• Celebrate Garlic!
• Natural Antibiotics
• Green Tomatoes
• Apple Season
• ...and more!

• Mon & Fri 9am-6pm
• Saturday 10am-4pm
• Closed Sundays & Holidays

Board of Directors Message

Greetings from your Board of Directors

At our next Board meeting, September 18 at the Baker County Library, we will be concentrating our discussion on ways to improve the financial structure of the Co-Op.

NOTE: INCREASING PRICES FOR FOOD AND HOUSEHOLD ITEMS WILL NOT BE ON THE AGENDA.

Some of the areas we will be discussing are: 1) Membership fee and possible renewal fee, 2) consignment sales, 3) working member discount rates and hours. This is not an all-inclusive list, and discussion does not mean there will be changes made. YOUR INPUT AND IDEAS ARE WANTED. If you cannot attend the meeting, send the board an e-mail at bfcboad@bakerfoodcoop.org, or leave a note in the suggestion box located in the bulk food section.

Carol Morrison has announced that she will be retiring, her last day as manager will be October 11, 2018. Her many years as manager are greatly appreciated. Keep watch for more information about how we will be celebrating her 14+ years of service.

We are pleased to announce that the new Store Manager will be Phoebe Charbonneau. Phoebe has been our Working Member Coordinator and will be taking over as Carol performs other duties for the benefit of the Co-Op until her retirement. This promotion of Phoebe leaves us with a position to be filled. If you are interested in applying, or wish more information, please inquire at Work Source Oregon, 1575 Dewey Avenue, 541-523- 6331.
 

Upcoming meetings and events for your calendar: 

September 18th – Board of Directors Meeting, 6:30 PM at the Baker City Library Meeting Room
October 16th – Board of Directors Meeting, 6:30 PM at the Baker City Library Meeting Room 

All members are welcome to attend the Board of Directors meetings and your comments and suggestions are always welcome; you may contact any board member, staff, or use the suggestion box in the store. The board may be contacted at bfcboard@bakerfoodcoop.org. 

Contact the board at bfcboard@bakerfoodcoop.org  

QUESTIONS ABOUT THE PRODUCTS WE CARRY? LOOKING FOR SOMETHING SPECIAL?

EMAIL US AT STORE@BAKERFOODCOOP.ORG

Announcements

Working Members of the Month

Julie Richards and Mary Forrester 

Members Who Worked 10 or More Hours

CINDY BACON
KATA BULINSKI
JOHN & SUSIE BUSCH
BARBARA CARNAHAN
JERRY CLARK
MONA COOK
JANET DEXTER
JAYE GREEN
GAYLE HAMMOND
KATHLEEN HANSEN
FRAN HART
KEN JOHNSON
ETHEL JONES

CARLY KRITCHEN
LAURIE MCADAMS
JEANNE ANN MELLOTT
LAURA MILLER
BEVERLY NEWTON
SANDRA OSBORN
BARBARA PETERSON
MAUREEN STANCIU
NORRIS TIBBETTS
SANDRA VASSAR
KATHY VAUGHN
MARY WEST
JILL WYATT

Become a working member and save more on your purchases while helping the Co-op. Save as much as 30% off your grocery bill! Call Carol, Gretchen, or Phoebe at the Co-op for more details. Or better yet... stop by and let us know your area(s) of interest and we’ll see if we can match you up!

If you have any ideas or concerns about things at the Co-op, please leave us a message at the store or email to BFCboard@bakerfoodcoop.org

Natural Antibiotic Foods

Coconut oil has three beneficial fatty acids: caprylic acid, capric acid, and lauric acid. It is a potent anti-fungal that kills yeast cells, as well as restoring your stomach acidity to its normal levels. It is anti-fungal, antiviral, and antibacterial with the active compound Lauric acid, which is believed to fight infections.

Garlic: Much of the immune-boosting properties of garlic come from its sulfur-containing compounds, which also give the bulb its aroma, particularly one called allicin. These compounds are anti-bacterial, anti-viral, anti-fungal and protect against parasitic infections. They enhance the immune system and provide anti-tumor and antioxidant features, which help guard our cells. Most recipes start with garlic or onions so make sure to get your benefits by bumping up the intake through soup, stew, stir-fry, and salad dressing. Be sure to let garlic sit for about 10 minutes after being chopped as the oxygen activates its compounds!

Horseradish: There are volatile oils in horseradish called sinigrin, which break down into allyl isothiocyanate, a powerful natural antibiotic. Horseradish contains more medicinally active compounds than most other spices and has the ability to minimize free-radical damage, fight bacteria and viruses, and stimulate the immune system.

