December January February The Dirt 2013/14 Let’s Get Cooking!

GreenTree Co-op 214 N. Franklin Ave. Mt. Pleasant, MI 48858 In This Issue: Co-op Anniversaries Staff Favorite:

Holiday Meal Planning Sirah Dowell Produce Keepin’ It Fresh Erin loves Assistant/ A Bevy of Beverages Storekeeper Organic

Bodacious Buffalo January—2 years Valley Chicken Dip

Awesome Pumpkin Dip Rachel Cromell Pasture Storekeeper Mushrooms Rockefeller . February—2 years Tuscan Kale Stew

Southwest Polenta Lasagna Welcome these new faces to the Co-op: Why does she love it? i Sumptuous Pumpkin Roll Poached Pears Storekeeper Peppernuts

Deli Assistant/ Claudia Important Dates: Baker loves So December Megan Barber> 7– Owner Appreciation Day Storekeeper Delicious 18– Board Meeting 18– Wellness Wednesday

February This fall we extended 1– Owner Appreciation Day Staff Favorite: 19– Board Meeting our opening and closing 26– Wellness Wednesday times, making the Dawn loves Alaffia Board of Directors: Co-op available for two shampoo. Eric Baerren

Wilma Blackman additional hours every Why does she

Michael Brockman love it? day. You can now stop i Liz Busch: Vice Chair “It works wonders Kimberly Crandell in earlier or on a dry flakey Mark Fairbrother: shop later Treasurer scalp. Plus the

Jay Fields: Chair seven days a smell and lather

Talat Halman: week! are great!” Secretary

Website: www.greentree.coop Phone: (989) 772-3221 Email: [email protected] Cover photo by: This work was released by Alan Zomerfeld under the Creative Commons Attribution-Share Alike 2.5 Generic license.

Holiday Meal Planning: A Recipe for Success By Christopher Wiesman, Deli Manager, Co-op Owner

