The Co-op Beet Summer 2022

CO OP BEET SUMM E R 2022

THE

STONE FRUIT SEASON p. 6

Refreshing Mocktails p. 4

Tasting Childhood p. 11

FREE

E DI TOR 'S L E TTE R

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 SUMMER IS HERE AT THE CO-OP with an amazing array of tasty organic fresh produce offerings. The abundant variety of LOR I ROS EN B ERG the season compliments summertime meals for tasty grilling options, unique general manager salads, and homemade delicious desserts.

The last piece to the remodel/expansion project was the installation of a solar system on our roof. We have 146 solar panels and are extremely excited about utilizing the power of the sun in addition to cost savings.

Our “Round Up at the Register” program has been a wonderful opportunity for local non-profit organizations. Our members and shoppers are supporting this community donation effort with remarkable success to the local non-profits each month.

We are extremely excited about the launch of our new website www.ukiahcoop.com.

Our marketing manager put a lot of time and effort in creating the new website and we hope you are pleased with the results.

Thank you for your continued support of the Co-op and giving us the opportunity to sell trusted food and goods for the health of our community.

SUMMER'S ABUNDANCE

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

Bowl'd Bar 11:00am-7:00pm M-Sat 721 South State Street Ukiah, CA 95482 707 462-4778 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

PURPOSE

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.

2

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.

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

THE summer ISSUE ME SSAG E F ROM LORI 2

board@ukiahcoop.com

RE CI P E S 9-10

LE O B UC

Quench your summer thirst!

P E ACHE S ( & P E ACH P I E ) 6 -8

Bring on the fruit!

MUSI NG S O N A B L ACK B ER R Y DU MPLIN...

RE F RE SHI NG MOCKTA I L S 4 -5

president

Summer's abundance

C ONTE NTS

Board of Directors

11

Tasting childhood

CA L E NDAR & SALES

All about our favorite stone fruits 12

Events & deals at the Co-op

M A R Y LO U L E O N A R D vice president

ST E V E N O L I V E R I A secretary

“Sun more” Exciting News: TIM DOLAN treasurer

UKIAH NATURAL FOODS CO-OP is using the power of the sun!

The solar panel installation was the final piece to the remodel/ expansion project to the existing store. We are very pleased to announce the new addition of 146 solar panels on our roof. This is a great way to be greener and reduce our electrical usage.

LA R R Y M AY FI E L D director

AN G I E M CC H E S N E Y director

GI DE O N B U R D I C K director

3

REFRESHING XXXXXXXXXXXXX

MOCK

By Yvonne Boyd

MARKETING & OUTREACH MANAGER

Photography By Ranchomatic Studios

yield 1 serving – recipe originally appeared on gratefulgrazer.com Flavored with juicy peaches and gut-healthy ginger kombucha, this is a delicious, easy-to-make cocktail or mocktail for summer!

RASPBERRY MOJITO MOCKTAIL

Ingredients: -2 ounces vodka (optional) -½ ripe peach juiced (yields 2-3 teaspoons juice) -1 Tbsp lime juice (1/2 medium) -¾ cup ginger kombucha (such as GT’s Living Foods Gingerade) Optional Garnish: -Peach slices -Mint sprigs Instructions 1. Fill a copper mug with ice and sir in vodka (if using), peach juice, and lime juice. Fill mug with ginger kombucha and stir to mix.

2. Garnish with peach slices and mint sprigs.

yield 1 serving – recipe courtesy your marketing department Ingredients: -¼ cup raspberries -1 lime quartered -6-8 mint leaves -1 cup sparkling water -1 Tbsp honey

4

Instructions: 1. Place 3/4 of the raspberries, lime, and honey in a glass. Muddle together for about 1 minute.

2. Add ice and top with your choice of sparkling drink.

3. Garnish with lime wheels, mint and remaining raspberries.

XXXXXXXXXXXXX

KTAILS PEACH BELLINI MOCKTAIL

yield 2 servings – recipe from deliciousmadeeasy.com This Peach Bellini Mocktail is a light, fizzy drink perfect for celebrations. You can use sparkling grape juice or champagne, cheers!

GINGER PEACH KOMBUCHA MOSCOW MULE

prep time 5 mins, cooking time 30 mim - recipe courtesy your marketing department Ingredients: -Blackberry simple syrup -Organic lemonade -Seltzer

Ingredients Simple Syrup: -2 cups fresh blackberries -1 cup water -1 cup sugar -1 tsp lemon juice

Ingredients: -2 oz peach juice divided -44 oz sparkling grape juice, divided -2-3 rose petals, muddling & garnish -(optional) 1 tsp sanding sugar, for rimming the glasses Instructions: 1. If you want to add a sugared rim, dip top part of glass under a running faucet, then dip into a small bowl of sugar. Sanding sugar works best for this.

2. Muddle a rose petal into the bottom of each glass.

3. Pour peach juice into each glass.

4. Add sparkling grape juice to fill up each glass. ¾ of the way. Top with a rose petal and serve.

Prepare Simply Syrup: 1. Combine blackberries, water, sugar, and lemon juice in a saucepan over medium-high heat.

