Happy 15th Anniversary of managing Astoria Co+op, Matt Stanley! Over the years, Matt has grown the co-op from a small location on Duane Street to the big beautiful store on Marine Drive that it is today. He prioritizes the staff, excellent customer service, sustainability, supporting local producers and providing healthy options for the community. Thank you, Matt!

On Monday, Astoria City Council proclaimed April 3 as Matt Stanley Day to honor his contributions to the community.

Happy Spring! We have some seasonal items in stock, including chocolates, natural egg dye kits and plenty of kitchen accessories decorated with bunnies and flowers. Pick up a Fair Trade woven basket to fill with candy and gifts!

FLASH SALE ALERT! Today only, March 30, get two bunches of asparagus for only $5 total. Celebrate the arrival of spring with this fresh seasonal ingredient!
Find a variety of asparagus recipes at grocery.coop/ingredients/asparagus

Happy spring break! For a quick family-friendly, healthy meal, join us for lunch or dinner. Our deli offers a wide variety of made-from-scratch meals, available to stay or to go. While you are here, stock up on organic produce, local groceries, grassfed meats, fresh seafood, sweet treats, beverages and more. Learn more at astoria.coop/deli-and-bakery

By Christian Whitby, Astoria Co+op Produce Manager

This bright and beautiful salad combines some of the season’s best ingredients to make a dish that looks as good as it tastes.

Salad Ingredients
• 5oz baby arugula
• 1 large or 2 small cara cara oranges (about ¾ lb.), sliced
• 1 large or 2 small heirloom navel oranges (about ¾ lb.), sliced
• 1½ lbs. watermelon radish, thinly sliced
• ½ cup feta cheese
• ½ cup chopped walnuts

I like to make my own dressing, but this dish also works great with a pre-made vinaigrette!

Honey Lemon Vinaigrette
Ingredients
• ¼ cup olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 Meyer lemon, juiced
• 1 garlic clove, finely chopped
• Salt and pepper to taste

Preparation
1. Create a bed of arugula on your serving platter.
2. Layer on the watermelon radish and then the orange slices.
3. Sprinkle the feta and walnuts on top.
4. Combine the vinaigrette ingredients in a bowl and mix together. Drizzle over the top of the salad before serving.

By Christian Whitby, Astoria Co+op Produce Manager

Info: Also called German turnips, kohlrabi is actually more closely related to cabbage. It tastes similar to cabbage as well, but sweeter and milder with a peppery finish.

Baked Kohlrabi Chips: A tasty alternative to potato chips, this dish wonderfully highlights the natural flavors of kohlrabi 

Ingredients 

• 1 bunch kohlrabi 
• 1.5 tbsp olive oil 
• Chili powder or curry powder (optional) 
• Salt and Pepper to taste 

Instructions 

1. Preheat oven to 400 degrees F 
2. Peel the skin off the kohlrabi with a vegetable peeler 
3. Using a mandolin or sharp knife, thinly slice the kohlrabi. Slices should be around 1/8th inch thick 
4. In a bowl, toss kohlrabi with olive oil, salt, pepper, and any other spices if desired 
5. Spread the slices in a single layer on a baking pan and bake for 10 minutes 
6. After 10 minutes flip the kohlrabi over. Check every couple minutes after and pull the kohlrabi when the edges start to brown 
7. Let sit for 1-2 minutes, then enjoy! 

Apple Kohlrabi Slaw: The sweetness of the apple is the perfect complement to the earthy, peppery flavor of the kohlrabi, making a light and refreshing dish 

Ingredients 

• 1 bunch kohlrabi 
• 2 medium carrots (about ½ lb) 
• 1 large or 2 small apples (about ¾ pound) 
• 1 meyer lemon, juiced 
• ½ bunch cilantro, finely chopped 
• 1 tbsp olive oil 
• Salt and pepper to taste 

Instructions 

1. Use a vegetable peeler to peel the skin off kohlrabi, carrots, and apples 
2. Cut these into matchsticks—using a cheese grater makes this very easy! 
3. Combine in a bowl with the remaining ingredients. Stir well and enjoy! 

By Christian Whitby, Astoria Co+op Produce Manager

Recipe Info:

The sweet, nutty flavor of Romanesco—like a cross between broccoli and cauliflower—is highlighted in this deceptively quick and easy dish.

Ingredients for Romanesco:

• 1 head Romanesco, broken into florets
• 2 tablespoons olive oil
• 4 cloves minced garlic*
• Juice from 1 lemon
• Zest from 1 lemon (optional)
• Salt and Pepper to taste

Ingredients for Tahini Sauce:

• ¼ cup Tahini
• 1 teaspoon olive oil
• 1 teaspoon maple syrup or honey
• 3 cloves minced garlic*
• ½ teaspoon turmeric, ground or freshly minced
• ½ teaspoon ginger, ground or freshly minced
• 3 tablespoons water
• Salt to taste

*garlic amounts are suggestions

Instructions:

1. Preheat oven to 425 degrees F
2. Combine all the ingredients for Romanesco in a bowl. Toss until the florets are evenly coated.
3. Place the florets on a baking sheet in a single layer. Roast them in the oven for 20 minutes, pulling them out halfway through to toss and rotate the florets. For extra crispy edges, leave in for an extra 5 minutes.
4. While the Romanesco cooks, combine all ingredients for the tahini sauce in a bowl. Stir until evenly blended.
5. Serve the Romanesco hot. You can drizzle the sauce on top, or leave it on the side for dipping!

Find good food fast at the Astoria Co+op! Stop by our burrito bar for made-to-order bowls, burritos or tacos and enjoy them in our indoor or outdoor eating areas. While you’re here, stock up on all the snacks, beverages, fresh produce and groceries you need.

Join us at the co-op from 4 to 6 p.m. this Thursday for beer samples from Buoy Beer Co.! Try the newly released Love Lost at Sea ale in addition to other seasonal and rotating brews.