THE
SCOOP A QUARTERLY MAGAZINE FROM
autumn 2019
Tu r k e y, p i e s & sides! Everything you need to know about holiday meal ordering.
New ways to shop waste-free at your Co-op!
Feed the vegans (and everyone else) at your holiday table!
great
food & family favorites
34 Bridge St Great Barrington | (413) 528-9697
what'sfeatured inside... stories
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Sammi's 5 Fall Favorites
Sammi put together this exciting collection of her favorite new Fall items and can't wait to share them with you!
Long-time Owner, Suzanne Sawyer shares her High Holy Day recipes and traditions that have been passed down for generations.
Fall Family Traditions
Got a vegan coming to your holiday dinner table? We've got some tips to keep it delicious and drama-free!
Feed the Vegans
Find out the best way to keep your produce fresh for longer without plastic!
Plastic Free Produce Storage
From the bag exchange wall to our new tare station, we're committed to helping you shop green!
Shopping Green
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BOARD
of directors
Erica Spizz, President
Michael Maguire, Vice President
Jen Salinetti, Secretary
Laurie May Coyle
Sam Handel
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Dan Seitz, Treasurer
Molly de St. AndrĂŠ
Jake Levin
STORE
leadership
Troy Bond General Manager
Jessica Bosworth Center Store Manager
Ted Moy Store Manager
Lynn Pino Fresh Foods Manager
Jill Maldonado Marketing Manager
Brian Murphy Meat & Seafood Manager
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from the General Manager Dear Friends and Neighbors, It’s such a pleasure to be here in the Berkshires
to belong to a gathering place where they can feel
taking up the helm of your beautiful new Co-op! I
the difference that enjoying good food in great
appreciate the welcome I’ve received from many
company can make in their lives.
of you and have truly enjoyed getting to know you and the strong, spirited staff who put their whole hearts into serving our community. As the heat of summer fades, the occasional crisp morning brings a small taste of the impending change of season and the imminent arrival of the holidays. We couldn’t be more excited! We know the change of seasons, return to school
All of which brings me to a question…Are you ready to make our new store your own? If you’re an Owner who lives in MA, CT or NY, you can invest in the cooperative you own with a loan that pays dividends. It’s not just about earning up to 5% interest on your money, but also a chance to strengthen the bonds of our community and ensure the sustainable growth of our cooperative endeavor.
and approach of the holidays can be demanding
I hope you’ll consider making an investment in
and we’re here to help. We hope you’ll consider
your Co-op and your community!
the Co-op your go-to place for great local food and friendly, knowledgeable staff. We also hope you’ll consider our bright new Café
In cooperation,
space your home away from home and feel free to gather with friends, bring in your book club or set a standing juice date with your yoga class. We’re proud of the beautiful, spacious market
Troy Bond General Manager
we’ve built and the increase in sales shows that more and more people feel comfortable shopping at the Co-op. We know that change can be hard, and we continue to work on the little details that will make this space our own. We’re looking forward to curating more local products, staging events that support local non-profits, and introducing local art and design that reflect the color and fabric of our community. We want to invite even more people 6
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P.S. Find out more at berkshire.coop/invest or email invest@berkshire.coop. P.P.S Not an Owner yet? It only takes 3 minutes and $30 to start! Ask any cashier about the benefits of ownership or learn more at berkshire.coop/join!
Save the Dates
Friendsgiving
feast!
Thursday November 7, 2019 5-7:30pm
A storewide celebration in anticipation of Thanksgiving! Tickets will be sold in advance for this festive community dinner. Proceeds will benefit a local charity. Enjoy turkey, wine, sides & pie! Come together in community to enjoy good food, great company and live music!
Le Beaujolais Nouveau
est arrivĂŠ!
Join us on the third Thursday in November to celebrate the release of this popular seasonal wine! Good music, good drink & good times!
Thursday November 21, 2019 5-7pm
learn more at berkshire.coop/feast THE SCOOP | I S S U E 04
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Ask not what your Co-op can do for you...
a letter from Michael Maguire, Vice President of the Board of Directors
You don’t really have to ask. You already know that your Co-op is the trusted source of healthy organic food for you and your family. You know that your Co-op is a vital member of the community providing good jobs in downtown Great Barrington, making donations to local organizations, providing discounts for our neighbors in need and keeping your grocery shopping dollars in the community. You know that Great Barrington and all of South County just wouldn’t be the same without your Co-op.
