Wheat-free Gluten-free cookies

There are a number of wheat free cookies available through our distributors. Some are also gluten-free and dairy free. We are trying out some on the front endcap across from the eggs.

Nairn's chocolate chip oat biscuit has already proven to be very popular and has a permanent home in Aisle 7A. All of the Nairn oat biscuits are wheat-free, tasty and relatively inexpensive. Each compact box has four individually wrapped packets of 5 cookies each, which is handy for lunch boxes and keeps the cookies fresh.



Newman's O's are wheat-free and dairy-free.






Aleia's cookies are gluten-free. Standard flavors like chocolate chip and peanut but the Almond Horn made with almond paste and egg whites is the most popular. $$$

Smooze is back or DIY pops

The very popular Smooze ice pops are back--shelf stable (just put in freezer), dairy-free and gluten-free. And not just for kids--a sales rep recently suggested that they make a quick and easy pina colada.

However, if you want to go the very adult DIY route, here is a recipe for paletas--some cherries, some sour cream, some tequila......

We sell the molds for making the pops at the end of Aisle 4A

Vote for your favorite cheesemonger (me)

This summer will be the 2nd annual Cheesemonger invitational. And while I might not win, I know I have the most loyal following of members who want to support this crazy good-natured event.

Vote now and often!

http://www.cheesemongerinvitational.com/competitors/

Hey there, vegetarians - an old favorite is back!

Several months ago a popular product left the Coop shelves. Healthy Korner provided us with "vegetarian chicken" & "vegetarian turkey" (in both sandwich and salad form) until the company liquidated itself so that the owners could part ways. Now one of the former Healthy Korner partners has founded a new company, Nature Boy Foods, and he has developed new and improved versions of the beloved veg chicken, veg turkey, and spicy tofu. Best of all, he is custom making packs of vegetarian turkey slices just for the Coop.

Look for the logo of a smiling Nature Boy face in the Prepared Food Case and the Dairy Cooler...

Easter Lamb is In.

For the Sunday joint. Bone-in legs. Boneless legs. French racks. We also have the spiral-sliced hams, for those so inclined.

Got a minute?

With warmer weather nearly here, we've had our livestock farmers switch over from winter cuts -- stews, roasts -- to less robust fare. Some of the round primal of beef is now being shaved into minute steak, economical and easy to prepare. What to do with it?
Korean bulgogi, for one thing! Separate the tissue-thin slices, and toss with soy sauce, mirin, a little sesame oil, plus minced scallion, garlic, black pepper, and toasted sesame seeds. Let it marinate for a hour. Grill on a hot grill or broil under a hot broiler for 1-2 minutes, until slightly charred and cooked through, and serve with rice and kimchi.
Philadelphia cheesesteak. Saute sliced onion in olive oil. Take a couple of Rustic Hero rolls (aisle 3, near bagels), split them, cover one side with sliced or grated cheese, and set in a slow oven to melt. Cheez Whiz is tradition in Philly, but, hey. Don't do that to yourself. The Coop's NY cheddar is an improvement. Or go further upscale with fantal, Muenster, or fresh mozz. Separate the steak slices and season with salt, pepper, garlic, and oregano. Set the browned onions on the roll, saute the steak in the same pan until cooked through (1-2 minutes, again!), and assemble the sandwiches.

Holiday Brisket - Buy Early or Settle for Matzoh Balls

We're getting lots of brisket for Passover!

A word to the wise....the Coop carries locally pasture-raised, grass fed- and finished beef. 80% of our beef comes from whole animals, purchased weekly from Slope Farms and McDonald Farm. It's difficult for us to receive enough brisket within one week to satisfy the holiday wants of our membership. We supplement with Hardwick and Natural Acres, and they've started to give us as much as they can.

Brisket is coming in briskly, beginning this week. It's the only way we can get enough. Don't wait until the last minute to get yours -- it really is not going to be here at that point. And no wails of remorse, please.

Vegetable, Herb and Flower Seeds are Here!

