Celebrating Celeriac By: Paula Youmell to North Country Public Radio’S Nourishes Every Body Interview with Dan and Megan Cell and System

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Celebrating Celeriac By: Paula Youmell to North Country Public Radio’s nourishes every body interview with Dan and Megan cell and system. Celeriac? What is that, you ask? Kent: A Year On The Farm. I had Provides a nice dose It is that weird looking veggie a chuckle when Dan made the of B vitamins, Vitamin that seems to be a comet from statement that celeriac just does C (think winter and outer space. No, I am not talking not sell well around here. His Vitamin C – immune about kohlrabi. I confess, they are NYC market loves celeriac! system needs). both a bit strange looking. Check Seriously, people here in North- Provides gentle doses out the images here for a visual ern NY don’t love and crave this of many minerals espe- confirmation on the veggie you yummy little root? cially if grown in well are dealing with. Celeriac has big My goal is to convince you that cared for organic soil. Celeriac Kohlrabi roots coming off the entire veggie, celeriac IS worthy of your love! Also high in potassi- all the way down to fuzzy, hair- Why? Okay, celeriac to me, is um, magnesium, man- like roots. These roots work hard like the burst of fresh air when ganese, and Vitamin to absorb nutrients and minerals you first open the door to go out- K. A powerful package from the soil for your body cells. side or when you throw open the for 1/3 the calories of a That is correct; thanking the cele- windows in spring. That amazing potato! riac is in order here. Celebrating smell of freshness in your nostrils So what do I do with the celeriac would, indeed, be in and taste in your mouth is what this odd vegetable? order! celeriac does for food. Learn to love it! So why eat these bizarre and My favorite way to eat it is in Embrace celeriac’s not twisted veggies? Celeriac is a my raw, grated veggie slaws: the so normal appearance. vegetable that is well known and winter salads in my home. It gives Grab them up at the enjoyed in Europe. Did we forget the salad an incredible burst of Co-op and local farm- stir-fry. I dare you... try some celeriac to bring it over on the Mayflower? fresh flavor akin to eating stalks er’s markets. Wash them well as • Make root veggie slaws. For a today. Let me know if you fall in Have we lost the connection with of celery. The beauty is that in dirt gets trapped into their many good slaw recipe go to: http:// love! our European roots? One of my the winter you do not need to roots. I do not peel them because www.paulayoumellrn.com/ *Gently steam: Many peo- go-to books on whole foods: use celery stalks trucked in from the skin of root veggies is where blog/2013/12/02/gospel-of- ple overcook vegetables in too Whole Food Facts by Evelyn California and Florida. the nutrients are absorbed through the-slaw much water. This method robs Roehl does not even list this gem Facts about that celeriac I want into the plant. High concentra- • Be brave: wash one and eat your meal of nutrients. Use less of a vegetable. Wow, I seriously you to love: tions of minerals rest in the skin like an apple! water for less nutrient loss. You need to raise awareness of celeri- Tastes deeply like celery, deep- and flesh just under the skin. Trust • Combine with potatoes and may also save the steamed water ac’s awesomeness. If kale can get ly I will impress upon you. It is an me, your cells want those miner- beets to make a lovely pink to drink - minerals are miner- so much media attention, why not earthy tasting version of the stalks als. mashed veggie pot. Just als! Place root veggies (or any celeriac? you enjoy (perhaps stuffed with create like you would mashed veggies) into a pot and put just I suggest you grab a celeriac peanut butter, hint-hint: grab some • Grate them raw into salads. potatoes. You can use any root a small amount of water in the or two to test out their amazing in the Co-op nut cooler and try Make a salad of just grated veggies to make a fun mashed bottom of the pot. Bring to a boil, flavor and versatility. In Europe, dipping sticks of celeriac root). celeriac. veggie dish. reduce heat, and simmer gently the celeriac is used as a potato Carrot family member • Cut into veggie sticks and dip • Grate into your homemade with the cover on. This will re- substitute. Celeriac are nutritional Medicinal benefits; reduces into hummus, peanut butter, or sauerkraut. Grate and ferment quire you to pay attention or time powerhouses: high in fiber and blood pressure, relieves heartburn the spreads sold in the Co-op celeriac on its own! to your food so as not to cook the low in starch. They offer a good indigestion, anti-inflammatory, deli. • Celeriac is even yummy grated pot dry and burn those precious way to get fiber and nutrition relieves arthritic symptoms & kid- • Gently steam* and mash like and quick stir-fried with but- veggies. Enjoy! without carbohydrates, which ney stones, aids digestion (eat it potatoes. Butter and salt are ter, onions, and garlic. Please may cause some people to func- raw), stimulates appetite, supports fun additions. don’t ask and/or trust my kids tion better. the lymphatic, nervous, urinary, • Roast. on this one. In February 2014, I listened and digestive systems. Truly it • Toss into soups, stews, and

Upcoming events

Annual Holiday Baking Fest and Silent Auction Annual Member-Owner Meeting and Potluck December 6, 2015 February 9, 2016

The Co-op’s Carriage House Bakery and Deli opens its doors to The Co-op’s Annual Mem- everyone on Sunday, December 6th from 12 - 3:00 pm for the 18th ber-Owner meeting and potluck Annual Holiday Baking Fest and Silent Auction. As always, this with Board member elections, will event is a fundraiser for the Potsdam Neighborhood Center. be held Tuesday, February 9th On this day the bakery is transformed into a holiday cafe, one from 4:30 – 8:30pm. This year it where you can taste before you buy. Pile your plate with an will be held in the Potsdam Town assortment of homemade cakes, cookies, pies, and savory treats. Hall, 18 Elm Street. Bring a dish to Enjoy a cup of coffee, tea, or hot cider and visit with neighbors and friends while you decide share and your own table setting. which treat gets your silent vote as the “best”. You’ll also be able to vote with your dollars when Hope to see you there! you participate in the Silent Auction to bid on the uncut duplicate of your favorite entry to take home and enjoy. And remember, all of the proceeds from the Silent Auction will benefit the Potsdam Neighborhood Center. The Carriage House Bakery and Deli is located behind the Potsdam Food Co-op at 24 Elm Street. Hope to see you there!