...ask what you can do for your Co-op Your Co-op is at a pivotal moment in its history. The new store has opened, it’s twice as large as the old store and provides many more products. The layout of the new store is much more efficient, allowing the staff to serve your better. But there are challenges. Your Co-op needs to produce more income to pay back the investment in the new store. Access from the parking lot is difficult and will be until the permanent parking lot is completed. Perhaps most importantly, Troy Bond, the new General Manager, and his staff are working diligently to “fine tune” the new store, to turn it into the Co-op that owners really want it to be. These are serious challenges and the Co-op needs your help.
So, as an owner, what can you do for your Co-op? Here are two things to start with: First: Be the eyes and ears of your Co-op. Help the staff make it possible for you to do all your grocery shopping at the Co-op. How can Owners do this? Is there some product you want that another store carries but isn’t at the Co-op? Is there an item you want that is regularly priced less at another store? Tell a staff member, or better yet, tell the manager on duty in the store. Prefer to communicate in writing? Use the comment wall, or email Troy (tbond@berkshire.coop) and he’ll get the information to the right manager or buyer. As you can imagine, just getting the information to stock the products customers want, at prices that are competitive with other stores, is an immense challenge for any grocery store. By providing this critical information to the Co-op staff, Owners will not only be helping our Co-op serve us better, but will be making a great contribution to the long-term success of their Co-op. It may not be possible for the Co-op to carry everything you want at the lowest price, but your information will allow the staff to make their best effort to do so. 8
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Second: If you have the means, commit to an Owner loan. Your Co-op still needs to finish a capital campaign to ensure we have a smooth transition after settling in to the new store. Owner loans are available for 8, 9, or 10-year terms and loans of greater than $10,000 pay up to 5% interest (loans of less than $10,000 pay up to 3% interest) Owner loans are an opportunity to invest in your Co-op, an investment that is good for the environment and good for the
Owners, answer the call! Your Co-op needs you to be an active part of its success. Here are two things you can do to help.
community. Make an investment in the cooperative distribution of healthy, local, organic food. It’s a great way to “put your money where your mouth is”. If you want more information about making a loan to your Co-op, you can contact the Co-op at invest@berkshire.coop. We can provide you with a prospectus that contains all the details you need to make an informed decision about lending.
Q&A with Brian Murphy, Meat & Sea Manager
Brian developed a love of food and cooking at a young age. The pursuit of knowledge of all things meat eventually led him to Great Barrington, where he took a job at Jacuterie as a butcher and charcutier, specializing in the production of salami, sausage, and whole-muscle cured products. Brian started working for the Berkshire Food Co-op in May 2019. He lives in Hudson, with his partner Tess and two cats. He enjoys cooking, live music, longboarding and great craft beer.
What are you passionate about? Two things that drive me are great food and helping people. The Co-op has been a great environment to combine these passions. My dream would be to own a small counterserve spot with awesome local food at affordable prices.
What was the best concert you ever attended? It’s very hard to pick one, but probably Phish at Chula Vista a few summers ago. It was at an amphitheatre surrounded by desert dunes, with a crystal clear view of the stars and rolling sand spotted with cacti all around.
How did you get into the meat business? After finishing a BA in psychology and economics at Boston College, I decided to pursue a passion for food and cooking and venture into the restaurant world. After a short and unenjoyable month, I decided to shift gears to retail food service. I got my start at the meat department at Whole Foods in Hadley, MA. My passion for local, sustainable food led me to leave Whole Foods and take an apprenticeship and then full time job at Sutter Meats in Northampton, MA. This proved to be an invaluable experience, where I learned the ins and outs of wholeanimal butchery.
How do you recharge? I really enjoy cooking, and will often spend my days off making a simple, yet elaborate meal. Usually tacos, some sort of noodle dish, or pizza. They’re all generally simple dishes, but all involve technical elements that take a while. Slow-cooked meats, long-simmered broths, and cold fermented dough. The time intensive and technical processes provide a sort of meditation, and the reward is always great.
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family holiday traditions by Suzanne Sawyer Owner since 1999
There are some foods we eat all year long, and some that are reserved for special times, like the High Holy DaysRosh Hashanah and Yom Kippur. These days mark the beginning of the Jewish New Year, and are some of the most important days in our calendar. Growing up, these days were a time for family, friends, synagogue, and special foods. We have tried to carry that tradition forward with our family. The recipes I use are more than just food. They are handed down from my mother and other family members, and they bring with them the memories of all the times I spent as a child with special people I didn’t get to see that often, or who are no longer here. They are symbols of our history and generations before, and our effort to connect our children to their past. There are three recipes that stand out the most for me at High Holy Day time. I use a brisket recipe from my father’s Aunt Dorothy. They had no children of their own and “adopted” my parents, so we and our children became their grandand great-grandchildren. I make Teiglach because of the times spent at my mother’s cousin Bucky’s. I saw that part of the family once a year, and my cousin and I had so much fun together. My potato latke recipe came from my great grandfather Louis, so I am the fourth generation using it.
