Vol. 2 Issue 14                                                                    spetember 3, 2020

Celebrate the Fruits of Our Labor

Summer unofficially draws to a close on Labor Day. Traditionally, this holiday celebrates the fruits of our labor from the summer months. In this issue of Sheridan Scoop, we’ll introduce you to four early harvest apples we source from a local orchard in Parkdale, Oregon. This Labor Day is forecasted to be a hot one so why not fire up the grill and cook some of our delicious house marinated kalbi ribs. 

Our staff has bravely and steadfastly labored through the pandemic the last few months. We would to thank them for their hard work and dedication. Our little store would be nothing without our wonderful customers. We are tremendously grateful for your continued support. Please keep buying local! We also want to thank all the frontline and essential workers—from doctors and nurses to delivery drivers—who help keep our country running.

In-Store COVID-19 Safety Measures
​and Policies

For everyone’s safety and health, we have safety measures and policies in place during these difficult times:
 
Statewide Mandatory Face Coverings—The State of Oregon requires face coverings in all indoor spaces open to public and outdoor venues where six feet or more of distance cannot be maintained. Our staff must wear face coverings while at work and we require customers age 5 and above to wear one while shopping in the store. Free disposable paper masks are available (while supplies last) if you don’t have one. Face coverings, masks, and face shields can help slow the spread of the virus and prevent transmission. People with disabilities or medical conditions may request for an accommodation. Toddlers under 2 are exempt. Masks are recommended for young children aged 2-5, but not required. For more information, please visit: govstatus.egov.com/or-covid-19
 
Disposable Gloves—Wearing disposable gloves is recommended while shopping at the store.  After exiting the store, take the gloves off before entering your vehicle. With your right gloved hand, peel the glove off your left hand so it comes off inside out. With your left hand, pinch the inside of the glove on your right hand and pull it off so it is inside out. Dispose used gloves in the trash. If you are taking public transportation or walking home, take off your gloves before entering your home and dispose of it in the trash. Once inside, wash your hands according to health guidelines.
 
Six Feet Apart—Customers are required to practice social distancing in the store. The most effective way to avoid catching or transmitting COVID-19 is to maintain your distance from other individuals. The wider the distance, the safer it is. Please be aware of your surroundings and don’t crowd any aisles. Try to limit aisle capacity to three people at any one time. If the store gets too crowded, we may limit capacity and a door person will help control foot traffic.
 
Shop Solo—Sheridan recommends designating one or at most two people from each household to shop for the whole family. This will help reduce foot traffic and crowding in our small store. Making a list beforehand as a family will help make sure you plan ahead and get everything you need quickly and efficiently.
 
Checking Out—Currently, there is only ONE checkout line that is clearly marked on the floor starting six feet away from the entrance to Register 3. Please stand single file and at least six feet away from each other. If all cashiers are busy, wait until you are called up. Be mindful, practice social distancing and please don’t crowd the cashiers. We accept cash but for sanitary reasons we recommend using contactless payments such as debit or credit cards, Android Pay or Apple Pay.
 
Grocery Bagging—To avoid cross contamination, please bag your own groceries if you bring your own reusable bags. A ledge is set up for your convenience at the far end of the register. If you need special assistance, let a staff member know and we will do our best to accommodate you.
 
We appreciate your help in keeping everyone safe. Let us know if you have any questions or concerns. Thank you for your support and cooperation.

Local Early Harvest Apples

We are fortunate to live in an apple growing region of the country. You haven’t really tasted a good apple until you bite into an apple fresh from the farm, unsullied by preservatives and wax. Over the years we have fostered a close relationship with Kiyokawa Family Orchards in Parkdale, Oregon and can now offer you super fresh, locally grown, and all-natural apples starting as early as August. Here we showcase four of the most popular early varieties we source from Kiyokawa.
​
Gravenstein—This heirloom apple ripens as early as mid-July. Medium sized and slightly squat, the skin of Gravenstein apples have green to yellow undertones and is covered in dense red and orange striping. Its crisp flesh is creamy white and rich with juice. Highly aromatic, Gravenstein apples offer a classic sweet tart apple flavor with nuances of honey. They are also touted by many as one of the best tasting baking apples on the market. However due to a short and early harvest season and not shipping or keeping well, they have lacked commercial success. The apple’s exceptional sweet tart flavor shines in both cooked and raw preparations including cider making.
 
