SEASONAL RECIPES, FARMER FUND REPORTS, CELEBRATING INDIGENOUS FOODWAYS, AND MORE!
General Manager
Kenna Eaton
Managing Editor
Andrea Stafford
Layout & Design
Christopher Bunch
Contributors
Kenna Eaton, Rufina C. Garay, Andrea Stafford,Amanda Millholland, Laura Schaeffer, Kai Gagnon, Mike McKniff Christopher Bunch, Sidonie Maroon, NCG
Around The Table
If you are interested in contributing content for Around The Table, please contact marketing@foodcoop.coop to discuss your article idea. Articles should include stories about food, community, sustainability, or cooperation.
COLLABORATION & PARTICIPATION
BY KENNA EATON, GENERAL MANAGER
Rise With Purpose
You may have seen our new staff hoodie with the message: Rise With Purpose. It’s more than a slogan—it’s a reminder. A call to action. An invitation to take part, have a seat at the table, and help build a resilient community.
Rising with purpose means starting each day with intention. Whether through paid work or volunteer efforts, we all bring something valuable. Jefferson County is full of people and organizations who dedicate their time, energy, and heart to making this place better. That spirit of collaboration is what makes our community so special. Is it perfect? No. But it’s pretty darn good and getting better all the time.
Co-op Month & Radical Cooperation
October was Co-op Month, and this year we celebrated something big: 2025 has been declared the International Year of Cooperatives by the United Nations. Alongside other co-ops in the National Co+op Grocers (NCG), we’re embracing the theme: Cooperation is Radical.
Food co-ops are more than bulk granola (though ours is excellent) and essential oils (we’ve got plenty of those too). We’re about democratic ownership, community food security, and solidarity with workers across the supply chain. Co-ops are reshaping the grocery industry to better serve people and planet.
Supporting Local Farmers
One of the most inspiring parts of our work is supporting local producers. In 2023, we launched the Farmer Fund, collecting donations at the register. Thanks to your generosity, we raised over $87,000, which we distributed as 12 grants to Jefferson County farmers and producers. In midAugust, our Community Engagement Committee (CEC) and staff toured several of those farms. We walked the land, heard stories, and learned about the challenges and triumphs of local agriculture. The feedback we received will help us improve the grant process and better understand farmers’ needs. These folks are working incredibly hard—some just barely making ends meet. When I shop at the Co-op, I think of them. Buying local isn’t just a transaction—it’s a way to increase your positive impact.
Let’s Keep Rising
As fall approaches, let’s reflect on what it means to rise with purpose. Whether we’re celebrating the cooperative movement, honoring local history, or nourishing our community through food, housing, or donations—let’s keep showing up for one another. With intention. With heart.
Get Involved
Want to rise with purpose this season?
• Join a local initiative
• Volunteer your time
• Reach out to a neighbor
Every action—big or small—strengthens the fabric of our community.
Warmly,
BOARD UPDATE
BY RUFINA C. GARAY, BOARD PRESIDENT
In the May 2025 Board Meeting, member-owners virtually met LaDonna Redmond Sanders, the board’s newest board development consultant with whom it entered into an 18-month contract in July. In late September, board members worked to schedule a first orientation session with her.
LaDonna describes Intercultural Organizational Development work as a shift from traditional Diversity, Equity, and Inclusion frameworks. Intercultural Development Inventory (IDI) assessments for individuals, boards, and other groups, as well as trainings, allow an organization to implement in its work, a more “holistic, integrated, and action-oriented approach that aligns cultural competence with leadership development and systemic change.” Following training, LaDonna provides project-based learning support on the board’s chosen project for applied learning. An example of this could be specific preparation for meetings with community organizations.
LaDonna is unique as a consultant of Columinate, a cooperative consulting group with whom the Co-op has had a longstanding relationship. Her expertise in food cooperative and policy governance originates in her service as a food cooperative board member. She has helped communities move through challenges that involved racialized and other tensions, conflict over differences, and more. As we rise in our work together as a board, we will keep member-owners informed of progress at public board meetings.
As Board President, I’ve observed a continued need for support in multiple areas, including:
• Management and resolution of conflict.
