“Why did the chicken cross the road?” Well, you may have to ask Rudy the Rooster, the all seeing, ( and perhaps all knowing) bird who sits atop Jim’s Diner. Not my name for him – it was coined by St. Joes’ Elementary students across Fort St. years ago. He looks so confidant, so vigilant.

With Spring here, and weekend picnics and Shakespeare Festival outings about to commence, this seems like the perfect time to make you apprised of the numerous variety of chicken choices available to you at the Co-Op Deli when you’re planning to pack your outdoor mealtime gathering.  All of the following items are fully cooked, and ready to reheat or serve cold – but keep in mind that although these are all Deli favorites, they may not always be available simultaneously nor at every trip to the deli…But if you come around often enough, you’re bound to find them all.

Chicken Parmesean - $10.99 per pound. A breast, pounded flat, and dressed with Marinara and Parmesean. 

Shitake Mushroom Chicken Breasts – $6.99 each. Breaded, stuffed with delicious shitake mushrooms

Apple Almond Stuffed Chicken Breasts – $5.95. One of my personal favorites- cold or warm.

 Coconut Chicken Tenders - $12.99 per pound. Small strips, a little breading, and dressed with Apricot Barbecue Sauce. A good snack size, finger food idea, and “unmessy” kid chow for outdoors.

Inferno Wings – $6.99 per pound. Ok, probably not kid chow, but tasty nonetheless. Please enjoy responsibly.

Chicken Cordon Bleu – $ 5.95  each. Breast traditionally stuffed with ham and cheese,  ( the “Blue Ribbbon” awarded to women chefs going back to a story involving Madame de Pomadour and King Louis XV- do tell) Probably best served warm, so the cheese can melt a bit. Very satisfying.

Apricot BBQ Chicken – $4.95 per breast, $2.95 per leg-thigh. Bastedand baked with our popular Apricot BBQ sauce, simple and very picnic worthy.

Chicken Marbella  - $4.95 breast, $2.95 leg-thigh. Baked and served with plums and olives, this is a Co Op customer favorite. Many regulars to the Deli get it every time ( almost every) they come in for dinner.

 Chipotle Wings – $6.99 per pound. Not quite as hot as the Inferno, but “up there” . A rather savory side to them as well, good with a cold beer or Dry Riesling.

Apricot Olive Chicken – $4.95 breast, $2.95 leg-thigh.  Also popular with our regular clientele. Colorful Yellow Apricots and Green Olives to “dress up” the plate.

Buttermilk Chicken – $4.95 breast, $2.95 leg-thigh. A more “homestyle” looking selection, but not deep fried. (None of our chicken, or anything, is)  . Crispy crunchy, another kid friendly idea, without the paper bucket to tow along.

 Lemon Chicken – $4.95 breast, $2.95 leg-thigh. Topped with slices of fresh lemon, for a citrussy flavor, versatile with sides such as green beans, asparagus, or wild rice. We have them all, ready to go.

 Look for others as the Spring and Summer roll on.. you never know what new chickens may “cross the road” ( Only Rudy knows…)

Perhaps one of the most memorable marketing-driven catch-phrases of all time came from the old Smucker’s Jam campaigns, “With a name like Smucker’s, it has to be good!” Well, here in the Co-op Deli, we have a number of cheeses with intriguing if not peculiar names—so ridiculous sounding, in some cases, that one must pause and consider, “Well, with a name like that, it has got to be tasty.”

For assistance, I turn once again to Jane, our resident “knower of all things Fromage” in the Deli. I asked her to provide some quick descriptions of the cheeses in the cheese case, giving special attention to those with the quirkiest names, to provide the perspective cheese-buyer a sense of what to expect. For clarification, I have included my own two-bits in parenthases, otherwise it’s all Jane!

Harlech- A nice balanced English Cheddar with medium Horseradish flavoring. From England.