McIntosh— Round and medium in size, the thick skin of the McIntosh apple is vivid red brushed with bright green, oftentimes speckled with white lenticels. Like Gravensteins, McIntosh apples start ripening in late July. Early apples are greener in color and later apples are almost all red. Later apples take on a slightly sweeter taste than early ones. The apple’s crisp flesh is very juicy and bright white in color. When first picked, McIntosh apples have a strong sweet-tart taste with nuances of spice but the flavor will mellow slightly in cold storage. They can be used cooked or raw and in both sweet and savory preparations. The delicate flesh will breakdown when cooked.
 
Ginger Gold—An early harvest dessert apple, Ginger Golds are a cross between Golden Delicious and Newtown Pippin. They have pale yellow skins with slight russeting on the surface and crisp, cream-colored flesh with a sweet, mildly tart taste. The flesh has a fine texture and does not oxidize right away when cut, making for a nicer appearance in fruit salads and as a fresh-cut snack. The sweet apple also has a sharp flavor that provides a slight spiciness. Ginger Golds can be enjoyed as is or added to savory or sweet recipes.
 
Tokyo Rose aka Akane— One of the best tasting early season apples, Tokyo Rose is a round, medium-sized apple with greenish yellow skin mottled with bright red coloring. As the name implies, it is a Japanese apple. The flesh is juicy and white with a crisp bite and a good balance of sweet and sharp flavors with hints of strawberry and raspberry. At room temperature, the apple will give out a floral, heady rose-like aroma. This delicious apple is great for fresh eating but can also be dried or cooked. Because the flesh does not brown easily, it is ideal for use on cheese boards, salads or fruit platters.
 
These hard-to-find early harvest apples are available for a few short weeks and if you miss them, you’ll have to wait till next year to savor their flavors. So don’t wait, come on in to the store. If you can’t make it in, Instacart.com will deliver these tasty morsels to your doorstep.

Sheridan’s Meat Candy

Kalbi (also known as galbi, the Korean word for rib) is a popular Korean barbecue dish. It is made with thin slices of flanken cut beef short ribs and marinated in soy, spices and some type of fruit (usually Asian pears) to help tenderize the meat. The flanken cut refers to thin rib pieces that are cut across the bones so each slice will have a few pieces of bone. Because the ribs are cut so thin—usually less than a half inch thick—they soak up any marinade used to flavor the meat and cooks quickly.
 
Our kalbi ribs are marinated in soy, hoisin sauce, honey, garlic, pineapple juice and pepper flakes. The result is a tender piece of meat that is sweet, salty, and savory. They are so addictive we wager you can’t just have one. Many of our customers have dubbed it “Sheridan’s meat candy” and is one of our best sellers during the summer months.
 
Because they’ve been tenderized by the marinade and are so thin, our kalbi ribs cook up in about 10-15 minutes over a hot grill. We recommend eating it as a lettuce wrap with some banchan including Choi’s kimchi, which we sell at the store. Banchan are Korean side dishes such as pickled bean sprouts and spinach typically eaten with Korean barbecue. Try this easy to make spicy cucumber banchan called Oi Muchim. It is the perfect accompaniment for our kalbi.
 
Oi Muchim (Spicy Sesame Cucumber Salad)
Recipe courtesy of Bennie Tan
 
Ingredients
1 large English cucumber or 4 medium sized Kirby pickling cucumbers ~ 1 tsp sea salt ~ 1 tbsp or according to taste gochugaru (Korean red pepper flakes) ~ 1 scallion, finely chopped ~ 1 clove garlic, grated ~ 1 tbsp rice vinegar ~ 1 tsp granulated sugar ~ 2 tsp fish sauce (substitute with light soy sauce for vegan recipe) ~ ½ tsp each of toasted black and white sesame seeds ~ 1 tsp pure sesame seed oil
 
Method
Slice cucumber into thin rounds about 1/8” in thickness (a mandolin will make quick work of this) and place in a bowl. Sprinkle sea salt over the cucumbers and gently massage the cucumber slices for about 30 seconds. Cover the bowl with plastic wrap for 15-20mins. Drain the excess liquid from the cucumber but don’t squeeze the slices. Add the rest of the ingredients to the drained cucumber slices and toss to coat evenly. Refrigerate for 30 mins for flavors to meld before serving. Masissge deuseyo!

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