Chocolate Date Nut Bars

by Phyllis Webb, Board President

ingredients

1 cup Dates, chopped

1 and 3/4 tsp Baking Soda

11/2 cups boiling Water

2 Eggs

1/2 cup Butter

1 cup sugar

11/2 cup Gluten Free 1-to-1 Flour

3/4 tsp Salt

TOPPING:

1/2 cup Brown Sugar, packed

1/2 cup Walnuts, chopped

1 cup semi-sweet Chocolate Chips

directions

Put the dates and 1 tsp baking soda in a large bowl. Pour boiling water over and stir. Set aside.

In another bowl, beat the eggs and stir in the butter and sugar. Beat until well blended.

Stir into date mixture. Mix flour, salt and baking soda into date mixture and stir together.

Grease a 9x13” pan and add the mixture. The batter should be thin and runny.

In a separate bowl, mix together all topping ingredients. Sprinkle over the batter in the pan.

Bake in 350°F oven for 60 minutes or until a toothpick poked in the middle comes out clean.

Let cool and cut into pieces.

Cozy (and easy) Chicken Soup

by Arianna LaBosco, Fridge & Dairy Buyer

ingredients

1 Whole Chicken

1 White Onion, chopped

3 stalks Celery, chopped

3 Carrots, chopped

32 oz Chicken Broth

(optional) 1 Scallion, sliced,

for garnish

(optional) 1 pound Pasta

(optional) Escarole

directions

Fill your favorite pot with water, add your chicken, and turn up the stove. Let your chicken simmer for a few hours.

De-bone the chicken and throw the pieces back into the pot. Add all of your chopped veggies and let it simmer for an hour or two until they’re done!

Serve over pasta if you’d like, and optionally add escarole and scallions on top.

Rainbow Salad

by Phyllis Webb, Board President

Ingredients

You can really use whatever you have around, but here’s a suggestion!

5 oz local Mixed Greens, washed

1 Avocado, cubed

2 Clementines, separated & cut into pieces

seeds from 1 Pomegranate

1 cup Pecans, chopped

1/2 cup Feta, cubed

1/2 cup light Vinaigrette

Directions

It’s a salad, put everything in a large bowl, and toss with vinaigrette to serve!

Experiment with adding leftovers like roasted squash, other greens like sliced Brussels sprouts, or other fruits like some raspberries.

Fire Cider

by Dennis Iodice, Board Treasurer

ingredients

1 onion (chopped)

1/2 cup grated ginger

1/2 cup grated horseradish

1 tbsp ground turmeric

10 cloves chopped garlic

2 chopped jalapeno peppers

1 lemon (zest and juice)

2 tbsp rosemary

apple cider vinegar

honey

Directions

Into a one-quart canning jar, add onion, ginger, turmeric, horseradish, peppers, lemon and rosemary. Fill the jar with apple cider vinegar (with the mother is preferred) to about 2” above the other ingredients. Place a piece of parchment or waxed paper between the metal lid and the jar and cover the jar. Shake well. Store in a dark, cool place for one month, shaking the jar daily.

In a month, pour the resulting liquid into a fresh, clean jar, using a cheesecloth to strain the pulp while pouring. Squeeze the cheesecloth to get all the fire cider mixture out. Add honey 1/4 cup at a time until you reach your desired sweetness.

Use daily as a winter tonic and cold remedy. It’salso delicious in dressings or in stir-fried or steamedvegetables and proteins.

How-my-child-learned-to-like-shrimp Alfredo

by Jessy Turner, One of our Owners

Directions

In a tall heavy-bottomed pan slowly melt the butter over medium heat. Add the cream and turn up to a medium-high heat to slowly bring to a boil. Stir often with a wire whisk.

While the butter and cream come up to temp, add the garlic and nutmeg - usually a few grates of the nutmeg should do it. If you don’t have whole nutmeg, 1/8 tsp of ground nutmeg is a fine replacement.

Once the cream and butter come to a simmer, whisk in the Parmesan. Let that simmer for about 5 minutes, stirring often to make sure it doesn’t burn.

Add the snap peas and shrimp and cook until the shrimp are pink and firm; 2 to 3 minutes per side. Do not overcook or th shrimp will become rubbery.

Add the cooked pasta to the pan and combine. Serve topped with more grated Parmesan.

Ingredients

1 pound Shrimp, peeled & deveined

1 pound Pasta, cooked, your favorite shape

1 pint Heavy Cream

1 stick Salted Butter

8 oz Parmesan, shredded

8 ounces Snap Peas, cooked

3 Garlic Cloves, minced Fresh Nutmeg, to taste

Mama’s Meatloaf

by Jessy Turner, One of our Owners

Directions

In a large mixing bowl, mix eggs, onion, most of the ketchup, and a few dashes of Worcestershire sauce until well blended. Add bread crumbs and mix again to combine.

Add both meats. Use a spoon to break up the big lumps and start mixing all the ingredients together. Then use your hands to mix and turn the meat, combining the two meat varieties and incorporating the onions and peppers.

