September/October 2014

Voices and ChoicesThe Community Webwww.northcountryfood.coop

CRAZY ABOUT KALEORANGE GLAZED KALEINGREDIENTS 1 bunch kale - washed, drained, chopped (I use kitchen scissors or serrated knife. Larger stem parts I discard since they can be bitter) (I have used all colors and varieties of kale)1 small onion - chopped2 cloves garlic - crushed3 Tbsp olive oil1/2 c orange juice (fresh squeezed or from carton)( optional) grated zest from one orange church)salt and pepper to taste

In large skillet or saute kale, onions, garlic in olive oil. Stir often as it will stick easily. If burning, turn down heat. After about 5 min, add orange juice and zest if used. Salt and pepper to taste. Let cook until kale is tender and the juice is just about gone. It usually takes about 15 min. of cooking with stirring. If you need to leave it for a bit it's OK to turn it lower and cover it and it will kind of simmer. But eventually you want to have most of the juice cooked away. Adjust salt and pepper if needed.Bunch of kale will cook down and this makes a plentiful serving for 4 and smaller servings for 6. Great leftover.

KALE FRITTATABasically a crust-less quiche and also just as good with swiss chard instead of kale.Quick and easy dinner or brunch. Great to give someone who needs a meal if you use a disposable aluminum pie plate.Serves 4 - 6. Bakes 20 - 25 minutes. Preheat oven to 325.INGREDIENTS1 large bunch of kale (about 3/4 pound), washed and cut up with larger stems removed.1 small onion, diced2 cloves garlic, crushed2 TBSP freshly grated ginger, or 1 tsp ginger powder1 TBSP olive oil, plus 1 tsp as well3 TBSP raisins or dried currants5 eggs (can replace some or all of eggs with egg substitute, such as EggBeaters)salt and pepper to tasteOPTIONAL: small amount of Swiss cheese sprinkled on top. Could use Daiya cheese.OPTIONAL: 1/8 pound baked ham, diced1. In large skillet saute kale, onion, garlic and ginger in 1 TBSP olive oil. Cook for about 5 minutes with some stirring. Add in raisins or currants.2. In bowl whisk eggs with salt and pepper.3. Use 1 tsp. olive oil to coat 9 inch pie plate or small square baking dish. Then put sau-teed veggies into pan. Pour the egg mix over all. Use a spoon to sort of mix the egg into the veggies. Options come in here. If ham, mix it in. If cheese, just sprinkle it on top.4. Bake uncovered about 20 -25 minutes, until eggs are set and top is golden color. Best if it “rests” a few minutes before serving. Great leftover, at room temperature or even cold.

Now that summer madness is winding down -- and the garden is also winding down -- Kale is now king and has truly come into its own as a fall crop, holding court with pumpkins and apples. Here are a couple of recipes, compiled and tested by Co-op Member and Newsletter Team Member Marsha Lawrence.

CO - O P N E W S

By Adrian CarrCo-op Newsletter Editor

You probably won’t see Norm too much around the Co-op because he’s usually working upstairs.

But I had a chance to catch up with Norm and he’s got some great news.

AC: YOU’RE A NEW EMPLOYEE OF THE CO-OP. WOULD YOU TELL OUR NEWS-LETTER READERS WHAT YOU’RE DOING?

NG: Yea! So I’m here to build our point of sale (POS) data base so we can use technol-ogy to keep track of inventory, ordering, prices, and sales. We’re hoping to take the staff away from tasks that the POS system can do, so they can spend more time doing what they do best: like spending more time with customers, or perfecting the sec-tions that they’re responsible for.

AC: WHAT’S THE TIMELINE FOR OUR POS SYSTEM?

NG: What’s going to happen is I’m going to North Carolina for an 3 day intensive train-ing seminar in the middle of September. When I come back, I’ll be training all the staff. And we’re looking at September 28 as the role out date.

AC: WHAT WILL YOU BE LEARNING IN NORTH CAROLINA?

NG: The company, DCRS, is really going to

run me and our POS system through our paces. They even give me my own laptop! We’ll be doing everything they can think of to really familiarize myself with their sys-tem. We’ll be covering both how it works and all the troubleshooting routines.It will still take about three months after we launch to get some picture about where we are and how to use and optimize the POS system. Plus we’ll be ironing out all the little bugs. It well worth it, because we’ll be seeing important data we never

saw before. And this will allow us to better serve our customers and generate sales for the Co-op.After the initial period, I’ll be maintaining the system and tweaking it, so it works best for the Co-op. Also I’ll be here to make sure the staff is comfortable with everything.

THAT’S FANTASTIC NORM! I’M LOOKING FORWARD TO SEEING OUR NEW POS SYSTEM IN ACTION.

A CONVERSATION WITH NORM GOULD

CO-OP CHANGESPlease note the following:

1-As of September 1st the NCFC will no longer issue milk club cards. Previously issued cards will still be honored.

2-The NCFC no longer accepts Cardinal Cash

BLUE HILL FARMSavory yogurt from Blue Hill Farm in the Berk-shires. From whole milk from 100% grass fed cows on small family owned farms. Eat them on their own, with your own mix ins, or use them to enhance a meal. Ellen from Regional Access suggests a dollop on a stew or in soup, or in a dip. Each yogurt has a recipe idea under the lid. Flavors available in the Co-op are beet, sweet potato, and tomato. $2.69ea (6oz).

In the Store WHAT’S NEW

P R O D U C T S P O T L I G H T

By Adrian CarrCo-op Newsletter Editor

One product at the Co-op that has is Lu-mino diatomaceous earth (DE). It is of special interest to all pet owners. DE is a non-toxic, environmentally-friendly cure for fleas and tick infestation. DE is a powder that’s made from the fossilized remains of algae cells found in fresh and salt water. Lumino DE is organic and food grade.

