Volunteers Needed for our Ypsi Fest Booth
The Ypsi Fest (formally known as Heritage Festival) is just
around the corner and we are looking for volunteers.
Our booth focuses on selling local fruit, offering a healthier option
for a snack at the festival and educating festival goers about the co-op.
Our booth will run from:
Friday 2p -8:30pm
Saturday 10a -8:30pm
Sunday 10a -8:30pm
With some time needed before and after for setup/cleanup
If interested in volunteering at our booth, the sign up sheet is in the store.
You will receive a discount in our store for volunteering as well.
We appreciate your participation!
Come celebrate our past, present and future with your friends and neighbors
at Ypsi Fest, there is something for everyone!
We hope to see you there!
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Featured Product: Shoreline Salmon
Joe Emerson, Marie Rose, and Keith Heller met while living in Juneau, Alaska during the winter of 2015-2016. They all shared the same vision to bridge a connection between Alaskan fishermen and consumers of Alaskan salmon, ensuring that consumers know and understand the journey of a salmon making its way from the icy waters of Alaska, to Joe’s boat, and then to their dinner plate. Rose, born and raised in Michigan, immediately started thinking about the availability of wild salmon back in her home state (or lack thereof) and grew to worry about the quality of the salmon her family and friends were buying. A few short months later, they shipped their first load of inventory to Detroit and Shoreline Wild Salmon was born. Their salmon family between Alaska and the midwest has continued to grow since, including Rose’s parents, Mark and Susan, who play a huge role in keeping their gears turning in Michigan by staffing the local farmers markets and delivering their product throughout the year.
Check out their website to learn more about their efforts and see some great fishing videos:
http://shorelinewildsalmon.com/meet-shoreline-wild-salmon/
The co-op has carried their sustainability caught salmon for years and hopes to for years
to come. Find it in our frozen meat section!
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Produce News:
We are pleased to partner with farmer Andy from Kuntry Gardens farms in Homer, MI. All of his products are Michigan Grown and Certified Organic.
Starting this weekend we will have his:
Yellow Onions
Yellow Summer Squash
Zucchinis
Sungold Tomato Pints
Green Peppers
We also carry his organic chicken eggs by the dozen in our dairy coolers!
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Special Pricing:
Al dente Pasta
made in Whitmore Lake MI
Fettuccine Varieties On Sale now:
$2.99/bag
Reg: $4.29/lb
Al dente pasta makes a quick summer meal even faster with its 3 minute cooking instructions. Great for camping too!
Check out their website here with lots of fun recipes:http://www.aldentepasta.com/recipes/
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New Co-op Deals Flyer
Check out the latest coop deals at the link below:
https://www.ecomadviewer.com/D1O/ypsilanti-food-co-op/PrintAd/coop-deals-august-14-september-3-2019
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Grilled Salmon with Blueberry Salsa
Break the mold with this fruity salsa atop chipotle pepper-spiced salmon.
Ingredients
- 4 4-ounce salmon fillets
- 1/2 teaspoon chipotle pepper powder
- 1 tablespoon olive oil
- Pinch of salt
- 1 cup fresh blueberries
- 1 large jalapeño pepper, finely chopped
- 2 tablespoons finely chopped red onion
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon salt
Preparation
- Heat the grill. Place the salmon skin-side down on a plate and rub with olive oil, sprinkle with chipotle pepper and salt; let stand.
- In a medium bowl, combine the blueberries, jalapeño, red onion, cilantro, lime juice and salt. Stir vigorously, coarsely mashing some of the blueberries to release the juice.
- When the grill is hot, use tongs to swab the grate with a paper towel dipped in vegetable oil. Place the salmon on the hot grill, skin-side up. Let the salmon cook until it has grill marks and the edges look browned, about 3 minutes. Carefully lift each fillet and turn over. Close the lid of the grill and cook about 4 minutes more for thin, wild-caught fillets, longer for farm-raised salmon. When the fish is just cooked through, transfer to a clean platter. Top each fillet with about a quarter cup of salsa, and serve hot.
Serving Suggestion
Cook foil-wrapped baked potatoes and sweet corn on the grill to make this a summer celebration. A patio and a bottle of Chardonnay complete the scene.
Nutritional Information
260 calories, 12 g. fat, 65 mg. cholesterol, 390 mg. sodium, 7 g. carbohydrate, 1 g. fiber, 31 g. protein
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