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La Montañita Co-op BlogFruitalicous Summertime FunJune 17th, 2010 | No CommentsOne of the best things about summer, to me and probably you, is the fruit. I love to eat seasonally; not only does it help to “keep it local,” but I think of it as an adventure. I find I appreciate food much more and I devour what’s in all season long. Plus, it’s fresher, travels less, and tastes richer.  Your photo editor is now considering his shopping list. Another bonus: the rest of the year can be a challenge to get my picky seven-year-old to eat a variety of fresh fruits and veggies. If it were up to her, it would be pasta for breakfast, pasta for lunch, pasta for dinner, and snack…. hmmmm, wanna guess? PASTA! But with so much selection, it’s never a fight to eat something whole and fresh. When summer comes into full swing, I can offer so many fresh organic berries, melons, peaches, nectarines, apricots, cherries, plums, and the all-time kid favorite–grapes! I keep a lot on hand so she can eat whatever, whenever. Of course, sometimes she only wants one fruit for a week straight. This week, naturally, it’s grapes. Now my fridge is full of strawberries, blueberries, and raspberries in waiting (did you see those prices this week? Crazy for organic! Of course I bought a ton…). Great thing about berries is how well they freeze. I never let them go bad, just wash them, cuts the greens off the strawberries, and pop them in the freezer. Next morning, it’s smoothie time!  Garnish for extra goodness. My daughter loves smoothies too, and I love their deviousness. You can sneak just about anything in there! She doesn’t even notice the hemp protein power, ground flaxseed, or even All One Green Phyto Base vitamin and mineral powder. Admittedly, “sneak” is a little strong–she does know they’re in there, but she just doesn’t mind because the fruit’s fabulous. I blend a cup of berries, a cup of Almond Breeze and a frozen banana with the tablespoon or two of the sneaky stuff. Wow, this entry’s making me hungry, how about you? I think you should hit up your Co-op right now for the amazing fruit. We’ve got lots of variety in melons, raspberries and strawberries, and prices are fabulous right now. And those peaches, yes those Colorado peaches, are coming soon. Don’t forget the sneaky stuff, too, if you’ve got a Miss Picky at home, too. Toodaloo! Fresh from the Field: Avocados and You, pt. 2June 11th, 2010 | 1 CommentHowdy, fellow Produce-faithful. Phil’s back with the latter half of his avocado treatise. Read on for surprising, delicious insights, to get your pallet ready for some weekend guac. Without ado… –Ed.
Even without knowledge of all their extra benefits, our demand for Avocados has grown in leaps and bounds. It should come as no surprise to learn that avocados were immediately prized by the first Europeans to taste them. Below is the description of avocados by Gonzalo Fernandez de Oviedo, historian for the conquistadores traveling with Hernando Cortez in 1519. His account was published in 1526 in the Summario de la Natural Historia de las Indias:
Note that though avocados are prized and guarded, the “Indians” do not appear (at least to a conquistador) to cultivate them in our typical domestic sense, yet they’re very large and tasty. Now we get to the heart of the avocado mystery. What is supposed to eat this thing? Seeds as we understand them are designed to spread genetic material. Some blow with the wind, some catch in animals’ fur, most are eaten and passed. One look at the avocado, however, and it just doesn’t make sense.
 The gomphotheres in question. Avocados are a leftover super-food of gigantic mammals that fell extinct roughly 12,000 years ago. Giant Sloths, Glyptodonts, Toxodons, Mastodons and Gomphotheres probably dug on avocados, and probably ate the whole thing, and giving the seed a hearty bed of fertilizer to sprout in. Toxodons looked like giant horses crossed with giant elephants, Glyptodonts were like huge elephants, and the Glomphothere was an armadillo the size of a truck with a spiked club like a mace at the end of its tail. Although these awesome creatures survived until just-before historic times, we have only a slightly better understanding of the dinosaurs’ fate than their own; it’s called the Quaternary Extinction Event, and no one can pin it down.
