PT Food Co-op

The Food Co-op, 414 Kearney Street, Port Townsend, 98368
Phone: (360) 385-2883

Archive for the ‘Eating Local’ Category

LOCAL ORGANIC ARUGULA from Dharma Ridge Farm

April 25th, 2016 by Ian

Arugula in bowl

Arugula in bowl10 Ways to Love Local Arugula!

1. Salad
Arugula has such great peppery flavor, it is best all on its own, eaten fresh with a sweet balsamic vinaigrette.

2. Pizza
Sprinkle arugula on top of pizza with or without a light dressing, the Italians have always loved this.

3. Soup
Toss fresh arugula into soup just before serving to add a little green.

 4. Eggs
 Serve eggs on a bed of arugula or toss in a pan with olive oil and garlic for just a minute, add eggs and scramble.

5. Sandwiches
Best on hot Panini sandwiches or as a fresh alternative to lettuce.

6. Grains
Add arugula just before serving to any hearty grain or small pasta to add a splash of fresh.

7. Roasted Vegetables
All roasted veggies will welcome the addition of arugula, toss into warm veggies just before serving.

8. Pesto
Move over basil. Arugula makes a surprising fresh alternative. Experiment with nuts for added flavor.

9. Pasta
Need some greens? Add a little pasta to your big arugula salad or just toss a small handful of fresh peppery green into your pasta dish and stir.

10. Lasagna
Arugula is a good substitute for spinach in any dish. The peppery flavor will spice up lasagna, or alternate layers with spinach.

 

Annual Meeting May 31: Meet Our Guest Speakers

April 28th, 2015 by Rachel Williams

The Food Co-op Annual Meeting will take place Sunday, May 31, 3-6pm at the Northwest Maritime Center. Please join us!

Meet Our Guest Speakers:

Beth Robinette & Joel Williamson

“When I think about ‘local food system rock-stars,’ I think of Beth.” says Rachel Williams, the Food Co-op’s board assistant, who attended Bainbridge Graduate Institute (BGI) with both Robinette and Williamson.

“Beth is one of the most passionate, intelligent, hard working and inspiring people I know working on building healthy local food systems from the ground up. I’m very excited about what she and Joel are doing with Local Inland Northwest Cooperative (LINC) Foods, and I can’t wait to have them share their successes and vision with our co-op community here in Port Townsend.”

Beth Robinette and Joel Williamson are the co-founder of LINC Foods, a co-op that distributes food from member farmers in the Spokane area to restaurants, school districts, and university food service.

Since launching in the summer of 2014, membership has grown from 13 to 28 farmers and producers. They have provided local food to all of the area school districts, and Gonzaga University Food Service is an enthusiastic customer.

Joel & Beth of LINC Foods

Beth is a fourth-generation rancher managing Lazy R Ranch where her family uses holistic management practices to raise grass-fed beef. Joel is also an area native with roots in agriculture. They met while earning master’s degrees from Bainbridge Graduate Institute at Pinchot and decided to work together to launch LINC Foods. They recently won a $25,000 award through a business accelerator program at the University of Washington called the Jones Foster Business Accelerator for their great work with LINC.

Annual Meeting Agenda:

3-4 pm: Review of The Food Co-op in 2014 by Board President Janet Welch and General Manager Kenna Eaton, plus questions and member discussion.

4-5 pm: Keynote by guest speakers Beth Robinette and Joel Williamson, founders of LINC Foods, a new cooperative food hub in Spokane, WA, followed by an overview of our local food system by Food Co-op board member David Wayne Johnson, summarizing The State of Our Local Food System Report, prepared by The Food Co-op’s Food System Development Committee. (View PDFs here: Report Draft 5.31.15, Appendices 5.31.15).

5-6 pm: Mingle while snacking on bites of local foods, explore an online interactive map our local food system, and play “People Bingo” (perhaps win a prize!)

Help Change the World, One Fork at a Time

February 1st, 2012 by foodcoop

10 reasons to buy your food from regional family farms

A Tilth Producers of Washington publication (2006)

Everyone needs to eat. Eating good food gives us pleasure and keeps us healthy. But how do we know what is good food?

Flavor is one measure. Fruits and vegetables grown for regional consumption are allowed to mature before harvest, so they taste better. In addition, studies show that foods produced organically can be nutritionally superior to those grown conventionally. Fruits and vegetables consumed shortly after harvest retain more nutrition that those stored for days or weeks before reaching grocery store shelves.