• Consistency in the application and operation of the board in accordance with its Code of Conduct.
• Growth and repair to re-establish authentic relationships with community organizations and member-owners.
• Skill development in how to be present with community organizations and members with empathy in a manner that avoids causing additional harm; and the creation of a culture of deep respect for people and their innate, learned, and inherited differences.
The board intends for work with LaDonna to have long-term benefit for member-owners, employees, shoppers, and future Food Co-op leaders. Based on a review of budget impacts, we determined that our investment in this consulting contract remains less than the full cost (financial and personal) and impact of not having done this work in 2024 and the ripple effect of certain decisions made without the benefit of this work.
We will translate our IDI work into our review and update of policies, guidelines, strategy, operating procedures, and succession planning to avoid some of the public pitfalls of 2024 and to provide a roadmap to greater inclusivity aligned with our stated ENDS goal:
Treat people well, increasing equity and access by providing a safe, welcoming, and educational environment.
Our board has been cohesive in its transparency and addition of communication infrastructure to make board work more effective, and IDI work will assist us at a deeper level. As we move toward more transitions in leadership in the future (see GM Announcement of Retirement), we want to acknowledge and appreciate all of the good work done by former board members, the GM, employees, and memberowners over numerous years to support the mission of Working Together to Nourish Our Community.
PLANNING FOR RETIREMENT
BY KENNA EATON, GENERAL MANAGER
After many years serving our co-op community, I’ve decided to retire at the end of next year. My official retirement date is December 31, 2026. While this plan isn’t a secret—the Board has known about it for at least a year—with only 15 months to go, it’s time for the Board to begin searching for my successor. As our friend and co-op consultant Carolee Colter has written, “Finding a general manager for a food coop can be a challenge. Co-op GMs not only have to manage operations of a store, but they must also manage budgeting, accounting, marketing, information technology, and human resources—functions provided to the manager of a chain store by corporate headquarters.”
But of course, that isn’t the whole story. A co-op is very different than a corporate store. Our goals our different. Take our Mission Statement—“Working together to nourish our community.” Our main purpose is to provide good food to our community, and as much as possible, from our community of local farmers. Our members have told us in every survey this is their main priority. In addition, our mission means we want to be good community members while we provide that good food. We need a GM who understands and endorses our Mission.
A co-op is also different in that it is owned by the people who use it, not corporate shareholders. I like to think I have three “bosses”: my staff, my Board of Directors, and of course, you—our members. Each group often holds extremely high and sometimes conflicting expectations for the store. Again, from Carolee: “To be a successful co-op manager, a person has to be a visionary leader, team player, savvy businessperson, skilled communicator, and a diplomat.” Whew. Is that what I do?
The answer is I hope so, but I’ll admit it’s hard to do it well—and do it well all the time. I rely on my team to support me so we can be effective in providing that type of leadership. I rely on my Board to provide that higher level of vision and guidance, and I rely on our staff to help fulfill those goals and aspirations set by the Board. And I rely upon you, our members, to support us as we try our very best to meet your needs.
Over the coming year, the Board will do the work needed to find the next person to lead our co-op. They want to be transparent about the process of GM succession. They also want to be thoughtful and inclusive—and all of that takes time, so they want everyone in our co-op community to know this is all part of a plan. Keep an eye out for articles, blogs, and/or emails from the Board outlining their process and keeping you updated on how the GM search is going.
The Board of Directors is starting the recruitment planning process for hiring the next General Manager. They plan to utilize professional help to do this as hiring anyone in a managerial capacity is a large undertaking. If there are questions or concerns about next steps, anyone would be welcome to reach out to them.
I’m deeply grateful for the opportunity to serve this incredible community since 2011. And as we begin this transition, I look forward to working together to ensure a smooth and thoughtful process.
Thank you for your continued support and appreciation. Warmly,
RISING WITH PURPOSE: HOW CO-OPS THRIVE IN TIMES OF UNCERTAINTY
BY ANDREA STAFFORD, DIRECTOR OF MARKETING
Throughout history, uncertainty has often been the soil in which cooperation takes root. When storms (economic, political, or literal) disrupt the status quo, communities have found strength in co-ops. They rise not just to survive, but to meet the moment with purpose.
