Fresh Flyer 4.11.17
Owner Bonus Buys Owner Price Regular Price
Organic Local Sweet Potatoes $1.99/lb $2.99/lb
Organic Zucchini $1.99/lb $2.39/lb
Fondue 12oz $10.99/ea $14.99/ea
Fresh Co+op Deals
Organic Avocados 3/$3 ea you save $1.40/ea
Organic Strawberries $3.99/ea you save $2.00/ea
Organic Valencia Oranges $0.99/lb you save $1.00/lb
Organic Pink Lady Apples $1.99/lb you save $1.00/lb
Barber’s Cheddar $9.99/lb you save $4.00/lb
Fresh Co+op Basics
Organic Ginger $3.99/lb
Organic 5lb Carrot Bags $4.99/ea
Organic Bulk Carrots $0.99/lb
Organic Bananas $0.99/lb

Featured Recipe: Roasted Sweet Potato Salad

1 large sweet potato, cubed
2 green onions, diced
1 tomato, diced
Juice from 1 lemon
½ cup dried quinoa
½ tsp oregano
½ tsp cumin
Olive oil
Salt
Freshly ground black pepper

Heat oven to 400°. In a large bowl, combine sweet potatoes, oregano, cumin, salt and pepper, and lightly coat with olive oil. Wrap in foil and roast for 30 minutes or until cooked through. Set aside to cool. On stovetop, cook quinoa with 1 cup water until done, about 20 minutes. In bowl, combine sweet potatoes, quinoa, green onions, tomatoes, lemon juice, olive oil, and salt and pepper to taste. For added flavor, use fresh oregano and an equal amount of fresh rosemary, or for a spicy salad, add cayenne. For a bit more of an amino acid boost, add Bragg Liquid Aminos to taste and mix in fresh spinach or baby kale leaves with the sweet potatoes while they are still hot to wilt the greens.

Featured Local P6 Producer: Three Springs Farm

I’m delighted this week to share with you some exciting insight from Emily Appel of Three Springs Farm. Emily and her husband Mike own and operate their full time farm, run a CSA, attend the Tulsa Farmers’ Market, and are producers for our store. Their lovely home and farm is located in eastern Oklahoma, just 42 miles from our store. They operate mostly during the spring and summer growing seasons and then give their fields, and themselves, the fall and winter to rejuvenate and plan for next year. This year, we have plans to source a variety of greens, radishes, turnips, lettuce, green garlic, broccoli, cauliflower, potatoes, beets, carrots, onions, cabbage, tomatoes, basil, squash, cucumbers, peppers, eggplant, and butternut squash from them.

In addition to this and raising their daughter, Emily serves on the US Department of Agriculture’s National Organic Standards Board, or the NOSB. This means that one of our farmers has a voice representing small-scale organic producers on the national level for organic standards and practices! How cool is that? Here’s her experience on her work from their most recent CSA e-newsletter:

“[The NOSB] Federal Advisory Committee is comprised of 15 volunteer members, each representing a different sector of the organic community. I serve as one of four farmer representatives.

I’m honored to have the opportunity to sit on the NOSB, and I’m in the second year of my five-year term. In additional to weekly subcommittee calls, there are two annual public meetings that are held in varying locations across the country. Last November, the fall public meeting was held in St. Louis. Mike and Lisette were able to come with me, hanging out at museums and exploring the city while I attended the meetings.

Each public meeting is preceded by a comment period in which stakeholders can write to the USDA to share their thoughts and perspectives on the issues before the board. The NOSB is charged with reviewing and recommending (or not) materials that have been petitioned for use in organic production and for proposing changes to the organic rule as needed. The NOSB votes on proposed materials and recommendations at each public meeting. The comment period gives people a chance to weigh in and helps the NOSB make decisions that represent the diversity of opinions within the organic community. In addition to the written comments, several hundred people travel across the country and the world to attend the public meetings to offer testimony in person before the NOSB.

From Tuesday to late Friday night next week, I will be attending the spring 2017 public meeting, this time to be held in Denver. Leading up to the meeting, I have been spending my evenings reading through over 2,000 written public comments. Once in Denver, there will be a non-stop whirlwind of activity from the all-day meetings to breakfast/lunch/dinner meetings with stakeholders and my fellow NOSB members. I will be spending a great deal of time thinking about marine materials used in organic production, whether or not to prohibit hydroponics in organic farming, and reviewing new materials that have been petitioned for use in organic processed foods, among other issues.

The most challenging aspect of this position has been sorting through the controversial issues and trying to stay above the fray. If anyone ever has any comments for me, I always want to hear them!

Thank you!
Emily and Mike”

Thank you Emily for representing us and diligently volunteering your time to review and weigh in on the growth of organic practices!

Small, Local, Co-op Produce

Here’s what we have locally grown available this week from our P6 farms! And ALL of our produce is Certified Organic and Certified Naturally Grown! This week’s total for produce and plants is 85 items from 13 local P6 farms!

Baby Chickens!!!
Radishes
Red Leaf Lettuce
Sweet Baby Turnip Bunches
Parsley
Bunch Carrots
Green & Rainbow Chard
Broccoli
Cilantro
Green Onions
Green Garlic
Celery
Sweet Potatoes
Pecans
Thyme, Mint, Oregano, Lemongrass, Lemon balm, Rosemary, Lavender Fresh Herb Clamshells
Bulk Mint
Premium, Baby, and Large Size Shiitakes
8oz Arugula, Spinach, Kale, & Spring Mix Bags
5oz Spinach Bags
8oz Spinach Clamshells
Bulk Spinach
Tulip Bouquets
Flower Bouquets
Strawberry Plants
Assorted Potted Plants
Thyme, Mint, Rosemary, Basil, Chamomile, Lavender, Cilantro, Marjoram, Parsley, Mint, Chocolate Mint, Borage, Thistle, Lemon Verbena, and Stevia Herb Starts
Sweet & Hot Pepper Plants
Cherry, Heirloom, and Slicer Tomato Plants
Red & Green Cabbage & Mustard Green Plant Starts
Ozark Tonic, Ozark Super Hot Tonic & Ozark Hemp Tonic Salad Dressing

Grown for us by: Sycamore Bend, Sweden Creek, Foundation Farm, Lightner Farm, Ozark Herbal Creations, Nick Allen, Fleurish Farm, DH Farm, Honeysuckle Garden, Ozark Alternatives, Villines Family Farm, Dripping Springs Garden, and Peace Farm.

~Pauline, Fresh Foods Manager

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