October 2020 Newsletter for the Arena Market and Cafe
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October 2020
News from Your Co-op on the Coast

Arena Market and Cafe / Coastal Organics Cooperative
 

Manager's Report

Dear Community,

Welcome to fall. We've still got local apples, quinces, and more coming in. We are looking forward to winter squash! As the temperatures hopefully cool down, you can warm up with our new caffeine-free golden milk latte in our cafe. It's got ashwagandha, lion's mane and more. 

We are looking forward to finding some ways to safely celebrate and recognize the holiday season. We will send out more details soon, but we will be doing a jack-o-lantern contest (pumpkins to be displayed through the front window) and an ofrenda for Halloween and Dia de los muertos

Thank you so much to everyone who took the survey - we had almost a hundred respondents! Survey results will be shared with the strategic plan, which should be finalized by the end of the year. The three gift certificate winners have been contacted via email. 

Stay safe,

Lee Farmer, General Manager


 

 


New Items



Wave soda 12 OZ $1.89 -- Fruit juice sweetened. No added sugar. 

 

 


Nature's Nectar Palmier Cookies 3.5 OZ $3.98 


 


One Degree Sprouted Whole Wheat Flour 80 OZ $15.09


YumEarth Halloween Fruit Pops 80 CT $13.59

 


Tazo Mexican Chocolate Cinnamon 2.7 OZ $5.09

 

 


Stumptown Oat Milk Cold Brew Coffee Drinks 11 OZ $4.59
 

 


Pacific Organic Soups. Thai sweet potato 17 OZ $5.09

  

 


Pacific Organic Rustic Vegetable Chicken bone broth soup 17 OZ $6.89


Sale Items



Back to Nature Peanut Butter Chocolate Sandwich cookies 9.6 OZ $5.69 (.60 off)

  

 


Marin Foods Carob Energee Nuggets $7.50/LB (.89 off/LB)

 

 


Go Raw Salt & Vinegar snacking seeds 4 OZ $6.49 (.70 off)

 


Rise Protein Bar 2.1 OZ $2.69 (.80 off)

 

                                                                                                


Almondina Almond Bites with Blueberries 5 OZ $4.69 ($.60 off)

 


Bragg's Apple Cider Vinegar Grape Acai Berry Drink 12 OZ $2.59 ($.80 off)

 

 


Field Roast Chao Tomato Cayenne Non-Dairy Cheese 7 OZ $5.39 ($.70 off)

 


Beanfields Chili Lime Cracklins 3.5 OZ $3.79 ($.40 off)

 


Upcoming Events

10/2 ~ Member Appreciation Day!
Members save even more when they shop on the first Friday of the month!

10/15 ~ Virtual Third Thursday Poetry
7PM Thursday via Zoom. Featuring Berkeley Poet Abe Becker. Email blake@snakelyone.com to sign up to read or receive a link.

10/21 ~ Monthly Board Meeting
5PM Wednesday, Monthly Board Meeting via Zoom. Email info@arenamarketandcafe.com for a link.

11/6 ~ Member Appreciation Day!
Members save even more when they shop on the first Friday of the month!

 

 

Healthy Halloween Candy
5 DIY Recipes


Author: Fablunch  

INGREDIENTS

Snickers (6 Full-Size Bars)

Nougat Layer

  • ½ cup almond butter
  • 2 tbsp maple syrup
  • 1 tbsp coconut flour

Caramel Layer

  • 6 dates
  • 2½ tbsp water
  • ¼ tsp vanilla
  • ½ tsp coconut oil, melted
  • pinch of salt
  • ⅓ cup peanuts

Chocolate Layer

  • ½ cup cacao or cocoa powder
  • ½ cup coconut oil, melted
  • 4 tbsp maple syrup
     

Peanut Butter Cups (12 Cups)

  • 2 cups vegan chocolate chips
  • ¼ cup peanut butter
     

Twizzlers (12-16)

  • 2 cups dates
  • 1 cup water
  • ½ tsp lemon juice
  • pinch of salt
  • ¼ cup beet juice
  • 28 g freeze dried strawberries
     

Twix (24-30 Bars)

Crust

  • 2 cups oats
  • ½ cups + 2 tbsp coconut flour
  • ½ cup coconut oil, melted
  • ½ cup maple syrup
  • 2 tsp vanilla

Caramel

  • ½ cup almond butter
  • ½ cup maple syrup
  • ⅓ cup coconut oil
  • 2 tsp vanilla
  • ¼ tsp salt

Chocolate

  • ½ cup cacao or cocoa powder
  • ½ cup coconut oil, melted
  • 4 tbsp maple syrup
     

Gummy Bears (20-24 Gummy Hearts)

