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PARK SLOPE COOP: what's good this week? butter! what else?

I just noticed that the Coop is selling alot of new butters - new to me anyway.
They might have been there for months, I don't know.
President from France (which is GREAT), goat butter, plugra
in addition to the Irish butter and the Vermont stuff that comes in a yellow paper roll looking like polenta which was my favorite before President made the shelves.

I'd like to start a rolling list of what's new and fabulous, since for me it's impossible to keep track and I constantly have the experience of wondering "When Did We Start Selling THIS?"
So, what's new?

I think the season for the fresh wild salmon is finished, fyi.

And there's some very expensive artisanal raw milk cheese from France showing up on the bottom shelf this week. We got a sliver of Salers de Burons - hard like a parmigiano with an addictive acidic tinge.

PLEASE, no Coop haters or drama -- just food, what YOUR latest find is . . .

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  1. I think this is a great idea!

    I noticed there are alot of new items in the frozen foods aisle. They have alot of Indian frozen foods that look interesting. I have tried the frozen tamales which I would say were just OK. I have also tried the frozen empanadas. There are several types-corn and cheese, rice and bean, tofu with a green veg., chicken and beef. They are pretty good---perfect for when you don't feel like cooking anything.

    Also it seems like they are increasing the vegan section by leaps and bounds.

    When I was there last week there were brussel sprouts that looked great.

    1. dimples
      I've tried the frozen green chile tamales - Buenatural I think is the brand. I like them alot for breakfast, but they're pretty bland.

      The rest of the frozen aisle is a total mystery to me . . .

      1. I'm liking the empanadas, but would strongly caution the vegans among us to read the ingredients--at least one tofu version I bought also had dairy.

        1. I'm not vegan (obviously, given my enthusiasm for three new butters...) but I've been pretty put off by the vegan prepared foods I've tried out of the olive cooler. They look great for a light lunch, but there's a weird flavor profile...

          Thus far, I've found That Vegan Taste (as it's know in my household) in most of those dumpling/noodle/tofu containers. What IS that, and do you like any one of those better than the others?

          I'm VERY fond of tofu skin "mock duck" preparations with mushrooms, but I much prefer the one I get in Chinatown for more overt spice, chili and star anise.

          1. I miss the champagne grapes. I'd also like to see the smoked artic char come back. That was just plain delicious. Otherwise I'm happy with regular supply of garlic goat cheese and the frozen Wyler's blueberries.

            1. Hmmm smoked artic char...What do you do with that?

              1 Reply
              1. re: dimples

                Eat it with my fingers. The skin is the best part.

              2. I think this is a great idea for a thread, too. I've grown so accustomed to the way that supermarkets promote products that going to the Coop, where product space is not a commodity, is a strange experience. You have to be proactive about knowing the products, so threads like this are great. Working checkout, I learn a lot about products that I'd never seen before, and get a chance to ask people about how they use and cook with things. Right now, I'm digging the Kombucha (I love the taste and think that the health claims are probably silly). I used to be crazy about the unheralded Naked Popcorn with sea salt and olive oil until I learned the incredibly simple brown bag microwave method for making popcorn. I'm wracking my brain for other obscure faves, but hope others chime in.

                1. The Dancing Deer cookies are great - I love the chewy almond molasses cherry (I think that's what they're called they are gingery and have little pieces of dried cherry in them) - I have seen Dancing Deer cookies in other stores, but the Coop has them for much less $$$. Also, this is a little more boring, but they are getting in a new crop of the garnet sweet potatoes - they are so sweet and delicious - they knock the socks off any other sweet potato. I just bake on and eat it for dinner when my husband and kids aren't home.

                  1 Reply
                  1. re: jerryj

                    so jealous that you have discounted dancing deer cookies. haven't seen any here in the boston area (hoe of dd), but that doesn't stop me from ocassionally splurging on my favorites -- chocolate tangerine. also, they make a terrific gingerbread -- moist and intensely flavored.

                  2. We were just talking about getting one of those monstrous green Hubbard squashes, but I think we'll start with those smaller yellow-with-the-stripes ones. Much more manageable...

                    It's PUMPKIN day outside the coop today - and NON-MEMBERS can buy organic pumpkins too (locally grown at the excellent Hepworth Farms upstate) Very reasonably priced from .25 to $12. You can get a pumpkin that is bigger than your head for $6.

