Fall 2022 Co-op Beet

LORI ROSENBERG general manager

FALL IS ONE OF MY FAVORITE times of the year bringing cooler weather, the beautiful ar ray of fall colors, and the holiday season ahead. There is no doubt that the past few years have challenged us to adapt to new ways and conditions we never thought possible. We still are recovering from the impacts of COVID, price inflation, and product shortages. I imagine that this holiday season will be a welcoming op portunity to bring families and friends together, sharing food, sharing stories, sharing gratitude, and enjoying the cele brations with one another.

A natural foods cooperative since 1976

OPEN EVERY DAY TO EVERYONE

Store hours 7:00am - 8:00pm

Organic Espresso & Juice Bar

7:00am - 7:00pm

Soup & Salad Bar

11:00am - 7:00pm

Hot Bar

11:00am - 7:00pm

Bowl'd Bar

11:00am - 7:00pm

721 South State Street

Ukiah, CA 95482 707 462-4778

FEELING GRATEFUL

I am ever so grateful to our 100+ staff that work extremely hard with the ongo ing constraints that we still face in this year. We continue to access and provide great food and products to our communi ty. We strive to bring you the best quality and value of organic foods and products that are fair trade and sustainable, along with our commitment to selling “real” local products.

This year has been challenging for the Co-op, just like other businesses, faced with fierce competition that we experience every day. Individually, we all have endured higher costs of life, and here at the Co-op, we also are experiencing increases to our operational expenses across the board. I want to extend my appreciation to our members and shop pers that support the Co-op, who see the value of our cooperative structure, and who appreciate the customer service that our staff provides.

October is our annual membership drive. More information in this newsletter edition. Without our members we would not exist. We hope that we can inspire more community members to join our Co-op and be part of a locally owned and operated business. Thank you for keeping your dollars local. The support for one another is ever so important.

In Cooperation, Lori Rosenberg UKIAH NATURAL FOODS CO-OP GENERAL MANAGER

MISSION

We join together for a common purpose: to sell trusted food and goods for the health of our community.

VISION

We envision a thriving, healthy community in which we are a vital link in the local food system.

PURPOSE

Provide and promote organically grown, sustainably produced food, goods, and services that are locally and regionally sourced whenever possible.

Promote the health and wellness of our community by providing facilities, resources, and information, and by offering effective, positive community education and services.

Embody and model sustainable, humane, equitable, green ways of working and living, creating and maintaining an ideal workplace.

Add to the enjoyment and enrichment of our greater community ventures and networks.

www.ukiahcoop.com e-mail: UNF@ukiahcoop.com

UNF Management

General Manager

Lori Rosenberg

Facilities Dan Thompson-Sagehorn

Finance Anne Wright

Food Service

Brie Rea

Front End Lodie DeAlba

Grocery Peter Perkins

Human Resources Susan Winter

Information Technology

Tasha Jelen

Marketing & Outreach

Yvonne Boyd

Produce

Libee Uhuru

Wellness / Health & Beauty

Katie McClure

Co-op Beet

Managing Editor

Yvonne Boyd

Editor

Lori Rosenberg Design & Production

Nicole Martensen - Tierra Design

Contributors

Lori Rosenberg, Yvonne Boyd, Erica Feltman, Sharon Gowan

Views expressed in the Co-op Beet are the writers’ opinions and are not necessarily the views of Ukiah Natural Foods Co-op.

MARYLOU

STEVEN OLIVERIA secretary LARRY MAYFIELD director

TIM DOLAN

OCTOBER IS NEW MEMBERSHIP DRIVE MONTH! OCTUBRE ES EL MES DIRIGIDA A LA MEMBRESÍA NUEVA!

WHAT ARE THE BENEFITS OF BECOMING A MEMBER?

New members receive an immedi ate 10% off e-coupon after joining.

Member-owner appreciation dis counts. Get 10% off shopping on the day of your choice. Valid for one day each quarter.

¿CUALES SON LOS BENEFICIOS DE SER UN MIEMBRO?

ANGIE McCHESNEY director GIDEON BURDICK director

Member-owners 65 and over always receive a permanent 2% - 4% dis count. Ask how!

