Eflyer for the week of December 28th: Happy New Years, Cranberry Sale and Leftover Turkey!

Eflyer for the week of December 28^th:  Happy New Years, Cranberry Sale and Leftover Turkey!

Our Co-operative Grocer is located at 176 rue Larch Street in downtown Sudbury

Are you a new member to the co-op? If so, you might want to take a read through our new members’ package that is attached to the eflyer.  In it you’ll find lots of information that will help to get you oriented with Eat Local Sudbury.

Happy New Years!

The staff here at Eat Local would like to wish all our customers a very happy New Years! May it be filled with wonderful friends and family, fantastic experiences, and delicious food! J

Holiday Hours

We are open during regular hours Wednesday December 28^th, Thursday December 29^th and Friday December 30^th from 11:00-6:00 pm. We are closed Saturday New Year’s Eve, and will re-open Tuesday January 3^rd from 11:00-3:00 pm.

In-Store Special

Johnson’s Frozen Cranberries – Regularly $2.25/package now only $1.85!

Just In!

·         Lots of the famous Perogy Princess perogies and gnocchi!!!

·         New deliveries of Apple a Day, Thornloe and Farquhar's milk to come during this week!

Home Delivery

ELS is now “Bringing Local Food even Closer” to you! ELS is now launching its very own home delivery service. Short on time? Lacking transportation? No Problem! Just place your order with an ELS staff member and we’ll take care of the rest.  Contact ELS at 521-6717 or e-mail delivery@eatlocalsudbury.com for details of this convenient new service!

Leftover Turkey and Squash Soup

Ingredients

·         1 1/2 pounds skinless, boneless turkey breast

·         2 teaspoons ground cumin

• Salt and pepper to taste
• 2 tablespoons Pristine Gourmet canola oil
• 1 teaspoon dried Ontario Natural Food Co-Op thyme
• 1 large Martin’s Country Market onion, chopped
• 1/2 pound small red-skinned potato, thinly sliced
• 1 pound cubed peeled Martin’s Country Market acorn squash (approximately 2 large squashes)
• 2 small yellow squash or zucchini (about 1/2 pound), cut into thick half-moons
• 3/4 cup prepared salsa verde

Directions

·         Cut the turkey into 1 1/2-inch pieces. Sprinkle with the cumin, and salt and pepper to taste. Heat the olive oil in a large pot over high heat.

·         Add the thyme, than add the turkey and cook until browned on one side, about 3 minutes. Add the onion and cook, stirring occasionally, until softened, about 4 minutes.

·         Stir in 5 cups hot water, the potatoes, squash, zucchini and salsa.

·         Cover and bring to a boil, then uncover and reduce to simmer.

·         Cook until the vegetables are tender and the turkey is just cooked through, about 15 minutes.

Cranberry Sauce

Recipe submitted from Plain Jane:

Ingredients:

·         1 cup Ruby Port

·         2 cinnamon sticks, broken in half

·         1 cup dried Johnson’s cranberries

·         1 medium Martin’s Market Cortland apple

·         2 ½ cups frozen Johnson’s cranberries

·         ¾ cup of water

·         ¼ cup of brown sugar

Directions:

·         Bring port and broken cinnamon sticks to a boil in a medium saucepan.  Reduce heat immediately and simmer for approx. 5 minutes. 

·         Add dried cranberries and simmer until cranberries are soft (approx. 5 minutes). 

·         Add fresh cranberries, chopped apple, water and sugar and bring mixture to a boil stirring until the sugar dissolves. 

·         Reduce heat to low and simmer sauce until desired consistency (approx. 20 minutes).  Discard cinnamon sticks and serve J

Fun Food Fact of the Week!

The brightly coloured growth on a turkey’s throat, which turns bright red when upset or during times of courtship is called a caruncle.

See you soon!!
www.eatlocalsudbury.com