Ah, holiday dinners. The best of times, gravy well ahead of time. When you're Two Days Before: the worst of times. Well, the cooking ready to use it, place the gravy and a bit Start Preparing Side Dishes, Gravy, and part anyway. But it doesn’t have to be! of water (as needed) in a saucepan over Stuffing Behold: A home cook’s guide for a low heat and bring it slowly to a stress-free dinner that can please simmer. Leaving gravy to the last minute can be everyone, including the chef. Because, • Make your cookie dough and freeze a recipe for disaster. Start it ahead of my god, we’ve earned it. it. Sugar cookie dough can be wrapped time, along with the , to prevent last-minute problems. Up to 3 Weeks before the meal: Secure a in a double layer of plastic, then • If you didn’t make and freeze an all- Turkey/Ham/Non-Meat Centerpiece aluminum foil, then frozen. • This is also a good time to stock up purpose gravy, remove the turkey Choosing the meat/main dish for you: on your canned/aseptically packaged giblets and neck and make gravy now. • Choose the right size turkey/ham/ goods such as chicken broth or canned Refrigerate and just before serving, other, obviously, but crucially. To serve pumpkin. reheat in medium saucepan over 10 -12, get a 12-15 pounds; To serve 15-18, medium heat until hot. choose 14-16 pounds; To serve 20-22, Weekend Before the Meal: Defrost! • If you’re making homemade choose 18-22 pounds. And Finalize Your Plans stuffing, set the bread out to stale. • Local/heirloom turkeys: order them Many people don't realize that a 20- • Make any creamy dips. right away. They sell quickly. If you’re pound bird can take four days—not a • If you didn’t freeze your pie dough, vegetarian/vegan, now is a good time to mere 24 hours—to thaw out in the make it now. buy/make a main dish and freeze it. refrigerator. This happened to me once. • Bake your cookies now. Store them I ended up having • Now is a good in an air-tight container. time to replace to make chicken Many people don't realize • Blanch and shock any of the your spices too, casseroles for 15. following vegetables for a quick final especially any that that a 20-pound bird can Thaw your frozen cooking: asparagus, broccoli, Brussels are over a year old. meats well in sprouts, carrots, cauliflower, green Give them a smell: take four days to thaw out advance. beans, snap peas, and/or snow peas. If they no longer in the refrigerator. • Make certain have an aroma, get you are giving the • Most relishes and salad dressings new ones. turkey/ham/ can be prepared now. (Incidentally, GreenTree has basically whatever ample time to defrost. Plan on • Cook any sweet potatoes or squash all the spices you could need in our bulk one day for every 4 pounds of frozen casseroles and refrigerate. section. There are some serious deals meat, and finish defrosting the day • Finish shopping for your fresh over there.) before cooking. Thaw in the fridge so vegetables. If you’ve ordered a fresh that the meat does not warm to 40 turkey, pick it up now. Up to 2 Weeks before the meal: Make degrees or higher, which is what the and Freeze Pies, Cookies, and Gravy The Day Before: Final Countdown Health Department considers the The day before, you can finish almost Pies are fussy. And gravy can require “danger zone” for pathogen growth. No all the cooking. So clear your schedule. demanding, last-minute attention. one wants salmonella poisoning for the Freezing them ahead of time is not only holidays. • If you have room in your refrigerator, brine the turkey this time-saving, but prevents last minute • Complete the bulk of your afternoon, dry it off, and leave it disasters. (Especially with gravy. Ugh.) shopping. Buy vegetables that store uncovered in the refrigerator overnight • Is your freezer at zero degrees well: onions, garlic, potatoes, sweet (at least 8 hours). (Fast fact: Roasting Fahrenheit? Check it; it should be. potatoes, root vegetables, winter squash. an air-dried turkey makes for • Make enough pie dough for all the (Wait until a few days before to buy exceptionally crisp skin.) pies you’ll need. Pat each crust into a 4- more delicate vegetables such as green inch disk, wrap tightly in plastic wrap beans, asparagus, or Brussels sprouts.) • Oven-baked stuffing can be assembled ahead of time, put in a and then foil, and freeze. Let the dough • Wash and store your greens. casserole dish, and refrigerated until it's defrost overnight in the refrigerator • Start making extra ice. before assembling and baking the pies. ready to be baked. • Make and freeze any soups you • Make All-Purpose Gravy. If you’re might have on the menu. Now is also a not planning on using turkey giblets to good time to make fresh cranberry Continued on page 10... make stock, you can prepare and freeze sauce. 2 Keepin’ it Fresh for the Holidays By Amanda Tomczyk, Produce Buyer, Co-op Owner It can be easy to with added produce, like onions, • Try mashing other vegetables, like overdo it when celery, and apples. turnips, sweet potatoes, and surrounded by • You can also use and rutabagas. My favorite is adding a seasonal treats! Here are some tips on vegetables in place of in few Japanese sweet potatoes in with how you can keep traditional holiday stuffing recipes. Yukon gold potatoes for a heartier, fare fresh: slightly sweeter mashed potato. Produce • Make your own cranberry sauce. It's Appetizers • Serve a variety of colorful, in- easy! Cranberries are a great source • Aim for a variety of textures, season fruits and vegetables, like of vitamin C, some of which is lost flavors and color. Add kale and in the canning process. some dried fruits, like carrots, yams raisins and apricots, to a and Dessert dish of heart-healthy cranberries, • Use fresh fruits lavishly in your nuts, for example. squash, and red dessert spread. Strawberries— • Serve red and green and green dipped in dark chocolate, if you grapes with cheese apples. like—are always luscious; apple slices and crisp whole • Instead of slices with caramel are seasonally breads. opening a can festive; and a big bowl of assorted • Offer a veggie platter of green beans pears is colorful and enticing! before the big meal to start everyone for that casserole, or using canned • Use fruits as the mainstay for your off on the right foot. pumpkin for that pie, why not use baked desserts, too—baked apples, fresh ingredients? fruit tarts, blueberry bread pudding, Stuffing • For added nutrients and fiber, leave peach custards, and poached pears*, • For even more nutrients, replace the skins on potatoes while cooking for example. some of the bread in your recipe and mashing. It saves time too! *See recipe on page 8.

A Bevy of Beverages

Eggnog (for Adults Only!) Hot Spiced By Liz Busch, Board Vice Chair, Co-op Owner i Cider Christmas This recipe has been passed down By Rachel Cromell, Storekeeper, Co-op Owner through the women in my family on Cosmo my fathers side since at least the civil Start by filling a slow cooker with By Stacy Saul, Grocery war. I have a hand written recipe card apple cider (about 3 quarts, up to a and Merchandising Manager, Co-op Owner from my Great-great-great gallon, depending on the size of your Try this Cosmo for Christmas flavor in grandmother Mimi. cooker). a gin based cocktail! i Per serving, use one fresh egg* Stud a washed, unpeeled orange with This recipe makes four, 4oz cocktails. (separated), one tablespoon sugar, one 8-12 whole cloves. Slice it in half and • 7oz Pure, not from concentrate shot of whiskey. We usually make at float both halves in the cider.

