September's Board Agenda

In the Spotlight:
Captured by Porches Brewing Company

Beer Specials and New Wine!

Coconut Milk

Recipe of the Week:
Nectarine Coconut Milk "Ice Cream"

 September's
Board Agenda
submitted by Jim Currin, Board President

Our next board meeting will be Tuesday, September 7th from 6pm to 8:30pm at Redeemer Lutheran Church, located at NE 20th Avenue and Killingsworth St.  Board meetings are open to all community members and member-owners are always encouraged to attend.

To see our upcoming agenda items, please click here.

See you next Tuesday!

In the Spotlight:
Captured by Porches Brewing Company
opinion by Amber Hersey, Marketing Coordinator
 

Captured by Porches is Dylan and Suzanne Goldsmith.  Started in 2002, they were an eclectic homebrew club whose "members" would frequently find themselves captured by their porches, a bottle of something special in hand.

In the past three years, Captured by Porches Brewing Company has grown from that homebrewer's club into a steadily growing family-owned brewing company whose finely crafted beer is currently distributed in both Columbia and Multnomah counties.  Their now eight barrel brewing system is large enough to support them yet still small enough to allow for play and experimentation.  

Their position as Portland's smallest brewery has earned respect within the community.  As the definitive "underdog" in the Portland beer scene, they have learned to compete with larger micro breweries by consistently producing excellent products made with local and organic ingredients.  With the cost of opening and operating a brewery/brew pub in Portland proper being outside of their (current!) reach, they have opened their own wholesale production brewspace in St. Helens, Oregon, as well as giving St. Helen's it's very own brewery!

Captured  by Porches strive to minimize their negative effect on the environment by repurposing their waste- nearly all waste generated by their brewing process is either eaten by animals, re-used, or recycled.  Plus, they use only returnable bottles to distribute their product in.
 

To find out more about Captured by Porches Brewing Company, visit their website, or swing by ACG and get acquainted with their Invasive Species IPA, or Rebecca's Divine Wit, now back in stock!  Each 22oz bottle is $4.49, plus a $1 refundable bottle deposit.

Beer Specials and
New Wine!
brought to you by Chris Gadbois, Spirits Buyer

Beer Specials!

Sale prices valid through 9/2/10
Featuring 22oz. bottles
Pyramid IPA $1.99 reg. $2.29
Lagunitas IPA $3.99 reg. $4.29
Lost Coast 8 Ball Stout $2.99 reg. $3.49

New Wines!

Shannon Ridge Petit Sirah from Lake County, CA $12.89
Deep, rich flavor with a semi-complex structure, plum-like finish.  

Fruit Bomb Red Table Wine from Walla, Walla WA $9.69
This one has it all!  A blend of cabernet sauvignon, merlot,
syrah, malbec and cabernet franc. Spicy and berry like
with a nice vanilla finish.

Zin Your Face Zinfandel  from Healdsburg, CA $11.99
Nice, full flavored Zinfandel.  Spicy, rich, hints of blackberry,
with a cherry-like finish.

Pheasant Valley Organic Pear Wine Hood River, OR $15.79
A semi-sweet, medium-dry wine with a subtle pear flavor.

Coconut Milk
Opinion by Geanna Marek, Working Owner

However, the humble coconut really does live up to all its glory. It is highly nutritious and rich in fiber, vitamins, and minerals.  Coconut oil, particularly, is considered one of the healthiest oils on earth, and is often found in traditional medicine in Asian and Pacific cultures.

Of course, the rest of the world already knew the wonders of coconut long before America got to it.  Growing naturally in humid tropical climates, the coconut has been used for generations for food production and medicinal purposes.  On many islands, coconut is a staple in the diet.  Basically every part of the coconut palm can be used in some way.  The flowers are used in marriage ceremonies in South India; the husk can be used to make rope; the shell can be made into bowls; the nut is used to make margarine; and the meat  is edible and may be served dried or fresh in dishes.  Coconut water is the clear liquid inside young coconuts, while coconut milk is made by processing grated coconut with hot water.

If only to even the playing field a bit, then it must be noted that the only problem with coconut is its very strong and distinctive flavor.  For instance, when using coconut oil to fry something, the fried food will end up tasting more like fried coconut.  Of course, that is fine for the coconut-loving fiend, but for those that appreciate a more subtle taste, it’s best to mix the coconut with another like substance for a complex, yet milder flavor.

So Delicious Coconut Milk Beverage is a new, non-dairy milk option being offered for those that prefer to stay away from traditional cows’ milk. It is currently on sale at ACG for $3.49 for a 64 oz. (1/2 gallon) carton.  It is available in three varieties: Unsweetened, Vanilla, and Original.
 

Recipe of the Week:
Nectarine Coconut Milk
"Ice Cream"
from Gluten-Free Goddess

Serves 6

**Gluten-free Goddess’ note: I like to serve this kind of ice cream soft- in other words, not rock hard from the freezer. Serving it softened boosts the nectarine flavor. After all, frozen fruit doesn't really taste like much.

• A blender
• A 1 1/2 quart ice cream maker with a frozen canister

• 2 ripe nectarines
• 2 cups cold coconut milk
• 3/4 cup organic cane sugar
• 1/2 teaspoon bourbon vanilla extract
• 1/4 teaspoon xanthan gum (optional)

Directions:

1. Peel the skin and remove the pit from the two nectarines. Cut one roughly (this one is going into the blender, so no need to be fussy) and set aside (save any juicy bits). Slice the second nectarine into bite size pieces and set aside.

2. Pour the cold coconut milk into the blender. Add the cane sugar, vanilla and xanthan gum. Blend on high until the sugar is dissolved and the mixture is smooth and frothy.

3. Add in the rough cut nectarine and juicy bits. Blend until the coconut milk turns a lovely pale peach color.

4. Pour the blended liquid into the frozen ice cream canister and start your machine. Churn it.

5. After ten minutes or so add in the remaining nectarine pieces. Churn until it becomes the consistency of frozen custard.

6. Serve immediately for spectacular taste and texture.

7. Store the remaining ice cream in freezer containers. Soften slightly before serving for best flavor and texture.

The Alberta Coop's September Open Forum Potluck-
DIY Dairy: Cheese Making and More!

The Alberta Coop's
September Open Forum Potluck- 

DIY Dairy:
Cheese Making and More!

On September 14th, the Coop hosts cheesemaker Claudia Lucero from Urban Cheesecraft for a free workshop on making fast, easy farmers’ cheeses like paneer and queso blanco. We’ll also have a discussion on urban goat-keeping with Emily Gowen from the Going Goaty Collective. Come on out to learn all about it! Bring a dish to share for the potluck, starting at 6:30pm.
 
More about the workshop:
 
Farmers’ Cheeses (aka Paneer, Queso Blanco)

Versions of farmers’ cheeses like paneer and queso blanco are widely used around the world for many reasons; they’re delicious and incredibly easy to make. These cheeses soak up spices and sauces and since they don’t melt, you can sauté, broil, simmer them and more. Include them in curries and more for delicious vegetarian protein!  These cheeses can be made in an hour and customized with herbs and spices for variety. Great to make with and for children! You just need your favorite milk and acid of choice- most other things are commonly found in kitchens.