Spoonful March/April 2024

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Plus: Cooking with Peas Earth Month Classes + Events Memories of The Co+op Get Growing! Herb Gardening Basics MAR | APR NEWSLETTER 2024

Hello Spoonful Readers!

Spring means we are starting the planning for this coming local season, looking for ways to assist the vendors that supply our stores.

Our commitment to supporting local has increased a lot during the past three years. The total number of vendors grew from 125 in 2020 to 225 in 2023, and we carry over 700 SKUs of local products in our stores.

We also support our local community through the Bring-a-Bag for Change program which encourages shoppers to reuse bags and reduce waste by offering a 5¢ charitable donation for each reusable bag at check out! We were proud to have lead the “no plastic bag” charge; and since 2007, Bring-a-Bag for Change has saved 365,255 bags from the waste stream generating $231,397 for the local charities our Owners vote to support each quarter.

We employ 160 staff members and help support other jobs in the area through our partnership with our local vendors.

Supporting local is one of the things we do best, exceeding our competition – and we do it proudly and with passion because it is part of our core values. The impact this kind of relationship has on the overall economic health of Frederick is significant and we are proud of it. Developing a relationship with a local small business and watching it grow and succeed is a gratifying feeling. Every purchase you make at the Common Market contributes also, so we are grateful for your support.

Spring is also planting season and we have what you need - from pit moss, seeds, and soil to planting and gardening supplies, so come check it out! Earth Month is in April, and we will have great promotions and events to celebrate including our second annual Plant-a-Palooza.

As always - we are partnering with local vendors to host classes and other events throughout the year –This includes our Anniversary Celebration event this summer – we will have music, raffle prizes, bringing some of our vendors to sample their products and tell their story - more details on this in the coming months.

Thank you for your continued support,

The opinions expressed herein are those of the authors and not necessarily those of the Board, management, staff, or consumer-Owners of the Common Market. Nutrition and health information are given for informational purposes only and are not meant as a substitute for a consultation with a licensed health or dietary practitioner Editor & Ad Sales - Susan Schulman | Design & Layout - Kayleigh Montgomery-Morris, Jenni Jones Classes & Education - Amanda Harmon | Contributors - welcometothetable.coop Contact marketing@commonmarket.coop with contributions. Contact sschulman@commonmarket.coop for advertising rates.

Julie Richards President

Alecks Moss Vice President

Juan Ducos Treasurer

Megan Schneebaum Secretary

Joe Eastwood

Kai Hagen

Armando Martinez

Merrick McKelvie

Toby Schermerhorn Directors

Zoë Brittain Staff Liaison


As Spring – a season of birth and transformation – sashays in, we might pause to re-set and start again. Within that space we witness creation at micro and macro levels; commune with nature; and are inspired by the mysteries of life and time.

Indeed, this is an apt moment for The Common Market to recall the legacy of the co-operative movement; our founders’ vision some 50 years ago; and the entities involved in our food chain – from the farm to the table and beyond. In doing so, a childhood verse comes forth:

Little drops of water, Little grains of sand, Make the mighty ocean And the pleasant land (Carney, 1845).

The Common Market Board of Directors meets monthly via Zoom. All are welcome to attend. To join a meeting, please click on the ZOOM link provided on the Board of Directors page of the Common Market website.

Every action you take to support your co-op is like a tiny water droplet or miniscule sand grain. Although one might feel that they are in an echo chamber, it doesn’t hurt to remind ourselves why we do what we do. For example:

1. Placing our groceries in reusable produce bags or participating in our Bring-a-Bag Program benefits local charities.

2. Buying in bulk reduces waste and is cost effective.

3. Buying local helps small businesses thrive.

4. Recycling conserves natural resources.

5. Patronizing our Community Partners reinforces cooperative values.

6. Attending our Community Room classes/events is one pathway towards achieving deep community engagement.

7. Embracing the Common Market’s food philosophy creates greater access to our products.

By engaging in any of these, you are breathing life into Co-operative Principles and supporting the ends for which the Common Market exists including “a model for the use of environmental resources that is increasingly sustainable in the products we sell, the business we operate, and the practices we promote…” (Policy Register FCCC).

Your Board is profoundly grateful for the little things you do to make our co-op mighty pleasant!


MAR 28 6-9PM APR 25 6-9PM

In Our Community

Holiday Light Recycling

Thanks to all of our eco-minded customers, the Co-op was able to recycle 750 pounds of expired holiday lights! Each year, we collect strands and take them to TechnoRescue (our Community Partner in sustainability), where they break them down into their recyclable parts and keep them out of the landfill.

Register Roundup - MDCC

This January 20th - 30th, our customers rounded up their purchases at the register to benefit The Maryland Deaf Community Center. We were able to donate $534 to help build an essential gathering place for Deaf and Hard of Hearing people throughout the state of Maryland!

