For those with Thanksgiving in mind:
First of all, don't forget your pie crusts. That stuff can take a lot of time out of your turkeyday. We have Oronoque deep dish pie crusts and we also have the organic Wholly Wholesome crusts . If all that chopping or pumpkin can opening isn't in your plans, we have Vermont Pie Company ready to bake apple pie and Wholly Wholesome vegan pumpkin pie.
For the vegetarians who will not be dinning on turkey, the Tofurkeys and Quorn Turkey Style Roasts are back.
Finally, our ecologically minded friends at Stahlbush Farms have brought us sustainably grown Cranberries.
For those with tamales on the mind:
This is big folks! Pork has found it's way into the freezer! Single serve, organic tamales from El Bravo in Chicken Mole and Red Chili Pork varieties.
For the kids:
So I was trying to fill some space in the waffle section and Kevin suggested Belgian waffles. I thought this was a great idea but it turns out the product was discontinued. Boo. While I was searching though, I came across Van's Mini Chocolate Chip Waffles. I think they're gonna be big.
For the fans of fish:
North Pacific, wild caught salmon. Though this product hails from China, it has been certified by the Marine Stewardship Council. It is skinless and at $2.14 for eight ounces, is a steal compared to Henry and Lisa's salmon.
For those wondering where the Raw Ice Cream Co. ice cream went:
The chocolate came back this week and Mark, the owner, tells me that more flavors will be coming soon. There was a delay while he upgraded his facilities and staff, but he assures me that we'll be getting a steady supply again.
Friday, November 14, 2008
Tuesday, October 28, 2008
Rogue Morimoto Soba Ale and Soba Ale Cheddar
A perfect pairing . . .
Enjoy the perfect match of Rogue Morimoto Soba Ale and the cheddar washed in glory of the beer itself. Enjoy! Brought to you by Yuri and Anngel. . .
Enjoy the perfect match of Rogue Morimoto Soba Ale and the cheddar washed in glory of the beer itself. Enjoy! Brought to you by Yuri and Anngel. . .
Monday, October 27, 2008
Thanksgiving shopping-A Cautionary Tale
Shop Early
No, the Park Slope Food Coop is not a rapacious retailer, forcing Santa down your throat by Columbus Day weekend. We just want our members to be able to get all the basics they need for a holiday meal. And that means that you need to start stocking up on supplies now. Our basement cannot hold the amount of food required if everyone were to wait to shop until the last week or even the week before Thanksgiving.
Prime example: frozen pie crusts. Our supplier always runs out Thanksgiving week. So we try to stock up ahead. Have you ever been inside our basement freezer? By the end of the week all the shelves are full and there are 4 to 5 full U boats clogging the space, making it hard to send up all those pizzas and frozen berries. There is no room for six more carts full of pie crusts waiting for you to buy them at the last minute. So please buy your pie crust now. You're not sure if you are the one bringing the pie, buy the pie shell anyway. It keeps very well in the freezer and doesn't take up too much space. Buy the frozen peas and broccoli and vanilla ice cream now too.
Dry goods to purchase in advance: chicken stock, canned pumpkin, dried mushrooms, olive oil, pasta, packaged bread crumbs or dressing, evaporated or condensed milk, maple syrup, corn syrup, brown and white sugars (please consider purchasing the wonderful Wholesome Foods Fair Trade sugars we sell in Aisle 2A), chocolate chips, flour, parchment paper (Aisle 2A), cheesecloth, vanilla, spices including cinnamon, cloves, nutmeg, rosemary, thyme, etc. Dried cranberries, apricots, and other dried fruits keep well in a glass container in the cupboard. Pecans, walnuts and other nuts can be refrigerated or frozen. Dried fruits and spices take time to bag and there may not be enough workers to meet the demand during the holiday week. And there is only so much space for workers in the food processing area and everyone wants cheese and olives too. Don't forget the crackers.
Cheeses, olives and smoked fish keep for weeks refrigerated. I refrigerate my corn meal and flour. Butter freezes very well, eggs have a shelf life of weeks. Heavy cream is also hard to get from our distributors holiday weeks--hedge your bets and buy ultra pasteurized Organic Valley heavy cream--it has a shelf life of weeks. A lot of produce stores well too--buy your potatoes, squash, shallots, garlic, pearl onions and fresh cranberries..
Get a leg up--buy your chestnuts early, roast and peel them and store in the refrigerator. Or sit back and buy the peeled chestnuts in the jar on the front end display across from the eggs. Don't forget the beer, Martinelli's sparkling cider, San Pellegrino limonata, chocolate truffles. Your cousins are going to remember the terrific hard cider you brought to the dinner last year--don't disappoint them. Only problem is: remember, this is the Thanksgiving stash.
Get rid of all the leftovers in your refrigerator. You need to make room so that you can buy your turkey as early as possible. Turkeys will start being delivered the Friday before Thanksgiving. Turkeys delivered the week of Thanksgiving are not going to be fresher; they are all butchered at least a week in advance. We max out our coolers for the turkeys. This means every time we need to send up butter, someone has to drag out 3 or more heavy carts of turkeys to get at the butter in the basement.
For the vegans, Tofurky "turkeys" will be in the freezer. The flatten Road Kill Fresh Tofu "turkeys" will be sold next to the tofu in the egg case. Buy them as soon as you see them.
It is not fun shopping at the Coop during the holiday season. Even if we have everything you want, we probably won't have the workers to stock the shelves. And who can get near the shelves to stock when the lines wrap around the store. Consider going in late to work one morning during the week and do your big shop then. Late week day evenings are generally not too busy either. The Coop does open at 6 am on Saturdays and Sunday mornings.
You can do quick grab and go shops if you don't have anything to weigh, three items or less. Pick up your turkey, pumpkin pie and fresh cream and head to the cashier, bypassing all the checkout lanes. If you plan ahead, you won't have to go to one of those Really Expensive Stores to get the special ingredients that make your holiday. Besides, they would also have long lines and no heavy cream. If all else fails, you can lie low and shop Thanksgiving Day, 8 am to 2:30 pm.
No, the Park Slope Food Coop is not a rapacious retailer, forcing Santa down your throat by Columbus Day weekend. We just want our members to be able to get all the basics they need for a holiday meal. And that means that you need to start stocking up on supplies now. Our basement cannot hold the amount of food required if everyone were to wait to shop until the last week or even the week before Thanksgiving.
Prime example: frozen pie crusts. Our supplier always runs out Thanksgiving week. So we try to stock up ahead. Have you ever been inside our basement freezer? By the end of the week all the shelves are full and there are 4 to 5 full U boats clogging the space, making it hard to send up all those pizzas and frozen berries. There is no room for six more carts full of pie crusts waiting for you to buy them at the last minute. So please buy your pie crust now. You're not sure if you are the one bringing the pie, buy the pie shell anyway. It keeps very well in the freezer and doesn't take up too much space. Buy the frozen peas and broccoli and vanilla ice cream now too.
Dry goods to purchase in advance: chicken stock, canned pumpkin, dried mushrooms, olive oil, pasta, packaged bread crumbs or dressing, evaporated or condensed milk, maple syrup, corn syrup, brown and white sugars (please consider purchasing the wonderful Wholesome Foods Fair Trade sugars we sell in Aisle 2A), chocolate chips, flour, parchment paper (Aisle 2A), cheesecloth, vanilla, spices including cinnamon, cloves, nutmeg, rosemary, thyme, etc. Dried cranberries, apricots, and other dried fruits keep well in a glass container in the cupboard. Pecans, walnuts and other nuts can be refrigerated or frozen. Dried fruits and spices take time to bag and there may not be enough workers to meet the demand during the holiday week. And there is only so much space for workers in the food processing area and everyone wants cheese and olives too. Don't forget the crackers.
Cheeses, olives and smoked fish keep for weeks refrigerated. I refrigerate my corn meal and flour. Butter freezes very well, eggs have a shelf life of weeks. Heavy cream is also hard to get from our distributors holiday weeks--hedge your bets and buy ultra pasteurized Organic Valley heavy cream--it has a shelf life of weeks. A lot of produce stores well too--buy your potatoes, squash, shallots, garlic, pearl onions and fresh cranberries..
Get a leg up--buy your chestnuts early, roast and peel them and store in the refrigerator. Or sit back and buy the peeled chestnuts in the jar on the front end display across from the eggs. Don't forget the beer, Martinelli's sparkling cider, San Pellegrino limonata, chocolate truffles. Your cousins are going to remember the terrific hard cider you brought to the dinner last year--don't disappoint them. Only problem is: remember, this is the Thanksgiving stash.
Get rid of all the leftovers in your refrigerator. You need to make room so that you can buy your turkey as early as possible. Turkeys will start being delivered the Friday before Thanksgiving. Turkeys delivered the week of Thanksgiving are not going to be fresher; they are all butchered at least a week in advance. We max out our coolers for the turkeys. This means every time we need to send up butter, someone has to drag out 3 or more heavy carts of turkeys to get at the butter in the basement.
For the vegans, Tofurky "turkeys" will be in the freezer. The flatten Road Kill Fresh Tofu "turkeys" will be sold next to the tofu in the egg case. Buy them as soon as you see them.
It is not fun shopping at the Coop during the holiday season. Even if we have everything you want, we probably won't have the workers to stock the shelves. And who can get near the shelves to stock when the lines wrap around the store. Consider going in late to work one morning during the week and do your big shop then. Late week day evenings are generally not too busy either. The Coop does open at 6 am on Saturdays and Sunday mornings.
You can do quick grab and go shops if you don't have anything to weigh, three items or less. Pick up your turkey, pumpkin pie and fresh cream and head to the cashier, bypassing all the checkout lanes. If you plan ahead, you won't have to go to one of those Really Expensive Stores to get the special ingredients that make your holiday. Besides, they would also have long lines and no heavy cream. If all else fails, you can lie low and shop Thanksgiving Day, 8 am to 2:30 pm.
Saturday, October 25, 2008
Zevia/Stevia
Zero calorie soda
We have been carrying the Stevia sweetened soda called Zevia for several months now at the Coop, and it is popular. Only Zevia is not alllowed to be called a soda because the US FDA regards stevia as a supplement. It is not clear to me how Zevia has managed to exist under this ruling.
Despite the FDA's position, many people consider Stevia to be a natural sweetener. It is a plant grown widely in Paraguay and Brazil. In recent travels to South America, I have seen stevia commonly used in both of those countries. It is a popular sweetener and sold in large containers in grocery stores. Stevia is also widely used in other countries, such as Japan.
We sell stevia itself in the Aisle 4B, with the supplements. With Stevia, a little goes a long way.
The LA Times published several articles on stevia in August, detailing some of the politics of artificial sweeteners. Apparently Cargill, Pepsi and Coke are lobbying to use stevia while NutraSweet and others want to keep their hold on the diet soda market.
-Click here for more info in LA Times-
Friday, October 24, 2008
Yes that Yogurt is made from Coconut Milk
-Click here for more info-
In case you haven't seen it, what you've been waiting for...it's finally here! On the shelf near all the non-dairy yogurts, we've added So Delicious Coconut Milk Yogurt in 4 different flavors - Blueberry, Strawberry Banana, Vanilla, and Plain. This yogurt is totally dairy free (vegan friendly) and doesn't even have soybeans in it. Right-O!
Frozen Pumpkin Stuff
Thursday, October 16, 2008
Truffle Cheese Mania
New in this week - Pecorino Tartufo - typical of the Umbrian region of Italy, combining sheep's milk with aromatic truffle shavings to make a unique and delicious cheese. Pair Pecorino Tartufo with a Chianti Classico
"Sottocenere" translates to "under ash" because covering cheese in ashes is a traditional Venetian way of preserving cheese. This particular cheese has herbs and spices added to the ash, like cloves, nutmeg, cinnamon, fennel, licorice, and coriander, all which add to the cheese's flavor. Studded with slices of white and black truffles and rubbed with truffle oil, the semi-soft cheese is supple and aromatic.
Cypress Grove, the Humboldt County goat-cheese producer that makes the wildly successful Humboldt Fog, celebrates its 25th anniversary in business this year. And with that milestone comes a new product from this creative enterprise, a truffled goat cheese christened Truffle Tremor.
Wednesday, October 01, 2008
New Frozen Stuff
For our gluten free friends: individual pizzas from Foods by George and apple cinnamon waffles from Van's.
For the kids (and grownups who like their food in the shapes of stars and dinosaurs and such): Broccoli Littles from Dr. Praeger. They are similar to the Dr. Praeger pancakes but smaller and way more awesome.
For our burrito buddies: Spicy Tofu and Potato burrito from Phill's Fresh Foods. They're bigger than Amy's burritos and Kevin says they're pretty darn good.
For the raw ice cream lovers: raw, vegan ice creams from the Raw Ice Cream Company. This guy Mark makes it here in NY and it's pretty great stuff. Right now we have chocolate, mint chip, and vanilla.
New fruits and veggies: Blueberries and cauliflower from Stahlbush Island Farms. Sustainable stuff from an island in Oregon. They seem like good folks.
Cheeses to look for October 1st - November
Gouda - Farmers - Aged 3 years - Holland. As is typical with more aged cheeses, aged Gouda tends to be harder in texture than a young Gouda; in fact, it has a texture more similar to Parmigiano-Reggiano. The interior, or paste, is more deeply colored than that of a young Gouda; in a Gouda aged for roughly two years or longer, the paste becomes more of an amber, or yellowish-brown. The flavor is complex: intense, butterscotch-caramel, salty yet on the sweet side (it is often described as caramelized or toffee-like)
Leyden - Cumin Cheese - Holland This cheese, like its cousin Edam, has a rich heritage, and extraordinary quality goes into each step of Leyden cheesemaking. Just like Edam, it is made from rich, skimmed milk, but this is where the similarities end. Leyden cheese has the additional ingredient of creamy buttermilk and is a deliciously firm, subtly spicy tasting dairy treat - unique in its flavor because of the cumin and caraway seeds used to season it. As Leyden cheese ages, the cumin seeds draw out whey from the curds, so it has a drier, firmer texture than Edam. In Holland it is known as Cumin Cheese, but because of its popularity around the city of Leiden it is exported, under the name of Leyden.