Myzrithra- A great tasting “accent” cheese. A good alternative to Parmesean, try it on pasta, pizza, and salads. (white in appearance, packed in small chunks, and located on the top shelf under the mural in the “cheese cove”) From Greece.

Denhay- One of our favorite aged English Cheddars. Packed in parchment paper.

Mowbay- this cheese looks great on a cheese platter, packed up for Shakespeare. Sheep and Goat’s milk cheeses, separated by grape vine ash. (Who thought of this? It does look cool, and is a nice little “flavor duo”)

Stringles (Okay, I snuck this one in- these are the kid-popular string cheese sticks we offer from Organic Valley. Three varieties available; Colby Jack, Cheddar, and Whole Milk Mozzarella. Packaged in 6 oz bags, look for the smiling worm on the front. “With a name like Stringles… it’s gotta be good for kids, and they are.

Shropshire- A classic English Cheddar, blue veined, with a pronounced Orange color. Very good with some slices of Boars’ Head Black Forest Ham, and some zesty mustard. Dee- lish!

Nederlander- As the name implies- a perfect cheese for a cross country skiing picnic ( With the unbelievable weather we have been experiencing around here lately- this doesn’t seem to far-fetched for an outing right now!)Lightly smoked. From Norway. (Just like me- except for the lightly smoked part.)

Snofrisk-Creamy Goodness! Try it on a toasted bagel. Made from Cow and Goats’ milk. ( we have bagels from H&H in New York in the Freezer aisle, the quintessential New York bagel. packed in thin, triangular wedges, they will fit perfectly into the corner of a picnic basket bound for the park).

Tintern-Onion and Shallot accents found in this one. Very good with a Poulichette baguette from Cafe Du Paris, which we do offer, in the display right next to the Deli.From England, also packed in parchment paper.

No Woman- The folks at Beechers’ had some fun with Jamaican Jerk seasonings, and their lovely “Pride of the Fleet” Cheddar. From Washington State. (We also offer the Beechers’ Flagship, which I enjoy immensely, with a few slices of Organic Fuji Apples.)

Idaho Goatster- From Parma, Idaho. Aged Goat cheese, “seriously delicious” it has even been written about in Bon Appetit, and other food magazines.

Petit Basque- One of the most sought after cheeses in the Service Case- this is a firm-textured piece, with a creamy flavor, and lovely pale-golden color. (along with its’ sibling- Petit Pyrenees, I haven’t met anyone who didn’t try this, and come back for more. Very pleasin). Molded in attractive rounds, about the size of a saucer, and can be cut to your needs.)

Halloumi- The ultimate grilling cheese, creamy white, and a bit less salty than most cheeses. It can withstand a higher temperature before melting, so slice it and put some grill marks on it for flavor and fun. (We have one from Greece, Cyprus, and yes, a local one from the Ballard Family Dairy, in Gooding, Idaho.Theirs competes on a Global scale, and is one that has become a good seller for us, as well.)

Look for other interesting and seasonal cheeses from our Idaho friends at Rollingstone Chevre and Ballards’ Family Dairy as the Summer rolls on… we are proud to have such high quality from good folks- so close to home.

A nice feature of the Olive Bar is that you can/could buy just a few to accent a dish, garnish a plate, toss in a salad, or liven up that Martini. We are always willing to give you a sample of any olive in the case, because we know that there are many in there that are unique, or new to us, or just look so tempting to try- go ahead and ask!

In addition to salads, olives are great in many pasta dishes, “nudged in” along sided a grilled sausage, and simply a must for a decent cheese platter. However, many of these may perhaps be a little too flavorful to incorporate into your Aunt Mabels’ green Jello Salad…

Here is what we offer, not all of them all of the time, but we  certainly try to please all of the people all of the time:

Kalamata – shiny black olives from Greece- highly versatile, and the most popular olive we sell, no doubt. A bit salty, and very delicious. Named for an ancient seaport, which is also known for figs, dance, and silk kerchieves. I want to go there, now!

