|New & Restocked Products|
Local grass-fed meat: Ground beef and sausage have been restocked
Local organic produce: Collards, turnips, and kohlrabi have been restocked.
Co-op Community Garden
We are beginning work on creating a community garden in the area behind the new building, open to all co-op members. If you’re interested in participating, please contact Cheri Lewis.
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 Sausage & Turnips Side Dish at the bottom of this email
(See photos below)
RoundTop Farm delivered fresh ginger and turmeric 10/26, it’s the last of this season.
Darkspore Mushrooms came in 11/11.
Jewell Farm delivered kale 11/2.
Local ground beef and pork sausage came in last week. Dried eggs are now available in the egg cooler.
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, November 20.
Volunteers are 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 out and get a lower markup. Thanks!
Updated COVID-19 Reminders – We are still following recommended safety protocols
We are still following all of the recommended CDC guidelines for keeping people safe during the COVID-19 pandemic, since the Delta variant is surging in our area. For more information see these articles on the surge in the US, the Delta variant, and recent mask efficacy data. View the full list of co-op practices and reminders here.
What we ask you to do the following:
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 | CDC
If you cannot or will not wear a mask, we will provide curbside pickup for you in order to keep our volunteer managers healthy.
Order Due Dates and Delivery Dates Online ordering calendar
UNFI — Orders are due Monday, November 15. The next delivery date is Wednesday, Nov 24.
Happy Cow — Place orders by Saturday, Nov 27 for delivery on Monday, Nov 29.
Backroads Bakery — TBD
Frontier Herbs — Orders due monthly on the 4th Tuesday of the month.
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 here
Chocolove dark chocolate hazelnut butter cup (discontinued by UNFI)
|Recipes and Health Articles |
Sausage & Turnips Side Dish
This is a fantastic Thanksgiving side dish and can be made ahead. The combination of the savory sausage with the whole turnip (greens and bulb) mades a perfect pair.
1/2 lb sausage (2 links or half of a package ground bulk)
2 tbsp oil
2-3 turnips with greens (or use kale or another leafy green if not attached)
2 tbsp butter
1/2 cup stock– turkey or chicken are best
Salt and pepper
1. Turn your oven to 350. Remove the turnips from the greens if attached. Remove tough center rib from the leaves and roughly chop. Wash and dry the greens thoroughly.
2. If using sausage links or brats, remove the casings and slice them into 1″ pieces. Brown sausage in oil for just a few minutes; it does not have to be cooked all the way through. If you’re using bulk sausage, break it apart with the edge of a wooden spoon as you go. Remove the mostly-cooked sausage from the pan and place in a lightly oiled casserole dish.
3. Scrub the turnips. Peel them if they’re tough or large. Dice into ~ 1⁄4″ cubes. Blanch in boiling salted water and refresh in ice water 2 minutes. Drain well.
4. Heat up the skillet (where you cooked the sausage) to medium-high. If there is a ton of fat left, pour some off. Melt the butter on top of the remaining drippings, and add the turnips. Raise the heat to medium high and toss the turnips in the butter. Add in the greens and stir to coat, and season with salt and pepper. Add the stock and cook until the liquid has reduced by half.
5. Turn off the heat under the skillet and mix the sausage into the turnips and stock. Transfer it all back to the baking or casserole dish. If making ahead, stop here, allow to cool and then cover and refrigerate. Set it out to allow it to come up to room temp an hour before baking.
6. Bake for 30-45 minutes, or until the turnips can be pierced with a knife point.
Full article here: https://freshforkmarket.com/recipes/sausage-turnips/