Three Board Seats up for Election!

Do you want to be more involved in the co-op? Would you like to guide Just Local Food into the future? If you would like to help support the cooperative and work with a dedicated group of people who are passionate about food, you may find a board position very rewarding.
Just Local Food Co-op is seeking candidates to fill 3 customer-owner positions on our Board of Directors. The successful candidates will be chosen by a vote from all eligible cooperative owners.
Refer to this packet for information concerning what it means to be a director. The time commitment has been about 10 hours per month, but might fluctuate. In the packet, you will also find 6 questions designed to help the Board of Directors and owners understand your approach to board governance, finances, cooperative principles and community service. Your responses to these questions will become your “candidate statement” and will be shared with voters online and in-store prior to the election.
Board candidates are encouraged to attend a monthly board meeting, this provides a realistic sense of how the board operates so that a candidate can make an informed decision about seeking a position.
The election will be begin on April 27th and close at our Annual Meeting on May 9th (Save the date- all owners are welcome and you can be sure of a good time!). Owners will have the opportunity to vote either at the store or online.
All interested candidates should submit their “candidate statement” and a recent photo of yourself to olivia@justlocalfood.com by Friday, March 31, 2017.
If you have any questions, please don’t hesitate to call the store at (715) 552-3366 or email Rachel Hart-Brinson, Board President, at board@justlocalfood.com.

We look forward to hearing from you!

CELEBRATE ST. PATTY’S DAY!

St. Patty’s day is Friday, celebrate 🎉with easy & delicious corned beef!
1. Pour one dark beer in crock pot.
2. Place beef in beer 🍺.
3. Cover with veggies.
4. Turn crock pot to low for 8 hours.
5. When kitchen smells good, eat!

Pi Day Spinach Pie

Pi Day Spinach Pie

Ingredients:
3 cups yellow onion, chopped
2 tablespoons good olive oil
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
3 packages frozen spinach, thawed and drained
6 eggs, beaten
2 teaspoons grated nutmeg
1/2 cup freshly grated Parmesan cheese
3 tablespoons plain dry bread crumbs
1/2-pound chunk feta, cut into 1/2-inch cubes
1/2 cup pine nuts (optional)
1/4-pound salted butter, melted
6 sheets phyllo dough, defrosted

Directions:
Preheat the oven to 375 degrees.
-In a medium sauté pan on medium heat, sauté the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly.

-Chop spinach and put into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pine nuts.

-Butter an ovenproof, nonstick, 8-inch sauté pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature. Enjoy!

Un-Stuffed Pepper Skillet with Quinoa

  • Preparation 5 mins
    Cook Time 35 mins
    Serves 4
    INGREDIENTS
    o 1 lb. CM ground beef or meat substitute of your choice
    o 1 cup organic quinoa
    o 1 24oz jar of Buon Giorno Italia Sauce (your choice)
    o 1 cup chicken broth or Veggie broth
    o 2 medium sweet green bell peppers, seeded and chopped
    o 1 large sweet red bell pepper, seeded and chopped
    o 1 large yellow onion, chopped
    o 3 tsp. minced thyme
    o 1 tsp. salt
    o 1/2 tsp. ground black pepper
    o 3 cloves garlic, minced
    o 1 cup shredded Parmesan
    INSTRUCTIONS
    1. In a large skillet over medium-high heat, break up the beef with a
    wooden spoon and cook until no pink remains, about 8 minutes.
    2. Add the quinoa to the cooked beef or reconstituted TVP. Cook until the
    quinoa is slightly toasted (2-3 minutes), continue stirring.
    3. Add the remaining ingredients, except for the cheese. Stir well. Bring to
    a rolling boil. Reduce the heat to medium low and cover the skillet.
    4. Cook, stirring occasionally, until the liquid is absorbed and the quinoa is
    cooked.
    5. Top with cheese. Cover the skillet and let it rest for 5 minutes to melt the
    cheese.
    This meal goes great with a spinach salad and a 4 pack of Lazy Monk Dark
    Lager or Pale Ale. Prost!