 Really, it's hard to do them wrong. For a long time we thought that since their extinction occurred at the same time humans appeared on the Western continents,we must have hunted them into extinction. But there’s no way a relatively small population of primitive hunters armed with spears could hope to wipe out all the saber-toothed cats or all the Short-Faced Bears from one pole to the other in a few thousand years – never mind all other species. Another theory is climate change due to the retreat of the last Ice Age. But then, these species had already survived several such cycles. One more possible explanation is the asteroid impact/climate change theory. There appears to be a layer of geologic evidence to support this, however, knowing what we do about global climate systems it seems odd that the large mammals of North and South America would die out while those in Africa and Asia survived. And to further stir the pot, keep in mind this event occurs at the very beginning of recorded history. Most ancient cultures spoke of a cataclysmic flood that wiped out the previous age. Luckily, the avocado survived “whatever it was.” And we’re all the beneficiaries of millions of years of evolution. So the next time you’re in Produce,wondering what in the world an avocado is, imagine a 20’ tall, five-ton ground sloth contentedly munching on these remarkable berries in the lush South American forest, 12,000 years before your mom was born. Come by the Co-op tonight, and get your ancient world on. peace, Fresh From the Field: Home-GrownMarch 26th, 2010 | No CommentsHello produce lovers! It sure does feel good to see signs of Spring.  Complete with old-school drawings! Local salad mix is here, with radishes and spinach on the way. Before you know it the local veggie season will be in full swing. Mmmmm… fresh local produce. I aim to grow some veggies of my own, so it’s time I gave my garden some thought. Luckily the Co-op has plenty of locally composted soil from the good folks at Soilutions, as well as plenty of veggie, herb and flower seed from Botanical Interests. Botanical Interests is a family-owned seed company from Broomfield, CO. Next to Botanical Interests, no one compares—it has a higher germination rate than any other I’ve come across. And they’ve got plenty of Certified Organic varieties to choose from. I heartily endorse the Brandywine Tomato and Straight Eight Cucumber… oh man, just writing about homegrown tomatoes sets my mouth to waterin’.  Mmmm, orange and green… Right now the Co-op is runnin’ deals on Braeburn apples, Minneola tangerines, strawberries and green chard, all organic and all super-delicious. I had some of the strawberries today and was quite impressed—this looks like it could be a really good year for strawberries. And if you haven’t tried a Minneola lately, you’re in for a treat. They were a little on the tart side earlier in the season, but they’re spot on now, so eat lots and enjoy! Peace, Phil
Fresh from the Field: At One with the PossibilitiesDecember 9th, 2009 | 1 CommentHowdy-do produce enthusiasts! Phil here to let you know how to save money in the produce department. To really save money one must open one’s mind. Let me explain: produce prices go up and down with a particular product’s season. This seasonality presents us with an interesting paradox: high-quality produce is often LESS expensive than poor-quality produce. Thus if your mind is open to all a particular season’s possibilities, you’re going to end up paying less. Conversely, if your mind is fixed on buying a particular product no matter the season, well… you might have to pay more. I see a lot of customers come in with a particular product in mind and they get upset if the price is too high. For example, during Fall and Winter, Asparagus is out of season. The Nob Hill store has South American Organic Asparagus for 5.99/lb, which is at least twice what we charge for domestic Asparagus during Spring and Summer. So maybe try to think of something to substitute for Asparagus. “Impossible” you say. “Nothing could ever take the place of Asparagus!”