The first modern co-op, born in 1844 in Rochdale, England, emerged during a time of hardship. Workers banded together to secure access to affordable, trustworthy food. In the U.S., the Great Depression sparked a wave of rural cooperatives (grocery, farm, and electric) that helped families weather scarcity when traditional systems faltered. These moments remind us that co-ops aren’t simply stores or services; they are a way of reclaiming agency when larger forces feel beyond our control.
In 2025, we again find ourselves at a crossroads. America’s agricultural landscape faces both natural and political headwinds: unpredictable weather fueled by climate change, supply chain vulnerabilities, and policy debates that threaten farm support programs and nutrition assistance. National conversations around the Agricultural Committee’s projected $230 billion budget cuts echo loudly in local food systems, from small family farms to food co-ops and food banks.
This is where co-ops shine. They rise with purpose, building resilient, member-owned networks that put community first. Here at The Food Co-op, initiatives like our Farmer Fund, programs are a living testament to that purpose. Member donations, when pooled together, create grants that allow local farms to invest in infrastructure, innovate, and stay strong through uncertain times. Every dollar spent locally becomes an act of protection for our shared food system.
The beauty of co-ops is that they transform concern into action. By shopping, joining, or volunteering, you participate in a cycle of purpose: supporting local farmers, bolstering community food security, and keeping decision-making close to home. Co-ops remind us that resilience isn’t passive—it’s something we grow together.
Ready to Rise with Purpose?
Here’s how to start:
• Shop your values: Every purchase at the Co-op or a local farmers market supports the local food economy.
• Become a member-owner: Membership is an investment in a food system that reflects your values.
• Support local farms directly: Join a CSA, volunteer with Food Bank Growers, or visit farm stands.
• Learn and share: Books like Jon Steinman’s Grocery Story and organizations like the National Cooperative Business Association (NCBA) offer tools to understand and amplify the co-op movement.
• Engage in advocacy: Stay informed on agricultural policy and support programs that protect small farmers and food access.
Co-ops have always risen in moments of challenge, not only to survive but to serve with purpose. In uncertain times, this model of shared ownership and collective care offers a simple but profound reminder: when we rise together, we rise stronger.
Food is never just about what’s on our plates—it’s about who has access, who makes the rules, and whose voices shape the system. From farm fields to food banks, every step of our food chain is tied to policy decisions, community advocacy, and the distribution of resources. When we talk about food access, we’re talking about power: who gets to eat fresh, healthy, and nourishing foods, and who is left behind by gaps in our food system. That makes food inherently political.
Across Washington there are countless ways to get involved. Whether through advocacy, volunteering at a food access center, or supporting local food policy initiatives and local producers, everyday people can play a role in shaping a food system that feeds everyone with dignity.
This fall, your pocket change will make a big difference. Through our Change for Change program, funds raised at the registers in November and December will support the Jefferson County Food Bank Association’s Food Bank Food Fund. These dollars are locally funded and invested back into our community by purchasing locally grown food.
With federal budget cuts beginning to reduce SNAP benefits, food banks will be called on to help fill the gap for more of our neighbors. On average, the Jefferson County Food Bank Association serves 3,300 households every month, providing vital nourishment during times of uncertainty. Just $25 can feed a family of four for an entire week—a reminder of how far your generosity can go.
Patricia, Executive Director of the Food Bank Association, reminds us why this matters:
“We are a low barrier to helping people access nourishing food. We need to rally to help those most vulnerable—and we will, with the generosity of our own community.”
Together, we can rise with purpose, ensuring that every household in Jefferson County has access to healthy, local food.
Last year, our community donated $20,416.93 to the Jefferson County Foodbanks via the Change for Change program.
2026 BEANS FOR BAGS
Members can nominate any local non-profit to receive bean jar funds in 2026. Recipients are chosen by the Community Engagement Committee.
Scan here to enter your favorite nonprofit!
2025 Farmer Fund Report
Last year, our community invested $79,000 in Farmer Fund grants to support local farms and food producers. This fall, we had the pleasure of visiting many of the grant recipients to see how those dollars are sprouting into real improvements for our local food system. Here’s a look at the progress.
