Spoonful - September/October 2023

During September and October, we can celebrate several things that are important to all of us, namely it is the three-year anniversary for our 7th Street store - we are so grateful for all the support that made our Co-op’s second store a reality. We grew our employee base to over 160 staff and our local suppliers to over 200, while growing our footprint in this great community. September is also Board Election Month! If you haven't voted yet, you have until 11:59pm on September 18th. October is National Co-op Month and will see us hosting Ownerfest, live and in person!

BOGO Sale: Our two-week back-to-school BOGO (buy-one get-one) sales run August 30th - September 12th and will include over 40 items from our grocery department - helping us to keep pushing our affordability initiatives for the community.

I’m thankful for the Common Market every day but probably more so throughout October as it is National Co-op Month and a perfect excuse for educating others on the benefits of a Co-op. Having become an essential part of the communities across

the country, Co-ops, in my experience are some of the organizations which are on the forefront of strengthening communities through diversity, equity and inclusion initiatives and trying to change today’s nature of doing business to a more just way of doing it. Not only this but a lot of good can come from a member-owned business whose decisionmaking and operations tie back to the community they are part of – a new local approach to how we shop and live.

Ownerfest: Our Co-op’s annual meeting with be hosted at our Rt. 85 location on October 14th from 12pm-3pm. Ownerfest will include live music, raffles, lunch complements of our café team, samples from several of our suppliers, presentations from our Board members and overall fun together with our Owners! It is a time to reflect on all the benefits a Coop brings to their members.

Thank you to all the Member-Owners, customers, Board members, and employees for all your support. You all are helping us live up to the positive expectations of a community-owned business that believes in Frederick.

Thank you for your continued support,

Román Diaz, General Manager

Editor & Ad Sales - Susan Schulman

Design & Layout - Kayleigh Montgomery-Morris, Jenni Jones

Education & Events - Amanda Harmon

Owner Services - Mac Kio

Contact marketing@commonmarket.coop with contributions. Contact sschulman@commonmarket.coop for advertising rates.

Hello Spoonful Readers!

BOARD OF DIRECTORS

As the leaves start to change and the air becomes crisper, food co-ops across the country begin their annual Board elections. This is a time for MemberOwners to come together and exercise their right to vote for the individuals who will guide their co-op in the upcoming year.

The importance of community in board elections for food coops cannot be overstated. It is through this process that Owners can actively participate in shaping their co-op and creating a space that reflects our collective values.

This election season, you will also have the opportunity to approve revisions made to our co-op’s bylaws. Bylaws are the rules and regulations that govern the coop, outlining how it operates and what its priorities are. These bylaws can cover everything from membership requirements to the responsibilities of Board members and how decisions are made. It's important to note that while bylaws may seem like dry legal documents, they serve an essential purpose in ensuring that co-ops operate democratically and transparently. Reading through them will help you understand how YOUR Co-op is run and reinforces that you have a say in how decisions are made.

Our Board of Directors spent

countless hours reviewing the bylaws to ensure information was kept current and conducive to our values of Diversity, Equity, and Inclusion, as well as the overall effectiveness of our Coop’s resources. During this Board election period, you will be asked to approve our edits to the bylaws. A copy of the current bylaws, as well as the new version up for MemberOwner's approval, are available on the Common Market's website under the Board of Directors tab.

Amid your busy day-to-day lives, we are so grateful to everyone who has participated or soon will participate by reviewing the bylaw revisions and voting in the Board election.

If you are not an Owner and would like to add your voice to the mix, it's not too late! The Co-op is running an Owner Drive for the whole month of October. Be sure to stop by either store and speak with a front-end associate for your chance to receive ballot instructions, plus instant ownership perks including a free tote bag, coupons, and more!

And don’t forget to join us at Ownerfest on October 14th (our first in-person annual meeting since before COVID) to meet your newly elected Board of Directors, enjoy local tastings and groovy music.

Can’t wait to see you there!