Spring is here! We have seeds from three companies. Small packets of vegetable and herb seeds from Vermont-based Artistic Gardens are all $.25! The larger white packages of vegetable and herb seeds are from the Maine-based worker coop FEDCO; they are priced as marked. The colorful packages are from Seed Savers Exchange (mostly flowers), most packages are $1.80.

All seeds are either stored above the bagged potatoes in racks or above the onions and potatoes in trays. There are green planting guides hanging by the trays of herbs and for more plant care info try the Cornell Cooperative Extension website at http://www.gardening.cornell.edu/

Also there is an interesting article in the NYtimes about seeds http://www.nytimes.com/2011/03/24/garden/24seeds.html?emc=eta1

Coop raffle--Win a bike and protect NY's Watershed!

If this is your dream ride, hustle on over to the coop and buy a raffle ticket now. The coop is raffling off a slightly updated version: Schwinn Coffee Cruiser. You can check it out--the bike is parked above the entrance.

That's the first prize. Second prize is $100 Visa gift card; Third prize is a $25 gift card and there are four Fourth prizes--a Park Slope Food Coop t-shirt. Tickets are $5.

All proceeds from the raffle will be donated to Chenango Delaware Otsego Gas Drilling Opposition Group. This group is working to prevent hydrofracking in New York and to protect our watershed.

The bike was donated by Cliff bars. Gift cards donated by Small Planet Foods (makers of Cascadian Foods, Larabar, and Muir Glen). T-shirts donated by the Park Slope Food Coop.

Try a fresh "hand"! Organic Red Bananas!

The most popular fruit in the world is the Banana. But, the most popular variety is undoubtedly the Cavendish. You see their familiar yellow bunches at neighborhood stores the world over.



What is much harder to come by is Organic Red Bananas! Great for eating or baking. They are generally considered to be sweeter and softer than Cavendish when eaten ripe.



*Produce Fun Fact*
Red bananas are often the variety used for dried bananas because of their higher sugar content.

Golden Pig

Milano's Suino d'Oro is new to the meat shelves this week. Handmade traditional fresh sausage, containing no preservatives, antibiotics, or other gunk, made from small-farm Duroc pigs and free-ranging chicken. Made in NYC by Charles Ventre, a genuine Brooklyn boy whose family has been crafting magnificent sausages for over a hundred years.

We're currently stocking a sweet Italian with fennel; a cheese & parsley; Irish bangers; and a chicken sausage with broccoli rabe and provolone. Spicy lamb merguez arrives next week.

Perfect quick dinner on the grill, in a saute pan, or just pop in a 375 oven for 20 minutes, turn once for even browning. Mashed spuds and onion gravy are the best accompaniment for bangers, sauteed peppers and onions for the others.

Best of all, these sausages are TOTALLY DELICIOUS. No fooling.

As Seen at 1600 Pennsylvania Avenue earlier this week....

The Black Trumpet Mushroom.

A great french favorite, the "poor man's truffle is widely considered to be more flavorful than a chanterelles. It is commonly used in risottos and cream based sauces, but was served at this week's state dinner with glazed carrots.

The link below has some information & a couple recipes from the NY Times for some tasty ideas.

http://www.wildpurveyors.com/Black_Trumpet_Mushroom_Recipes.html

Quinoa

NPR recently reported on the increasing demand for quinoa--Bolivian farmers cannot plant enough. Prices are rising. Red quinoa has become scarce and is no longer available in bulk. We were able to find Eden packaged red quinoa, currently at a price similar to the bulk price. It is being sold on the endcap across from the cheese.

The Yogurt from Upstate, the Culture of Bulgaria

When I was approached about bringing in Bulgarian Yogurt, I didn't undertand. I wondered, "was this like skyr? Does every country have it's own yogurt?" Well, I can't answer that question. But Bulgaria certainly does have a style of yogurt - and it's in the culture.

Atanas Valev of Trimona Foods brings Bulgarian Yogurt to us here at the Park Slope Food Coop. He went to Bulgaria to fetch the live active cultures that now flourish in the containers of yogurt on the shelves of our very own yogurt cooler. And let me tell you, Bulgaria's got some good culture.

