Fall Harvest season is here, and we have a lot going on during September and October to share with you.
As with any new season, come and enjoy all the great local products in season such as apples, pears, pumpkins, squash, and more!
Throughout September (ending 9/23) we are having our Board election, when Owners have the opportunity to vote for the candidates they feel would best serve the Co-op!
Oct 19th is OwnerFest at our Route 85 location, where owners come together to celebrate our Co-op!
Also, this season marks our 50th anniversary - few small businesses are able to celebrate such a big milestone! It is hard to imagine that 50 years ago we were a small buying club in a local family's living room - it comes to show you that when people dream together, work supporting each other, and believe in the idea of helping the community - good things come to life.
I wanted to go back in time, mentioning some other interesting things that happened in 1974:
• Hank Aaron broke Babe Ruth’s home run record
• Lucy, a 3.2 million – year old fossil skeleton of a
Human ancestor was discovered
• The Erno Rubiks Cube was invented.
• Barbara Streisand’s “The Way We Were” was on the top music chart
• The top movie was The Godfather II
• The Volkswagen Golf was introduced
• Skittles were introduced in the UK, then came to the US in 1979
• The Terracotta Army was discovered in China
• The Universal Grocery Product Code (UPC) barcode was first used in a commercial supermarket product.
The journey that the Common Market has taken during these last 50 years has been amazing - there have been ups and down for the Co-op - but the perseverance, commitment, and teamwork of the Staff - with Owner, customer, and community support has made a difference - we are what we are today because of all of you! Since the beginning, our focus has always been selling healthy food to benefit our community - Our focus on supporting Local has grown to over 200 local vendors and over 700 items.
In closing, I want to express gratitude to our Owners, customers, staff, and community for the unconditional support in helping us increase our footprint in the community.
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 Contact marketing@commonmarket.coop with contributions. Contact sschulman@commonmarket.coop
Julie Richards
President
Alecks Moss
Vice President
Juan Ducos
Treasurer
Megan Schneebaum
Secretary
Joe Eastwood
Kai Hagen
Armando Martinez
Merrick McKelvie
Toby Schermerhorn
Directors
BOARD OF DIRECTORS
Dear Owners AND Board of Directors
When we were asked to write this Spoonful message, we weren’t quite sure what we would write about. But then we realized, after a collective 11 years serving on the Board of Directors at the Common Market Co+op, we have amassed a significant amount of experience and cooperative “wisdom.” We have become very familiar with working cooperatively and very familiar with all of the benefits and challenges that come with this organizational approach.
Over the past 11 years, there have been many changes. From changes in store leadership and celebrating new Staff members, to welcoming new Owners and Board Members, to opening a second store; we have been given countless opportunities to work with a dynamic and diverse group of individuals. In that time, we have also seen the world expand and change - in our personal lives, in our communities, and in the greater world around us. Perhaps that is the one remaining constant in our lives; Change.
Octavia E. Butler said it best: "All that you touch You Change. All that you Change Changes you.
The only lasting truth is Change.” -from “Parable of the Sower”
And now, the Board of Directors is changing as our time on the Board is coming to a close. We have been able to observe and participate in Cooperative leadership for over a decade. And in that time we have learned countless lessons. We thought we would leave you with some of them - one for every year.
1. Be kind to each other Working in a group can be stressful - we are humans after all. But use that stress instead as a barometer of what isn’t working. Reflect individually and collectively about what needs to be different. Be kind to your fellow Owners, your neighbors, your cashier,
your barista. We are all reflections of each other and are all deserving of the same kindness.
2. Respect the process
It’s okay that it doesn’t make sense all the time. That is the point in working with a group of people - you learn as you go. But you have to respect the process in order to be open to learning, growing, and making changes collectively. Trust your community members and communicate with them.
3. Ask questions
The only way to learn is to ask! If you think you know everything, listen more. If you struggle speaking up, write an email or write it in the chat during a Board meeting. Questions are bridges to each other - and when working cooperatively, we need to be able to connect with one another to work towards the greater good.
4. Remain open to the possibility of collective growth and change
The change you seek may take time - allow yourself to grow individually and collectively. There are no specific measurements to change - but remaining curious will open space for alternatives.
5. Stay present if you choose to be present
You owe it to yourself and your community to actively choose to participate. If you are struggling, speak up and let yourself take a break and accept support from the community
6. Don’t be afraid to be agents of change
Change is hard. Change can be uncomfortable. Change is also an opportunity for growth. Every human and every business needs to grow in order to survive. Use your skills and passion for our Co+op to make meaningful changes in your community.
7. Act in accordance with your values AND the Co+op’s values
The “International Cooperative Alliance” says that “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.”** The Common Market Co+ops lists our 7 guiding Principles on the walls of the stores. What are your values and how do they align with the Co+op’s?
8. Remember that you are allowed to lead
Every community member has the opportunity to be a leader. Sometimes leadership means speaking up when no one else will. Sometimes it means intentionally making space for marginalized voices. Sometimes it means making challenging decisions as a group and bravely navigating the consequences.
