The holidays are upon us—a time to reconnect as a community, celebrate what truly matters, and share gratitude for all we’ve achieved together. Thanks to the incredible support of our owners, customers, staff, and partners, The Common Market continues to thrive.
This year, despite economic challenges, we surpassed last year’s sales by over 7%—a reflection of our dedicated team and loyal community. We also celebrated Owner Fest at our Route 85 store and the 5th Anniversary of our 7th Street location—both filled with wonderful energy and strong support. Two stores, one co-op—stronger together!
The Common Market Difference
At The Common Market, every day is a Field Day! Our Field Day products are affordable, natural, and organic—with the quality you can trust for your family table.
Celebrate the holidays with the best our Co-op has to offer:
• Local Meats and in-house dry-aged selections
• Sustainable Seafood following Monterey Bay standards
• Fresh Local Turkeys from Sho Nuf and Koch's Turkey Farms
• South Mountain Creamery Eggnog—a seasonal favorite!
• Made-from-Scratch Holiday Dishes—from green bean casserole to our famous pies
• Local Cheeses, Coffee & Produce from trusted partners
• Unique Gifts & Wellness Finds—Elderberry Cabin syrup, Goose Ridge shampoo bars, and Common Market supplements
• Pet Treats, Non-Alcoholic Beverages, and special diet options for everyone on your list
Also in This Issue
Check out our Annual Report (July 2024–June 2025), featuring this year’s Board Election results—with over 10% Owner participation and 10 inspiring candidates. Your engagement keeps our Co-op strong and democratic.
If you’re not yet an owner, we invite you to join our community of supporters who believe in cooperative business and local sustainability. Details on our website.
Thank You, Frederick!
For 50 years, we’ve proudly served Frederick— growing, connecting, and nourishing our community. From all of us at The Common Market, we wish you a joyful holiday season filled with warmth, gratitude, and hope.
“For 50 years we’ve been Frederick—two stores, one co-op.”
In Cooperation,
Román Diaz, General Manager
Editor & Ad Sales - Susan Schulman | Design & Layout - Kayleigh Montgomery-Morris, Jenni Jones Classes & Education - Amanda Harmon | Contributors - welcometothetable.coop, Martina Gallagher Contact marketing@commonmarket.coop with contributions. Contact sschulman@commonmarket.coop
Alison Wexler
President
Alecks Moss
Vice President
Toby Schermerhorn
Treasurer/Secretary
Kimberly Bloch Rincan
Nina Carr
Kai Hagen
Armando Martinez
Jaime McKay
Phil Westcott
Directors
BOARD OF DIRECTORS
Let’s start by saying that I am more than ready for winter everything. Soups, spices, the warmth of family and friends drawing near. The endless drone of holiday music on repeat. SNOW! Well, maybe not that.
The transition to shorter days, the closing of harvest season for our farmers, and the inevitable rush of the upcoming holiday season provides us an opportunity to pause and reflect.
I’d like to reflect on our Co-op Board Election and congratulate our newly elected Board of Directors Members: Nina Carr, Kimberly Bloch Rincan, and Phil Westcott. This year, many Board Candidates stepped up to run for the Board of Directors and help guide the oversight and governance of our Co-op. By the time you read this, you will have voted in our Co-op election. When you became an Owner of The Common Market, you gained the right to vote for the future of your Co-op. Cooperatives like ours are democratic organizations where all are afforded rights to participate and choose. Each of our more than 10,000 Owners has a vote, and this is a direct avenue to have your voice heard. Thank you for exercising your right to vote in your Co-op. In our Frederick community, you may be asked to vote again in other settings. Thank you for doing your part. And don’t forget that the conversation doesn’t stop
here – we invite you to join us each month to participate in our Board meetings. You can access the link to do so on the Common Market’s website, along with more details.
I’d like to also reflect on what Ownership means to me. Ownership means taking responsibility for my actions, understanding that the impact that I can have in our community is greater than just the small role I play. It can be combined, strengthened, amplified by others who take similar actions and share similar values. Capping off a busy election in September, October brought us a celebration of Ownership. We so appreciated you and yours joining us at our Ownerfest on Saturday, October 18th at the Route 85 location as we celebrated this extraordinary community of support we’ve created together. This event highlighted local partners who support the Co-op, provided a chance to share a table, and helped bring together our community of friends and neighbors who own a grocery store together. Don’t forget that Ownership is a year-round opportunity! If you aren’t yet an Owner, we welcome you to Ownership. Talk to any associate for more information on how to join.
