PART ONE:

1 head Lettuce, rinse shake dry and chopped. (Romaine is Best)
1 Medium Red Onion take off the bad looking stuff and slice thin.
2-3 Roma Tomatoes, cut into wedges
1 Small Jar pitted Kalamata Olives
1 Cup Feta Cheese, crumbled dice smaller
1 Small Jar drained Mezzetta Imported Garlic & Dill Peperoncini (Best)
1 large Cucumber, Sliced and cut again.

PART TWO:
1/2 Cup Olive Oil (extra virgin first cold pressed)
1 Cup Red Wine Vinegar
1 tsp. Garlic Powder or Fresh garlic clove minced 1-2
1 tsp. Dried Oregano
1 tsp. Dried Basil
1 tsp. Balsamic Vinegar
1 tsp. Black pepper
1 tsp. Dijon Mustard or spicy brown

The FINAL PART

1. Add in large serving bowl, all the “Part One” ingredients, cucumbers last.

2. In a side bowl or the feta container, mix together all “Part Two” ingredients.

3. Pour over the salad, cover and chill. You can serve immediately but if you wait a few hours it is much better. Stir the oil from the bottom to the top every so often while chilling. NOTE: It is even better the next day.

4. cover while storing, otherwise your refrigerator will remember for a few days what your made!

Use olive oil that is Extra Virgin and has not been open for more than a few weeks. Better get a fresh bottle… It is worth it…

Author Margaret Byrd Adams tells us in her cookbook American Wood Heat Cookery that “whole clans of Scottish Highlanders came to settle in the United States after catastrophic crop failures in 1763.” They brought with them this soup recipe as a tasty and economical way to use their vegetables and livestock. Traditionally made with lamb neck or shoulder (very inexpensive cuts of meat), I’ve adapted this recipe to use dried mushrooms as a base for a flavorful and hearty meat-free meal made from readily accessible ingredients from our Bulk department and seasonal, local produce. The presence of the barley gives it a delicious, silky texture, in addition to being a great source of fiber, protein, niacin, thiamine, selenium, iron, and magnesium.
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This Chowder is very adaptable to many different vegetables, the recipe below has lots of carrots. This recipe makes a large batch, so plan on freezing some for another meal. Serve with crusty bread and applesauce.

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It’s back to school time again, and another great opportunity to load up your child’s lunchboxes with healthy fare. The Belfast Co-op can help make it easy for you to choose lunchtime foods that are delicious and wholesome if your children are brown-bagging it (90% post-consumer waste, that is) this year. The following information can help guide you in your choices.

Pesticides: Go organic whenever possible. The Environmental Working Group is a not-for-profit environmental research organization dedicated to improving public health and protecting the environment by reducing pollution in air, water and food, and these researchers conducted a study in 2007 to rank common produce items according to levels of pesticide contamination. Their findings include the “dirty dozen,” or the 12 fruits and veggies that you should always buy organic: peaches, apples, sweet bell peppers, celery, nectarines, strawberries, cherries, lettuce, imported grapes, pears, spinach, and potatoes. (more…)

Menu: Potato Salad, Burgers, Baked Beans, Green Salad and Strawberry Shortcake.

Try to choose a menu with which you can incorporate as much locally grown food as possible. Beef, potatoes, greens and strawberries will probably be available at your Farmer’s Market and local food Co-ops. Dairy, beans and wheat can be found at food Co-ops, CSA’s or Buying Clubs.

Many more local ideas –> Eat Maine Foods

Everyone has their own particular way to cook them and any basic cookbook can help you out.

As far as making the burgers as local as possible, the beef is easy, as are some of the toppings. But the rolls and condiments present a challenge that you might want to work your way up to. I make my roll-dough in a bread machine and have developed a method of rolling out a thick log of dough (approximately 3 inches in diameter), slicing it an inch or so thick and patting it quickly into flat discs that rise to a nice, not too bready, bun shape.

For condiments, rather than trying to make a Maine-grown ketchup or mustard try to think of something different that could go on your burger. Don’t forget about that jar of zucchini relish you put up last summer, or the plum chutney you were saving for last Thanksgiving. You might just start a new fad in burger condiments. Part of eating local foods is opening our mind to different flavors and food combinations. Using local ingredients can lead to some delicious discoveries.