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YPSI MIX:
 
Ypsilanti Food Co-op Weekly Newsletter
This week’s  Black History Month feature is Roohee Marshall and her book A Generation Found: Precious Pearls of Wisdom.  She has been a long term customer, member,
and volunteer of Ypsi Food Coop and resident of Ypsilanti. 


Roohee Nur Marshall was born in Natchez, Mississippi, and came from a very loving, spiritual, kind and close family that taught her discipline, pride, health consciousness, and the importance of living a purpose-filled life, which is how her book came about.

Roohee started her education in the medical field at University of Southern Mississippi and later continued at Washtenaw Community College. Her career path led her to positions at Providence Hospital and UofM hospital, and eventually to becoming a licensed therapist. She promotes healthy alternatives through her company, Pause for Serenity, through which she conducts private holistic workshops, mindfulness counseling and wellness retreats focused on solutions to live and maintain a healthy lifestyle.

Recently, she came to realize that one of her life’s missions was to preserve her family’s legacy and the ancestor’s rich experiences about how they overcame challenges through her writing. She conducted and recorded forty interviews with elders from ages 80 to 108. She traveled across the country giving them the opportunity to share their words of wisdom from their unique and profound perspectives as African Americans and people of color. They talked about the ancestors before them whose roots and descendants spread through the globe. All of their account are published in her beautifully colorful and pictorial collection of interviews. 

You can see more at www.RooheeMarshall.com or email her at rooheesbooks@gmail.com.
Thank you for sharing your work with us Roohee!

It's Paczki time! 

Now through Fat Tuesday we will be selling Paczkis' in store! 
To preorder a larger quantity use the form below or pick up one in store!
 

 
 
SHOP FRESH AT YOUR CO-OP!



Champagnes, Chocolates, Flowers, & Greeting Cards!
Check out the great Valentine's Day products your Co-op has to offer!






 
This week's staff pick comes from our stocker Espi.  Espi chose the YFC Bakery Cherry Almond Scone.  Espi recommends this scone because it isn't overly sweet and makes a quick afternoon snack.  "Enough to satisfy a sweet tooth without the guilt!"  Our scones are made using local butter from Calder Dairy, Michigan Flours from Traverse City and this one even has Michigan Dried Cherries!    

Find it on our sweets rack along with other great selection of sweets for all dietary needs!
Thanks for the great pick Espi!

 

Fresh Strawberry Cake

 

Recipe Information

Total Time: 

1 hour 15 minutes, 20 minutes active

Servings: 

8

Strawberries are the star of this simple dessert, showcased in a meltingly tender, easy cake. 

Ingredients

  • 1/4 cup unsalted butter, plus ½ teaspoon for greasing pan, softened
  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1/2 cup fat-free plain yogurt
  • 3/4 lb. strawberries, hulled and halved vertically
  • 2 tablespoons turbinado sugar

Preparation

  1. Preheat oven to 350 F. Use 1/2 teaspoon of the butter to grease a 9-inch-deep pie pan and reserve.
  2. In a medium bowl, combine the all-purpose flour, pastry flour, baking powder, baking soda and salt, and whisk to mix.
  3. In a stand mixer with the batter paddle, or a large bowl with an electric mixer, beat the butter until creamy, and then beat in sugar. Beat for about 2 minutes, until fluffy and light. Beat in the egg and vanilla, scraping down and mixing again to make a creamy mixture.
  4. Alternate beating in half the yogurt, half the flour mixture, then half the yogurt and half the flour mixture, just until mixed.
  5. Spread the batter in the prepared pie pan. Arrange the strawberry halves on top, placing them lightly, starting wide-side out along the rim, then filling in concentric circles to cover the batter completely. Sprinkle with turbinado sugar.
  6. Bake for 50-55 minutes, until the top is golden and crackly, and a toothpick inserted in the center of the cake comes out with no wet batter.
  7. Cool on a rack for 5 minutes before slicing. Keeps, tightly wrapped, for up to 4 days in the refrigerator.

Serving Suggestion

With just enough butter for a rich flavor, this cake is light enough for a weeknight dessert, and you can save a few slices to serve for breakfast with a dollop of yogurt.

Nutritional Information

240 calories, 7 g. fat, 45 mg. cholesterol, 260 mg. sodium, 38 g. carbohydrate, 2 g. fiber , 4 g. protein

 
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