Chimacum Valley Dairy
With their grant, Chimacum Valley Dairy purchased a chamber vacuum sealer to package their artisan cheeses. The new wedges have extended shelf life and are easier to sell at retail, though the plastic use brings mixed feelings. While a shrink-wrap alternative is still out of reach, the new system reflects the realities of today’s cheese market while keeping local, small-batch production viable.
Grey Fox Farm
Laurae at Grey Fox Farm completed trenching 460 feet to bring power and water to her high tunnel—a structure that once stood empty but is now filled with thriving plants. This project not only extends the growing season but also supports her goal of growing unique varieties not widely available in Jefferson County. Surveying visitors at last year’s Farm Tour helped guide crop choices, and plans are already underway to expand into heritage livestock as part of her regenerative farming practices.
Mystery Bay Farm
Mystery Bay Farm used its grant to repair and replace essential infrastructure, including a new freezer, heaters, and a reliable generator. These improvements have lifted financial stress and allowed Rachel Van Laanen to focus on caring for her goats and making award-winning cheese.
Red Dog Farm
Red Dog Farm invested in a BCS walk-behind tractor with tiller and flail mower attachments. This small but mighty tool has improved efficiency, soil health, and worker well-being. It enables more crop successions per year, better cover cropping, and gentler impacts on the environment—all while continuing to steward their SalmonSafe land along Chimacum Creek.
SpringRain Farm
SpringRain Farm added a new cooler to their farmstand, improving storage and extending the freshness of their berries, vegetables, and proteins. While the farm had hoped to purchase two units, even one has already made a noticeable difference for both the farm and their customers.
Quimper Grange Food Bank Garden
Volunteers at Quimper Grange now have newly built raised beds, including one that is wheelchair accessible. These improvements have expanded production capacity while making the garden more inclusive for community members of all abilities.
Salish Coast Production Garden
At Salish Coast School, students and staff are learning hands-on about hydroponics thanks to two new growing systems. Already, the project has produced over 445 heads of lettuce—clean, pestfree, and ready for the school salad bar. The grant also sparked a wave of learning, with classes planned to share knowledge about hydroponic growing during the Farm Tour.
One Straw Ranch
One Straw Ranch, a family-run farm in Chimacum, is dedicated to raising 100% grass-fed beef, ethically raised pork, and high-quality eggs with a focus on sustainable and regenerative practices. With support from the Co-op’s Farmer Fund Grant, the ranch purchased a mobile chicken trailer—allowing them to rotate their poultry more effectively, which boosts soil health and egg production. Thanks to this upgrade, they were also able to expand their flock by 400 birds, bringing more local, pasture-raised eggs to our community.
From refrigeration and chicken trailers to tunnels and tractors, these grants are making tangible differences on the ground. Each project strengthens our food system, supports farm families, and ensures our community can continue to enjoy fresh, local food for years to come. We are happy to be able to grant another $83,844.44 this year in funds to farms.
FROM CHIMALOW PRODUCE
LAURA
Stronger Together, the Jefferson County Farmer Recovery Fund
BY AMANDA MILHOLLAND, JCFM EXECUTIVE DIRECTOR
Attention Community and Local Farmers! Have you heard about the Jefferson County Farmers Market Farmer Recovery Fund? Making a living as a farmer can be challenging, even in the best conditions. Small farms, especially new ones, operate on very tight margins, so just one emergency can lead to financial disaster.
The Jefferson County Farmers Recovery Fund, inspired by the Seattle Neighborhood Farmers Market Alliance’s Good Farmer Fund, is a small grant program currently being developed by our local farmers’ markets. This fund aims to support farms in Jefferson and neighboring counties that participate in the Port Townsend and Chimacum Jefferson County Farmers Markets by assisting farmers in overcoming challenges that significantly impact the viability of their businesses. This grant program seeks to support the sustainability of local farms, retain market farmers through hardship, and ensure that agriculture remains a sustainable component of our local economy.
Unlike the Farmer Fund offered by the Food Co-op, this grant program allows farms to apply for assistance during emergencies. The grant application will open in early October 2025 and will be available on an ongoing basis, allowing farms to submit applications as needed. Applications will be accepted continuously, with consideration given to the available funds at the time each application is received.
