June 2019 Newsletter
June is bustin’ out all over!
The feelin’ is gettin’ so intense
That the young Virginia creepers
Hev been huggin’ the bejeepers
Outa all the mornin’-glories on the fence.
Because it’s June!
– Richard Rodgers, Carousel
|
Dr. Bronner’s:
150 Years and 5 Generations of Family Soap Making
All-One or None!
|
The Harvest Moon has always been proud to carry Dr. Bronner’s products. You will find their castile liquid and bar soaps, toothpastes, lip balms, coconut oils, and more Dr. Bronner’s products on our shelves today. This iconic soap company was founded in 1948 by Emanuel Bronner, a third-generation master soap maker from a German-Jewish soap making family. He used the labels on his ecological soaps to spread his message that we must realize our unity across religious & ethnic divides or perish: “We are All-One or None!” Still family-owned and run, Dr. Bronner’s honors its founder’s vision by continuing to make socially & environmentally responsible products of the highest quality, and by dedicating their profits to help make a better world.
|
The following is a brief yet fascinating timeline of this forward-thinking company:
1858-Soapmaking begins in the Heilbronner home, Jewish quarter, Laupheim, Germany.
1880s/90s-The Heilbronners invent the first liquid castile soap and supply washrooms across Germany, selling bar soaps under the “Madaform” brand.
1908-Emanuel Heilbronner (Dr. Bronner) enters the world!
1920s-Emanuel (Emil) apprentices with a Jewish soap making family and receives a soap making Master certificate from a guild system trade school and a university degree in chemistry.
1930s- After immigrating to the United States, and with the rise of Hitler, Emil drops “Heil” from his last name.
1940s-Nazis nationalize the family soap factory. Emil’s parents are deported and killed in Auschwitz and Theresientstadt. Emil then adopts an honorific “Dr.”—with his intensity, scientific knowledge and thick German accent, no one argues.
1945-Emil escapes Elgin State Insane Asylum after being institutionalized for vehemently espousing his views.
|
1948-Dr. Bronner’s is officially founded and production of liquid peppermint soap and health food seasonings begins.
|
1960s/70s-Dr. Bronner’s soap becomes the iconic soap of the era. Young people groove on the label’s call for peace.
1980s-Dr. Bronner’s soaps spread to mainstream. Dr. Bronner’s son Ralph works to refine message on bottles.
|
1990s-With Dr. Bronner’s health failing from Parkinson’s, sons Ralph and Jim and Jim’s wife Trudy assume control of company before his eventual death in 1997.
|
2003-Dr. Bronner’s becomes the largest personal care company certified under USDA’s National Organic Program. They also pioneer 100% post-consumer recycled plastic bottles and all profits not needed for business are dedicated to progressive causes and charities.
2006-Aggressive undertakings made to source all major raw materials for Dr. Bronner’s products from certified Fair-Trade sources.
|
Now 160 years into the soap making business Dr. Bronner’s continues to fulfil the dream of their founder as a progressive, honest company working to better our world.
|
It’s In The Bag
New Eco-Friendly Packaging at Harvest Moon
|
At Harvest Moon, we care about our planet and we want to do what we can to reduce the use of petroleum-based plastics. Our produce is now bagged in BioBags, which are biodegradable and compostable. We are also using new vegetable-based cellophane bags for store-packaged nuts and dried fruits.
|
BioBag Produce Bags
BioBags are made from a resin derived from plants, vegetable oils and compostable polymers. The compostable resin is called Mater-Bi®, and it is produced by Novamont, an Italian research company dedicated to environmental alternatives to polyethylene-based plastics. Mater-Bi® is an innovative family of bioplastics that uses substances obtained from plants, such as (but not limited to) non-genetically modified corn starch. They are also composed of biodegradable/compostable polymers obtained both from renewable raw materials and fossil raw materials. Novamont’s policy is to acquire and use exclusively natural, non-GMO raw materials (such as starch). Most of the products have a non-GMO third party certification.
|
How is a BioBag Compostable bag different from a traditional polyethylene plastic bag?
A BioBag is not designed to last forever. It is meant to collect organic waste and be turned into compost along with that organic waste. Because a BioBag is not made of polyethylene, the bags are digested by microbial bacteria, along with food and yard waste, to become soil or fertilizer. You can bring home fresh produce, store in the bag to maintain freshness, and then use the same bag to line your composting pail to go into your home composting system.
|
Did you say I can store my fresh veggies in the BioBag?
Yes! BioBag Produce Bags are durable (holding up to 6 lbs.) and are also great for food storage. One feature of the BioBag is that it “breathes” without leaking. This unique benefit allows moisture to evaporate, which keeps many fruits and vegetables fresher, longer.
|
What happens to BioBags in the landfill?