Textile Recycling

Our first textile recycling event was such a success, that we decided to host another one! During our Leap Day Closet Cleanout, we collected about 5 tons of textiles to be recycled by Helpsy and Frederick County Recycling. This event is a great way to clean out your closet and make a positive impact on the environment.

Lincoln Elementary 4-H

Thanks for the cute “thank you note” Lincoln Elementary 4-H Club! We are so happy to hear that under the

guidance of the University of Maryland Extension Service and the Frederick County Master Gardeners you are being introduced to a positive learning experience in this horticulture-centric club. Learning about growing your own food and the importance of fresh fruits and vegetables is so important! The flowers 4-H planted at Lincoln Elementary are beautiful and we are happy to provide this group of 5-12 year olds with a healthy snack during their club meetings!

Fall in Love with Transit

The Common Market has been partnering with Transit Services of Frederick County to host Fall in Love With Transit info sessions! These free sessions help familiarize potential bus passengers with routes and schedules in an effort to increase ridership in and around Frederick.

Be Local Frederick

Be Local Magazine is the ultimate resource guide for new residents and locals of Frederick MD! Common Market and the Produce Department are honored and excited to have been selected in the recent Be Local Frederick Love Awards as the 2023 locally loved and #1 spot to pick up local produce! We pride ourselves on working with and supporting 53 local farmers to bring the freshest and most sustainable fruits, veggies and flowers to our customers and member-owners at both Common Market stores!


Save the Date

Here at the Co-op, we've got lots of exciting events coming up! They're great ways to connect with our community and enjoy great food. Mark your calendars and be sure to join us!


Visit page 14 for our full Classes & Events calendar!
20 24 Mar Apr 2024 5

What do you like best about your job?

I like working with my team and learning the different products we carry.

What is your favorite food to make?

Curry Chicken

When you have 30 minutes of free time, what do you do?

Binge watching NCIS and playing Toon Blast.

If you were a fruit or vegetable, what would you be and why?

I would be a tomato, because a tomato lives life to the fullest at every stage.

What's the best meal you've ever eaten?


What's your favorite clean-out-the-fridge meal?

Fried Rice

What's something that's always in your pantry/fridge?

Mac & cheese and ice cream

Where do you see yourself in 10 years?

Hopefully still here with wonderful people, and by then the company would be larger.

What's your food philosophy in 20 words or less?

All in moderation.

What brought you to the Co-op?

I started shopping here when I was younger due to wheat and dairy allergies and Common Market always had something good to eat that met my needs. When I heard there was an opening for an I.T. Support Specialist I was excited because it's a familiar place and I get to do what I loveinformation technology.

What is your favorite meal to make?

Lobster, hands down. There's something about cooking it that just makes the evening feel extra special.

When you have 30 minutes of free time, what do you do?

I dive into anything tech or math-related. It's my kind of fun, always picking up new tricks or solving puzzles.

If you were a fruit or vegetable, what would you be and why?

I'd definitely be an apple. Apples are versatile, resilient, and always in season, much like how I adapt to different situations and stay reliable yearround.

What's your biggest splurge ingredient?

Adding prosciutto to pizza brings a wonderful burst of savory flavor and a touch of elegance, perfectly complementing the gooey cheese and tangy tomato sauce. I don't typically do it, but when I do it is good.

What's your food philosophy in 20 words or less?

Prioritize healthy, clean eating with grass-fed meats, whole foods, minimal processing, and a focus on Eco-friendliness and nutritional balance.

Kameka Manager on Duty
Brennen I.T. Support Specialist

What do you like best about your job?

The amazing people I work with as well as the different variety of design projects I have the opportunity to work on.

If you were a fruit or vegetable, what would you be and why?

A persimmon, they are known as a symbol of transformation. Ripe persimmons are rich, tangy and sweet, all at the same time.

If you could learn to do anything, what would it be? I would love to learn wind tunnel dancing, but I am afraid of heights so I don't know how well it would go.

What's the best meal you've ever eaten?

Brazilian BBQ that I had in Maues, Brazil.

What is your biggest splurge ingredient?

Currently flat iron steak, pan fried medium rare with a little truffle oil.

What's your favorite clean-out-the-fridge meal?

Stir fry is my go to for reviving left overs.

What's something that's always in your pantry/fridge?

Rice, it is fast, easy, cheap, delicious and goes with everything!

Common Market Owners:

Why we stand by Key City Compost:

Key City Compost has a strong belief that thriving communities rely on high quality food and stewardship for our planet. Key City composting services provide a local solution to a global problem that sits at the intersection of recycling, waste management, and agriculture. The Co-op is proud to utilize these services to compost food waste from our cafés and produce departments! www.keycompost.com

Commercial & Residential Composting Service
Jenni Graphic Designer
Key City Compost
Our Community Partners Program continues to grow, offering our owners many options to save and support local business! Visit our website to learn about all of our Community Partners Mar Apr 2024 7
Owners receive 15% off their weekly curbside compost pickup service.

