Archives for November 2013

  • Wine Spotlight: Classic Traditions | 11.25.2013

    As we prepare for the season’s festivities, our minds naturally gravitate to tradition and their unmistakable link to family.  It is a season to gather and to share, a perfect time of year to reflect and celebrate the year’s bounty. The holidays bring about many memories. Most are studded with flavors and smells; cinnamon, sage, grandmother’s tart cranberry dressing? Just like the traditions of the holiday table, there is an inherent joy in making wine just as it has been done for centuries. Simply put, it is a family recipe passed down through the generations. This season we want to share a few special wines that embody just that. Classical varietals that have stood the test of time, built for food and for sharing. Wines that are made to show the expression of the soil the vines grow from; nurtured to need nothing that nature doesn’t provide. Enjoy a glass knowing the families on the other side of the bottle are celebrating the same values and traditions we foster right here.

    Chateau Ducasse Bordeaux Blanc
    Semillon &Sauvignon Blanc
    A classic wine with a generous outcome. Flavors of pit fruit and citrus fill the palate with a backbone of minerality that lends itself nicely to many varieties of food. Perfect for the holiday table.

    Marcel Lapierre Raisins

    Marcel Lapierre Raisins Gaulois
    Declassified Beaujolais to allow for greater freedom in winemaking. A great expression of Gamay (young Morgon), one of the wine world’s most versatile pairing partners, dark cherry and baking spice. A real crowd pleaser.


    Henri Perrusset Macon Village
    This unoaked Chardonnay is fullbodied and layered with flavors of peach, Anjou pear, warm white blossom and a juicy, lasting finish.

    Clos La Coutale Cahors
    A hearty and rustic red from France’s southern Cahors region-the home of Malbec. Deep raspberry and bramble flavors paired up blue fruits and classic garrigue*.
    *Garrigue: the bushy, fragrant plants that grow wild along the limestone coasts of the Mediterranean, such as juniper, thyme, rosemary and lavender. Garrigue refers to the sum of them. Think Herbes de Provence, or a mix of fresh minty-herbal notes with more pungent, floral fragrances.

    Written by Lena Olson, Winegardner’s Wines. Learn more at

  • Eat Seasonally: Sweet Potatoes | 11.20.2013


    One of nature’s simple pleasures, the humble sweet potato brings healthy, wholesome sweetness to home-cooked meals.  Sweet potatoes are nutty, smooth and full of beta carotene, vitamin C and fiber.  Bake small sweet potatoes whole (like baking potatoes) and top with scallions, sour cream, crumbled bacon or sautéed mushrooms for a flavorful alternative to an old favorite;  or try something new and add steamed, cubed sweet potato to a coconut milk-peanut curry over rice.  For updated comfort food, try a Cuban-style pork stew with seared poblano chilies and chunks of rich sweet potato in place of, or in addition to, regular potato.

    Go to for more tips and hints on using seasonal veggies.

    Yam What I Am
    Try this twist on a holiday staple.  Spicy and tangy, this salad is ready-to-eat  in our Deli Café!

    Serves 6
    Ready in 1 hour

    • 3 lbs. garnet yams, peeled and cut into ½” to ¾” cubes
    • 8 garlic cloves
    • 1/3 c. olive oil
    • 1 pinch dry chipotle pepper (or more to taste)
    • 1/3 c. brown rice vinegar
    • 1 c. pecans
    • 3/4 c. dried cranberries
    • 1 bunch green onions, diced

    Preheat oven to 350 F.  Combine cubed yams, garlic and olive oil in a roasting pan and bake until yams are soft, but not mushy (about 40 minutes).  Drain and retain olive oil and garlic cloves.  Combine garlic, olive oil, and chipotle peppers in food processor or blender and blend until well-mixed.  Add garlic mixture and all other ingredients to yams and mix well.

    We still have lots of local squash and pumpkins rolling in of all sizes, shapes and colors!

  • An Attitude of Gratitude | 11.18.2013

    Happy Holidays from the co-op staff!

    On a Friday afternoon, we asked our staff what they were most thankful for…

    Melissa Blaine, Deli
    ….for my job and for the people that I work with.  I’m thankful to have my own place and great friends and family to come over and hang out. It’s the simple things that really matter, like going to get a coffee.  Things people don’t think about.”

    Dan Davis, Produce & Bulk Manager
    …for the health of my baby boy on the way.

