[Fareshares_newsletter] FareShares Newsletter Imbolc 2015

Fri Feb 6 14:56:46 UTC 2015

FARESHARES NUT ROAST - OFFICIAL!

FareShares dabbled with Suma's new Nut Roast mix [1] when it first came
out, but the sweetened cranberries in its contents list was swiftly
spotted by vigilant volunteers. FareShares doesn't sell sugar as a point
of principle, because it is neither necessary nor healthy, end of. Suma
pointed out that they do also stock Artisan Grains Nut Roast [2] - a
ready-made nut roast that doesn't have sugary ingredients - and also,
handily, comes in its own tin, and further suggested, 'you could also
try our veggie sausage mix [3], which would make a mean nut roast with
some chopped nuts added'. 

You may care to explore that option - anyone can order anything from
Suma's catalogue [4] via FareShares, for which service we charge only
10% premium - but ready made meal mixes is not really what we do. The
best nut roast is the one you make yourself from scratch and one of the
abiding beauties of FareShares is that one can buy as little or as much
of any of the ingredients as one requires to make this, FareShares
Officially-Costed* Nut Loaf Recipe: 

To feed/cost*: 

90p*/p/p 

3/£2.05* 

6/£3.90* 

12/£8.22* 

Mixed chopped nuts 

av. £11.00kg 

40g 

120g 

250g 

500g 

Oat flakes &/or breadcrumbs 

£1.32kg 

40g 

120g 

250g 

500g 

Veg stock/Marigold bouillon 

150ml tub £1.60 

25ml 

75ml 

250ml 

500ml 

Yeast extract 

340g jar £3.40 

1tsp 

2tsp 

1tbs 

2tbs 

Olive oil 

1.5tsp 

1tbs 

2tbs 

4tbs 

Diced onion & celery 

1/2cup 

2/3cup 

cup 

2cup 

Shredded carrot 

small 

medium 

large 

2large 

Cumin 

pinch 

1/2tsp 

1tsp 

2tsp 

Mixed herbs; salt & pepper 

to taste. 

*prices, Feb. 2015 

	* 

Make up the bouillon stock and mix in the yest extract. If you're using
dried herbs, add them now. 
	* 

Put the oat flakes and/or breadcrumbs in a bowl with the mixed nuts,
pour over the stock and leave to stand for 20 minutes. 
	* 

In a saucepan, sauté the diced onion & celery in olive oil until
transparent, then add the grated carrots and fry for another 5 minutes
or so. 
	* 

Add chopped nuts, breadcrumbs, and stock mix, combining all the
ingredients. It should have a moist consistency, not too wet. Add more
stock or water if necessary. 
	* 

Put the mixture into a greased loaf tin. Fairly shallow trays are best
to ensure the loaf gets properly cooked all the way through. 
	* 

Cook for about half an hour at 200 deg.C in a fan-assisted oven; precise
cooking times will vary, according to how deep the loaf is and how
efficient the oven. 
	* 

Check regularly that the loaf does not dry out & cover with it foil if
necessary. You can check if it's cooked all the way through by inserting
a knife for a minute before holding the blade to your lips to see it
it's hot. If not, it needs a few minutes more in the oven innit. 

FARESHARES' SUNDAY LUNCHES

FareShares Official Nut Roast shall be served up in all its glory, with
onion gravy & roasted root vaggies, at FareShares' Sunday Lunches [5],
to be held at the Pullens Centre on the 15th of February and March.
FareShares' monthly meetings are regularly held on the 15th and, since
that date falls on Sunday for the next couple of months, we're taking
the opportunity to invite you to join us to share some hearty vegan fare
and chat about FareShares. 

If you're thinking you may volunteer with FareShares, or you used to be
involved, this is an opportunity to meet the people behind the scenes,
or to catch up with old friends. There are currently about a score of
people associated with our collective - not only those who you see
behind the counter - and new volunteers are always welcome and needed to
take responsibility for all the various facets of managing our project. 

