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.”

Meat sale alert! All items in the meat department will be 10% off between February 22 and 24. The co-op has great selections of meat that’s prepared in-house, including dry-aged ribeye steaks, house-made sausages, and chicken marinated in a variety of different flavors. You can also find fresh, locally-caught fish, as well as venison, elk, bison and more! At the co-op, you know you’re getting high quality, sustainably-sourced meat and fish. Enjoy the savings!

Look for huge savings on all your Game Day entrees, snacks and fixings during our sale from Friday through Sunday. We will have great deals on Que Pasa chips, select local brews, salsas, guacamole, dips (including the seven-layer dip, pictured), and avocados, jalapeños, tomatoes and more! All three days, the deli is offering hot chicken wings and vegan, gluten-free cauliflower wings in the hot bar along with carrots and celery in the salad bar.

Our meat department has prepared some special offerings too: take-and-bake jalapeño poppers and organic seasoned party wings so you can get them today and cook them fresh at home.

The co-op will keep you fed while you’re rooting for your favorite team!

Check out some of the deals on this Game Day flyer: