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Shop Baker Co-op for the Best Thanksgiving Ever!

The co-op carries everything you need for a bountiful Thanksgiving table: local & organic fruits, vegetables, nuts, seeds, grains, beans, cheese & dairy products, spices, flours & baking materials for pies, bread, muffins, sauces, gravy, stuffing, salads, main & side dishes.

"The thankful receiver bears a plentiful harvest." 
William Blake 

"Thanksgiving, after all, is a word of action." 
W. J. Cameron 

"After a good dinner, one can forgive anybody, even one's own relations." 
Oscar Wilde 

"Gratitude is a quality similar to electricity: It must be produced and discharged and used up in order to exist at all." 
William Faulkner 

Board of Directors Message

We are pleased to welcome Maria Knight as our new Board of Directors member. Maria’s nomination was approved at the October Member-Owners meeting. Maria has been a member of the Co-op since 2007; we are looking forward to working with her. Welcome, Maria! 

Have you noticed the Baker Food Co-op on Facebook? Check out the attractive regular updates with current happenings at the Co-op. Don’t forget the Baker Food Co-op for your holiday shopping! We have great pumpkins for pies!
With cooler weather and winter approaching, the birds are heading south. Some of our dedicated working members join them and we often find ourselves shorthanded during the winter months. You can help. Become a working member or perhaps increase your hours if you can. Working members earn discounts and save on their purchases. Please see Carol, Phoebe, or Pat if you are interested.

Upcoming meetings and events for your calendar.

  • November 10th - Department Head Meeting, 1 PM at the co-op.
  • November 15th – Board of Directors Meeting, 6 PM, Library meeting room.

Your comments & suggestions are always welcome; contact any board member, staff, or use the suggestion box in the store. The board may be contacted at 

Board of Directors:
Dennis Winkler – President
Ann Clark – Vice President
Valerie Potter – Secretary
Lloyd Nelson
Clyde Christian
Lynn Landgrell

Shop with us and become a WORKING member!
You can save as much as 30% off your grocery bill. See Carol, Phoebe, or Pat at the Co-op or call 541-523-6281.

We need large Christmas items for window displays (no trees or lights please). Contact Linda at 541-893-6790.

NEW POSITION: Someone to research available grants and/or write grants for Baker Co-op. Contact board members Clyde Christian or Dennis Winkler at This position could earn you a discount of up to 30%.

Recipes for Thanksgiving Pies

3 pounds mixed apples (Rome, Golden Delicious, Ida-Red, Scarlet Spur, Winesaps) or 1.5 pounds apples and 1.5 pounds pears. 
1/2 cup honey (or 2/3 cup granulated sugar) 

2 tablespoons fresh or concentrate lemon juice 
6 tablespoons coconut oil (or unsalted butter ) 
1 tablespoon whole wheat flour, plus more for dusting 
3/4 teaspoon ground cinnamon (plus 1/2 tsp. ginger if adding pears too). 
1/8 teaspoon Himalayan pink salt 
2 disks of "Basic Pie Crust" 
Coarse date sugar, for sprinkling 

Slice fruit 1/4 inch thick. Toss with the date sugar and lemon juice. Heat 4 tablespoons coconut oil or butter in a large skillet over medium-high heat. 
Add fruit & cook, stirring, until tender (10 minutes). Stir in flour, cinnamon & salt; cook until thickened, 1 more minute. Let cool. Roll out 1 disk of pie crust dough into a 12" round on a floured surface; ease into a 9" pie plate. Add fruit, mounding it slightly in the center, and dot with the remaining 2 tablespoons coconut oil or butter. Roll out remaining dough into a 12 "round. Lay it over the filling; press edges of the crusts together, fold the overhang under & crimp to seal. Sprinkle with coarse date sugar. Cut slits in the top crust. Chill 1 hour. 

Preheat oven to 425 degrees F for 30 minutes. Then, place the pie in oven on a hot baking sheet & lower temperature to 375 degrees F. Bake until golden, (approximately 1 hour). Cover the edges with foil if they brown too quickly. 

Basic Pie Crust: 
2 1/4 cups whole wheat pastry or All-Purpose flour (pastry flour makes a lighter texture)
1/4 teaspoon baking powder 
1-2 teaspoons honey or maple syrup 
1/2 teaspoon Himalayan pink salt 
4 tablespoons coconut oil, cut into pieces 10 tablespoons cold unsalted butter, cut into pieces 
1/4 cup ice water

Mix the flour, baking powder, honey, and salt. Add the coconut oil and one-third of the butter; blend together until the mixture looks like coarse meal. Add the remaining butter and blend until it is the size of peas. Add 1/4 cup ice water and whisk a few more times. If the dough doesn't hold together when squeezed, add more ice water, 1 tablespoon at a time. Pat into 2 disks; wrap and chill at least 1 hour. Lightly grease a 9" pie pan that's at least 1 1/2" deep, roll the pie dough out to a 13" circle, and transfer to the pan. Hint: if my pie filling is very juicy, I often pre-bake my pie crust for approximately 15 minutes at 325 degrees F before adding the pie filling so that the bottom crust will not be too mushy.

