Weekly News & Updates

Dear Members and Friends,

Feast your eyes on the colorful autumn fruits and vegetables in abundance in our produce section!

Membership Cards

Members who have signed up or renewed their membership this year and have not picked up a new membership card made of non-plastic sustainable recyclable composite material can find theirs at the register the next time they come in to shop. They're piling up!

Your San Juan Island Food Co-op membership card entitles you to shop at member prices at most food co-ops everywhere.

Upcoming Event:  Sunday November 18th, 5 - 6 pm

What's Your Element?
Getting to Know
the Five Elements

Join local acupuncturist Trisha Ginley for an overview of the five elements of Chinese medicine and how we can best prepare ourselves for the transition to the winter season.

Sampling Event at the Co-op
Monday, November 19th 3-5 pm

Girl Meets Dirt will be in the store sampling their cutting and spoon preserves, all made on Orcas Island from locally sourced, heritage fruit. Customers can come in for a taste while they shop and find the perfect pairing for their upcoming holiday meals.

In the Store This Week



Aurora farm: lettuce mix, arugula, spinach

Dancing Seeds: spaghetti squash, rosemary, sweet peppers, spinach

Dog Island: shiitake mushrooms

Federico Farm: micro-greens

Horse Drawn: kale, chard, Amarosa & french fingerling potatoes, cabbage, cilantro, blue ballet, delicata, & kabocha squash

Mitchell Bay Farm: Asian pears

Nootka Rose: carrots, romanesco cauliflower, gailon, broccoli

Sweet Earth: Macintosh, Mutsu, and Sweet 16 apples, Hubba Hubba, Delicata, Red Kuri winter squashes, Winter Luxury pumpkin (great pie pumpkin!), Concord pears, jerusalem artichokes

Old Copper Farm: garlic

Zach's Fresh Sheet: butterhead, romaine, and Cegolaine lettuce, savoy, green & red cabbage, white cauliflower, collard greens, Waldron kale, jalapeƱos, parsley.


All Seasons, Langley, BC:  crimini mushrooms

Hedlin Farms, LaConner: brussels sprouts

Osprey Hill, Acme, WA: fennel bulbs, chiogga radicchio

Boldy Grown Farm, Burlington: Treviso radicchio

Top Hat, Salem & Scio, OR:  shiitake mushrooms

Ralph's greenhouse, Mt. Vernon: carrots, parsnips, leeks

Crow's Farm, Bow, WA: watermelon radishes, garlic

Caruso Farm, Snohomish, WA: Turnips

Maria & Brian Dennis, Orondo, WA:  Grapes
(in cooler in brown paper bags), walnuts, &
several varieties of apples
for saucing, baking, and for fresh eating.


Avocado, Bananas, Grapes, Grapefruit, Oranges, Lemons, Limes, Satsumas, Persimmons, Pomegranate, Mango:


Organic BC White

Quails' Gate 2013 Gewurztraminer

Organically grown in BC's Okanogan, this starts with white peach, aromatic fruits and a hint of petrol and moves into lemon zest and asian pear, accompanying a dry, mouthwatering finish.  2013 could be old for some whites, but Gewurztraminer responds especially well to a bit of age and this one is drinking beautifully.  If you are thinking about getting some white wine to go with your Thanksgiving dinner this would be a good choice.
  $9.95 each, $8.95 each for 6 or more bottles, $7.95 each for 12 or more bottles.

Tea Time Reminder 
We have new packaged loose leaf teas in an assortment of flavors.   
25% Off Organic Life Multi-vitamin by Natural Vitality. Liquid or capsule. 11/12 - 11/18

Organic Life Multi-vitamin offers bio-available, food-based nutrition in either easy to digest liquid or convenient vegetarian capsules

We have a number of bulk items on sale, so come stock up for winter before the real wet and cool weather sends us running for home.   
Looking for soaps, shampoo, or conditioner at an affordable price?   Look no longer; we have a great selection of soaps and such in bulk!   
Bring a container, have it weighed at the front register, then make your choice and fill.


Eden Spicy Black Bean Refried Beans

DeMars Expedition Sauce:  3 ounce pouch "Hot Sauce Designed for Adventure"! 

