Y O U R
C O M M U N I T Y
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N A T U R A L
F O O D S
NATURAL
A Pu b l i cat i o n o f t h e S kag i t Va l l e y Fo o d Co - o p
M A R K E T
ENQUIRER
J u ly - S e p t e m b e r 2 0 2 1
Watermelon: A Fruit for the Gods (and the dry desert) by Sarah Stoner
"Watermelon is the chief of this world's luxuries, king by the grace of God over all the fruits of the earth. When one has tasted it, he knows what the angels eat." – Mark Twain There’s one fruit I reserve only for summer. I might indulge in banana on a gray fall day or an orange coming out of winter. Of course, we eat berries all spring. But watermelon. Watermelon is one fruit that seems not, at least for me, to cross beyond the cooling boundaries of a hot summer day.
Do you have a peak watermelon moment memory? Mine is from my early 20s, in a motel of all places, when my brother, father, and I had traveled to Florida. How we ended up with a giant watermelon in our room, with the door open and hot Florida air blowing through, I don’t recall. I vividly remember the cracked open melon, a huge bowl of juicy red framed with bright green, and that my brother and I had spoon after spoon of unlimited cold, refreshing watermelon. It was like a trough of ice water but in food form.
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Election Results ∙ pg 2
The ancient Kalahari people were on to something. Some 5,000 years before that hot day indulging in an icy cold Florida-grown watermelon, the ancestor to today’s watermelon grew wild—and still grows wild—on a vine in southern Africa. The indigenous Kalahari, living in the interior plains that stretch across today’s Botswana, Namibia, and South Africa, used this tough drought-tolerant watermelon as a source of water. Aptly named, watermelon is 92% water. Watermelon (Citrullus lanatus)
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4% Friday Applications ∙ pg 3 Ice Cream is Always a Good Idea ∙ pg 4 Breitenbush: After the Fire ∙ pg 7 Summertime Wines ∙ pg 11
Not Digging It
Transformation
New & Notable
from the general manager
from the board
2021 Election Results Reflection on the Past Year
Thanks to all our member-owners who voted in the 2021 Board Election and to those who attended our Annual Membership Meeting via Zoom on May 12. We are happy to welcome back incumbent candidates Tom Theisen and Brad Claypool. We'd also like to extend gratitude to all the candidates who ran this year; your support of and interest in the Co-op is much appreciated! The membership also voted to approve changes to the Skagit Valley Food Co-op Bylaws, which can be found on the website along with the recorded Zoom meeting. 2021 Skagit Valley Food Co-op Board Members: • Tom Theisen, President • Brad Claypool • Rob Smith • Kristen Ekstran • Casey Schoenberger
by Tony White
Recently, I was reflecting upon the last year and on the people in my life—my family, friends and co-workers—and I couldn’t think of anyone who isn’t currently, or hasn’t been, in a state of mild to acute distress at some time this last year. We have all been affected by the last year; by the many deaths, the quarantine, mask wearing, uncertainty and isolation, the worry over loved ones. However, as I reflected a little bit deeper, my own distress was comforted by all the wonderful people that make up our cooperative community. I am grateful to all of our staff for coming to work each day. For setting aside those real concerns and working hard and being friendly. For providing leadership in our community-owned business. For working to build a local food system amid the overwhelming wave of global capitalism. I so appreciate your commitment to our mission to provide healthy, local, organic food in a manner that represents the values of our co-op model.
• Britta Eschete • Wayne Rushing, Voting Staff Representative • Tim Penninger, Non-Voting Staff Representative
Tom Theisen
Mural by Emily Zimmerman
Brad Claypool
Skagit Valley Food Co-op Mission Statement The Skagit Valley Food Co-op is a not-for-profit organization whose purpose is to provide good food at a fair price. As stated in the Co-op Bylaws: “The Co-op shall promote member welfare by utilizing their united funds and their united efforts for the purchase and distribution of commodities in accordance with the following criteria: A. Maintaining the non-for-profit status of the Co-op;
B. Offering high quality products which contribute to good nutrition;
C. Supporting a low impact, non-harmful approach to the environment; D. Supporting local suppliers and producers; E. A commitment to building a cooperative economy and supporting others who share that commitment;
F. A commitment to educational programs relevant to members and non-members in the community.”
The Skagit Valley Food Co-op Natural Enquirer is a quarterly publication of the Skagit Valley Food Co-op. Opinions expressed are those of the writers and may not reflect Co-op policy. No articles are meant to be used for diagnosis or treatment of illness. The Co-op does not endorse the products or services of advertisers.
Editor: Nicole Vander Meulen | Layout & Design: Megan Feichtinger Staff Contributors: Contributors: nancylee bouscher, Ben Goe, Jenny Sandbo, Leigha Staffenhagen & Tony White Board of Trustees: Brad Claypool, Kristen Ekstran, Britta Eschete, Casey Schoenberger, Rob Smith, Wayne Rushing, Tim Penninger & Tom Theisen Copyright 2021: Reprints with permission
2 Skagit Valley Food Co-op • The Natural Enquirer • July - September 2021
Our work matters. It matters to the farmers who grow our food and to the local and regional manufacturers who make our food. We had over $12 million in food sales from our farmers and local and regional manufacturers this past year. How could you not feel good about that? It matters to our community of members and customers who relied upon us on us to give them access to delicious, local food in a kind and caring environment. I believe our approach to try and provide the safest environment we could during the pandemic was greatly appreciated by our shoppers and members. Our work really mattered to our team of employees. On a daily basis, I witnessed coworkers leaning on each other and sharing their personal experiences with one another. Our Co-op became a support system for us all. Every day, we were buoyed by each other’s support and kindness. Our business was deemed an essential business during a once-in-alifetime pandemic. We were looked upon as a means to provide food access to our members and shoppers in the community, but we were much more than that. We were a place for our shoppers to interact with one another, even though that required donning a mask. We were one of the few places people could gather while shopping and see one another. Even if our interactions were brief, they were so valuable to our lives. Our Co-op experienced many challenges and sufferings throughout the pandemic. Our challenges included temporary closure of many parts of our business and the eventual permanent closure of our Third Street Cafe. Every time a part of our business was shut down temporarily or permanently, many people’s lives were impacted. But we hung in there as an organization and we persevered. Not only did we hang in there, but we stayed true to our values and mission throughout. We continued to support local organizations in need through food and cash donations. In fact, in 2020, we donated over $50,000 to charitable organizations in need. Thank you, Co-op staff, members and customers, for all you have brought to our Co-op over the past year. Your compassion, kindness, and friendliness has helped me personally survive this last year. I feel grateful to be given the opportunity to lead this community treasure. I look forward to our Co-op and community returning to something that resembles our pre-pandemic lives.
