Rooted in Tradition Sweet Potato Recipes for Your Holiday Table
Plus:
NOV | DEC NEWSLETTER 2023
Holiday Gift Guide What's New at the Market Winter Classes & Events
November and December are the time in the year that help us be grateful and reflect on all we experienced in 2023. I am excited to share some accomplishments and news to help you all prepare for the holiday season. Over this past year we have significantly increased our presence in the community. Our customer count is the highest ever, our owner base is over 8,800, we have grown our team member base to 160, our local sales have kept growing consistently with over 200 local vendors and over 700 SKUs. We have also worked on initiatives to increase our value image and between both of our stores we have been able to grow our sales! Our educational classes have also seen great improvement, we have been able to be more involved in the community, creating two stores that have the best selection, quality, and customer service in Frederick. Moving forward, we are keeping our focus on increasing our product mix in the grocery department along with increasing our value offerings through new product lines. We are also focusing on growing and revamping our in-house made products at our café, maintaining our selection of local and organic produce, having one of the best selections of local meats and sustainable seafood in the area, and new and exciting product lines in our wellness department. Our front end department will continue to find ways to improve the customer experience our administration team is supporting all teams across the Co-op and implementing new programs to increase our presence in the
community, including events like Plant-a-Palooza, Loco for Local, and Ownerfest, ASL classes, clothing swaps, attending community wellness events, Tai Chi, yoga and pilates classes, farm tours, and more! To help close out the year, we have everything you need to celebrate your holiday season with our selection of both natural local and organic turkeys, uncured spiral-cut hams, fresh seafood, organic and local produce, desserts which include the best pies in town courtesy of our new in-house bakery, a general merchandise department where you can find the perfect gift, and of course, our amazing employees all throughout the store ready to help you with all your holiday needs. Order your holiday turkey, gift baskets, and special platters now from our catering department! We will be hosting a holiday food tasting event on November 4th at our Route 85 location and on November 11th at our 7th St location! These events will include raffles, music, and more - come join us and try some of our delicious holiday food! This Spoonful edition also features our annual report for July 2021 - June 2022, including our recent Board election results. If you are not an owner and are excited about the work The Common Market is doing to support the community, please consider joining our consumer-owner group which has been supporting our cooperative business model. Information on the benefits and membership can be found on our website or at our Customer Service desks.
Happy Holidays,
Román Diaz, General Manager
Editor - Susan Schulman | Design & Layout - Kayleigh Montgomery-Morris, Jenni Jones | Classes & Education - Amanda Harmon Owner Services - Mac Kio | Contributors - National Co-op Grocers Contact marketing@commonmarket.coop with contributions. Contact mkio@commonmarket.coop for advertising rates. 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.
BOARD OF
Megan Schneebaum President
Alecks Moss
DIRECTORS
Julie Richards
As we approach the Winter holidays and the arrival of a New Year, the Common Market Co-op finds itself on the cusp of a truly momentous milestone… Amazingly, 2024 will mark our 50th Anniversary!!!
Joe Eastwood Kai Hagen Armando Martinez Merrick McKelvie Toby Schermerhorn
As we look back on the last 50 years with a sense of awe and accomplishment, we in turn feel encouraged to face the next years with renewed enthusiasm and gratitude for the amazing asset that is our local food Co-op.
Vice President
Juan Ducos Treasurer
Secretary
Directors
Zoë Brittain Staff Liaison
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The Common Market Board of Directors meets monthly via Zoom. All are welcome to attend. To receive the Zoom link, RSVP on our events page by 12PM on the day of the meeting.
For those who don’t know, our beloved Co-op did not start as a store like the two locations we all know and love today. In 1974 The Common Market started as a small buying club. A handful of families in the Frederick area got together to harness the power of community as a tool for acquiring healthy food for their families. This buying club operated out of the Williams family’s home where it thrived and grew for almost a decade. In 1982 they opened their first store front in downtown Frederick. In 1990, after another eight years, The Common Market Co-op moved to a larger location on Buckeystown Pike and opened its doors to the larger community. Sixteen years later in 2006, the Co-op expanded again and moved into our current location on Route 85. Then another fourteen years passed before the opening of our second
location on 7th street. This location is a 49,000 square foot building that our Co-op actually owns! What started as a small family run buying club is now a mainstay of our local economy. This former small family run and operated buying club is now a business that supports over 160 employees. We maintain partnerships with 200 local farmers, vendors, and suppliers. Further, as you will read in our Annual Report, this past fiscal year The Common Market sales continued to increase to over $28,300,000! While the last three years in particular have been a distinct challenge, we are proud to say that things are looking up. As we continue to find our footing as a two store operation, we are grateful for the same power of community that was harvested in 1974. This power of community has been integral to our past successes and will be, without a doubt, responsible for our continued and future growth. As we embark on our 50th year of The Common Market Co-op, and on the year 2024 in all areas of our lives, the words of Audre Lorde hold true both within our Co-op community and beyond: “We are making the future as well as bonding to survive the enormous pressures of the present, and that is what it means to be a part of history.”
Cooperatively Yours,
Megan Schneebaum, President, The Common Market Board of Directors
Wisna
Meat & Seafood Steward
Michael
Meat & Seafood Steward
What brought you to the Co-op?
What brought you to the Co-op?
What do you like best about your job?
What do you like best about your job?
What is your favorite meal to make?
What's your favorite thing to make?
I was looking for better opportunities. My co-workers.
Turkey sandwich
When you have 30 minutes of free time, what do you do?
Playing video games or working on online courses.
If you were a fruit or vegetable, what would you be and why?
I would be a Pink Lady apple. Those apples are my favorite to eat. Where do you see yourself in 10 years?
I see myself working from home as a data analyst. What is your biggest splurge ingredient?
Applegate Family Size Turkey Slices
What is something that's always in your pantry/fridge?
Rice and eggs
The community, opportunities, and values. Teamwork, shared knowledge and experience. Natural peanut butter mixed with milk, oreo protein and dark chocolate chips. When you have 30 minutes of free time, what do you do?
Going outside for a walk, stretching or planning meals or workouts If you could learn to do anything, what would it be?
I would learn to be more charismatic. Where do you see yourself in 10 years?
A business owner of a sportsplex
What's your favorite clean-out-the-fridge meal?
Thanksgiving leftovers.
What's something that's always in your pantry/fridge?
Bread, milk, and eggs for versatility of use.
What's your food philosophy in 20 words or less?
Eating for purpose, not pleasure.
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ANNUAL REPORT 2023
Keeping It Local
Local Sales $5.49 M
At the Common Market, “local” is defined as products from farms or businesses within 200 miles of the Co-op. We partner with sustainable, local farms and businesses to provide our community with the freshest, most nutritious and delicious whole foods in our area.
19.4%
Total Sales $28.3 M
Local as % of Sales
147 53 LOCAL BUSINESSES
LOCAL FARMS
view the full Local List at www.commonmarket.coop/shop/local-starts-here
RECYCLING 208,600 LBS OF CARDBOARD
1,213
LBS OF MIXED MATERIALS
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2,150 LBS OF BATTERIES
812
LBS OF HOLIDAY LIGHTS
Grocery
4.6%
Perishable
17%
Frozen
5.1%
Bulk Cheese
14% 10%
Meat
48.1%
Produce
5.5%
THIS YEAR,
39
¢
OF EVERY $1 SPENT AT THE CO-OP STAYED IN OUR COMMUNITY!
Always Improving
ANNUAL REPORT 2023
Here are just a few of our many improvements in 2023!
Special Orders Ordering by the case on items you love and use often is a great way to save at the Common Market! We now have 4 staff members dedicated to our Special Orders Department. Case discounts and Special Ordering is available at either store, and even if we don’t actually have a product on the shelves, we may still be able to bring it in for you – all at a discount. Member Owners are eligible for a 12 % discount and all customers receive a 5% discount on Special Orders by the case. Call or email today – our Customer Service reps are waiting to help you find more ways to save! Events Common Market has a triple bottom line that includes a focus on the planet! We’ve tried to boost events that promote sustainability and the environment. Our new events in fiscal year: 2023 Plant-A-Palooza and Clothing Swaps, hit that mark. Plant-A-Palooza was the roll out for our local plants, soil and pit moss featuring our local farm vendors and all things gardening. Sustainability partners were on hand and a class on building beehives out of pallet wood was a highlight of the event. Two different Clothing Swaps allowed community members to trade gently used items rather than sending them to the landfill! Leftovers went to the Frederick Rescue Mission and the Student Homeless Initiative Partnership (SHIP).