2. Bring to a boil and mash the berries with a potato masher.

3. Turn stove off and allow to sit for 10-15 minutes.

4. Pour mixture through a very fine strainer into a glass jar.

5. Store sealed in the refrigerator.

Prepare Drink: COVER RECIPE: 1. Add ice to tall glass.

2. Fill glass ½ way with lemonade.

BLACKBERRY LEMONADE SELTZER 3. Add seltzer to ½ inch from top of glass.

4. Top off with blackberry simple syrup.

5

do you dare to

EAT A PEACH ORIGIN STORY

Peaches originated in China where they are said to symbolize immortality and happiness. How peachy is that?

6

By Libee Uhuru PRODUCE MANAGER

gle day!” I surely can’t argue with that. (Check out our delicious peach pie recipe on the next page!)

Peaches and other summer delights are going strong in the Produce Department right now. Peach season in California is between May and October.

Here at the Co-op, we are very careful about ensuring best peach quality and ripeness. We handle the fruit as gently as possible. Peaches and our other stone fruit—or soft fruit-- are refrigerated only after they have begun to ripen, to enhance the flavor and sweetness and prevent mealiness.

If you need to ripen peaches, nectarines, apricots, or plums, they can be placed in a brown paper bag for a few days to best support their ripening process.

S E AS ONAL PRODU C E

H?

PEACHES! LUSCIOUS, JUICY, SWEET, TANGY PEACHES! WHAT’S NOT TO LOVE? Maybe only the fuzz…?

As a young child, I once (and only once!) rubbed my hands over my tender face after peach picking at a local farm near where I grew up—yowchees! May be why I often choose a nectarine over a peach now.

Luckily, the delightful picking experience and the scrumptious peaches fully offset the ensuing itchy discomfort by far.

Did you know nectarines are the same species as a peach, just a different variety with smooth skin?

I thought for years they were a hybrid of a peach & a plum.

Peaches and other summer delights are going strong in the Produce Department right now.

I find it fascinating that peaches are in the rose family (Rosacea), as are apricots and plums.

When this fruit is used as another noun it refers to one resembling a peach, as in sweetness, beauty, or excellence. So appropriate! (Thanks, Merriam-Webster.)

And, when the fruit becomes a tune there’s a catchy, fun song by Bear Dyken, on his Bush League Hits CD, called Peach Pie. This jingle can easily lead to a most welcome earworm. It starts off with “My, my, my! Love that peach pie! I could eat it every sin-

If you need help picking out just the right ripeness of peach, our amazing Produce Team is always happy to help!

When checking how firm or ripe the fruit may be, please remember it’s very important to apply light pressure with the palm of one’s hand, to not leave our fingerprints—AKA bruises—on the tender stone fruit.

Wishing you a wonderful summer, abounding with great health and delicious, refreshing seasonal fruits of all kinds—enjoy!

left: Peaches and nectarines both come in a few different varieties: they can be freestone (meaning the pit falls easily away from the flesh) or clingstone (meaning, you guessed it, that the pit clings tightly to the fruit). below: Peach blossoms provide abundant food for pollinators. right: Both peaches and nectarines come in yellow and white varieties.

7

IT’S HARD TO IMPROVE UPON THE SIMPLE PERFECTION OF A PEACH... ...but this recipe is a great way to change things up. A coconut date crust studded with lemon zest and mint encases a sunrise of sliced peaches tossed in honey. Enjoy this one out on the porch during those long summer evenings surrounded by friends and family.

HONEY PEACH PIE Ingredients: • 3 cups dates • 1 ½ cups unsweetened shredded coconut • 5 mint leaves • ½ tsp lemon zest • 6 large peaches • 4 Tbsp honey • 2 Tbsp lemon juice

Directions: 1. For the crust, place the dates, shredded coconut, mint leaves and lemon zest into a food processor and pulse until well combined.

2. Press the crust mix firmly into the bottom of a 9-inch pie pan. Place the crust in the freezer for 30 minutes.

3. Peel and slice all 6 of the peaches into a medium bowl.

4. In a small bowl, whisk together lemon juice and honey until combined. Pour over the peaches and toss gently to coat.

5. Arrange the peaches in the pie crust and serve!

8

XXXXXXXXXXXXX

stone fruit season Picnics, main dishes,and desserts!

9

Peach and Prosciutto Sandwich

Matt Preston’s Tomato and Plum Salad

Makes 1 Recipe courtesy Rachel Gurjar

Serves 4, Time 15 min.

Recipe courtesy delicious.com

Ingredients:

Ingredients:

2 large peaches, sliced 1 Tbsp red wine vinegar 1 Tbsp chili crisp, plus more Kosher salt 1 demi-baguette, sliced in half lengthwise, toasted 4 oz cheddar slices 2 sprigs basil, leaves picked 4 oz prosciutto slices

Preparation: 1.

2.

Gently toss peaches, vinegar, 1 Tbsp. chili crisp, and a pinch of salt in a small bowl to combine.

Place baguette, cut side up, on a plate. Layer cheese over bottom half and top with peach mixture, then basil leaves, prosciutto, and more chili crisp.

