3 Rivers Natural Grocery Co-op & Deli Currents May 2017

May 2017

1612 Sherman Blvd Fort Wayne IN 46808 (260) 424-8812

a bedtime toddy, simply warm milk or soy milk, sweeten with honey or maple syrup, and sprinkle with nutmeg. For a feistier version, include a little rum or brandy.

(Continued on page 3)

Hours: Sunday 10-8, Mon-Sat 8am-9pm

Finish that stroll around the neighborhood with a sit on the porch. Put away the mower and refresh with cold, freshly squeezed lemonade. Welcome visitors with your signature tea blend, or toast the latest accomplishment with a glass of bubbly. Somehow, there's a beverage for every scenario!

Cocktail anyone? Starting with a basic Arnie Palmer (half iced tea, half lemonade), you can create an endless number of other drinks, like a Berry Mint Cocktail or Tepache (made with pineapple peels) by the pitcher, perfect for summer: combine two cups of hot peppermint tea with two cups of frozen mixed berries (or add fresh berries to chilled tea). Add two cups of lemonade. Refrigerate until chilled, then garnish with a mint or lemon slices. For an alcoholic version, add light rum.

Punch Think fruit and carbonated beverages: Sparkling apple juice with orange slices and star anise, or natural ginger ale with pineapple juice and frozen strawberries. For extra fun, add a scoop of sherbet to each serving.

Smoothies Blend any combination of fresh or frozen fruit (frozen will make it icy), yogurt, milk, or soy milk for an instant smoothie. Add sweeteners and spices to taste.

Warming beverages Although most days are staying warm we’ll still get some cooler nights for a while. When the cold wind blows, think warming beverages, like hot cocoa (spice it up with cinnamon and cayenne), chai tea, toddies, and mulled cider. To make a child-at-heart version of

From Co-op Stronger Together

Sippin’ Season is Here!

Tepache Preparation In a large pitcher or a glass container that will hold 3 quarts, mix the sucanat with the water and stir to dis-solve. Wash the pineapple and pat dry. Slice off the peels, and place in the pitcher. Chop the pineapple flesh and add about half to the pitcher, reserve the rest for another use. Add the cinnamon stick and stir to mix. If the pineapple is floating, arrange the fruit and peels so that none is protruding from the water, to prevent mold growth. If mold forms on the surface of the beverage, discard it all. Cover the pitcher with a clean towel and let stand in a warm spot for at least 12 hours, longer if temperatures are cool. Test by tasting; when it is done it will become bubbly and light, If you let it ferment longer it will be-come more alcoholic, then turn to vinegar. The vinegar can be used, too, so keep it in the refrigerator for mak-ing salad dressings. Strain the tepache into a pitcher and chill. Serve over ice. Store the remaining teapache in the refrigerator for up to a week. © Co+op, Stronger Together

Ingredients 1 c Sucanat or other Unrefined Cane Sugar 2 quarts Purified Water 1 large Pineapple 1 stick Cinnamon

2 3 Rivers Natural Grocery Co-op & Deli Currents May 2017

Mine. Yours. Ours: Owner News You Can Use

Own it! Interested in how being a co-op

owner works? Ask a cashier for more

information!

It’s easy to become an owner and you will own an equity share of a local business!

We are Co+op, Stronger Together!

Current Co-op Membership Total Owner Households-1,800 Total Fully Invested Households-745 New Households-2 (March 26-April 27) *These numbers include Active & Inactive Owners

Cycle A Sales: May 3-May 16

Special orders due May 13

Cycle B Sales: May 17-May 30

Special orders due May 27

May 13 is World Fair Trade Day! Find fair trade items including Dr. Bronner’s coconut oil and Equal Exchange candy bars on savings to highlight the importance of seeking out products produced by workers making a fair wage. Don’t forget Mom on your shopping trip! We will be featuring Dr. Bronner’s lavender bar and liquid soap as well as Aura Cacia foaming baths and bubble bath products in our Cycle A sales round. Add those to the pretty scarves, hats, and greeting cards we also have available.