Eligibility and Limitations for Recovery Grants
To qualify for a recovery grant, farmers must meet the following criteria:
1. Farmers must currently sell at the Jefferson County Farmers Markets.
2. The need for assistance must be due to circumstances beyond the farmer’s control, including:
• Flood
• Fire
• Storms
• Unavoidable pest or disease
• Accidents or health issues affecting the producer or their direct family
• Other unforeseen crises related to operating a farm business
On July 18th, the Jefferson County Farmers Market (JCFM) hosted a screening of the film Common Ground in partnership with the Port Townsend Film Festival and Color of Sound. This event marked the beginning of fundraising efforts for the establishment of the Jefferson County Farmers Recovery Fund. Through this event and individual donations, JCFM has raised $16,000 to support local farms facing a crisis this winter. Any funds that are not utilized this year will roll over to the next season, ensuring that support remains available to local farms when a crisis arises.
After the film screening, a panel of local farmers shared their stories of emergencies that threatened their businesses. Roxanne Hudson and John Bellow of SpringRain Farm and Orchard recounted the devastation they experienced as new farmers in Jefferson County when their barn caught fire. They had incorporated over 50-year-old shingles from Roxanne’s grandfather into the barn, which made the loss even more difficult to bear. Thanks to the support of their community, they were able to rebuild the barn. Friends, neighbors, and community members they had never met came together to help, reducing the financial burden of the loss and creating a strong support network that uplifted John and Roxanne during this challenging time.
From this and other stories, we see that local farms thrive with community support and that it takes community involvement to protect our local food system. JCFM invites you to join us as a Farmers Recovery Fund supported with a donation today and/ or sign up for our newsletter. We will share additional ways to support local farms when a crisis strikes through our weekly newsletter.
Meet a few of our
Chimacum Valley Brewery - Chimacum,WA
Chimacum Valley Brewing is a farm-based craft brewery, growing and malting their own organic barley right in the Chimacum Valley. With a true “field to glass” approach, their brewing highlight local ingredients and traditional methods. You can now find their beers at The Food Co-op today!
Learn more at Chimacumgrain.com/brewing
Rising Tide Coffee Roasters - Port Townsend, WA
Rising Tide Roasters has spent nearly two decades perfecting the art of coffee roasting, transforming a hobby into a passion for rich, fresh flavors. They now share their single-origin, small-batch creations with the wider community, inviting you to explore how different roast profiles unlock the magic of truly fresh coffee.
Learn more at Risingtideroasters.com
Harbinger Candle Co. - Chimacum, WA
Owned and run by Michelle Evans in Chimacum, WA, creates pure beeswax candles in small batches. Inspired by the changing seasons and historic traditions, Michelle crafts everything from hand-dipped tapers to unique molded designs. Made with 100% natural, sustainably sourced beeswax, her candles are environmentally friendly and celebrate the beauty of nature and the vital role of bees in our world.
Learn more at www.harbingercandleco.com
Find these vendors and 900+ other local products in store today!
CHEESY MEANDERINGS
CHEESY MEANDERINGS
Our Wine and Cheese experts have assembled perfect pairings for all of your Holiday gatherings.
Mimolette, aged 12 months.
Isigny Ste Mere, France
French cow's milk cheese known for its bright orange interior, a result of annatto coloring, and a distinctive, pockmarked rind, sometimes created with the help of cheese mites. Its flavor is characterized by nutty, salty, and sweet caramel or butterscotch notes, which deepen with age, and its texture can range from semi-firm to dense and crumbly. Pair with any of our fabulous trappist ales: rochefort 8 or 10 or tynt meadow. For a decadent pairing, try the drie fonteinen we have several bottles left on the shelf. A true flemish gem!
Quinta, Point Reyes, California
Quinta is a soft-ripened, bloomy rind cheese from Point Reyes Farmstead Cheese Company made from pasteurized cow's milk, wrapped in spruce bark, and adorned with a bay leaf crown. Its flavor evolves with age, beginning with mild buttermilk notes in younger wheels and developing into a bolder, earthy-mustard and mushroom flavor as it matures.
