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The Dust Is Beginning to Settle
If you have visited the store this week and used the East entrance, you have observed that the upper lot is nearing completion, the manhole covers have been raised, and the grade is being elevated in the lower lot. Next up, the rest of the grade will be raised creating some disruption on Thursday and Friday but the temporary entrance ramp will be back in place for the busy holiday weekend. Note: The West entrance is complete in its final configuration and open for business.
Next Tuesday morning the East lot will be closed (except for employees) and forms will be installed, power lines will be run, and later that day concrete will be poured for our sign base, ATM, and the outside dining walkway. Next Wednesday morning work will begin on the outside dining terrace using local stone and local stone masons. We may have missed some summer dinning opportunities but we are really looking forward to many delightful fall days to enjoy the outdoors. Come check it out.
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The Sustainable Deli-Sandwich
 | Pastured Pigs
photo courtesy Vermont Smoke and Cure |
These days, finding humanely raised meats is getting somewhat easier for shoppers, due to a sea-change in consumer sentiment. Certified Humane, a standards, inspection, and certification organization, reports that market research supports increased efforts to provide people with humane options. According to their website, "A [2010] Demeter Communications survey found that, in response to the question 'What would you like to know from farmers about food production that you currently do not know?' 68% of respondents said they wanted to know what farmers are doing to ensure animal care."
Of course, at the Old Creamery Co-op we were on the case well before the surveys told us we needed to do that.
Whether you want a freshly made deli sandwich, or want to take home some sliced cold cuts, we've made sure to source as much of our deli meat as possible from suppliers who go the extra mile to provide exceptional care for their animals, and from suppliers who are as local as possible.
Five Knives--Natural Ham
A specialty label of Vermont Smoke and Cure, Five Knives ham comes from a single family farm in Vermont. These pastured pigs are given no antibiotics or hormones, and are fed a vegetarian diet of grains grown by a neighboring farmer from non-GMO seed and ground fresh daily. No sodium nitrate is used during the processing-just Vermont maple syrup, salt, and celery seed.
Wheel-View Farm--Roast Beef
John and Carolyn Wheeler, just up the road in Shelburne, don't just want you to take their word for it that their cows are well-cared for. The homepage of their website lets you know that "visitors are always welcome." That is just one of the reasons we choose to offer roast beef from Wheel-View that we roast in-house so you get amazing taste from an amazing family farm.
Misty Knoll Farms--Chicken and Turkey
The chickens and turkeys of Misty Knoll Farms in Vermont, have it better than most poultry. Both are fed a diet of whole grain, free of antibiotics and animal by-products. The free-range turkeys are naturally healthier out in the open air. The chickens, while not free-range, are given ample room to roam around in specially designed houses. This set-up greatly reduces stress, which is better for their health and also creates a better-tasting bird.
North Country Smokehouse--Fruitwood Uncured Bacon
Some of North Country's bacon won the Number Two spot in the Men's Health "10 Best Bacons Known to Man" review.
So there you have it--let us build you the perfect Club Sandwich, BLT, roast beef & cheddar with extra mustard. Or have us slice your deli meats so you can take them home and build a sustainability sandwich yourself!
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Cheese of the Week
Wilde Weide Gouda-Zwanburgerpolder, Holland
 | | Wilde Weide Gouda |
According to Essex St. Cheese Co., this raw cow's milk Gouda is made using some traditional methods. Based on a Google image search of the lake island, Zwanburgerpolder, where these cows live, cheese is a nearly ubiquitous force in the idyllic southern region of Holland.
Essex St. describes the aroma as, "wonderfully layered notes such as hazelnut, butter, whey and bourbon." The taste, is "always creamy and mildly sharp, with definite hints of sweet bourbon and/or whiskey. Wilde Weide has a very distinct texture, finely sandy before melting completely and evenly on the palate with a long finish."
As usual, you can sample this heavenly cheese on Saturday, and take 10 percent off the purchase price when you buy some all day. |
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Save the Date!