Is your grill ready for the season? Woodstock pickles and condiments will be on sale—easy additions to your picnic or cookout. Find these, along with Santa Cruz Lemonade, Organic Prairie Sliced Meats, Terra Exotic Vegetable Chips, Rudi’s Organc Hamburger Buns, Applegate Uncured Hot Dogs, and Hilary’s Veggie Burgers, on sale in Cycle B Co+op Deals. You’ll also want to stock up on Honest Tea—16 oz bottles just $5 for 4! Read up on bug repellants and sunscreen in the sales flyers and in information sheets in the store. Remember our Wellness Department as you seek more natural options for you, your children, and your pets. As always, owners save an extra 10% products ordered by the case, even those on Co+op Deals or Owner Bonus Buys. Cases are most often in quantities of 6 or 12. Go Co-op!

News from the Board

Welcome to our two new board members! Both have been appointed and will serve until our next election in October.

Robert Novak Sarah Hyndman

This May, WOODSTOCK wants you to get Hooked on Organic. Visit the co-op and save $5 on any 4 WOODSTOCK organic Condiments, Pickles, Relish and Cravings snack mixes AND enter to win a coveted WOODSTOCK wagon!

WOODSTOCK celebrates foods that make you feel great about what you buy, eat, and serve your family. They believe in options that are simple, pure, and good for our world. Give your barbeque the perfect finish with WOODSTOCK’s organic condiments, pickles, and relish or bring a snack anywhere the summer takes you with the new Cravings organic snack mixes. Because Organic is always Non-GMO and so much more, WOODSTOCK invites you to get Hooked on Organic this summer!

We will have a few Woodstock cloth bags for additional winners. We will also be giving away a folding bike from Honest Tea in the second sales cycle of May!

May Sales Cycle

B Giveaways Enter May 17-31

3 3 Rivers Natural Grocery Co-op & Deli Currents May 2017

Raspberry Wine “Cosmo”

This brilliant-pink cocktail has the sex appeal of the Cosmo, without the hard liquor. If you like your drinks a little sweet, you can always increase the amount of jam, or use a sweeter wine.

Ingredients 1 T Fresh Lime Juice 1 T Seedless Raspberry Jam ½ c Pinot Grigio or other dry white wine 2 Fresh Raspberries, for garnish

Preparation In a cocktail shaker or a 2-cup measuring cup, shake or whisk the ingredients until well blended. Strain into a martini glass and float two raspberries on top.

© Robin Asbell, Co+op, Stronger Together

Sparkling Sangria

Ingredients 1/4 c Orange Juice 1/4 c Lemonade, preferably all fruit 1 slice Orange, halved 1 slice of Lemon, halved 1/2 c Sparkling Wine Bing or Maraschino Cherries, for garnish

Preparation In an 8-ounce juice glass, combine the orange juice, lemonade, orange and lemon slices and stir. Pour in cava just before serving. For garnish, use a long toothpick to skewer a cherry and place it on top of each glass.

© Robin Asbell, Co+op, Stronger Together

You'll find a great selection of festive beverages on our shelves, including gluten-free, organic, vegan, and local/regional wines, beers, and other refreshments. New to our shelves are three flavors of wine from local winery Country Heritage: Spring Blossom Rosé Table Wine, Blueberry Wine (sweet), and Cranberry Riesling Wine (semi-sweet). These are not organic but are local. Bring home some ready-to-serve beverages, like natural sodas, fruit juices, wines, and beers (maybe enough for a beer tasting party?), as well as ingredients for making your own beverages, no matter what the season!

(Continued from page 1)

This refreshing sparkling sangria adds a festive flair to most any occasion. To serve this to a group, use 1½ cups each of orange juice and lemonade plus six halved slices of each fruit, mixed with a whole bottle of cava. This is not the place to use a really expensive bottle of sparkling wine, since its nuances will be covered up by the flavors of juice. Less-expensive sparkling wines are often a little sweeter, which is fine.

Celebrate World Fair Trade Day This May 13th, join us in celebrating World Fair Trade Day and the movement of small-scale farmers and artisans around the world. Consumers and mission-driven brands are a key part of this movement too, investing in food and farming systems that feed the planet and give back to the land.

