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Dear Members and Friends,
Feast your eyes on the colorful autumn fruits and vegetables in abundance in our produce section!
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Membership Cards
Members who have signed up or renewed their membership this year and have not picked up a new membership card made of non-plastic sustainable recyclable composite material can find theirs at the register the next time they come in to shop. They're piling up!
Your San Juan Island Food Co-op membership card entitles you to shop at member prices at most food co-ops everywhere.
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Upcoming Event: Sunday November 18th, 5 - 6 pm
What's Your Element?
Getting to Know
the Five Elements
Join local acupuncturist Trisha Ginley for an overview of the five elements of Chinese medicine and how we can best prepare ourselves for the transition to the winter season.
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Sampling Event at the Co-op
Monday, November 19th 3-5 pm
Girl Meets Dirt will be in the store sampling their cutting and spoon preserves, all made on Orcas Island from locally sourced, heritage fruit. Customers can come in for a taste while they shop and find the perfect pairing for their upcoming holiday meals.
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In the Store This Week
Produce
Local:
Aurora farm: lettuce mix, arugula, spinach
Dancing Seeds: spaghetti squash, rosemary, sweet peppers, spinach
Dog Island: shiitake mushrooms
Federico Farm: micro-greens
Horse Drawn: kale, chard, Amarosa & french fingerling potatoes, cabbage, cilantro, blue ballet, delicata, & kabocha squash
Mitchell Bay Farm: Asian pears
Nootka Rose: carrots, romanesco cauliflower, gailon, broccoli
Sweet Earth: Macintosh, Mutsu, and Sweet 16 apples, Hubba Hubba, Delicata, Red Kuri winter squashes, Winter Luxury pumpkin (great pie pumpkin!), Concord pears, jerusalem artichokes
Old Copper Farm: garlic
Zach's Fresh Sheet: butterhead, romaine, and Cegolaine lettuce, savoy, green & red cabbage, white cauliflower, collard greens, Waldron kale, jalapeƱos, parsley.
All Seasons, Langley, BC: crimini mushrooms
Hedlin Farms, LaConner: brussels sprouts
Osprey Hill, Acme, WA: fennel bulbs, chiogga radicchio
Boldy Grown Farm, Burlington: Treviso radicchio
Top Hat, Salem & Scio, OR: shiitake mushrooms
Ralph's greenhouse, Mt. Vernon: carrots, parsnips, leeks
Crow's Farm, Bow, WA: watermelon radishes, garlic
Caruso Farm, Snohomish, WA: Turnips
Maria & Brian Dennis, Orondo, WA: Grapes
(in cooler in brown paper bags), walnuts, &
several varieties of apples for saucing, baking, and for fresh eating.
Beyond:
Avocado, Bananas, Grapes, Grapefruit, Oranges, Lemons, Limes, Satsumas, Persimmons, Pomegranate, Mango:
Wine
Organic BC White
Quails' Gate 2013 Gewurztraminer
Organically grown in BC's Okanogan, this starts with white peach, aromatic fruits and a hint of petrol and moves into lemon zest and asian pear, accompanying a dry, mouthwatering finish. 2013 could be old for some whites, but Gewurztraminer responds especially well to a bit of age and this one is drinking beautifully. If you are thinking about getting some white wine to go with your Thanksgiving dinner this would be a good choice. $9.95 each, $8.95 each for 6 or more bottles, $7.95 each for 12 or more bottles.
Tea Time Reminder
We have new packaged loose leaf teas in an assortment of flavors.
25% Off Organic Life Multi-vitamin by Natural Vitality. Liquid or capsule. 11/12 - 11/18
Organic Life Multi-vitamin offers bio-available, food-based nutrition in either easy to digest liquid or convenient vegetarian capsules
We have a number of bulk items on sale, so come stock up for winter before the real wet and cool weather sends us running for home.
Looking for soaps, shampoo, or conditioner at an affordable price? Look no longer; we have a great selection of soaps and such in bulk!
Bring a container, have it weighed at the front register, then make your choice and fill.
New
Eden Spicy Black Bean Refried Beans
DeMars Expedition Sauce: 3 ounce pouch "Hot Sauce Designed for Adventure"!
It's on the condiment shelves between two brands of Rooster Sauce.
Back in Stock
Starvation Alley Cranberry Sauce with a new flavor -- Citrus, like the cranberry/orange relish Mom used to make!
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Past Harvests
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Blueberries in summertime!
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As I was scrolling through the photos on my phone I noticed a number of snapshots
of my harvests
I'd taken over the past few years. They looked really good to me, better than I had remembered, and better, it seemed, than what I have harvested this year.
I sort of doubt whether that is true, but why not show off a bit?
So here are some things that have come from my garden that please me. Look through your old crop photos. Let me know if you think you did better in past years. It might just be a nostalgic reaction, but it could indicate better or worse seasons. If you haven't been recording your harvests, start doing so now; it makes for a swell documentation of the rewards of our labors.
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Squashes and pumpkins -- I always grow lots of delicatas and last year
there was a bumper crop of two kinds of pumpkins and butternuts.
