|Monetta Farms Asparagus|
The Monetta Farms asparagus we received on May 7 is the last delivery of fresh asparagus we will receive from Monetta Farms for this season.
Backroads Bakery Order DeadlinePlease place special orders by email to Carroll Brown by Saturday 5/15 at noon if you would like to place a special order for our next delivery on Saturday, May 22. List of products usually available.
Keep an eye out for a separate email update that we will be sharing soon, but it looks like we will not be moving until June sometime.
We will continue holding work days, mostly on Saturdays, between now and whenever we do move and are in need of volunteer assistance. If you would like to help, please contact Theresa Pizzuto, Interim General Manager at email@example.com.
We will share updates as soon as we have more information. In the meantime the Co-op is operating as usual.
2021 Membership Renewals
Memberships are due the first time you shop at the Co-op in 2021. The cost is $30 for the entire year, which is still a great deal. Thank you for your continued support! See a recipe for Fresh Fettuccine with Ricotta, Spring Onions and Fried Duck Egg at the bottom of this email Product Updates
(See photos below)Bulk: organic Turkish apricots; organic raw cashews; organic chocolate chips; organic medjool dates; pecan halves; oat bran sesame sticksPackaged: Lucini organic rustic tomato basil sauce; Paisley Farm five bean salad; Gluten Free: Emerald Cove pacific arameRefrigerated: from Rickety Barn received 5/04: duck eggs; Brown Cow whole milk yogurt; Good Culture organic cream cheese; Kalona organic french onion dip; Kite Hill tortelllini; Seven Stars Farm organic plain yogurtFrozen: Alvarado sprouted grain breadsPet Food: Wellness assorted morsels and graviesPersonal Care: Christina’s Natural Quality jewelweed extractProduce: from Monetta received 5/07: asparagus; from Warbranch Mushrooms received 5/11: shiitakes
Monthly Senior Discount Day The Co-Op offers a 5% discount to seniors 65+ on the 3rd Saturday of each month. The next senior discount day will be held on Saturday, May 15.
Volunteers needed for a variety of jobs – this is how we run the co-op (no paid employees) Please contact Theresa at firstname.lastname@example.org if you’d like to help keep the co-op running. Thanks! Updated COVID-19 Reminders – We are still following safety protocolsAs you know we are still following all of the recommended CDC guidelines for keeping people safe during the COVID-19 pandemic. View the full list of co-op practices and reminders here.
What we ask you to do:If you are feeling sick at all (fever or not), Please do not come into the store.If you know you have been exposed to COVID-19, DO NOT come into the store. The CDC guidelines call for staying home for 14 days after you’ve been exposed to someone with confirmed COVID-19. See this link for more information: What to Do If You Are Sick | CDCIf you cannot or will not wear a mask, we will provide curbside pickup for you in order to keep our managers healthy.
Order Deadlines and Delivery DatesOnline ordering calendar UNFI — The next delivery is Wednesday, May 12. The next order deadline is Monday, May 17 with delivery date of Wednesday, May 26.
Happy Cow — The next delivery is Monday, May 10. The next order deadline is Saturday, May 22 for pickup on Monday, May 24.
Backroads Bakery — Please place special orders by email to Carroll Brown by Saturday 5/15 at noon if you would like to place a special order for our next delivery on Saturday, May 22.
Frontier Herbs — Orders due monthly on the 4th Tuesday of the month.
|New, Restocked & Highlighted Products|
If you are interested in ordering a specific type of produce please contact Theresa to discuss availability. Visit the list of produce suppliers
View the list of discontinued products hereChocolove dark chocolate hazelnut butter cup (discontinued by UNFI)
|Recipes and Health Articles|
Fresh Fettuccine with Ricotta, Spring Onions and Fried Duck EggThis is just pure decadence. Fresh basil fettuccine, creamy ricotta, crispy fried spring onions and a fried duck egg on top. The egg yolk creates a rich sauce for the noodles.. The only thing that would have made it more over-the-top is if I had some black truffle to shave on it.
Here is a link to the Insteading.com website for more recipes and more information about cooking with duck eggs,
Prep Time: minutes
Cook Time: minutes
Total Time: minutes
Author : Herbivoracious
INGREDIENTS:1 pound fresh pasta (basil if you can find it, plain is just fine too)1 bunch spring onions (about 4), trimmed, halved lengthwise, cut into 1/4″ thick half moons1 pound fresh ricotta (Calabro is a fine brand) – remove from refrigerator when you start cooking4 duck eggs (or chicken eggs)ButterSaltPepperOptional: shaved black truffle, or truffle oil, or truffle salt
INSTRUCTIONS:Bring a large pot of salted water to a boil.Saute the onions in 2 tablespoons of butter with 1/4 teaspoon of salt over medium heat until the moisture evaporates and they begin to get brown and crispy, about 15 minutes.Fry the duck eggs in butter, just like you would a chicken egg. Cover the pan so that some heat reaches the yolk as well. Ideally you get some lacy crispy bits on the edge of the whites. Cook until the white is completely set. (Note well: I like this with a still runny yolk. That is considered risky by food safety experts. You willl have to use your own judgement.)Boil the pasta until al dente. Drain and toss with butter to coat.Divide the pasta among four pre-heated bowls. Top with the ricotta, onions, and the duck egg. Season with salt and freshly ground black pepper. And that truffle, if using.YIELD: 4 Servings
Full article here: Fresh Fettuccine with Ricotta, Spring Onions and Fried Duck Egg