CX Survey As a way to connect with and be more responsive to our customers, the Common Market has implemented the Customer Experience (CX) Program - a way to capture post-transaction shopper feedback, measure satisfaction and improve customer loyalty. Data collected allowed us to implement a retail readiness checklist and staff training; by June 2023 we noted that 82% of shoppers were highly satisfied with their Common Market visit. A $5 coupon is available to each responding customer to thank them for their time! Increased Class Offerings Our number of classes and participants doubled over last year due in part to diversity in offerings and accessibility plus incorporating a wider reach in marketing these events. From cooking and herbalism classes, to yoga and sustainability, to ASL and bouquet building we seem to have been able to find something for everyone! Owners generally receive a discount on Community Room classes, but we’ve been happy to also put on many offerings free of charge to everyone! Join us in educating yourself at the Common Market.
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ANNUAL REPORT 2023
A look at the numbers from this past fiscal year...
8,776 TOTAL Co-op Owners
Ownership Owners are the foundation of our cooperative. Meeting our Owners’ needs is the reason for the co-op’s existence. The more Owners use the co-op’s services, the stronger the organization becomes. The stronger the cooperative, the more competitive it can be in the marketplace and impactful it can be to the community.
486 NEW Owners
80
Total number of Employee-Owners
9
Number of Owners who ran for the Board
48.9% Percentage of sales to Owners
Staff Wages & Benefits Hiring & Promotions
Every quarter, Owners choose four non-profits to support through our Bring-a-Bag for Change program. These non-profits represent the categories of Kids, Environment, Animals, and Community. Shoppers raise money for these charities each time they bring a reusable bag for shopping. The total contribution, combined with a portion of our sales from a given day, is split evenly amongst the four local charities.
211,389
Total bags saved from the landfill in FY '23
$
10,272
With this year's growth, The Common Market continues to add more jobs to the local economy, and internal promotions are continuing. We currently have 162 employees!
Employee Assistance Program Through the Employee Assistance Program (EAP), The Common Market provides confidential access to a variety of professional services. The EAP, available to all employees and their immediate family members, offers short-term counseling, legal support, financial professionals, and other online information, tools and services.
Our current starting wage is $14.50/hr.
Total raised for local non profits in FY '23
$
231,397 Total raised since FY '07
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The current minimum wage in Maryland is
$13.25/hr.
The livable wage for a onebedroom apartment in the Frederick County area is
$22.31/hr.
Our Triple Bottom Line
ANNUAL REPORT 2023
The Ends
The Common Market Co-op operates in order to achieve 4 Ends. Those ends are as follows, with a few quick highlights from the past year: A prosperous, just, and vibrant local food economy. (In FY 2023 we had a total of 200 local partnerships, with an average of $0.39 per consumer dollar staying in the community!) An economically successful and growing business operated on the model of cooperative ownership. (An average of 1,711 shoppers came through our doors each day in 2023 - an increase of 10.88% over FY 2022!) A community whose members are educated about food, health and wellness choices, about social and environmental issues in food production, and about the value of cooperatives as an alternative business model. (In FY 2023, The Common Market sold $3,988,784 in healthy produce alone to our community!)
The Common Market is a valuesbased 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. We strive to give back to the community without depleting the planet’s resources.
Holiday Round ups
Help Support Co-op Principle #7 This Holiday Season N OV
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Round up at the registers to help locals in need.
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 and support in the larger community. (Our recycling program is great; last year we recycled 212,775 pounds of waste and 1,213 pounds through the Terracycle program. Additionally, our electric vehicle charging stations reduced 10,217 pounds of CO2 and saved 1,945 gallons of gasoline!!)
saturday, BIKE RIDE nov. 18th FOOD DRIVE SCAVENGER HUNT
10:30AM
Cranksgiving is a scavenger hunt & food drive on two wheels! Part bike ride, food drive, and scavenger hunt, Cranksgiving has been held annually and across the nation since 1999. For the past 8 years and counting, The Common Market has worked to raise money for our local Cranksgiving food drive. All proceeds will be delivered to the Frederick Community Action Agency courtesy of the Bicycle Escape. Not a bike rider? No problem. The Common Market is raising funds at checkout to purchase food for families in need. All food and donations go directly to the Frederick Community Action Agency. Details at: facebook.com/TheBicycleEscape
One thing is for sure…a little rain can’t get a group of Co-operators down! On a very soggy and cold October 14th, nearly 250 Common Market Member-Owners joined Board, Staff and Vendors for the first in person Ownerfest and Annual Meeting since 2019. It was a wonderful opportunity to gather together and hear about all things Common Market; how we are building on past successes to continue strong into the future – our 50th Anniversary will be celebrated in 2024 thanks to continued support from our dedicated Owners and the Frederick Community. Huge thanks go to our Admin & Marketing team for help event execution and sourcing vendor samples – one attendee noted, “When I got home, I felt like a kid on Halloween…spreading the loot from my free bag onto the kitchen table to see what I got!” The Café and Meat department teams outdid themselves with menu planning and prep, cooking, and serving a buffet that pleased everyone from vegan to carnivore. And most importantly, to our loyal Common Market Owners, supporters and customers – you are the reason we come to work every day, and for that we are thankful!
