10 Ways to Try Cooking with Quince!

Never cooked with a quince before? These hard fruits are native to Southwest Asia but Autumn is quince season here in North America as well! They're also on sale for $3.99/lb right now, so it's the perfect time to try some out!

10 Quince Recipes

  1. Quince Jelly
  2. Poached Quince
  3. Quince & Blueberry Crumble Cake
  4. Spiced Apple Cider Soup with Quince
  5. Membrillo (pair with Manchego cheese from our deli!)
  6. Quince-Pomegranate Compote
  7. Quince Tarte
  8. Quince Stew
  9. Apple & Quince Pie
  10. Quince Paste

Salmonella Outbreak Information

Salmonella Outbreak Information

UPDATE (6/19): 

Central District Health Department gave us the green light to resume food production in our Deli at noon today. The first things to be up and running are the coffee bar, juice and smoothie bar, and some deli meats and cheeses.  We do not expect to return to full production until Monday, June 22nd.

We are confident that we have taken steps to ensure the safety of food prepared in our Deli. The wellbeing of our customers is our highest priority. We want to prove to the Boise Co-op Community that we are a destination for food that is clean, safe, healthy, and delicious.

We deeply regret any illnesses that have resulted from the Salmonella outbreak. If you are experiencing symptoms of foodborne illness, please visit a health care professional and fill out a report with the CDHD. Give Mo a call at 208.472.4541if you have an illness resulting from this outbreak and we have not heard from you yet.

Know Your Grower ─ Alderspring Ranch

Our local growers are out of sight ─ but certainly not out of mind. We’re pretty jazzed about what Glenn and Caryl Elzinga are up to over at Alderspring Ranch. Their certified organic grass-fed beef is just about as good as it gets, we thinks.

Recently Glenn weighed in on everything from his favorite beef-based meal to direct marketing:

How long have you partnered with the Co-op?
Wow. I think it has been around 12 years!

Which products do you grow ─ and which of those are sold at the Co-op?
Just certified organic grass-fed beef, raised on our ranch. That's it!!

How and why did you become active in your particular style of growing?
We were always interested in connecting folks with their food. However, the "tipping" point for direct marketing happened one day when we were driving across Kansas in the pouring rain. We had a bunch of little kids in the back seat, and they said "Dad! What is that SMELL?" It soon became apparent through our rain-streaked windows when we observed in our silence that there were hundreds ─ no, thousands ─ of calves and yearling-sized beef cattle in a huge feedlot, up to their bellies in the muck.

One of my girls slowly spoke up, picking her words carefully: "Dad? Are our calves in there?" I said that I didn't know for sure.  We had loaded them a few weeks ago, filling a semi for somewhere in Kansas. That was the end of us being a cow-calf operator. Our grass-fed beef experiments (this was 20 years ago) had yielded enough results that we were ready to jump off the pier into the sea of direct marketing. There was no mud there, by the way. It has been a journey — that is for sure. But it has been a right one.

What are the guiding principles of your work?
The word “wellness” or “health” really sums it all up.  It is foundationally about healthy soils, and then the plants that grow on our wild soils, and our beeves that live on that by eating, and giving back, and ultimately us, the final consumers of that health.  

What’s the impost important thing for consumers to understand about Alderspring?
We raise wild protein. We have all heard of Wild Alaskan Salmon. Our beeves live a very wild life. On Alderspring, they never live on row-crop ground. They never live in a feedlot. In the summer, they wander on 70 square miles of certified organic wildlands in the mountain country near the high Pahsimeroi.

They share their habitat with nearly every wild large animal species in Idaho: elk, deer, mountain sheep, lions and wolves. They make their own food choices. Even on our home ranch, we give them big areas to graze because we believe that the beeves know best about what to eat and when. It makes our beef some of the most nutritionally dense food available on the earth because we have not determined what our beeves eat ─ they have. And they are the experts. 

Behind the Counter with ... Barry

When you chat up Barry Devine (receiving coordinator at the Wine Shop), it quickly becomes clear he’d be hanging around the Co-op even if he didn’t work here.  He’s a big believer in natural and organic foods, as well as the cooperative model.

Barry gets a kick out of the many loyal customers he has come to know. The folks he works with keep him energized, too.

“The people here are fun and friendly,” said Barry, who enjoys the valley alongside his wife, Amy, and two young boys. To unwind, Barry loves going to concerts. His favorite shows have included Faded Leroy, Primus and My Morning Jacket.

"My favorite Co-op product is … Weleda skin and hair care products."

"I’ve been at the Co-op … 8 years."