Ubriaco Prosecco - Italy A raw cow's milk cheese from the Veneto region in Northeast Italy, home to the Prosecco growing region and several superb sparkling and still wines. During the maturing process, it is covered by Prosecco grape must (skins), giving the cheese a sweet, delicate aroma of the wine and complex finish.
Tuesday, September 30, 2008
Cafe Rebellion aka The Human Bean Company
The founder and owner of Cafe Rebellion, Kerry Appel, is retiring and will no longer be roasting coffee in Colorado for the Coop. I always enjoyed calling Kerry and hearing his cheerful greeting The Human Bean company! It was often difficult for him to hear our order over the clatter of the roaster.
Kerry went to the Chiapas region of Mexico in 1994 to document how the Fair Trade Agreement between the U.S. and Mexico was affecting the indigenous people of Chiapas. After making several documentaries, he was asked to leave by both the U.S. and the Mexican government. So he decided to return as a businessman and establish direct trade between the citizens of Chiapas and the U.S.
According to Kerry, his coffee was grown in cooperatives under the Organic and Fair Trade standards in Mexico, but was not certified in the U.S. as that would have entailed paying the certification fees in both countries. He also sold us the honey bees made from coffee flowers--Zapatista honey.
Please appreciate all the labor that it takes to make a cup of coffee. -Click here for photos on Kerry's website taken in 2006 that detail the backbreaking work of harvesting, cleaning and transporting coffee beans.-
Ron, the bulk guy, plans to replace Cafe Rebellion with other high quality, fair trade coffees.
Monday, September 29, 2008
Seltzer makers
Soda Stream selzter makers are finally here--sold in Aisle 2A, top, next to the Vintage seltzer--which we hope we will sell less and less of. The Soda Stream chargers are superior to the Isi siphons, which we are no longer selling.
-Click here for more info-
The company is a little difficult to do business with--they don't return calls and lose orders. Right now we have lots of seltzer makers but we are waiting on a back order of chargers. We expect the chargers will arrive soon. Used chargers should be returned to desk on the second floor of the Coop and you will receive a deposit refund of $9.99.
Green Clothing
Interesting article in the Christian Science Monitor on how to determine which is the most ecological clothing. Surprise: organic may not be the winner. Of course, as the article points out, the greenest of all is the shirt you leave hanging in the store. Next: used clothing, then clothing made of recycled fabric, then maybe organic. But what about those toxic dyes on your t-shirt? And where was that organic cotton grown? The latest craze--bamboo--grows faster than weeds but it takes a lot of processing to become silky fabric.
There will be an followup article in the CSM on the environmental costs of keeping your clothes clean.
-Read all about it-
There will be an followup article in the CSM on the environmental costs of keeping your clothes clean.
-Read all about it-
Friday, September 19, 2008
Oktoberfest and Pumpkin seasonals
...more than you can shake a stick at. It seems everyone is making an Oktoberfest and a pumpkin beer these days and we seem to have most of them. Dogfish Head, Weyerbacher, Wolaver’s, Blue Point, Stoudt’s, Smuttynose, Brooklyn, and Southern Tier are some of the local varieties. I’m trying to squeeze in a couple German Oktoberfests like the Ayinger and Hacker Pschorr. Let me know which ones you like and which are seasonal dogs.
-Anngel
Christmas comes early in beer aisle
Or that’s how I felt when I took home a PSFC Variety pack. If you haven’t noticed these little gems on the bottom of the display rack, they are cases made up special for us at a shockingly low price ($19.99). Little secret, any of the beers inside would retail for at least $30/case and my case had two Chimays which go for around $95/case. You have to buy the whole case and it's a little mystery as to what's inside but, well worth the adventure.
Schmanyway, so far we’re the only store that has ‘em and I plan on keeping them stocked as a regular item.
-Anngel
Schmanyway, so far we’re the only store that has ‘em and I plan on keeping them stocked as a regular item.
-Anngel
Tuesday, September 09, 2008
These beers don't come around everyday
Aecht Schlenkerla Ur-bock (1678)
The uber-smoke beer is Schlenkerla. This German brewery uses local, aged beechwood logs to smoke the malts that give this rauchbier it’s distinctive, um, smoky flavor. The Ur-bock is full-bodied with a good malty sweetness and yes, lots of smoke from start to finish. 6.5 ABV Great with smoked meats, dark bread, and I liked it with grilled lamb too. If you like Lagavulin you might like this. I’m thinking a good smoked gouda might do it proud.
Leipziger Gose (1738)
This beer survived the Iron Curtain! This un-filtered, un-pasteurized brew from the Saxon town of Goslar is a lemony, refreshing wheat beer (60% wheat, 40% barley) with salt and coriander added to the mix – off course in delicate quantities. 4.5 ABV. This beer has a nice acidity that makes it a good match for I think, milder, creamier cheeses. Yuri and I will get back to you on that… Some (Germans) think it’s a good match for potato soup, schnitzel, cucumber salad, and fried calamari. Anyway, it’s refreshing.
Regenboog Vuuve
Vuuve is a Belgian Wit (60% barley and 40% wheat malt) with coriander and fresh organic orange peel. This wit is classically fruity, spicy, and citrusy on the palate with a long lingering finish of the aforementioned coriander and orange peel. 5.0 ABV The brewer, Johan Brandt is an artisan and doesn't use any chemical products; every brew may be slightly different. (Info courtesy B. United)
Regenboog Wostyntje
This mustard ale from Johan Brandt released first in 1999 is a tribute to the then 130-year-old Wostyn mustard factory. 7.0 ABV A strange brew, this has a little sweetness and then a bit of astringent mustard at the end. I have to try this beer again but it brings to mind memories of good medium-bodied cheese, pate, mustard, and cornichon; don’t quote me on that.
Cheers, Anngel
Friday, August 29, 2008
Cheese of the Week 9/1
-Grayson Cheese in the NY Times-
Murray's sells it for $20/ LB and we have it for $12.60 . . .Delicious, creamy and available again for a limitied time.
Tuesday, August 26, 2008
Siggi's Yogurt Update
Thursday, August 14, 2008
What's up with my YOGURT?
Good new for all of the fans of the formerly Woodstock Water Buffalo yogurt. It's back and it's new name is Bufala di Vermont. We currently have plain, maple, and raspberry. The luscious cappuccino and black currant flavors are not being made at this time but, a rep from the company hinted that cappuccino would be the next flavor on the roster once they get their operation at cruising altitude.
We're also bringing some of the delicious Ronnybrook products from upstate into the case. Look for peach and blackberry drinkables as well as peach and coconut yogurts.
And lastly, Dahlicious Mango Lassi has made a big splash in the drinkable section, check it out, there are little bits o mango inside.
Bad news is that Siggi's Skyrr yogurt continues to be out of stock. They have been having production problems that apparently are taking a while to resolve. We order Siggi's twice a week, so, as soon as it's available we will have it.
Anngel
Wednesday, July 30, 2008
Cheese of the Week 7/30
Bra Duro
Produced as a Italian farmhouse cheese from cow's milk, Bra Duro Cheese is a "sister" cheese to the Bra Tenero cheeses which differ only in the length of aging. A Bra Tenero cheese will be aged for slightly less than 2 months while a Bra Duro cheese ages for 3 months at a minimum and longer for some cheese producers enabling a sharper flavor to develop. The term Duro is the Italian word for rough or rugged, which is used to describe the coarse outer rind. Darker yellow in color and semi-firm to firm in texture, Bra Duro Cheese provides a cheddar-like flavor from a paste that is filled with numerous small eyes. Sharp and somewhat nutty tasting best describes the flavor from this cheese. It is a good cheese to use for snacking or for grating as a topping on pasta and casseroles. When paired with wine, this cheese goes well with a medium-bodied red wine or an amber beer.
Produced as a Italian farmhouse cheese from cow's milk, Bra Duro Cheese is a "sister" cheese to the Bra Tenero cheeses which differ only in the length of aging. A Bra Tenero cheese will be aged for slightly less than 2 months while a Bra Duro cheese ages for 3 months at a minimum and longer for some cheese producers enabling a sharper flavor to develop. The term Duro is the Italian word for rough or rugged, which is used to describe the coarse outer rind. Darker yellow in color and semi-firm to firm in texture, Bra Duro Cheese provides a cheddar-like flavor from a paste that is filled with numerous small eyes. Sharp and somewhat nutty tasting best describes the flavor from this cheese. It is a good cheese to use for snacking or for grating as a topping on pasta and casseroles. When paired with wine, this cheese goes well with a medium-bodied red wine or an amber beer.
Mahon
, from the island of Menorca, is one of a few cow's milk cheeses from Spain. Mahón boasts a certain sharpness, and its lemony, salty flavors evince the rural Mediterranean seascape. Its rind contains a hard, crumbly cheddar-like texture and darkens as the wheels age. At peak, Mahón is tangy, intense and delicious. Pair this cheese with Madeira or Tempranillo.
Tuesday, July 15, 2008
Cheese of the week update
Castelrosso is made using the milk of the Pezzata Rossa and Bruno Alpina cows and is aged in underground cellars for at least three months during which time it develops its crusty rind that is mottled with grey, white and yellow molds. The rind contrasts beautifully with the interior which is pure white. The aroma is earthy and lactic, the texture is moist but slightly crumbly and the flavor is a balanced combination of lactic flavors and lemony brightness. As it ages, the interior will darken from the outside edges toward the interior and those sections will give bigger flavors of nuts and earth.
Autor Cheese is a raw goat's milk cheese from Quatratondo, 60 km outside of Valencia. Raw goat cheese is curdled with thistle rennet and aged 60 days in an underground cavern. Depending on the season the cheese can be creamy, flaky or runny. The flavor finishes grassy, herbal and citrus-y.
Malvarosa was first imported to the U.S. in August of 2004 to save the nearly extinct Guirra sheep. The paste is firm, but buttery, and incredibly rich and sweet. Aged for a minimum of three months; careful cheesemaking and gentle pasteurization preserve the delicate flavors.
Tuesday, July 08, 2008
Two New Italian Cheeses
Strachitunt - (strah-kee-TOONT) - A rustic raw cow's milk blue cheese from the Lombardy region of Italy.
The production of Strachitunt gourmet cheese follows an ancient 2-curd technique. The mixture of the warm morning curd with the cold evening curd promotes the formation of mould. The rind is wrinkled and thin with a light-brown color. The Strachitunt cheese paste is pale or straw-yellow. It has an aromatic, mouth-filling flavor and a attractive nose of 'autumn leaves' and hazelnuts. Pair this cheese with Sauternes, Sémillon, Sauvignon blanc, or Muscadelle.
VerdeCapra - A new (so new there are no pictures) Blue goat cheese. I tried this at the fancy food show last week and I thought we should have it here as soon as possible. It's a creamy and tangy Pasteurized cheese with a moisture level similar to Gorgonzola Dolce.
The production of Strachitunt gourmet cheese follows an ancient 2-curd technique. The mixture of the warm morning curd with the cold evening curd promotes the formation of mould. The rind is wrinkled and thin with a light-brown color. The Strachitunt cheese paste is pale or straw-yellow. It has an aromatic, mouth-filling flavor and a attractive nose of 'autumn leaves' and hazelnuts. Pair this cheese with Sauternes, Sémillon, Sauvignon blanc, or Muscadelle.VerdeCapra - A new (so new there are no pictures) Blue goat cheese. I tried this at the fancy food show last week and I thought we should have it here as soon as possible. It's a creamy and tangy Pasteurized cheese with a moisture level similar to Gorgonzola Dolce.
Tuesday, July 01, 2008
Cheese of the week explained
When I order the cheese from the distributors we buy from, I'm (A#1) sometimes able to get some great close-out deals on things, (B#2) or I'm providing special requests or finally (C#3) buying some favorites that are almost always in stock but aren't always available.
This week some of the things that I've bought for you are:
Mitiblue
Tronchetto
A soft-ripened pastuerized cow's milk cheese from the producer that makes the Tallegio. Has a smooth, full flavor and a powerful aroma.
Leonora
Made in the mountains of Leon, Spain, this tangy cheese is made from pure Alpine goat milk. Uniquely molded into a long brick shape, the cheese is covered with a natural mold and
develops a creamy consistency over the three month aging process.
This week some of the things that I've bought for you are:
Mitiblue
Produced with milk from Castilla Leon and aged in El Escorial. Firm blue. Sheep's milk. Very salty. Has a hard to describe unique taste. Do not plan on kissing anyone for a while after trying this one.
Tronchetto
A soft-ripened pastuerized cow's milk cheese from the producer that makes the Tallegio. Has a smooth, full flavor and a powerful aroma.
Leonora
Made in the mountains of Leon, Spain, this tangy cheese is made from pure Alpine goat milk. Uniquely molded into a long brick shape, the cheese is covered with a natural mold and
develops a creamy consistency over the three month aging process.
Friday, June 20, 2008
BBQ Sauce Overload
Well, we've tried the D.L. Jardine sauces and we thought they weren't bad. Supposedly the Organic-ville (I didn't name it) sauces are quite good. There was an ordering snafu with Bone Sucking Sauce and we only have Hot & Spicy. And back by popular demand are the Bar-B-Bar sauces.
Look for all of these brands (and Olde Cape Cod which I'll put out next week) scattered around the store.
