| Announcements |
| Coop Location UpdateWe are continuing to research and evaluate our options for moving to a new location and hope to be able to make a decision in the near future. We have a good possibility with a space in Pendleton, but if you know of any possible retail/ commercial buildings 1,000 sq ft or more please let us know so that we can consider all of our options. In the meantime, we will continue with business as usual, and appreciate your continuing support of our member-owned, all-volunteer cooperatively-run business providing healthy foods and products to our local community.Please contact Theresa Pizzuto, Interim General Manager at theresa.pizzuto@gmail.com or Pete Santora, Board of Directors Chair at pjsjr329@yahoo.com if you have leads on possible new locations or are willing to volunteer with the relocation work teams. Seed Saver Order UpdateWe had hoped to have an update for you by today, but it appears that the seed order is further delayed. We apologize for the inconvenience and will be in touch with those who placed special orders as soon as we know more, We have Eggs!! It is Springtime and we have lots of eggs! Come in and buy some eggs to make your favorite quiche, egg salad, or pickled eggs. Meeting Information – Mark your calendars!Manager Meetings (4th Saturdays): Our next manager meeting will be held VIRTUALLY on Zoom on Saturday, March 24 at 9:30 a.m. All are welcome, contact Theresa if you wish to attend.Membership Meeting (2-3 per year): The first quarter virtual membership meeting will be held on Saturday, March 24 at 11:00 a.m. on Zoom. We receive the 2020 year-end report and discuss the relocation options. will send a separate email reminder to all members with the Zoom link. Please mark your calendars for both meetings. We will continue to hold our meetings virtually until it is safe to gather again, which may be a while. Discontinued UNFI Items Kitchens of India Dal Bukhara Black Grams Lentil Curry 10 oz.Modern Products Vegit Seasoning Box 8 oz.Pacific Naturals organic Condensed Cream of Chicken Soup 12 oz.Pacific Naturals organic Condensed Cream of Mushroom Soup 12oz.Rapunzel organic Cornstarch 8 oz. 2021 Membership RenewalsMemberships 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 Tofu Tikka with Kale at the bottom of this email Product Updates (See photos below)Refrigerated: Rickety Barn goat milk dark chocolate fudge (assorted flavors; including a new flavor; coconut pecan)Local Produce: from Growing Greens Produce received 3/11: baby arugula, collards, baby kale, heirloom lettuce mix, and large scallions: from Darkspore Mushrooms received 3/11: chestnut, blue oyster, lions mane and 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, March 20. Volunteers needed for a variety of jobs – this is how we run the co-op (no paid employees) Please contact Theresa at theresa.pizzuto@gmail.com 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 date is Wednesday, March 17. The next order date is Monday, March 22 with delivery date of Wednesday, March 31. Happy Cow — The next delivery date is Monday March 15. The next order deadline is Saturday, March 27 for pickup on Monday, March 29. Sami’s Bread — Please place a special order if you would like us to order from this company again. Frontier Herbs — Orders due monthly on the 4th Tuesday of the month. |
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| Produce If you are interested in ordering a specific type of produce please contact Theresa to discuss availability. Visit the list of produce suppliers |
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| Discontinued Products View the list of discontinued products here |
| Recipes and Health Articles Tofu Tikka with Kale Prep Time: minutes Cook Time: minutes Total Time: minutes Calories: kcal Author : Maya Kaimal website INGREDIENTS1 jar Maya Kaimal Vegan Tikka Masala1 block extra-firm tofu (14 oz drained weight)6 tablespoons vegetable oil (divided)2 tablespoons chopped cilantro (optional)1 bunch kale*, stemmed and chopped into ½ inch pieces, about 6 cups packed½ teaspoon sea salt plus more if needed2 pouches Maya Kaimal Surekha Rice INSTRUCTIONSHeat the Vegan Tikka Masala in a saucepan on medium low until piping hot, about 5 minutes. Turn to very low and keep warm while you sauté the tofu.Slice the tofu crosswise (the long way) into eight, about ½-inch thick “cutlets”. Lay them flat and sprinkle lightly with salt.Heat oil in a large 12-inch seasoned or non-stick skillet over medium-high heat. Fry the tofu cutlets until lightly browned, 4 to 5 minutes per side. You may need to cook them in two batches. Set aside and keep warm.Heat remaining 3 tablespoons of oil in the same pan over medium-high heat until it shimmers. Add kale and 1/ teaspoon salt to the pan and turn heat to high.Sauté, tossing and stirring often until the kale is starting to wilt, about 3 minutes.Add 2 tablespoons water and continue to sauté until completely wilted. About 3 minutes more (it’s okay if pieces get browned.)Transfer the kale to a serving plate (or individual plates) and arrange the tofu cutlets on top, slightly overlapping the pieces. Pour the hot Tikka sauce over the cutlets and garnish with cilantro. Serve with Surekha Rice, if you like.(If you don’t pour over all the sauce, serve it on the side.) *If using pre-washed, chopped kale, it will need to cook a little longer as the pieces will likely be bigger and include the stems. YIELD: 4 Servings Notes: There are many more recipes using both the Maya Kaimal Vegan Tikka Masala and the Coconut Korma under the Recipes button near the top of the page. Full article here: Tofu Tikka with Kale • Maya Kaimal Fine Indian Foods |