Thanks to participating vendors: • Bubbie’s Pickles & Wild Brine Sauerkraut • Continuum - Cold Brew Coffee • Flying Dog Brewery – Deep Fake non-alcoholic beer • GTs Kombucha – Synergy Kombucha & ALIVE mushroom elixir • It’s Vegan Better – Local vegan cakes and breads • Matet’s Kitchen – Veggie & Vegan Lumpia • Mocktail Club - Non-alcoholic cocktails themed from around the globe • My Dad’s Chips – Homestyle kettle cooked russet potato chips • Simple Pleasures – Local handcrafted artisanal ice-cream And a special shout out to Four Season’s Produce for the fantastic autumnal display including giant pumpkin and corn cob horses, Glenn Leigh Farms for the gorgeous centerpieces, Bluegrass Live with Bianca Bents, Cory Chubb and Jesse Friedberg for great tunes, and Steele Imaging for the fun Photo Booth.
Photographs by Aúrea Calori Photography
What's New at the Market? A Few Fresh Finds at the Co-op!
ZenJoy Relaxation Drinks Push your stress away with ZenJoy adaptogeninfused relaxation drinks. Using a proprietary Zen Blend of adaptogens, they are sure to keep your feet planted while your mind can soar.
Mutti Pasta Sauce These pasta sauces combine the vibrant taste of tomatoes with the best ingredients Italy has to offer. Based on traditional recipes and modern cooking, these sauces raise your pasta dishes to a whole new level.
PowerUp Herbal Infusion Beverages POWERUP uses the well-known benefits of teas, herbs, and spices to support overall health and wellness without sacrificing great taste.
GreenIsland Shortbread Authentic traditional Irish shortbread made with luxury and imported ingredients and a secret family recipe.
The Elderberry Cabin Elderberry Syrup Elderberries are an ancient superfood full of natural goodness. Elderberry Syrup is packed with antioxidants and vitamins that may support your immune system.
Good Time Mushroom Coffee Locally roasted coffee infused with a unique mushroom blend. Change up your morning routine!
Bach Rescue Plus Gummies Daytime stress relief and nighttime sleep support in a delcious wellness gummie from the #1 natural stress and sleep support brand worldwide.
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CLASSES & EVENTS Visit www.commonmarket.coop/classes-events for the most up-to-date list and full descriptions. COOKING Learn more about cooking techniques and experiment with fresh, new ingredients.
ENVIRONMENT Cultivate awareness and engage in the topics of local and global preservation.
BACKYARD AGRICULTURE For the first-time gardener or avid green thumb to explore the potential in one's own backyard.
HEALTH & WELLNESS Obtain the knowledge that can help restore balance to your body & mind.
ARTS & CRAFTS Get creative, express yourself and learn new skills.
EVENT Exciting happenings at the co-op and around town.
November Holiday Food Tastings!
Saturday, November 4 | 12 - 3PM (Route 85) Saturday, November 11 | 12 - 3PM (7th Street) You're invited to sample our house-prepared sides and desserts available for preorder! Stop by and enjoy free samples and live music from 12 - 3PM.
Grow Your Own Mushrooms Workshop with Michael Judd Saturday, November 4 | 2 - 3:30PM @ The Judd Homestead $65
You can grow delicious and nutritious culinary and medicinal mushrooms in your own garden or home! In this interactive class you will learn the types of outdoor mushrooms that we can easily grow in our area, the conditions required and the tools you will need. The class will also cover the basics of mushroom science, how fungi functions in nature, and how to work with fungi to help restore our local ecologies. The best part is the hands-on experience of inoculating a mushroom log that you get to take home!
Downsizing Simplified: Living Smaller & Loving It!
