ComPost Jan17/Dec18

the

C o m P o st

is a publ ic atio n o f

J ust F o o d C o - op

The ComPost

December2017/January 2018

What's Fresh? . . . . . . . . . . . . . . . . . . 3 Election Results . . . . . . . . . . . . . . . . 4 Annual Meeting Recap . . . . . . . . . . 6 Paying It Forward. . . . . . . . . . . . . . . 8 Beer & Cheese Pairings . . . . . . . . . 10 Northfield Composting . . . . . . . . . 12 Holiday Cookies . . . . . . . . . . . . . . . 14 Wes' Holiday Dinner . . . . . . . . . . . 16 Comment Cards . . . . . . . . . . . . . . . 20

Your Stories Tell Our Story

About the ComPost Fertilizer for the Mind Editor: Victoria Scott The ComPost is a bimonthly publication of Just Food Co-op and is published for the benefit of our membership and the community.The opinions expressed herein are those of the authors and not necessarily those of Just Food Co-op or its members.

For information about submissions, contact Victoria Scott at 507.650.0106 or social@justfood.coop. Letters to the editor are welcome and may be sent to the same email or 516 Water St. S., Northfield, MN 55057.

Just Food Co-op is a proud member of the Twin Cities chapter of the National Cooperative Grocers (NCG).

Board of Directors board@justfood.coop

Dirk Peterson - President Penny Hillemann - Vice President Clark Ohnesorge - Secretary Alyson Center Adam Hoffman Joni Karl Nancy Malecha Nola Moen Lee Runzheimer

Management Team

Sherri Meyers General Manager

Stephanie Aman Marketing and Community Relations Manager

Lindsay Byhre

Holiday Hours:

Human Resources Manager

Valdon Critser

December 24, 2017 - 7am-4pm

Retail Manager

December 25, 2017 - Closed December 31, 2017 - 7am-9pm

Membership Benefits

January 1, 2018 - Closed

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• Supporting a locally-owned, sustainable and socially responsible business.

• Email subscription to The ComPost.

• Profits returned to members as patronage rebates, at the discretion of the Board.

• Member-only prices on Co-op classes.

• Check writing for up to $20 over the amount of purchase.

• Member-only specials on selected items throughout the store.

• 10% case discounts, some exclusions apply.

December/January 2017-18

What's Fresh?

Check out some of ways Just Food Co-op Keeps your Holiday Season Feeling Fresh!

Citrus is in season!

We welcome back buddha's hand, grapefruit, kumquats, persimmons, satsumas tangerines, and all the rest!

Amazing new, limited time, and select seasonal favorites – now available in the meat and cheese case.

Let this adorable snowman take care of all of your holiday hostess gifts!

Sparkling beverages are a delicious addition to your holiday tradition.

December/January 2017-18

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Election Results: Serving a 3-year Term: Karen Fossum is a St. Olaf alum

Nancy Malecha is a long-term

Lee Runzheimer is returning to

who recently returned to Northfield

employee of the Co-op who has

the Just Food Board after several

after spending much of her career in

considered serving on the board for

years away, for a three-year term. His

another city. During these years she

several years. With many years of

community service has included being

has always been an active member of

volunteering at other co-ops and her

a board member at the YMCA, for

co-ops wherever she has lived. Her

work at Just Food, she feels now is a

several businesses, and a committee

skills in project management, technical

great time to add an employee’s voice

member for his church. Growing up

and analytical work,

to the Board of

in Wisconsin,

as well as policy

Directors. Her

his family was

work will help

knowledge and

associated

grow Just Food into

experience will be

with several

the future. Her

a real plus with the

agribusiness

volunteer activities

upcoming store

cooperatives.

in Northfield include

expansion. She was

He is

serving on the advisory board of a

elected to a three-year term.

particularly looking forward to

local non-profit and volunteering with

contributing towards the expansion and

the Rice County Dispute Resolution

remodel of our grocery store.

Program. She received enough votes for a three-year term.

