Recipe: Simple Vegetable Curry

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Cauliflower is on sale at the co-op for just $1.99/lb. and local green beans from Glory B Farm is on sale for $3.99/lb. Try both ingredients in this recipe for simple vegetable curry. This fragrant, flavorful curry takes just 25 minutes to make.

Ingredients
1 cup canned coconut milk
4 teaspoons curry powder
3/4 teaspoon salt
1 large red or green jalapeno, slivered
1 small yellow onion, finely chopped
2 cups green beans, trimmed and cut into one-inch pieces
1 pound cauliflower, chopped into florets
1 tablespoon fresh lemon juice

Preparation
Combine the coconut milk with the curry powder and salt in a large sauté pan and stir to mix. Over medium-high heat, bring mixture to a boil and add the jalapeno, onion, green beans and cauliflower. Stir, then cover the pan and return to a boil, then reduce the heat to medium and cook for 10 minutes. Uncover and test the vegetables for doneness; they should be very tender when pierced with a paring knife. Stir in the lemon juice and taste for salt. If desired, simmer longer to thicken the sauce.

Serving Suggestion
Coconut milk is a fantastic simmer sauce—sturdy enough to boil and full of sweet, coconut flavor. Keep a few cans in the pantry and you can always make a delicious, creamy curry dinner in just a few minutes. Add cooked rice from the co-ops’ deli and you’re done!

Recipe: Raspberry Agave Sorbet

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Sorbet is a refreshing, light alternative to ice cream, but it is so much more. Try it layered in parfaits, floated in berry sangria, or on top of another berry desserts, such as Fruit-Topped Bread Pudding or Berry Cobbler. In this version, using agave syrup means that you can skip the traditional step of making a syrup from sugar, since agave dissolves in cold water.

Ingredients

  • 12 ounces frozen or fresh raspberries
  • 1/2 cup light agave syrup
  • 1/2 cup water
  • 1/2 teaspoon vanilla

Equipment

  • Ice cream maker or food processor

Preparation

  1. If using an ice cream maker, have it chilled and ready to go (if using the freezer method, have an ice cube tray or cookie tin lined with parchment paper ready to go). Place a fine wire screen strainer over a bowl, which you’ll use to strain the raspberry puree.
  2. In a food processor or blender, puree the raspberries until smooth. Use a rubber spatula to scrape the puree into the wire strainer, and then to press the puree through. Scrape and move the fruit pulp until all you have left are seeds. You should have about one cup of puree. Stir in the agave, water and vanilla, then chill until very cold.
  3. Use the ice cream maker to freeze the sorbet. If desired, transfer to a storage tub and freeze until ready to use. (If using the freezer method, pour the sorbet mixture into the ice cube trays or onto the parchment lined cookie tray and freeze. Break the frozen sorbet mixture into chunks, if using a cookie tray, and puree the chunks in a food processor before serving.)

Melon season

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Happy melon season at your co-op! Check out some of the different varieties we carry.

Canary: Fans of organic Canary melons carve the succulent texture of its pale green to cream-colored flesh and sweet flavor. Canary’s skin begins to take on a waxy quality as it ripens, and its aroma is punctuated with hints of pineapple and banana.

Snow Leopard: Sweet and juicy with firm white flesh, organic Snow Leopard leaps effortlessly from the grill to a fruit salad or sliced up for snacking. It shares a similar flavor profile with honeydew, but with crunchier flesh that makes this melon satisfying to munch.

Galia: The pale green flesh of delicious organic Galia melon is described as tasting sweetly aromatic with notes of tropical fruit. Give this variety a good sniff- its sweet scent is a great indicator it’s ripe and ready!

Orange Honeydew: Everything you love about a firm-fleshed honeydew, plus a honey-sweet flavor that eaters of all ages will enjoy. Try organic orange honeydew for a delicious twist on a well-loved favorite!

Inclusive Trade

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Stop by your co-op and find incredible deals on Inclusive Trade brands that are woman-, Black-, Indigenous-, people of color-, LGBTQIA+-, persons with disabilities-, and veteran-owned.

Recipe: Grilled apricots with chevre and honey

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Northwest grown organic apricots are on sale for just $2.99/lb. through July 18! Try them out in this recipe for grilled apricots with chevre and honey.

Ingredients
4 apricots, halved and pitted
4 ounces soft chevre
2 tablespoon honey
2 tablespoon orange Juice
1 teaspoon fresh basil, thinly sliced
Salt to taste
Vegetable oil to brush the apricot halves

Preparation
Preheat the grill over medium heat.
In the microwave or in a small saucepan, gently heat the honey, orange juice, and basil. Stir well and set aside.
Brush each apricot half with a little vegetable oil and sprinkle with salt. Place apricots cut side down on the grill for about 2-3 minutes. Turn the apricots over and reduce the heat to low. Brush each apricot halve with the honey mixture (save any unused honey mixture to serve with the finished apricots). Top each apricot half with 1/2 oz. of goat cheese. Close the grill lid and let the cheese melt for a couple of minutes. Serve with a drizzle of the remaining honey mixture.

Serving Suggestion
This sweet little recipe works as an appetizer or salad with some fresh lettuce, arugula or watercress, or as a dessert when drizzled with warm honey.

Summer Garden Tour

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UPDATED DATE! Save the date for the Summer Co-op Garden Tour! Starting at noon July 9, Becky Graham of Harvest Moon Design plans to lead a tour of the co-op garden and share her expertise in organic gardening for pollinators. Hope to see you then!

Enter to win a grill!

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Juneteenth

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Juneteenth is the oldest known celebration honoring the emancipation of slavery in the United States. On June 19, 1865, the remaining enslaved people of Galveston, Texas were set free, despite them and their enslavers having known of the Emancipation Proclamation being signed into order two years prior. Since then June 19, or Juneteenth, has commemorated the day that the remaining enslaved African Americans were officially freed. Although many communities and states have celebrated the day for years, Juneteenth officially became a federal holiday in 2021. In addition to an historical moment, today Juneteenth celebrates African American freedom and achievement, community and cultural heritage.

Learn more about the series of events leading up to Juneteenth, the history of what followed shortly thereafter up to today, and ways you yourself can observe Juneteenth at Juneteenth.com.

You can find plenty of recipes for any gathering at grocery.coop, but we recommend specifically seeking out Black cookbook authors and food historians for your Juneteenth recipes, including:

  • Dr. Jessica B. Harris, culinary historian, author of twelve critically acclaimed books documenting the foods and foodways of the African Diaspora, winner of the James Beard Lifetime Achievement Award. Her work inspired the Netflix docuseries High on the Hog
  • Michael Twitty, food writer, independent scholar, culinary historian, and historical interpreter personally charged with preparing, preserving and promoting African American foodways and its parent traditions in Africa and her Diaspora and its legacy in the food culture of the American South
  • Tabitha Brown, restaurateur and vegan food influencer (be sure to check out her cooking videos on YouTube, Tik Tok and Facebook)
  • Bryant Terry, James Beard & NAACP Image Award-winning chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system
  • Nicole A. Taylor, James Beard Award-nominated food writer, master home cook, producer and author of Watermelon & Red Birds: A cookbook for Juneteenth and Black Celebrations