Herb Gardening Basics

More than 14 million households in the United States grow herbs—in vegetable and perennial gardens, in containers, or on windowsills. And with good reason! In addition to their obvious role in cooking, herbs are also attractive and add color, interesting textures and forms, and rich or subtle fragrances to the home and garden.

Uses for Herbs

The most popular use for herbs is in cooking, and nearly every recipe can be enhanced with the addition of appropriate herbs. Can you imagine tomato sauce without oregano? Thanksgiving stuffing without sage? Herbs have many other uses as well. Many types make wonderful teas, either individually or combined in blends. Chamomile makes a soothing tea for unwinding after a hard day. Bee balm (Monarda) makes a tangy tea with citrus overtones. And in addition to being tasty, mint teas aid in digestion.

Many herbs are also believed to have medicinal properties. The echinacea that has become popular as a cold remedy is extracted from the purple coneflower, a common garden perennial.

Of course, many gardeners grow herbs simply because they are attractive and durable plants. Bee balm not only makes a tasty tea, but is also a reliable perennial with lovely red, pink, or white flowers. And chamomile's daisy-like blooms brighten up any sunny border.

Where to Plant

Plant herbs where you can get to them easily for frequent harvesting, especially if you plan to use them in cooking. Consider planting a special kitchen garden near the house so you can readily harvest herbs, greens, and other frequently used crops. You can also grow herbs in containers or even window boxes. Most herbs prefer full sun—at least 6 hours per day. Herbs that will tolerate some light shade include chives, cilantro, dill, and mint. Remember that if you plant perennial herbs in the vegetable garden, you should keep them in a separate section so you'll be sure to avoid them during spring and fall tilling.

Types of Herbs

Like all garden plants, herbs can be categorized as annual, perennial, or biennial. Annual plants grow for only one season and must be planted each spring. Perennials live for several years. Their foliage dies back in the fall, but the roots overwinter and resume growth the following spring. And biennials grow for two years, growing foliage the first season, overwintering, then forming seeds and dying back at the end of the second season.

Annual Herbs







Perennial Herbs*




Lemon balm










*These may not be hardy in all regions of the country. Frederick, Maryland is in zone 7. Visit planthardiness.ars.usda.gov to check your zone.

Parsley is one of the few common herbs that is a biennial. However, unless you want to harvest the seed, you can treat it like an annual and plant new plants each season.


Herb Garden Design

Even though a formal herb garden is attractive, most gardeners would rather mix herbs in with other flower or vegetable plantings or grow them in containers. When growing herbs with other plantings, be sure they have enough room to expand and won't get shaded by tall plants. Herbs make great container plants. To grow herbs successfully in containers or window boxes, you'll need a pot that has adequate drainage holes. Use fresh potting soil each year, and keep the container wellwatered and fertilized. Try different combinations, such as purple-leaved basils mixed with creeping thyme, or silver-leafed sage planted with curled-leafed parsley. Large perennial herbs such as rosemary and lavender can have their own pot and be over-wintered indoors in cold climates. You'll be amazed at how attractive and useful these potted herbs can be.

Soil Requirements

In general, herbs prefer a moderately rich soil. An overly rich soil (or excessive fertilizing) can lead to vigorous growth. However, many people find that the flavor of over-fertilized herbs is bland, probably due to reduced essential oil content. Many culinary herbs, such as thyme and oregano, are of Mediterranean heritage and are accustomed to growing in gravelly soils. The soil in your herb garden should have excellent drainage. If yours doesn't, consider growing your herbs in raised beds or containers.

Caring for Herb Plants

Most herbs will thrive with about 1 inch of water a week, similar to other vegetable plants. Herbs in raised beds and containers will dry out more quickly than those planted directly in the garden and may need more frequent watering. Keep garden beds weeded, especially early in the season, as plants are getting established. If you have fertile soil, you won't need to add much fertilizer to herbs grown in the garden. For those in containers, you'll need to add a dilute, complete fertilizer such as 1010-10 to keep the leaves green and plants growing strong. Once established, most herb plants are remarkably resistant to insect and disease attack. The oils that give them their aroma and flavor likely evolve to repel pests. However, keep an eye out for insects such as aphids and diseases such as powdery mildew.

Harvesting Herbs

Harvest herbs by cutting back a shoot to just above a leaf. This will both provide you with a harvest and encourage nice, bushy growth on the remaining plant. In general, an herb's flavor is most pronounced when it is harvested just before the plant begins to flower and in the morning, when the essential oils are most concentrated.


Heavily harvested herb plants can look untidy. Consider interplanting herb beds with annual flowers to camouflage the trimmed plants. Herbs can provide important habitat for beneficial insects. Dill and fennel are two herbs beneficial insects particularly like.

