Eleven of us gather outside Skagit County’s WSU Extension, the largest branch in Washington State. We are all here for the Skagit Flower Farm Tour and Tasting, hosted by the Genuine Skagit Valley organization. Giving the tour is Blake Van Roekel, Director of Genuine Skagit Valley, and Kate Smith, leader of the WSU Food Systems Sustainable Agriculture Education Program. Among the crowd, many
We are here to tour The Crows Farm, owned by Matthew and Giana Cioni. Giana welcomes us, and we begin our walk around the acreage. Brassicas and chicories are planted and will be ready to harvest throughout the fall, winter, and into early spring. This creates work in a season that the farming industry considers “off.”
Annual herbs like dill and cilantro are planted every week
Flowers hanging in Blackburn Gardens’ drying shed. Photo courtesy of Genuine Skagit Valley.
Roles & Responsibilities
October is Co-op Month! And one of the things that makes co-ops so special is that they’re democratically operated. The Board thought it would be helpful to share a bit about how your democratically elected Board of Trustees is organized.
While 2024 brought no changes to the faces at the table of our monthly board meetings, there have been some significant shifts in our roles and responsibilities, that voted on as a Board. The biggest change is that, after 18 years of captaining the ship, Tom Theisen has passed the torch to Brad Claypool as Board President. We can’t thank Tom enough for his many years of dedication in an important and often time-consuming role. It’s impossible not to feel Tom’s passion for our Co-op while working alongside him on this board.
We have two things working in our favor to ease the transition: Tom remains a valuable member of the Board, and longtime Co-op board member Brad Claypool is more than capable for the job. As Board President, Brad also becomes chair of the Executive Committee which acts as the Board’s oversight body in matters relating to the General Manager.
Laura Bady has taken over the role of Board Treasurer. Laura has a strong business finance background, as well experience developing business finance software. As treasurer, Laura also becomes chair of the board’s Finance Committee. The Finance Committee oversees the economic resilience of the Co-op with a focus on prudent long-term financial management. Responsibilities include monitoring financial statements, reviewing budgets, and making sure that the financial position of the Co-op is communicated to the Board and member-owners.
Casey Schoenberger is also taking on a new role, stepping in as Board Secretary. As secretary, Casey will also chair the Board Development Committee which oversees the fundamental systems and activities necessary for governance. If that sounds boring, well, it sometimes is! But not always! It is true that much time is spent reviewing and proposing policy changes to assure consistency and accuracy, sometimes getting stuck on a single word. But the committee also has the much more exciting tasks of coordinating board candidate recruitment, identifying and coordinating board training opportunities, and collaborating with the Strategic Planning committee on planning board retreats.
Kristen Ekstran will continue as Board Vice President. Kristen also chairs the Strategic Planning Committee, which drives the visioning process and coordinates and maintains the strategic planning process. This helps to ensure that the Co-op’s long-term trajectory meets the goals expressed in the vision.
As always, it’s an honor to serve as your Board of Trustees for the Skagit Valley Food Co-op. As we wrap up 2024, the Board will meet for a day-long retreat where we will be discussing more committee matters in a deeper way. We look forward to sharing our developments with you in a future edition of the Enquirer.
Holiday Hours
Co-op Values!
As we get ready for a season of gatherings with friends and family, the Co-op is putting over 270 Field Day items on sale the entire month of November. Field Day is our value brand that offers high-quality, delicious food, and household products at more affordable prices every day. During this sale our lowest prices will be even lower, meaning you can save more while celebrating the traditions you care about this holiday season.
Best of all, shopping for these values also supports your values! We are joining co-ops across the country, and donating $0.05 for every Field Day product sold to North American Traditional Indigenous Food Systems (NĀTIFS), with a collective donation goal of $100,000!
NĀTIFS is a nonprofit organization founded by Lakota Chef Sean Sherman (known as the Sioux Chef), dedicated to revitalizing Indigenous food systems and promoting cultural preservation within Native American communities. Through initiatives like the Indigenous Food Lab, NĀTIFS offers training programs, educational workshops and support for Indigenous entrepreneurs to empower individuals and foster economic development.
By addressing economic disparities, food insecurity and the loss of Indigenous food knowledge, NĀTIFS aims to restore health, wealth and cultural identity to Indigenous populations. The organization’s commitment to promoting Indigenous foodways education, facilitating food access and revitalizing ancestral knowledge underscores its mission to create positive social impact and support underserved communities.
To create impact even closer to home, your Co-op will be matching our donation contribution to 13 Moons Garden, an educational extension of the Swinomish Indian Tribal Community’s Community Environmental Health Program.
The garden is used as an accessible central location on the reservation for classes, workshops, and work experience in food sovereignty. SITC also uses the garden to feed their elders and community members, as well as to grow traditional native plants for medicines.
EDITOR | Nicole Vander Meulen
CONTRIBUTING EDITOR | Leigha Staffenhagen
LAYOUT & DESIGN | Megan Young
STAFF CONTRIBUTORS | nancylee bouscher, Ben Goe, Magnolia Mullen
BOARD OF TRUSTEES | Brad Claypool, Kristen Ekstran, Tom Theisen, Laura Bady, Casey Schoenberger, Rob Smith, & Genaro Gomez
General Manager’s Update
by Tony White, General Manager
Our Ever-Evolving Co-op
As I’m sure you’ve noticed, we have made some significant changes in the Co-op over the last several months. And there are more coming. We recognize change can be difficult, but change has always been part of our business and our history, from Pine Street to 1st Street, to owning one building, then two. Your Co-op will continue to grow and adapt, as needs and demands dictate.
The most recent customer-facing changes started back in early spring. Phase one was the demolition of the mismatched floor finishes throughout the store, a massive project that involved grinding the floors down, then polishing the concrete section-by-section during non-business hours. Once the floor was refinished, we scheduled the installation of new refrigerated cases, along with the relocation of existing cases. Those moves have been made, but there are still finishing touches in the works. Phase three is coming, and I’ll explain more below. But first…
Why the Changes?
This project started as an effort to relieve some of the congestion in the Deli. At the same time, owners and shoppers have been asking for more options in the Deli. It would be difficult to create more products without causing even more congestion. So, we developed a plan to reduce the congestion while creating space for more Co-op Made food, along with other product requests throughout the store. Hence, a new cooler for more Co-op food and a shuffling of shelves and fixtures to make room for other product requests.
The grocery industry moves fast—faster than ever now—and while we don’t seek to keep up with that level of “progress,” the Co-op does need to be able to compete. It’s our job to be aware of industry trends and customer needs, and to satisfy these needs in a way that makes sense as a Co-op.
Here are a few observations:
· There is increasing demand for fresh, nutrient-dense foods like cut fruit and vegetables, grain and protein bowls, more salad options, meal solutions, and fresh bakery items.
· While we wish we could get more people to cook at home, people increasingly want ready-to-eat items. We can shake our head at the convenience, but these items help the Co-op remain competitive and are a healthier alternative to other fast foods.
· Food access and food waste are two huge obstacles in the food system today, and the very best solutions still require give and take. We plan to continue to increase the amount of fresh foods we make here at the Co-op because people need better access to reasonable portions of fresh food. Let’s take cut fruit, or melons, as an example: there are people who don’t have the strength or dexterity to cut into melons; there are people who can’t eat an entire melon before it goes bad; there are people who can’t afford a whole melon; and we, as a whole, can’t afford melons going bad before they’re eaten. Preparing these food items ahead of time allows people access to healthy food while reducing food waste, and perhaps, prevents people from opting for easier, unhealthy processed foods.
Additionally, the Co-op must protect our assets. We own the Co-op Building outright, along with all of the equipment inside. The building and equipment need constant maintenance and upgrades, otherwise, the overall value of our assets will decrease. Keeping our facility and equipment up-to-date is sound business and will allow us to be vibrant for years to come.
The How
In order to satisfy the why we came up with the following plan:
Relocation of the island Deli case to the dairy department: this created more space for new, highly sought-after dairy (and non-dairy) products, while also making room for our new fresh squeezed juices and cut fruit.
· New shelving for candy, nutrition bars, peanut butter, jams, and packaged cookies. The old shelving was decades-old, and we no longer had any spare parts or shelves. The new shelves have far more room for product, meaning we can order more and run out less and also increase variety.
· Relocation of the bread rack: we had to move this to make room for the island deli case. The space still has work to be done and will be improved upon in the coming months.
Viva Farms Update
There is a joke around the Viva Farms office about the concept of the “winter list.” During the farming season, we prioritize tasks, meetings, and time together around the harvest and all it entails: the opportunities that only seem to arise during the long days of summer; the threat of late-summer rain; the distraction buzzing pollinators and zippy hummingbirds provide… that list, too, goes on. What’s on yours?
Although many local growers would argue there is no such thing as an “off-season,” we have all convinced ourselves that these chillier, shorter days will somehow offer more time. By August, we laugh that the “winter list” is getting long and wonder how long is too long.
Before the holidays swoop in and fill our calendars with trips and our kitchens with loved ones, we are certain that there is a break. That in the crisp days of October, before the snow, we’ll have time to really digest that one idea we talked about, to clean out the storage room, to fix all the greenhouses.