Serving a 1-year Term: Joni Karl is an energetic and

Nola Moen was an early member

Clark Ohnesorge has already served

passionate Co-op owner who joined

of Just Food Co-op as well as being a

for several years on the Just Food Board

in 2005. She has actively “worked

Co-op member in other communities

and has been the Board Secretary for

the phones” during the Root to Grow

she’s lived in during her career. She

the past two years. His active interest

Campaign in 2008, served as the board’s

has years of public service as a school

in Policy Governance (a widely used

administrative

social worker, with

system of co-op

assistant for a

specific training

management by

year, and served

in organizational

the Board) and

on the board.

ethics and public

our Ends Policy

She was Board

policy. Nola

which focuses on

President in 2012.

would like to

Justice, Health,

She will assume a

contribute to the

Sustainability,

one-year term.

organizational health and functioning

and Education helps make sure our

of our Co-op by adding her voice to the

Co-op is managed towards these high

Board of Directors. She starts her one-

ideals associated with cooperation. He

year term in January.

has worked in several business, as well as college settings, and brings a strong focus on education to the board. He will start a new one-year term.

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December/January 2017-18

New Board Directors Elected at Just Food Annual Meeting

Dirk Peterson

By: Dirk Peterson, Board President

The Annual Meeting of Just Food Co-op was held on October 17, 2017 at St. John’s Church in Northfield. It was the opportunity for Co-op owners to hear about the status and future of our cooperative grocery enterprise. Overall, our store is in excellent financial shape, has a growing membership, and is moving forward to remodel/expand the retail floor space. The Annual Meeting is also the time when we announce the results of voting for new Board Directors.

Just Food Co-op is governed by a ninemember Board of Directors who act as the representatives of the owners.

Your governing board is made of people who are Just Food Co-op owners like yourselves. Directors are elected by the owners usually to three-year terms that are staggered, with three Directors being elected each year. As your representatives, they collectively set the strategic direction for the Coop, evaluate the performance of the General Manager, and exercise fiduciary responsibilities to protect the assets of the Co-op.

This year we had six candidates running for six vacancies starting in January, 2018. The higher than normal number of vacancies was the result of several recent Board Directors being unable to fulfill their full three-year terms. As a consequence, three vacancies were for three-year terms and the remaining three vacancies were for one-year terms. Those candidates with the most votes received the three-year terms.

Four of these candidates have already been serving as appointed directors for six months or less (Joni Karl, Nancy Malecha, Nola Moen, and Lee Runzheimer) to fill the vacant positions until the end of the year.

“Please welcome these new and returning Board Directors as we enter 2018. We thank the Board Directors who served in the last year and were unable to complete their terms: Dan Forsythe, Andrew Henley, Doug Hiza, and Kathy Zeman. Thanks also go to Adam Hoffmann, who has most recently served as our Treasurer and who, like me, is completing a three-year term at the end of December and did not run for re-election.”

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Annual Meeting Recap By: Clark Ohnesorge, Board Director

Clark Ohnesorge

The doors of St. John’s Lutheran Church opened at 4:30 p.m. on October 17 for the 2017 Annual Meeting of Just Food Coop. Adriana and the deli crew had been working for hours to prepare the meal, adjusting in highly professional fashion, to an oven failure at the store that necessitated a last-minute move to St. John’s kitchen for the majority of the food prep. The Board and staff finished setting up tables and chairs as owners drifted in and were seated with some last minute voting and conversation over coffee and tea.

At 5:00 p.m. Sam Dwyer, a member of the Union of Youth, opened his 30-minute set of tasteful guitar stylings which signaled the beginning of the meeting. At 5:30 p.m. dinner service began with Adriana’s menu of Mezquite chicken, Moroccan carrot salad, vegetarian chili, cheesy scalloped potatoes, and bread (including gluten-free), with decadent chocolate brownies and cookies (both also gluten-free) courtesy of Brick Oven Bakery, putting an exclamation point on a really nice meal.

...with decadent chocolate brownies and cookies (both also gluten-free) courtesy of Brick Oven Bakery putting an exclamation point on a really nice meal.

Note to folks who didn’t attend: the Annual Meeting meal is a benefit of Co-op ownership, there’s no fee or need to RSVP, just come along next time and enjoy a meal.

