Black History Month In honor of Black History Month, we will be celebrating and recognizing the contributions that Black Americans have had on our food system throughout history. The Co-op, and America as a whole, have been directly influenced by these innovators that...
at the Davis Food Co-op
What does Food Rescue Mean to the DFC?
The idea of food rescue is embedded in our ENDS statement, the Cooperative Principles, and our Strategic Plan. Fighting food insecurity in our community has always been a priority. Our avenues for donating have not changed, but we have improved our processes to more accurately communicate our efforts with our owners. Food is rescued at the Co-op through many avenues; donating, composting, “no charge”, and deli food rescue. Sadly, not all food can be rescued. We try our best to feed our community while making health and public safety the first priority.
Green Team Training
The Davis Food Co-op recently updated the method and terminology used for tracking food rescue and waste. The Green Team and General Manager worked together to create a system that benefits both our management team and our sustainability goals. The new system along with staff training gives us accurate data on what, where, and how we are using our unsellable food. This change was made for two main reasons; to help our managers improve their purchasing habits for the store and to accurately share this data with our owners and shoppers!
These items are still edible but may be damaged or not up to produce cosmetic standards, making them unsellable. These items are donated to outside organizations like the Yolo Food Bank, Davis Community Meals, and the Davis Night Market. Our team also uses these items to fill the Freedge.
These items are unsellable and inedible, thus they are placed in the compost bin. The City of Davis has a great composting facility, accepting even our meat scraps and bones!
These are produce items that are in unsellable quantities, like lettuce trimmings, and are set aside for shoppers to feed their animals for free!
"No Charge" (N/C)
These items are in small quantities and unsellable but still edible, and are put in the break room for staff to take home free of charge. These items, when from the Grocery Department, are also used to fill our on-site Freedge.
Deli Food Rescue
These items are unsellable but still edible and abundant enough that the Deli can use them in production.
First Week Numbers
Produce Donated (lbs)
Grocery N/C (retail $)
Deli Food Donated and N/C (Retail $)
Where we donate
Yolo Food Bank coordinates the recovery, collection, and storage of food from a network of grocers and retailers, farmers, processors, and distributors. This food is provided to more than 80 local food pantries (including the UC Davis Pantry), senior meal delivery programs, homeless and domestic violence shelters, migrant centers, college campuses, mental health and recovery facilities an more.
Davis Community Meals and Housing offers a free meal on Tuesday and Thursday evenings from 5:45 p.m. to 6:30 p.m. and lunch on Saturday from 11:30 a.m. to 12:15 p.m. Participants often include seniors, low-income and homeless individuals, and families. Everyone is welcome.
Through the combined efforts of WSWA members and volunteers, they meet some of our communities immediate survival needs. They also take a leadership role in the fight for living wages and long-term solutions to the problems of poverty faced by low-income workers.
FNB is a mutual aid group which aims to feed food insecure community members and reduce food waste. Meals are free, vegan, and open to all.
Meals on wheels preps and delivers 350 – 400 hot lunches to active and house-bound seniors. They provide hot food and a familiar face to build a sense of community and provide needed personal attention.
The Davis Night Market recovers food that would be wasted at local restaurants after they close and redistribute this food in Central Park. Their mission is to reduce rood waste and food insecurity in Davis.
“Take what you need, leave what you don’t”
The Freedge strives to end food insecurity world wide through neighborhood kindness. There is a Freedge outside the Co-op that we fill with healthy food, and community members are free to drop off extra food or take anything they need.
The Food Recovery Network at UC Davis is a student-run club part of a national organization comprised of 230 other college chapters across 44 states. They partner with YOLO Food Bank to help distribute excess produce from the farmer’s market every Saturday to community members in need.
