1. No category

mulberry
@
harvesting the story...of food and community
Autumn 2014
Artisan
cheese, close
to home
A tale
of two
chips
Rx from
the Doc
@
“I have 10+ years of food purchasing
mulberry
experience in both Ottawa and Toronto,
Canada. I know good food, a strong
product mix and efficient merchandising
by Margo O’Brien, General Manager
On the cover...Blue and yellow corn
from Whole Grain Milling…the first
ingredient in the best tortilla chips in
Minnesota (and, arguably, the world). Full
feature on page 6.
Photo by Becca Haack-Damon.
@Mulberry is published quarterly
by The St. Peter Food Co-op, St. Peter,
Minnesota.
Editor: Becca Haack-Damon
Designer: Kris Higginbotham
Contributors: Dr. Bill Shores
Jim Vonderharr
Stephanie Thull
Photos by: Becca Haack-Damon
As the autumn rolls on and the leaves begin their yearly transition from green
to golden-yellow and the many hues of red, it is the season to celebrate the
harvest and enjoy the last few weeks of warmth before the winter winds start
to blow. It is a time of transition, for the seasons, and also for the Co-op.
It’s hard not to get excited for growth and change, and we’re hoping this face
lift on the newsletter gets you just as excited as it has gotten us. With more
in-depth interviews with our local producers, a word from Dr. Bill Shores,
and delicious recipes (just to name a few new features), this is going to be a
fabulous addition to your Co-op.
Vision Statement:
The St. Peter Food Cooperative is
established to provide for a vital
community by supporting cooperative
principles and sustainability for a
growing number of stakeholders
locally, regionally and globally.
While we’re switching to a quarterly newsletter, we still want to stay
Current board members:
Joe Strong, Chair. 351-0575
Jim Bonilla, 931-4794
Tressa Bushaw, 934-6701
Kyle Chambers, 507-995.5988
Stephen Grams, 934-0176
Lisa Heldke, 931-4296
Ruth Johnson, 934-2075
Montana Rasmussen, 406-396-2848
Edie Thorstensson, 934-2345
Like what you see? Want to contribute? If you’re interested in writing feature
Board Meetings:
Last Thursday of the month - 6:15 pm
Old Main, Gustavus
2 @ mulberry | Autumn 2014
Welcome to @Mulberry. New name. Fresh look. Seasonal delivery.
The Co-operative Principles:
1.Voluntary & Open Membership
2. Democratic Member Control
3. Members’ Economic Participation
4. Autonomy & Independence
5. Education,Training & Information
6. Cooperation Among Cooperatives
7. Concern for Community
228 Mulberry Street
St. Peter, Minnesota 56082
507.934.4880
-stpeterfood.coop
Since 1979
connected. Check your inbox for weekly emails (look for them on Tuesdays).
Not getting them? Check your junk and spam mail first, then be sure the Coop has your up-to-date email information.
articles on local vendors, have recipes you just need to share, or general ideas,
send along writing samples to me, Becca, at [email protected].
Becca Haack-Damon
Thirty five years ago, a rag tag collection of
St. Peter residents came together to open
a store front. The experiment was named
the St. Peter Food Co-op; the purpose,
to provide the community with healthy,
natural foods. Idealism, along with a sort
of fearlessness, motivated our founding
fathers and mothers.
Fast forward 35 years, a third location,
a vastly different marketplace, and the
experiment is still moving onward. But
that idealism, fearlessness, and good
food are still at the heart of what this
organization embraces. Through the
years, we have matured, and with this
maturation we have been able to identify
what our role is in terms of community,
both far and near.
This identity is coalesced in what we
call our Ends Statement. The Board of
Directors adopted this document in 2008
and is our guiding light and sign post
with which we can measure our reason for
existing. Management prepares an annual
report to the Board to share what activities
and focus were brought to fruition during
the year. And I’m happy to report as to
meeting our Ends, we had a magical year.
“OUR COMMUNITY HAS THE GOODS
AND SERVICES THEY WANT.”
We know we’ve met this goal if our sales,
customers, and average basket continue to
improve. And customer comments are the
best indication. With 233,065 customers
(7.83% more than 2013), we continue to
draw more people into the Co-op.
“OUR COMMUNITY HAS
CONNECTIONS AND THE ABILITY
TO INCREASE CONNECTIONS.”