                    The BEER selection has gone particularly over the top of late. Last night we had Allagash Curieux, a large bottle ale with the lingering taste of oak bourbon barrels. We got the last bottle off the shelf, I don't know if there will be more. But there's an awful lot of Belgian style and other small brew exotics lining up. I kinda wish there were a beer guide attached to the shelf.

                    The other thing I noticed was FROZEN PORK on sale -- must have been over-ordered or something. It's MacDonald Farm, fresh cured ham and hot dogs and some other stuff that is usually in the fresh case.

                    There's little pies in the olive case, bottom shelf. And not just Steve's Key Lime.
                    Abu's Sweet Potato Pie, Bean Pie (like the Nation of Islam guys sell on the street in Oakland), and Pecan Pie. They are spectacular, and the potato or bean ones are under $2.

                    Last special thing on my list (I saved my register tape to post...) is Cloonshee chicken legs and thighs; those in an organic buttermilk soak and I'm making fried chicken for Sunday dinner. We sell organic Natural By Nature, and conventional Farmland buttermilk. Bottom shelf.

                    I wonder if anyone knows the difference between Dines Farm and Cloonshee with the chickens. Cloonshee is one where I've met the lady delivering from her small farm upstate, so I buy those whenever we have them and I want chicken. Top quality, cruelty-free
                    (unless you count eating them, ahem)

                    5 Replies
                    1. re: pitu

                      This morning I saw really plump fresh chestnuts. Also in the case above the eggs there is an interesting new product, although I don't really know how to use it---seperate small vacum packed packages of daikon, beets and carrot. The package was unclear how it is prepared, but they might be pickled. Any ideas?

                      1. re: dimples

                        this is a way old post that i'm just reading today, but thought i'd respond. The packages are of lacto-fermented veggies, which is a way of traditionally almost "pickling" some veggies with lactic acid (vs. vinegar). It increases the nutrition of the veggies and provides your body with really important enzymes. Generally, from what i've read, lacto-fermentation is done by separating raw (unpasturized) cow's milk into curds & whey, and using the whey to ferment the veggies. Saurkraut is a typical vegetable that is lacto-fermented. the great thing is that the veggies don't really go bad, it's like a continual fermenting process, so if you have them around for a little while, it's not like they're going to go bad.

                        you may also see other products which are lacto-fermented right next to those packages, like the raw saurkraut and the dilly beans from hawthorne farms.

                        I recommend the daikon and ginger - yummy. the beets have cloves in them and those are great also!

                        1. re: budsmom

                          in that same area...
                          there's some new hawthorne farms cabbage product that's really spicy hot - like kimchi but not kimchi

                          I never noticed those dilly beans - is that seasonal?

                          1. re: pitu

                            oh, possibly - not sure about that - good point. I can't remember when i bought those.

                            on a different note: i love this site - thanks for initiating this!

                      2. re: pitu

                        as i'm sure you've read, Cloonshee has sold the farm, but i think that the Dines farms products are really excellent. i don't eat chicken much, but have been very pleased with their pork chops, chicken sausages, ground beef, rabbit, everything. i've met Jay, one of the owners many times, and i think they're a reasonably big operation (lots of livestock) but they are humane, no antibiotic, etc. they also have great eggs on pre-order basis from farmers markets. (they appear at many/most of the NYC farmers markets).

                        alekz

                      3. last night's big find: Italian WHITE TRUFFLE OIL on the endcap across from chicken, one little row with a bunch of other artisanal olive oils. I swoon, with fingers crossed.
                        This is sure to be a seasonal only item.

                        I tried another of the v. expensive French raw cheeses, the Tomme something.
                        The first bite reminded me of raw potatoes. I felt like I wasn't a sophisticated enough cheese consumer to appreciate this stuff...

                        dimples,
                        I looked for those veg packages -- they are indeed pickled.
                        Nice on salad, or side/garnish I guess.
                        I roasted a beet for salad this weekend, so I didn't try them..
                        : )

                        Looking in the meat freezer, it's not just hams on sale but a bunch of Hardwick beef.
                        35% off. Great deal if you eat beef shanks etc.

                        1 Reply
                        1. re: pitu

                          raybird, I totally agree about the Not So Good reporting
                          like the French raw milk cheeses - so far I don't know if it's my lack of refinement or that these artisinal Frenchies are just not That Exciting.