Wednesday, November 8 | 2 - 3PM @ 7th Street Community Room FREE | RSVP Overwhelmed by stuff and the work it takes to maintain it? This course will provide a jumpingoff point to living smaller and will cover all the major steps of the downsizing process. Expect group discussions addressing the challenges of sorting and parting with sentimental items. This discussion will bring clarity to the variety of steps and time involved in downsizing a household. Live in comfort; not clutter! Join us for coffee and dessert!
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Don't miss out! Be sure to check our online calendar for the most up-to-date class list.
How to Make Dream Catchers
Saturday, November 11 | 4 - 6PM @ 7th Street Community Room $50 or $25 for Owners In this class, Lauren Amanda Garrett will teach attendees about the function and uses of dream catchers in both antiquity and modern day. She will also do a step-by-step demonstration of how to make a dream catcher. Lauren is a multi-disciplinary artist and member of the Eastern Shoshone Tribe of Wind River.
Learn How to Ride Transit
Tuesday, November 14 | 5:15 - 6:30PM @ 7th Street Community Room FREE | RSVP We know you’ve been seeing those big green buses driving around The City of Frederick and Frederick County, Maryland, and we know that people often think "I really want to ride the bus, but I'm intimidated." Join Transit Services of Frederick County and The Common Market for a quick and informal travel training session. We’ll learn about Google Maps to plan trips and we’ll hop onboard the 60 Connector right outside The Common Market. We’ll ride down to the Transit Center and transfer to the 61 Connector, returning to the Common Market shortly after.
FREE Textile Recycling Drop-Off
Wednesday, November 15 | 4:30 - 6:30PM @ Both Store Locations Ready to declutter with a conscience? Swing by BOTH of our stores and hand over all those unwanted textiles! Textiles will be picked up by the Frederick County Division of Solid Waste & Recycling and processed by Helpsy Collect. Visit our events page for a full list of accepted items.
November (cont.) Introduction to Breathwork
Saturday, November 18 | 1 - 2:30PM @ 7th Street Community Room $50 or $25 for Owners In this workshop you will learn how to implement proper breathing patterns and habits, understand the benefits of breathwork, and witness the health and 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.
Natural Relief: Homeopathic Cold & Flu Remedies
Wednesday, November 29 | 4 - 5PM @ 7th Street Community Room $20 or $10 for Owners Discover how homeopathy provides relief from common cold and flu discomfort without the side effects often associated with conventional medications. We'll explore the principles of homeopathy, common remedies for various cold and flu sumptoms, and their individualized approach to holistic healing.
Winter Wreath Workshop with Winding Root Farm
Saturday, November 18 | 4 - 6PM @ 7th Street Community Room $65 or $45 for Owners Join Winding Root Farm for a winter wreath design workshop where you'll make your very own evergreen wreath. We'll demonstrate several different techniques and styles utilizing fresh and dried materials. Participants will leave the class with their very own winter wreath, plus the skills to make many more!
www.commonmarket.coop/classes-events
December Stress Busters: Learning to Live Above Stress with Dr. Mimi Friday, December 1 | 4 - 5PM @ 7th Street Community Room FREE | RSVP
“From calm and collected to chaotic and stressful, life can change in an instant. It’s essential to evaluate your current stress levels and take preventative measures to avoid longterm stress. Investing in stress management now can lead to a healthier future. Join Dr. Mimi from McLaughlin Chiropractic to learn how to combat life’s stressors!”
Introduction to Breathwork
Saturday, December 16 | 1 - 2:30PM @ 7th Street Community Room $50 or $25 for Owners In this workshop you will learn how to implement proper breathing patterns and habits, understand the benefits of breathwork, and witness the health and 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.
***Free treats and hot mulled apple cider provided!!!***
Queer Art Social!
Geode Ice Dyeing Workshop
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, December 9 | 2 - 4PM @ 7th Street Community Room $60 or $40 for Owners Discover the art of tie dyeing in a fun afternoon workshop! Join us to learn all about the geode ice dyeing technique. We'll also dive into basic color theory to explore how to create visually appealing color combinations. Each participant will take home a unique project and rinse-out instructions to continue the fun at home.
Thursday, September 21 | 5 - 7PM @ 7th Street Community Room FREE | RSVP
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Holiday Gift Guide Find the perfect gift for everyone on your list!
