Check out our new vegan chicken soup at the deli grab-and-go and hot soup bar! It’s a vegan version of our classic chicken soup featuring Before the Butcher vegan chicken and Better than Bouillon No Chicken Base (vegan).
Come get your turkey today!
We have plenty of different types and sizes for all price ranges, plus turkey breasts, parts and brine kits. We also have vegan options, ducks, goose, fish and more! Your co-op is here for you and whatever menu you have planned this holiday. Thanks for shopping local!
Our fresh options include organic, non-GMO and regeneratively raised turkeys. We also have frozen free-range turkeys for 2.29/lb.
Organic turkey 5.49/lb. – raised in accordance with organic standards – the avoidance of synthetic pesticides and fertilizers, GMO seeds, growth hormones, antibiotics and irradiation.
Non-GMO turkey 4.79/lb. – raised without the process of genetic engineering.
Regeneratively raised turkey 8.99/lb. – these turkeys grazed on rotational plots of land. Turkey distributor Diestel says, “Part of a holistic regenerative program, these birds graze on rotational plots of land that are treated with nutrient-dense compost and allowed rest periods of 2-8 months. We measure the regeneration of this soil to ensure the work we are doing is healing the soil, allowing it to trap carbon in the ground while removing it from the atmosphere, as well as hold more water and reduce erosion. Just as important, these birds have a tender, juicy, full-bodied flavor.”
Thanksgiving Meal Orders Open Nov. 1-16!
Let the co-op deli do the cooking this year! You can choose the traditional menu with all the classic dishes, the vegan, gluten-free menu with a roasted mushroom ballotine, and pies, cake and extra sides ala carte. Order between Nov. 1-16 to pick up on Nov. 21 or 22. Ask your cashier for an order form or visit astoriacoop.square.site
Please choose either Nov. 21 or Nov. 22 as your pick up day when you place your order. The Traditional Menu and Vegan, Gluten Free Menu both have set menu items that may not be mix-and-matched. But you can add on extra sides ala carte to customize your order! Check in at the concierge desk near the front entrance of the co-op to pick up your order. Enjoy!
Cancelation Policy: Canceled on or before Thursday, November 16th – full refund. Canceled after Thursday, November 16th but before Sunday, November 19th – partial store credit. Canceled less than 48 hours before pickup – no refund. Orders cannot be altered after Nov. 16, but there will be ample amounts of everything in the grab-and-go and hot bar the week of Thanksgiving. Thanks for making the co-op part of your holidays!
Wellness Sale Nov. 1-8
Fall Wellness Sale! From Nov. 1-8, get 20% off your purchase of supplements and body care items. Our wellness department makes it a priority to provide you with sustainable, natural body care products and supplements to help support your health inside and out. Our friendly wellness staff are knowledgeable about the products they carry and are willing to answer your questions and help you navigate the aisles to find exactly what you’re after.
Local Producer Profile: Cliff Taylor
Celebrate Indigenous Peoples Day by supporting Indigenous authors! Cliff Taylor is a local poet, writer and storyteller, and a member of the Ponca Tribe of Nebraska. He’s a passionate speaker and writer about the Native experience, and the author of the books, “The Memory of Souls” and “The Native Who Never Left,” which you can find at the co-op. He also works at the co-op, so you might get a chance to meet him here!
Fall Co-op Garden Class
At 11:30 a.m. this Sunday, Oct. 8, Becky Graham of Harvest Moon Design plans to tell us how to put a garden to sleep for the winter, when to cut back perennials and grasses, and about her favorite seasonal plants. She also plans to share flower seeds from the co-op garden and lead a tour for those who are interested. See you there!
Happy Co-op Month!
Co-ops are a powerful way to build food security, community resilience and economic empowerment. As a co-op, we love supporting other cooperatively owned enterprises — it’s one of our cooperative principles!
Look for the Co-op Trade mark to find brands cooperatively owned by their workers, farmers or community.
Happy Oktoberfest!
Happy Oktoberfest! Celebrate with your co-op’s in-house marinated German sauerbraten and a selection of craft beers. We also have a variety of non-alcoholic beers to choose from. Cheers!
Recipe: Apple- and Date-stuffed Butternut Squash
If you’re looking for a colorful, attention-grabbing dish, serve this stuffed squash sprinkled with pomegranate arils (seeds) and mint. To create this dish, you’ll bake the squash halves until just soft enough to remove from the shells, then chop the flesh and mix with sautéed onions, apples and dates.
Ingredients
- 1 medium butternut squash, halved lengthwise, seeds removed
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 medium sweet apples, peeled and chopped
- 6 large dates, pitted and chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup honey
- 1/2 cup fresh mint leaves, slivered
- 1/4 cup pomegranate arils
Preparation
- Preheat the oven to 400 F. Lightly oil a sheet pan, and place the squash, cut side down, on the pan. Bake for 30 minutes. It will not be completely soft. Place on a cooling rack until cool.
- While the squash bakes, place a large saute pan over medium-high heat. Drizzle in the olive oil and add the onion. Stir for five minutes, add the apples and stir until hot, then reduce to medium heat for about 10 minutes to soften the apples. Add the dates, cinnamon and salt, and stir. Turn to low heat while the squash cools.
- When the squash is cool enough to handle, use a paring knife to cut out the flesh, leaving about ¼ to ½ inch lining the shell. Place the shells on the baking pan, cut side up. Chop the flesh in ½-inch pieces. Add the squash to the apple mixture. Drizzle with the honey and stir to mix well, then spoon the mixture into the reserved squash shells. Gently pat down to compress.
- Bake at 400 F for 30 minutes. Serve sprinkled with mint and pomegranate arils.
Serving Suggestion
Serve with brisket and an arugula salad with a tart vinaigrette.