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Part of the tradition is calling my mother when I make these dishes, because even after all these years, I still have questions. Often, the questions are just an excuse to call while I am cooking. I hope in time, I will be able to pass these recipes to my children and they will call me when they are making them, because even when we are not together, recipes can be the ties that keep us close.
dorothy’s brisket
louis’ potato latkes
This brisket can be served right away, but to make it extra tender prepare it ahead of time, freeze it, and then reheat it slowly. It’s the second round of baking that makes it melt in your mouth.
This recipe makes a LOT of latkes. Peel and quarter approx. 10 pounds of potatoes and 3-5 pound of onions. Shred them in a food processor at about a 2:1 ratio.
This recipe makes a lot of sauce so there’s extra for cooking and serving.
Put in a large bowl and add: (All are approximate; I never measure…) 1 cup flour 2 t salt 1 t pepper 3 beaten eggs
Use a large broiler pan and a large cut of brisket, trimmed some. Place brisket fat side up in the pan on a bed of thinly sliced onions. In a bowl, combine: 1 1/2 cup Manischewitz red wine 3 cups orange juice 3 T sugar 6 T ketchup 1 1/2 packages onion soup mix
Heat approx 1-2” of vegetable oil in a skillet. Spoon approx. 1 T of mixture, flattened and drained but not too compressed, into oil (I use a slotted spoon and tap it to flatten and drain). Repeat until the pan is full but the latkes can still move freely. When bottom is golden brown, flip ‘em with a fork. When the second side is golden, remove to paper towel covered plate or cookie sheet.
Pour over meat, cover, bake at 350 for 2-2 1/2 hours, periodically spooning sauce over meat. Cook another 1/2 hour uncovered. (The amount of time depends on the size of the brisket and if it’s frozen or not.)
When drained, remove to foil covered cookie sheet and keep cookie sheet in warm oven as it fills with latkes.
Trim fat, slice meat thinly cross grain, put back in sauce, cover well and serve. If you’re not serving it right away, it’s just as good if you freeze it to serve later. This also means you can make it well in advance.
Here’s the secret: do one, taste for flavor, add salt/pepper to taste.
To re-bake frozen brisket: Uncover, pull off some solidified fat from top but leave a little. Cover tightly with foil, defrost slowly in oven at 200-250 for several hours before serving. I usually put it in the oven in the morning and let it simmer all day but watch the sauce levels. Once defrosted, spoon sauce over meat periodically while reheating. A little secret: it’s the reheating that makes it tender and full of flavor.
bucky’s teiglach For the dough: 3 eggs 3 T oil 1/2 t vanilla 2 T water
2 1/2 cups flour 1/4 t salt 1/4 t ginger 1 t baking powder
Serve with applesauce, sour cream, blueberry compote — be creative! These latkes freeze and reheat very well!
“Using family recipes is about creating connection not just cooking a meal.”
For the coating: 2 cups honey 1/2 cup sugar 1/2 t ginger
Extras: 1/2 cup raisins, craisins, or chopped candied cherries, chopped nuts
Preheat oven to 375. Combine eggs, oil, water & vanilla in a small bowl and whisk until light. Combine flour, salt, ginger & baking powder in medium bowl. Add liquid to dry and combine well with a fork. Knead by hand until dough is smooth and shiny. Cover with plastic and let rest for 10 minutes. Roll dough into 1/2-inch wide snakes and cut into 1/3-inch pieces, then roll dough pieces to make little balls. Place balls on ungreased cookie sheet. Bake 20-22 minutes or until golden brown and remove to cool. Combine honey, sugar, ginger in stock pot and slowly bring to boil. Simmer 10 minutes. Remove from heat and add Teiglach balls, fruit, nuts, and stir to coat well. Place in pie plate and mound to form pyramid. Enjoy picking pieces off to eat! THE SCOOP | I S S U E 04
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How to
Feed the Vegans and everyone else this Thanksgiving by Jill Maldonado Marketing Manager
Let’s be honest. Holiday meals can be a challenge. When friends and family members come together for a food-centered holiday (C’mon is there such a thing as a NON food-centered holiday?) you can avoid some of the obvious pitfalls (politics), but it’s tough to avoid differences in food preferences or dietary needs. If your niece, son, cousin or best friend has turned to a plant-based diet, there’s no need to stress! Consider it an opportunity to bridge a gap, create understanding and cultivate acceptance. These simple tips will help you put out a meal that welcomes everyone to the table with delicious dishes minus the drama. (And without twice the work!) When it comes to the OTHER stuff (politics), you’re on your own!