Just what do you know about the food you and your family eat? Do you know: Where it was grown? How it was grown? Who grew it? When it was harvested?

When you shop in supermarkets, are you able to find out where the food was grown? Can you learn about what pesticides or fertilizers were used? Are you able to find out who the people are that grow and produce your family’s food?

  1. Locally grown food is fresher and tastes better.  There’s nothing like biting into a juicy, garden-ripe tomato. However, most tomatoes sold in America aren’t especially juicy or flavorful. Bred for durability not flavor, they are picked while still green and often shipped thousands of miles. To make them appear ripe when offered for sale, they are treated with ethylene gas to help them turn red quickly. It’s impossible for fruit and vegetables that are picked, boxed, stored, and shipped long distances to taste as good as those just harvested on local farms.
  2. Small family farms help protect the environment. In most cases, farm families live where they farm. They see themselves as stewards of the land and are more likely to use environmentally sound methods to manage pests and fertility. Large agribusiness concerns have limited ties to the land and communities where they operate. These large corporations invest in agriculture solely as a means to satisfy shareholder demands for profitability.
  3. Buying local conserves precious resources. Buying your food direct from local farms helps conserve natural resources. American industrialized agriculture is the least efficient on the planet, often consuming up to ten times more energy for production and transport than it yields. Local food doesn’t have to travel far. This reduces carbon dioxide emissions and the need for costly packing materials. Buying local food also helps to make farming more profitable and selling farmland for development less attractive.
  4. Thriving family farms build rural economies. Dollars generated in local communities change hands three or four times before they leave. When agribusiness corporations come to town, most dollars leave the community by close of the business day. In rural communities, economic well-being and social vitality are inextricably linked to the type of farms in the region. Family farmers buy from merchants in their own communities, helping support diverse local jobs and small businesses.
  5. Buying local helps you learn how your food was grown. When you visit local farms, farmers markets, roadside stands, and food co-ops, you gain the opportunity to talk with the farmers growing your food. Farmers supplying nearby markets are more accountable to their buyers. Since consumers can learn who these farmers are and what practices they use, they have more confidence in the safety of the foods being grown.
  6. Family farms help children learn healthy values. Like other family-owned businesses, family farms are models for children to learn values such as cooperation and responsibility. Many elementary schools arrange field trips to nearby family farms to help students learn about their food. They’ve discovered that introducing children to fresh, wholesome food helps improve children’s health and educational performance.
  7. Local food protects genetic diversity. Diverse family farms around the world, growing for nearby markets, raise thousands of unique varieties and heritage breeds—varieties and breeds selected for their flavor and ability to thrive in unique environments. Agribusiness shippers demand today’s produce items have a tough skin that can survive harvest, packing, and transport as well as have a long shelf life in the store. Only a handful of developed varieties meet these global marketing requirements, so there is little genetic diversity among the key food plants and animals grown for mainstream markets.
  8. Many family farms grow a feast for the senses. Nearby family farmers provide consumers with a broad variety of produce throughout the season. When you buy food from local farms, you have the opportunity to try foods that aren’t available in grocery stores. This is especially true when you buy directly through on-farm sales, farmers markets, or Community Supported Agriculture (CSA) programs. One Tilth Producers member grows and astonishing 82 different varieties of peppers to share with farmers market patrons on both sides of the Cascades.
  9. Local farms help keep your taxes in check. Local farms contribute more in taxes than they require in services. According to several studies, for ever $1 in revenue raised by residential development, governments must spend $1.17 on services, thus requiring higher taxes of all taxpayers. However, for each $1 in revenue raised by farms, forest, and open space, governments only spend about 34 cents on services, a net gain to the government of about 66 cents on every dollar collected.
  10. Diverse family farms means food security. Supporting local family farms helps protect our ability to feed ourselves. Without thousands of thriving farms around the region, we lose the land security needed to ensure each foodshed maintains the ability to feed itself. Food from far-off places is now the norm. International food trade has tripled since 1961, and corporate agribusiness profits have nearly doubled since 1990. However, we need to think about what happens if something disrupts that constant flow of food products across continents and oceans. We must act now to guarantee the survival of divers family farms. If we don’t the inevitable disruption of global agribusiness networks will become a serious hardship to our communities.

Visit the WSU Jefferson Count Extension website for information about local farms and farming.