Lucques – These are large green and black beauties, with pits, and have been met with a fiercely loyal following amongst Co Op regulars! Grown in the Languedoc region of Southwest France, harvested in the Fall, and often light yielding crops. Meaty and sweet, with a firm flesh. They must be kept submerged in their brine-they discolor easily. Try just one, and you will be a Lucque Lover, indeed!

Picholine – also from Southern France, torpedo shaped, medium weight in flavor, and is considered by many food and beverage writers as the best cocktail olive “out there”. Also good in a pasta dish- perhaps with a few scallops or bacon thrown in!

Cerignola – from Apulia, Italy- these are the largest edible olives in the world. Both green and black, the black ones are a bit softer and sweeter, but both have an excellent full bodied flavor that is like biting into a plum, or apricot! Also excellent in pasta dishes, as well as a relish tray. Very good.

Dry Cured Black – These are not oil packed, but rather “raisiny” in appearance. Very concentrated in flavor, and rather salty, too. Just a few go a long way, whether in a pasta dish, stirred into a sauce that might be ladled over a piece of steak or fish. When you just need a few olives for a little flavor, and don’t need the accompanying oil, these will do the trick. Call it olive “bouillon”

Quite a bit of the Olive Bar selection we show is of stuffed olives. For both cocktail mixers and home cooks- these are what we offer, and you can sample as well;

Olives stuffed with:

bleu cheese

marinated garlic

Sicilian herbs

crushed chilis

sundried tomatoes

slivered almonds ( Although it may be the Picholine that is reputed to be the best Martini olive on the market- I have noticed that these are the ones preferred by most  Co Op customers to “plop” into their libation. Far be it from me to tell a discerning Co Op patron what is best for them)

We also carry Pepper Shooters, which are green and red peppers stuffed with Italian Prosciutto ham and Provolone cheese, packed in a light olive oil. Why are they called Shooters? Perhaps it’s because they’re fairly small, and will “shoot right down” the gullet, followed by a swallow of your favorite beverage. Yum. Very popular with our regular clientele, and look pretty on a plate.

Legumes? yes we have some Giant White Beans, too! About the size of a goldfish, but it doesn’t take a dare from someone to enjoy one! Quite versatile in a salad, or just an interesting condiment on a tray of other picnic items.

Caper Salad – Some other legumes have just a touch of a vinegary flavor to bring out some brighter flavors to whatever they adorn. Small green berries, with some “crunch” that are savory, and work well with many milder cheeses to accent their flavor. Dee- lish.

Marinated Mushrooms – They are smaller button mushrooms in a light olive oil, tender enough to add to any salad, or spoon alongside a fish dish or antipasto salad. Serve warm or cold.

As you can see, the Deli has an ample array of olives, and their counterparts to help you with picnic supplies, backyard functions, and book clubs. File this article under Non-Fiction for non-embellished testimony!

-Todd Giesler

Aye, the festival of the Bard does once more lay but nights away and the Cooperative be ripe with spoils of delicacies and fine wines. Come friends, make haste – prepare now for thine starlight picnic!

Fill your baskets from our beguiling array of gourmet cheeses, organic fruits and indelibly elegant wines. Eat well the succulent foul and fish entrees – perhaps sample many a fine pasta or vegetarian salad fare from our local delicatessen. Treat yourself to a dessert rich in cakes and cookies or fruits and sweet creams.

May gluttony abound the season long – the Co-op will be prepared to fulfill your merriment and gourmand desires.

Share this season of the Bard with the Co-op, for we shall share it with you! Remember:

All’s Well That Eats Well!