                          Sad news on the truffle oil too. It's just not that great. A quality olive oil, but you only get That Truffle Taste as a delayed aftertaste. I have not cooked with it yet -- just opened the bottle to sample.
                          My only other experience of truffle oil is fresh out of the Italian artisan's hands - THAT had a nearly overwhelming truffle aroma.
                          The brand is TrentinAceti, Truffle aromatic condiment with EVOO and natural truffle flavor. Product of Italy.
                          The product line of that maker is usually good - this stuff is a disappointment.

                        2. this is a great idea! perhaps we could also post products that were so-so, as a sort of warning....

                          i bought some minimally-treated mcintosh apples on october 16 that were disappointing. a bit underripe (green) on the inside.

                          everything else was terrific. i wish i had gotten those brussel sprouts - they were on the stalk still and looked amazing! perhaps they'll still be there when i shop next....

                          6 Replies
                          1. re: raybird

                            I have to recommend a product which in the past the coop only stocked at Christmas and then I pleaded w/them to get it and they said their vendor couldn't get it and I even called the company. The product is "Ginger Spread" and its made by "Ginger People" who make all sorts of (of course) ginger products including ginger snaps, ginger candy (which the coop sells) and some other ginger stuff. Anyway, I think this stuff is absolutely incredible. I usually put a dollop on my oatmeal although I am sure there are dozens of other uses for it. I forget which aisle its in, though it probably should be with the jams, its not. I think its near the soy sauce. TRY IT!!!

                            1. re: dimples

                              Oh my goodness! I picked up a bottle of this ginger spread a couple days ago and its already half gone. It's delicious and 2 bucks a jar. I have been mixing it with greek yogurt and it's just this incredibly warm taste. Perfect for this weather. I'm going to try it on ice cream next. I also put a dollop in with some Job's Tears and brown rice porridge (another thing that I found at the co-op and had never seen before) and it made the whole thing fragrant and satisfying.
                              There's a photograph of the producers on the jar and they appear to actually be made out of ginger, which is unusual, but explains why they understand its properties so well.

                              1. re: BKchompchomp

                                I was there on Tuesday and I can't find the ginger spread anymore. It was replaced by a bottle of shredded ginger made by the same people. :(

                                1. re: dimples

                                  The ginger spread is back, in a lovely jam pot, next to the shredded stuff also by Ginger People. Nice one!

                                  kumquats are also back, in fresh produce down by berries and cherries, but they are NOT yet at their peak...

                                    1. re: BKchompchomp

                                      I hope I left you some . . . it's going into a couple of gift baskets this year...

                                      produce buyer was telling me it's peak grapefruit season right now.
                                      who knew?!

                          2. squash - lots of winter squash . . .
                            I baked delicata (yellow, striped, longish body) and sweet dumpling with shallots and sage
                            the delicata is MOST fabulous, sweet with a very fine texture
                            the sweet dumpling seemed pasty in comparison, but it was actually incredibly good too

                            the delicata were on the bottom shelf, all the way at the end of produce on the right - next to the butter case. whatever you'd do to acorn squash you'd do to these . . .

                            BKchompchomp: what is Job's Tears and brown rice porridge? Is that with the packaged hot cereal or bulk? I keep looking at the "bear mush" while I'm waiting in line . . .

                            3 Replies
                            1. re: pitu

                              Really? How do you manage to go to the express lane? :}

                              1. re: pitu

                                What are the prices like on the squashes?

                                1. re: gnocchi

                                  .80/lb, for local organic squash, beaucoup varieties

                              2. i just discovered that they carry the best orange juice i've ever had from a store - it's called "just pik't" and it's in the freezer. i hope they keep it well stocked because it is literally the only orange juice i will buy. it's practically dessert.

                                i noticed several shoppers buying spaghetti squash but it was too late for me to get one. people were raving about them.

                                we looked for fresh ricotta the other day and there was none - does anyone know if we ever get it stocked? i'll remember to leave a note requesting it next time i go to shop.

                                2 Replies
                                1. re: raybird

                                  I've bought ricotta there in the past, but not recently
                                  (I'm pretty sure it's a regular item. I just don't use it often)

                                  the question is location . . . and I'm thinking it's above the butter, at the end of the veg aisle
                                  not with the cheese or milk or tofu or olives.
                                  If it's no there, I'd look with the yogurt.