Many things are out of our control, but deliberate, intentional fellowship is a choice we can all make. Thank you for supporting your Co-op.
Yours in Cooperation,
Jaime McKay Board Director
In Our Community
LFFC Farm Tour
We had so much fun visiting 3 farms in Pennsylvania and learning about organic growing methods, sustainable farming, and the structure of farm cooperatives. Lancaster Farm Fresh Cooperative works with over 100 small farms in PA to provide organic produce and other goods to the region, strengthening local economies and helping farmers and their families thrive. Look for Lancaster Farm Fresh Cooperative produce at the Co-op, including a wide variety of winter squash!
In the Streets
Frederick's annual In the Streets Festival was a blast! On a warm and breezy September afternoon, Frederick locals and visitors alike filled Market Street (our 'Main Street') to eat, drink, and learn about local businesses and organizations in the community. We look forward to this gathering as a wonderful opportunity to introduce the Co-op to those who may have never heard of us, and reconnect with our regular shoppers and Owners!
Common Market 7th Street 5 Year Anniversary
We recently celebrated the 5 year anniversary of the opening of our 7th Street location. The all-day birthday party included tasty food, live music, a Board candidate meet & greet, and a ribbon cutting ceremony with the
Frederick County Chamber of Commerce. In addition, Co-op Owners were invited to take advantage of a oneday shopping discount - just another way of showing our appreciation for your continued support!
Waverly Elementary Power Hour!
Pedal-powered smoothies were on the menu at Waverly Elementary's Power Hour this past October! At this interactive event, students each got a chance to ride the "smoothie bike," which converts the power of human motion into power that makes a blender spin. It's a great way to learn about the ecological footprints of food, sustainable transportation, healthy active living and sustainable energy in a uniquely engaging way. The Co-op was there to join in the fun and to donate some delicious frozen fruit and bananas!
Ownerfest 2025
Our annual celebration of Co-op Owners—Ownerfest— was a beautiful and joyful day! Over 350 Owners came together for an afternoon brimming with great food, local favorites, and community spirit. Guests enjoyed a mouthwatering lunch from our café, free samples, live tunes, and festivities before gathering for our annual Board of Directors Meeting to celebrate the Co-op’s incredible year of growth and success.
Common Market Gift Cards, The Perfect Gift!
- Available in any amount - No expiration date - Use them at both locations - Buy online or in-store (we'll mail it for you!)
Have a friend or family member who wants to be a Co-op Owner? Give them the Gift of Ownership! This is done in the form of a special $200 gift card, which can be redeemed only for ownership at the Co-op. Buy online or at our Service Desk. Simply purchase the gift card and give it to that special person who wants to be an Owner, and they'll visit the store to fill out their Owner Equity Form. It’s a simple way to spread the love of your Co-op!
Nick
Produce Steward
What do you like best about your job? I like that we help keep small farms in business
If you could learn to do anything, what would it be? I'd like to better learn how to work on cars
Where do you see yourself in 10 years? Working in some sort of trade
What is something always in your pantry/fridge? Bagels and sliced cheese. I enjoy toasting the bagel then microwaving it with cheese for a quick meal.
Seth
Co-op Steward
What brought you to the Co-op? Word of mouth from friends and family who worked/shopped here
What do you like best about your job? Meeting new people and creating new bonds
What is your favorite meal to make? Heavily seasoned chicken and rice
If you could learn to do anything, what would it be? Aerospace welding
Where do you see yourself in 10 years? In the midst of a welding career or possibly starting my own buisiness in the welding field
What is something always in your pantry/fridge? Black pepper and cayenne pepper
What is your food philosophy in 20 words or less? If you ain't sneezin', it ain't seasoned.
Devin
Meat & Seafood Steward
What brought you to the Co-op?
My parents shopped at Rt. 85 before 7th Street opened and I loved eating at the cafe while my parents shopped.