A simple definition: Vegan: a plant-based eater. Vegans do not eat any animal products.
When feeding vegans avoid: Meat Poultry Fish Cheese Butter Milk
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Yogurt Buttermilk Eggs Honey Gelatin
Some ground rules: Mutual respect is important! If laying a table with a holiday feast is a demonstration of love for your family, let it also be a demonstration of judgementfree inclusion. Respect your guests who’ve chosen a plant-based lifestyle and expect the same respect from them. You don’t get to make underhanded comments about their tofu and they don’t get to judge your turkey. As a matter of fact, invite your vegan guests to take an active part in creating the holiday feast and ask them to prepare a plant-based dish they can share with the meat-eaters at the table.
A Protein In addition to putting a turkey on the table, do provide a meatless protein option. There are a whole host of heat & serve plant-based roasts that make it simple to offer a lovely, delicious protein for plant-based eaters. May we suggest... • Field Roast Celebration Roast • Field Roast Hazelnut Cranberry Roast en Croute • Gardein Holiday Roast • Berkshire Food Co-op Mushroom Walnut Loaf (order at berkshire.coop/feast Oct. 21-Nov. 24) For a homemade option, try this Vegan Stuffed Acorn Squash recipe. Make enough for the non-vegans because they’ll love it too. (For sidedish-sized portions, quarter roasted acorn squash and mound some stuffing on top).
Some Side Dishes Mashed Potatoes For vegan mashed potatoes that EVERYONE will love, start with Yukon Gold potatoes. They’re naturally smooth, creamy and buttery tasting. Ditch the dairy. Use a vegan butter (not all butter alternatives are vegan! We recommend Earth’s Balance.) Skip the milk or cream. Add extra flavor with roasted garlic. Chances are, the oven’s already fired up, so wrap an oil-slathered head of garlic in tin foil and toss it in there until it’s soft and fragrant (about 45 minutes). Squeeze those soft, steamy cloves into your mashed potatoes and you’ll have an instant hit on your hands. Pro-tip: to satisfy dubious, down-in-the-mouth, butter-lovers, put a butter dish on the table and encourage them to add a pat to the top of their potatoes, if they’d like.
Vegan Stuffed Acorn Squash Ingredients: (serves 5) 5 Acorn squash, cut in half & seeded Olive oil 1 medium onion, chopped ¾ cup chopped celery 1 large apple peeled and cubed 2 cloves garlic, minced 2 ½ cups cooked quinoa ¾ dried cranberries ½ cup pecans, coarsely chopped 1 tsp salt ½ tsp pepper ¼ cup fresh parsley Directions: Coat inside the squash with olive oil, sprinkle with salt & pepper and roast, cut side down (we recommend using parchment paper) at 400 degrees for about 40 minutes. In the meantime, in a large pot, sweat the onion and celery in oil until translucent. Add apple and cook until soft. Toss in garlic and saute for half a minute. Add remaining ingredients except parsley. Stir and turn to low. Cook until warmed through (about 7-8 minutes). Season with salt and pepper, to taste. Stir in parsley. Fill each acorn half with stuffing and garnish with parsley.
Stuffing This classic Thanksgiving dish is a cinch to make vegan and KEEP delicious. Chestnuts are your go-to addition for a deep, nutty flavor. Keep your usual aromatics - garlic, onion, herbs. Add some mushrooms for earthy goodness, substitute vegetable broth for chicken broth and use vegan butter. Easy peasy!