                                  Or ask someone, it's in one of those coolers . . .

                                  1. re: pitu

                                    thanks, i found it! in the butter cooler, top shelf!

                                    we actually did ask someone who was stocking groceries and i think they said they didn't know, which is not unusual, i've found. also not unusual at the standard grocery store, either, it seems.

                                    in other news, does anyone recall seeing wheat germ in bulk? i looked and didn't see it. perhaps i'll make a request next time i'm there....

                                2. EARLY BIRDS: a turkey update
                                  The Heritage Bronzes are already in, so get one asap if that's what you want. They were really good last year, brining recommended. A few years ago we got a Cloonshee, also fantastic. The Cloonshee and Eberleys come later this week, I think.

                                  Still working our way through the various squashes...calabasa this weekend. Fine texture and cooked fast, less sweet than the small squashes.

                                  1. The new butter additions are great. But for all of you posting about the cheese - that is the co-op's big weak spot. They simply don't have a proper storage facility for delicate artisanal cheeses. I tried a few of my French favorites there and they were awful - they tasted nothing like they should. The everyday cheddar and mozzerella are fine, but until the co-op gets a cheese cave and starts cutting cheese to order instead of hacking it up into little plastic-wrapped cubes, get your gourmet cheese from Murray's or the Blue Apron.

                                    1. The Ginger People ginger spread appears to be back out of stock -- a staff person told me there are supply problems/don't know when they'll be able to get it again . . .

                                      There a new frozen pie . . . vegan frozen apple pies. They are made by the new company of the original Ben and Jerry and my pal said they're great.
                                      Bottom shelf, freezer, middle of the aisle.

                                      4 Replies
                                      1. re: pitu

                                        I finally tried that ginger spread--thanks for the tip! I found it on the shelf across from the chicken. Have you noticed that shelf always has random, interesting items? While waiting on the express line, I saw some fancy tuna from Spain, chocolate "salame" with port from Portugal, some sort of luxury chocolate I didn't recognize. It's kind of a grab bag--nothing you absolutely need, but stuff you'd want to try.

                                        1. re: AppleSister

                                          Yeah, that's probably why it's in that spot!

                                          1. re: AppleSister

                                            You mean the "end cap"? That's where the new, seasonal, experimental and limited-edition items are (in other aisles, too!). Yes, that one has lots of impulse items, but nothing compared to the chocolate and cookies on your left as you progress down the express line.

                                            1. re: AppleSister

                                              oMYgod, there's been some specialty chocolate bars on that endcap over the holidays....an Italian salted dark chocolate. whoa.
                                              intense and fabulous.

                                              and just down from the chicken, the wild Maine smoked shrimps are back. expensive ($8) and heavenly

                                          2. I bought a prepared Quinoa salad that was very fresh and tasty. It has Quinoa, black bean, corn, red and green bell peppers, celery scallions OO, herbs, lemon juice and garlic in it. It's made by Sunneen Health foods. I think this is a new product.

                                            1. that ginger spread...has been showing up in different places
                                              on the regular aisle one in from express line
                                              on the endcap across from chicken
                                              and most recently,
                                              on the endcap across from tofu - next to bread

                                              the tangelos are peak, and the kumquats are *starting* to be good
                                              not sure if they are effected by the big california farming disaster that hit citrus, strawberries and salad greens

                                              1. I bought a container of absolutely wonderful (sweet) miniature peppers. They are bright colors--orange, red and yellow. I highly recommend them.

                                                I also noticed the ginger spread return!

                                                1. I bought a few small tins of anchovy stuffed olives at the End Cap. They're pretty good. Not too much vinegar and they have a nice brine and fish taste to them. They're also carrying the smoked blue cheese.

                                                  2 Replies
                                                  1. re: bigmackdaddy

                                                    That Rogue Creamery smoked blue? I love that cheese. It's so balanced - as in not *too* smoked.

                                                    1. re: pitu

                                                      Yes indeed, I do mean Rogue. At a pretty good price too. Other stores sell it for more than $20 a lb. My only complaint is they never stock enough of it.

                                                  2. Unusual rices alert! They've got red rice and some kind of purple sticky rice in the first endcap you see as you enter (near the egg case).

                                                    1 Reply
                                                    1. re: Mandymac

                                                      Have you noticed the packaged red rice over above the pasta? I always buy rice from bulk, so I'd never seen it before.

