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Focusing on living green in our society can be difficult. Luckily we have businesses that are designed to help us ride the environmentally friedly wave. The encouraging trend is that this list is growing, but still not many stores offer the diversity in products that Tidal Creek Cooperative Food Market (5329 Oleander Drive) provides on a daily basis.
 For twenty-eight years Tidal Creek has been at the forefront of the health movement in Wilmington, helping locals and visitors alike achieve a state of natural harmony with tremendous foresight. The co-op keeps up with green standards by obsessively researching this lifestyle while providing fresh, organic, preservativefree daily deli items for breakfast, lunch and dinner, perfect for those patrons on the go.
Tidal Creek's website displays their vision as an attempt to 'foster and nourish the health of the individual, community and planet by offering high quality natural and organic foods... a comfortable, affordable place to shop and a sustainable and
economical model which invests in the local and cooperative communities.' What began as a small natural foods buyer's group in the late seventies has quickly grown into a thriving cooperative with over three thousand members/owners. "When it comes to their food and lifestyle, people want someone they can trust," says Tidal Creek Marketing and Membership Services Manager & Co-General Manager Jessica Burtt. And trust is something that Tidal Creek does not take lightly, following what they call a 'buyer's guarantee.' Burtt explains, "Think of it as we've done the homework for you. We make local, organic and natural foods a priority, we aren't going to support high fructose corn syrup, hydrogenated oils, genetically modified products, unnatural additives or preservatives, yellow dye, red dye, none of that. These issues are already off the table before you walk in the door." This tireless scrutiny has garnered them a valued reputation as a store that people rely on both for their bodies and their planet. Tidal Creek even goes so far as to keep tabs on the leadership of the companies that stock their shelves, making sure that nothing is hindering the health of their customers or the world that surrounds them. And seeing how seventy-five percent of their shoppers are also owners within the co-op, Burtt assures us that, "Our commitment is to have what you want. We want to hear from you. You have a voice, so let us know what you need and we will do our best to provide that for you." Tidal Creek is extremely proud of their one hundred percent certified organic produce department. The cooperative has achieved a governmental certified organic seal for their produce, which means it's all organic. Burtt elaborates, "We obtain all the records on all of our farmers and distributors so if there is any question, we can pull the facts." The certification obviously starts with the growing of their produce, but it also covers the storage, handling, and shelving of these items as
well. Everything has to have its right place to meet the certified organic standards and at Tidal Creek those standards have been met. Eighty to eighty-five percent of all items in the deli and throughout the store are organic and cater to most dietary needs. "We make an effort to make all options," Burtt says. "There is a vegan muffin and a non-vegan muffin, there is a protein meat option on the hot bar, but there are also vegan protein options. Everything is labeled. The coolers have codes for vegan and allergies: corn, soy, dairy, gluten. The prepared meals still fall under our buyer's guarantee." The estimated average cost for a deli prepared organic meal in Tidal Creek is about $7.99. The fresh salad bar runs $7.69 a pound. Sandwich wraps; usually including tofu salad, curry chicken, hummus wraps, unchicken salad, tuna salad, pimento cheese, peanut butter and jelly, or turkey and provolone, average around $6.99. "We want you to be a kid in a candy store in here," Burtt says. "We want to eliminate the frustration. If you like something we have in the deli, the ingredients are on the label and the supplies are here. So just go have fun." Panang Pea Soup (It's green!)
INGREDIENTS
1.5 lbs shelled local peas
(can use frozen organic)
1 small organic yellow onion, diced
2oz green curry paste
8oz vegetable stock -- preferably homemade
8oz coconut milk
2T extra virgin olive oil
Salt & pepper to taste
Prepare fresh peas if using. Saut onion in olive oil until translucent. Stir in curry paste and peas. Add stock and coconut milk. Season to taste. Cook 8-10 minutes. Serve as is or puree in blender or with immersion blender. Buttermilk Muffin with Fresh Fruit
INGREDIENTS
3.5 cups organic all purpose unbleached fl our
1tsp baking powder
1tsp salt
1tsp baking soda
1 1/3 cup butter - hormone free
4tsp lemon zest
1 1/2 cup raw organic sugar
2 organic eggs
2tsp fair trade vanilla extract
1 cup buttermilk - local
3 cup berries or other local seasonal fruit
Preheat oven to 350 degrees. Combine dry ingredients and whisk until distributed. Cream together butter, sugar, and lemon zest until light and fluffy. Blend in eggs and vanilla extract. Alternate adding dry muffins mixture and buttermilk into creamed mixture. Stir in fresh fruit. Do not over mix. Scoop in to greased muffin pan and bake for approximately 15 to 30 minutes. Makes 12. Local Chevre with Walnuts and Local Bibb Lettuce
INGREDIENTS
.33lb local soft goat cheese
1/4 cup walnut pieces, toasted
1 organic pear, thinly sliced
1 head local Bibb lettuce
1/4 cup raspberry vinaigrette - preferably homemade
Wash and dry lettuce. Tear into large piece and put on platter. Top with crumbled cheese, toasted walnuts and pear. Drizzle lightly with vinaigrette and local fresh raspberries if available. Enjoy! For more information visit www.tidalcreek.coop or call 910.799.2667.
Enacting a daring escape from the frigid bone-splitting nine-monthlong winters of Saranac Lake, NY in the heart of the Adirondack Mountains, Williams packed up his car and ventured south following a calling from the coast. |