This yogurt is tangy. It's the word I keep saying when I describe it even though I hate saying it. I'm not sure how else to talk about the flavor. It's a bit sour, but more, it has tang. The ph is different from most yogurts, giving it a longer shelf life (naturally) and the distinct flavor that it has. I now eat it for breakfast everyday and I'm the yogurt buyer (for my family and the Coop).

But you needn't stop there. This yogurt would be fantastic for your savory recipes, too. Tomorrow, I'm using it in Melissa Clark's recipe "Turkish Dumplings, Deconstructed." It'd be great for riata, too.

The yogurt is made upstate at the same creamery where many of our local yogurts are produced with the milk of grass fed, local cows. I like it a lot.

Lula's vegan ice cream is here...

New in the ice cream freezer, Lula's direct from Manhattan. We started out with four flavors: pistachio, strawberry, birthday cake and maple walnut waffle. Even if you eat dairy, give them a try. The cashew-based flavors are a big step above most soy based ice creams.

The main complaint about Lula's shop on E 6th Street is that it is too small and crowded--so now you can grab a pint and enjoy wherever you find the space.

Almond milk in the news..l

Wall Street Journal does a comparison of non-dairy "milks."

Coop carries both refrigerated and shelf-stable almond milks along with soy, hemp, hazelnut and rice milks in Aisle 3A. We currently sell much less soy milk than we did years ago when the coop membership was much smaller. Then soy milk was the only non-dairy alternative.

Tomme Delay not convicted

Please enjoy Tomme Delay (not Tom Delay) from Lazy Lady Farm - laundered money not included.

The Coop never closes..

With a flurry of activity, Coop staffers and early morning receivers cleared the driveway and sidewalk in front of the Coop this blustery morning. However, we only received two small deliveries. But the store is well-stocked because so many members went away for the weekend. Several tractor trailers were turned back within blocks of the Coop because the streets were blocked by all those Brooklynites who felt compelled to drive themselves into a snowbank and then left their vehicles blocking the streets.

We're ready for deliveries tomorrow. Don't miss your shift. Park in our cleared driveway at your peril!

Tasting notes for some delightful and unusual seasonal beers

Dieu de Ciel Solstice D’Hiver (Montreal, Quebec) An American style barleywine that is dark in color with a reddish tint. It has a sharp bitterness that is offset by notes of cherry, malt, and caramel. You can taste the high abv in this one. Try pairing with something nutty and sweet, like a fruity cookie.

Kerkon Bink Grand Cru (Belgium) This Belgium Strong Ale is strong by today’s standards, ranking at a 13% abv. It pours almost as dark as a stout thanks to its holiday assortment of winter-dried fruits. Think figs, raisins, and Ebenezer Scrooge on Xmas morn.

Oppigards Winter (Sweden) A very drinkable winter ale with that pours a warm copper color with a creamy head. Notes of hop, citrus, and black tea make for a full-bodied flavor, but without that I’m-too-full-to-eat-now feeling. Pair with funky cheeses, apricots, and your favorite dark, seedy bread.

Stella di Natale Troll (Italy) A dark, Belgium-style strong ale with a warm combination of cocoa, spice, and toasted malt to unwind with by your real (or imaginary) fireplace. Serve in a trappist glass and enjoy slowly so none of the subtle notes go unnoticed. Then, go to bed.

‘T Smisje Kerst (Belgium) This Dark Strong Christmas Ale definitely wins the award for cutest label, but what’s inside the package is just as good. A dark amber pour with a creamy head that delivers a yeasty, hard-candy taste. It finishes with a hint of smokiness.

Baird Jubilation (Japan) The first Christmas Ale to hit stateside from Baird. Pours an almost-transparent amber, has a nice fizz, and is chock full of honey, cinnamon and spice.

Baird Dark Sky (Japan) A very rich, dark imperial stout, chock full of a toasty hoppiness thanks to being brewed with a variety of 5 different hops and 8 types of malt. A chemistry experiment gone right! Pour into a round glass, lament over the darkness of the beer sky, and enjoy.

De Struise Tsjeese (Belgium) Fast drinkers be warned. This light, clove, cinnamon, and nutmeg Christmas ale, with it’s earthy-yet-crisp base, goes down as easy as that first glass of eggnog. But with its 10% abv, it demands to be savored!

