Co-op News & Events

 

Events

 


September 21-23
Big 10 Owner Appreciation Discount Days

 

October 21
Annual Meeting 

 

 

Holiday Catering Tasting
November 23 / 12pm - 3pm

 

10% Off Bulk Days

December 6-8

Big 10 Owner Discount Days

December 20-22

 

 

 

 

Produce Notes: October 10, 2019

It’s pumpkins, pumpkins, and more pumpkins. The Co-op is bursting at the seams with pumpkins of all types. Grab one, or a few - they’re an easy way to put a smile on your face. If you carve your Jack-O-Lantern pumpkins early, you can slow down the rot and mold (and maybe even get them to trick-or-treat) with this simple hack: combine 5 drops peppermint and 1 cup water in a spray bottle. Spray inside and out of to keep them fresh.

Leading up to Halloween, the weirder the better - and our organic Heirloom pumpkins’ are our autumnal show-stoppers. With their muted colors and perfectly imperfect lines, these unique pumpkins are works of art. No carving needed. 

As our Super Fresh Deal, farm fresh Honey Crisp Apples are hard to resist. Perfectly sweet, tart and crisp beauties are here and tasting sublime, so enjoy while in season. Have a taste of our Honeycrisps this Saturday, October 12, at our booth at the Culver City Art's District Walk and Roll!


October is full of seasonal, abundant, versatile and economical food choices. And this week, we’re bringing the harvest to you as we highlight all types of gourd-geous local, organic squashes. Even though squash is botanically a fruit, most people think of squash as a vegetable because it is usually prepared like one. Not sure what to do with the many varieties? Here are a few tips:

Spaghetti Squash is a great low-carb option to pasta. Roast whole (poke a few holes in it) and scoop out the spaghetti-like strands for a comforting and satisfying plant-based meal on it's own. 

Delicata Squash: Very sweet with edible flesh and tender skin, Delicata squash makes a perfect fall side dish alongside any entree. For a fuss-free dish that’s the perfect balance of savory and sweet - scoop out the squash's seeds and cut into ¼” slices, toss with olive oil, salt, garlic powder, and turmeric and roast in the oven at 425 degrees for 10-14 minutes.

Butternut Squash: What’s fall without this sweet and nutty staple? Rich in phytonutrients and antioxidants, Butternut is typically peeled before chopping into cubes and used in soups, stews and risottos.  

Kabocha Squash - Pumpkin’s sweeter cousin and used widely in Asia, especially Japan and Korea, this versatile squash can be roasted or steamed and used in a variety of recipes that you see other hard squashes used in.



Produce Notes: October 10, 2019

It’s pumpkins, pumpkins, and more pumpkins. The Co-op is bursting at the seams with pumpkins of all types. Grab one, or a few - they’re an easy way to put a smile on your face. If you carve your Jack-O-Lantern pumpkins early, you can slow down the rot and mold (and maybe even get them to trick-or-treat) with this simple hack: combine 5 drops peppermint and 1 cup water in a spray bottle. Spray inside and out of to keep them fresh.

Leading up to Halloween, the weirder the better - and our organic Heirloom pumpkins’ are our autumnal show-stoppers. With their muted colors and perfectly imperfect lines, these unique pumpkins are works of art. No carving needed. 

As our Super Fresh Deal, farm fresh Honey Crisp Apples are hard to resist. Perfectly sweet, tart and crisp beauties are here and tasting sublime, so enjoy while in season. Have a taste of our Honeycrisps this Saturday, October 12, at our booth at the Culver City Art's District Walk and Roll!


October is full of seasonal, abundant, versatile and economical food choices. And this week, we’re bringing the harvest to you as we highlight all types of gourd-geous local, organic squashes. Even though squash is botanically a fruit, most people think of squash as a vegetable because it is usually prepared like one. Not sure what to do with the many varieties? Here are a few tips:

Spaghetti Squash is a great low-carb option to pasta. Roast whole (poke a few holes in it) and scoop out the spaghetti-like strands for a comforting and satisfying plant-based meal on it's own. 

Delicata Squash: Very sweet with edible flesh and tender skin, Delicata squash makes a perfect fall side dish alongside any entree. For a fuss-free dish that’s the perfect balance of savory and sweet - scoop out the squash's seeds and cut into ¼” slices, toss with olive oil, salt, garlic powder, and turmeric and roast in the oven at 425 degrees for 10-14 minutes.

Butternut Squash: What’s fall without this sweet and nutty staple? Rich in phytonutrients and antioxidants, Butternut is typically peeled before chopping into cubes and used in soups, stews and risottos.  

Kabocha Squash - Pumpkin’s sweeter cousin and used widely in Asia, especially Japan and Korea, this versatile squash can be roasted or steamed and used in a variety of recipes that you see other hard squashes used in.


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