Weekly News & Updates

Happy Holidays, Members and Friends!
This is the final issue of your Co-op Newsletter for 2018. After the holiday break, look for a monthly newsletter beginning in January as well as a weekly Monday morning Hot Sheet.  See below. 

Newsletter & Hot Sheet

Thank you, readers, for your support over the years. We hope you'll like these updates as we continue to bring you a little light reading pertinent to our co-op and our community.

After today's issue, we'll take a short break and resume with a monthly newsletter in the New Year, expanded with articles written by staff and community members, and features such as member spotlights and farm profiles. Look for it in your inbox the first Monday of each month starting January 7th, 2019.

The new weekly "Hot Sheet" will feature in-store updates you can absorb at a glance:  special events and announcements, produce of the week, and store sales and specials.

As always, we invite your feedback. Please contact us at

Upcoming Events at the Co-op

Tastings:  Friday, December 14th  
Em from 5b's gluten-free Bakery and Kari from Kari's Island Elixirs will be in the store sampling.  
* Em will be here 12 -3 pm. She'll have a selection of 5b's gluten-free treats to get people prepared for their holiday meals. 5b's baked goods are
so tasty that every guest can enjoy
them, even
those without dietary restrictions.
* Kari will be here from 2 - 5 pm. She'll have vinegars, bitters, and shrubs -- both to taste and for sale! This sale is a one time opportunity, since Kari won't be able to provide her products to us as retail just yet.

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

Herbs: Sunday, December 16th
"All About Adaptogens"

At 5 - 6 pm, the Co-op's own Health and Wellness Coordinator, Adrienne Brooks, will give a presentation on adaptogens -- herbs that help the body adapt to stressors and normalize its processes. Adrienne will explain how adaptogens work with the body, how to choose the right formula, and what herbs are new & available at the Co-op.

Mark your calendars!

Fruit Donations for 36 WEEKENDS Lunch Bags

The co-op is continuing its partnership with 36 WEEKENDS,
a program sending home nutritious food for kids who might otherwise go hungry over the weekend during the school year.

The program has added fresh fruit to its bags and is asking volunteers to purchase and deliver 36 pieces (no more) of fruit on Friday mornings -- the day bags are packed. We are offering a 25% discount on fruit purchased at the co-op for donation to

Members who are interested in supporting this program by choosing a date to donate can email
for more information.

In The Store
Maggie Olson,  
Produce Manager

Last week Maggie posted some words about the transition from the local growing season  to sourcing produce from farther away.

To summarize, many of the red "Local" shelf tags indicating Island Grown will give way
to more yellow "Regional" shelf tags for produce grown in nearby Washington counties from the Puget Sound Food Hub,
a farmer-owned cooperative in Mt. Vernon, and white "Beyond" shelf tags for produce provided by Organically Grown Company,
a member-grower and employee-owned company based in the Pacific Northwest.

The Co-op's first priority is to support our local farmers and food system. While some local produce items are available all winter long, the supply may be limited and the cost slightly higher than what you're used to.

Our Produce Buyer Maggie asks to hear from our shoppers about which produce needs are being met, and where there might be room for additional items.  Please contact her with thoughts or requests for produce for the winter season. Email her at with "ATTN: Maggie" in the subject line.

And don't forget, Co-op members are always welcome to place special wholesale orders through our produce vendors at a reduced markup!

Produce This Week


Dancing Seeds: Arugula

Dog Island: shiitake mushrooms

Federico Farm: micro greens

Horse Drawn: Amarosa, French Fingerling, and Majestic Purple potatoes, kale, broccoli shoots, celeriac, carrots, blue ballet & kabocha squash, savoy & red cabbages

Nootka Rose: chard, romansco cauliflower, Ozette potatoes

Sweet Earth: Jerusalem artichokes, delicata squash


All Seasons, Langley, BC:  crimini mushrooms

Busy Bee, Vancouver, OR: Asian pears

Hedlin Farms, LaConner: brussels sprouts, celery

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

Ralph's Greenhouse, Mt. Vernon:  carrots, parsnips, leeks, parsley

Siri & Son's, St. Paul, OR:  turnips

Top Hat, Scio, OR:  shiitake mushrooms


Fruits:  Avocado, Bananas, Grapes , Pineapple, Mango

Citrus: Grapefruit, Oranges, Lemons, Limes, Satsumas

Vegetables: Yams, Ginger, Eggplant , OrganicGirl Spinach & Salad greens 

Wine & Beer

.G 2013
France Gonzalves, Beaujolais-Village

Named .G for the grape -- gamay noir, the soil -- granite, and the winemaker -- France Gonzalves, this intensely natural gamay noir starts off with a complex nose of bramble, forest floor, tea leaves, hints of raspberry, barnyard and granite minerality, with good acidity, a light body with a smooth mid-palate and fine tannins.