Cooperation, Alecks Moss Board Vice President The Common Market Board of Directors

In

John Beutler

Joe Eastwood

Armando Martinez

Merrick McKelvie

Toby Schermerhorn Directors

Megan Schneebaum President

Alecks Moss Vice President

Juan Ducos Treasurer

Julie Richards Secretary

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.

Nicole Front End Lead

What do you like best about your job? My coworkers and daily regulars I see shop.

What is your favorite meal to make? Steak dishes or chicken and rice.

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

Sleep or play video games if I'm at home.

If you could learn to do anything, what would it be? Archery or self defense.

Where do you see yourself in 10 years? Somewhere in music; singing or instrumentalist, and traveling with my husband.

What's the best meal you've ever eaten? Lobster and crabs.

What is your biggest splurge ingredient? Protein supplements

What is something that's always in your pantry/fridge? Rice...love my rice.

What's your food philosophy in 20 words or less? If it doesn't come from the earth, it doesn't belong in me.

Service Associate

What brought you to the Co-op? It's a diverse, friendly place with good vibes.

What do you like best about your job? My co-workers.

What's your favorite thing to make? Gnocchi made with cassava.

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

I spend time with my partner.

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

I would be an açaí - they're very versatile and energetic!

If you could learn to do anything, what would it be? Play guitar.

Where do you see yourself in 10 years? Working in the ocean in my field - marine biology/ diving.

What's your favorite clean-out-the-fridge meal? I like to make stew.

What's your biggest splurge ingredient? Definitely garlic.

What's your food philosophy in 20 words or less? You are what you eat.

Aúrea

Customer

In Our Community

Ballenger Creek Community Closet with Convoy Creative

The Common Market is excited to be partnering with Convoy Creative to stock the Ballenger Creek Elementary School Community Closet with breakfast, lunch and dinner food, drinks, hygiene products and more! The company's owner, Chris Martin, donates a percentage of his profits to keeping the pantry full for families who may need a helping hand throughout the school year. The Common Market is excited to donate to this cause, too!

National Dog Day Patio Party!

Although most dog moms and dads will tell you that every day is dog day, pups and their parents turned up Saturday, August 26 for a dog-gone-good time with raffle prizes and sample treats donated by local vendors – The Bear and The Rat, Durango Dog Co., Two Tail Treats, and Bare Bites. National Dog Day is a day dedicated to celebrating man’s best friend and was created to raise awareness of the number of dogs in shelters in hopes of driving adoption.

Hood College Back to School Wellness Fair

We love supporting students and instructors at Hood College and enjoyed introducing them to ways that the Common Market can support their involvement in higher education this year. From visiting the café for healthy sandwiches and energizing drinks in a relaxing spot to study or work, to a variety of wellness aisle products to relieve anxiety, stress, illness and more, every department at the Common Market can support a positive back-to-school. Although our Wellness Fair event table was set up right by the emotional support

dogs, our fresh juice samples from the café were a major hit at the event! The Heart Beat organic juice allowed some folks to try fresh beets for the first time!

Staff BBQs and Town Hall

Burgers and Hot Dogs were served up in July, and August to show appreciation for all of our hard working team members. These BBQs culminated with an all-staff Town Hall meeting where employees had dinner, played grocery games, and heard from leadership about benefits and sales metrics that will drive our goals over the next year.

UNFI Field Trip

Common Market’s leadership team was invited to York, PA in July to tour the warehouse facilities of United Natural Foods, Inc., the largest publicly traded distributor of natural, organic, health and specialty foods, and where much of the product on Common Market’s shelves is delivered from. UNFI is dedicated to building a food system that is better for people, communities and the world. It is always great to meet the people we work with face to face! We appreciate UNFI’s dedication to helping us keep the shelves stocked, even during pandemics and supply-chain disturbances!

Adopt-a-Road

Despite the heat and humidity, our amazing Adopt-a-Road cleaning team was out again this August tidying up 7th Street. Thanks, team, for helping keep our little piece of Frederick clean!

THE ANCIENT MAGIC OF MYCELIA HAS BEEN HARVESTED FOR AGES TO BE USED AS MEDICINE IN TEAS, TINCTURES, & POWDERS. BOTH NATURAL HEALTH EXPERTS AND MODERN MEDICINE CAN AGREE ON THE POWERFUL BENEFITS OF MUSHROOMS.

One of the best things about using reishi mushrooms is that they’re capable of doing so much, yet compared to medications they’re non-toxic and produce relatively few side effects. Studies have shown that reishi is a strong immunity support and can help fight inflammation, fatigue, frequent infections, food allergies and asthma, digestive problems, tumor and cancer growth, just to name a few. So what gives it this healing potential? It’s the various active ingredients the reishi mushroom contains, which include complex sugars known as beta-glucans, plant sterols that can act as precursors to hormones in the body, polysaccharides that fight cancer cell development, and acidic substances called triterpenes that turn off the body’s response to allergies.*

CORDYCEPS

Cordyceps has been used throughout history in Asia for strenuous, high altitude activities and as an immunity tonic. This mushroom is becoming increasingly more popular in the sports and athletic world due to studies showing that cordyceps may support increased oxygen uptake and higher endurance levels. People have also found that cordyceps supports a healthy libido, and helps maintain energy and stamina levels.*

REISHI CHAGA

Chaga is highly revered for its anti-aging properties to retain youthful vibrance. This legendary mushroom is known to have some of the highest levels of antioxidants. Proving that great things can get better, this feisty fungus also supports metabolic balance and is a natural adaptogen.*

Mushroom Zucchini Lentil Tacos

Recipe by Jessica Grosman | www.withhealthandgratitude.com

Mushrooms add an earthy element to these delicious, seasonal, plant-based tacos. In many recipes, mushrooms are used as a meat substitute due to their “meaty” taste. Here, the recipe gets a boost of protein with the addition of lentils, making these tacos a substantial dinner for any hungry taco lover. Make #TacoTuesday part of your weekly routine - the possibilities for taco fillings are endless!

Ingredients

Note: Use Organic whenever possible

1/3 C dry lentils (French green preferred), picked-over and rinsed

3 T sunflower seed oil (or any other neutral cooking oil)

1/2 onion, finely diced

8 oz cremini mushrooms, stems removed, caps wiped clean

1 medium-sized zucchini

2 t ground cumin

1 t ground coriander

1/2 t smoked paprika

1/8 t cayenne pepper (optional)

1/2 t or more sea salt, to taste

For serving:

6 corn tortillas

Avocado, sliced or mashed

Scallions, chopped Instructions

In a small saucepan, bring the lentils and 2 C of water to a boil. Lower the heat to a simmer, cover the pan partially, and continue to cook until the lentils are al dente (not mushy, but not hard), approximately 10 minutes. Drain and rinse under cool water. Set aside.

While the lentils are cooking, prep the remaining ingredients: finely dice the onion, cut the mushrooms into thin pieces, and slice the zucchini into 1/4-inch thick half-moons. Keep each ingredient separate; they will be added to the pan individually.

Heat the oil in a large skillet over medium-high heat. Add the onion and sauté, stirring frequently to prevent burning, for 5 minutes. Next, add the mushrooms to the pan. Resist the temptation to stir the contents of the pan (the mushrooms need contact with the hot surface to release their internal juices!). If the onions are beginning to burn, lower the heat. After 5 minutes, stir the onion-mushroom mixture gently. Continue to cook, allowing the mushrooms’ liquid to evaporate. Add the sliced zucchini to the pan. The zucchini will need time to soften and mingle with the other ingredients. After the zucchini has softened, add the cooked lentils to the pan and gently stir to incorporate them into the mixture.

In a small bowl, mix together the spices and the salt. Sprinkle the mixture over the top of the pan and allow the hot vegetables to absorb the seasonings. After a few moments, gently stir the pan to blend all of the ingredients together. Taste the seasoning, and adjust as needed.

To serve, warm the tortillas. Place a big spoonful of the spiced mushroom-zucchini-lentil mixture onto each tortilla. Top with avocado, scallions, or any of your favorite taco toppings - be creative!

Notes

• Recipe yields 6 tacos.

• Leftover taco filling is delicious - serve it on top of a bowl of quinoa or rice along with the taco toppings for a tortilla-free “burrito bowl.”

• When zucchini isn’t available seasonally, replace it with another vegetable (lightly steamed diced sweet potato makes a wonderful variation in the wintertime). Adjust cooking times accordingly.

National Co-op Month! October is

Cooperative Values & Principles

Cooperatives are based on the values of self-help, self-responsibility, democracy, equality, equity, and solidarity. In the tradition of their founders, cooperative members believe in the ethical values of honesty, openness, social responsibility and caring for others. These values are exemplified by the Co-op Principles, the guidelines that influence the way cooperative businesses run. You may have seen the 7 Co-op Principles displayed in both of our store locations. Recently, our governing body, the National Co-op Grocers Association has added an 8th Principle - Diversity, Equity, and Inclusion!

1. Voluntary & Open Membership

Cooperatives are voluntary organizations, open to all persons able to use their services and willing to accept the responsibilities of membership, without gender, social, racial, political or religious discrimination. At The Common Market, everyone over the age of 18 is invited to become a Member-Owner and to enjoy the perks!

2. Democratic Member Control

Cooperatives are democratic organizations controlled by their members, who actively participate in setting their policies and making decisions. At the Co-op, our Board of Directors is made up of, and voted in, by our Member-Owners, who are also responsible for voting on occasional

Bylaw changes. Our Board of Directors help to ensure sure that we're maintaining the morals and values of the Co-op in our everyday practices.

3. Member Economic Participation

All Member-Owners pay an equal amount to own a piece of the Co-op. This helps us run things in a democratic way, and ensures that we invest in our community equally.

4. Autonomy and Independence

Cooperatives are autonomous, self-help organizations controlled by their members. Because we are owned by the community and not a CEO, we are free to support businesses and organizations we believe in.

5. Education, Training, and Information

Cooperatives provide education and training for their members, elected representatives, managers, and employees so they can contribute effectively to the development of their cooperatives. They inform the general public - particularly young people and opinion leaders - about the nature and benefits of cooperation. The Co-op takes this a step further by hosting classes and events that inform our community about issues like the environment, health, and personal wellness.

6. Cooperation Among Cooperatives

Cooperatives serve their members most effectively and strengthen the cooperative movement by working together through local, national, regional and international structures. The Common Market frequently works with Co-ops around the country to share great ideas and implement strategies. We also LOVE working with other cooperative businesses like the ones listed on the right!

7. Concern for Community

Cooperatives work for the sustainable development of their communities through policies approved by their members. Our Co-op works hard to give back to our community through donation drives and volunteer and outreach events. What's more - by supporting over 200 local businesses, the Co-op helps our local economy thrive.

8.

Diversity, Equity and Inclusion

Cooperatives believe we are stronger when a proactive effort is put forth to engage everyone in governance, management and representation.

We Co-ops!

Here are a few of the cooperative businesses you can support by shopping at the Co-op:

Equal Exchange

Look for Fairtrade coffee, tea, bananas, avocados, cocoa, and chocolate bars produced by farmer cooperatives in Latin America, Africa, and Asia.

Alaffia

The Alaffia Shea Butter Cooperative produces high-quality body care products and empowers women and girls in West Africa.

Lancaster Farm Fresh Co-op

A cooperative of over 100 farms in the Lancaster, PA region providing fresh fruit and veggies while keeping farmer's rights in the forefront of their business model.

Organic Valley

A farmer-owned cooperative supplying organic dairy products across the U.S.

Maryland Lamb Co.

Fresh lamb raised by a group of mostly female Maryland sheep farmers that care deeply about their animals and the environment.

Tillamook

A farmer-owned dairy cooperative in Oregon producing ice cream, butter, cheese, and more.

Frontier Co-op

Shop our bulk department for a large selection of loose herbs, spices, and teas grown with ethical practices in mind.

Southern Exposure Seed Exchange

When gardening season rolls around, purchase seeds from this worker-run cooperative offering heirloom, disease-tolerant, and organic varieties.