Our standards for quality are high, our standard for uniformity and specific pack are not. We work with a lot of beginning farmers and farmers who have only sold their goods through markets. When you start selling wholesale a lot of grocery stores expect uniformity with pack sizes and weight, if you do not meet these requirements you are not able to sell. We educate farmers on those retail standards but do not turn away produce that does not fit those rigid requirements. In this department we appreciate and welcome the variety that our local food production offers. We feel it is another layer of stress and added food waste for farmers to harvest, sort and pack produce that is all too specific. Our approach to produce ensures that our customers get a realistic experience when shopping and hopefully offers a bit of education on the reality of what is coming from the fields. If a local farm is having issues with quality, we communicate through it and come to a solution. It’s best to allow transparent communication so that the partnership is mutually beneficial.
How to Propagate
Pothos is by far one of the friendliest plants to propagate. Before we get started, you will need to know a few basic pieces of plant anatomy. Take a look at your pothos vine; there are leaves, a stem, and a little brownish bump before each leaf. This little bump is called a node and when put in the right conditions will produce roots. We will be cutting our pothos vines in order to make new plants and to make the top of our current plant a bit more bushy and full.
Find the end most piece that you want to keep and cut just below the last node.
After this initial cut, the remaining cuts are up to you. I prefer to cut the rest into single node pieces, this gives a smoother look once the new growth is long.
Place each piece in water, ensuring that all the nodes are under the surface. Change the water once a week. Transfer the plant to soil once the roots are 3 to 4 inches long.
These plants grow quite uniquely. They appear to grow with all leaves coming from the middle, and offspring sprouting from the soil around the plant. The plants actually grow much more similarly to Pothos. When given enough light, they will vine just like pothos. Young plants and those with less light will stay within the confines of the pot.
If you take the plant out of the pot and examine the base near the roots, you will see that it has nodes and small stem segments just like a pothos.
The new plants sprout out of a node (or on the inside of a leaf at a node), just like pothos, not from the soil. These new plants can be removed by breaking the bind it has to the mother plant and gently detangling the roots. Ta-Da! A brand new plant.
Once your plant has vines, you can also cut and propagate just like a pothos.
There are two main parts to propagate on succulents; starting roots on each leaf and using the top-most bit.
We will start with the leaves. Starting from the bottom, gentle wiggle and pull each leaf off. They should have a small dimple in the middle (see photo), if there is no dimple you probably pulled too hard and broke the end. Without this dimple, they are less likely to produce roots. Continue this process until you have the compact leaves at the top. With clean scissors, cut off that top bit about 2 inches.
Simply place that top bit in the soil. Place the leaves in rows with the dimple end slightly inserted into the soil. DO NOT WATER. Gently mist them 1-2 times a week. After a few weeks, roots will start to grow out of the dimple and they will form mini versions of the plant at the base. At this point, you can repot or keep it in this pot. Water lightly once a month until fully formed.
If you have ever been to the Davis Food Co-op Holiday Meal, these faces are probably familiar. Lori and her service dog, Daisy Grace have been greeters for the Holiday Meal for years. Daisy always greeted everyone with a smile and Lori encouraged many to sing Christmas Carols while waiting in line.
Daisy Grace passed away early January at the age of 15 but she will forever live on in our Holiday Meal memories. A celebration of life was held last week over Zoom (1/10/21), if you would like to access the recording reach out to Celeste at firstname.lastname@example.org
Simple syrups are super easy to make! Simply mix all ingredients in a saucepan over medium/low heat until all sugar is dissolves. Turn heat to low and let simmer 5 minutes. Turn off heat and let cool. Once cooled strain and place in an air tight container in the fridge. The longer you let the syrup sit with all the ingredients, the strong it will be!
