November 2020 Newsletter for the Arena Market and Cafe
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November 2020
News from Your Co-op on the Coast

Arena Market and Cafe / Coastal Organics Cooperative
 

Manager's Report

Dear Community,

What a week we have – a full moon, the end of daylight savings, Dia de Muertos, Halloween, and an election. I hope you all are staying grounded and connecting with loved ones in whatever way you can. As the days get short and the temperatures cool, this is a great time to nourish yourself with delicious autumn foods: winter squash, potatoes, fire cider, bone broth...We've got the ingredients you need right here at the co-op!

We are offering pre-orders of a few types of turkeys this year for Thanksgiving, so look for the sign-up sheet in the store with more details this week. We will also sell Cornish game hens and ham. We’ll be making fresh pies this month and we've already started to stock some of the holiday classics for you to make your own treats. 

Thanksgiving is historically a commemoration of a time when indigenous peoples taught European colonists how to obtain food in their land and celebrated together with a feast. Anyone who’s studied US history knows that this friendliness was soon returned by centuries of genocide. In recognition of this immense harm to native populations and their sustainable ways of living, the co-op will donate 5% of our Thanksgiving Day sales to the Indigenous Environmental Network. We will also collect donations for IEN at the store. 

As a reminder, here are our holiday hours: 

  • Thanksgiving Day: 9am - 2pm
  • Christmas Eve: 9am - 4pm
  • Christmas Day: CLOSED
  • New Years Eve: 9am - 2pm
  • New Year's Day: 9am - 4pm

We are also very excited to announce that we will be doing some major renovations and installing new refrigeration equipment at the beginning of next year. We have finally purchased a new produce case and deli case, which will both arrive in late January. This will enable us to keep our produce fresher and last longer. Once that’s complete, we’ll start on renovations in the cafe. 

Stay warm, stay safe, stay together! 

Best,

Lee Farmer, General Manager


 

 


New Items

                                                                    


Lesser Evil Pumpkin Spice Popcorn 7 OZ. $4.89

 


Wholly Organic Pie Crust 14 OZ. $7.29

 


Ocho Caramel Peanut Chocolate Bar 1.48 OZ $2.39


Applegate Farms Honey Maple Roasted Turkey Slices 7 OZ. $7.19


Mary's Gone Crackers Tomato Basil Thins 5 OZ. $5.29 



Mina Preserved Lemons 12.5 OZ $5.89


 


Farmers Organic Eggs 18 Pack $7.39

 


Aleia's Gluten-Free Stuffing 10 OZ. $7.19



Field Roast Plant-Based Breakfast Patties 8.5 OZ. $8.19

 


Rumiano Sliced Sharp Cheddar 6 OZ. $3.69



MIA Plant-Based Prosciutto Slices 2.5 OZ. $5.95

 


Cliff Bar Gingerbread 2.4 OZ. $1.97
 


Field Day Wildlife Cookies 8 OZ. $5.49



Farmers Market Canned Butternut Squash 15 OZ. $2.97


Sale Items

 


Nature's Path Love Crunch Granola 11 OZ $5.89 ($.70 off)

 


Frontera Chipotle Salsa 16 OZ. $3.59 ($1.20)

 


Heavenly White Honey 12 OZ. $8.98 ($1.00 off)

 


Endangered Species Forest Mint+Dark Chocolate 3 OZ. $2.99 ($1.20 off)

 


Alter Eco Blackout Dark Chocolate 2.82 OZ. $3.59 ($1.20 off)

 


Upcoming Events

11/6     ~ Member Appreciation Day!
Members save even more when they shop on the first Friday of the month!

11/18 ~ Monthly Board Meeting
5PM Wednesday, Monthly Board Meeting via Zoom. Email info@arenamarketandcafe.com for a link.

11/19 ~ Virtual Third Thursday Poetry
7PM Thursday via Zoom. Featuring Berkeley MK Chavez. Email blake@snakelyone.com to sign up to read or receive a link.

12/4 ~ Member Appreciation Day!
Members save even more when they shop on the first Friday of the month!


Thanks, Margaret!


The Board of Directors regretfully but gratefully bids adieu to Margaret Grace who, after four years of service, has stepped down as a director. Margaret has made many contributions to the co-op, including encouraging Lee Farmer to apply for the management team. We will miss Margaret’s energy and thoughtful ideas, and we wish her well as she devotes her attention to other activities.
 
This means that there is now a vacancy on the board. There has never been a better time to participate in supporting the co-op and helping to define its future! The co-op has a solid financial foundation, we’re engaged in strategic planning, and community support is strong. More information about the roles and responsibilities of board directors can be found [here]. If you are even slightly considering this opportunity, please email us at info@arenamarketandcafe.org to arrange a conversation with the board president, Molly Morgan.
 

 

Butternut Squash Black Bean Crust Pizza

Author: Jenné
Serves: 4  

INGREDIENTS

  • 2 cans black beans, rinsed & drained well
  • 3 tbsp flax seed +⅓ cup water (mix the two together to create flax “egg”)
  • 3 tbsp nutritional yeast
  • 2 cloves of garlic, minced
  • 1 ½ tsp sea salt (only 1 tsp if your beans had salt in the can)
  • ½ tsp cayenne pepper
  • 2 cups butternut squash, thinly sliced & roasted
  • 2 cups shiitake mushrooms, sliced
  • 1 onion, thinly sliced
  • 3 cups kale, chopped
  • ½ cup tomato sauce

 

DIRECTIONS

  1. Preheat oven to 400° and line a baking sheet with parchment paper.
  2. Place beans, flax egg, nutritional yeast, garlic, salt and cayenne in the food processor. Blend until smooth. Spread the mixture onto the parchment paper in the shape of a pizza crust, about ½ inch thick. You’ll fill most of the width of the baking sheet. Bake for 20 minutes, then carefully flip the crust to bake on the other side 15-20 minutes. NOTE: To flip, I place another sheet of parchment and another baking sheet over the one the crust has been on, and using oven mitts I flip the sheets together. Then the crust will be on the new baking sheet. Slowly and carefully peel the original parchment off of the crust. Careful not to break 🙂 Bake 5-10 minutes longer.
  3. While the crust bakes, sauté the shiitake mushrooms and onions in a bit of olive oil. If you haven’t already, you can roast the squash now too.
  4. When the crust is finished, top with the tomato sauce, kale, squash, mushrooms and onions. Bake for 5 more minutes then serve.

    Video Link: https://sweetpotatosoul.com/2015/03/black-bean-crust-pizza-video.html
 

 

Volunteer at Your Co-op

Contribute to our newsletter:  Send your stories, recipes, anecdotes to us and become part of this monthly publication.  And don't forget, there are many other things you can do for your co-op, so please become a volunteer.  To get involved, please email info@arenaorganics.org

 



New Members

Welcome to all our new members! If you know someone who’s not a member invite them in. Thanks for being a part of our co-op!


 

5% off purchases for co-op members every day, plus an additional 5% off for all members on the First Friday of every month!

Board of Directors

Molly Morgan, President
Rick Beach, CFO & Treasurer
Rhonda Rumrey, Secretary
Dan Lewis
James Gallager
Lee Farmer, General Manager

185 Main Street
Point Arena
707-882-3663
(882-FOOD)

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