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A bounty of peppers -- now I'm really impressed with this one. Definitely not nostalgia; my crop was nothing like this the past summer. These paprikas are waiting to go into the dryer, and my friend Jim Nollman and I ground and bottled plenty to give as gifts.
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Several of my favorite tomatoes --
I keep growing the same ones each year, because they really work for me!
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Plenty of cukes! This was a few years ago when I overplanted.
I've come to my senses and had
lots less this last summer.
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Tomatoes ready for drying.
I grow Principe Borghese to dry each year. I freeze them in bags once they are dried; throwing a handful into soup or stew is magical.
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-- Alice Deane
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Invitation:
Stories of the Storm
Roger Ellison invites the community to an evening event which promises to be lots of fun in the spirit of "Be Prepared":
Hello all,
Join us by the fire at the Grange Hall on Wednesday, November 14 for Stories of the Storm, an informal conversation about the blackouts and big blows we have lived through.
We've invited some island oldtimers who have lived through some pretty big storms, so expect to hear some good stories.
The hall will be lit with lanterns, lamps and candles, we will be serving hot cocoa and hot tea using water heated by a propane stove on the back deck. It will be the best powerdown gathering of the season! Do not miss it!
Please bring an oil or battery lantern or lamp, a candle, some tools and ideas for making it through a blackout, and most of all, bring your stories. We will start at 7PM.
This event is brought to you by the San Juan Island Grange Lecture Series & the Corps of Resiliency. Free of charge and welcome to all.
-- Roger Ellison
* * * * * * * * * * * * * * * * * * *
Disaster Preparedness
"Individual preparedness is the first step to being ready for a natural disaster. If you're doing nothing to prepare, it means you're counting on others to take care of you."
Every household should be prepared to take care of itself for up to a month without water, power, services, supplies.
* * * * * * * * * * * * * * * * * * *
It's November, and if you are continuing your preparations following our local Department of Emergency Management's yearlong calendars beginning in January, this is your eleventh month.
If you are starting now, you can find the Department of Emergency Management handouts at the Co-op so you can start your preparations any time. With a few purchases and one or two things to attend to each month, at the end of one year your family will be prepared in the event of an emergency which could cut our island community off from services and supplies.
1. 12 month Household Preparation Calendar
2. Neighborhood Preparation Calendar
3. Immediate Response -- "Disaster! Now what?"
* * * * * * * * * * * * * * * * * * *
San Juan County Hazard Mitigation Plan 2018
A countywide effort is underway
to make sure we are all prepared:
"We cannot prevent the infrequent disastrous acts of nature, but we can implement strategies designed to reduce the property damage, disruption of services, devastation to the local economy, and the long-term risks to people that typically follow a natural disaster. This is hazard mitigation." Read more:
http://www.sanjuandem.net/About/PDFs/HazardMitigationPlan.pdf
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Volunteer Benefits:
In addition to the rewards of donating their time, volunteers earn co-op cash to spend in the store at the rate of $4.60 for every two hours of work. Any hours worked within the quarter will count towards co-op cash. All cash earned during the quarter is to be used during the following quarter, with transactions recorded at the check stand.
If you would like to volunteer, please email Sarah at the co-op with "VOLUNTEER" in the subject line: sanjuancoop@gmail.com.
Or phone the co-op at 360-370-5170. You can also leave a message with the cashier.
Thank you!
-- Sarah
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SPECIAL ORDERS
Information about special ordering
Special Ordering is a Member Benefit.
Save on items you use often--bathroom tissue, pet food, canned goods, pasta, bulk beans, and even chill or frozen items. The markup on member special orders is 20% over wholesale for taxable and non-taxable items. You can request a special order information sheet at the store or via email: sanjuancoop@gmail.com
Distributors:
UNFI orders are every week.
Order deadline is Midnight Saturday
Pickup: after 3pm on Tuesday
Please be prompt for chill and frozen items.
Azure Standard orders are every other week.
Current order in transit; pickup Nov. 16
Next order deadline: Midnight November 17
Pickup: After 10 am Friday November 30
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STORE HOURS
Monday - Friday: 10 - 7 // Saturday & Sunday: 10 - 5
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BOARD OF DIRECTORS
November 19, December 17, January 21
Heritage Bank meeting room at 6:30 pm.
All members are welcome to attend meetings.
Any member is welcome to speak at the beginning of Board meetings. Please contact
the Chair or any Board member at sanjuancoopboard@gmail.com about the topic of interest, with the understanding that due to the amount of business the Board
has to attend to, brevity is appreciated.
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NEWSLETTER
Editor: Eleanor Hartmann
Contributors:
Paul Richards, Sarah Benson, Maggie Olsen, Alice Deane, Bethery von Dassow, Derek Angevine, Jeremy Jennings, Adrienne Brooks.
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Thank you for supporting your San Juan Island Food Co-op
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Mission Statement
The San Juan Island Food Co-op strives to provide access to local and regional food and goods that are organic, sustainable, and fairly produced, with the smallest carbon footprint.
The Co-op encourages conscientious consumption
and nurtures community connections.
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San Juan Island Food Co-op | Friday Harbor | 360-370-5170
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