Ypsilanti Food Co-op Weekly Newsletter

Focus on Field Day!

Walmart has "Great Value" brand, Whole Foods has 365 brand
& Co-ops have Field Day.

Field Day brand products offer everyday low prices on many popular grocery and household items, from paper products, baking items, pantry staples, and even body care products. Many of the Field Day items are certified organic and for products that are not certified organic, Field Day has made a commitment to non-GMO sourcing. The majority of Field Day products are produced in the USA with a few containing imported ingredients.

At the co-op, we carry popular national brands you know and love and continue to offer products made by your favorite local, small and fair trade producers, too. Including Field Day items in our product selection is just another way we are working to increase access to healthy, delicious food at an affordable price, making the co-op an option for more people in the community so they can discover all that we have to offer!

Seeking candidates for our Board of Directors!

What can you bring to the table?

Come to the mandatory info session this Saturday. Details Below!

This week's staff pick comes from our deli cook Maura! Maura chose the Chocolate Milk from Calder Dairy! Maura says this chocolate milk is the best because of it's yummy "chocolatey" richness! She prefers it over coffee for a quick pick me up and a boost of Vitamin D!

Calder Dairy delivers their dairy products to us biweekly from Lincoln Park.
Calder Dairy was established in 1946 by William Graham Stewart Calder. Using his bonus check from the Air Force, Bill Calder bought the dairy’s first delivery truck, a 12-year-old used laundry truck. Total sales for the first day were $17.88! Milk was purchased from surrounding dairy farms then processed and bottled at the plant at 1020 Southfield Road in Lincoln Park, Michigan. Home delivery was available throughout the Downriver Area.

As the years went by a farm was purchased in Carleton, Michigan. Originally the farm was to be a weekend retreat for the family and eventually a spot to retire to. However, a Brown Swiss Cow was purchased to help keep the grass short…she had a calf…and from there we steadily built up a herd of Holstein, Brown Swiss and most recently Jersey Cows. Gradually, the Calder herd continued to grow and today they milk 180 cows. All of the cows are fed a high quality, home grown forage and grain diet with lots of T.L.C. added. The Farm now supplies most of Calder Dairy’s milk needs.

In recent years they replaced their delivery trucks with more modern versions; unmistakable with their big Holstein black markings and bold “Calder” logo. The trucks may be new but they continue to follow Bill's Vision over 70 years later of continuing to strive for excellence in order to produce premium products, bottled in recyclable glass bottles with pride while keeping the company small enough to control the quality of the product from their family to yours.

The coop carries Calder's milks, cream, half n half, butter, ice cream, chip dips, and
egg nog(seasonally)!
Thanks for this great staff pick Maura!

Before the voting the nominations take place!

Please consider nominating your Co-op!

SHOP FRESH AT YOUR CO-OP!

It is our pleasure to continue to offer Curbside Pickup!

On your emailed grocery list make sure to include:

Name

Phone Number

Specific Product Needs (Organic, Gluten Free, Most affordable etc)

March was a windy month, and our blue tent didn't survive, but we continue to bring your order to the bench or your car.
There is no charge for our service; donations are accepted and passed on to our staff as gift cards to local food establishments.
Thank you for your order!

Wild Rice Mushroom Soup

By:

Co+op, welcome to the table

Recipe Information

Total Time:

1 hour; 30 minutes total

Servings:

This more nuanced version of classic wild rice mushroom soup is flavored with thyme, white wine and a host of veggies.

Ingredients

2 tablespoons vegetable oil
1 cup diced yellow onion
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced red bell peppers
3 cloves garlic, minced
1 pound button mushrooms, sliced
2 teaspoons dried thyme leaf
1/2 cup white wine(optional or use broth or water)
1 cup wild rice (or wild rice blend)
6 cups vegetable broth
1 cup roughly-chopped spinach
1 cup whole milk (or cream, if preferred)
Salt
Ground black pepper
Scallions diced (on top)

Preparation

In a large Dutch oven or stockpot, heat the oil over medium-high heat. Sauté the onion, celery, carrots and bell peppers for 5 to 10 minutes before adding the garlic, mushrooms, thyme, white wine (optional or use broth or water) and a pinch of salt. Cook for a few minutes until the mushrooms start to soften. Add the rice and broth and stir well. Bring to a boil, reduce the heat, cover and simmer 30 minutes or until rice is tender. Add the spinach and cook for a few more minutes. Stir in the milk and season to taste with salt and ground black pepper. Serve warm. Top with scallions

Serving Suggestion

The rustic, hearty flavors of this soup complement simple roasted meats or poultry. Feature the soup as an entrée accompanied by a crisp Waldorf salad or garlic bread. Toasted pine nuts make a nice garnish.

Nutritional Information

252 calories, 6 g. fat, 4 mg. cholesterol, 226 mg. sodium, 37 g. carbohydrate, 5 g. fiber, 9 g. protein