Organic Duck Eggs from Sky Valley Family Farms on Sale

family member of sky valley family farm in startup washington holds two baskets of pasture raised chicken eggs

The Co-op proudly sells Sky Valley Family Farm’s pasture-raised organic duck and chicken eggs.

The fourth-generation family is unique in that all of its products are pasture based and its fields are certified organic.

Photos courtesy of Sky Valley Family Farms.

The 44-acre Sky Valley Family Farm is located 40 miles northeast of Seattle, in the whistle-stop town of Startup. The farm’s fields are certified organic and no antibiotics or chemicals are ever used in the fields, or on its pasture-raised ducks and chickens, resulting in tasty and healthful eggs.

The Sky Valley chickens and ducks have been extra busy celebrating the arrival of spring by laying lots of eggs. Due to the increased productivity, duck eggs are on sale.

Sky Valley Family Farm duck eggs are on sale through May 14!

Use these high-quality eggs in your next entrée, baked treat, or featured in a simple preparation that allows the freshness, quality, and flavor of authentic farm-fresh, nutritious, organic pasture-raised eggs to shine.

chickens at sky valley family farm in startup washington roam about in the pasture organic

ducks at sky valley family farm in startup washington enjoy pasture organic

Chicken eggs $6.75/dozen

Duck eggs $4.69/half dozen (reg. $5.49)

Learn More

Learn more about the Sky Valley Family Farm at their website.

Healing Turmeric-Ginger Broth

by Alissa Segersten, Contributing Author

Healing Turmeric-Ginger Broth makes a delicious chicken noodle soup.

You can get very creative with what you add to your broth. Think of foods that naturally complement turmeric: chicken, fish, lentils, chickpeas, brown rice, sweet potatoes, potatoes, kale, spinach, carrots, zucchini, lemon, green onions, cilantro, and parsley!

Reprinted with permission from www.nourishingmeals.com. Photos by Alissa Segersten.

Healing Turmeric-Ginger Broth

Look for fresh turmeric in the produce section at the Co-op (available seasonally).

INGREDIENTS

1 to 2 tablespoons extra virgin olive oil
2 tablespoons turmeric powder
½ cup (heaping) very finely chopped fresh turmeric
¼ cup (heaping) very finely chopped fresh ginger
1 large onion, chopped (leave the skins on)
3 to 3 ½ pounds organic chicken thighs (bone-in, skin-on)
1 tablespoon black peppercorns
2 bay leaves
3 large celery stalks, chopped
2 large carrots, chopped
handful fresh parsley or cilantro
1 tablespoon herbed sea salt or plain sea salt
16 cups water
1 tablespoon raw apple cider vinegar

METHOD

Heat a 9-quart heavy stock pot over medium heat. Add the olive oil. Then add the dried turmeric, fresh turmeric, and ginger. Sauté for a few minutes, then add the onion (and the onions skins for a deeper colored stock) and sauté a few minutes more. Add the remaining ingredients, cover, and bring to a gentle boil. Then reduce heat to low and simmer for about an hour.
Using tongs or a slotted spoon, remove the chicken thighs and place them onto a plate to cool. Once they are cool enough to handle, pull the meat from the bones. Then return the bones and skin to the pot of simmering stock, cover, and simmer on low heat for an additional 2 to 3 hours or longer.
Then strain through a fine mesh strainer into another large pot or bowl. Taste and add more salt if necessary. Ladle some of the broth into wide-mouth quart jars and refrigerate. Serve the rest of the broth with the cooked chicken, cooked rice noodles, chopped fresh cilantro or parsley, and green onions. Or add your favorite vegetables (like thinly sliced kale or collard greens, diced carrots, onions, and zucchini) and cooked lentils or mung beans. Add in some leftover cooked brown rice or quinoa too if you have it. There are so many ways to use turmeric broth. Get creative!