Haandbryggeriet Nissefar, “Father Christmas” (Norway) This is a thick glass of Norwegian night, packed tightly into a bitter hops explosion. After adjusting to the hops, take the next sip to notice notes of pine. Low on carbonation, it is a bit like drinking a pint off the cask.

St. Feuillien/Green Flash Biere L’Amitie (California) A collaboration of impressive brewers, this Belgian style Pale Ale is seasonal for the southern states. Rich with citrus, coriander, and dry hops. A perfect medium-bodied pour.

Amaryllis

I just took a photo of my amaryllis purchased at the coop--it appears very robust in my west window. Hope any you may have purchased are also blooming.

"Garlic Schmarlic! It's all the same!"

Not true!
Contrary to some beliefs, all garlic is NOT equal.
Have you tried our local Organic Elephant Garlic from upstate? A relative of the leek, many people mistakenly believe to be a giant variety of regular garlic. The contrast in flavor is often likened to the difference between leeks and onions; sweeter and generally less intense. From raw to roasted, it can be enjoyed in nearly any savory dish.

Kettle Tia Chips in Ranch, Chili con Carne, Salsa Picante and Nacho flavors

The coop is now selling Kettle Tia chips, a delicious Dorito-esque chips. We will carry four flavors - Zesty Ranch, Chili con Carne, Salsa Picante, and Nacho Cheese. We also have a new sweet flavor of Stacy's Pita Chip - Cinnamon Sugar. Happy winter party and football season!

-Delia

!!! TAKE ME HOME !!!

Weighing in at OVER 40lbs! Hailing from the local land of Lancaster Pennsylvania!
The DELICIOUS Musque De Provence!

*Modeled by your beloved Coordinator Carlos*

Thanksgiving Produce By The Numbers

69 Deliveries 13,000 cases 115 Tons 230,000 lbs. 118 Local Items

200lbs of Kohlrabi
400lbs (768 cups) Organic Cranberry
800lbs of Shallots
1500lbs of Leeks

2,000 Bunches of Parsley
1750lbs (2,100 bags) of Non-Organic Cranberries
3,200 pounds of Mushrooms
3600lbs of Brussell Sprouts, 310 Brussell Stalks & 450lbs Baby Brussell Sprouts
4,400 Bunches of Kale
4,439 (bags and cups) of Herbs (1019 Organic , 3420 Non-Organic)
3/4 tons of Pumpkin
1 ton of Beets
3,300 stalks of Celery
1 1/2 tons of Cauliflower
4 tons of Winter Squash (1 3/4 tons of Butternut)
5 tons of Carrots
5 tons of Onions
5 tons of Clementines (1981 boxes = 64,000 clementines)
5.75 tons of Sweet Potato (287 cases)
6 tons of Potato (235 cases)
9+tons of Local Apples 481 cases


9 tons of Bananas (432 cases = 50,000 bananas)...may seem like a high number, BUT it's actually a seasonal low.

The Blog Post He Didn't Want to Make

We have fifty-some unsold Thanksgiving turkeys, now FROZEN HARD and DISCOUNTED (price is as marked). Take this opportunity to buy an American Bronze heritage turkey -- $2.95 lb. CHEAP -- for the winter holidays. Defrost in the refrigerator for at least four days before roasting.

We will not be bringing in any fresh turkeys until these sell out...in any case, we won't be getting any more fancy heritage birds, which were raised just for the Coop by McDonald Farm, in NY's Finger Lakes region. Consider these facts well, my friends.

There are also a few Countryboy Farm turkeys (also raised just for us, in Lancaster, Pa., by Amish guys) and Eberly Organics left. Also frozen and discounted. But they're mostly heritage. You've always wanted a heritage, haven't you?