9. Be excellent to (and for) each other
We have an opportunity to show up with and for each other. When else do you get to work with a group of folks with a shared goal of bettering the community? Use your time together to make a difference together.
10. Be involved - support your elected Board members
Show up at Board meetings! Listen in! As an Owner, your voice matters deeply to the democratic model of consumer owned cooperatives. Our community needs you!
11. Be grateful for this amazing resource we have - The Common Market Co+op
For 50 years community members have come together to work towards a collective goal: accessible and high-quality foods for our community. Apart from being a grocery store, our Co+op provides an opportunity to imagine a different way of interacting with each other - we get an opportunity to redefine what it means to consume, what it means to be in community, and what it means to take care of each other.
We are indeed leaving the Board, but not leaving the Co+op. We are still Owners. We are still here. We have your backs. We support you. We love you.
Cooperatively Yours,
Megan Schneebaum Board Secretary
Merrick McKelvie Board Director
Board
Directors
In Our Community
Co-op Happy Hour
In July, Alison Wexler, Operations Director of the Frederick County Food Council, joined us for our Coop Happy Hour. She told us all about the food system, food system resiliency, and how to address current issues in our region. Key points of this talk included the ways in which our local land is farmed, how climate change is affecting our food supply, and ways in which consumers can make a difference. Participants enjoyed café appetizers and delicious mocktails while engaging in meaningful conversation. Keep an eye out for future Co-op Happy Hours to be added to our schedule!
Stuff the Bus
The Co-op was excited to be a designated drop-off location for United Way's annual Stuff the Bus school supply drive. Thanks to the generous donations from our community members, we helped fill over 3,000 backpacks with supplies for FCPS students! United Way of Frederick County brings people and institutions together to collectively build a strong, viable community. They focus on strengthening the health, education and financial stability of ALICE (Asset Limited, Income Constrained, Employed) families in Frederick County.
Co-op Town Hall
We held our annual all-staff meeting on Thursday, July 18th. This meeting gave our team a chance to discuss the past year's successes as well as ideas for moving forward into the next year. Staff also learned about the new Common Market 401K program available to full-time and part-time staff, as well as increased starting wages and raises for many team members.
50th Anniversary Celebration
Wow! Our 50th Anniversary party, held on August 24th, was such an amazing celebration! About 600 Owners, customers, and community members joined us for a sunny afternoon filled with local treats, live music, Community Partners, and overall good vibes. Thank you to everyone who stopped by our event to remind us why we love the Co-op!
Be Local Frederick Magazine
The Common Market Co-op enjoys partnering with Be Local Frederick magazine in order to reach new movers to Frederick and introduce them to the best local store to buy groceries, experience community, and support local! We are proud to be a repeat winner of the Frederick Love Award for Locally Loved Produce!
OFF A SHOPPING TRIP OF YOUR CHOICE ON ANY DAY IN THE MONTH OF OCTOBER.
Everyone can shop, anyone can join!
You don’t need to be an Owner to shop at the Common Market, but we hope after reading this you’ll want to join our community of over 9,000 like-minded individuals who are part of an organization that focuses on keeping resources in our community, supports local farms and home-grown businesses, and encourages fair, ethical, sustainable, and just business practices. The Common Market measures its success through a three-tiered bottom line: people, planet, profit, which correlates to social, environmental, and economic development.
In addition to the personal benefits of a variety of discounts within the stores, Ownership allows the opportunity to have a voice in the operation of the organization. From voting for Board Members and other strategic initiatives, to selecting where our donations are directed and attending free or discounted events and classes, Ownership offers the chance to shop with a conscience and feel invested in your community.
Become an Owner today by simply completing an equity share form and making a payment. An equity share is a one-time cost of $200 and payment plans are available.
Armando Front End Lead
Instead of writing about myself, I would like to urge the people in our community to support the various donation boxes located at both of our stores. Each box represents an organization that works with single mothers, unhoused students, the children of Central & South America and for people without access to shower facilities. A list of the organizations and an extensive list of donation items are located on each box, or you can call either store for more information. Thank you!
Aurea Customer Service Associate
What brought you to the Co-op? I've always bought from here. I like the people, the energy, and the ideology.
What do you like best about your job? My coworkers for sure.
What is your favorite meal to make? I like to make powerful fruit bowls like açai and cupuaçu. Ramen is also a good choice!
If you were a fruit or vegetable, what would you be and why?
Açai - versatile, energetic, and very nutritious!
If you could learn to do anything, what would it be? Play guitar
Where do you see yourself in 10 years?
A dive master and instructor taking pictures under water
What's the best meal you've ever eaten? Feijoada in Brazil!
What is something always in your pantry/fridge? Pineapple
JOIN OUR TEAM!
The Common Market is hiring for various positions. Scan the code to apply today!
What is your food philosophy in 20 words or less? Eat like your life depends on it!
Brenna Cashier
What brought you to the Co-op?
I've loved the Co-op since I was a kid! My family has shopped here for many years.
What do you like best about your job?
My incredible work family and being able to talk to so many amazing customers every day.
What is your favorite food to make? Vegan chicken stirfry!
When you have 30 minutes of free time, what do you do?