Look for all of these brands (and Olde Cape Cod which I'll put out next week) scattered around the store.
Beers of Summer: Part Wheat
With all the pent-up excitement of a new season starting line-up, breweries are releasing their summer beers. Refreshing and quaffable, these beers are made with the leisurely pursuits of summer in mind. Here’s a very loose guide to style and sometimes looser guide to what the coop is carrying.
Summer suds are celebrated heartily by the Germans and their Weissbiers (aka Hefeweizen) comprise a huge portion of summer seasonal brews.
The south German weissbier is made by adding wheat to the mix and yields a characteristic banana, clove, or sometimes bubblegummy flavor due to the particular yeasts used in the fermentation processes.
Look for these fine examples at the Coop: Schneider Organic Edel-Weisse, Ayinger Brau Weisse, Brooklyner Weisse, Pinkus Organic Hefeweizen, Long Trail Hefeweizen, Ebel’s Weiss Beer, Stoudt’s Weizen,
While Belgian brewers are usually known for rich, fortifying beers that keep you warm in winter, they maintain a good balance with light and refreshing Wit, Blanche, or White beers for summer. Belgian whites are usually spiced with coriander and orange flavors.
Beers of this variety at the Coop are: Allagash White, Ommegang Witte, Avery White Rascal, Leelanau Whaleback White, Victory Whirlwind Witbier, Weyerbacher Blanche, Wolaver Wit, Otter Creek White Sail, Long Trail Belgian White, to name a few.
American brewers have always been quick studies and have taken off and riffed very successfully on traditional styles. Some breweries hew closely to their German or Belgian roots while others jump off with their own blends of summer beers.
Though American brewers are known for pushing beer to the limits of flavor, creativity, and experience using juiced up amounts hops, malt, yeast, or sugars, in the summer many brewmasters lighten their touch to match the season and produce more delicate offerings. Some are truly good and others seem like hapless attempts at lager or wheat beers. Let me know what you think at anngel_delaney@psfc.coop
If you’re having a barbeque or kicking a ball around the park check out some of these light hitters.
-Anngel
Summer suds are celebrated heartily by the Germans and their Weissbiers (aka Hefeweizen) comprise a huge portion of summer seasonal brews.
The south German weissbier is made by adding wheat to the mix and yields a characteristic banana, clove, or sometimes bubblegummy flavor due to the particular yeasts used in the fermentation processes.
Look for these fine examples at the Coop: Schneider Organic Edel-Weisse, Ayinger Brau Weisse, Brooklyner Weisse, Pinkus Organic Hefeweizen, Long Trail Hefeweizen, Ebel’s Weiss Beer, Stoudt’s Weizen,
While Belgian brewers are usually known for rich, fortifying beers that keep you warm in winter, they maintain a good balance with light and refreshing Wit, Blanche, or White beers for summer. Belgian whites are usually spiced with coriander and orange flavors.
Beers of this variety at the Coop are: Allagash White, Ommegang Witte, Avery White Rascal, Leelanau Whaleback White, Victory Whirlwind Witbier, Weyerbacher Blanche, Wolaver Wit, Otter Creek White Sail, Long Trail Belgian White, to name a few.
American brewers have always been quick studies and have taken off and riffed very successfully on traditional styles. Some breweries hew closely to their German or Belgian roots while others jump off with their own blends of summer beers.
Though American brewers are known for pushing beer to the limits of flavor, creativity, and experience using juiced up amounts hops, malt, yeast, or sugars, in the summer many brewmasters lighten their touch to match the season and produce more delicate offerings. Some are truly good and others seem like hapless attempts at lager or wheat beers. Let me know what you think at anngel_delaney@psfc.coop
If you’re having a barbeque or kicking a ball around the park check out some of these light hitters.
-Anngel
Klean Kanteen update
We have sold-out of the 450 Klean Kanteens that we received on Friday, June 13. In anticipation of this we have a second order that was placed weeks ago but, according to Klean Kanteen, they can't make the things fast enough and we may not receive our next order until mid-July or August.
We are looking into other products that might be similar in function, form, and safety.
We will post on the blog as soon as they are in so please check back here for info rather than calling the office.
-Anngel
We are looking into other products that might be similar in function, form, and safety.
We will post on the blog as soon as they are in so please check back here for info rather than calling the office.
-Anngel
Wednesday, June 18, 2008
(Local) Cheese Update
So, I'm going to try and give an update of the cheeses every week. Please don't hold me to it.
This week we've got some great new(ish) local cheeses from NY state and Vermont.
First up are three great cheeses from West River Creamery in Londonderry, Vermont. The first, named after the town it's made in, is the Londonderry English-style Farmhouse Cheddar. Raw Milk, aged in cloth - good stuff. 2nd is an old favorite, Three Mountain - also raw milk, but washed-rind and creamy delicious. Also available is a Pre-cubed marinated Feta in oil (which I double-bagged for your protection!) and herbs. We tried some today and the verdict was unanimous. . .amazing!
From upstate (well, Poughkeepsie) New York are two cheeses that we've known and loved from Sprout Creek Farm. Ouray is an earthy buttery cheese with sweet floral flavor and edible rind. And Batch 35: smooth, with an open texture - pungent, and earthy. A crisp coppery rind sheaths a straw colored interior of this smear-ripened cheese. Also try the Sophie - a goat milk cheese that will blow your mind.
In the Pre-packaged section of the case look for Green Hill from Sweet Grass Dairy, a pasteurized cow's milk cheese, soft-ripened with a white bloomy rind.
This week we've got some great new(ish) local cheeses from NY state and Vermont.
First up are three great cheeses from West River Creamery in Londonderry, Vermont. The first, named after the town it's made in, is the Londonderry English-style Farmhouse Cheddar. Raw Milk, aged in cloth - good stuff. 2nd is an old favorite, Three Mountain - also raw milk, but washed-rind and creamy delicious. Also available is a Pre-cubed marinated Feta in oil (which I double-bagged for your protection!) and herbs. We tried some today and the verdict was unanimous. . .amazing!
From upstate (well, Poughkeepsie) New York are two cheeses that we've known and loved from Sprout Creek Farm. Ouray is an earthy buttery cheese with sweet floral flavor and edible rind. And Batch 35: smooth, with an open texture - pungent, and earthy. A crisp coppery rind sheaths a straw colored interior of this smear-ripened cheese. Also try the Sophie - a goat milk cheese that will blow your mind.
In the Pre-packaged section of the case look for Green Hill from Sweet Grass Dairy, a pasteurized cow's milk cheese, soft-ripened with a white bloomy rind.
Siggi's Skyr yogurts
Good news: We recently added the Siggi's Skyr Icelandic-style yogurts to the yogurt case. Bad news: Siggi's had a production problem and we have been unable to get any of the flavors for the past week and we have sold through our inventory of those products. According to Siggi's we should be receiving regular shipments by week's end but, bear in mind that suppliers are sometimes overly optimistic about things like this.
Rest assured that we are ordering all of the flavors everyday and as soon as they are available we will have Siggi's back on the shelf.
-Anngel
Rest assured that we are ordering all of the flavors everyday and as soon as they are available we will have Siggi's back on the shelf.
-Anngel
Monday, June 16, 2008
NEW FREEZER ITEMS
Bahama rice burgers. Rice-based veggie burgers.
Blue Horizon Thai-style shrimp spring rolls and pesto shrimp farfalle entrees.
Evergreen organic wheatgrass juice.
Amy's margherita pizza. Amy's veggie pot pie pocket. Amy's mac and cheese kids meal with broccoli.
Seeds of Change mushroom risotto.
Pika's carrot ginger soup.
Buenatural cheese enchilada.
Morrison's clam chowder and seafood chowder are back.
New products in the ice cream freezer:
Ciao Bella gelato sandwich with chocolate gelato and chocolate chip cookies.
Lemon gelato with lemon poppy cookies.
Adirondack Creamery almond English toffee ice cream. Chocolate walnut ice cream.
Ronnybrook ginger creme brulee. Butter pecan.
—Caleb
Blue Horizon Thai-style shrimp spring rolls and pesto shrimp farfalle entrees.
Evergreen organic wheatgrass juice.
Amy's margherita pizza. Amy's veggie pot pie pocket. Amy's mac and cheese kids meal with broccoli.
Seeds of Change mushroom risotto.
Pika's carrot ginger soup.
Buenatural cheese enchilada.
Morrison's clam chowder and seafood chowder are back.
New products in the ice cream freezer:
Ciao Bella gelato sandwich with chocolate gelato and chocolate chip cookies.
Lemon gelato with lemon poppy cookies.
Adirondack Creamery almond English toffee ice cream. Chocolate walnut ice cream.
Ronnybrook ginger creme brulee. Butter pecan.
—Caleb
Wednesday, May 28, 2008
The Great Yogurty State of New York
The slow and steady march of change has come to the isle of cool serenity known as the yogurt case. We are trying bit by bit to bring in more local yogurt. New York is the third largest dairy-producing state (behind California and Wisconsin), and of course that means some things have to go.
Over the past few months we have added more flavors from the Evans Farmhouse organic line. It's often a mix of flavors based on production so look for a rotating cast of characters with plain, lemon, raspberry, and maple making up the bulk of our offerings. They recently discontinued the magnificent blackberry. Evans is both an organic dairy and organic creamery based in the Catskills. As a creamery they produce and package the Kortright Creek goat yogurts (also from the Catskills) that we offer in plain, maple, and raspberry flavors.
We've expanded the Liberte line, starting with the organic flavors of strawberry, raspberry, and vanilla. We then added Liberte's goat cheese-style yogurts of the honey, raspberry, strawberry, and plain varieties. Liberte is a local brand as it is within 500 miles—milk from a Vermont cooperative and produced in Quebec.
Recently, we've also added a couple of the Siggi's yogurts: plain, pomegranate passion, and orange mint. Siggi's makes an Icelandic-style of strained yogurt called Skyr—it's not unlike a strained Greek yogurt and it's made from New York state milk.
Fage Total yogurt, one of our top-selling products in the case, has switched its production over to a New York facility so that it no longer has to import its product.
Sky Top is a New York state product that has joined our yogurt-y crew recently and is hopefully coming out with a low-fat variety in the coming months.
Our other yogurts that are sourced and produced locally and have been stalwarts include Hawthorne Valley, Stonyfield, Butterworks, Coach Farms, Erivan, Old Chatam, and Seven Stars.
Some of the yogurts that have been discontinued recently are Cascade Fresh small cups—my reasoning is that they are at a similar price point to Stonyfield, a product that is both organic and local; Cascade Fresh is neither. Woodstock buffalo yogurts have also been absent because the company has ceased to exist. We are eagerly awaiting their next incarnation.
–Anngel
The slow and steady march of change has come to the isle of cool serenity known as the yogurt case. We are trying bit by bit to bring in more local yogurt. New York is the third largest dairy-producing state (behind California and Wisconsin), and of course that means some things have to go.
Over the past few months we have added more flavors from the Evans Farmhouse organic line. It's often a mix of flavors based on production so look for a rotating cast of characters with plain, lemon, raspberry, and maple making up the bulk of our offerings. They recently discontinued the magnificent blackberry. Evans is both an organic dairy and organic creamery based in the Catskills. As a creamery they produce and package the Kortright Creek goat yogurts (also from the Catskills) that we offer in plain, maple, and raspberry flavors.
We've expanded the Liberte line, starting with the organic flavors of strawberry, raspberry, and vanilla. We then added Liberte's goat cheese-style yogurts of the honey, raspberry, strawberry, and plain varieties. Liberte is a local brand as it is within 500 miles—milk from a Vermont cooperative and produced in Quebec.
Recently, we've also added a couple of the Siggi's yogurts: plain, pomegranate passion, and orange mint. Siggi's makes an Icelandic-style of strained yogurt called Skyr—it's not unlike a strained Greek yogurt and it's made from New York state milk.
Fage Total yogurt, one of our top-selling products in the case, has switched its production over to a New York facility so that it no longer has to import its product.
Sky Top is a New York state product that has joined our yogurt-y crew recently and is hopefully coming out with a low-fat variety in the coming months.
Our other yogurts that are sourced and produced locally and have been stalwarts include Hawthorne Valley, Stonyfield, Butterworks, Coach Farms, Erivan, Old Chatam, and Seven Stars.
Some of the yogurts that have been discontinued recently are Cascade Fresh small cups—my reasoning is that they are at a similar price point to Stonyfield, a product that is both organic and local; Cascade Fresh is neither. Woodstock buffalo yogurts have also been absent because the company has ceased to exist. We are eagerly awaiting their next incarnation.
–Anngel
Popping Pickles and Puffy Tangelos
Recently, a member returned a jar of Batampte pickles because it was not vacuum sealed. Allen Zimmerman called Batampte and was told that none of the jarred pickles are vacuum sealed since they are sold from the refrigerated section. We were also told that Batampte never ever used vacuum-sealed jars.
Pickles sold in aisle 6 are in vacuum-sealed jars since they are not refrigerated.
In produce news…
What is it about mineola tangelos that make them appear puffy? The easily compressed malleable skin is characteristic of tangelos and are not a reason to give them to the soup kitchen. It is an indication of maturity. So enjoy!
—Julie
Pickles sold in aisle 6 are in vacuum-sealed jars since they are not refrigerated.
In produce news…
What is it about mineola tangelos that make them appear puffy? The easily compressed malleable skin is characteristic of tangelos and are not a reason to give them to the soup kitchen. It is an indication of maturity. So enjoy!
—Julie
Tuesday, May 27, 2008
It's not love but it's cheap
The mind-blowing beer sale continues...
This sale has been going on for about a week but will end when what we have on hand sells out. One of our distributors is doing some spring cleaning/rearranging (no joke) and they are having a beer warehouse version of a stoop sale. PSFC is the early bird cleaning up on seasonals and bits and pieces at 50-70% off regular prices.