Rosemary Simple Syrup
- ⅛ cup coarsely chopped rosemary
- ½ cup sugar
- ½ cup water
Bergamot Simple Syrup
- Juice of 2-3 bergamot oranges (½ cup)
- ½ cup sugar
Lavender Simple Syrup
- ⅛ cup fresh or dried lavender flowers
- ½ cup agave or honey
- ⅓ cup water
Oregano Simple Syrup
- ⅛ cup coarsely chopped oregano
- ½ cup sugar
- ½ cup water
Fennel Simple Syrup
- 1 cup of fennel tops
- ½ cup sugar
- ½ cup water
Ginger Mint Simple Syrup
½ cup water
½ cup roughly chopped mint leaves
1 inch piece of ginger, chopped
½ cup sugar
Cinnamon (or Holiday Spice!) Simple Syrup
½ cup water
1 cinnamon stick
Optional: 1-2 star anise, cloves, and allspice
Yuzu and Ginger Cocktail
- 6 oz gin
- 2 oz yuzu fruit juice
- 1 Anjou pear for garnish
- 2 tbsp of ginger mint syrup
Combine gin, yuzu juice and simple syrup in a cocktail shaker. Shake shake shake…shake shake shake…shake (Pour into a glass filled with ice, garnish with thinly sliced ginger root anjou pear and mint leaves.
Cranberry Sauce Bourbon Cocktail
2 tablespoons homemade or store-bought cranberry sauce
1 to 2 shots bourbon
Ginger beer or club soda
1 lemon wedge
Add the cranberry sauce to the bottom of the glass along with the bourbon
Add ice, then fill the remainder of the glass with ginger beer (or club soda)
Squeeze a lemon wedge into the drink and stir well.
*Don’t have any cranberry sauce? Make some and use ½ oz cinnamon syrup. Simmer down ⅓ cup cranberries with ¼ cup water until goopy (about 15 minutes). Strain and use liquid in your cocktail, and eat the rest!
1 oz Lavender Honey Simple Syrup
1 oz freshly squeezed lemon juice
2 oz gin
Add the ingredients to a shaker.
Fill the shaker with ice.
Shake and strain into a cocktail coupe.
Garnish with a sprig of Lavender.
Honeyed Oregano Boulevardiers
1 ½ ounce bourbon
¾ ounce sweet vermouth
¾ ounce Campari
1 ounce oregano syrup
Splash of soda or tonic water
Twist of orange peel for garnish
Chill a cocktail glass by filling with ice or putting in freezer for about 5 minutes.
Pour the liquid ingredients, the honey simple syrup, and 1 sprig of fresh oregano into a shaker. Fill the shaker 2/3 full with ice and shake until very well chilled, about 30 seconds. Strain into a cocktail glass. Top with a splash of soda or tonic water and garnish with the orange twist and the other sprig of fresh oregano. Enjoy.
Bergamot Apricot Cocktail
2 tbsp apricot preserves (jam)
2 oz bourbon whiskey
1 oz bergamot syrup
1 1/2 oz Belgian white ale
In a cocktail shaker filled with ice, combine the apricot jam, bourbon whiskey, bergamot juice and simple syrup. Shake and strain the mixture into a glass filled with ice. Top off with a chilled Belgian-style pale ale.
Bergamot Gin Fizz
3-4 ounces gin
2 oz. bergamot syrup
3/4 oz. fresh bergamot juice
2 egg whites
4 ounces soda water
2 thin slices of bergamot for garnish
Combine the gin, 2oz. bergamot syrup and egg whites in a cocktail shaker (don’t put the ice in yet!) Shake for about 30 seconds. Add about a cup of ice and shake again for 30 seconds.
Strain into a highball glass with a few ice cubes and top each drink off with 2 oz. soda water and a slice of bergamot. Enjoy!
2 ounces gin
3/4 ounce fresh lime juice
3/4 ounce rosemary syrup
Make the rosemary syrup by heating the water, sugar and chopped rosemary leaves in a small saucepan, stirring occasionally, until the mixture is hot and sugar is dissolved. Remove from heat and let the syrup cool completely. Once cool, strain the rosemary syrup into a jar, and refrigerate until ready to use.
Chill a stemmed cocktail glass in the freezer.
Measure the gin, lime juice and rosemary syrup into a cocktail shaker. Fill the shaker halfway with ice, cover, and shake the gimlet mixture about twenty seconds, until very cold. Pour into a chilled cocktail glass. Garnish with a sprig of rosemary or a slice of fresh lime.
