3 Rivers Natural Grocery Co-op & Deli Currents December 2016

December 2016

Hours: Sunday 10-8, Mon-Sat 8am-9pm 1612 Sherman Blvd Fort Wayne IN 46808 (260) 424-8812 Hours: Sunday 10-8, Mon-Sat 8am-9pm

We call it ginger root, but it's actually not a root but a rhizome—an underground stem. One of the oldest spices cultivated, ginger was used in ancient times to flavor and preserve food and to treat digestive problems. To settle an upset stomach, the Greeks ate it wrapped in bread—the precursor, perhaps, of gingerbread?

Ginger's popularity—second only to pepper in the 14th century when its antiseptic properties and sulfur content were considered an antidote to the Plague—spanned Asia, India and Europe for thousands of years. Major producers of ginger today are India, China, Nepal, Nigeria and Thailand.

The knotted, thick rhizome grows horizontally underground and about a foot up from the ground, sending out long, ribbed green leaves and white/yellow/green flowers. The dug-up stems are washed and sun-dried to produce whole ginger roots or "hands."

Ginger is a good source of vitamin C, magnesium, potassium, copper and manganese. It's also widely studied for its medicinal benefits. For example, the University of Maryland Medical Center points to its use to treat nausea and vomiting due to a number of causes, as well as to allay the pain of osteoarthritis and possibly help treat heart disease. Of course, it's also delicious in all sorts of dishes.

Ginger root is available dried or fresh. The fresh rhizomes—considered best for maximum flavor and aroma—are called green ginger (though the flesh is actually ivory to pale yellow), and they're used in cooking or as a condiment. Its skin can be scraped off, and the ginger can then be sliced, grated, chopped, or pounded.

Dried ginger is dehydrated either with or without its skin. White ginger has been peeled before drying. Black ginger is unpeeled roots that are scalded before drying, producing a darker root.

Crystallized ginger is made from young, nonfibrous, fresh roots that are processed in a sweetened solution.

Galangal, which is sometimes called blue ginger and is used in Asian cuisine, is a related plant; it has a milder taste than ginger.

The flavor and aroma of ginger depend in part on the timing of its harvest. Ginger that's harvested early is sweeter and more tender than ginger harvested later, which becomes both spicier and more fibrous. Younger ginger will have a thinner, lighter skin than older ginger, which will have browner, thicker skin.

Ginger's warmly pungent, distinct flavor shines in both sweet and savory dishes. You'll find it in many ethnic cuisines, from Asian stir fries and European soups to English jams.

Ginger can be the main flavor (think gingerbread, gingersnaps, ginger ale—or even a gingery dipping sauce), or it can enhance other flavors.

Sauces, dressings and dips all perk up with the addition of ginger. For a simple dipping or marinating sauce, add minced ginger to soy sauce. For a salad dressing upgrade, stir a bit of minced ginger to an otherwise plain vinaigrette. Or combine it with red miso and tahini, in a colorful Kale Salad with Ginger Miso Dressing, where its flavor stands up to robust greens. You might want to add a ginger sauce to your basic cooking repertoire, too. A Ginger Beurre Blanc Sauce would nicely flavor any seafood or chicken, for starters.

(Continued on page 3)

Ginger: Beyond the Cookie

2 3 Rivers Natural Grocery Co-op & Deli Currents December 2016

Mine. Yours. Ours: Owner News You Can Use

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-1,780 Total Fully Invested Households-717 New Households-3 (Oct 26-Nov 23) *These numbers include Active & Inactive Owners

Drop In Cookie Decorating Party!

Cookies for all--dairy free and gluten free options. Learn how to use natural

dyes to color icing!

Saturday, December 17, 11-1 Kid’s Day at the Co-op!

Own it! Interested in how being a co-op

owner works? Ask a cashier for more

information!

Cycle A Sales: Nov 30-Dec 13

Special orders due December 10

Cycle B Sales: Dec 14-Jan 3

Special orders due December 31

Ready to bake up a storm for holiday parties and gifts? The sales this month are for you! Bulk sugar and coconut,

Spectrum coconut oil and brown sugar are at sale prices during Cycle A. Our second round of sales features Organic

Valley cream cheese, bulk roasted pistachios, cashews and walnuts, canned pineapple (hello, carrot cake!), Crofter’s fruit spread (thumbprint cookies?), Field Day coconut oil, Earth Balance vegan

spread, Endangered Species chocolate spread*, almond milk, Organic Valley eggs, half-and-half, and Stonyfield

yogurt. Applegate Farm Sunday Bacon is also deal--we know in addition to a

Sunday fry-up you also want to sprinkle bacon on your cupcakes! What treats

will you be baking up this holiday season? See the next page for a

Gingerbread Cupcake that will please your guests and potluck participants.