A busy cook’s arsenal

The next time you reach into the meat/fish freezer in aisle 3 for that bin of Alaska gold salmon, take a look around for other piscivorous treats lurking within. Freezer Gal is always on the hunt for fish and seafood that are sustainable and safe to eat. Here are some of her recent amazing discoveries:

Cooked Salad Shrimp, wild-caught from Oregon, low contaminant levels. You'll be pleased to know that bycatch of sea turtles and other endangered species is rare in the cold waters of Oregon, and the shrimp population assessment and management involve limiting the number of fishing vessels to avoid overfishing. Just in time for holiday entertaining, these peeled, steamed tiny shrimp are perfectly cooked and just the right size for canapés and shrimp salad. They are succulent and briny-sweet. (They're great stand-ins for lobster in lobster roll "sliders!") If using in soups, fried rice, gumbo, etc., add the shrimp at the last minute so as not to overcook.

Clams on the Half-Shell from Ben Tre, Vietnam. Hand-harvested using rakes to minimize environmental damage and bycatch. The Ben Tre province clam fishery is operated and managed by a cooperative formed by local fisherpeople. It is the first small-scale, community-based fishery in Southeast Asia to get MSC certification. The frozen clams on the half-shell have been scrubbed, de-sanded and pre-cooked. Great for clams casino or paella. Or shuck for pasta, soups and chowders.

Alaska sole, trawled from the Pacific where sole population is healthy and has considerably less exposure to mercury and PCBs. It has a silky texture and buttery flavor, making it an excellent candidate for the simplest of preparations, like pan frying or broiling. Much like tilapia or trout, the fillets are thin and much leaner than salmon or tuna, so it's best to use them frozen to preserve moisture, or thawed just so you can cut them into portions. You don’t have to remember to defrost; just fire up the stove. And yes, Joe, they bake beautifully. Salt, pepper and brush with olive oil while still frozen, place fillets on well-seasoned pan (or a cookie sheet lined with Silpat), in a very hot oven, 15-20 minutes, add capers and lemon segments.

Enjoy!

1,200 turkeys. Don't mention it.

Yes. Well. People seem to want to eat turkeys at Thanksgiving, so I suppose we'd better lay in a few.

Today we have on hand 37 Wise Kosher Organic, ranging from 12-18 pounds, priced at $4.92 a pound. We also have 200 Plainvilles, same size range, at $2.79.

Tomorrow we get the Bell & Evans and Murray's turkeys. 8-24 lbs. $2.44.

Friday the excitement rises as we see the arrival of the Eberly Organic (perennial Coop fave, 8-24 lbs @ $4.31), and something new for us: 250 birds specially raised for us by the Amish poultrypersons at Countryboy Farm of Lancaster, Pa...part of the Lancaster Farm Fresh Coop ($2.72). No idea about the size range, since we bought their entire rafter.

We round things off on Monday, Nov. 22, with the extremely popular birds of Vermont's Stonewood Farm (12-20 lbs, $3.32), and -- for the third year -- the American Bronze heritage turkeys ($4.32) that Peter McDonald and his family grow for us up in the Finger Lakes, at McDonald Farm. Peter's solved the fox-in-the-henhouse problem this year, so we expect to receive the full 180 he started with last spring. Enough for all the heritage-fancying foodies in the Coop, we hope.

All these birds have been delivered FRESH, except for the kosher ones. And, needless to say, all are free-ranging, locally raised, hormone and antibiotic free.

Coombs maple syrup sale

This morning 240 quarts of Coombs maple syrup were delivered at a great price: right now we are selling Grade B quarts for $16.00!

Price limited to stock on hand--stock up now! Look for the maple syrup house in the produce aisle.

Long overdue cheese update.

Hi. Long time no talk. I know, I know . . . you don't have to tell me. Let's just cut straight to the chase and let me tell you about some of the exciting new local cheeses we're carrying.

Plymouth Artisan Cheese Co - we're carrying the Original Plymouth, which is sharp with notes of butter, fruit and nuts. And also the East Meadow with a mellower flavor and subtler texture. Look for these in the new cheese case.

5 Spoke Creamery - we're carrying all three of the kosher certified pre-wrapped cheeses that they have to offer: Herbal Jack, Redmond Cheddar and Welsh Cheddar. Also in the new cheese case.

Dancing Cow - check out Bouree, a washed-rind wonder and Lindy Hop, a light creamy blue.

