Although we have been holding onto Summer for as long as we can (we still have some heirloom tomatoes), nighttime temperatures lingering in the low 60’s and a giant delivery of gorgeous pumpkins from Feast Down East tells us: Yes. Fall is here.
You’ll see the changing of the season represented in each of our departments, as eating seasonally and supporting local farmers and producers is a Tidal Creek Co-op focus. Our deli is ushering in a wealth of changes to better showcase our state’s seasonal crops and the local producers we are so lucky to work with.
On The Hot Bar
We’ve recently received several customer comments regarding a collective desire for new options on the hot bar. We hear you! Our kitchen staff tries to utilize whatever is plentiful depending on the season. Keep your eyes open for acorn squash stuffed with local sausage, curried butternut squash bisque, and roasted parsnips and other root vegetables. Winter greens, too, are right around the corner.
A Greater Appreciation For Local
One of the most beloved and trusted qualities of our produce department has always been our devotion to the area’s local farms. On any given day in peak season, our shelves overflow with vegetables from Humble Roots, Centripetal Farms, and Black River Organics, just to name a few.
Eddie Moore of Moore Brothers beef.
Now you’ll start to see the same dedication to local in our cafe and deli. We’ve reallocated a large portion of our grab-and-go case to specialty local cheeses such as Ashe Co. and Nature’s Way. The fresh meat case is stocked with Naked Chicken whole roasters, chicken thighs, and chicken breasts, all sourced from Joyce Farms out of Winston-Salem. Our kitchen uses this chicken in most of the meals they make for the hot bar, and they use Heritage Farms Cheshire pork or Lady Edison pork (also in the fresh meat case) or Moore Brothers beef (located across the store in the frozen section).
Our commitment to local farmers is part of who we are. This commitment will continue to grow, guided by our mission to be as sustainable as possible, to support our local community, and to listen to our Owners who share these values. This is what sets us apart from our competitors: our relationship with our growers and our customers, and the trust that forms there.
Meet Your Makers
Over the next couple of months, we’ll be inviting some of our local makers and distributors into the store to sample their products and talk about the care that goes into production and what it means to be a small-scale company in a global marketplace.
Our first tasting is Wednesday, October 12th from 11-2. We’ll learn how to put together a solid charcuterie appetizer or snack, featuring Roots and Branches crackers and Lusty Monk mustard out of Asheville and Lady Edison country ham from Chapel Hill. We’ll also host the folks from Animal Welfare Approved (AWA), an organization that ensures that farm animals are raised to the highest animal welfare and environmental standards.
Local and sustainable food, prepared in a way that honors and is inspired by the seasons, is what we are passionate about. We are excited for the upcoming tastings, not only to share new and delicious products, but to promote our local vendors and educate on their sustainability.