New Demo Series! Come see what the Board is making.

We’re starting a new, monthly demo series based on the cookbook, Perfectly Good Food—A Totally Achievable Zero Waste Approach to Home Cooking by Margaret and Irene Li. This fun cookbook offers a lot of great ways to use up all parts of your produce and groceries as well as recipes that can be easily modified depending on what you have on hand. And more, like “Zero-Waste Kitchen Strategies” and “Use-It-Up Ideas.”

Board members Sasha and Lisa (plus a rotating cast of other board members) will be outside the Co-op the first Thursday of each month, demonstrating a recipe from the cookbook. Our goal is is to make reducing food waste easier while incorporating local produce and products.

We’ll be outside the main entrance of the store until the vegetable starts arrive, and then we will move to the water side of the buidling. Please come find us! We’ll be there between 3 and 5 pm on the first Thursday of each month.

And each month, one lucky person will win a copy of the cookbook. For a chance to win, come to our demos! You’ll recieve a ticket, and the next day, after noon, check The Food Co-op website to see if your number won. If it did, bring your ticket to the Front End desk to receive your copy. And don’t forget to browse the website while you’re there!

If you want to purchase your own copy, you can order online from Port Townsend’s own Imprint Bookstore, at https://www.imprintbookstore.com/online-orders.html and then pick it up a few days later at the store downtown. Easy peasy.

February Winning Ticket #: 614136

Bring your ticket to the Front End desk at the store to get your cookbook.

February Recipe

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February Recipe 🍋🍊

What’s-in-Your-Fridge Citrus Cake

From Perfectly Good Food—A Totally Achievable Zero Waste Approach to Home Cooking by Margaret and Irene Li.

Makes 1 cake

• 1 3/4 cups all-purpose flour (we used The Grainery flour from Chimacum)

• 1 cup brown or white sugar

• 2 teaspoons baking powder

• 1/2 teaspoon kosher salt

• 3/4 cup sour cream, plain whole-milk yogurt, ricotta, or a similarly thick dairy combination

• 3 eggs

• 1/2 cup oil (neutral oil if you don’t want it to stand out, coconut oil for flavor)

• 1/4 cup citrus juice

• 1 tablespoon grated citrus zest (about 2 lemons or 1 grapefruit)

Heat the oven to 350 degrees. Grease a 9-inch round cake pan or loaf pan.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a large bowl, whisk together the dairy, eggs, oil, juice, and zest. Slowly mix the dry ingredients into the wet ingredients until everything is just combined and no floury bits remain (lumps are fine, though).

Pour the batter into the prepared pan and bake until a tester or fork poked into the cake comes out clean, 40 to 50 minutes for a cake pan, 50 minutes for a loaf pan. Let the cake cool before removing it from the pan. Glaze or soak the cake if desired (see Note) and store in an airtight container at room temperature for up to 3 days—if it lasts that long.

Note: If you have a bit of extra citrus juice to use up, combine it with a small amount of sugar to soak the cake or a large amount of sugar to glaze the top. To soak the cake, heat 1/4 cup juice with 1 tablespoon of sugar until the sugar dissolves, then pour over the cake while still warm. To glaze the cake, whisk 2 to 3 tablespoons juice with 1 cup powdered sugar and drizzle over the cake once cool.