Member-owners save 10% when you spe cial order a case of a product. Visit Cus tomer Service to special order.

Vote for the board of directors, run for the board of directors.

Patronage Divi dends - profits may be shared with mem ber-owners during profit able years.

Receive a special 10% off coupon when you become a fair share member.

Los nuevos miembros reciben un cupón electrónico de descuento inmed iato del 10% después de unirse. Descuentos de agradecimiento para miembros-propietarios. Obtenga un 10% de descuento en las compras el día de su elección. Válido por un día cada trimestre.

Los propietarios de miembros de 65 años o más siempre re ciben un 2% - 4% de descuento per manente. ¡Pre guntanos cómo!

Los propietar ios de miembros ahorran un 10% cuando piden un caso de un pro ducto. Visite servi cios al cliente para un pedido especial.

Votar por la junta directi va, postular por la junta directiva.

Dividendos de mecenazgo - los ben eficios pueden ser compartido con los miembros-propietarios durante años lucrativos.

Recibir un cupón especial de 10% de descuento cuando te conviertes en un miembro activo.

HIGH QUALITY OLIVE OIL is remarkable. Its de lightful smell, smooth mouthfeel, and rich taste can transform a dish from ordinary to exceptional. Pour it into a pan for a sau té, blend it into a dressing, or drizzle it as a finish over a main and you become a part of history that reaches back thousands of years. That ancient history is intertwined with culture, ceremony, health, beauty, wisdom, and wealth.

Aside from enhancing the taste of all types of food, olives and olive oil also pro vide many health benefits. They are load ed with antioxidants and polyphenols, which studies show may increase protec tion from cancer, Alzheimer’s, stroke, and heart disease.

Blue Zones reports that research shows consuming olive oil is shown to increase good cholesterol and lower bad cholester ol. It is the primary oil used in many of the Blue Zones’ regions including, Ikaria, Greece where middle-aged people who consumed six tablespoons of olive oil a day appeared to reduce the risk of dying in half. It is a healthy and satisfying fat eaten around the world.

Mendocino and Lake County shares the true Mediterranean climate of mild, wet winters, and dry summers where olive trees thrive around the world. Olives are a natural fit for wine regions and local wine producers are also making top-notch olive oils. Find the ultra-local Hopland-based Terra Sávia’s Classic Tuscan olive oil at the Co-op. It is a bright, grassy, pungent oil perfect for highlighting salads and vege table dishes.

Another favorite Ukiah Natural Foods olive oil is La Riojana, from a wine and olive oil producing worker-owned co-opfor the love of

OLIVE OIL

erative in the hot, dry central region in the hot, dry central region of Argentina. The fair trade, organic oil is made with olives that produce a soft, smooth oil great for everyday use.

When facing a grocery shelf lined with olive oils how do you make the right choice for your budget? There are a few serious considerations to make when shopping for a good oil, no matter the price.

The quality of an olive oil degrades quickly when exposed to oxygen, light, and/or temperature.

antioxidants and Vitamin E in the oil can help with a healthy coat, improve digestion, help maintain a healthy body weight and improve the taste of the food. Rov er suggests 1 teaspoon of oil added for dogs in the 30 – 40-pound range and a ta ble-spoon for larger dogs.

Olive oil is not just for consuming! It is also great in skin and hair care, and it makes luxurious, moisturizing soap. Simply apply a small amount directly to the skin and let it soak in. Those an tiox-idants are beneficial on the outside, too.

Making olive oil a part of your daily life will benefit you on the inside and on the outside.

Two of our faves on the Co-op shelves: Riojana Extra Virgin Olive Oil and the very local Terra Sávia olive oil collection.

How do you know if your oil has spoiled? The oil should smell like fresh olives. It is smells musty, moldy, sour, or fishy it has gone off. Not only does it taste bad, but all those health benefits have been destroyed.

Once you find an oil that you enjoy, think of using it in expanded ways. Cakes made with olive oil are moist and fragrant. Cookies, too, have an added flavor profile when made with olive oil. Think outside the box and try new things!

Olive oil is also recommended to keep your canine friends healthy and even to treat some doggy skin conditions. Rover. com recommends adding olive oil to your dog’s food on a daily or weekly basis. The

Ducks & Cornish game hens will be available too!