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More Side Dishes Gravy
Cranberry Sauce
Go ahead and offer two kinds of gravy. Mushroom gravy is rich, savory and easy to make ahead. If you prefer to make the turkey gravy and purchase the mushroom gravy, Pacfic Organic Mushroom Gravy is a heat and eat alternative that’s delicious and easy to find. You can also pre-order Berkshire Food Co-op House Made Mushroom Gravy (berkshire.coop/feast Oct. 21-Nov. 24)
This hotly debated condiment has fans on the jellied side and fans on the berry side. If you’re buying yours, it’s easy to please either camp and keep it vegan. Read labels and avoid brands that use gelatin. If you’re making your own, avoid recipes that call for gelatin or honey. May we recommend Pacific Organic Cranberry Sauce— it’s available jellied or whole berry. Also consider ordering ahead for Berkshire Food Co-op Cranberry Relish! (order at berkshire.coop/feast Oct. 21-Nov. 24)
Vegan Mushroom Gravy in 30 minutes Ingredients: ½ cup extra-virgin olive oil ½ cup finely chopped onion 4 ounces baby portobello mushrooms, finely chopped (1 cup) ½ cup all-purpose flour 4 to 5 cups high quality vegetable stock, as needed 1 tsp soy sauce, more to taste ½ tsp kosher salt ¼ tsp black pepper
Directions: Heat oil over medium heat in large skillet. Add onion and mushrooms and cook until well browned (8-10 minutes). Sprinkle in flour and cook to golden brown (3-5 minutes). Whisk in vegetable stock a bit at a time until you have a smooth sauce. Simmer until thickened (2-3 minutes). Season with soy sauce, salt & pepper. Can be made and refrigerated up to 5 days ahead. Sweet Potatoes It’s probably pretty easy to create a vegan-ized version of your sweet potato dish without anyone noticing the difference. Avoid eggs. Substitute vegan butter and non-dairy cream (store bought or try the simple cashew cream recipe here). If marshmallows are a must-have for your crew, we recommend Dandee brand for a gelatin-free option.
Cashew Cream This incredibly simple nut-based cream is a game-changer when you need to please vegans AND non-vegans. It’s a great substitute for heavy cream in just about any kind of casserole. (including mac & cheese!) Soak 1 cup of raw cashews overnight. Drain, but save the water. Put nuts, ½ cup water and ¼ tsp salt in blender or food processor and puree. Add more water to reach your desired consistency. Keeps in the fridge for up to 5 days.
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Get your Pie-orities Straight! Pumpkin pie is probably the easiest Thanksgiving dessert to make vegan-friendly. There’s no shame in starting with a store bought crust! We recommend Wholly Wholesome Organic Pie Shells. Try the recipe here for a simple and delicious plant-based pumpkin pie. Prefer to purchase ready-made? We don’t want to brag, but the Co-op’s pretty famous for our glorious vegan pumpkin pie. (Available with a wheatfree crust too! Order at berkshire.coop/feast Oct. 21-Nov. 24)
Easy Vegan Pumpkin Pie Ingredients: 1 (15 oz.) canned pumpkin (not pumpkin pie filling) 1 cup canned, full fat coconut milk 1/3 cup maple syrup 2 Tblsp brown sugar 1 Tblsp pumpkin pie spice 3 Tblsp cornstarch 1/2 tsp salt 1 tsp pure vanilla extract Directions: Mix all the ingredients in a blender and pour into a purchased, par-baked, vegan pie shell. Bake at 350 degrees for 45 minutes. Let cool then serve with a non-dairy whipped topping!
Making a little extra effort to embrace everyone’s unique food preferences is a great way to show you care, plus you (or Uncle Herbert) might discover that some plant-based alternatives are pretty darned delicious! Take a deep breath, no one expects perfection and hey, you know, we’re here for you if you need us!
Your Go-To Tools to Vegan-ize Your Feast: Non-dairy milk
We love cashew milk and oat milk because they’re soy-free and have a terrific, creamy mouth-feel.
Non-dairy whipped topping
Skip the cool-whip (yea, it’s non-dairy, but full of hydrogenated fats) and opt for So Delicious CocoWhip.
Long, slow cooking
Non-dairy butter
We recommend Earth’s Balance.
Gelatin free marshmallows We recommend Dandee.
Roasting in the oven or caramelizing on the stove Maple syrup top will coax the deepest flavors from vegetables. A delicious seasonal sweeter!
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Plastic Free
Plastic-Free Produce Storage
Tips and tricks to extend the life of your produce without plastic.
Tips and tricks to extend the life of your produce without plastic.