The staff had so much fun making
connections this year. With 290 new
Member-Owners and 68 new student
Member-Owners, the Co-op family
continues to grow.
Other highlights include:
▪ We offered 46 free community classes.
▪ The March Food Campaign engaged 16
local community organizations to raise
over 11,000 pounds and dollars for our
food shelf. That was 3½ times more than
last year.
▪ The Co-op collected $1,500 for the local
Children’s Weekend Food Program.
▪ We introduced the Co-op Kids Club,
featuring Mulberry Moo, our very own
kids program that includes a scavenger
hunt for local products.
▪ There are over 110 local producers that
grace our shelves and we had 20 vendors
in the store to share their stories and
products.
▪ Connections were made with over 30
organizations for tours, classes, and events
that allowed us to share our expertise.
SALES
FYE 2012
$4,020,476
41.2%
FYE 2013
$4,542,173
13.30%
FYE 2014
$5,170,846
Sales Growth
13.80%
% of Growth
“OUR COMMUNITY EMPHASIZES
ENVIRONMENTAL SUSTAINABILITY.”
Nothing is dearer to our hearts than the
support of our local producers, as well as
doing our best to protect our environment.
With our composting efforts, we have
diverted 27 tons of organic waste from the
landfill to the compost pile.
Local sales are 27% of overall sales
Local Dairy sales are 98% of dairy sales
Local Meat sales are 78% of meat sales
@
mulberry
from the editor
Autumn 2014
store. It was fantastic. Congrats.”
These accomplishments are the
culmination of efforts made on all levels.
Our member-owners gave the inspiration,
the board provides the oversight, the staff
gets to be the working hands to enable the
St. Peter Food Co-op to impact the lives
of those in our wonderful community. A
great thank you goes out to all.
Sales of Local Products
FYE 2011
FYE 2012
FYE 2013
FYE 2014
$596,400
$844,300
$1,018,936
$1,399,658
3 @ mulberry | Autumn 2014
from Margo
when I see it. I was blown away by your
Many an apple grower would like to claim that as their trade
mark. But is there any truth to that little string of words?
You betcha there is. Apple harvest is in full swing and with
the exception of the hail damaged orchards, the yield looks
great. Which is wonderful news for us, not so much for the
doctor! (Wait a minute....I AM a doctor.)
Apples are rich in vitamins, especially A and C. The pectin
in apples helps to keep cholesterol low, and the high soluble
fiber slows the entry of sugar into the bloodstream. This is
why it is better, given a choice, to eat the whole fruit rather
than drinking just the juice. The fiber is also important in
keeping us regular! And apples only have 50-80 calories
on average and are fat free. There is even some protein in
there--up to 5%. Wow! Is this the perfect food or what? Well,
maybe not in itself, but apples are certainly part of a perfect
diet. In diet, as in tightrope walking, balance is key.
Since many fruits and veggies contain high levels of certain
nutrients, choose your “Five a Day” from a variety. Over
time, you will get all the vitamins and minerals you need.
I like to emphasize the local, seasonal products, and that
means apples are king now.
As for the “Apple a Day” proverb, turns out there is proof!
In an article in the British Medical Journal, if 70% of the UK
population over 50 (22 million) were to have a daily apple in
their diet, 8,500 vascular deaths would be averted. If statin
drugs, proven effective in cardiovascular disease, were used
by eligible people over 50 (17.6 million), vascular deaths
would be reduced by 9,400. Clearly, statins are more powerful. But potential side effects of the statins makes one pause
in ordering these medications. An apple prescription, on the
other hand, would be easy to write:
Rx: apples - your choice of over 7,000 varieties
Sig: one daily
Refill: lifetime
Signed: W.G. Shores, MD
Have a question for the Doc? Send it to [email protected]
2.
6.
@
4.
Squash
Because fall wouldn’t be fall
without it
Now that summer has passed and fall is
in full swing, the produce department is
changing with the seasons. The highlight
of the autumn harvest is our wonderful
squash. With an awesome assortment
of local, organic varieties, it is just
about impossible to get bored. Squash
is incredibly versatile and easy to use.
Delicious in stir-fries, soups and stews, or
simply roasted or grilled, it can add that
perfect fall flavor to just about any meal.