Oregano is one of the most powerful natural antifungals. Oregano oil contains two naturally occurring antimicrobial agents named carvacrol and thymol. Research suggests that these chemicals react with the water in your bloodstream to dehydrate and kill bacterial cells. Oregano oil is not only an antifungal, but also has antiviral, antibacterial, and anti-inflammatory properties.

Turmeric is most often known for its anti-inflammatory power but it also is a potent anti-microbial agent. In studies, curcuminoids in turmeric have been shown to fight Staphylococcus aureus and Escherichia coli. The bright orange color in turmeric is the same compound that gives it its anti-microbial power!

CAN’T FIND WHAT YOU’RE LOOKING FOR?
THE CO-OP CAN SPECIAL ORDER IT FOR YOU. JUST ASK!!

Celebrate Garlic!

Most producers of garlic divide its varieties into four types: hardneck, softneck, Creole, and black. While most recipes don't say specifically what kind of garlic to use, once you know the basic varieties, you can start to play around and experiment with the flavors and nuances each different type brings to the table.

Hardneck garlic (Allium sativum, subspecies ophioscorodon) tend to have more flavor than their soft-necked cousins. They're characterized by hard woody central stalks and a long flower stalk (scape) that loops and curls, usually twice. They tend to have four to twelve cloves in each bulb. That tough woody stalk in the center of the bulb tells you this is the hardneck variety. Hardneck garlic can sometimes verging on being spicy or hot. Others say they're spicier, more complex, and altogether more "garlicky." Porcelain, Rocambole, and Purple Stripe varieties are all part of the hardneck family. Hardneck garlic tends to grow best in areas with very cold winters, since they require a longer time of vernalization (i.e., they need a long, cold winter to be dormant so they can flower in the spring). Good with roasts or gamier meats, as well as vinaigrettes that have other hearty ingredients, like mustard or apple cider vinegar. If you're making garlic-infused olive oil or vinegar, use a hardneck garlic if one is available for more flavor.

Softneck garlic (Allium sativum, subspecies sativum) is believed to have evolved from hardneck garlic and comprises most of the garlic you see in the supermarket. Because it lacks the flowering scape of hardneck garlic, it produces many more cloves—sometimes as few as eight, and sometimes getting as high as thirty or more. If you want to eat or use garlic raw or lightly cooked, you'll probably head for a softneck variety. If you're making a simple salad dressing where garlic is a featured flavor, opt for softneck garlic. It has a more grassy, plant-like taste and doesn't have the bite of its hardneck siblings. Most processed garlic foods, like garlic powder and seasoning, come from softneck garlic. Artichoke (the strain sold in supermarkets) and Silverskin (the kind you'll most often see braided) are two varieties of softneck garlic.

Creole garlic is often referenced as a type of softneck. However, there is also some genetic evidence to suggest that Creole garlic be treated as its own type of garlic, separate from softneck. These garlic bulbs tend to have up to 12 cloves and range from a beautiful light pink to an almost purple glow. Unlike the rosy varieties of hardneck garlics, the entire bulb itself tends to be pink/red/purple. Creole garlics are pretty rare and grow better in warmer climates. Creole varietals tend to have a wine reference in their name. Some types are Cuban Purple, Ajo Rojo, Burgundy, Creole Red, and Rose du Lautrec. This type of garlic tends to have some heat to its flavor and the pungency varies depending on the variety you buy.

Black garlic origins are uncertain and shrouded in mystery. Scott Kim claims to have invented it while others say it dates back to Ancient Egypt. It can be found easily in Korean grocery stores and its taste is almost uncategorizable. It's recognizably garlic at first bite, but it has rich, plummy undertones as well as a hint of vinegar. It's a little chewy, like good dried fruit, and it works well when cooking for people who hate regular garlic. It can take up to a month for regular garlic to reach this stage of caramelization/fermentation. A combination of fermentation, dehydration, and low heat is used to get the sugars in the garlic to caramelize over a long period of time and turn black. According to some chefs, black garlic adds that rich, meaty umami flavor to dishes that might otherwise lack it. It can be served by itself as an appetizer or used as a garnish on salads and meats. It also works well in sauces and vinaigrettes. It has also been used in desserts.

Elephant/Buffalo Garlic (Allium ampeloprasum, not sativum) are those giant bulbs, which are actually part of the leek family. When you see elephant garlic growing, its tall flower stalk and large purplish flower head make it seem like an extremely large version of normal garlic—and thus the name. Unlike leeks, however, elephant garlic does form a bulb, and this bulb usually consists of very large cloves that are few in number. (Elephant garlic bulbs may sometimes have only three to four cloves per bulb.) Milder than most garlics, it has an onion-y edge to its taste. Elephant garlic is often interchangeable with softneck garlics in terms of taste and works as well as softnecks in sauces, vinaigrettes, and stir-fries. It's also great when roasted.

