Weekly News & Updates

Dear Members and Friends,

Fall is here, and we turn our attention to taking care of our island home in many ways, like supporting local food production, protecting the Salish Sea by avoiding plastics, pesticides, and household chemicals, and preparing to take care of ourselves in the event of an emergency or disaster.  

To honor all of our hardworking local farmers and producers, we invite you to Savor the San Juans courtesy of your local Cooperative.  Each week during the month of September, we will extend discounts on the best of what this county has to offer.  Keep your eyes and ears open as we will release each week's SALE in the newsletter, on our blackboard in the entry, and on our social media accounts.  

Week 3

This week we offer 10% off Local Mercantile -- soaps, candles, clothing, bags, jewelry, and more.

When you choose local, you choose a sustainable local economy.  Thank you for supporting all of our Island producers.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~  

Double your Produce Dollars  
to Support Local Farmers 

This month we want all of our Co-op members to join us in supporting our local farmers for all their hard work by taking advantage of the "Double Your Dollars" campaign. 

To all of our EBT/SNAP eligible customers:  When you shop at the Co-op, we will provide a 50% discount on all of your fresh fruits and vegetables -- up to $20 per visit. 

Photo submitted by Mama Bird Farm
In the Store This Week



Aurora Farms:  arugula

Blue Moon:  red & yellow onion, scallions, green bell & Anaheim peppers, garlic and shallots

Dog Island:  shiitake mushrooms

Federico Farm:  micro-greens, kale, zucchini

Forage Farmstead:  wilt and lettuce mixes, garlic

Horse Drawn:  honeydew, cantaloupe, cilantro, parsley, purple potatoes, basil and eggplant

Landscape Farmer:  beefsteak tomatoes

Mama Bird:  greens and tomatoes

Photo from Mitchell Bay Farm
Maple Rock:  beets, caraflex cabbage, carrots, spring onions

Mitchell Bay Farm:  Italian plums, Asian pears, and Anna kiwis -- the grape-size, smooth skinned, very sweet so-called "hardy" variety.

Nootka Rose:  cauliflower, lettuce mix, broccoli, gailon, napa cabbage, red, yukon gold and fingerling potatoes, green beans, arugula and spinach, purple bell peppers

Old Copper Farm:  garlic, kale

Pear Point Farm:  strawberries

Sweet Earth:  cherry tomatoes, padron peppers

Zach Chan:  shishito, jalapeƱo, poblano & Italian peppers, kale, head & romaine lettuce, chard, eggplant, and a variety of bell peppers

Photos by Zach Chan


All Seasons:  crimini mushrooms

Maria Dennis:  Gala & Sansa apples, Bartlett pears, Flavor King pluots

Hedlin Farms:  snap peas

Hopewell Farm:  broccoli

Osprey Hill:  collard greens

Ralph's Greenhouse:  carrots, green curly kale

Top Hat:  shiitake mushrooms



Compostable!  Need we say more?


New Ayurvedic Products from YWL:

Dosha Specific Soaps

Abhayanga Massage Oil

Hair Oil for nourishing and strengthening



COYO yogurt in Mango. It sold out over the weekend but we expect more to be delivered tomorrow afternoon.

Sale -- 25% off

Boxed Water is Better: 16.9 oz -- great size for lunches

Butler's Soy Curls:  just plain great!

Coffee Sampling and Demonstration
Tomorrow, September 18th

Doug MacInnis, owner of Mountain Wave Coffee Roasters, will be in our store for the day sampling several blends of coffee that he roasts in small batches on Lopez Island. Join us for a taste while you complete your shopping!

Chiles Rellenos, Illustrated

A tasty treat, even though your kitchen will be a mess when you are done. I love chiles rellenos made with my poblano chiles.  Our Co-op has Poblano peppers from Zach Chan and Anaheim peppers from Blue Moon Farm this week. Now's your chance!

Roast the chiles right over the flame on your stove burner, turning them as they char.  If your stove is all electric, broil them in the oven. Then steam them in a plastic bag to loosen the skins.

Remove the skins, then rinse them, but do it as little as possible since that takes away some of the flavor. 

Slit a hole on one side of the chile, open up and remove the seeds. 
Stuff with cheese.  I use Mexican queso fresco but cheddar works too.

Close up the gap, dust with flour, then cover with batter.  The batter is made by separating eggs, beating the whites, then folding in the slightly beaten yolks.  For five chiles I used three eggs, and it came out about even. 

Heat olive oil in a cast iron pan, drop a chile in, turn when it's browned on one side.  I sometimes turn them a couple of times till nicely browned.  Then drain on paper towels. 

Serve them in a puddle of tomato sauce topped with Mexican crema.  To die for!

-- Alice Deane  

Annual Farm Parade

The Friday Harbor Fall Farm Parade is coming up on October 6th, and we are seeking volunteers to represent the Co-op by marching or riding with our float in the parade. The parade will depart from the county fairgrounds at 2:30 pm, make its way through town, and end at the Grange Hall for an after-parade celebration.


If you are interested and available to participate please contact Sarah at or 360-370-5170.

D isaster Preparedness  

Last week I published here our County Council's proclamation of September 2018 as National Preparedness Month, concluding:

"We urge our fellow citizens to make sure that you and your family are prepared for at least two weeks and have taken steps to understand and prepare for the risks they face."

"Individual preparedness is the first step to being ready for a natural disaster. If you're doing nothing to prepare, it means you're counting on others to take care of you."