Pairs well with Division Wine Co. Noveau Nouveau.
Mt. Tam, Cowgirl Creamery, California
Mt. Tam is a signature, bloomy-rind, triple-cream cheese by Cowgirl Creamery, made with organic, locally sourced milk and cream from Marin County, California. Named after the iconic Mount Tamalpais overlooking the San Francisco Bay, it features a unique, fudgy, buttery texture with bright, earthy, and complex mushroomy flavors. Pairs well with Propolis Cuvee.
WHAT ARE YOUR FAVORITE THINGS?
Holiday Favorites, Ready to Go!
This year, we’re doing things a little differently for the holiday season. We will be filling our hot bar and grab-and-go cases with all the classics you know and love— READY WHEN YOU ARE.
From November 19–30, you’ll find holiday staples prepared fresh, packaged, and ready to enjoy at your table. Whether you’re planning a full holiday spread, a cozy dinner for two, or just need an extra helping of mashed potatoes (because there’s no such thing as too many), we’ve got you covered.
Don’t forget the Gravy!
What is NATIFS?
NĀTIFS is a nonprofit organization founded by Lakota Chef Sean Sherman (known as the Sioux Chef), dedicated to revitalizing Indigenous food systems and promoting cultural preservation within Native American communities. Through initiatives like the Indigenous Food Lab, NĀTIFS offers training programs, educational workshops and support for Indigenous entrepreneurs to empower individuals and foster economic development.
By addressing economic disparities, food insecurity and the loss of Indigenous food knowledge, NĀTIFS aims to restore health, wealth and cultural identity to Indigenous populations. The organization’s commitment to promoting Indigenous foodways education, facilitating food access and revitalizing ancestral knowledge underscores its mission to create positive social impact and support underserved communities.
Gathering with family and friends for a Thanksgiving meal is a familiar ritual for many people, and we strive to serve our entire community well during this busy time of year. In recognition that the story of the first Thanksgiving perpetuates an inaccurate and harmful version of history, our co-op is joining food co-ops across the country to make a collective donation to North American Traditional Indigenous Food Systems (NĀTIFS) this November. Food co-ops will donate $0.05 for every Field Day product sold during this promotion.
This November, get ready for gatherings with friends and family with big savings on all Field Day products at the co-op. Save on more than 200 Field Day items — from maple syrup to wild-caught tuna to paper towels — from Nov. 5 through Dec. 2nd. Field Day is our value brand that offers high-quality, delicious food and household products at more affordable prices every day through Co+op Basics, making this savings event even more spectacular. Our lowest prices will be even lower!
Stock up on staples like rice, pasta, beans and olive oil. Save on tons of spices and herbs, as well as baking essentials including sugar, vanilla and chocolate chips. Find the foods you want for holiday meals, like gravy, pumpkin puree and stuffing mix.
To learn more about NĀTIFS, visit natifs.org. If you want to get involved, follow NĀTIFS on social media, sign up for the NĀTIFS newsletter or make your own donation. You can also lend a hand by sharing their mission and vision on social media with your friends and family.
Taking advantage of low prices on Field Day items not only saves you money, but it also supports the vital work that NĀTIFS is undertaking. If you are interested in doing more, consider learning about and supporting the initiatives of Indigenous people in your local community. Start by visiting Native-land.ca to learn whose ancestral land you live on.
NOURISHING THE LAND, HONORING THE ANCESTORS
A few years ago, Naiome Kreinke stood on a small parcel of land in Quilcene—her ancestral Chemakum homeland—and imagined what it once was: prairies rich with camas and wild berries, forests alive with cedar and song, and longhouses standing proudly by the water’s edge.
That vision has now taken root. With the help of many hands and hearts, Longhouse for the People—an Indigenous-led project rooted in cultural revival and land restoration—has completed the first traditional longhouse built in Chemakum Territory in over 100 years. It now serves as a space for ceremony, community, and connection. But the story doesn’t end there.