At 6:00 p.m. Board President, Dirk Peterson, began the formal part of the meeting, announcing the results of owner voting and introducing Just Food’s GM, Sherri Meyers, for her business report. Sherri spoke about the state of Co-op finances, the current business climate, Just Food’s advances in serving a broader segment of the community, and plans to proceed with the remodeling of our current location. She also related her work history in an enjoyable and amusing narrative.

Dirk then presented his report on the Board’s work in reinvigorating our Ends Policies and how that exercise helps to focus our current business practices, the impending remodel of our store and our broader impact on the local community.

Thanks to all who participated, with a special nod to St. John’s Church for providing a fantastic space and staff who helped us to put on this event. See you next year!

Next up was Stuart Reid, Just Food Co-op's first GM and the current executive director of Food Co-op Initiative, a group that provides expertise for co-op startups. FCI has assisted well over 100 retail food co-ops in the past 10 years, and Stuart’s presentation underscored both his vast expertise and the fundamental role he played in our own beginnings. It was great to welcome Stuart back to Northfield, and his talk provided more than one “feel-good moment” for long-term and more recent owners alike. Following a brief question and answer period Dirk closed the meeting at approximately 8:00 p.m.

After a speedy reset of St. John’s Hall by the hardworking Just Food staff, Board Directors, and multiple volunteers, we closed the doors on a smooth and pleasant Annual Meeting.

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December/January 2017-18

Paying it Forward this Holiday Season By: Sherri Meyers, General Manager

"Some of the most meaningful family moments in my life have occurred at the table. " The holidays seem to sneak up on us every year. At the Co-op we spend hours planning, predicting, ordering, merchandising, scheduling, and stocking. . . All to meet the holiday needs of our members. All of that planning and preparation, and suddenly, it is December! Whether entertaining a large extended family, travelling far and wide to visit relatives, or staying home to have a quiet personal celebration, the Co-op strives – every year – to stock our members’ favorites to ensure each celebration is perfect.

Sherri Meyers

Enjoy Every Moment.

Make Memories.

Eat Well.

Celebrate

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Some of the most meaningful family moments in my life have occurred at the table. Watching my then toddler daughter fall asleep at the table, getting my husband to admit – finally – that brussel sprouts are delicious, watching my frail 89 year old Italian grandmother eat my homemade meatballs and ask for seconds, the joy of seeing your pickiest eater learn to love new foods. . . this is how food turns a small moment into a treasured memory. Hopefully, Just Food can play a small part in making your holiday a special one.

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For many families, an important part of the holidays is giving back to those who are less fortunate.

At Just Food, it is embedded in our business plan, it is ingrained in our culture, and it is part of why we do what we do. Profit for impact’s sake. How can we impact the community through the sale of healthy, nutritious food? As most know, the “just” in Just Food stands for justice. Food justice encompasses so many varied aspects of the food industry, from farmer pricing and fair trade initiatives, to worker’s wages and compensation throughout the food chain, to the prices we charge.

In the past two years we have addressed many of these justice issues internally at the Co-op. We pay a livable wage to our staff, and we pay 90% of our employees’ health insurance premiums. Prices across all departments are being lowered using a variable margin strategy resulting in lower prices

on the staples our members buy most. And, we have become a WIC certified store, enabling one of the most food insecure populations, women and children under age 6, to use WIC vouchers at Just Food.

But we can do more.

Beginning in January, we will transition our Round Up program to raise money for a different purpose. Any shopper who uses WIC or SNAP (Supplemental Nutrition Assistance Program, or “food stamps”) will qualify for 5% off of their total purchase at the Co-op. This step towards making healthy food more affordable for all of the Northfield community is a very direct, impactful way Round Up dollars can make a difference in the lives of our friends and neighbors.

Members share feedback that they want Round Up to be more directly tied to food issues, and that food should be more affordable. Just Food cannot change the cost of the food that we buy from our vendors (and we don’t necessarily want to!) but we can help supplement the food budget of the most vulnerable among us.

We hope you agree that this new initiative is worth investing in. This program needs to be sustainable over time, and supported by our community. For now, this is what Just Food can commit to and afford with your help.

As of this writing, we are still working out some details, so look for more information about this exciting new venture soon.

Until then, know that the staff at Just Food is busy selling more good food, creating more good jobs, and doing more good in our community.