Here's what we have at $0.71 a bottle: Weyerbacher Double Simcoe, Great Divide Denver Pale Ale, Great Divide Hibernation, and Great Divide St. Bridget's Porter, and a couple cases of Otter Creek Spring Kolsch.
At $0.61 a bottle we've got two cases of Thomas Hooker Irish Red left as of this posting.
At $0.50 a bottle we have Sprecher Winter Lager (this is a 16 oz. bottle people!) and one case of Southern Tier Old Man Winter.
cheers, Anngel
The mind-blowing beer sale continues...
This sale has been going on for about a week but will end when what we have on hand sells out. One of our distributors is doing some spring cleaning/rearranging (no joke) and they are having a beer warehouse version of a stoop sale. PSFC is the early bird cleaning up on seasonals and bits and pieces at 50-70% off regular prices.
Here's what we have at $0.71 a bottle: Weyerbacher Double Simcoe, Great Divide Denver Pale Ale, Great Divide Hibernation, and Great Divide St. Bridget's Porter, and a couple cases of Otter Creek Spring Kolsch.
At $0.61 a bottle we've got two cases of Thomas Hooker Irish Red left as of this posting.
At $0.50 a bottle we have Sprecher Winter Lager (this is a 16 oz. bottle people!) and one case of Southern Tier Old Man Winter.
cheers, Anngel
Wednesday, May 21, 2008
Seeds and the end of times . . .
Local Beer Stuff
So, you all may have noticed that the Northwest is busting at the seams with good beer. New York alone is producing a prodigious amount of quality beers – Blue Point, Brooklyn beers, Butternuts, Schmaltz, Ommegang, Southern Tier, Original Sin, and the rare and delicious Captain Lawrence. And Pennsylvania is no slouch either with Stoudt's (a serious trailblazer), Weyerbacher, Troeg's, and Victory. Delaware has Dogfish, NH and MA are getting in on the action with Smuttynose and Southampton respectively. And of course Vermont is kickin' it with the organics – Wolaver and Orlio – not to mention Long Trail, Magic Hat, Otter Creek, and Woodchuck.
Cali and Colorado may be the #1 and #2 biggest producers of craft beer in the country but as a region the Northeast is giving them a run for the money. (Somebody do the square miles to barrels of beer conversion please!)
At any rate, the coop hasn't been promoting local beers per se but, I just wanted to draw attention to the wealth of local products that are on the shelf. There will always be Stone (CA), Oskar Blues (CO), Samuel Smith (UK), the Belgians, and the growing cadre of fine Midwestern brewers and I will continue to make these beers available but, as Northeasterners we certainly have cause for pride of place and beer.
- Anngel
Cali and Colorado may be the #1 and #2 biggest producers of craft beer in the country but as a region the Northeast is giving them a run for the money. (Somebody do the square miles to barrels of beer conversion please!)
At any rate, the coop hasn't been promoting local beers per se but, I just wanted to draw attention to the wealth of local products that are on the shelf. There will always be Stone (CA), Oskar Blues (CO), Samuel Smith (UK), the Belgians, and the growing cadre of fine Midwestern brewers and I will continue to make these beers available but, as Northeasterners we certainly have cause for pride of place and beer.
- Anngel
Thursday, May 15, 2008
More on Produce
It's been a month since I have written and a lot has happened. We continue to experience scattered high prices. As you would expect, high prices are driven by higher fuel costs, poor growing conditions and product scarcity.
You might be surprised to learn that much of the higher prices that you experience right now in produce is entirely normal and what you should expect in April and May, and follow a pattern that happens every year. (But certainly worse than ever this year.) The world food shortages and highest fuel costs ever have coincided with the predictable, seasonally normal high prices to produce a "perfect storm."
At the General Meeting on April 29 I reported that organic broccoli had gone to over $4.00 a bunch. I predicted that the price would soon fall as the current growing regions begin to warm up. Today the price is $2.52. There is every reason to be concerned about the future of our food, its cost and even its availability, but don't forget that late spring is when produce stops growing where it has all winter and is just starting up where our warm weather supplies come from, including of course, our local farms.
Here's what's locally available so far (not much):
Minimally treated apples continue to be available from Hepworth Farms: empire, fuji, golden delicious, honeycrisp, jonagold, mutsu, stayman winesap.
New York State organic asparagus started May 14, and the New Jersey conventional started on the 15th.
Other conventional local items are dill, arugula, mint and parsleys.
Sporadically available local organics include dandelions, mustards, arugula, spinach, lettuces, shallot greens, watercress, radishes, rhubarb, kale, pea tendrils and collards.
Fiddlehead fern supplies remain strong, but the local ramps are already winding down.
Remember that you can learn which produce is local by checking elsewhere in our website, or on the individual shelf signs, or by looking for the green highlights on the produce banners at either end of the produce aisle. Seek out the local items, learn how to eat something new; in exchange for a fair price, you will get the freshest, finest foods and do a little bit to keep local family farms alive.
—Allen Zimmerman
You might be surprised to learn that much of the higher prices that you experience right now in produce is entirely normal and what you should expect in April and May, and follow a pattern that happens every year. (But certainly worse than ever this year.) The world food shortages and highest fuel costs ever have coincided with the predictable, seasonally normal high prices to produce a "perfect storm."
At the General Meeting on April 29 I reported that organic broccoli had gone to over $4.00 a bunch. I predicted that the price would soon fall as the current growing regions begin to warm up. Today the price is $2.52. There is every reason to be concerned about the future of our food, its cost and even its availability, but don't forget that late spring is when produce stops growing where it has all winter and is just starting up where our warm weather supplies come from, including of course, our local farms.
Here's what's locally available so far (not much):
Minimally treated apples continue to be available from Hepworth Farms: empire, fuji, golden delicious, honeycrisp, jonagold, mutsu, stayman winesap.
New York State organic asparagus started May 14, and the New Jersey conventional started on the 15th.
Other conventional local items are dill, arugula, mint and parsleys.
Sporadically available local organics include dandelions, mustards, arugula, spinach, lettuces, shallot greens, watercress, radishes, rhubarb, kale, pea tendrils and collards.
Fiddlehead fern supplies remain strong, but the local ramps are already winding down.
Remember that you can learn which produce is local by checking elsewhere in our website, or on the individual shelf signs, or by looking for the green highlights on the produce banners at either end of the produce aisle. Seek out the local items, learn how to eat something new; in exchange for a fair price, you will get the freshest, finest foods and do a little bit to keep local family farms alive.
—Allen Zimmerman
Tuesday, April 15, 2008
First Local Produce Has Arrived!
Our first local organic produce items have arrived in small amounts:
Paradise Farm PA- tarragon
Elm Tree Farm PA- wild watercress
Chesapeake growers- green mustards, radishes, kale and spinach
All are limited quantities and only sporadically available.
We are hoping for some daylily shoots and nettles from Amy Hepworth and will keep you posted.
**Caution: Daylilies, especially the raw shoots, may cause digestive distress in some people. Eat only 5 or 6 shoots to gauge whether you are sensitive to them.
Use the shoots raw in salads, or sauté, steam, stir-fry, deep-fry, bake,
simmer in soups, or pickle.
Do you remember that the Park Slope Food Coop made the news when a member found a frog in her spinach? We all would like to think that that was a unique event but see this link.
—Allen Zimmerman
Paradise Farm PA- tarragon
Elm Tree Farm PA- wild watercress
Chesapeake growers- green mustards, radishes, kale and spinach
All are limited quantities and only sporadically available.
We are hoping for some daylily shoots and nettles from Amy Hepworth and will keep you posted.
**Caution: Daylilies, especially the raw shoots, may cause digestive distress in some people. Eat only 5 or 6 shoots to gauge whether you are sensitive to them.
Use the shoots raw in salads, or sauté, steam, stir-fry, deep-fry, bake,
simmer in soups, or pickle.
Do you remember that the Park Slope Food Coop made the news when a member found a frog in her spinach? We all would like to think that that was a unique event but see this link.
—Allen Zimmerman
Monday, April 07, 2008
Help Fair Trade Banana Farmers Affected by Floods in Equador!
The following is a message from Jonathan Rosenthal,
Managing Director, Oké USA:
Dear banana eaters, sellers and concerned persons,
As many of you know, our organic Oké USA fair trade bananas come from El Guabo, a cooperative of 500 family farmers in coastal Ecuador. Since late January, the region has experienced devastating flooding. One co-op member's son was killed, roads and houses were damaged and several farmers have lost all of their plantings.
The Oké USA staff and I are asking you to join us in supporting the farmers of El Guabo by raising $20,000 to buy a Bobcat Excavator that the co-op will use to drain the flooded farms and do preventative maintenance to mitigate the impact of future floods.
All contributions are tax deductible, courtesy of Oké co-owner Red Tomato, a tax-exempt non-profit, and will go directly to fund the purchase of the Bobcat. The Bobcat fund has been seeded by another Oké co-owner, Equal Exchange. We are already more than 10% funded!
Finally, please remember that fair trade is a powerful part of sustainable development, the key to minimizing the impact of natural disasters.
Thank you for your concern, your contributions and your solidarity with the farmers of El Guabo.
-Click here for more info and to make a donation.-
Managing Director, Oké USA:
Dear banana eaters, sellers and concerned persons,
As many of you know, our organic Oké USA fair trade bananas come from El Guabo, a cooperative of 500 family farmers in coastal Ecuador. Since late January, the region has experienced devastating flooding. One co-op member's son was killed, roads and houses were damaged and several farmers have lost all of their plantings.
The Oké USA staff and I are asking you to join us in supporting the farmers of El Guabo by raising $20,000 to buy a Bobcat Excavator that the co-op will use to drain the flooded farms and do preventative maintenance to mitigate the impact of future floods.
All contributions are tax deductible, courtesy of Oké co-owner Red Tomato, a tax-exempt non-profit, and will go directly to fund the purchase of the Bobcat. The Bobcat fund has been seeded by another Oké co-owner, Equal Exchange. We are already more than 10% funded!
Finally, please remember that fair trade is a powerful part of sustainable development, the key to minimizing the impact of natural disasters.
Thank you for your concern, your contributions and your solidarity with the farmers of El Guabo.
-Click here for more info and to make a donation.-
Thursday, April 03, 2008
Produce Prices and Shortages
Sometimes produce items become scarce or even completely unavailable. In the last 2 weeks, I am seeing a 100% increase in the cost of organic broccoli and nearly 50% increases in the cost of organic kale and lacinato kale.
Chard and collard and lettuce prices are likely to climb. On any given day, any of these items may become temporarily unavailable. Random fluctuations of supply or price, even when they feel extreme, are entirely normal, but often unpredictable.
We all have to remember that we live in a part of the world where if we were to run out of broccoli for a day or 2, we would still have dozens of alternative green choices. While in other parts of the world people are dying for lack of bread in countries that have little previous experience with daily hunger.
I'm going to continue to scramble to get what we need but I am realistic that our part of the world is changing too and I fear that random commodity shortages may become a more common occurrence for us.
—Allen Zimmerman
Chard and collard and lettuce prices are likely to climb. On any given day, any of these items may become temporarily unavailable. Random fluctuations of supply or price, even when they feel extreme, are entirely normal, but often unpredictable.
We all have to remember that we live in a part of the world where if we were to run out of broccoli for a day or 2, we would still have dozens of alternative green choices. While in other parts of the world people are dying for lack of bread in countries that have little previous experience with daily hunger.
I'm going to continue to scramble to get what we need but I am realistic that our part of the world is changing too and I fear that random commodity shortages may become a more common occurrence for us.
—Allen Zimmerman
Friday, March 28, 2008
Rice Prices Increase 30% on Global Market
Heard on NPR this am: on commodity markets rice prices increased 30% yesterday.
Bulk rice prices at the Food Coop haven't increased since last December but be prepared for an increase.
The Christian Science Monitor has a very interesting article on the horrific effect of grain shortages around the world. Rapidly increasing oil prices which cause increases in price of fertilizers and cost of transportation coupled with severe droughts in Australia and the Ukraine.
According to the CSM, Vietnam, India and Pakistan have banned grain exports in an attempt to protect the supply of these basic foods for their poorest citizens.
-Click here to read this alarming article-
Bulk rice prices at the Food Coop haven't increased since last December but be prepared for an increase.
The Christian Science Monitor has a very interesting article on the horrific effect of grain shortages around the world. Rapidly increasing oil prices which cause increases in price of fertilizers and cost of transportation coupled with severe droughts in Australia and the Ukraine.
According to the CSM, Vietnam, India and Pakistan have banned grain exports in an attempt to protect the supply of these basic foods for their poorest citizens.
-Click here to read this alarming article-
Monday, March 24, 2008
Banana Update
The following is excerpted from a report from one of our major organic banana suppliers, and will provide further information about the banana problem and a more personal look at the lives of the people who grow our food. —Allen Zimmerman
OKé organic fair trade bananas come from small farming cooperatives in Ecuador who own part of OKé USA. Since late January, our farmer partners have experienced devastating flooding caused by heavier than usual seasonal rains. Some farmers have lost all or part of their land due to the flooding. The Zaruma family of 5 brothers, who live entirely off of their production, lost their entire 18.5 acre farm. Some farmers have experienced even more difficult losses including William Vitonera who lost his 14-year-old son in a surging river that changed its course due to the floods. The flooding in Ecuador has been so catastrophic that in early February the President declared a national state of emergency.
Here at OKé, we are trying to help our producer partners in any way we can, including advance payments to the co-op so it can provide emergency credit to its members. The farmer co-ops are also working with additional credit agencies to facilitate replanting of farms. The farmers also want to start lobbying local authorities to improve watershed management and start dredging rivers in order to avoid these problems in the future.
