Medium Hass avocados (Slightly over 1/2 lb) $1.19 each
Seeded Red Globe grapes $1.59 lb
Fresh Cranberries $5.49 lb
Asparagus $6.49 lb
Globe eggplant $1.99 lb
Green bell peppers $1.99 lb
Red bell peppers $2.29 lb
Bunched spinach $2.49 each
Baby bok choi $2.29 lb
Poblano, anaheim & jalapeno peppers all $2.99 lb
Zucchini (from Mexico) $1.49 lbWhat’s New & Exciting:
Citrus season is starting! We should see Navel oranges ($2.19 lb), Fall-Glo Tangerines in 3lb bags ($6.49 each), and Golden Sweet Tangelos for $2.49 lb. Asparagus is finally at a reasonable price and worth bringing in — it’s on sale this week for $6.49lb.
Alas, the giant pumpkin did not make it to Halloween; the bottom started to rot so we had to remove it from the store. For those of you who guessed its weight, we will still announce the winner on November 1st (2nd actually, I am off Saturday). Stay tuned!
Weekly Produce Feature: Pumpkin Seeds!
Carving a pumpkin this week! Don’t toss those seeds in the compost — roast them instead! Or, stop by the Produce Department this Saturday, November 1, 11am-2pm, to sample the Co-op’s own roasted pumpkin seeds.
Halloween is just around the corner. And all that sugar and excitement can make you mighty thirsty. How about a refreshing brew with great flavor and festive attitude? Check out the Co-op’s beer aisle to discover the latest in spookilicious-ness.
Dead Guy Ale from Rogue Brewing, Portland, OR. 6.5% Alcohol by volume / 40 IBU. A handcrafted Northwest classic, this Maibock/Helles bock style ale has crisp flavors of pear, ginger, and mango with distinct hoppy bitterness. Dead Guy ale’s dry, tropical flavors, yet a rich malty backbone, makes it a perfect fit for a spooky Halloween eve. It pours a deep honey color and is well suited to accompany pork-based dishes. Serve it with BBQ, stir fry, homemade meat loaf, or spicy spring rolls.
Quilter’s Irish Death from Iron Horse Brewery, Ellensburg, WA. 7.8% Alcohol by volume / 35 IBU. Affectionately called “beer candy” by its makers, this local brew is an American strong ale that defies easy classification, yet is dark and sweet. It combines elements of stouts, porters, and Scotch ales to create a surprisingly approachable and medium-bodied beer. Irish Death holds flavors of roasted cocoa, malted milk balls, and a hint of root beer. Available only in 22oz, it’s value priced at $3.99 per bottle! Pair it with creamy aged Irish cheddar, or the Co-op’s own organic Coffee Salted Caramel ice cream! Did someone say beer milkshake? Oh, yeah.
Rhubarbarian Hard Cider from 2Towns Ciderhouse, Corvallis, OR. 6% Alcohol by volume. According to the crew at 2Towns Ciderhouse, they raided a local rhubarb patch to create this fearsome hard dry cider. Loaded with tangy, wild flavor, cider fans won’t want to miss this seasonal offering from Oregon. Bright with a pleasant sourness, this hard cider marries the sweetness of fresh pressed Pacific Northwest apples with the tartness of crimson stalks of rhubarb. Get it while you can, it won’t be available much longer!
Posted by Claire
Red Wine: Old Bush Vine Grenache
Geographic Region: Barossa, Australia
CV Says: After 165 years of winemaking in the Barossa region of Australia (it’s the ‘down under’ version of Napa Valley), Yalumba has great strength as a company, and produces spectacular wines. Yalumba’s bush vines are these these low-yielding, really gnarly looking creatures of vines. They come out of the earth and hang on there forever and ever; the grapes grown on bush vines are really intense. Yalumba is fortunate to have some of the oldest Grenache vines in the Barossa, with fruit for this wine being sourced from vines planted in 1898, and nurtured by the wine-making family since.
The wine maker, Jane Ferrari, is an absolute kick. I know her personally, and she’s just this burly Australian with that wonderful Australian humor. She has a huge passion for the wine that she’s making.
A granche has dark ripe fruit flavors — when we say dark, we mean plum. It’s a rich, bold wine with a tannic back. It’s going to open up, and then open up, and open up, and open up even further. And then when you have the last sip, you’ll say, “Oh man, I should have waited, because this wine is really coming on right now.” This is truly a bottle of wine where the next day, it will be a completely different bottle than when you first open it up. It’s that power-packed. These vines are 35-70 years old, so that’s really going to make a difference.
You should absolutely open the bottle and let it sit and get some air for an hour or two before pouring. It’s got the modern Stelvin closure (twist top). This is the new way to close all wines — good or bad. The Stelvin closure is a terrific way to close the bottle: you don’t have to worry about corked* wines. Some wine drinkers equate twist-top bottles with cheap wine, but that isn’t the case. Seeing a twist-top bottle of wine is no indication of what’s inside. (And, then, of course, you get the added convenience of not needing to carry around a corkscrew.)
(Fun fact: This wine is vegan. Not all wines are — typically, egg whites are used for filtration. In this case, they’re not using any animal products whatsoever.)
White Wine: Lumo
Varietal: Pinot Grigio
Geographic Region: Trentino-Alto Adige, Italy (this area is at the very northern part of Italy)
CV Says: We’ve had Lumo for a while, and it’s turned out to be a wonderful, well-accepted bottle of Pinot Grigio. This is easy-drinking wine — paired especially well with salads and light meats. This is the real thing: it’s got the flavor profile of an authentic Italian Pinot Grigio. You’ll taste crisp fruits, citrus, stone fruit, maybe a little apple. It will have a bit of tartness to it, and mineral (stone) flavor). A good Italian Pinot Grigio will be different from those we get from Oregon. It’s going to be leaner in style, and with that light, apertif-esque mineral taste. A classic European white wine — all for only 10 bucks!
* (from the Grenache entry) Corked means that a wine has been contaminated, not just by a cork taste, but by the presence of a chemical compound called TCA (2,4,6 – trichloroanisole). TCA is formed when natural fungi (of which many reside in cork) come in contact with certain chlorides found in bleaches and other winery sanitation / sterilization products. Since the discovery (only as recent as the early 1990’s) of the cause of cork taint, most wineries have totally eliminated the use of chlorine based clearing products. While unpleasant to taste, cork taint is not in any way harmful to humans. Corked wines smell and taste of damp, soggy, wet or rotten cardboard. Cork taint dulls the fruit in a wine, renders it lackluster and cuts the finish. (Description used from The Kitchn.)