Next General Membership Meeting: Thursday, Nov 20 at 7 PM

Topic: Co-op State of Affairs
Location: Central/Clemson Library

The Summer newsletter is ready!

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Thursday, November 20, 2014

Co-op Produce Update (11-20-14)

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Upstate Food Co-op 

Produce this week (11-20-14)

If you have local produce you would like to sell through the Co-op please contact our Produce Manager Susan Staal at  susan@moondancehollow.com or 864-638-5675.

The next produce delivery will be on Wednesday, December 10th and available Thursday, November 11th.

Enjoy,
The Produce Crew
New Produce This Week
  • Broccoli
  • Carrots
  • Celery
  • Collard Greens
  • D' Anjou Pears
  • Lemons
  • Romaine Lettuce
  • Russet Potatoes
  • Shiitake Mushrooms
  • Sweet Potatoes
  • Yellow Onions
  • Wheat Grass
Produce on Sale
  • Carrots
  • Lacinato Kale
  • Red Leaf Lettuce
  • Russet Potatoes
  • Sweet Potatoes
  • Yellow Onions
Local Produce
  • Arugula
  • Butternut Squash
  • Easter Egg Radishes
  • Spaghetti Squash
Frozen and Refrigerated Grocery Items
  • Grass Fed Ground Beef - 1 pound packages
  • Tofu - 1 pound packages
Tips for Kiwis:
Packed with more vitamin C than an equivalent amount of orange, the bright green flesh of the kiwifruit speckled with tiny black seeds adds a dramatic tropical flair to any fruit salad.

How to Select and Store

When selecting kiwifruits, hold them between your thumb and forefinger and gently apply pressure; those that have the sweetest taste will yield gently to pressure. Avoid those that are very soft, shriveled or have bruised or damp spots. As size is not related to the fruit's quality, choose a kiwifruit based upon your personal preference or recipe need.

Kiwifruits can be left to ripen for a few days to a week at room temperature, away from exposure to sunlight or heat. Placing the fruits in a paper bag with an apple, banana or pear will help to speed their ripening process. Ripe kiwifruits can be stored either at room temperature or in the refrigerator. For the most antioxidants, consume fully ripened kiwifruit.

Tips for Preparing and Cooking

Tips for Preparing Kiwifruit

Kiwifruits are so delicious that they can be eaten as is. They can be peeled with a paring knife and then sliced or you can cut them in half and scoop the flesh out with a spoon. You can also enjoy the skins which are very thin like a Bosc pear and are full of nutrients and fiber; the peachlike fuzz can be rubbed off before eating.

Kiwifruits should not be eaten too long after cutting since they contain enzymes (actinic and bromic acids) that act as a food tenderizer, with the ability to further tenderize the kiwifruit itself and make it overly soft. Consequently, if you are adding kiwifruit to fruit salad, you should do so at the last minute so as to prevent the other fruits from becoming too soggy.

While sliced kiwi fruit may soften other fruits when combined in fruit salad, a study published in the June 2006 issue of the Journal of Agricultural and Food Chemistry has found that minimal processing of kiwi and other fruits—cutting, packaging and chilling—does not significantly affect their nutritional content even after 6, and up to 9, days.

You can prepare a large bowl of fruit salad on the weekend, store it in the refrigerator, and enjoy it all week, receiving almost all the nutritional benefits of just prepared fruit salad. To ensure kiwi fruit does not "tenderize" the other fruits in your salad, store sliced kiwi in a separate air-tight container and add to the rest of the fruit salad just before serving.

How to Enjoy

A Few Quick Serving Ideas:
  • Kiwifruit are so delicious, they can be eaten as is. One of our favorite ways to do so is to peel with a paring knife and slice.
  • Add kiwifruit to tossed green salads.
  • Serve sliced kiwifruit and strawberries, fruits whose flavors are naturally complementary, topped with yogurt.
  • Mix sliced kiwifruit, orange and pineapple together to make chutney that can be served as an accompaniment to chicken or fish.
  • Blend kiwifruit and cantaloupe in a food processor to make a chilled soup. For a creamier consistency, blend yogurt in with the fruit mixture.
  • Kiwifruit have a wonderful flavor and appearance for use in fruit tarts.
Recipes & Tips

Recipe: Curried Butternut Squash and Pear Soup
Serves 8
Ingredients:

1 (2 pound) butternut squash
3 tablespoons unsalted butter
1 onion, diced
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon curry powder

1 teaspoon salt
4 cups reduced sodium chicken broth
2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
1/2 cup half and half

Directions:
  1. Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
  2. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
  3. Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
  4. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.
 
   
 
Copyright © 2014 Upstate Food Co-op, All rights reserved.
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Upstate Food Co-op
404 John Holliday Rd
Six Mile, SC 29682

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Wednesday, November 19, 2014

Upstate Food Co-op Update (11/17/14)

Upstate Food Co-op Weekly Update 
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Upstate Food Co-op Weekly Update 
Nov 17 - Nov 22, 2014


BOD and General Membership Meetings: Please join us this Thursday, November 20th at the Central-Clemson Library at 6:00pm for the BOD meeting and 7:00pm for the General Membership Meeting. If you are attending, we need some folks to bring light refreshments for the General Membership meeting.