France Gonzalves is an extraordinary young woman winegrower, growing grapes with a couple of draft horses and making wine without fining, filtration or additives of any kind, including sulphur.  She started out tiny with no financial backing, and has slowly grown her cellar towards small, while becoming one of the stars of the natural wine world as her husband joined her full time at the winery while they raise their two small children.

Reg. $18.95, now $12.95 each
$11.95 ea. for 6 or more, $10.95 ea. for 12 or more

New Beers:

Scuttlebutt Mosaic Double IPA

Aslan Organics Classic Lager


HABA for the Holidays!

Sunbeam Candles are back in stock, but already moving fast!  Come in and check out several new shapes and smells to light your home during the season of dark.

Plant Therapy:  People on your list are sure to love a thoughtful gift of health and wellness with Plant Therapy essential oils.

*  Tea light diffuser and holiday treats oil set:  $44.95

*  Aromafuse Bundle:  Holiday Treat oil set, Winter Playlands oil set,     Aromafuse diffuser all wrapped in a festive green "Santa Sack": $89.95

*  Holiday Organics Tree Set:  $24.95





Grace Harbor Eggnog, which should be in late Wednesday.


Starvation Alley Cranberry Juice:  25% off

Smiling Buddha chocolates from Denman Island --
with or without ginger:  25%off

FieldRoast Celebration Roast:   25% off

It's Fruitcake Time Again!

Eleanor sent me a copy of the column I wrote last year on my fruitcake making, and suggested I revisit the subject, and so I am.

If you recall, the fruitcakes I make have only dried fruit in them, none of the candied stuff.  It's also a very dark cake, with brown sugar and molasses as sweetener.  The batter is so thick that I have to dig in with my hands to mix it up.  And it's got lots of brandy in it, which I further use to pour over the cakes
several times after they are baked. 

As happened last year, I haven't got any photos of the actual process, probably a good idea since my phone would be destroyed by getting covered in gooey batter. 

The recipe is a riff on one I found in a 1950s Joy of Cooking, which I've tweaked a little over the years.  I've been making this one for decades and each year I say I don't want to do it again, but always end up plunging in.  If I didn't make the cakes I'd have to find something else to give to friends and family
so I might as well go for the familiar agony. 

This year I've made one batch which netted 11 small loaves, and I'm going to do the same again next week, too late for me to illustrate here.

There is a cartoon going around on Facebook about a 4th Wise Man who came bearing a fruitcake but was turned away.  Fruitcake has a bad name as you all know.  But mine always surprises and pleases those who taste it.  That goes to show that there's always a silver lining; it's possible to make a good fruitcake.  I'm happy to have brought this happy discovery to so many over the years! 

I've tried my hand at other unusual goodies as I'm sure many of you have as well, some of which are family traditions.  I have a cookbook that features various treats of the Italian holidays, and I've made my share of steamed puddings.  But the fruitcake seems to be the one that stays in my repertoire, so I guess you could call it my "signature" holiday chore. 

Happy Holidays and good eating through what I have dubbed "butter season."

-- Alice Deane

Our Twelfth Month
You're almost finished with your Disaster Preparedness if you have been following along with us using the twelve-month Household Preparation Calendar offered by the San Juan County Department of Emergency Management. Here are the final touches for December:
* Heavy work gloves
* Begin to try to expand your food supply to twice what you have on hand right now. Continue with this effort into the coming 12 months.
* Check to see if your stored food and water needs to be replaced. 
*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *
If you are starting your preparations now, you can find the Department of Emergency Management handouts at the Co-op.  
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?"
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:


NOTE:  UNFI Christmas Week delivery will be postponed to Wednesday, December 26th
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 Friday 12/14
Next order deadline:  Midnight December 22   
Pickup: After 10 am Friday December 28 


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


Monthly Meetings

December 17, January 21, February 18
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, Bethery von Dassow, Maggie Olsen, Alice Deane, 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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