Blueberry and Peach Crisp

Indulge in the sweet taste of summer with our Blueberry and Peach Crisp! This delightful dessert features juicy peaches and ripe blueberries topped with a golden, crunchy crumble. Easy to make and perfect for any occasion, it's a delicious treat from the Berkshire Food Co-op that everyone will love.

Ingredients:

• 3 cups fresh blueberries

• 3 cups fresh peaches, peeled and sliced

• 1 tablespoon lemon juice

• 1/4 cup granulated sugar

• 1/4 cup brown sugar

• 1/2 cup all-purpose flour

• 1/2 cup rolled oats

• 1/4 cup unsalted butter, cold and cut into small pieces

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, combine the blueberries and peach slices. Drizzle with lemon juice and toss to coat.

3. Transfer the fruit mixture to a greased 9x9-inch baking dish.

4. In another bowl, mix together the granulated sugar, brown sugar, flour, rolled oats, cinnamon, nutmeg, and salt.

5. Add the cold butter pieces and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.

6. Sprinkle the topping evenly over the fruit mixture.

7. Bake in the preheated oven for 35-40 minutes, or until the fruit is bubbly and the topping is golden brown.

8. Let cool slightly before serving. Enjoy warm, with a scoop of vanilla ice cream if desired!

Grilled Zucchini and Corn Salad

Discover a burst of summer flavors with our Grilled Zucchini and Corn Salad! This vibrant dish combines smoky grilled zucchini, sweet corn, and fresh herbs for a refreshing and healthy addition to any meal. Perfect for a light lunch or a side dish at your next barbecue, it's a must-try recipe from the Berkshire Food Co-op.

Ingredients:

• 2 medium zucchinis, sliced lengthwise into 1/4-inch thick strips

• 2 ears of corn, husked

• 1 red bell pepper, diced

• 1/4 cup fresh cilantro, chopped

• 2 tablespoons fresh lime juice

• 2 tablespoons olive oil

• Salt and freshly ground black pepper to taste

• 1/2 teaspoon ground cumin

Instructions:

1. Preheat your grill to medium-high heat.

2. Brush the zucchini strips and corn ears with a little olive oil.

3. Grill the zucchini strips for about 2-3 minutes per side, until tender and slightly charred.

4. Grill the corn ears, turning occasionally, until lightly charred and cooked through, about 10 minutes.

5. Remove the zucchini and corn from the grill and let cool slightly.

6. Cut the grilled zucchini strips into bite-sized pieces.

7. Cut the corn kernels off the cob.

8. In a large bowl, combine the grilled zucchini, corn kernels, diced red bell pepper, and chopped cilantro.

9. In a small bowl, whisk together the lime juice, olive oil, salt, pepper, and ground cumin.

10. Pour the dressing over the salad and toss to combine.

11. Serve warm or at room temperature and enjoy this flavorful summer dish!

Heirloom Tomato and Basil Salad

Savor the essence of summer with our Heirloom Tomato and Basil Salad! This simple yet flavorful dish highlights the rich taste of heirloom tomatoes paired with fresh basil and a light vinaigrette. Perfect as a starter or side, it's a refreshing and elegant recipe from the Berkshire Food Co-op.

Ingredients:

• 4-5 ripe heirloom tomatoes, assorted colors

• 1 cup fresh basil leaves

• 1/2 cup pistachios

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon balsamic vinegar

• Salt and freshly ground black pepper to taste

• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Wash and slice the heirloom tomatoes.

2. Arrange the tomato slices on a large serving platter.

3. Scatter the basil over the tomatoes.

4. Add the pistachios on top.

5. Drizzle the olive oil and balsamic vinegar evenly over the salad.

6. Season with salt and freshly ground black pepper to taste.

7. Sprinkle the crumbled feta cheese on top if desired.

8. Serve immediately and enjoy the fresh flavors of summer!

The Adventures of Cooper the Goat

Meet Cooper, the friendliest goat in the Berkshires and the beloved mascot of the Berkshire Food Co-op. With his soft white fur and playful personality, Cooper was more than just a cute face. He was the heart and soul of the Co-op, spreading joy and promoting the values of community, sustainability, and cooperation.

Every morning, as the sun rose over the Great Barrington, Cooper trotted happily to the Co-op, ready for a day full of adventures. The store was always buzzing with excitement, and Cooper loved being a part of it.

Welcoming Shoppers

One of Cooper's favorite activities was greeting customers at the entrance. With a cheerful bleat and a wag of his little tail, he'd welcome everyone who walked through the door. Kids especially loved him, and they'd run up to pet him and feed him bits of fresh veggies from the produce section.

"Good morning, Cooper!" a little girl named Lily exclaimed as she entered the store. She handed him a crisp carrot, which Cooper happily munched on.

"Thanks, Lily!" Cooper bleated back. He loved how the Co-op was a place where everyone knew each other and shared smiles and stories.

Exploring the Produce Section

Cooper's adventures often took him to the produce section, his favorite part of the store. The vibrant colors and fresh scents were a feast for his senses. He'd nibble on kale leaves, sniff at ripe tomatoes, and marvel at the array of organic fruits and vegetables.

One day, Cooper noticed a group of kids gathered around a table. It was a cooking class! The instructor, Jenny, was teaching them how to make a delicious salad using fresh, local ingredients.

"Can I help?" Cooper asked, his eyes twinkling with excitement.

"Of course, Cooper!" Jenny laughed. She handed him a bunch of basil, and Cooper proudly carried it to the kids, who giggled and pet him.

Cooper’s Green Thumb

Cooper wasn't just a mascot; he was also an avid gardener. Next to the Co-op was a small garden, where Scott grew flowers every summer. Cooper loved spending time there, helping Scott plant seeds and water the plants.

One sunny afternoon, Cooper noticed a small plant struggling to grow. It was a sunflower seedling, wilting in the heat. Cooper fetched a watering can and gently gave it a drink.

"Don't worry, little one," Cooper whispered. "You'll grow big and strong soon."

And sure enough, with Cooper's care, the sunflower flourished, producing the biggest, brightest flower the Co-op had ever seen.