Pachamama Coffee

A gourmet coffee brand owned by growers from Peru, Nicaragua, Guatemala, Mexico and Ethiopia.

CLASSES & EVENTS

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

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

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

September

In

the Street!

Saturday, September 9 | 11AM - 5PM

Downtown Frederick

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

Get creative, express yourself and learn new skills.

BACKYARD

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.

Visit a Solar Farm! [OFFSITE]

Thursday, September 21 | 12 - 1PM

@ Shepherd's Mill Community Solar Farm

FREE | Please RSVP

Visit the annual In The Street Festival in Downtown Frederick and come say hello to The Common Market! We'll be there with organic bananas and free samples, ready to meet and greet our community.

Intro to Cyanotypes: Historical Photographic Process

Saturday, September 16 | 10AM - 12PM

@ 7th Street Community Room

$60 or $40 for Owners

In this workshop, participants will be introduced to cyanotype, a historical alternative photography process popularized by 19th century botanist Anna Atkins. Attendees will gain an understanding of the historical photographic process, make an artistic composition and walk away with three unique works of art! Produce and flowers from The Common Market that would otherwise be discarded will be used as subject matter. Participants are also encouraged to bring in their own repurposed or collected items.

Eating for Health & the Planet: Making the Switch to a Climate Friendly Diet

Tuesday, September 19 | 6 - 7:30PM

@ 7th Street Community Room

FREE | RSVP

Studies show that just by eating more plant foods and fewer animal products each of us has the power to make a big difference for the climate and for our health. If you have been thinking about switching to a more plant-based diet, but aren’t sure how, join us for this fun and informative talk by Alison Wexler, a National Board-Certified Health and Wellness Coach (NBC-HWC), culinary coach, and Frederick County Food Council Steering Committee member.

Don't miss out! Be sure to check our online calendar for the most up-to-date class list.

Join Neighborhood Sun and Standard Solar Inc. to see a community solar farm up close and personal! Learn about the operation of the solar site, how the panels work and generate your electricity, and the incredible people behind the construction and maintenance of the Shepherds Mill Community Solar Farm.

Queer Art Social!

Thursday, September 21 | 5 - 7PM

@ 7th Street Community Room

FREE | 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.

Geode Ice Dyeing Workshop

Saturday, September 23 | 2 - 4PM

@ 7th Street Community Room

$60 or $40 for Owners

Join us for a fun afternoon of tie dyeing with ice! In this workshop you will learn the geode ice dyeing technique! We will also explore basic color theory to learn how to make the most visually pleasing color combinations! Participants will go home with one project along with rinse out instructions.

Pleasant Hill Produce Farm Tour [OFFSITE]

Saturday, September 30 | 9 - 10:30AM

@ Pleasant Hill Produce

$10 or FREE for Owners

Pleasant Hill produce has been growing high quality food for the Frederick Community since 2014! Join us for a tour of their beautiful farm to learn about their organic and sustainable practices!

Living with the Seasons: Autumnal Transition with Amy Boldt

Wednesday, October 4 | 4 - 6PM

@ 7th Street Community Room

$40 or $20 for Owners

As we transition from the sun and heat of late summer into the crisp air and falling leaves of autumn, many people struggle with the energetic shifts and increasingly darker days. Learn about how to align your body with the cycles of nature through food, herbs, and self care in this Autumnal Transition workshop.

Ownerfest!

Saturday, October 14 | 12 - 3PM

@ Route 85 Parking Lot FREE

After a 3-year break, our annual celebration of all things Co-op, Ownerfest, is BACK! Join us for food, live music, games, and prizes. This is also the Annual Meeting of our Board of Directors, where we will introduce our new Board members, address our Owners, and review the past year. We can't wait to party with y'all again!

Queer Art Social!

Thursday, October 19 | 5 - 7PM

@ 7th Street Community Room

FREE | 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.