By Sharon Gowan

Photography By Ranchomatic Studios

an orchard grows in philo

Gowan's Cider Orchard brings in the harvest for 147 years.

APPLES RIPENING ON THE BRANCHES in local orchards envelope us in the fullness of fall—the incomparable aroma of tree rip ened apples, the autumn colors, and apple cider. And if you’ve been in the area for a bit you’re likely to know something about the Gowan’s apple cider.

Maybe you met James and Josephine Gowan at one of the many local Farmers Markets. Perhaps your third grade class visited the Gowan farm for a tour in 1990’s. Or you may recall stopping by with your grandparents in 1970’s. There even some folks that remember Cecil Gowan Sr. delivering apples to family homes in the 1950’s in a pick-up truck so laden with fruit from the farm that it barely made it up the hills. Back in the early days the Gowan family apples were delivered by teams of horses and wagon. This year marks 147th apple harvest anniversary on the Gowan family apple orchards in Philo nestled in beautiful Anderson Valley.

But did you know that the Gowan’s have turned over a new leaf in these his toric apple orchards? Just a few years ago, Don Gowan, along with his wife Sharon offered their first hard ciders, bottled right on the farm where the apples grow. And these local ciders have won some of the most coveted honors in the top cider and wine competitions in the world.

“My family has curated nearly 100 types of apples over the six generations that we’ve stewarded this land. These va rietals have been chosen because they de velop such great flavor here on our farm,” says Don Gowan. “So it’s always been a passion to find the best apples for this corner of paradise. It turns out we’re one of the only estate ciders produced in the U.S., where we have the good fortune of having our own orchards. So we can grow certified organic heirlooms, hand select ed over generations for the best flavor in this soil and terroir. I think it’s this at tention to the best flavor starting over a hundred years ago — I think that’s why Gowan’s Cider Orchard is so successful.”

Successful indeed. Gowan’s Cider is the most awarded cider in California. Amidst

above: Sharon and Don Gowan bring the best of their family's heritage.

"IT'S ALWAYS BEEN A PASSION TO FIND THE BEST APPLES FOR THIS CORNER OF PARADISE."

- Don Gowan

below: Award-winning cider featuring heirloom apples.

the best ciders in the world, Gowan’s have won six Best in Class awards, as judged by peers, in the largest international cider competition in the world. Likewise Gowan’s has won Best Ci der in the San Francisco Chronicle for the previous 5 years, the largest wine competition in north America. Plus dozens of oth er honors and awards from Good Food Awards to the California State Fair, Nor Cal Brewers, Sunset Magazine and more! Gowan’s cider is delivered all over the country.

All made on the local family farm, from home grown apple trees, tended for generations by the same family. The seven vari etals are all made from different apples.

“We’re so honored to be here today, and grateful for the sup port of our customers over the years. We especially enjoy seeing them in our cider orchard where they can taste our seven ciders made from all different kinds of apples grown here. Our guests love that they can sit in the orchard in the open air amid these 100 year old trees,” says Don.

below: Kegs of cider fill the barn.

above: The Anderson Valley County Fair is a great place to catch up on heirloom variety fruits and vegetables.

Don Gowan picks fruit from trees that are 100 years old.

an apple a day

We can't vouch that these recipes will keep the doctor away, but we can tell you that they're delicious!

"Plastered" Pork Tacos with Apple-Jalapeño Salsa

Makes 12 tacos

Recipe courtesy Chef John, allrecipies

Ingredients:

1 - 3 ½ pound bone-in pork shoulder roast

2 Tbsp minced fresh rosemary

1 Tbsp freshly ground black pepper

For the Plaster:

2 cups all-purpose flour, or more as needed

½ cup kosher salt

1 large egg white

¾ cup water, or more as needed

Preparation:

For the Salsa:

2 cups finely diced Honeycrisp apple

⅔ cup finely diced white onion

½ cup seeded, finely diced jalapeño pepper

½ cup chopped fresh cilantro

1 tsp salt, or to taste

2 limes, juiced, or to taste (Optional)

2 pinches cayenne pepper

12 flour tortillas, warmed

2 limes, cut into wedges, (Optional)

1. Preheat the oven to 325 degrees F. Season pork all over with rosemary and freshly ground black pepper.

2. Stir flour, salt, egg white, and water together in a large bowl until very smooth. Adjust with more flour if it's too runny. Add pork shoulder and coat thoroughly.

