Weekly News & Updates

Dear Members and Friends,

School has already begun! Watch for kids, make way for buses, drive slowly.  

In the Store

This month to honor all of our hardworking, local farmers we invite you to Savor the San Juans courtesy of your local Cooperative.  Each week during the month of September, we will be offering discounts on the best of what this county has to offer.  Keep your eyes and ears open as we will release each week's SALE in the Newsletter, on our blackboard in the entry, and on our social media accounts.  

First up: produce! 

While our farmers are still offering this beautiful bounty, come on in and save.   Sept 4th - 10th:   receive 10% off on any fruits and veggies with a
red tag .  That tag means it's from San Juan County.

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Local :

Blue Moon:  red & yellow onion, scallions, green bell peppers, garlic

Dog Island: shiitake mushrooms

Federico Farm: micro-greens, zucchini
& patty pan, bell peppers, kale

Forage Farmstead: wilt & lettuce mixes, garlic

The Farm @ Roche Harbor: kale, head lettuce

Horse Drawn: honeydew, cantaloupe, cilantro, parsley, purple potatoes

Mama Bird: greens, English cucumbers,
Asian pears, and tomatoes

Maple Rock: lettuce mix, green beans, beets, Caraflex cabbage, carrots

Mitchell Bay Farm: Italian plums

Nootka Rose:  gailon, arugula, cauliflower
(purple & white), broccoli, zuchinni, napa
cabbage, lettuce mix, red, yukon gold and
fingerling potatoes

Old Copper Farm: garlic, kale

Pear Point Farm: strawberries

Redwing Farm:  blueberries -- the season is coming to a close, so come in NOW to get some of these delicious plump berries.

Sweet Earth:  cherry tomatoes, padron peppers and strawberries

Strasser Family Farm:  summer squash

San Juan Gourmet Mushrooms:  blue oyster mushrooms

Zach Chan:  shishito, jalapeno & Italian peppers, cabbage, parsley, and -- we hope--

Regional :

All Seasons:  crimini mushrooms

Maria Dennis:  Dino Egg & Flavor King pluots, Gala & Sansa apples, Bartlett pears

Hedlin Farms:  snap peas

Ralph's Greenhouse:  carrots

Top Hat:  shiitake mushrooms



Beer, Wine, Cider 

For these dog days of summer, Boathouse Cider sent us an organic hard lemonade. We also have a new barrel-aged Flanders Style Blonde Ale from pFriem in Hood River, Citra Enigma Hazy IPA from Matchless Brewing in Tumwater, and an Organic Nero d'Avola from Tenuta La Favola in Sicily.  Also, after a long absence, we have Liberty Bay IPA and Kanacitra Pale Ale from Sound Brewing in Poulsbo back in Stock.


20% off the following Bulk Dried Fruit This Week:

Papaya Spears                  White Mulberries
Goji berries                         Pear Slices
Peach Slices                       Pineapple slices
Goldenberries                     Ginger           
Persimmon Slices               Banana Chips



By popular demand,  Alaffia Liquid African Black Soap Is Back!

16oz - Tangerine Citrus, Eucalyptus Tea Tree, Unscented and Peppermint  2oz travel size - Tangerine Citrus and Peppermint

September Essential Oil of the Month :  


As we continue to build our oil based medicine bag, Oregano oil is the next essential oil to add.

Found high in the mountainous regions of the Mediterranean region, oregano, "joy of the mountains," has been used for medicinal as well as culinary purposes for over 2,000 years.

Oregano is part of the Labiatae family of herbs, which also includes basil, rosemary, thyme, mint and lavender. There are over 40 different species of oregano, origanum vulgare being the preferred species for creating medicinally potent essential oil.