Fall 2015 | potsdamcoop.com 1 Annual Open House a Success cupcakes produced by our own were folks from 3 Bears Gluten Carriage House Bakery and Deli, Free Bakery and More of Pots- we are very appreciative to the dam. Co-op vendors who contributed We are grateful to the local mu- to this anniversary celebration sicians who provided the wonder- held under the two big tents on ful sounds that filled the day and Elm Street. Sweet Italian Sausage to Beth Robinson who organized was provided by Pat & April’s the program. The musical talents Pork farm in Fort Covington, as of Matt Bullwinkle, members of well as fresh salsa made from the the Caramelo Trio, and The vegetables grown on Canton’s McKennas were very much en- Red Wagon Farm. Five flavors of joyed by all who attended. cheese curd were showcased with A special thank you to our samples provided by 1000 Islands friends and neighbors at the River Rat Cheese in Clayton. Christian Science Church for Thanks also to Kaneb Orchards of allowing us to use their lawn Massena for donating their fresh again this year for this annual The Potsdam Food Co-op & busy at the face painting table and apple cider and to Aqua Vitea of community celebration, and to our Carriage House Bakery and Deli Cheryl Mirer guided young artists Bristol, Vermont who provided working-owners, staff members, and looks forward to continuing would like to thank everyone who with their watercolor creations. samples of their Kombucha, and members of our Board of Di- its tradition of providing a cooper- took part in its Open House and Tim Murphy was the lucky win- which is now on tap at the Co-op. rectors who assisted in the various ative grocery store where every- 42 year anniversary celebration on ner of the bread raffle. For the Hot dogs from The Piggery in aspects of the Open House. We one is welcome to shop (with no Saturday, September 19th. The next twelve weeks he will have Ithaca were transformed into the appreciate their help and all they membership required) and anyone festive day was filled with music, the opportunity to choose a loaf popular Open House favorite, did to make this day a wonderful is welcome to join. food, and fun for all as well at a of the Co-op’s Carriage House Pigs in a Blanket by the Co-op’s celebration! The Potsdam Food 10% discount on store purchases Bakery’s hearth-baked bread for own Carriage House Bakery and Co-op & Carriage House Bakery Sincerely, for everyone the entire day! Mary each of those weeks. Deli. Presenting delicious sam- and Deli is proud to have served Lynn Clark Egan and Shelley Bartlett were In addition to the salads and ples of their gluten-free offerings the community for forty two years Marketing/Outreach Coordinator

potsdamcoop.com | @Potsdam_Co-op | facebook.com/PotsdamCoop | statigr.am/potsdamco_op

Our Mission Statement Co-op Board Members Abigail Lee, President [email protected] The Potsdam Consumer Cooperative, Inc. is owned and oper- Laura Cordts, Vice President [email protected] Robin McClellan, Treasurer [email protected] ated by its members and is dedicated to meeting the communi- Joe Andriano, Secretary [email protected] ty’s need for specialty and whole foods at the lowest possible Vanessa Bittner [email protected] Mary Egan [email protected] cost. As a member of the local community interested in its Erica LaFountain [email protected] well-being, we will attempt to use local sources whenever Pamela Maurer [email protected] Maggie McKenna [email protected] feasible. Rajiv Narula [email protected] Eric Ochranek [email protected] Marie Richards [email protected] We strive to provide a pleasant shopping experience and Store Hours working environment, with an emphasis on education, shared Daily 8:00am - 7:00pm Potsdam Food Co-op Staff information, and developing our relationship with the commu- Except major holidays Eric Jesner General Manager nity. We encourage environmental respect through the goods Lynn Clark Bookkeeping/Marketing we sell and in the manner in which we conduct our daily John Acker Cashier Bakari Adams Produce Buyer operations. We are committed to providing a model of respon- The Co-op Accepts Ben Adams Deli sible business practices based on the cooperative principles of Chris Affre Carriage House Manager • Cash Christoff Bemis Baker open membership, democratic control, limited return on share • Checks Jayne Galusha IT Specialist capital or investments, return of surplus to members, contin- Alexandra Gausby Baker • MasterCard/VISA Alissa Haller Front End Supervisor uous education, cooperation among cooperatives and concern • EBT/SNAP Raven Hetzler Cashier for our local community. • Co-op Gift Cards Penny Jandreau Bakery Julie Jansen Cashier Potsdam Food Cooperative • Potsdam Chamber of Megan Kent Packaging Coordinator Commerce Gift Certif- Jessie LaRose Cashier 24 Elm Street, Potsdam, NY 13676 Erik Laubscher Cashier icates (315) 265-4630 Ryan Meashaw Cashier Janice Pease Cashier [email protected] Andy Peet Lead Buyer www.potsdamcoop.com Jessica Peters Lead Baker Rob Ramsay Deli Potsdam Food Co-op �� [email protected] Jack Senese Cashier Eric Jesner, General Manager ��[email protected] Chris Strebendt Deli Supervisor Lynn Clark, Bookkeeper/Marketing �� [email protected] Wendy Turnbull Packaging Coordinator Chris Affre, Carriage House Manager ��[email protected] Dylan Ward Bakery Andy Peet, Lead Buyer ��[email protected] Co-op Community News is the official newsletter of the Potsdam Consumer Cooperative, Inc. in Potsdam, NY. It is published seasonally Newsletter Editor �� [email protected] and serves as an open forum for the exchange of information and ideas between Co-op members. Articles appearing in this newsletter may Newsletter Submissions ��[email protected] be reprinted in other cooperative newsletters provided credit is given to Potsdam Co-op Community News and to the author of the article. Working Owner Coordinators ��[email protected] We welcome submissions and comments from members and non-members. Submissions can be sent via e-mail to [email protected]. 2 Potsdam Food Co-op Community News | Fall 2015 From the General Manager

thrive. Chris and Christoff went far above their regular duties so please thank them when you see them in the store or stop in

the Carriage House. There were also many working-owners that came in at various

stages of the project to lend their expertise CALLING ALL BAKERS! or labor to help complete the repairs. With- out such dedicated staff and member-owners the Co-op would not be able to continue. Enter your favorite holiday dessert The Carriage House got a new coat of or savory treat for a chance to win a

paint this fall. Another project that exempli- $25 Good Food Gift Card at the fies the cooperative spirit, the Building &

