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6/20/19 | Weekly news, events, specials, recipes, and more!


The Summer Solstice on June 21 this week, in astronomical terms,
marks the start of Summer.  From June 21 and onwards,
the Earth’s Northern Hemisphere will experience warmer and drier weather.
The opposite is true in the Southern Hemisphere where the Winter Solstice
is about to take place.  Friday's  forecast is for beautiful weather here in Ypsilanti Michigan,
so go out, soak up some sun, and enjoy the longest day of the year!!





The Coop is hiring!
The Ypsilanti Food Co-op is hiring for both Cashier/Coordinators and
Deli Cooks.  See both job postings below. 

ALL APPLICANTS MUST SUBMIT CO-OP APPLICATION AND RESUME TO BE CONSIDERED.
Application is available in-store, or at ypsifoodcoop.org (under “About Us” -> “Employment Opportunities”). Please e-mail application and resume to manager@ypsifoodcoop.org, or bring it to the co-op at 312 N. River St in Ypsilanti


Community Events:



This year’s Historic Home Tour is Sunday, June 23, 2019 from noon to 5pm.  Light snacks will be offered for attendees and the Co-op will be providing a Fruit Tray and an Assorted Cheese & Bread tray.  For more information and how to purchases follow this link:https://www.yhf.org/home-tour-tickets/


Seeds of Change Seeds now on sale for
50% off while they last




Farmsworth Farm bread from
Avalon Bakery is on sale now!



Save $1.00 off per loaf in June.
Regularly $4.99 each

Now: $3.99 each

 
 
June's Cheese of the Month is Fresh Mozzarella-
On sale all month long in our cheese cooler!


Fresh Mozzarella

Pure white, soft and smooth, with a clean, milky flavor—fresh mozzarella cheese is in a class by itself.

Thought to have been a staple of the Roman diet and now made all over the world, fresh mozzarella ("moth-suh-REHL-lah") hails from Southern Italy. In fact, the most famous type of fresh mozzarella, "Mozzarella di Buffalo Campana," is an origin-controlled cheese that's made from water buffalo milk and can only be produced in areas in the southern tip of the country (in and around Campana).

Fresh mozzarella is a spun paste cheese; the curds are dipped into hot whey or water, then stretched and kneaded. The result is a cheese that's moister and softer than regular mozzarella.

Also known as "high-moisture mozzarella" or "Italian-style mozzarella," the two main varieties of fresh mozzarella are bufala (made from water buffalo milk) and fior di latte (made from cow's milk). Both varieties come in various sizes: ovolini are egg-size; bocconcini are bite-size; cilegine are cherry-size; and perline are pearl-size. Mozarella affumicata is smoked fresh mozzarella; burrata is bufala mozzarella molded with water buffalo cream, and manteca is mozzarella that's molded around butter.

Snack on fresh mozzarella, unadorned. Or highlight its fresh taste by sprinkling with salt and pepper and drizzling with olive oil for an elegant and simple appetizer. Fresh mozzarella stars on antipasto platters and cheese plates, especially alongside Parmesan, fontina and provolone. Serve it with crusty breads and focaccia, too.

Fresh mozzarella is often paired with tomatoes. A classic Caprese salad consists of ripe cherry tomatoes, fresh basil leaves and fresh mozzarella. Try a summery take on this classic by threading tomatoes, mozzarella and basil leaves on bamboo skewers to create kebabs for your next patio party. And be sure to try this recipe for Bruschetta with Sun-Dried Tomatoes, featuring fresh mozzarella, fresh basil, garlic and Roma tomatoes.

Other vegetables that partner nicely with fresh mozzarella include eggplant, roasted peppers, spinach, onion and mushrooms. Compatible fruits include peaches, melon, pears and berries. Rich meats like lamb and beef, as well as ham and other cured meats are enlivened by the clean, light taste of fresh mozzarella.