Community Events

As the Co-op's mascot, Cooper was always the star of community events. Whether it was a summer fair, or an educational workshop, Cooper was there, spreading cheer and enthusiasm.

During a Co-op Harvest Festival, Cooper led a parade through town, followed by a trail of excited children and families. He even had his own little float, decorated with colorful flowers and banners promoting local, sustainable farming and shopping.

"Three cheers for Cooper!" the crowd chanted, and Cooper felt a swell of pride. He loved being part of such a vibrant, caring community.

Promoting Sustainability

Cooper's adventures also had a deeper purpose: promoting sustainability and environmental awareness. He'd often be seen around the store, showing customers how to use reusable bags, recycle properly, and choose eco-friendly products.

One day, Cooper hosted a workshop on composting. He demonstrated how to turn kitchen scraps into rich, fertile soil for the garden.

"Remember," Cooper told the attendees, "every small step counts. Together, we can make a big difference for our planet."

He tried really hard not to just eat the compost.

The Heart of the Co-op

Cooper's days were filled with joy, laughter, and meaningful moments. He wasn't just a mascot; he was a symbol of everything the Berkshire Food Co-op stood for: community, sustainability, and cooperation. Through his adventures, Cooper showed everyone that even the smallest actions could have a big impact.

As the sun set over the Berkshires and the Co-op closed for the day, Cooper trotted home, his heart full of happiness. He knew that tomorrow would bring new adventures and opportunities to spread the Co-op's message of love and care for one another and the earth.

And so, Cooper the goat lived happily, always ready for the next day's adventure, and always eager to make a difference in his beloved community.

Beat the Heat: Cool Summer Activities in the Berkshires

As we dive into the sunny days of summer 2024, it’s time to uncover some fantastic ways to beat the heat and embrace the season with fun, community-focused activities. Whether you're looking to cool down or just seeking some local adventures, we've got you covered. So grab your sunglasses, slather on that sunscreen, and let's explore some cool ways to enjoy the summer while staying true to our cooperative values.

Splash into Fun: Local Swimming Spots

There's nothing quite like a refreshing dip to cool off on a hot summer day. The Berkshires are blessed with an abundance of beautiful lakes and swimming holes perfect for a family outing or a solo retreat.

• Lake Mansfield: Just a short drive from the Co-op, Lake Mansfield offers a serene swimming area surrounded by lush greenery. Pack a picnic with goodies from the Co-op, and enjoy a day of swimming and sunbathing.

photo from GB Land Conservancy

• Benedict Pond: Located in Beartown State Forest, Benedict Pond is another hidden gem. With its clear waters and scenic backdrop, it's an ideal spot for a tranquil swim.

photo from Housatonic Heritage

Pedal Power: Biking Trails for All Levels

Cycling is not only a great way to stay fit, but it’s also an eco-friendly way to explore the natural beauty of the Berkshires. Whether you're an avid cyclist or just starting out, there are trails for every skill level.

• Ashuwillticook Rail Trail: This 11-mile trail offers stunning views of lakes, mountains, and woodlands. It's perfect for a leisurely ride with family or friends.

photo from TrailLink

• Pittsfield State Forest: For those seeking a bit more adventure, the trails here provide a mix of terrains, making it a fun challenge for mountain biking enthusiasts.

photo from Pittsfield MA

Remember to swing by the Co-op for some energy-boosting snacks and a reusable water bottle to keep you hydrated on your biking adventures!

Farmers' Markets: Fresh, Local, and Fun

Summer is the season for farmers' markets, and there's no better way to support local farmers and enjoy fresh, seasonal produce. The vibrant atmosphere, live music, and delicious food make for a delightful day out.

• Great Barrington Farmers' Market: Held every Saturday, this market features a variety of local vendors offering everything from fresh fruits and vegetables to handmade crafts and baked goods. Don’t forget to stop by the Co-op's booth for some of our own delicious offerings!

photo from Great Barrington Farmers’ Market

• Lee Farmers' Market: Another wonderful option, this market is held on Saturdays and boasts a fantastic selection of local produce, flowers, and artisanal products.

photo from Lee Farmers’ Market

Community and Creativity: Outdoor Workshops and Classes

Summer is a fantastic time to learn something new, especially in an outdoor setting. The Berkshires offer a variety of workshops and classes that foster creativity and community.

• Outdoor Yoga Classes: Connect with nature while finding your zen in one of the many outdoor yoga classes offered throughout the region. These classes are great for all skill levels and provide a peaceful way to start or end your day.

photo from The Mount

• Art in the Park: Join local artists for outdoor painting or crafting sessions. These events are perfect for families and individuals looking to unleash their creative side while enjoying the beautiful summer weather.

Embracing Summer with Cooperative Spirit

At the Berkshire Food Co-op, we believe that summer is all about coming together as a community to celebrate the season's joys. Whether you're exploring local swimming spots, biking trails, farmers' markets, or outdoor workshops, remember that every activity can reflect our cooperative values of sustainability, health, and community support.

By participating in these local activities, you're not only enjoying the best of what summer has to offer but also supporting our mission to create a vibrant, connected community. So get out there, have fun, and make the most of this beautiful summer.

Cheers to a cool and cooperative summer!

Sizzling Summer Trends and the Spirit of Cooperation: A Perfect Match!

Hello, summer enthusiasts! As the sun shines brightly over the Berkshires, we're excited to bring you the latest trends sizzling in the Northeast this summer of 2024. Whether you're lounging by the lake, hiking our beautiful trails, or hosting backyard barbecues, we've got the scoop on what's hot and how it aligns with the heart of our cooperative community.

Trend Alert: Sustainable Picnic Perfection

This summer, sustainability is stealing the spotlight, especially when it comes to picnicking. Imagine this: a sun-soaked day, a cozy blanket spread out under a shady tree, and a delightful array of eco-friendly goodies. From reusable picnic ware to locally sourced snacks, sustainable picnics are all the rage. And guess what? Your Berkshire Food Co-op is at the forefront of this movement!

