures. I consider medicinal mushrooms part of “herbal medicine” even though, genetically, they have more in common with humans than plants. The unique nature of mushrooms is part of the reason why they offer so many healing properties that other remedies and foods do not... read more

Tuesday, September 2, 2014

Mango Chili Smoothie

Mango Chili Smoothie

Mango Chili Smoothie

Kris demonstrates how quick and easy it is to create a Mango Chili smoothie that will put a boost in your step! Find all the ingredients at the Co-op during your next visit, just ask any associate to help...

Ingredients:

  • 2 1/2 Cups Mango
  • 3 Tablespoons Hemp Seeds
  • 2 Tablespoons Goji Berries
  • 1 Teaspoon Chili Powder
  • 1 1/2 Cups Apple Juice
  • 1 Cup Water
  • 2 Tablespoons Lime Juice
  • 1 Tablespoon Lacuma Powder
Instructions:
The order isn't important, just throw it all in a blender & blend until smooth.
Serves 2
Preparation time: 10 min
Total time: 10 min

Watch the video below as Jay demonstrates how easy this yummy smoothie is to create!