Like ALL things in landfills (including food waste, paper and all else), Virtually Nothing. BioBags are designed to be composted and returned naturally back to the earth. If BioBags are placed in an “open” or “turned” space like a compost heap they will decompose at a rate similar to other biodegradable materials in the same setting.
However, if BioBags are placed in an anaerobic (air-locked) landfill and deprived of oxygen and the micro-organisms that consume naturally biodegradable materials, their ability to decompose will be severely restricted. This is true of all biodegradable materials placed in this setting, including paper, yard waste, and food waste. The majority of landfills in the U.S. are modern anaerobic (air-locked) landfills, designed to safely entomb waste and to protect the environment from the liquids and gases that are produced during the very slow breakdown of waste.
As a consumer, you should be quite suspicious of any manufacturer making claims that their products will biodegrade quickly in a landfill. There are many Federal and State Regulations preventing false claims such as these.
|
New Cellophane Bags
Our new cellophane packaging is made from plant cellulose that is naturally 100% compostable. The bags are made from a heavy-duty film called Natureflex.
|
Natureflex feels like traditional plastic, but the biomass raw material comes from eucalyptus trees, not from petroleum! These marine degradable bags are also certified compostable.
|
We currently have 1 small size of these Natureflex cellophane bags, and we are testing them out with a view to adding more sizes soon!
|
Have A Saucy Summer!
‘Tis the Season for No-Cook Sauces
The last thing you want to do on a hot summer day is a lot of cooking, but you still want to add some great flavor to your favorite salad, a plate of pasta, or those always popular grilled veggies, burgers and chops. Here are some quick, easy, no-cook tasty sauces to go with all your summer-time favorite dishes.
|
Fresh Puttanesca Sauce
This sauce is wonderful served with pasta, red meat and pork.
|
Ingredients
1/4 cup drained capers
3 anchovy fillets, minced
2 large heirloom tomatoes (1 & 1/4 pounds), chopped
3/4 cup chopped pitted green olives
1/2 cup extra-virgin olive oil
1 teaspoon crushed red pepper
|
Directions
In a large bowl, mash the capers with the anchovies, heirloom tomatoes, green olives, olive oil and crushed red pepper until a chunky sauce forms.
Add to your favorite pasta with 1/3 cup chopped basil.
Top your grilled burger with a generous dollop for added flavor.
|
Avocado Chimichurri
This sauce is wonderful served with fish, chicken, pork, on tacos and roasted vegetables.
|
Ingredients
1/3 cup extra-virgin olive oil
1/4 cup fresh lime juice
1 garlic clove, minced
Kosher salt
1 cup finely chopped parsley
1 tablespoon finely chopped oregano
1 avocado—peeled, pitted and diced
|
Directions
In a medium bowl, whisk the olive oil with the lime juice, garlic and a pinch of salt. Stir in the parsley and oregano and let stand at room temperature for 30 minutes. Fold in the avocado and season with salt.
|
Traditional Chimichurri (spicy)
Great as a marinade and topping for red meats.
|
Ingredients
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
3–4 garlic cloves, thinly sliced or finely chopped
½ cup red wine vinegar
1 tsp. kosher salt, plus more
½ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano
¾ cup extra-virgin olive oil
|
Directions
Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
Remove meat from marinade, pat dry, and grill.
Spoon reserved chimichurri over grilled meat.
|
Dill-Parsley Sauce
Use this sauce with fish, green salads, mozzarella & tomato salads, or add a new twist on the old potato salad.
|
Ingredients
1/2 cup chopped dill
1/3 cup chopped parsley
1/4 cup water
2 tablespoons minced shallot
2 1/2 teaspoons stone-ground mustard
2 teaspoons malt vinegar
1 teaspoon minced garlic
1/2 cup extra virgin olive oil
Kosher salt
Directions
In a blender, puree the dill, parsley, water, shallot, mustard, vinegar and garlic. With the machine on, gradually add the canola oil and puree until smooth. Season with salt.
In a blender, puree the dill, parsley, water, shallot, mustard, vinegar and garlic. With the machine on, gradually add the canola oil and puree until smooth. Season with salt.
|
Creamy Dill-Parsley Sauce
A classic on fish, salads, veggies and pork but with a ‘kick’ of creamy!
Ingredients
½ Cup Sour Cream
½ Cup Mayonnaise
½ Cup Finely Chopped Dill
1/3 Cup Finely Chopped Parsley
2 Teaspoons Fresh Lemon Juice
2 Tablespoons Dijon Mustard
½ Teaspoon Sea Salt
½ Teaspoon freshly ground black pepper
|
Directions
Whisk together the sour cream, mayonnaise, parsley, dill, lemon juice, Dijon mustard, salt, and pepper. Cover and refrigerate for at least an hour before serving to let the flavors marry.
|
NEW, BACK IN STOCK & SEASONAL ITEMS
DURING MAY
We want to be YOUR store. Please let us know if there is something we don’t have that you want, and we will do our best to get it in!
|
|
|