Old Creamery Co-op
Member-Owner Celebration
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Annual Meeting
When: Sunday, October 20, 2013 from 3:00 p.m. to 6:00 p.m. Where: At the Cummington Community House, 33 Main Street, Cummington We have much to celebrate and a lot to share. Our annual meeting will provide an opportunity to socialize and enjoy refreshments, to talk about our hopes for our Co-op, as well as to hear from member-owners, staff and board. The actual start and end times may shift a bit, and the business portion of the meeting agenda is still under development. Stay tuned for more information. In the meantime, please save the date! |
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Horticultural History in Every Bite
Fresh fruit this week from Scott Farm, Dummerston, VT
 | | Heirloom Apples, photo courtesy Scott Farm |
One has to be careful when researching the history of foods. So easy it is to tumble down the rabbit hole of culinary and agricultural connections that go back centuries. Such is the case with this week's delivery of produce from Scott Farm in Dummerston, VT. The tale of this 571 acre farm is rich with connections. Scott Farm has been in active cultivation since 1791.
Here are some varieties to look for this week.
Clapp's Favorite Pear William Clapp and his family were part of a booming farming community on the outskirts of Boston in the early 1800s. Though the family sold many farm products at market, including dairy and vegetables, by the 1840s, the Clapps began to specialize in fruit. Their introduction of the variety, Clapp's Favorite, a hybrid of Flemish Beauty and Bartlett pears, was so successful that orchards throughout the US sought to cultivate the variety. A public sculpture created 2007 by Laura Baring-Gould commemorates Dorchester's agricultural past in Edward Everett Square.  | | Clapp's Favorite sculpture in Edward Everett Square, Dorchester, MA by Laura Baring-Gould, photo courtesy Laura Baring-Gould |
Baring Gould explains the inspired symbolism, "The public artwork in Dorchester originated from the history of the Clapp Pear, but was also inspired by the many people in the community who still grow food in their back yards and side lots. They care about, and want to know, where and how their food is grown. Being a steward of the land and growing your own food remains vital for urban communities. That spirit has never left the area."
Follow news about this exciting installation at the artist's website!
Santa Rosa Plums Introduced in 1906 by Luther Burbank. Considered the gold standard of sweet & juicy by many. Ginger Gold Apples Introduced late 1960s by Frances "Ginger" Harvey. Tastes like a Fall apple in the middle of Summer. Gravenstein Apples Introduced in Denmark in 17th Century, then in North America late 18th Century. Perfect for eating OR baking. Quantities will be limited, so don't wait until the weekend to think about picking your pleasure. |
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Love People? Love Your Co-op? Why Not Work Here?
We have an immediate opening for a Cashier, Part-Time, 3 days a week. Approximately 18 hours. Interested? Call our General Manager Karen at 413-634-5560, or stop in and ask a cashier for an application. The Old Creamery Co-op values excellence and diversity in hiring and is an Equal Opportunity Employer (EOE).
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Stay in Touch! We Love to Hear from You! For questions about Co-op membership, product requests, or suggestions or other feedback, please send a note to info@oldcreamery.coop. We'll make sure your note is sent to the appropriate person and that you get a prompt response. If you'd like to contact the Co-op's board of directors, simply send your email to board@oldcreamery.coop. Emails sent to this address are received only by the board. To reach Karen Doherty, the Co-op's general manager, send an email to gm@oldcreamery.coop. Emails sent to this address are received only by Karen. If you're thinking of becoming a valued volunteer of the Co-op, you can reach Shirley Todd, volunteer coordinator, at volunteer@oldcreamery.coop. There are many opportunities for volunteers. Emails sent to this address go directly to Shirley. |
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Help us spread the word! Consider encouraging your friends to sign on to receive the Creamery's weekly email newsletter. Better yet, encourage them to become member-owners of the Co-op. You can forward this email to your friends and relatives (for best results, use the "Forward email" link in the white space at the bottom of this page). Rest assured, we won't clog their inboxes and we will respect their privacy. We will not disclose your or their email addresses to anyone else. You can unsubscribe at any time. Thank you for your interest, commitment, and support.
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Many items are on sale every week at the Creamery. Look for the brightly colored shelf tags. These items are 15%-45% off regular prices. We work hard to find bargains on many different items, including staple groceries, treats like chocolate, juices, refrigerated items, personal care products, and supplements. The shelf tags indicate when the sale price expires. Some sale items are one-time opportunities that remain on sale until sold out. Many are purchasing opportunities that can be replenished over several weeks at great prices. Enjoy the savings!
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Your continued patronage supports the ongoing success of our community-owned, values-based cooperative. Thank you for supporting the Old Creamery Co-op as a member-owner, as a shopper, as a friend. We value every contribution to the success of the Old Creamery Co-op.
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