October 2018 Newsletter
Catching You Up on the Co-op
Now that it’s starting to feel like fall is truly here, we've got fall things on our minds. Thinking about Thanksgiving? If you’re a member, you can sign up to buy a pasture-raised turkey from upstate New York.
Looking for a good soup recipe? Give this month’s creamy codfish chowder recipe a go. You can find all the ingredients at the store. We’ve also got some new fall-flavored kombucha on tap and in the fridge. Read on to learn more about the companies behind them.
Job alert: the Co-op is seeking a new General Manager for the store. Know a community-minded person with the skills to keep the store running smoothly? Send them our way!
In the Coop Q & A, meet our new Outreach Committee Chair, Shakima Williams-Jones.
Starting to Plan Your Thanksgiving?
Co-op member-owners can sign up in the store for pasture-raised turkeys. They’re $4.52 a pound and available by special order from Red Gate Grocer. These turkeys come from the Finger Lakes region of upstate New York and are guaranteed fresh through Thanksgiving. Put down a $40 deposit at the Co-op cash register by October 22 to secure your order. You’ll be able to pick up your turkey after November 15. (Thanksgiving is November 22.)
Do you know someone with great organizational and people skills who’s looking for a job that reflects their cooperative values? We’re hiring a full-time (35 hours/week) General Manager. This position reports to the Board of Directors and works with Co-op member-owners in managing store operations. As the Co-op continues to grow, the General Manager will play a key role in supporting sustainable business practices, cultivating member-owner leadership, and continuing to improve the Co-op’s accessibility. For the job description and to apply, check out the listing here.
Product Spotlight: Pilot Kombucha & Aqua ViTea
Wait, what’s kombucha? It’s a fermented drink — one that’s been around for centuries — brewed from tea, sugar, water and a scoby. (The name “scoby” comes from an acronym for Symbiotic Culture of Bacteria and Yeast. It’s where bacteria and yeast reside as they turn tea into a fizzy and tangy beverage.) As Aqua ViTea explains on their website, when the ingredients ferment, the sugar and nutrients in the tea turn into vitamins, enzymes, organic acids and probiotics. So it’s tasty AND good for you.
Right now we have new fall kombucha flavors in the store: Aqua ViTea’s new mulled cider flavor is on tap and we’ve got bottles of Pilot Kombucha’s Apple Cider Chai flavor.
Based in Middlebury, Vermont, Aqua ViTea makes awesome kombucha flavors and has a deep commitment to sustainability and community, working with regional ingredient providers whenever possible. Aqua ViTea is the original innovator of the kombucha-on-tap model that we carry at the Co-op, where you can fill up 16 ounce bottles and 64 ounce jugs. The flavors we offer include Hibiscus Ginger Lime, Strawberry Sage, and Peachmint.
Pilot Kombucha is a Brooklyn-based company launched in 2015 that uses a mix of organic and fair trade ingredients in its kombucha. They’re creating awesome new spins on traditional kombucha with flavors such as turmeric aloe, grapefruit mint, blueberry lemongrass and celery juniper.
Recipe: Codfish Chowder
Recipe by Pamela Turczyn
As the autumn weather turns cool, warming soups make soul-satisfying light meals. This one features a variety of ingredients available at the Co-op: beautiful vegetables, codfish (found in the freezer section), creamy coconut milk and, as a special touch, Emerald Cove wakame seaweed, available in 1.76-ounce packages at the store. That doesn’t sound like much, but a little goes a long way! Want to know more about this super nutritious ingredient? Read what Dr. Axe has to say about wakame. The addition of mushrooms deepens the flavor and a garnish of fresh herbs — your choice of cilantro or parsley — brightens the palette.
Served with a couple of slices of whole grain toast slathered with a buttery spread, this recipe comes out to about $6.50 per meal-sized portion for five hungry people.