Breathe and RELAX.
If you were a fruit or vegetable, what would you be and why?
Ginger! Need I say more?
If you could learn to do anything, what would it be?
Shred guitar like Kirk Hammett!
Where do you see yourself in 10 years? Alive and vibing.
What's the best meal you've ever eaten? Cheesy spicy ramen
What's your food philosophy in 20 words or less? An investment in good food is an investment in good health.
Survey Says...
If you're a regular shopper at the Co-op, there's a good chance you've received a Customer Survey at checkout. We've been collecting this information for over a year, and it's been helping us discover what you love about the Co-op, and what we need to work on. We'd like to thank you, our Customers, for filling out these surveys honestly, and especially for recognizing our staff members and their stellar customer service skills! Here are a few of your responses:
"Wren is pleasant, prompt and professional!"
"Aurea gave me a wonderful greeting during my checkout process. Such a kind, warm, and fun person. She made me feel like I was a special customer and part of the Common Market Family. I'm still smiling thinking about it!"
"Happy people, good prices, EXCELLENT service."
"Alex was very kind and courteous, as he packed my grocery bags per my directions. His pleasant demeanor made a difference, he is to be commended!! "
"Conny is indeed a huge asset to the Common Market staff. She offers kind considerate assistance when requested and a warm greeting, just to let her customers know that she really cares! "
"Erica was super sweet during checkout!! She noticed that I knew ASL, so we were able to chat. She is very diligent in her work and she goes above to make the customers feel welcomed!!"
"Gray is always smiling, gracious, and professional"
"Every staff member I have met at the Common Markets on Buckeystown Pike and Seventh Street has made my shopping a joyful and educational experience."
"Armando was especially courteous and helpful at checkout"
"Cierra is always warm and friendly and awesome style"
"Harrison was very friendly and conversed with me while checking out my order. I like that!"
Celebrating 50 Years - The Story of Frederick's Co-op Grocery Store, The Common Market
By Dawn Morgan Neary
Originally printed in the Frederick News Post 72 Hours Thursday, August 22, 2024
Do you have a grocery store you like enough to drive past one or two other stores to get to it? What about five or 10 other stores?
Both Anshul Singhal of New Market and Charles MacFarland of Adamstown do this and make it a priority to shop the Common Market location on Buckeystown Pike in Frederick, often called the “Route 85 store” since the co-op opened a second location on Seventh Street.
Singhal, 40, said he’s been a customer for the past four years.
“I get the nice, fresh milk here. Unprocessed. It’s hard to find.”
MacFarland, 82, has been a Common Market co-op owner for decades. He’s a vegetarian who prefers one-ingredient foods, known as whole foods, so he only shops the perimeter, buying produce and grains. “I don’t shop the middle,” he said.
Before long, the couple was buying bulk natural foods to share, and the Williams’ large, unused front room became a storage and distribution location, “furnished with old refrigerators, an old chest freezer, trash cans for storage of bags of oats and rice, 5-gallon buckets for honey and peanut butter,” Williams wrote.
MacFarland is a Common Market fan because he wants food “that hasn’t been sprayed with insecticides. What’s the word? Organic.” Since moving up from Montgomery County with his late wife in 1984, he’s shopped most of the locations of the Common Market Co-op, which has moved a few times since it began in the ‘70s.
The seeds for the co-op were planted in 1974, when Randy and Francey Williams moved into a large, 100-year-old home in the Lime Kiln region of Frederick County with their two small children.
“Not long after we moved in, our well was contaminated with oil run-off from the construction yard directly across the railroad tracks from the house, requiring that we go to the YMCA to take showers,” Francey wrote in a recent email. She said it was there at the Y that they met other families who were also interested in better nutrition and a healthy lifestyle.
Local farmers soon brought in their crops, like organically grown alfalfa sprouts. A cash box was kept in a cigar box in a drawer. Those in the know would stop in, shop, and leave their payment honestly.
One of those early customers was Carol Ahlum, who moved to Frederick in the late ‘70s. “When I first moved here, I could not find anywhere to buy tofu,” she said. She eventually found an Asian market in Baltimore that sold it in a 5-gallon bucket, and she divided it up with her neighbors. But then she heard about the “bulk buying club.” “We would go to their actual house,” Ahlum said. “It had no heat, but it had electricity. I remember in the winter, the peanut butter would be hard to scoop out of the 5-gallon buckets.”
As time passed, Williams said, the growing need for more space necessitated moves to various other locations in the south end of Frederick.
On Aug. 5, 1981, the “bulk buying club” was incorporated as the Frederick County Consumer Cooperative Inc. In February 1982, it opened its first storefront — then open only to members, on Commerce Street in downtown Frederick — and given the name the Common Market.
Randy Williams, who passed away in 2020, was instrumental in the design and set-up. He even built an indoor play area, where kids could be dropped off while parents shopped. Ahlum, now in her 70s, called it a “great big play pen.”
She remembered that in the beginning, it was volunteer-run with plenty of work to do. “For a while, I was a volunteer coordinator,” she said. “I would meet with any new member to introduce them to the co-op. We urged everyone to come to those membership gatherings.” Volunteers would get credit or discounts for the time they worked.