cranberry juice least a dozen eggs at a time Add 1 cinnamon • i 6oz Gin (My favorite is Mix yolks with sugar. Whip whites stick and 1 star Hendrick's from Scotland) until frothy. Fold together with the anise to the pot. • 3oz Simple Syrup i whiskey. Then eat with a spoon. If desired, • 3/4oz lemon juice i Isn’t it wonderful that we live in sweeten cider Combine all of the above ingredients in Michigan and have access to super with 2 Tbsp of a shaker filled with ice. Shake to fresh eggs? Try it to believe it! maple syrup or combine and make super chilly. Pour i brown sugar. into martini glasses. For extra Holiday *The consumption of Cook on low until cider is steaming appeal, garnish each drink with a 2" raw or undercooked piece of rosemary with two cranberries eggs may increase and fragrant (at least 3 hours). Serve skewered onto the end. Drink and your risk of food- hot. Add spiced rum if desired for special occasions. enjoy! Happy Holidays! borne illness. 3 BodaciousWait—You’re Buffalo Chicken a What? Dip By Eric Nartker, Storekeeper, Co-op Owner Making Sense of Special Diets This is a great party dish, many of my • Between 2 - 2 friends and family request this dish on a 1/2 cups of regular basis. I’ve even brought it out cooked shredded for dart night and made many a friend chicken, drained of juices by sharing it with the opposing team. Serves a house-full. It’s addictively hot, and many people say the only way to make the heat Combine all ingredients in your baking subside is with another chip-full of dip! dish and cook for 20 minutes, stir once It’s not uncommon for me to make two at 10 minutes and taste. batches a month to appease everyone This is when you can add ingredients if who’s craving it. needed. If it's too hot, add 1oz cream I made this batch with as many items as cheese, 1/3 cup of ranch, and/or another I could get from the Co-op, it turned out 1/2 cup of cheese and mix. If it's not hot GREAT, and really spicy too! Ingredients: enough, add 1/4 cup of hot sauce and/or • About 8oz of softened cream cheese 2 Tbsps of lime juice and stir. When you’re ready to get started, (I used the Spicy Mango Cream preheat oven to 350, or set your crock- Cheese Spread from the deli.) If cooking in a crock-pot, stir every 5 pot on high. • 1/2 cup of hot sauce (I used the Food minutes or so and keep the lid on when not stirring. Reduce heat to low/ Things you need: for Thought Righteous Cherry Habanero Hot Sauce.) medium once ingredients begin mixing • Medium/Large oven-safe • 1/2 cup of ranch (Annie's Cowgirl well, as to not burn it. container or a crock-pot Ranch) • Spatula/Wooden spoon (to mix Bonus Tips: To change up the recipe, • ingredients) 1/2 cup shredded Mozzarella try switching out the non-mozzarella (Organic Valley) • Chips (to enjoy the dip after it's cheese, adding 2 Tbsps of lime juice, 1 • 1/2 cup Havarti or bleu cheese or ready) cup of bacon bits, or another cup of smoked Gouda (I used Havarti.) chicken. SuperWait—You’re Awesome Pumpkin a What? Dip By Sarah Christensen, General Manager, Co-op Owner Making Sense of Special Diets This dip is a nice quick make-ahead smooth. Cover. Refrigerate for 1 hour, • Giant appetizer or snack. There is very little or up to 24 hours. pumpkins are preparation involved, and since there is grown for competitions, with some If you need a few conversation starters no cutting or heating required the kids weighing over 1000 pounds! (450 to go with your appetizer, why not try can help too! Try serving it with kg). In 2010, the world record was sharing a few of these fascinating facts crunchy sweet potato chips to please a 1810 pounds! about pumpkins: crowd. The leftovers (if there are any) • Pumpkin plants feature both are also great on toast or a bagel as a • Pumpkins are usually orange male and female flowers, with bees decadent breakfast treat. but can sometimes be yellow, white, typically being involved in

Ingredients: green, or red. pollination (the transfer of pollen). • 8oz cream cheese, softened • The name pumpkin comes from • Over 1 billion pounds (450 • 1/2 cup canned pumpkin the Greek word ‘pepon’, meaning million kg) of pumpkin are • 1/4 cup cane sugar ‘large melon’. produced in the US every year. • 1/2 tsp ground cinnamon • Scientifically speaking, • As a food, pumpkin can be • 1/2 tsp vanilla extract pumpkins are a fruit (they contain baked, roasted, steamed, or boiled. • 1/4 tsp ground nutmeg seeds) but when it comes to • Pumpkin soup is popular, as are • 1/4 tsp ground ginger cooking, they are often referred to roasted pumpkin seeds. • 1/4 tsp allspice as vegetables. • 100 grams of pumpkin produces • They vary in weight but an around 26 calories of energy. Directions: average-sized pumpkin might weigh Blend all ingredients together until Pumpkin facts courtesy of http:// around 13 pounds (6 kilograms). www.sciencekids.co.nz/ 4 What’s Cooking Vegan Mushrooms Tuscan Kale Stew By Erin Astley, Produce Assistant, Storekeeper, Rockefeller Co-op Owner

