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Dear Members and Friends,
It's your Co-op; watch for sales especially for you on the blackboard by the entry door.
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There's still time till noon on Halloween to bring your special pumpkin face to the Co-op's contest!
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In the Store this Week
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Qi at her booth at the Anacortes Farmers Market
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Produce
Local:
Dog Island: shiitake mushrooms
Federico Farm: micro-greens, sugar pie pumpkins, spinach, arugula
Horse Drawn: cilantro, kale, Amarosa & french fingerling potatoes, cabbage, salad mix, colored peppers, blue ballet, delicata, & kabocha squash
Mama Bird: greens
Mitchell Bay Farm: Asian pears, quince
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Colleen among her
Asian pear trees
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Nootka Rose: celery, chard, carrots, lettuce mix, arugula, spinach, head lettuce, romanesco cauliflower, eggplant, gailon
Sweet Earth: Macintosh, Mutsu, and Sweet 16 apples, Hubba Hubba, & Red Kuri winter squashes, Comice & Concord pears
Old Copper Farm: garlic, acorn squash
Pear Point Farm: "candy corn" pumpkins
Zach's Fresh Sheet: butterhead and cegolaine lettuce, savoy & red cabbage, white cauliflower, collard greens, Waldron kale, broccoli, jalapeños, shisito peppers, & parsley
Regional:
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Did you know that the fig flower is inside the fruit?
"The flowers themselves are not visible from outside the syconium, as they bloom inside the infructescence."
There's a tunnel for the pollinating wasp to enter.
[Wikipedia]
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All Seasons, Langley, BC: crimini mushrooms
Hedlin Farms, LaConner: brussels sprouts
Maywood Farm, Corning, CA: Black Mission figs
Twin Girls Farm, Fresno & Tullare Counties, CA: Hachiya Persimmons
Osprey Hill, Acme, WA: collard greens, 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
Terra Bella Organics, Arvin, CA: English cucumbers
Avocado
Bananas
Grapes
Grapefruit
Oranges
Lemons
Pomegranate
Mango
Featured Wines
Giocato 2016 Sauvignon Blanc:
Sustainably farmed in Slovenia, near the Italian border, this clean and classic Sauvignon Blanc has bright floral notes, fine minerality and a lovely savory finish.
Château Trillol 2010 Corbiers Cucugnan Grenache-Syrah:
From the last Cathar stronghold in the far south of France along the eastern Spanish border, this is a wonderful example of that rarest of beasts in American wine shops - an actually mature bottle. Dusty red fruit, dried flowers, hints of candied orange peel and leather. $9.95 a bottle, $49.95 for 6 bottles and $89.95 for 12.
HABA
Floradix Iron + Herbs:
This classic blend made by Salus is well known the world over for its ability to boost iron quickly and effectively.
Finally! Omega Nutrition products are back on the refrigerator shelves. Cold milled flax seed, whole flax seed, flax oil, essential 3.6.9. blend and pumpkin seed oil.
Discontinued
Betsy's Bar None Real Food Bars have been discontinued by the manufacturer.
New
Miyoko's Un-Lox Your Dreams Vegan Cream Cheese
Forager Cheezy Green Veggie Chips
Enjoy Life Moroccan Spice Lentil Chips
New Loose Leaf Teas from Lake Missoula Tea Company -- see article below.
25% off on Jack Mt. Sausage and Bacon Dogs: Chorizo, Brats, Sweet Italian & Hot Italian links
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Coming Next Week
Maria will bring her last fruit delivery of the year on November 8. There will be several varieties of apples, bags of her fabulous dried fruits that she has been preparing for months, and some of these lovely grapes.
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Introducing a new line of tea at the Co-op:
Loose Leaf Teas from Lake Missoula Tea Company
After drinking a bag of high-quality loose leaf tea a friend left at their house, Heather and Jake Kreilick were so impressed that they decided to start their own tea company. Lake Missoula Tea was founded and their doors opened in 2012 in Missoula, Montana.
Lake Missoula Tea Company's name was inspired by the last Ice Age. During this time, a vast glacial lake covered the Missoula Valley and a land bridge connected Asia to North America. The name symbolizes the cultural connections that originated when humans migrated to new places and they believe tea provides a tangible connection to this history. Drink and enjoy Lake Missoula Tea with these connections in mind.