- Antibacterial
- Antiviral
- Antimicrobial                                                      
- Anti-fungal     
- Anti-parasitic
- Anti-inflammatory
- Anti-allergenic

Colds and Flu   
Upper respiratory infections    
Stomach discomforts
Skin conditions
Toenail Fungus
Cold sores


Firefly Kitchen Krauts are here. We currently have Emerald City Kraut and Kimchi. Let us know what you think. We will be trying some other flavors in the future.
Watermelon Kombucha from GT's, but it came
in 48oz bottles. It might be just the thing for
out-of-town visitors or today's picnic.
Hope Spicy Avocado Hummus and Lilly's Original Hummus in smaller sizes ( a UNFI mix-up)
Equal Exchange Dark Chocolate, 67%:
Mint Crunch flavor

  Back in Stock 

Sciabbica Olive Oil

Kite Hill Almond Cheeses
Treeline Cashew Cheese
Coyo Coconut Yogurts


Special Order Tree Fruit
Flavor King & Dino Egg Pluots
This Thursday's delivery from Orando will include Dino Egg & Flavor King pluots, White-Fleshed peaches, Bartlett Pears, and Gala apples.  Members can order these fruits by the case by following the instructions sent Friday evening. No orders are taken through the Co-op.

White-Fleshed Peaches on the tree

This 'n' That

I'm thinking of a potpourri of thoughts, advice, other gardeners' experience.   I got Linda Gilkeson's monthly report yesterday and, as always, she mentions some items that are on everyone's mind. 

fall webworms
One is the caterpillars that are making tents in the trees right now.  She says they are not tent caterpillars but are Fall Webworms.  They don't multiply like tent caterpillars (but those are slated rise in population in the next few years; more on them another time.) 

And there is the matter of blossom end rot on tomatoes. My friend Lenore has mentioned it, and it's something my San Marzano's suffer from as well. 

blossom end rot on tomatoes & peppers
[photo by Linda Gilkeson]
Linda says it's caused by calcium deficiency, which is what I already thought. It's not caused by a soil deficiency, but by irregular watering.  The plant can't get calcium from the soil because it moves into the tissues along with water.  It can also happen when the plant grows too fast due to excess nitrogen fertilizer.    It only happens in my San Marzano so I'll try some different varieties of paste tomatoes next year.  Another reminder of how important regular watering is.

Eleanor always is full of ideas and tips.  One she just mentioned to me is an old idea to think about when getting ready to protect plants from the cold, and that's to make cloches out of plastic bottles with the bottoms cut off to set on individual plants, or use inverted wide-mouth gallon jars.  I haven't actually done that, but have used walls o' water around tomatoes.

I seem to do best with low tunnels over my beds, and am thinking of putting the tunnels up over my tomatoes to try to squeeze the last growth out of them and prevent late blight.  All the more important this year since I didn't get a very good tomato crop, something others have mentioned to me.  Seems the cherry tomatoes did well but not some of the others, witness my poor little Principe Borghese and Pineapple plants. 

Tomatoes are covered up again.

It's time to be saving seeds. Roger Ellison and I will most likely do another seed swap sometime in October.  Those are loads of fun and I've gotten some great plants out of the swap: this year a blue corn, some sweet peas, and columbines.  Start collecting those seeds.

That's it from me, I'm going camping this weekend!

--  Alice Deane


Annual Farm Tours

Here's your chance to visit our county farms on San Juan, Orcas, and Lopez Islands, and to talk to some of the folks who provide the freshest and most wholesome food possible for us.  Here are some of the farms on the tours that serve our co-op:

San Juan Island:  Aurora, Sweet Earth, Dancing Seeds

Lopez Island:  Horse Drawn & Barn Owl Bakery at Midnight's Farm

Orcas Island:  Coffelt, Maple Rock, Girl Meets Dirt

* * * * * * * *

Click below for more information and to buy tickets:

Fresh Pickled Vegetables

I just made two half gallon jars of fresh pickled vegetables -- quick & easy.  I bet you'd like to make some too in order to use all those good things you can't eat at once and extend the season just a little. 

You can put almost any vegetable in a half gallon jar; just cut them into snack sizes, pour in a simple brine and a few flavorings, put them in the fridge to marinate, and in a couple days you have all those crisp and tangy vegetables to snack on. They'll last up to a month in the fridge.

Vegetables:  here's what I had on hand:

sweet onion
green beans
sweet red pepper
fresh ginger, sliced
fresh garlic, sliced

You can also use turnips, fennel bulb, zucchini, daikon, beets, and other firm vegetables.