What is your favorite meal to make? Chicken and rice! Very basic but you can always spice it up however you like.
When you have 30 minutes of free time, what do you do?
Soccer with my brothers, working on my car, and video games!
If you could learn to do anything, what would it be? Race cars. I have always loved watching formula 1 and racing on track would be an awesome experience.
Where do you see yourself in 10 years? Hopefully somewhere in Europe learning about history.
What is your favorite clean-out-the-fridge meal?
My comfort food is a stir fried chicken and rice with vegetables.
What is something always in your pantry/fridge? Believe it or not flax seeds. They are a great addition to a smoothy and have omega-3s and fatty acids.
What is your food philosophy in 20 words or less? Cooking amazing food can be cheap, its all about how you put it all together.
Jasen
Produce Steward
What do you like best about your job? Working with a strong team at a communityoriented place.
What is your favorite meal to make? Coconut curry chickpeas with rice.
When you have 30 minutes of free time, what do you do? Read, do a crossword, or go for a run.
What's your biggest splurge ingredient? Most recently, saffron.
What is your favorite clean-out-the-fridge meal? Usually either a soup or some kind of pasta dish.
What is something always in your pantry/fridge? Cottage cheese, Natalie's Orange-Pineapple juice, Annie's white cheddar shells.
JOIN OUR TEAM!
The Common Market is hiring for various positions. Scan the code to apply today!
Keeping It Local
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.
LOCAL BUSINESSE S
150 54 view the full Local List at www.commonmarket.coop/shop/local-starts-here
LOCAL FARMS
SUSTAINABILITY
209,000
LBS OF CARDBOARD RECYCLED
247
LBS OF MIXED MATERIALS RECYCLED
4,337 LBS OF HOLIDAY LIGHTS RECYCLED
25,600 LBS OF BATTERIES RECYCLED
12,060 LBS OF FOOD SCRAPS COMPOSTED
973 OF EVERY $1 SPENT AT THE CO-OP STAYED IN OUR COMMUNITY! THIS
LBS OF TEXTILES SAVED FROM THE LANDFILL
Always Improving
Here are just a few of our many improvements in 2025!
Expanded Café Offerings
Our hard-working Café team is always coming up with delicious new recipes and meal ideas! Recently, we've added new "Meals for One" options in our Grab & Go case - perfect for a healthy meal on those days when cooking isn't an option. We're also featuring monthly specials - unique made-to-order sandwiches, coffee drinks, and smoothies that showcase our chefs' unique talents and creative recipe development.
Keys Stadium Partnership 2025 was the start of our partnership with local baseball team The Frederick Keys! The Co-op concession stand, "Common Market at the Park" served up house-made sausages, cocktail shrimp platters, fresh fruit, and more to our community for all 25 home games. The partnership helped spread the word about healthy eating and the cooperative business model to a large and diverse section of our community - baseball fans! The Co-op will be setting up shop again for the 2026 season, so keep an eye out for updates when springtime rolls around.
Route 85 Café Redesign
Shoppers at our Route 85 store are enjoying a more spacious seating area and a more streamlined grab & go shopping experience since our redesign this past summer.
More Sustainable Options
At the Co-op, we're always searching for ways to reduce our use of single-use plastics. Customers dining with us in our Café can now choose between reusable metal silverware or compostable singleuse utensils - both of which eliminate the need for plasticware! Additionally, Grab & Go salads and Meals for One are now packaged in eco-friendly cardboard bowls rather than plastic clamshells. Look for compost bins in the café to dispose of appropriate containers and food scraps, too!
Increased Food Donations to Battle Food Waste
Our partnership with Magic Cycle means the Co-op has helped rescue over 100,000 pounds of food from the waste stream! The food, mostly perishables nearing their "best by" date, is donated to local families in need. More details on page 15.
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.
9,922
TOTAL Co-op Owners
698
48%
Percentage of sales to Owners
76
Total number of Employee-Owners
10
Number of Owners who ran for the Board
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.
132,200
Total bags saved from the landfill in FY '25
$12,210
Total raised for local non profits in FY '25 $255,849
Total raised since FY '07
Staff Wages & Benefits
Hiring & Promotions
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 166 employees!