    Jennifer Sexton, Cashier
    …the awesome fall and for rain.

    Margaret Murray, Deli
    …for change.

    Teresa Regan, Deli
    …to be alive, to be free, to be a mother, and to have a wonderful place to work.

    Tracy Treinen, Office Manager & Meat Buyer
    …for family and friends.

    Nolan Fry, Deli
    … to be alive and relatively healthy.  I’m doin’ pretty good.

    Chris Webb, Deli
    …for my wife, my two daughters, and my two dogs.

    Mallory Harman, Deli
    …for water, yoga and wise words.  I’m thankful for my niece, vegetables, & the opportunity to travel.  I’m thankful for snow, the changing trees, & Good Earth Market.  I’m thankful for today.

    Ben Anderson, Lead Grocery Clerk
    …for my friends and family, my job, my car, and my health.

    Connie Brock, Cashier
    …for the privilege of showing up and being seen.  For all that has brought me to this place in my life.  And of course dogs and chocolate don’t hurt anything either.

    Tim Caraway, Deli
    …for my job & family life.  And new beginnings.  And money.  I hate money, but you have to have it.

    Dolly Fansler, Wellness Manager 
    …for opportunities and challenges.  And Google.

    Dawn Gauchay, Deli
    …for freedom and being out of prison after 18 years.  And for my family and my friends and my lady.

    Carole Kiel, Kitchen Manager
    …for my sisters, my heath, and Obamacare.

    Joe Vaden, Cashier and Grocery Clerk
    …for my new family.  I am very thankful for that.  And my Good Earth Market family – they’ve helped me out a lot.

    Sarah Daniels, Produce Buyer
    …for my family.  The very greatest thing – for their support and craziness.  And hot tubs.

    Alicia Weber, Marketing Manager
    …for lots of things, but today I’m thankful for the opportunity to have been able to learn from Perry McNeese for the past six years.

    Bo Walker, Front End Manager
    …for the Good Earth Market and its amazing staff!

    Pam Kemmick, Deli Manager
    …I feel like I’m endlessly thankful for things and it’s hard to define which is most important

  • Holiday Gifts at the Co-op | 11.15.2013

    photo 3

      This year I am going to do all of my Christmas shopping at the co-op, and you can too! Spoil someone you love with a beautiful handmade Alpaca wool hat or pair of socks from Alpacas of Montana. The wool is soft, extremely warm, and will last a lifetime.

    Do you have any wine lovers in the family? Ten Spoon Winery and Yellowstone Cellars both make fantastic wine right here in Montana, and they have a wide range of varietals to choose from. Martinson’s Chocolates make great host gifts for your holiday parties. I particularly love the Back Home Butter Almond Crisp. Maggie’s Organic cotton tights, leggings, and socks are a must-have this time of year and they’re cute to boot! 

    Tumblewood Teas from Big Timber are fresh, flavorful, and make the perfect cup of tea along with the Travelin’ Tumbler, the handiest travel mug you’ll ever own! Handcrafted Kitchen Utensils by Bart Bilden are a must for all of the cooks in your family – I personally own four.

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    This Christmas I’m really excited about a new item in the store – native wildflower seeds from Native Ideals Seeds farm. Each seed packet, which is uniquely designed by Missoula artists, contains perennial seeds native to Montana. They are little pieces of art that make awesome stocking stuffers! I am also thrilled about our latest Tiffany Miller designed GEM shirts. Tiffany is a local artist/clothes designer and member of the co-op. These shirts are truly one of a kind!

    Gift certificates are also a great option. Who wouldn’t love a gift certificate to their favorite whole foods grocery store?  You can purchase a gift certificate from any of our cashiers and have your Christmas shopping done in minutes.

    Special order a gift basket!  You pick the size, price & theme, and we’ll do the rest!  Please order 3-5 days before pick up time.  Orders can be placed with a cashier, or give us a call!


    Don’t forget the little items, too – we carry a great selection of chocolate, cards, candles, soaps, lotions and more that make great gifts year round!