                                                    2. has anyone seen buffalo mozzarella?

                                                      1 Reply
                                                      1. re: ben61820

                                                        Yes, look in the bottom shelf of the cheese case, in a plastic, water-filled bag. (Do you think that's what silicon breasts feel like?) I don't see them everyday, though. Really, truly amazing taste, completely different from the best non-buffalo fresh mozzarella in NY.

                                                      2. Has anyone tried the Raw Milk Passito with Grape Must? It's pretty good.

                                                        14 Replies
                                                        1. re: bigmackdaddy

                                                          I just did, at your suggestion. It *is* pretty good. Very grape-musty. I also got some aged gouda, and it wasn't as deep as the stuff at Sahadi's.

                                                          Those Italian artisinal chocolates have reappeared in a big way on the endcap across from chicken. Dark chocolate with salt, pepperoncino, nuts, etc. The dark with salt is insane, and satisfying with the tiniest square.

                                                          There's also a ton of that ginger spread on the same endcap, and it got cheaper! $1.80?!
                                                          But if we ever run out again, Trader Joe's just started a housebrand that looks identical to the Ginger People one.

                                                          the pommelos are pretty awesome right now

                                                          1. re: pitu

                                                            Do you know what happened to the tangelos? They were there every day last winter, but this time, I've only seen them once. I'm asking because I remember you posted about them a week or two ago.

                                                            1. re: AppleSister

                                                              I didn't see them earlier this week, and I hope they aren't done. The rest of the orange citrus is hit hard this year by nature. Temple oranges should be in season any minute, and those are my personal favorite but on a super short season. Tons of seeds, but fabulous flavor.

                                                              The kumquats are finally coming in ripe. 2007 is all about the alt.citrus...

                                                              Something else new came in, and I'm blanking on the name...soft flesh like a papaya, vaguely cinnamon flavor, potato-ish look. V.inneresting!

                                                              In actual potatoes, anybody try those fancy organic fingerlings in 1.5 # bags? (purple Russian, banana something) Expensive. Are they potato magic or something? I went with the thriftier org. yukon golds....

                                                              1. re: pitu

                                                                >> Something else new came in, and I'm blanking on the name...soft flesh like a papaya, vaguely cinnamon flavor, potato-ish look. V.inneresting!

                                                                Sounds like a mamey

                                                                1. re: Produce Addict

                                                                  turns out to be sapodilla, fruit of the chicle tree . . . and if anyone can tell me about how you pick a ripe one, I'd be much obliged

                                                                  there was gorgeous escarole there last night, and organic romaine *not* in a plastic bag
                                                                  (I'm on a caesar salad kick for the remainder of the winter)

                                                              2. re: AppleSister

                                                                tangelos are there.
                                                                and blood oranges...I gotta make some kind of salad...

                                                              3. re: pitu

                                                                i don't suppose you remember the brand of the dark italian chocolate with salt??

                                                                ??

                                                                please? thanks, alekz

                                                                1. re: charlie_b

                                                                  some variation of artisinal , like "Artiginale" was part of the main name . . .
                                                                  I wouldn't be surprised if they got more in, since it was great stuff
                                                                  but it wasn't on the shelf last week

                                                                  1. re: pitu

                                                                    thanks ... i'm not a regular there so i miss a lot of stuff, but the chocolate sounds great and i'd be happy to look for it elsewhere too. i checked through all the chocolate bars in the last aisle last night and grabbed anything/everything dark that i haven't tried before (5 new bars) but nothing of this description. i love salt in chocolate, and therefore really like the new Dagoba "seeds" bar (not in wide distribution yet), and Vosges is making some new "exotic" bars with salt, but they are all "dark milk chocolate" and i prefer my chocolate without the milk.

                                                                    anyway, if you pick it up again, could you post the relevant information (brand, website if included on packaging, or distributor, etc.)???

                                                                    thanks,
                                                                    alekz

                                                                    1. re: charlie_b

                                                                      the distributor...I think it was some Florida outfit. A bunch of that Italian endcap stuff comes from the same people, so even if the particular chocolate isn't on the shelf, it's the same distributor as the other Italia sweets. Maybe palmbeach-something?
                                                                      It's not with the rest of the chocolate, but on the endcap/end of the aisle with the rest of the not regular stock, right across from the chicken.