A large size chocolate bar makes a great stocking stuffer or small addition

to a gift exchange. In Cycle A you’ll find sales on Alter Eco and Chocolove bars.

In Cycle B Equal Exchange are discounted. Buy a case of 12 and spread Fair Trade deliciousness to

friends and relatives!

And add a little sparkle to your holiday season with the ever popular Knudsen’s sparkling juices. Stock up to ring in the new year--they are on sale in Cycle A AND there is a coupon for additional

savings!

*Pair the Endangered Species chocolate spread with the Immaculate Crescent Rolls in Cycle B sales for a delicious

chocolate filled treat: http://www.chocolatebar.com/?p=601

Thanks to all our owners who voted in October! Welcome to our newly elected board members: Stephanie Demorest (re-elected), Lindsay Koler (from board appointed to elected), James Ringswald (re-elected), Aaron Schneider (from board appointed to elected), and Daniel Whiteley (re-elected). The board still has three open seats that will be appointed. Interested in serving on the board but aren’t sure what it all means? Give a one year appointment a try! Contact the board at board@3riversfood.coop and express your interest.

We need YOU! Want to save 10% on your purchases? Owners have the opportunity to volunteer in store 2 hours per week at our sampling station and in return receive a 10% volunteer discount. Contact Alisha, Produce Manager, in-store, via

phone (424-8812) or by email at produce@3rivers.coop for more details.

3 3 Rivers Natural Grocery Co-op & Deli Currents December 2016

Ginger is also versatile in main and side dishes. Add it to grain dishes and mashed sweet potatoes. Central to many stir fry recipes, it enhances beef, chicken, or veggies. Combine ginger with cilantro for another distinctive flavor.

Apples, pears and other fruit are delicious when seasoned with ginger. Just sprinkle some minced ginger on top of the fruit before baking, for example, or cook the fruit in gingered butter until softened.

Try your hand at making your own Pickled Ginger, too, for cleansing the palate between sushi courses. This version is easy to make and, unlike many commercial varieties, uses no food dyes.

Dried and ground ginger performs well in desserts. Include it with other sweet, warm spices in any cookie, cake, or quick bread recipe, and be sure to add it to pumpkin and apple pie fillings. Or highlight its flavor, as in these Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting, where it combines with warm cloves and black pepper for spicy sweetness.

Ginger lovers will appreciate the sweet spicy bite of crystallized ginger in carrot and pound cakes, or stirred into cream cheese for spreading on fruit bread. You can also simply serve the tasty little chunks alongside curried dishes.

Fresh ginger root is available year round. Avoid roots that are discolored or moldy or completely shriveled up—which would mean the piece is past its prime. Look for skin that's smooth and almost translucent. When you break off a knob, it should be firm and crisp and smell fresh and spicy.

Store fresh ginger in a cool, dry place. It will keep in the refrigerator, in a paper towel or plastic wrap, for about a week, and it will freeze for up to three months. For long-term storage, some cooks like to peel and cover the root with sherry wine before refrigeration. Stored this way, the root will stay fresh for up to six months.

No need to go gingerly; just pick up that funny looking ginger rhizome at your co-op, knowing you'll find plenty of delectable uses for it in the kitchen.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

(Ginger, continued from page 1)

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Ingredients Cupcakes 1 stick Butter ½ c Brown Sugar, packed 1 large Eggs ½ c Molasses ½ c Honey 1 c Whole Wheat Pastry Flour 1½ c Unbleached Flour `½ tsp Baking Soda ½ tsp Salt 1 tsp Cinnamon 1 tsp Ginger ½ tsp Ground Clove ½ tsp Black Pepper ½ c Hot Coffee or Black Tea

Frosting 8 oz Cream Cheese ½ stick Butter, softened ½ tsp Cinnamon 2 c Powdered Sugar ½ tsp Vanilla

Preparation Preheat the oven to 350 F. Prepare a 12 cupcake pan with paper liners, and butter the top of the pan as well. In a large bowl, cream the butter and sugar. Beat in the egg, then the molasses and honey. Beat until smooth. In a medium bowl, combine the pastry and unbleached flours, soda, salt, cinnamon, ginger, clove and black pepper. Stir to mix, then beat into the butter mixture. Pour in the hot coffee or tea and stir to mix well. Portion into the 12 cupcake tins and bake for 25-30 minutes, until a toothpick in-serted in the center of a cupcake comes out dry. For frosting, cream the butter and cream cheese, scraping down and beating until smooth. Add the cinnamon and powdered sugar and beat until smooth, drizzle in the vanilla and beat until smooth. Spread or pipe a 2 tablespoon portion of frosting on each cupcake.