By Dawn Sandahl, Wellness Buyer, Co-op Owner Ingredients: Adapted and Changed from Vegetarian Times April 2010 Issue • 1 bunch of dark kale (pull off the stems and chop) Serves 6, Prep: 30 minutes or fewer • 32oz chicken stock • 1 15oz can of diced, no-salt-added tomatoes (drained) This is a dish inspired by oysters Rockefeller. It’s super savory, • 1 15oz can of white beans and makes for a satisfying appetizer that everyone will enjoy! • 4 medium sized red or Yukon potatoes (quartered)

• 1 cup of chopped carrots • 1 lb shiitake mushrooms with stems removed • 1 cup of chopped celery • 2 Tbsp olive oil, divided • 1 cup of chopped yellow onion • 1 lb baby spinach • 3 minced garlic cloves • 1/2 cup Vegenaise • 3/4 cup of shredded, aged parmesan cheese • 3 Tbsp fennel seeds (or 1/2 cup fresh if you can find it) • 1 Tbsp of butter • 2 Tbsp Dijon mustard • 2 Tbsp chopped shallots Add your tablespoon of butter and a 1/2 cup of chicken stock to a Dutch oven on medium heat. Add carrots, celery, • 2 cloves garlic, minced onion, and garlic. Stir occasionally to ensure even cooking. Once the vegetables are soft, pour in the tomatoes and the 1. Preheat oven to 400°F. rest of the chicken stock. Bring it to a low boil and throw Spread mushrooms in bottom in the potatoes, then turn down the heat to low. Once the of a casserole dish, baking potatoes are cooked (not mushy) add the can of beans. sheet, or ramekins. Cook 5-10 minutes. Now add the kale and put the top on. 2. Heat 1 tablespoon of oil in a The kale is cooked once it brightens up in color. Serve large skillet over medium- immediately with two tablespoons of parmesan cheese. high heat. Sauté half of the spinach for 1 to 2 minutes, or This stew will keep in the fridge for about 5 days, and it until wilted, tossing makes about 6 servings. occasionally. Remove from pan with tongs and set aside. Repeat with remaining Southwest Polenta spinach. Spread wilted spinach atop mushrooms in baking dish. Lasagna 3. Whisk together remaining olive oil, Vegenaise, fennel, By Laura Coffee, Marketing and Owner Services Manager, Co-op Owner mustard, shallots, and garlic in small bowl. Spread sauce over spinach until well covered. Polenta 4. Bake for 15 minutes, or until the sauce begins to brown. Set Start with the polenta. It will need to chill for several oven to broil, and broil 2 to 3 minutes, or until brown and hours before you can put your lasagna together, so it’s bubbly. (Keep a close eye on it!) Serve as a casserole, or spoon important to plan ahead and complete this step at least a servings onto individual plates. few hours before you plan on making dinner. This polenta recipe is a modified version of the one from Better Homes and Gardens Cookbook. (A great cookbook by the way!) Editor’s Note: It’s actually pretty easy to make sure there will be something for everyone to enjoy at your next big gathering. • 1 cup polenta (coarse Other vegan dishes that will be popular with all of your guests cornmeal) include old stand-bys like hummus with veggies, chips and • 1 cup cold water salsa, an olive and pickle tray, or tomato basil bruschetta. If • 2 3/4 cups water or you’re feeling adventurous, take a vegetarian broth chance and try something new, like a • 1/2 tsp salt batch of fresh spring rolls, a roasted red • 1 15oz can corn (about 1 pepper spread, roasted 1/2 cups fresh or skewers, or spicy toasted chickpeas. frozen kernels)

5 at the Co-op? Combine cornmeal and cold water in a bowl. Bring cake pan. Save any bits that fall off while slicing and use them remaining water or broth to a boil in a medium to fill in the gaps. Now pour half the sauce mixture on top and saucepan. Stir cornmeal mixture into boiling spread it out with a spatula. Next add half the cheese liquid. Continue stirring until mixture returns to a boil. mixture. Personally, I like to add the cheese by spoonfuls and Turn heat down to low and stir gently for 5 minutes. It then spread it out. Repeat with remaining polenta, sauce, and should be pretty thick at this point. Add the corn (drain it cheese. Top with last 1/2 cup of cheddar.