Not Digging It by Jay Williams
One silver lining in this cloudy Covid Age: gardening has roared back into popularity, like nothing we’ve seen since the Victory Gardens of WWII. The stars aligned, you and millions of your best friends were stuck at home, anyway, and a startling number of you decided gardening would be your new favorite thing to pass the time – even if you’d never planted anything before. In most states and many countries, garden centers were allowed to stay open, so you had easy access to the things you needed for your new endeavor, including people who could help you get started down this primrose path. Newbies had mixed experiences, as you’d expect. Some ran away screaming, “OMG I had no idea how much work this is! Find me a farmer to kiss, ‘cause I’m never growing my own food again!” Others discovered a fun, rewarding physical activity that also delighted the senses, and in time allowed them to proudly put the literal fruits of their labors on their tables and flowers in their vases. How to make it easier, though, so you’ll want to keep at it? A guy that tried to sign me up for a pyramid scheme decades ago gave me a little pearl of wisdom before I smiled politely and crept away: “Work smarter, not harder!” It’s not that gardening isn’t hard work, but I’ve found a “new” (to me; it’s been around forever) approach that’s indeed smarter and will eventually be easier: no-dig or no-till gardening, and its alternate names/similar practices (lasagna gardening, sheet mulching, the “Back to Eden” method, and the more complex hügelkultur). Setting up the beds is a good bit of work, but worth it for the work it saves later, and your aching back that won’t be quite as ache-y. Awesome side benefit: it’s also better for the environment and a path to the worthy goal of living lightly on the land, disturbing your soil’s complex, vital ecosystem as little as possible and substantially, sustainably improving it. The premise of no-dig is to build the best possible soil right on top of your existing soil, with organic matter layered instead of dug-in. Not digging is an idea borrowed from nature, who has rarely been seen to pick up a shovel herself but remains our planet’s most accomplished gardener. Consider this: where in nature do you find the richest, darkest soil with the best, lightest texture? Just about any forest floor, that’s where. Millennia pass and each year brings a new layer of fallen leaves, twigs, logs, dead animals, poop…but no one comes along and digs these things in, they just fall in place in natural layers. Rain, fungi, insects all wear away at it, creating a wonderful growing medium for the trees and understory plants alike. Wouldn’t that be nice in your home garden? If you want great dirt but you’d rather not wait centuries to get it, no-dig is the shortcut that will get you there. I came to this not even two years ago, so I’m definitely not an expert, but I’m hoping you can grasp the concept then run with it as far as you’d like. The various techniques range from simple to elaborate, but almost everything I’ve researched starts with cardboard. Admittedly, you won’t find cardboard underneath the soil layers in forests, but it’s a useful base for what you’re about to build at home. Determine the area you want to plant and lay down a layer or two of cardboard (tape and staples removed) DIRECTLY
Jay's Garden
on the intended planting patch. You don’t even have to pull or shovel the weeds or grass, and in fact that would miss the point of no-dig. Your goal is to smother the weeds with the cardboard and build successive layers of organic materials up top. First layer, as I do it: sticks and twigs, chunky bark or arborist chips (no cedar, please, though most other wood is fine). This layer will take longer to decompose than the finer ones you’ll follow with – it traps dead air space which insulates and helps warm the soil, encouraging strong growth for what you eventually plant. Above that, you’ve got a lot of choices on what to layer with. Straw is good on top of the wood, also leaves airspace for roots and warmth but breaks down faster. Autumn leaves on top of the straw? Great choice. Grass clippings? Yes please! Regular compost, either your own, or stuff you’ve bought bulk (recommended), or bags (expensive)? This should be your almost-topmost layer, where you’ll plant your starts and sow seeds. BUT – once you’ve done that and any plants from seed have grown a few inches tall, you’ll want to apply a light, coarse mulch again to retain moisture, prevent erosion, and give weed seeds a less-friendly place to germinate. This will also greatly reduce your watering chores – exposed compost dries out fast. I’ve gone rogue and planted these beds soon after creating them, but I think it’s better if you can let them be for about three months before planting. That will allow the layer materials to break down a little and be more plantfriendly, as decomposing organic matter uses nitrogen to break down (particularly the woody stuff) and can steal vital nutrients from your plants. Honestly, the salad greens I’ve planted in my newest beds are looking a little stressed and yellow while the beds created months ago are producing the most lush, healthy plants I could ask for. Lesson learned! Building the beds in the fall lets them lie undisturbed over the winter, making them ready for (continued on page 15)
Co-op Seeks 4% Friday Applicants for 2022 Food to Go (pictured) is our 4% Friday Community Shopping Day recipient for August. Food to Go provides supplemental weekend food for the students of the Anacortes School District. Most of the students in the program are those who receive free and reduced lunch during the week at school but often go hungry over the weekend. Food to Go also offers a summer program, which supplies bags each week that are home delivered. The Board of Directors is currently accepting non-sectarian, non-partisan charitable applicants for the Co-op’s 4% Friday Community Shopping Day Program in 2022. Groups chosen, one per month for the calendar year, receive 4% of the day’s gross receipts at the Skagit Valley Food Co-op.
These community groups are selected for their service to the community in the following areas: local community service, organic food, natural health, environmentally friendly and sustainable agricultural practices, human rights, environmental preservation, and other areas that reflect “like-minded” mission statements. The Board also hopes to select at least one organization with a focus on youth. Applications are due September 30 and can be downloaded from our website: www.skagitfoodcoop.com.
Volunteers at Food to Go
Skagit Valley Food Co-op • The Natural Enquirer • July - September 2021 3
Few Things Are Always a Good Idea & Ice Cream Is One of Them by Leigha Staffenhagen
I’ve never met a Co-op ice cream I don’t like. A scoop of coffee cookie crumble from the Deli? Yep, I’ve definitely enjoyed that in the admin office at 11am. And have I snagged an ice cream cookie sandwich from the freezer case and enjoyed it in my car before driving home from work? Only all the time. But what might be my favorite way to enjoy Co-op ice cream is a pint of Essentially Orange, sometimes shared, sometimes not, in my PJs watching The Office at 9pm. Whether you’re grabbing a cone on the go, enjoying a scoop with a friend along the riverwalk, or simply cuddled up binge-watching a show with a pint of your favorite flavor, there’s more to our ice cream than meets the taste buds. For instance, did you know that our ice cream is all made right here at the Co-op in small batches? Or that we use locally-sourced cream for our ice cream? Sunday, July 18th is National Ice Cream Day, as proclaimed by President Ronald Reagan in 1984, so we thought it’d be a great time to talk about everyone’s favorite frozen treat and all the ways you can indulge at the Co-op, including some options you might not have known about!
Ice Cream Cone:
The Classic
How does the saying go? We all scream for ice cream! Co-op ice cream in a cone, that is. Our Deli scoops up some of the best ice cream in Skagit Valley, and it’s all made right here at your Co-op! If you want to give it a whirl, head to our Deli registers to order a scoop (or two) and choose from either a sugar cone or a cup. Or my personal favorite, a sugar cone with a cup, for when I inevitably start dripping ice cream all over the place.
Ice Cream Sandwich or Bar:
The Grab & Go
In my opinion, our handmade ice cream sandwiches and bars are the unsung heroes of the frozen dessert section. They’re just the right size to fill that midday sweet tooth, they’re quick and easy to grab on the go, and they have that extra element of cookies or chocolate coating to keep the whole dessert intact. I’ve really thought about the functionality of my sweets, if you can’t already tell. But my afinity toward these sunny day delights goes beyond their taste and eatability. The cookies used for the sandwiches are made in house, and as for the chocolate drizzle on our ice cream bars, it’s all Fair Trade chocolate from Guittard Chocolate Company. And no combo tastes sweeter than local, fair-trade desserts.