That location was outgrown within the decade. In 1990, they moved to their first location on Buckeystown Pike, which was the first time the store was opened to non-members. In 2006, it moved across the street to its current, much larger location on Buckeystown Pike.
“This store is four times larger than the previous location and offers more room for products and people, as well as a cafe; a juice, smoothie and coffee bar; a meat and sustainable seafood counter; specialty cheeses; and a community room for events,” said Susan Shulman, marketing and communications manager for the Common Market. In 2020, a second location opened on Seventh Street in downtown Frederick. At last count, according to Shulman, the Common Market has 9,212 “owners.”
Who’s an owner, and what is a co-op anyway? Common Market’s website defines a co-op as “a business owned by the people who use its services.” Anyone can become an owner by buying one share for $200 (lifetime), which can be paid all at once or in eight quarterly payments of $25.
Some of the benefits of becoming an owner, as listed on the website, include a 10% discount on Owner Appreciation Days, a subscription to the bi-monthly
newsletter, a rebate in years that the co-op is profitable, a 50% discount on Community Room classes, as well as knowing they are keeping farms in the community, keeping profits in the community, and encouraging and supporting sustainable practices.
Shulman, who joined the Common Market just before the Seventh Street store opened, explained that nine board of directors govern the cooperative, but they do not have a say in the daily operations of the stores. Board members serve threeyear staggered terms, so there is an election every year. Member-owners vote for the board members, and this year’s election is coming up in September. Board meetings are held monthly on Zoom, usually the last Thursday evening of the month.
“We’re looking for people interested in engaging in our events and the co-op business model,” Shulman said.
Current board president Julie Richards is two years into her three-year term. She said that one of the reasons she was initially interested in being a part of the board was curiosity; she wanted to know how all the decisions of food-buying were made. “However,” she added, “I have since realized that my commitment to service on the board is driven by Muhammad Ali’s idea that service to others is the rent you pay for your room here on Earth.”
Shulman said the Common Market is a member of the National Co+op Grocers (NCG), an association of 150 co-ops across the country. “We benefit from being a part of the larger co-op, so we can compete price-wise with some of the big box stores in town.”
To those who say the co-op is still too pricey, Shulman said, “We’re interested in trying to find ways of
getting all community members access to the food we sell.” Currently, the Common Market accepts SNAP/EBT and is in the process of accepting WIC.
Part of the higher cost is the work involved, from the smaller organic farms to the distribution. “It’s much easier to buy from one vendor conglomerate” and get products from one place, she said, but the Common Market has more than 200 community vendors, many of which “we’ve helped come to market. We’ve sat down with them, helped them figure out how to get them shelf space.”
One such vendor is Bethesda businesswoman Margarita Womack, who founded Latin Goodness Foods out of her home kitchen in 2017. Her brand of empanadas, called MasPanadas, were quickly profitable.
“You rarely have access to management at a store,” Womack said. She said she was told how her product was doing and “how it can do better. They were very accommodating. We are a part of that community instead of just a brand on the shelf.”
Her production went onto the shared kitchen incubator Union Kitchen in Washington, D.C., and later she was able to buy her own manufacturing facility in Rockville. Currently, more than 30,000 pounds of MasPanadas are made each week and sold wholesale around the country. Womack’s second manufacturing facility is opening soon, and her production output will multiply again.
Frederick County-based Twin Bear Bakery, owned by Andrew and Emily Roy, started as an experiment at home with making sourdough starter during the pandemic. After some trial and error, Andrew said, “We started giving bread out to our immediate circle. A friend reached out to buy a couple of loaves for a dinner party.”
Andrew started baking every day, giving loaves to the local emergency shelter, and he got busier and busier.
“We were working with a few CSAs, but we were not well-established within the food community,” he said. Then a buyer from the Common Market approached them about selling in their stores.
“They really had their finger on the pulse,” he said. Their bread is hand-crafted and artisan, made from grain grown by local farmers and processed by local millers, who, Andrew said, “might get 20 to 30 cents per pound of grain. We pay them 70 to 80 cents per pound.”
He and his production manager started baking at Maryland Bakes, a shared kitchen incubator space in Frederick. For the Common Market, they supplied six loaves three times a week. Business boomed. Currently, they supply breads to many local and regional fine-dining establishments, as well as for the Common Market cafe sandwiches.
In September, Twin Bears Bakery will open their own brick-and-mortar bakery and cafe downtown on South Carroll Street in an area aptly named Baker’s Row. “Our mission is uniting farmers, millers and communities through bread,” Andrew said.
About five years ago, before Randy Williams passed away, he and Francey were at their college reunion. Francey recalled being asked by an old friend what they had been doing with their lives. She listed other organizations that came out of that early bulk buying club they’d started — the Dandelion Nursery, the ReStore, Frederick Friends Meeting and Way Station Inc., but said they didn’t have a quick answer to that question.
The friend responded, “Oh, grassroots organizers!” Francey said she and Randy had never thought of themselves in that way. “We just enjoyed getting together with people to make things happen.”