GREEN TOMATO RECIPES

ALMOST RASPBERRY JAM

5 1⁄2 cups green tomatoes, chopped
2 3⁄4 cups sugar
1 package (6 ounces) raspberry gelatin

In a large stockpot combine tomatoes and sugar. Bring to a boil. Reduce heat and simmer for 25 minutes, stirring occasionally. Remove from heat and stir in gelatin until dissolved, about one minute Fill containers leaving 1⁄2 inch head space. May be refrigerated up to three weeks, frozen up to 12 months, or canned for longer storage. (em)

AUTUMN HARVEST CAKE

Note: These cakes freeze well and may be frosted when thawed.

2 1⁄4 cups sugar (1⁄2 brown 1⁄2 white)
1 cup oil
3-4 eggs
2 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1⁄2 tsp. nutmeg
1 cup raisins
2 3⁄4 cups diced green tomatoes
1 cup chopped pecans or walnuts, optional

Beat together sugar, oil, eggs, and vanilla until smooth and creamy. Sift together flour, salt, baking powder, cinnamon, and nutmeg; slowly beat into egg mixture and blend well. Stir in nuts, raisins, and green tomatoes. Batter will be quite thick. Bake in greased 9x13- inch pan at 350 degrees for 1 hour.

Decadent Icing

1⁄2 cup butter
1 cup brown sugar
2 tbsp. milk
1 cup powdered sugar

Melt butter in saucepan. Add brown sugar and milk. Heat until butter is bubbling, stirring constantly. Remove from heat and let cool until lukewarm. Add powdered sugar and beat until room temperature and smooth. Spread on warm cake with spatula. (em)

APPLE SEASON!

 Your Co-op has several varieties to choose from and all soooo good!

Apple Bites

On a fresh, whole-fruit basis, apples are the second most-consumed fruit in the United States. Bananas rank number one.

To prevent browning when slicing apples for a recipe, simply put the slices in a bowl of cold water to which a spoonful of lemon juice has been added. For use in future recipes, sliced apples freeze well in plastic bags or containers.

Apples won’t replace a toothbrush; but, biting and chewing an apple stimulates the production of saliva reducing tooth decay by lowering the levels of bacteria. However, because apples are fairly acidic, it is best to consume apples at meal times rather than snacking on them all day, as this can be damaging to the teeth.

Various studies have shown that apple consumption decreases your risk of diabetes. One study found that people who ate three servings per week of apples, grapes, raisons, blueberries, or pears had a 7% lower risk of developing type-2 diabetes than those that did not. In another study it was found that women who ate an apple a day were 28% less likely to develop type 2 diabetes than those who did not eat apples.

Eating apples can help in reducing cholesterol and improve heart health. The soluble fiber binds with fats in the intestine, which translates into lower cholesterol levels. The phenolic compound found in apple skins prevents the cholesterol that does get into your system from solidifying on your artery walls. When plaque builds inside your arteries, it reduces blood flow to your heart, leading to coronary artery disease.

You've no doubt heard the saying, "one bad apple can spoil the whole bunch." Well, research agrees. An apple that has been bruised from being dropped (or that has been damaged in some other way) can start to release higher than usual amounts of ethylene gas. This ethylene gas then acts as a hormone that speeds up the ripening of nearby apples that have not been damaged. As a result, the entire group of apples can too quickly become overly ripe.

Red apples contain an antioxidant called quercetin. Recent studies have found that quercetin can help boost and fortify your immune system, especially when you’re stressed out. Quercetin was also found to improve neurological health according to studies published in 2006 and 2008.

Researchers found that compared with all other apple varieties, Granny Smiths appeared to have the most beneficial effect on good gut bacteria. It was suggested that their findings may lead to strategies that will help aid in preventing obesity.

As the apple peel contains many of the healthy properties of apples, seek to get organic apples whenever possible. And remember, apple seeds should not be consumed, as they do contain cyanide.

September’s full moon is usually known as the Full Corn Moon because it traditionally corresponds with the time for harvesting corn. It is also called the Barley Moon because this is the time to harvest and thresh ripened barley. This year, the September Moon is also called the Harvest Moon, as it is occurring on the 24th at 7:52 P.M. (PDT) The Harvest Moon is the Moon that falls nearest the autumnal equinox; this full Moon provides the most light at the time when it’s needed most—to complete the harvest!

RYDER BROTHERS STATIONARY STORE for all of your Back-to-School needs and more!
 

• School Supplies

• Art Supplies

• Computer paper, including colored & card stock

• Office Supplies & Furniture

• Calculators & business electronics

• Oregon legal forms

• Custom rubber stamps

• Classic Toys & Games

• even Gourmet Chocolates!