                                                                      This chocolate was unlike anything I'd ever had. What's "seeds" Dagoba?

                                                                      1. re: pitu

                                                                        "Seeds" is the one of the newer Dagoba chocolate bar creations. overall, i haven't liked Dagoba as much as i've WANTED to like it. and i did have a bar that tasted like the cocoa had been burnt or something ... a sharp bitterness that i've either adjusted to, or was only present in one bar i had and not in the ones since.

                                                                        the coop carries many of the Dagoba bars, but not this one (yet?). WFM carries most of the Dagoba bars, but this one isn't on the shelves their either. i live in Woodside, and found it at the Korean market that carries more and more organics on Roosevelt, near 60th.

                                                                        the seeds bar is 68% dark chocolate with raw hemp seeds, pumpkin seeds, sunflower seeds, and Balinese salt.

                                                                        the salt keeps me coming back. i love seeds in general and i think the idea of adding seeds to dark chocolate is an interesting alternative to nuts, but i barely taste the seeds. it's all about the salt balance for me.

                                                                        i now sprinkle salt on my non-salted dark chocolate too.

                                                                        anyway, i'll keep my eye out for the chocolate you've mentioned, and look for an update if you find it again.

                                                                        in other salted chocolates, Bierkraft used to carry some lovely artisnal chocolate bars (from France?) that were like $9 a bar, but had candied flowers, etc. the only one i bought a few times was the one with chipolte (mixed in the chocolate) and covered with coarse salt on top.

                                                                        alekz

                                                                        1. re: charlie_b

                                                                          alekz/charlie, that's my Dagoba feeling so far - I wanna like it but . . .

                                                                          SO, guess what I saw today
                                                                          L'Artigiano
                                                                          http://www.temperchocolates.com/Merch...
                                                                          distributed by Fruit of the Boot of Gainesville FL
                                                                          The dark salted is not there (although I didn't dig - there was no one in the express line!), but L'Artiginale with Peperoncino and MILK chocolate with salt was on the endcap this afternoon. You'll have fun Googling this brand . . .

                                                                          1. re: charlie_b

                                                                            let's see if I can attach a photo in this new system...er, nope.

                                                                        2. re: charlie_b

                                                                          They are back--I was there this morning and saw 2 dark chocolate bars at the end of the cookie aisle, one with salt and one with coffee.

                                                                2. i dont know if its new to the coop or not (because I am new to the coop hehe) but i just wanted to mention that i am totally happy to see the goat's butter! if anyone out there hasnt tried it, i highly recommend at least giving it a shot. wonderfully light, creamy, texture, and full, creamy flavaorful. also, it is much more spreadable even right out of the fridge than cow's butter. keep in mind, i like cow's butter, too. im not anti-cow or anything.
                                                                  also, dont know if its new again but, im happy too to see the water buffalo yogurt. i guess you can tell that i like playing with cow-alternative milk products:)
                                                                  also, i have only shopped there ONE time so far but, i didnt find any turkey breast or any turkey meat at all. is there normally a good stock that i just missed out on?

                                                                  1. The coop is now selling wild boar roasts and sausages from D'Artagnan. Haven't had the sausage, but the roasts are great and only $6.70/lb. Is there anything better on a cold winter night than a steaming bowl of fresh paparadelle with wild boar ragu?

                                                                    1. I bought a great dark chocolate bar yesterday--It's a brand I have never heard of--Vivani--it's 70% cocoa content, organic and has green tea in it (although I really can't taste the tea component and don't care about it) And it was only $1.86!!! It's on the end of the aisle by express registers.

                                                                      2 Replies
                                                                      1. re: dimples

                                                                        yknow, i found a great chocolate in that isle, too! its not the one youre talking about but it was a 70% dark i think. amazingly cheap, good chocolate over there int it? but, anyone else wish they ("we" i suppose...) carried DAGOBA chocolates?

                                                                        1. re: ben61820

                                                                          The Coop has carried Dagoba for some time, in several varieties. They are in with the other chocolate bars in the express aisle, just before the "power bar" type bars like Cliff.

                                                                      2. SUPER CITRUS!
                                                                        the Temple oranges are in (fabulous flavor, lots of seeds) and FYI the season is only about a month long
                                                                        Blood Oranges have been really good, esp for cocktails.
                                                                        Tangelos are still there too...super yum.