1. Big Dipper Wax Works Beeswax Gnome Candles
6. Pact Sustainable Organic Cotton Apparel
2. Hand in Hand Sugar Scrub Gift Set
7. Amber Lotus Becorns 2024 Calendar
3. Pacha Soap Co. Hippie Holidays Gift Set
8. Evolution Salt Lamps
4. Coco by Stone Smells Like Christmas Candle
9. Tall Tails Interactive Pet Toys
5. Maggie's Organics Organic Cotton Socks
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10. The Common Market Gift of Ownership
visit www.commonmarket.coop/about/own-it/
Ethically Made Knitwear
Holiday Baskets This season, look for curated holiday baskets featuring hand-selected products from the Market! Here are a few examples of pre-made baskets:
CHARCUTERIE BASKET Salami, Crackers, Jam, Olives
The Common Market's favorite line of ethically made knitwear is back! Andes Gifts is a cooperative of indigenous Aymara and Quechua women from Bolivia and Peru working to keep knitting, weaving, spinning, and other fiber arts alive and well in the Andes. Each design is created in collaboration with these artisans, and the creations provide them with consistent work throughout the year. By purchasing Andes Gifts handmade knitwear, you are helping to empower indigenous artisans by providing them with economic opportunities they might not have otherwise had.
HOT BEVERAGES BASKET Tea Bags, Local Honey, Cocoa Mix, Vegan Marshmallows
Look for designs including (but not limited to): • Whimiscal animal hats, scarves, and earwarmers • Cable earwarmers • Leg and arm warmers • Cup and mug cozies • Gloves, mittens, and flittens (fingerless mittens with a flap to cover your fingertip!) Did you know? Andes Gifts is a Fair Trade Federation member! This means they follow principles like paying promptly and fairly, respecting cultural identity, and supporting empowering working conditions. Read more at worldtradefederation.org.
GOOD PET BASKET Toys and treats for cats or dogs
Gift baskets can be purchased at both store locations from the service desk or produce department. Baskets can be customized with 48 hours notice – order forms will be available at the service desk.
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You are the
Co-op Difference! Food co-ops were formed by people in your community who wanted access to healthy, delicious food with reduced environmental impact and less waste, and co-ops remain community-owned and operated to this day. You help co-ops continue this proud tradition every time you choose to shop at one, invest in ownership or tell a friend about your local food co-op. You are the co-op difference. People like you make it happen. When you shop at the co-op, your money makes a bigger impact in your local community than at a typical grocery store. At the co-op, your food dollars work to support a robust local economy, a vibrant community and a healthy environment. Here are a few reasons we're thankful for YOU: 1. You help create a robust local economy When you shop the at co-op, you are supporting local farmers and producers as well as investing in supply chain transparency. We have made a commitment to empowering entrepreneurs and small business owners in our area by bringing their products to market — but shoppers are the ones who keep them in business. Local products at food co-ops around the country average 21% of total co-op sales, compared with a national grocery store average of just 1.8%. 2. You help grow a healthier environment Organic agriculture supports the health of our planet. Organic farming methods are more sustainable and have been identified as a key way to slow down climate change. Whether you buy one organic product or many, you are part of the solution!
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3. You help to tackle food waste Co-op shoppers support the production of fresh, organic, locally grown vegetables and fruits, humanely raised and grass fed meats, free range eggs, pastured dairy, wholesome deli food and bakery items, artisan breads and cheeses. Nationally, the average food co-op is donating 24,100 pounds of healthy, edible food to food pantries annually, with a total of more than 1.5 million pounds of food donated in 2016 alone. Similarly sized grocery stores divert an average of 12,500 pounds, about half of what co-ops do. 4. You help to nurture community Co-op shoppers support the work of local organizations that are dedicated to making a better world for us all. Co-op shoppers are improving local communities nationwide! Co-ops offer a variety of ways for owners and customers to donate to community organizations, whether by voting on recipients at the annual meeting or by providing customers the option of “rounding-up” purchases to the nearest dollar at the register, earmarked as a donation. 5. You help to support sustainable solutions Co-op shoppers demonstrate a deep concern for the environment. Co-ops take this commitment seriously and are working together to take on some of today’s biggest challenges. Co-op shoppers are at the center of what makes the co-op difference! Thank you for your continued support of The Common Market Co-op. Source: www.grocery.coop
Sweet potatoes are BACK! House in the Woods Farm is a family-owned certified organic farm in Adamstown, Maryland. Frequent Common Market shoppers know that they grow a wide variety of vegetables and herbs, including vegetable seedlings and heirloom tomatoes. During the autumn months, House in the Woods also supplies us with their delicious organic sweet potatoes! We certainly missed them last year, when unpredictable weather meant a much smaller crop, but farmers Eileen and Phil Freedman are excited to be offering sweet potatoes to Common Market shoppers again this season. Sweet potatoes are an important crop for the farm; they even hold an annual Sweet Potato Dig, which allows visitors of all ages to assist in the harvesting process. Why are we so excited about sweet potatoes? They're delicious and versitile - amazing in soups and stews, mashed, fried, or baked in a pie - and they have lots of health benefits! Sweet potatoes are rich in fiber, vitamins, minerals, and antioxidants, can help promote gut health, and can support healthy vision and brain function. If you need some ideas on how to cook them, just turn the page! We've included some recipes so you can incorporate them into your holiday meals and beyond. Look for House in the Woods organic heirloom sweet potatoes at The Common Market. Available seasonally while supplies last. Be sure to store your sweet potatoes in a cool, dry, well-ventilated container. Avoid storing them in the refrigerator, as it can produce a hard center and unpleasant taste.