Dawn Morgan Neary has been a freelance writer and multimedia producer for more than 20 years. She has reported for the Tampa Bay Times, Current and others.
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.
For the Love of Paw Paws!
ENVIRONMENT
Cultivate awareness and engage in the topics of local and global preservation.
ARTS & CRAFTS
Get creative, express yourself and learn new skills.
September
Saturday, September 7 | 2:30 - 4PM
@ The Judd Homestead
$75
America’s largest native fruit grows abundantly throughout the Mid-Atlantic region and is easily cultivated in the home landscape for prime fruit harvests. Join edible landscape author and designer Michael Judd on a colorful and fruitful journey from seed to table. We will sample select cultivars, try homemade pawpaw ice cream, and tour the Judd’s pawpaw orchard and food forest.
Free Your Finances!
Tuesday, September 10 | 10 - 11AM
@ 7th Street Community Room
FREE | Please RSVP
Are you feeling overwhelmed by your financial situation? Are you unsure where to start when it comes to organizing your finances and setting achievable goals? Look no further! In this class, we will provide you with simple and practical steps to free yourself from the anxiety of a complicated financial life. Free coffee, tea, and pastries provided!
ReWIND Wellness & Meditation with Sahaja Meditation
Tuesday, September 17 | 9 - 10AM
@ 7th Street Community Room
FREE | Please RSVP
UNESCO Body and Mind Wellness is sponsoring a ReWIND wellness class featuring Sahaja Yoga Meditation. We will sit comfortably in chairs and work with our inner energy resources to bring balance to our emotional and mental state of being. In this class we will learn and experience how to work with our subtle energy system that is made up of mental and emotional channels and 7 energy centers. With one session, you will benefit from deep relaxation and an enhanced overall state of well-being.
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.
Harmony in Healing: Monthly Homeopathy Exploration
Tuesday, September 17 | 4 - 5:45PM
@ 7th Street Community Room
FREE | Drop-ins Welcome
Unlock the secrets of holistic healing! Join our Monthly Homeopathy Study Group – a vibrant community where curiosity meets knowledge. Dive deep into the world of natural wellness as we explore the principles of homeopathy, share insights, and empower each other on our journey to optimal health. Whether you’re a seasoned practitioner or just starting your holistic adventure, our study group is the perfect place to discover the transformative power of homeopathy.
Queer Art Social
Thursday, July 18 | 4 - 5PM @ 7th Street Community Room FREE | Please RSVP
Calling all Queer creatives!!!! Come paint, draw, create, make and mingle every third Thursday of the month in our Community Room! Bring something you are working on and or start a new project! You do not have to be a visual artist to attend, all forms of creating are welcome! This is a FREE dropin social gathering! Music, sparkly drinks, tea and limited art supplies will be provided.
Build Your Own Mini Charcuterie Board with Love Boards
Saturday, September 21 | 5 - 6:30PM
@ 7th Street Community Room
$150 ($75 for Owners)
Join Love Boards for an enjoyable evening dedicated to perfecting the art of charcuterie board creation! This interactive workshop will teach you how to craft stunning cheese and charcuterie displays that will leave your guests in awe at your next event.
Don't miss out! Be sure to check our online calendar for the most up-to-date class list.
Harnessing the Sun:
September (cont.)
A Homeowner's Guide to Solar
Tuesday, September 24 | 4 - 5PM @ 7th Street Community Room
FREE | Please RSVP
In this class, homeowners will learn about the current dependence on “dirty energy” sources like coal and natural gas, and how transitioning to solar can reduce their carbon footprint. The course will break down electric bill charges to reveal potential savings solar can offer (homeowners are encouraged to bring their electric bill). Homeowners will explore various financing options for solar installation, including cash purchases, loans, and Power Purchase Agreements (PPAs), and learn about available government incentives such as tax credits and rebates.
Crafting Herbal Remedies: How to Formulate Teas & Tinctures
Saturday, September 28 | 10 - 11AM @ 7th Street Community Room
$50 | $25 for Owners
Blending tea is not as easy as you think! Join Amy Boldt, MS, clinical herbalist and herb farmer, as we explore the intricacies and considerations when making two of the most common ways to extract plant medicine- in teas and tinctures. You’ll learn the benefits and differences of each type, as well as when and how to use them effectively. We’ll also discuss the art of formulation, how to prepare, and how to source your herbs. If you want to incorporate the benefits of plants as part of managing your health, you won’t want to miss this class on effective extraction and tasty teas.
October & November
Harnessing the Sun:
A Homeowner's Guide to Solar
Tuesday, October 8 | 6 - 7PM @ 7th Street Community Room FREE | Please RSVP
In this class, homeowners will learn about the current dependence on “dirty energy” sources like coal and natural gas, and how transitioning to solar can reduce their carbon footprint. The course will break down electric bill charges to reveal potential savings solar can offer (homeowners are encouraged to bring their electric bill). Homeowners will explore various financing options for solar installation, including cash purchases, loans, and Power Purchase Agreements (PPAs), and learn about available government incentives such as tax credits and rebates.