Our mission is to support a healthy, sustainable lifestyle for all our members. By offering a fantastic selection of organic, locally-sourced foods and environmentally friendly products, we're making it easier than ever for you to pack the perfect picnic basket. Picture this: freshly baked bread from a local bakery, farm-fresh fruits and veggies, artisanal cheeses, and perhaps a bottle of organic wine. Yum!

Cool and Conscious: Upcycled Fashion

Fashionistas, rejoice! Upcycled fashion is making waves this summer. Think unique, stylish clothing and accessories crafted from recycled materials. It's a fun and creative way to stay trendy while reducing waste and supporting sustainable practices. Plus, it's a fantastic way to express your individuality.

Here at the Co-op, we love supporting local artisans who are passionate about upcycled fashion. Check out our selection of eco-friendly, locally-made clothing and accessories that not only look fabulous but also tell a story. Each piece is a testament to creativity, sustainability, and the cooperative spirit of supporting our community.

Fresh and Flavorful: Plant-Based Delights

Plant-based diets are more than just a trend; they're a delicious and nutritious lifestyle choice that's here to stay. This summer, we're seeing a surge in innovative plant-based recipes that are perfect for those warm-weather gatherings. From hearty veggie burgers to refreshing salads and decadent dairy-free desserts, plant-based eating is all about celebrating the bounty of nature.

At the Co-op, we're committed to providing a wide variety of plant-based options that cater to all tastes and dietary needs. Our shelves are stocked with everything you need to whip up a plant-based feast that will wow your friends and family. Plus, by choosing plant-based, you're supporting a more sustainable food system and promoting the health of our planet.

The Co-op Connection: Community and Cooperation

While these trends are exciting and fun, what truly makes them special is how they connect to our core values at the Berkshire Food Co-op. Sustainability, supporting local artisans, and promoting healthy, plant-based diets are all integral parts of our mission. We're more than just a grocery store; we're a community hub where members come together to make positive changes for themselves and the environment.

By embracing these summer trends, you're not just keeping up with what's hot; you're actively participating in a movement that values cooperation, community, and a commitment to a better world. So, as you enjoy all the wonderful things this summer has to offer, remember that your choices reflect the values we all share.

Here's to a summer filled with sun, fun, and the cooperative spirit! Happy summer, everyone!

Get Your Greens!

It’s no secret that green and leafy vegetables are good for you. But while a side of steamed broccoli is nutritious, it lacks … excitement. Even salads, with their endless potential for variety, can begin to feel too familiar. Liven things up! To enjoy more of those glorious greens, start by making small additions to your daily diet: Snack on crunchy cucumbers and snap peas, or add a pop of flavor with fresh herbs. Toss leafy greens into any soup, smoothie, stir-fry or curry. Hungry for more ideas? Give these simple, green-themed recipes a try.

Baby Kale Stir Fry

Serves: 2. Prep time: 15 minutes.

• 1 tablespoon tamari

• 1 tablespoon rice vinegar

• 1 tablespoon honey

• 1 tablespoon avocado oil

• 1 small carrot, sliced diagonally

• 1 5-ounce package baby kale

1. In a small bowl, stir the tamari, rice vinegar and honey; set aside.

2. Place a wok or large saute pan over mediumhigh heat for a couple of seconds, then drizzle in the oil.

3. Add the carrot slices and stir for 1 minute, then add the kale and stir. As the kale starts to wilt, after about 1 minute, drizzle in the tamari mixture and stir to coat. Cook until kale is softened, about 1 minute longer.

4. Serve hot.

Great Green Goddess Salad

Serves: 4. Prep time: 20 minutes.

• 1 clove garlic

• 1 small anchovy (optional)

• 1⁄2 cup lightly packed fresh parsley

• 2 medium scallions, white and green parts

• separated

• 1⁄2 teaspoon dried tarragon

• 1⁄4 cup plain Greek yogurt

• 2 tablespoons mayonnaise

• 1 tablespoon white wine vinegar

• 1⁄2 teaspoon salt

• 2 tablespoons olive oil

• 5 ounces baby spinach, washed and dried

• 1 medium cucumber, peeled and sliced

• 1 medium avocado, sliced

1. For the dressing, in the food processor, combine the garlic, anchovy (if using), parsley and the white parts of the scallions. Process to mince very finely. Scrape down and process again. Add the tarragon, yogurt, mayonnaise, vinegar and salt and process until smooth. With the machine running, drizzle in the olive oil until well mixed. Transfer to a pouring cup or jar; keeps for 4 days, tightly covered, in the refrigerator.

2. For the salad, spread the spinach on a platter or four small dinner plates. Cover with cucumber and avocado, and drizzle with dressing, then chop and sprinkle the scallion greens over the salads. Serve immediately.

Mint Pesto Pea Soup

Serves: 6. Prep time: 30 minutes.

Soup

• 1 tablespoon olive oil

• 2 tablespoons butter

• 1 cup yellow onion, diced

• 2 cloves garlic, minced

• 4 cups vegetable broth

• 6 cups fresh or frozen peas

• 2 green onions, diced

• 2 tablespoons fresh mint, minced

• 1⁄4 cup sour cream

• Salt and black pepper to taste

Pesto

• 1⁄2 cup fresh parsley leaves

• 1⁄4 cup fresh mint leaves

• 1⁄4 cup pine nuts

• 1 lemon, zest and juice

• 2 ounces Parmesan cheese, shredded

• 2 tablespoons olive oil

1. Heat 1 tablespoon olive oil with the butter in a large stock pot over medium-high heat. Add the onions and saute 5 to 10 minutes until onions are soft and translucent. Add half the minced garlic, and cook another minute, then add the vegetable broth and bring to a boil. Add the peas, return to a boil, and simmer for 1 to 2 minutes. Remove from heat, then stir in the green onions, mint, sour cream, and a pinch of salt and pepper. Puree the soup in a blender until smooth. Taste for salt and pepper.

2. To make the pesto, put the parsley, mint, remaining garlic, pine nuts and lemon zest and juice in a food processor and blend until smooth. Add the Parmesan cheese and blend. Slowly drizzle in the olive oil until blended well.