401K Program
This year, the Co-op continued its 401K program as a benefit to employees who wish to save for retirement. The Co-op offers a 2% match, with room for flexibility based on the profitability of the Co-op.
Our current starting wage is $16.50/hr.
The current minimum wage in Maryland is $15.00/hr.
The livable wage for a onebedroom apartment in the Frederick County area is $27.91/hr.
Our TripleBottom Line
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.
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 2025 we had a total of 204 local partnerships, with an average of $0.41 per consumer dollar staying in the community!)
An economically successful and growing business operated on the model of cooperative ownership. (An average of 1,905 shoppers came through our doors each day in 2025 - an increase of 4% over FY 2024!)
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 2025, The Common Market sold $4,567,945 in healthy produce alone to our community!)
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. (Last year we composted 25,600 lbs of waste through Compost Crew (this was a reduction from last year because of all the food that was donated to Magic Cycle instead of ending up in the compost bin!). Additionally, our electric vehicle charging stations reduced 20,260 pounds of CO2 and saved 3,858 gallons of gasoline!!)
Meet Our New Board Members
Nina Carr Director Phil Westcott Director
Kimberly Bloch Rincan Director
Visit our Board of Directors page at www.commonmarket.coop/about/board-of-directors
All are welcome to attend monthly Board meetings.
Enjoy this coloring page! Happy Holidays from The Common Market.
Shopper Reviews
- Donna P.
- Luc W.
- Samantha T.
Holiday Giving at the Co-op
November December
Help us fill the Bicycle Escape van with healthy food this season! Round up at the register or purchase curated bags of Field Day groceries for families in need during the month of November. All food and proceeds benefit the Frederick Community Action Agency thanks to the annual Cranksgiving food drive.
Donate and help local families in need by rounding up your purchase at the register in December! Donations benefit local families via the Frederick Rescue Mission. The Co-op uses donated funds to purchase fresh vegetables for local families to cook holiday meals. The Frederick Rescue Mission seeks to rescue lives from hunger, poverty, and substance addiction.
Cranksgiving is part bike ride, part food drive, and part scavenger hunt. Scan the code to learn more and sign up for the ride!
Together for Good
The Common Market & Magic Cycle Keep Food Flowing Where It’s Needed Most
Who We Are
Magic Cycle is a Frederick-based initiative that rescues surplus food from grocery stores and farmers markets—keeping it out of landfills and into the hands of people who need it most. Founded by Martina Gallagher, a long-time advocate for holistic living and sustainability, Magic Cycle builds on her work with FoodCycle LA, where she created a network that redirected over 16 million pounds of food during her leadership. Now in Maryland, she continues that mission, guided by the belief that food connects us all.
What We Do
In collaboration with The Common Market, Magic Cycle has already redirected more than 108,000 pounds of nourishing food from the stores in Frederick to local families, shelters, and community fridges. We take everything salvageable—especially perishables—and distribute it immediately. What can’t be eaten by people is transformed into animal feed or compost, so nothing goes to waste. We even reuse jars for jams and pickled goods, return milk bottles for reuse to the store, and support local artists who repurpose containers into small gardens for charity fundraisers.
Why It Matters
The need has never been greater. Inflation and lingering post-pandemic challenges have left many struggling to put food on the table. “When the community fridge empties within hours, it’s humbling,” says volunteer Vilma. “It breaks your heart to think how much could have been wasted—but instead, it nourishes families.”
Our Impact
Magic Cycle supports children, seniors, single parents, veterans, and families with dietary needs—while also working with shelters, schools, scout troops, churches, and transitional homes. We also partner with autistic community members who bring incredible care and attention to detail when sorting and distributing food—finding purpose, pride, and connection in the process of helping others.
How You Can Help
Every meal rescued and every act of generosity strengthens the circle of care. Volunteer, donate food or funds, or help us expand our fleet. Imagine Magic Cycle vans circling the city daily—delivering hope on wheels. If you have a vehicle sitting unused, we’ll put it to good use (and your business logo can ride along!).
Visit MagicCycle.org to get involved—one meal, one family, one ripple at a time.
Article by Martina Gallagher, Founder of Magic Cycle.
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.