FareShares is not a shop, but an experiment in community and it is in
that spirit that you are invited to join us for a late Sunday lunch,
served upstairs at the Pullens Centre, 184 Crampton Street, SE17 from
4pm, where the door will be open an hour earlier if you'd care to come
along to help set up. Bring the kids, if you like, but if you please let
us know in advance that you're coming, so we have an idea of numbers.
Join the event via Facebook [5], or e-mail: info at fareshares.org.uk. 

After lunch, FareShares' monthly meeting takes place downstairs from
5pm. All prospective and past members of FareShares are welcome to eat
with us, but only present members of the collective may participate in
its business meeting. Others are welcome to hang out upstairs until the
meeting finishes, especially if some kindly bring puddings! 

ALL HAIL TO THE KALE!

We probably shan't serve kale at Fareshares' Sunday Lunches, as it
usually sells out on Thursday afternoons, such is the popularity of this
curly leaved brassica _acephala_. Flat leaved kale is also grown, but
tends to be tougher and used mainly for animal feed. Not only is eating
kale extremely beneficial for one's health [6], but it's one of the few
green vegetables that's abundant and full of flavour during the coldest
months of the year. It can be substituted for cabbage or spinach and
makes a fine side dish when blanched and sautéed with garlic (a little
soy and a sprinkling of chopped, roasted nuts is a lovely addition). 

Kale makes an excellent ingredient in hearty, warming soups such as
Scotch Broth [7] and the traditional Portuguese dish, Caldo Verde [8].
If you can overlook its meatier numbers, The Guardian's 10 best kale
recipes [9] includes classic kale crisps; fermented kale and kohlrabi
kimchi; a salad with sweet potato & hazelnut; a stir-fry with other
greens, plus ginger 'n' garlic; and a 'sabzi,' with fiery chillies,
onion & ginger and 'the earthy tones of mustard and poppy seeds'.
Veritably, this brassica is the most versatile of winter greens! 

MARMALADY

It's marmalade season and oranges are available to order for the next
couple of weeks (probably not longer though last year they ran through
until 1st week of March) for £2.49/kg. Please order and pre-pay in the
shop for delivery, not the following week, but the week after (we need
to order on Thursday for delivery on Tues/Weds).
If you do get your hands on some oranges, you can make thick-cut
marmalade like so: 

	* 

Use equal quantities of marmalade oranges and sugar by weight (ordinary
granulated is fine). 
	* 

Wash the oranges. Cut them in half over a bowl or pan (to catch the
juice), and remove the pips. Place the pips in a muslin bag. Cut the
oranges into pieces the size you like in your marmalade (e.g.: around
5-6 mm wide). You may want to wear gloves while you do this, as the
juice really stings if you have any cuts on your hands. 
	* 

Put the oranges in a (very) large pan and cover with water. Soak them
overnight, with the pips in the muslin bag. Sterilise some jam jars by
rinsing them with boiling water. 
	* 

The next day, bring the oranges to the boil, still with the pips in the
bag, and boil until they are very soft (when a wooden spoon can cut
through the skin). Remove the bag of pips, and add the sugar. Continue
to boil - but be careful! The mixture will splash and spit, and it's
good to have it in a very large pan so it doesn't keep spitting over the
edge. 
	* 

Put a saucer in the fridge to chill. To check whether the marmalade is
ready, drip a small teaspoonful onto the saucer, and leave to cool for a
couple of minutes. Then push the edge of the drop with a finger - if it
wrinkles up, the marmalade is ready to set. If it's still runny,
continue boiling for a few minutes and try again. 
	* 

Pour into jam jars and seal. This marmalade is best left at least three
months to mature. It will be quite bitter - if you prefer a sweeter
marmalade, add more sugar to taste. 

IN THE FRIDGE: TOFUTTI CREAM CHEESE

FareShares' relationship with our suppliers is a process of give & take:
sometimes, they send us stuff we didn't order, but we take it anyway and
see if it sells. That's what happened with the Taifun Tofu Weiners [10]
and now it's happened again with Tofutti Dairy Free Cream Cheese [11]. 

