Susan S. Yeske: Recipe of the week
Co-op opening brings in-season products to town
Opportunities to buy a variety of locally grown and produced products in one place increased with the recent opening of the Doylestown Food Co-op store in the heart of Doylestown.
The store, which has been four years in the making, had its “soft” opening recently at 25 W. State St. A grand opening is set for Feb. 8.
A full-service store that offers local produce in season, meats, milk, cheeses, pastas, flours, nuts, dried foods and snacks as well as cleaning, beauty and paper products, it’s open to the public with some discounts available for those who purchase co-op memberships.
Co-op memberships should not be confused with CSA (community-supported agriculture) memberships, which involve regular deliveries of fresh produce during the harvest season, said co-op board member Susan Vorwerk.
Vorwerk was volunteering at the store on a recent weekday, answering questions and offering support.
“We want to encourage people to eat seasonally,” she said, in order to support local farms, reduce travel time for foods and therefore their carbon footprint, and improve the quality of the foods they eat.
In the past, if shoppers wanted to buy produce in season, they might have to visit a variety of farms or farmers markets to find what they want. “The beauty of being right here in town is less running all over the place,” said Vorwerk.
Produce currently available includes local apples, beets, cabbage and greens, all of which come from Bucks County farms. The store also has applesauce, cider, milk, eggs and cheeses that are local or regional, plus meats from Applegate Farms in New Jersey. Prepared foods aren’t part of the lineup. “Everything here is as basic as possible,” Vorwerk said.
The long-term goal is for 80 percent of the products to come from within a 100-mile radius. Some things, such as coffee or olive oil, will never be local because they can’t be grown in Bucks County’s climate. But the store’s coffee is fair-trade and the oil is organic.
Among the local products are those from Castle Valley Mill in Doylestown. Owner Steve White supplied his recipe for three-grain bread.Castle Valley Mill
This recipe uses a bread machine for mixing.
Set bread machine for manual kneading and rising only.
Add:1½ teaspoons dry yeast
1 cup Castle Valley spelt
1 cup Castle Valley hard whole wheat
1 cup Castle Valley whole
1½ teaspoons salt
4 tablespoons milk
1½ tablespoons melted butter
(use glass measuring cup and microwave)
Less than 1/3 cup local honey (amount depends on desired sweetness). Use glass measuring cup from melting the butter to get the honey to flow out of the measuring cup.
1 cup warmed water (warm to
110 °F from 30 seconds in microwave)
Start the bread machine for kneading and rising cycles. Coat bread loaf pan (5x9x2½ inches) with butter. After bread machine cycle is done, remove dough from bread machine. Pat down into bread loaf pan.
Place damp towel over top of loaf pan. Wait for dough to rise to the top of the bread pan or where you want the height of the bread (rising can be sped up with placement in warm place or warm oven).
Spread olive oil over top of bread for brown crust. Bake in oven 30 minutes at 400 °F. Test for doneness with metal skewer or bread loaf firmness. Take out of oven for partial cooling.
After a few minutes take bread out of bread loaf pan and cool on rack.
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