The Milkshake:
The Hands Free Treat If you’re on the move and can’t be bothered with licking an ice cream cone or biting into a handheld sandwich, a Co-op scratch-made milkshake sounds like the thing for you. Just pick your favorite flavor and we’ll blend it into a creamy shake you and your sweet tooth can sip on wherever you go! And if you’re looking for a little more zip in your shake, try out our Mocha Milkshake, which adds two shots of our house roasted espresso to the mix. While it comes with vanilla ice cream, we highly suggest subbing in our Coffee Cookie Crumble ice cream for the ultimate treat trifecta. You won’t regret it.
4 Skagit Valley Food Co-op • The Natural Enquirer • July - September 2021
Sundaes:
The Whole Meal Deal Now, if there’s one ice cream indulgence we bet you don’t know about, it’s our ice cream sundae! That’s right, the whole ice cream meal deal. Pick a scoop of your favorite ice cream and we’ll top it off with a generous pour of chocolate sauce, toasted nuts, and of course, whip cream. If you can’t decide on just one ice cream flavor, go for our large sundae… it comes with 2 scoops for double the deliciousness.
Custom Pint:
The Extra Special Ever wished you could take home a whole pint (or 3) of Co-op ice cream home with you? If your favorite flavor isn’t available in our freezer case, head to our Deli where our ice cream scooping team can package up your go-to flavor (given that it's in the well) into a custom pint. If you want to surprise your family with an extra special weekend activity, we recommend grabbing a few custom pints, stocking up on fixins’ like whip cream, cherries, and chocolate sauce, and throwing a DIY sundae party.
Freezer Section:
The Endless Options Or, if you need an easy-freezy option to toss into your shopping cart, or are looking for an ice cream that’s adapted to your dietary lifestyle, our freezer case offers an ice cream for everyone. If dairy doesn’t do it for you, we have a dizzying array of plant-based options that come in all those chocolatey, fruity, nutty, creamy flavors you love. If you like that silky, coconut texture and flavor, pick up a pint from Coconut Bliss. If you were on the Oatly train long before their now-famous football ad, give their ice cream a try. Or go bananas with Hakuna Banana, a banana-based ice cream treat. Maybe you’re giving the Keto diet a shot or are trying to indulge without a lot of extra calories, try Killer Creamery or Halo Top. They’ll satisfy that sweet tooth while helping you stick to your goals. No matter what kind of ice cream you dream of, your Co-op has the coolest collection so you can chill out on a hot summer day. I, for one, am going to wrap up this article the best way I know how: by clocking out, getting myself a Friday afternoon treat of Co-op ice cream, and soaking up this sun. The only question that remains is what flavor will I choose?
Meet the 3rd Quarter Tokens for Tomorrow groups! With Tokens for Tomorrow, every time you bring in a reusable shopping bag, we honor your commitment to reducing waste with a token worth 5¢ that you can give back to one of these local organizations.
Youthnet Youthnet’s mission is to provide caring and supportive educational and social services to children, youth, and families to help them attain a productive and successful life. Youthnet’s current programs are foster care, family preservation, and a school. Funds from Tokens for Tomorrow will be used to recruit foster families for youth with the highest level of need.
Page Ahead Guided by the principle that literacy is essential to lifelong success, Page Ahead provides new books and develops reading activities that empower atrisk youth. Page Ahead is the leading provider of children’s books and literacy services in Washington, partnering with elementary schools, early learning centers, and other agencies across the state. Page Ahead works to erase the early reading gap for under resourced children before it becomes an “achievement gap”.
Skagit Valley Neighbors in Need The mission of Skagit Valley Neighbors in Need Food Bank is to provide food for anyone in need with no questions asked, while treating those who use the service with dignity and respect. Skagit Valley Neighbors in Need is the second largest food bank in the region, serving about 2,000 families, or approximately 8,000 people a month.
Reuse. Rinse. Repeat.
Vamos Outdoor Project Operating on unceded territories historically stewarded by indigenous communities, Vamos Outdoor Project (VOP) serves individuals and families that have indigenous roots and histories, who have been uprooted from their land elsewhere. VOP works to connect families to environmental education opportunities through fundraising, outreach, and partnerships with local organizations.
Every time you reuse your bag, you’re giving back. How many times have you given back? How many times have you reused your bag? Probably too many to count, and we are so grateful for your efforts. Now, how many times have you reused your bag since you washed it last? Chances are, probably too many times to count. So, please remember to wash your bags to help keep everyone’s food safe and clean. And thanks again for reusing your bag! Skagit Valley Food Co-op • The Natural Enquirer • July - September 2021 5
from wellness
Transformation by nancylee bouscher
When my sons were small, they would emerge from bed all fuzzy-eyed with wild hair and climb into a lap for sleepy snuggles. Our oldest would talk in his quiet sleepy voice about his dreams or the coming day. He once remarked, “every day I shed my skin,” and while my kids have said a lot of amazing things over the years that one still gives me pause. Sometimes I like to think that I am the same person I have always been, but I don’t know if even one cell of me remains that I came into the world with back in 1974. My eyes are not the same color that shines from my 2nd grade class photo with my crooked bangs and floppy pig tails, but they are still my eyes. As a kid, I remember watching my mom get ready for work in her 80s Business Woman outfit: massive shoulder pads in an angular button up dress with a big bold buckle, shiny nylons, pointy heels, and chunky geometric earrings. The real magic was her makeup routine. I was transfixed by the process: concealer, eye shadow, mascara, foundation, blush (really high cheekbones!), and lipstick. The way she’d blot the lipstick on one square of toilet paper leaving a smack of her smile. Then there would be my mom, but a different mom. I went heavy into makeup in my teens, and I have the photos to prove that I had no idea what I was doing. The South Bay area of California included a lot of Wet-N-Wild cheap eyeliner, melted a bit with a lighter to get that really dramatic look, and Aquanet for high bangs that moved in the wind like a piece of dry toast stuck to my forehead. It was a look. Natural cosmetics didn’t even exist back then. We just happily slathered our skin with toxic products that didn’t even bother to tell us what was in them. My favorite co-op brand is Gabriel Cosmetics (we also carry their Zuzu Luxe brand). I spend way more time hydrating my skin these days than applying cosmetics, but when I do decide to level up a bit, I use Gabriel concealer to brighten my eyes, the eyeliner to add some depth, shadow at the outer corners of my eyes, and a very light application of their liquid foundation. Its mineral content provides a mild sunblock while also evening out my skin tone and letting my own natural coloring shine through. Yes, I love that it is local, vegan and non-nano (nano particles are so small they can be absorbed into our skin and that can be cause for concern). Our customers also love Gabriel’s products because we sell quite a bit! Well, we did when our faces were on display more often. The classic earth tones of the Gabriel palettes are matte so there’s no shimmer, but Zuzu Luxe can bring the bling! Their liquid eyeliner is easy to apply and dries fast without smudging even though my crow’s feet don’t lend themselves to cat eyes anymore. Yes, to all of that, but the main reason I love Gabriel’s stuff is because of the actual Gabriel. It was the first product show I ever attended and we had heard about this local brand of makeup. Gabriel was the most glamorous person there – his flawless skin and bright eyes shining in the spotlight, loving it, working it. He greeted everyone with a sense of delight and regalness, then took one look at my hands and said, “Honey, we need to get those nails painted.” He turned with a flair and called out to another divine creature who spent a few minutes transforming my diaper-changing, shelf-stocking, emailwriting hands into long graceful fingers blooming with color and sass that really needed to be holding a cold beverage by a pool. Even when we can’t change our scenery, we can change how we see ourselves and that is a gift we should never pass up. Not long ago, after years of avoiding salons because of migraine-inducing odors and a few bad cuts,
I found a low-tox salon in Bellingham called Topaz. I decided to treat myself to a transformation haircut (that is literally what they are called) by Kelly Bird, the owner. I gave her full reign of my locks and just let her cut away all that I had been carrying around on my head. She flung tresses into the air like wind carrying off dead branches to make way for spring growth. The next morning I was so excited to get up and look at myself in the mirror, and not because I thought maybe I’d finally be able to pluck out that elusive white eyebrow hair, but because here was an intentional, positive change that I had made, and yes, I was rocking strong Stevie Nicks vibes too. So, if you wake up and feel the need to shed your skin and spice up your reflection, I got you. Maybe it’s not lip liner or cuticle cream you’re after. Maybe your transformation is more than skin-deep and I am happy to try to help with that, too. We can talk about flax and the many ways to take it or the eyebrow pencil color that is called “flax” for the day when all of our eyebrows are gone. We can laugh at what we used to do to try to look cool (or hot) and compare the best options for avoiding the dreaded hot flash. I will talk you through the overwhelming number of products we offer to help with stress, and we can look at your hands that have made meals and healed hearts to find the shade of nail polish to add some color to your day when it feels a bit drab. I totally got you.
