Co-op Beet Winter 2023

A TEAM OF 105+

It takes a village to run the Co-op.

Itis with my heartfelt appreciation to wish you all a happy and healthy new year. Your support of our local community store of 47 years allows us to continue to offer high quality foods and goods for you and your families to enjoy. Thank you for the support and patronage from our memberowners and shoppers.

As we move into 2023, we continue to face some operational challenges including declining store sales growth. We all have endured some financial challenges with increased costs of life, including our business. I want to extend my appreciation to you for the support the Co-op has in our small community, and those of you who see the value of our cooperative structure.

I am ever so grateful to our 105+ staff that work extremely hard to keep our shelves stocked, in addition to providing friendly customer service. We strive to bring you the best quality and value of organic foods and products that are sustainable, along with our commitment to sell “real” local products.

It is with gratitude and appreciation to our board of directors who give their support, understanding, and care in keeping the Co-op moving forward. Currently, there are seven board seats filled out of the nine board seats, with two vacant board seats open. This year, three Board

CO-OP PRINCIPLES

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.

of Directors’ seats are up for election, each for a three-year term. If you possess the experience and particular business skills that could be helpful to the Co-op, please consider running for an open seat. Interested candidates can find the application packet online at ukiahcoop.com. The application deadline is January 31, 2023, and the voting period will run March 1-31.

We hope you enjoy this winter edition of our newsletter, featuring Full Belly Farm, located in the Capay Valley. They have farmed four hundred acres of organic produce and flowers since 1985 and are family owned and operated.

Thank you for your support of our locally owned and operated Cooperative grocery store.

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

UNF Management

LORI ROSENBERG general manager

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.

Co-op Beet

Full Belly Farm, one of the many local farms that supplies our 100% organic produce.

BOARD OF DIRECTORS

board@ukiahcoop.com

LEO BUC president

MARYLOU LEONARD vice president

DOLAN treasurer

STEVEN OLIVERIA secretary LARRY MAYFIELD director

ANGIE McCHESNEY director GIDEON BURDICK director

By MaryLou Leonard Board Vice President

sAa Cooperative business we are member-owned and governed by our member-owners. Each member-owner of record has an opportunity to vote for the board of directors and on any bylaw changes. The elected board then represents the member-owners in the overall governance of the business.

We are approaching Board of Directors election time again. Serving on the elected Board of Directors is one way for member/owners to participate and help the Co-op flourish. We encourage anyone who is a member in good standing to consider running for a seat on the Board. Board applications are available on our website www.ukiahcoop.com

January 31, 2023

January 31, 2023 .........

March 1-31, 2023 .......

February 10, 2023 .......

Membership deadline (for eligibility to vote)

Nomination / application deadline for candidates

Balloting period

Election material will be available online at ukiahcoop.com and ballots must be cast or received at the Co-op ballot box by March 31.

April 3, 2023

April 7, 2023 ...............

Election results compiled

Election results announced

If you have any questions regarding the 2023 elections, please contact the Board Development Committee at board@ukiahcoop.com or Lori Rosenberg at lr@ukiahcoop.com or 707.462.4778.

TIM

OPEN POSITION director OPEN POSITION director

WHAT'S IN STORE

Some winter squash you will find at the Co-op:

Honeynut – thin edible skin, great roasted or stuffed

Kabocha – curries, soups, or battered and fried

Acorn – baked or stuffed

Butternut – soups and purees

Pie Pumpkin – baked goods, pies, custards

Sweet Dumpling – roasted or baked

Delicata – thin edible skin, broil, bake or sauteed

Spaghetti – baked and topped with your favorite sauce

Carnival – baked, stuffed or broiled

Pie Pumpkin

Sweet Dumpling

Delicata Honeynut

Acorn

Carnival Butternut Spaghetti

Kabocha

A GUIDE TO WINTER SQUASH

you know that winter squash are actually harvested in the summertime? They get their name based on how long they keep. Winter squash have tough exteriors, helping them to last well into the winter months without refrigeration.

By Ranchomatic Studios

When selecting winter squash choose firm squash with no visible blemishes or soft spots. A tan, dry stem and matte exterior equals a ripe squash. You should store your winter squash in a dry, cool spot (not the refrigerator) and use within a month or so.

Did4 WAYS TO COOK WINTER SQUASH -

Bake

11. Cut smaller squash (like acorn squash) in half; scoop out the seeds.

2. Place 2 tsp honey, brown sugar, or maple syrup and 1 Tbsp butter into their centers.

3. Bake in a preheated 350 degree F (175 de gree C) oven for about 30 minutes, or until easily pierced with a fork.

Roast

21. Cut in half and remove pulp and seeds. Place the squash halves, cut-side up, on a rimmed baking sheet. Rub the flesh with softened butter or oil, season with salt and pepper, and drizzle with brown sugar, maple syrup, or orange juice.

2. Flip the squash over and roast them for 40 to 45 minutes in a preheated 400 degree F (205 degree C) oven.

3. Roast the squash until the skin is blistered, browned, and the flesh is tender. Insert a fork or knife under the skin to test that the flesh is tender. When the squash has cooled the skin should peel off easily.

