Wellness Sale Nov. 1-8

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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

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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

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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!

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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!

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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

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

We’re open Labor Day, with sales!

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The co-op is open normal hours for Labor Day, 8 a.m. to 9 p.m. Enjoy our Labor Day Weekend sales!

On Friday and Saturday only, purchase any melon and get three ears of corn for FREE!

Our meat sale lasts all weekend long, from Friday through Monday. Get a two-pack of in-house seasoned burger patties for only 2.99, and get in-house seasoned brats for only 5.99/lb. Enjoy the unofficial end of summer with a seasonal feast!

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!