Close sandwich; cut in half.

3 plums 8 heirloom or black Russian tomatoes cut into irregular shapes 100g ricotta, crumbled Basil leaves, to serve

Dressing:

1 tbs red wine vinegar ½ tsp salt flakes ¼ cup extra virgin olive oil Pinch of ground white pepper

Preparation: 1.

2.

3.

For the dressing, combine all ingredients in a bowl. Set aside.

Slice the cheeks off the plums, then cut into wedges. Place the tomatoes and plum wedges in a bowl, add the dressing and toss well to coat.

To serve, arrange the tomatoes and plums in a serving bowl or on a platter.

Scatter the ricotta over the salad, then place the basil leaves over the top as garnish. Serve immediately.

Blackberry Dumplings

Grilled Pork Chops with Cherry Sauce

Yield 4 Time 30 min.

By Grammy Fisher

Serves 4, Time 30 minutes, plus time for marinating Recipe By Mark Bittman

Ingredients for the fruit:

Ingredients:

1 quart fresh blackberries 1 cup water ½ tsp lemon juice ¾ cup sugar

Ingredients for the dough: 1 ½ cups all-purpose flour 2 tsp baking powder ¾ tsp salt 2/3 cup milk

Preparation: 1.

2.

3.

Bring blackberries, water, sugar, and lemon juice to a boil. Reduce heat and simmer for 5 minutes.

Combine flour, baking powder, salt, and milk. Drop dough by tablespoons full into blackberry mixture and let cook covered on medium for 15 minutes.

Let cool and serve with milk, ice cream, or whipped cream.

4 pork loin chops, preferable bone-in and at least 1 inch thick 1 Tbsp minced fresh rosemary 1 tsp salt, plus more for the sauce 1 tsp freshly ground black pepper, plus more for the sauce 1 tsp finely minced garlic 3 Tbsp butter 1 Tbsp minced shallot 1 cup cherries, stemmed, pitted and halved ½ cup fruity red wine

Preparation: 1.

2.

3.

10

Pat the chops dry and rub them all over with a mixture of the rosemary, salt, pepper, and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.

Heat a charcoal or gas grill and cook the chops over the hottest part of the fire until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until it’s juices run just slightly pink and the meat is rosy in the center, or when a thermometer registers 135 degrees in the thickest part of the chop. Transfer them to a platter and cover loosely with aluminum foil.

Melt 1 tablespoon of the butter in a skillet over medium-high heat and add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter. Season with salt and pepper. Pour the sauce over the chops and serve.

FAMI LY HI S TORY

Musings on a Blackberry Dumplin...

By Yvonne Boyd MARKETING & OUTREACH MANAGER

GROWING UP IN RURAL PENNSYLVANIA surrounded by dairy and Amish farms, the summers of my childhood were flooded with fresh fruits and vegetables. Roadside stands overflowed with cantaloupe, corn, tomatoes, string beans, cherries, and more. A family favorite, whether we picked them ourselves or purchased them from a farmer, were blackberries.

Why blackberries? Because my grandmother would make a little known dessert called blackberry dumplings. You may ask what are blackberry dumplings. They are a simple summer dessert of steamed dumplings in a blackberry sauce. (This is almost correct except for the "berry" part. Blackberries are not berries at all, but an aggregate fruit in the drupe or stone fruit family.)

None the less, black "berries" are delicious and although most people would add a little whipped cream or ice cream to their dumplings, we just added milk.

I’ve never known anyone but my grandmother who made blackberry dumplings, so I decided to do some research on the origin of this particular recipe. What I found is blackberry dumplings are the Appalachian or Southern name for what is often called "blackberry lump" or "blackberry grunt." My grandmother was born in Glade Springs, Virginia, right in the middle of Appalachia and the recipe was handed down to her from her mother (my great grandmother), so it all suddenly made perfect sense. Blackberries grew wild on the farm in Virginia so it was an affordable and easy way to feed dessert to 11 children in the 1920’s and 30’s.

It's stone fruit season, so pick up some blackberries at the Coop today and give the blackberry dumplings a try. They are easy to make and you can find my grandmother's recipe on page 10.

Oh, and just an FYI, they are excellent for breakfast also. Enjoy!

11

Open Every Day to Everyone 7am - 8pm Friday, July 15

20% off all meat

Summer HAPPENINGS MONDAY, JULY 4 Regular business hours

MONDAY, JULY 18 Board of Directors Meeting – 5:30pm. All members invited to attend. Email board@ukiahcoop.com for the online link.

MONDAY, AUG UST 15 Board of Directors Meeting – 5:30pm. All members invited to attend. Email board@ukiahcoop.com for the online link.

MONDAY, SE PTE MB E R 5 Labor Day - Regular business hours

MONDAY, SE PTE MB E R 1 9

TUESDAY, AUGUST 2 20% OFF

PRODUCE

Thursday, August 18

20% off

all wine & Cheese

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

THURSDAY, SEPT 1 20% OFF

ALL HEALTH, WELLNESS, & BEAUTY - includes supplements, tinctures, lotions & potions.