During times like these, it makes me really proud to be a part of an organization with farmer co-owners. Within the conventional banana trade, these disasters often leave farmers without a market, as traditional companies flee to source from different countries.
Our ownership structure is sincerely our most unique quality. This structure is what creates long standing relationship and a culture of commitment whereby we stand by our producer partners even when “inconvenient” difficulties arise that create gaps in our supply chain. We hope that you will do the same and stand by us during this difficult time.
Overview of Damage of Ecuador Flooding
A bird's eye view of loss in Ecuador:
51,300 people affected
3,645 people evacuated
490 experienced property loss
24 provinces affected
4 dead
OKé Farm damage
25 acres of organic farm land
300 acres of conventional farm land
4% decreased production
6-9 month estimate to recover from damages
If you would like to see additional pictures of the Ecuadorian floods,
click here
Visitour blog to see pictures of the damage our farmers have incurred.
OKé organic fair trade bananas come from small farming cooperatives in Ecuador who own part of OKé USA. Since late January, our farmer partners have experienced devastating flooding caused by heavier than usual seasonal rains. Some farmers have lost all or part of their land due to the flooding. The Zaruma family of 5 brothers, who live entirely off of their production, lost their entire 18.5 acre farm. Some farmers have experienced even more difficult losses including William Vitonera who lost his 14-year-old son in a surging river that changed its course due to the floods. The flooding in Ecuador has been so catastrophic that in early February the President declared a national state of emergency.
Here at OKé, we are trying to help our producer partners in any way we can, including advance payments to the co-op so it can provide emergency credit to its members. The farmer co-ops are also working with additional credit agencies to facilitate replanting of farms. The farmers also want to start lobbying local authorities to improve watershed management and start dredging rivers in order to avoid these problems in the future.
During times like these, it makes me really proud to be a part of an organization with farmer co-owners. Within the conventional banana trade, these disasters often leave farmers without a market, as traditional companies flee to source from different countries.
Our ownership structure is sincerely our most unique quality. This structure is what creates long standing relationship and a culture of commitment whereby we stand by our producer partners even when “inconvenient” difficulties arise that create gaps in our supply chain. We hope that you will do the same and stand by us during this difficult time.
Overview of Damage of Ecuador Flooding
A bird's eye view of loss in Ecuador:
51,300 people affected
3,645 people evacuated
490 experienced property loss
24 provinces affected
4 dead
OKé Farm damage
25 acres of organic farm land
300 acres of conventional farm land
4% decreased production
6-9 month estimate to recover from damages
If you would like to see additional pictures of the Ecuadorian floods,
Visit
Wednesday, March 12, 2008
Controlled Atmosphere Storage
One of the reasons that it is often not understood that even apples have their seasons, is that some varieties are available year round. We have come to expect them, and it has become rare that we have a gap in supply of our favorite apples. The reason we have the luxury of year-round availability is because of a process called controlled atmosphere storage, or "CA."
A simplified explanation of the process is that oxygen in the cooler is reduced from the approximately 21% in our atmosphere down to about 1%, and replaced with nitrogen. The carbon dioxide levels are controlled and the humidity is maintained at a very high 95%. Conditions may vary slightly depending on the particular apple being stored.
As we approach the new year, we may experience some diminishing in quality of the apples that have been stored in regular refrigeration for the 2 or 3 months after their normal harvest time. If we haven't had access to CA apples yet, you may think that your apple was not worth trying anymore. If you don't give up, you will find that the apples are back to their post-harvest quality and will remain pleasing until their supply is exhausted.
Controlled atmosphere storage has evolved since farmers in England began this practice prior to World War II. This is a routine and approved practice for certified organic apples.
—Allen Zimmerman, Produce Buyer
A simplified explanation of the process is that oxygen in the cooler is reduced from the approximately 21% in our atmosphere down to about 1%, and replaced with nitrogen. The carbon dioxide levels are controlled and the humidity is maintained at a very high 95%. Conditions may vary slightly depending on the particular apple being stored.
As we approach the new year, we may experience some diminishing in quality of the apples that have been stored in regular refrigeration for the 2 or 3 months after their normal harvest time. If we haven't had access to CA apples yet, you may think that your apple was not worth trying anymore. If you don't give up, you will find that the apples are back to their post-harvest quality and will remain pleasing until their supply is exhausted.
Controlled atmosphere storage has evolved since farmers in England began this practice prior to World War II. This is a routine and approved practice for certified organic apples.
—Allen Zimmerman, Produce Buyer
Thursday, March 06, 2008
Banana News
We don’t know all of the market forces that are driving banana prices to unprecedented levels, but they certainly include social unrest in Ecuador and flooding in Peru.
Several weeks ago the conventional price started to climb, until last week when a 40 pound box of conventional bananas actually cost $5.00 more than the organic. Now the organic price is climbing and availability is becoming problematic.
It is becoming harder to find the bananas that we like, the Fair Trade, and we are forced to buy whatever we can get, including bagged and Dole.
Our price has been about $.69 per pound for so long. So long to that. The organic banana price will approach $1.00 per pound by March 10th and we don’t know where it is going.
—Allen Zimmerman
Several weeks ago the conventional price started to climb, until last week when a 40 pound box of conventional bananas actually cost $5.00 more than the organic. Now the organic price is climbing and availability is becoming problematic.
It is becoming harder to find the bananas that we like, the Fair Trade, and we are forced to buy whatever we can get, including bagged and Dole.
Our price has been about $.69 per pound for so long. So long to that. The organic banana price will approach $1.00 per pound by March 10th and we don’t know where it is going.
—Allen Zimmerman
Tuesday, February 26, 2008
Locally made organic cashew nut cheese
From Dr Cow (?) in Williamsburg a hip new vegan cheese made from organic cashew nuts. Both a cream cheese type and a delicious aged variety - look for them both in the cheese case.
Tuesday, February 19, 2008
New Fruit Bars
Just in: Mitica Lemon and Orange bars. Fruit, Marcona almonds, sugar and honey. 1.7 Ounce bars for $1.61. Look one the end-cap facing the chicken. . .
Thursday, January 31, 2008
Dole Goes Green?
From Allen Zimmerman, produce buyer:
I received the following "News Flash" from a supplier on 1/29/08:
Dole Switches to Bio-diesel Fuel
After five months of testing, Dole Fresh Vegetables Co., a division of Dole Food Co. Inc., Westlake Village, Calif., has converted all of its harvesting equipment in Salinas, Calif., and in Yuma, Ariz., to B20 bio-diesel fuel, according to a news release. The U.S. Environmental Protection Agency has determined that B20 bio-diesel, a domestic renewable fuel for diesel engines that is derived from natural oils, has 20% less unburned hydrocarbons than conventional diesel as well as less carbon monoxide and particulate matter, the release said. "Being good stewards of the environment is very important to Dole, and this includes reducing emissions and using alternative sources of energy," said Kevin Fiori, Dole's senior vice president, agriculture operations. "Those of us in agriculture, who depend on the environment, land, water, and air quality to grow foods, are keenly aware of the importance of applying sustainable agricultural practices," he added.
The person who sent it to me was impressed that Dole made such an important environmental contribution. I was also impressed, but mostly because Dole managed to look "green" while possibly not helping the environment at all. I responded to my supplier:
"I’m not sure, but I think that bio-diesel may be worse for the environment than petroleum. Especially since it allows giant corporations to claim that they are green. Bio-diesel, so heavily dependant on corn, encourages mono-cultural farming, the acquisition of small family farms by giant corporate farms, is very involved with genetically engineered corn, uses tons of petroleum fertilizer. A good deal of the corn is grown overseas, for example India, where land is diverted from food production, and water is diverted from local consumption to irrigation."
From Allen Zimmerman, produce buyer:
I received the following "News Flash" from a supplier on 1/29/08:
Dole Switches to Bio-diesel Fuel
After five months of testing, Dole Fresh Vegetables Co., a division of Dole Food Co. Inc., Westlake Village, Calif., has converted all of its harvesting equipment in Salinas, Calif., and in Yuma, Ariz., to B20 bio-diesel fuel, according to a news release. The U.S. Environmental Protection Agency has determined that B20 bio-diesel, a domestic renewable fuel for diesel engines that is derived from natural oils, has 20% less unburned hydrocarbons than conventional diesel as well as less carbon monoxide and particulate matter, the release said. "Being good stewards of the environment is very important to Dole, and this includes reducing emissions and using alternative sources of energy," said Kevin Fiori, Dole's senior vice president, agriculture operations. "Those of us in agriculture, who depend on the environment, land, water, and air quality to grow foods, are keenly aware of the importance of applying sustainable agricultural practices," he added.
The person who sent it to me was impressed that Dole made such an important environmental contribution. I was also impressed, but mostly because Dole managed to look "green" while possibly not helping the environment at all. I responded to my supplier:
"I’m not sure, but I think that bio-diesel may be worse for the environment than petroleum. Especially since it allows giant corporations to claim that they are green. Bio-diesel, so heavily dependant on corn, encourages mono-cultural farming, the acquisition of small family farms by giant corporate farms, is very involved with genetically engineered corn, uses tons of petroleum fertilizer. A good deal of the corn is grown overseas, for example India, where land is diverted from food production, and water is diverted from local consumption to irrigation."
Wednesday, January 16, 2008
Winter Weather Shortages
Cold weather in current growing regions, Florida, California, Texas, and Mexico, have led to various crop shortages and higher prices. Rain, wind, mud, and frost will affect the availability of many green things for a few weeks. Among the items that are most affected are artichokes, arugula, basil, beans, broccoli, cauliflower, celery, cilantro, chard, collards, cucumbers, dandelion, escarole, all kales, leeks, lettuces, okra, parsleys, radishes, scallions, and spinach. The severest shortages will affect availability of salad mixes and baby spinach. All tomatoes are scarce, expensive and why do you all need to eat tomatoes in the winter anyway? Let this scarcity problem inspire you to try something new, and to continue to support our local family farmers by eating more roots.
—Allen Zimmerman
Cold weather in current growing regions, Florida, California, Texas, and Mexico, have led to various crop shortages and higher prices. Rain, wind, mud, and frost will affect the availability of many green things for a few weeks. Among the items that are most affected are artichokes, arugula, basil, beans, broccoli, cauliflower, celery, cilantro, chard, collards, cucumbers, dandelion, escarole, all kales, leeks, lettuces, okra, parsleys, radishes, scallions, and spinach. The severest shortages will affect availability of salad mixes and baby spinach. All tomatoes are scarce, expensive and why do you all need to eat tomatoes in the winter anyway? Let this scarcity problem inspire you to try something new, and to continue to support our local family farmers by eating more roots.
—Allen Zimmerman
Long Time, No Blog
The period of time beginning a week before Halloween and ending a week after New Year's is a time of extreme stress for the produce department. Halloween, Thanksgiving, Chanukah, Christmas, Kwanzaa and New Year's require a great deal of handling of special orders, special items, special quantities, and oh so special needs, that it would be impossible to write during this period. In addition, our local abundance ends and we transition our sourcing for each item, one by one, to far away places, just when the peak shopping, cooking, and eating season occurs. I apologize for the lack of information during the last few months.
—Allen Zimmerman
The period of time beginning a week before Halloween and ending a week after New Year's is a time of extreme stress for the produce department. Halloween, Thanksgiving, Chanukah, Christmas, Kwanzaa and New Year's require a great deal of handling of special orders, special items, special quantities, and oh so special needs, that it would be impossible to write during this period. In addition, our local abundance ends and we transition our sourcing for each item, one by one, to far away places, just when the peak shopping, cooking, and eating season occurs. I apologize for the lack of information during the last few months.
—Allen Zimmerman
Monday, December 10, 2007
Calendars Galore!
All the 2008 calendars are in the Coop -- we've got something on every subject from cute puppies to the phases of the Moon to revolutionary politics, so stop by the display and pick up some hot dates : )
-- Elinoar
-- Elinoar
Amish Soup Chickens!
New Item: Stewing hens from Lancaster County Farm Collective! These tough old birds used to lay eggs at a farm outside Quarryville, in eastern Pennsylvania.
You wouldn't want to try to roast or broil one of these, but there's nothing better than an elderly hen for your soup pot -- older birds have more flavor per ounce than young ones. Try one in your favorite chicken soup recipe and find out what you've been missing all these years!
-- Bill, Meat & Poultry Guy
You wouldn't want to try to roast or broil one of these, but there's nothing better than an elderly hen for your soup pot -- older birds have more flavor per ounce than young ones. Try one in your favorite chicken soup recipe and find out what you've been missing all these years!
-- Bill, Meat & Poultry Guy
Wednesday, December 05, 2007
Fig and Date Almond Cakes
mmmmm . . .cakes
Freshly pressed by hand in Valencia, Spain. Excellent paired with cheese or sliced thin, added to salads.
mmmmm . . .cakes
Freshly pressed by hand in Valencia, Spain. Excellent paired with cheese or sliced thin, added to salads.
Monday, November 26, 2007
Local Items of the Week
Tilsit from Harpersfield, NY
Ron and Corrine Brovetto have done it again with two new Tilsit style cheeses from their small dairy farm in upstate NY near the Catskill Mountians. I visited them last weekend and saw the "cave" that they age the cheeses in and tried some new raw-milk varieties they were working on. This week we got in Rosemary Tilsit and Cranberry Tilsit. Both are brilliant and compliment full, rich holiday flavors.
American Vintage Wine Biscuits
Delicious little biscuits perfect for cheese or eating all by themselves. Made right here in NYC - Long Island City to be exact - Right now we have Red Wine and Black Pepper and we'll try out some new flavors as the holidays progress.