The group seems to collectively arrive at this trust and certainty; of course, more time will appear as the days shorten. Haha! The convincing is so thorough that we reliably suggest to each other “that’s a winter project.” Maybe asking, “Can we revisit that in October?”
Purchase of a new multi-door upright refrigerated case for the Deli. This new case allows us to put all of our in-house made products into one location. Previously, many of our products were spread out around the store and often missed by shoppers. Plus, we have ample room for fresh, new options, some of which we’ve already introduced, like protein and grain bowls, prepared salads, additional soups, and entrées. We’re planning on bringing you even more options this fall. We also made the conscious decision to install doors instead of leaving it open, to increase energy efficiency by 80%!
Next phases: we’re not done just
yet!
We’ll be pushing the deli registers out, and at some point, introducing more user-friendly kiosks, so people can pay for certain items without waiting in line. The intent is to improve flow, especially during peak times.
· We’re bringing back a full-service bakery case, so we can reintroduce some old favorites and bring you even more amazing fresh-baked goods from the Makery. Other grab-n-go bakery items will once again be grab-n-go.
More sandwiches! We’re planning to bring back some specialty sandwiches as well as offering new hot sandwiches for you to enjoy.
Overall, these adjustments have been made to satisfy the majority of our owners and shoppers, both current and future, and to remain viable as a business. Viability affords us the opportunity to operate at a more human-scale than other organizations: we’ll continue to employ nearly 200 people, pay them a living wage, and offer amazing benefits. Viability allows the Co-op to be a major contributor in a more circular, local economy by supporting our people, our farmers, and other local organizations doing great work in our community, while also serving you.
Thank you for your time and for your flexibility, patience, and cooperation through these changes.
Cheers,
Tony White
Of course, time rolls on, and we don’t get any more of it in the fall or winter. Thankfully, we are nimble and adjust our priorities enough to really have a winter list, to mean it. Sometimes, usually even, we get to it.
This month at Viva, we are digging into the list. As the Practicum in Sustainable Agriculture course finishes, we prepare for next year by asking students for feedback and by supporting the applications of those who seek to join the Farm Business Incubator. We check on the cover crops and order seeds. We may not fix every greenhouse and high-tunnel before the first snow and ice, but we are making progress. The irrigation will soon be disconnected, and we are re-digging the ditches so as not to flood the fields. Even still, we are digging into the season of giving as we continue to fundraise to complete The Barn at Viva Farms. Beginning in late July, we were forced to pause the project due to a gap in funding. In that regard, our winter list has been to explore creative ideas to raise the additional $1M needed to finish the project and give our farmers much-needed access to cold and dry storage, increased sales infrastructure and community space. As you consider your giving plans this holiday season, please consider Viva Farms. We would love to hear from you.
Thank you to the Skagit Valley Food Co-op staff, board, members and visitors for supporting our mission to empower aspiring and limited-resource farmers. We wish you a safe, healthy and delicious holiday season, with plenty of time to dig into your winter list.
from Viva Farms
Progress of The Barn at Viva Farms. Photo from Viva Farms.
Meet Our 4th Quarter Tokens for Tomorrow Groups!
Every time you bring in a reusable shopping bag, we honor your commitment to reducing waste with a token worth 8¢ that you can give back to one of four local organizations.
Cascadia Clubhouse is building a vibrant community for adults with developmental disabilities in Skagit County. They foster personal growth, friendships, and belonging through shared experiences in arts, recreation, and enrichment programs held at conveniently located facilities. Cascadia Clubhouse creates unforgettable memories while offering parents a well-deserved break.
Hope for Homies
Founded by formerly incarcerated people/former gang members, Hope for Homies exists to meet the unmet needs of low-income, mainly-Hispanic youth and adults who are at risk of gang involvement, incarceration, and further trauma. Hope for Homies provides wrap-around services including mentoring, peer support, education, job training and placement, basic needs such as clothing and food, and enriching activities to give their clients a “second chance” at building a bright future.
The mission of the Northwest Youth Symphony is to promote personal growth and self-esteem while teaching teamwork and excellence through preparation and performance of musical masterpieces. Youth musicians of varying skill levels from around Northwest Washington come together to present masterpieces of music at their 3 locations; Fidalgo Youth Symphony in Skagit, Mount Baker Youth Symphony in Whatcom, and Whidbey Island Youth Symphony in Whidbey Island.
The mission of Camp Korey is to honor the courage, strength, and determination of children and their families living with life-altering medical conditions by providing them with a transformational experience in a fun, safe camp environment with specialized medical support. Camp Korey offers an annual summer camp and family weekends where campers with 90+ diagnoses can take a true break from being “patients” and rediscover the joy of being a kid.
Employee Art on the Mezz Tokens for Neighbors in Need
Each month, we feature a local artist on our Deli Mezzanine, so you can enjoy delicious food and drink with a view. As you well know, the Co-op community is talented, spirited, and eclectic, especially when it comes to art, and the same is true for Co-op employees. There are so many hidden talents in this group!
So, in celebration of local art and National Co-op Month, we’ll be featuring work from our very own creatives again this year! Be sure to head upstairs during October and get ready to be amazed by our beloved Co-op artists.
In addition to the 4 jars available for our quarterly Tokens for Tomorrow groups, we also have donation bins at the end of the registers for Skagit Valley Neighbors in Need Food Bank. With a combination of tokens and cash, we’ve donated nearly $5,000 to Neighbors in Need so far this year.
Neighbors in Need is the oldest food bank in Skagit County, Washington, proudly serving Skagit Valley for over 50 years. Their mission is to provide food to those in the community who may be food insecure, and they work tirelessly to do so with help from community partners, like you!
$5,000 Donated in 2024
Skagit Valley Neighbors in Need Food Bank
1615 South 2nd St Mount Vernon, WA 98273
svneighborsinneed.com
Camp Korey
Cascadia Clubhouse NW Youth Symphony Association
Southern Hospitality
by Ben Goe
When I was a kid, holiday meals were a big deal. We’d gather in the late morning at a cousin’s or an uncle’s house in West Memphis, Arkansas, just over the Mississippi. Everyone would bring a dish, and “everyone” was a lot of people. There was a separate kid’s table, y’all! There was turkey, mashed potatoes, pe-can pie, dressing, and gravy, as one might expect, but some of the dishes we shared seem pretty foreign to me now: sweet potato casserole with an inch-thick layer of toasted marshmallows on top; every frozen or canned vegetable you can think of; rolls and biscuits also from a can; a “fruit” salad made of canned fruit cocktail, Jell-O, Cool Whip, and rainbow marshmallows. One of my favorites was the ever-present basin of white flour dumplings in white gravy. It must have had turkey or chicken stock in it, and possibly some seasonings, but it was in all respects the whitest food I’ve ever eaten.
My dear, sainted grandmother couldn’t cook worth a lick. She was the sort, of whom it might be said, could burn cereal. She usually made the marshmallow fruit salad. I loved it all. Family meant a lot to all of them, and food was always a part of it.
I’ve tried making versions of some of these dishes before, but to make them right is to make them recklessly and with abandon. These are dishes that require too much butter, or margarine, Stay-Puft, lard, Bisquick, canned fruit, Crisco, Velveeta. My sweet potato casserole with a layer of natural maple-flavored marshmallows was a poor substitute for the real thing, and I just can’t bring myself to purchase Cool Whip or rainbow marshmallows.
There were other family gatherings throughout the year that all featured much better food. Barbecues, fish frys, or pulled
pork bought by the pound from Leonard’s Barbecue, with beans and coleslaw. These affairs depended on the cooking skills of one or two individuals, or on a restaurant. My dad’s family loved good food; they just mostly couldn’t make it. At Thanksgiving and Christmas dinner it didn’t matter. Everyone helped, and that made it special. Even if you just brought the canned rolls and Uncle BooBoo made the turkey, everyone was on even footing. Everyone felt appreciated. We’d all plate up together, eat together, and then watch football together (or run around outside together).
I’ve long since realized that I don’t need to recreate these dishes. What was important was the sense of togetherness that was created by everyone contributing a part to the whole. I can remember just how everything tasted, and it brings me right back. That’s enough.
That’s what I want to create when I host holiday meals. I want to have memorable dishes with great ingredients, but more than that I want everyone to feel involved and included. If for some that means buying rolls, or being in charge of cranberry sauce, that’s great. I’ll probably make something more involved, or more likely several things plus sauces and relishes, but I don’t expect it of anyone else. I’d much rather have a four-ingredient green bean casserole that a loved one knows how to make easily, than for them to feel an expectation of bringing a complex dish. Simple dishes can create lasting memories, especially if you have that one family member or friend that always brings it. It’s about bringing people together and feeling connected, and what better way than for everyone to have a plate on the serving table.
Ben’s Four Ingredient Green Bean Casserole
· 2 15oz cans Field Day organic green beans (or an equivalent amount of thawed, frozen green beans. Really, freshly cooked is best–but don’t leave them too firm, they should get quite soft while baking.)
1 10.5oz can Pacific Foods organic condensed cream of mushroom soup
· 3/4 cup milk, or your preferred milk substitute 1 3.5oz package Fresh Gourmet crispy onions
Directions:
1. Preheat oven to 350°F.
2. Mix green beans, soup, milk, and ½ of the onions in a casserole dish. You can check the salt and pepper levels and adjust, but it’s probably fine.