3. Top each bowl of soup with a large spoonful of pesto, and serve warm or chilled.

Stuffed Collard Greens

Serves: 8 rolls. Prep time: 1 hour; 30 minutes active.

• 8 collard leaves, large stems removed

• 1 tablespoon olive oil

• 1 cup diced yellow onion

• 1 celery stalk, diced

• 1⁄2 red or green bell pepper, seeds removed, diced

• 2 cloves garlic, minced

• 1⁄2 pound ground turkey or plant-based crumbles

• 1 teaspoon chili powder

• 1⁄2 teaspoon dried thyme

• Pinch of cayenne (optional)

• 3⁄4 cup chicken or vegetable broth

• 1 1⁄2 cups cooked rice

• Pinch each of salt and black pepper

• 3⁄4 cup Carolina-style barbecue sauce

1. Heat the oven to 350°F. Oil or butter an 8 x 8-inch casserole dish.

2. Bring a large pot of water to a boil. Gently place the collard leaves in the water and cook for about 3 to 5 minutes until just tender. Remove the leaves, drain and cool.

3. In a large skillet, heat the olive oil over medium-high heat and saute the onion, celery, bell pepper and garlic for 5 minutes. Add the turkey and spices and cook another few minutes until the turkey is almost cooked through. Add the broth and rice and cook another few minutes until the broth is absorbed. Season the meat with salt and pepper to taste and remove from heat.

4. Gently lay out a collard leaf on a dry cutting board, stem end facing away from you. Divide the turkey mixture into eight portions. Place one portion of turkey near the stem end of the leaf. Fold in the side edges of the leaf and roll up the collard around the filling, like a burrito. Place the collard roll in the casserole dish, seam side down. Repeat with the rest of the collards and filling. Drizzle barbecue sauce over the top of the rolls, cover with aluminum foil and place in the oven. Bake for about 30 to 40 minutes until the collard rolls are tender. Serve warm.

Picnic Perfect Spread

Sensational Berry Smoothies

The smoothie — a drinkable breakfast, snack, or workout drink — is one of the easiest culinary creations to make at home. A variation on the kinds of fruity drinks made in tropical countries for years, it was christened “smoothie” in the 1960s. As it grew to include healthy add-ins, boosting it from a snack to a meal, the smoothie began to inch into the healthy mainstream. Suddenly, smoothies were everywhere! Check out these sensational berry smoothies as a starting point. Each one is simple and completely delicious.

Hidden-Spinach Berry Smoothie

Serves: 2. Prep time: 10 minutes.

• 2 cups frozen or fresh raspberries, strawberries,

• blackberries, or a mix

• 3 cups spinach (packed)

• 1 cup yogurt, kefir, or a non-dairy alternative like

• almond milk

• 1 large banana, fresh or frozen

Put the berries and spinach in the blender first, and add the yogurt and banana. Process, scraping down as needed. Blend until smooth and serve.

You’ll enjoy a salad's worth of healthy spinach in this luscious smoothie, and hardly notice it's there!

Strawberry-Pomegranate Smoothie

Serves: 2. Prep time: 5 minutes.

• 2 cups frozen strawberries

• 1 large frozen banana, cut in chunks

• 1 cup kefir, yogurt, or a non-dairy alternative like

• almond milk

• 1 cup pomegranate juice

• 2 tablespoons pomegranate seeds

In a blender, pile in the strawberries and frozen banana, then add kefir and pomegranate juice. Process to puree; serve garnished with pomegranate seeds. If the smoothie is too thick to blend, add milk or a non-dairy alternative as needed.

Pomegranate juice is an antioxidant superstar, and its wonderfully tart flavor is balanced by banana and creamy kefir.

Mixed Berry and Oat Smoothie with Granola

Serves: 2. Prep time: 5 minutes.

• 2 cups frozen mixed berries

• 4 ounces firm silken tofu

• 1⁄4 cup rolled oats

• 1 1⁄2 cups vanilla soymilk or other milk

• 1⁄2 cup granola

In a blender, place the mixed berries, then tofu, oats and soymilk. Process until smooth. Serve in two glasses, with 1⁄4 cup of granola on top of each.

Berries disguise the secret ingredient (tofu!) and a sprinkle of granola adds a tasty crunch.

Reprinted by permission from grocery.coop. Find these and other recipes, plus information about your food and where it comes from at grocery.coop.

Local Love & the Attic's Top 5

ATTIC FINDS

Colorful Drinking Glasses

WHY YOU’LL LOVE IT: Bring some fun glassware to your summer picnic  & beach day. These drinking glasses come in four beautiful colors and will add a touch of elegance to your table setting.

Stainless steel cocktail shaker 

WHY YOU’LL LOVE IT: Mix up your favorite cocktail/mocktail in this beautiful stainless steel cocktail shaker. Made of beautiful brass, this shaker is not only useful in the kitchen but easy on the eyes.

Bolster pillow with assorted floral pattern 

WHY YOU’LL LOVE IT: Add a touch of cottage core to your favorite chair, sofa, or loveseat. Made of 100% soft cotton, these pillows will add a touch of charm and comfort to your abode.

Dusen Dusen Everybody Grinder - Salt Grinder 

WHY YOU’LL LOVE IT: People of the world Spice up your life! With this ridiculously cute salt grinder designed by Dusen Dusen. Add some spice to your weeknight dinners and some color to your kitchen table. Don’t forget you can filler-up in our bulk department! 

Woven Cotton Cloth Napkins w/contrasting stitch edge (set of 4)
WHY YOU’LL LOVE IT : These lovely sets of cotton napkins come in irresistible colors and feature a unique contrasting stitched edge. Perfect for those Tanglewood picnics! 

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LOCAL LOVE

Make sure to check out MORE of our LOCAL offerings in The Attic! 

