Posted April 26th, 2012
by Geanna, Working Owner
I’ve known about
King Harvest Hummus for a few years. They have a storefront that is located in SE Portland, on Morrison Street, although I’ve never been in it. Their hummus is sold all over Portland, and I have tried quite a few of their different flavors. The company started out in 1976 as a “hippie” (their words) grocery store, then moved and morphed into a juicing store, and finally became the hummus and coffee manufacturer that we know and love today.
I just picked up their Lemon Hummus on my last trip to the co-op. I tend to like hummus that has a little extra kick, whether it be from the spices or tartness, and this particular one did not disappoint. My other favorites by King Harvest are Roasted Garlic Hummus, Black Bean Hummus, and Regular Hummus. I can’t wait to try their Balsamic Vinegar flavor, based on a tip from an ACG employee.
The company is family-owned and -operated and the hummus is dairy, gluten- and GMO-free, so I can’t really think of a better company to support. King Harvest Hummus (in myriad flavors) is available at ACG for $3.49 each.
Tags: appetizers, gluten-free, hummus, local, sustainablity, vegan, vegetables, vegetarian
Posted in Announcements, Food and Drink, Home and Garden, Spotlight
Posted April 11th, 2012
by Nick, who is Crazy for Collards
Staring Tuesday April 10, we will be having on a sale on local collards from Mustard Seed Farms (St. Paul, Washington) for $1.49 per bunch.
Here’s a recipe that’s super easy, and will leave you crazy for collards.
Porter Stewed Collards
Ingredients:
1 yellow onion
2 cloves of garlic(optional)
2 bunches of Collards
BBQ sauce to your liking
(I’m big into our new Laurelwood Red Ale 
BBQ Sauce: it’s tangy, not too sweet, and has just the right amount of heat)salt to taste
Note: This recipe works best if you drink a beer while making it.
Directions:
1.Chop onion into half moons
2. Turn your burner to medium heat, and sauté onions in skillet (if using garlic, add that after onions are sauteed)
3. Chop collards into 2-3inch strips (if you don’t like stems you can cut them out)
4. With the burner left on med heat, add collards to skillet.
5. Pour porter over collards (start with half the bottle, and add more if needed)
6. When collards become softer and turn a darker green add BBQ sauce ( start with 1/4 cup and see what you think)
7. Turn burner to low, and cover skillet for 5-10 min.
When I make this, I usually make it along side black eyed peas. Recipes for Hoppin’ John or BBQed black eyed peas can be found online or in this great cookbook: VEGAN SOUL KITCHEN by Author/Chef/Activist Bryant Terry.
Tags: appetizers, bbq, beer, collards, farmers, gardening, gluten-free, sauce
Posted in Food and Drink, Home and Garden, Recipes
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