3. Bake until hot and bubbly, 25-30 minutes.
4. Top with the remaining onions and return to the oven until the onions have started to brown, about 5 minutes. Let stand a few minutes before serving.
WELL FED FARM: salad mix, kale, bunched beets daikon radish, purple cabbage, green tomatoes, sugar pie pumpkins, acorn, spaghetti + Kabocha squash
DAHLIA DEPOT: microgreens mild mix, spicy mix, onion, radish, + pea shoots not certified organic, grown with organic seed
CEDARDALE ORCHARDS: apple cider (not certified organic)
SAUK FARM: apple cider + apples
MOULTON (BOW, WA): Taylor’s Gold Comice pears
Gary’s Gold: The Perfect Pear
Gary and Sue Moulton have about 350 pear trees in Bow, and we bought their entire crop of Taylor’s Gold Comice pears again this year, like every year. They’re Produce Ben’s favorite pear in the whole wide world, and Gary describes them like biting into a juicy pear-flavored butter.
Taylor’s Gold is a russeted, thick skinned pear (we recommend peeling) with the sweetest, most buttery flesh imaginable. Check ripeness by pressing lightly on the flesh around the stem; it should be as soft as a ripe peach. They're sure to sell out quickly once they’re in, so get some while you can!
Artichoke
O heart weighed down by so many wings
-Joseph Hutchison
Before becoming a General Manager, Tony spent many years working in produce. This year, he’s throwing it back to the good ol’ days.
Come swing through the Co-op for a free apple sampling and a chance to chat with your General Manager!
GARY
The Webs We Weave
I’ve been thinking a lot about nets. Safety nets, mostly. Not really the actual safety nets stretched below tight rope walkers, but the nets we weave together to catch us as we do the acrobatics of life. Nets like putting pocket change into mason jars or direct depositing 30% of our income into a 401K so our future self might not judge our past self too harshly. We have regular oil changes and get our teeth cleaned for the same reason: to try to minimize life’s damages. Cleaning out the gutters, even paying our ever-expanding electric bill – these are tangible knots we tie with intention and hope that they will hold. Equally important are the invisible social nets painstakingly crafted from the lines we cast to others over vast canyons of differences or from gentle daily greetings across a crowded kitchen table. These we weave from day one—born to connect, and through that connection we build support that we know life requires of all.
I remember the first time I made eye contact with my first born. The midwives encouraged me to get into the bath and then brought in my little baby. I was in awe looking at this crinkly little flesh bundle that I had somehow grown inside of me (?!?!) when he popped opened his dark eyes wide and alert. I know people will say that newborns cannot see, but I felt seen. My heart string reached out and tethered itself to my baby—my whole body was flooded with a rush of this new, deepest love.
That blissed out feeling was no doubt fueled by my increased levels of oxytocin experienced during childbirth and nursing. It plays an important role in bonding and teaching baby brains the joys of connection. Oxytocin is produced in our hypothalamus and is one of the four “feel good” hormones along with endorphins, serotonin, and dopamine. We all spend more time chasing these lil’ dudes than a mom on the tail of twin toddlers. Personally, as I age, I find that dopamine, which plays a role in focus, attention, and motivation, to be the most elusive of those Fab Four. I know I’m not alone in this quest.
We have expanded our brain health supplements at the Co-op substantially and have seen dramatic increases in interest of certain items, specifically products that include Lion’s Mane mushrooms: Host Defense, known to some as Fungi Perfecti, is a local producer that uses spores collected in the wild to inoculate organic brown rice so the web of mycelium, those tiny thin white roots, can spread through the rice, while fermenting the rice, and then out pops up fruiting bodies. Host Defense offers liquids, capsules, and powders as well as their delicious MycoBrew drink mixes and their MycoShield products which combine mushrooms with herbs.
OM is another popular brand of mushroom powder grown on oats, available as powder and drink mix. Malama Mushrooms, from Hawaii, is a fruiting body only product, and we sell pouches of their powders. Many varieties of mushrooms in our produce department, both fresh and dried, are from Cascadia Mushrooms in Bellingham. Grow-yourown Lion’s Mane and Reishi kits—and others—can be special ordered through any produce employee.
by nancylee bouscher
Turns out, folks have strong opinions about everything, including mushrooms. This debate is often about fruiting body versus mycelium. Most likely whatever a company offers is the form they think you should take.
In March, I was able to attend a lecture by Dr. Christopher Hobbs, mycologist and author of my new favorite mushroom book. Medicinal Mushrooms: The Essential Guide, 2020, and his opinion is that the cell walls of fungi, which provide beta-glucan, contain most of the therapeutic benefits people seek. These are found in a higher concentration in mycelium verses the fruiting body. No one is going to untangle the web of mycelium, so whatever it has woven around, you’ll get to: rice or oats, in most cases. The growing medium can sometimes contain starch—some folks like that, others don’t. Eating the fruiting body of the mushrooms like Shiitake, Oyster, and Chanterelle offers other benefits like fiber, protein, minerals, and even Vitamin D when dried in the sun.
Mushrooms have been studied for so many things! A great resource to dive into mushroom sciences is mushroomreferences.com. This website is designed to just give you the facts, ma’am. The language is clinical and chunky, so it might not be a casual read for some. The website also provides data about psilocybin, the active ingredient in “magic” mushrooms that is associated with hallucinations and euphoria. In recent years, psilocybin has become more popular as a treatment for mental illnesses such as depression, anxiety, and PTSD, among others.
Oregon legalized psilocybin for therapeutic use in 2020, and clinics have been open for over a year. Our state legislature passed SB5263, and Governor Inslee signed it into law in May of 2023. Washington Psilocybin Task Force was established, and their final report was released at the end of 2023 (hca.wa.gov)
Starting in January of 2025, University of Washington will be conducting a study of 30 to 40 veterans and first responders with PTSD and alcohol abuse. And just to be clear, you won’t find any of these types of magic mushrooms on the shelves of your Co-op.
What you may find though, is a truly amazing way to address serious health concerns from diabetes to cancer, or everyday hurdles like brain fog and belly aches. Mushrooms are food, super-duper foods, with many ways to be used. Dr. Hobbs’ book is a very comprehensive book for anyone interested in growing or gathering, buying or making supplements with lots of research to help discover which mushroom might be helpful in your life, or the life of someone who needs a little help reinforcing their own safety net.
Depression AwAreness
October is National Depression Awareness month, and its purpose is to increase understanding, decrease stereotypes, and help educate how depression and other mental health issues impact people. Here, we’re featuring a few items with a focus on mental health. For more resources, support, and education please visit the National Alliance on Mental Illness (NAMI) Skagit: namiskagit.org
FOGG, PHD
A New York Times Bestseller, a habit expert from Stanford University shares breakthrough methods for building habits quickly and easily, to increase productivity and tapping into positive emotions for a happier, healthier life.
“Leap and the net will appear” is a common phrase of faith and encouragement attributed to naturalist John Burroughs (1837-1921). When I see this quote, I think of the big painting I have of three toads leaping. To me, it’s a reminder of the way life, even in horrifying circumstances, can often offer small signs that make us feel less alone and protected. As I walk through the front door of my home, I feel held. Our wild and wonky westside home is our net, our nest. My bed seems to whisper to me “I got you” when I sink into her web of blankets and pillows after a day of chatting to people about how some wonders of wellness helped navigate a tricky patch in their life to minimize the bumps and bruises.
To me the best part of being human is this slipping and sliding along a path that doesn’t always have a clear destination and the ways we have to rely on each other, the ways the road is less weary with someone in the seat next to you. It’s not always easy being your brother’s keeper. Your lap going numb as you cradle a crying child, the strain in your back as you push a stranger’s car across a congested intersection, the closing of your throat and tightening in your chest in response to another’s tear. This is the blessing of our humanity. The way our hurt can help others to heal, and in that process of being in service to another we knit some of our own wounded edges back together so that we might take that next leap with less worry and more wonder.
Peace Cream
WILD CARROT HERBALS
A topical gateway to calm and serenity, Peace Cream can help quiet the mind and promote good sleep. This gentle lotion is made with nettle root oil, skullcap, holy basil, and other soothing essential oils. Gently massage a small amount to temples, neck, and feet before bed.
Stress Decompress MycoBotanicals
HOST DEFENSE MUSHROOMS
Like Wellness Manager Nancylee always says: mushrooms are magic. This custom combination of mushrooms and herbs is formulated to promote natural calm and tranquility in response to stress hormones like adrenaline and cortisol.
Self-Care Citrus & Lavender Soy + Coco Wax Candle
INSIGHT LUMINARIES
Featuring beautiful three-tone glazing and gold foil accents, this candle will make a thoughtful gift for anyone looking to improve their mood, reduce stress, and be their best selves.
Simmer Down Herbal Supplement URBAN MOONSHINE
A calming, adaptogenic tonic that provides daily nervous system support and soothes occasional nervousness, stress, and irritability to help build resilience to the challenge of everyday modern life.
Cards That Show You Care An easy way to brighten someone’s day? A piece of snail mail that isn’t a bill! Pop upstairs to find all kinds of cute cards of encouragement.