first if you are using canned) a little at a time, stirring Cover your pan with tinfoil and bake for 45 minutes. Uncover between each addition. Cook for 5 more minutes, stirring and bake an additional 30 minutes to give the top a chance to occasionally. Remove from heat and pour into a lightly brown. Remove from oven, and let cool for 10 minutes. This greased loaf pan. (Like one you would use for banana gives the lasagna time to firm up and makes it easier to bread.) Place in the fridge to chill for at least a few slice. Serve. Reheats well, serves 6. hours. Overnight is better if you have time. Make sure you set the pan on a hot pad if your fridge has glass shelves, it For a Vegan version, try this: will be hot. There are only two ingredients that need replacing, the ricotta and cheddar cheeses. (The rest of the recipe is already free of Constructing Your Lasagna animal products.) Let's tackle the cheddar first. I suggest Once the polenta has set you can start putting together the cheddar . Daiya is a pre-shredded cheese substitute. other components of your dish. You will need two separate Most fake cheeses have a weird texture, Daiya doesn't. Most mixing bowls, one for the sauce mixture and one for the don't melt, Diaya does. Most that melt don't stretch, Diaya cheese. Don’t worry, this isn’t as complicated as it sounds. does. Finally, if you eat dairy cheese on a regular basis most Sauce Mixture replacements just plain taste funny, Daiya doesn't.

• 1 28oz can tomato sauce Next comes the ricotta. I don't have as much experience with • 1 15oz can black beans ricotta replacers, so I asked around. The recipe everyone seems (about 1 1/2 cups pre- to like is from The Veganomicon. It's simple, has very few soaked and cooked beans) ingredients, and was the first choice of every vegan I • asked. Here it is: 1 medium yellow onion, chopped Veganomicon's Ricotta: • 3 cloves garlic, • 1 pound extra-firm tofu crushed or minced • 2 tsp lemon juice • 1 tsp dried oregano • 1 clove of garlic, minced • 1 tsp cumin • 1/4 tsp salt • 1 tsp dried crushed red chilies • pinch of black pepper Combine all ingredients in a mixing bowl and set aside. • handful of fresh basil

Cheese Mixture leaves, finely chopped • 1 15oz package ricotta • 2 tsp olive oil cheese • 1/4 cup

• 1 cup shredded Break up the tofu with your (clean) hands until it is cheddar + 1/2 cup for thoroughly crumbled. Now add everything but the olive oil topping and nutritional yeast. Continue mixing and breaking up tofu

Mix cheeses until well with your hands until it starts to look like ricotta. Add the oil combined, leaving aside and yeast and mix the extra cheddar. until well combined. There Now turn your oven on to 375 °F and pull the polenta out you have it. of the fridge. It should feel firm to the touch. Carefully cut Just substitute these the “polenta loaf” in two and place half on a cutting board two un-cheese or plate. Cut the polenta into 8 slices about 1/2 inch ingredients, follow thick. You may want to divide the block in half, halve each my original lasagna slice, and then halve them again to get 8 equal pieces. Just recipe, and you do whatever seems easiest to you. have a delicious