Lazy Lady Farm - new in from Laini is Mixed Emotions. You can't miss this. Get it while you can. A natural rind mixed milk cheese reminiscent of Tomme de Savoie, only lovingly crafted by leftist-leaning Vermont homesteading goat farmers. Unbelievable.

Vermont Mystic apple pie

It is hard to miss the snappy Vermont Mystic apple pie box in the ice cream freezer. As the staff No. 1 Picky Eater (and a pretty good baker), I recommend this pie. The ingredients include Cabot butter, King Arthur flour and a flavorful mixture of Empire, Northern Spy and Cortland apples. Unlike most frozen pies, this pie is frozen immediately after it is assembled but it is not baked. When you pull this pie freshly baked out of your oven, you will not be disappointed and your kitchen will smell wonderful. The price makes this pie a steal for your holiday table. You could pass the pie off as your very own homemade, but then don't forget to hide the box.

Advent calendars , Gingerbread houses and Hannukah gelt

The holidays are coming, the holidays are coming





Divine Advent calendars are here. Each window yields a small piece of milk chocolate. The cover of the calendar illustrates the story of the harvest of chocolate in Ghana, leading to the Nativity scene. Window opening starts December 1st!

Dancing Deer gingerbread house kits have also arrived. A good deal of assembly is required--including baking the dough. But that gives you an edible house that is actually tasty. The kit has the template, the dough mix, ginger people cutters and royal icing mix. You provide the gumdrops and other decoration. A percentage of the price is donated to organizations that aid the homeless.

The coop is awash in gold coins--the milk chocolate kind. Hannukah begins December 2. Our gold coins are made of Fair Trade Chocolate by Divine.

Amaryllis and paperwhite bulbs are here

Now is the fleeting moment at the Coop when amaryllis and paperwhite bulbs are available. After next week, we will not receive anymore closer to Christmas because Van Engelen will not ship in colder weather.

Purchase now and plant or take the bulb out of the box and store the bulb in a cool place. Everything you need is in the gift box. Don't wait too long to plant the bulb--it is programmed to sprout soon and will start growing out of the box, even if left in the dark

Food waste in your home

Food waste--how much food do you throw out of your refrigerator each week? NYT covers an interesting book by Jonathan Bloom American Wasteland: How America Throws Away Nearly Half of Its Food." In addition to crops left in the field, spoilage during shipping and supermarket waste, one study found that up to 40% of food waste happens in the home. It appears we are less ambitious when it comes to cooking the food that we enthusiastically purchase. Increasingly people are concerned about food safety and are unwilling to eat less than pristine food. Food in the landfill creates methane, and that green stuff you are throwing away is actually money. Not to be a total scrouge, but we all might want to reevaluate just how festive the groaning holiday spread is.

Because of our picky food coop shoppers, our produce is frequently culled. We have at least one or two large soup kitchen pickups six days a week. And we compost tons and tons of spoiled produce each year in the local community gardens. No dumpster diving here!

October is Fair Trade month

But actually every month is Fair Trade month. New products: Natural Nectar's biscuits, slathered with Fair Trade chocolate. They did not stint with the chocolate, and this classic French "biscuit" is very good, indeed.

We sell lots of Fair Trade chocolate.

Equal Exchange chocolate comes in lots of flavors--the Panama dark is the Coop's favorite. But don't hesitate to try the new chocolate caramel crunch. Of course, we sell hundreds of pounds of Equal Exchange coffee purchased from farmer-owned cooperatives around the world. Soon they will be introducing a new line of teas.



Madecasse chocolate was developed by a former Peace Corps volunteer who worked in Madagascar. The chocolate beans are grown and made into chocolate in Madagascar. Almost all other chocolate is made from beans shipped to Europe. This provides jobs in the country of origin and allows them to reap the added value. Raw cocoa beans are relatively cheap--the finished chocolate is not. Madecasse has a salt and chocolate nibs bar.





Divine chocolate is very popular at the Coop. And now that we are approaching the holidays, their boxed mints, gelt coins and their Advent calendar with some bits of chocolate behind the windows are all available. They have some new holiday bars in sparkling packaging: dark chocolate with orange and ginger and milk chocolate with spiced cookies. Divine products are very tasty as well, and the chocolate is from a farmer-owned cooperative in Ghana.






