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June 2018                                 View this email in your browser
 MEMBER OWNED, OPERATED & SUPPORTED
YOUR NATURAL CHOICE GROCERY STORE   
 
     
 
Hours:
Monday -Friday
10 am to 6 pm
Saturday 10 am to 4 pm
Closed Sunday
Baker Food Co-op
2008 Broadway St.
Baker City Ore
(541) 523-6281
www.bakerfoodcoop.org



The Grill is Not Just for Meat

Outdoor grilling season has begun! Besides hot dogs, brats, burgers and the usual fare there are many other selections to put on the grill...Regular corn roasts are a staple in the mid-west. Leave the corn in the husk and soak the ears in a tub of salted water for a couple of hours. Place the ears directly on the grill until the husks get a nice grilled look to them so that you get a little bit of browning right down to the kernels. When done, remove the ears from the grill and carefully pull back the husks (leaving attached) with a pot holder or wad of paper towel. Slather with butter and salt and enjoy! Note: Best eaten outside where you don’t have to worry about all the dribbles!
Did you miss spotting a zucchini or two in your garden until they got really big? Maybe you were the recipient of a large zucchini left on your doorstep or on your car seat? Hope so... because these are perfect on the grill! Slice a large zucchini into one to one & one-half inch rounds, brush with seasoned butter or olive oil and place on the grill. Turn occasionally until they soften and get a few nice grill marks. These make good leftovers, even cold!
Ever try grilling an avocado? Me neither; but, here’s a recipe we found... Cut the fruit in half (skin stays on), take out the seed, and coat with olive oil. Place the cut side down on the grates and grill for 5 to 7 minutes. You can top with some herbs and tomatoes for an extra-summery flavor.
Grilled sweet potatoes are a healthier and tastier version of a burger’s best friend. Try roasting slices on the grill. Cut into wedges, toss with olive oil, maybe a cilantro-lime dressing, and grill for about 10 minutes.
For grilled grapes, take a (literal) bunch and place directly on a hot grill rack for 4-5 minutes, turning occasionally. Good with a lean pork tenderloin or in a summer salad.
To grill watermelon, cut about 1½ inch thick wedges and stand to let drain for half an hour. Rinse each piece under cold running water and press between paper towels to remove excess water (stop pressure when you feel the watermelon begin to crunch). Brush lightly on both sides with the olive oil and place on a hot grill on high for about 5 minutes until marks start to form. Remove from grill and sprinkle with sea salt and a little fresh ground pepper.
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Become a working member and save more on your purchases while helping the Co-op. Save as much as 30% off your grocery bill! Call Carol, Grethen, or Phoebe at the Co-op for more details. Or better yet... stop by and let us know your area(s) of interest and we’ll see if we can match you up!
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Young Workers Wanted:

Co-op members, if you have a teenager who is looking for some work experience this summer to help build a resume or to list on their college applications then the Co-op is a great opportunity for them. If you know about our working member program then you know that this can be rewarding for the whole family. Call Carol or Phoebe to hear more about what we can offer our youth. Or, better yet... stop by!.
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UPDATE ♦ UPDATE ♦ UPDATE

Re: 10th Street Property. A meeting between George Wheaton and Mike Snow of the Credit Union took place to discuss the potential “voluntary foreclosure,” of the property. Were we to do this, we would still be liable for the full amount of the loan. In other words, if the Credit Union chose to sell the property for less than the current balance on the note the Co-Op would have to pay the difference between the sale price and the note balance. Instead, the Board has authorized the re-listing of the property with a Real Estate Broker in a further action to sell the property. If you have questions, e-mail George at president@bakerfoodcoop.org. 
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Following are notes from YOUR Board of Directors.
 