Nancylee circa 1987
Sunny Summer Must-Haves!
Hikes! Sunshine! Fresh Local Produce! Summer is here, and our Wellness & Mercantile Departments have everything you need to enjoy these delicious sunshiney days while they last.
Zatik Natural
SOLAR MINERAL SUNSCREEN
Protect your body’s largest organ from the sun sans harsh chemicals with solar mineral sunscreen from Zatik. Available in SPF 30, this vegan sunscreen is made of reef-safe zinc and is biodegradable!
Eco Glitter Fun
BIODEGRADABLE GLITTER
Get your sparkle on with eco-friendly glitter for all things festive! Made from biodegradable cellulose film and sold in plastic-free packaging, Eco Glitter Fun is on a mission to sparkle responsibly and build plastic pollution awareness. Not to mention, this glitter is just too fun to pass up.
6 Skagit Valley Food Co-op • The Natural Enquirer • July - September 2021
Opinel
KITCHEN KNIVES
With all those summer cookouts, you deserve to upgrade your dull, overused knife to something sharper! Opinel Knives have been made in the French Alps since 1890 and are made from high-quality steel and responsibly-sourced wood.
ENO
HAMMOCKS
Camping? Sleep in a hammock. Hiking? Soak up the view from a hammock. Lounging in the backyard? Swing in a hammock while sipping your favorite beverage. ENO hammocks are packable, yet durable, and for every hammock sold, ENO plants 2 trees through their partnership with Trees for the Future.
Breitenbush: After September’s Wall of Fire
by Beverly Faxon
On a moonless December night, I sat in a hot pool in a meadow sweeping down to a tumbling river. I raised my hand to my face, and I could see nothing, not the faintest outline. Perhaps this had happened to me before, but it was my first conscious noting of being outside in a dark so complete, and so soft. The absence of light was neither void nor lack, but a presence of its own. Fifteen years later, those of us on the I-5 corridor, already isolated because of a pandemic, drew even deeper into our houses as smoke Far meadow pool by Michael Hudson swept the skies from wildfires in Oregon, in Eastern Washington, in Canada. On a September night when a waning moon glowed red, the last to evacuate Breitenbush Hot Springs stood on the wooden footbridge crossing that tumbling river and watched the orange flames of the Lionshead Fire roaring toward them through the Willamette National Forest. Breitenbush, an area of natural hot springs in the mountains east of Salem, served for centuries as a place of indigenous healing. It became a resort spa in the 1920s and then, for a few more decades, was a spot for simple cabins and recreation. Alex Beamer bought the site in 1977 to restore and reopen it as Breitenbush Hot Springs Retreat and Conference Center, in the company of others who wanted to live there in intentional community. In 1989, Breitenbush became a worker-owned cooperative. Using the power and heat of the waters, it has operated sustainably and off the grid, and provided a healing, rejuvenating, and heart-building respite for visitors and residents for forty years. Many Skagit residents and Co-op members have travelled the road to Breitenbush. We Co-op members have much in common with the Breitenbush community. We share an interest in healthy and sustainable lifestyles, as well as a commitment to a cooperative business model. And we love the wild rivers that center our communities. At Breitenbush, Skagitonians have sung and swum and danced. We’ve soaked in pools and hiked through forests, balancing on fallen logs to cross water, stretching out on fallen logs to look up at a blue framed by leafy branches. We learned to walk on hot coals without getting burned—some of us figuratively, some of us literally. Whipped by high winds, the lightning-sparked fire of 2020 burned hot and fast. It blazed through all of the guest cabins, the massage building and the footbridge. The round sanctuary burned to ash. The historic lodge, the commercial grade villa/kitchen, the office building, the sauna and the meadow pools survived, as did the energy infrastructure. Some of the resident homes burned, some still stand. Those structures still standing were spared through the efforts of two community members and three Breitenbush firefighters who stayed behind to fight the fire. I have many memories of Breitenbush, reaching back to the early 80s, but all of them begin with the relief sigh of arrival, of unwinding from the car, loading a cart with backpacks and blankets, and wheeling it down the path to a cabin. No matter how hot the day, the cabin was cool under tall cedars, and it is the scent of cedar, pine and fir that told me I was safe, that my shoulders could let loose from hunching around my ears, and I could shed my defenses as easily as shedding clothes to slip into the pools, steam rising. When the fire hit, Peter Moore, business director and an early founding member, was one of those standing on the bridge. And now? The fire, he says, “took parts and parcels, and left parts and parcels, in a mosaic pattern.” Adds Peter, “You will find meadows where there were forests.” The view, once shadowed by trees, now stretches to mountaintops. Fire and change have marked this ecosystem for eons. I know this intellectually, but I’ve been clinging to the landscape I loved. Those forests will not rise again in my lifetime. But Breitenbush will. Community members are rebuilding with steady commitment and optimistic spirit. Photos from the spring show jonquils sparking yellow in the shelter of hollowed trunks. I am imagining the beauty of the new cabins being constructed, sitting in a meadow of wildflowers. The rich compost of fallen logs gives rise to new trees. In the absence, there is presence. All those who have loved Breitenbush can visit https://breitenbush.com/blog for updated information about the Breitenbush rebuild, including links to donate. Photos courtesy of Robert Beatty.
Breitenbush Lodge Adirondacks by Rubens
Skagit Valley Food Co-op • The Natural Enquirer • July - September 2021 7
Water Your Brain & Feed It, Too by Karl Mincin, Functional Medicine Nutritionist
How's your brain performing? How about your memory? Did you remember that June was Alzheimer's & Brain Health Awareness month? Since the brain is 73% water, it takes just 2% dehydration to reduce cognitive performance and memory. Remember, hydration is not just about water; electrolyte minerals are equally important. Water goes, and stays, where the minerals are. Here are some of my top hydration tips: plant water bottles at all locations you spend time as a visual reminder. Another good reminder is when you pee: water out, water in. So, keep a bottle in the bathroom. Remember it takes the body 20 minutes to assimilate 8 ounces; more water than this in a shorter time does not hydrate. I have patients who don't like to drink water and say, “Oh, alright, I'll take my quart and get it over with.” Sorry, it doesn't work that way. Use the sprinkler not the fire hydrant.