This next chapter is all about the land. Naiome and her community are restoring the native prairie by planting culturally significant species like cedar, rhododendron, and Nootka Rose. They’re also growing First Foods—nutrient-rich plants such as camas bulbs, nettles, Ozette potatoes, checker lily, and wild huckleberry. These foods hold deep cultural meaning and are more than symbolic; they’re harvested and shared with tribal elders from Jamestown S’Klallam, Quileute, and Nisqually. Each meal nourishes not just the body, but the spirit—carrying with it the taste of homeland, ancestral memory, and resilience.
THIS NOVEMBER, YOU CAN BE PART OF THAT STORY.
When you purchase specially marked Everyday Low Price items, The Food Co-op will donate 5¢ to Longhouse for the People. Your small choice at the checkout helps sow seeds of healing, justice, and cultural renewal, right here in Jefferson County.
CREAMY PUMPKIN PASTA WITH SEARED MUSHROOMS
preparation
Put on a pot of salted water to boil for the pasta. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat and add the mushrooms. Stir frequently for about 5 minutes, until the mushrooms are browned and soft. Sprinkle with smoked paprika and salt and toss to mix.
Transfer the mushrooms to a bowl and keep warm. Add the remaining olive oil to the pan, then add the onions. Saute, stirring, until the onions sizzle, then reduce the heat to medium-low. Cook for at least 5 minutes. When the onions are soft, add the garlic and rosemary and stir for a few seconds, until fragrant.
To the pan, add the pumpkin, wine, cream, salt and pepper and whisk to mix. Raise the heat to medium-high and bring to a boil, then reduce to medium and simmer vigorously, stirring frequently, for about 5 minutes or until thickened. While hot, whisk in the Parmesan cheese and stir to melt. Cook the pasta according to package directions. Drain and toss with the sauce and parsley. Serve hot, topped with seared mushrooms.
Ingredients
1 lb. pasta spirals (whole wheat or gluten free are fine)
3 tablespoons extra virgin olive oil, divided
8 oz. button mushrooms, thinly sliced
1/2 teaspoon smoked paprika
1 large onion, chopped
3 cloves garlic, chopped
1 15-oz. can pumpkin
1 tablespoon fresh rosemary, chopped, plus more for garnish
1/4 cup white wine
1 cup cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup Parmesan cheese
1/2 cup fresh parsley, chopped
WINTER SQUASH AND APPLE BAKE
preparation
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.
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.
Ingredients
2 pounds winter squash, peeled, seeded and cut into 1/4-inch thick slices
2 Granny Smith apples, cored and cut into 1/4- to 1/2-inch thick slices
3 tablespoons maple syrup
3 tablespoons brown sugar
2 tablespoons flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Pinch of salt and black pepper
1/4 cup cold butter, cut into small pieces
1 tablespoon butter, melted
MAPLE SAGE ROASTED VEGETABLES
Preheat the oven to 425 F.
Ingredients
4 cups winter squash (about 3 pounds)
4 medium parsnips, peeled
1 pound sweet potatoes, peeled
2 tablespoons olive oil
2 tablespoons fresh sage, minced 1/2 teaspoon salt
2 tablespoons maple syrup
2 tablespoons apple cider vinegar preparation
Peel and seed the squash. Cut the vegetables into uniform ½- to ¾-inch cubes so they will roast evenly. You’ll have about 9 cups of raw vegetables.
Combine the vegetables in a large bowl and toss with oil, sage and salt. Spread on two large sheet pans and roast for 20 minutes.
While the vegetables roast, stir the maple syrup and apple cider vinegar in a cup. When the vegetables are tender, drizzle with the syrup-vinegar mixture and use a metal spatula to gently stir. Roast for another 10 minutes.
STAFF PICKS!
If you're ever wondering what staff are LOVING in-store, they are always happy to recommend selections for you to take home and enjoy!
Rebecca: Gray Fox Apple Butter
Sebastian: Local Red Kuri Squash
Loren: Siggi's Yogurt
Margaret: Lakewood Grape Juice and Olipop
Moneer: House Made Bacon Burgers
Katy: Pumpkin Muffins and Granola
COOPERATION IS RADICAL
Easy Gift Idea:
DIY Lip Balm
Delight someone special with a homemade gift! Surprisingly simple to make, lip balm is also a cinch to customize with essential oils for endless scent combinations.