Recipe Tips and Notes

Variation: Use a whole 3 1/2 pound chicken in place of the thighs if desired. Cook for about 1 1/2 hours at first (instead of one hour), then remove the chicken from the broth, remove the meat from the bones and place the bones and skin back into the pot and continue to cook for 2 to 3 more hours or longer.

Notes: Leave the skins on your fresh turmeric and ginger for this recipe: no need to peel them! The rice noodles pictured here are a Thai rice noodle that just needs to be soaked in hot water for 10-15 minutes before using (no cooking required). I usually keep a few packs in my pantry for quick Pad Thai dinners or quick curry-noodle soups.

Warning: This soup will temporarily stain your children’s faces yellow (around their mouths and chin if they are slurping their soup), and it will permanently stain clothes, tablecloths, light-colored cloth napkins, and everything it comes into contact with. It is that potent.

Why Tumeric?

In general, disease is caused by getting too many things that you don’t need (inflammation, stress, toxins, infections, allergens), and too little of the things that you do need (antioxidants, relaxation, exercise, healthy foods, proper nutrients).

Turmeric contains beneficial polyphenol chemicals called curcuminoids. The magic of curcumin is that it shuts down, or dampens, the primary inflammatory switch in the body making it one of the most potent natural anti-inflammatory substances.

Research has also demonstrated that curucmin can help combat various infections that can lead to inflammation in the first place. It also signals our cells to make more antioxidants and hundreds of beneficial detoxification proteins to remove harmful toxins from our cells.

Turmeric is best mixed or cooked with fat to get its full benefit. This is one of the ways turmeric has been traditionally used in India. Spices are always sautéed first in
fat (often ghee) before being used in recipes. This not only allows for the absorption of the beneficial polyphenols, but it also brings out the flavors in the spices.

Turmeric is amazing, isn’t it?

About the Author

Alissa Segersten holds a Bachelor of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition and Nourishing Meals, the mother of five children, a whole-foods cooking instructor, professional recipe developer, and cookbook author.

She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, and paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole-foods diet.

Alissa is the author of two very popular gluten-free, whole-foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book.

Learn more at nourishingmeals.com.

Dinner in a Flash (with ready-to-cook Co-op meat selections!)

By Nick Barrett, Prepared Foods Manager

Folks have been requesting serving suggestions for our new line of ready-to-cook meat entrees, and Nick has answered the call!

You could simply grill (as pictured above), bake, or cook 'em up on the stove top and serve with your favorite side dishes. But for something new, try one of these simple yet delicious dinner suggestions and enjoy a healthy and satisfying home-cooked dinner in a flash.

Bulgogi Cabbage Wraps

25 minutes
Makes 8–12 wraps

INGREDIENTS

2–2.5 pounds Co-op In-house Bulgogi Beef
2 tablespoons Gochujang chili paste
1 head napa cabbage
2–3 cups cooked rice
1 cup shredded carrot
1 cup green onion
2 tablespoons toasted sesame seeds

Optional—

sliced cucumber
sliced radish
sliced red onion
kimchi

METHOD

Grill or bake beef and slice into strips.
On a large cabbage leaf, smear chili paste (to taste) and then layer rice, beef, carrot, green onion, sesame seeds, and optional ingredients as desired.
Wrap and enjoy!

Bulgogi Beef (grilled and served in a salad)

Napa cabbages fresh in the Co-Op's produce department.

Grilled Chimi Summer Salad

25 minutes
Serves 4–6

INGREDIENTS

2 pounds Co-op In-house Chimichurri Chicken
6 cups romaine lettuce
2 avocados, sliced
2 ears corn (or frozen corn, thawed)
2–3 ripe tomatoes, wedged
1 container of grab-and-go fajita vegetables (available in the produce department)
4 radishes, sliced
½ red onion, sliced thin
cooked black beans (optional)
parsley, for garnish

METHOD

Grill chicken until cooked through and slice.
Grill corn on the cob, cool and cut off kernels.
Grill fajita veggies in a foil pack with olive oil, salt, pepper, and oregano.
Plate lettuce, add remaining ingredients and drizzle with your favorite dressing. (Nick's favorite is Primal Kitchen Greek Dressing.)