When it comes to feeding your brain, blue-purple is brainpower’s favorite color! •
Blueberries improve cognitive performance within just a few hours of eating them! Their most profound & protective effect, however, is imparted over time.
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Other purple and blue foods contain brain specific phytonutrient anthocyanins: plums, blackberries, figs, eggplant, cabbage.
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There are even more brain-friendly foods including raw nuts and seeds; the walnut-brain looka-like is no mistake. The omega-3 oils in nuts and fatty fish build healthy brain cell membranes and have anti-inflammatory properties. If you’re looking for a superfood for your brain, lecithin granules or liquid facilitates neurotransmission between synapses. These occur naturally in egg yolks, soy beans, and sunflower seeds.
Herbs and supplements are also a powerful way to fuel your brain. Here’s a great list to get you started: •
Gingko improves circulation in micro blood vessels in the brain and other extremities. Plus, its bilobalide antioxidant content is neuroprotective.
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Turmeric increases the brain hormone BDNF, which protects and improves the function, strength, and growth of neurons.
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Ginseng keeps the brain young along with aiding memory, mood, and behavior. Compound K & ginsenosides protect the brain against oxidative; aging damage caused by free radicals.
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Gotu Kola improves mental clarity and has neuro protective effects.
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Custom Herbal Brain Tonic Blends combine many of the herbs above for a more concentrated approach.
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Phosphatidyl Choline facilitates neurotransmitter transmission between the synapses of our neurons. Without PC, communication between nerves, muscles, glands, and other organs is disrupted.
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DHA (docosahexaenoic acid) is an essential omega-3 concentrated in brain and neurological tissue.
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B12: I have seen more than a few cases of depression turn out to be a simple case of B12 deficiency. Proper assessment testing is important.
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Magnesium threonate and bisglycinate have neuromuscular calming properties.
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Phosphatidylserine can serve as an antidepressant.
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Curcumin is turmeric on steroids! Some types are more mood and brain specific.
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Vitamin D, last but not least, can help regulate mood and stimulate the creation of memories.
Karl Mincin is a Functional Medicine Nutritionist in practice for 35 years. 360.336.2616 | Nutrition-Testing.com Instagram @MincinNutritionist | Facebook @NutritionTesting1
8 Skagit Valley Food Co-op • The Natural Enquirer • July - September 2021
New & Notable by Jenny Sandbo
Summer Re freshmen t
De La Calle Tepache. What is tepache? Tepache is a cultured beverage made from pineapples, sweetened with sugar and cinnamon. A Mexican culinary tradition, it is served chilled by street vendors. When Grocery Manager, Wayne, and I had our first taste of De La Calle’s canned version, we were hooked! Made from certified organic pineapples, it is sweet, tangy, and a little spicy. Similar to kombucha, it is full of naturally occurring probiotics, so it’s good for your tummy, too! Three flavors available in our beverage cooler: Tradicional Pineapple, Tamarind Citrus, and Mango Chili. 12 oz.
Summer Beauty Wild Man Men’s Care. Smallbatch produced in Grants Pass, Oregon, and packaged in glass, these skin and beard care basics are woodsy, herbal, and very appealing! Their Botanical Liquid Shave Soap is concentrated and requires only a few drops to suds up. The After Shave is fresh and bright with the scents of cedar and citrus. Tiny jars of Beard Cream and Beard Wax share this delightful scent. Located in the men’s care section of our Wellness Department.
ShenZen Lemongrass Kombucha. Made in Seattle by James Chang, Biogeochemist and Master Brewer. He's been doing farmers markets in the area for 5-6 years and recently partnered with the Puget Sound Food Hub, making it easy for our Co-op to get it to you! What makes this “booch” so special? Unlike other kombucha, it is brewed with lemongrass tea, resulting in a super-smooth, refreshing sparkly beverage that is caffeine free. We are carrying his three most popular flavors: Original Lemongrass, Raspberry, and Ginger. 16 oz. In the beverage cooler. New Flavors from LaCroix! We know there are a lot of LaCroix fans out there, so we are bringing in a few more flavors to fulfill your summer hydration needs. Limoncello and Watermelon are now available in 12 packs in our beverage aisle.
Summer Saucy Funky’s Hot Sauce Factory. Matt (aka Funky) has been developing his hot sauce recipes since 2006. In 2019 he made the leap to starting his own business and joined our Co-op this spring. Made in Bellingham using organic peppers, Matt offers three flavor profiles with three levels of heat: Terra Luna is medium hot and features green chilies and garlic, Liquid Sunshine is considered “hot” with habaneros, and Stellar Fuzz is the hottest, made with habanero peppers, garlic and ginger. Stellar Fuzz is my favorite…I have a bottle at work and at home! Look for Funky’s on Aisle 6 and on top of our cheese case. 5 oz. Tan Tan Vietnamese Sauces. Family-owned and operated, the Tan Tan Café is a popular Vietnamese restaurant in the Portland area. Tan Tan translates to “new beginnings” and refers to the family’s immigration story from Vietnam to the U.S. in the mid-1970s after the fall of Saigon. (Their story is very touching, a reminder of the hardship and resilience that is part of the larger American story. If you are interested in learning more, please visit the web link provided at the end of the article). After years of selling their sauces in to-go containers from the restaurant, in 2017 they started packaging and selling online and to a few specialty retailers in Oregon. We are very pleased to be able to offer their Hoisin, Chili Sauce, and Peanut Sauce to you. Vegan, gluten-free and very delicious! Located on Aisle 6.
Three Sisters Apothecary. The three sisters who own and operate this company are actually two sisters and a daughter. The visual of a witch’s cauldron on the package is a clever play on the mythology of the three fates, the historical role of women as healers, and a nod to the three women’s use of traditional soap making techniques dating back to 7th century Europe. Makers of Bar Soaps, Solid Bar Conditioners, Body Butter, Bath Salts and Lip Balm, everything is packaged without plastic. Their mouth-watering scents might create the urge to just take a little nibble out of a bar of soap, but please, don’t do that! Scents (not flavors!) include Mission Fig Honey, Rose Coconut Milk, and Mexican Lime Cilantro.
Pepper Pot Polish. Woman-owned and mixed in small batches in Tacoma, Washington, Pepper Pot Polish is free of the 5 toxic ingredients used in most nail polishes! Unique and bold colors with names that will make you grin. Cats + Feminism 4Ever is gold and rosy pink glitter polish. Bela Lugosi is a high gloss red/black polish. Super Senior is one of their top-sellers; a rich, deep tawny port red for those with the maturity and confidence for an audacious color. My test of the polish (Feminist Meownifesto: red and silver glitter in a plum base) revealed that it dried fast, but you’ll need 3 coats for saturated color coverage. More importantly, it held up well to the 3 hours of yard work I did the day after I applied it! You’ll find all these selfcare essentials in the Wellness Department. Cheers!
Skagit Valley Food Co-op • The Natural Enquirer • July - September 2021 9
Photos: Courtesy of 4% Friday recipients
DOUBLE DONATION DAY!