Once again, it’s not very hard to find local, uber-fresh & delicious items that are produced by vendors rife with interesting, old world backgrounds here in the deli department at the Boise Co-op. Today I’d like to tell you about Ferranti Pasta, a specialty pasta that is made here in Boise by Sigita Cernius and Ubaldo Ferranti. Ubaldo is a fourth generation Italian baker, and according to Wife Sigita, converted to pasta making to “improve his mortality rate.” Good idea. They have two young children, so pasta making is another “labor of love”, along with Ubaldos’ biscotti, also sold at the Co-op. Ferranti uses only #1 Semolina flour, unlike many commercial brands, which use lower grade flour which include the husks. This prime choice gives their pasta, both the noodles and ravioli, a great texture and lightness, and keeps it from being sticky. (I had no idea that there were grades of wheat to be milled, but it sure makes sense to me now!)

Sigita delivers Ferranti to the Co Op shortly after it’s made – usually in the early afternoon. Often customers are waiting for delivery – sometimes requesting we set some aside for them; it’s that good. Amongst the reasons to seek out Ferranti pasts is that they often incorporate local ingredients into the “blend”, such as Peaceful Belly or Rice Family Farms organic squash into the ravioli. How wonderful is that? It just might be in this case that the sum is greater than the two parts… ravioli – and local organic squash? You bet. Besides squash, Ferranti also currently provides a spinach and ricotta cheese ravioli. This sounds just as appealing to me, because ricotta cheese is a natural fit for anything Italian. Each are available in a 12 oz. pkg., and cook up in just a few minutes in boiling water. More good news: Because they are a small business – they are able (and very willing) to “throw in” what ever seasonal, and interesting items are available. A tasty reason to keep on the lookout for whatever they may find, and use, so you can try something new, and local. Two such raviolis that I am looking forward to are the Shitake Mushroom, and the Creamy Salmon, (okay, the Fresh Asparagus ravioli sounds incredibly good as well) all of which should be available sometime in the near future from the Ferranti pasta family, for sale at the deli department in the Boise Co-op.

Here is the lineup of Ferranti pastas that are currently available in the Deli department – next to the fresh Mozzarella and pasta sauces, just past cheese-island. All of these pastas are packaged air-tight, and once opened, will “fluff up” to give a nice pot full.

Classic Fettuccine – A nice golden blonde noodle, versatile when tossed with just a little butter and olive oil. Throw in a few shrimp, or scallops, or…

Spinach Egg Linguine – Italian for “little tongues” this is a thinner noodle shape, pretty on a plate, and adds a little color, too. Available also in a Plain/Spinach Egg package offering both pastas in one package-for a two color look, or so two can have what they want!

Whole Wheat Egg Radiatore – A more three-dimensionally shaped pasta, this holds sauces well, and a good shape for kids to stab with a fork. So perhaps, less sauce when feeding the kids. Or just dip them in warm water…the kids, I mean.

Classic Egg Angel Hair – Very thin pasta, cooks up quickly, and again, just a little butter and olive oil will suffice. Use it as a “nest” for a piece of grilled salmon, or fresh tomatoes and basil.

Classic Egg Penne – Quill, or pen-shaped tubes, cut on the diagonal. Excellent for holding meat sauces, and using in baked dishes as well.

And speaking of baking – the lasagna sheets are also quite a popular choice from Ferranti, and ready to layer with whatever combination of meat and cheeses you wish to use. Yes, choosing Ferranti Fresh Pasta is a good way to put something local on your table, comfortable knowing your pasta choice goes towards supporting a nice young family, is delicious, and looks good on the plate!

Ciao Bella!

-Todd Giesler

Yes, Olives are the most popular items selected (that’s why we call it the “Olive” Bar), but there are many more items for sale that are unique and savory – things you may have read about in cookbooks or cooking magazines, but were unsure of what precisely they were nor where to get them.

This just in: We have them at the Deli!

Here are a few examples of what to find in the Deli “Olive” Bar – prices vary, but start at around $6.99 per pound…

Cornichons – Wonder why it’s not just a pickle? It’s because what we know as a pickle comes from a cucumber- and cornichons are pickled gherkins! Cucumbers and gherkins come from the same species, but are different cultivar groups. These little beauties look good on a relish tray, of course, and provide a good “snap” to many sharp cheeses as a palate cleanser.

