About the Valley Food Co-op

Officers:
President: Paul Niebel
VicePresident: Dean Swift
Treasurer/Secretary: Maya ter Kuile-Miller

Directors:
Mary Hoffman
Dave Gordon
Marlena Antonucci

Mission:

The Valley Food Co-op is a member-owned cooperative whose aim is to provide quality, wholesome food and goods at the lowest practical cost. We strive to make Co-op membership welcoming and accessible to all residents of our diverse community and the surrounding areas. As such, the Valley Food Co-op accepts a variety of forms of payment, including EBT.

The products that the Valley Food Co-op carries—as well as our business practices—reflect the values and needs of our members with a specific emphasis placed on building community, promoting social and economic well-being, and acting in an environmentally sensitive manner.

Ownership/Membership:

Without owners and members, the Co-op is simply a good idea. Please visit our Ownership/Membership page to learn how you can become a member.


Hours & Phone

WINTER HOURS IN EFFECT:
Monday-Saturday 9 am - 6 pm
Closed on Sundays.
719-589-5727

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For complete posts, visit this website's Facebook Posts page or click on text below to visit our posts on Facebook.

Valley Food Co-op added 5 new photos — eating vegetables.

Produce selection for 1/17. (sorry I'm a bit late in posting for this week.) Note two-tiered pricing for members. Those honeycrisp apples 🍎 are a GREAT DEAL! All our produce is organic and from the US. We purchase and promote seasonal eating. Also, we support diversity. Check out our DELICIOUS rainbow 🌈 carrots!!! ;) Closed on Sundays for winter. See you on Monday!!
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Roasted cauliflower:
Preheat oven to 375 degrees. Meanwhile, wash large head of cauliflower and cut into bite-sized florets. Place in a large bowl and drizzle with 2T oil of your choice. Sprinkle lightly with salt and pepper. Spread in a single layer on a large rimmed cookie sheet (I have a black one which I think helps crisp it up. Probably should not try this on an an air bake sheet.) Roast for 20 minutes then toss with a spatula to turn pieces to unbrowned side. (As you are doing this, you can flick out the tiny, crispy broken off pieces that are going to get very charred during the remaining cooking time so you really need to eat these for conservation of waste and quality control purposes.😋) The whole process takes about 40 minutes, I'd say. Of course I can't remember because 1) I usually wing it in the kitchen and go by feel, and 2) I did this over 1 day ago and have no recollection of the exact process....
This should get you close!! Message me with questions.

Next vegetable up: roasted mushrooms. 🍄I'm doing those now, so I better start taking notes, eh?😒
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Producer Profile:Grandpa's Gormet Honey
Producer Profile: Meet Brent who owns and operates Grandpa's Honey. Come in and get yours today at the Valley Food Co-op!
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Ray the Whale incense is back in stock!! ... See MoreSee Less

Valley Food Co-op shared NowThis Politics's video.

NowThis Politics
We think it is important for you to know what is happening with food production, and that the Valley Food Co-op only sources food from the most reputable sources, conscientious growers that we conscientiously choose. No matter what the law allows.
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