Every time you shop at the Co-op, you help support our local economy and community. 4% Friday is another easy way to do your weekly shopping and contribute to organizations you care about. On the 4th Friday of every month, the Co-op donates 4% of the day's sales to a local organization, and Skagit Community Foundation matches our donation!
You Shop
+
We Give
+
They Match
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Double Donation
Skagit Gleaners — July 23 Skagit Gleaners is an all-volunteer, non-profit organization. Their purpose is to provide food, household merchandise, and clothing to frugal, wasteconscious, and working families. Skagit Gleaners does this by rescuing surplus food and product from local businesses, keeping such items out of overflowing landfills. Since COVID-19, they’ve rescued and redistributed roughly 150,000 pounds of food each month. Of that, they distributed nearly 65,000 pounds each month to local food banks. 4% Friday Funds will be used to offset the costs of commercial cold storage space. The amount of incoming surplus food from the community has tripled since COVID-19 began. As a result, Skagit Gleaners have had to invest in more freezer space to store food before dispersing it to their members and other like-minded organizations.
Food To Go — August 27 Food to Go provides supplemental weekend food for the students of the Anacortes School District. Most of the students in the program are those who receive free and reduced lunch during the week at school but often go hungry over the weekend. Food to Go's summer program supplies bags each week that are home delivered. 4% Friday funds will most likely be used to buy fresh fruit or veggies to put in the lunch bags. They prepared approximately 119 bags a week last summer, but the school numbers are projected to go up to 200.
YMCA Oasis Teen Shelter — September 24 The mission of the Skagit Valley Family YMCA is to create positive community change through relationships empowering the mind, body, and spirit of ALL. Oasis also uses this mission but emphasizes providing “the gift of time” to youth experiencing homelessness. The funds from 4% Friday will be utilized within the YMCA’s Daylight Center Program. Oasis’ Daylight Center program provides daily activities that youth can participate in. 4% Friday Funds would help Oasis offer more enriching field trips, fun things like going to the movies, or doing pottery downtown, etc., and provide more resources to teens.
Together we gave:
March
$5,366
Children of the Valley
April
$6,024
Mt. Vernon Farmer's Market
10 Skagit Valley Food Co-op • The Natural Enquirer • July - September 2021
May
$5,544
Concrete Farm to School
Must-Sip Summertime Wines by Leigha Staffenhagen
Stuff away your puffy coat, dust off your finest Washington socks and sandals and get ready for long sunny walks on your favorite beach – summer is here in Skagit Valley! And what’s a better way to welcome the warm weather than a picnic with your friends and family? At the Skagit Valley Food Co-op, we have everything you need to toss together a charcuterie picnic on-the-go: organic crackers and bread, local cheeses, spreads, and sauces, artisan meats, local organic fruits and veggies, and of course, an embarrassment of unique wines from around the world. If you find yourself in the Co-op pondering the perfect pour for your next summer outing, we’ve got you covered with some warm weather wine suggestions compliments of our very own Wine Department Manager! The only question that remains, is will you Rosé All Day or Wine About It?
Our well stocked wine aisle
Kind Stranger Rosé: If you’re looking for a local wine that features local artists on the label and gives back to the community, you’d be hard-pressed to find a better pick. During COVID, this winery gave back a portion of sales to the Restaurant Workers Guild, supporting those who were out of work at the time. This rosé is pale, dry, and crisp, and has notes of sour cherry, watermelon, and bubble gum. Famega Vinho Verde: A Co-op favorite for a reason, this bright and affordable wine from Portugal has a fruity aroma and a slightly spritzy feel. It’s on the dry, crisp side, making it a good accompaniment to a DIY charcuterie board. La Croix Belle Syrah Grenache Rosé: A French rosé perfect for the summer, this pick pairs well with salads, fish, appetizers, and of course, picnic snacks! Dry, yet fruity, this rosé blend is made up of Syrah and Grenache varietals and has notes of strawberry and rhubarb. Backyard Pinot Gris: Dry, yet fruity, this pinot gris from Vancouver, BC features tropical notes of papaya, nectarine, and guava. It pairs well with cured meat, making it a wonderful companion to a picnic basket. Faim De Loup Unoaked Syrah: If rosé or white wine isn’t your style, we’ve got a red that’s still a great option for the summer. Succulent, juicy, fruity, and spicy, this Syrah checks all the boxes without being too much at once. An approachable wine with aromas of cherry, blackberry, and plum, pair it with hard cheeses or barbecue food. Richard Bocking Pinot Blanc: An easy to drink white wine with a clean and crisp palate, this Pinot Blanc goes well with practically any food and has a bright acidity that screams summer. This winery has roots dating back to the early 1600s, and the family still practices traditional winemaking techniques, utilizing only naturally-occurring yeast. Opta Branco Dao: A tropical and balanced white wine with subtle flavors of lemon curd, this summer wine has an incredible mouth-watering acidity and savoriness. It also has floral aromatics that come from the indigenous grapes of Encruzado.
Kind Stranger Rosé
Cheers to warm and sunny weather, strolls along the river, and all the long overdue picnics with the people you love most!
vendor spotlight
A Kick of Spice from Seed to Sauce
by Leigha Staffenhagen
There are three types of people in this world: those who like their food as-is, those who like a little dash of hot sauce, and those who like their food so spicy that they shed actual tears over it. Some of these people like hot sauce on their eggs at breakfast, while others like theirs on top of everything, even ice cream. This article is for the people who need sauce! Whether you like a little bit of heat or a big ol’ dollop of fire, if you’re looking for a new hot sauce to spice up yo’ life, we’re totally digging locally-made Funky’s Hot Sauce right now. Handmade in Bellingham out of locally-sourced peppers, Funky’s prides itself on creating great tasting, well balanced sauces that offer more than just a spicy kick, but a mouthful of flavor, too. Founder Matt Mini is a Cali transplant, bringing with him the foundation of what has now turned into a family business. Matt has always had a love for both hot and sweet peppers alike, and in 2006 he started a small pepper farm in his 800-square foot backyard in Santa Rosa. As far as the fermentation step of hot sauce making goes, Matt picked up those skills while working at a brewery and was able to mix up all sorts of funky creations that his friends and family loved. Eight years later, with hours of practice under his belt, Matt and his family moved to Bellingham where he learned to grow peppers in a cooler climate, and in 2019 Funky’s was officially launched. While there are many things that makes
Funky’s special, what we really love is their dedication to sourcing local, non-GMO, mostly organic peppers for their sauces. All of their peppers are sourced from Seattlebased Charlie’s Produce distributors, with peppers coming from Alvarez Organic Farm in Eastern Washington throughout the summer. Even better, this summer, Matt plans to source from two local Skagit County Pepper Growers: Boldly Grown Farm and Southern Exposure Family Farm! If you’ve ever spent time browsing our produce or garden departments, you might be familiar with Funky's Hot Sauce both of those names (and faces!). Boldly Grown supplies our Produce Department with everything from Brussels sprout trees in the winter to a variety of greens in the summer. Southern Exposure provides us with late summer plant starts including organic peppers, specialty tomatoes, artichokes, and more. Jimmy at Southern Exposure is even growing some peppers exclusively for Funky’s, including the infamously-spicy Carolina Reaper. Offering three different hot sauce flavors with varying levels of heat, Funky’s has a sauce for everyone. Like a little sweetness with your heat? Try Liquid Sunshine. Do you like your hot sauce on the green end of the spectrum? Try Terra Luna! Or if you just like it nice and hot, give Stellar Fuzz a shot. No matter which sauce you go with, every bottle supports a local, familyowned business that has been working towards perfecting the art of sauce since 2006. Skagit Valley Food Co-op • The Natural Enquirer • July - September 2021 11
Gift Cards…
Always the Right Choice
12 Skagit Valley Food Co-op • The Natural Enquirer • July - September 2021
staff profile
Renee Hall Human Resources Director Co-op Employee Since July 2019
Before starting at this co-op I worked at another co-op for about 20 years. I am so glad that this job was open at the time it was and that I get the opportunity to work here. This is an amazing place, with amazing employees, and a very supportive community. I feel like I hit the jackpot!