Nick's Salad at Bellingham's Community Food Co Op.

grilled con on the cob kissed by the flame.

Chicken Chimichurri Dinner

This is an easy one!

Co-op In-house Chicken Chimichurri, grilled (approximately 6 ounces per serving)

Serve with—

grilled bell peppers and onions (or use the grab-and-go fajita veggies available in the produce department)
your favorite roasted potato recipe (suggestion: when fresh from the oven, toss with a squeeze of lemon, fresh parsley, and minced garlic)
grilled corn on the cob

Grilled peppers and onions in a cast iron skillet on the grill.

Ready-to-Cook Entrees Bring the Flavor!

by Nick Barrett, Prepared Foods Manager, and Joshua Jackson, Merchandising Manager; photos by Habiba Sial, Graphic Designer

July 2018

The Co-op meat department’s new ready-to-go fixings make it easier than ever to get a healthy, hearty, and irresistibly delicious dinner on the table! There’s no skimping on ingredients in these tasty entrees. Everything is made in accordance with the meat department’s quality guarantee using favorite cuts from Organic Smart Chicken, Oregon Country Beef, and Beeler’s Pure Pork.

In addition, we’ve partnered with local favorite The Spice Hut to amp up the flavor with their fresh, authentic (and mostly organic) spice blends, and we use the best organic produce in our kabobs.

Moroccan Chicken Kabob

Spice Hut’s perfectly balanced Organic Moroccan Blend on boneless, skinless chicken breast with red peppers, red onions, and zucchini. Serve with a simple salad and naan. Enjoy the kabobs with a squeeze of lemon and a garlicky yogurt sauce.

$8.99/pound

Memphis BBQ Chicken or Pork Chops

Our Memphis BBQ is flavored with Spice Hut’s classic dry-rub with a cayenne and paprika kick. Pairs well with baked potatoes, corn on the cob, and Co-op Deli Potato Salad.

pork chops $8.99/pound
chicken $5.99/pound

Bulgogi Beef

A Korean barbecue staple. Top sirloin marinated in a tamari, ginger, and orange base. Great on a salad or in a lettuce wrap with rice, green onion, sesame seeds, and shredded carrots. Pairs perfectly with kimchi and gochujang (Korean chili paste).

$12.99/pound

Chimichurri Chicken

Boneless, skinless breast steeped in a bright and fresh Argentinian marinade featuring a garlicky red wine vinegar base. Pairs well with Co-op Deli Black Bean Quinoa Salad, tortilla chips with guacamole, and grilled peppers and onions.

$11.99/pound

Easy Slow-Cooker Bone Broth

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

bone broth slow cooker ingredients chicken parsley carrot onion

Selva's recipe for bone broth is rich in collagen and provides an easy-to-absorb protein source.

Makes ~4 quarts

INGREDIENTS

2 pounds grass-fed beef/lamb bones (or pastured chicken carcass)*
1 bay leaf
1 large yellow onion, cut in half (skin on)
1 whole clove
2 carrots, cut into quarters
1/2 small celeriac root, cut in half
1/3 bunch parsley
2 cloves garlic, peeled
5 whole peppercorns
1 tablespoon apple cider vinegar

*Find grass-fed beef marrow bones, labeled as Soup or Doggie Bones, or 2.5-pound bags of chicken bones from local vendor Osprey Hill Farm in the meat freezer. We also sell chicken necks, wings, drumsticks, and whole chickens (just roast and strip the meat off the carcass).