Perennial mints, including spearmint, applemint, and peppermint, are very vigorous and can become invasive. Rather than planting them directly in the garden, grow the plants in containers, then sink the containers into the garden. This will contain the roots and limit spreading.

Perennial herbs that are not hardy in your region can be overwintered indoors, then brought back outdoors in the spring. For example, in USDA Zones 7 and colder, bring rosemary and lavender plants indoors in late fall. Maintain them in a cool, bright spot over the winter, and move them outdoors again in the spring. In USDA Zones 8 and warmer, rosemary and lavender can be left outdoors year-round.

Information courtesy of the National Gardening Association, www.garden.org.

Mar Apr 2024 9

Co-op 101: In This Together

During our 50th anniversary year, the Spoonful will be a spot where we look at everything cooperative – our business model, the Co-op principles, stories about the Common Market’s history, and more. During the months of March and April we’ll focus on co-operative principles 4 and 7.

Principle #4: Autonomy & Independence

Co-ops are controlled from within. No outside influences compromise the values of the Co-op or its Owners.

The Common Market is a values-based business with a triple bottom line: people, planet, profit. This means we take into account our social and environmental impacts in addition to measuring financial success. Anyone can become an Owner of the Common Market by purchasing one equity share; Owners then elect a Board of Directors each year, are welcome to attend all Board meetings, and weigh in on happenings at the Co-op.

Principle #7: Concern for Community

Co-ops contribute to the local community and economy.

The Common Market strives to give back to the community without depleting the planet’s resources. We now support 147 local businesses and 53 local farms. Local sales in 2023 amounted to $5.5M – nearly 20% of total sales. Generally, when you shop local, about 60¢ of every dollar spent stays in the community. Items that are sourced from within 200 miles of the Co-op are considered local and are labeled with green “Local” tags.

The Common Market also donates to many non-profit organizations in the community, selected by our Owners every quarter, through our Bring A Bag for Change program. Not only did we save 211, 389 bags from the landfill in 2023, we also raised $10,272 for charity, just by bringing reusable bags for our shopping!

To learn more about personal benefits, community benefits and giving the gift of Ownership, visit the Own It section of our website: www.commonmarket.coop/about/own-it


Fond Co-op Memories

Here are a few of the memories you've shared with us in celebration of our 50th anniversary! We'll be sharing more of these throughout the year as we prepare for our celebration this August.

"I remember the store on Route 85 that I first discovered as a young 20-something. I was so intrigued by the different aromas and in awe of this different type of shopping. It was many years later that my husband and I became members and continue to support the Co-op. My favorite is the café smoothies and homemade soups. We frequent the 7th Street store now because it's more convenient to our home."

Brenda W.

"Because of my Mom, I grew up with the Co-op from farmhouse to today! I have SO many memories. From helping weigh out her portions at the farmhouse, the mild uproar over Boca Burgers when they first came out, all the taste tests for the 'deli' foods at the Route 85 store, members volunteering to work at the store, the leap of faith to the much larger Route 85 store, and now having 2 stores! It's amazing to have been even a small part of it once upon a time."

Cara D.

"I would accompany my mother to the farmhouse by the railroad tracks in Lime Kiln. Most of the time we were the only ones there, she would weigh out the items and leave money in the box."

Linda P.

"I first met Francy and Randy (Williams) at Way Station in 1992 when I got a job as a mental health facilitator and they were directors and also founders of WSI. I loved them both immediately! It wasn't long before I was introduced to Common Market on Route 85 - where Way Station placed the members for vocational opportunities. I started shopping there immediately and haven't stopped."

Suzanne B.

"I remember over 40 years ago when we first moved to Frederick and going to the Common Market when it was practically all large containers of beans, rice, flour, sugar, etc., plus some baked goods and vitamins. The meat section was a tiny deep freezer with minimal choices. It is impossibly different and fancy compared to so many years ago. When I heard they were going to have a café and prepared foods, drinks, etc., I thought that they had set their sites too high. I was wrong! It's everything they envisioned! Amazing!"

Karen G.

Have a memory you'd like to share? Send it to marketing@commonmarket.coop!

What's New at the Market?

A Few Fresh Finds at the Co-op!


Fishwife Tinned Fish

Fishwife is a new female-founded and led food company aiming to make ethically-sourced, premium, and delicious tinned seafood a staple in every cupboard. Sourced from responsibly managed fisheries and aquaculture farms to bring the vibrance of conservas culture to the North American table.

2. Made In House Dressings

Vegan friendly dressings made right here in house! Excellent for salads, marinades and dips.

3. Oatly Flavored Oatmilk Creamer

The Oatly-fied, next-level version of the flavored non-dairy creamers you grew up with. This oatmilk creamer provides a sweet-but-not-insanelysweet flavor with a smoooooth, creamy finish.