It's on the condiment shelves between two brands of Rooster Sauce.

Back in Stock

Starvation Alley Cranberry Sauce with a new flavor -- Citrus, like the cranberry/orange relish Mom used to make!

Past Harvests
Blueberries in summertime!

As I was scrolling through the photos on my phone I noticed a number of snapshots of my harvests I'd taken over the past few years.  They looked really good to me, better than I had remembered, and better, it seemed, than what I have harvested this year. 
I sort of doubt whether that is true, but why not show off a bit? 

So here are some things that have come from my garden that please me.  Look through your old crop photos. Let me know if you think you did better in past years.  It might just be a nostalgic reaction, but it could indicate better or worse seasons.  If you haven't been recording your harvests, start doing so now; it makes for a swell documentation of the rewards of our labors.

Squashes and pumpkins -- I always grow lots of delicatas and last year
there was a bumper crop of two kinds of pumpkins and butternuts.

A bounty of peppers -- now I'm really impressed with this one.  Definitely not nostalgia; my crop was nothing like this the past summer.  These paprikas are waiting to go into the dryer, and my friend Jim Nollman and I ground and bottled plenty to give as gifts.

Several of my favorite tomatoes --
I keep growing the same ones each year, because they really work for me!

Plenty of cukes!  This was a few years ago when I overplanted.
 I've come to my senses and had
lots less this last summer.
Tomatoes ready for drying.
I grow Principe Borghese to dry each year.  I freeze them in bags once they are dried; throwing a handful into soup or stew is magical.

Garlic drying.
I'm not sure what year this was, but it's pretty typical for me.
Beans dried and ready to cook --  I love to grow shell beans & Teddy has some just about every morning for breakfast.
I scored several interesting kinds from Carol Miles when she was working as interim extension agent and have been growing them out ever since.  Margaret Thorson sold me some several years ago that I've been growing too. 

-- Alice Deane    

Stories of the Storm

Roger Ellison invites the community to an evening event which promises to be lots of fun in the spirit of "Be Prepared":

Hello all,
Join us by the fire at the Grange Hall on Wednesday, November 14 for Stories of the Storm, an informal conversation about the blackouts and big blows we have lived through.

We've invited some island oldtimers who have lived through some pretty big storms, so expect to hear some good stories.

The hall will be lit with lanterns, lamps and candles, we will be serving hot cocoa and hot tea using water heated by a propane stove on the back deck. It will be the best powerdown gathering of the season! Do not miss it!

Please bring an oil or battery lantern or lamp, a candle, some tools and ideas for making it through a blackout, and most of all, bring your stories. We will start at 7PM.

This event is brought to you by the San Juan Island Grange Lecture Series & the Corps of Resiliency. Free of charge and welcome to all.

-- Roger Ellison    

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Disaster Preparedness

"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."  
Every household should be prepared to take care of itself for up to a month without water, power, services, supplies.

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It's November, and if you are continuing your preparations following our local Department of Emergency Management's yearlong calendars beginning in January, this is your eleventh month.

If you are starting now, you can find the Department of Emergency Management handouts at the Co-op so you can start your preparations any time. With a few purchases and one or two things to attend to each month, at the end of one year your family will be prepared in the event of an emergency which could cut our island community off from services and supplies.
1. 12 month Household Preparation Calendar
2. Neighborhood Preparation Calendar
3. Immediate Response -- "Disaster! Now what?"

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San Juan County Hazard Mitigation Plan 2018

A countywide effort is underway to make sure we are all prepared:

"We cannot prevent the infrequent disastrous acts of nature, but we can implement strategies designed to reduce the property damage, disruption of services, devastation to the local economy, and the long-term risks to people that typically follow a natural disaster. This is hazard mitigation." Read more:

Volunteer at the Co-op!
Volunteer Benefits:

In addition to the rewards of donating their time, 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 Nov. 16 
Next order deadline:  Midnight November 17
Pickup: After 10 am Friday November 30



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


Monthly Meetings

November 19, December 17, January 21
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, Maggie Olsen, Alice Deane, Bethery von Dassow, Derek Angevine, Jeremy Jennings, Adrienne Brooks.
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
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