What’s In Season – A Seasonal Food Map

February 1st, 2012 by foodcoop

This seasonal food map lists foods available in and around our neighborhoods based on produce and other local foods sold at The Food Co-op as well as the Puget Sound Fresh Farm Guide. Cultivated fruits and vegetables and other farm products like eggs and fish are included here in the month-to-month seasonal food map. Be sure to check the menu at right for seasonal recipes.

SEASONAL FOOD MAP (from Nancy & Mike Bubel’s Root Cellaring)

Spring

March
Veggies: arugula, beets, brussels sprouts, cabbage, carrots, collards, garlic, jerusalem artichokes (sunchokes), kale, mushrooms, parsnips, potatoes, rutabagas
Other farm products: dairy product, meat & poultry, shellfish, eggs, honey, cider, flowers (daffodils, tulips & spring bouquets)
Foraging: nettles, dandelion, chickweed, watercress, yarrow, morel mushrooms, ramps, black trumpets

April
Veggies: arugula, cabbage, carrots, cauliflower, collards, garlic, greens, jerusalem artichokes (sunchokes), kale, leeks (baby), mushrooms, parsnips, potatoes, raab (kale & cabbage), rutabagas, turnips
Fruits: rhubarb
Other farm products: flowers (daffodils, tulips & spring bouquets), garden seeds, plant starts, dairy products, meat & poultry, shellfish, eggs, honey, cider
Foraging: cleavers, burdock, plaintain, wild garlic, sorrel, morel mushrooms, wild leeks

May
Veggies: artichokes, arugula, beets, bok choy (baby), cabbage, carrots, cauliflower, chard, garlic (baby green), greens, jerusalem artichokes, kale, leeks, lettuce, mushrooms, potatoes, raab
radish, rutabaga, spinach, turnips (baby)
Fruits: rhubarb
Other farm products: flowers (spring bouquets), garden seeds, plant starts, dairy products, meat & poultry, shellfish, eggs, honey, cider
Foraging: elderflowers, violets , dandelion flowers, hedge garlic-mustard, sorrel, cattails, nettles, goosefoot, yarrow, calendula, borage, morel mushrooms, fiddleheads, wild leeks

Summer

June
Veggies: artichokes, arugula, beets, bok choy, broccoli, cabbage, carrots, cauliflower, chard, garlic (flower tops), greens, kale, kohlrabi, leeks, lettuce, mushrooms, onions, parsley, peas, potatoes, radish, spinach
Fruits: currant, raspberries, rhubarb, strawberries
Other farm products: flowers bouquets, garden seeds, plant starts, dairy products, meat & poultry, eggs, herbs, honey, cider
Foraging: morel mushrooms, fiddleheads, wild leeks, dandelion flowers, hedge garlic-mustard, sorrel, cattails, nettles, yarrow, violets, borage, calendula

July
Veggies: arugula, artichokes, basil, beans & favas, beets, bok choy, broccoli, cabbage, carrots, cauliflower, celery, chard, cucumbers, dandelion greens, dill, fennel, garlic scapes, kale, lettuce, mushrooms, onions, parsley, peas, potatoes, radish, spinach, squash, summer (zucchini), tomatoes, turnips (baby)
Fruits: blueberries, boysenberries, currants, gooseberries, loganberries, marionberries, raspberries, rhubarb, strawberries
Other farm products: flowers bouquets & lavender bunches, garden seeds, plant starts, dairy products, meat & poultry, shellfish, eggs, herbs, honey, cider
Foraging: morel mushrooms, lobster mushrooms, thimbleberries, wild strawberries, wild raspberries, bilberries, goosefoot , purslane, mallow , sow thistle, edible flowers: borage flowers, nasturtiums, calendula, rose petals

August
Veggies: arugula, beans, artichokes, beets , bok choy, broccoli, cabbage, carrots, cauliflower, celery, chard, cilantro, corn, cucumbers, dandelion greens, garlic, lettuce, mushrooms, onions, peas, peppers, potatoes, radish, spinach, squash, summer (zucchini), tomatoes
Fruits: apples, blackberries, blueberries, currants, figs, gooseberries, melons, plums, raspberries, strawberries
Other farm products: flowers bouquets & lavender bunches, garden seeds, dairy products, meat & poultry, shellfish, eggs, herbs, honey, cider
Foraging: morel mushrooms, chanterelle mushrooms, porcini mushrooms, lobster mushrooms, matsutake mushrooms, cranberries, elderberries, blackberries, rosehips, burdock, horseradish, mallow, daisy, sow-thistle, comfrey

