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YPSI MIX:
 
Ypsilanti Food Co-op Weekly Newsletter
March is Michigan Food and Agriculture Month, honoring and celebrating Michigan’s farmers, the diversity of products grown and processed in the state, and the partnerships that keep the food and agriculture industry thriving.
Michigan’s wide array of crops, fresh water supply, unique geographic location, rich and varied soil types, various microclimates created by the state’s proximity to the Great Lakes, and dedicated producers and processors make Michigan the ideal location for food and agriculture businesses.
Michigan's Agriculture creates 805,000 jobs and contributes over $104 billion to the state’s economy. With more than $1.8 billion in export sales annually, nations across the globe buy Michigan's products for their quality and safety.  Michigan is highest in the nation in the production of:
  • Asparagus
  • Tart Cherries
  • Cucumbers for pickling
  • Dry black beans, cranberry beans and small red beans
  • Chestnuts
  • Production of milk per cow
  • Winter Squash
  • Turnips
Our Coop follows the "7 Cooperative Principles" with #7 being Concern for Community.  While focusing on our member needs, our Co-op works towards the sustainable development of our community by purchasing as much local as possible and working with our local farmers to ensure a fair and equitable partnership is formed.  Sourcing and investing locally keeps more money in our community, providing you with fresher product and less of a carbon footprint to put the food on your table.  One of the many local resources we have is Pakhabari Farms from Ann Arbor.  

Pakhabari provides us with produce year round from their greenhouses including celery, kale, chard, cilantro, parsley, shallots, garlic, scallions and leeks.  They are currently pesticide free and are working towards becoming Certified Organic.  Their
smaller operation allows them to more easily monitor food safety concerns.  The produce is often picked the day it is delivered to the Ypsi Food Coop, providing you the freshest product available.

Shop locally with us and take advantage of the many great Michigan products we offer!  We currently have approximately 35% local produce(with more to come as the seasons change) and 42% organic produce available.  We'll be celebrating the first day of Spring with delicious sales on our Pakhabari Farm greens!
 



Easter is just a few weeks away and our Kitchen staff is hopping to it! 
Take a look at our great Easter offerings available below and place your order in store or by emailing us at pickup@ypsifoodcoop.org! 



 
It's (almost) that time of year again!  Here is a message from Board President Susan Carter.  We will be holding orientation sessions on Saturday, April 10 about what it takes to be on the board for interested candidates.  Stay tuned for more information! 

Hello membership,

I hope this finds you happy and healthy! What a year we have all had and I’m so thankful for you all. I’m so thankful for this community, and I’m so thankful for OUR
co-op!
As your president, I’m personally so proud of our co-op and how it has stepped up to the challenges that this past year has brought, and not only stepped up but has been the first in the area to offer curbside pick up.  When we were faced with a positive covid exposure we decided that’s what’s best for the community was to close for a week and sanitize EVERYTHING.
Today, things are starting to look up and hopefully as a city, state, and nation we are getting on the other side of this pandemic and with this we are about to hold elections for your/our board. There are many great things happening within our co-op and if you have ever thought about being involved this is the time to tip your hat and get your application in to run for the board.  We are in the plans of expanding and taking over the space in a really positive and joyful way. We are offering patronage dividends for our members, so shopping at our co-op will be paying you back which is so awesome! We will be looking to you all as investors in the co-op and looking forward to your positive feedback in this changing, growing, and evolving time.

I have to say again how thankful I am for you all, we truly wouldn’t exist without you and we are so proud to be your neighborhood grocery store and your board.

Kindly and in health,

Susan Carter, president
 
SHOP FRESH AT YOUR CO-OP!
 




This weeks staff pick comes from our Deli Cook and Cheese Buyer Joe.  Joe choose Brown Cow Vanilla Cream Top Yogurt.  Joe loves this yogurt because it is super rich and creamy! "It makes a delicious dessert instead of having a bowl of ice cream and I fight over the cream top portion with my family" said Joe.  Joe recommends pairing it with granola and their particular favorite is the Strawberry Hemp Granola in our bulk section!
Find this great yogurt and lots of other varieties in our dairy cooler!

Savory Noodle Kugel with Leeks and Mushrooms

 

Recipe Information

Total Time: 

1 hour; 20 minutes active

Servings: 

8

Kugel is a Jewish casserole or baked pudding, typically made with egg noodles, often served on Jewish holidays or special events. Enjoy this rich kugel with sweet potato latkes, lentil soup or fattoush. For a more traditional version, use egg noodles.

Ingredients

  • 8 ounces egg noodles, uncooked
  • 2 tablespoons vegetable oil
  • 2 cups leeks, cleaned and sliced (about 2 thin leeks)
  • 8 ounces button mushrooms, sliced
  • 2 large eggs, beaten
  • 1/2 cup sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoons paprika

Preparation

  1. Preheat oven to 375°F. Grease a 9 x 13 inch casserole dish. Cook the noodles in boiling water for 5-6 minutes, until just al dente. Drain and rinse noodles.
  2. While the noodles are cooking, heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Sauté the leeks for a few minutes and then add the mushrooms and sauté until tender, about 5-10 minutes.
  3. In a large bowl, mix the cooked noodles, sautéed vegetables, eggs, sour cream, salt, pepper and 1 teaspoon of paprika. Pour into the casserole dish, sprinkle with the remaining paprika, cover with foil and bake for 30 minutes. Remove the foil and bake another 10-15 minutes to brown the top. Serve hot.

Serving Suggestion

Typically served as a side dish, enjoy this rich kugel with sweet potato latkes, lentil soup or fattoush, which is a Middle-Eastern chopped vegetable salad.

Nutritional Information

183 calories, 8 g. fat, 81 mg. cholesterol, 207 mg. sodium, 21 g. carbohydrate, 1 g. fiber, 7 g. protein

 
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