Know Your Grower ─ Peaceful Belly

Drive up Bogus Basin Road, then look left, near Hidden Springs in the Dry Creek Valley. There you’ll see a small farm with big ideas — a place where the goal is “to develop a regenerative system” and to have fun doing it.

“Having a farm that’s not just organic, but alive,” said Josie Erskine, the farm’s co-owner.

Alive, indeed. Peaceful Belly animates our saliva glands with organic produce such as kale, chards, beets, peppers, arugula, tomatoes and melons. The Boise Co-op is honored to feature many of the Erskines’ exceptional foodstuffs.

Josie started the farm 13 years ago with her husband, Clay. After having trained at an organic farm in Oregon, the couple decided to apply their knowledge and passion in their home area, the Treasure Valley. They got right to work on their 60-acre plot, building the soil and water quality; supporting local bird species; boosting the insect population; and participating in “beneficial species planting.”

“We’re really trying to do conservation practices,” Josie said. For instance, they are researching ways to reduce tillage and, in turn, cut down on CO2 emissions.

It’s all part of the Erskines’ underlying motive to run a farm that mimics nature as closely as possible. They believe it can be done in a profitable way that also satisfies local folks who yearn to truly know the people from whom they buy food.

“Real peace starts with a belly full of food,” Josie said. “From there, we believe anything is possible.”

Facts on the Farm

  • The best part of Josie’s job? “The space that I get to enjoy,” from Stackrock to cloud shows and, in general, the ever-changing landscape.

  • Josie’s favorite dish that utilizes Peaceful Belly produce? Tomato sauce featuring all sorts of veggies “slowly cooked down together.”

  • What did Josie and Clay do before farming? Josie traveled around doing musical and theatre performances. Clay, a former snowboard instructor, went all over the world in search of killer mountains and water for kayaking.

This Blog is Your Blog


This blog is your blog. This blog is our blog. This blog was made for you and us.

Welcome to the Boise Co-op's brand-new blog. It's a place where we can better serve you with information about the community, recipes, timely food- and health-related issues, growers, our products and services, and much more.

However, a blog's only worthwhile if it's fun and informative. (Otherwise we'd just post college term papers and call it good.) So, we're going to make this thing "fun-ormative" (yes, we know that's not a word--) . We hope that's OK with you.

They call it "social media" for a reason; we hope this tool will allow us to interact with you more abundantly. Whether sharing kale recipes or introducing you to one of our many friends, we'll always keep our content light and zesty.

You can expect a well-balanced melange of photos and videos, Q&As, quotes, sneaks peaks, member recognition and other ways to involve our wonderful consumer community.

Not unlike our in-store experience, we look forward to lots of fun and learning within this blog as we all get to know each other better.

This blog really is for you. Help us own it, OK?!

Flying Out For The Weekend?


Back in the day, your food options at the airport were very limited.  Not to mention your chances of getting something local were much less!  Well, how does this sound?  Turkey Bacon Swiss Sandwich?  What about a Vegan Hummus Wrap? Thanks to the Boise Airport's remodel and focus on local businesses, you can pick up some of our Deli's popular fresh and local foods at the NBC News Kiosk.

Learn More about the Boise Airport's remodel from link below..

Boise Co-op Extends Lease, Plans Expansion

BOISE, ID:  The Boise Co-op has signed a long-term lease and will remain planted in the North End community through 2036.  The Co-op has resided at the current Fort Street location since 1995. 

“This is where it all began,” said Ben Kuzma, the Co-op’s general manager.  “The Co-op has deep ties to this community, and after 40 years in business, we continue to be in it for the long haul.”

The Board of Directors also is exploring options to expand the Co-op’s footprint in the Treasure Valley by opening a second store.  The Board has held expansion discussions over the last few years — originally prompted by the Co-op’s members/owners. “We are excited about the opportunity to expand our reach in the Treasure Valley,” said TJ Stevens, the Boise Co-op’s Board chair.  “We are devoted to creating a local marketplace which connects the community to high-quality, natural and organic foods and specialty products.”

Currently, there is no specific site selected for the second store.  The Board has established a real-estate committee to lead the planning process.  Discussions will continue over the next few months to determine a location and opening date.  Members and shoppers can lend their voice by taking a short survey (click here to access the survey).

The Boise Co-op is a member-owned food cooperative, founded in 1973.  Located in Boise’s historic north end, the Co-op currently has 25,000 active members within the Treasure Valley.  The vision of the Boise Co-op is to continually set the standard for building and maintaining a sustainable community.