Grapefruit Fennel Fizz Cocktail Recipe
2 oz reposado tequila
3 oz fresh grapefruit juice
2 oz club soda
1/2 oz fennel syrup
2 dashes lime bitters
Take a grapefruit wedge and run it around the rim of a glass. Add the tequila, grapefruit juice, fennel syrup, and lime bitters to a shaker with ice. Strain into a glass and top with soda water. Garnish with fennel frond.
Lavender Lemonade Mojitos
1 cup freshly squeezed lemon juice, from 4-7 lemons
1 small bunch mint
2 cups water
1 cup light rum
3/4 cup lavender simple syrup
In a pitcher, muddle mint leaves with lemon juice until well combined. Add water, rum, and 3/4 cup chilled lavender simple syrup. Stir.
Pour drink into ice-filled glasses.
Latest from the Blog
Check out our blog to get ready for the new year!
Plant Dyed Fabrics This blog is an introduction to dyeing fabrics with plants. We won’t be using any fancy equipment or mordants here (we’ll get back to that later) – just plants, water, and the fabric you wish to dye. While there are many plants which can be...
Food Rescue at the Davis Food Co-op What does Food Rescue Mean to the DFC? The idea of food rescue is embedded in our ENDS statement, the Cooperative Principles, and our Strategic Plan. Fighting food insecurity in our community has always been a priority. Our avenues...
Building a Cooperative Future In honor of Black History Month and in the spirit of cooperation, we want to take this opportunity to share the visionary and necessary work being done by the Sonoma-based Cooperative Food Empowerment Directive (CoFED). CoFED is a,...
Beer, Wine & Spirits Winter Picks
by Chase Brunson,
Beer, Wine, and Cheese Specialist
It’s cold outside, hopefully raining, and I have the fireplace going or I am streaming the Fireplace Show on Netflix to create that same ambiance. I have a glass in my hand and a drink poured. It is more than likely one of my favorites from the list below, which can all be found at the Co-op.
Winter Beer/Cider Selections
Old Rasputin by North Coast Brewing
This has to be my go to Imperial stout this time of year. This large and in charge stout, that comes in at 9% ABV, has the perfect balance of toasted malts, residual sugar and alcohol that is begging to be drunk on almost any given winter night. The 4-pack is also an incredible value because normally you are paying much more for something of equal value. If you are feeling extra special and looking to treat yourself or someone else, they also produce a Barrel Aged version of the same stout in a 500 ml. bottle that is incredibly luscious and delicious.
Lassen Ciders (any of them)
Normally I am not a huge cider fan because they tend to be too sweet for me but Lassen takes the cake for local cider. They use dry-farmed apples and pick them at the peak of ripeness. What I also enjoy is they list on their bottles the rare and unheard-of varieties they use. Lassen fully ferments their ciders which allows their ciders to be dry but still have a fuller body because of their higher ABV and concentration of flavor compared to other dry ciders on the market. They naturally ferment their ciders giving them nuance and what wine people talk about “Terroir”. This word doesn’t translate directly into English but basically means the product is a reflection of where it comes from/where it is grown. This type of cider is nice during the cooler months and it goes great with the heartier foods we typically eat this time of year!
East Brothers Red IPA
This beer is definitely the perfect type of IPA for the cooler months! The Red component to it is the toast level of the malts. The malt body is sweet with strong notes of caramel and lightly roasted coffee. The hops are gently balanced with the malt providing brightness and bitterness that isn’t overpowering. The hops are more on the stone fruit side and aren’t too danky. If you are someone who just enjoys IPA year-round, I would say this is a beer worth giving a shot for the cooler winter months.