4.WunderEggs Plant Based Hard Boiled Eggs

Made 100% from plants, WunderEggs was inspired by founder, Hema Reddy’s, desire to create high-quality, convenient, and minimally-processed plant-based foods that are good for your body, the planet, and the chickens!

Dress up everything from avocado toast to pasta and salads with these new plant-based eggs!

5. Neuro Mints Caffeinated Mints

All-natural gum and mints packed with scientifically backed ingredients that boost energy and focus.


6. Graza "Drizzle" & "Sizzle" Extra Virgin Olive Oil

Made from 100% Picual olives from Jaen, Spain, the region where over half the world’s olive oil is produced. "Sizzle" is made for cooking, while "Drizzle" Is made for finishing. You can even put it on ice cream!


MOSS Sea Moss Beverage

MOSS is everything you love about sea moss, in a drink. Turning to the ocean to bring balance back to our lives, these beverages blend sea moss with organic juices, botanical extracts and herbs for a refreshing feel that only the sea can provide.

8. Bausch + Lomb Eye Drops

Through unwavering focus rooted in innovation, quality and craftsmanship, Bausch + Lomb continues to pursue their lifelong vision of protecting and enhancing the gift of sight through every phase of life.

9. Dr. Bronner's Pure-Castile Soap Refill

Dr. Bronner’s Soap Refill Carton is the same, great Magic Soap – plant-based, ultra-concentrated, and versatile, with only the purest organic and fair trade ingredients. Uses 82% less plastic than one of their 32oz. recycled bottles!

We're always on the lookout for new items! If you have suggestion for us, visit www.commonmarket.coop/connect/new-item-suggestion/ and fill out the form.

Mar Apr 2024 13




Learn more about cooking techniques and experiment with fresh, new ingredients.


Obtain the knowledge that can help restore balance to your body & mind.


Cultivate awareness and engage in the topics of local and global preservation.


Get creative, express yourself and learn new skills.


Optimizing Gut Health

Saturday, March 9 | 5 - 6PM

@ 7th Street Community Room

$40 or $20 for Owners

Having a thriving metabolism is KEY for having healthy and happy digestive functioning. In this Optimizing Gut Health course, you’ll learn how to empower yourself with several root-cause strategies to support your digestive system & metabolism and their proper functioning. From learning about general digestion and the metabolism to understanding how your body works biologically, you’ll be able to incorporate easy, sustainable healthy habits to better your gut health, reduce the unwanted bloat, and overall health at a cellular level. You will also get to sample a delicious gut healthy appetizer and digestive elixir!

Storytime at the Co-op!

Wednesday, March 13 | 11 - 11:30AM

@ 7th Street Community Room


Local Frederick Author Kypriana Daniels invites you to a storytime and book signing of her book Spring Forage! There will also be healthy snacks and interactive activities that encourage kids and families to reconnect with nature.

Harmony in Healing: Monthly Homeopathy Exploration

Tuesday, March 19 | 4 - 5:45PM

@ 7th Street Community Room

FREE | Please RSVP

Unlock the secrets of holistic healing! Join our Monthly Homeopathy Study Group – a vibrant community where curiosity meets knowledge. Dive deep into the world of natural wellness as we explore the principles of homeopathy, share insights, and empower each other on our journey to optimal health. Whether you’re a seasoned practitioner or just starting your holistic adventure, our study group is the perfect place to discover the transformative power of homeopathy.


For the first-time gardener or avid green thumb to explore the potential in one's own backyard.


Exciting happenings at the co-op and around town.

Queer Art Social!

Thursday, March 21 | 4 - 5PM

@ 7th Street Community Room

FREE | Please RSVP

Calling all Queer creatives!!!! Come paint, draw, create, make and mingle every third Thursday of the month in our Community Room! Bring something you are working on and or start a new project! We will have a co-creative canvas going throughout the evening for those that wish to participate. This is a FREE drop-in social gathering! Music, sparkly drinks, tea and limited art supplies will be provided.

Introduction to Breathwork

Friday, March 22 | 5:30 - 7PM

@ 7th Street Community Room

$36 or $18 for Owners

Join Sheldon James Breath for a group breath workshop! In this workshop you will learn how to implement proper breathing patterns and habits, understand the benefits of breathwork and witness the health & vitality that breathwork will bring to your life. You will walk away with practical tools to use in your everyday life to help manage stress, improve your overall energy levels, focus, attention, and much more!

Baking World-Class Sourdough at Home with Twin Bears Bakery [2-Day Workshop]

Saturday, March 23 & Sunday, March 24

10AM - 6PM

@ 7th Street Community Room


Embark on a culinary journey to master the art of sourdough baking. This comprehensive course will guide you through the intricacies of sourdough starter creation, dough development, shaping techniques, and baking methods, transforming you into a confident sourdough baker. Whether you’re a seasoned baker or a curious novice, this class will equip you with the knowledge and skills to create crusty, flavorful sourdough loaves that will impress your family and friends.

www.commonmarket.coop/classes-events for the most up-to-date list and full descriptions.

