Co-op Blog

Enter to Win a Wagon from Woodstock Foods

How many things could you put in a wagon? Groceries, garden tools, kiddos, dogs, toys, the sky is the limit. Come into the Skagit Valley Food Co-op now through July 3rd and enter to win a wooden wagon from Woodstock Foods!

Photo from livingnongmo.org

A Woodstock(ed) Pantry

For over 25 years, the folks at Woodstock Foods have been creating tasty food and supporting organic agriculture. And during this time, they’ve managed to keep it simple with their motto: Eat Because It’s Good. Learn more here about Woodstock’s organic and non-GMO certifications, as well as their breakdown of “food lingo” labeling. 

The Co-op carries a wide array of basic Woodstock food items, from nut butters and trail mix to frozen fruits and vegetables. They also make organic, non-GMO versions of classic pantry staples and condiments, like: ketchup, barbecue sauce, mustard, pickles, sauerkraut, and mayonnaise. In addition to traditional uses on sandwiches, burgers and eggs, try Woodstock condiments to create memorable salad dressings, side dishes, marinades and more. Try these fun recipes at your next get together:

BBQ Maple Bacon Tempeh

Recipe from woodstock-foods.com

Ingredients:

  • 1 8 oz package Tempeh
  • 3/4 cup Woodstock Organic Original BBQ Sauce
  • 3 tablespoons maple syrup
  • 1 tablespoon olive oil

Directions: Cut tempeh into slices 1/2″ thick. Mix Woodstock BBQ sauce and maple syrup together in a bowl. Coat tempeh slices with sauce mixture. Bring skillet up to medium heat and coat skillet with olive oil. Cook coated tempeh slices for 5-7 minutes on each side, to desired crispness. Serve with sides such as the following: Summer Potato Salad with Sweet Corn & Arugula. Enjoy!

Summer Potato Salad with Sweet Corn & Arugula

Recipe from woodstock-foods.com

Ingredients:

  • 2 lbs potatoes, chopped
  • Half of a red onion, diced
  • ½ cup of sweet corn
  • 2 cups arugula
  • 2 tablespoons chives, diced
  • Salt and pepper to taste
  • 2 tablespoons Woodstock Dijon Mustard
  • ½ cup Woodstock mayo

Directions: Chop potatoes and boil for about 10 minutes, drain and let cool. Add Woodstock Dijon Mustard, Woodstock Mayo, salt and pepper to potatoes and mix. Complete salad by mixing in onion, chives, sweet corn and arugula.  Garnish with another sprinkle of chives. Leftovers will keep for up to 3 days covered and refrigerated.

By: Co-op Staff

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