    By Rachel Guidi, Grocery Manager

  • Holiday Shopping List | 11.08.2013

    holiday pick

    The Main Course
    Succulent poultry and flavorful substitutes!
    □  Natural turkey (Mountainview Colony, Lavina)
    □  Heritage turkey (Lazy SR Ranch, Wilsall)
    □  Lamb (Lehfeldt Ranch, Lavina)
    □  Ham (Lazy SR Ranch, Wilsall, or Amaltheia Dairy, Belgrade)
    □  Goose (Moutainview Colony, Lavina)
    □  Duck (Mountainview Colony, Lavina)
    □  Organic Beef Steaks and roasts (BBar Ranch, Big Timber)

    Skip the Bird
    No turkey?  No problem?  Try our other delicious options.
    □  Tofurkey
    □  Field Roast Grain meats
    □  Seitan
    □  Tofu

    Simple and flavorful starters

    □  GEM Hummus (Chipotle, Spinach Feta, Bell Pepper, Classic, Red Lentil, Sundried Tomato)
    □  Pineapple Mango Salsa (Kenny’s Double D Salsa, Billings)
    □  Homemade Cranberry Salsa from the Deli Cafe
    □  Homemade dips & spreads from the Deli Café
    □  Holiday party trays (for special order in the deli – just ask a clerk!)

    Snacks  & Treats
    Ready-to-go goodies
    □  Organic mixed nuts
    □  Roasted nuts (for a limited time only – Good Earth Market roasted nuts, too)
    □  Yogurt pretzels
    □  Chuck & James Chewy Granola (Sidney)
    □  Local chocolates (Martinson’s Chocolates, Huntley)
    □  Organic dark chocolate

    The season’s best local and organic produce!
    □  Local Apples (Ross Orchards, Fromberg, & Boja Farms, Big Timber)
    □  Broccoli
    □  Carrots
    □  Cauliflower
    □  Celery
    □  Cranberries
    □  Local garlic
    □  Green beans
    □  Herbs
    □  Local onions
    □  Local pumpkins
    □  Local russet potatoes
    □  Local squash
    □  Sweet potatoes

    Baking Supplies
    Bake it fresh
    □  Chocolate chips
    □  Gluten-free flours and mixes
    □  Gluten-free pie shells
    □  King’s Cupboard chocolate sauces (Red Lodge, MT)
    □  Local eggs
    □  Local flour (Wheat Montana, Three Forks)
    □  Organic flour
    □  Organic sugar
      Organic Valley butter
    □  Pecans
    □  Frozen pie shells
    □  Organic pie spice
    □  Pumpkin puree
    □  Spices (buy from our bulk department to save money and get fresh spices in the amount you need!)
    □  Vanilla extract
    □  Walnuts

    Delicious Time-Savers
    Save time and eliminate stress.
    □  Stuffing mix
    □  Turkey gravy mix
    □  Vegan & gluten-free gravy mixes
    □  Frozen veggies & fruits
    □  Cranberry sauce
    □  Cream of mushroom soup
    □  French fried onions
    □  Frozen pie shells (whole wheat, spelt, and gluten-free)
    □  Frozen pies (Time 2 Savor, Billings)
    □  Fresh breads (On the Rise, Bozeman)

    Delight your guests
    □  Mulling spices
    □  Organic sparkling cider
    □  Perrier sparkling water
    □  Champagne
    □  Local wine (Yellowstone Cellars & Winery, Billings, & Ten Spoon Vineyard & Winery, Missoula)
    □  Seasonal local beers
    □  JK’s Farmhouse Summer Hard Cider
    □  Local teas (Tumblewood Teas, Big Timber)

  • Wheat-free Cupcakes | 11.01.2013



    Total Time: 40 minutes
    Servings: 12 regular or 24 mini cupcakes


    • 2 eggs (room temperature)
    • 2 tablespoons vanilla extract
    • 6 ounces unsalted butter, melted
    • 1/2 cup + 1 tablespoon sugar
    • 3/4 cup wheat-free flour mix
    • 1 tablespoon salt
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 3 tablespoons milk


    1. Preheat oven to 325º F.
    2. In a mixing bowl, blend the melted butter with the eggs and vanilla, then mix in the sugar.
    3. In a separate mixing bowl, combine the wheat-free flour mix, salt, baking powder and baking soda and mix well.
    4. Slowly add the dry mixture to the wet ingredients, mixing well, then add the milk and blend to a smooth consistency. Scoop or pipe the batter into a prepared cupcake pan lined with paper liners. Bake at 325 degrees F. for 20-25 minutes or until a toothpick comes out clean. Let cool to room temperature before icing.

    Co+op Kitchen recipe by Philip Speer, also available at Find more recipes and information about your food and where it comes from at