Hey, Check This Out! August/September 2017

Kicking Horse Coffee — Kick Ass Coffee

For years Kicking Horse Coffee has been celebrated as Canada’s #1 organic, fair-trade coffee, so now we too can kick off our mornings with a cup of this sweet, smoky audacious brew. What cheeky little donkeys those Canadians are keeping this exceptional tasting coffee to themselves all these years. You can check out their site to see where the beans are sourced for each of the blends, get suggested brew methods and find out more about this cool company. We’re also carrying two medium roasts in addition to the dark Kick Ass—Three Sisters and Smart Ass. Thanks for sharing Canada!

Hemingway Farms, Charlestown, NH

New to the co-op this season are local vegetables from Hemingway Farms in Charlestown, NH. From green beans and green peppers to cherry tomatoes and corn, everything we’ve tried from this farm has been so flavorful. Comments like “the best beans all summer” and “the biggest, amazingly delicious, crisp pepper” were heard over and over in the produce department. So grab all the local vegetables and fruits you can and enjoy!

Fire Dog Bread, Keene, NH

Sam Temple, a bread baker from Norman, Oklahoma has uprooted and landed here in Keene. You may have already discovered his bread at the Keene Farmer’s Market this summer and now you’ll find it on our co-op shelves. We’re starting with his two signature loaves, the Pain au Levain—a crusty sourdough with a touch of fresh-milled whole wheat and a Cider Rye—a German-style sourdough made with fresh fresh cider, copious amounts of sprouted rye berries, and pumpkin seeds. We all went crazy when we sampled these breads so we can’t wait for you to try them!

Oh, and a few more…

Little Northern Bakehouse Bread

For those of us always looking for gluten-free bread options, Little Northern Bakehouse delivers a bread that is 100% plant based and egg free but has the same feel and texture of a regular sliced loaf. And it tastes like real bread! Great for toast in the morning or a healthy sandwich like this one—hummus, chopped red peppers, alfalfa sprouts and zucchini slices on their Millet & Chia bread. Yum!


Joe’s Kitchen Soups

Joe Buley, Jr., a French-trained former chef-instructor at New England Culinary Institute moved back to his home state of Vermont about 10 years ago and started growing vegetables at his Screamin’ Ridge Farm in Montpelier. He then started creating soups from his garden and JOE’S KITCHEN was born. The soups have really taken off and he now includes ingredients sourced from other local farms and producers as well. We’re excited to offer his soups—including vegan and vegetarian options—at the hot bar now and after sampling them for a week we haven’t met one we didn’t like!