It's September, and if you are continuing your preparations following the Department of Emergency Management's yearlong calendars beginning in January, this is your ninth month. Here's what to add to your emergency supplies and what to do this month:


Extra batteries for flashlights, radio, and hearing aids (if needed)
Duct tape
Add an additional 2 days of water to your supply per person & pet
Large bag of rice (10lb+). Check periodically for spoilage.


Follow up on efforts to organize your neighborhood.
Conduct an earthquake drill at home: stop drop & hold, then go outside. Think tsunami.
Replace prescription medicines as required by expiration dates.
Starting Now?

If this is your first month, find DEM's three handouts at the Co-op:  

1. 12 month Household Preparation Calendar
2. Neighborhood Preparation Calendar
3. Immediate Response -- "Disaster! Now what?"

Temporary help needed to receive UNFI delivery
UNFI Truck
The co-op needs a couple of
people Tuesday afternoons for the last two weeks of this month to help Bethery with receiving the big weekly UNFI order while regular volunteers are away.   
It's  a 1-2 hour commitment on Tuesdays starting tomorrow around 12:30 pm when the truck arrives. Volunteers will help stock the order on the shelves & in the coolers. 
Annual Farm Parade
Join your Co-op friends and staff to march in the Annual Fall Farm Parade Saturday, October 6. This parade is lots of fun and it's so short you probably won't get very wet even if it rains! 
To participate, please contact Sarah at  
or 360-370-5170. 
Shopkeeper Openings:
Monday 12-2
Tuesday 10-12, 12-2
Thursday 10-12, 2-4
Friday 10-12, 2-4
Saturday 2-4
Sunday 2-4 
Other Opportunities: 
We are also looking for volunteers for the following:  
  • Produce department
  • Meat/cheese department 
  • Help with farmers markets and other
Volunteer Benefit:

Volunteers earn co-op cash to spend in the store at the rate of $4.60 for every two hours of work. Any hours worked within the quarter will count towards co-op cash. All cash earned during the quarter is to be used during the following quarter, with transactions recorded at the check stand.

Contact Information:

If you would like to volunteer, please email Sarah at the co-op with "VOLUNTEER" in the subject line:

Or phone the co-op at  360-370-5170.  You can also leave a message with the cashier.  

Thank you!       
 -- Sarah  

Information about special ordering
Special Ordering is a Member Benefit. Save on items you use often--bathroom tissue, pet food, canned goods, pasta, bulk beans, and even chill or frozen items. The markup on member special orders is 20% over wholesale for taxable and non-taxable items. You can request a special order information sheet at the store or via email:



UNFI orders are every week.
Order deadline is Midnight Saturday
Pickup: after 3pm on Tuesday
Please be prompt for chill and frozen items.

Azure Standard orders are every other week.
Current order in transit: Pickup September 21
Next order deadline:  Midnight September 29
Pickup:   After 10am Friday October 5


Mama Bird salad greens, Zach's Fresh Sheet, Federico Farms, The Farm at Roche Harbor, Organically Grown Company (OGC).

Daytime :  Blue Moon Farm, Mama Bird tomatoes, Horse Drawn Farm, Barn Owl Bakery, UNFI, Coffelt Farm Raw Milk. 
Evening:  Jim's Jerseys and Old Silvana Raw Milk, Samish Bay Cheese, Puget Sound Food Hub.

Maple Rock Farm, Sweet Earth Farm, Fresh Breeze Milk, Lopez    Island Creamery, Grace Harbor Farms,  

Daytim e:  Aurora Farms, Local Goods, Mama Bird salad greens, Nootka Rose Farm, Federico Farms, Forage Farmstead.  
Late afternoon  Fairhaven Mills, Pablito's Salsa, Jack Mountain Meats & Acme Cheeses,  5b's Gluten Free Bakery , Organically Grown Company (OGC).

Daytime : Barn Owl Bakery, Coffelt Farm Raw Milk.  
:  Puget Sound Food Hub, Bakery San Juan, etc.

Sweet Earth Farm, Sunnyfield Farm on Lopez, Twin Brook Milk, Maple Rock Farm on Orcas.

Blue Moon Farm, Waldron Island.

Monday - Friday: 10 - 7       //      Saturday & Sunday: 10 - 5
Phone:  360-370-5170


Monthly Meetings

This evening, September 17
October 15, November 19, December 17
Heritage Bank meeting room at 6:30 pm.
All members are welcome to attend meetings.

Any member is welcome to speak at the beginning of Board meetings.  Please contact the Chair or any Board member at about the topic of interest, with the understanding that due to the amount of business the Board has to attend to, brevity is appreciated.


Editor: Eleanor Hartmann

Contributors:  Paul Richards, Sarah Benson, Alice Deane, Bethery von Dassow, Adrienne Brooks, Desiree Nabong
Thank you for supporting your San Juan Island Food Co-op 
Mission Statement
The San Juan Island Food Co-op strives to provide access to local and regional food and goods that are organic, sustainable, and fairly produced, with the smallest carbon footprint.
The Co-op encourages conscientious consumption
and nurtures community connections.
San Juan Island Food Co-op | Friday Harbor | 360-370-5170
If  you would like to subscribe to or unsubscribe from this newsletter,
please email the Co-op: 
To unsubscribe from all correspondence,
please click the SafeUnsubscribe link below the newsletter.