3. Spread a few spoons of excess "plaster" into a baking dish or pan. Add, fatside up. Use a spoon to re-apply plaster to any spots that need it, as well as to the top.

4. Roast in the center of the preheated oven until the surface is dry and hard and an instant-read thermometer inserted into the center reads 185 degrees F, about 3 ½ hours.

5. Let cool for 15 minutes to 1 hour. Break pork up into big chunks and transfer to plate. Add some of the pan juices that accumulated at the bottom of the pan. Cover with plastic wrap. Chill in the refrigerator, 8 hours to overnight.

6. Combine apple, onion, jalapeño, cilantro, salt, lime juice, and cayenne in a bowl for salsa.

7. Slice chilled pork into strips and then cut into ½-inch cubes.

8. Heat a dry, nonstick pan over medium-high heat. Brown pork in the pan, 3 to 5 minutes. Serve pork on warm tortillas with the salsa and lime wedges.

Roasted Brussels Sprouts for Fall

Yield 6 Servings Prep Time 10 minutes Cook Time 25 minutes

Recipe courtesy inspired by charm

Ingredients:

1 pound Brussels sprouts trimmed and halved

2 Tbsp olive oil

¼ tsp kosher salt

¼ tsp freshly ground pepper

½ tsp Creole Seasoning

1 cup sliced apple

½ cup dried cranberries

¼ cup chopped pecans

¼ cup red wine vinaigrette homemade or store-bought

Preparation:

1. Begin by preheating your oven to 400 degrees F.

2. Place the prepared Brussels sprouts onto a baking sheet. Drizzle with olive oil and then sprinkle with salt, pepper, and cayenne pepper. Toss the Brussels sprouts with your hands to make sure they are evenly coated. Then arrange them cut side down onto the baking sheet. Roast for 15 minutes.

3. Remove from the oven and mix in the sliced apple, dried cranberries, and chopped pecans. Roast for an additional 10 minutes.

4. Remove from the oven and transfer to a serving platter. Drizzle with red wine vinaigrette. Serve immediately.

German Apple Cake

Yield 12 Servings Prep Time 20 minutes Cook Time 50 minutes

Recipe courtesy inspired by charm

Ingredients for the fruit:

2 cups all-purpose flour

2 tsp ground cinnamon

1 tsp baking soda

½ tsp kosher salt

3 eggs

2 cups sugar

1 cup canola (or vegetable oil)

1 tsp vanilla extract

4 cups peeled, cored, and chopped apples

Preparation:

Cinnamon Cream Cheese Frosting:

8 ounces cream cheese softened

½ cup butter softened

3 cups confectioners' sugar

½ tsp kosher salt

1 tsp ground cinnamon

Thin apple slices and chopped pecans for garnish

Moroccan Apple Beef Stew

Recipe courtesy taste of home

Ingredients:

1¼ tsp salt

½ tsp ground cinnamon ½ tsp pepper

¼ tsp ground allspice

2½ pounds beef stew meat, cut into 1-inch pieces

2 to 3 Tbsp olive oil

1 large onion, chopped (about 2 cups)

3 garlic cloves, minced

1 can (15 ounces) tomato sauce

1 can (14½ ounces) beef broth

1 cup pitted dried plums (prunes), coarsely chopped

1 Tbsp honey

1. Preheat oven to 350 degrees F. Line two 9-inch round cake pans with parchment paper and spray with baking spray.

2. In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.

3. In a large bowl, add the eggs, sugar, oil, and vanilla. Use a hand mixer on medium speed to combine. Add the flour mixture and mix again until just combined. Fold in the chopped apples and pecans. The batter will be thick.

4. Divide the batter evenly between the two prepared baking pans. Bake for 50 minutes or until a toothpick inserted near the center comes out clean.

5. Allow the cake to cool in the pans on a wire rack.

6. In the meantime, prepare the frosting. Using a mixer, blend the cream cheese and butter. Slowly add the confectioners' sugar, one cup at a time. Add the kosher salt and cinnamon. Mix until the ingredients are well combined.