© Co+op, Stronger Together

Gingery White Wine Cider

Ingredients 1 c Apple Cider 2 slices Fresh Ginger 3 sticks Cinnamon ¾ c Pinot Grigio or Other Dry White Wine 2 Star Anise, for garnish

Preparation In a one-quart pot, combine the cider, gin-ger slices and one cinnamon stick. Bring to a boil, then turn off the heat and let the mixture stand for 30 minutes to infuse. Chill

if desired. Remove the ginger and cinna-mon stick, and stir in the white wine. To serve warm, place the mixture over low heat and warm just to desired tempera-ture. Pour into two mugs and garnish with a fresh cinnamon stick and star anise.

Serving Suggestion Pair this drink with Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

© Robin Asbell, Co+op, Stronger Together

Kale Salad with Ginger Miso Dressing

Ingredients Dressing 3 T Tahini 2 T Red Miso 1 T Fresh Ginger, minced 2 T Honey or Agave 3 T Rice Vinegar 1/4 tsp Coarse Salt

Salad 1 bunch Kale (10 oz), finely sliced across the leaf 1 c Red Cabbage, shredded 2 medium Carrots, shredded ½ c Slivered Almonds, toasted

Preparation In a medium bowl, whisk the tahini, miso, ginger, honey or agave, rice vinegar and salt. Place the thinly sliced kale in the bowl and drizzle over half of the dressing. If you prefer, skip the massaging step and pro-ceed with the recipe. Or, toss and mas-sage the kale for two minutes, squeezing handfuls of the sliced greens. It should sof-ten and shrink down to four cups. Place the massaged kale in a serving bowl or bowls, and top with the red cabbage, carrots, and drizzle on the remaining dressing. Top with the almonds and serve. Can be refrigerated for up to three days.

© Robin Asbell, Co+op, Stronger Together

4 3 Rivers Natural Grocery Co-op & Deli Currents December 2016

For a refreshing, sweet uplift in the midst of winter—or any time, for that matter—reach for a tangerine. Cheerfully orange, surprisingly sweet (especially for a citrus), and easy to peel and section, a tangerine can brighten any day.

Smaller than an orange, with slightly soft, pebbly skin, tangerines have been cultivated for over 3,000 years. They originated in Tangier, Morocco—hence the name—and spread via trade routes throughout Europe. Today tangerines are grown in subtropical regions throughout the world, including the southern United States.

According to some classifications, a tangerine is a variety of Mandarin orange, and there are many closely related fruits that are sold as tangerines. Some are seedless. By the way, a tangelo is a cross between a tangerine and a grapefruit or pomelo. It can be used interchangeably with the tangerine in recipes.

Tangerines From Co+op, Stronger Together

Tangerines are an excellent source of vitamin C and fiber and a good source of folate and beta-carotene. They also provide potassium, magnesium, vitamin A and B vitamins.

The earliest tangerines at the market, like the tart and spicy Fairchild, are usually available from mid-October through mid-January. The popular Dancy variety, with a dark red-orange peel and seeds, is available from mid-December through January. The most popular tangerine is the Honey, also known as the Murcott. Super sweet and juicy, it's available January through April. The Royal Mandarin is larger than other tangerines and tastes more like an orange. It has few seeds, if any, and is available from January to mid-March. The Ojai Pixie tangerine, available March through May, is small and very sweet.

Because they're so sweet and easy to prepare, tangerines are perfect for eating out of hand. But they also combine nicely with other fruits and vegetables, like the

jicama, pineapple, carrots and green bell peppers in this Tangerine and Jicama Salad. They provide a fresh note in grain and pasta salads, too. In Tangelo Chicken Pasta Salad, for example, the citrus segments brighten and sweeten the dish, while a Dijon/honey dressing highlights the fruit. And in Baked Coconut Shrimp with Tangelo Salsa, the sweet citrus combines with bell peppers, cilantro, scallion and jalapeño to make a lively salsa for serving with coconut-crusted shrimp.