Tilsit from Harpersfield, NY
Ron and Corrine Brovetto have done it again with two new Tilsit style cheeses from their small dairy farm in upstate NY near the Catskill Mountians. I visited them last weekend and saw the "cave" that they age the cheeses in and tried some new raw-milk varieties they were working on. This week we got in Rosemary Tilsit and Cranberry Tilsit. Both are brilliant and compliment full, rich holiday flavors.
American Vintage Wine Biscuits
Delicious little biscuits perfect for cheese or eating all by themselves. Made right here in NYC - Long Island City to be exact - Right now we have Red Wine and Black Pepper and we'll try out some new flavors as the holidays progress.
Friday, November 16, 2007
Amy's Kids Meals
New in the freezer case is Amy's Ziti meal for kids. It is gluten and dairy free, contains some broccoli and a small dessert. -Click here for more info on this product-
Thursday, November 15, 2007
Holiday Items just in . . .
Available now in the butter case for all your holiday and baking needs: Buerremont 83% pastry butter at the low, low price of $2.94/LB. Made in the cultured French style in New England. Get it while we have it. The sample table in the membership office thought it was great.
Cacao Noel Chocolate Semi-Sweet Bar A rich 52% cocoa liquor chocolate bar for baking, confections and eating! – 7oz for $1.46
Cacao Noel Chocolate Noelettes Delicately rolled dark and white chocolate batons. Great for decorating desserts, ice cream and beverages. 2oz packs for $1.74
Valrhona Chocolates – A wide assortment of bars, cocoa and gift boxes for the holidays. Priced to move!
Yuri
Cacao Noel Chocolate Semi-Sweet Bar A rich 52% cocoa liquor chocolate bar for baking, confections and eating! – 7oz for $1.46
Cacao Noel Chocolate Noelettes Delicately rolled dark and white chocolate batons. Great for decorating desserts, ice cream and beverages. 2oz packs for $1.74
Valrhona Chocolates – A wide assortment of bars, cocoa and gift boxes for the holidays. Priced to move!
Yuri
Friday, November 09, 2007
Thanksgiving Turkeys at the Coop
FRESH turkeys available beginning
Tuesday, November 13th
Plainville Farms Pasture-raised (New York)
16 to 24 lbs., $2.35 lb. (November 15)
Eberly Certified Organic (Pennsylvania):
8 to 24 lbs., $3.67 lb. (November 16)
FROZEN Wise Kosher Certified Organic (Pennsylvania):
12-24 lbs., $3.45 lb. (November 13)
Stonewood Farm Pasture-raised (Vermont):
16 to 20 lbs., $2.35 lb. (November 19)
Murray’s (Pennsylvania):
12 to 24 lbs., $2.42 lb. (November 13)
Bell & Evans (New Jersey):
8 to 26 lbs., $2.14 lb. (November 13)
Jaindl Farms (Pennsylvania):
10 to 16 lbs., $2.25 lb. (November 13)
All the above are delivered FRESH, except for Wise Kosher. All are locally raised, hormone- and antibiotic-free.
RISING GRAIN PRICES LED TO HOLIDAY SHORTAGES. BUY YOUR HOLIDAY TURKEY EARLY.
SMALL SIZES GO FAST.
Tuesday, November 13th
Plainville Farms Pasture-raised (New York)
16 to 24 lbs., $2.35 lb. (November 15)
Eberly Certified Organic (Pennsylvania):
8 to 24 lbs., $3.67 lb. (November 16)
FROZEN Wise Kosher Certified Organic (Pennsylvania):
12-24 lbs., $3.45 lb. (November 13)
Stonewood Farm Pasture-raised (Vermont):
16 to 20 lbs., $2.35 lb. (November 19)
Murray’s (Pennsylvania):
12 to 24 lbs., $2.42 lb. (November 13)
Bell & Evans (New Jersey):
8 to 26 lbs., $2.14 lb. (November 13)
Jaindl Farms (Pennsylvania):
10 to 16 lbs., $2.25 lb. (November 13)
All the above are delivered FRESH, except for Wise Kosher. All are locally raised, hormone- and antibiotic-free.
RISING GRAIN PRICES LED TO HOLIDAY SHORTAGES. BUY YOUR HOLIDAY TURKEY EARLY.
SMALL SIZES GO FAST.
Monday, October 29, 2007
Current Out-of-Stocks in the PSFC Freezer Section
Dear Co-Owners and Co-Workers,
This stuff is all out of stock from our distributors for various reasons:
Boca Burger Garden Vegetable
Frontera Roasted Vegetable Pizza
All of the Ling Ling Products
Natural Sea Crab Cakes
Omega Salmon Burgers
Perfect Addition Chicken Stock
P.J.'s Chicken Burrito and Breakfast Burrito
Putney Butternut Squash, Mushroom and Spinach
Quorn Gruyere Cutlet
Shelton Turkey Sausage
Tandoor Chef Naan and Chana Masala
All of the Bell and Evans ChickenApplegate Chicken Pot Pie
This stuff has been discontinued by our distributors for whatever reason:
Cedarlane Garden Enchilada, Vegetable Lasagna and Three Layer Enchilada Pie
Always a bit chilly,
The Freezer Guy
This stuff is all out of stock from our distributors for various reasons:
Boca Burger Garden Vegetable
Frontera Roasted Vegetable Pizza
All of the Ling Ling Products
Natural Sea Crab Cakes
Omega Salmon Burgers
Perfect Addition Chicken Stock
P.J.'s Chicken Burrito and Breakfast Burrito
Putney Butternut Squash, Mushroom and Spinach
Quorn Gruyere Cutlet
Shelton Turkey Sausage
Tandoor Chef Naan and Chana Masala
All of the Bell and Evans ChickenApplegate Chicken Pot Pie
This stuff has been discontinued by our distributors for whatever reason:
Cedarlane Garden Enchilada, Vegetable Lasagna and Three Layer Enchilada Pie
Always a bit chilly,
The Freezer Guy
Friday, October 12, 2007
PSFC Globe-Traveling Produce Update for 10/12/07
Here's what's new from around the world and around the globe. And please don't yell at me about the food miles; these are some concessions for the sake of variety and adventurousness
Local cherry and grape tomatoes are winding down, so we have added Lady Moon grape tomatoes, and Del Cabo sugarplum tomatoes.
Organic asparagus from Argentina
Rambutan from Guatemala. (Think gorgeous, hairy, expensive lychee). Eats like a lychee
Black Mission figs and North American blueberries are ending. Organic Fair Trade blueberries may start soon.
Organic hachiya persimmons are slowly starting. They are the kind that must be ripened until marshmallow soft.
Organic pomegranates
Organic pluots, the flavor fall and the flavor gem arrived this week. Many members decided that the flavor gem, a pluot that is a cross between an apricot and a black plum, was really a plum. It is not, it's a pluot. Looks like a plum, but it's a pluot. Really, it's a pluot.
Local cherry and grape tomatoes are winding down, so we have added Lady Moon grape tomatoes, and Del Cabo sugarplum tomatoes.
Organic asparagus from Argentina
Rambutan from Guatemala. (Think gorgeous, hairy, expensive lychee). Eats like a lychee
Black Mission figs and North American blueberries are ending. Organic Fair Trade blueberries may start soon.
Organic hachiya persimmons are slowly starting. They are the kind that must be ripened until marshmallow soft.
Organic pomegranates
Organic pluots, the flavor fall and the flavor gem arrived this week. Many members decided that the flavor gem, a pluot that is a cross between an apricot and a black plum, was really a plum. It is not, it's a pluot. Looks like a plum, but it's a pluot. Really, it's a pluot.
PSFC Local Produce Update for 10/12, 2007
Here's what's new and local this week from local organic farms:
Cranberries
Kiwi berries-the no fuzz, no peel cousin of the traditional kiwi. Pop them in your mouth and eat them like grapes.
Loose spinach has returned from the Finger Lakes, and most of the bunched spinach is from the Catskills.
Brussels sprouts on stalks have begun. We have found some worms in the early harvest, so we might have a gap in availability.
White and orange cauliflower are now available from Hepworth Farms and Finger Lakes Organic Growers Cooperative. To the members who wonder how can cauliflower be orange, I say how can cauliflower be white?
Amy Hepworth has harvested the last of her sour gherkins, a tiny cucumber about the size of a grape tomato.
Lima beans and okra have returned for perhaps a last hurrah from Lancaster Farm Fresh Coop.
Limited supplies of various local sweet potatoes have arrived. Most of them are the beauregard variety. Jewel is the California word for beauregard.
Winter squash making their first appearance of the season:
Hubbard (red, blue or green)
Red kuri (AKA orange hokkaido)
Sweet dumpling and carnival (both in the acorn family)
Sweet mama (variety of buttercup, but it often doesn't have a cup!)
Black futsu (a perfect squash for all of your black futsu needs)
News from the minimally treated apple orchards of Amy Hepworth:
Cortland and Spartan are ending. Empire and Mutsu (New York state calls them crispins) arrived this week, and Jonagold and Stayman Winesap begin next week.
Cranberries
Kiwi berries-the no fuzz, no peel cousin of the traditional kiwi. Pop them in your mouth and eat them like grapes.
Loose spinach has returned from the Finger Lakes, and most of the bunched spinach is from the Catskills.
Brussels sprouts on stalks have begun. We have found some worms in the early harvest, so we might have a gap in availability.
White and orange cauliflower are now available from Hepworth Farms and Finger Lakes Organic Growers Cooperative. To the members who wonder how can cauliflower be orange, I say how can cauliflower be white?
Amy Hepworth has harvested the last of her sour gherkins, a tiny cucumber about the size of a grape tomato.
Lima beans and okra have returned for perhaps a last hurrah from Lancaster Farm Fresh Coop.
Limited supplies of various local sweet potatoes have arrived. Most of them are the beauregard variety. Jewel is the California word for beauregard.
Winter squash making their first appearance of the season:
Hubbard (red, blue or green)
Red kuri (AKA orange hokkaido)
Sweet dumpling and carnival (both in the acorn family)
Sweet mama (variety of buttercup, but it often doesn't have a cup!)
Black futsu (a perfect squash for all of your black futsu needs)
News from the minimally treated apple orchards of Amy Hepworth:
Cortland and Spartan are ending. Empire and Mutsu (New York state calls them crispins) arrived this week, and Jonagold and Stayman Winesap begin next week.
Fall Frozen Ground Beef Blowout!
We've got more locally-raised, grass-finished ground beef in the Coop freezer than we know what to do with, so we're putting it on sale! All frozen Hardwick, Natural Acres, Slope Farms, and McDonald Farm ground beef is priced to sell at $3.50 a pound...down from nearly five dollars, and more economical than most square supermarkets' ground chuck. So put meatballs on the menu and stock your home freezer with some of the best hamboiger in Brooklyn!
Wednesday, October 10, 2007
Please bring your reusable shopping bags
Today the Washington Post has a terrific chart on the environmental cost of paper and plastic shopping bags. -Click here to see the chart-
The chart details the costs of production of these bags. Very interesting--paper leaves a much bigger footprint than plastic, and you already know about the havoc plastic bags create in the environment. But please read the fascinating and colorful chart, and you'll never forget to bring your string bag, Chico bag or Trader Joe's bag with you when you shop.
I personally enjoy seeing the wide variety of bags members bring to the coop. Some members are still using bags we sold many years ago but are no longer being manufactured. When I see a great bag I frequently ask the shopper where they got it and often it is from a supermarket in Europe. So we have to catch up! At the Coop we are working on improving our shopping bag selection.
And thanks to the very many Coop members who do bring their own bags. I'm sure none of you are among the 70% of Americans who do not know that plastic bags are made of petroleum (re the Post).
Tuesday, October 09, 2007
PSFC Frozen Foods Update for 10/9/07
Howdy Coop Shoppers:
We have a few new items for sale in the frozen foods section of the Coop.
Look for:
Amy's Single Serve Cheese Pizzas
Alvarado St. Bakery California-Style Sprouted Bread. Made of: Sprouted Organic Whole Wheat Berries, Filtered Water, Wheat Gluten, Honey, 100% Pure Barley Malt, Organic Millet, Organic Oats, Sea Salt, Fresh Yeast, Soy Based Lecithin, Sprouted Organic Corn, Sprouted Lentils, Sprouted Organic Soy Beans, Cultured Wheat.
Wholly Wholesome Pie Shells. These ready to bake pie shells are made with organic ingredients.
Morrison's Soups: Clam Chowder and Seafood Chowder. These are soups from Maine made with many Maine ingredients.
We have a few new items for sale in the frozen foods section of the Coop.
Look for:
Amy's Single Serve Cheese Pizzas
Alvarado St. Bakery California-Style Sprouted Bread. Made of: Sprouted Organic Whole Wheat Berries, Filtered Water, Wheat Gluten, Honey, 100% Pure Barley Malt, Organic Millet, Organic Oats, Sea Salt, Fresh Yeast, Soy Based Lecithin, Sprouted Organic Corn, Sprouted Lentils, Sprouted Organic Soy Beans, Cultured Wheat.
Wholly Wholesome Pie Shells. These ready to bake pie shells are made with organic ingredients.
Morrison's Soups: Clam Chowder and Seafood Chowder. These are soups from Maine made with many Maine ingredients.
Monday, October 01, 2007
NEW PRODUCT — AMISH BUFFALO FROM LANCASTER COUNTY
Lancaster Farm-Fresh Coop of Quarryville, Pennsylvania, which has been supplying the Coop with homegrown spuds and other fresh produce for the past three years, is now bringing us lean ground bison and delicious bison dinner sausage. This free-range, grass-finished local buffalo will be replacing the Canadian ground buffalo now sold in the refrigerated meat case (we'll continue to carry the buffalo rib-eye steak).
The new bison is being sold from the frozen display case in Aisle Three; we're negotiating with the Pennsylvania farmers to get it to us fresh.
