Fort Collins Food Coop Locally Grown

Beets Sitting @ Home

Year round the Coop's produce department features the best selection in local, organic, and exotic produce. Ask today about special orders to get more of the goodness.

Carry Out

The Coop has a few options when it comes to produce transportation. We have available for sale reusable and washable produce bags. Check them out today, reduce and reuse!

Reducing Impact

Create a better connection with your food by striving to eat in season. While the Coop does carry produce out of season, and therefore from farther away, our labeling system makes it easy to identify locally grown items.

Avacado Salad

Local & organic, in season and out we try to supply the best possible produce at a great price. Some might say our produce department well it, "beets sitting at home". Why don't you stop in and see what will turnup.

The Food Coop provides a great selection of certified organic produce. Before it was even fashionable we were dedicated to sourcing locally and connecting with our producers. Today you can be confident that our selection of regionally produced goods is second only to the farmer's market. Stop in today and be sure to ask about special orders where we can help you order larger quantities of produce directly from the farmers.



--Cabbages are members of the Brassica Family. They are relatives of Broccoli, Cauliflower, Brussels Sprouts, Kohlrabi, Collards and Mustard Greens. They range in color from near white, to deep green and purple. The Brassicas are good sources of Beta Carotene, Fiber, Vitamin C, and Cancer fighting compounds.

--Over half of the world’s cabbages are grown in China! Most cabbage is consumed in the cultured or pickled (Sauerkraut or Kimchee) form. Frilly-leaved (Savoy, Napa) Cabbages are most often used in salads and stir-frys, while smooth-leaved varieties are used for cooking, processing and preserving.

--green cabbage equivalents: One head yields about 8 cups shredded cabbage. Green Cabbage is quite versatile. You can cut it into chunks, boil it, and serve it with corned beef or other fatty meats. You can also use cooked leaves as wrappers for meat fillings, or shred raw ones for coleslaw. Select heavy heads of cabbage that have shiny leaves. Red cabbage tastes just like green cabbage, so your choice between them depends largely on which color you prefer. One problem with red cabbage, though, is that the color tends to bleed and discolor surrounding foods. Napa cabbage is a common ingredient in Asian stir-fries. It can also be used as a milder and more delicate alternative to green cabbage in slaws and other recipes.