In a 9x13” baking dish or tray, form the meat mixture into a loaf shape. Use a butter knife to cover the top of the loaf with the remaining ketchup.

Cover with foil and bake at 375°F for 11/4 hours or until it is cooked through.

Best served with mashed potatoes and steamed broccoli.

Ingredients

1 pound Turkey, ground

1 pound Lean Beef, ground

3 Eggs

1 White Onion, diced

1 Red Bell Pepper, diced

1 cup Bread Crumbs

1/2 cup Ketchup

Worcestershire Sauce

Salt & Pepper to taste

Tuscan Spaghetti Squash

by Hayley Ranolde, Customer Service Manager

Directions

Preheat oven to 400°F.

Cut squash in half lengthwise. Rub all over with olive oil and season with salt and pepper. Place cut side down on baking sheet. Bake until the spaghetti squash is tender, 40 to 45 minutes. Let cool until cool enough to handle, then use two forks to pull apart spaghetti squash into fine noodle-like strings.

Meanwhile, cook bacon in a medium skillet until crispy. Transfer to a paper towel-lined plate to drain.

Pour off half the bacon fat and add garlic, tomatoes and spinach to the skillet. Season with salt and pepper. Add heavy cream and Parmesan and let simmer until slightly thickened. Add spaghetti squash and toss until fully coated. Crumble bacon over the squash and stir to combine. Garnish with basil.

Ingredients

1 large Spaghetti Squash

1 tbsp Olive Oil

Kosher Salt

Black Pepper, freshly ground

4 slices Bacon

2 Garlic Cloves, minced

11/2 cup Cherry Tomatoes, halved

2 cup Baby Spinach

1/2 cup Heavy Cream

1/3 cup Parmesan, grated Basil, for garnish

Creamy Lemon Orzo with Winter Greens

by Anna Sawyer, Café Asst. Manager

Directions

Cook kale in olive oil in a nonstick skillet over medium-high heat, 2 minutes. Add garlic and cook 1 minute; season with salt and pepper. Add vegetable broth and heavy cream; bring to a simmer. Stir in orzo and cook 9 minutes. Stir in baby spinach. Turn off the heat; stir in Parmesan and lemon zest and juice. Season with salt and pepper. Drizzle with olive oil.

Ingredients

2 cups Tuscan Kale, sliced Olive Oil

2 Garlic Cloves, sliced

Salt & Pepper to taste

2 cups Vegetable Broth

1/2 cup Heavy Cream

1 cup Orzo

2 cups Baby Spinach

3/4 cup Parmesan, grated

1 tbsp Lemon zest

1 tbsp Lemon juice

From The General Manager

by Jessica Bosworth

As winter unfolds, blanketing the world in a serene hush, we are offered the space for reflection, renewed connections with nature, and preparations for the forthcoming year. Throughout this period of introspection, there are a few ways in which I like to take advantage of the charm and peacefulness of the season.

For cycling enthusiasts, winter generally signifies the off-season, a time when roads might be hazardous to travel and temperatures can plummet to uncomfortable levels. The shift in weather offers an opportunity to explore alternative activities, to immerse in the ambiance of the colder months.

Walking, for instance, can be incredibly therapeutic, and provides an enchanting stage to witness nature's transformation. For me, the crunch of snow underfoot, the stillness of the air, and the frost-covered landscape evokes a sense of tranquility that's difficult to find during other seasons. Whether it's weaving through a snowy forest trail or an extended stroll around my neighborhood, these walks offer a chance for me to slow down and appreciate the beauty of our surroundings in a way that cycling simply does not.

Journaling is another restorative practice that I lean into, especially during the early morning hours when I am alone and all is silent. Penning words onto the crisp pages of a notebook becomes a meditative process; a platform for creative expressions and imagination; a means of capturing my thoughts and goals. The universal repose associated with wintertime invites a deeper contemplation, making it an ideal time to reflect on the year gone by—the accomplishments, challenges, and lessons learned along the way.

Oftentimes during my walks, I will catch glimpses of nature's resilience in spite of the cold, reminding me of the resilience inherent within myself. I take note of these important insights in my journal, using them to inspire ambitions and intentions for the year ahead. This process serves as a powerful reminder of my commitment to continual growth and transformation.

There are other simple pleasures that can cultivate a warm and cozy atmosphere outside of the kitchen. Among these, the pleasure of slipping into snug wool socks, sipping from a handmade mug, sinking into the embrace of a fluffy pillow, or relaxing in the gentle glow of ambient lighting—all while reading that book you’ve been meaning to get around to.

Maggie’s Organics wool socks, with their softness and natural warmth, are like a gentle hug for the feet. Beyond their functional purpose, they provide cushion to every step and plush comfort on chilly nights.

Handmade mugs (Lorimer Burns creates my favorites), elevate the simple act of sipping a warm beverage into a delightful ritual. The individuality of each piece exemplifies true artistry and authenticity—one can almost feel the hands that molded them. It turns my morning coffee or evening tea into an occasion for thoughtful connection.