Layer the slices across the bottom of a lightly greased 13×9 vegan lasagna! 6 Sumptuous Pumpkin Roll By Mackia Buskirk-Crowley, Baker Hello, my name • 6 Tbsp butter or , loosen and turn cake onto the powdered is Mackia and I softened (or vegan butter) sugar dusted towel. Carefully roll up am the new • 1 tsp vanilla extract cake and towel together, making sure Baker here at Green Tree Co-op. I the towel stays between the layers of For Cake: preheat oven to 375 °F. Then would like to share with you a recipe cake, starting on one of the short sides. that I tried last year for the holidays grease a 15x10-inch jelly-roll pan**; and For Filling: Beat cream that went over extremely well with my lightly flour. Take a thin cheese, powdered sugar, whole family. cotton kitchen butter, and vanilla extract Cake: towel and dust in a small mixer bowl until • 3/4 cup whole wheat flour (can be with powdered smooth. Carefully unroll swapped with gluten-free flour + 1 sugar, set aside. cake; spread cream cheese tsp xanthan gum) mixture evenly over the Combine flour, • 1/2 tsp baking powder cake. Then carefully reroll • 1/2 tsp baking soda cinnamon, cake without the towel. • 1/2 tsp ground cloves baking powder, Wrap in plastic wrap and baking soda, • 1/2 tsp ground cinnamon refrigerate at least one hour. Sprinkle • 1/4 tsp salt cloves and salt in a small bowl. Beat with powdered sugar, if desired. Cut • 3 large eggs (or 9 Tbsp flax meal eggs and sugar (or flax meal/water into slices when ready to serve, leave combined with 3 Tbsp water*) mixture) in a large mixer bowl until the remaining portion uncut until ready • 1 cup granulated sugar thick. Beat in the pumpkin, and then to eat. stir in the flour mixture. Spread evenly • 2/3 cup pumpkin puree into the prepared pan. (Sprinkle with • 1 cup walnuts or pecans (optional) *You will get better results if you allow the nuts if using.) Filling: flax meal/water mixture to chill in the • 1 pkg (8oz) cream cheese, softened Bake for 13-15 minutes or until the top of fridge for 15-60 minutes before using. (or 8oz vegan cream cheese) the cake springs back when touched. **A jelly roll pan is basically a cookie sheet • 1 cup sifted powder sugar Remove from oven, then immediately with raised sides about 1 inch in height. Sweet Potato Cranberry Muffins By Reeva Ripley, Bulk Buyer, Storekeeper, Co-op Owner These muffins • 1/4 tsp ground cardamom return to oven for another 15 are filling, • ½ tsp salt minutes. Check muffins with a tooth delicious, and • 4 cups shredded sweet potato* pick. If it comes out clean, remove the easy to eat with your hands. They’re the • 1 cup fresh cranberries cut in half muffins from oven and place them on a perfect choice when you need an easy • 1 cup pecans cooling rack. Let cool for 15 minutes and breakfast for a crowd. then remove from the pan. Enjoy Preheat oven to 350 °F. immediately. Ingredients: • 1 1/8 cups packed In a medium bowl whisk brown Store any leftover muffins in an airtight brown sugar, an sugar, canola oil, vanilla, and eggs container. They are excellent when re- additional 1/4 cup until well combined. In a large heated in a toaster oven then buttered, brown sugar bowl, mix flour, baking powder, and freeze well. spices, salt, and shredded sweet • 1/2 cup canola oil potato. Make a well in the center • 2 eggs *You can shred sweet potatoes with a hand and add egg mixture. Fold the flour grater, the shredding attachment of a food • 2 cups all purpose mixture into the egg mixture flour processor or large stand mixer, or cut them gradually, until fully incorporated. into chunks and pulse (in batches) in a food • 2 tsp baking Stir in cranberries and pecans. processor until a finely chopped texture is powder achieved. The skin can • 1/2 tsp ground cinnamon Line or grease a muffin pan, fill cups to be left on or peeled off. If • 1 tsp nutmeg the rim with batter. Bake muffins for 20 leaving the skin on, be • 1/2 tsp allspice minutes, remove from oven and sure to wash thoroughly • 1/4 tsp ground ginger sprinkle muffins with brown sugar, before shredding. 7 Herbal First Aid: Part 2 Poached Pears By Dawn Sandahl, Wellness Buyer, Co-op Owner By Amanda Tomczyk, Produce Buyer, Co-op Owner

Applications Primer: Serves 4 When you’re learning to use herbs as aids, you’re likely to come across some unfamiliar vocabulary. Here’s a quick Ingredients: rundown on some the terms you might encounter: • 1 quart water • 1 1/3 cup sugar Compress: a cool or warm cloth (with or without • 4 Bosc pears, peeled, cored, and quartered botanicals) that’s applied directly to the body. • 1 cinnamon stick Essential oil: a concentrated form of or flower • 2 tsp of whole cloves, black peppercorns or allspice essences, usually steam-distilled. berries Infusion: a strong tea, made by pouring boiling water over • one lemon half an herb and soaking. An infusion from the hard parts of • one split vanilla bean an herb (roots, bark, or seeds), is called a decoction. • 2-3 star anise Liniment: a topical medicated lotion, usually rubbed into • 6-8 fresh ginger slices, to taste the skin to relieve aches. Poultice or fomentation: a substance applied directly to an Directions: area to draw out impurities and/or increase circulation. 1. In a large saucepan, heat the water and sugar until warm An herbal poultice is made of soaked herbs and applied and the sugar is dissolved with a hot cloth. 2. Slide in the pears and cover with a round of parchment Tincture: a concentrated liquid extract of an herb. paper, with a small hole cut in the center. Tinctures (especially those made with alcohol) have a 3. Keep the liquid at a very low boil and simmer the pears long shelf life, are easy to administer, and are quickly until cooked through, 15 to 25 minutes, depending on the assimilated. pears. When you can slide a knife into them without resistance, they are fully cooked. Consult a good herbal healing book for directions on 4. Remove from making and administering each of these. Also consult heat and let the your healthcare practitioner if you have any questions pears cool in their about taking any herbs internally. And, finally, if you’re liquid. Serve the pregnant, never take any internal pears warm or at remedy (herbal or conventional) room temperature. without first consulting your Accompany with a healthcare provider. scoop of vanilla ice Disclaimer: I am not a doctor. cream, fresh GreenTree employees can NOT give raspberries, or medical advice to customers. In Michigan, alongside a wedge of any and all attempts to do so are against the law. If you are looking for spice cake or gingerbread. information about illnesses and about supplements, we can help you. We will also refer you to books and websites that educate in these areas. Storage: Please understand that we cannot guarantee that an herb or supplement Store pears in their liquid in the refrigerator, in a covered will fix or cure your ailment. container, until ready to use. Pears will keep for up to 5 days.