Paintings by Local artist Cynthia Parson - New Marlborough, MA

Reeves Leather (Assorted Leather Goods) - Sheffield, MA

Lorimer Burns Ceramics - Housatonic, MA

Assorted Photo Greeting cards by Judy Seaman - Lenox, MA 

Refuse, Reuse, Recycle... H'mmm. UPCYCLE?

You’ve all seen the mantra Refuse, Reuse, Recycle. Buried in there is a growing adaptation of Recycle called Upcycle. 

Recycling takes old materials and breaks them down into new materials that can be used for other products. Upcycling takes old materials and transforms them into something new and better than what they were before. Both recycling and upcycling are important parts of going green and reducing your carbon footprint.

For example: Glass jars are one of the easiest items to upcycle. Clean them out, soak them in warm hot water to remove the label and you can use them pretty much anywhere in your house. Glass jars are great for storing dry goods in your pantry like rice, beans, pasta, and flour. 

(Don’t forget, when you reuse a container to purchase bulk or other unpackaged items here at the Co-op you get a 5% discount on the value of your purchase. And over time that adds up !)

And, have you ever thought about fabric? Toss out a dress, someone buys the toss, and creates a new item of clothing, such as a short skirt or shirt. Popular in the craft area.

More specifically, Upcycling, (also known as creative reuse), is the process of transforming by-products and waste materials into new materials or products perceived to be of greater value.  As far as food goes, billions of pounds of food are wasted every year around the world, but there are ways that people reuse food and find a way to upcycle. One common method is to feed it to animals because many animals, such as pigs, will eat all the scraps given. Approximately 30% of the food livestock consumes, in total, comes from food waste in the supply chain.

Another way is to just break it down and use it in compost, which will improve the soil. Many types of food waste, such as fruits, vegetables, egg shells, nuts, and nut shells, can be used in compost to enrich soil.

One of the newest concepts started five years ago when a team of experts from Harvard Law School, Drexel University, World Wildlife Fund, Natural Resources Defense Council, ReFED and others (Upcyclefood.org) defined “upcycled food”): Upcycled Food is about creating high quality nutritious food products out of nutrients that slip through the cracks in our food system. They use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment. Upcycled foods indicate which ingredients are upcycled on their labels and display the Upcycled certification symbol.

So, can you find any upcycled food at the Co-op? Of course. A number of items are available throughout the store. Take, for example, Brewer’s Everything Flatbread Crackers (Somerville, MA) made with Upcycled Grains. The grains actually are barley and wheat left over from the beer brewing process and would otherwise have been thrown away. As the label says: “Brewers steep high quality (sprouted and roasted) grains in water to remove their natural sugars, leaving us with the flavorful and nutritious saved grain.” (Lamplighter Brewing Co., Cambridge, MA is one supplier.)

And then there’s Uglies Kettle Potato Chips (Sea Salt) that contains both upcycled and non-upcycled potatoes. (Check out the back of the package for further fun facts.) Or, Matriark Tomato Basil Sauce  which upcycles high-quality U.S. grown tomatoes and uses packaging that has 81% lower carbon footprint than cans or glass jars (ReFED Impact Calculator). Details on the side label.

So, while you’re shopping, take a moment to look for the Upcycle logo. Do your part to help reduce food waste.

From the General Manager:

As the winter chill fades away, our Co-op welcomes the gentle arrival of spring's bounty. It's a time of subtle transition, marked by the arrival of fresh produce that whispers promises of renewal and nourishment.

Let's take a moment to appreciate some of the simple joys gracing our shelves during this season.

First, there's asparagus, with its tender spears and delicate flavor. It's a versatile veggie, rich in folate and fiber. Try roasting it with a touch of olive oil and sea salt for an easy yet satisfying side.

Then there's spinach, a classic green that's packed with vitamins and minerals. Whether tossed into salads or added to omelets, it adds a nutritious punch to any dish.

Peas, both fresh and frozen, bring a sweet crunch to spring meals. They're packed with protein and fiber, making them a wholesome addition to soups or salads.

Radishes offer a refreshing bite, perfect for snacking or adding to salads. They're rich in antioxidants and vitamin C, adding a pop of color to your plate.

And let's not forget rhubarb, with its tart tang and vibrant hue. It's ideal for desserts like pies or compotes, especially when paired with sweet fruits like strawberries.

Now, onto a simple spring recipe: kale pesto. It's easy to make and oh-so-delicious. Just blend kale with lemon juice, walnuts, nutritional yeast, salt, and a bit of water for a flavorful sauce that's perfect for pasta or sandwiches.

So, as you browse our Co-op, let the gentle arrival of spring produce inspire your culinary creations. Whether you're a seasoned chef or a kitchen novice, there's something here for everyone.

Happy cooking, and may your spring be filled with warmth and flavor!

Greatest of All Time

Each month, the Management Team at the Co-op chooses a GOAT. Get it? Like greatest-of-all-time, but also like our mascot Cooper the Goat! The GOAT is our version of employee of the month. Anyone at the store can nominate a fellow employee, and then the Management Team votes for the winner. Each month's GOAT receives a $100 gift card to any local business as their prize! It's a huge deal!

Check out who won GOAT since the last issue of the Scoop came out:

Scott G.

Grocery Team Member

Scott was chosen as the GOAT for stepping up on so many levels, taking on more responsibility with PIC coverage, always volunteering when someone needs help, and generally having a great attitude all the time.

January 2024

Rusty E.

Grocery Buyer

Rusty is always very responsive to walkie calls at all times. He's immediately on it when there is a cleanup, grabs carts, and opens the Attic when the customer service department needs a hand. He has strong customer service skills and if he doesn't know he'll ask around. Rusty was chosen as the GOAT for these reasons.

February 2024

Sean N.

Fresh Foods Team Member

For working so well with the most recent new hire, for never backing down from a challenge, for always being the first to volunteer to help coworkers out with projects, and for being a rock in the kitchen, Sean N was chosen as the GOAT!

March 2024

Raising Healthy Eaters

by Jenny Brizzi, Wellness Buyer

Raising your offspring to be healthy eaters turns out to be a bit more complex than just buying organic kale.

