New Sales Begin Each Wednesday

Wednesday  February 22nd – 29th:

• Organic Pearled Barley, per pound in bulk – $.89/#
• Natural Sea White Albacore Tuna, 6 oz – $1.99
• Wholesome Organic Light or Dark Brown Sugar,  24 oz. – $3.99
• Tofutti Vanilla or Chocolate Cuties, 8 pack – $2.99
• Stonyfield Raspberry or Banana Berry Smoothie, 16 oz. – $1.39
• Co-op Cafe Curry Lime Tofu Wrap – $3.99
• Garden of Life Raw Meal, 1190 gm – $36.99
• Organic Gala Apples, $2.29/#
• Bell & Evans Chicken Nuggets, 12 oz. – $5.99

]]> http://www.eastendfood.coop/2012/02/meade-street-madness-new-weekly-sales-program-2/feed/ 0 http://www.eastendfood.coop/2012/02/weekend-produce-specials/ http://www.eastendfood.coop/2012/02/weekend-produce-specials/#comments Fri, 17 Feb 2012 12:00:07 +0000 Kara http://www.eastendfood.coop/?p=2112 New Weekly Produce Sales Friday 2/17 - Thursday 2/23 Organic Green Cabbage $0.79# (reg. $1.19#) USA Organic Avocados 5 for $5 (reg. $1.49 each) Mexico Organic Mangos 3 for $6 (reg. $2.99) Peru Organic Kabocha Squash $1.79# (reg. $1.99#) Mexico Organic Carrots 2 for $3, 1# bags (reg. $1.99 each) USA Organic Hamlin Navel Oranges 2 for $1 (reg. $0.99 each) USA ]]> http://www.eastendfood.coop/2012/02/weekend-produce-specials/feed/ 0 http://www.eastendfood.coop/2012/02/family-cow-raw-milk-update/ http://www.eastendfood.coop/2012/02/family-cow-raw-milk-update/#comments Wed, 08 Feb 2012 20:07:21 +0000 Kara http://www.eastendfood.coop/?p=2477 The Family Cow Raw Milk Update

Febraury 8, 2012

East End Food Co-op will bring The Family Cow brand raw milk back to our shelves this Friday, February 10th.

On January 27thwe removed this brand of raw milk from our shelves as a precaution because of a PA Department of Agriculture investigation into illnesses caused by Campylobactor bacteria that may have been linked to this raw milk.  The family farm in Franklin County which produces the raw milk voluntarily halted production and worked closely with the Health Department and Department of Agriculture to determine if there was a problem with their raw milk product.

Campylobactor infection can cause symptoms such vomiting and diarrhea, and can lead to other blood and tissue disorders.

The Health Department and farm asked that all The Family Cow brand raw milk dated after January 1, 2012 be discarded.  East End Food Co-op removed this raw milk from our shelves, and contacted as many customers who purchased this milk as possible.  We also placed signage in the store, and included information about the voluntary removal of the milk on our website.

Forty three confirmed cases of Campylobactor infection have been reported across Pennsylvania, Maryland, New Jersey and West Virginia.   In Maryland, two unopened bottles of The Family Cow brand raw milk contained Campylobactor bacteria

However, independent tests and three consecutive Department of Agriculture tests on current supplies of the raw milk at the farm in Franklin County, PA have tested negative for Campylobactor and other harmful bacteria.  As of February 6, 2012, the farm has passed the final PA Department of Agriculture inspection and can begin to produce and sell raw milk, again.

East End Food Co-op has continued to sell other brands of local raw milk during this investigation.  We are committed to providing local agricultural products that our members and customers want, and that meet government standards for safety and quality.

For more information about The Family Cow raw milk and their farming and production practices, please visit their website at www.yourfamilycow.com.