Red: GSM (Grenache, Syrah and Mourvedre based blends)
These blends aren’t the most commonly found blends on the market but are great wines for people who love red blends or are looking for something a little different. GSMs are mostly, and originally, from a region in Southern France called the Rhone Valley. They are typically Grenache-based blends with the other two grapes at a lower proportion. There are technically 13 types of grapes permitted in these blends (red and white) and some wines utilize every single one. Chateau Beaucastel’s Chateauneuf-du-Pape is a famous wine that does just that every year. These wines range in alcohol from 14% to 15% and have a great flavor profile. Typically these flavors include red fruit (strawberries, cherries, pomegranates), baking spices, Herbs de Province (also known as Garrigue), tobacco, and sweet leather. They pair well with Winter foods because of their spice cabinet qualities and juicy richness. Soups, roasts, and baked goods are all great choices to pair this wine with.
Some of my favorites we have are:
Austin Hope: Troublemaker
Famille Perrin Chateauneuf-du-Pape
Chateau La Nerthe: Cuvee des Cadettes
Alsatian White Wines:
If you are someone who only drinks white wine all year long, fear not, I have the perfect type of wine for you too! Alsace is a region in North East France that primarily produces white wines! They are most known for Pinot Gris, Gewurztraminer, Muscat and Riesling. These wines are rich in texture and flavor and can range in alcohol from 13% to 15%. Their Rieslings tend to be dry so don’t worry, no sweet Riesling here! They are great sippers with flavors of green apple, lime zest, spice and a hint of petrol (don’t worry, it’s a good thing!). Their Gewürztraminer is a little sweet with fruit notes of lychee and mango, fresh flowers, and spice (think allspice and cinnamon). Their Pinot Gris is richly textured with ripe flavors of pear, apple, meyer lemon with hints of spice. The Muscat is dry too, with beautiful floral, honey, and candied orange flavor, all without being sweet. These all pair well with foods this time of year like creamy soups and hearty meals like casseroles and stews.
It’s cold outside, hopefully raining, and I have the fireplace going or I am streaming the Fireplace Show on Netflix to create that same ambiance and have a glass in hand with a liquor poured neat. What’s in my glass? Whiskey. And these are a few of my favorites:
I am a sucker for Rye. The spiciness, the rich peppery notes, and the hint of char on the end. This is my go-to style of Whiskey. My favorite is Michter’s Single Barrel Rye. Dollar for dollar, you can’t beat it because each bottle is coming from a single barrel. There is no blending here so each bottle has its own story to tell.
An affordable favorite of mine is the Mars Shinshu Iwai 45. What makes this Whiskey special is what it is not. Japanese Whiskey really got started in the last century after some producers wanted to learn more about how to make the best whiskey and went to Scotland to learn how they do it. Most Japanese Whiskey today follows those traditions like using barley malt and sometimes incorporating peat into their Whiskey. Iwai 45 is not that though, it is more like Bourbon. It has a higher amount of corn in the mash bill and is 90 proof. The flavor profile is vanilla and butterscotch with hints of red berries and apples. It has a sweet and smooth finish, similar to Bourbon. So if you are a Bourbon person, give this one a shot, you won’t be disappointed.
I know it isn’t Whiskey like my other choices but give me a second to hear me out. A favorite of mine is Spirit Works’ Barrel Gin. This “Ginskey” is their signature Gin that is then barrel-aged in high toast New American Oak barrels for several months. It technically isn’t whiskey but it is pretty dang close and it offers that alternative for people out there looking for a new adventure. This beverage combines the flavors of juniper, citrus, and other botanicals used with the sweet caramel, cinnamon, and vanilla of the oak. This is a Gin for Whiskey people and the Whiskey for Gin people.
Written by Chase Brunson, Beer, Wine, and Cheese Specialist
A celebratory dinner should be exactly that: a time to share delicious food with family and friends. While many people wish to serve traditional family favorites, for most, there’s still plenty of room to liven up your holidays with a few new flavors, local foods, and even nutritional boosters. Here are some ideas for making your holiday meals fresh, easy, and fun.