 Parsnips are in season now. Well, here’re some ideas that might help: Cauliflower, Broccoli, Sweet Potatoes, Parsnips, Summer Squash and Winter Squash are all reasonable right now and they all taste super when roasted. This is but one example; try to apply this open-mind technique whenever you’re buying produce. The best way to buy produce is to wait until you’re in the store and looking before deciding what to cook for dinner. Citrus season is coming quick so you can expect the quality to go up and the price to come down. Lemons, Limes, Tangerines and Oranges are quite versatile. Most of us would only think to use these raw or on fish, so allow me to expand your Citrus consciousness. Citrus can add a tangy zip to almost any meal. Try using fresh organic Lime juice and mint on pork or chicken, or maybe fresh organic Orange juice in a salsa with Cilantro, Jalapenos and Red Onion. For all the vegetarians out there, allow me to suggest using Tangerines wedges in your salad, or fresh organic Lemon juice along with balsamic vinegar for a dressing. And let’s not forget about dessert. As everyone knows, Oranges go super with chocolate, but in my opinion, so do Limes and Lemons.  Zest it up! Any kind of citrus can be made into frosting for a cake or filling for a tart. Almonds and Oranges make awesome cookies. These are all good ways to make an otherwise ho-hum dinner into something special. Try typing “citrus” into the search bar at epicurious.com for some really nifty ideas. Before I go, I’ll leave you with a quick word about citrus zest. The zest is the colorful portion of the peel. The white portion of the peel, underneath the zest, is the pith. Zest is very flavorful but pith is very bitter. Whenever you’re zesting citrus remember to only remove the topmost layer. If you can see white you’ve gone too far! Peace, Phil
 Your Virgil through the Produce Dept. Fresh from the Field: Cheap EatsNovember 12th, 2009 | No CommentsGreetings produce lovers!  Phil, your intrepid narrator Just wanted to let you know the Co-op is doing everything we can to make this year’s holiday season the best ever. In addition to the super deals on local and organic turkeys, we’ve got some awesome specials on produce I wanted to let you know about. Organic Garnet and Jewel Sweet Potatoes will be $1.19/lb, Organic Celery 79¢/lb, Organic Green Beans $3.49/lb and Organic Garlic $3.79/lb!  Collard Greens I am often asked, “Phil, the Co-op is too pricey, how can I afford to buy this Organic produce?” I point out that you don’t have to spend a lot of money to make really delicious and nutritious meals. Allow me to explain. Most of the produce department basics are quite reasonable. By “basics” I mean the foundation ingredients. Sweet potatoes, for instance, are inexpensive and very tasty. There are as many applications for sweet potatoes as there are days in the year. Greens such as kale and collards add flavor and nutrition too almost any dish. The next time you make tomato sauce, a stir-fry or any rice dish, stop and ask yourself, “Could I put some greens in this?” Greens are what your body wants you to eat more of anyway. Other potato varieties are another well-priced option. The Co-op sells organic White Mountain Farm potatoes from Southern Colorado. These guys know potatoes. Be it Red, Yukon Gold or Russet, White Mountain Potatoes can’t be beat. Mashed, scalloped, roasted, boiled, baked or shredded and fried, potatoes never disappoint. And what goes with potatoes? Carrots, of course, and our organic carrots are always inexpensive. I love to add carrots and peas to rice; it’s so simple and yet so good. Now, I know not everyone likes beats but if you do, wow! Organic beats are in season right now and they’re soooo good. Onions and garlic comprise the base of nearly every recipe. Our organically grown onions and garlic are almost as inexpensive as other store’s chemically grown. You get the idea. These examples are but a few; my point is, if you’ve got time to plan ahead, you can really cut down your costs.  Onions & Garlic I don’t want to sound preachy but when comparing prices on produce please take quality, flavor and nutrition into consideration. I mean, you wouldn’t compare the price of a new BMW to a Kia. Not all produce is created equal. Consider value instead of price; value equals flavor plus nutrition over price. So what if you saved 20¢/lb. on cheap potatoes at the National Chain if they have no flavor and little nutrition? I promise when you taste organically grown produce you will know where that extra 20¢/lb. went. Healthy organic soil grows flavorful nutritious produce. It’s not rocket science. When you buy produce at the Co-op you know that you’re getting not only the highest quality produce, but you’re supporting a sustainable system of agriculture. Peace, Phil Fresh from the Field: The Sweetest Potato of Them AllNovember 5th, 2009 | 1 Comment