Dolmas – Quite likely the most popular “non-olive” in the olive bar, Dolmas, also known as Sarma, have been a part of the cuisine of Turkey, Greece, Iran, and other Middle Eastern countries for centuries. Cabbage leaves can be used, but the most common wrapper you will find is grape leaves. Tomato, meats, peppers- many ingredients can be used as a stuffing- the ones we sell contain a rice mixture. You can buy just one, if you want to, to try it (they are priced at $6.99 per pound) and are most often enjoyed cold, as a nice little hor’s doerve, or part of a side salad. Packed in olive oil, they are quite refreshing and a green salad alternative.

Cipolline Onions – About the size of ping-pong balls, but with a flatter top – these have a higher residual sugar than most garden variety onions which is what helps them bake up so nicely within a grand assortment of dishes, such as roast chicken (my favorite) other game birds, or a simple clay cooker full of vegetables. Very aromatic, and delicious, pickled through, and ready to go.

Pappadews – These peppers were discovered in the South African province of Limpopo and brought here in 1993-becoming instantly popular and oh, so versatile. Handy for stuffing with soft cheeses, then broiling, or skewering on a kebab, topping a grilled burger, or adding a bit of “zip” to a salad. Bright as a cherry tomato, and just as pretty.

Tapenade – The word itself comes from a Provencal derivative of the Caper plant, and the flower buds used to make this savory, versatile “paste” the primary ingredient these days are olives, but the capers shine through with their distinguishing flavor. Throw in a little chopped pepper, and an olive oil base, and you have a spread that can be baked on fish, white meats, spread on cheeses, crusty breads (think Shakespeare Festival)- all of the above!

-Todd Giesler

Then came Udi’s brand gluten free bread.

No concession in taste is going to be made when someone orders a sandwich made with Udi’s whole grain bread- the size of the slice is a bit smaller than the other breads we use, but the same portions of meat, and/or all of the other condiments is guaranteed to be the same. Udi’s uses brown rice flour, potato starch, egg whites, and a little canola oil to keep the bread moist and flavorful. I think someone could taste this “blind” and not be aware that it’s gluten free. Really.

This Denver, CO bakery is an ambitious operation- with production including gluten free whole grain bread, white bread, muffins, bagels, and more. You can also find several of Ud’i’s products in our frozen foods aisle, on the east side. Check out their interesting website to learn more about these folks who certainly seem to enjoy what they do!

-Todd Giesler

Gelato is, essentially, Italian ice cream. However, it has less fat, is denser, and usually more flavorful than commercial brand American ice creams. Here in the Boise Co-op Deli we carry the exceptional Trovare Gelato. Trovare Gelato is the passion and efforts of Scott and Joy Caisse, who after traveling to Italy, decided that the best way to keep gelato in their domestic lives was to make it their livelihood. That’s a serious commitment!

Starting in 2001, they have owned and operated a kiosk in Boise Towne Square Mall, and have a production facility in the Valley where they make the various batches of eye appealing, and very creative assortment of flavors that we have to offer in the Co-op Deli.

The bases, or extracts, are shipped from Italy, along with the nifty cups and spoons, to Scott and Joy, where the two day process of hand blending and mixing begins. They use the more traditional, labor intensive method, as opposed to an “instant pudding” method. Joy also applies the provocative designs and decorations adorning many of the gelato tubs in the Deli display case that many customers, young and old, comment upon – and for good reason; a three dimensional guide, as it were!

Because the gelato is hand-made, it contains less air, about half as much as commercial ice creams, and less fat, too. A small four ounce serving of the fruit based selections has one gram of fat, and 130-170 calories while the milk based flavors have 6 grams of fat, and about 200 calories. All of the fruit based gelatos are vegan, and dairy free. This has been a big plus for many parents of kids who are lactose intolerant, and want a refreshing after school treat. It’s always fun for me to see the look on the kids’ faces when Mom brings them in for a gelato treat. We do allow for kids – kids of all ages – to have a sample taste of whatever they may be curious about, because Scott and Joy offer such a unique and varied “field” of flavors, and you simply have to know what they might taste like.