- Consider a slightly new twist on the centerpiece of many a holiday meal, the turkey, by choosing a local, heritage breed, and/or brined turkey (these are very popular items at many co-ops; some co-ops offer pre-ordering for customers to ensure availability). Heritage breeds are typically moister and more flavorful than commercial turkeys. For more information on heritage breeds and general turkey tips, check out these turkey roasting tips.
- Give that classic green bean casserole a makeover with fresh green beans, a spritz of lemon, and a topping of toasted pine nuts. Boost the cranberry sauce with a handful of fresh or dried fruit and a dash of cayenne. Use brown rice or quinoa as the basis for your turkey-day stuffing this year, and toss in some walnuts and chopped local apples.
- Instantly transform the typical fare with seasonings: spice your eggnog with cardamom instead of (or as well as) cinnamon this year, and sprinkle tarragon on plain mashed potatoes. Or add some festive flavors to an otherwise ordinary recipe.
- Make gravy-like Grandma (or your favorite cooking show chef) if you like, but don’t feel obligated! There are some top-notch, healthful cooking mixes available that are especially helpful this time of year. You’ll find delicious, organic gravy mixes, dessert mixes, and seasoning blends for salad dressings and dips at your co-op.
- Bring the unexpected to the table by adding an entirely new recipe or two to this year’s menu. Paleo Sweet Potato Casserole or a Wild Rice Stuffed Squash are two great options that use seasonal vegetables in new combinations. Focus on just one or two “special” dishes to complement your main course—especially if you’re serving appetizers, a couple of delicious sides are all you really need and will allow you to spend more time with your guests.
- Great dishes needn’t be complicated made-from-scratch recipes, either. Purchase some strikingly flavorful, easy-to-prepare foods to serve alongside the usual. A plate of Brie with Orange Preserves and Almonds would be a memorable addition to any menu.
- Unless you adore kitchen duty, never refuse a guest’s offer to bring food — and remember you can count on your grocery store for prepared foods, too. Visit the bakery department for lovely desserts (you may want to order pies, cheesecakes, and other specific favorites ahead of time). While you’re there, choose some cranberry date scones or pumpkin pecan muffins to treat family and/or guests to special breakfast fare. You may even consider picking up a couple of extra quick breads to give as gifts!
- If you’ll be hosting guests for more than just the main meal, look to the deli for speedy main course items and sides (like lasagna, smoked salmon, wheatberry salad, golden beet, and kale salad, or roasted root vegetables).
- Don’t forget to stock up on some local wine and beer, too. Pair a good beverage with an array of cheeses or cookies for an instant party when unexpected guests arrive!
It takes just a little planning and a good source for great food to pull off a wonderful holiday meal—something full of tradition, genuine nourishment, and good will.
Article used with permission from National Co-op Grocers, welcometothetable.coop
Nutritious and versatile, poultry is an affordable staple in many omnivore households. Poultry lends itself to a variety of cooking methods—baking, grilling, and stir-frying, for example—and flavorings from sweet and savory to hot and spicy.
As with other foods, knowing where and how your chicken, turkey, Cornish game hen, and other poultry have been raised can help you choose the products that are right for you (and provides information about animal welfare and environmental impact).
Understanding some commonly used poultry-producing terms can help put you in the know. However, it’s important to know that some of the terms are regulated, while others are not. When in doubt about poultry terms of what’s offered at your local grocery store, ask for more information at the meat counter.
Poultry that meets the requirements of the National Organics Program (NOP) has been raised in housing that permits natural behavior, with outdoor access, has been fed certified organic feed (including pasture), has not been given antibiotics or hormones, and has been processed organically. The USDA organic label requires producers to follow production and handling practices in accordance with the national standards; certifying agents ensure compliance through annual inspections.
This USDA regulation means that the animal has been allowed access to the outside. The government doesn’t specify that poultry must go outside, for how long, or the amount or kind of space that must be provided, but the idea is that poultry is free to roam outdoors and engage in natural behaviors (this is the way most poultry was raised before high-density confinement was introduced in the 1950s). And poultry that exercises produces leaner meat.