Try them all and find your favorite! (See
back page for a recipe.)
An answer to what ails you.
Enzymedica just rolled out a new product
fortifying an already impressive presence
in the field of digestive aids – Enzyme
Nutrition Multi-Vitamin. The synergy
of whole food nutrients, enzymes,
superfoods, and probiotics has been
put into a capsule. It has a full profile of
your daily vitamins and minerals, with a
helping of key digestive enzymes and a
hint of superfoods: grape, broccoli, goji
berry, and Astragalus. A friendly addition
to our selection.
mulberry
Add some color to your
day
Suja Essentials is a new line of
organic and non-GMO cold
pressured drinks using only fresh
fruits and vegetables. The coldpressure process better preserves the
vitamins, enzymes, and nutrients,
giving you the best nutrition that
is both convenient and delicious.
Flavors include Green Delight, Berry
Goodness, Mango Magic, and Sweet
Beets, each featuring a boost of a
superfood such as turmeric, chia
seed, alfalfa grass, or ginger. No
preservatives or artificial anything nothing but whole fresh foods here!
by Dr. Bill Shores
An apple a day keeps the doctor away!
4 @ mulberry | Autumn 2014
Suja Essentials
Enzyme Nutrition
Multi-Vitamin
Blue Earth American Brie
Muskhaven
Leather Mugs
5.
A staple in any home, office,
or workplace.
The basic Muskhaven Mug is hand
constructed by the Men of Muskhaven
from full grain leather saddle skirting
that is nearly a quarter inch thick. The
natural vegetable tanned leathers will
gain beautiful patina with use. The leather
jacket may be removed for cleaning, but
we prefer to gently hand wash the mugs
with the jacket in place. Doing so adds
character and aging effects to the mug.
Minnesota’s answer to the classic
French favorite
Blue Earth Brie is the newest offering from
artisan cheese maker Keith Adams of Alemar
Cheese Co. (full feature on pg. 8); made in
Mankato with organic milk from Cedar Summit
Farm. The Cedar Summit dairy herd is fed a
grass-only diet on rotationally grazed pastures.
In winter, they are fed hay from the same
organically certified grass supply, all leading
to delicious, creamy milk. It takes great milk
to make great cheese and Blue Earth certainly
exceeds the standard of greatness - smooth and
creamy with a rich buttery color. If you like Bent
River Camembert, you will love Blue Earth Brie.
5 @ mulberry | Autumn 2014
from the Doc
Where crunch and flavor collide
When it comes to chips, Boulder Canyon is a
well-loved brand that offers excellence in every
bag. The Ancient Grains Snack Chips recently
brought into the Co-op are no exception. They are
light and crisp, but surprisingly resilient, able to
support the thick and chunky dips and salsas we
all love. On top of that, the chips themselves have
just the right amount of sea salt, and the blend of
different grains makes them plenty delicious on
their own, without any saucy aids.
3.
new!
R
1.
Boulder Canyon Ancient
Grains Snack Chips
A simple, gluten-free flatbread recipe based on ancient Scandinavian archeological finds
will make good use of Whole Grain Milling flours and grains. These breads pair well with a
variety of dairy products (butter, curds, yogurt, milk with lingonberries) and, of course, any
type of cheese.
a tale of two chips
by Becca Haack-Damon. Education & Outreach Coordinator
“When our old chip processor started giving us trouble, we had to find
a new solution or we were afraid we’d have a riot on our hands.” When
your tortilla chips are repeatedly voted “Best In “ontest” throughout
Minnesota, even beating out the national darling “Xochitl,” it is a
fair assumption that a lack in supply would cause a ruckus. This is
the most recent development in the story of Whole Grain Milling
Company. And their solution? Make the well-loved yellow and blue
corn tortilla chips all on their own.
A detour to Welcome, MN.
The drive to Doug and Lin Hilgendorf ’s farm in south central
Minnesota is what you expect as you move southwest of St. Peter –
farmland. Corn and soybeans for miles, sometimes the land is so flat
you can see the back of your head, so the old-timers like to say. It’s
prime farming country, with the rich top soil a lasting reminder of the
prairies that covered this area in the not-so-distant past. Doug and
Lin, and now with the help of their sons, have carved out a piece of
the patchwork quilt of farmland and made it wholly and solidly theirs,
acting as positive stewards of the land that has been in their family for
generations.