Back when I was an expectant mom, and long before, I vowed I’d feed my babies-to-be only home-made, puréed, organic fruits and vegetables. But with the chaos of being a new parent, that was soon supplemented and then replaced with quicker things, my good intentions lost to the hectic reality of day-to-day life as a parent of small children. And as they’ve grown into teenagers, and now 20-somethings, with every year that has gone by, I’ve controlled less and less of what they eat.

Long after they’ve stopped cooking us dinner, our parents’ influence lingers. When I was a kid, we shopped in natural foods stores like the Co-op. In the 1970s there was a tiny co-op in my hometown of Putney, VT, and later another much bigger one in Brattleboro. My dad had a huge organic garden in the backyard and my parents fed my sisters and me plenty of healthy international meals. Yes, there was the occasional TV dinner or fast food burger, but the bulk of our diet was nutritious, locally-sourced, and full of variety. I was a lucky kid. And great-tasting food based on natural ingredients is the kind of food that I still crave and choose to cook most of the time.

We really only control what our kids eat for a relatively short portion of their lives. After that it’s up to them. So if we can instill in them a love and respect for food and for themselves and others, then we’re doing really well.

As consumers, we’re seeking out organic foods more and more, with national sales skyrocketing, supermarket chains expanding their organic produce sections, and farms new and old deciding to go organic. We’re learning that when we buy natural foods that are free of hormones, antibiotics, GMOs, chemical pesticides, and other toxins, that what we put in our bodies will be as nutritious and harmless as possible.

Buying organic can be tough on the family budget, but there are ways to make that impact less severe. Even if you can only afford to purchase it a third of the time, that’s healthier than none of the time. Also, often the older a fruit or vegetable is, the less nutritious, so sometimes fresh and local foods raised or grown according to organic principles, even if not certified, can be a great alternative to organic produce that has traveled from across the country or overseas.

For some foods, that organic designation is more crucial than for others. Certain items are more heavily sprayed with pesticides and should be bought organic whenever possible. Called “The Dirty Dozen” by the Environmental Working Group, the 2023 list included peaches, pears, nectarines, apples, strawberries, blueberries, cherries, grapes, green beans, spinach, kale/collards/mustard greens, and sweet bell and hot peppers. A search online for “Clean 15” offers a list of those veggies and fruits for which selecting organic isn’t as crucial.

Grass-fed, organically raised meats and poultry are much more nutritious, tastier, and humanely raised than the mass-market versions, but can be more expensive. One way to get around that is to serve meat-centric meals less often, and when you do, make portions smaller, with plenty of non-meat options or sides to fill bellies.

Another challenge to healthy family eating is time, and sometimes dinner just has to be something out of a box in the car on the way to a game or rehearsal. So cook when you can, but make extra and freeze it for meals on busy nights to have something yummier and more economical than processed frozen dinners.

Encourage the kids to help – even if that help is slow and sloppy in the beginning. Spark that interest in the growing, selection, and preparation of foods, an interest you hope will carry them healthily and happily into adulthood.

When I was a healthy eating educator at Mother Earth’s Storehouse’s three stores in New York a few years back, I’d feel a bit hypocritical when I taught customers how to make healthy eating easier and integrate it into their lives. I’d think about my then teens, who may have at that very moment been grabbing pizza or other fast foods with friends, food that was likely not low in fat, sodium, or sugar, not locally sourced or sustainably raised or grown, and decidedly not organic. I’d feel bad that what I was touting and what my family was consuming was not in sync at that moment. But then I hoped that for most of the meals they’d eat when I wasn’t there, that I’d had some influence and that most of the time they were making healthy choices.

Now that they’re grown-ups and on their own, I’m proud of them. My 21-year-old son is fitness-oriented and cooks himself lean and healthy meals, and my 22-year-old daughter, a pescatarian, also cooks herself and her friends fresh, from-scratch food. It may not be organic but it is nourishing. And I feel like something rubbed off on them, like my parents’ values rubbed off on me, and for that I am grateful.

Common Myths about Food Co-ops

based on an article from grocery.coop

Common Myths about Food Co-ops

For food lovers on the hunt for fresh local produce and healthy, sustainable products, the local food co-op may be a hidden gem. Why hidden, you ask? Many people, including co-op shoppers, are not entirely sure how co-ops work—or how to get involved. Luckily, the most common misconceptions can be cleared up in a snap. Read on to get the real answers to frequently asked questions about food co-ops. You may be surprised by what you find!

Myth #1

I have to be a hippie/liberal/vegetarian/etc. to shop at the co-op.

Fact

Same answer: everyone’s welcome. Liberal or conservative, hippie or yuppie, veggie lover or bacon lover—anyone can shop co-op (that means you!).

Myth #2

I have to pay an annual fee to be a member of the co-op.

Fact

To become an owner of our co-op, you invest a small amount of money in the form of an equity share. We allow you to buy it all at once or over time (but owner benefits start at once). Your share makes you a co-owner of the co-op along with the other owners. If for any reason you decide to leave the co-op, there is a process to get your investment refunded.

Myth #3

I have to be a member to shop at the food co-op.

Fact

Everyone is welcome to shop at nearly all co-ops. Just do your shopping like you would anywhere else. Once you’ve discovered the benefits of co-op shopping, you might want to find out more about the benefits of membership, too.

So even if you only shop at the co-op once a month, the benefits are likely to exceed your investment, and you’ll get to play a part in a vibrant community resource.

Myth #4

There’s no reason to become an owner if I can shop at the co-op for free.

Fact

While co-ops welcome everyone to shop, there are definite benefits to becoming an owner.

For instance, owners can vote in co-op issues, so they get a say in how the co-op works and where it spends its money. And speaking of money, when the co-op turns a profit, owners may be eligible for a patronage refund in proportion to their purchases. There’s also a host of other owner benefits (like owner-only deals, a monthly owner discount, our Buying Club, etc).

Myth #5

Being a co-op owner means I have to join the board (or work part-time at the co-op, or do something else I’m not really sure I want to do).

Fact

All you really have to do is enjoy shopping at the co-op! Sure, you can run for the board or participate in co-op events if you like, but your level of participation is always entirely up to you.