HEALTH & WELLNESS
Obtain the knowledge that can help restore balance to your body & mind.
ENVIRONMENT
Cultivate awareness and engage in the topics of local and global preservation.
ARTS & CRAFTS
Get creative, express yourself and learn new skills.
November
Mini Changemakers [5-Week Program]
Tuesdays, November 4 - December 3
10:30 - 11:30AM | @ 7th Street Community Room
FREE | Please RSVP
Young children have big hearts. They want to help others, and they want to know that they can make a difference! Mini Changemakers is an interactive child & caregiver class that sparks kids’ natural desire to contribute, through stories, songs, and hands-on service activities that actually support local non-profits. Each week, we’ll explore a new theme with age-appropriate projects and play that help preschoolers understand what it means to give back. Ages 3 - 5.
Plant Trees with Streamlink [OFFSITE]
Saturday, November 8 | 9 - 11AM @ Daughters of Charity, Emmitsburg, MD
Join Streamlink Education for a hands-on opportunity to help reforest Frederick County! Stream Link Education has several tree flagging and planting volunteer opportunities this Fall that you don’t want to miss out on!
Holiday Food Tastings
Saturday, November 8 @ Route 85 | 12 - 3PM
Saturday, November 15 @ 7th Street | 12 - 3PM
FREE
You're invited to sample our house-prepared sides and desserts available for holiday preorder! Stop by and enjoy free samples from 12 - 3PM.
How to Eat Local Year-Round: Make Your Own Elderberry Syrup with Eat Local Frederick
Sunday, November 9 | 11AM - 2PM @ 7th Street Community Room
$130 ($65 for Owners)
Looking for a natural way to support your immune system during cold and flu season? Elderberries have long been prized in folk medicine for their antiviral and immuneboosting properties. In this hands-on class, you’ll learn how to make elderberry syrup from scratch using dried or frozen elderberries, warming spices like cinnamon and cloves, and the option to sweeten with raw local honey.
BACKYARD AGRICULTURE
For the first-time gardener or avid green thumb to explore the potential in one's own backyard.
EVENT
Exciting happenings at the co-op and around town.
Co-op Clothing Swap
Wednesday, November 12 | 3:30 - 5:30PM @ 7th Street Community Room
Join us for our Winter Clothing Swap, refresh your wardrobe while promoting eco-friendly practices! By participating, you’ll make a positive impact on the environment while connecting with your neighbors. Let’s come together to share, reuse, and celebrate our community’s commitment to sustainability.
Ten Tons of Textiles! Textile Recycling Event
Saturday, November 15 | 9:30AM - 1PM @ Both Common Market Locations
Start cleaning out those closets - our Textile Recycling Event is back! Last time, we collected 6,935 POUNDS of textiles to be recycled in collaboration with Helpsy and The Frederick County Division of Solid Waste and Recycling - now, we're going for even more!
Herbal
Teas & Dietary
Supplements:
Safe Use for Self Care
Wednesday, November 19 | 1:30 - 2:45PM @ 7th Street Community Room FREE | Please RSVP
Learn best practices for safe use of dietary supplements as part of your self-care routine. We will explore different types of supplements and enjoy a tasting of seasonal herbal tea blends.
How to Eat Local Year-Round: Render Your Own Beef Tallow for Cooking & Skin Care with Eat Local Frederick Sunday, November 23 | 11AM - 2PM @ 7th Street Community Room
$130 ($65 for Owners)
Learn how to transform local, pasture-raised beef fat into one of the most nutrientdense and versatile traditional ingredients: tallow. In this hands-on class, you’ll discover how to render beef tallow low and slow, then whip it into a nourishing whipped skincare balm scented with essential oils.
December
Holiday Crafty Hour
Tuesday, December 9 | 3:30 - 5:30PM @ 7th Street Community Room FREE
Drop in, get cozy, and get crafty! Whether you’re working on handmade gifts, holiday decorations, or just feel like getting creative, our Holiday Crafty Hour is the perfect time to make progress on your projects in a fun, relaxed atmosphere. Bring your own works-in-progress or start something new using our stash of collage materials and assorted craft supplies. This is a no-pressure, all-joy space to connect with fellow crafters, share inspiration, and enjoy a little creative time during the busy holiday season. Refreshments provided!