6 @ mulberry | Autumn 2014
Whole Grain Milling has been a certified organic operation since
1989. Soon after the farm became certified organic, Doug and Lin
decided it was time to start milling their own grains, rather than
selling their organic products to a conventional market. Lin explains,
“We thought it would add value to what we were doing. To provide
good food.” And good food they do provide, from a wide assortment
of freshly milled flours and oatmeal to the aforementioned tortilla
chips; it is a small batch, local alternative.
But for Doug and Lin, it is more than just providing good food. “I
think the consumer should have the right to know what’s in their
food,” explains Doug. “When you buy directly from the farmer, you
can visit with them. You really know what you’re getting…I think it’s
really fun to go into a store and visit with people who are buying our
product and that there are people who appreciate what we’re doing.”
As the trend in local eating continues to rise, so do sentiments such as
these by both the farmer and the consumer. By supporting our local
agriculturists, we are not only benefitting from high quality food, we
are supporting a network of farmers and their employees who are
working in the best interest of our land and our food supply. While
there is an ever-increasing body of research coming from economists
and social scientists on the value of eating and shopping local, we
don’t have to look much further than our own producers to see
evidence, as Lin explains what she likes most about what Whole Grain
Milling does: “I like that we are providing jobs for people and for our
family members.” It’s a responsibility Doug and Lin take seriously.
“I think the consumer should have the
right to know what’s in their food...
When you buy directly from the farmer,
you can visit with them. You really know
what you’re getting…” ~ Doug Hilgendorf
Ingredients
▪ ½ cup steel cut oats or oat flour
▪ ½ cup dark rye flour
▪ ½ tsp. kosher or sea salt
▪ 1 Tbsp. rendered animal fat or butter
▪ ¼ cup water
Instructions
1. Set up a griddle. A large flat griddle is handy for this project, since these breads cook
rather slowly. Have cooling racks ready for the finished breads.
2. Place the oats, flour, and salt in the bowl of a food processor. Pulse the grains several
times. This makes the texture pleasantly less uniform. Add the fat and pulse until evenly
cut in. Add water, mixing just until a soft dough forms.
3. Preheat the griddle over a moderate flame.
4. Divide the dough in four; round each quarter into a ball. Lightly flour your work
surface with rye flour. Pat out one dough ball into a disk, keeping the edges nice and
round. Flip it over (using a spatula helps), flouring a bit beneath. Use a rolling pin (or just
keep patting) to make a circle as thin as the oat groats will comfortably allow, 6 to 7 inches
in diameter. Optional: poke a hole, less than an inch in diameter, in the center.
5. Use a metal spatula to help transfer the bread to the hot griddle. The baking bread
should begin to look drier and perhaps curl a bit after a few minutes. You don’t really want
it to take too much color at this point. Flip it over and cook the other side. After a couple
of minutes, when that side seems done, use your cooling rack to prop up the bread (which
should now be totally rigid) on one edge before the fire. The idea is to let it continue to dry
and toast a bit while you bake the rest. I like them to get some brown flecks at this point,
but, unlike some wheat flatbreads, they’re not tasty if they burn at all.
6. Optional - Use the hole in the center to string the bread up in your kitchen for storage.
(Yield: 4 flatbreads, simply multiply for additional needs.)
Adapted from Cooking with Fire (c) Paula Marcoux.
Wait, weren’t we talking about tortilla chips?
Whole Grain Milling has been making their tortilla chips with Hi
Lysine corn since the beginning. Hi Lysine corn is a variety native to
South America that has a more complete protein than other types of
corn, making it healthier for both us humans and for animals. In the
early days of Hi Lysine corn, a number of seed companies worked to
develop a hybrid that could tolerate our Minnesotan climate (just a
little different from South America…). In the end, they all gave up on
it, preferring to focus on higher yields rather than greater nutrition.
But Doug wasn’t satisfied with giving up, so he found an independent
corn breeder who had experience with Hi Lysine hybrids and has been
working with him ever since to keep the seed coming. The end result
is a tortilla chip with not only the great crunch and taste we’re all
looking for, but also a helping of nutrition.
continued on page 10
Steel cut oats and rye flour from Whole
Grain Milling, with a dash of sea salt.
