A Message from the Manager
Time flies! It’s hard to believe that summer is almost over. As we begin to settle back into our fall routines, I’d like to remind all of our members that we are making delicious & healthy hot specials every weekday. Perfect for lunch, or to take home and help feed the family on those busy days. We’ve also brought in some fun lunchbox goodies, like granola bars, seaweed snacks, fruit chips, real juice boxes and more! We also have alternative to nut butters for those with allergies. If you have a favorite lunchbox treat that we don’t carry, let us know!
On the cafe side of things, we will begin having art openings for our featured artist. Our FIRST EVER art opening will be held on Friday, October 12th! We’re pretty excited to spotlight Meredith Frederick and Anthony Rees’ work on that night. We may even have a little music! So make sure to come down, take in some fine art, and see what else we’re up to! Good times are sure to be had.
Hope to see you all there, if not before then!
Natalie
General Manager
Ways to Get Involved
by Ginny Wyatt
Hello Co-op Members! I'm working on several projects as we roll into autumn. I hope all are well and enjoying the bounty of the season. Let me invite you to join in participating in your co-op. At this time I have stepped down from being on the board of directors but not from helping our store succeed. There are a few projects that I could use help with.
1) Join our Fundraising Committee: I Have created a fundraising committee and am interested in any and all members who have ideas, experience and energy to help start an ongoing conversation about our finances. I believe that we can flourish as a store if we work together to support the financial success of this business. Members’ input is valuable and helps in creating the energy needed to make this happen. Think about becoming a part of the solution. Contact me at gntwyatt@yahoo.com.
2) Contribute to our Newsletter: This newsletter is a great way to communicate to the larger membership. Take advantage of this monthly shout out and contact Blake at blake@snakelyone.com before the first of each month. Write an article about food issues or working together as a co-operative. Share a favorite recipe that uses ingredients available at our Co-op. This is an opportunity to reach out to larger audience, our membership.
3) Help Fund our New Sign: Erin Kirchner is working on a new sign for the front of the market. I have placed her sketch at the front of the store for all to see. You can contribute to help fund the cost of this sign at the register. If $20 is donated by 50 folks we will cover the cost. Please help if you can. Thanks!
4) Encourage New Members and Employees: Please remember that we need new members, so please invite your neighbors and friends to join. Encourage new residents to join too. Invite them to meet you at the store for a tour and introduce them to Natalie. We need to continue to grow if we want to thrive as small town market. And consider (or recommend to others) a job at the co-op. Granted, this is not a cushy job – it is physically active, detail oriented and generally a demanding job but you would be joining a great team who work hard to make things run smoothly. Plus Natalie is a wonderful manager to work with. So when you or someone you know is looking for a solid, long term job think of the Co-op.
5) Join the Co-op Board: Be the change you want to see. If you have business expertise all the better. There are two board seats available presently. Board meets once a month, generally on the third Tuesday at 3 in the RCMS conference room next store to the market.
New Products
Barnana Plantain Chips, Himalayan Pink Salt & BBQ $4.99
Organic India Tea, Turmeric Ginger $ 6.49
Yogi, Spiced Berry Immune Support Tea $5.59
Back to Nature, Sprouted Berry Cereal $6.99
Sale Items
Bob’s Red Mill Gluten-Free All Purpose Flour $9.99
Tinkyada Gluten-Free Brown Rice Pasta Shells $3.59
Braggs, Ginger Spice Apple Cider drink $2.49 (.50 off)
Gluten Free Prosciutto, Fig & Goat Cheese Tartines
Use Bob's Gluten Free Baking flour as a way to enjoy the fresh figs!
Ingredients
Tartine Crust
- 1 1/4 cups Gluten Free 1-to-1 Baking Flour
- 1 tsp fresh Thyme
- 1 tsp finely chopped fresh Rosemary
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Pepper
- 1/2 cup Unsalted Butter cold and cut into 1/2-inch cubes
- 4-6 Tbsp ice cold water
Topping
- 4 oz Goat Cheese
- 8 oz Black Mission Figs quartered
- 3 oz Prosciutto 6 slices
- 1 cup Arugula
- 1/8 cup thinly sliced Red Onion
- 1 tsp Olive Oil for drizzling
- 1 tsp Aged Balsamic Vinegar for drizzling
- 1/2 tsp Flake Sea Salt for finishing
- 1/2 freshly ground Pepper for finishing
Instructions
- In the bowl of a stand mixer, fitted with a paddle attachment, combine the dry ingredients: the flour, thyme, rosemary, salt and pepper. Turn the mixer to low to combine.
- Add the cold butter and mix until the butter becomes the size of peas. Add 4 tablespoons of ice-cold water and mix to combine just until the dough comes together. If the dough seems too dry and crumbly, add another tablespoon of water.
- Transfer the dough to a work surface and gently pat to form a 6-inch square. Try to do this process quickly. Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.
- Preheat the oven to 375°F. Remove the dough from the fridge. Dust a sheet of parchment (cut to the size of the baking sheet) with the gluten free flour, and roll the dough until it’s 1/4-inch thick and roughly the length and width of the baking sheet. (NOTE: if the dough is too cold it will be crumbly. If crumbling happens, simply reform the dough to slightly soften with the warmth of your hands and roll again.) Transfer the parchment and dough to the baking sheet.
- Bake for 15-20 minutes (rotating the pan halfway through), until the edges are golden brown and it's dry to the touch. Remove from the oven and let cool on the baking sheet while preparing the topping.
- Place the tartine crust (still on the parchment) on a work surface. Crumble the goat cheese on top of the slightly warm crust, distributing evenly. Arrange the figs, prosciutto, arugula and onion over the goat cheese. Drizzle the olive oil and balsamic vinegar, then top with flake salt and freshly ground pepper. Cut the tartine into 6-8 equal servings and transfer to a serving platter. Serve immediately.