Well, it's can't be called , 'cream cheese' in the EU, precisely because
it's been nowhere near a dairy. That's what it's called in the USA,
where New York restaurateur, David Mintz, started selling an ice cream
substitute in the 1980s. Here, it's called, 'Tofutti Creamy Smooth - the
delicious soya alternative to cream cheese [12].' 

Tofutti CS comes in: plain Original; Garlic & Herbs; Herb & Chives; and
Country Vegetable varieties & is ideal in soups, dressings, pates &
spreads, in sandwiches, or slathered upon jacket potatoes; or one might
add fruit, or purées and use it in cheesecakes & smoothies. FareShares
shall stock a selection of these over the coming months, in the fridge,
at £2.46 per 225g tub. 

FARESHARES FOOD CO-OP ON FACEBOOK

FareShares Food Co-op [13] is the most popular page on the internet
(about FareShares) with more than 330 likes! What people 'like' most
about FareShares' Facebook page, mostly, is recipes re-posted from
Finding Vegan [14] and One Green Planet. [15] Our most popular post of
recent times was this Iranian aubergine & chickpeas stew with
coconut-almond sauce [16], although the 'cheesy' whole-roasted
cauliflower [17] - the role of cheese in this production played by
Engevita yeast flakes - is probably the recipe that more people actually
cooked. And delish it was, too. 

Aside from the recipe feed (sic), there's news from our suppliers, such
as fresh product info; eating-out recommendations; that kind of thing.
We do vegan lifestyle tips & we don't do cute animal pics, much. There
was that one of the bears dancing in the woods [18]; who could resist
that? But it's mostly recipes. 

Some people refuse Facebook and that's their prerogative, but if you do
Facebook and you shop at FareShares, then you might as well 'like'
FaresharesCoOp on Facebook [13] and kindly add your review, with a star
rating. Scroll down to the 'reviews' box on the right hand side, click
the star rating and add a few well-chosen words to tell the world wide
web and our land lord that FareShares is not a shop, but a
vitally-needed and highly-appreciated experiment in community that also
serves up relevant recipes and so on. 

-- 
Fareshares Food Coop
56 Crampton Street
Thursdays: 2-8
Fridays: 4-7
Saturdays: 3-5

Links:
------
[1] http://www.suma.coop/2014/11/01/new-suma-nut-roasts/
[2]
http://sumawholesale.com/index.php/catalog/product/view/id/15438/s/artisan-grains-nut-roast-country-vegcashew-6-x-200g-vf104/
[3]
http://sumawholesale.com/index.php/catalog/product/view/id/9446/s/suma-vegetarian-sausage-mix-6-x-350g/
[4] http://sumawholesale.com/index.php/
[5] https://www.facebook.com/events/1576085132606462/
[6]
http://www.mindbodygreen.com/0-4408/Top-10-Health-Benefits-of-Eating-Kale.html
[7]
http://clairesyummyrecipes.blogspot.co.uk/2012/01/vegetarian-scotch-broth.html
[8]
http://www.theveganhousehold.com/soups/caldo-verde-classic-portuguese-kale-soup/
[9]
http://www.theguardian.com/lifeandstyle/2015/jan/03/kale-recipes-crisps-stew-salad-10-best
[10] https://taifun-tofu.de/en/tofu-wiener
[11] http://www.tofutti.com/dairy-free-cheeses/cream-cheese/
[12] http://www.triano.f2s.com/smooth-1.php
[13] https://www.facebook.com/FaresharesCoOp
[14] http://www.findingvegan.com/
[15] http://www.onegreenplanet.org/tag/vegan-recipes/
[16]
http://www.onegreenplanet.org/vegan-recipe/iranian-eggplant-and-chickpeas-stew-with-coconut-almond-sauce/
[17]
http://www.onegreenplanet.org/vegan-recipe/cheesy-whole-roasted-cauliflower/
[18]
http://www.nydailynews.com/news/world/ring-rosie-cute-brown-bear-cubs-play-finland-forest-article-1.1525187
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