Fun facts about pears: • They were given the nickname "butter fruit" in the 1700s Ad Rates: because of their soft, buttery texture. • The European pear originated in Southeast Asia and was Small ad: 3.5” wide by 2.0” high: $45 per issue ($40 per first cultivated in Europe about 1000 B.C. issue for GreenTree Owners) • There are over 3000 different varieties of pears grown Large ad: 3.5” wide by 4” high: $85 ($75 per issue for around the world. GreenTree Owners). • Pears were used as a natural remedy against nausea in ancient Greece. Space in the Spring 2014 newsletter must be reserved • Pears are considered by some to be hypoallergenic by February 15th. Ad spaces are based on a first-come, because pear allergy is rare. However, people who are first-serve basis depending on the layout of each allergic to Alder or Birch pollen may be allergic to pears newsletter. Payment must be received with camera- as well. ready or high resolution electronic copy (jpg, pdf, or Pear facts courtesy of http://www.healthdiaries.com/eatthis/20- gif) at the time of reservation. interesting-facts-about-pears.html

8 Peppernuts or Pfeffernusse

By Jay Fields, Board Chair, Co-op Owner Ingredients: with all remaining dough. typically observed on • 3 cups flour + additional December 23rd. One batch makes approximately 1.25 • 2 tsp salt gallons of small biscuits. • 3 cups brown sugar I While the exact origin of the • 2 tsp baking powder My mother, grandmother, and great- biscuit is still uncertain, the • 3/4 cup butter, melted grandmother have been making these traditional Dutch belief links the • 2 tsp clove biscuits with this recipe for over 70 pepernoten to the feast of • 1/4 lard*, melted years. I grew up in a Mennonite Sinterklaas, celebrated on • 2 tsp ginger German community in south central December 5 in The Netherlands • 2 eggs Kansas and it seems like there were a and December 6 in Germany and • 2 tsp cinnamon lot of peppernut recipes in the area, but Belgium. This is when children • 2 Tbsp ground star anise this is the one my mom traditionally receive gifts from St. Nicholas, • 1 1/2 cups cold water used during the holidays. This is from who is partially the inspiration for • 1/2 cup chopped pecans Wikipedia regarding pfeffernusse: the Santa Claus tradition. In Germany, the pfeffernüsse is more Directions: Pfeffernüsse are small, round closely associated with Christmas. Combine all ingredients in a large biscuits (cookies) with ground The biscuit has been part of mixer bowl. Mix on low until well nuts and spices, popular as a European yuletide celebrations incorporated. Add flour, 1-2 Tbsp at a holiday treat in Germany, since the 1850s. time until a stiff dough is formed. Denmark, and The Netherlands. Chill the dough overnight. It is also known as pepernoten in *If you prefer not to cook with lard you can substitute 1/4 cup of vegetable Roll out a portion Dutch, pebernødder (plural), shortening, or 1/4 cup + 1 teaspoon of of the dough into päpanät in butter. a pencil diameter Plautdietsch, **Cookie doughs can sometimes become roll. Cut pieces pfeffernuesse or difficult to work with at room temperature. into 1/4 inch peppernuts in English, To prevent this from happening simply rounds.** Place and pebernødder in remove only 1/4 of the dough from the on greased baking Danish. A National fridge at a time. If it becomes too warm sheet and into 425 Pfeffernüsse Day has been established in simply return it to the fridge to chill and °F oven for 12 most European begin working with a fresh portion of the minutes. Repeat countries, and is chilled dough. Who are GreenTree’s Community Partners? The Book Shelf– GreenTree Owners receive 5% off any magazine McLaren Fitness– Will wave initial purchase. Phone: 989-317-3067, Located at: 1014 S Mission Rd sign-up fee for GreenTree Owners. Phone: 989-779-5602, Website: www.wcfitness.org Buckley’s Canoes– GreenTree Owners get $5 off any weekday canoe rental or $3 off any weekday kayak rental. Simmons Enterprises- Offers a 10% discount on labor (plumbing Phone: 989-772-5437, E-mail: [email protected] and contracting) to GreenTree Owners. Phone: 989-400-5762 E-mail: [email protected] Crystal Mountain Lotus Moon- GreenTree Owners receive 10% off all body work services. Offer excludes foot detox and other The Triangle Motel– Offers a 5% discount on room rentals to specials. Phone: 989-817-2860, GreenTree Owners and visiting family members. (Not to be E-mail: [email protected] combined with any other offer.) Phone: 989-463-2296 Website: www.thetrianglemotel.com Inner Light, LLC– Provides massage, Reiki, aromatherapy, and counseling services. GreenTree Owners enjoy a $5 discount on Whitford Chiropractic Clinic- GreenTree Owners get a free initial their first session and on regular sessions! Offer cannot be consultation and exam on their first visit. combined with bundle pricing. Phone: 989-621-5171, Phone: 989-773-2534, Website: whitfordchiropractic.com Website: www.myinnerlight.net If you have your own business in the Mt. Pleasant area and are Lavana Shurtliff Jewelry- GreenTree Owners receive 10% off any interested in becoming a GreenTree Community Partner, please merchandise purchased at Lavana Shurtliff Jewelry. Contact contact us by calling 989-772-3221 or sending an email to Lavana at 989-773-3801 or www.lavana.com [email protected] 9 Staff in the Spotlight Featuring: By Stacy Saul, Grocery and Merchandising Manager, Co-op Owner Where are you Favorite movie? from? Breakfast at Tiffany’s, Some Like It Metro Detroit Hot, Elf, and Grey Gardens.