How to Eat Local Year-Round: Heal Your Gut with Fermented Foods - Make Your Own Sauerkraut & Kimchi with Eat Local Frederick
Sunday, December 14 | 11AM - 2PM @ 7th Street Community Room $130 ($65 for Owners)
Fermented foods are rich in probiotics, enzymes, and beneficial bacteria that support digestive health and overall wellness. In this hands-on class, you’ll learn how to ferment cabbage into traditional sauerkraut and spicy Korean-inspired kimchi using seasonal, locally grown vegetables.
Board Meetings
NOV 13 6-9PM DEC 11 6-9PM
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.
Advanced Chiropractic & Nutritional Healing Center
Owners receive 50% off initial nutritional evaluation (full price: $210).
Why we stand by Advanced Chiropractic & Nutritional Healing Center:
Advanced Chiropractic approaches diseases and outward symptoms as a trail to finding the root cause. They emphasize alternative healthcare and informing patients to enable them to be truly and wholly healthy. Advanced Chiropractic aligns with the Common Market’s values in its holistic view of health that incorporates nutrition as integral to a person’s overall well-being.
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
What's New at the Market? A Few Fresh Finds at the Co-op!
1. Michele's Granola Cocoa Chocolate Chip
3. Yogi Spiced Apple Chamomile Tea
Superbly rich and chocolatey with a light, crispy bite, every batch of Cocoa Chocolate Chip Granola is baked with organic cocoa and premium chocolate chips. Whole grain organic oats, almonds and sunflower seeds make this a wholesome treat you can feel good about snacking on and sharing.
2. Califia Farms Organic Unsweetened Coconutmilk
Delicious Organic Coconutmilk made from water, coconut cream, coconut water, and a pinch of baking soda. No oils, no gums. Just four ingredients combine to create dairyfree goodness in its purest form. Great for coffee, cereal, cooking, and baking. Certified organic. Zero additives.
Heart-warming cinnamon, clove, ginger, and soul-soothing chamomile make for the perfect winter night cap. Grab your snuggliest blanket—you can almost hear the fire crackling.
4. Vacadillos Carne Seca
Carne Seca is steak that is seasoned with various spices and flavors, including chiles and lime, and then air-dried and sliced into lean strips. It's a delicacy in Latin America and Northern Mexico.
5. Maison Perrier Forever Grapefruit Sparkling Water
Au revoir boring, bonjour French Sophistication! A taste of luxury to feel elevated. Forever stylish. Forever flavorful. Forever Maison Perrier Grapefruit Flavored Sparkling Water.
Delicious Recipes for Everyday Savings
Look for Co+op Basics products to find the most budgetfriendly options at the co-op. These irresistible recipes all use Co+op Basics ingredients from the Field Day brand.
Soy-Ginger Dinner Salad with Tuna
Serves 4. Total time: 15 minutes.
Dressing:
2 tablespoons Field Day olive oil
½ tablespoon soy sauce, preferably low-sodium
1 tablespoon Field Day white vinegar
½ cup plain, low-fat yogurt
½ teaspoon Field Day ground ginger
Juice of ½ lemon
Salt and pepper to taste
Salad:
½ cucumber, thinly sliced
1 medium tomato, diced
½ pound fresh spinach
1 cup Field Day canned garbanzo beans, drained
1 can Field Day water-packed tuna, drained
1. Place all dressing ingredients in a small- to medium-sized mixing bowl. Whisk to combine. Add the cucumber and the tomato, and gently stir to coat the vegetables with dressing. Allow this mixture to sit, marinating the vegetables a bit, while preparing the rest of the salad.
2. Next, place spinach, garbanzo beans, and tuna in a very large salad bowl or large stainlesssteel mixing bowl. Add the dressing and veggie mixture and toss thoroughly but gently to combine.
Estimated Total Cost: $16.78
Cost Per Serving: $2.80
Turkey and Sweet Potato Chili
Serves 6. Total time: 55 minutes; 25 minutes active.
