- March Campaign 2014
- March 4th, 2014
For the past several years, the St. Peter community has joined together to raise food and monetary donations for the St. Peter Area Food Shelf as part of Minnesota FoodShare’s March Campaign. Last year we joined together with the Twin City area co-ops to raise over 100,000 pounds/dollars in donations and we are excited to keep this partnership alive this year. With all food and money donated in St. Peter staying right here at the St. Peter Area Food Shelf, this is our chance to give where we live. Last year, St. Peter rallied to raise over 3000 pounds/dollars during the March Campaign.
Help us reach our goal of 3500 pounds/dollars.
- The Chimayo
- February 18th, 2014
Did you notice the new sandwich in the deli, the Chimayo? It’s only here for a limited time, so be sure to try it while it lasts (until the end of this week).
The deli staff is busy creating…and competing. Every 2 weeks, three deli staff have the opportunity to wow their co-workers with creative and delicious sandwich ideas. The winning staff member will have their sandwich featured on the sandwich board for two weeks. Then it is up to you…the most popular sandwiches will find themselves a permanent home in the deli.
This week’s creation is brought to you by Erik Foutch – the Chimayo. Erik describes it as “a wonderful way to warm up this winter.”
It all starts with the turkey. You can’t have a great turkey sandwich without great turkey. And you can’t have great turkey without well cared for and humanely raised turkeys. Wow, was that too many turkeys in two sentences?
The turkey used in the deli is raised in Cannon Falls with Ferndale Market, the way turkeys should be raised – on pasture, in flocks, and without any hormones or antibiotics. After frolicking in the fields for a few months, we receive the whole turkey breasts here at the Co-op. They are un-pressed and un-processed when they arrive. The turkey breasts are then brined in a sugar-salt solution overnight, giving the turkey time to develop that juicy, delicious flavor. The next day, they are roasted to perfection, ready for slicing and sandwiches. All that pasture-frolicking sure leads to a delicious sandwich in the end!
For more information on Ferndale Market Turkey, visit their website: http://ferndalemarketonline.com/
- Whipped Coconut Oil
- January 30th, 2014
By Statcie Eckerdt, Wellness Manager
Coconut oil is a favorite product of many Co-op customers and staff members. We take it as a supplement, cook with it, and use it for body and hair care. Even though we love it, during the winter months, it can just be too much work. Common complaints are “the coconut oil is hard to get out of the jar!” or “it is too much work.” If you find yourself facing these annoying problems, keep on reading.
After searching for a clean, whipped, coconut oil product, I realized that the best product may be one made at home. This is so easy, fun, and worth the little bit of effort required. All you need is extra virgin coconut oil (organic is always the best policy and unrefined is recommended) and an electric mixer.
- Scoop the solid coconut oil into a mixing bowl.
- Mix on high speed with the wire whisk attachment for 5-7 minutes, until whipped into a light airy cream. If it starts to melt during the whipping, you may put it in the fridge for a few minutes to firm it up, and then continue whipping. You do not want the coconut oil to turn into liquid.
- Store in a glass jar, or a Talenti Gellato container (it is a great size, safe in the bathroom, and has a wide mouth for easy access to your dreamy whipped coconut oil!) at room temperature or in the fridge if starts to melt. It should stay soft even in colder temperatures.
Add-ins can be fun and beneficial as well! Try whipping these up with 1 cup coconut oil:
- 1 tsp. Argan Oil: extra hydration to soften your face, body, and hair. Argan oil is rich in vitamin E and can also lighten scars and uneven skin tone.
- 1 tsp. Jojoba Oil: great to prevent moisture loss, soothe irritated skin, and for dry and mature skin. Jojoba oil is closest to our skin’s natural sebum.
- 1 tsp. Rosehip Seed Oil: for symptoms of Psoriasis, Eczema and Dermatitis; it also protects your skin from the stressors (like the sun and pollution) that cause wrinkles and protects your hair and scalp from itchy dryness.
Essential Oil: add a few to several drops, to your liking or needs – here are a few suggestions:
- Tea Tree is excellent in coconut oil for an acne oil wash: rub onto face/body, allow to rest for 5 minutes, wipe with a steamy washcloth, done!
- Lavender can be used for most troubled skin types, also for relaxation.
