July/August 2017 LexTalk

July/August 2017

LexTalk News from Lexington Co-op Markets

Local

Matters Most

Fresh, summertime fruits

Herbs

What’s their dill?

Recipes and grilling tips

1678 Hertel

Freshly Opened!

From Your Co-op Board The Little Co-op that Could Lexington Cooperative was born in the early 70’s from a $2,000 UB Graduate Student Association grant for “citizen and student run community development initiatives.” We were a food buying club/babysitting co-op in the back room of a UB student-run art gallery in the Lexington Ave storefront now housing Kuni’s.

By the mid-1970s, we were on Elmwood Avenue in what is now Shoe Fly. We specialized in local and natural foods with minimal packaging.

In the late 1970s, we lost our lease, generating weekly anxious m e m b e r meetings.

We returned to the corner of Lexington and Ashland.

On moving day, Co-op supporters paraded to our “new” home, commemorated by the large painting at our current site inspired by a photo of our motley crew. Also moved was the wooden painting of an apple next to a member that dated to our original Lexington location. We figured to be back on Elmwood within a year or two.

Lexington generated deeper community support than the Allentown or North Buffalo Coops. In the early 1980’s, about 17 members personally borrowed $40,000 from the Buffalo Co-op Credit Union, re-lending their loans to Lexington for a major renovation.

In the following years, the Co-op evolved to an elected Board of Directors to guide the growing organization, replacing unwieldy member meetings ruled by fluctuating consensus.

Around 1996, the Village Green bookstore on Elmwood (currently Panera Bread) closed. The Board wanted the site, but we were just not financially able. Around then, Lexington promoted a recent hire and and former employee from the North Buffalo Co-op. Tim Bartlett remains our General Manager.

Under Tim’s leadership, the Co-op repaired its finances and about a year later, he announced it was

time to think again about a move.

Our members loved the little Lexington store, but after dozens of member meetings came growing recognition that if our Co-op were to survive, we must grow.

It took 8 years and required raising millions of dollars, including $500,000 from members. No local grassroots organization had ever raised that much in memberloans. The result was Buffalo lent us the balance the project needed.

L e x i n g t o n’s much larger store opened in the summer of 2005.

We professionalized, r e p l a c i n g member work, the “cheese collective” and used member-provided containers for bulk items with well-trained staff, new packaging and expanded offerings. We ballooned from approximately 2,500 owners to more than 15,000 today, and one of the highest sales per square foot of any American grocery co-op.

About five years ago, at Tim’s urging, the Co-op Board began exploring the idea of a second store, preferably in Buffalo, to relieve pressure on our now overcrowded Elmwood location.

Two years of member-meetings, regional marketing studies and the second largest co-op member loan drive in the United States - $2.08 million! – led us to Hertel.

From Lexington to Elmwood, we helped Elmwood Village blossom, proving the “little co-op that could” is a vital member of local economy that also helps nurture other co-ops. Our July expansion is a triumph for member-owners and hopefully a great addition to Hertel Avenue and Buffalo. See you there!

Hope Hoetzer-Cook

Derek Bateman

Call for Candidates

Is it your year to run for the Co-op’s Board of Directors? Do you know someone who’d be a great candidate? Let us know! The Co-op depends on committed and engaged owners like you. Serving on the Board is an exciting way to be hands on in helping to govern and grow your community owned business.

Learn more on our website (lexington. coop/ownership/ board-of-directors), or grab a Board Application packet at the Customer Service Desk.

Applications are due August 15 Questions- Email board@lexington.coop

New Electronic Voting

Thanks to some great feedback from our owners over the years we are updating our elections process in order to make it more secure and easier to run at two stores.

You will receive a letter and ballot from Simply Vote, a third party company that will help us manage our secure vote counting. The ballot will have a unique pin number for voting. You will no longer use your owner number to vote.

Then you’ll send your ballot directly to Simply Vote by mail, or vote on their secure website.

Ballots will no longer be accepted at Elmwood.

This will ensure that every owner can only vote once.

We would love to hear from you! Please email any comments or questions to elections@lexington.coop.

2.08 2x MILLION

$

in owner investments

50% more cheese

larger prepared foods area

5

nut butter grinders

PLUS: Eat-in Cafe • Large Parkin

Hertel Ave is open for business!

