Wednesday, July 18

WE ARE HIRING!!!


Just Local Food Cooperative, a worker-owned, and collectively-managed grocery store in downtown Eau Claire, Wisconsin is looking to hire a full-time Storekeeper to join our team of worker-owners.

Candidates should offer flexible hours, have strong customer service experience and a long-term interest in sustainable food and food systems.

Storekeeper responsibilities include opening and closing the store, cashiering, customer service, general upkeep and store maintenance.  Pay starts at $8 per hour.

Retail grocery, natural foods, and/or cooperative experience preferred.  Ownership opportunities available.

Candidates should submit a cover letter (including availability), resume, and three professional/character references and contacts by August 27th, 2012.

Direct materials to Human Resources or e-mail: drew@justlocalfood.com

Just Local Food Cooperative
1117 South Farwell
Eau Claire, WI 54701
715.552.3366

Saturday, July 7

Howdy Friends,
 
Hungry for pie like it used to be made?  Have lots of fresh local berries?  You can make the best pie of your life using my mom's recipes.  Works with blueberries, raspberries, peaches...you name it!
 
Best regards,
Nik
 
 
MAMA MOYA'S BLUEBERRY PIE
 
2/3 c Sugar (or Maple Syrup)
1/4 c Flour
1/2 t Nutmeg
1 T Cinnamon
4 c Blueberries
1/2 c Cream
2 T Butter (Lard or Bacon Grease is even better)
 
Mix sugar, flour, and spices; then add and mix blueberries and cream.  Turn mixture into pastry-lined pan (or cast-iron skillet).  Dot with butter.  Cover with top crust and slit so steam can escape.  Seal and flute for aesthetics.  Bake 40-45 minutes at 425 degrees, or until crust is golden brown and juice begins to bubble through slits.

MAMA MOYA'S LARDY PIE CRUST (TRADITIONAL)

2 1/4 c Flour
3/4 t Salt
1 c Lard
1/4 c Water (chilled)
 
Mix flour and salt in a bowl.  Cut in lard (using pastry knife) until pea-sized balls appear.  Sprinkle in cold water a little at a time.  Mix with fork until flour is moist but not overly wet.  Press dough into ball.  Cut into two pieces (1/3 and 2/3 portions, respectively).  Turn larger ball out onto a floured surface using a rolling pin.  Roll until dough is one inch wider than pie plate (or cast-iron skillet) in all directions.  Using a long thin knife, cut under pastry; fold pastry in half; unfold in pan.  Sprinkle crust with sugar so browning occurs evenly.  Then, reflour surface and roll out smaller dough ball; this is your top crust (whole or lattice).  Sprinkle with cinnamon and sugar.

HOW TO RENDER LARD!

Processed vegetable oil?  Margerine?  Shortening?  Your grandparents and great-grandparents had no use for such make-believe/modern/industrial/Franken-foods.  Ever seen a margarine tree?  Of course not.  Grandma used animal fat to roast her goose, broil her fish, bake her pies, and cook her morning eggs.  Grandma wasn't alone either.  Grandmothers everywhere in the world for thousands of years conserved the fat of wild or pastured mammals, poultry and fish in order to retain necessary energy and cook delicious food.  The most delicious and economical of all the cooking fats?  You guessed it: pork fat--aka, lard!
 
Not surprisingly, the best lard in the Chippewa Valley is available at Just Local Food, thanks to Gingerbread Jersey and the Deutsch Family Farm: $1.29-1.59/lb.
 
Do-it-yourself for less than $6 and 15 minutes actual work....
 
Here's how: Chop and place 3-5 pounds ground pork fat in a crock pot.  Turn temperature to "LOW".  Let simmer for at least 8 hours or until most liquid fat renders out.*  Set 3 to 6 clean pint jars on your kitchen counter.  Place a funnel in the jar, with a wire/screen basket over the top.  Pour liquid fat through the wire/screen basket and into canning jars.**  Tighten lids and let cool.  Store in the refrigerator or freezer.  That's it.
 
*Good fat (from animals raised out-of-doors on pasture) will be cream-to-caramel-colored; this is due to all the vitamins and minerals (and CLAs) that reside in pastured pork fat.
**Note that there will be some fat/meat left.  These leftovers are called cracklings.  If you feel adventurous, fry them in a cast-iron pan and pour over fresh bread.  Serve with a dash of salt and a spoonful of honey.  With a couple of over-easy eggs and black coffee, this is likely to be one of the most delicious/sumptuous/sensuous breakfasts you ever eat.
 
Any questions?  Ask for Nik.

Tuesday, July 3

We will be open on the 4th!

Howdy Friends,

Just a friendly reminder that Just Local Food will be open until 6 PM
on the 4th of July.

Stop on by for all your summertime favorites.

We have fresh local blueberries and raspberries, delicious watermelon,
leafy local greens, good beer, and piles of wonderful meat for your
grill.





In particular, Meat Manager Nik recommends "Hungarian/Serbian-Style
Bacon Burgers":

1# Ground Beef (July is "Beef Month" in Wisconsin)
1# Ground Pork (pastured pork is the planet's best source for vitamins A and D)
3-4 strips finely chopped uncooked Bacon
3 cloves minced Garlic
1 finely chopped Shallot/Green Onion/Red Onion
2 tablespoons Paprika (preferably Smoked Paprika)
Plenty of Cracked Black Pepper
Plenty of Salt

Mix all ingredients in a bowl.  Form meat patties just like normal.
Sear in a cast-iron skillet or cook over wood fire or charcoal.  Serve with all
the fixings, crack open a can of beer, and enjoy the heat and
humidity!