- Peppermint is stimulating, good for nausea and headaches, and feels great on tired feet!
- The list goes on, you can do your own research or come into the Co-op and we can help find the right essential oil for you!
Food grade essential oils make delicious lip balms or flavor whipped oil used for supplementation. It can also be added when oil- pulling, a technique used for teeth whitening and cleansing your gums: take 1-2 tsp extra virgin coconut oil, add a few drops of clove or peppermint oil, swish for 20 minutes, spit into the garbage (to avoid a clogged sink), rinse with warm water, and brush.
Have fun whipping up your own coconut oil creations! Package them in a pretty jar with a ribbon for a gift to yourself or a friend!
For more information visit:
- Goat Week
- January 21st, 2014
Feel like trying before buying? Drop in this Saturday (1/25/2014) for a sample of goat meat in Filo dough and Rochdale Farms cheddar goat cheese.
The Co-op now carries goat meat in a variety of cuts – stew meat, ground, and shoulder roast, available in the meat freezer. Though goat meat has been a staple meat product throughout much of the world for centuries, it is just catching on here in the United States. Goat is a red meat, but is leaner than beef, pork, and chicken with fewer calories, lower fat content, and lower cholesterol.
We are lucky to have a local supplier of goat (and lamb) meat – Shepard Song Farm, located in Downing, WI. All of their animals are raised on pasture and grass fed throughout the year, spending 90 – 100% of their life on pasture (with appropriate shelters for weather protection). Further, pasture land is pesticide free and the animals have are never fed grain or animal byproduct and don’t receive hormones or antibiotics. Life on the pasture leads to higher quality meat, just as it does with other meat animals. It also lends to a better life for the animals, where they are able to fulfil their natural tendencies to graze and frolic. More information on their farming practices and background information on goat and lamb, visit their website at http://www.shepherdsongfarm.com.
So I have it, now how do I cook it?
The key to cooking it is low and slow – because if its lower fat content, it can more easily dry out and become tough than other types of meat. Further, it is best cooked rare to medium, overcooking is a common mistake which makes the meat lose some of its flavor and delicious texture.
Goat can be easily substituted for beef in your favorite recipes, such as spaghetti bolognaise or a hearty stir-fry. It can also be slowly simmered in stew, is great with a wide variety of spices and herbs, and can stand on its own with some very simple seasoning.
Here is one recipe to try (borrowed from Heavy Table):
Talmatie’s Curried Goat Stew
2 lbs lean goat meat cut up in about 1-2 inch pieces
½ onion, chopped (set one tbsp aside)
¼ c fresh cilantro, chopped
4-5 garlic cloves, crushed
2-3 fresh, red chili peppers
1 ½ tbsp garam masala
½ tsp turmeric powder
½ tsp salt or to taste
2 tbsp vegetable oil
¼ tsp fenugreek seeds
3 tbsp yellow curry powder
A pinch of cumin seeds
2-3 cups chicken stock or to taste
¼ tsp ground cumin
1. Prepare the goat meat by trimming off fat and tendons, and then pressure-cooking the meat for 10 minutes. The meat should be in the water; this will create a milder flavor and more tender meat.
2. Drain the meat, and mix well with the onion, cilantro, garlic, peppers, garam masala, turmeric, and salt. Cover and refrigerate for 1-2 hours.
3. Once the meat has marinated, begin the next step. Heat the oil in a large non-stick pan or Dutch oven to medium, and then add the cumin and fenugreek seeds and roast until golden brown.
4. Add the remaining one tablespoon of onion and cook until golden – the spices will turn almost black, but that’s okay.
5. Add the curry powder and cook for 30 seconds, stirring constantly so that it doesn’t burn.
6. Add the goat meat mixture. Raise the heat to high for a few minutes to get the mixture cooking, and then reduce it to medium for about 15 minutes.
7. Add the stock, and simmer gently for 30 to 40 minutes or until the meat is tender.
8. Stir in the ground cumin and serve over basmati rice.
Other Goat Goodies
Goat milk, cheese, and yogurt – all available at the Co-op! With a lower lactose content, these can often be enjoyed by those who are lactose intolerant!
- Member-Owner Appreciation Days
- January 10th, 2014