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Reprinted by permission from grocery.coop. Find recipes, plus information about your food and where it comes from at grocery.coop.
1 Lorem Ipsum | The Newsletter of Your Co+op 18
Winter 2021
Rooted in Tradition Hearty, comforting sweet potatoes are a natural for winter meals and festive gatherings with loved ones.
W
hy are sweet potatoes at the heart of so many beloved family recipes? Is it the warm color palette? The subtle, sweet flavors? Or a versatility that lends well to being roasted, mashed or candied in dishes that are perennial favorites of the holiday season? Well, yes! Besides being delicious, sweet potatoes are practical: They’re affordable, they store well after harvest and they’re quite nutritious, offering a good source of vitamins A and C, potassium and fiber.
Sweet potato or yam — which is it? Though the terms “sweet potato” and “yam” are often used interchangeably, they are actually two different vegetables. Related to the morning glory, sweet potatoes have thin, smooth skin and moist flesh. Yams, with their drier, starchy flesh and rougher skin, are tubers related to the lily that grow in tropical regions, primarily West Africa, the Caribbean and Asia. You’re less likely to see true yams in U.S. grocery stores — in fact, the “yams” you find in the produce aisle may be sweet potatoes, such as the Garnet yam.
To complicate matters, there are white-fleshed or firm sweet potatoes that are nuttier and less sugary. But the more common varieties — including Garnet, Jewel and Beauregard — are soft and intensely sweet, with vibrant orange flesh.
Folks have been turning humble sweet potatoes into a caramelly celebration for much longer than we have been making chips out of them. These butter-soft, sweet treats will melt in your mouth.
Candied Sweet Potatoes Serves 6. Prep time: 1 hour, 20 minutes; 20 minutes active.
3 pounds sweet potatoes, peeled 4 tablespoons unsalted butter ½ cup light brown sugar 1 teaspoon vanilla 1 teaspoon cinnamon ½ teaspoon ground ginger ½ teaspoon salt 1. Preheat the oven to 375°F. Cut the sweet potatoes into 1½-inch chunks, placing in a 2-quart baking dish as you cut. 2. In a small pan, melt the butter over low heat, then stir in the brown sugar, vanilla, cinnamon, ginger and salt. 3. Pour the butter mixture over the sweet potatoes in the baking dish, and stir and turn the pieces to coat. 4. Cover the pan with foil and bake for 1 hour, or until the potatoes are very tender when pierced with a knife. Let cool slightly before serving warm.
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Sweet Potato and Parsnip Latkes
Spiced Sweet Potato Pie
Serves 12 (12 latkes). Total time: 30 to 40 minutes.
Serves 8. Total time: 1 hour, 50 minutes.