Favorite Customer Moment: As the HR Director my customers are the employees who work at the Co-op. However, I do go down to the sales floor often and when I do I’m helping customers find products or get questions answered. My favorite interactions are when I see people I know from the community and we stop, chat, and catch up on our lives. It always reminds me of how co-ops are so much more than a grocery store.
Favorite Way to Spend Time Outside of Work: When I’m not working I’m usually hanging out with my family, walking my dogs in the woods, practicing yoga, reading/listening to books and podcasts, and perfecting my green smoothie and fresh juice recipes.
Favorite Item in the Co-op: I would love to say it’s the great local produce (and that is one of my favorites), but I would be lying if I didn’t say, hands down, the #1 product that I have purchased the most at the Co-op are the Paqui Chips – Zesty Salsa Verde. I am seriously addicted to these chips. They are packed full of flavor and have the perfect combination of savory and crunchy. I pair them with peach flavored Waterloo seltzer for the best afternoon pick-me-up. If I’m good, I can make the bag last a few days. Unless my son gets a hold of the bag…
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Skagit Valley Food Co-op • The Natural Enquirer • July - September 2021 13
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Watermelon
WATERMELON RECIPES
is a member of the Cucurbitaceae plant family—making it relatives with cucumber, squash, and pumpkin. It took 1,000 years for watermelon to wind its way north, and perhaps at the hands of seed breeders, become the sweeter version we know today. Both seeds and paintings of watermelon have been found in Egyptian burial tombs more than 4,000 years old. Watermelons were often placed in the tombs of kings to nourish them in the afterlife. From northern Africa, watermelons were brought to countries along the Mediterranean Sea by way of merchant ships. By the 10th century, watermelon found its way to China, which is now the world’s top producer of watermelons. The 13th century found watermelons spreading through the rest of Europe via the Moors. Watermelon was found growing in Florida as early as 1576 and in Massachusetts by 1629 and, by the early part of US history, it was being grown by First Peoples from the Mississippi Valley south to Florida. I love to picture this wild vine threading itself through time, across oceans, cultures. Today, Florida, Georgia, Texas, California. And my green thumb neighbor Paul grows a mini-variety watermelon every summer in his greenhouse across the street from us in our temperate Northwest climate. It can be done! Culturally, here in the US we tend to only eat the red interior flesh. But did you know that 100% of a watermelon is edible, including the seeds. In fact, the first cookbook published in the US in 1796, American Cookery by Amelia Simmons, details a recipe for watermelon rind pickles. If you want to foray into the world of watermelon rind dishes, as consumed in many Asian and European countries, the US Watermelon Board provides an array of recipes: watermelon rind curry, gazpacho, bruschetta, coleslaw, watermelon rind tzatziki, chutney, stir fry, kimchee and yes, watermelon rind pickles. Here’s to a refreshing summer, no matter how you slice it.
Watermelon Feta Mint Salad
Active/total time: 5 min. Makes 4-6 servings This classic summer side dish combines sweet watermelon, salty feta and minty mint. A good dose of lemon zest brings out the melon flavor.
In Japan, a technique for growing square watermelons has been perfected. There, square melons sell for between $75 and $100 each
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According to Guinness World Records, the world's heaviest watermelon ever produced weighed 350.5 pounds and was grown in Sevierville, TN.
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Over 1,200 varieties of watermelon are grown across 96 countries worldwide—including seeded, seedless, mini, orange- and yellowfleshed. China ranks first in overall production; the US ranks 7th worldwide.
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Seedless watermelon cultivars are not the result of genetic engineering, but rather hybridization—the crossing of two different types of watermelons. Bees are needed!
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The world record for watermelon seed spitting is an astounding 75 feet 2 inches and was set in 1995 at a festival in Georgetown, Texas.
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Research shows that room temperature watermelon has higher nutrient levels, but it cannot have ever been refrigerated. But if a watermelon was bought cold, you should continue to keep it cold.
Skagit writer and eater Sarah Stoner is hungry for more adventures with her family —food, travel, and new horizons of compassion. sarahjstoner@hotmail.com
3 lbs. seedless watermelon (about 1 small or 1/4 large), rind removed, cut into 1-inch chunks (about 2 lbs. of chunks after rind is discarded)
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1 Tbsp juice from 1 lemon, plus 4 (2-inch) strips zest using a sharp vegetable peeler
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3 Tbsp olive oil, plus more for drizzling
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1/4 cup roughly chopped fresh mint leaves
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Kosher salt and freshly ground black pepper
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4 ounces (110g) feta cheese (see note)
Place watermelon chunks in a large bowl. Finely chop lemon zest. Add lemon juice and half of zest to bowl with watermelon. Add oil and mint (and extras, if using) and toss until watermelon is evenly dressed. The cheese adds saltiness, so season lightly to taste with salt and pepper. Transfer salad to a wide, shallow bowl or a large plate and spread out evenly. Crumble feta over the top. Sprinkle with remaining lemon zest. Drizzle with more olive oil and a few grinds of black pepper. Serve immediately.
WATERMELON TRIVIA •
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Notes- This dish greatly depends on the quality of the feta. Look for true Greek or Bulgarian sheep's milk feta, which tends to be creamier and tangier than domestic cow's milk versions. Bulk up the meal with other chopped ingredients: try some fresh arugula leaves or cubed cucumbers, halved cherry tomatoes, thinly sliced red onion, and a few small slivers of black olive. Or how about some thinly sliced chili peppers for heat? I heard internet rumors of a version with grilled (and chilled) corn, along with cilantro chopped into the mint. Yum!