Kombucha 101 with The Kombucha Lady
Thursday, October 10 | 4 - 6PM @ 7th Street Community Room
$80 ($40 for Owners)
Come join us as we learn all about kombucha history and the science behind the brewing and fermenting process! This will be an in-depth, hands-on learning experience and there will be plenty of time for questions. We will make our own delicious kombucha infusion and you will take home all the necessary ingredients to keep fermenting your own kombucha.
Ownerfest!
Saturday, October 19 | 12 - 3PM @ Route 85 Parking Lot FREE
At the Common Market, our Owners play a pivotal role, and we’re thrilled to honor them each year. Ownerfest is your chance to experience the excitement firsthand! This family-friendly event is open to everyone, offering a fantastic opportunity for those interested in ownership to learn more.
Holiday Food Tastings
Saturday, November 2 @ Route 85 | 12 - 2PM Saturday, November 9 @ 7th Street | 12 - 2PM FREE
You're inited to sample our house-prepared sides and desserts available for preorder! Stop by and enjoy free samples from 12 - 2PM.
Grow Your Own Gourmet Mushrooms
Saturday, November 2 | 2:30 - 4PM
@ The Judd Homestead
$65
In the workshop we will cover how to inoculate stumps, logs, wood chips, and burlap sacks while improving your garden ecology. 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 best part is the hands-on experience of inoculating a mushroom log that you get to take home!
Board Meetings
The Common Market Board of Directors meets monthly via Zoom. All are welcome to attend. To join a meeting, please click on the ZOOM link provided on the Board of Directors page of the Common Market website. Scan the code for more info or visit: commonmarket.coop/about/board-of-directors
What a Waste!
According to the Food and Agriculture Organization of the United Nations, one-third of all food produced around the world is wasted, and about 43% of this food waste occurs in homes. In fact, food scraps are the number one thing that ends up in the landfill! All this waste contributes to climate change, increases food insecurity, and wastes lots energy and money. As we all work toward a more sustainable future, making small changes in our buying and consuming habits can help combat the effects of food waste, and can also save you money. Here are a few ways you can cut down on food waste in your own home!
Buy only what you need.
The average family of four spends $1,500 per year on food that does not get eaten! Simple things like taking stock of what you already have before going shopping, planning meals in advance, and buying only what you need from the bulk bins can save money and help keep food from spoiling before you can eat it. After all - buying in large quantities only saves money if you use all the food before it spoils!
Store food properly.
Food tastes better and lasts longer when stored properly, so take the time to research where everything should go in your fridge and cabinets, on counters, etc (savethefood.com is an interactive site with information on storing and using different types of food). Utilize your freezer to store bread, sliced fruit, meat or leftovers that you know won’t be eaten in time.
Combating Food Waste in Your Kitchen & at the Grocery Store
Use food that’s “past it’s prime” for cooking.
Repurpose these ingredients in soups, casseroles, baked goods, or smoothies. Use vegetable scraps for soup stock and slightly stale bread to make delicious croutons. Try the Flexible Bread & Veggie Casserole recipe to use up lots of leftovers at once!
Purchase “imperfect” produce.
These items may have physical imperfections but are just as safe and nutritious. Buying these items signals to stores that they can sell it rather than throw it out!
Eat leftovers!
Cooking the exact amount you need is tough, so pack it for lunch the next day or designate a “leftovers night” once a week to clean out the fridge.
Rethink 'expiration' dates
Learn the difference between “sell by”, “use by”, and “best by”, so you don’t discard food that hasn’t gone bad yet.
When you can’t use it, choose to donate or compost.
Untouched, non-expired food can be donated to food banks or the Frederick Community Fridge. Food scraps can be composted rather than sent to the landfill (Frederick City residents who use city trash service can sign up for FREE composting service at www.keycompost.com).
Flexible Bread & Veggie Casserole
This tasty casserole is a template for using up stale bread and veggies that are begging to be freed from your vegetable drawer. Four cups of raw, or 3-4 cups of any leftover cooked veggies will do. If you have some leftover cooked chicken or lunchmeat, chop that up and throw it in there (up to 2 cups will fit) and add another egg to make sure it's all covered. It's also a perfect way to utilize those leftover bits of cheese, the more the merrier!
Up to 2 cups of shredded, cubed or chopped leftover chicken, ham or other meats plus one additional egg (optional)
Preparation
1. Preheat the oven to 400°F. Lightly oil a 2 quart baking dish. In a large saute pan, heat the olive oil and add the onion, veggies and carrot and bring to a sizzle over high heat, then reduce the heat to medium. Stir often until the carrot is soft, about 5 minutes. Add the herbs and cubed bread, turn to mix and transfer to the baking dish.
2. In a medium bowl, whisk the egg with the milk, salt and pepper, and pour over the bread mixture in the dish, use the spatula to move the cubes to allow the egg mixture to seep through it all, then press it down to level the top. Cover with the cheese and sprinkle with parsley.
3. Bake for 30 minutes, until the cheese is wellbrowned and a paring knife inserted in the center of the pan comes out with no raw eggs on it. Let cool for about 5 minutes before serving.