Recent DE studies have shown the efficacy in the reduction and elimination of fleas. DE is simply massaged directly on dogs, cats, and horses, as well as sprinkled onto the domestic environment. When the fleas or ticks come in contact with the DE powder, it simple dehy-drates the pests and they die within 48 hours. The best part is that DE is the cheapest flea treatment you’ll find. A little goes a long way. The insects cannot develop an intolerance to it because it is not a poison.

It should be noted that DE cannot pierce the flea egg sac, so It must be reapplied to catch all new hatchlings. For successful eradi-cation of fleas it’s also important to apply DE to both indoor and outdoor pet areas at the same time.

DE has other uses as well. In the garden it is an effective insecticide. Just keep it away from plant flowers so that bees can pollinate. DE is also ideal for keeping your chickens and hens happy. Sprinkle it in the coop floor or

nesting areas. DE is said to be safe for animals and people to ingest and the manufacturer claims that DE is capable of eliminating inter-nal parasites as well.

Lumino DE is sold in four different sizes, 9oz., 1.5lb., 4lb., and 8lb.

SEASONAL SEASONINGSeasons change, and with them the seasonings, herbs and spices, that help us to make our food tasty, and if there is one reason to shop at the NCFC it is for the bulk herbs and spices, which are cheaper and fresher than any in town except for the ones you picked and dried. If you are pickling and canning, our customers constantly tell us that The Co-op is the place to shop for spices. Come and see why. All ads in the local papers are touting our spices, so it is a complete advertizing blitz!

The Many Uses of D iatomaceous Ear th

WHAT’S HOT

By Pat OstranderCo-op Staff

Things to know about the North Country Food Co-opWe are a member-owned store, providing groceries, dairy, frozen foods, local and regionally baked breads, supplements, household supplies, bulk foods, teas, coffee, cards, and more. The store is open to all — you don’t need a membership to shop here. We accept major credit cards, EBT cards, Cardinal Cash, and strive to maintain a warm, friendly atmosphere.

The second floor of the Co-op contains a community room which can be used by anyone, for a modest fee. Inquire within.

COME CHECK US OUT: We are located at 25 Bridge St. in downtown Plattsburgh.

HOURS: 9 a.m. to 7 p.m. Monday through Friday; 9 a.m. to 5 p.m. Saturday; noon to 5 p.m. Sunday

CONTACT US: Phone: 518-561-5904. Online at www.northcountryfood.coop

“LIKE” US ON FACEBOOK!: http://www.facebook.com/northcountrycoop

MEMBERSHIP OPTIONSTo join, fill out a membership form at the Co-op and pay the annual membership fee. • Working member: Must work 2 hours each quarter throughout the year to receive a 10% discount. • Core worker: 2hrs/week, 20% discount(arranged with Co-op)• Non-working Member: No work required, 5% discount• Senior Member: 62 or wiser (old-young it’s all how you feel), no work, 10% discount

Note: Members must show their up-to-date cards, including working responsibilities, at the register to re-ceive discount. Working members must complete their first quarterly work requirement before receiving 10% discount.

A B O U T U SCo - op Board

Rachelle ArmstrongCathryn ClarkAdam DeFayetteMaureen Faucher

Luka Kavlok Charles Loscalzo

Deb YokumJohn Walker

Jeremiah Ward

Co - op Staff General Manager: Carol CzajaElizabeth BarberSusan Brecht-CadieuxSarah DeebRyan DemersMatthew HallKim LeClairePaul (PJ) MillerChristina NoriPat Ostrander

Our mission: Healthy food at affordable prices

board@northcountryfood.coop

B AC K PAG E

FOURTH ANNUAL HARVEST BOUNTY FOOD SWAP AND POTLUCK HAPPENING SAT., SEPT 20Calling all canners and food preservers! This event is a chance to connect with fellow gardeners, locavores and foodies to share recipes and

swap canned, dried and fresh foods from the harvest bounty.

Taking place from 11 a.m. to 1 p.m. Saturday, Sept. 20, the food swap is a way to trade some of your garden extras with fellow local food en-thusiasts. Don’t have anything to swap? Come anyway share the comaradie as summer winds to a close. Bring a dish to share for a potluck lunch.

Sponsored through the Plattsburgh Community Garden Group and the Co-op. Contact Melissa Hart for more info: frozen0tundra@gmail.com.

BY MELISSA HARTIn honor of the fall bounty, here’s a great

recipe from Deborah Madison’s “Local Fla-vors” cookbook:

INGREDIENTS1 pound potatoes1 1/2 pounds Savoy or other green cab-

bage4 T unsalted butter3 T chopped sage1 garlic clove, chopped1 1/2 C milk3 eggs1/2 grated Parmesan1/2 C all-purpose flourSalt and pepper

TO MAKE:1) Preheat the oven to 350 degrees (F).

Lightly butter an 8x12” gratin dish. Bring about a gallon of water to a boil while you prepare the vegetables. Peel and slice the potatoes 1/4-inch thick. Slice the cabbage into 1-inch ribbons.

2) Add 1 T salt to the water, add the potatoes and boil until nearly tender, about 6 minutes. Scoop them into a colander, then add the cabbage to the pot and cook for 5 minutes. The water may not return to a boil. Drain, rinse under cool water and then get as dry as you can. Combine cabbage and potatoes in a bowl.

3) Melt the butter in a small skillet with the sage and the garlic, for about a minute or 2 then pour over the vegetables. Toss

well, season with salt and pepper and trans-fer to baking dish.

4) Whisk together the remaining ingre-dients, pout over the veggies and bake until firm and lightly browned, about 50 minutes. Let cool for at least 10 minutes then cut into pieces and serve.

CABBAGE AND POTATO GRATIN WITH SAGE