Tuesday, March 31, 2009

From the General Manager’s Desk

Food Bills and Pistachios

For those of you who have seen information in the past few days about legislation dealing with food safety, here is the update:

HR 875 This bill is being closely monitored and currently poses no threat to organic growers, backyard gardeners or farmers’ markets. Most of the claims about it on the internet are false. For the latest information check www.ccof.org/foodsafety.php.

HR 814 Currently calls for a mandatory animal identification system

HR 759 Complete overall of the FDA with attendant problems for small farms

Currently, Congress is dealing with the larger issues of the economy and climate change.

Any urgent need for action concerning organics will be communicated in the Co-op and on this blog as the situation warrants.

The Pistachio Recall

Our sources for organic pistachios are not involved in the current recall. Any products that are affected by a recall in the Co-op are removed from our shelves immediately.

Friday, March 20, 2009

It's a recipe!

It’s official, spring has sprung . . . and the prospect of warming days has us skipping rope around the produce aisles (well, you can imagine that we want to) and cheering “Whahoooo” and “Yippee”! Another way to celebrate the first day of spring (besides skipping rope) is to make a lovely salad, laced with all sorts of wonderful things like collards and chard, cherry tomatoes and sunburst squash. Hey, that sounds like one of our favorites: the Funky Deli-C Salad! We make Funky Deli-C at the Co-op Deli and love to watch smiles grow like daffodils, as folks tuck into this sweet and savory delight. It’s simple to make, and oh so delicious. If you enjoy this salad, don’t forget to check out the O.B. People’s Deli Cookbook, available at Ocean Beach People’s Organic Food Co-op . . . where YOU own the store!!

Funky Deli-C Salad

Serves 4 - 6

1/2 bunch green chard, sliced thin

1/2 bunch collard greens, sliced thin

1/2 jalapeno, minced

1 cup red onion, sliced 1/4 moons

1/2 cups each red and yellow bell peppers, diced

1 1/2 cups sunburst squash, diced

1 1/2 cucumber, sliced half moon

1 handful of cherry tomatoes

1 1/2 Fuji apples, sliced 1/4 moons


1 orange, juiced

1/2 cup apple juice

1/2 cup raw tahini

1/2 cup olive oil

1/2 tablespoon basil

1/2 tablespoon oregano

1/4 tablespoon sea salt

1/4 tablespoon black pepper

Place prepared vegetables into a large bowl. Blend the dressing, then pour over the vegetables and mix well.