Grounds committee took the lead to orga- Potsdam Food Co-op’s nize work parties. The entire building was scraped in just one day because so many th member-owners came to help. Painting 18 Annual Holiday took a bit longer but was also completed Baking Fest thanks to numerous member-owners. There

was even one day with six very dedicated with Silent Auction to benefit the By: Eric Jesner member-owners painting in the rain to make sure the front of the building looked good Potsdam Neighborhood Center

As we all get ready for winter, I’m look- for open house. ing back on how beautiful this summer and The Co-op’s final fall project was in the Sunday, December 6 th works for a few months and the pieces fall have been. Sales were down a bit this - pm 12 3

have only just been ordered as I’m writing summer but have been back up since the

this. I’m sure you have noticed some of our & Registration forms instructions are students have returned. Much has been done shelves in the front corner of the store being & to keep the Co-op looking great and to make available at www.potsdamcoop.com a bit empty and all the items we have been your shopping experience more pleasurable. in the store. Come & join the fun! Please let us know how we are doing and if discontinuing from the store. This is be- (All are welcome) you see any ways we can improve the Co- cause we are working towards getting some op and it’s operations. seating into the Co-op; the biggest request that has been made to me since I’ve been Building and Grounds here. Please thank Pete Wyckoff who built our beautiful bar, which will accommodate At the beginning of August, the Carriage five seats. House shut down production to make some repairs to the oven. It took two days for the Farm Visit oven to cool before work inside it could Governance/Nominating begin. Chris Affre, Carriage House manag- On October 3rd the Co-op had our first er, and Christof Bemis, one of our bakers, farm visit to Peter Paquin’s Cranberry Bog. spent three days working on the oven. The I have been going there for the past few Committee entire deck was removed, damaged bricks years to pick up cranberries for the store replaced, and reset. The ceiling was the next and thought it would be the perfect place to Would you like to be more the Co-op and can devote your time focus, which required a hole being drilled launch a new program for the Co-op. There involved in the Co-op? Do you and talent to meetings and com- through the top of the oven and then forms was a small turnout, but the trip was a lot of have skills and abilities that could mittee work, we'd like to hear from constructed inside to allow for cement to be fun. Getting to see the process of farming help govern and lead us forward? you! Contact Laura Cordts, Gov- poured. When the forms came out a day lat- cranberries will give you a new appreciation The Co-op Governance/Nomi- ernance/Nominating Committee er the result was perfect. The oven then took for cranberries. The farm is also very beauti- nating Committee is always on Chair at [email protected]. a few days to heat back up to temperature. ful. Our hope is to grow to two or three farm the lookout for prospective Board This project was the perfect example visits each year to give you more opportuni- members. If you're a current mem- of the cooperative spirit required for us to ty to get to know your farmers. ber-owner who is passionate about

Co-op Business Partners

These locally owned busi- Body Shop Fitness & Salon, Inc. Hands On Health Holistic Healing North Country Center for Yoga and Renew Architecture & Design 10% off Fitness Center Membership 20% off the first two consultation ap- Health (Yoga Loft) Rebecca Weld, AIA and LEED AP nesses have generously 47 St Hwy 345, Potsdam 262-0482 pointments 1 time $5 discount for any drop-in class 5% discount on residential agreed to grant the follow- www.bodyshopfitnessandsalon.com Hannawa Falls 265-0961 17 Main St., Canton architectural services www.handsonhealthhh.com 315-605-8637 11 Washington St., Potsdam 262-0082 ing offers to Co-op mem- BodyWorks Chiropractic www.yoga-loft.org www.renewarchitecture.com bers. Present your current 15% off initial visit Jazzercise 17 Leroy St., Potsdam 265-2030 1 complimentary class to new customers Potsdam Center for Innovative St. Lawrence Nurseries Membership Card when www.PotsdamBodyWorks.com (may not be combined with other offers) Dental Technologies 10% off regularly priced plant stock asking for the discount. 22 Depot St., Potsdam 265-0849 Aaron Acres, DMD 325 Rte 345, Potsdam 265-6739 Chiropractic Office of Dr. Jamie Towle www.jazzercise.com 10% discount www.sln.potsdam.ny.us One time offers will be & Dr. Lisa Francey Towle 83 Market St., Potsdam 265-3377 checked off when used. 10% off chiropractic services at both Jernabi Coffeehouse www.docreed.com Seaway Cash Register & Typewriter Canton and Malone locations. 10% off brewed coffee 5% off on machines, service and supplies 16 Park St., Canton 386-2273 11A Maple St., Potsdam 274-9400 Purple Rice 14 Bray Rd., Norwood 353-3533 3 Bears Gluten-Free Bakery & More 3276 St Rte 11, Malone 518-483-6300 www.stlawrencevalleyroasters.com $2 off 1 lunch special (one-time offer) For each $10 purchase you will be www.NorthCountryChiropractic.com 20 Elm St., #105, Potsdam 268-0923 The UPS Store entered into a drawing to win a $5 gift The Knead of Life 10 Free Self-service copies copies daily certificate Colton Massage Therapy Helen Kenny, NYS LMT (B&W 8 1/2 x11 20lb standard paper) 51 Market St., Potsdam Catherine A. Klein, BA, LMT $5 discount on first session 200 Market Street, Potsdam 265-4565 Facebook: 3 Bears Gluten-Free Bakery …and everyone knew her as Nancy Hannawa Falls 265-3369 www.theupsstorelocal.com/5986 & More $10 off first massage or gift voucher 4808 St Hwy 56, Colton 315-262-2636 Little Italy Alchemistress $1.00 off any large pizza 10% off body art (excluding specials) Community Performance Series 30 Market St., Potsdam 265-5500 Featured Business Partner 17 Maple St., Potsdam 267-6925 15% off any regular priced ticket (some www.PotsdamLittleItaly.com www.alchemistress.com Alchemistress- restrictions may apply). Tickets must be BodyArts on Facebook purchased through the CPS Box Office. Maple Run Emporium Snell Theater, SUNY Potsdam 10% off any regular priced kitch- Little Italy Restaurant & Pizzeria The Alexander Technique - Lessons 267-2277 www.cpspotsdam.org enware items and Workshops 49 Market St., Potsdam 274-0102 $1 off any pizza 10% off on first lesson The Computer Guys www.maplerunemporium.com 30 Market St., Potsdam 265-5500 73 Leroy St., Potsdam 265-7386 10% off all in stock items at both Pots- www.amsatonline.org/teacher/bethrob- dam and Canton locations Michael Greer www.potsdamlittleitaly.com inson 4 Clarkson Ave., Potsdam 265-3866 Residential Carpentry 2564 St Hwy 68, Canton 714-3866 5% discount The Blackbird Café www.techntext.com Potsdam, 528-7507 Free cup of coffee with purchase of a sandwich First Crush Wine Bar and Bistro 107 Main St., Canton 386-8104 10% off 7 am – 2pm Mon. thru Fri. www.theblackbirdcafe.com 32 Market St., Potsdam 265-WINE www.firstcrushwinebar.com