7 @ mulberry | Autumn 2014
welcome, minnesota
Multigrain Flatbread
mankato, minnesota
Roasted Pear & Brie Galette
A staff favorite combination – Pears and Brie – tied together in a
sweet, buttery crust. Use any pears that are at the prime of their season
and your favorite Brie – we recommend Alemar Cheese Company Blue
Earth American Brie – for obvious reasons!
Three days a week, his trusty old Ford pickup truck with its stainless
steel bulk tank in the bed, heads out to pick up 200 gallons of organic,
grass fed milk fresh from the morning milking. “It takes good milk to
make good cheese.” This is the mantra of Keith Adams, owner and artisan
cheese maker at Alemar Cheese Co. in Mankato, MN. He currently
sources from small southern Minnesota farms like Cedar Summit Farm
in New Prague, giving him the ideal raw product to start with.
8 @ mulberry | Autumn 2014
Upon arrival at his North Riverfront Drive operation in Mankato,
the milk is pumped into a sterile, stainless steel vessel where it will be
lovingly turned into award-winning cheese. Keith is not going to abuse
his precious raw material, so he slowly pasteurizes it at a low
temperature to prevent shocking the milk’s components. A
proprietary “cocktail” of a starter bacterial culture is added,
which converts lactose to lactic acid, producing much of the
flavorful chemicals that give the final product its character.
Vegetarian rennet is then added to promote curdling of the
casein (milk protein). The curds are then cut, which starts
the separation of the curd from the whey. Transferring the
curds to the cheese molds is done by hand, using a stainless
steel pail. It’s labor intensive, time-exhaustive, and the whole
process reeks of passion.
techniques as wine, but Minnesota milk is a much more available raw
material. Thus, the genesis of Alemar Cheese in 2009, named for his two
grown daughters ALExandra and MARial. His skill and knowledge were
developed by plenty of reading, research, and reliance on a couple of
mentors from California and upper New York State.
While the St. Peter Food
While the St. Peter Food Co-op was Keith’s first customer, growth and
success are apparent as Alemar cheeses are now in stores and restaurants
from New York to California and all points in between. Keith’s most recent
conquest is consideration by Murray’s Cheese in New York City. This
famous and prestigious purveyor will introduce Alemar Cheese to some
of the most notable restaurant chefs in New York City.
Keith will soon have the opportunity to visit New York
and tour with Murray’s as they visit these customers.
Alemar cheeses are now in
In the beginning
After a successful run with Bagel Brothers Bakery, Keith got
a job in the corporate world. However, he yearned to get
back into the food industry and become his own boss again.
A California native who attended UC Davis, the lure of the
wine business tempted him, but wine making in general,
and particularly in Minnesota, was financially prohibitive.
Cheese making incorporates much of the same fermentation
Keith Adams
Award-winning cheese
Keith currently manufactures four fabulous cheeses.
His first was Bent River Camembert, a soft ripened
cheese that is a cousin to Brie. It started garnering
awards in its first few years in production. His second
offering is Good Thunder, a washed rind cheese that is
bathed once a week for three weeks in a mix of Surly
Brewery’s Oatmeal Brown Ale and other components.
It yields a flavorful product. The newest member of the
family is Blue Earth Brie. It develops into a smooth,
creamy Brie that looks and tastes a lot like good butter.
Fromage Blanc rounds out the current product line. It is
a fresh, spreadable cheese with a tangy taste, perfect for
spreading on toast or bagels and topped with a fruit jam.
continued on page 10
Co-op was Keith’s first
customer, growth and
success are apparent as
stores and restaurants from
New York to California
and all points in between.
Instructions
1. In a bowl, combine the flour, butter, and vegetable shortening
with a pastry cutter (you can also use a fork) and mix until it resembles sand.
2. 1 tablespoon at a time, add the ice water and stir with your hands.
When the dough comes together into a ball, stop adding water.
3. Wrap the dough in plastic wrap and refrigerate it for at least 30
minutes. You can leave the dough in the fridge for up to three days
or even freeze it for a later use.
4. Thinly slice the pear, peel on, and place the slices in a casserole
dish. Top with lemon juice, maple syrup or honey, vanilla bean, and
rosemary. Dollop butter on the pears, then add water to the dish.