Boil

1. Cut the squash in half and remove pulp and seeds. Peel and cut the squash into chunks.

2. Place in a saucepan and cover with water. Bring to a boil and cook until the squash is tender.

3. Let the chunks cool, then scoop out the flesh and purée in a food processor or mash it.

4. To use the purée in pies, pass it through a strainer or sieve to remove any fibers or chunks.

Roasting squash helps to maintain its delicate flavor. Once roasted and cooled, there are many ways to use it in recipes. One option is to mash the squash and use it in any recipe calling for squash purée.

Roasted squash freezes extremely well and reheats easily. Don't be afraid to roast several squash at once and freeze the flesh for future use.

Microwave

1. Cut the squash in half and remove pulp and seeds.

2. Microwave on high for seven minutes per pound.

Photography

By Yvonne Boyd Photography By Ranchomatic Studios

FULL BELLY Feeding The Soul and

Ukiah

Natural Foods Co-op depends on local farmers to feed our community the best organic produce possible. If you ever wondered where our gorgeous local produce comes from, read on! Located in the beautiful Capay Valley just North of Sacramento you will find just one of our many local suppliers, Full Belly Farm. Full Belly Farm is a 400-plus acre certified organic farm and has been farmed using organic practices since 1985.

On a cool crisp October day our produce manager and I had the pleasure of visiting Full Belly Farm where we were given a tour and treated to a homemade lunch created by co-owner Dru Rivers. Dru, Paul Muller, Andrew Brait, Judith Redmond, Jenna Muller, and Amon Muller own Full Belly Farm together, growing vegetables, herbs, nuts, flowers, and fruits year-round. With help from almost 80 employees, they grow an amazing range of crops as well as raising chickens, sheep, goats, and a few cows.

During our visit, we were able to pick and eat peppers, cucumbers, and broccoli leaves right from the fields. We visited the incredibly beautiful and calming space where flowers are dried and then watched while wreaths were being handmade from these fragile flowers. After our tour we delighted in a delicious lunch of squash soup and salad (all from the farm of course)!

There is so much Full Belly Farm does for the community - from providing year-round employment for local laborers, selling produce within a 120-mile radius of the farm, planting habitat areas for beneficial insects and wildlife, hosting educational tours, school group visits, and the Hoes Down Harvest Festival.

While visiting, there was this feeling of a one big farming family, and they certainly made us feel a part of it. My faith in good stewards of the land has been renewed as Full Belly Farm truly are feeding our souls and our community.

Dried floral wreaths, some of the many artisanmade crafts at the farm.

BELLY FARM and The Community

Clear skies in Capay Valley

Flowers from the late fall harvest hang to dry.

clockwise from right: Stopping to smell the flowers. Shiny eggplant ready for market. Making wreaths from the abundant botanical selection.

"To farm is to be part of a continuum of care."

- FULL BELLY FARM

let's Squash it!

Four ways to bring flavor, color, and nutrients into your winter repertoire.

Squash au Vin

Recipe courtesy Chris Morocco

Ingredients:

5 Tbsp extra-virgin olive oil, divided 4 oz. crimini mushrooms, quartered Kosher salt

1 large onion, thinly sliced

4 large shallots, halved through root ends, peeled 6 garlic cloves, 5 thinly sliced, 1 finely chopped

3 Tbsp unsalted butter

1¼ cups dry white wine

¾ cup whole farro, barley, or freekeh

3 Tbsp red or white miso

1 small kabocha squash (about 3 lb), halved, seeds removed, cut into 2” thick wedges

1 medium delicata squash (about 12 oz.), halved, seeds removed, cut into 2” thick wedges

1 cup parsley leaves with tender stems Zest of ½ lemon

Preparation:

1. Heat 2 Tbsp. oil in a medium Dutch oven over medium-high. Cook mushrooms, tossing occasionally, until browned and crisp, 6-8 minutes. Season with salt: transfer to a plate. Let pot cool 2 minutes.

2. Set pot over medium heat and pour in remaining 3 Tbsp. oil. Cook onion and shallots, stirring occasionally, until softened and starting to brown, 6-8 minutes. Add sliced garlic and butter: cook, stirring often, until garlic is softened and starting to brown, about 2 minutes. Add wine: simmer, stirring once, until reduced by half, about 5 minutes. Add farro, miso, and 6 cups water. Bring to a boil, stirring to dissolve miso. Reduce heat and simmer, uncovered, stirring once or twice, until farro is halfway cooked, about 20 minutes.

3. Taste broth and season with salt. Add squash (submerge the best you can), cover, and cook until tender, about 30 minutes. Add mushrooms: cook just until heated through, about 2 minutes.