Pillows by Creative Co-op invite relaxation and gentle support. They cradle tired heads and offer solace to restless souls, converting a couch or bed into a sanctuary of rest. Whether it's sinking into a pile of plump pillows for that leisurely read or finding respite after a long day at work, these fluffy companions have an unparalleled ability to soothe and comfort.

To complete the mood, consider intimate lighting—a gentle glow that weaves magic into the environment. Be it the contemplative flicker of candles, the playful radiance of string lights, or the aura of a bedside (mushroom) lamp, these lights evoke a sense of repose. They have the ability to transform spaces into sanctuaries, inviting one to unwind and bask in their soothing luminosity.

If I’ve piqued your interest with any of the wonderful items mentioned above, then please take a moment to stop by The Attic during your next visit to the Co-op. Our little home goods shop is filled with unique and affordable wares, which we are constantly refreshing. We always welcome feedback and product suggestions. Feel free to drop us a line.

Embracing winter isn't just about finding alternative activities or indulging in delicious meals– it's about fostering a deeper connection with the season itself. It's about savoring the stillness and appreciating the slower pace that winter often elicits.

I thought that I might close with a quote from Jeffrey McDaniel to reconnect us with the season’s brilliance:

“I realize there’s something incredibly honest about trees in winter, how they’re experts at letting things go.”

Always in the Fridge, Always in our Minds

by Anna Monaco, Seafood Buyer

There are a few things I always have in my pantry and fridge. These are not things I buy when I need some, I tend to panic buy these in large quantities and always have some on hand, no matter what! Below are some thoughts on these ingredients as well as some fun facts about them and, of course, my favorite uses!

Ode to Sour Cream

There once was some fermented horse milk

Resembling the color of corn silk

Mongolian diets

Insisted you try it

To turn into one of their ilk

Okay, not really but sort of. Some of the first domesticated horses can trace back to current day Kazakhstan. Horse milk has a much higher lactose content than cow or yak milk for example, and can be not so gentle on the human digestive system if consumed raw. Fermentation, however, allowed the natural bacteria to convert the lactose into lactic acid, making it both thicker and more tolerable to the human body. This fermented liquid was called Koumiss. The fermentation process, however, did transform some of the sugars into alcohol so this thick milk was a little boozy. As domesticated horses became the "it" trend throughout Eurasia, the nomadic Mongolian diet incorporated Koumiss as a staple. Years later, Russians substituted horse milk with cow milk and adjusted the fermentation process to prevent alcohol from developing et voila! Sour cream, as we are more familiar with it today, was born!

I put sour cream on lots of things from nachos and tacos to all sorts of bean dishes, but one of my favorite uses is in a hot soup - and it is soup weather! I put a dollop in the center and let the heat from the liquid melt it just a touch so when I take a bite from the center of said dollop, it's still a little cold and gives a nice contrast to the hot soup. How do you use sour cream?

O Chicken broth, my chicken broth

Two birds diverged in the wood and I put them both in a stock pot

With veggies veggies everywhere and not a piece to eat

Shall I compare thee to a summer stock

Thou art more flavorful and drinkable

To stir or not to stir, that is the recipe direction

What is broth and what is stock? Are they different? What about bone broth? Here we go folks, let's iron this out once and for all. Traditionally, stock is made from bones and aromatics and broth is made from bones with a little more meat on them and aromatics. For aromatics, both typically use celery, carrot, and onion (or mirepoix (meer-pwah) as it's often referred to). But what about vegetable stock? Vegetables don't have bones. How does that work? And bone broth is broth made with a higher proportion of bones. So you're telling me it's just stock, right? These days, the terms are pretty interchangeable, though most people tend to think of broth as more flavorful (which, if we go off of the traditional definition mentioned above, it technically is).

So for the purposes of the rest of this article, I will be referring to them both as STOTH (STOck + brOTH).

Is it easy to make your own STOTH? The answer is a resounding YES! Every time you cut any item from the mirepoix, take the scraps and throw them in a freezer bag/container. Keep adding to it until you have enough to fill a small saucepan. If you want to add meat to the STOTH, you can either use the remains of a roast chicken or pork chop or throw in some bone-in cuts of that meat as well. So you have your frozen bag of onion skins, celery ends, and carrot peels, and you have 3 chicken wings you forgot to cook and the body of a roast chicken pretty picked clean. Throw all of that in a pot and cover with water and add a tablespoon or so of salt. Bring it to a boil and then simmer it until you are satisfied with the flavor (at least a few hours, but up to 18 if you so dare). You can add fresh or dried herbs and additional vegetables like mushrooms or garlic too. Strain the STOTH through cheesecloth and you suddenly have a super concentrated homemade STOTH with very little actual work.

So what's the big deal about STOTH anyway? You can use it in a number of applications. Use it to make a delicious sauce for your seared chicken thighs. Throw some in a blender with steamed sweet potatoes for soup. Thin out refried beans so they are spreadable on your tostadas and tacos. Heat it up and drink it! STOTH is so versatile and nourishing and making your own is easy and one of those things in which you can really taste the difference.

Happy STOTH season all!