March (cont.)

Herbs for Reawakening Body & Spirit with Herbalist Ashley

Saturday, March 30 | 1 - 2PM

@ 7th Street Community Room

$40 or $20 for Owners

Celebrate the transition from winter to spring! In this class, we will discuss how some of our region's early-rising herbs such as violet, nettles, and cleavers can support our physical and emotional bodies during this time.



Reusable Bag Dropoff

Thursday, April 4 | 8:30AM - 5PM

@ Both Store Locations

The Student Homelessness Initiative Partnership (SHIP) is in need of reusable bags to transport food and supplies. We are accepting new or lightly used textile bags with no stains, odors, or pet hair.

Visible Mending Workshop with Becky

Thursday, April 11 | 4 - 5:30PM

@ 7th Street Community Room

$60 or $30 for Owners

Looking for an eco-friendly way to de-stress? Why not jump on board with the art of mending! Instead of tossing out your favorite clothes, what if you could fix them up - and feel better doing it? It's time to hop on the sustainable train and learn the art of mending. We'll bring the supplies, you bring the items that need a little love. Let's get stitching!

Clothing Swap!

Saturday, April 13 | 2 - 4PM

@ Both Store Locations FREE

Empty your closet in a sustainable way and do a little shopping while you're at it! Come hang out, swap, shop, and support your local community. Find us in the community room at both store locations. Leftover clothing will be donated to the Frederick Rescue Mission.

Queer Art Social!

Thursday, April 18 | 4 - 5PM

@ 7th Street Community Room

FREE | Please RSVP

Calling all Queer creatives!!!! Come paint, draw, create, make and mingle every third Thursday of the month in our Community Room! Bring something you are working on and or start a new project! We will have a co-creative canvas going throughout the evening for those that wish to participate. This is a FREE drop-in social gathering! Music, sparkly drinks, tea and limited art supplies will be provided.


Saturday, April 27 | 12 - 3PM

@ Route 85 Parking Lot FREE

It's time to get those green thumbs of yours ready for the ultimate Plant-a-Palooza Extravaganza at Route 85! We're bringing you the coolest, freshest flowers, plants, and seedlings from our local farms. Meet our friendly local vendors, farmers, and eco-conscious community partners who will be showing off their green expertise. We've also got live music, games, earth-friendly crafts, and activities to keep the good vibes flowing. Rain or shine!

Board Meetings

The Common Market Board of Directors meets monthly via Zoom. All are welcome to attend. To join a meeting, please click on the ZOOM link provided on the Board of Directors page of the Common Market website. Scan the code for more info or visit: commonmarket.coop/about/board-of-directors

MAR 28 6-9PM APR 25
Mar Apr 2024 15

Spring Cleaning Not Just for Your Living Space!

Spring cleaning is not just for your home. This season of rejuvenation, growth, and change is also the perfect opportunity to rid your body of that which is not serving you - including toxins and stress!

The liver is the organ associated with the spring season in Ayurvedic and Eastern Medicine theories. Signs of liver imbalance or stagnation include strong emotions such as anger, depression, and irritability; and can manifest with symptoms of nausea, stiff muscles, and easy bruising.

Healthy kidneys, and the adrenal glands which sit atop them, are affected by chronic stress –the stress that occurs over a long period of time resulting in adrenal fatigue – as well as, acute stress – think anxiety or the “fight or flight” response.

Active Ways To Refresh Your Body, Mind, & Soul

• Breath; a deep cleansing breath, in through the nose and out through the mouth, is a great way to increase oxygen levels, move the chi, and bring calm to the body.

• Meditation; often an extension of the cleansing breath, even just a couple of mindful minutes can create a sense of wellbeing, rejuvenation, and calm.

• Exercise; walks and hikes in nature have been shown to reduce overall stress while increasing the production of endorphins: the happy hormone & natural pain reliever. Keeping your blood flowing nourishes the organs and refreshes your energy.

• Sleep; getting enough sleep is always important for your body and mind to work at their best.

Stress Relieving Herbs, Supplements, & Oils

• Adaptogenic herbs function by working on the entire body and may help the body’s resistance to stress while boosting energy, metabolism, and physical performance. Some commonly used adaptogenic herbs are ashwagandha, eleuthro (Siberian ginseng), rhodiola, holy basil (tulsi), and reishi. Lemon balm, milky oats, passionflower, chamomile, and skullcap are also herbs commonly used to aid in relaxation and overall stress reduction.

• Vitamin B complex may be helpful in keeping the nervous system healthy and supporting the adrenal cortex which may aid overall stress levels.

• Vitamin C, Acerola Berry & Rosehip may aid the production and maintenance of cortisol levels affected by the “fight or flight” stress responses.