Myth #6

The co-op is more expensive than other grocery stores.

Fact

For the most part, our groceries are the same price or cheaper than the same item in a different store in town. Our produce, for example, is consistently at least $1 cheaper than organic produce with our competitor.

Sure, you'll find things that cost more here than similar items at a conventional grocery store, but that'e because our products are higher quality than theirs.

But there are a few ways to make shopping with us more affordable! First, you can sign up for our Community Discount, a flat 10% off most things every day. Second, look for the purple shelf tags to find our budget-friendly items. They're just as good, just a little more affordable. Third, buy in bulk! Learn more about that on page 12.

Why Cooperative Grocery Stores Matter: A Shopper's Guide to Making a Difference

Why Cooperative Grocery Stores Matter: A Shopper's Guide to Making a Difference

Have you ever thought about the impact your grocery shopping could have beyond just filling up your pantry? As you stroll through the aisles during your weekly shopping trip, you might not realize that where you choose to shop can actually make a significant difference in your community and beyond. That's where cooperative grocery stores come into play.

Cooperative grocery stores, or co-ops, are more than just places to buy food. They are community-owned businesses that prioritize people over profit. But why should you consider shopping at a co-op over a conventional grocery store or regional chain? Let's dive into the reasons why cooperative grocery stores matter and why they might just become your new favorite shopping destination.

Community Connection: One of the most distinctive features of cooperative grocery stores is their ownership structure. Walk into a co-op and you'll immediately sense the difference. It's not just a place to buy food; it's a hub where neighbors gather, share stories, and build relationships. Unlike conventional stores that are privately owned or owned by distant corporations, co-ops are owned and governed by the very people who shop there. At Berkshire Food Co-op, for instance, you're not just another face in the crowd – you're part of a tight-knit community where everyone knows your name.

Local Focus: Ever wonder where your food comes from? Co-ops put a premium on sourcing locally whenever possible. That means fresher produce, a reduced carbon footprint, and supporting small-scale farmers in your own backyard. By choosing to shop at a co-op, you're investing in the sustainability of local agriculture and strengthening the connections between producers and consumers. Plus, with an emphasis on organic and sustainably sourced products, you can feel good about what you're putting in your shopping cart and your body. 

Empowerment: As an owner of a co-op, you have a say in how things are run. That's right – you're not just a passive consumer; you're an active participant in shaping the future of your community. From voting on board members to suggesting new products, cooperatives empower their owners to have a voice in the decision-making process.

Ethical Practices: Ever heard of fair trade? How about worker-owned cooperatives? These are just a couple of examples of the ethical practices championed by cooperative grocery stores. By prioritizing fair wages, sustainable practices, and social responsibility, co-ops are paving the way for a more equitable food system. Unlike many conventional grocery stores that prioritize profits above all else, co-ops are guided by a set of values that prioritize people, planet, and community.

Accessible to All: Here's the best part – anyone can shop at our co-op, whether you're an owner or not. That means you can get a taste for what we do here and why, before deciding if you’ll join. At Berkshire Food Co-op, we welcome everyone with open arms, because we believe that good food should be accessible to all, regardless of income or background.

So, the next time you're stocking up on groceries, why not give Berkshire Food Co-op a try? Not only will you be supporting your community, but you'll also be part of a movement that's changing the way we think about food and shopping. After all, when we come together, we have the power to create a brighter, more sustainable future for generations to come.

Low Key BFC Date Night

by Anna Sawyer, Café Assistant Manager

No need to spend days planning a date night when you have the Berkshire Food Co-op at your disposal! You can find everything you need in one place. Start your perfect evening by heading to the cheese case for a pre-built BFC Charcuterie Board, then swing by the deli just 3 feet away to order some sliced-to-order Applegate Genoa Salami. Grab your favorite crackers (my wife and I like the Asturi Bruschettini or Firehook crackers), then circle back for your sliced salami. Next, cruise down aisle 4 for your favorite jam. Don't forget to pick up a bottle of wine or chat with Stephen for a recommendation! You could also grab some TNT Bitters Co. Aromatic Citrus bitters to mix with ginger ale (our favorite), or pick your go-to from the non-alcoholic section. For dessert, try some house-made BFC chocolate truffles, macarons, or just grab some whipped cream to put over fresh-cut fruit! Now just settle in to watch your favorite movie or binge a TV show, savor your charcuterie dinner, and cherish the company of your loved one. Easy!

The Wild World of Fermented Foods

by Maddie Elling, Owner, Hosta Hill

The Wild World of Fermented Foods

Whether you are new to fermentation or have been making your own beer and sourdough, you may not realize how plentiful are the benefits of fermented foods! It’s not just great to have a preservation method that keeps your food from going bad while adding to the complexity of its flavor. There are health benefits too.

What is fermentation?

Let’s begin at the beginning. Food preservation practices date to prehistoric times, and among the oldest methods of preservation is fermentation. During fermentation, bacteria and other microorganisms convert starches and sugars in vegetables to lactic acid, and that acid works as a natural preservative. 

Fermentation has been used for thousands of years to keep vegetables from going bad. For example, the fermented superfood we call sauerkraut actually originated in China, where cabbage was fermented with rice wine 2,000 years ago to preserve it for the winter. 

There are thousands of different fermented foods enjoyed around the world. Traditional foods like sauerkraut (usually associated with German cuisine) and kimchi, a beloved traditional Korean dish, are becoming much more common and easy to access in the United States. Yogurt is a familiar fermented food found in its own dedicated aisle at the supermarket. And drinks like kombucha and kefir are becoming popular as well. All of these 5 fermented foods are chock-full of benefits because they are all full of live microorganisms.

Gut-Feeling: the benefits of fermented foods 

According to Dr. David S. Ludwig, a professor of nutrition at Harvard, the digestive tract is populated with 100 trillion bacteria and other microorganisms. A lot of new research is focused on the importance of a healthy gut microbiome.

Why? Because it contributes so much to our health and well-being, including playing a big role in our immune system and keeping damaging inflammation at bay.