Watermelon-Strawberry Lime Cooler
There are few things easier to blend than watermelon. They are 92% water, after all. This quick and easy slushy drink recipe calls for just 4 ingredients, and is delicious way to enjoy watermelon, especially if you find yourself in the fortunate position of having too much on hand. Ingredients •
1 cup frozen strawberries
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4 cups cubed watermelon, seeds removed
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2 tablespoons fresh lime juice
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Mint sprigs, for garnish
Directions 1. In a blender, combine the watermelon and strawberries. 2. Add the lime juice and puree. 3. Serve immediately with mint sprigs for garnish. Keep the recipe as-is, or toss in a splash of rum, tequila, or vodka to turn this cooler into the perfect cold summer cocktail! Watermelon-Strawberry Lime Cooler
Recipe compliments of: Welcome to the Table
14 Skagit Valley Food Co-op • The Natural Enquirer • July - September 2021
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Not Digging It
spring planting. You can also make them in February or March if you want them to be ready for May when you plant out your tomatoes and other warmseason veggies. Truthfully, any time of year will work, but try to give a little time for it to settle before planting. So, some quick FAQs. “Really…no digging?” In the beds, no! You’ll no doubt be shoveling stuff into a wheelbarrow to take to the beds and dump, and you’ll likely use a rake to spread the layer to cover everything beneath it, but that’s it. No digging into your native soil or churning organic material into it. No more excuses that “I can’t plant anything because my soil is so bad!” Your soil type is irrelevant if you’re building on top of it. “How do I plant without disturbing the layers?” Not really an issue if you’re sowing seeds and don’t go deeper than the top layer, but for starts, just dibble a hole that’s no bigger than you absolutely need for the root mass of the thing you’re planting. Don’t stir and blend the layers at all if you can help it. Carefully tuck the plants in, water them and move on. “What about harvesting? How do I protect the layers if I have to dig root crops?” This is where we have to accept that no-dig actually means LESSdig. Obviously you need to pull carrots, beets, onions, etc., and you need to dig potatoes, but the lighter texture of this soil should at least make that easier, possibly even allowing extraction by hand, with less disturbance than a shovel would inflict, anyway. Most of the things that grow their useful bits above ground…? Cut the stem off right at ground level when the plant is done producing, leaving the roots and soil they’re in undisturbed. Not too many will re-sprout, and those that do will get the message if you hack them off a few times until they’re fatally weakened and break down. “What about weeds?” You’ll still get some, but fewer, and they’ll be 12,000 times easier to pull! Live the dream and pull out a whole dandelion with taproot intact! But remember: dead weeds break down, too, and very few should go to your yard waste bin, which you’ll use less and less as you start hoarding organic matter for your beds. Ideally, throw the weed down by the hole you pulled it from to dry and eventually die in the sun, finally to decompose and become a part of your top layer. Don’t like the look? Understandable. Throw it on a bed you won’t be planting for a while that doesn’t need to show off its pristine compost-y beauty just yet. “Really, don’t throw away any weeds?” Oh no, there are exceptions. Big grass clumps, buttercups, anything with thorns, bindweed, and horsetail should all go to your yard waste bin but you can pretty much keep everything else, including those uprooted dandelions. “I’m not interested in growing food – does this work for flower beds?” Beautifully! And it’s far less complicated since you won’t be disturbing the soil after planting. I found the overall quality of the no-dig YouTube videos I watched to be very good, and I’m confident you’ll find great info there that I either didn’t have the space or the knowledge to present here. Go ahead and kiss a farmer if you need to – ask their permission first to avoid any awkwardness! – but if there was anything you enjoyed about your difficult first steps into gardening, even if it was more work than you thought, maybe it’s time to start collecting cardboard…?
IN-SEASON PRODUCE July
Benton, Chelan, and Rainier cherries, apricots, yellow peaches, white peaches, nectarines, donut peaches from Brownfield Orchards
August
Peaches, Gala apples, Gingergold apples, Zestar apples, Barlett pears, Star Crimson pears from Brownfield Orchards Blueberries from Bow Hill Blueberries
September
Honeycrisp apples, Early Fuji apples, Cosmic Crisp apples from Brownfield Orchards Table grapes from Sauk Farm Heirloom melons, Japanese and Italian eggplant from Edible Acres
In Season All Season
Jay's Garden
Herbs, lettuce, corn, cabbage, kale, tomatoes, beans, cucumbers, zucchini, radicchio, broccoli, edible flowers, & so much more. from our local farms including Moondance Farm, Boldly Grown Farm, Waxwing Farm, Well Fed Farm, Skagit Flats, Ralph’s Greenhouse, Highwater Farm, Blue Heron Farm, Napping Lion Farm, The Crows Farm, and Hedlin Family Farm.
Skagit Valley Food Co-op • The Natural Enquirer • July - September 2021 15
The Skagit Barbecue by Ben Goe Summer often finds me hunched over a grill. Charcoal grilling is a skill that I’ve developed over time, through trial-and-error, feeding friends and family many successful meals, and more than a few failures. As I considered this article and the time of year, I realized that I might distill down a few tips for this mysterious art. I won’t get out in the weeds too much, but there are some important things to know when you delve seriously into outdoor cookery. I hope that I’ll provide some ideas and inspiration here for the veteran barbecuists as well.
Buy a chimney. Not the kind that goes on top of your house, but a small metal cylinder that you can pick up at the hardware store (or sometimes the Coop!). It’s vented, and has a grate at the bottom. You set it on your barbecue, fill it three-quarters full with charcoal, and put paper underneath. Light it up, you’ll have hot coals in about 20 minutes. Use hardwood charcoal. Briquettes are alright, but avoid the match light options and look for all hardwood. Natural hardwood charcoal is best in my opinion, though you’ll sometimes have to break up large pieces. There is no reason to use igniting fluid unless you enjoy the flavor. Have a hotter side and a cooler side of your grill. This will be old hat for most of you, but it never hurts to reiterate. Dump the hot coals on one side of the barbecue and push them around to even them out. That, obviously, is your hot side. You should always have a wire brush handy to clean your grill. As it heats up, give it a good brushing. Try grilling everything. Firm fruit and vegetables are easier to grill than soft ones. Marinades are overrated. Think about the permeability of the outside. Eggplant? It acts like a sponge when it’s cut. Marinated, it’ll light on fire or turn to mush and fall through the grill. Instead, stuff some garlic cloves into slits in the skin, cook it whole, and then peel it when it’s blackened. Peppers should just be blackened whole and then peeled and seeded when cool. Asparagus, leeks, onions, Brussels sprouts, mushrooms, and lots of other fruits and veggies don’t benefit from marinades. Just toss them with a little oil, salt, and pepper before grilling and then dress afterwards. Produce items like this will go in the middle of the grill so that they don’t blacken before they’re cooked
16 Skagit Valley Food Co-op • The Natural Enquirer • July - September 2021
through. Juicy, firm fruits and veggies like pineapple, crisp watermelon, firm peaches, or mangos won’t absorb oil – dust them with salt and spices like chilies, cinnamon, sugar (not too much or that’s another fire), ginger, or Tajín. Cook these on the hot side to char quickly and keep crisp. You can toss with fresh citrus, herbs, feta, and salad dressing afterward. Next: nobody likes a dry dog. Whether they’re meat or plant-based, sausages can dry out quickly. There are a couple things you can do. One trick is to simmer the dogs in liquid beforehand – you won’t want to do this with raw sausages as they will lose too much fat, but hot dogs, veggie sausages, and precooked sausages all benefit. Simmer in some combination of water (hot dogs in particular are fine in just water), beer, cider (fresh or hard), broth, or sauerkraut. The second trick is much more important: have a skillet on the cooler side of your grill with a similar combo of liquids, mostly sauerkraut, that you throw the finished sausages into. You can caramelize onions beforehand, or grill onions and toss them in. You can also add brandy, sherry, kimchi, or rice wine. Keep adding liquid and kraut as it is eaten and evaporates, and you have yourself a triple-S: a sustainable sausage situation. I love to barbecue, and I do it year-round. I’ll throw you one last southernboy tip: barbecue your corn in the husk after first soaking in cold water! Shake off excess water and put on the grill. This process keeps it from losing too much moisture, and you end up with kernels that burst as you bite them. You can even shuck it afterwards and throw it on the hot side of the grill for a moment to get a little char! Add some Tajín. May your summer be bright and full of friends, family, and good barbecue.