Autumn

September
Veggies: artichokes, arugula, basil, beans, beets, broccoli, brussels sprouts,, cabbage, carrots, cauliflower, celery, chard, corn, cucumbers, dandelion greens, dill, fennel, garlic, kale, leeks, lettuce, mushrooms, onions, parsley
parsnips, peppers, potatoes, radish, shallots, spinach, squash, summer (zucchini), tomatoes
Fruits: apples, blackberries, blueberries, figs, marionberries, grapes, melons, nuts, pears, plums, quince, rhubarb, strawberries
Other farm products: flowers bouquets, lavender bunches, garden seeds, plant starts, dairy products, meat & poultry, shellfish, eggs, herbs, honey, cider, flowers
Foraging: chanterelle mushrooms, porcini mushrooms, lobster mushrooms, matsutake mushrooms, fennel & dill seed, acorns, chestnuts, pine nuts, elderberry, blackberries, oregon grape, salal berries, dandelion, horseradish, burdock, evening primrose, chicory, game (deer etc.)

October
Veggies: artichokes, arugla, beans, beets, bok choy, broccoli, brussels sprouts, burdock root, cabbage, carrots, cauliflower, celery, chard, corn, cucumbers, dandelion greens, dill, fennel, garlic, kale, leeks, lettuce, mizuna, mushrooms, onions, parsley, parsnips, peppers,, potatoes, radish, shallots, spinach, squash, summer (zucchini), squash, winter (hard), turnips, tomatoes
Fruits: apples, elderberries, grapes, melons, nuts, pears, plums, quince
Other farm products: flowers bouquets, lavender bunches, garden seeds, dairy products, meat & poultry, shellfish, eggs, herbs, honey, cider
Foraging: chanterelle mushrooms, porcini mushrooms, lobster mushrooms, matsutake mushrooms, fennel & dill seed, acorns, chestnuts, pine nuts, elderberry, blackberries, oregon grape, salal berries, dandelion, horseradish, burdock, evening primrose, chicory, game (deer etc.)

November
Veggies: arugula, beets, bok choy, broccoli, brussels sprouts, cabbage, carrots, cauliflower, celery & celery root, chard, dandelion greens, fennel, garlic, kale, leeks, lettuce, mizuna, mushrooms, mustard greens, parsnips, potatoes, pumpkins, radishes, shallots, spinach, squash, winter (hard), turnips
Fruits: apples, nuts, pears, quince
Other farm products: flowers bouquets, garden seeds, dairy products, meat & poultry, shellfish, eggs, herbs, honey, cider
Foraging: chanterelle mushrooms, porcini mushrooms, matsutake mushrooms, fennel & dill seed, acorns, chestnuts, pine nuts, horseradish, burdock, game (deer etc.)

Winter

December
Veggies: beets, bok choy, broccoli, brussels sprouts, cabbage, carrots, celery root, chard, collard greens, garlic, kale, leeks, lettuce, mushrooms, mustard, greens, onions, parsley, parsnips, potatoes, radishes, rutabaga, squash (winter), spinach, turnips
Fruits: apples, pears, quince, filberts/hazelnuts
Other farm products: flowers (dried bunches), holiday wreaths, dairy products, meat & poultry, shellfish, honey, cider
Foraging: black trumpets, matsutake mushrooms
After frost: rosehips, sloes, hawthorn berries and certain sorbus species.

January
Veggies: beets, brussels sprouts, cabbage, carrots, celery root, garlic, jerusalem artichokes, leeks, mushrooms, parsnips, potatoes, turnips, squash, winter (hard)
Fruits: storage apples & pears
Other farm products: dairy products, meat & poultry, shellfish, honey, cider
Foraging: black trumpets
After frost: rosehips, sloes, hawthorn berries and certain sorbus species.

February
Veggies: beets, brussels sprouts, cabbage, carrots, kale, leeks, mushrooms, parsnips, potatoes, rutabagas
Fruits: storage apples
Other farm products: dairy products, meat & poultry, shellfish, eggs, honey, cider
Foraging: black trumpets
After frost: rosehips, sloes, hawthorn berries and certain sorbus species.

Foraging from sacredearth.com

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