Apples
Citrus
• Store in a cool, dark place like a kitchen counter or shelf
• Store in a cool, dark place like a kitchen counter or shelf
• Can also be refrigerated for longterm storage
• It’s important to keep them cool and maintain good air flow
• 2 weeks to several months
• 3-5 days
Herbs Cherries • Keep refrigerated or in an airtight container • Don’t wash until ready to eat • 4 - 10 days
Melons
Berries • Store in a single layer in the refrigerator or in a paper bag; don’t wash until ready to eat • Raspberries should be eaten within 2 days, strawberries with 3, and blueberries within a week
Lettuce/Greens
• Store in a closed container in the fridge
• Remove bands and twist ties
• Store basil in a jar loosely packed with damp paper on the counter
• Refrigerate in an airtight container with a damp cloth
• 1 week max for fresh herbs; try drying to extend life
POTATOES/ONIONS/GARLIC
• 3 - 10 days dependinging on the type of green
Root Vegetables
• Store in a cool, dark place like a kitchen counter or shelf
• Store each vegetable separately in a cool, dry, and dark place, loose or in a box or paper bag
• Remove the greens and store separately
• Don’t refrigerate until ripe
• Good air circulation will maintain longevity
• Store in an open container with a damp cloth
• Potatoes, 1 - 2 weeks Onions/Garlic, 2 - 4 weeks
• 1 - 2 weeks
• Store cut fruit in the refrigerator upside down on a plate
STONE FRUIT • Should be stored on the counter until ripe; store in a paper bag to accelerate ripening • Can be refrigerated for 1-2 days once ripe • 3 - 5 days 16
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TOMATOES • Store on the counter until ripe; can store in paper bag with ethylene-emitting fruits to accelerate ripening
ASPARAGUS/Celery • Stand upright in Place in a bowl or cup full of water
• Never refrigerate unless cut
• Store on the counter top at room temperature
• Up to two weeks depending on ripeness
• 5 - 7 days for asparagus, 2 - 3 weeks for celery
Produce Storage Plastic-Free Produce Storage
Tips and tricks to extend the life of your produce without plastic.
Carrots • Cut off greens, and place in a container with lid and cover completely in water • Keep container in the refrigerator, changing the water every 4-5 days • Up to a month
AVOCADO • Place in a paper bag at room temperature • Put an apple in the bag with avocados to speed ripening • 2-3 days
Eggplant • If you don’t intend to eat the eggplant within 2 days, it should be wrapped in a paper towel and placed in the crisper of your refrigerator • 7 - 10 days
BELL Peppers • Refrigerate peppers, unwashed, in a reusable or paper bag in the vegetable drawer; keep dry • Red and yellow peppers will last 4 to 5 days; green, about a week
Broccoli • Mist the heads, wrap loosely in damp paper towels • Keep in the refrigerator • 2-5 days
CUCUMBER • Wrap in a moist towel • • Store in the refrigerator • 2-4 days
squash • Summer squash may be left on a cool counter for a few days or wrapped in a cloth and refrigerated • Winter squash should be stored in a dark, cool ventilated space • (Whole) Winter squash , 1 - 2 weeks Summer squash, 5 7 days
Mushrooms • Store in an open paper bag in the refrigerator out of crisper drawers • 4 - 7 days
Tips:
Tips:
• Don’t mix fruits & veggies • Don’t mix fruits & veggies – fruits emit ethylene as – fruits emit pairing ethylenethem as they ripen; they ripen; pairing them with veggies will result in with veggiesspoilage. will result in premature premature spoilage. • Keeping produce cool • slows Keeping slows theproduce rate of cool respirathe rate of respiration, which tion, which in turn helps keep items fresher, longer. in turn helps keep items fresher, longer. • Paper bags can draw from fruits, so • moisture Paper bags can draw they are not a great longmoisture from fruits, so they term storage solution are not a great long-term except where noted storage solution except where noted • A clean dishtowel is a great substitute for items • you’re A cleanused dishtowel is a great to storing in substitute for items you’re plastic bags. used to storing in plastic bags. can damage deli• Water cate produce, so avoid • washing Water canyour damage delicate fruits and produce, so avoid vegetables until washing you’re ready to consume them. your fruits and vegetables until you’re ready to consume them. leafy tops • Cut the green, from radishes, carrots, etc. tops They • beets, Cut theturnips, green, leafy draw moisture out of from radishes, carrots, the vegetables, causing them beets, turnips, etc. They to go limp and lose flavor. draw moisture out ofsepathe Store the greens vegetables, causing them rately in a mesh bag. to go limp and lose flavor. Storevegetables the greens loosely separately • Pack in in arefrigerator. mesh bag. The closer the they are, the quicker they • will Pack vegetables loosely in rot. the refrigerator. The closer they are,Storage the quicker Sources: Produce Guide by they Co+op, stronger willtogether rot. & Berkeley Farmers’ Markets How To: Store Fruits and Vegetables Guide
Sources: Produce Storage Guide by Co+op, stronger together & Berkeley Farmers’ Markets How To: Store Fruits and Vegetables Guide THE SCOOP | I S S U E 04
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Shopping Green at your Co-op We have a new tare station!! The best part about shopping in our Bulk Department is that you don't have to worry about excess packaging! We've always encouraged you to bring your own jars and containers for our bulk products, but NOW you can weigh and mark your containers right there at the tare station! It's never been easier to bring your own jars and cut down on waste both at home AND at your Co-op.