• Aromatherapy; using relaxing essential oils either in a premixed blend such as Pranarom’s stress recovery or as single oils may help relieve stress and anxiety.

• Putting a small amount of an essential oil blend such as Pranarom’s Stress Recovery on your hands, holding them over your nose and mouth and breathing deeply is a great way to aid in relaxation.

• Diffusing oils such as blends like Pranarom’s peace, zen or uplift blends or single oils such as lavender and chamomile may also be effective in reducing stress levels.


Featured Products

As always, our friendly, knowledgeable Wellness Team Members are available if you have any questions! 1 2 3 4 10 11 12 5 6 7 14 15 16 17 18 19
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Yes, peas!

Mint Pesto Pea Soup

Serves 6. Total time: 30 minutes


1 tablespoon olive oil

2 tablespoons butter

1 cup yellow onion, diced

1 clove garlic, minced

4 cups vegetable broth

6 cups fresh or frozen peas

2 green onions, diced

2 tablespoons fresh mint, minced

1⁄4 cup sour cream


1⁄2 cup fresh parsley leaves

1⁄4 cup fresh mint leaves

1 clove garlic, minced

1⁄4 cup pine nuts

1 lemon, zest and juice

2 ounces Parmesan cheese, shredded

2 tablespoon olive oil

Salt and black pepper to taste

1. Heat 1 tablespoon olive oil with the butter in a large stock pot over medium-high heat. Add the onions and saute 5 to10 minutes until onions are soft and translucent. Add half the minced garlic, and cook another minute, then add the vegetable broth and bring to a boil. Add the peas, return to a boil, and simmer for 1 to 2 minutes. Remove from heat, then stir in the green onions, mint, sour cream, and a pinch of salt and pepper. Puree the soup in a blender until smooth. Be careful — vent the blender to allow steam to escape or use an immersion blender. Taste for salt and pepper.

2. To make the pesto, put the parsley, mint, garlic, pine nuts and lemon zest and juice in a food processor and blend until smooth. Add the Parmesan cheese and blend. Slowly drizzle in the olive oil until blended well. Top each bowl of soup with a large spoonful of pesto, and serve warm or chilled.

Snow Peas

Snow peas are perhaps most popular as an ingredient in stir-fried dishes. The tender, flat pods are harvested while still young, before the peas inside fully develop. Snow peas may be eaten raw or cooked — slice them into salads or try a quick saute in olive oil with minced garlic, salt, pepper and a squeeze of fresh lemon.

Snap Peas

Gardeners know it’s hard to resist eating freshly picked snap peas! Crisp and sweet, snap peas (or sugar snap peas) are a cross between snow peas and shell peas. Their edible, rounded pods are crunchy and the peas are larger than those found inside snow peas. Enjoy them dipped in hummus or tzatziki, a yogurt sauce flavored with cucumbers and mint.

Shell Peas

The frozen and canned peas found in grocery stores are shell peas, also known as garden peas, English peas or sweet peas. Whereas snow peas and snap peas can be eaten pods and all, this variety has a tougher outer shell — open it to reveal and remove the sweet peas inside, then discard the pod.

Chicken and Pea Salad

Serves 4. Total time: 40 minutes; 15 minutes active

1⁄2 pound snap peas

3 cups cooked chicken, roughly chopped

1⁄2 cup frozen peas, thawed

2 scallions, chopped

1⁄4 cup parsley, chopped

1⁄2 cup Greek yogurt, nonfat

2 tablespoons extra virgin olive oil

2 teaspoons fresh lemon zest

1 teaspoon dried tarragon

Salt to taste

1. Trim the snap peas, chop into ½-inch pieces and place in a bowl with the chicken. Add the thawed peas, scallions and parsley.

2. In a cup, stir the yogurt, olive oil, lemon zest and tarragon. Pour over the chicken mixture and stir to mix.

Honey Teriyaki Chicken Stir-Fry

Serves 2. Total time: 20 minutes

1 large boneless, skinless chicken breast

2 large carrots, halved and sliced on a diagonal

2 cups snow peas, fresh or frozen, stems removed

1⁄3 cup teriyaki sauce

2 tablespoons honey

1 tablespoon canola oil

Red pepper flakes, optional

1. Slice the chicken breast across the grain in thin slices, then cut them into 3/4 inch strips. Set aside.

2. Prep the vegetables and reserve. In a cup, mix the teriyaki sauce and honey.

3. Place a large wok or skillet over high heat for a minute, until the pan is very hot. Add the oil and swirl to coat the pan, then add the chicken. If using red pepper flakes, add a generous pinch now. Stir frequently for about 3 minutes, until the chicken is no longer pink and has some browned spots.