Fall 2015 | potsdamcoop.com 3 A Message from Andy - Hi everyone! I’m Andy, your new lead buyer. For those of you who don’t know me, I’ve enjoyed being a Co-op em ployee for seven years, and I’ve lived in Potsdam my whole life. It is for those reasons and more that I am very proud to serve you in my enhanced role. I’d also like to say thank you for the support I’ve received so far. I am very interested in bringing in new and exciting products for you to enjoy. The natural foods industry is putting out new products all the time and I can use your help to know what might do well in our store. I am always willing to hear suggestions. Is there a product you love and wouldAnother like to greatsee us way carry? to contact What seasonal me is by items are you looking for this fall and winter? Do you have an idea on how to improve one of our departments? Look for me on the floor or call or email me with any questions or concerns. submitting a comment card (a staff person can help you locate the comment box).

Thanks. I’ll be seeing you around. Andy Lead Buyer [email protected]

You Can Make A Difference By: Alissa Haller, Front End different materials that make up the matter. Once I began reading, one, I began to see that I could tap too! Supervisor the plastics from which we drink researching, and watching various make a difference. What I buy Companies will also benefit! and eat. This is concerning since documentaries, I also began to makes a difference. Purchasing receipt tape, paper and I never gave plastic much “only a few hundred of the more feel like there was no hope. If I Recycling, reusing, and reduc- plastic bags, and drink containers thought until I lived in Brooklyn. than 80,000 chemicals in use in am the only person recycling or ing waste are good ways to help can be costly. As consumers, we I would walk past piles of garbage the United States have been tested using a reusable bag, yet there is our planet. I personally decided can help ourselves, our local busi- on the sidewalks that start to for safety.” In the city, I saw there an entire city of people who have that I wanted to strive to live a nesses, and our planet by our buy- give off mysterious odors in the were different types of bins where lost hope and decided to just give zero waste lifestyle. When I come ing choices. So to those out there warmer months. Each grocery one could recycle, yet many chose up, what’s the point? to shop at the Co-op, I bring who want to make a difference store seemed to have its own to just throw away their plastic Of course, my attitude began mason jars and fill them up with but feel like it is hopeless like I assortment of plastic bags as well bottles and forks. “The U.S. to change. The mantra, “be the the various bulk items we sell, all once felt, this is not completely as reusable bags and containers. buried or burned more than 166 change you wish to see in the located in our dry bulk food area: so. There are companies that are I began to do some light research million tons of resources—paper, world,” became something that jelly beans, rice, oats, nuts, etc. aware and want to make a posi- on recycling and what plastic is plastic, metals, glass and organic inspired me. Here at the Potsdam We have reusable containers with tive change but the buying power made of. materials—in landfills and incin- Co-op, we love to recycle, reuse, the tare already written on the of the consumer is what will truly We live in a society where erators in 2008. We recycled and and compost! Bringing in plastic bottom that you can use for our drive companies to change. Our many people just adapt to things composted only one-third of our bags from home is a great way to liquid bulk items including vine- dollar is our vote. and tend to not ask questions until discards.” reuse, and we gladly take them! gar, dish soap, and honey. We also something prompts us to. I never I worked at a grocery store in Our spoons, forks, and even tops offer a wide variety of coffee. We 1President’s Cancer Panel, National Cancer Institute, 2010. Reducing Envi- thought, “what is plastic even Manhattan that offered both paper to the soup containers are all sell Dean’s Beans Coffee, which ronmental Cancer Risk: What We Can Do made of?” I didn’t know that there and plastic bag options. Many corn-based! We sell a variety of is available in bulk or in 1 or 5 lb. Now. were different numbers assigned times, when I asked “paper or reusable bags--even for produce! compostable bags! All these bulk 2U.S. EPA, 2009. Municipal Solid Waste to plastic containers that indicate plastic?” I would get a response, We have items such as travel items can be plastic-free! You Generation, Recycling, and Disposal in the type of plastic: Polyethylene “Why does it matter? Either way mugs and steel containers for your simply bring a container from the United States, Detailed Tables and Terephthalate, Polystyrene, I make a bad choice.” It seemed lunch. Once I saw that there were home or use one of the ones we Figures for 2008. Polyvinyl Chloride—all names of that people felt hopeless about options and that I wasn’t the only offer. We have our Kombucha on