Pumpkin Soup:

2 T Vegetable Oil

1 1/2 C Diced Onion

1/2 C Diced Celery

1/2 C Diced Carrots

1 1/2 T Minced Jalapenos, seeds removed

1 1/2 t Ground Cumin

1 t Garlic Powder

3 C Pumpkin Puree (canned or fresh)

2 C Vegetable Broth

1 1/2 C Local Turner Dairy Milk

Chipotle Sour Cream:

8 T Local Turner Dairy Sour Cream

1 t Finely Minced Chipotle Pepper in Adobo Sauce*

1 T Minced Cilantro

*If chipotles in adobo sauce are not available, you can substitute 1 teaspoon of minced re-hydrated dried chipotles, or a teaspoon of chipotle-flavored salsa.

Preparation:

Heat 2 tablespoons of vegetable oil in a large stock pot over medium heat. Saute the onion, celery, carrots, and jalapeno peppers, stirring frequently for about 10 – 15 minutes. Add the cumin, garlic powder, pumpkin puree, broth and milk. Bring to a simmer for another 5-10 minutes. Season to taste with salt and pepper.

While the soup is cooking, blend the sour cream ingredients together in a small bowl. Place a dollop of the sour cream on each soup serving.

1 1⁄2 cups local whole milk

2 local eggs

2 local egg yolks

1 1⁄2 cups evaporated cane juice from Bulk

1 1⁄4 cup heavy cream

1 pint fresh raspberries, or any other fresh berry

Juice of 1⁄2 lemon

Place milk in the top of a double boiler and bring just to a simmer over gently boiling water over medium heat.

Meanwhile, whisk together eggs, egg yolks, and 3/4 cup of the evaporated cane juice in a mixing bowl. Lightly whisk 1/4 cup of the hot milk into egg mixture, then whisk egg mixture into remaining milk in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of a spoon, about 15 minutes.

Transfer mixture to a mixing bowl; stir in 1 1/4 cups heavy cream; refrigerate until cold.

Combine berries, remaining sugar, and lemon juice in a mixing bowl. (Add more sugar if berries are tart.) Cover and refrigerate for 2 hours.

Stir into cream base and pour into an ice cream maker. Process according to manufacturer’s directions. If desired, just before mixture is set, add 1 cup halved fresh berries.

Chocolate Ganache:
3 cups Semi-Sweet Chocolate Chips
1½ cups Silk Soy Creamer

Directions:
Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan. In the measuring cup, measure and mix together the oil, cold water, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter.

Bake for 25 to 30 minutes and set aside to cool.

To make ganache, melt the chocolate in a double boiler or reset the oven to 300º and melt the chocolate in the oven for about 15 minutes in a small ovenproof bowl or heavy skillet. Stir the silk creamer into the melted chocolate until smooth. Spoon the glaze over the cooled cake. Refrigerate the glazed cake for at least 30 minutes before serving.

Adapted from: Moosewood Restaurant Book of Desserts , Copyright © 1997 by Moosewood, Inc. Clarkson N. Potter, Inc. New York, publisher.

3 Tablespoons unsalted butter

1 Cup onion, finely chopped

2 Cups cooked corned beef (1/2 lb), chopped

3 Cups cooked potatoes, cubed small

1/2 Cup cooked chorizo, medium chopped, casing removed

4 eggs

salt & pepper

Preparation:

1. Heat butter in a large (14 inch) cast iron or non-stick skillet over medium heat. Add the onion and cook a few minutes, until translucent.

2. Mix in the chopped corned beef, chorizo and potatoes. Stir and spread evenly over the pan.  Turn heat to medium low and press down on the hash mixture with a spatula.

3. Shake, but don’t stir, the hash mixture. Let it brown like a giant potato pancake, being careful not to burn the butter.

4. Once browned, use the spatula to flip over sections in the pan so they can brown on the other side, pressing down with the spatula as needed. (Add more butter to the pan if the hash is sticking.)

5. Continue to cook in this manner until the hash is nicely browned and looks lightly crisped.

6. Remove from heat, stir in some freshly chopped parsley.  Add plenty of freshly ground black pepper, and salt to taste.

Vegetarian option:  Substitute chopped stir fry vegetables and a tablespoon (or more) of Cajun spices for the corned beef and chorizo.

Recipe courtesy of StrongerTogether.coop. Find more
recipes,conversation,and information about your food and where it comes
from at www.strongertogether.coop.