thoughts on my co-op

Today I went to the co-op to get ingredients for the dinner I am making tonight. Our friend Tami is coming over for dinner and I am going to make a chicken salad and some biscuits.  Darren and I recently became members of the Seward co-op which is about 2.5 miles from our house on Franklin Ave in Mpls. We decided to become members v.s. just shopping there without a membership for a few different reasons– to support their local operation, for the quarterly discount, to support the organic Minnesotan farmers and to be an active part of the community. I didn’t buy that much today and my bill was $50.97. It is more expensive to shop at co-ops and to buy organic food in general…it is an investment. We have decided to invest in healthy food…by healthy I don’t mean just by buying more fruits and vegetables, but by buying food that hasn’t gone through a lot of unnatural processes. Is is fascinating to me how the vast majority of the food we buy at places like (in MN) Cub or Rainbow is completely modified from its natural form by the time it gets to our table. And what is even more fascinating to me is the fact that the average, smart consumer is totally unaware of what they are putting into their body. I would include myself in that group, but I am learning…I haven’t completely given up McDonalds 🙂

Cheddar/Chive biscuits

3 cups all purpose flour
4 1/2 teaspoons baking powder
1 tablespoon sugar
1 1/2 teaspoons dry mustard
1 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1/4 cup chilled vegetable shortening, cut into pieces
1 cup plus 2 tablespoons milk
1/4 cup chopped fresh chives or green onions
3 tablespoons (packed) chopped fresh dill or 1 tablespoon dried dillweed
2 1/2 cups lightly packed grated extra-sharp cheddar cheese (about 8 ounces)

Position rack in center of oven and preheat to 450°F. Mix flour, baking powder, sugar, mustard and salt in large bowel to blend. Add butter and shortening; rub with fingertips until mixture resembles coarse meal. Whisk milk, chives, and dill in medium bowl. Pour into dry ingredients; stir until moist dough forms. Mix in 2 cups cheese.

Turn dough out onto floured surface; knead lightly to distribute cheese evenly. Roll out dough to generous 1/2-inch thickness. Using floured 2 1/2

inch cookie cutter, cut into biscuits. Gather scraps; roll out to generous 1/2-inch thickness and cut out additional biscuits.

Transfer biscuits to heavy large ungreased baking sheet. Top with 1/2 cup cheese. Bake until biscuits are golden, about 15 minutes. Transfer to platter. Serve warm or at room temperature. (Can be made 6 hours ahead. Let stand at room temperature. If desired, wrap biscuits in foil and rewarm in 350°F. oven for 5 minutes.)

recipe found at


~ by rachellovesfood on October 7, 2008.

2 Responses to “thoughts on my co-op”

  1. Sweet idea Rachel! I don’t know if Marta and I’s budget is ready to make the jump to totally organic, but we have enjoyed making more of our basic staples ourselves, such as bread and granola. That does save some money, because we go through a lot of it.(Grains are the base of the food pyramid:) )

  2. Cool!

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