Brands like Alaffia, Alter Eco, Dr. Bronner’s, Equal Exchange, Farmer Direct Co-op, Guayaki Yerba Mate, and Maggie’s Organics are building these supply chains that make a difference—and bringing you products that you can feel good about putting in your shopping cart.

Look for special in-store deals throughout May, and let your purchases be Fair for Farmers every day!

Learn more at FairWorldProject.org/WorldFairTradeDay

4 3 Rivers Natural Grocery Co-op & Deli Currents May 2017

Is there a better harbinger of spring than hardy, exuberant rhubarb? A beautiful plant with large, lush leaves and fleshy stalks (called petioles) that look a bit like red celery, "the pie plant" signals the arrival of fresh foods from gardens and markets. Did you know that while it's most often enjoyed in desserts, rhubarb is actually a perennial vegetable—a leaf stem?

The Chinese have valued rhubarb for its medicinal properties for thousands of years, and in 17th-century England it sold for twice the price of opium. Its cultivation and use for food didn't begin until the 18th century, though. In the late 1700s, Ben Franklin sent rhubarb seeds to the Quakers in America, and culinary appreciation blossomed.

Rhubarb provides vitamin C and dietary fiber, as well as vitamin K and several B-complex vitamins. It also contains minerals like calcium, potassium and manganese, but they're not well absorbed by the body because they're bound by the oxalic acid content in the rhubarb. By itself rhubarb is low in calories, about 13 per half-cup serving, but because it's so tart it's often

Rhubarb From Co+op, Stronger Together

combined with a fair amount of sweetener.

There are red, green and speckled (pink) varieties of rhubarb. Red varieties include Crimson (also called Crimson Cherry, Crimson Red, and Crimson Wine), Valentine, and Cherry Red (also called Cherry and Early Cherry). Riverside Giant is a large, green-stalked variety. Speckled (pink) varieties include Victoria, Strawberry, MacDonald, and German Wine.

In Scandinavian countries, children pucker up with sticks of fresh, tart rhubarb dipped in sugar. Rhubarb makes beautiful, delicious pies, tarts, juices and jams. In most areas where rhubarb is grown, Rhubarb Crisp is the classic recipe for celebrating its arrival each year. Substitute the Rhubarb Snacking Cake below for the same concept interpreted a bit differently. Other desserts play off the tartness of the stalk with sweet and creamy ingredients, like the heavy cream in this Rhubarb Tart Parisienne with Honeyed Strawberries, or the yogurt in this delightfully light Rhubarb Yogurt Tart. In Meringue-Topped Strawberries & Rhubarb, fluffy meringue covers ginger-seasoned rhubarb and its perennial partner, strawberries.

Like cranberries, chopped rhubarb will add a punch of tartness and color to muffins, biscuits, pancakes or any quick breads.

There are lots of creative ways to use rhubarb in savory dishes, too. Its tartness can replace the vinegar in dressings, as in

a Rhubarb Vinaigrette that combines rhubarb juice, olive oil, honey, and salt to taste. And a rhubarb sauce is unexpected and flavorful over seafood, chicken, venison or fish.

Fresh rhubarb is available as early as April and as late as August. Choose straight, firm stalks with good color. Avoid wilted stalks. Tenderness isn't generally related to the size of the stalk, although very large stalks can get pithy. If the leaves are attached, they should be crisp and fresh. Note that the leaves are not edible, since they contain a large amount of oxalic acid. One pound of fresh rhubarb equals about 3 cups chopped or 2 cups cooked.

Remove the leaves, and store the rhubarb stalks a plastic bag or veggie bag in the refrigerator for about a week. Wrapping the stalks in paper towels or a damp dishtowel is sometimes recommended. If the stalks get limp, stand them in a container of cold water for an hour or more. Chopped rhubarb can also be frozen for up to six months.

Always use a non-reactive pan (stainless steel, enamel-coated cast iron) when cooking rhubarb; otherwise the veggie and the pan will turn brown from the acids in the rhubarb.

Celebrate this wonderful vegetable when spring arrives and throughout its growing season. It's a great example of seasonal eating at its best.