UNESCO Body & Mind Wellness Club
Sponsors of Sahaja Yoga Meditation www.unescobmw.org
Owner Benefit:
Owners receive free classes via Common Market’s Community Room. Visit page 14 for details about a meditation session on September 17th, and keep an eye out for future sessions!
Why we stand by UNESCO Body & Mind Wellness Club & Sahaja Yoga Meditation:
Sahaja Yoga Meditation promotes mental and physical balance, striving to aid others on the quest to inner peace. UNESCO Body and Mind Wellness has three flagships. One of these is the promotion of inner peace for a healthier 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
Apples Anytime
Ah, autumn — perfectly embodied in the humble apple. More than 17,000 varieties of this tempting fruit have been identified, and Red Delicious is only the beginning.
At the co-op, you’ll find apple varieties that boast wide-ranging flavor profiles, from the oh-so-tart to satisfyingly sweet. Some are ideal in a lunchbox, while others shine in baked goods. Explore an array of possibilities for savoring this versatile fall favorite at every meal with these recipes. You’ll quickly discover that “an apple a day” isn’t nearly enough!
French Toast with Warm Apple Pecan Compote
Servings: 6. Prep time: 60 minutes.
Compote
3⁄4 cup water or apple juice
1⁄4 cup brown sugar
1⁄4 cup maple syrup
1⁄2 teaspoon cinnamon
1⁄4 cup raisins
1⁄4 cup chopped pecans
3 cups apple, peeled and cut into 1⁄2 -inch pieces
Pinch of salt
1 tablespoon cornstarch
2 tablespoons butter
French Toast
2 tablespoons butter
5 large eggs
1 cup milk
2 tablespoons maple syrup
Pinch of salt
1-pound loaf of soft-crusted bread (such as brioche or challah) cut into 1-inch thick slices
1. To make the compote, bring the water, brown sugar, maple syrup, cinnamon and raisins to a boil in a saucepan. Add the pecans, apples and salt. Bring the mixture to a simmer and cook for about 15 minutes, stirring occasionally. Add the cornstarch and butter and simmer another 3 to 5 minutes until slightly thickened. Keep warm while preparing the French toast, or prepare the compote the night before and reheat.
2. Heat the oven to 300˚ F. Place a metal rack in the oven to keep pieces of finished French toast warm while the rest is cooking. Melt a little of the butter in a large skillet (or two skillets to make the process go faster) over medium-low heat. Whisk the eggs, milk, maple syrup and salt in a large bowl. Soak each slice of bread in the egg mixture for about 30 seconds on each side. Place in hot skillet and cook each side for 3 to 4 minutes until golden brown. Add more butter for each new piece of toast added to the pan. Slice French toast into triangles and serve topped with warm apple compote.
Salad with Yogurt and Honey
Servings: 4 – 6. Prep time: 30 minutes.
1 lemon, juice and zest (about 2 to 3 tablespoons juice)
1⁄2 cup Greek yogurt
1 teaspoon honey
Salt and pepper to taste
2 cups apple (1 large apple), cut into bite-sized pieces
1 cup seedless grapes, halved
1 cup celery (2 to 3 ribs), cut into 1⁄2 -inch pieces
1⁄2 cup toasted walnuts, coarsely chopped
1. In a small bowl, whisk together the lemon juice, zest, yogurt and honey. In a large salad bowl, gently toss the apples, grapes, celery, and walnuts with the dressing. Season to taste with salt and pepper. Substitute nonfat Greek yogurt for a lower-fat version if you like.
Breakfast, lunch and dinner — or anytime in between — there are endless ways to enjoy apples all day. Visit grocery.coop to find more delectable apple recipes.
1. Heat the oven to 350°F. Butter or oil an 8 x 8 inch pan.
2. In a large mixing bowl, whisk together the flours, oats, baking soda, salt, spices and sugar. Stir in the remaining ingredients until just combined. The batter will be very thick. Spread the batter evenly into the pan. Bake for 35 to 40 minutes or until a toothpick stuck in the middle comes out clean. Let cool before slicing.
This moist cake featuring dried cranberries and whole grains is sure to become a coffee break favorite.
Gingered Beet and Apple Salad
Servings: 6. Prep time: 30 minutes.
1 pound beets, peeled
1 apple (about 1⁄2 pound)
1⁄4 pound carrots, peeled
1⁄2 cup fresh parsley, minced
2 tablespoon apple cider
2 tablespoon apple cider vinegar
1 tablespoon fresh ginger, minced
2 tablespoon olive oil
Salt and pepper to taste
1. Using the shredding blade of a food processor or a grater, shred the beets, apple and carrots. Mix well with the remaining ingredients. Season with salt and pepper. Serve immediately or refrigerate to let the flavors blend.
Fresh apples and apple cider make this beautiful, jewel-toned slaw refreshing and delicious. Try using a variety of beets — like golden or chioggia beets — for an even more colorful salad.
Butternut Apple Bisque
Servings: 6. Prep time: 45 minutes.