7. Transfer one cake to the serving plate and spread frosting on that layer. Top with the other cake round and add another layer of frosting on top of that. Smooth the top and sides of the cake with an offset spatula. Garnish with the apple slices and chopped pecans.

2 medium Fuji or Gala apples, peeled and cut into 1½-inch pieces Hot cooked rice or couscous, optional

Preparation:

1. Mix salt, cinnamon, pepper and allspice; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat.

2. Brown beef in batches, adding more oil as necessary. Remove beef with a slotted spoon.

3. Add onion to same pan; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in tomato sauce, broth, dried plums and honey. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.

4. Add apples; cook, covered, until beef and apples are tender, 30-45 minutes longer. Skim fat. If desired, serve stew with rice or couscous.

PLANTS TO START NOW for an Abundant Fall and Winter Garden

By Erica Feltman

OCTOBER IS THE BEST TIME to start your fall and winter garden. Plant your starts now of cool season vegetable crops and you can extend your harvest well into winter, for an abundant harvest for months to come. Crops like kale, spinach, and chard can tolerate some amount of winter frost. While the weather grows cooler mizuna and other greens can be started as microgreens indoors, and with a frost cover could be grown outdoors.

The Co-op sells many of the plants listed. These starts are provided to us by Strong Roots, and I can attest that their name fits their plants! They are much stronger and more viable than the plants I’ve tried growing from seed for the winter garden. Since they are in limited supply and depending on sales and farm availability, get them while you still can.

THERE IS NOTHING THAT IS COMPARABLE TO IT, AS SATISFACTORY OR AS THRILLING, AS GATHERING THE VEGETABLES ONE HAS GROWN.

- Alice B. Toklas

Mendocino College also offers a won derful plant sale every fall and spring. Their fall plant sale is set for Friday, Oc tober 5th from 9:00 a.m. until 5:00 p.m. and Saturday, October 6th from 9:00 a.m. to 3:00 p.m. The best time to plant peren nials is in the fall. They have an extensive variety of native, drought tolerant and other plant varieties. Their perennials can be purchased outside of their yearly plant sale, on weekdays from 9:00 a.m.–5:00 p.m. See mendocino.edu for more information.

Mizuna adds a peppery zing to salads.

For gardening, don’t be afraid to ex periment, and to learn from failure. You might be surprised by what you learn and what grows! I started calendula from seed a few years ago, and even though they are listed as an annual, every year I’m amazed to see them blooming despite the winter freezes at night. Last year I had ca lendula and walking onions growing right through the coldest weeks of December. Happy gardening!

Toss tatsoi in a veggie stirfry.

"Ruby" chard starts brighten up a sunny windowsill.

Open Every Day to Everyone 7am - 8pm

SATURDAY, OCTOBER 1 –

MONDAY, OCTOBER 31

MEMBERSHIP DRIVE. Join the Co-op this month and receive a Co-op bandana + enter to win a $100 Co-op gift card.

MONDAY, OCTOBER 17

Board of Directors Meeting – 5:30pm. All members invited to attend. Email board@ukiahcoop.com for the online link.

TUESDAY, NOVEMBER 1

Reserve your Thanksgiving Turkey! Stop by customer service or call 707-462-4778

SATURDAY, NOVEMBER 19

Turkey pick-ups begin

MONDAY, NOVEMBER 21

Board of Directors Meeting – 5:30pm. All members invited to attend. Email board@ukiahcoop.com for the online link.

THURSDAY, NOVEMBER 24

Thanksgiving Day – Store Closed

THURSDAY, DECEMBER 1

Reserve your Christmas Turkey! Stop by customer service or call 707-462-4778

MONDAY, DECEMBER 19

Board of Directors Meeting – 5:30pm. All members invited to attend. Email board@ukiahcoop.com for the online link.

SATURDAY, DECEMBER 24

Christmas Eve – Store Hours 7am-4pm

SUNDAY, DECEMBER 25

Christmas Day – Store closed

SATURDAY, DECEMBER 31

New Year’s Eve – Regular store hours 7am-8pm

SUNDAY, JANUARY 1

New Year’s Day – Regular store hours 7am-8pm