¾ to 1 pound of cod (that’s 12 to 16 ounces)
3 cups water
2 tbsp olive oil
4 medium cloves garlic
1 ½ inch ginger root
1 large onion
2 cups chopped crimini or portobello mushrooms
1 tbsp dried wakame, soaked in 1 cup water at least 5 minutes
1 medium carrot
1 can coconut milk
2 large potatoes, or equivalent
1 small bunch cilantro or parsley
Mince the garlic. Peel and thinly slice the ginger into coins, then stack a few coins at a time and slice into thin strips. Chop the onions and mushrooms into ½ inch chunks. Slice the carrot into coins.
Heat one tablespoon of olive oil in large soup pot and add the garlic and ginger. When the garlic becomes aromatic, add the onions, then carrots. When the onions become transparent, add the mushrooms and cover with a lid for three minutes. Add the water, wakame along with its soaking water, and coconut milk. Bring to a simmer.
Peel and chop the potatoes into approximately 1-inch shapes (odd shapes are more fun than cubes) and add to the soup. When the soup returns to a simmer, add the frozen or thawed fish. It will soon flake apart, so there is no need to cut it into smaller pieces.
Wash and finely chop the cilantro, including the stems. Add the chopped stems and half of the leaves to the pot. Prepare the broccoli by cutting the crown into small florets. Cut off the bottom of the stem and peel the hard outer skin. Slice the rest of the stem into coins. If you’re using kale, chop it into pieces.
When the potatoes are soft and the fish is cooked, add Bragg’s Liquid Aminos and the broccoli or chopped kale. Simmer briefly, then turn off the heat. Add hot sauce and sea salt to taste. Cover with a lid and let rest 10 minutes.
Ladle into bowls, drizzle with olive oil and add a garnish of fresh cilantro. Serves five people as a light main course, along with some toast. Hint: this soup is even more delicious the next day when all the flavors have melded together! It can be stored in the refrigerator for up to four days, or in the freezer for two weeks.
The Co-op Q&A with Shakima Williams-Jones
A warm welcome to our new Outreach Committee Chair, Shakima Williams-Jones, a busy mom and grad student who is deeply involved in the greater community.
Q: When did you join the co-op, and why?
A: I joined the co-op last month! I have been looking for a place to buy organic produce and environmentally-friendly products at affordable prices for my family. I saw the Co-op as I was riding the B25 bus home from dropping off two of my children to school, and decided to research it and join.
Q: Tell us about what you like to do outside of the co-op.
A: I am a mom of 5, step-mom of 5, basketball coach, grad student, accountant, dancer, singer, board member to an educational organization...I say all of that to say that I do not often have free time, but when I do, I love doing things with my family. Those things range from educational to recreational. We love movies, the kids love video games, I love Latin dance, we all love singing and dancing, documentaries, writing, reading, museums, etc. We love doing things that make our minds and/or bodies work in different and new ways.
Q: What are some of the things you're looking forward to in our new space?
A: I am looking forward to seeing the number of members grow and the variety of products grow accordingly, and I’m looking forward to seeing our basement filled with products because the demand has increased. I am also excited about inviting the community in and really becoming one with the neighborhood! And as we grow, I am looking forward to seeing all of the beautiful and handsome faces of our members as we find more ways for them be involved and expand the percentage of their shopping needs that we meet.
Q: What are some of your favorite things to purchase here at the Co-op?
A: Bread, fresh fruit, especially berries and melons, fresh vegetables, organic milk, tortilla chips, environmentally-friendly cleaning products.
Photo credits: Turkey photo courtesy of Red Gate Grocer; Pilot Kombucha picture courtesy of the company, chowder photo by Pamela Turczyn; portrait of Shakima Williams-Jones courtesy of herself.
The Greene Hill Food Co-op Monthly is edited and published by the following member-owners (in alphabetical order): Liz Baker, Carola Burroughs, DK Holland, Alexandra (Aly) Miller, Pamela Turczyn and Gitta Zomorodi. Contact us with any feedback.