  • 1 cup orange juice
  • ½ cup water
  • 1 tbsp lemon juice
  • 2 tbsp maple syrup
  • 1 packet of vegan jello

 

DIRECTIONS

Snickers

  1. To make the nougat layer, line a baking sheet with parchment paper. Combine all ingredients in a bowl and mix well. Transfer the mixture to the baking sheet and press flat with your hands. Form a rectangle that is ½ an inch high.
  2. Place in the freezer to set for 30 minutes.
  3. Meanwhile prepare the caramel layer. Soak the dates in hot water for 5-15 minutes depending on how hard they are. Then, combine all ingredients in a blender or food processor and blend until smooth. You might need to double the recipe for the caramel if using a blender. In that case, use only half for the Snickers bars.
  4. When the nougat layer has set, remove from the freezer and spread the caramel layer on top. Sprinkle the peanuts over the caramel and gently press with your hands. Return to the freezer for at least 5 hours.
  5. To make the chocolate coating, combine all ingredients in a bowl and whisk until well incorporated. Remove the candy from the freezer and cut into 6 individual bars.
  6. Place parchment paper under a cooling tray and start dipping the bars into chocolate, making sure that you cover all of the sides. Return the bars to the freezer for another 15 minutes.
     

Peanut Butter Cups

  1. Line a muffin tin with liners. In a double boiler, melt the chocolate chips.
  2. Place 1 tsp of melted chocolate into each liner and spread to make sure it covers the entire bottom. Transfer to the fridge to set for 10 minutes.
  3. Add 1 tsp of peanut butter on top of hardened chocolate without spreading. Refrigerate for 10 minutes.
  4. Finally add 1½-2 tsp of melted chocolate over the peanut butter layer. Spread it around to cover all of the peanut butter and the sides. Refrigerate one last time for 20 minutes.
     

Twizzlers

  1. Preheat your oven to the lowest setting (mine is 170F/75C). Soak the dates in hot water for 5-15 minutes depending on how hard they are. After, transfer the dates to a blender or food processor and add lemon juice, salt and some water. Blend until smooth while gradually adding the rest of the water. Add beet juice and freeze dried strawberries and continue blending until everything is well combined.
  2. Line a baking sheet with parchment paper. Place the mixture in a piping bag with a star tip and start pipping onto parchment paper from one edge to the other. Apply uniform pressure to achieve straight lines.
  3. Place the tray in the oven for 5-6 hours. I kept the door of my oven slightly open as suggested online when using an oven for dehydration.
     

Twix

  1. To make the crust, preheat the oven to 350F/180C. Process oats in a food processor for 2-3 minutes until they turn into oat flour. In a bowl, combine all crust ingredients and mix well.
  2. Grease a baking sheet with coconut oil. Transfer the batter to the baking sheet and press flat with your hands forming a rectangle that is ½-3/4 inch high. Using a fork make a few holes in the crust. Bake for 12-15 minutes until golden.
  3. Remove the crust from the oven and let cool completely. Meanwhile prepare the caramel layer. In a small pot, combine all ingredients and heat over medium/low heat for 5 minutes.
  4. Once the crust has cooled off, pour the caramel on top and spread with a spatula. Place in the freezer to set for 30 minutes.
  5. To make the chocolate layer, combine all ingredients in a bowl and whisk until well incorporated.
  6. Remove the tart from the freezer and pour the chocolate on top of the caramel layer. Use a spatula to spread the chocolate evenly. Return to the freezer for another 30 minutes.
  7. Once the chocolate has hardened, place the tart on top of a cutting board and cut into individual bars.
     

Gummy Bears

  1. Combine all ingredients except for jello in a small pot and heat over medium heat while whisking.
  2. Gradually add the jello and mix well.
  3. Pour the mixture into a silicone mold and place in the freezer to set for 20-30 minutes.

Notes:  You can use any liquid sweetener of your choice instead of maple syrup.

Video Link:  https://www.youtube.com/watch?v=ICEzh2wa6SI&t=3s


 

Volunteer at Your Co-op

Contribute to our newsletter:  Send your stories, recipes, anecdotes to us and become part of this monthly publication.  And don't forget, there are many other things you can do for your co-op, so please become a volunteer.  To get involved, please email info@arenaorganics.org

 



New Members

Welcome to all our new members! If you know someone who’s not a member invite them in. Thanks for being a part of our co-op!


 

5% off purchases for co-op members every day, plus an additional 5% off for all members on the First Friday of every month!

Board of Directors

Molly Morgan, President
Rick Beach, CFO & Treasurer
Rhonda Rumrey, Secretary
Margaret Grace
Dan Lewis
James Gallager
Lee Farmer, General Manager

185 Main Street
Point Arena
707-882-3663
(882-FOOD)

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