                                                                        1. Peppers--There are fantastic miniature sweet peppers--orange, red and yellow in a plastic clamshell package in the produce section. I really recommend them!

                                                                          1. I was there two nights ago and noticed that we have Truffle Butter in the butter case. I can't seem to remember the brand or whether it's black or white truffle. Try it, it's delicious on toast. Or, better yet, on a grilled cheese sandwhich made with one of those raw milk cheeses we now carry.

                                                                            1. The temple oranges are still in, and I suggest you look beyond their absolutely unlovely appearance - the peel looks marred, but the fruit is great.

                                                                              I've been eating that buffalo mozz for lunch sandwiches, so fabulous and worth the extra buck over domestic fresh mozz.
                                                                              There's a lot of new cheeses showing up on the top shelf, including cacciocavalo.

                                                                              1. tried a great new cheese "Zamorano"
                                                                                upper shelf, all the way to the right
                                                                                It's Spanish, aged sheep cheese, hard but creamy. niiiiiiiiice.

                                                                                1. hate to rant negatively here (i DO love the coop and enjoy pretty muchall my time there) but i just want to vent a bit about the horrible state of the cheeses there. i love cheese. i know that we are all volunteers and not everyone that 'works' with the cheeses is going to be a cheesehead but have you EVER seen the Humboldt Fog look anything but terrible? others too. ok, thats it i guess.
                                                                                  so, our buff mozz is good? thats another one that by the times i get there theyre always smashed into a white-flecked sea of mozz-bag. gross. do wanna try it tho as im always a big fan of buff mozz. can someone remember to ask to get this in?: http://www.woodstockwaterbuffalo.com/...
                                                                                  that is the ONLY US-made water buff mozz. itll come from closer (than Italy) and hopefully be abit fresher.

                                                                                  (btw, i know we carry the woodstock water buff yogurt but we do not, as far as i am aware, carry their mozz...)

                                                                                  2 Replies
                                                                                  1. re: ben61820

                                                                                    I just started buying that Italian bufalo mozz because of positive comments here - but usually in the middle of the week when it's just come in and looks pristine. I love it. That, with red peppers roasted at home and marinated with garlic and basil is the ultimate sandwich for me -- on one of the Rustic rolls over by the bagels.
                                                                                    Occasionally I see the mozz on the weekend and it looks a little beat up so I don't get it. Then again, the little bits floating in the water taste great after they're beaten up in my household so, I don't really know...

                                                                                    Have you actually had the Woodstock one? Our cheese man is pretty intense about the product, so I'm guessing there's a reason. Of course, half the time it's a distribution/availability reason . . .

                                                                                    1. re: pitu

                                                                                      no, unfortunately i havent tried the woodstock mozz but their yogurts are great and their site makes it come across as if they are real artisans, caring about their animals, product, etc. if anyone is 'in' with mr cheeseman get him to get it in. ill buy a bunch:)

                                                                                  2. thanks for getting this going... its a bit of a splurge but my favorite snack is the marcana almonds in the bulk aisle that are roasted in salt and olive oil. yummy with a cheese platter. also- when is there ever wild fish around?? have never seen it!

                                                                                    2 Replies
                                                                                    1. re: littlewing

                                                                                      see, I never even *saw* those almonds, and I used to do food processing!

                                                                                      the fresh wild salmon shows up in the chicken/pate/smoked fish case whenever it's the season, and it always sells out pretty quick.

                                                                                      The smoked wild Maine shrimp were still there last week - I don't know if that's becoming a permanent item. They are expensive, but totally out of this world delicious sweet little things!

                                                                                      I think all the frozen is farmed fish...not sure...

                                                                                      1. re: pitu

                                                                                        wild salmon season is summer and early fall, if i recall correctly.

                                                                                    2. I did a separate Topic on this, but since the Coop is where I get this great product, I'm copying it here...
                                                                                      I just heard that the Cloonshee lady is retiring, and I am BUMMED.
                                                                                      Cloonshee Farms produced the best quality chicken for sale in Brooklyn. It was local (upstate), free-range, organically fed, affordable and DELICIOUS. I loved that the farmer delivered the goods to the store - no agribiz organics, this.

                                                                                      A huge loss to Brooklyn restaurants and home cooks...
                                                                                      This is the last week that fresh Cloonshee chickens will be available, so enjoy it while you can.

