JULY EDITION 2015
The Co+op Basics program was launched at your co-op in October 2015, just under one year ago.
Co+op Basics everyday low price program update Sales growing, new items added
The goal of the program is to offer a selection of high-quality staple foods and household goods at prices well below suggested retail (essentially as low as the co-op can go without losing money) in order to make them more accessible to all on a daily basis. We are happy to report that sales of Co+op Basics everyday low price items continue to grow, led by the increasing popularity of Field Day brand dry groceries.
How can the Co-op keep growing this program and continue to fulfill our financial obligations? One way is through agreements with our vendors to purchase a certain volume and selection of products.
SEPTEMBER 2016 EDITION
Through those agreements, your co-op is able to secure lower pricing from vendors and recoup some of the potential income lost by offering Co+op Basics items at lowered prices. This is where you come in, our loyal customers and Co-op Owners! We urge you to continue shopping at your co-op for as many of your daily needs as possible. Your support, whether it comes in the form of filling your cart with high-quality Co+op Basics everyday low price items or just a few unique, artisanal items you can’t live without, helps us grow our potential to lower even more prices as we continue upholding our ideals. To further help you to do so, we are excited to announce the addition of (continued on p.3)
Chicken Soup with Farro, Kale & Turmeric Recipe submitted by Carol Claybaker, Co-op Owner #769
Ingredients
2-3 tsp olive oil 1 medium onion, finely chopped (1 cup) 1 cup finely chopped celery 1-2 cups chopped carrots 2 tsp dried thyme 1/2 tsp dried sage 1 tsp ground turmeric 10 cups chicken or turkey stock 1/2 cup farro (emmer) 2 cups cooked chicken, diced 4 cups finely chopped kale salt and fresh-ground black pepper to taste
Prep: Use leftover cooked chicken or turkey, or simmer two chicken breasts for 20 mins. in enough water or chicken stock to barely cover.
Heat oil in heavy soup pot; add onion, celery, and carrots and saute just until they start to soften. Add thyme, sage, and turmeric and saute 1-2 minutes more. Add chicken stock (preferably home-made); cook at low simmer 15 minutes. Add farro, simmer 30 minutes more. While soup simmers, finely chop the washed kale and dice the cooked chicken. After 30 minutes, check the farro to be sure it's starting to soften; then add the chopped kale and diced chicken. Let the soup simmer at very low heat for about 30-40 minutes more. If the soup seems thicker than you'd like after you have added the kale and chicken, add 2 cups water. When the kale is softened and the flavors are well-blended, season the soup to taste with salt and fresh-ground black pepper and serve hot. Farro will absorb liquid when the soup is stored so you may need to add more water when you reheat it. Photo courtesy of HoyaBird8 at English Wikipedia.