1. The sale of organic vegetable and herb starts from Azure was successful. Thank you to all who helped with this new venture. We look forward to more successful additions to products.
2. We are still looking for members willing to help on the following committees: Store Layout, Art, Product Expansion, Community Outreach, and Environmental Awareness. If you would like more information about the proposed purposes of these committees, please contact me at president@bakerfoodcoop.org.
3. The Store Front Improvement committee has painted and planted the main windows in the front. This committee is currently comprised of Board member Marria Knight, Member Merrijo Wheaton, and assisted by Yvonne DaTorre. We would like to know what you think of the change at BFCboard@bakerfoodcoop.org.
4. A special THANK YOU to Linda Cordtz for her ongoing work with the window displays, and her willingness to relinquish the main windows for the current display. Linda has been doing the windows for the past 6 years.
5. NEW PRODUCTS –
1. Coming Very soon we will be carrying a variety of Industrial Hemp derived CBD Oil products. Watch for further notices.
2. We have introduced several new products over the last several weeks, but your input as to what you would like us to carry is needed at BFCboard@bakerfoodcoop.org.
3. Were we to begin offering excellent local and regional organic beers and wines, would you be interested? Again - let us know your thoughts at BFCboard@bakefoodcoop.org.
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Our next Board of Director's meeting is scheduled for June 19, 2018, at the Baker County Library. 6:30 P.M. is the new start time for the meeting. It is my intent to keep the meeting length to around one (1) hour. PLEASE COME WITH YOUR IDEAS AND SUPPORT FOR OUR BOARD. George Wheaton, President
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Working Members of the Month  Jill Wyatt - and - Cory Carter

Can’t find what you’re looking for?
The Co-op can special order it for you! Just ask!!

Questions about the products we carry?
Looking for something special? email us at store@bakerfoodcoop.org

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Flag Day History

National Flag Day is when Americans celebrate the meaning of their nation's flag, honor the traditions associated with its care, and educate those around them to its significance. The Flag of the United States is to be honored and carries with it both history and tradition. On June 14, 1777, the Flag Resolution was signed, making the current stars and stripes the National Flag of the United States of America. On May 30, 1916, President Woodrow Wilson called for the nation-wide observance of Flag Day. In 1949, President Harry S. Truman signed Congress' decree, making June 14th of each year on National Flag Day.

Flag Day Facts & Quotes

  • Elizabeth "Betsy" Ross is often credited with having created the first American flag, but, according to history.com, there's no official evidence of this.
  • On August 3, 1949, President Harry S. Truman signed a congressional order making June 14th of each year on National Flag Day.
  • Worn out flags may be given to the American Legion or Boy/Girl Scouts of America where they will burn the flags in a formal ceremony on June 14th.
  • The Flag should never touch the ground when being taken down. It should be folded neatly and stored ceremoniously.
  • You should fly the American Flag only between sunrise and sunset. If left hanging around the clock, it must be illuminated during the dark hours.
  • The First Flag Act was signed by the Continental Congress on June 14, 1777... Resolved, That the flag of the United States be made of thirteen stripes, alternate red and white; that the union is thirteen stars, white in a blue field, representing a new Constellation.

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If you enjoyed the articles and content of our newsletter, check out our website and Facebook page for more!
 www.bakerfoodcoop.org        https://www.facebook.com/bakerfoodcoop/


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A cool season, cold-tolerant perennial, chives should be planted in early spring. Yes, that’s a flowering chive plant you see outside the Co-op. Chives are a versatile and delicious way to flavor many dishes. Try some cut up in your biscuit dough for a subtle flavor enhancement. The lovely purple flowers are not just decorative but also quite edible. Try tossing a few in your next salad to add a bit of color, flavor, and texture variety.
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Celebrate Barbecue!

 A good barbecue sauce is a study in contrasts: sweet versus sour, fruity versus smoky, spicy versus mellow. Adding minced vegetables can add an additional dimension to your sauce and gives you a coarse-textured sauce. If you prefer a smooth sauce, puree it in a blender or forego the minced vegetables and experiment with spices.

The perfect BBQ sauce adds flavor and moisture to meat; but, every area seems to have its own distinct varieties. Most traditional sauces either use a tomato sauce, mustard, or vinegar base. They can range in all thicknesses such as North Carolina sauce, which is typically thin and runny or the Kansas City sauce, which is generally thick and sticky. BBQ sauce can be used before, during, and after cooking the meat. The only warning is to avoid using barbecue sauce that contains tomatoes or a lot of sugar during the cooking process. These ingredients burn too easily and can affect the taste of your meat.