USDA allows this label to be used when a product contains no artificial ingredients or added colors and is only minimally processed. The label must explain what “natural” means, so be sure to read on. It might say “no added colorings or artificial ingredients; minimally processed,” for example.
“No hormones added”
This means just that, but keep in mind that Federal regulations prohibit the use of hormones in raising poultry, so this term should apply to all poultry anyway. Regulations also require that if a poultry label says, “no hormones added,” it must also say, “Federal regulations prohibit the use of hormones.”
“No antibiotics added”
This means that the producer has provided documentation to the USDA that the animals were raised without antibiotics.
Poultry that’s cage-free is allowed to roam, but not necessarily outdoors. This allows poultry to engage in some natural behaviors, such as walking, nesting, and perching. However, this term is not regulated by USDA nor by third-party certifiers for poultry, though it is regulated for eggs.
This is a term coined for chickens raised on grass pasture all of the time after the initial brooding period. However, this term does not guarantee that poultry feeds only on pasture.
A “fresh” poultry label means that the temperature of the raw poultry has never been below 26 degrees F. (Frozen poultry, on the other hand, has a temperature of 0 degrees F or below.) A turkey could be kept at 27 degrees F for weeks or even months, though, and then sold as “fresh.” Buy from a grocer who can tell you how long the “fresh” poultry has been in storage.
Our Turkeys 2020:
DIESTEL ORGANIC TURKEY
If you’re yearning for something lean, clean, and more manageable (but no less mouthwatering) than a Diestel Original turkey, our Organic Petite Whole Turkey may just be the bird you seek. It’s packed with all of the same succulent Diestel Family Ranch flavor, but in a smaller package that’s fit for two.
Organic, Non-GMO, No Antibiotics ever, no added salts and ice-chilled.
DIESTEL ORGANIC AMERICAN HEIRLOOM
Most turkeys today are a shadow of the breed that once was. Our Organic American Heirloom Turkeys are the breed that once was. These Auburn, Black, and American Bronze turkeys are rare breeds that’ve been around for hundreds of years. Different from most turkeys, they produce exquisite meat with exceptional, rich flavor that’s tender, juicy, and exceptionally hard to come by.
Organic, Non-GMO, No Antibiotics ever, no added salts and ice-chilled.
DIESTEL NATURALLY SMOKED TURKEY (Not available for Curbside pickup)
The Naturally Smoked Whole Turkey is perfect for anybody who wants the rich, decadent flavor of a smoked turkey in just the time it takes to build a modest fire. These birds are uncured and slow cooked over natural hardwood, so all you’ve got to do is warm the bird in the oven (and find a distraction to keep you occupied until it’s ready).
NO antibiotics, no nitrates or nitrites, smoked with real hardwood.
MARY’S NON-GMO TURKEY
Mary’s Free-Range turkeys are raised on healthful grains and allowed to roam in areas four times the size of areas provided by the average commercial turkey ranch. Their high-protein diet provides the optimal amount of nutrients for the turkey to grow into bigger and more flavorful turkeys than those typically found at the supermarket.
Free Range, Vegetarian Diet, Non-GMO, No Hormones, No antibiotics.
A little turkey tutorial
You might want to keep in mind when shopping for your Thanksgiving turkey that a plump, round shape means an abundance of tender meat. Other tidbits that might come in handy:
- Fresh turkeys and heritage or heirloom turkeys cook faster than most commercial turkeys and turkeys that have been frozen.
- A hen is a female turkey (smaller) and a tom or gobbler is a male turkey (larger). Neither is more tender than the other.
- Brining (soaking) a turkey before cooking adds flavor and moisture. Sometimes brined turkeys have artificial ingredients, but you can also find turkeys that are brined with just sea salt, spices, and water. Or you can brine your own.