Making your own lip balm is beyond easy. In a matter of minutes, you can craft a few tubes to give as gifts (and one to keep for pampering yourself). What makes DIY lip balm so great? Not only can you make it just the wa the ingredients and use simple, natural ones — no petroleum found here!
You should be able to find most of the supplies you need for this project in the co-op’s health and body care section, or online in larger quantities. A local craft store is a good place to look for tins and tubes to hold the finished product.
Customize Your Creation
To make the balm, follow this general recipe, and customize to your tastes from there. We’ve included a few of our favorite scent combos for inspiration. Scent Ideas
To tint or color lip balm, add 1⁄8 teaspoon of lipstick to the solid ingredients when melting (just take a tiny dab off the end of a purchased lipstick). You can also use a drop or two of natural red food coloring, or a small amount of beetroot powder or a loose mineral powder (like blush).
2 tablespoons carrier oil (sunflower, castor, almond or jojoba)
10 – 15 drops essential oil
1 teaspoon honey (optional)
1. Melt beeswax, shea butter and oil together in a small bowl in the microwave. Or use a double boiler or a heat-safe bowl over simmering water.
2. Stir until ingredients are liquid, then add essential oils and optional honey. Mix well.
3. Transfer to a large eyedropper, syringe, or container with a spout, and divide liquid among four ½ ounce lip balm tins, jars or tubes.
To make lip balm super shiny, adjust the recipe by adding one teaspoon more of carrier oil. Note that this formulation will not be suitable for tubes, since the end result will not be firm enough.
Take the chill off a cold day with a warm bowl of hearty soup or stew that features beans, greens and a variety of fresh vegetables.
Soups & Stews
Three Sisters Soup
Serves 8 to 10. Prep time: 1 hour, 10 minutes to 2 hours, 10 minutes.
2 pounds of your favorite winter squash (butternut, acorn, kabocha)
2 to 3 tablespoons olive oil
1 yellow onion, diced
1⁄4 cup garlic, chopped
2 quarts vegetable stock or water
1⁄2 cup white wine
2 teaspoons dried thyme
1 large bay leaf
1 pound fresh or frozen corn kernels
2 15.5-ounce cans cannellini beans, drained
1⁄2 bunch green onions, sliced
Salt and pepper to taste
1. Preheat the oven to 350°F. Halve the squash and scoop out the seeds. Place the squash halves skin-side down on a lightly oiled baking sheet, and then roast until cooked through and soft, anywhere from 30 to 90 minutes. (Approximate cooking times: acorn squash, 30 to 45 minutes; kabocha squash, 40 to 50 minutes; butternut squash, 60 to 90 minutes.) Remove from the oven and allow to cool.
2. Scoop the flesh of the squash into a large bowl, saving any liquid. Puree the cooled squash with a blender or food processor, adding some of the reserved liquid if needed.
3. In a large stockpot, heat the oil over medium heat and sauté the onions until they begin to brown. Add the garlic and cook, stirring often, until the garlic turns light brown in color.
4. Add the stock or water, wine, thyme, bay leaf and pureed squash and bring to a simmer. Stir in the remaining ingredients and simmer for 15 to 20 minutes. Taste and adjust seasoning as needed.
1. Rinse the lentils, then put in a pot with the water, cauliflower, red bell pepper and salt. Place over medium-high heat and bring to a boil, then reduce the heat to low, place a lid on the pot, slightly ajar, and cook, stirring occasionally, for about 20 minutes. Stir in the kale and cook for about 10 minutes longer, until the lentils are soft and falling apart.
The Three Sisters is an ancient Native American technique for growing corn, squash and beans together in a way that builds on the strengths of each individual plant and enables them to nurture one another. Cooked together, these ingredients make a nutritious soup that celebrates the harvest season.
2. While the lentils cook, drizzle the ghee or oil in a large sauté pan and place over medium-high heat. Add the onion, ginger, mustard seeds and cumin seeds and sauté until they start to sizzle, then reduce the heat to medium-low and stir occasionally. Add the jalapeño and turmeric and stir for a few minutes before stirring into the lentils.
3. Add the sauté to the cooked lentils and let simmer for 5 minutes to meld the flavors.