Mushroomsonthebrain?
WE HAVE MOVED!
Nancylee Bouscher
Wellness Manager
Co-op Employee since September 2004
Favorite Customer Moment
When I try to recall a favorite moment with a customer, a hundred faces flash through my mind. In many ways, my favorite customer moment is the one that hasn’t happened yet. Working with the public in a place that prioritizes kindness has reaffirmed my belief that we are more alike than different. However, nothing tested this belief more than working in a grocery store during Covid. We followed the state mandates regarding masks, and there were a lot, so on any given day the reaction to this would vary drastically, from heartfelt, teary-eyed gratitude to horrible tantrums of threats and insults. I was so proud of how the staff here navigated this and took care of each other, even as I found myself drawing back from approaching customers. My brain was searching for a pattern of who was safe, and honestly, all bets were off. One day, during the time when we had limits on how many people could be in the store an older gentleman came into wellness.
He was grizzly with a big beard and bigger belt buckle holding up his faded jeans with a 2nd Amendment ball cap perched on his head. He seemed agitated, maybe overwhelmed, as he scanned the shelves. I took a breath and approached him with a tentative smile that he could not see under my mask.
“Are you finding what you need?” I inquired, trying to guess what he might be after. “Where’s your patchouli oil?” he gruffed back. Of the thousands of products we sell, that was the last thing I imagined him asking for.
If you don’t already know Patchouli is one of those scents that you either love or hate, and most folks associate it with crunchy hippies. (Just the other day when I had my son sniff a sample he replied, “smells like a wooden floor,” which isn’t really a selling point.) I showed him the options, thinking he was probably grabbing it for someone, when he unscrewed the tester of one of them and took a whiff. “Hmm, that’s a pretty good patchouli,” he declared, tipped his head at me and headed to the registers with a swagger that meant he was wearing boots. Simply put, you all keep me guessing, and I love it.
Favorite Items in the Co-op:
Our Deli’s Mulligatawny soup, Shepard Moon Vitality Bath Salts, and Ellenos Strawberry Shortcake Yogurt. Favorite Meal to Make at Home with Ingredients from the Co-op:
My favorite meal is one with little prep, few dishes, and fresh flavors. My current obsession is eating like a peasant: our fresh baked baguette, a soft goat cheese, garlic-stuffed olives, some fresh fruit, and our in-house smoked sausage—all drizzled with oil and vinegar.
Favorite Way to Spend Time Outside of Work:
Dancing in my backyard amongst the weeds, with Oberon and Tucker (my goats) and the best dog in the world, Clover, while listening to 70s’ funk music on my headphones, joyfully singing off key. I know it looks like I’m being attacked by bees and fighting for my life to the people that drive by, but I’m actually having the time of my life. 15 out of 10, highly recommend it.
Nancylee’s Bee quilt, made by former Board member Marianna. A selfie in the echinacea on a field trip to Gaia Farms.
Ingrained in our Language: Food & Farm Phrases
by Sarah Stoner
Food phrases pepper our language. They are baked in to casual conversation—so much so that you may not notice how ingrained food and farm references are in our everyday encounters with words.
My family is both food and language oriented. I will happily dig in to a book on word origins. I eat etymology for breakfast, as do my linguistic-oriented parents. The apple doesn’t fall far from the tree… the kids and I play word games and enjoy clever phrases when we’re hanging out in the kitchen rustling up a meal, or spot a particularly clever bumper sticker on a ho-hum errand.
My head-time recently spent musing origins of our food and farm-related words, then, is par for the course. With entire books unearthing English word origins, here, I pare it down to focus on idioms.
Idioms are like today’s memes. They are cultural knowledge passed down until they evolve in a way that conveys their meaning without literal definition. Usage varies across our U.S. dialects and regions, across generations, and across different social contexts.
Earlier this year, my son, father, and I played the online word game Connections. We each struggled differently, depending on the subject matter. It’s then I noticed that knowledge of specific concepts were not cross-generational. Some days, my son had the advantage. Other days, my father and I were familiar with concepts my son was not.
Another entertaining way to consider how unique our own language is is to explore idioms of other languages. Our family hosted a French student this summer, who had an entirely different set of idiomatic phrases and word origins.
Here are some French and then some English idioms for contrast (and similarity):
· Oh la vache. This phrase is similar to the English “Oh my god!” (now, “omg!”) and dates back to the 17th Century when farmers would bring their cows to town to show off their milk. Customers would exclaim “la vache!” in surprise and admiration. Holy cow!
· Vachement. Literally translates to “cow-ly” and is used in a similar context to “bloody” in British English, meaning “very.”
· Manger de la vache enrage. Literally translates to “to eat a rabid cow” and means to live in poverty or misery, or to go through hard times. The phrase was coined in the 18th Century when poor people were forced to eat meat that had been discarded for health reasons.
· Quand les poules auront des dents. Literally means “when hens have teeth” and is used to express that something is unlikely to happen, similar to the English idiom “when pigs fly.” Beef up. To add weight, to become stronger.
· Bet the farm. To risk all you have on a bet or investment.
· Bring home the bacon. To earn money. Buy the farm. To die.
· Chicken out. To opt out of doing something because of being frightened.
· Chickens come home to roost. Bad things from your past may come back to cause trouble.
· Cock and bull story. A far-fetched, unlikely story. Dark horse. A less well-known competitor or candidate who succeeds to an unexpectedly high level.
· Don’t count your chickens before they hatch. Don’t anticipate good fortune or success before it’s confirmed.
· Don’t look a gift horse in the mouth. Don’t find fault in something that has been gifted to you.
· Donkey work. The boring/grueling part of a job. Eat like a horse. To eat a large amount of food.
Kale & Cream | Serves 6
You won’t have to wait for the cows to come home.
A simple vegetarian side, quick to prep for the oven.
3 bunches Lacinato kale, ribs removed
· 3 shallots, thinly sliced
· 1 1/2 tbsp butter
· 1 1/2 cups cream
1/2 cup grated Parmesan cheese
Directions:
· Egg someone on. To urge someone to do something foolish/ to encourage someone to do something they don’t want to do.
· Farm out. To delegate work to people outside of your company.
· Flog/beat a dead horse. To spend a lot of energy on something that is a lost cause.
· Get someone’s goat. To annoy someone. Good/bad/rotten egg. A good/bad person.
· Go the whole hog. To fully commit to an act.
· Hard row to hoe. Something difficult.
Happy as a pig in mud. Very happy.
· Have a cow. To become angry or excited.
· Have egg on your face. To look foolish.
Like a headless chicken. In a panicked manner.
· Holy cow! An exclamation of surprise or shock.
Hold your horses! Telling someone to wait a moment/hold on/slow down.
Horse around. To behave in a playful but silly and noisy manner.
In two shakes of a lamb’s tail. In a very short amount of time.
· Kill the goose that lays the golden egg. To ruin or end a valuable source of income.
· Like a lamb to the slaughter. Helpless, a victim.
· Live high on/off the hog. To live in luxury. Make hay while the sun shines. To make the most of an opportunity while it lasts.
· Meek as a lamb. Very meek.
· Nest egg. A sum of money saved for the future (usually specifically for retirement).
· Pecking order. The social hierarchy.
Pig in a poke. Something that had been bought without being looked at.
· Pig out. To eat excessively.
· Plough back. To reinvest profits.
· Plough a lonely furrow. To do something in an independent way.
· Put all your eggs in one basket. To risk everything on one venture.
· Put one’s hand to the plough. To take on a task
· Separate the wheat from the chaff. To separate the valuable from the worthless.
Shut the stable door after the horse has bolted. To try and prevent something bad from happening after it’s already too late.
· Spill the beans. To reveal a secret.
Straight from the horse’s mouth. Directly from the best-informed authority.
· Stubborn as a mule. Very stubborn.
· Sure as eggs is eggs. Without a doubt. Take the bull by its horns. To directly confront a problem.
Talk the hind leg off a donkey. To talk nonstop.
· Two peas in a pod. Two things that are very similar, practically identical.
· Until the cows come home. For a long, indefinite, amount of time.
· Walk/tread on eggshells. To behave carefully so as not to offend or upset someone.
When pigs fly. Never.
· You can’t make an omelet without breaking eggs. You can’t succeed without taking risks.
...and that’s my love of food and language, in a nutshell.
Skagit writer and eater Sarah Stoner grew up in Uganda, Morocco, Belgium, and Thailand and lived in the U.S. for the first time at age 18. At the age of four, Sarah spoke a smattering of Swahili, Arabic, French and English. This might have something to do with her love of idioms across cultures. sarahjstoner@hotmail.com
Easiest Slow Cooker Pot Roast Ever | Serves 6
Thank the cows, before you pig out. Leftovers freeze well; don’t feel that you need to go the whole hog in one sitting. Recipe from AllRecipes.
· 6 medium potatoes
1 medium yellow onion
2 stalks celery
· 1 1/2 cups baby carrots
Directions:
1. In an oven-proof sauce pan, sweat the shallots in butter until soft.
2. Add kale leaves to the pan, stir to coat, cook until soft.
3. Add the cream and 1/4 cup Parmesan over the top.
4. Transfer to a 375° oven for 35–40 minutes, or until the cream thickens and starts to caramelize around the edges. Sprinkle with remaining Parmesan and serve.