4. Add the carrots and snow peas and keep stirring for about 1 minute. When the chicken is cooked through and the vegetables are crisp-tender, stir the teriyaki sauce mixture again and pour it over the chicken and vegetables. Stir to coat and thicken the sauce for 1-2 minutes, and serve hot.

Snow peas and carrots add color and crunch to this simple stir-fry. Serve over rice or stir in cooked udon noodles, coating them with the teriyaki sauce.


Carrot-Pea Fritters

Serves 3. Total time: 30 minutes


1 cup plain yogurt

1 tablespoon honey or agave

1⁄4 cup fresh mint, chopped

2 large scallions, chopped

1/4 teaspoon salt

1/8 teaspoon ground black pepper


3 cups finely shredded carrots

1 cup frozen peas, thawed

1⁄2 cup finely chopped onion

1 tablespoon minced fresh ginger

1 cup chickpea flour

1⁄2 teaspoon turmeric

1⁄2 teaspoon ground cumin

1⁄4 teaspoon cayenne

1⁄2 teaspoon salt

1 tablespoon vegetable oil

1. For the raita, place the yogurt in a medium bowl and stir in the honey or agave, mint, scallions, salt and pepper. Refrigerate.

2. Heat the oven to 200°F and line a large, heatsafe plate with a double layer of paper towels. In a large bowl, combine the carrots, peas, onion

and ginger and toss to mix. In a small bowl, combine the chickpea flour, turmeric, cumin, cayenne and salt. Stir to mix, then stir into the carrot mixture, mixing until a thick dough forms. Use a quarter-cup measuring cup to scoop the carrot mixture and flatten each portion to a half-inch thick patty.

3. Place a large skillet over medium-high heat for about a minute, then drizzle in the oil, tilting the pan to cover the bottom. Place several portions of the carrot-pea mixture in the pan, leaving an inch of space between them. As they start to sizzle, reduce the heat to medium-low. Cook for about 2 minutes, and use a thin metal spatula to carefully turn the fritters. Cook for 2 minutes on the second side, then turn and cook on the first side again for 2 minutes more, until the fritters are quite brown and crisp on the outside. Place on the prepared plate in the oven to keep them warm as you finish the remaining fritters. Serve warm with raita.

Called pakora in India, these fritters are dotted with peas and seasoned with warm spices. Pair them with dal (a traditional lentil soup or stew) and naan.

Mar Apr 2024 21

Here are a few volunteer opportunities and events to help you celebrate Earth Month this March and April!

Middletown Recycling Event




Saturday, March 9th 9AM - 12PM

Celebrate Earth Month early by collecting items that can be recycled or re-used and take them to Middletown's Spring Recycling Event! Items that will be collected in the parking lot behind the Middletown Municipal Building include used clothing and textiles, metals, paint cans ($5 each) and electronics

See details here:


StreamLink Education Tree Planting

Dates all month! See below.

Get the family out of the house and into the dirt for this fun, educational experience! Participants will be provided with tools and trees to plant in an effort to fortify our stream and river beds against erosion!

Sign up info: www.streamlinkeducation.org/volunteer

Several dates to choose from: April 6th, 13th, 20th & 27th and May 4th.

APR 20

Spring Open House & Earth Day Celebration

Saturday, April 20th 11AM - 2PM

Visit the Talley Rec Center in Downtown Frederick for plenty of games and activities, learn about programs and enjoy a free trial of fitness classes, and listen to live music while munching on some food from a food truck! At the Earth Day Celebration, learn about sustainability in Frederick, check out eco-friendly vendors, and join in on some nature crafts and activities! Complete an Open House passport for 20% off Spring and Summer programs.

More info:


APR 27


Downtown Cleanup

Saturday, April 27th 8:30AM - 11:30AM

Bring A Broom Saturday is an annual community clean-up day where residents, local businesses and area volunteer groups band together to help Downtown Frederick get ready for spring! Bring a broom, a water bottle, comfortable shoes, sunscreen, a visor and your friends and neighbors to help Downtown Frederick freshen up. Volunteers spend the morning sweeping, mulching, cleaning and planting flowers. Volunteers of all ages are welcome!

Sign up here:


Common Market Events


APR 11

APR 13

APR 27

SHIP Reusable Bag

Donation Drop-off

Thursday, April 4 | 8:30 - 5PM

Visible Mending Workshop

Thursday, April 11th | 4 - 5:30PM

Co-op Clothing Swap

Saturday, April 13th | 2 - 4PM


Saturday, April 27th | 12 - 3PM

See our events calendar here 22
23 Mar Apr 2024
C a l l t o d ay 8 7 0 1 A n t i eta m D r Wa l ke rs v i l l e M D 2 1 7 9 3 Fill out an advertising request form here or visit www.commonmarket.coop/ connect/advertising-request-form. Contact Susan Schulman at 301-663-416 ext. 105 or email sschulman@commonmarket.coop/ ADVERTISE WITH US!
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