I put the plastic on my windows this weekend so it must be close to Thanksgiving. Now, apart from the stuffin’, what I like most about Thanksgiving dinner is Sweet Potatoes. So sweet, so rich, so nutritious, the Sweet Potato is a powerhouse of flavor and provides a wide spectrum of what your body needs. In 1992, the Center for Science in the Public Interest compared the nutritional value of Sweet Potatoes to other vegetables. Considering fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the Sweet Potato ranked highest in nutritional value. According to these criteria, Sweet Potatoes earned 184 points, 100 points over the next on the list, the common potato! Of course, if you want to smother yours with butter, mix in lots of brown sugar, or, as it is with my people, marshmallows, you will compromise the net nutritional value. So it might be a better idea to use real maple syrup to moisten your Sweet Potato dish. One of the most often-asked questions in the produce department is, “I see Sweet Potatoes, but where are the yams?” And to avoid an argument I simply reply, “we call yams Sweet Potatoes here, its the same thing.” But that’s not the whole truth. No, it’s a little more complicated, and frankly, fascinating. The Sweet Potato is a close relative of Morning Glory and native to the tropical parts of South and Central America. It is in no way related to the common potato. The first European to enjoy Sweet Potatoes might well have been Christopher Columbus himself. Columbus is generally credited with bringing the Sweet Potato back to Spain and exposing Europe to this wonderful vegetable. At that time they were called batata, which was the native Taino word. Later, when Africans were brought to America as slaves, they began calling Sweet Potatoes yams due to their resemblance to true African yams. A true African yam is huge and brown and most of us have never seen one (and just what would a produce manager that wanted to sell true yams call them anyway?) In the early 1900s several large Sweet Potato producers in the Southern US adopted the name “yam” for Sweet Potatoes and Americans have been confused ever since. But no matter what you call them they’re spectacular vegetables.  Sweet Potatoes  African Yams The Garnet is my favorite variety. Garnets are more colorful and have more flavor than any other I know of. I don’t just eat them at Thanksgiving, I enjoy them all year-round in a stir fry with other vegetables and rice. Sweet potatoes need more time to cook than say, mushrooms or zucchini. Get your skillet hot and sauté half-inch cubes, covered for about 12 good minutes before adding other fixin’s. The cubes should be slightly tender before putting anything else in the pan. Finish the sir-fry with Tamari soy sauce and toasted sesame oil or coconut milk. Sweet potatoes can be cooked all sorts of other ways as well, so get creative; the Sweet Potato is very forgiving to experimentation. And you don’t have to take my word for it; if you’re not convinced that the Sweet Potato is just about the most perfect food around, ask Oprah. She’s a Sweet Potato nut. Before I take off I’d like to say that if you’re as interested in the histories of our fruits and vegetables as I am (dork alert!) check out Michael Pollan’s book, The Botany of Desire. PBS is running a special based on the book, it’s a shame they had to leave so much out. Peace, Phil Fresh from the Field: Fall Eatin’October 30th, 2009 | No Comments Kabocha Squash Soup. Yuuuuum. Greetings! Well, I spent last night elbow-deep in a pumpkin, scooping out guts and seeds, so it must be Fall. Halloween is nigh, and that means it’s time to kick off the holiday eating season. My line claims a proud history of robust holiday eating, but most of their holiday recipes rely on canned cream of mushroom soup and Jimmie Dean’s breakfast sausage. And sure, who doesn’t love those old standbys, but I enjoy a variety of holiday goodies. Let me share some of my new favorites to point you in the right direction. Let’s start with soup, the perfect cold weather food. Kabocha Squash makes a great winter squash soup due to its creamy texture, deep orange color, incredible flavor, and its surprising flexibility. Traditionally you might put in cinnamon, clove and nutmeg, or pumpkin pie spice alone. But try using