Have you seen our reusable bag exchange wall?! It's right in front of the registers, and an awesome way to use fewer bags. Forgot your bags at home? Turn to the wall and see what your frineds brought in to share! Got extra bags piling up at home? Add them to the bag wall next time you visit us !
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! e s ee ch , s e y Easy entertaining??
Coming soon!
Holiday Cheese Platters!
Visit berkshire.coop/feast and sign up for updates about ordering YOUR holiday cheese platter AND MORE! THE SCOOP | I S S U E 04
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s ' i Samm
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Fall Favorites Bunktoberfest Bunker Brewing Co. Say HELLO to your new favorite lager! Bunktoberfest is made available by Bunker Brewing Co. to be enjoyed by YOU, it’s newest fan. With its exuberant amber tint and refreshingly malt taste, it will have you feeling all the fall feels.
Cave Aged Cheddar The Cellars at Jasper Hill Farm It’s true what they say - - Cheddar makes everything BETTER! Aged 12 months and pleasantly ripened, this cheddar contains a savory yet salty taste that when paired with local apples, it’s a match made in fall heaven ... and they lived apple-y ever after
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Co-op Beanie Be sure to grab a Co-op Beanie to keep you snug & warm for the cold months ahead! This hat is sure to become your go-to when you’re headed out the door.
Pumpkin Candles Sunbeam Nothing says FALL like these festive & fun pumpkin candles! They are made using 100% pure beeswax and eco-friendly dyes. The perfect add-in to your Halloween or Thanksgiving decor. Sunbeam Candles uses solar power to make all of their beautiful candles and use the most natural ingredients available. Pretty cool, eh?
Mass Appeal Hard Cider Stormalong This cider is a heavenly fall mashup of Macintosh & Golden Delicious apples. Made using high quality, locally sourced apples, it’s soon to become one of your favorite fall traditions.
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A Guide to Winter Squash Choosing a winter squash to prepare can be confounding— here are common varieties of squashes you’ll love.
W
inter squash are harvested late summer through fall, then cured or “hardened off” in open air to toughen their exterior. This process ensures the squash will keep for months without refrigeration. When selecting any variety of winter squash, the stem is the best
indication of ripeness. Stems should be tan, dry and on some varities, look fibrous, frayed or corky. Fresh green stems or those leaking sap signal that the squash was harvested before it was completely ripe. Ripe squash has a vivid, saturated color and a matte, rather than glossy, finish.
Check out the plentiful winter squash recipes and articles at www.strongertogether.coop/winter-squash
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Acorn
Kabocha (Green/Red)
Mild, versatile flavor and a tender-firm texture that holds up well when cooked. Hard rind helps squash hold its shape when baked. Best uses: baked, stuffed, cubed and added to grain salads
Smooth, dense, intensely yellow flesh that is similar in sweetness and texture to sweet potato. Best uses: curries, soups, battered and fried as Japanese tempura
Blue Hubbard
Pie Pumpkin
This huge squash is perfect for feeding a crowd! Bright orange flesh has a buttery, nutty flavor and a dry, flaky texture similar to baked potato. Best uses: baked, mashed and topped with butter, sea salt and black pepper
Mildly sweet squash with a rich pumpkin flavor, perfect for pies and baked goods. Different from carving pumpkins, these are bred for sweetness and size. Best uses: pies, custards, baked goods, curries and stews
Butternut
Red Kuri
Vivid orange flesh is sweet and slightly nutty with a smooth texture that falls apart as it cooks. Rind is edible but squash is usually peeled before use. Best uses: soups, purees, recipes where smooth texture is highlighted
Vivid orange, mildly sweet and smooth, dense squash with a delicious chestnut-like flavor. Makes a rich and velvety pureé. Best uses: Thai curries, soups, pilafs and gratins, baked goods
Delicata
Spaghetti
Rich, sweet, flavorful yellow flesh tastes like a mix of chestnuts, corn and sweet potato. Quick-cooking with a thin, edible skin. Highly seasonal. Best uses: sauteéd until caramelized, broiled, baked
Pale golden interior is stringy and dense – in a good way! Use a fork to pry apart cooked flesh which resembles spaghetti in texture and mild flavor. Best uses: baked and separated, then dressed as you would pasta
Heart of Gold/Carnival
Sweet Dumpling
This hybrid squash inherits its tender-firm texture from Acorn and its sweet, nutty flavor from Sweet Dumpling, offering the best of both parents. Best uses: baked, stuffed, broiled with brown sugar
Petite, softball-sized squash with a pale gold, dry starchy flesh that is similar to a potato but which is renowned for its rich, honey-sweet flavor. Best uses: baked with butter and cinnamon
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Winter Squash Cinnamon Apple Stuffed Squash Serves 4-6. Total Time: 60 minutes.