· 1 3-lb beef roast a marbled cut like chuck roast works best for slow cooking
· 3 boullion cubes
1/2 cup water
1. Cut potatoes, onions and celery into fairly large chunks; add to slow cooker along with baby carrots. Place roast on top of vegetables.
2. Place 3 boullion cubes randomly on top of the roast and pour in the water.
3. Cover and cook on low for 6–8 hours, or on high for 4–5 hours. An instant-read thermometer inserted into the thickest part of the roast should read 145°F.
4. Transfer roast to a platter. Remove vegetables using a slotted spoon and arrange around the roast.
Sarah’s daughter making her cake and eating it, too!
Skagit Flower Farm Tour & Tasting
We carry on southwest through the Valley, coming almost to La Conner before turning right and driving past the dead-end sign. You can smell the salt from the channel. Hilariously, a man is whistling to deter the birds from the blueberry bushes. The property is covered in greenhouses, and for good reason. The hanging baskets grown here are the enormous ones that hang from our lamp posts in Downtown Mount Vernon and Anacortes. Sharing this property on Channel View Road is Mossy Gate Flower Farm’s newest, and soon to be largest, growing space. Just here, farm owner Jesalyn Pettigrew offers flowers from two thousand dahlia plants.
After years of growing specialty and sought after varieties, Jesalyn now sticks to the tried and true. Disease resistant and hardy, she recommends dahlias that are in the orange color spectrum or the ball/pom-pom type. Since she is within her first ten years of farming, she qualifies for grants and assistance from the WSDA, including row cover and mulch. The workings of the farm will expand next year when hundreds of blueberry bushes that are past their prime are removed. An agreement with a logging company affords her the ability to wild harvest greenery to use as filler for bouquets and assembling wreaths. Less than 30% of the plant can be harvested at a time in order to keep it healthy. Put your money in the toolbox when you stop by the truck bed that has been transformed into a flower stand.
Starting to make our loop through the Valley, we set out east and pass Roozengaarde’s display gardens, quiet at this time of year and not causing traffic jams. Our next stop is Bee Merry Farm on Jungquist Road. The property butts up against part of Ralph’s Greenhouse, another staple in our community.
Melissa and Jeff Brown’s house and flower farm is surrounded by beautiful landscaping. Well established and cared for perennials spill out of the garden beds onto the nicely mown lawn. In order to keep the immaculately cared for land they own qualifying for agricultural use, they grow u-pick flowers, sell dahlia tubers, sweet pea seeds, and harvest honey from their own bees. They used to grow vegetables, until the fruits went to seed and they decided to replace the edible crops with ornamental flowers. An English rose garden is well on its way to being established, surrounded by a picket fence in the process of being painted white by one of their sons in exchange for Seahawks tickets. There are tables and chairs set up for picnicking throughout the two acres of dahlias. Every few plants there is a wooden stake with the dahlia variety written on it. Eye-catching names were Bahama Mama, Feline Yvonne, Black Magic, Platinum Blonde, and White Wizard. There is not a weed in sight. The land in between the dahlia rows has been carefully measured so as to fit a lawn mower and the irrigation is dug in, leaving no messy drip line to trip over. Adding to the aesthetics are two murals. One echoing the rose garden, the other dahlias, of course. They are the most recent additions to the farm, painted by the local and talented duo Lunar Babes, Cedar Summer and Colee Snapp, the latter one of our own Co-op employees. Blake and Kate give us each a reusable bento box as we sit at the wooden tables. Every piece of food is decorated in colorful edible flowers. The orange-date scone, by chef Christ Fox of Evolve Café + Chocolate, is fragrant with spices, possibly star anise. We review the menu and savor every sweet and salty bite, washed down with more edible flowers, in the form of hibiscus tea.
Bidding farewell to our new friends on the west side of Mount Vernon, we cross the Skagit River and make our last stop downtown. Blackburn Gardens, on the corner of Cleveland and Blackburn Road, is less than an acre and so classified as a micro urban farm. Owner Laura Ward has maximized her available space with mountain mint, dahlias, and strawflower taller than most of us on the tour. The chickens cluck in the background, and the train horn blows a couple blocks away.
The majority of the flowers here dry excellently. The drying shed is a flower lover’s dream; ducking below amaranth and statice, a light floral aroma, a velvet couch tucked in between hanging stems. Six years ago, Laura was growing vegetables and selling a CSA box, always with a bouquet of flowers which it turns out, is her true passion. To mimic the sentiment of the growers at Bee Merry Farm, she swapped out the edibles for ornamentals. Her newest passion are flowers that dry well. Dried flowers have recently become more popular, and how wonderful for a grower, to be able to enjoy a flower in multiple stages, and if stored properly, practically forever. Her roadside stand is adorable, and well stocked daily, making it easy to grab a fresh bouquet for the dinner table on your way home, or something to hang and dry that will last for years. In addition to growing fresh and dried flowers, Blackburn Gardens offers flower starts, dahlia tubers, workshops and educational opportunities to help others learn how to grow in an urban setting.
As we head back to the Port of Skagit Business Park, it is obvious Kate is a local. She takes turns to help us avoid sitting in traffic on First Street. The van is filled with many conversations as we finish our trip around the Valley. We discuss how different each farm was, the scale, the variety of flowers, each individual we met who’s running their own show. For all their differences, there are many similarities. Dahlias currently are all the rage and grown by everyone we met. They all share a deep respect and love of nature. Everyone is trying to juggle their daily lives and responsibilities along with growing flowers and food. Agricultural space is highly valuable, and each farmer is trying to maximize acreage. They are all supported and helped by their families and other members of the community.
You can find The Crows Farm produce and edible flowers in the produce department at our Co-op, and in Bellingham’s, too. Our garden department sells bouquets grown and arranged by Blackburn Gardens and holiday wreaths made by Mossy Gate Flower Farm are available in November and December. Admire the murals, smell the roses, and have a picnic at Bee Merry Farm. Pick up your flowers, edible or not, at your local co-op or stop by those wonderful flower stands to directly support our local flower farmers and agricultural workers here in Skagit Valley.
Edible flowers for lunch.
Pom-pom Dahlias on display at Mossy Gate Flower Farm.
Blackburn Gardens’ dried flowers.
A field full of Bee Merry Dahlias.
Anacortes Laundry Love
The purpose of Anacortes Laundry Love is to wash the clothes and bedding of no/low income families in Anacortes, brightening their lives through love, dignity, and detergent.
Funds from 4% Friday will be used to pay for the laundry of anyone in need of fresh clothes and bedding. Currently, Anacortes Laundry Love offers laundry services once a month for 2 hours.
Immigrant Resources & Immediate Support (IRIS)
The mission of IRIS is to connect immigrants with existing resources in the community and provide immediate assistance to those experiencing a period of crisis. 100% of the funds from 4% Friday will be used for direct support for IRIS recipients include shopping trips for food and hygiene supplies, mattresses, coats, bedding, fees for immigrant consultations, payments for overdue utility bills, supplies for newborn babies, and more.
New Earth Recovery (NER) offers safe, high-accountability and substance-free housing for women and men who want to maintain their sobriety and find healing from the wounds that have contributed to cycles of addiction.
Funds from 4% Friday will help strengthen NER’s garden internship and flower share membership program.
One of our most exciting ways to support the community is through 4% Friday! You shop and together we give 4% of Co-op sales one Friday a month to a non-profit, charitable community organization. And just think–each of these organizations is, itself, supporting the community! What a great circle of giving.
Thanksgiving Turkey Orders start Friday, November 1st
Pick-up between November 24–27
Get your Gobble On!
It’s fall y’all, and we’ll be taking your holiday turkey orders in no time. Thanksgiving Turkey orders start November 1st.
You can order your turkey in person at the Meat Department counter or by calling the Meat Department at 360.336.5087 x 128.
No Deposit Required.
In case you haven’t heard, we no longer require a $5 deposit.
Turkeys available for pick-up Sunday, November 24–Wednesday, Nov 27. You can pick your turkey up at the Meat Department or go through the checkout registers, and we’ll fetch it for you!
As always, our turkeys come from Diestel Family Farms in Sonora, CA All Diestel turkeys are 100% vegetarian fed, raised without antibiotics or growth hormones and contain no preservatives, gluten or artificial ingredients. This year, we’re offering Diestel Original, Diestel Organic, and Diestel Heirloom turkey.
Carbohydrates: The Misunderstood Macronutrient
by Laura Bady, Co-op Board Member
I can’t count how many times people have asked me if a food contained carbohydrates. Once I was told by a developer of 100% fruit popsicles that there were no carbohydrates in their popsicles since they had no added sugar, making them healthier. Carbohydrates have gotten a bad rap and are so misunderstood: they are supposed to cause weight gain, raise blood sugar, make you think less clearly, and maybe we just don’t need them.
So, what are carbohydrates? Are they just something that turns to sugar or do they contain other important nutrients? Carbohydrates are actually a macronutrient. The three major macronutrients are carbohydrates, proteins, and fats. Macronutrients are essential to human life, and as their names suggest, we consume macronutrients in large quantities as opposed to micronutrients (vitamins and minerals), which we consume in small quantities. Micronutrients are the little powerhouses packaged into the big ones called macronutrients.