                                                                                      2 Replies
                                                                                      1. re: pitu

                                                                                        i too share your grief over the sale of the Cloonshee Farm - meaning no more chickens. It was heartbreaking enough when the eggs stopped being available (though the natural acres & butternut farms eggs are a decent runner-up). But i have been hooked on cloonshee chicken, and just bought my last breasts the other night. sigh.

                                                                                        There are others that are good but i can't remember the brands, will try to remember to find out and post here.

                                                                                        1. re: budsmom

                                                                                          The Dines Farms chickens are a very good alternative to Cloonshee. They're also raised on a small farm not too far away from NYC (but they don't get fed organic grain, as the Cloonshee birds did). They tend to run smaller than the Cloonshees, so they're very tender.

                                                                                          The newest chicken at the Coop is the Poulet Rouge Fermier du Piedmont, a heritage chicken based on French stock, raised on small farms in North Carolina according to France's "Label Rouge" system -- which is much more fussy than any labelling used in the US for organic or free-range chickens. I cooked one last weekend, and I got to say it was possibly the tastiest chicken I've had outside of Europe.

                                                                                          They're pricey (around $13 for a 3 1/2-4 pound bird) but worth it.

                                                                                          There are also pasture-raised capons in the Coop now -- getting ready for Passover/Easter.

                                                                                      2. omigod . . . those Spanish Marcona almonds fried in olive oli and salt . . . dangerous.
                                                                                        FABULOUS! I hadn't seen the big flat almonds from Sicily either. THANKS!
                                                                                        There's a bunch of new flavored nuts too - garam masala cashews and thai cashews.

                                                                                        The single most exciting thing in my cart last night was SEEDS. Between the mangoes and the onions, there's a ton of great seeds! So now I'm growing kale and shell beans . . . on the fire escape . . .

                                                                                        The other thing I've been buying alot is the fresh seitan "Ray's"
                                                                                        It's in the egg cooler.
                                                                                        Works great in simmered dishes, or a stir fry with a ton of Thai basil

                                                                                        1 Reply
                                                                                        1. re: pitu

                                                                                          yep, they're dangerous. i have a knack for finding the dangerous snack... the berkshire dark chocolate bark in the last aisle is becoming a mainstay along with the dried organic mango chili and lime- it's an addiction. also, the organic meyer lemons are perfection this time of year... i get tons and squeeze them on/in everything- i just squeeze them and drop them into my brita or nalgene. so refreshing... and the dried chilis hiding in big boxes in the middle of the produce aisle- such a colorful way to spice up omelletes, soups or salads. heading over for my refill...

                                                                                        2. o blech!
                                                                                          I finally found something I *really* don't like: the Erica's apricot/raspberry rugelach sweetened with fruit juice. I loooove that same rugelach the regular way (presumably with sugar); this alt method has tough flat tasteless dough that reminded me of midwestern fake croissant, ditto on the filling. I can't believe how different it is from the original...

                                                                                          Mr. Ukelele, did you buy up all those fancy French chickens? There were none on the shelf...
                                                                                          although there were capons that looked pretty interesting...and large...

                                                                                          Anybody know which is the best ricotta on the shelf? Any analogous to the buffalo mozz in bags from Italy?

                                                                                          1. mmmm...cheese
                                                                                            there's new raw cow's milk cheese from Vermont - it's semi-soft, super pleasant
                                                                                            (yeah local!)
                                                                                            "Three Mountain" is on the label but there was a different dairy name listed on the sign...

                                                                                            I've been thinking about the cheese handling thing, and rewrapping my cheese in wax paper when I get it home. I figure it sells so fast that it's only been in plastic for a couple of hours, or maybe a day . . .

                                                                                            the Temple oranges are looking a little sad, but at least they are still there this weekend
                                                                                            the tangelos I've been getting have not been as good as earlier in the season

                                                                                            2 Replies
                                                                                            1. re: pitu

                                                                                              Hoping the conversation continues here. Love it!

                                                                                              1. re: bonsash

                                                                                                I think this thread has become a little hard to find...it started so long ago it doesn't appear on my Recent Posts no matter how recently I posted. So I'm going to start a new one!

                                                                                                There some really good aged pecorino -- not the Toscano, but the other one that's more expensive . . . .

                                                                                                NEW THREAD, er, for Spring
                                                                                                http://www.chowhound.com/topics/391191