Annual Board Meeting
The Ypsilanti Food Coop Annual Board Meeting took place at the Freight-house on Tuesday May 21st.
Thank you to all that attended and to all of our members who voted.
The Winners of the board election were:
Congratulations to the winners and thank you for all that you do for our co-op!
Double Up Food Buck program returns June 1st 2019
We are happy to remind you that on June 1, 2019 you will again be able to both earn and spend Double Up Food Bucks at the Ypsilanti Food Co-op and other participating grocery stores, as well as the program continuing at farmers markets and farm stands.
We are honored to be a part of the double up food buck program and your experience is very important to us. As always, if you have any questions or concerns you can call the Fair Food Network at 866.586.2796 or send them an email at firstname.lastname@example.org.
Thank you again for your support of Double Up!
Taste the Local Difference invites you to celebrate the 2019 Guides to local Food for Northern Michigan and Southeast Michigan at Cultivate Thursday May 30th from 6-9pm.
For more information following the below link:
Happy Memorial Day!
The Co-op will be open 9am-5pm on Memorial Day!
Check out our flyer below for items to make your holiday a great one!
Point Reyes Original Blue Blue Cheese
You’ve gotta get up pretty early then wait about five months to make a Blue this good.
So good in fact that Original Blue won Best Cheese/Dairy Product at the 2011 Fancy Food Show in Washington DC (awarded by the National Association for the Specialty Food Trade, NASFT).
Creamy, layers of full flavor. All natural and made with raw milk, Original Blue is gluten-free and made with microbial (vegetarian) rennet.
Tasting Note: Sweet, fresh milk with a medium-to-strong punch of blue flavor
Uses: A great Cheese Course blue, perfect for salads, dressings, dips, in a sauce for steak and grilled vegetables
Sweet Foods: honey, figs, stone fruit, berries
Savory Foods: salads, pastas, red meat, vegetables
Drink: Sparkling wine, sweeter white wines such as Viognier, full bodied reds such as Syrah and Cabernet Sauvignon and vintage port
Smoky Grilled Portobello Burger
1.5 – 16 hours; 30 minutes active
A mushroom is a perfect food for smoking, since it is porous and spongy by nature. The meaty portobello will shrink and become intensely concentrated as it cooks. Just be careful that you don't overcook.
- 2 tablespoons extra virgin olive oil
- 2 tablespoons champagne wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground chipotle pepper
- 4 medium portobello mushroom, stems removed
- crumbled blue cheese, optional
- 4 leaves lettuce
- 4 slices tomato
- 4 whole wheat hamburger buns
- 2 cups woodchips, soaked in water
- 1 spray bottle filled with water
- Smoker box or foil to make a pouch
In a cup, whisk the olive oil, vinegar, salt and chipotle pepper. In a container large enough to hold all four portobellos, place the mushrooms gill side up and drizzle with the marinade, dividing it among the caps. Marinate for an hour or overnight. Prepare the grill for smoking (see Tips & Notes for instructions). Put the mushrooms on a plate to prepare for grilling.
- When the grill is ready and the cool side of the grate is oiled, place the mushrooms gill-side up on the grate. Close the lid and grill for ten minutes. Open the lid and, if the mushrooms have filled with liquid, use tongs to pour out and discard the liquid, then flip over the mushrooms and smoke for ten minutes longer.
- If using cheese, flip the mushrooms again and fill with smoked cheese. Put back on the grill and replace the cover for two minutes, or until the cheese is melted.
- Serve immediately on buns with lettuce, tomato and your condiments of choice.
Tips & Notes
1. Create hot and cool zones
For best smoking results, create hot and cool zones on the grill. The hot zone is where the smoke is created and the food may be seared. The cool zone is where the food is placed to allow the food to cook more slowly and absorb the smoky flavor. If your grill is too small to create both a hot and a cool zone, check your food for doneness earlier as it will cook faster over the high heat
2. Prepare your grill for smoking
Heat the grill
Gas grills: Remove the grate, then turn the gas on high. If your grill has more than one burner, use a single burner on one side. Once the grill is hot, place the smoker box filled with soaked woodchips, or a foil pouch filled with the same, on the hot side of the grill. Replace the grate.
Charcoal grills: remove the grate, pile the charcoal to one side and light it. Heat until it is hot and covered with white ash. Place the smoker box filled with soaked woodchips, or a foil pouch filled with the same, directly on the coals and replace the grate.
Get the woodchips smoking
Allow the woodchips to start smoking. Once you smell the smoke and see wisps of it, you are ready to smoke your food.
3. Smoke your food
Pour a couple tablespoons oil into a cup. Dip a clean paper towel into the oil, hold it with tongs and quickly oil the cool side of the grate (if there are no hot and cool zones on your grill, oil wherever you plan to place the food). Place the food on the oiled grate and quickly cover the grill to allow the food to cook and absorb the smoky flavor.
4. Keep the flames in check
Have a spray bottle of water ready to douse out any flare-ups.
167 calories, 2 g. fat, 0 mg. cholesterol, 279 mg. sodium, 33 g. carbohydrate, 7 g. fiber, 9 g. protein
Fresh Berry Cream Tartlets
1 hour 30 minutes; 40 minutes active
These cute little tarts are perfect portions for dessert, and the berries on top glisten like little gems. A pecan and maple crust is like a crunchy cookie, and a perfect foil for the rich crème fraîche and juicy berries.
- 1 cup pecans
- 1 cup rolled oats
- 3/4 cup whole wheat pastry flour
- 1/8 teaspoon salt
- 1/4 cup butter, melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 1 cup whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon fresh lemon zest
- 1/2 teaspoon vanilla
- 3/4 cup all-fruit apricot jam
- 2 cups fresh blueberries, strawberries and raspberries
- For the tartlet shells, preheat the oven to 350 degrees F. Lightly oil a 12 cup muffin pan and reserve. In a food processor, pulse the pecans to finely chop. Add the oats, flour, and salt and process to mince the oats finely.
- Stir together the butter, maple and vanilla and pour into the processor. Pulse the processor to mix well, then transfer the oat mixture to a large bowl. Squeeze and knead the mixture, if needed, to make a dough. Chill for 30 minutes. Use a tablespoon to scoop 2 rounded tablespoons into each muffin cup. Use your fingers to press the dough into the bottom and evenly up the sides about 3/4 of an inch. Bake for 20 minutes.
- For the filling, mix together the sour cream and whipping cream. Then with an electric mixer or a stand mixer, whip cream mixture with the with the powdered sugar, lemon zest and vanilla. The mixture will become thick and fluffy, like whipped cream.
- To assemble, spread the crème fraîche in the cooled shell. Distribute the berries over the cream pressing gently to embed them. Chill until set. In a cup, whisk the apricot jam with a tablespoon of water, then brush lightly over the berries. Assemble these the day you plan to serve them, so the crust doesn't get soggy.
322 calories, 19 g. fat, 27 mg. cholesterol, 54 mg. sodium, 37 g. carbohydrate, 3 g. fiber, 3 g. protein