Our deli is starting a new tradition today: Thursday Pizza Night! We’ll have hot whole pizzas in the hot case available every Thursday evening from 5 to 8 p.m. We’ve got you covered when it comes to hot to-go dinners – no wait times or reservations necessary.

April is coming with some exciting changes to the hot bar! Starting April 1, our prepared foods department will follow this new schedule:

• Salad bar and soup bar: 8 a.m. to 7 p.m.
• Burrito bar: 10 a.m. to 8 p.m.
• Hot bar: 10:30 a.m. to 7 p.m.

Along with the extended hours, the hot bar will offer four different menus, each running for two consecutive days.

4/1-2: Indian • Mung dal, spiced basmati rice, roasted cauliflower, vegetable curry, roasted cabbage sabzi, house-made saag paneer, pork vindaloo, rotating chicken: tandoori, butter, madras, and Parsi; naan, punjabi carrot salad, raita, cilantro chutney, lemon pickle, and mango chutney

4/3-4: Levantine • Sauteed kale with garlic and chiles, rotating grains: mujaddara, Persian yellow rice, spanakoriso; rotating vegetables: tahini cauliflower, sumac cauliflower, batata harra, and Levantine roasted carrots; kamfounata, tahini eggplant, spiced chickpeas, falafel, rotating meat: baharat meatballs, lamb stew, and kofta kebab; chicken shawarma, harissa chicken, pita, hummus, baba ganoush, tzatziki, garlic sauce, Israeli salad, and feta

4/5-6: Southern American • Braised greens, dirty rice, rosemary potatoes, succotash, mac and cheese, barbecue jackfruit, pulled pork, blackened chicken, buttermilk biscuits, pickles, cole slaw, macaroni salad, barbecue sauce, and vinegar sauce

4/7-8: East Asian • Sauteed kale with garlic and chiles, white rice, ginger roasted carrots, rotating rice: fried, kimchi fried, and Vietnamese red; broccoli, rotating tofu: orange ginger, vegan mapo, and Thai green curry; rotating beef: Japanese curry, bulgogi, Thai curry, Thai beef and basil stir fry, beef and broccoli; rotating chicken: five-spice, tuk meric, and adobo; spicy peanut noodle, and green papaya salad

4/9-10: Indian • Mung dal, spiced basmati rice, roasted cauliflower, vegetable curry, roasted cabbage sabzi, house-made saag paneer, pork vindaloo, rotating chicken: tandoori, butter, madras, and Parsi; naan, punjabi carrot salad, raita, cilantro chutney, lemon pickle, and mango chutney

4/11-12: Levantine • Sauteed kale with garlic and chiles, rotating grains: mujaddara, Persian yellow rice, spanakoriso; rotating vegetables: tahini cauliflower, sumac cauliflower, batata harra, and Levantine roasted carrots; kamfounata, tahini eggplant, spiced chickpeas, falafel, rotating meat: baharat meatballs, lamb stew, and kofta kebab; chicken shawarma, harissa chicken, pita, hummus, baba ganoush, tzatziki, garlic sauce, Israeli salad, and feta

4/13-14: Southern American • Braised greens, dirty rice, rosemary potatoes, succotash, mac and cheese, barbecue jackfruit, pulled pork, blackened chicken, buttermilk biscuits, pickles, cole slaw, macaroni salad, barbecue sauce, and vinegar sauce

4/15: Passover • Brisket, braised chicken and olives, roasted beets agrodolce, rosemary potatoes, maple-glazed carrots, braised greens, brown rice, pearled couscous salad

4/16: East Asian • Sauteed kale with garlic and chiles, white rice, ginger roasted carrots, rotating rice: fried, kimchi fried, and Vietnamese red; broccoli, rotating tofu: orange ginger, vegan mapo, and Thai green curry; rotating beef: Japanese curry, bulgogi, Thai curry, Thai beef and basil stir fry, beef and broccoli; rotating chicken: five-spice, tuk meric, and adobo; spicy peanut noodle, and green papaya salad

4/17: Easter • Ham, lamb stew, vegan cottage pie, rosemary potatoes, maple-glazed carrots, braised greens, brown rice, deviled eggs, potato salad

Starting April 1, the co-op will be open from 8 a.m. to 9 p.m. We’ve decided to keep the store open an hour later so late evening shoppers can still come out to get the natural, local products they’re looking for.