Rooting in to Winter: Herbal Workshop with Ashley Hoffman

Saturday, October 28 | 1 - 2:30PM

@ 7th Street Community Room

$40 or $20 for Owners

As the weather gets cooler, the rate at which we move through the world gets slower. The changing of seasons into winter means going inward, both into our homes and our bodies. Learn about building a relationship with root herbs for grounding energy and to support our bodies through the cool darkness of winter.

Recycle My Battery

Recycle My Battery is a battery recycling campaign started by Sri Nihal Tammana when he was tenyears-old after seeing TV news images of an explosion caused by a lithium-ion battery in California. In just the past three years, a time riddled with COVID concerns and isolation, Recycle My Battery has recycled over 200,000 batteries, educated over five million people, and placed more than 400 battery bins around the world. Look for battery recycling bins at both Common Market locations!

Why we stand by Recycle My Battery:

Among the Flowers

Glenn Leigh Farms is the newest local farm supplying unique items to both Common Market locations in the form of beautiful seasonal bouquets.

Leigh and her husband Glenn have created the most beautiful oasis just a short drive west. Common Market customers are encouraged to support Glenn Leigh’s in-store offerings, but we also recommend a visit to the farm!

In addition to meandering among the carefully cultivated raised beds, visit the Dahlia Den for an outdoor respite or the gift store filled with local treasures. Glenn Leigh Farms is open daily sunrise to sunset and accepts Venmo or Cash

payments on their honor system porch farm stand that includes fresh flower arrangements, veggies, eggs, and more throughout the season.

Keep an eye on Common Market’s event calendar (printed in-store and on the website) for more floral classes with Glenn Leigh Farms. Our premier event was the farm’s very first bouquetmaking class and it did not disappoint! Participants got to take a tour of the farm, cut their own flowers, and learn to make their own bouquets. Leigh and her team got to share some of their vast knowledge and make new friends!

5318 Stone Road, Frederick

What's New at the Market?

1. New Chapter One Daily Multivitamins

Expertly formulated one daily multivitamins for men & women over 50, with essential nutrients for immune, heart, brain, bone, energy, skin & hair health.

2. NaturesPlus Collagen Peptides

What does collagen do, you ask? Everything: It’s what you're made of. Contains six types of collagen to support hair, skin, nail & joint health.

3. Pacifica Enzyme Scrub & Face Wash

A 2-in-1 manual and enzymatic exfoliant packed with rice starch, fruit extracts, vitamin C and glycolic acid that works to gently dissolve and lift impurities from skin to help unclog pores and reveal fresh, radiant skin that feels softer and smoother.

Super green phytonutrients including kale, seaweed and blue seakale support in cleansing and removing makeup, toxins and impurities from the skin both day and night. It's like a big fat detox juice for your skin.

4. Balm of Gilead Frankincense + Myrrh Healing Cream

Therapeutic Cream that contains a synergistic infusion of Frankincense and Sweet Myrrh. This intensive skin care is scientifically formulated for diabetic and autoimmune related dry skin relief.

5. NaturesPlus Source of Life Gold

To live life to its fullest, you need good nutrition...and a great multivitamin. Source of Life contains more than 120 whole foods, vitamin D3, vitamins B12 for blood support and K2 for bone support. It also supports a healthy immune system.

A quick look at the exciting new items gracing our shelves!

6. PARTAKE Allergen Friendly Cookies

One taste of these vegan, allergy-friendly & non-GMO cookies prove why it's cookie time, all the time.

7. San Francisco Salt Co. Flavored Salts

Lemon Rosemary Sea Salt is created by infusing pristine sea salt with the zest of a Lemon, Rosemary, and Garlic.

Pure sea salt is combined with an organic herbs and spices blend to replicate the delicious smoky flavor of bacon in a 100% vegan salt seasoning.

8. OCHO Vegan Caramels

Organic & Fair-Trade dark chocolate filled with a soft and creamy plant-based caramel, made with all Organic & Fair-Trade ingredients like: Miyoko’s European Cultured

Vegan Butter, Raw Cashew Butter, Cocoa Butter, Tapioca Syrup, Coconut sugar and Vanilla Bean. Each caramelicious bite will make you want to drift away on a fluffy cloud. Or, just unwrap and eat another one.