2 acorn squash, cut in half, seeds removed 3 tablespoons unsalted butter 3 cups diced yellow onion 2 celery stalks, diced 3 cups diced apple, cored and seeds removed (about 2 large apples) ½ cup dried cranberries 2 tablespoons maple syrup 1 ⁄3 cup water ½ teaspoon cinnamon Pinch each of salt and black pepper
Slice the stuffed squash halves into wedges to serve as a side with ham, turkey or chicken, or serve each half as a vegetarian entrée. 24
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1. Preheat oven to 375°F. Place acorn squash halves face down on a rimmed sheet pan or baking dish and add ½ inch of water to the pan. Bake squash for 40 minutes. 2. While the squash is baking, heat the butter in a saucepan over medium heat. Add the onion and celery and sauté for 5 to 10 minutes until soft. Add the apples, cranberries, maple syrup, water and cinnamon; stir well and cook another 5 to 10 minutes until the apples begin to soften. Season with salt and pepper. Remove from heat. 3. After the squash has baked for 40 minutes, remove from the oven, turn them cut side up and fill each with the apple stuffing. Place back into the oven and bake another 15 to 20 minutes until the squash is tender. Serve warm.
Winter Squash and Apple Bake
Squash, Cabbage and Kale Kimchi
Serves 8. Prep time: 1 hour 20 minutes; 20 minutes active.
Makes 4 cups. Prep time: 1.5 days; 30 minutes active. By Robin Asbell.
2 pounds winter squash, peeled, seeded and cut into ¼-inch thick slices 2 Granny Smith apples, cored and cut into ¼- to ½-inch thick slices 3 tablespoons maple syrup 3 tablespoons brown sugar 2 tablespoons flour ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground allspice Pinch of salt and black pepper ¼ cup cold butter, cut into small pieces 1 tablespoon butter, melted 1. Preheat the oven to 375° F. Grease a 9 x 13 inch casserole dish with melted butter. Evenly layer the squash and apple slices in the casserole dish, alternating and slightly overlapping the squash slices with the apple slices, until all slices are gone. Drizzle the maple syrup over the squash and apples. 2. In a small bowl, mix together the brown sugar, flour, spices, salt and pepper. Mix the butter into the flour/sugar mix with your fingers to make a crumbly mixture. Sprinkle the mixture evenly over the top of the squash and apples. Cover the dish with foil and bake for about 40 minutes or until the squash and apples start to become tender. Remove the foil, and let casserole brown for another 15 minutes. Serve warm.
Use your choice of local apples and winter squash in this recipe
1 ½ pounds butternut or other squash, peeled 4 cups water 2 tablespoons kosher salt 2 cups slivered cabbage 2 cups slivered kale 1 ½ teaspoons kosher salt 1 tablespoon fish sauce or tamari 3 cloves garlic, chopped 2 tablespoons red pepper flakes 1 teaspoon sugar 1. Peel and thinly slice the squash, no thicker than 1 ⁄8 of an inch. In a large bowl, mix the water and 2 tablespoons kosher salt until the salt is dissolved. Add the squash slices and stir, then let stand for 2 hours to soften. 2. Drain the squash, reserving the brine. In a medium bowl, toss the cabbage and kale with 1 ½ teaspoons salt and massage, squeezing, for a minute. Let stand for at least 15 minutes, then massage and squeeze again, the leaves give off liquids when squeezed. Rinse with cool water and wring out the shreds and put in a bowl with the drained squash slices. 3. In a cup, stir the fish sauce or tamari, garlic, red pepper flakes and sugar and pour over the squash mixture. Toss to mix well. Transfer to a large jar or glass storage tub and pour the reserved brine over just to a cover the lower half of the vegetables. Cover and let stand for a day at room temperature, then refrigerate and serve for up to a week.
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