Grill, broil, or pan-fry the sausages and serve with mashed potatoes and onion gravy for a Yankee take on the traditional Brit meal of "bangers and mash."
ONION GRAVY
2 medium yellow onions, peeled & sliced from root to stem
1 tblsp butter
1 tsp paprika
1 tblsp flour
1 cup beef or chicken stock
Salt & freshly ground pepper
Melt butter in a saucepan over medium-low heat; add onions and slowly saute until limp and beginning to color, about 15 minutes, stirring occasionally. Season with paprika, salt, and pepper. Sprinkle flour over wilted onions, stirring, and cook until the raw flour scent dissipates. Slowly stir in stock, making sure lumps of flour dissolve into a smooth sauce, and simmer until the texture thickens into gravy.
Serves 1-2.
The new bison is being sold from the frozen display case in Aisle Three; we're negotiating with the Pennsylvania farmers to get it to us fresh.
Grill, broil, or pan-fry the sausages and serve with mashed potatoes and onion gravy for a Yankee take on the traditional Brit meal of "bangers and mash."
ONION GRAVY
2 medium yellow onions, peeled & sliced from root to stem
1 tblsp butter
1 tsp paprika
1 tblsp flour
1 cup beef or chicken stock
Salt & freshly ground pepper
Melt butter in a saucepan over medium-low heat; add onions and slowly saute until limp and beginning to color, about 15 minutes, stirring occasionally. Season with paprika, salt, and pepper. Sprinkle flour over wilted onions, stirring, and cook until the raw flour scent dissipates. Slowly stir in stock, making sure lumps of flour dissolve into a smooth sauce, and simmer until the texture thickens into gravy.
Serves 1-2.
Tuesday, September 25, 2007
Transition to Local Fall Vegetables
As the days grow shorter and cooler, the nights grow colder, and the sun's rays become less direct, the conditions for growing local vegetables get much worse and much better. The cold-intolerant vegetables such as cucumbers, summer squashes, and beans are rapidly winding down, and tomatoes will soon be at risk. Green leafy vegetables that wither and burn under the scorching summer sun can now begin to thrive. Collards, kales, mustards, lettuces, etc., are healthier, happier and greener and will be abundantly available from local sources. Root crops, some of which we haven't seen since the spring, have begun to arrive. Recent local organic arrivals include:
Bunched arugula
Mei Qing Choy
Loose and bunched spinach
Broccoli rabe
Turnips loose and Japanese bunched
Parsnips
Celeriac
Loose Carrots
Fennel
Mustards
Watercress
Blue and Fingerling potatoes
Acorn, Buttercup, Butternut, Carnival, Delicata, Kabocha, Spaghetti, Sweet Dumpling, and Sweet Mama Squash.
Pumpkins
Bunched arugula
Mei Qing Choy
Loose and bunched spinach
Broccoli rabe
Turnips loose and Japanese bunched
Parsnips
Celeriac
Loose Carrots
Fennel
Mustards
Watercress
Blue and Fingerling potatoes
Acorn, Buttercup, Butternut, Carnival, Delicata, Kabocha, Spaghetti, Sweet Dumpling, and Sweet Mama Squash.
Pumpkins
September 25, 2007 PSFC Produce Update
Transition to Fall Fruits
Stone fruits are winding down now and the last reliable peach is gone. We still have local minimally treated nectarines for a brief time, and we'll have a plum or pluot or two for the next month. Melons will get scarce and expensive soon, so it's time to look forward to a transition to apples and pears and continue to enjoy the grapes.
Local minimally treated apples now include the Cortland, Golden Supreme, Honeycrisp, Jonamac, and Spartan, with Gala beginning next week. Our first local organic apple is the Macintosh (in 3# bags).
Local minimally treated pears include Bartlett or Bosc (in 3# bags), Devoe, Red Bartlett, and Seckel.
We have two local grapes with seeds, Niagara and Concord, from Fino Farms in Milton, NY. We have a very limited supply of organic Concord grapes from Finger Lakes Organic Growers in NY, and from Cevaj Farm in Northeastern PA. In addition to our mainstay organic seedless red and green grapes, we now have the Ribier, a black grape with seeds.
Stone fruits are winding down now and the last reliable peach is gone. We still have local minimally treated nectarines for a brief time, and we'll have a plum or pluot or two for the next month. Melons will get scarce and expensive soon, so it's time to look forward to a transition to apples and pears and continue to enjoy the grapes.
Local minimally treated apples now include the Cortland, Golden Supreme, Honeycrisp, Jonamac, and Spartan, with Gala beginning next week. Our first local organic apple is the Macintosh (in 3# bags).
Local minimally treated pears include Bartlett or Bosc (in 3# bags), Devoe, Red Bartlett, and Seckel.
We have two local grapes with seeds, Niagara and Concord, from Fino Farms in Milton, NY. We have a very limited supply of organic Concord grapes from Finger Lakes Organic Growers in NY, and from Cevaj Farm in Northeastern PA. In addition to our mainstay organic seedless red and green grapes, we now have the Ribier, a black grape with seeds.
Wednesday, September 05, 2007
Beef Brisket Available
Rosh Hashanah begins on Wednesday, September 12, and we've been busily building up a stock of beef brisket for members' holiday needs.
Fresh brisket from local providers who bring us 100% grass-fed beef—Hardwick Farms, Slope Farms, and McDonald Farm—is available fresh in limited quantities, and there's plenty in the Aisle Three freezers. Prices range from $4.89 to $6.68 per lb. depending on the farmer.
Shop early enough to defrost!
—Bill the Butcher
Fresh brisket from local providers who bring us 100% grass-fed beef—Hardwick Farms, Slope Farms, and McDonald Farm—is available fresh in limited quantities, and there's plenty in the Aisle Three freezers. Prices range from $4.89 to $6.68 per lb. depending on the farmer.
Shop early enough to defrost!
—Bill the Butcher
Friday, August 24, 2007
Local Produce Runs Wild in the PSFC Produce Aisle
The organic tomato season is now at its peak. The heirloom varieties are far too numerous to mention, but they include red, yellow and orange brandywine, garden peach, green zebra, moskvich, lemon, cherokee purple, costoluto genovese and many more. The cherry tomato mix includes many different varieties as well. The appreciation of all of the tomatoes is experienced by sight, taste, and aroma, but I also find the numbers interesting too. We are providing for sale this week:
1,800 pints of cherry tomatoes
3,00 pounds of red tomatoes
650 pounds of heirloom tomatoes
1,050 pounds of plum tomatoes
875 pounds of orange and yellow tomatoes
Most of these tomatoes come from Hepworth Farm in Milton, NY, and some of the heirlooms are coming from Finger Lakes Organic Growers Cooperative.
The local fruit season is transitioning from stone fruits to apples and pears. The first local apples of the year are the minimally treated Paula Red, Tydeman and Ginger Gold from Hepworth Farm. Also from Hepworth, we have the Clapp Pear and from Finger Lakes, the organic Harrow's Delight Pear.
Other new items from local organic family farms:
Ground cherries (aka husk tomato or cape gooseberry)—a close relative of the tomatillo, looks like a miniature tomatillo but is a sweet tart fruit. Peel the papery husk and eat fresh or use in salads, like a tomato, or add to a fruit salad. They can be dried or made into jelly.
New York State Garlicis finally here. We are hoping for a much greater supply this year. These are the hard neck variety. They are superior to the easier cheaper to grow soft neck, and are absolutely packed with essence of garlic flavor, rather than just garlicky heat. Weigh a bulb in your hand, and you will find it to be surprisingly heavy
Purslane—In the USA this vegetable is considered to be a weed, but it is considered to be a vegetable elsewhere as in Asia and Europe. If you look it up in Google, you will find that most of the references relate to its eradication, rather that its culinary use. Use the leaves raw in salads or cook gently much as you would use spinach, or add it near the end of the cooking of soups or stews. This vegetable is valued for its high content of omega-3 fatty acids and is also a good source of anti-oxidants.
Japanese Turnips with tops have returned. They are limited now and will be sporadically available into the fall.
1,800 pints of cherry tomatoes
3,00 pounds of red tomatoes
650 pounds of heirloom tomatoes
1,050 pounds of plum tomatoes
875 pounds of orange and yellow tomatoes
Most of these tomatoes come from Hepworth Farm in Milton, NY, and some of the heirlooms are coming from Finger Lakes Organic Growers Cooperative.
The local fruit season is transitioning from stone fruits to apples and pears. The first local apples of the year are the minimally treated Paula Red, Tydeman and Ginger Gold from Hepworth Farm. Also from Hepworth, we have the Clapp Pear and from Finger Lakes, the organic Harrow's Delight Pear.
Other new items from local organic family farms:
Ground cherries (aka husk tomato or cape gooseberry)—a close relative of the tomatillo, looks like a miniature tomatillo but is a sweet tart fruit. Peel the papery husk and eat fresh or use in salads, like a tomato, or add to a fruit salad. They can be dried or made into jelly.
New York State Garlicis finally here. We are hoping for a much greater supply this year. These are the hard neck variety. They are superior to the easier cheaper to grow soft neck, and are absolutely packed with essence of garlic flavor, rather than just garlicky heat. Weigh a bulb in your hand, and you will find it to be surprisingly heavy
Purslane—In the USA this vegetable is considered to be a weed, but it is considered to be a vegetable elsewhere as in Asia and Europe. If you look it up in Google, you will find that most of the references relate to its eradication, rather that its culinary use. Use the leaves raw in salads or cook gently much as you would use spinach, or add it near the end of the cooking of soups or stews. This vegetable is valued for its high content of omega-3 fatty acids and is also a good source of anti-oxidants.
Japanese Turnips with tops have returned. They are limited now and will be sporadically available into the fall.
PSFC Produce Update for August 24, 2007: A Hill of Beans
All of the following beans are from local family farms. In addition to green and yellow (wax) beans, we are currently carrying:
Dragon Tongue Beans (limited)—similar to a flat Romano bean, but yellow with purple streaks. May be eaten raw or cooked like a green bean.
Purple Beans—like green or yellow, but a deep purple color.
Lima Beans (very limited)—to be shelled and cooked. Actually lima beans must be cooked as they are unsafe to eat raw.
Tongue of Fire Beans—I have read that the pod is edible, but I couldn't eat it. I would shell the beans and cook them.
On Tuesday we will add:
Edamame or edible soy beans- most of the soy beans grown in the USA are used as the base for tofu, soy milk, etc. A very tiny percentage of the crop are actually a distinctly different variety, the edamame, or edible soy bean.
As a fresh vegetable, they are very limited, and have a very short growing season. Boil or steam in the shell. Then press the bean out with your fingers or suck them right out of the shell.
Cannelini Beans—We will have these for the first time ever this Tuesday. They need to be shelled and cooked.
Dragon Tongue Beans (limited)—similar to a flat Romano bean, but yellow with purple streaks. May be eaten raw or cooked like a green bean.
Purple Beans—like green or yellow, but a deep purple color.
Lima Beans (very limited)—to be shelled and cooked. Actually lima beans must be cooked as they are unsafe to eat raw.
Tongue of Fire Beans—I have read that the pod is edible, but I couldn't eat it. I would shell the beans and cook them.
On Tuesday we will add:
Edamame or edible soy beans- most of the soy beans grown in the USA are used as the base for tofu, soy milk, etc. A very tiny percentage of the crop are actually a distinctly different variety, the edamame, or edible soy bean.
As a fresh vegetable, they are very limited, and have a very short growing season. Boil or steam in the shell. Then press the bean out with your fingers or suck them right out of the shell.
Cannelini Beans—We will have these for the first time ever this Tuesday. They need to be shelled and cooked.
Wednesday, August 22, 2007
Notes from the PSFC Freezer Case, August 22 Edition
Some wonderful new frozen food options are now available in the freezer aisle. Check out:
Moosewood Spicy Penne Puttanesca — pasta in a vegan tomato sauce with kalamata olives, capers and cayenne
Fairfield Farms Kitchen's Lemon Chicken Piccata with Wehani Rice —organic!
Fairfield Farms Kitchen is affiliated with Moosewood, and they use many Northeastern-grown ingredients in their dishes. -Click here for more info-
The Coop is now carrying three items from the Berkshire Bakery:
Four Cheese and Roasted Garlic Pizza
Goat Cheese and Roasted Red Pepper Pizza
Whole Wheat Pizza Crust
The Berkshire Bakery is a small bakery nestled in Western Massachusetts. Word on the shopping floor has it that these pizzas are pretty tasty.
For those of you looking for a non-Amy's burrito alternative in the frozen burrito section, check out PJ's Burritos. We've got two kinds: Chicken Burrito and Breakfast Burrito with Sausage. These burritos are made with organic ingredients.
We have another Morningstar Farms fake meat product available now as well: Griller Crumbles. Ground fake meat for all your ground fake meat needs.
Have you been hankering for a gluten free frozen bagel? Why not try: Glutino Plain Bagels.
Moosewood Spicy Penne Puttanesca — pasta in a vegan tomato sauce with kalamata olives, capers and cayenne
Fairfield Farms Kitchen's Lemon Chicken Piccata with Wehani Rice —organic!
Fairfield Farms Kitchen is affiliated with Moosewood, and they use many Northeastern-grown ingredients in their dishes. -Click here for more info-
The Coop is now carrying three items from the Berkshire Bakery:
Four Cheese and Roasted Garlic Pizza
Goat Cheese and Roasted Red Pepper Pizza
Whole Wheat Pizza Crust
The Berkshire Bakery is a small bakery nestled in Western Massachusetts. Word on the shopping floor has it that these pizzas are pretty tasty.