9. Pipcorn Heirloom Snacks Twists

These all-new Twists are made with sustainability in mind by using upcycled Heirloom corn flour to create a flavor-packed shape that’s light, airy, and oh-so-crispy!

9. Once Again Nut Butter & Graham Cracker Sandwiches

Once Again Nut Butter Cracker Sandwiches are the perfect snack for those seeking a healthy and delicious treat. Certified gluten-free and certified organic, plus vegan, they’re a rich source of fiber, protein, and healthy fats to satisfy hunger and fuel your body.

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.

Pantastic!

Sheet pan dinners simplify mealtime with easy prep and quick cleanup.

Sheet Pan Cod with Sweet Potatoes and Olives

Serves 4. Prep time: 55 minutes; 15 minutes active.

1 pound sweet potatoes, sliced 1⁄3 inch thick

1⁄2 cup Kalamata olives, halved

1 15-ounce can of artichoke hearts, drained and rinsed

1 tablespoon fresh rosemary, chopped

2 teaspoons fresh lemon zest

1⁄4 cup extra virgin olive oil, divided

3⁄4 teaspoon salt, divided

4 6-ounce cod fillets

1 tablespoon fresh lemon juice

1⁄4 cup fresh parsley, chopped Black pepper

1. Heat the oven to 425°F. Add the sweet potatoes, olives, artichoke hearts, rosemary and lemon zest to a sheet pan, then drizzle with three tablespoons of the olive oil. Sprinkle with ½ teaspoon of the salt and toss to coat.

2. Roast the sweet potato mixture for 15 minutes. The sweet potato slices should be tender when pierced with a paring knife. Turn the potato slices with a spatula, then top with the cod fillets. Drizzle the cod with the remaining olive oil, sprinkle with remaining salt, then return to the oven for 10 to 12 minutes, or until the fish is opaque and flakes easily.

3. Drizzle the fish with lemon juice, sprinkle with parsley and pepper, and serve one cod filet and about one cup of vegetables per person.

Italian Sausage with Fall Veggies

Serves 4. Prep time: 1 hour; 15 minutes active.

2 medium parsnips, peeled and sliced

1 small sweet potato, cubed

1 small red onion, thinly sliced

4 cloves garlic, peeled and chopped

1 tablespoon fresh sage (or 1 teaspoon dried)

1 ⁄ 2 teaspoon freshly ground black pepper

1 ⁄ 2 teaspoon salt

2 teaspoons vegetable oil

1 pound uncooked plant-based or Italian meat sausages

1 ⁄ 2 bunch kale, stemmed and chopped

1. Heat the oven to 400°F. In a large roasting pan, combine the parsnips, sweet potato, red onion, garlic, sage, pepper and salt, and drizzle with vegetable oil. Toss to coat. Pierce each sausage link four times on one side with a paring knife, then turn over and pierce four more times. Place the sausages on the vegetables and cover the pan tightly with foil.

2. Bake for 20 minutes, then uncover the pan, stir and turn the sausages, and roast for 15 minutes longer, uncovered. The vegetables should be tender when pierced with a paring knife; if the vegetables are in larger chunks, they may need more time to cook. When the vegetables are tender, add the kale to the hot pan and stir, then roast for 10 minutes longer. Serve hot.

Roasted Cauliflower and Potatoes with Feta

Serves 4. Prep time: 45 minutes; 15 minutes active.

1 small cauliflower

2 medium Yukon Gold potatoes, unpeeled

1 large carrot

2 tablespoons olive oil

1 teaspoon paprika

1⁄2 teaspoon salt

4 ounces feta cheese, crumbled

1⁄2 cup chopped parsley

1. Heat the oven to 425°F. Slice the cauliflower into large florets with a knife so that the flat side of the florets can make full contact with the pan and caramelize during baking. Dice the potatoes into 1⁄2 -inch cubes and slice the carrots crosswise, about 1⁄3 -inch thick.

2. Place on a large rimmed baking sheet, drizzle with olive oil and sprinkle with paprika and salt. Toss vegetables to coat and spread out on the pan.