Try tangerines for a delectable juice. Substitute tangerine zest in place of orange in any recipe, too.

Tangerines are at their peak from late fall through spring. Look for specimens that are firm to slightly soft and heavy for their size. They should be deep orange, with no dullness, browning or soft spots on the skin.

They'll stay fresh at room temperature for a couple of days, and in the refrigerator produce drawer they'll last for at least a couple of weeks.

Tangelo Chicken Pasta Salad

Ingredients Marinade/Dressing ¼ c Extra Virgin Olive Oil 2 Lemons 4 Tangelos 1 c Tangelo and Lemon Juice, combined (from 2 lemons and about 4 tangelos) 4 cloves Garlic, minced ⅓ c Yellow Onion, diced 2 T Dijon Mustard 2 T Honey 2 T Fresh Oregano, chopped ½ tsp Crushed Red Pepper Flakes Pinch each of Salt and Ground Black Pepper Salad ¾ lb Boneless, Skinless Chicken Thighs 8 oz Cavatappi Pasta (other shapes may be substituted) 1 c Tangelo Segments (one medium tangelo) 1 c Red Bell Pepper, thinly julienned 1 c Sugar Snap Peas, cut in 1-in pieces (fresh or frozen) 2 c Fresh Spinach, roughly chopped ⅓ c Sliced Almonds Preparation Prepare the marinade first. Zest and juice the lemons. Zest two of the tangelos, and juice all four. Combine the citrus juices and

zest in a blender; add remaining marinade ingredients and blend until smooth. Place half the marinade into a plastic zip lock bag or non-reactive bowl with the chicken thighs and marinate in the refrigerator for approximately two hours (reserve the remaining half of the marinade to use as dressing for the pasta salad). Preheat the oven to 400°F. Remove the chicken from the marinade (discard the used marinade) and roast on a baking tray for 15 to 20 minutes or until internal temperature reaches 165° F. Remove from oven and let cool. Once cool, dice or shred the chicken. Fill a medium stock pot with salted water and bring to a boil. Cook the pasta according to the package directions, until al dente. Drain, rinse and cool the pasta. In a large bowl, toss the chicken, pasta, almonds and prepared vegetables with one cup of dressing and serve. Serving Suggestion For a refreshing light lunch, accompany this salad with a cup of lentil soup, or serve on a bed of greens. Substitute rosemary, thyme or basil for the oregano if desired.

© Co+op, Stronger Together

5 3 Rivers Natural Grocery Co-op & Deli Currents December 2016

Coconut Tangerine Salad

Total Time: 15 minutes Servings: 4-6

Savor this bright, simple salad featuring tangerines, shredded coconut, toasted almonds and a simple vinaigrette.

Ingredients 3 Tangerines 2 T Red Wine Vinegar 2 T Olive Oil Salt and Black Pepper to taste 4 c Green Leaf or Romaine Lettuce, torn into bite-sized pieces 1 small Cucumber, halved and thinly sliced ½ c Coconut, shredded & toasted ½ c Sliced Almonds, toasted Preparation Halve and juice one of the tangerines, and peel and segment the other two. For the dressing, stir together tangerine juice, vinegar, olive oil, salt and pepper. Toss dressing with lettuce, tangerine segments and cucumber in a large bowl. Top with shredded coconut and toasted almonds and serve immediately. Serving Suggestion A delicious side salad becomes a main meal with the addition of cooked shrimp or salmon. Substitute toasted peanuts for the almonds if you like, and garnish with pomegranate seeds for even more color and zip.

© Co+op, Stronger Together

Music in the Café These jam sessions are open to the public. Novices welcome. Come play or just listen.

December 6, 6:30-8:30 pm 1st Tuesdays

Southern Appalachian Fiddle Music Jam (NOT bluegrass)

December 20 6:30-8:30 pm

3rd Tuesdays Traditional Irish Music Jam

HOLIDAY ARTIST BOUTIQUE

SATURDAY, DECEMBER 3, 10 am-8 pm SAMPLE · LISTEN · SHOP · MINGLE

Shop our local artist boutique while listening to live music! Featuring:

Annie Bishop • Diane Groenert • Rachel Kelly Matt Schroeder • Susie Suraci • Janelle Young

Readings First Friday

December 2, 7:30 pm

Featuring readers Mariah Massey & Keifer May

1612 SHERMAN BLVD. FORT WAYNE, IN • 260-424-8812

WINTER SOLSTICE OPEN MIC WEDNESDAY, DECEMBER 28,

6:30pm-8:45pm This candle-lit open microphone is an invitation to gather and share a night of artistic expression - music, poetry, dance, storytelling, chants, sing alongs and any other art forms. Each person is invited to share up to 3 pieces (roughly 12 minutes). Pieces must be respectful toward all as well as family friendly.