Just Food wishes all of Northfield a happy, peaceful holiday season filled with good food & good company.

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Disclaimer: This article doesn't mention anything about wine pairings with cheese. Don't get me wrong, wine is great, but beer is better (Personal opinion).

Be Pre-Paired Local Beer & Cheese Pairings

By: Rich Bissonnette, Meat & Cheese Buyer + Beer Connoisseur

Caves of Faribault St. Pete's Select or Shepherd's Way Big Woods Blue: These big, bold blue cheese need a big hoppy beer to tame it. Imminent's The Quick and the Red IPA or Tanzenwald's Guns-A-Blazin Double IPA will do the job nicely. Don't like IPA's? Try Chapel Brewing's Oatmeal Stout. Roasted malts will help balance the flavors of either one of these blue cheeses.

CannonBelles' Queso Fresco: Let the cheese shine by pairing with Imminent's Gateway Cream Ale or Chapel's Belgian Blonde Ale to wash down this tasty, award winning cheese.

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Shepherd's Way Hidden Falls Brie: a delicious creamy brie with a hint of citrus to it! Some people say that you should drink a earthy beer like a Saison or Farmhouse ale. I personally think a really crisp clean beer like Tanzenwald's Gottlieb Pilsner or Imminent's Gateway cream ale will let the soft subtle flavors of this brie shine through.

Alemar's Good Thunder Cheese: This washed rind, soft creamy cheese, is washed in Surly Bender Beer. It's funky and wonderful.

Go all out on this one and pair it with Tanzenwald's Hitthebrix Belgian Golden Strong or, if you like sour beers, try their Funkydunk — a hoppy sour.

December/ January 2017-18

At Just Food Co-op we love local cheese! We are fortunate to have some amazing cheese makers in Southern Minnesota producing some wonderful cheeses at Alemar, CannonBelles, Singing Hills, and Shepherd's Way.

F

Caves of Faribault Jeff's Select Gouda: Try Imminent's Betty Lou's brown ale or Tanzenwald's Twisted sister's Brown ale. Both of these beers have great toast/ biscuit malt flavors with hints of dark stone fruits. Either one will pair very well with this aged gouda.

Singing Hills Plain Chevre: Never tried this goat cheese?

You're missing out!

The zesty flavors in Imminent's Question Mark Hill Wheat or their Elder Wit would go nicely with this tangy soft cheese.

or a long time Northfield didn't have any truly local beer. Then, within the last 6 months, we saw 3 breweries open their doors in the Northfield/Dundus area. Imminent Brewing and Chapel Brewing were both started by local homebrewers that went professional and are brewing some amazing, award winning beers. Tanzenwald's brewer, the former head brewer at Lagunitas brewing company in California, moved here to start their own brewery after years of sucess in the West. How on earth did we get three breweries all within two miles of each other to come to Northfield? I don't know how we got so lucky, but it's incredible! I was asked to come up with some simple local beer and local cheese pairings and as difficult as it was to not go overboard with this, here are 7 cheeses and some thoughts on what kinds of beer would go great with them.

Rich Bissonette

Please stop in to Just Food Co-op sometime and check out our the rest of our cheeses, and while

Look for an Episode of Hotdish: The Just Food Co-op Podcast featuring these local cheeses & Imminent Brewing in early December.

you're at it, stop by Imminent Brewing, Tanzenwald brewing and Chapel Brewing.

Eat local! Drink local! It's a wonderful thing!

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Northfield Curbside Composting By: Natalie Slinger

I

n an age when the climate’s Facebook status would be “it’s complicated”, it is imperative to do what we can to ensure that our planet is habitable for future generations. This can feel daunting at times. For busy folks, singlehandedly slowing down the degradation of our planet certainly seems out of reach.

The reality is that each of us, making small changes in our daily lives, can make a massive impact.

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As shoppers, and perhaps members, of Just Food, you are already doing great things for our planet by purchasing local and environmentally friendly products. Composting waste at home is another simple way that you can take the next step. A significant amount of waste that sits in our landfill could have been composted.

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Left: Cliff Martin, Right: Helen Forsythe

What is composting? It is essentially a sped up version of nature’s decomposition process.