Mr. Bunny’s Membership and Marketing

AProduce helpful guide to local vegetables Patch (for humans) Committee Update Mashed Celery Root Look for the ugliest looking By Erica LaFountain, Chair “We are the #PotsdamFoodCoop” root in the Potsdam Food Co-op is a fun project the committee produce cooler. Yes! That’s the one! Buy at least two roots for a This committee is proud to an- launched in August and continues family of four. Cut off the stem nounce that we have developed a expand. We are posting pictures of and use a knife to “peel/cut” off New Member-owner Welcome Kit, Co-op shoppers on social media the outside soil filled wrinkles and roots. Cut into approximate- which we hope will encourage new and invite you to post your own or ly one inch cubes. Steam on the member-owners to get involved and contact us if you’d like to be fea- By: Liz Bollt stove until softened. Put in bowl take advantage of all that Co-op tured. Follow us on Facebook or with butter and salt to taste. Mash member-ownership has to offer. Instagram and you may even see The Bollt house bunny, Mr. together and eat. You can prepare Bunny, has a great veggie pick celery root just like you would Aviva Gold was the force behind yourself featured! for the fall: celeriac aka celery mashed potatoes, but I think you this kit, and many others contribut- The committee’s next project: root. This vegetable is grown will be pleasantly surprised by the ed to the effort. If you would like a overhauling the Co-op’s Business locally and is a little known gem. different taste. Not only that, it’s If you like mashed potatoes and good for you! Enjoy! printed copy of the kit, just request Partnership Program. Stay tuned for you like celery, you just met your Check out this link for great one at the register, or for a digital new discounts available to mem- new favorite vegetable. It mashes health benefits of Celeriac: http:// version send an email request to ber-owners at participating local up like potatoes, but tastes kind pmep.info/health-benefits-of-cel- of like celery. Here’s how I used ery-root/ [email protected]. businesses. mine the other night and it was a huge hit! 4 Potsdam Food Co-op Community News | Fall 2015 Packaging, Cranberries & Puppy Love whole grains might be perfect Cucumbers? He loves them. Wa- have all the ingredients is whether • 1 cup rolled oats (bulk food By: Wendy Turnbull, Work- along with hot soup made in the termelon is a huge hit. Asparagus? to go ahead and make the dog section) ing-owner Coordinator Carriage House Deli. Got a friend He’s a fan now. Cooler weather treats, or assemble a gift box • 2 ½ cups whole wheat flour under pressure with exams? Choc- and the local cranberry harvest with the ingredients and recipe (bulk food section) Fall feels like the “New Year” olate-covered espresso beans, tan- inspire me to make cranberry and let someone else make the • ½ cup olive oil (liquid bulk in the packaging room of the Pots- gerine and lavender essential oils, orange muffins for us, and some treats. Either way, you are going section) dam Food Co-op. Welcome back locally-produced maple cheddar Cranberry Dog Crunchies for my to be greatly appreciated. I love to • 3 TBSP veggie broth powder to our returning friends! Familiar cheese and a pumpkin loaf from two furry friends. These treats are make these for my dogs. Happy (bulk spice section, choose students stop by and new students the Carriage House Bakery will great for training and travelling Thanksgiving! vegetable, chicken, or beef-fla- and faculty tend to discover the get them through. One of my or a snack at the end of the day. vored) Co-op at this time of year. If you favorite gifts to give is a themed Does Bentley like cranberries? Cranberry Dog • 2 cups water are already a member-owner with gift box from the Co-op. Choose Oh yes! Cranberries are up there Crunchies a desire to maintain an easy 10% from chocolate-covered blueber- with asparagus in promoting good Preheat oven to 325. In a large discount—all it takes is an hour ries, quinoa in dark chocolate, kidney health. • 3 tbsp peanut butter (Co-op bowl, place the water, broth pow- each month per adult household coconut dipped in dark chocolate, You will find beautiful, local- packed peanut butter is free of der, peanut butter, oil and egg. In member. If any member-owner in and chocolate-covered strawber- ly-harvested cranberries in the sugar and salt. Choose smooth, another bowl combine the flours, pursuit of a discount is proficient ries... It’s not that I always have Co-op’s vegetable section and crunchy, organic or not) oats, cornmeal, and Brewer’s at sharpening knives; please call a chocolate theme, but it’s a sure the freezer. Go ahead and make • 1 cup dried cranberries (choose yeast. Add the dry ingredient the Co-op and ask to speak with winner during holidays and the cranberry bread and cranberry fruit-juice sweetened & dried mixture to the wet mixture in the Megan or me. Also, we are always quality of chocolate at the Co-op scones for the rest of the family, from the shelf or dry your own large bowl. Add the carrot and happy to talk with anyone about is excellent. Add some fair trade but don’t forget to try them with with fresh, local cranberries cranberries and stir until blend- jar sanitizing and packaging. chocolate from Equal Exchange, your dog. I chop some cranberries from our produce or frozen ed. Knead the dough on a lightly spread the joy, and just imagine in the blender and freeze them to food section) floured surface for 5 minutes Ingredient Lists on the healthy benefits you are giving keep them handy all year long as • ¼ cup shredded carrot (local and roll out to ¼ inch thick. It Co-op Packaged Items with all those antioxidants. an additive to dog food. You don’t carrots are available all winter should be really dry. If it is not, have to go to the bog to make in our produce section) be liberal with the flour to make Have you noticed the ingredi- Gone to the Dogs Cranberry Dog Crunchies for • ½ cup Brewer’s Yeast (found it dry. Use a plastic cup or cookie ent labels starting to appear on your dog—you will want some next to chia and ground flax cutter to create shapes. Place the all those Co-op packaged snack One gift box that will NEVER dried cranberries, which you can seeds, below supplements) cookies on the baking sheet lined items? I am excited about this, include chocolate is one for a buy at the Co-op. Get the fruit- • 1 egg, beaten (found in dairy with foil. Bake for 1 hour and 40 partly because I love to make canine friend. I like to give our juice sweetened berries, NOT the cooler, next to the produce minutes, then turn off the oven, gift boxes full of Co-op goodies, dogs lots of fruits and vegetables. ones with sugar. Note: Never give section, the local eggs are open the door and leave them and ingredients matter. If you are Bentley, our newcomer, looked at a dog raisins or anything made of excellent) overnight. Store them at room ever stuck for a gift idea, stop at anything but commercial kib- raisins. Raisins and grapes are on • 1 cup cornmeal (in the aisle temperature for a month, or freeze the Co-op. You don’t need fancy ble with suspicion when he first the list of deadly things for dogs, with all the Co-op-packaged them to keep them for longer. baskets; just ask us for a box, and arrived at our house. Six months along with chocolate, macadamias grains and beans) then get creative and customize. later, he dashes to his rug at the and alcohol. (Go to www.ASPCA. • 1 ½ cup all-purpose Sir Gala- Know someone recuperating end of the kitchen the second the org for a complete list.) had Flour (close to the corn- at home? Local vegetables and carrots emerge from the fridge. Your only dilemma once you meal, bottom shelf)

Easy Recipes...