5. Roast pears in the oven at 375° for 30 minutes, until soft and
beginning to brown; set aside to cool slightly.
6. Lightly flour a rolling pin and a piece of parchment paper; roll the
dough into a circle,¼ inch thick. The circle doesn’t have to be perfect
because this is a rustic tart. Brush the dough with egg.
7. Place the Brie slices in the center of the dough, leaving room
around the edges, then top with the roasted pears and their sauce
and juices.
8. Fold the edges of the dough inwards and over part of the filling
and brush the dough with egg. There is no right or wrong way to
fold the dough.
9. Move the galette on the parchment paper to a cookie sheet and
bake at 350° F for 40-45 minutes, until the crust is brown and
crunchy.
10. Let the galette rest for 30 minutes before slicing.
Tips from Carmen: freeze the butter and shortening prior to use –
freezing helps ensure a flaky galette; substitute the Brie with blue
cheese for a more savory flavor.
From Melinda Straus of Kitchen-Tested.com
9 @ mulberry | Autumn 2014
by Jim Vonderharr, Cheese Buyer
@
mulberry
artisan cheese, close to home
Ingredients
Galette Dough
▪ 1¼ cups flour
▪ ½ tsp. salt
▪ 1 Tbsp. vanilla sugar
▪ 4 Tbsp. butter
▪ 4 Tbsp. vegetable shortening
▪ 3-4 Tbsp. ice water
Filling
▪ 4 ounces Brie cheese, sliced
▪ Roasted pears *recipe below
▪ 1 egg, whisked
Roasted Pears
▪ 2 Bartlett, Bosc, or Starkrimson pears, sliced
▪ ¼ cup maple syrup or honey
▪ 2 Tbsp. butter
▪ 1 Tbsp. lemon juice
▪ 1 Tbsp. water
▪ ½ tsp. chopped fresh rosemary
▪ ½ vanilla bean pod, sliced
Gingered Puree of Winter Roots
Make use of those underrated root vegetables you find piling up in
your cellar or CSA box. Ginger butter adds a fanciful aroma and
flavor you will use again and again. Feel free to experiment with
other roots and tubers like sweet potatoes, carrots and celeriac.
Ingredients
▪ 1¼ pounds rutabaga, peeled and thinly sliced
▪ ¾ pound turnips (yellow preferred), peeled and thinly sliced
▪ 1¼ pounds red-skin potatoes, peeled and thinly sliced
▪ Salt
▪ 4 Tbsp. butter
▪ 3-inch-long piece of fresh ginger, finely minced (about 3 Tbsp.)
▪ Salt and freshly ground black pepper to taste
(Prep: 15 minutes. Cook: 30 minutes. Yield: 4 servings.)
Copyright 2011 by Lynne Rossetto Kasper. From A Spice Scented
Thanksgiving Menu.
a tale of two chips continued from page 6
Just to be clear, the Hi Lysine corn used in Whole Grain Milling chips is not a genetically
modified crop, but rather a hybrid derived from cross-breeding and seed selection. As a
certified organic operation, genetically modified organisms, or GMOs, are not allowed
in any of their products or in their fields, and Doug and Lin wouldn’t want them on their
farm even if they were. They take their organic certification seriously, taking steps throughout the growing season to minimize the effect of neighboring conventional farmers. For
example, they often plant later in the season; therefore, by the time their corn pollinates,
the conventional varieties have already finished. They also plant a buffer crop of popcorn
between the neighbors and their Hi Lysine varieties because popcorn and regular corn can’t
cross-pollinate.
So Doug and Lin take their Hi Lysine, organic corn and turn it into the best tortilla chips
in the state. They are asking for a little wiggle room as they perfect their recipe using all
of their own equipment, a new batch of employees, and yet another responsibility on the
ever-growing “to do” list common among farmers big and small. Is all that headache really
worth it? “We got an email yesterday saying ‘You rock!’ That feels really good.” Yes, I’d say
it’s worth it.
artisan Cheese continued from page 8
10 @ mulberry | Autumn 2014
Keith entered three products in this year’s American Cheese Society competition, an
annual event for cheese makers throughout the Americas to showcase their finest cheeses.
Competition was tough with over 1700 entries in various categories. Bent River placed
second in its class while Fromage Blanc took third. These awards will soon join the many
others hanging on the wall in his office.