Organic waste from households and businesses is transformed into nutrient-rich soil, which can be used by gardeners and farmers to grow healthy plants. Materials that can be composted include: food waste (including meat, fish, egg shells, and bones), egg cartons, food-soiled paper, paper towels, tissues, pizza boxes, and more.

Organic material that is thrown away as trash is buried in our landfill and therefore decomposes without the presence of oxygen.

This causes the release of methane, a greenhouse gas 21 times more potent than carbon dioxide. Decomposition depends

Follow our Facebook page at www.facebook.com/ Nfldcompostcoop/ for more regular updates and lots of fun photos!

Natalie & Cliff Interviewd on Episode 6 of Hotdish: The Just Food Co-op Podcast

on the presence of oxygen, allowing for a different chemical reaction that does not release methane, composting allows this reaction. This process is significant because landfills are actually the largest direct human source of methane. Talk about an opportunity to make a difference!

Composting is a win-win situation, both for the environment and for landfills. But, composting on your own can be difficult.

Composting piles are smelly and attract unwanted pests, and it can be tough to get the right combination of materials to produce great compost. For Northfield residents who want a simpler solution, we have great news! We are now offering convenient composting pick-up.

For now, your organic waste will be going to an industrial compost processing facility in Shakopee. Northfield Curbside Composting, however, has big plans. We are working towards being able to process the compost locally, and return it to local soil and Northfield gardeners and farmers.

Natalie Slinger

To sign up simply go to: www.northfieldcompost.com The following Tuesday you will receive a 5-gallon bucket on your curb and your compost pick up will begin the next week.

Northfield Curbside Composting is a local business started by four young Northfielders. We are a worker-owned cooperative offering compost pick-up for the affordable price of $6.50 a month. All you have to do is collect your organic waste in one of the buckets we provide, and put it on your curb once a week.

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Gingerbread Cookies Makes 48 3-inch cookies. Prep time: 1 hour

Sugar & Spice Spice up your holiday spread with these much-loved classic treats.

Recipes by Robin Asbell

1 1⁄2 cups unbleached flour 1 cup whole wheat pastry flour 1 ⁄2 teaspoon baking soda 1 ⁄4 teaspoon baking powder 1 ⁄2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 ⁄4 teaspoon ground nutmeg 1 ⁄4 teaspoon ground cloves 1 stick unsalted butter, softened 1 ⁄4 cup light brown sugar 1 ⁄2 cup molasses 1 large egg Royal Icing 2 cups powdered sugar, approximately 1 large pasteurized egg white or 2 1⁄2 tablespoons meringue powder 1 ⁄4 teaspoon lemon juice 2 tablespoons water, approximately 1. In a large bowl, mix together flours, baking soda, baking powder, salt and spices. Using a stand mixer or an electric beater, cream butter until soft, then add brown sugar and beat until well-mixed. Add molasses and beat, scrape down and add egg, beat again until combined. Stir in the flour mixture.

Divide dough into four rectangular pieces, place between sheets of parchment and roll out ¼" thick. Stack sheets of dough on a baking pan and chill for 3 hours.

2. Preheat oven to 350ºF. Lay sheets of dough on counter, remove top layer of parchment and use a cookie cutter to cut into shapes. Using a thin spatula, transfer cookies to parchment-lined baking sheets. Repeat process with scraps.

3. Bake 12 minutes, switching the pans between oven racks halfway through. When cookies are puffed and look dry, remove and cool on the pan for five minutes, then move cookies to a cooling rack.

4. Using a stand mixer or electric beater, mix powdered sugar with egg white or meringue powder. Mix in lemon juice and water, a tablespoon at a time, to reach desired consistency. Transfer icing to a piping bag with a small round tip and use to draw outlines on the cookies.