That said, not all carbohydrates are the same, and therein, lies the confusion—to load or to loathe? Let’s break it down:
Carbohydrates Defined
There are three major types of carbohydrates: sugar, starch, and fiber.
Sugar: “Simple carbohydrates” are a basic form of sugar. They’re typically added sugars in sodas, candy, and sweets, or naturally occurring in honey, syrups, fruits, and milk products.
Starch: Also known as a “complex carbohydrate.” These are the simple sugars strung together. Starches include bread, pasta, rice, cereals, and vegetables such as potatoes, peas, and corn. To utilize these starches for energy, your body needs to break them down into glucose, a simple sugar known as blood sugar.
· Fiber: Another “complex carbohydrate.” Fiber exists in plants and plant-based foods such as vegetables, fruits, whole grains, dried beans, nuts, and seeds.
Benefits & Health Concerns
Simple Carbohydrates
These break down quickly and are metabolized into glucose (blood sugar). If you’re doing vigorous exercise and need a burst of energy and easy digestion, this is the fastest way to fuel your body. This energy gets used up in a hurry, so if you need sustained energy, combining simple sugars with a source of protein or fat helps trickle the glucose into your blood stream instead of all at once. After consuming simple carbohydrates without a meal, you may find yourself hungry shortly after eating since they are metabolized so quickly. If you have diabetes, simple carbohydrates are best consumed with protein and a little fat or your blood sugar may rise rapidly.
Complex Carbohydrates
Also known as polysaccharides—several smaller sugar molecules strung together. They’re complex because they are rich in vitamins, minerals, and fiber which are essential to overall health.
Complex carbs such as whole grains (whole wheat, quinoa, corn, barley, rye, brown rice, buckwheat, millet) and dried beans (black beans, garbanzo beans, pinto beans) are rich in B vitamins, iron, magnesium, manganese, phosphorus, selenium, and dietary fiber. Make at least half your grains whole grains.
Potatoes and winter squash are considered a starchy complex carbohydrate, which means they break down into sugar quicker than whole grains and beans, but they’re also nutrient-dense. Potatoes, if eaten with the skin, have almost double the amount of potassium as a banana! Winter squash contain vitamin B6, fiber, and vitamins A and C.
Blood Sugar Control
Complex carbohydrates, especially legumes, and other high fiber foods help regulate glucose by slowing the absorption of sugars into the bloodstream.
Gut Health
Complex carbohydrates also play an essential role in gut health. Dietary natural fibers modulate hunger by promoting fullness and triggering gut hormones that signal the brain you’re full, which is helpful with weight control. Complex carbohydrates ferment in the gut forming prebiotics – the food for probiotics in the gut, so they survive and multiply, promoting healthy thriving bacteria. These bacteria enhance our immune response, reduce inflammation, and improve digestion.
Mental Health Benefits (Psychobiotic)
Researchers from University College Cork in Ireland coined the term “psychobiotic” to describe the action of prebiotics on mental health. Healthy gut bacteria are responsible for the growth of neurotransmitters such as serotonin, dopamine, and gamma-aminobutyric acid (GABA)—all essential for modulating behavior and mood. The gut is responsible for producing 95% of the body’s serotonin!
Healthy gut microbiota (bacteria) fueled with prebiotics can lower cortisol levels (the fight or flight hormone), which may reduce stress and anxiety. Healthy gut bacteria also reduces systemic inflammation and can improve the overall feeling of well-being and cognitive function.
So, What’s So Special About Carbohydrates?
Carbohydrates are our body’s primary source of energy. Complex carbs, especially, are packed with health promoting nutrients. According to several studies published by The American Journal of Clinical Nutrition, “a high intake of fruits, vegetables, whole grains, legumes (beans), nuts, and seeds is linked to significantly lower risks of heart disease, high blood pressure, stroke, and type 2 diabetes.”
Moral of the story: enjoy your carbohydrates and keep them mostly complex!
Black Bean Chili | Serves 4
2 tbsp olive oil
1 tbsp cumin seeds
· 2 cups yellow onion, diced
· 1/2 cup chopped bell pepper (green, red or both)
2 cloves garlic, finely chopped
· 2 15-oz cans low sodium black beans (drained and rinsed in cold water)
1 14-oz can of diced tomatoes (with juice) 1/2 tsp cayenne pepper
· 1 tbsp paprika (smoked or sweet)
· 1 tbsp dried oregano
· salt and black pepper to taste
1/2 cup green onions, chopped 1/4 cup low fat sour cream (optional)
· 1/4 cup cilantro, chopped
· salsa
Directions:
1. In a large sauce pot, heat olive oil on medium heat. Add cumin seeds and cook for 1 minute.
2. Add onions and cook for about 10 minutes, until soft and beginning to turn golden.
3. Add bell peppers and garlic and cook for 3 more minutes, stirring occasionally.
4. Add black beans, tomato, cumin, paprika, cayenne pepper, oregano, cilantro, salt and pepper. Cook for an additional 10 minutues.
5. Serve hot, topped with a dollop of sour cream and salsa.
Nutrition facts per serving: Calories 370, Carbohydrates 56g, Protein 17g, Total fat 11g, Sat fat 2.5g, Trans fat 0g, Monounsaturated fat 6g, Polyunsaturated fat 2g, Cholesterol 5g, Fiber 18g, Sodium 160mg
Skagit County’s Farmland Legacy Program has finalized a conservation easement on an 80-acre farmland property to permanently protect the land for agricultural use. The property sits along the state’s only designated Agricultural Scenic Corridor at the Chuckanut Drive and I-5 interchange.
Landowner Mark Houser, part of the Houser family co-ownership of siblings and their children, expressed his family’s commitment to safeguarding agriculture in Skagit County. Mr. Houser received calls weekly about developing the 80-acre property.
“I want to see farmland set aside for my kids and for our farmers,” said Mr. Houser. “We need our working lands for our working farmers.”
“The Houser family’s decision guards this keystone property on the ag corridor as prime farmland,” said Commissioner Ron Wesen, who represents the northwest district of Skagit County. “Their decision is to the benefit of us all.”
The land’s Skagit and Sumas silt loam soil, designated prime farmland by the U.S. Department of Agriculture, is now protected from non-agricultural use. The land has been in a rotation of potatoes and grains since Skagit Valley Farm leased it from the Houser family eight years ago.
Farmland under conservation easement protection through the Skagit County Farmland Legacy Program now totals 14,820 acres.
Partners in Protecting Farmland
The Chuckanut farmland project was made possible by the joint efforts of Skagitonians to Preserve Farmland and the Skagit County Farmland Legacy Program. The land is part of the Agricultural Scenic Corridor that runs from Starbird Road in the south to Bow Hill in the north.
“There’s a lot of pressure to expand development on farmland along the I-5 corridor,” said Commissioner Peter Browning. “You just have to look up and down the interstate to see what could happen in Skagit County.”
“For twenty-five years, Skagit County’s Farmland Legacy Program and its partners have helped permanently protect one of our most precious and finite resources, our farmland,” added Commissioner Lisa Janicki. “We are grateful for the amount of support our community has for the preservation of agriculture.”
Since 1997, the Skagit County Farmland Legacy Program has sourced $23.7 million in compensation to farmland owners for the permanent protection of agricultural land in Skagit County. The breakdown of the $24 million spent over the past 25 years includes $14 million in Skagit County conservation futures tax funds and $9.7 million in local and federal grants and nonprofit contributions.
One of a Kind in the State: Skagit County’s Agricultural Scenic Corridor
The state’s first agricultural scenic highway was designated February 2010 in Skagit County. It remains the only designated agricultural scenic highway in the state, offering sweeping views from Interstate 5 of Skagit farmland.
Former Senator Mary Margaret Haugen sponsored the bill to classify this section of the highway system as scenic and included specific language for Skagit County’s designation. An agricultural scenic corridor, as described by SBB 6211, is an area that showcases the state’s historical agricultural area and promotes the maintenance and enhancement of agricultural areas.
Approximately eight miles of prime farmland line the designated corridor between Conway and Bow Hills. More than 2,200 acres within a quarter mile of the agricultural scenic corridor is permanently protected by Skagit County Farmland Legacy easements, which is 3.5 square miles of protected farmland.
About the Skagit County Farmland Legacy Program
The Farmland Legacy Program is a county-funded initiative that compensates landowners for placing a perpetual conservation easement on their land. Landowners retain ownership of their land and continue their farming operations as usual. The program’s primary goal is to protect Skagit County’s vital agricultural productivity and character.
The County has budgeted $3 million in conservation futures tax funds for the purchase of easements to protect agricultural land in 2024 and 2025.
To learn more about Skagit County’s Farmland Legacy Program, visit skagitcounty.net/farmland or call (360) 416-1417.
Small Vineyards Little Labels, Big Impact
Now on display in the Co-op’s Wine Department is a sensational selection of fine Italian wines, all sourced from small vineyards across the Apennine Peninsula.
The Small Vineyards Gold Seal identifies a wine certified as low-yield, hand-harvested, earth-friendly, and crafted by family-operated wineries. From tappo-a-tappo, or cork-to-cork, these wines protect esoteric varietals and a way of life that has been preserved across generations while adding something special to your next wine-drinking event.