Change is certain, growth is optional. Both are again about to visit Keith. His daughters are
now away getting their college educations and the lure of California beckons. The future
of Alemar in Mankato is assured by the hire of a new operating partner who is currently
learning how to craft these extraordinary cheeses. Keith just completed a three week visit
to England where he studied the techniques for making traditional English cheeses like
Stilton and bandaged wrapped Cheddars. He is working on setting up a new company in
the Napa Valley in California. Having known and worked with Keith since the beginning of
his cheese career, we know that excellent products will come from the new venture.
Clockwise from above right:
Mulberry Moo joined us for “Kids @ the Co-op,”
an evening to celebrate our kids and healthy
eating (look for the next one in December).
The weather was fine for our Annual Meeting on
the patio.
The honeybees, courtesy of Hendrycks Apiaries,
were a big hit at “Kids @ the Co-op.”
Our free community classes continue every
Thursday. Check our website for more information on upcoming classes.
mulberry
@
11 @ mulberry | Autumn 2014
Instructions
1. Place the rutabaga, turnips, and potatoes into a 6-quart pot.
Cover with water by 1 or 2 inches and sprinkle with about 2 tsp.
salt. Simmer for 25 minutes, or until tender.
2. Meanwhile, in a small skillet, melt the butter over medium heat
and add the ginger, gently warming it (don’t sauté or brown) until
fragrant. Cover the skillet and set aside.
3. When the vegetables are tender, drain well. Puree with the
ginger butter. Season to taste with salt and pepper. Serve hot.
A Community-Owned Grocery
everyone is welcome every day!
228 Mulberry Street
St.Peter, MN 56082
Since 1979
RETURN SERVICE REQUESTED
Squash with Spicy Sausage & Apple Stuffing
A secret recipe from our deli, finally released from the vaults…
A classic fall recipe utilizing Minnesota’s seasonal bounty of sweet squash and tart apples,
along with some local pork sausage, sure to change the minds of those that think they
don’t like squash. We like the texture and flavor of Carnival squash, but butternut, acorn
or delicata may be used – and Haralson apples will give you the tartness to balance out
the sweet-spicy sausage mix – but any Minnesota apple would be perfect!
Ingredients
▪ 3 small/medium Carnival, Acorn or Delicata squash
▪ 3 tart local apples, peeled and chopped
▪ 1 lb. Beeler’s Hot Pork Sausage
▪ Salt
▪ ½ tsp. Sage
▪ ¼ cup Raisins or Craisins
▪ 6 Tbsp. Brown Sugar, packed firmly
▪ 6 pats of Butter (1 pat approx. 1½ tsp.)
Instructions
1. Heat oven to 400°.
2. Cut each squash in half, remove seeds and pulp. Place squash, cut side down, on an
ungreased shallow baking pan, add ¼ in. water and bake uncovered for 30 minutes,
until squash is tender.
3. While the squash bakes, brown the sausage in a large skillet, drain fat. Remove from
heat, add salt to taste, sage, chopped apples, and raisins or craisins.
4. Once squash is baked, remove to a platter and turn cut side up. Drain any remaining
liquid from the baking pan. Scoop pulp from the squash – leaving a shell that is ¼ to ½
inch think. Sprinkle with salt.
5. Mash the pulp and stir into the sausage mixture – return the sausage stuffing to the
hollowed squash shell, piling full and place a pat of butter on each. Sprinkle 1 Tbsp. of
brown sugar on top of each stuffed squash.
6. Bake, uncovered, for 20-30 minutes, until apples are tender. Serve with steamed or
sautéed kale or Swiss chard.
from the deli recipe vault
What’s in Store
Member-Owner Appreciation Days
October 16, 17, 18
Notice a change? We’re extending our M-O Appreciation
to 3 days! In an effort to decrease store congestion and
the number of “out-of-stocks” that occur, we’ve added
Thursday to our weekend. Don’t miss this great savings
opportunity exclusive to our Member-Owners!
Turkey Pre-order
Begins October 15
Ferndale Market Turkeys – Cannon Falls, MN
Local, fresh, natural turkeys for Thanksgiving. Pre-order
and receive a coupon for $5 off a $100 purchase.
Holiday Open House
November 20 – 26
Look for more information as the Holidays draw near.