© Reprinted with permission from Strongertogether.coop

Rhubarb Snacking Cake

Preparation Heat the oven to 350°F. Lightly oil or butter a 9-inch square baking pan. Melt the butter. In a medium bowl, combine 2 tablespoons of the melted butter with the oats and brown sugar. Mix well and set aside. In a large bowl, mix the flours, brown sugar, soda and salt. In a separate bowl, whisk together the yogurt and egg; slowly add the remaining 4 tablespoons melted butter, while whisking the mixture. Pour the yogurt mixture over the dry ingredients and stir just to combine. Quickly stir in the rhubarb. Scrape the batter into the pre-pared pan. Sprinkle with the topping, then bake for 30 to 35 minutes. A toothpick inserted in the center of the cake should come out with no wet batter sticking to it. Cool the cake on a rack. Serve warm, or wrap tightly and refrigerate for up to a week.

© Co+op, Stronger Together

Ingredients 1 c Rolled Oats 1¼ c Brown Sugar, divided 6 T Butter, divided 1 c Whole Wheat Pastry Flour ½ c Unbleached Flour

1 tsp Baking Soda ½ tsp Salt ¾ c Plain Yogurt 1 large Egg 1 c Rhubarb, thinly sliced

5 3 Rivers Natural Grocery Co-op & Deli Currents May 2017

Meringue-Topped Strawberries & Rhubarb

Ingredients Fruit 1 lb Rhubarb, fresh or frozen (not thawed), cut into ½-inch pieces ½ c Sugar 1 tsp Fresh Ginger, grated (optional) 2 c (1 pint) Strawberries, fresh or frozen (not thawed), hulled and halved or quartered, if larger

Meringue* 3 large Egg Whites, at room temperature (see Ingredient Note) ¼ tsp Cream of Tartar ⅓ c Sugar Preparation Preheat oven to 350°F. Stir rhubarb, sugar and ginger (if using) in a medium bowl. Divide the mixture evenly among six 8-ounce ramekins (see Variation). Place the ramekins on a baking sheet and cover tightly with foil. Bake until the rhubarb is softened, 25 to 30 minutes. Remove from the oven and remove the foil. Carefully tuck strawberries between the chunks of rhubarb (Do not stir or the rhubarb will break apart). Beat egg whites and cream of tartar in a large bowl with an electric mixer on medium until soft peaks form. Gradually add sugar and continue mixing until the egg whites are glossy and hold peaks. Spoon beaten egg whites over each portion of fruit. Use a thin spatula to spread the meringue into decorative peaks. Return the ramekins to the oven and bake until the meringue is lightly browned, about 10 minutes. Let cool for at least 10 minutes. Serve warm or at room temperature. Variation: This dish can be made in a deep-dish pie pan instead of individual ramekins; the recipe and timing are the same. *Substitute aquafaba for the egg whites to make a vegan meringue. See the April newsletter or strongertogether.coop/article/cooking-aquafaba for directions.

© Co+op, Stronger Together

featuring readers Tasha Bushnell & Laurie Walls

First Friday in the Café May 5, 7:30 pm

Readings

Rhubarb Tart Parisienne with Honeyed Strawberries Ingredients 3-4 c Fresh Rhubarb, cut into small chunks or sliced thinly on the diagonal 1 c Heavy Cream 2 large Eggs ¾ c Unrefined Sugar Turbinado Sugar for sprinkling (optional) 1 pint Fresh Strawberries, capped and cut in half lengthwise 2 T Honey

Pastry Dough for Pies and Tarts 1½ c Unbleached All-Purpose Flour 4 oz (1 stick) Unsalted Butter, chilled and quartered lengthwise and cut into pieces 1 tsp Salt 1 Egg, lightly beaten 1 T Unrefined Sugar 1 T Milk