4. Ladle stew into bowls: top with parsley, lemon zest, and chopped garlic.

Warm Butternut Squash and Cheddar Dip

Recipe courtesy of Morgan Eisenberg

Ingredients:

Extra-virgin olive oil, for drizzling and greasing

1 large butternut squash (about 3 ½ pounds; 1.6kg)

Kosher salt and freshly ground black pepper

4 Tbsp unsalted butter (½ stick; 57g), plus more if needed

20 sage leaves (from about 3 sprigs)

1 large onion (about 8 ounces; 225g), thinly sliced

4 medium cloves garlic, minced

1 package cream cheese (8 ounces; 225g), at room temperature

½ cup sour cream (4 ounces; 113g)

8 ounces cheddar cheese (about 2 cups; 230g), shredded Crackers or pita chips, to dip

Preparation:

1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil. Grease a casserole dish with olive oil and set aside.

2. Peel, seed, and dice the squash into 1-inch cubes, using this guide. Alternatively, use the microwave: Poke holes all over the squash with a fork or make shallow slits in the skin with a knife. Microwave squash for 3 minutes or until the skin and flesh have softened slightly. Peel squash and cut into cubes. Discard seeds.

3. Place squash cubes on prepared baking sheet and drizzle with olive oil. Toss to coat. Season generously with salt and pepper.

4. Roast squash until fork-tender and lightly browned, about 30 minutes.

Fig-Carrot Stuffed Kabocha Squash

Recipe courtesy of Taste of Home

Ingredients:

1 medium kabocha squash (about 3 lbs)

½ tsp fennel seed

¼ tsp ground fenugreek

¼ tsp pepper

Dash ground nutmeg

Dash ground cloves

1 Tbsp olive oil

½ tsp salt

Preparation:

For the stuffing:

3 medium carrots, finely chopped

2 shallots, chopped

1 Tbsp olive oil

5 fresh or dried figs, cut into eighths

½ cup water

¼ tsp salt

¼ tsp ground cinnamon

¼ tsp pepper

Dash ground nutmeg

Dash ground cloves

3 Tbsp chopped pecans

1. Wash squash; cut into 4 wedges. Remove loose fibers and seeds from the inside and discard.

2. In a spice grinder or with a mortar and pestle, combine the fennel seed, fenugreek, pepper, nutmeg and cloves; grind until seeds are crushed.

3. Brush squash with oil. Sprinkle with salt and 3/4 teaspoon spice mixture. Place in an ungreased 15x10x1-in. baking sheet. Bake, uncovered, at 400° for 35-40 minutes or until tender.

4. Meanwhile, in a large skillet, saute carrots and shallots in oil until tender. Stir in the figs, water, salt, cinnamon, pepper, nutmeg, cloves and remaining spice mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until liquid is evaporated and figs are tender. Stir in pecans.

5. Fill squash with stuffing. Bake 10-15 minutes longer or until heated through.

Butternut Squash Kale Salad

Recipe courtesy of Jessica at How Sweet Eats

Ingredients:

3 cups cubed butternut squash, (about 1-inch cubes)

1 Tbsp olive oil ½ tsp kosher salt ½ tsp freshly cracked black pepper ½ tsp garlic powder

½ tsp cumin ½ tsp smoked paprika ¼ tsp chipotle chile pepper

1 head lacinato/tuscan kale, (leaves torn from stems)

1 to 2 tsp olive oil

2 to 3 ounces goat cheese, crumbled ¼ cup roasted pepitas

Preparation:

For the apricot vinaigrette: ¼ cup apple cider vinegar

2 Tbsp apricot preserves

2 garlic cloves, finely minced or pressed ¼ tsp salt

¼ tsp pepper

1 pinch crushed red pepper flakes ½ cup extra virgin olive oil

In a bowl or jar, whisk together the vinegar, preserves, garlic, salt, pepper flakes and pepper. Stream in the olive oil while whisking until emulsified.

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Place the squash on the sheet and toss with a tablespoon of olive oil. Season with the salt, pepper, garlic powder, cumin, paprika, and chipotle pepper. Toss well. Roast for 20 to 25 minutes, until the squash has started to caramelize.

3. While the squash is roasting, chop the kale leaves. Place them in a large bowl and drizzle on 1 to 2 teaspoons of the olive oil. Use your hands to massage the oil into the kale, massaging for a few minutes. Let the kale sit for 5 minutes.

4. Add a pinch of salt and pepper to the kale and toss. Add on the crumbled goat cheese and the roasted pepitas. Add on the squash. Drizzle with the vinaigrette and serve.

DO YOU KNOW WHERE YOUR FOOD COMES FROM?

Knowing where your food comes from allows you to support sustainable farming practices.

Knowing where your food comes from closes the gap between farm and table.

Buying locally grown food supports your local economy.

Knowing where your food comes from improves your relationship with food.

It’s the only way to know what you’re really putting into your body.

It’s a great way to reduce your carbon footprint.

WINTER HAPPENINGS

SUNDAY, JANUARY 1

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

MONDAY, JANUARY 16

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

THURSDAY, FEBRUARY 9

20% off all Wellness, Health, & Beauty. Includes bulk body care.

TUESDAY, FEBRUARY 14

Valentine's Day

20% off beer, wine, sake, mead, and sparkling plus alcoholic kombucha, hard cider, and hard seltzers.

MONDAY, FEBRUARY 20

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

MONDAY, MARCH 20

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