For those of you looking for a non-Amy's burrito alternative in the frozen burrito section, check out PJ's Burritos. We've got two kinds: Chicken Burrito and Breakfast Burrito with Sausage. These burritos are made with organic ingredients.
We have another Morningstar Farms fake meat product available now as well: Griller Crumbles. Ground fake meat for all your ground fake meat needs.
Have you been hankering for a gluten free frozen bagel? Why not try: Glutino Plain Bagels.
Tuesday, August 14, 2007
Summer Meat Sale!
Gargantuan, Gi-Normous Summer Meat SALE!
Frozen Meat Only!
ALL LOCAL MEAT in the Aisle 3 black freezer is on sale for $2.99/Lb.
(Priced as marked. Sale does not include Stonewood Turkey.)
Frozen Meat Only!
ALL LOCAL MEAT in the Aisle 3 black freezer is on sale for $2.99/Lb.
(Priced as marked. Sale does not include Stonewood Turkey.)
Wednesday, August 08, 2007
PSFC Produce Update for August 8, 2007
New items this week:
3 new minimally treated local fruits from Hepworth Farm this week are the shiro, a small juicy yellow plum, and the prune type plum. We have beautiful donut peaches, the first we have ever gotten from Hepworth and they are a sweet juicy treat.
The Sycamore label of non-organic honeydews have arrived. Many members are aware of this August honeydew, generally the best of the year.
We have fresh organic lima beans from Burkholder Farm in Pennsylvania.
We have a tiny amount of organic All Blue potatoes from Busy Bee farm in Pennsylvania.
Organic rhubarb, a difficult crop in the very hot weather has returned for a brief run.
Brand new item from Hepworth farm is the organic Mexican sour gherkin which we will be marketing as a mini gherkin. For description and photo of this heirloom cucumber see http://www.seedsavers.org/prodinfo.asp?number=1192
3 new minimally treated local fruits from Hepworth Farm this week are the shiro, a small juicy yellow plum, and the prune type plum. We have beautiful donut peaches, the first we have ever gotten from Hepworth and they are a sweet juicy treat.
The Sycamore label of non-organic honeydews have arrived. Many members are aware of this August honeydew, generally the best of the year.
We have fresh organic lima beans from Burkholder Farm in Pennsylvania.
We have a tiny amount of organic All Blue potatoes from Busy Bee farm in Pennsylvania.
Organic rhubarb, a difficult crop in the very hot weather has returned for a brief run.
Brand new item from Hepworth farm is the organic Mexican sour gherkin which we will be marketing as a mini gherkin. For description and photo of this heirloom cucumber see http://www.seedsavers.org/prodinfo.asp?number=1192
Wednesday, August 01, 2007
PSFC Produce Update for August 2, 2007
Fair Trade Organic Bananas—We are at our summer low level for organic banana sales, averaging only 180 cases or 3.5 tons per week. For over a month now, we had enough access so that all of them have been Fair Trade.
Organic Red Tomato—While supplies last we have field run early harvest local ripe red organic tomatoes for only $.74 per pound.
Ginger from China—The California Department of Health has warned consumers not to eat fresh ginger from China after the California Department of Pesticide Regulation detected aldicarb sulfoxide, a pesticide not approved for use on ginger. The Coop does not carry this ginger, or any fresh produce from China. We did get in a couple of boxes at the beginning of this year, and it was not very good ginger. Fear not, if you think you had some back in January, as the flu-like symptoms of contamination would have occurred within the first hour of ingestion and disappeared quickly, within a few hours. In the spring, having heard reports of questionable integrity or purity of Chinese fresh produce, we stopped buying any of it. That occasionally has meant that we had no organic garlic at all, as most of the springtime worldwide supply of garlic comes from China.
The local produce items tally today: 97 local items, 72 of which were grown organically on small family farms.
Organic Red Tomato—While supplies last we have field run early harvest local ripe red organic tomatoes for only $.74 per pound.
Ginger from China—The California Department of Health has warned consumers not to eat fresh ginger from China after the California Department of Pesticide Regulation detected aldicarb sulfoxide, a pesticide not approved for use on ginger. The Coop does not carry this ginger, or any fresh produce from China. We did get in a couple of boxes at the beginning of this year, and it was not very good ginger. Fear not, if you think you had some back in January, as the flu-like symptoms of contamination would have occurred within the first hour of ingestion and disappeared quickly, within a few hours. In the spring, having heard reports of questionable integrity or purity of Chinese fresh produce, we stopped buying any of it. That occasionally has meant that we had no organic garlic at all, as most of the springtime worldwide supply of garlic comes from China.
The local produce items tally today: 97 local items, 72 of which were grown organically on small family farms.
Thursday, July 26, 2007
Currants and More! — PSFC Produce Info for 7/26/07
We have today for the first time, local, organic fresh currants. Fresh
currants, in the gooseberry family, are berries that look similar to grapes
but are very tart. They are commonly used for making jam.
Local organic purple potatoes have begun. Today we received Purple Majesty,
from the Farm at Miller's Crossing, in Hudson, NY.
We have a limited supply of local sugar snaps from Migliorelli Farm in
Tivoli, NY. Enjoy them now before the season (soon) ends.
Today's organic Rainier cherries, from Washington, are fabulous, even this
late in the cherry season. They may be the last organic cherry of the year,
although we may have limited access to more of these next week.
We are only buying the best local organic corn that we can get, and have not
been able to get enough. Some coming in on Friday and a good deal more (but
still not enough) arriving on Saturday
currants, in the gooseberry family, are berries that look similar to grapes
but are very tart. They are commonly used for making jam.
Local organic purple potatoes have begun. Today we received Purple Majesty,
from the Farm at Miller's Crossing, in Hudson, NY.
We have a limited supply of local sugar snaps from Migliorelli Farm in
Tivoli, NY. Enjoy them now before the season (soon) ends.
Today's organic Rainier cherries, from Washington, are fabulous, even this
late in the cherry season. They may be the last organic cherry of the year,
although we may have limited access to more of these next week.
We are only buying the best local organic corn that we can get, and have not
been able to get enough. Some coming in on Friday and a good deal more (but
still not enough) arriving on Saturday
Creme Cremaillere Ice Cream
Three flavors of locally-made Creme Cremaillere ice cream are now available in the ice cream case:
Chocolate, Coffee with Cream, and Vanilla.
These french-style ice creams are very custardy, and they come from nearby Bedford, New York.
Chocolate, Coffee with Cream, and Vanilla.
These french-style ice creams are very custardy, and they come from nearby Bedford, New York.
Summer Beer Updates
Having a BBQ in the Brooklyn heat?
Check out the 5 Liter Mini-Kegs we now have in the beer section:
Einbecker Pilsner
and
Kostritzer Schwarz
...
And the highly recommended beer selection of July, as chosen by the PSFC's Beer Buyer:
Dogfish Head Festival Peche
It's peachy!!
Check out the 5 Liter Mini-Kegs we now have in the beer section:
Einbecker Pilsner
and
Kostritzer Schwarz
...
And the highly recommended beer selection of July, as chosen by the PSFC's Beer Buyer:
Dogfish Head Festival Peche
It's peachy!!
Some Yogurt Case Updates
New in the Yogurt Case:
Kortright Creek Yogurt — goat milk yogurt from the Catskills. The milk comes from Stone & Thistle Farm, and the yogurt is processed at Evans Creamery. The Coop currently carries the cup size of this delicious yogurt in maple, plain and raspberry flavors.
...
In other yogurt news, Wholesoy has discontinued their Drinkables, so we will no longer be able to carry these.
Also, we are still unable to get quarts of Stonyfield's Banilla yogurt. However, we have begun receiving Stonyfield Lowfat Strawberry quarts after a long period of not being able to get them.
Kortright Creek Yogurt — goat milk yogurt from the Catskills. The milk comes from Stone & Thistle Farm, and the yogurt is processed at Evans Creamery. The Coop currently carries the cup size of this delicious yogurt in maple, plain and raspberry flavors.
...
In other yogurt news, Wholesoy has discontinued their Drinkables, so we will no longer be able to carry these.
Also, we are still unable to get quarts of Stonyfield's Banilla yogurt. However, we have begun receiving Stonyfield Lowfat Strawberry quarts after a long period of not being able to get them.
Look for New Organic Dried Fruits Hanging in Aisle 2A
Greetings Park Slope Food Coop Shoppers:
We've recently begun carrying a few new dried organic fruits that come prepackaged from International Harvest. Look for them hanging up in Aisle 2 above the bagged dried fruits and nuts:
Go Melon! — A mixture of dried cantaloupe, honeydew and watermelon
Go Watermelon! — Dried organic watermelon
Go Strawberries! — Dried organic strawberries
These new items are hanging alongside a variety of other dried fruits and nuts that you may not have noticed given the height from which these items hang. Take a look up and down Aisle 2A for an assortment of dried fruits and nuts.
We've recently begun carrying a few new dried organic fruits that come prepackaged from International Harvest. Look for them hanging up in Aisle 2 above the bagged dried fruits and nuts:
Go Melon! — A mixture of dried cantaloupe, honeydew and watermelon
Go Watermelon! — Dried organic watermelon
Go Strawberries! — Dried organic strawberries
These new items are hanging alongside a variety of other dried fruits and nuts that you may not have noticed given the height from which these items hang. Take a look up and down Aisle 2A for an assortment of dried fruits and nuts.
Wednesday, July 25, 2007
PSFC Produce Update for July 25, 2007
Monday 7/23
Champagne grapes have begun. They are the tiny, delicate, very sweet grape whose season lasts only a few weeks.
Fine quality organic artichokes have returned. They are very expensive but they are the first really good ones that we have seen in weeks.
We have very limited access to local organic radicchio. This week we are trying California product. So far we are eating it almost as fast as we can buy it.
Organic local loose spinach has returned. Not the baby-type individual leaves, this is the mature stem and leaf cluster at a substantially lower price.
Local loose organic broccoli crowns have begun, and despite the hot growing conditions, look beautiful. They come from Pedersen Farm in the Finger Lakes, and Hepworth Farm in the Hudson Valley.
The first new crop sweet potato has arrived. The Japanese is the first, and the jewel will start on Wednesday. The red garnet will not be reordered until the new crop has become available (date unknown).
Tuesday 7/24
Monstera deliciosa, each wrapped with a description and how-to-eat-it guide, will be here for about a month. It's a strange thing, with a sort of pineapple banana flavor. You could instead buy a pineapple and a banana, and eat them together, but you would miss the opportunity to amaze your friends and family and regrettably, support your local fruit fly.
Champagne grapes have begun. They are the tiny, delicate, very sweet grape whose season lasts only a few weeks.
Fine quality organic artichokes have returned. They are very expensive but they are the first really good ones that we have seen in weeks.
We have very limited access to local organic radicchio. This week we are trying California product. So far we are eating it almost as fast as we can buy it.
Organic local loose spinach has returned. Not the baby-type individual leaves, this is the mature stem and leaf cluster at a substantially lower price.
Local loose organic broccoli crowns have begun, and despite the hot growing conditions, look beautiful. They come from Pedersen Farm in the Finger Lakes, and Hepworth Farm in the Hudson Valley.
The first new crop sweet potato has arrived. The Japanese is the first, and the jewel will start on Wednesday. The red garnet will not be reordered until the new crop has become available (date unknown).
Tuesday 7/24
Monstera deliciosa, each wrapped with a description and how-to-eat-it guide, will be here for about a month. It's a strange thing, with a sort of pineapple banana flavor. You could instead buy a pineapple and a banana, and eat them together, but you would miss the opportunity to amaze your friends and family and regrettably, support your local fruit fly.
Thursday, July 19, 2007
PSFC Produce Update for July 19, 2007
There are many changes on the local front:
Organic and conventional green peppers are now local
Minimally Treated fruits from Hepworth Farm:
Cherries have ended
Peaches and Methley plums are new
Apricots start 7/24
New organic local items:
Suyo, tasty jade, striped Armenian, regular, kirby and lemon cucumbers
Green and yellow beans
Nappa, green, red and savoy cabbages
Stunning (but limited) green and burgundy okra
Red and yellow spring (yeah, summer) onions
Cherry, grape, red and yellow plum, heirloom, red and yellow tomatoes
Zinnias
Long hot peppers
Various eggplants
Kohlrabi
Corn—All of the organic corn arriving on Friday 7/20 is locally grown, and we may be able to source all of it locally soon.
Peaches—We haven't been pleased with the quality of the conventional peaches in the last 2 weeks. We may try again soon, but in the meantime can offer an excellent Eastern peach with the minimally treated one from Hepworth Farm.
Garlic Scape supplies will end next week.
New local items coming next week:
Blueberries from Grindstone Farm (the ones that say "Grown for the Park Slope Food Coop" on the label)
Broccoli
Spinach
Organic and conventional green peppers are now local
Minimally Treated fruits from Hepworth Farm:
Cherries have ended
Peaches and Methley plums are new
Apricots start 7/24
New organic local items:
Suyo, tasty jade, striped Armenian, regular, kirby and lemon cucumbers
Green and yellow beans
Nappa, green, red and savoy cabbages
Stunning (but limited) green and burgundy okra
Red and yellow spring (yeah, summer) onions
Cherry, grape, red and yellow plum, heirloom, red and yellow tomatoes
Zinnias
Long hot peppers
Various eggplants
Kohlrabi
Corn—All of the organic corn arriving on Friday 7/20 is locally grown, and we may be able to source all of it locally soon.
Peaches—We haven't been pleased with the quality of the conventional peaches in the last 2 weeks. We may try again soon, but in the meantime can offer an excellent Eastern peach with the minimally treated one from Hepworth Farm.
Garlic Scape supplies will end next week.
New local items coming next week:
Blueberries from Grindstone Farm (the ones that say "Grown for the Park Slope Food Coop" on the label)
Broccoli
Spinach
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