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Staples in Bulk
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by Lisa Vines
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Although there are plenty
of delightfully exotic items available in the Bulk section of the Co-op
(organic dark chocolate almonds, organic tamari almonds, raspberry
yogurt pretzels, organic conadria figs…), everyday mundane staples are
also available there. Baking powder, baking soda, and corn starch, for
example, can be found in the bulk bins. Powdered dried buttermilk as
well as dried egg whites are there, also. Some staples exist in a
number of varieties. There are two kinds of vanilla extract. Various
vinegars are in the refrigerated section; there are several forms of
salt.
The following lists are intended to inspire Co-op shoppers to explore
some of the staple possibilities. Remember to bring containers from
home and have them weighed at the service desk; one advantage to
shopping in Bulk is the reduction of excess packaging. Another
advantage is the freedom to buy as much or as little as desired. And
don't forget to take note of the PLU. Just some of the variations:
• Rice: organic white rice Basmati, wild rice, long grain rice
• Oats: organic and conventional rolled oats in a variety of
thicknesses; organic oat bran; organic steel cut oats
• Beans and peas: pinto, dried fava, organic black eyed peas, black
turtle, yellow split peas
• Pasta: organic whole wheat spinach spaghetti, organic whole wheat
rotini
• Sweeteners, solid and liquid: organic fair trade sugar, agave syrup,
maple syrup in two grades, maple sugar, date sugar, xylitol, molasses,
sucanat
• Oils: canola, olive, sunflower
• Flour, wheat as well as gluten-free: organic white flour, rice flour,
organic quinoa flour, organic sweet brown rice flour, King Arthur
flour, gluten-free baking flour…
And, if you didn't bring enough bags or containers from home for all
the useful staples you find.… Bags (paper and plastic) and jars are for
sale, also.
In the spirit of looking at basics, I've included a few recipes for
some basic items. (Recipes from J. S. Collester, Old Fashioned Muffin
Recipes [Nashville, Ind.: Bear Wallow Books, 1993]).
A number of Coop Scoop articles delve into greater detail about these
staples. See:
O'Brien, Jennifer E. "Beans," Coop Scoop (April 2006).
Seitz, Kurt. "Agave
Nectar," Coop Scoop (March 2009).
Vines, Lisa. "Beans,
Seeds, and Nuts," Coop Scoop (February 2008).
- "Sweeteners in
Bulk," Coop Scoop (May 2007).
- "Oatmeal…,"
Coop Scoop (January 2007).
- "Organic
Sprouted Wheat Flour," Coop Scoop (July 2009).
- "Wheat Flours,"
Coop Scoop (April 2007).
- "Wild Rice,"
Coop Scoop (November 2006).
Wiedermann, Kristi. "A Closer Look at Sugars," Coop
Scoop (April 2004).
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Buttermilk
Muffins
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(all
but the last two items are available in Bulk)
4 cups flour
¼ cup cornmeal
1 TBS salt
1 tsp baking soda
1 TBS sugar (sucanat)
2 eggs, beaten
3 cups buttermilk
Combine the first four ingredients in a bowl. In a separate bowl,
combine the remaining ingredients. Stir the wet into the dry
ingredients until moistened and lumpy. Spoon into greased muffin cups
two-thirds full. Bake in 400° oven, 20–25 minutes.
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Whole
Wheat Biscuits
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(all
but the last three items are available in Bulk)
1 cup flour
1 cup whole wheat flour
1 TBS baking powder
½ tsp baking soda
½ tsp salt
2 tsp sugar
⅓ cup butter, cold
1 egg, beaten
1 cup milk
Combine dry ingredients in a mixing bowl. Cut butter into mixture with
two knives or pastry blender till coarse and crumbly. (Or just pop it
into a food processor and give it a few jolts.) Combine beaten egg and
milk and stir into dry mixture. Drop by spoonful onto greased baking
sheet. Bake at 450°, 12–15 minutes.
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