Elderberries Fight Flu, Colds, Asthma, Diabetes, & More

Clumps of deep blue, wild elderberries (Sambucus cerulea) were abundant all over Baker County this fall. Elderberries contain amino acids, carotenoids, flavonoids, rutin, viburnic acid, vitamin A & B, and a lot of vitamin C. Elderberry wine was traditionally used for influenza and chills (elderberries should always be cooked; they may cause nausea when raw). Elderberries are mildly laxative, diuretic, diaphoretic, and may even help with weight loss. Research from Hebrew University Hadassah Medical Center in Israel suggests that elderberry stimulates the body's immune system; cancer and AIDS patients at the center are being treated with elderberry extracts. Israeli virologist Dr. Madeleine Mumcuoglu patented an elderberry extract, Sambucol, in 1992. It contains a potent antiviral compound, AntiVirin, isolated from black elderberry (Sambucus nigra), and three flavonoids –including quercetin. In 1995, her studies at Hadassah showed that black elderberry extract was effective against human, swine, and avian influenza strains.
At the Bundesforschungsanstalt research center for food in Karlsruhe, Germany, scientists showed that elderberry anthocyanins enhance immune function by boosting the production of cytokines. These unique proteins act as messengers to help regulate immune response and defend the body against disease. The same German researchers also discovered that anthocyanins from elderberries possess more antioxidant capacity than either vitamin E or vitamin C. 

Studies at Austria's University of Graz found that elderberry extract helps avoid the formation of plaque in arteries by preventing oxidation of LDL (the bad cholesterol).

Baker Co-op carries elderberry in many forms including dried capsules, liquid, tea, and incorporated into homeopathic and herbal formulations. See our "cold and flu" section & the "wellness" section in the supplement department. 



Members Who Worked 10 or More Hours in October

Cindy Bacon, Fran Hart, Kata Bulinksi, Joann Illingsworth, Susie Busch, Ken Johnson, Chris Cantrell, Ehtel Jones, Barbara Carnahan, Carly Kritchen, Ken Krohn, Mary West, Donna Landon, Jerry Clark, Marshall McComb, Jeanne Ann Mellott, Janet Dexter, Gayle Hammond, Laura Miller, Kathleen Hansen, Sue Nelson, Barbara Peterson, Ramona Webb, George Wheaton, Ben Titus, Jill Wyatt, Kathy Vaughn.  THANK YOU!


Working Member of the Month:
Anne Wyatt
Jill Wyatt

New Department Head for Bulk Goodies: Ben Titus

New Life for Leftover Halloween Pumpkins

Instead of throwing away or composting the great jack-o-lantern you bought at the Co-op, give your pumpkin a second life in the kitchen as pie, soup, roasted seeds, and more (or come into the Co-op for another pumpkin!). 

Pumpkin puree: 
Cut your pumpkin down the middle, remove the seeds & set them aside. Place the pumpkin cut-side down on a baking dish along with a cup of water and bake for about 90 minutes. The flesh will become soft & tender. After baking, scoop the flesh and blend it in a food processor. This a great base for pies, soups, muffins, dips, & sauces. 

Pumpkin Butter: 
Place 2 cups of pumpkin puree into a saucepan along with . cup of honey or 1 cup of brown sugar plus a cup apple cider. Add a pinch of salt along with pumpkin pie spices, such as cinnamon, nutmeg, cloves, and ginger. Stir all the ingredients together and bring the mix to a boil. Lower the temperature and allow to simmer for 25 minutes. Once the butter has cooled, store in a glass jar and refrigerator. This is great on cornbread! 

Roasted Pumpkin Seeds: 
Preheat oven to 300 °F. Rinse the stringy pulp from the seeds, then toss seeds in a bowl with the melted coconut oil or butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally. 

Pumpkin Pie Filling: 
Preheat oven to 400°F. Beat together in a bowl: 2 cups of pumpkin puree, 2 eggs, 1 tsp. of vanilla, and 1 cup of milk (or evaporated milk, or coconut milk). Whisk into the blended mixture: 1/2 cup of maple syrup (or 3/4 cup packed brown sugar), 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1 tablespoon of whole wheat flour. Pour the combined mixture into a 9" unbaked pie shell. (See Basic Pie Crust above). Bake for 45-50 minutes, until the filling is set 2" in from the edges. The center should still be a bit wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits. 

Ryder Brothers Stationary Store


Weave Bins, Assorted, Plastic, Black, 3 Bins 

Perfect for storing a variety of office and household supplies. 

Can be used for storing various items including CDs, DVDs, office supplies, hardware, mail & more. 

November Sale: $24.74/pack

Copyright © 2016 Baker Food Co-op, All rights reserved.

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