While listening you may purchase dinner, tea, coffee, and scrumptious organic sweets from our café.

*This Open Mic is brought to you by a trio of united women artists of Fort Wayne: Dancer Sydney Pacula, Poet Lauren Davis and Singer Kelsie Lee

Interested in performing? Contact our host thru the Facebook event: https://goo.gl/NPDrLJ

6 3 Rivers Natural Grocery Co-op & Deli Currents December 2016

Holiday Gift Ideas We’re not just your natural foods grocery store! We’ve stocked our shelves with items perfect for gift giving--stock your pantry, medicine chest, cleaning closet, AND your gift drawer!

And don’t forget the gift cards! Stick them in a stocking or a card for co-op shopping. And easy way to introduce family and friends to your locally owned natural grocery!

Join us for Dinner & a Movie

Featuring the documentary

Just Eat It

Friday, december 16, 7 pm

We all love food. As a society, we devour countless cooking shows, culinary magazines and foodie blogs. So how could we possibly be throwing nearly 50% of it in the trash? Filmmakers and food lovers Jen and Grant dive into the issue of waste from farm, through retail, all the way to the back of their own fridge. After catching a glimpse of the billions of dollars of good food that is tossed each year in North America, they pledge to quit grocery shopping cold turkey and survive only on foods that would otherwise be thrown away.

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

This Shower Filter from Enviro Products is easily added to an existing shower head. While a shower filter might seem like an odd gift the aromatherapy ring adds an extra level of relaxation, turning an ordinary shower into a spa! Pair this with some essential oils and give to a mom (or dad) for whom shower time may be the only time of tranquility in a busy day! Find these on Owner Bonus Buys this month!

You’ve probably heard stories of how rough this winter will be. Good thing wool is warm! Our staff is drooling over these beautiful handcrafted mittens, hats, legwarmers, socks, and more from a women’s collective in Nepal. Lost Horizons began with 25 Nepali women in 1985 and has grown to more than 80 women! These items were purchased directly from the producers and are fairly traded.

Owners--check your December Owner Bonus Buys, available in store, online, and on our app for extra savings on items for

gift giving!

If you didn’t have a chance to purchase an African Market Basket or Evolution Salt Lamp in November you can still find them available thru the end of the year. Each is unique and make great gifts.

7 3 Rivers Natural Grocery Co-op & Deli Currents December 2016

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

Lindsay Koler Aaron Schneider

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

Nat and his wife have a bedtime ritual: get the kids off to dreamland and split the Hail Merry Chocolate Almond Butter Miracle Tart. There’s “nothing bad for anyone in it. It’s a dessert but made out of awesome things that are good for you!” Yum! Find the “Miracle Tarts” in several flavors including the seasonal egg nog on the grab-n-go cooler in the deli. They are gluten free, non-GMO Project verified, Paleo friendly, dairy free, low in sugar, and down right delicious!

“You gotta get your leafy green vegetables in!” says Tara. Dandelion Greens and Collards are her pick. They are “presentable and fresh” from the co-op. She sautés them with onion in olive oil with a little cumin and coriander.

Winnie and Nora are over the moon for avocados. Nature’s perfect fruit, “it’s good! I just like putting lemon on it!” The best way to eat it? With a fork! This pic captures the personalities of these happy girls--they are just as much fun in real life as they are here. Too cute!

8 3 Rivers Natural Grocery Co-op & Deli Currents December 2016

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 December 2016

PRESORTED STANDARD

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

IN THIS ISSUE:

Ginger, page 1

Co+op News You Can Use, Co+op Deals News, page 2

This month’s events, page 3

Fruit of the Month: Tangerines, pages 4 & 5

Gift Ideas, Dinner & a Movie, page 6

Shopper Picks Pix, page 7

Don’t forget our Deli for your holiday bakery treats, cheese balls and

spreads, and gluten free goodies!

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