While the primary flavorings come from Italy, the other components are local all the way: Idaho Springs Water Company for the fruit based gelatos, local sugar, watermelon and blackberries from the Berry Ranch in Nampa, peaches from Kelly Orchards in Weiser- this couple knows how to keep a locavore happy!

A 130 gram cup (about 4 oz ) of gelato sells for $2.95, and a 200 gram cup for $3.95. We also sell “to go”: pints and quarts in insulated Styrofoam containers, at $9.99 per pound, for you to take to a dinner party, Shakespeare, wherever. This concept already has an established following, especially when the opportunity for an outdoor gathering is possible-weather wise.

It seems that the possibilities for flavors that Scott and Joy use are endless, and customers eagerly anticipate what is next to arrive (we recently added Bubblegum, but when this article reaches you, it might be gone). Amongst the more popular, and consistently offered flavors in the Deli are:

Bounty Chocolate ( a blend of Coconut, Hazelnut, and Chocolate)

Cheesecake (New York Style)

Pink Grapefruit

Cinnamon Almond Crunch

Tiramisu

Pistachio

Here are a few flavors we’ve had before, and some we just might see in the near future:

Lavender ( I asked Scott to expound on this, but since all of the flavors are sourced from Italy, all we know is that it’s Italian Lavender – go figure)

Bubblegum

Avocado (this one is “out there” for me, but I am willing to try it-how about you?)

Gingerbread

Watermelon

More good news: for those who can’t make up their mind, or don’t want to – you don’t have to! We often honor the request to put two flavors in one cup – even the smaller serving to satisfy the epicurean needs of Co-op Deli patrons.

More Adult Good News: The Gelato Cafe in Meridian (which Scott and Joy sold two years ago to another local, Brian Wetzel) has discovered that Trovare Gelato, any flavor you find to your liking, makes a dog-gone good Martini! That is an idea that could provide exponential possibilities for making the Martini of your dreams. Dream on….

 Edamame (ed-uh-MOM-ee): Japanese for “twig bean”, these are young soybeans, picked before they ripen, with some shoot attached. Boiled and usually served with shoot cut apart, and then often tossed with other (usually vegetarian) ingredients to complement their flavor. Edamame is rich in protein, omega 3 fatty acids, and is an excellent source of dietary fiber, folic acid, and iron. In most of Asia, it is a popular laxative remedy.

Farfalle ( far FAL  ay): Italian for butterfly, hence the shape of the pasta often identified as “bow tie”. Likely the most difficult to pronounce salad in the case- people love it, and it’s by far one of the most requested salads. Simply tossed with sundried tomatoes, spinach, (most customers order it as “bowtie with spinach”), and olive oil, it is light, healthy, and colorful on the plate – a very handy picnic and/or Shakespeare night idea.

Spanakopita (span uh KO pee tah): A Greek spinach “pie” , with Feta cheese, cut in squares, wrapped in sheets of phyllo dough (see below) – very tasty, and also popular at the Co Op Deli. Reheat to bring out the flavors a bit, but be careful not to dry it out – a nice side dish item, or a snack on the go.

Phyllo (fee low): Greek for “leaf” these paper thin sheets of raw, unleavened flour dough are then filled with, or wrapped around, multiple savory or sweet foods, such as Spanikopita and Baklava (see below)

Baklava ( BAHK lah vah): Made locally for us for the last 20 years by one dear woman named Colleen, this Middle Eastern pastry is made of layered sheets of phyllo dough, with chopped nuts and honeyed syrup, and baked with butter, cut into diamonds, and topped with a clove bud. Find it in the Deli Espresso/ cookie case – they are so, so good.

