Carrot Top Pesto!  By Co-op Member Katie Myers Leonard You can make pesto from all kinds of greens. While basil […]

Ingredients: One pizza crust of your choice Pesto Mozzarella, shredded 2 clusters Maitake mushrooms salt and pepper to taste 2 […]

Cantaloupe Caprese Salad Ingredients: 1 Cantaloupe halved and seed 1 8 oz container mozzarella balls (we used pearl sized mozzarella) […]

Watermelon and Feta Salad Ingredients 1 Red onion, thinly sliced 2 Limes, juiced ½ watermelon, cubed 1 4 oz. package […]

By Produce Manager Chelsea McCormick Jicama is a versatile vegetable. Starchy, crunchy, and juicy, Jicama can be used in a […]

This recipe is originally attributed to Rosemary Gladstar, an American herbalist and teacher. Fire cider is a traditional folk remedy […]

by Produce Manager, Chelsea McCormick Here are some tips to help you build a perfect cheese board:Plan on 3oz of […]

Recipe by Co-op member Katie Leonard 12 oz. spinach, washed and dried2 Fuyu or Sheng persimmons, cut into thinly sliced chunks1/2 pomegranate, […]

Recipe by Co-op Member Mai Ting. Miso soup is toted to be a curative, health-enhancing beverage. In Japan, it is […]

Recipe by Outreach Coordinator, Kate Gallaugher Forget strawberries! Make these Chocolate-Dipped Blood Oranges. This recipe is SO simple yet looks […]