Input Wanted from Co-op Members:
We are about to start a monthly Speaker's Forum on Health and Nutrition.  We need your feedback!  What topics would you like to know more about? Here are some examples:

Leaky Gut Syndrome: what is it and how do I fix it?, Alternative Treatments for Hypertension,  Detoxification: How do I do it?, Hydrotherapy at Home, What are Vit D, Vit K-1 and Vit K-2?, The Wonderful World of Medicinal Fungi, Hydroponic Gardening, etc...  Please email your ideas, suggestions to Echo Macdonald, echolini@gmail.com.

Tuesday Manager Needed: We are looking for someone to take on the Tuesday Day Manager job. If you are interested or want to learn more please contact Theresa Pizzuto.

Innovation Task Force Update: The last meeting was Thursday, Nov. 6th at 7pm the Central-Clemson Library. Minutes from previous meetings are located here. If you have ideas or want to be involved please contact Theresa Pizzuto or Sara Newton.
 

PRODUCT UPDATES
BULK : Organic Dried Apples are back on the shelf.

DISCONTINUED: These items have been discontinued from our distributor: 
  • Lakewood Organic Orange-Carrot Juice 32oz
  • Kitchen of India Dal Bukhara 10oz
UNFI: We have a delivery on Thursday November 20th. The next deadline is Tuesday, November 25th, delivered on Thursday, December 4th.

PRODUCE:
  • The next delivery will be today, Wednesday, November 19th, available on Thursday.  Email or call Susan Staal with special orders (her contact info is below).
  • We have an additional local produce supplier, Eastatoee Community Farm from Sunset, S.C. We are expecting squash.
  • If you have local produce you would like to sell through the Co-op please contact our Produce Manager Susan Staal at  susan@moondancehollow.com  or call 864-638-5675.
BREAD:
  • There will no  Sami's Bread delivery this week. There are several varieties of Sami's and Rye bread in the freezer.
  • DIMPFLMEIER RYE:  We have a good variety of Rye breads in the freezer.  The next approximate order date will be on December 10th for a December 19th delivery.
  • It is double wrapped and inner sealed so keeps well for a long time in the freezer. http://www.dimpfbreadex.com/dbx2k-index.htm   If we do not meet our minimum of 40 loaves then the order will be pushed forward 2 more weeks.
  • TO ORDER Dimpflmeier Bread: Place in Black Notebooks on Counter under D for Dimpflmeier. The order sheets are in there. You can also email your order to secretary2@upstatefoodcoop.com.
FRONTIER:
  •  The next order deadline is Wednesday, November 25th for a delivery on December 6th.
  • You can now order Frontier online through the Co-op, signing up online will give access to the Wholesale & Sale catalogs & the convenience of online ordering. If you would like to order Frontier online please email Teresa Anderson at  sveltlanaat@gmail.com to receive the online invitation to do so. Ordering through the Direct Order book will always be available as well. The order deadline is the 25th of each month.
EGGS:
  • We have a good supply of eggs available for purchase. The production is now increasing.
  • If you would like to sell eggs through the Co-op please contact Lori Pierce for more information (Mondays at the Co-op or call her at 843-2584).
HAPPY COW:  .
  • When placing orders you must place your order before Monday.
  • You can call in your order and leave a message. Messages are checked early Monday morning before the order goes in.
  • We received our order of local milk and have a good supply.
  GLUTEN FREE:
  • Check the discounted rack for Gluten Free products.
  • Please provide GF product suggestions for what you would like to see on the shelf to Lynn Burkett at lynnburkett@bellsouth.net. Always looking for good suggestions for new gluten free products.

General Membership Meeting: The next meeting will be held on November 20th at 7:00pm. Please save the date. The last meeting was held at the Clemson-Central Library on Thursday, August 21st. The minutes are available for all to read here.

The Summer Newsletter is ready! Read it here.

AVAILABLE CO-OP VOLUNTEER JOBS:
We have need for people to help with the following. Contact Theresa Pizzuto if interested
(Theresa.pizzuto@gmail.com).

  • Facebook Page Content Manager
  • White Message Board updates
  • Produce Crew (1x/month Thursday morning at 10am)
  • Herb/Spice bulk packager
  • Cashiers to work weekly
  • Communications Manager
  • Bulk packagers
  • Landscape maintenance (flower beds, bushes, etc.)
  • Newsletter writers to write short articles for quarterly newsletter.
  • Building maintenance (carpentry, plumbing, etc.)

Health Discussion: Discussion of health issues at the Clemson Library the 2nd Tuesday each month at 7pm. All are welcome to attend. For further information contact Gary at 864-868-0107 or Lori at 864-843-2584.

CLASSIFIED SECTION:
Have you checked our classified ads on the Co-op Website lately? All members may advertise here. Check it out via the following link:
www.upstatefoodcoop.com/p/classifieds.html

Spread the Word: The Co-op now has printed business information cards. Please ask for some and pass them out when you tell your friends about us!

Enjoy your week! 

Elian, Frances, Tiffany , 2014 General Managers

Co-op Hours of Operation: 

Monday: 10am - 2pm   

Tuesday:10am -2pm   

Wednesday: CLOSED

Thursday: 3pm -7pm

Friday: 10am-2pm

Saturday: 10am- 4pm

Sunday: CLOSED

 

PHONE: 864.868.3105  

FAX: 864.868.4582

Website: www.upstatefoodcoop.com
 

Copyright © *|2014|* *|Upstate Food Co-op|*, All rights reserved.
You are receiving this update because you are a member of the Upstate Food Co-op.

Our mailing address is:
Upstate Food Co-op
404 John Holliday Rd
Six Mile, SC 29682

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