Rhubarb Yogurt Tart

Preparation Preheat the oven to 400° F. Lightly butter a 10 inch springform pan. In a large bowl, whisk the flours, sugar and salt. Use the coarse holes on a grater to grate in the cold butter, and toss with your fingertips to coat the butter pieces with flour. Use a fork to mix the ice water in, drizzling it over the flour mixture as you toss. Use your fingers to press the dough and mix it just until the flour is incorporated, don't over mix. Crumble the dough into the springform pan and pat to make a crust, pressing it up the sides about 3/4 of an inch. Chill the crust while you prepare the filling. Chop the rhubarb and reserve. Wash and dry the berries and reserve. In a medium bowl, combine the eggs, sugar and flour and whisk to mix well. Add the yogurt and vanilla and whisk. Sprinkle the rhubarb and raspberries evenly onto the bottom of the chilled crust. Drizzle the yogurt mixture evenly over the rhubarb, and tap the pan to settle the filling. Bake for 30-35 minutes, until the edges are puffed and a toothpick inserted in the cen-ter of the tart comes out with only moist crumbs attached. Cool for at least 5 minutes before serving. The tart will keep refrigerated for up to a week. © Co+op, Stronger Together

Ingredients Crust ¾ c Whole Wheat Pastry Flour ½ c Unbleached Flour ½ c Sugar ½ tsp Salt 4 T Butter (cold) ¼ c Ice Water, approximately

Filling 8 oz Rhubarb, chopped to make 2 cups 1 c Fresh Raspberries, washed and dried 2 large Eggs, lightly beaten ¾ c Sugar 2 T Unbleached Flour 1 c Plain Greek Yogurt ½ tsp Vanilla

Preparation Preheat oven to 425° F. Line a 9 or 10-inch tart pan with the pastry crust. Trim the edges. Scatter or arrange the rhubarb over the crust. Combine crème fraîche or cream, eggs and sugar; pour over rhubarb. Sprinkle with Turbinado sugar (this will give it a glittery texture). Bake for 10 minutes and then reduce the heat to 350° F. Bake for 20 to 30 minutes more or until rhubarb is tender and the filling is set. Combine the strawberries with the honey and serve draped over the tart.

Pastry Dough for Pies and Tarts Combine all of the ingredients in a food processor and blend until the dough just begins to gather, about 45 seconds. Remove the dough to a floured surface and form it into a ball. Wrap the dough in plastic wrap and chill it for 30 minutes. Place the chilled dough on a floured work surface and roll it out into a circle 2 inches larger than your 10-inch tart pan. Fit the dough in the pan and trim any excess. © Co+op, Stronger Together

6 3 Rivers Natural Grocery Co-op & Deli Currents May 2017

Got the munchies? New to the snack aisle are Terra Sweet Plantain Chips in 5 oz bags and Snyder Gluten Free Honey Mustard Pretzels. Don’t forget the sodas and beers to quench your thirst!

This Just In!: New & By Special Request Featured new items and news! Make your own product request using the slips on the

board at the front of the store.

Iced tea season is fast approaching! We’re adding two new flavors that not only are thirst quenchers but also have some health boosting properties! Yogi Tea in Mango Ginger is a “zesty blend” of fruit and spice that aids digestion. Their Organic Green Blackberry Moringa uses moringa to boost antioxidants and green tea to supply polyphenols that counter free radicals. Find them on the shelves with our large range of boxed teas.

RXBars are a great high protein (12 grams!) snack to take on the bike or to the trails. Each package clearly lists what is included (and omitted)—simple and to the point. The company, founded by friends, is committed to real ingredients resulting in a high-quality product. There is no dairy, soy, gluten, or added sugar. Maple Sea Salt and Blueberry are the two flavors you’ll find on our shelves.

May 2, 6:30-8:30 pm 1st Tuesdays

Southern Appalachian Fiddle Music Jam (NOT bluegrass)

May 16, 6:30-8:30 pm 3rd Tuesdays

Traditional Irish Music Jam

Join us for Dinner & a Movie

Featuring the documentary

Fencerows & Foodsheds

Also new to the shelves: mineral rich Palm Island Black Lava Sea Salt (just in time for grill season!); King Arthur Sour Cream Coffee Cake; Hubert’s Watermelon Lemonade joins the lineup of these refreshing lemonades (add sparkling water or something a little stronger for a lovely cocktail); shelf stable Just Mayo replaces Nayonaise and joins the refrigerated Fabanaise in the vegan / egg-free mayo substitute options; Wholesome Delishfish candy makes a sweet treat; and Oat Bran Sesame Sticks join the garlic, cheddar, and salted sesame sticks in the Bulk Department.