3. Bake for 30 minutes, shaking and turning the pan halfway through. When the vegetables are tender and easily pierced with a knife, remove from the oven and toss with feta and parsley. Serve hot.

Sheet Pan Steak with Blue Cheese and Broccoli

Serves 2. Prep time: 20 minutes.

8 ounces button mushrooms, halved or quartered

1 small red bell pepper, cored and sliced vertically

3 cups broccoli florets

2 tablespoons olive oil, divided

1 tablespoon balsamic vinegar

1 teaspoon salt, divided

1 ⁄ 2 teaspoon freshly ground black pepper

8-ounce ribeye or strip steak, about one inch thick

2 tablespoons crumbled blue cheese

1. If your broiler element is at the top of the oven, move the top rack to 6 inches below the broiler. Place the mushrooms, peppers, broccoli and half the salt on the sheet pan and drizzle with half of the olive oil. Toss to coat. Move the vegetables to the sides of the pan, making room in the center for the steak. If desired, cut the steak into two even portions. Rub the steak with the remaining olive oil and sprinkle both sides with remaining salt and pepper. Place in the center of the pan.

2. Broil the steak for 4 minutes, then take the pan out and turn the steak, and broil for 5 minutes longer. Remove from the broiler; transfer the steak and vegetables to plates, and sprinkle steak with bleu cheese.

One

Pan Lemon Chicken

Serves 4 to 6. Prep time: 5 hours total; 20 minutes active.

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1 tablespoon fresh rosemary, chopped

1⁄2 teaspoon salt

1⁄2 teaspoon black pepper

2 pounds boneless, skinless chicken thighs (about 6 to 8)

1 medium sweet potato, unpeeled, cut crosswise in 1⁄2 -inch slices

1 large parsnip, sliced in rounds

1 large onion, cut in 8 wedges

1⁄2 cup chopped fresh parsley

Make endless combinations of oven-roasted vegetables and proteins: The sheet pan method works well with fish, chicken or beef, and you can always take the veggies-only route.

1. In a storage container large enough to hold the chicken pieces, whisk the olive oil, lemon juice and zest, rosemary, and salt and pepper. Add the chicken and toss to coat. Marinate overnight or at least 4 hours.

2. Heat oven to 425°F. Spread the prepared vegetables in a large roasting pan. Drain the marinade from the chicken into the pan and toss with the vegetables. Place the chicken on top and put in the oven. Roast for 40 minutes, shaking the pan to loosen the vegetables every 10 minutes. When the chicken pieces are browned, test for doneness by inserting an instant-read thermometer into the thickest part of a thigh. It should read 160°F. When the chicken is fully cooked and the vegetables are tender, place them on a serving platter and top with parsley.

from our Meat Department FRESH FRESH

Common Market staff are constantly challenged to bring unique, local, and house-made items to our Member-Owners and customers, and Rt. 85 Meat Manager, Tim Clark stepped up to the plate! His team's seasonal menu of house-made sausages complement our standard housemade offerings. Tim’s right-hand man, Rt. 85 Meat Cutter, Stephen Hammond, is instrumental in helping to create recipes, grind and prepare these delicious natural,

local links featuring pork from Leidy’s Premium Meats based in Souderton, Pennsylvania. Be sure to try September's flavor - Apple Pie - made with local McCutcheon's Apple Cider! Then in October, look for an Oktoberfest blend, yum! Find fresh sausages in the meat case at both store locations and add it to your favorite café breakfast sandwich at Route 85!

Dr Mimi and her staff are super to work with. In just the first month of adjustments I’m feeling improvement. Very satisfied with the whole experience.

-Dale Poole

Tim Clark - Route 85 Meat Manager

927 W 7th Street

Frederick, MD 21701

(301) 663-3416

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Shopper Reviews

This is my go-to for really good healthconscious food. The staff is polite, gracious, and very knowledgeable. Selection is almost bewildering. Double thumbs up.

- Timothy B.

Awesome local feel with all high quality and healthy options!

- Dan R.