There are other variations of sauces known as mopping sauces, which are regularly slopped all over the meat while it is cooking. The finishing sauce is used as a condiment when eating barbecue rather than during the cooking process.
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Some Basic Barbecue Sauce Recipes to Get You on the Road to Creating Your Own Custom Sauces... Once you’ve tried each of these sauce recipes, you can choose which is closest to what you want and begin modifying. Add or subtract ingredients, or change the amounts of different spices. Finding the perfect barbecue sauce takes time... then you can decide whether to share your personal recipe or just keep ‘em guessing!
Basic Tomato BBQ Sauce
1 regular can of tomato sauce          1 can of tomato paste
2 tablespoons vinegar                      2 tablespoons olive oil
2 tablespoons brown sugar             3 cloves garlic, crushed
4 tablespoons onion, minced           1 tablespoon Worcestershire sauce
1 teaspoon dry mustard                   1 teaspoon cayenne
fresh ground pepper to taste
Cook the garlic and onion until soft and then add the rest of the ingredients. Simmer on low for 20-30 minutes. Keep stirring often so as not to burn. Refrigerate for a few days prior to use to allow flavors to blend and mellow.
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Basic Vinegar BBQ Sauce
1½ cups apple cider vinegar          ½ cup hot water
2 tablespoons brown sugar           1 tablespoon paprika
1 teaspoon cayenne                      1 teaspoon salt
1 teaspoon black pepper
Stir the brown sugar into the hot water until completely dissolved. Add the remaining ingredients and heat on low for a few minutes. Used sparingly, this is a perfect coat for pulled pork.
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Basic Mustard BBQ Sauce
1 cup prepared yellow mustard          ⅓ cup brown sugar
½ cup balsamic vinegar                      2 tablespoons butter
1 tablespoon Worcestershire sauce    1 tablespoon lemon juice
1 teaspoon cayenne
Mix all ingredients in a sucepan and simmer on low for at least 30 minutes. A great southern pork-style barbecue.  
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Don’t forget the chips! Did you know that your Co-op carries a huge selection of assorted chips? You can find chia, quinoa, lentil, rice, and carrot chips. There are yellow, white, and blue corn tortilla chips. How about black bean, white bean, or pinto bean chips? Have you tried cassava root chips yet? Not ready to experiment... then how about some good old fashioned potato chips or pretzels? We have ‘em! Most all are organic and non-gmo, too! 
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Your Co-op carries all of the basic ingredients that you’ll need to make your own delicious barbecue sauces, as well as a fine selection of premade sauces. Check us out!

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The Summer Solstice marks the beginning of the summer season in the Northern Hemisphere. On this day, the North Pole is tilted towards the Sun at the highest degree of angle. On the Summer Solstice, the North Pole receives 24 hours of daylight and the South Pole receives 24 hours of darkness.
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June’s full Moon, the Full StrawberryMoon, occurs on the 28th, at 12:53 A.M. (EDT).

7 New Members and 31 working members put in ten or more hours last month!

Cindy Bacon                            Kevin Lee                    Tracy Williams

Kata Bulinski                            Laurie McAdams        Carly Kritchen

John & Susie Busch                Barbara McNeil           Jill Wyatt                         

Chris Cantrell                           Jeanne Ann Mellott     Kathleen Hansen

Barbara Carnahan                     Laura Miller                  Sandra Vassar

Corry Carter                               Beverly Newton           Fran Hart

Jerry Clark                                  Sandra Osborne          Kathy Vaughn       

Mona Cook                                  Barbara Peterson       Ken Johnson

Janet Dexter                                 Maureen Stanciu       Mary West             

Gayle Hammond                          Norris Tibbetts          Ethel Jones     

1735 Main St, Baker City Ore       541-523-6826

Thanks to Ryder Brothers for the printing of this newsletter! - Baker Food Co-op

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Baker Food Co-op · 2008 Broadway · Baker City, OR 97814 · USA

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