Who knew little labels could make such a big difference? Another way to green your grocery trip is to look for Fairtrade America, Marine Stewardship Council, and Non-GMO Verified labels on your groceries. Through their rigorous standards, these third-party certifications are driving critical environmental and social change in our food system.
Fairtrade
Fairtrade standards ensure that those individuals that make our coffee, chocolate, clothing, jewelry, and more are treated well, paid fairly, and are able to develop a community that is not only strong but prosperous as well.
Marine Stewardship Council
The MSC blue fish label can be found on seafood products from fresh, canned, and frozen seafood to omega-3 supplements, and even pet food. When you see this label, feel good knowing you are supporting continuous changes on the water to help protect the ocean for the future.
Non-GMO Project
Did you know? We carry over 1,800 Non-GMO Verified products! By avoiding GMOs, you help support biodiversity in our farmlands and keep toxic chemicals off your plate. And remember, organic is always Non-GMO.
Aerial view of protected farmland.
A Fall Full of Flavors
Deli Grain Bowls
Healthy, filling grains and proteins—on the go! New to our grab-and-go case are Deli Grain Bowls packed with good-for-you grains and fresh veg. They’re the perfect balance of protein, carbs, and fiber to keep you fueled up for whatever adventure you have ahead, whether it’s a fall road trip, long bike ride, or just another day at the office.
A few of the bowls also come with chicken, providing all types of eaters with something yummy and satisfying to grab for a quick meal.
Alternative Milks
Freekeh Shirazi Grain Bowl
Freekeh is an ancient Middle Eastern whole grain that’s packed with fiber, manganese, and phosphorus, and boasts 5 grams of protein per serving. In this Deli bowl, it’s paired with a bright Moroccan spice blend and fresh veggies, including cabbage, tomatoes, red pepper, red onion, cucumber, and mint! Available with chicken.
Harvest Ancient Grain Bowl
Featuring a medley of ancient grains including farro, freekeh, grano, red rice, rye and wheat berries, this bowl is full of fall flavor thanks to the kale, apples, dried cranberries, and balsamic apple dressing. Available with chicken.
Midnight Grain Bowl
Aptly named after its darker colored grains, this bowl features a savory carrot miso dressing that pairs well with the root veggies, edamame, and cabbage. Available with chicken.
Southwest Soldier Bean Bowl
European soldier beans are the star of this bowl, adding a hearty, nutritious carb that’s packed with 5g of protein per serving. The beans are paired with corn, fire roasted tomatoes, celery, red peppers, and kale before being topped with a creamy chipotle dressing to pack a perfect spicy-smoky punch.
Moroccan Black Chickpea Bowl
Black chickpeas are denser than the more common white chickpeas, and feature a wonderful nutty flavor. Here, they’re paired with feta cheese, tomatoes, cucumber, mint, and parsley for a Greek flair. The Harissa vinaigrette adds a kick of spicy flavor.
Whether you’re cooking, baking, or just enjoying your morning coffee, we’re proud to offer a huge selection of alternative milks.
Elmhurst Nut Milks
Anyone who’s given up dairy can relate to Elmhurst—they’re the dairy that gave up dairy! Originally founded as a dairy in 1925, in 2016, Elmhurst closed their doors and reopened the following year as a plant milk company. Now they focus on plant-based milks made with their innovative HydroRelease milking process that maintains the nutrition of the original ingredients. Choose from their Milked Oats (3 ingredients) and Milked Cashews (2 ingredients), both of which are shelf-stable!
Vanilla Almond MALK
Made from just water, almonds, pure vanilla extract, and pink sea salt, MALK is certified organic and non-GMO, offering a super clean alternative to dairy milk. Add it to your coffee, your favorite smoothie, or morning bowl of cereal!
Condensed Coconut Milk
Condensed milk is a staple of many holiday dessert recipes, and if you’re needing a vegan-friendly alternative, look no further than Let’s Do Organic’s sweetened condensed coconut milk Find it on the baking aisle!
October
More Yogurt!
We’ve expanded our yogurt selection to include more dairy and plant-based options! Here are a few of our favorites to enjoy as a protein-packed breakfast or as a midday snack to help you power through the afternoon. Or, as a cool little cup to cap off your day.
Painterland Sisters
Sisters Hayley and Stephanie Painter grew up on Painterland Farms in Pennsylvania, and after college, returned to their roots to turn dairy from their family’s farm into creamy, dreamy Skyr yogurt. High in protein and low in sugar, women-owned Painterland Sisters Yogurt uses organic milk from their 4th generation farm that raises grass and pasture-based cows. Choose from their Vanilla or Blueberry Lemon Skyr, both of which are especially tasty with a shake of Co-op granola on top.
Icelandic Provisions
Speaking of Skyr, did you know it’s sustained Icelanders for nearly 1,000 years? The folks at Icelandic Provisions wanted to honor that tradition by developing a partnership with Iceland’s oldest farmer-owned dairy. As a result, their skyr is made with heirloom cultures, making it extra thick, creamy, and of course, delicious. Try their Strawberry & Lingonberry Skyr
Cocojune Coconut Yogurt
No dairy? No problem! We have a whole new section dedicated to plant-based options, and one of our new favorites is Cocojune’s Strawberry Rhubarb Coconut Yogurt! Sweet strawberries and tart rhubarb pair with fluffy coconut yogurt to create a creamy experience just as good as the dairy alternative. Cocojune yogurts are still packed with vegan probiotic cultures to give you all those gut biome benefits.
Holidays are Here!
All things pumpkin and peppermint for the sweetest time of year.
October Flavors
Charlie Brown has the giant pumpkin, but we have the giant pumpkin flavor! From pumpkin spice coconut caramels and vegan marshmallows to cookies and ice cream, find your favorite fall flavors all throughout the Co-op. And do visit our Deli for our famous pumpkin latte, made from real pumpkin!
Holidays in a Cup
Add a splash of cheer to your morning coffee with seasonal coffee creamers! This year, find Chobani’s coffee creamers available in Oat Nog, Peppermint Mocha, and Pumpkin Spice flavors.
We’ve got love for our plant-based coffee drinkers, too! Find Nut Pods coffee creamers in Peppermint Mocha, Holiday Nog, and Pumpkin Pie for the holiday season ahead.
Baking Essentials
Get your whisks ready… baking season is in full drive! Whether you’re dedicated to making something from scratch or want to save a little time during the busiest cooking season of the year, we have you covered. Keep your eyes peeled on our seasonal holiday displays, featuring baking essentials like flour and sugar, as well as gluten-free and plant-based alternatives for every eater.
Tidings of joy and plates full of yum! ‘Tis the season for your favorite flavors with sugar, spice, and everything nice. And we’re here to help make your holiday meals simpler and more memorable with a delectable selection of handmade items. Here are just some of the wonderful foods you can look forward to enjoying from the Co-op this season.
November
December
Editor’s Picks
West Coast Dumpling Company
When you start dreaming about cozy fall food, a few classic meals probably come to mind: cold-curing chicken noodle soup, bubbling beef stew, ooey-gooey mac‘n’cheese, and hearty meatloaf, just to name a few. For Yulia Wilson, as a child, cozy home cooked food took the form of fluffy, little doughy pillows filled with deliciousness, from bacon and gouda cheese to shiitake mushrooms and sweet fall apples. Today, those petite pierogi pillows she grew up eating, and then making, are available for others to enjoy, right here in the Co-op!
West Coast Dumplings got its start in Yulia’s kitchen during the pandemic. With the extra time at home, she began toying with the idea of sharing these special foods that reflect her Eastern European heritage. After some experimentation, Yulia found that frozen pierogi and pelmeni were the perfect food for cooking, freezing, and ultimately selling! Hand-rolled and made fresh every week with authentic, local ingredients, you’ll find West Coast Dumpling’s 4-Cheese Sweet Potato, Gouda Bacon Potato Pierogi, and Shiitake Mushroom Potato Pierogi in our freezer section.
If you have a hankering for fresh baked piroshki, Yulia has that too, available at her storefront in Sedro-Woolley or at local farmers markets in the fall and spring.
by Nicole Vander Meulen
If you are what you eat, I’m a pig in a blanket—at least in the fall. Wrap me up, put me on the couch with a cozy cup of soup for Sunday Night Football or a good flick, then feed me candy and caffeine. Rinse, roll, repeat.
Chicken Caesar Wrap
SKAGIT VALLEY FOOD CO-OP
If you’re a fan of Caesar, you won’t want to miss this! Fresh lettuce, grilled chicken, handmade Co-op croutons and dressing held together in perfect harmony with local tortillas from Tortillas Con Madre. Available to-go in the new Deli case.
Creamy Spicy Red Bean Soup
SKAGIT VALLEY FOOD CO-OP
This is my go-to Co-op soup. Creamy? Check. Spicy? Check. Cozy? Check. Satisfying? Check. Oh, and it’s packed with protein, too. Kidney beans just so happen to be rich in protein and fiber, to keep you fuller longer.
