April 2019 Newsletter

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Catching You Up on the Co-op

Spring has sprung and we’ve got lots of beautiful herbs and fresh produce at the Co-op. Friday evening is a great time to come and shop: see Come In for Fresh Friday Nights just below.

This month’s newsletter puts some faces to our committees and subcommittees — the folks who make the store welcoming and easy to navigate — and the food writers behind our recipes and product spotlights. Read on to learn more.

Ever paused by those packages of sardines and wondered what the heck to do with them? Our product spotlight offers some cooking ideas and explains why sardines are a great choice for both health and environmental reasons.

And we have even MORE food ideas for you. Need to change up your morning routine? Try this month’s recipe for savory oatmeal with sausage and leeks.

If you’re new to the Co-op or just never attended a Board Meeting, now’s your chance. Our next Working Board Meeting is on Wednesday, April 24, from 7 to 9 pm. Board meetings are open to all members. Join us and get a better understanding of the Co-op's priorities and decision-making process.

Come In For Fresh Friday Nights

Exciting news! As of last week, the Co-op is now open until 9 pm on Friday evenings. If you love starting your weekend with fresh produce, put Friday evening shopping on your calendar. It's prime shopping time for produce, which gets delivered Friday mornings. Come on in and stock up!

Better Know a Committee: Wayfinding

Left to right, back row: Fanny Gentle, illustrator; Olivia Angelozzi-Commodore, designer; Aleks Garin, store designer. Front row: Juliana Jaramillo, store designer; Carla Ramirez-Sosa, Wayfinding Committee Project Manager. Missing from photo are Shaina Garfield (who hopefully caught her bus) and Olivia Hunt.

Left to right, back row: Fanny Gentle, illustrator; Olivia Angelozzi-Commodore, designer; Aleks Garin, store designer. Front row: Juliana Jaramillo, store designer; Carla Ramirez-Sosa, Wayfinding Committee Project Manager. Missing from photo are Shaina Garfield (who hopefully caught her bus) and Olivia Hunt.

The Wayfinding Committee is responsible for making sure that members — and potential members — have a welcoming and easy visual experience of the store as they shop and work. The aim is that everyone is able to find their way around and understands how to work and shop. Wayfinding (which is a subcommittee of Marketing) works with the Design Build and Merchandising Committees to arrive at good solutions cooperatively. If you see wayfinding issues you want to bring to the committee’s attention, please feel free to email wayfinding@greenehillfood.coop.

Meet Our Food Writers

From left to right: Sophia Heij, Pam Turczyn, Aly Miller, Emily Nachazel.

From left to right: Sophia Heij, Pam Turczyn, Aly Miller, Emily Nachazel.

Wondering where our cheeses come from? Or who is behind that handcrafted tea we stock in the store? Or who makes sure our bulk bins stay full? The Greene Hill Food Co-op food writers create content that connects members with the stories behind the people, food producers, and vibrant foods at the Co-op.

Our food writers belong to the Content subcommittee of the Marketing Committee. You can see the Content team’s contribution in our social media feeds, in the store, in our newsletters and on our website. Their well-researched writing and awesome photography reaches our members and also way beyond our Brooklyn neighborhood. Curious about something you see at the Co-op? If you have an idea for food content, email content@greenehillfood.coop -- we welcome your suggestions!

Product Spotlight: Sardines!

By Emily Nachazel

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Have you ever tried sardines? Up until a few years ago I hadn’t. I’d seen my grandma eat them (she’s totally ahead of health trends!) but they always seemed strange to me. Fast forward to today and sardines are one of my go-to protein choices, especially for busy work weeks. They’re also a great shelf-stable staple to keep on hand that I recommend to my health coaching clients.

Sometimes referred to as “pilchard” or “herring,” the sardine is a type of small, oily fish that belongs to the Clupeidae family. This fish can be found in many different regions, including the Pacific and Mediterranean, and typically feeds on plankton. Although these fish can be purchased fresh (if you can find them, they’re incredibly delicious grilled with lemon), most often you’ll find them sold canned.

Wild Planet (the brand we carry at the Co-op) uses single species targeted purse-seine fishing methods, which virtually eliminate by-catch of other species, while also not causing damage to the marine ecosystem that other fishing methods do. At $2.99 per package, they’re very affordable! Keep a few tins in your pantry (or desk drawer) for a ready-to-go protein option.

So what makes these little fish such a good choice? Well, quite a few things! Here are three key reasons: 1) Sardines are high in protein, a number of vitamins and minerals (including vitamin B12, selenium, vitamin D, and calcium) and anti-inflammatory Omega-3 fatty acids. You get a lot of bang for your nutritional buck with these guys!  2) Because they’re lower on the food chain, sardines contain lower levels of mercury than many other fish. They eat plankton, which means they don’t carry the same toxins and heavy metals as many other, larger fish. 3) They’re often a more sustainable choice. Sardines are widespread and reproduce quickly, especially in response to population decline. 

New to these little fishes? Here are a few tips for purchasing:

  • Start with a boneless, skinless variety. Sardines are small and many tins include the whole fish (Well, almost: no heads or tails, but bones and skin). The bones and skin of sardines are edible (and actually help support your bone and skin health), but they can be a little intense if you’re not used to eating them. I recommend starting with a boneless, skinless variety as they taste almost like tuna fish.

  • Opt for those packed in water or pure olive oil. Canned sardines usually come packed in water, oil or a sauce. It’s fun to have these flavor options (especially if plain ol’ sardines aren’t your favorite) but I recommend looking at the ingredients, especially the oil used, before throwing a tin into your shopping basket. Oils such as soybean or canola oil do not have the health benefits that extra virgin olive oil does, and can often be very inflammatory.

Here are some ideas for how to enjoy sardines:

  • Make a tuna mash up. If you’re a little nervous about trying sardines for the first time, try making your favorite tuna salad recipe, but swap half the tuna for sardines. You may not even taste a difference!

  • Serve on top of a salad. I’ve grown to love sardines, so I’ll put them straight on top of my salads. I’ll use some of the oil from the tin as my dressing, plus a squeeze of lemon juice, because any seafood is better with citrus!

  • Try on toast. Simple, and delicious.

  • Add them to pasta. I’ll often amp up the protein in a pasta dinner by throwing in some sardines. The briny flavor pairs well with many pasta dishes.

So next time you’re at the Co-op and feeling adventurous, reach for a can of sardines. These tiny little fish are an affordable, convenient and delicious protein option to add to your cooking routine!

Recipe: Savory Oatmeal with Sausage

Recipe by Sophia Heij

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There’s nothing better than a lazy morning with time to cook yourself a substantial breakfast. I usually forget to buy ingredients for weekend breakfast which results in me running out, starving, looking for the closest bagel. But, since the Co-op is now open on Friday nights, I’m excited to swing by to pick up the weekend staples. In the frozen section you’ll find local breakfast sausage from Hudson Valley Harvest, one of our suppliers for local meats. Sausage is so flexible and conveniently pre-seasoned that it’s easy to add to any simple base for flavor and protein and the added health benefits of iron and B vitamins. This recipe is a twist on the traditional sweet and fruity oatmeal we’re more familiar with, but the addition of white miso adds that little sweetness that I crave in the mornings.

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