2 cups shredded sweet potatoes 1 cup shredded parsnips 3 scallions, sliced 2 eggs, beaten 1 ⁄3 cup flour 1 ⁄2 teaspoon salt 1 ⁄4 teaspoon black pepper Vegetable oil for frying Topping ⁄2 cup light sour cream 1 cup apple, peeled and minced
1 1⁄2 pounds sweet potatoes 3 ⁄4 cup half and half 2 eggs 1 ⁄2 cup maple syrup 1 ⁄2 cup light brown sugar 1 teaspoon cinnamon 1 ⁄2 teaspoon allspice 1 ⁄2 teaspoon ginger 1 ⁄4 teaspoon nutmeg 1 ⁄4 teaspoon salt 1 pie shell, unbaked Roasted pecans halves for garnish (optional)
1. Peel the sweet potato and parsnip and shred using a grater or food processor. Wrap the shredded sweet potato and parsnip in a few paper towels and squeeze to remove excess liquid. 2. In a large bowl, mix the sweet potato and parsnip with the scallions, eggs, flour, salt and pepper. 3. Heat a large iron skillet over medium-high heat. Add enough vegetable oil to cover the bottom and come up the sides at least a quarter of an inch. When the oil is hot, scoop about 1⁄4 cup of latke mixture into the pan and slightly flatten. Repeat until the pan is full but not crowded. Brown the latkes on each side 3 to 4 minutes. Set aside on a plate lined with paper towels when done. While the latkes are cooking, stir together the sour cream and minced apple. Serve the apple sour cream on top of the warm latkes.
1. Preheat oven to 425°F. Bake the sweet potatoes, skin on, for 30 minutes. Remove the skin and purée. Measure 2 cups to use in the pie, reserving any leftover for another use. 2. Return the purée to the food processor and add the half and half, eggs, maple syrup, brown sugar, cinnamon, allspice, ginger, nutmeg and salt, and process until smooth. 3. Pour the sweet potato mixture into the pie shell and bake for 15 minutes, then reduce the heat to 350°F and bake for about 45 minutes longer. When the center of the pie is puffed and a paring knife inserted in the center of the pie comes out with no wet batter, remove it from the oven. 4. Cool the pie on a rack for at least 30 minutes before slicing.
Latkes are crispy, fried potato pancakes often prepared as part of the Jewish holiday Hanukkah. This tasty variation calls for a duo of sweet root vegetables.
The perfect finale to a holiday feast! Fans of pumpkin pie will love this Southern favorite made with sweet potatoes and garnished with pecans.
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Sweet Potato Maafe Serves 6. Total time: 30 minutes.
1 tablespoon vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 to 2 teaspoons fresh ginger, minced (optional) 1 ⁄4 cup tomato paste 1 pound sweet potato, peeled and cubed 2 carrots, peeled and chopped 2 turnips (or other root vegetable), peeled and chopped 1 ⁄4 to 1⁄2 teaspoon red pepper flakes 2 cups vegetable stock or chicken stock 1 ⁄3 cup smooth, natural peanut butter 2 cups green cabbage, chopped Salt and pepper to taste
A popular West African dish, maafe is a rich, hearty stew that you might serve during the celebration of Kwanzaa. This vegetarian version features the satisfying flavors of sweet potato in a spicy peanut and tomato sauce.
1. Heat the oil in a large pot over medium-high heat. Add the onion and sauté until it begins to soften, about 5 minutes. Stir in the minced garlic and ginger, if using, and sauté for 1 to 2 minutes more. Stir in the tomato paste and cook for 1 to 2 minutes. Add sweet potato, carrot, turnip, stock and red pepper flakes and bring to a boil. Lower heat and simmer until the sweet potato, carrots and turnip begin to soften, about 10 minutes. 2. In a small bowl, whisk together the peanut butter with a little hot broth from the pot. Add the peanut butter mixture to the pot along with cabbage and stir to combine. Simmer for 5 minutes more or just until the cabbage has wilted and the other vegetables are cooked through. Add salt and pepper to taste, if needed, and serve hot.
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Non-Alcoholic Mulled Wine COOK: 25 MINUTES / PREP: 5 MINUTES / SERVINGS: 4 Ingredients: • 1 bottle (750 mls) of Stella Rosa Non-Alcoholic Red • 8 cloves • 6 blackberries • 1 cinnamon stick • 3 star anise • 1 orange sliced • brown sugar to taste (optional) Instructions: For Stovetop
For Slow Cooker 1. Add all ingredients to a slow cooker, and cook on low for 1.5 hours
1. Add all ingredients to a large saucepan and bring to a very low boil on medium-high heat.
2. Strain, or remove orange slices and spices.
2. Turn heat to low and steam for 20-30 minutes. If you’ve got more time you can leave it up to an hour.
Note: Taste when the wine is still warm on the stovetop. If it needs a little sweetness, add a small amount of brown sugar, stir until it dissolves, then taste. Repeat this process until it reaches your preferred sweetness.
3. Strain, or remove orange slices and spices. 4. Pour into a mug and add garnish.
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3. Pour into a mug and add garnish.
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