News

—by Monica Rojas

Grapeseed oil is made by cold-pressing grape seeds. A fairly new product, it was made only beginning in the twentieth century, because the techniques and needed mechanics to extract the oil from the seeds are highly specific.

The abundance of grapes, and the practice of wine making, have made acquiring the seeds very efficient. Many producers of grapeseed oil use wineries as a supplier, because of the huge amount of seeds left from the wine making process.

There are two common uses for grapeseed oil, one being as the oil itself for use in the kitchen, and two as an ingredient in cosmetics.

—by Kathryn Tempas

—by Naomi Jackson, Membership Coordinator

Thank you, Mayfest volunteers

Several dozen volunteers helped out with this year's Mayfest Plant Sale. I continue to be impressed with the quality of work provided by our excellent volunteers.

Help needed in June

As I write, the June evening calendar looks dismal. I know people are exceptionally busy in June. Also, many volunteers have worked ahead and don't need to work in June. However, if you have free time on a June evening, stop in and sign up. We could really use your help!

Road construction and parking

—by Hannah Miller, Chair

—by Roxanne Bergeron

In late April, while I was wrapping up this article for the June newsletter, several inches of wet, heavy snow were falling. A few days later, the snowy landscape had transformed into a tennis-friendly, bird-chirping extravaganza wrapped in an 80–degree day. Then on May Day, upwards of nine inches of snow were predicted to fall upon the Twin Cities over the following two days. Then my furnace kicked on.

Was I the only one thinking—what gives?! Climate change sure has a wicked sense of humor! What will summer be like? Spells of crazy, blistering hot winds? Weird cold snaps in July? Only time will tell.

—by Anna Dains

(Reprinted from the July 1988 issue of the SAP Foods newsletter.)

There are two distinct advantages to preparing a fresh supper salad in the morning or even the night before. First, early preparation allows flavors to “marry” and all ingredients to chill evenly. Second, you’ll be out of the kitchen at the hottest time of the day, smiling enigmatically at the question, “What’s for supper?”

The following recipes are meant to be skeletons—fill them in with additional fresh herbs and vegetables as they come into season.

Our co-op regularly donates to Midway Food Shelf, which is part of Keystone Community Services. You can help. Particular needs at the food shelf include culturally specific foods such as rice, pinto beans, and cooking oil. Canned meats and easy-to-prepare, non-perishable meals are always welcome. Most-needed non-food items include diapers, laundry detergent, paper products, tooth brushes, dental floss, and shampoo.

Co-op shoppers always receive a 28% discount for anything they purchase for the food shelf. Tell the cashier that your purchase is for the food shelf, and then leave your purchase with the cashier to place in our donation box.

—by Monica Rojas

Cornichon (pronounced kor-nee'-sho(n) is a French word literally translating to “little horn.” The assumed first use of the word was in 1928. They are a crisp, tart gherkin cucumber usually flavored with tarragon. In England they are simply called gherkins. These small pickles, usually only a couple of inches long, originate from French cuisine, though they can now be found all over the world. Though you can grow them here, seeds are hard to get, and the gherkins must be watched and picked quickly before they mature, otherwise their nubs grow into spikes.

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