♫♪♫♪ Music in the Café

Many of you are fans of the Califia cold brew coffee drinks made with almond milk available in the Deli Grab-n-Go cooler. Just added to the line-up: Califia Nitro Cold Brew in Latte or Mocha. Discover carefully curated, expertly brewed Colombian and Central American coffee. Nitrogen-infused for an extraordinary micro-foam, combined with almond milk and macadamia milk.

Learn how to get ready in the morning in 10 minutes or less without using toxic chemicals. Make and take your own body spray, dry shampoo, and facial sugar scrub for glowing skin and voluminous hair even on those mornings where you just don't have any time. Learn about healthier brands of cosmetics as well! Led by Dr. Caitlin Hernandez. Tickets are $10 and include beauty products you will make! Get your ticket https://goo.gl/dpOFYT

Spring Clean Your Beauty Routine Saturday, May 13, 11 am

Friday, may 19, 7 pm From Fencerows to Foodsheds shares the inspiring stories of two Indiana communities who are addressing this crucial issue. Through a wide range of authentic midwestern voices, the film introduces a dynamic network of concerned citizens devoted to reimagining and rebuilding their foodshed. This circle of young and old, conservative and progressive, farmers and townspeople shares what they have learned through this process. In their own way, each has instilled a new sense of value and vitality to their local food system, which helps fulfill their common vision of healthy families and thriving farms, resilient local economies and abundant local landscapes. Local filmmaker and founder of new NE Indiana Local Food Network Janet Katz will lead our discussion following the screening!

Hot bar, salad bar, and café selections available for purchase.

7 3 Rivers Natural Grocery Co-op & Deli Currents May 2017

General Manager Janelle Young

Management Staff April Bickel

Alisha Dunkleberger Jason Johnson

Rosemary Mausser

NEWSLETTER STAFF

Editor/Design & Layout Heather Grady

Three Rivers Co-op Natural Grocery & Deli

1612 Sherman Blvd. Fort Wayne, IN 46808 (260)424-8812 www.3riversfood.coop

Want more? Owners can sign up for our owner only newsletter to get unadvertised specials, deli menus, fliers, and

info about events. Non-owner shoppers can receive a monthly

newsletter as well. Send an email to

news@3riversfood.coop or visit our webpage at www.3riversfood.coop/

newsletter/

BOARD OF DIRECTORS President

Scott Kammerer

Vice President Daniel Whiteley

Secretary/Treasurer James Ringswald

Stephanie Demorest

Sarah Hyndman Lindsay Koler Robert Novak

Aaron Schneider

Have a product you’d like to pose with? Perhaps the roving reporter will find you and snap your pick!

Coconut Water is an essential for Gregory’s cart. “It’s cool, crisp, and refreshing!” and contains lots of potassium. He likes the Harmless brand the best as there are a variety of flavors to choose from. This shopping trip he stocked up on the C20 Pure Coconut Water since the price was right. He’d be smart to stock up with case orders when his favorite brand is on sale--owners save an additional 10% on case orders, even when an item is on sale! Go Co+op!

Joaquin and Elena choose Seaweed Snacks for a treat! Joaquin shares them with the other kids in the neighborhood and has become a “seaweed ambassador!” The wasabi is his favorite; “I can handle it!” he tells his mom about the intensity of the flavor. What cuties!

St. Dalfour Fruit Spreads are a sweet treat for Jamie who is on a no sugar eating plan. She is also avoiding carbohydrates so she often pairs this pure fruit conserve with peanut butter. Her flavor pick of black cherry can’t compare to the others.

8 3 Rivers Natural Grocery Co-op & Deli Currents May 2017

1612 Sherman Blvd Fort Wayne IN 46808 Hours: Sundays 10 am-8 pm, Mon-Sat 8 am-9 pm

www.3riversfood.coop

(260) 424-8812 May 2017

PRESORTED STANDARD

U.S. POSTAGE PAID FORT WAYNE, IN PERMIT NO. 2092

IN THIS ISSUE:

Sippin’ Season is Here, page 1

News from the Board, page 2

World Fair Trade Day, page 3

Veggie of the Month: Rhubarb, pgs 4 & 5

This Just In! Dinner & a Movie, page 6

Shopper Picks Pix, page 7

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