2 tablespoons Field Day canola oil
½ pound turkey sausage, casings removed
1 medium yellow onion, chopped
1 red bell pepper, seeded and chopped
3 sweet potatoes (1 pound), chopped into small pieces
2 cloves garlic, minced
1 14.5-ounce can Field Day diced tomatoes, undrained
2 cups Field Day chicken broth
1 cup water
1 tablespoon Field Day chili powder
1 tablespoon Field Day cumin
½ teaspoon Field Day cayenne pepper
½ teaspoon salt
1 15-ounce can Field Day cannellini beans, drained and rinsed
Additional salt and pepper to taste
1. Warm oil in a large pot over medium-high heat. Add sausage; break up any large chunks and saute until no pink remains. Using a slotted spoon, transfer meat to a bowl; cover. Add onion, bell pepper and sweet potato to pot and cook, stirring occasionally, until softened, about 6 minutes. Add garlic and saute for 1 minute. Return meat to pot.
2. Stir in tomatoes, broth, water, spices and salt. Bring to a boil, then reduce heat to medium-low and stir in beans. Cover and simmer until chili thickens slightly, about 30 minutes. Season with additional salt and pepper to taste.
Chana Masala
Serves 4. Total time 55 minutes; 35 minutes active.
1 ½ cups Field Day long-grain brown rice
3 tablespoons Field Day canola oil
1 medium yellow onion, diced
1 clove garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon garam masala
2 tablespoons Field Day curry powder
3 tablespoons Field Day tomato paste
2 cups water
1 large russet potato, peeled and diced
Salt and pepper to taste
1 15-ounce can Field Day garbanzo beans, drained and rinsed
2 teaspoons lemon juice
1 teaspoon Field Day crushed red pepper
1. Bring rice and 3 cups of water to a boil in a medium saucepan. Cover tightly and reduce to a simmer for about 40 minutes or until water is absorbed.
2. Heat oil in a deep frying pan or shallow soup pot. Add onion and cook over medium heat until soft and translucent, then add garlic, ginger, spices and tomato paste.
3. Pour into a blender or food processor and blend thoroughly. Return the spiced tomato paste to the same pan; there will still be a thin coat of oil in it. Heat over medium heat, stirring occasionally, until it turns medium brown and oil separates around the edges of pan. Gradually whisk in water until it makes a thick gravy, about 2 cups. Bring to a boil.
4. Add potato and salt, and reduce heat to simmer. Cook for about 8 minutes, then add garbanzo beans. Return to a simmer, cover and cook for 10 minutes, until potatoes are tender. Stir in lemon juice and red pepper flakes, and season to taste with salt and pepper. Serve over rice.
Budget-Friendly Favorites
Co+op Basics offers everyday low prices on a wide variety of pantry staples and household essentials from brands like Field Day. You’ll find everything from canned fruits and vegetables to rice and pasta, baking ingredients and spices, frozen foods, beverages, cereals and snacks — including many organic options — as well as cleaning supplies, paper products, personal care items and pet food.
With high-quality products you’ve come to expect from the co-op, Field Day makes it even more affordable to shop here. Look for the purple Co+op Basics signs throughout the store and save!
Peanut Sesame Noodles
Serves 4. Total time: 35 minutes.
1 pound Field Day spaghetti
2 carrots, cut into matchsticks
½ red bell pepper, cut in strips
4 cups thinly sliced purple cabbage
¼ cup Field Day smooth peanut butter
2 teaspoons soy sauce
1 tablespoon lime juice
¼ cup Field Day coconut milk
¼ cup water
1 pinch Field Day crushed red pepper
1 teaspoon Field Day toasted sesame oil
1. In a large pot, bring water to a boil. Break noodles in halves or thirds and drop into water. Cook for 6 to 7 minutes and test for doneness.
When done, drain immediately and rinse with very cold water. Set aside.
2. Put about an inch of water in a large pot with a lid, and place a steamer basket inside. Bring water to a boil and add carrots to the steamer basket. Cover the pot and steam for 3 minutes, then add bell pepper and steam for another minute. Add cabbage and steam for 2 more minutes.
3. Blend all remaining ingredients together in a food processor, or use a fork to mix thoroughly in a bowl. Pour noodles and veggies into the pasta cooking pot, add sauce and mix well. Add more soy sauce or lime juice to taste. Serve chilled or at room temperature.