And, it’s generally understood that fermented foods can help the gut microbiome by adding to a healthy diversity of microbes in your body. Modern Americans just don’t seem to have the complex gut microbiome of past generations. Partly this may be because of our reliance on processed foods. Other contributing factors may be that we have less access to diverse microbes because of better hygiene, or our higher use of antibiotics that kill good and bad bacteria alike. A huge benefit of fermented food is getting your gut back in balance.

But it’s so important to remember: not all fermented foods are equal. The health benefits of fermented foods are all about those living microorganisms. Beer and sourdough, for example, don’t hold up to foods like yogurt, kimchi, and sauerkraut, which contain living microbes when you eat them. 

Practical benefits of fermented foods

The research is new but fermentation is old. Before there were refrigerators, foods could be preserved through the ancient tradition of fermentation. 

So you could say there’s a real benefit of fermentation in its simple function as a preservative! Goodbye, rotting cabbage on the counter, and hello, crunchy, complex, delicious, and healthful sauerkraut or kimchi! 

Plus let’s not forget that the key ingredient in delicious fermented vegetables is...vegetables. Whether you’re enjoying vitamin-rich veggies or healthful, nutritive yogurt, the benefits of fermented foods are not to be underestimated!

About/update on Hosta Hill:

Hosta Hill is a women owned, Berkshire based business. You may have noticed changes this past year, indeed, this is true! 2023 was a big year for us. The kitchen we operated out of for 5 years went up for sale, we weren’t in a position to purchase the building so sought alternative homes for Hosta Hill. With not many options to accommodate our process we moved to a co-packer who now produces our products using our original recipes. This has been an adjustment with many wins and losses. As the business coasts along we are taking this time to recalibrate after running the business for the past 13 years. We thank you for your enthusiastic support and hope you continue to enjoy our fermented goods!

Meet the Owner Linkage Committee!

On behalf of the Board of Directors, we’d like to introduce ourselves. We’re the Owner-Linkage Committee, a group of Berkshire Food Co-op board members with a special role: fostering two-way communication between the board and you, the Owner community.

Our purpose is to help you become informed about the board’s activities and decisions, and to

encourage your participation and feedback.  

Committees allow the board as a whole to be more nimble, take action, and focus attention on matters that are important to our collective success. 

Your membership goes beyond the experience of shopping at a place that’s a beacon for healthy, local, and organic foods. It gives you a stake in something bigger: a community-owned business that champions sustainability and the health of our local economy.

Here’s how you benefit, and some ways to contribute:

• Enjoy special sale prices with your Owner Deals.

• Gain exclusive access to the Buying Club and save on case purchases.

• Simplify shopping with a Prepaid Owner Tab, our version of a debit card, that helps the Co-op save on hefty credit/debit card transaction fees. 

• Vote in the annual Board elections. 

• Run for a seat on the Board of Directors. 

• Enjoy good food and drink at the Annual Co-op Meeting, while learning about our Co-op’s future.

• Earn Patronage dividends during profitable years, proportional to your spending.

Your engagement and participation fuel our progress and amplify our collective voice. Whether by attending board meetings, exercising your voting rights, or simply shopping with us, you make a difference. Get the most value from your Ownership– engage and participate!

Engagement is key in our democratic governance. We invite you to join us at our board meetings, open to all Co-op Owners. It’s your opportunity to participate, learn, and contribute to the direction of our Co-op. Mark your calendars:

• March 27, 2024

• April 24, 2024

• May 22, 2024

• June 26, 2024

• July 24, 2024

• August 28. 2024

• September 25, 2024

• Annual Meeting, October 25, 2024

As always, if you’re not an Owner but all of this intrigues you, feel free to talk to us about joining! Any staff member would be happy to help, or reach out to us for more information.

Warmly,

Katarina Samora, Leah Holzel, Steve Browning, and Kitty Kiefer 

The Owner-Linkage Committee

Old Recipe, New Spin

Mushroom Soup

by Donna Fenn, Publisher, Edible Berkshires

My mother passed away last November and I am still in the process of sorting through the artifacts of her life. I find myself surrounded by mountains of old knitting patterns, family photographs, and recipe cards in her handwriting; it’s equally sad and sweet. I frequently find little gems, such as a book of essays and recipes called Old Polish Traditions in the Kitchen and at the Table by Maria Lemnis and Henryk Vitry (my mom was Wladyslawa Szewczuk before she was Virginia Fenn!). Mushrooms are a big part of Polish culinary tradition and the book contains a mushroom soup recipe (with noodles) that would typically be served at Christmas Eve dinner (Wigilia). But spring is mushroom season, so I thought I’d put my own seasonal spin on this little recipe. I know my mom would have loved it!

Ingredients

• 4 tbsp unsalted butter

• 1 sweet onion, chopped

• 1 – 1.25 pounds fresh assorted mushrooms 

• Juice of one lemon

• 1 tbsp fresh thyme

• 4 tbsp flour

• Salt and pepper to taste

• 1 qt low-sodium vegetable stock

• 2 tbsp sour cream

• 2 tsp sweet miso (optional)

Instructions:

1. Melt the butter over medium heat in a large pot. Add onions and season with salt and pepper to taste, cooking until they are slightly softened. 

2. Add the mushrooms, thyme, and lemon juice and mix well. I used lion’s mane, shitake, and button mushrooms from the Co-op, but it’s fine to use whatever is available. Cover the pot and cook on low heat for 15 minutes. 

3. Add the flour and stir until it’s fully incorporated. Add the stock, bring to a simmer, and cook on low for about 10 minutes. 

4. Scoop a bit of stock out of the pot into a small bowl, whisk in the miso, and add it to the soup. Stir in the sour cream and cook just until fully heated. Adjust seasoning, adding more salt and pepper if desired. 

5. Using a food processor or an immersion blender,  process the soup to your desired consistency (I like it with some texture, but you can also fully puree it). 

6. Enjoy! 

Donna Fenn, a Housatonic girl, is the publisher and editor of Edible Berkshires magazine