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December/ January 2017-18

Poppy Seed Rugelach

Chocolate Glazed Nut Brittle

Makes 24 cookies. Prep time: 6 hours (includes chilling); 1 hour active

Servings: Makes 2 1⁄2 lbs. (approx. 27 servings). Prep time: 1 hour; 20 minutes active

1 1⁄2 sticks butter, room temperature 8 ounces cream cheese, room temperature 2 cups flour 1 ⁄2 cup sugar 1 ⁄4 teaspoon salt 1 ⁄2 cup poppy seeds 1 ⁄4 cup milk 3 tablespoons honey 2 tablespoons raisins, chopped 1 ⁄2 teaspoon lemon zest

2 cups sugar 1 ⁄2 cup water 1 stick unsalted butter 1 ⁄3 cup light corn syrup 1 ⁄2 teaspoon baking soda 2 1⁄2 cups roasted salted peanuts or cashews plus an optional 1⁄4 cup, finely chopped 8 ounces dark chocolate, melted

1. Cream butter and cream cheese together until fluffy. Add flour, sugar, salt and beat to combine.

Form 2 disks, wrap in plastic wrap; chill 4 hours.

2. In a coffee grinder, grind poppy seeds coarsely then heat in a pan with milk, honey, raisins and zest. Stir over medium-low until thickened, approx. 20 minutes, then cool completely.

3. Preheat oven to 325ºF and line two sheet pans with parchment. Roll out dough to make two 12" rounds about 1⁄8" thick, then spread each with half the filling. Use a pizza cutter to cut each round in 12 wedges. Roll up each piece from the wide end, bend in tips to make a crescent. Place on pan, chill 1 hour.

4. Bake for 40 minutes, switching the pans between 5. oven racks halfway through. When done, cool cookies on pan for 10 minutes, then transfer to cooling racks.

Rugelach, a traditional Jewish treat, can also be filled with chocolate chips, walnuts, marzipan or fruit preserves.

1. Line a large sheet pan with a rim with parchment paper.

2. In a 2-quart saucepan, combine the sugar, water, butter and corn syrup and bring to a boil to create caramel. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300°F on a candy thermometer, about 10 minutes. Remove from the heat and carefully stir in the baking soda.

The mixture will bubble. Stir in the nuts, then immediately scrape the brittle onto the prepared baking sheet. Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer. Let cool completely, about 30 minutes.

3. Spread melted chocolate over the brittle, sprinkle with the finely chopped nuts, if using, then chill. Break the brittle into large shards.

Store in airtight containers for up to two weeks.

A recipe of decadent brittle makes wonderful gifts, a little goes a long way!

Portion and package festively for teachers, coworkers and friends.

December/January 2017-18

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Classic Roast Turkey

Wes' Holiday Dinner These New Favorites Also Discussed on Episode 7 of Hotdish: The Just Food Co-op Podcast Recipes by: Wes Fraser, Deli Assistant

Old-Fashioned Holiday Glazed Ham Makes 12 Servings. Prep time: 1 hour 30 mins. Cook Time: 30 mins.

1 spiral sliced ham 20 oz can pineapple slices, juice reserved 15-20 whole cloves 1 small jar maraschino cherries ¾ cup packed light brown sugar 2 tablespoons yellow mustard

1. Preheat oven to 275 degrees, F. 2. Place ham in a roasting pan and bake for 12-15 minutes per pound 3. Remove from oven.

4. Arrange the pineapple slices on top of the ham and secure them with cloves, put the cherries in the center of the pineapple slices and secure them with toothpicks.

5. In a small bowl, combine the brown sugar, mustard and just enough pineapple juice to make a thick glaze.

6. Spoon glaze over top of ham and roast for about 15 more minutes.

7. Transfer to cutting board and serve.

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Makes 8-10 Servings. Prep time: 1 hour 10 mins. Cook Time: 3 hours

12-14 pound turkey, thaw if frozen Kosher salt and black pepper 1 medium onion, quartered 1 large carrot cut into chunks 1 celery stalk cut into chunks 3 sprigs sage + 1 tablespoon chopped leaves 3 sprigs thyme + 1 tablespoon chopped leaves 1 ½ sticks (12 tablespoons) unsalted butter 2 teaspoons paprika 1. Let turkey sit at room temperature for about 30 minutes.

2. Position oven rack in lowest level.

3. Preheat to 350 degrees.

4. Remove the neck and giblets from the turkey and set aside for gravy. Pat the turkey very dry with paper towels and rub inside and out with salt and pepper. Stuff the cavity with veggies and herb sprigs.

5. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body.