With that, let us introduce our first draft of loose leaf teas. We look forward to your reviews and requests for new, bold, and exotic varieties of loose leaf teas.
Colombian Black Tea is a beautiful whole leaf tea with a fresh, bold taste from Bitaco, Colombia's single tea farm. Malty with a slight sweet hint of mountain honey and robust finish. This tea is grown in volcanic rich soils high in the Andean mountains of Colombia. Full body and rounded.
Gaia Chai is a feisty blend of black tea, cocoa nibs and a plethora of spices. This chai is aromatic, rich and tasty. Warming from the inside out. The longer you steep Gaia Chai, the more the cocoa notes come out. Great by itself or with a tad of milk and honey.
Earl Grey Classic Tea with Indian black tea and bergamot make up the essential ingredients for your "classic" Earl Grey, one of the world's most popular tea blends. It's flavored with oil of bergamot, which is a Mediterranean citrus.
Sencha Chumushi Japanese Green Tea has a wickedly rich aroma and flavor. Due to the longer steaming time of this particular sencha style, it has a richer taste with a slightly sweet finish. The tea leaves are finer, also due to the longer steaming time.
Milk Oolong is a Taiwanese Oolong with a creamy, rich flavor. This particular oolong hints of honey and has a wonderful, thick mouthfeel. It's flavored just right to give an intense plush taste.
Spicy Ginger Snap is a snappy ginger lemon blend with a hint of spicy finish, warming, with overtones of flower freshness. Great for a detox. Almost like a fine wine!
Sweet Yerba Mate Blend says it all with its name. Hold off on the honey with this tasty yerba mate brew. Blended with organic Argentinian yerba mate, green tea, and Korean hydrangea leaves for the touch of sweet. Ginger and cinnamon add a warming zest to this blend.
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In Margaret's Pantry
Lucky me, I get to partner with Margaret Thorson, farmer extraordinaire, to bring you some words of wisdom and fun photos of Joel's and her endeavors at Thousand Flower Farm on Waldron Island. For the next few weeks we'll be featuring their food preservation techniques and I'll stick a few of my experiences in just to mix things up a bit. This week Margaret is talking about squashes and beans.
Here's what she says:
Two good crops for winter storage are winter squash and dried beans.
Each garden will have its own microclimate so experiment with growing several varieties of squash to find the best ones for you and the ones you like to eat the best.
Squash are ready to harvest when the rind feels hard to your fingernail and the vibes are dying back. If frost threatens, bring them in, as even light frost damage will make a spit in the skin that will start to rot.
Put them into a dry and warm moist place for several weeks to continue to mature. Squash taste better after a few weeks of storage.
Keep checking them regularly and eat any that show signs of developing bad spots.
Real food security comes from growing or raising protein sources. We grow several varieties of beans for drying. Again, experiment with growing different varieties to find the ones best for you.
Let the beans dry on the vines. Stop watering the plants when the pods are mature. Watch the weather carefully and harvest if rain threatens. If not quite dry you can cut the whole plant and bring them under cover to finish drying. We use one of our hoop houses for this. Don't wait to long or the pods will start to shatter.
Put on a good movie and sit around your container of pods and shell beans. You can remove the last of the chaff from the beans by winnowing them -- pouring from one container to another in a moderate breeze.
We like to put the shelled beans in paper bags in a warm place for a couple of weeks to thoroughly dry before storing in glass jars in the pantry.
-- Margaret
I can't add any more to that; it's pretty much what I try to do with my squashes and beans. Stay tuned for next week's preservation tips! And thanks a million, Margaret!
Meanwhile, here are my dry beans from this year's harvest. Most of those beans are ones I originally got from Margaret and have been growing out ever since!
-- Alice Deane
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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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"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."
It's almost 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. Here's what to add to your emergency supplies and what to do this month:
Purchases:
Package of paper plates
Package of napkins
Package of eating utensils
Package of paper cups
Activity
Exchange work, home, and emergency contact phone numbers with neighbors for use during an emergency.
The Department of Emergency Management handouts are 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
Our county is working 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 Pickup: Friday November 2
Next order deadline: Midnight November 10
Pickup: After 10 am Friday November 16
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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, Jeremy Jennings, Maggie Olsen, Adrienne Brooks, Margaret Thorson, Alice Deane; photos contributed by Desiree & Derek.
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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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