1 medium onion, diced
1 tablespoon butter or vegetable oil
1 tablespoon curry powder (or more, to taste)
1 butternut squash, about 1 1⁄2 pounds, seeded, peeled and cubed
1 Granny Smith apple, cored, peeled and cubed
5 cups low-sodium vegetable stock
Sea salt to taste
1. In a 4-quart pot, heat the butter or oil and saute the onion over medium heat until soft, about 5 minutes.
2. Add curry powder and sauté 3 more minutes, being careful not to burn.
3. Add squash, apple and vegetable stock to the pot and bring to a boil.
4. Reduce to a simmer, cover and cook 20 to 30 minutes, or until the squash is tender.
5. Puree the soup in a food processor or blender and salt to taste.
Tip: For some extra spice, add 1 tablespoon ginger, peeled and chopped, to the pan at the same time as the onions, or add chopped candied ginger as a garnish before serving.
Autumn in a bowl! Warm up with tart Granny Smith apples, creamy butternut squash and a dash of curry powder.
Apple Raspberry “Nachos”
Servings: 4. Prep time: 20 minutes.
1 cup frozen or fresh raspberries
1 tablespoon maple syrup
1⁄2 cup chocolate chips
2 large Honeycrisp apples, halved, cored and sliced thin
1⁄4 cup pecans, chopped
2 tablespoons shredded coconut
2 tablespoons plain or vanilla yogurt
1. In a small pot, simmer the raspberries and maple syrup for 5 to 10 minutes, stirring frequently. Remove the raspberry sauce from the heat and pour into a small container through a fine mesh strainer to remove the seeds. Set aside the finished sauce.
2. Melt the chocolate chips either in a double boiler or by microwaving for about 3 minutes on low, in a microwave-safe bowl.
3. To build the nachos, spread out or overlap the apple slices on a platter or large plate. Lightly drizzle the apple slices with the melted chocolate and raspberry sauce, sprinkle pecans and coconut over the top, and serve with yogurt as a dipping sauce.
Mix and match your favorite toppings for a creative, kid-friendly afternoon snack.
Keeping your immune system strong is important during the fall and winter months!
8 Tips to stay healthy during the winter
Get enough sleep
Eat more whole foods, healthy fats, fermented food or probiotics
Limit sugar
Moderate exercise
Stay hydrated
Manage stress
Supplement with vitamins and herbs
Wash your hands or use hand sanitizer
Just as many plants and animals hibernate during the cold winter months, people too should be aware of getting plenty of rest.
Exercises that have an inward looking component, such as yoga, tai chi, and meditation are perfect ways to move mindfully, reflect, and manage stress.
What are adaptogens, herbs, and tonics?
Adaptogens are a class of herbs that support the body’s ability to handle stress – both physical and emotional.
Adaptogens are also referred to as tonics. They are herbs that have been used for thousands of years in both Chinese medicine and Ayurvedic medicine where they are used as a preventative approach. These herbs can be used to support one’s energy and better handle stress.
How can essential oils help?
Diffusing essential oils such as tea tree, lavender, rosemary and eucalyptus can help purify the air and can be beneficial in keeping your system healthy. They can also be used when sick to aid in recovery.
What to do if you fall ill?
Formulations such as Cold Calm, Oscillococcinum and Megafood immune defense, as well as Zinc, are best taken at the onset of symptoms. They may help to shorten the duration and severity of an illness.
1. Ashwagandha - This root is widely used in Ayurvedic medicine as a tonic for overall health, as well to support the function of the musculoskeletal system. It is also purported to support uterine health.
2. Ginseng - This root is often used as a tonic to support the body’s stress response, energy levels, and the immune system. It has also been noted to work similarly to hawthorn berry on the vascular system. Ginseng is commonly taken as a capsule or tincture.
3. Elderberry - There are about 30 types of elder plants and trees around the world. The European version (also known as Sambucus nigra) is the one most commonly used medicinally. Its history dates back as far as 400 BC when Hippocrates, the “Father of Medicine,” called the elder tree his “medicine chest.” The berries and flowers of elderberry are packed with antioxidants and vitamins that may boost your immune system. They may also help to tame inflammation, lessen stress, and help protect your heart. Some experts recommend elderberry to help prevent and ease cold and flu symptoms. In folk medicine today, the elderberry is considered one of the world’s most healing plants.
4. Astragalus - Astralagus has been used for centuries in traditional Chinese medicine. It’s purported to enhance the immune system and reduce inflammation by increasing production of white blood cells and may have antiseptic properties.
5. Turmeric - A traditional staple for supporting whole-body health, turmeric pills are now a modern favorite for help staying physically active. Research now suggests that all the anti-inflammatory benefits we credit to turmeric may in fact be due to curcumin's ability to modulate the immune system.
6. Ginger – A warming herb that can be used in tea, powder, and raw form as an antibacterial and antiviral. Ginger is also a great source of curcuminoids and can be used like turmeric to help with a healthy inflammatory response.
7. Zinc - Zinc may also be effective in helping keep the immune system healthy. It may help lessen symptoms of the rhinovirus (common cold). In addition, there is some evidence that zinc has some antiviral properties.
If you live within the City of Frederick, composting is completely free. It only takes 2 minutes to sign up online! Sign up online at keycompost.com/residential