WINTER SQUASH SOUP with APPLE, ...by Anne Burnham CUMIN, and CARDAMOM from Edward Espe Brown’s Tomato Blessings and Radish Teachings. This book reads like a food novel. ORIGINAL PLUM TORTE from Eleanor Sweeney Ingredients:

Ingredients: Approximately 2 pounds Winter Squash 2 cloves Garlic, minced (Pumpkin, Perfection, Kabocha, Acorn, 1 Tbsp. fresh Ginger, grated 3/4 cup Sugar 2 Eggs Delicata) 1 Apple, cored and sliced (if the squash is 1/2 cup unsalted Butter 24 halved pitted Purple Plums. Pears 1 tsp. Cumin Seeds sweet, use a tarter apple and vice versa) 1 cup unbleached Flour are nice too. Try other juicy fruits. 1/4 tsp. Cardamom Seeds 4 cups Water 1tsp. Baking Powder Sugar, Lemon Juice, and Cinnamon 1 Yellow Onion 1 Tbsp. Lemon Juice Pinch of Salt 1 Tbsp. Olive Oil Salt

Preheat oven to 350 degrees Bake the winter squash about 1 hour at 375 degrees. Allow to cool, then cut open, remove seeds, and scoop out the flesh. Cream sugar and butter. Add flour, baking powder, salt, and eggs. Beat well Grind the cumin and cardamom in an electric coffee mill used for spices or a mortar and and spoon into an 8”, 9”, or 10” spring form pan. I push this batter up the sides pestle. Sauté the onion in olive oil for 2 - 3 minutes, then add garlic, ginger, cumin, and of the pan. cardamom and continue cooking another 1 - 2 minutes. Add the apple and 4 cups of water Place the plums, skin side up, on the batter. Sprinkle lightly with sugar, lemon along with the squash. Cook for 10 minutes or so. When the apple is soft, purée all with a juice, and cinnamon. Bake for 1 hour. This can be frozen or eaten when cooled hand blender or food processor. Season with lemon juice and salt to taste. Yum! to lukewarm.

Peach Cranberry SaucE COLD RICE SALAD from the Watertown Daily Times from Thea Ingredients: Ingredients: 12 oz. fresh or frozen cranberries 4+ cups cooked Rice (Basmati preferred) 10 oz. frozen peaches, chopped 5- 6 Tbsp. Butter ¾ cup white or brown sugar 1 Onion Zest and juice of 2 oranges 1 cup frozen or fresh Sweet Corn Pinch of salt 1 cup frozen or fresh Peas Combine all the ingredients in a medium saucepan on medium heat. Cook, stirring Cook the onions in plenty of butter until translucent. Cook corn and peas sepa- occasionally, until the berries pop and the sauce thickens, about 10 minutes. Serves 6. This rately. Mix it all together with the rice and voila! This is perfect for potlucks. is equally good with 10 oz. of frozen chopped strawberries or raspberries substituted for the peaches.

Fall 2015 | potsdamcoop.com 5 Potsdam Food Co-op’s First Farm Visit By: Wendy Turnbull, on behalf of and all your help with cranberry might have slowed me down. But the Outreach Committee transport. no, I was on a mission. Setting I bought lots of cranberries to aside ten pounds, I worked late The Co-op’s first farm visit to load up my little Fiat, and won- into the night that Saturday. I Peter Paquin’s Cranberry Bog dered what everyone else would boiled them in the finest mango was, “a bit trippy,” according make with their cranberries. juice, cooled them in a colander, to one participant. Feeling her Some spoke of relish and sauce, and centrifuged them. The sluice way across the bog in a pair cakes and pies. I hope some of that spun out of the salad spinner of one-size-fits-all hip-waders those beautiful berries will find was mancrango puree, thick and was the highlight. Cranberries their way into desserts for the delicious. It sustained my energy grow on vines in sand—tricky to Co-op Baking Fest to benefit the as I merrily scooped most of it navigate in hip-waders—yet the Neighborhood Center coming into ice-cube trays and cleared Paquins harvest fifteen plots, each up in December. Imagine the the counters for the main event. I spanning five to seven acres. Peter possibilities… maple cranberry followed the online instructions: tells us that a good year will see cheesecake or cranberry walnut layers of paper towel and parch- a harvest of one million pounds. cookies. Yum! ment piled beneath cranberries, The killer frost in the spring of Unless you want to wade into six baking sheets into the con- 2015 took a toll on local produce my lesson on how optimism does vection oven, less than an inch including half the cranberry not always pan out and how you from the element at the top. This harvest. Treasure those beautiful, cannot believe everything you caused some uneasy sleep, but I little orbs of nutrition because read online about drying your kept the faith. I wanted to be the they are especially precious this own cranberries, you should stop test kitchen for mancrangos. I year. reading now. Optimism can get awoke the next morning tired but Patti and Peter Paquin educat- you into trouble, and my faith in prepared to feel triumphant and ed our Co-op group of eighteen. online recipes has been comically flung open the oven door. Patti gave us a tour of the building shattered. Puddles everywhere! Water where the berries are loaded onto We have two choices of dried pooled on the bottom, conden- pallets for various destinations, cranberries at the Co-op. My sation trickling from the door to and then we went out to the dry favorite variety is sweetened with the floor. They didn’t mention fields where we had the opportu- apple juice. But what about drying this in the online accounts. I nity to learn how to start our own my own cranberries sweetened grabbed handfuls of paper towels cranberry bogs. We piled into with mango juice? “Wouldn’t that and mopped out my oven, all the pickup trucks for a jaunt out to the be fabulous?” I thought. while trying to convince myself harvest. Every year, the Paquins I should have taken the first that it really did need cleaning harvest for two weeks and then hint from Peter Paquin. When I and it would all be worth it. Alas, they are gone. quietly shared my ambition to dry the cranberries were not close to The bog is other-worldly, my some berries, he paused thought- dry. They stayed in that oven for kind of leaf-peeping—peaceful, fully before responding, “you are another 4 hours, and I mopped pristine water, crimson trees going to want to centrifuge them.” again. At “Hour Thirteen” I was in the distance, sparkling fresh Instead of taking a moment to on the fence about whether or Northern NY air, and millions of rethink my plan, I replied, “oh, not to try any more to get the glistening cranberries corralled you mean I could use my salad moisture out of those cranberries. in the foreground. Amazingly, spinner?” I was excited to think I swear to you I had just hit my this is all in our backyard! I had there might be another use for that threshold. I was reaching to turn never considered the need to rent salad spinner. off that poor oven when it made a bees for all those acres, nor had I Seeing my undaunted enthu- weird noise, issued a coded warn- thought about the tasty prospect siasm, Peter told me that if they ing, and abruptly stopped before I of creamed cranberry honey! were terribly sticky a few drops of could hit the button. Oh dear. More questions were patiently sunflower or safflower oil would I froze the berries that were answered and some intrepid work. But the thought of sticky nowhere near dry, but very tasty, souls ventured out in hip-waders. berries did not deter me. As Patti and I considered a few lessons: Others stretched out on the grass shared all kinds of knowledge to soak up the peaceful awesome- with the group, Peter leaned in • Don’t submit a recipe to the ness. From my horizontal spot, I and gave me one last clue. newsletter for anything unless hardly noticed some of our group “Of course,” he said, “the best you have tried it with success. drift back to the main building, way to do it is to cut them in • Don’t believe everything you where they paid for their berries half.” read online. and headed off. I was one of the Now, you’d think I would have • The fruit juice-sweetened last to leave, along with Co-op got the message at that point. cranberries we sell at the Co- Outreach Coordinator, Lynn, How many cranberries have you op are a fantastic deal. apple cranberry pancakes topped one cored and peeled apple. Add waving off Willy with his pick-up cut in half? Have you seen how • There are tons of things to do with maple syrup on a cold winter sweetener to taste. Take a sip truck carrying most of the 1,000 many articles there are online ex- with cranberries that have not morning? It is one of my favorite and tell me it doesn’t taste like pounds of cranberries destined for tolling the convenience of drying been dried. breakfasts. I make a triple batch strawberries. the Potsdam Food Co-op. We fell your own cranberries? They say and freeze them to pop them in short of space, so Madison and you don’t need a dehydrator. No My not-so-dry mancrangos the toaster on snowy mornings. I wish you peace and joy Mike, two of the Clarkson student sir, you can use an oven set to will be delicious, pulled from the Peter Paquin shared one of his through the fall, and enough member-owners on the trip, of- 130 degrees for eight hours. They freezer in handfuls for oatmeal or favorite recipes last year, and I am optimism to get you through the fered to load the remaining berries make it sound as though a bit of yogurt toppings. Who knows, they going to pass it along now: rest of the winter. Let Lynn know into their Jeep. We were treated boiling water magically causes might arrive at the Baking Fest if you have suggestions for a farm to the farm stand price with the them to split just perfectly while in some inventive cookie. But I Peter’s Easy Cranberry visit for next year. Our debut farm premium tour. The beauty of the not turning them to mush. You sure am going to test that recipe Concoction visit will remain in my memory as whole adventure was that most might have thought the prospect out before I enter the Baking Fest! a very “trippy day,” with a happy people did not need to own a car of layering paper towel and parch- There are countless things to do In a blender, whip one cup of bunch of people and a very drippy to get there since we carpooled. ment paper beneath centrifuged with cranberries and they freeze cranberries with one banana and evening full of life’s little lessons. Thank you all for a fantastic visit cranberries boiled in mango juice beautifully. Have you ever made