- Heritage or heirloom turkeys typically have denser, moister, and more flavorful meat than most commercial turkeys. That’s because they have a higher proportion of dark meat, are customarily fed more diverse diets, and are more active. It’s also because they take longer to reach maturity (about 26 weeks versus 14 weeks for commercial turkeys) and turkeys add fat as they age; heritage turkeys have an additional fat layer under their skin that keeps meat moister during cooking. Individual breeds have specific flavors (chat with your grower or grocer to find out more).
- Wild turkeys have more dark meat and are more intensely flavored than domesticated turkeys. (Did you know that a wild turkey—which weighs half what a domestic turkey weighs—can actually fly?)
- An “oven-ready” turkey is ready to cook, while an “oven-prepared” turkey is fully cooked and ready to eat.
- Basted turkeys are injected or marinated with liquid (like broth or water), fat (like butter), and seasonings. Commercial turkeys often include artificial ingredients, but they must be stated on the label, along with the total quantity of the injected solution (3%, for example).
- What size turkey do you need? The rule of thumb is one to one and a half pounds of turkey per person (this also allows for some leftovers).
- Find tips on roasting your turkey in Turkey Roasting Tips.
- For vegetarians, consider purchasing a Tofurky or other “mock turkey,” made from wheat protein or tofu.
Roast your turkey to perfection with these turkey roasting tips. Join us on the 25th for a live Turkey Q&A event with our turkey master, Christine!
- Remove the giblets from turkey cavities after thawing. Cook separately.
- Set oven temperature no lower than 325°F.
- Place turkey or turkey breast on lower rack in a shallow roasting pan.
- For even cooking, bake stufﬁng in a separate casserole dish, versus in the bird. Use a food thermometer to check the internal temperature of the stufﬁng. The center should reach 165°F.
- If you choose to stuff your turkey, the ingredients can be prepared ahead of time. Separate wet and dry ingredients, and chill wet ingredients (butter/margarine, cooked celery, and onions, broth, etc.) until ready to prepare. Mix wet and dry ingredients together just before ﬁlling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stufﬁng reaches 165°F.
- Whole turkeys should be cooked to 165°F. To check for doneness, insert a food thermometer in the thickest part of the inner thigh without touching the bone.
- Turkey breasts should be cooked to 165°F. Insert a food thermometer in the thickest part of the breast to check for doneness.
- Let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.
Turkey roasting timetable
Oven times are approximate and will vary. Always use a meat thermometer to ensure the correct internal temperature of 165°F has been reached.
325°F oven temperature
4–8 lbs → 1.5–2.75 hours
8–12 lbs → 2.75–3 hours
12–14 lbs → 3–3.75 hours
14–18 lbs → 3.75–4.25 hours
18–20 lbs → 4.25–4.5 hours
20–24 lbs → 4.25–5 hours
6–8 lbs → 2.5–3 hours
8–12 lbs → 3–3.5 hours
12–14 lbs → 3.5–4 hours
14–18 lbs → 4–4.25 hours
18–20 lbs → 4.25–4.75 hours
20–24 lbs → 4.75–5.25 hours
All the Turkeys at the Davis Food Co-op are not frozen. They are deep-chilled, which is not frozen but, are kept in at a lower temperature than you would in your fridge.
Thawing in the refrigerator
Keep the turkey wrapped and place it in a pan. Let it stand in the refrigerator for roughly 24 hours for every 5 pounds. Large turkeys should stand in the refrigerator for a maximum of 5 days. The giblets and neck, which are customarily packed in the neck and body cavities of frozen turkeys, may be removed from the bird near the end of the thawing period. If desired, the giblets and neck may be refrigerated and reserved for use in giblet gravy.
Thawing in cold water
Make certain that the turkey is in a leak-proof package or a zipper-seal plastic bag. This prevents bacteria in the surrounding environment from being introduced into the food and prevents the poultry tissues from absorbing water. Change the cold water every 30 minutes. Approximately 30 minutes per pound of turkey are required for thawing. After thawing in cold water, the turkey should be cooked immediately.