6. Melt the butter in a small saucepan over low heat and wisk in the paprika, chopped sage and thyme.

Let the butter cool slightly the brush all over the turkey. Transfer to the oven and roast for one hour.

Meanwhile make Classic Gravy. (pg. 17) 7. After the turkey has roasted for 1 hour, baste with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh reads 165 degrees F. (About 3 hours) 8. Transfer the turkey to a cutting board and let rest for 30 minutes before carving. Reserve the drippings for gravy.

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Smoked Gouda Mac and Cheese Makes 4-6 Servings Prep time: 40 mins. Bake: 15 minutes

1 pound pasta shells 2 ½ tablespoons butter 2 tablespoons all purpose flour 2 ½ cups milk ½ teaspoon salt ¼ teaspoon ground white pepper 4 oz smoked gouda cheese, shredded 1. Preheat oven to 375 degrees F. 2. Lightly grease 10 inch casserole dish.

3. Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to10 minutes or until al dente, drain.

4. Melt butter in a small saucepan over medium heat. Stir in the flour and cook until a roux forms.

5. Stir in the milk, salt and pepper; cook, stirring constantly until smooth and thick. Remove from heat and stir in the cheese.

6. Combine cooked pasta and cheese sauce and transfer to dish.

7. Bake for 15 minutes. Serve Hot.

Classic Gravy Makes 8 cups, or 16 Servings

10 tablespoons unsalted butter Turkey neck and giblets 1 medium sized onion, quartered 1 large carrot cut into chunks 1 celery stalk cut into chunks 3 sprigs thyme 2 bay leaves ½ cup dry white wine 8 cups low sodium chicken or turkey broth ¾ cup flour Turkey drippings salt and pepper 1. Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets. Cook giblets, turning until browned.

2. Add the vegetables and seasonings, stir to coat everything with butter.

3. Add wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, about 2-3 minutes. Add the broth and reduce heat to low and simmer about 1 hour.

4. Strain through a fine mesh sieve into a large measuring cup, reserve the saucepan.

5. Melt the remaining butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth, and bubbling, about 2 minutes. Gradually whisk in the stock, stirring occasionally until thickened. Set aside until turkey is done.

6. Skim the fat from the turkey drippings and discard. Pour drippings into gravy and season with salt and pepper as needed.

Pan Roasted Brussels Sprouts with Bacon Makes 6-8 Servings. Prep time: 20 minutes. Cook Time: 20 minutes

4 strips thick cut bacon 2 tablespoons butter 1 pound brussel sprouts, halved ½ large onion, chopped salt and pepper 1. Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel lined plate until cool, then chop.

2. In the pan with the bacon fat, melt butter over high heat, add onions and sprouts. Cook, stirring occasionally, until sprouts are golden brown.

3. Season with salt and pepper to taste and stir in bacon.

4. Serve.

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Comment Cards What's up with the peanut grinders?

Where did they go?

Other co-ops have them, why don't we?

The Herbivorous Butcher is awesome!

The Co-op should carry their products!

We agree that the The Department of Herbivorous Butcher Agriculture visits is a fantastic local us and performs company making inspections regularly amazing vegan and the grinders we yummies. At this time, used to have were they only wholesale not up to code. In to restaurants who order for us to meet would use HB foods code, we would have in the restaurant's to buy new grinders dishes. They do not and they are a MAJOR package for retail sale. investment. Other coIt is a way to control ops nearby were able to the quality of their retrofit their existing product and we stand grinders and only had a behind their decision to temporary hiccup. Our control the integrity of grinders were not able their food and of their to be retrofitted to brand. They do ship, so meet code. So we had you can order directly no choice but to retire from them! them. In expansion, this may be something https://www. we invest in. theherbivorousbutcher. com/collections/ onlineordering

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December/ January 2017-18

516 Water Street S Northfield, MN 55057 507-650-0106 justfood.coop Open Daily 7am - 9pm

2017 RECAP $1,712,903 in Employee Benefits & Wages Paid $1,570,913 in Local Products Sold $17,929 Donated to Local Non-Profits $16,289 in Member Discounts 177 New Members Welcomed 48,520 Planet Patches Given for Reusable Bags 82 Educational Events Sponsored