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6 Potsdam Food Co-op Community News | Fall 2015 Getting the Canning-Bug By Mary L Michalek brary now lends canning supplies kitchen. pledged I was done with canning heat, stirring occasionally. Reduce to patrons. However, a month later our for the season, I kept finding heat, cover, and boil gently until The summer I was pregnant Over two consecutive days, garden exploded with tomatoes. bags of frozen cranberries in my cranberries soften and burst, about with my son, I took a class on once nap time had commenced, I After making numerous pasta freezer from last Thanksgiving. I 15 minutes. Add sugar, raisins, canning. I was living in Burling- got to boiling and pouring. I made dishes, tomato-heavy salads, and am now planning to make some water, mustard, cinnamon, cloves, ton, VT at the time and won the strawberry and blueberry jams. fresh salsas, I decided that my cranberry chutney to enjoy with and cayenne. Boil gently, stirring class at a silent auction. I hadn’t There are many local places to best bet was to can some salsa. turkey this holiday season. Please frequently, for about 15 minutes. thought much about canning find berries in the summer, and When I made it two years ago, it join me in some canning with the (Mixture should be slightly runny before bidding in the auction, but I was happy to be able to use all ended up being a bit pricey since I following recipe. All the ingredi- and will thicken upon cooling.) my nesting brain kicked in and local, organic fruit. I also recom- bought all the ingredients retail in ents should be easily found at the Meanwhile, prepare canner, decided it was the perfect thing to mend getting the low or no sugar Burlington. Being able to use my Co-op. Happy canning! jars, and lids. (For more informa- do to prepare for the new baby. pectin unless you have a serious own tomatoes made the endeavor tion, go to www.freshpreserving. The class was informal and sweet tooth. The jams I made are much more affordable. I was able Cranberry Chutney com/getting-started) taught in a cozy kitchen. Together, plenty sweet and only required to buy the remaining vegetables Makes about six 8-ounce jars Ladle hot chutney into hot jars, the instructor and four learners one cup of sugar for four cups of needed at the Co-op and local leaving ½ inch head space. Re- prepared a three-berry jam. Using crushed berries versus the five farm stands, so all the ingredients • 3 cups fresh or frozen cran- move air bubbles and adjust head the skills I learned at that class that regular pectin requires. While were local. berries space, if necessary, by adding and recipes from the Ball canning I did buy the Ball Complete Book While homemade salsa is • 1 ¼ cups finely chopped hot chutney. Wipe rim. Center website, I canned a blueberry jam of Home Preserving this time delicious and definitely worth onions lid on jar. Screw band down until and a salsa before giving birth. I around, I found the pectin calcula- the effort, it can end up being • 1 ¼ cups chopped candied resistance is met, then increase to am certain that the energy I put tor on their website (http://www. extremely time consuming. If you pineapples fingertip-tight. into obtaining the produce and freshpreserving.com/tools/pec- don’t have a strategy for prepar- • 3 cloves garlic, finely chopped Place jars in canner, ensuring preparing it for preserves helped tin-calculator) especially helpful. ing the tomatoes, it can end up • 2 tbsp finely chopped ginger they are completely covered with me join in the small minority of It gives you a breakdown of how taking much longer than antici- root water. Bring to a boil and process women who actually give birth on much sugar, water, pectin, and pated. In case you’re new to this, • 1 tsp grated orange zest for 10 minutes. Remove canner their due date. crushed fruit you need to make a great way to peel tomatoes is to • ¼ cup freshly squeezed orange lid. Wait 5 minutes, then remove Fast forward two years and my jam. Make sure you always use a cut an X on the bottoms and put juice jars, cool, and store. family and I are now living in tested recipe for canning. This is them in boiling water for about • 1 cup red wine vinegar beautiful, quiet Potsdam. I took not a process where you want to 30 seconds. Then transfer them • 1 ½ cups granulated sugar Kingry, Judi, and Lauren a year off from canning because be experimenting too much since to ice cold water and the skins • 1 cup golden raisins Devine, eds. Ball Complete Book moving with an infant is enough water bath canning (the style I’ve should peel right off. I hadn’t • 1 cup water of Home Preserving. Toronto: of a challenge. This year I got the used) requires a specific amount gotten the process quite down and • 1 tsp dry mustard Jarden, 2012. canning itch again and decided to of acidity. spent much more time than I’d • 1 tsp ground cinnamon take advantage of my son’s long The jam turned out wonderfully advise with my hands immersed • 1 tsp ground cloves naps to can some jam. While I and was the perfect balance of in tomato juice. It might also be a • ½ tsp cayenne pepper had made due with a MacGyvered berry flavor and sweetness. After good idea to wear gloves if you’re stock pot for my previous preserv- completing the two batches of processing a lot of tomatoes (I In a large stainless steel sauce- ing, this time I decided to invest jam, I told myself that I was done needed 10 cups) as the acidity can pan, combine cranberries, onions, in an actual canning pot with a canning for the year. I had enough burn after a while. pineapple, garlic, ginger root, rack. If you aren’t ready to invest jam to last the winter and had The end result was some deli- orange zest, juice, and vinegar. in that, the Norwood Public Li- spent enough time boiling in the cious salsa. Even though, again, I Bring to a boil over medium-high True Colors Surprising Facts about Colorings and Other Non-Organic Ingredients in Organics