The co-op deli is also extending its hours of operation too.

• Salad bar and soup bar: 8 a.m. to 7 p.m.
• Burrito bar: 10 a.m. to 8 p.m.
• Hot bar: 10:30 a.m. to 7 p.m.

The deli will add another round of roast chickens to be available in the hot case at 7 p.m., and of course there is always freshly prepared food available in the grab-and-go section during store hours.

We’re excited to do even more for our shoppers with these extended hours!

Our new produce manager Jen has great advice about how to cook fiddle head ferns!
Here’s what she says:
“One of the reasons I love working in produce is getting to see the unique and ‘exotic’ products that come in seasonally. Even though I am intrigued by this strange produce, I am often intimidated and a bit too lazy to try it myself. I’ve made a goal for myself to be more adventurous when it comes to cooking new things. The possibilities for these early spring wild fern babies are endless! They can be baked, sautéed, pickled, steamed, or braised. Here’s a super easy recipe if you would like to try them yourself:

Ingredients:
Fiddlehead ferns
Olive oil
Salt and pepper to taste (use smoked salt for extra yumminess)
Feta cheese crumbles

Instructions:
1. Preheat oven to 425 F.
2. Wash the fiddleheads thoroughly and pat dry.
3. Remove any loose brown leaves and trim dry ends.
4.place the fiddleheads in a roasting dish and coat with olive oil. Season with salt and pepper.
5. Roast for 25-30 minutes, stirring halfway through.
6. Remove from the oven and place on a serving tray.
7. Garnish with Feta cheese and enjoy!!”
Photo credit goes to Jen.

Get 25% off on your lunch and dinner at the co-op’s salad bar and hot bar Tuesday through Thursday! You can use washable dishware and hang out at our indoor or outdoor eating areas, or take your meal to go. The salad/hot bar is open from 11 a.m. to 6 p.m. daily. Tuesday’s culinary theme is Indian cuisine, Wednesday’s is East Asian food and Thursday’s is North African dishes. Enjoy!

St. Patrick’s Day festivities have begun! Wednesday and Thursday, our hot bar is featuring a delicious Irish-themed spread, including corned beef, stout stew, roasted and braised cabbage, butter steamed potatoes, maple glazed carrots, brown rice and roasted cauliflower. Try the corned beef and then pick up some in-house brined corned beef from the meat department and fresh produce to make it at home!

We also have cheery St. Patrick’s bouquets and lucky shamrock plants, as well as Cavatica Stout from Fort George Brewery, Left Hand Nitro Milk Stout, and North Jetty Brewery Leadbetter Red. Cheers!

Happy gardening season! We are excited to offer natural and organic dry goods landscaping materials from Carpinito Farms. This family-owned small business has been in operation for 50 years in Kent, Washington.

We now offer bags of compost, potting soil, chicken manure, and steer gro manure! We expect a pallet of beauty bark to arrive soon too.

Come join our cooperatively owned community-based business! We are currently looking for candidates to fill four open positions: a grocery team member, a deli team member, a customer experience cashier and a meat department associate. Apply today on Indeed! 

It’s Supermarket Employee Day! The day of recognition was created by the Food Industry Association as a time to recognize employees at every level for the work they do feeding families and enriching lives.

Grocery store workers have always been there during times of crisis to ensure the maintenance of the critical pipeline of food and consumer goods that sustain our communities. The last two years have been no exception.

As our General Manager Matt Stanley told co-op staff members: “When I reflect back on the last two years I am amazed at the resilience you all have demonstrated. The co-op has been steadfast in creating a friendly, welcoming, and safe place to work and shop. Thank you for your contribution to the friendly and resilient co-op.”