How did you What’s your favorite thing to do first find the in Mt. Pleasant? Co-op? Taking a walk through Millpond Vannie Shurtliff Park or Deerfield Park. brought me to it i Tell us something about yourself others might not know. in 1988. I search out teeter-totters across the world! i How long have Where are some of your favorite travel destinations? you been Harbor Springs, Chicago, and St. Martin—British West working here? Indies. Four and a half years. What are your hobbies? What is the best part of your job? Cat-wrangling, beer making, and cooking. Meeting customers, my co-workers, and trying new products for GreenTree. What music is playing in your car, home or head? Usually something from the 80s. New Order, The Smiths, The Do you like to cook? The, oh, and Madonna. Yes! Especially braised meats. i Where do you see Describe your perfect breakfast. yourself in 10 years? It’s a toss up! I love Huevos Rancheros, but would never Living somewhere attempt to make it. I do make Eggs Florentine with Julia between Traverse Child’s recipe for blender Hollandaise though. With it I will City and Harbor also have bacon and coffee with honey and cream. Springs. I will learn

What is your favorite GreenTree product? how to sail and My favs include Meadowlark Farm eggs, Wente Cabernet spend my summers Sauvingon, Thoku, and GreenTree’s chicken noodle soup. sailboat racing.

Holiday Meal Planning Continued minutes for a bird over 18 pounds. Quick Baking Substitutions from page 3… Follow the cooking instructions on your package of ham or vegetarian • 1 tsp baking powder—1/4 tsp baking soda • Make and refrigerate pumpkin alternative. plus 1/2 tsp cream of tartar (add 1/4 tsp or other custard pies. • Check for doneness with an cornstarch if not using immediately) • Peel and store potatoes, covered • 1 cup heavy cream—1 cup evaporated milk instant-read thermometer: The in cold water, in the refrigerator. thickest part of the meat should or 3/4 cup milk plus 1/3 cup butter • Thaw any vegetarian/vegan • 1 egg—egg substitute (check package for register 165 degrees. (Different types main dishes (like or of meat require different internal measurement) or 1/4 cup silken tofu ) now. (Follow packaging pureed or 3 Tbsp mayonnaise or half a temperatures to be reached, but 165 instruction.) degrees is safe for everything.) banana mashed with 1/2 tsp baking powder or 3 Tbsp finely ground flax meal Day Of: Last-Minute Preparations • Bake the pies.

soaked in 1 Tbsp water or 1/4 cup The final steps to a perfect meal that • Chill any wine or other applesauce you can actually enjoy: beverages. If refrigerator space is at • 1 cup cake flour—1 cup all-purpose flour a premium, fill your washing • To calculate roasting time for minus 2 tablespoons machine with ice cubes and nestle the (unstuffed) bird, count on 1¾ • 1 cup molasses—Mix 3/4 cup brown sugar the bottles in. Just run the spin cycle hours if the bird weighs 12-15 and 1 teaspoon cream of tartar afterwards to drain the melted ice. pounds, 2 hours for a bird weighing • 1 cup sour cream—1 cup plain yogurt or 1 15-18 pounds, and 3 hours for a bigger • Carve the turkey/ham/vegan Tbsp lemon juice or vinegar plus enough bird. Then add on an additional 30- roast. cream to make 1 cup minute resting period; 35 to 40 • Eat. Drink. Sleep. 10 214 N Franklin Mt. Pleasant, MI 48858 www.greentree.coop

Choose Your Own Discount Day! During December, we are offering our Owners two chances to save 10%. As usual, you can save by shopping on Owner Appreciation Day, which falls on December 7th. In addition, you can choose any other day of the month and take 10% off one shopping trip of your choice! (Discount applies to all non-sale items and cannot be combined with Owner Appreciation Day discount.)