Originally published September If you look at the ingredients list insect pollinators. organic food that lists a vegetable 25, 2015 at www.cornucopia.org. (right), you will see that red cab- Another cause for concern extract without specifying wheth- bage extract was added for color. is that pigments derived from er it is organic or not. By: Jérôme Rigot, PhD Red-cabbage-colored strawberry agricultural sources are highly cobbler…what a feast! concentrated. They are also most Other Allowed Ingredients Colors?!? Why would organ- But all humor aside, this often extracted from parts of fruits ic food need color? In fact, the is cause for concern. The red or vegetables likely to contain Colors are only a few of the original colors in prepared foods cabbage extract used for color the highest levels of pesticide highly questionable and con- are often modified or destroyed is derived from convention- residues. Examples include grape troversial ingredients, synthetic during processing; thus, food al cabbage grown with toxic skin extract, beet juice extract, or “natural,” allowed for use in manufacturers feel the need to add agrochemicals. Yet it appears on purple potato juice extract, and organic processed foods. colors to their products to ensure the National List, the itemization red cabbage extract, all commonly The National Organic Standards their appeal to customers. of all synthetic and non-organic used for color in processed foods. Board (NOSB) looks poised to ular bakery-café chain published As an example, let’s look at cer- substances allowed in organic Why do people want organic keep many of these ingredients on its “No No List” identifying all tified organic Strawberry Cobbler production. Why? Because at the food? Because producing it has the National List, even though, in of the ingredients it refuses to use Multigrain Cereal Bars, manufac- time it was petitioned to be added minimal negative impacts on the many cases, they are not essential or plans to remove from its food tured by Health Valley Organic, to the National List, there was no environment and human health, to the manufacture of the food or by the end of 2016. Surprisingly, which is owned by industry giant commercially available red cab- and there are demonstrably lower organic alternatives exist. some of the ingredients Panera Hain Celestial Group, Inc. bage extract in organic form. pesticide residues. Ironically, unlike the USDA’s has banned from its products are Many people know that when Red cabbage extract: is it so Is this what you, the concerned organic program, a number of currently on or being petitioned you cook strawberries, their color bad? Let’s look at the health and customer, are getting when you corporations that manufacture and for addition to the National List! changes to a dark reddish brown environmental effects of cultivat- purchase processed organic foods sell conventional processed foods (See sidebar at right.) — the natural color may not be ing red cabbage conventionally. A that contain “natural” colors or are listening to their stakehold- It is obvious that the corporate eye-poppingly appealing. But database maintained by Beyond flavors? ers—that is, their customers. organic food industry is pressur- customers certainly want a vibrant Pesticides indicates that there are To avoid potentially toxic color KRAFT, General Mills, Hersheys, ing the USDA to keep ingredi- strawberry-red color like the one 49 pesticides with established tox- in your food, one of the most Nestlé, Kellogg, Taco Bell, Pizza ents in organic processed food on the package, don’t they? icity used for growing cabbage: effective approaches is to stay Hut, Papa John’s, and Subway, that should not be there. That is PrintSo what to do? There are 32 are acutely toxic, creating a away from any form of processed among others, have announced why Cornucopia’s policy and at least two options. One is to hazardous environment for farm- food. Home-cooked meals made that they will remove a number scientific staff will be at the next use the cooked strawberries as is workers; 47 are linked to chron- from scratch are so satisfying. But of artificial ingredients, preser- NOSB meeting, October 26–29 in (unthinkable!). Another would ic health problems (including if you must use processed foods, vatives, and food processing aids Stowe, Vermont. You can count be to add color — in this case cancer); 15 contaminate streams look at the label carefully. Only from their products. on us to keep you informed as to it would have to be a “natural” or groundwater; 44 are poisonous organic colors, which are becom- One of the most notable exam- when your voice — farmers and color because artificial colors are to wildlife; and 25 are considered ing more readily available, should ples of this corporate responsive- consumers together — can make a prohibited in organic products. toxic to honey bees and other be listed. When possible, avoide ness is Panera. In May, the pop- difference.

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