METHOD

Preheat oven to 400 F. Place bones on a baking sheet and roast for 45 minutes to 1 hour, turning every 20 to 30 minutes until browned.
Add roasted beef bones and juices to the slow cooker. Pierce bay leaf to onion half with clove. Add all veggies, remaining spices, and vinegar to bones. Fill with enough cold fresh water to cover bones. Program slow cooker to cook on low for 8 to 10 hours. Fill with more water to cover bones and continue to cook on low for longer than 10 hours if a stronger more medicinal bone broth is desired (at least 24 hours is recommended).
When broth is ready, remove large veggie chunks and bones. Pour remaining liquid into large glass jars and cool to keep it from souring. Once cooled, you may remove as much of the fat layer as desired. The remaining broth can be thinned with water if necessary. This broth keeps for 1 week in the refrigerator or you can freeze in ice cube trays for later use. Season with sea salt and fresh herbs (minced rosemary, thyme, and oregano) if used as a hot beverage.

Note: Alternatively, after cooking for 24 hours and then removing the veggies, you can continue to keep broth and bones in the slow cooker, replenishing with enough fresh water to keep bones covered. Reheat in slow cooker on low heat for 4 to 5 hours each time fresh water is added. Allow to cool and refrigerate unused portion. Process may be repeated for about 7 days, then discard.

More info about Bone Broth

Learn more about the health benefits of bone broth in Selva's Ask the Nutritionist column.

Farm Fund Spotlight: Brittle Barn Farms

by Laura Steiger, Outreach Team, and Hannah Coughlin, Brittle Barn Farms

brittle barn farms, local, farm fund, zack tyler, karl prisk,

Karl Prisk (left), Zack Tyler, and Tarquin, Zack’s trusty Australian Shepherd, take a break from tending their free-range turkey flock at Brittle Barn Farms in Ferndale. The farm prides itself in buying local and used a Farm Fund loan to purchase organic, Non-GMO Project Verified feed from Bellingham’s Scratch & Peck Feeds for their poultry flock.

Zack Tyler of Brittle Barn Farms, a local free-ranged meat producer, has been interested in animal husbandry for as long as he can remember.

Growing up on a half-acre in Arcata, California, with his younger brother and hobby-farm parents, Zack was inspired by his small community of do-it-yourselfers and small farmers. “Every Saturday I got to see farmers and artisans pour into an empty street and make it come alive with their hard work and passions,” said Zack.

His mom makes her living raising fiber animals (llama, sheep, and goats), spinning, and knitting their wool into wares that she’s sold at the Arcata Farmers Market for over 25 years. His dad taught Zack how to slaughter Thanksgiving turkeys when he was six. “My parents taught me to be respectful and compassionate to our animals from the beginning to the end,” said Zack.

After he moved to Bellingham to realize his dream as a small farmer, Brittle Barn Farms was born.

After he moved to Bellingham to realize his dream as a small farmer, Zack and his partner, Hannah, rented a five-acre plot just outside of Bellingham where Brittle Barn Farms was born. They raised meat chickens, egg layers, goats, ducks, geese, turkeys, and Icelandic sheep.

Zack noted, “Neither of us had any capital to start with—no inheritance, no wealthy relatives, and not much combined income.”

Zack works in the classroom with developmentally disabled or at-risk youth, and Hannah works for a local environmental nonprofit, RE Sources for Sustainable Communities.

“We had to start at square one—on a cheap rental with a falling down barn,” said Zack.

They named their farm after that barn to remind them of the virtue of small beginnings.

In 2014, Brittle Barn Farms moved to Cougar Creek Ranch in Ferndale, a 160-acre original homestead owned by the Prisk Family. “Karl [Prisk] and I have been friends for a long time. After he moved to town to farm his grandfather’s land, it was an obvious partnership,” said Zack. They went into business together and grew Brittle Barn Farms, increasing their overall production, and adding cows and hogs to the farm.

In the spring, the Co-op Farm Fund secured a low-interest loan for Brittle Barn Farms in partnership with Industrial Credit Union.

The farm used the loan to purchase organic feed from Scratch & Peck Feeds.

