Happy Birthday Yelm Food Co-op

Happy Birthday Yelm Food Co-op

April 27th, 2007 we opened our little store in Yelm and

 13 years

later we’re still here!

We began at the Frontier Plaza on Mosman and 1st Street operating there until April 2012 when we moved to Yelm Ave, co-locating with Gordon’s Garden Center where you find us today.

A huge shout out to all our wonderful members, Working Members, volunteers, staff, board members, committee members  and all the other customers who have supported this dream of a member owned grocery store, the Yelm Food Co-op!

We will have a belated celebration in the store when we can do samples and stand close to each other again!

Without you this would not have been possible!

Here’s where we came from:

Opening day – view of check out area

YFC April 2007

Chill food section

YFC April 2007

Health & Beauty and Household section

YFC April 2007


YFC April 2007


YFC April 2007

Produce Chiller

YFC April 2007

Official Grand Opening 1 year later with Mayor Of Yelm and Chamber of of Commerce Ambassadors

YFC April 2007

Many happy memories – how many of you remember them? Write a comment on this post and tell us what you remember.

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Lock Down Soup

veggie soup

This is not just for days when you are cooped up; it’s just a good, healthy easy-to-make soup!

We do this in the winter and pair it with German-style potato pancakes.

You can use any of the following veggies or all of them depending on your own tastes. All ingredients are available at the Yelm Food Co-op. This is what we do:


Organic Kale                       1 bunch, washed and chopped
Organic Carrots                  2-3 medium size, peeled and chopped
Organic Leek                      1 large stalk, cleaned and chopped
Organic Celeriac                 I medium sized root, peeled and chopped
Organic Potatoes                2 medium sized (omit if pairing with potato pancakes)
Organic Parsnip                  1 medium ( this adds extra sweetness to the soup)
Organic Garlic                     2 medium cloves, crushed
Seitenbacher Veggie
Bouillon powder                 2 Tsp, heaping
Better than Bouillon
Chicken                              1 Tbsp.
Organic Turmeric                 ½ Tsp
Ground Pepper                   to taste


Bring 5 cups of water to a boil while you are preparing the veggies. (This may vary depending on the quantity of veggies and the thickness you prefer.)

If you prefer a thin soup with the veggies floating in it, cut the veggies in fine slices or small chunks. If you use an immersion blender like we do, just chunk everything up into pieces for now.

When water is boiling, add bouillon and veggies and spices. Keep the water at a boil for the 1st 15 minutes and then reduce to a simmer for 30 minutes. Check for doneness.

At this point you can use the immersion blender to make a thick soup mixture. Then let it cook at a simmer for another 15-20 minutes.

Taste and adjust seasonings; add a splash of cream or sourcream. Serve hot with bread or with potato pancakes as in the following recipe.

German-style Potato Pancakes

I call them “German-style” because I learned this recipe from my beloved wife who is German J

Portion for 2 people


Organic potatoes             1 ½ Lbs.
Organic onion                  1 medium sized
Organic Flour                   1-2 Tbsp.
Sea Salt                           1-2 Tsp. (to taste)
Organic Eggs                   1 large


Using a food processor, remove the large chopping blade and insert the shredding blade disc. (Test this – the potatoes should come out in short shredded strips, not in a “mush” form.)
Process the potatoes and the onions, put into a large mixing bowl. Crack the egg into the bowl, add the flour and salt and mix well.

Heat your favorite cooking oil (we use palm oil shortening) in a skillet or 2 over medium heat. Put several forks full of the potato mixture in depending on the skillet size. Don’t crowd them or they’ll be hard to turn over. Fry until brown and turn over.

Heat a serving tray or oven proof plate at 300F for about 5 minutes and then turn off the ovens – this is to keep the pancakes warm as you continue to prepare the rest of them.

When finished, serve with apple sauce.

Guest post by: Tom Dewell

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Greetings from the Yelm Food Co-op Board of Directors!

yelm food co-op

The Yelm Food Co-op Board of Directors wishes you a beautiful Spring Season!

The health and well-being of you, our members, our beloved staff, and our member
volunteers is our number one priority at the moment. We are working quickly to
respond to the ever changing conditions, and thanks to our management group and
our truly amazing team of volunteer members, we are doing it!

This is the time to thank everyone who works and volunteers at the Yelm Food Co-op
for the outstanding job they’ve all done during these challenging times. Everyone has stepped up to the plate and given 200%, to make sure that the Yelm Food Co-op continues to serve the community and its needs. We cannot say enough to thank them
all for their dedication.

To keep us all safe, we have implemented certain policies that are recommended by the Washington State Department of Health. Our staff are key to controlling the spread of the Coronavirus, and we have reminded them to wash their hands often, to increase
the frequency of cleaning and sanitizing of all surfaces, and of the importance of not coming to work if they are not feeling well.

To help make that possible, we have focused on cross-training, so that our store can continue to function efficiently, even if
a particular employee or volunteer is absent. In addition, we ask all employees, volunteers, and members, to respect our social distance policy of as much as 6 feet whenever possible. Gloves have also been provided for customers throughout the store. For example. http://yelmfood.coop/yc/customer-protection-at-the-yelm-food-co-op/

Stay safe, healthy, and wise, and thank you for supporting your Co-op.


The Yelm Food Co-op Board of Directors

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