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
Monday, October 29, 2007
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.
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