November 2018 Newsletter

 
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Catching You Up on the Co-op

Did you know that we have a brand new freezer and also a cheese fridge? What may surprise you is that this is one of the first times we’ve purchased major equipment for the store. So much of the equipment we rely on (fridges and freezers, computers, tables and chairs, shelves, bulk bins and scales) were donated by individuals and local businesses—and by other co-ops! We’re grateful that support from our community and solidarity from other coops makes Greene Hill able to thrive! Gratitude and Thanks-Giving!

Please note, the Co-op will close at 7 pm the day before Thanksgiving (November 21) and will be closed on Thanksgiving day. So stock up on your T-day supplies now!

If you’re trying to figure out what to make for the holiday, check out the amazing vegetarian and gluten-free menu that our recipe-writers put together. Among our suggestions: think squash. As you’ll see from our Product Spotlight, we’ve got a bountiful variety in the store. See below for links to a variety of recipes and instructions for how to make a savory mujaddara-stuffed squash with roasted garlic tahini sauce. Yum!

In this month’s Co-op Q&A, meet Tuesday night cashier Patrick Smith. He may inspire you to get trained as a cashier at the store…

New to the Co-op? The next new member orientation is on Monday, November 26, from 7:30 to 8:30 pm at the store. Get to know our history, how we work, and meet other new member-owners.

And remember: you can always check the Co-op website or Facebook page for this kind of info and more! Check us out on Instagram, too, for beautiful pictures of new products in the store and more recipe ideas.

Product Spotlight: It’s Squash Season!

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Check out these fall beauties! We have NINE varieties of local, organic winter squash and pumpkins in the store: Acorn, Carnival, Kobucha, Red Kiri, Thai Kang Kob, Spaghetti, White Acorn Squash, plus Neck pumpkins (that’s the one with the long, curved neck) and regular pumpkins.

They come from a variety of local farms, including Lancaster Farm Fresh Coop (LFFC), which provides a lot of the produce we have in the store. LFFC is a non-profit organic farmers cooperative of over 100 small-scale, family farmers based in Lancaster County, Pennsylvania. The cooperative supports farmers that are looking to make their farms sustainable, and all the produce sold through LFFC is certified organic unless otherwise noted.

Not only does LFFC provide us with fresh, tasty and sustainably-grown vegetables—they’re also a friend to the Co-op. When we made the move from our Putnam Avenue store location, they loaned us their truck and driver to help out! Cooperation among co-ops is one of the main shared values in the co-op movement And we’re grateful to them!


Recipe: Mujadarra-Stuffed Acorn Squash with Roasted Garlic Tahini Sauce

Recipe by Aly Miller

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With Thanksgiving just around the corner, our recipe writers put their heads together to create a vegetarian and gluten-free menu that even the most eager turkey-eaters will want to try. We suggest cauliflower and potato mash with homemade mushroom gravy, a festive kale salad with pomegranate seeds and maple-mustard vinaigrette, sweet and crispy brussels sprouts from Chef Neil O’Malley from Rose Water restaurant, and this month’s recipe: mujadarra-stuffed acorn squash.

Mujadarra, a simple rice and lentil pilaf, is a staple in Middle Eastern cuisine. Every region has their own version. Some use red lentils, others brown. The grains can vary, too, with different types of rice or even bulgur. Caramelized onions on top offer a sweet contrast to the savory, earthy pilaf.

While the dish is perfect on its own, we thought it would be delicious with winter squash. Kabocha, honey nut and acorn squash are all great options, all available at the Co-op! Drizzle with a decadent, roasted garlic tahini sauce or mushroom gravy.

This hearty vegetarian meal has it all—a complete protein, vitamin-rich winter squash, plus the sweet treat of fried onions. This dish is vegan, gluten-free, and makes for a perfect Thanksgiving entree or weeknight meal.

This dish amounts to 6-8 servings and costs about $1.75 per serving (based on Co-op prices).