We sell lots of Wholesome Foods Fair Trade sweeteners: light and dark brown sugar, raw sugar, agave, and honey. Please consider using these sugars for all of your holiday baking.

Flashy Troutsback Romaine
Lettuce

A dark green leaved romaine splashed with wine-red speckles. Imagine dipping a paintbrush in red paint and giving it a hard shake onto your romaine lettuce. You've got the picture. Your taste buds will like it too, for its rich buttery flavor.
These are organic and come from Lancaster Farm Fresh Coop in Pennsylvania.

Pumpkins are here! Small and medium pie pumpkins, and an assortment of large and even larger decorative pumpkins and gourds arrived today. They are organic from Hepworth farms in Milton NY. Larger jack-o-lanterns will be delivered on Friday.

Brooklyn Salsa company

New salsas, locally made, riffing off the five boroughs theme. Brooklyn of course is hot, Manhattan is mild and pure, Staten Island mild and green, Queens medium and tropical and the Bronx burnt and hot. Make of that what you will. Their interpretation of salsa is sauce--and Queen's tropical is a curry sauce, not the standard corn chip dipping salsa.

The Brooklyn Salsa Co guys told us they were sourcing their tomatoes from Amy Hepworth this summer. Their website has recipes on how to use up that jar of salsa quickly--ranging from Buffalo burgers to Manhattan Michelada (1/2 jar salsa, can of Pabst Blue Ribbon + lime). Save the better beer to drink with the Buffalo burgers.

The salsa is made at Glen Industries. Their website says they provide opportunities for individuals with varying abilities. Brooklyn Salsa is currently sold on the back endcap, across from the poultry case.

The great hummus switchero

Where has all the Sabra gone?

To Virginia. That's right folks, the Sabra manufacturing plant has been moved from Queens to Virginia. That's one of the reasons we decided to try out a new local brand called Sonny & Joe's.

Here's a little more history:
The original Sabra Blue & White Foods was started in Queens, NY in 1986. In 2005 the international food company, Strauss Group, bought a majority share share in Sabra Blue & White Foods. Then in March 2008 PepsiCo and Strauss Group formed a joint-venture partnership (PepsiCo has a 50% share) and renamed Sabra Blue & White Foods to Sabra Dipping Company. This year Sabra Dipping Company also built a new manufacturing facility in Richmond, Virginia and moved the production south (the headquarters remain in Queens.)

So what makes Sonny & Joe's worth trying? It's local for one--made in Williamsburg, Brooklyn in small batches so we get the freshest they have to offer. Try it, we think you'll like the fresh taste, creamy texture. You may even like it better than Sabra!

Lisa Hidem

Larger burritos and new flavors of Aldens

Red's 11 oz burritos are now in the freezer case. Red's burritos got a thumbs up from the hardworking (and hungry) staff. Nutritional info suggests each burrito is two servings--so go find a friend or eat the 600 calories by yourself. Sour cream is the killer ingredient. Four flavors: rice & bean, turkey mole, chicken and steak.

Root beer float and peaches n'cream are Alden's ice cream newest flavors. Their vanilla is our top selling ice cream. It's organic and the price is right. The nutritional profile suggests you go out and get twelve friends to share a 48 oz tub--then there are only 160 calories per half cup. The tag "All Natural" is coming under increasing scrutiny. Organic tapioca syrup is natural--but is it natural that it is in Alden's ice cream?

Ben & Jerry's went further down the slippery additives slope--the Center for Science in the Public Interest didn't think that it was fair that they call their ice cream "All Natural" while containing un-natural ingredients like maltodextrin. The company, which sold out to Unilever long ago, recently agreed to drop the "All Natural" from the front of their containers.

Ronnybrook Farms Butter in the house

New in the butter case today... Ronnybrook Farms Salted Butter! (unsalted is pictured here, but the salted looks pretty much the same.) It's local, it's a family farm, it's affordable, it's yummy.

Here's a sweet story about Ronnybrook, if you want to know more about them.