“It’s important to us to operate locally. That includes where we purchase our feed,” said Zack. Purchasing organic, Non-GMO Project Verified feed upfront from Scratch & Peck enables the farm to better control the price and quality of their free-range poultry, while keeping their money circulating in our local economy.

Zack’s dream is to farm full-time. “I love caring for the animals, being connected to the seasons and natural life cycles, and I love producing an important commodity for my community,” he said.

You can purchase Brittle Barn Farms’ chicken at the Cordata store. All their meats are available at both Bellingham Farmers Markets, Carne, and on the farm.

Learn more about Brittle Barn Farms or contact the farm at 360-610-7740 or brittlebarnfarms@gmail.com.

In-house Sausage Links—Perfect for the Grill

by Matthew Bernstein, Downtown Meat Department

sausage links grilled bratwurst with rosemary

Grilling is Matt’s favorite preparation for the Co-op’s handmade sausage links. All of our in-house sausages are crafted with attention to detail by Co-op meat department staff, using high-quality meats and seasonings.

About a year and a half back, we undertook an exciting new project and started making our own pork sausage links. Our goal: make a bodacious sausage, in-house, from scratch. To accomplish this we cut and grind pork shoulder, mix in seasonings, and then stuff our sausages by hand—a timely process that results in a tasty sausage with great texture.

"Next time you’re looking for something special to bring to a barbeque, give our in-house links a try. You won’t be disappointed."

The star of the show is the pork shoulder from Beeler’s Pure Pork. Beeler’s raises pork that is 100 percent free of antibiotics and growth hormones. The fat content of their pigs lends itself well to making a very juicy and flavorful sausage.

At first we only offered Mild Italian Sausage Links. After overwhelmingly positive feedback from customers and staff alike, we’ve expanded our selection to include Hot Italian Links and Beer Brats. At our Downtown store, we also make an Andouille. For those who prefer a leaner sausage, try our Italian Chicken Links made with organic chicken from Draper Valley Farms.

Although all varieties can be cooked on the grill or the stovetop, grilling tends to bring out the best flavor and texture in our links. Cook all chicken varieties to an internal temperature of 165 degrees Fahrenheit, and pork varieties to 160 degrees. My favorite sausage to toss on the grill this year has been the Beer Brat. I serve mine on a Breadfarm hoagie roll with Bubbies Saurkraut and whatever mustard I have in the fridge. We use Trumer Pils in our beer brats, so if you enjoy a cold beer with your brat that would be a perfect choice.

Next time you’re looking for something special to bring to a barbeque, give our in-house links a try. You won’t be disappointed.

Meat Quality Guarentee

community food co-op meat departent no nitrites nitrates msg antibiotics hormones

The Co-op Meat department knows you have standards so we have them too. You can shop knowing we have done our homework.

Sky Valley Family Farm duck eggs are on sale through May 14!

Learn More

by Alissa Segersten, Contributing Author

Healing Turmeric-Ginger Broth

INGREDIENTS

Recipe Tips and Notes

Why Tumeric?

About the Author

By Nick Barrett, Prepared Foods Manager

Bulgogi Cabbage Wraps

INGREDIENTS

METHOD

Grilled Chimi Summer Salad

INGREDIENTS

METHOD

Chicken Chimichurri Dinner

Serve with—

by Nick Barrett, Prepared Foods Manager, and Joshua Jackson, Merchandising Manager; photos by Habiba Sial, Graphic Designer

July 2018

Moroccan Chicken Kabob

Memphis BBQ Chicken or Pork Chops

Bulgogi Beef

Chimichurri Chicken

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

INGREDIENTS

METHOD

More info about Bone Broth

by Laura Steiger, Outreach Team, and Hannah Coughlin, Brittle Barn Farms

Zack Tyler of Brittle Barn Farms, a local free-ranged meat producer, has been interested in animal husbandry for as long as he can remember.

by Matthew Bernstein, Downtown Meat Department

Meat Quality Guarentee

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