Ingredients

  • 3 T olive oil

  • 1 t salt

  • 1 cup French lentils

  • 2 cups brown basmati rice (or any type of brown rice will do)

  • 5 cups water

  • 2 T cumin

  • 2 large onions, sliced thinly

  • 1 t paprika

  • 3 acorn squash

  • 1 cloves garlic, unpeeled 

For the tahini sauce:

  • ½ cup tahini

  • juice of 1 lemon

  • ½ tsp salt

  • ½ tsp maple syrup

  • water as needed

Directions

Preheat your oven to 400 degrees. In a large pot, bring water and one tablespoon of olive oil to a boil. Then add the lentils, rice, cumin and salt, and let it come back to a boil. Turn the heat down to medium-low, cover, and let simmer for 45 minutes.

As the rice and lentils simmer, prepare the squash for roasting. Cut the stem and the base off, cutting off as little as possible—just enough to create a flat surface on both sides. Then, cut the squash in half and scoop out the seeds. You can compost these or set them aside for roasting. Then coat the squash halves with olive oil and sprinkle the insides with salt.

Place squash flat-side down on baking sheets. Place the unpeeled garlic cloves (which you’ll use in the tahini dressing) on the baking sheet with it, and roast in the oven for 30-45 minutes or until tender when pierced with a fork.

Next, fry the onions. Heat a frying pan or cast iron skillet on medium. Add ¼ cup oil and the sliced onions, and sauté for 20 minutes or until the onions are soft and browned to your liking. During the last few minutes, mix in the paprika.

Remove the pot of rice and lentils from the stove and fluff with a fork. Place cover back on until you’re ready to serve. When the squash is soft and tender, take it out of the oven and set aside to cool.

Peel roasted garlic cloves and scrape out the soft insides for the tahini dressing. Make the dressing by whisking together the tahini, lemon juice, maple syrup, salt and roasted garlic. When the dressing becomes very thick, add water one tablespoon at a time until you’ve reached your desired consistency.  Fill each squash half with the rice and lentils, and top with caramelized onions. Serve with tahini dressing, and sprinkle with fresh parsley for a seasonal and delicious vegan main course!



The Co-op Q&A with Patrick Smith

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Q: When did you join the Co-op and why?
A: 
I  joined in January 2017. I have always liked the concept of worker cooperatives and connecting with the food system more thoughtfully. In undergrad, I studied sustainable food systems and got involved in urban agriculture in the Bay Area. The produce also seemed really high-quality and low-cost.

Q: What is your role at the Co-op?
A:
 I am a Tuesday night cashier.

Q: Why did you choose the cashier role?
A:
 It’s fun to interact with all the member-owners who come in while I’m cashiering. It’s also fun to see what they’re buying and guess what they’re going to cook.

Q: What are some of the things you like about our new space?
A:
 I like that the new space is more visible and brings in more people interested in learning about the Co-op. I really like that it’s only two aisles. The layout makes a lot of sense. The space seems to get more natural light. And I love walking in and knowing that I helped put down the floors and paint the walls.

Q: What are some of your favorite things to purchase here at the Co-op?
A:
 Apples, coffee, arugula, cherry tomatoes, and kombucha. And bulk grains of all types. I recently installed open shelving in my apartment because the grains look so great in large glass jars.

Q: How has the Co-op changed the way you interact with food?
A:
The Co-op has helped my shift toward a more plant-based diet. It’s definitely made me more thoughtful about what produce is in season. It’s given me an appreciation of how much goes into what we carry—I think more about what choices go into carrying a bunch of things, and being more selective about what we carry to avoid food waste, and our having a comparatively smaller supply than traditional grocery stores. I’ve also enjoyed the fact that the Co-op does not carry a bunch of different brands of the same item. It’s really cut down on my choice paralysis.

Et cetera

Photo credits: Squash photo by Adina Saperstein, mujadarra-stuffed squash photo by Aly Miller, Patrick Smith picture by Liz Baker.

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, and Gitta Zomorodi. Contact us with any feedback.

 
Greene Hill Food Co-op