garam masla, curry and a little cardamom and you’ve got a great Indian soup; or simply throw in some fresh chopped herbs such as rosemary, thyme, sage, oregano, lavender, or parsley, and you’ve got a super French Provencal. For the best results, blend your squash soup with an immersible blender. Pomegranates are another of my fall produce goodies favorites. Mesopotamian cuneiform records show that people have enjoyed this fruit from at least the third millennium BC, and there’s no reason to stop now. Ever versatile, the pomegranate can add a delightful kick to any number of holiday recipes. You can add the juice to marinades for chicken, duck, pork or beef; make marmalade to spread on holiday breads and corn muffins; prepare a relish to serve with lamb; twist up a dressing to serve with a hearty salad. For tons of great recipes try epicurious.com–they’re the best recipe site I know. For a an extra-good time, heat up some Big B’s unpasteurized apple cider with cloves, cinnamon and pomegranate juice. Sometimes the best recipes rely on produce most of us pass by. I’m talking about roots, here. Sure, everyone knows how great sweet potatoes are, but in my opinion Parsnips don’t get near the attention they deserve. Parsnips can add a distinctive flavor to almost any soup recipe. They can be roasted with carrots for a delicious side. You can boil and mash them with potatoes, add them to stuffing; the possibilities go on and on. Another delicious fall root is the rutabaga. Rutabagas are colorful turnips with a wonderful sweetness teased out by roasting. I like to make a pomegranate juice, honey and holiday spice glaze, and roast my rutabagas with carrots. Aw geez, my mouth’s starting to water. Before I wrap this holiday flavor primer, I’d like to point out that citrus season is just around the corner. Look to the COOP for all the best organic citruses, including for holiday recipes, like key limes, blood oranges, and Meyer lemons. I hope I got you thinking about new ways to celebrate the holiday eating season. Just make sure you use fresh, organically grown produce from the COOP, because it tastes better. And when you start with the highest quality ingredients, it’s hard to go wrong. Peace, Phil speaking of melonsSeptember 1st, 2009 | No CommentsLocal melons are here! I bought some this weekend at the Valley Co-op.
Melons are in the same gourd family as squashes and cucumbers. Most have a similar structure to winter squash—thick flesh and inner seed-filled midsection. Of course, melons are a lot sweeter and juicier than their squash cousins. They have high water content, are fat- and cholesterol-free and relatively low in calories, and are a good source of vitamin C and potassium. I sliced open the Tuscan melon for the folks in the office. A sweet honey scent filled the air. After a few of us devoured the mouth watering melon, the last piece lingering on the plate left a nostalgic feeling that summer is almost over. Fresh in produce at Nob HILLAugust 20th, 2009 | No CommentsThe New Mexico produce season is in full swing, come on down for all the local peaches, apples, squash, cucumbers, salad mix, chard, garlic, tomatoes, collard greens, green onions, kale, Japanese eggplant, basil, oyster mushrooms, carrot bunches, leeks, plums, figs, jalapenos, poblanos, and fresh roasted green chile you can eat. Read more ›› |
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Oh man, last week was just nuts. Our store’s server crashed and all our recent sales data was lost. No big deal to you, but to me, utter ruin. You see, when I place an produce order I look at past sales to determine how much I’m going to need. So no sales data means I’m flying blind. If I order too much it will go bad before we can sell it, and if I order too little we run out. After taking a long hard look into the ol’ produce crystal ball I placed orders with fingers crossed. Our produce arrives three times a week and my orders need to go out three or five days in advance so if I see that I’ve goofed it takes me more than a week to make corrections. Anyway, it worked out OK I guess. Very stressful though.
Larry Lopez and Rosanne Camunez have been growing specialty melons for three years now, on five irrigated acres north of Las Cruces. By crossing original seed stocks, including Ananas, Crenshaw, Sapo, Char, Ogden, Tuscan and Casaba, they’ve developed a number of tasty hybrids. And by saving seeds and replanting each year they create new, “nativized” strains. Their conscientious attention and the great care they’ve put into this project are evident in every melon they ship.