Mochi
BUBBIES ICE CREAM
Trick or treat! I know I said to feed me candy, but these cute little ice cream treats are the perfect combo of chewy mochi and cool, sweet ice cream. Halloween candy doesn’t stand a chance. Choose from boxes of 6 in mango, strawberry, and matcha. Or try a variety of single flavors: passion fruit, blood orange, pistachio, or triple chocolate
Nutty
Monkey Smoothie
SKAGIT VALLEY FOOD CO-OP
Last but not least, let me introduce you to the breakfast milkshake! Except not. The Nutty Monkey tastes like dessert because it’s chocolatey, but it’s got peanut butter, banana, and two shots of espresso for a nice little jolt that’ll have you jumpin’ outta bed.
Pierogi: Poland’s Comfort Food
Dumplings are a mainstay in cultures all over the world. From Korea’s mandu and Italy’s ravioli to China’s wontons and America’s chicken and dumplings, there’s something about soft dough and a rich, flavorful filling that we just can’t get enough of. In Poland, pierogi have been a way of life since the 17th Century. Not only are they a nostalgic dish, but their adaptability allows chefs to get creative and show off their culinary prowess to locals and tourists alike. As with any popular food, the history of how pierogi came to be is a bit gray, with some reports claiming that Marco Polo brought dumplings to Poland during his explorations through the Silk Road. Others theorize that in the 13th Century, Saint Hyacinth of Poland brought the dumplings back from a visit to Asia. Regardless of origin, the first written recipe for pierogi can be found in Stanisław Czerniecki’s Compendium Ferculorum (A Collection of Dishes), published in 1682.
With such a long history and clear staying power, pierogi have earned their way into the hearts and bellies of not just the Polish, but eaters everywhere. Some still make the delicacy from scratch on special occasions, but most people opt for a simpler version. We’re lucky to have West Coast Dumplings in our backyard for an authentic pierogi, that’s convenient and delicious, too.
Native Northwest
In recognition of Indigenous People’s Day on October 14, we are featuring an organization dedicated to supporting Indigenous art and artists. The Co-op Mercantile is proud to carry items from Native Northwest. Native Northwest’s story began 40 years ago with a social worker, a rack of postcards, and the vision of building everyday connection to Indigenous cultures. Today, 100% of the art featured on Native Northwest products is designed by Indigenous artists.
The values behind the brand originate with the founding reason for the company: Native arts and cultures, designed by Indigenous artists, built on a foundation of respect and authenticity. Native Northwest ties authentic designs to bold, new concepts where artists can tell the stories of their communities and cultures through their distinct designs.
Native Northwest’s Statement of Respect and Authenticity
We believe that Indigenous artists should be treated fairly and with respect. Authenticity of art, design, and culture is the foundation to our mission of building everyday connections to Indigenous cultures.
We act as partners to the artists we work with and stewards of the work we feature.
Native Northwest products are guided by the following principles:
1. 100% of the art featured on Native Northwest products is designed by Indigenous artists. Each of our exchanges, from the sourcing and compensation of Indigenous artists, to our staff and merchants, are part of a lifelong relationship between Indigenous cultures and the communities we pledge to honour and respect.
2. All artists have provided consent and contractual permission for their art to be featured on Native Northwest products.
3. Artist names are acknowledged and cultural traditions are honoured by acknowledging cultural affiliation on product packaging.
4. Artists are paid in fees and royalties.
Owner, Yulia Wilson
Matriarch Bear serving board, Morgan Asoyuf Octopus porcelain art bowls, Ernest Swanson
High 5 Recipes
by Leigha Staffenhagen
Cozy, hearty, and full of flavor, there’s little more you could ask of our fall-inspired High 5 Recipes!
These stormy, gray days don’t have to be reflected on your plate! Add bright flavors to your meals and embrace the bounty of the autumn harvest with recipes that will fill you up and warm your bones, with 5 main ingredients or less.
Creamy Mushroom Pasta | Recipe adapted from Salt + Lavender
Whether you bought them at the Co-op or foraged them from the foothills, fall is prime time for all the mushroom recipes. This creamy pasta calls for a few simple ingredients and can be made extra hearty with the addition of some Co-op Made Italian sausage!
· 1 package of Co-op Fresh-Made Fettucine Pasta
· 8oz mushrooms – Shiitake, Crimini, Button, or Chanterelle 1/3 cup dry white wine
· 1 cup heavy cream
· 1/4 cup freshly grated parmesan or pecorino cheese
Pantry ingredients: butter, minced garlic, Italian seasoning, lemon juice, flour, Dijon mustard, salt and pepper
Directions:
1. Cook the pasta according to directions, reserving 1/4 cup of pasta water.
2. While the pasta is cooking, add 11/2 tbsp of butter to a skillet over medium heat. Once warm, add the mushrooms and 2 minced garlic cloves, sauté for about 5 minutes or until the mushrooms have cooked off most of their liquid. Remove mushrooms from pan and set aside.
3. To the same skillet, add wine, 1 tbsp Italian seasoning, a healthy squeeze of lemon juice, 1 tsp of flour, and 1 tsp of Dijon mustard. Stir until well incorporated into a smooth paste.
4. Stir in the cream, allowing it to warm through. Simmer for 2 minutes.
5. Add the mushrooms and reserved pasta water back to the pan, reduce the heat and cook until sauce thickens. Season to taste with salt, pepper, and more Italian seasoning.
6. Remove skillet from heat and add pasta, stir until sauce clings to the pasta.
7. Divide between 3-4 plates, and top with grated cheese. Serve alongside a fall salad for a filling meatless dish any day of the week!
Leftover Stuffing-Stuffed
Acorn Squash | Recipe from Taste of Home
If you’re lucky enough to find yourself with leftover stuffing after Turkey Day, this stuffed squash recipe is a great way to enjoy a whole new meal while reducing your food waste.
· 3-4 small acorn squash
· 1 large egg, beaten
· 1 tsp Better Than Chicken Bouillon, dissolved in water
· 2 cups leftover stuffing
· Parmesan
Pantry ingredients: salt, pepper, paprika.
Directions:
1. Preheat oven to 400°F.
2. Cut the acorn squash in half and remove seeds. Place cut-side down in a baking pan and add 1/2 inch of hot water to the dish. Bake uncovered for 30 minutes or until tender.
3. Once cool, scoop out the flesh and set aside, leaving a 1/4-inch shell of the squash. Drain the remaining water from the baking dish and place the squash cut side up. If the bottom of the squash isn’t flat, slice off a thin piece so that the squash sits upright.
4. Combine reserved squash flesh, egg, chicken bouillon, and a generous crack of salt and pepper and add mixture to the squash shells. Top with parmesan and bake uncovered at until heated through, about 20 minutes.
Or, take the general idea of this recipe and create a main dish for veggie guests during thanksgiving! Follow all the same steps, but incorporate vegetarian-friendly stuffing and veggie bouillon instead.
Pierogi & Kielbasa with Crispy Shallots
Recipe adapted from Vikalinka by Julia Frey
The pierogi and kielbasa in this recipe are so flavorful and do all the talking in this easy fall dinner! The crispy shallots are totally worth the bit of prep for the texture they provide to this meal.
· 1 lb frozen West Coast Dumplings pierogi choose from cheddar onion or shiitake mushroom
· 3-4 Co-op Kielbasa sausages, thickly sliced
· 1 shallot, thinly sliced
· Sour cream for serving
Directions:
1. Boil a large pot of water on high. Once boiling, add pierogi and cook according to directions on the package.
2. Meanwhile, heat a skillet over medium heat and cook the kielbasa until cooked through, about 4 minutes per side. Set aside.
3. Toss the thinly sliced shallots with a couple tablespoons of flour. Shake off excess.
4. To fry the shallots, add 1-inch of cooking oil to a skillet and warm over medium heat. Add the shallots and spread evenly across the pan. Fry until lightly golden, 3-5 minutes. Remove from oil and drain on a paper towel lined plate.
5. Line a cookie sheet with tin foil or parchment paper. Add the pierorigi and kielbasa and toss well with a couple tablespoons of cooking oil until everything is evenly coated. Broil for 5 minutes before flipping and broiling for another 2.
6. Remove pan from the oven and distribute evenly between plates. Top with a dollop of sour cream and crispy shallots.
Pair with any of our fall beers for an Oktoberfest-inspired cozy dinner! To learn more about West Coast Dumplings, flip to page 15.
Easy Baked Apples | Recipe
adapted from Sally’s
Baking Addiction
Whether you aren’t a big baker or are having a small holiday gathering this year, these baked apples are a great way to enjoy classic apple pie flavor without having to roll out any crust.
2. While preheating, mash together butter, sugar, 1 tsp cinnamon, and 1 tsp nutmeg. You can do this by hand or using a stand mixer with a paddle attachment. Once well combined, stir in oats and 2 tbsp dried cranberries until incorporated. Set aside.
3. Core the apples using an apple corer or paring knife, making sure to leave the bottom quarter. Once removed, make sure to scoop out any remaining seeds.
4. Place cored apples in a baking dish and spoon filling equally between the apples. Pour 3/4 cup water around the apples to prevent them from burning on the bottom of the dish.
5. Bake for 40-45 minutes or until the apples feel slightly soft with a fork. Or, continue baking until you get the texture you like!
6. Remove apples from oven and allow to cool for 10 minutes before serving with Co-op vanilla ice cream!