Cut these into chunks suitable for hors d'oeuvres. I blanch the beans and cauliflower florets a little but you don't have to. Mix them up, and pack them into your jars, distributing the ginger and garlic among the veggies.

Simple brine:  For each half gallon jar you'll need a quart of brine, about half water and half vinegar (not balsamic); cider, white, rice, or wine vinegars are all nice. Put the brine in a pot and add a tablespoon or so of kosher or other good salt, a couple tablespoons of sugar, fresh ground pepper, and any herbs or spices you might like --  coriander, mustard seeds, pepper flakes, dill, rosemary, bay, etc.  Bring to a boil, then slowly and carefully pour over the vegetables to cover. Add more brine if needed to reach half an inch to the top of the jar.  Put the lid on, cool, and refrigerate.

Fresh pickle needs to marinate a couple days; after that it will keep about a month in the fridge.

-- Eleanor

Disaster Preparedness


WHEREAS, every year emergencies happen unexpectedly in communities similar to ours, to people similar to us; and

WHEREAS, the entire San Juan County community can take actions to become prepared to respond to and recover from any natural or man- made disaster, no matter how big or small, the more people who are prepared, the quicker our island community will recover; and

WHEREAS, San Juan County first responders may not always be able to reach you quickly in an emergency or disaster, and the most important step you can take in helping them is being able to take care of yourself and those in your care following a major emergency; and

WHEREAS, during National Preparedness Month, community members are encouraged to take time to prepare yourself, your families, and your businesses to be able to be self-sufficient and independent for at least two weeks following a major earthquake or other disaster, and

WHEREAS, San Juan County community members who are prepared to take care of themselves following an emergency will be able to help spread the word and encourage others to do the same, and will be well equipped to pitch in and help the islands recover following an actual incident.

NOW, THEREFORE, We urge our fellow citizens to make sure that you and your family are prepared for at least two weeks and have taken steps to understand and prepare for the risks they face do hereby proclaim ...

Proclaimed this 21st day of August, 2018
 _______________________             ________________________            ________________________
 Jamie Stephens, Vice Chair                     Rick Hughes, Member                         Bill Watson, Chair
          District 3                                                 District 2                                            District 1


Shopkeeper Openings:
Monday 12-2
Tuesday 10-12, 12-2
Thursday 10-12, 2-4
Friday 10-12, 2-4
Saturday 2-4
Sunday 2-4

Other Opportunities: 
We are also looking for volunteers for the following:  
  • Produce department
  • Meat/cheese department 
  • Help with farmers markets and other events 
Volunteer Benefit:

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 Sept. 7
Next order deadline:  Midnight September 15
Pickup:   After 10am Friday September 21


Mama Bird salad greens, Zach's Fresh Sheet, Federico Farms, The Farm at Roche Harbor, Organically Grown Company (OGC).

Daytime :  Blue Moon Farm, Mama Bird tomatoes & cucumbers, Dancing Seeds, Horse Drawn Farm, Barn Owl Bakery, Jones Family Farm, UNFI. 
Evening:  Jim's Jerseys and Old Silvana Raw Milk, Samish Bay Cheese, Puget Sound Food Hub.

Maple Rock Farm, Sweet Earth Farm, Fresh Breeze Milk, Lopez    Island Creamery, Grace Harbor Farms,  

Daytim e:  Aurora Farms, Local Goods, Mama Bird salad greens, Nootka Rose Farm, Federico Farms, Forage Farmstead, Maria's Fruit.  
Late afternoon  Fairhaven Mills, Sujin's Kimchi, Pablito's Salsa, Jack Mountain Meats & Acme Cheeses,  5b's Gluten Free Bakery , Organically Grown Company (OGC).

Daytime : Barn Owl Bakery, Jones Family Farm.  
:  Puget Sound Food Hub, Bakery San Juan, etc.

Sweet Earth Farm, Sunnyfield Farm on Lopez, Twin Brook Milk, Maple Rock Farm, Dancing Seeds Farm.

Blue Moon Farm, Waldron Island.

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


Monthly Meetings

September 17, October 15, November 19
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, Alice Deane, Bethery von Dassow, Jeremy Jennings, Adrienne Brooks, Derek Angevine
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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