Use slices of fresh mozzarella to artfully (and deliciously) top casseroles, polenta and lasagna. Slide the slices into sandwiches and, of course, use it to top pizza (it's a good melter). Try starting your day off on a scrumptious note with this enticing Breakfast Egg Margherita Pizza.

For seasonings, reach for basil, oregano, marjoram, thyme, salt and black pepper. Condiments besides olive oil include balsamic vinegar and any vinaigrette. Olives and pickled onions are also ideal fresh mozzarella partners.

Both red and white wines are perfect accompaniments.

Fresh mozzarella is often sold in liquid to help keep it moist. This liquid—brine, whey or water—adds character to the flavor. While most cheeses develop nicely with age, fresh mozzarella is best when just made and will become sour with age. Store your fresh mozzarella in its liquid in the refrigerator and eat it within a few days. Serve it at room temperature.

Whether you plan to snack on it, serve it as an appetizer, or use it to create a special dish, fresh mozzarella offers a world of mouthwatering possibilities

 
New from Leelanau Cellars:

Summer Sunset Rose Bubbly

A blushing people pleaser – this semi-sweet Rosé seamlessly merges strawberry, melon and rose flavors for an airy taste of summer in a bright fizzy finish. Find in our beer/ wine cooler.
 
Local Potted Herb plants now available from Riga, MI:

-Basil
-Cilantro
-Oregano
-Parsley
-Sage




 
YFC Bakery Sourdough Bread Schedule

Our sourdough breads are baked Tuesday, Thursday
and Saturday in our wood fired brick oven. 





(Three Seed Sourdough loaf pictured above.)
Remember the Co-op sells Ice &
Michigan Firewood!



Check out the latest Co-op Deals Flyer at the link below! 
https://www.ecomadviewer.com/D1O/ypsilanti-food-co-op/PrintAd/coop-deals-june-19-july-2-2019



 

Our Coop participates in

2 weekly farmers markets:


Cobblestone in Ann Arbor Tuesdays from 4-7pm
&
Dixboro Market in Dixboro MI
Fridays from 3-7pm

Thank you to our great staff and volunteers who help make the markets possible.  We are there rain or shine selling our bakery sourdough breads, sweets and a variety of local Michigan products.   We'd love to see you there!

Grilled Summer Vegetables with Fresh Mozzarella

Recipe Information

Total Time: 

40 minutes

Servings: 

4-6

Grilled vegetables are delicious and easy to cook. Take advantage of summer's vegetable bounty with this simple recipe.

Ingredients

  • 2 zucchini, cut lengthwise into 1/4-inch slices
  • 2 red bell peppers, seeded and sliced into large strips
  • 1 small eggplant, cut into 1/2-inch rounds
  • 1/2 pound fresh mozzarella, salted or buffalo style, cut into thick slices
  • 1 tablespoon olive oil
  • Pinch salt and black pepper
  • 1/4 cup fresh basil, julienned (optional)

Marinade

  • 1/4 cup olive oil
  • 1/4 cup red wine or balsamic vinegar
  • 1 tablespoon fresh garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano

Preparation

  1. In a large bowl, combine all marinade ingredients. Add the prepared vegetables and marinate 30 minutes, turning often.
  2. Heat your gas or barbecue grill on medium-high. Remove the vegetables from the marinade and grill until cooked through, about 5 minutes, turning often.
  3. Season the mozzarella with olive oil, salt, and pepper. Arrange mozzarella slices around the edge of a serving platter.
  4. Remove the vegetables from the grill and layer the eggplant first in the center of the platter, then zucchini, and top with bell peppers. Drizzle with leftover marinade and garnish with basil.

Nutritional Information

265 calories, 15 g. fat, 31 mg. cholesterol, 53 mg. sodium, 15 g. carbohydrate, 7 g. fiber, 19 g. protein

 
Copyright © 2019 Ypsilanti Food Co-op, All rights reserved.


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