1. D’ Artagnan rendered duck fat. $8.99 for a 7oz. tub. Absolutely fantastic! This succulent oil substitute can be used to coat a pan, fry your favorite vegetables or meats or simply add for flavoring – you name it! D’Artagnan rendered duck fat is a staple of European cooking, and is a frequent ingredient utilized in our very own Culinary Programs and Classes. Nutritionally similar to olive oil, it is low in saturated fat, with a good combination of poly and monosaturated fats. D’Artagnan’s Duck Fat is all-natural, with no added preservatives or artificial ingredients so please – “don’t fear this fat”.

2. Lorina Blueberry Soda. $4.99 for a 25oz. bottle. More French goodness! We offer several flavors of refreshing flavors from Lorina, including the more familiar lemonade and pink lemonade, however blueberry looked to be the most interesting. All Lorina flavors are still packaged in the old-style “flip-top” bottles, so once they’re empty they can have a variety of uses such as act as an attractive vase for flowers or perhaps to store decorative glass beads – whatever suits your fancy! 

3. Pain Is Good jerk flavored microwave popcorn.$2.99 per bag. Yes. For real – microwave popcorn flavored with a meat marinade. Personally, I am accustomed to popcorn that doesn’t taste like meat – call me crazy – and hot enough to be painful? I’ve only ever tried jerk flavoring ON meat. But, this microwave popcorn has had repeat customers, so what do I know…

4. Pain is Good Bloody Mary mix. $6.99 for 25 oz (wine bottle size). Sticking with the Pain… This looks rather thick, as in concentrated, and zesty. With a name such as this- is there any doubt? Mix to taste- perhaps depending upon what time of day it is.

5. Goat Gouda. From Holland- $19.00 per pound. I just really wanted to say “Goat Gouda”. However, it is a palpable product, and sells well.

6. Boars’ Head Sauerkraut. $1.79 for a 1lb. bag. Being half German – I know a thing or two about Sauerkraut. And the Sauerkraut available from Boar’s Head is not “wallowing” in brine- like many (other) store-bought brands packed in glass. This kraut is crisp and ready for a grilled hot dog, or pastrami sandwich. Yum!

7. Mrs. Olsons’ Potato Lefse. $4.59 for a 9.6oz pkg. My other half is Norwegian so we know good Lefse when we taste it. For myself, I grew up on hand-rolled, very thin sheets of this unleavened potato bread. Mrs. Olson’s Lefse is fairly neutral in flavor ( just like Norway), and versatile for wrapping around meats, cheeses, or swipe with a bit of butter (or duck fat!?!) and warm it up. Not unlike a Scandanavian tortilla. Try one, and you will quickly find yourself envisioning many home and picnic uses.

8. Rugelach. (pronounced ROO -ge-lock) 99 cents per piece. Found in the Deli Espresso case, these little gems are rich pastries rolled with an assortment of nuts, fruits, chocolate and cut to size in order to provide a one or two bite pleasure! There are several flavors available, with occasional blends, such as raspberry and chocolate, for example. These mini-pastries are borderline addicting – slip one in your loved ones’ lunch pail.

9. Earth Cafe vegan/gluten free cheesecakes and pies. $4.99 per piece. Considering the recent interest in gluten-free living, this is a new product that we have been eagerly awaiting to debut. These vegan/gluten free goodies are located in the “grab and go” case near the entrance to the Deli along with pre-wrapped (not-so gluten-free) sandwiches and other take out items. While other gluten free desserts are offered in the frozen foods section of the Co Op, these are ready to eat, and enjoy immediately.

10. Flourless Tortes. $21.99 for a 6 inch round. Yet another gluten-free, fresh-baked goodie, and this one is made right here at home in our very own Co-Op Bakery. No concession in flavor here, you won’t miss the flour, whether your diet prohibits it or not! Chocolate lovers, Torte lovers, this is for you!

-Todd Giesler