Tim Bartlett, General Manager Photo: Yeah! Buffalo

After 7 years of visioning, planning and construction, our 2nd store at 1678 Hertel Ave is open. On the occasion of this monumental step forward for our co-operative, I am overcome by gratitude for all of the people who brought us this far.

Hertel is open because of our owners.

Our co-op exists solely to provide services to our local owners and customers, and we selected this site because nearly 2,000 of you live in the neighborhoods near the store. Hertel is open because 403 of you invested over $2 million to finance this new store. This co-op and this store is a community accomplishment and we thank you for making it happen.

Hertel is open because of our farmers and producers. Western New York has

some of the best soil in the world, and some of the best farmers as well. We have been fortunate through our history to work with many of these farmers and producers to bring the best local foods to our customers.

Letter from Tim

Last year, we were excited to purchase $1.5 million from local farmers & producers, and we expect that number to double with the opening of our Hertel store. Last Thursday, Tim and Rachel Grant dropped off two grass-fed cows at Hertel. “We’ve been growing our herd to prepare for this,” Tim told me, “We’re ready.” Lexington’s growth has allowed them to build a house on their farm. BreadHive recently expanded their wholesale operation in part to prepare for our 2nd store. These are just a few of the stories of producers who contribute to and benefit from the growth of the Co-op.

Our Co-op thrives because of all the good people growing and making delicious food for us to sell, and we thank you for it.

Hertel is open because of our excellent and dedicated staff and support team.

We are grateful for our project team that developed this store from scratch. We are grateful to all the co-ops nationwide who we have learned from through the years. To the service providers like PUSH Buffalo, who take our compost and turn it into rich soil for community gardens. And we are grateful to the Board and staff who have worked tirelessly to create a great store for our community and who have worked extra hard to open this 2nd store. Our co-op is thriving because of all of you.

Through our owners, our farmers, and our staff, our Co-op strengthens our local economy and community. Last

year 56 cents of every dollar you spent in our store was returned to the Western New York economy. We are excited to get this number to $10 million within the next few years. In preparation for opening, we’re thrilled to report that we’ve lowered prices on 900 items throughout the store by an average of 84 cents. A part of our BIG Direction is our Balance Strategy, which states that while we grow, we will strive to balance the needs of our primary stakeholders, with fair prices to customers, fair wages for staff and fair prices for farmers. There is much more work to be one as we seek to find that balance, but we are excited to take this step.

We ask you to help the co-op thrive in our new home. Invite friends and family

to become owners. Take a lawn sign and canvas bag and show your Co-op pride.

Encourage friendly, hardworking people to apply for jobs. This new store will only succeed if we all work together to make it happen. Tell us what you love and how we can get better. And be patient with us while we learn to operate our brand new store.

We are all the stewards of this Co-op, helping it to grow and improve during our time before we pass it on to the next generation.

Thank you all for bringing this exciting new store to life.

GRAND OPENING LOCAL CELEBRATION & Owner Appreciation Days! Sept 7-10th HELLO HERTEL: by the numbers

100

new meat & seafood items

9,000 square feet of retail space

8 million

$

projected first year sales

GREEN FEATURES •more insulation than required by code •high efficiency lighting, refrigeration, and condensers •low flow water fixtures and tankless water heaters •low VOC wall paint and finishes •Lighting and flooring that meets LEED standards

king Lot • Larger Hot Bar • Housemade Sausages • 700+ new products

raspberries

L A C LmO t s o m s r e att

RASPBERRY COCONUT GINGER SHAKE 1 cup raspberries 1 cup So Delicious vanilla coconut milk ice cream 1 tsp finely minced or grated fresh ginger

[1] Add raspberries to the blender, pulse a few times, then puree on medium high speed until smooth, about 30 seconds. [2] Add the coconut milk ice cream and the ginger to the raspberry puree and blend just until smooth.

Serve immediately, garnished with additional raspberries if desired. recipe: seriouseats.com

RASPBERRY HONEY GOAT CHEESE TOASTS

1 baguette 1 cup raspberries Raspberry Jam

Erdel Farm Silver Creek, LOCAL NY

Country Honey olive oil 4 oz First Light original chevre

[1] Preheat oven to 350. Cut baguette into 1/2 inch slices and place on a foil lined cooking sheet and spray or brush the top of each slice lightly with olive oil. [2] Bake the bread for about 8 minutes, until bread is slightly browned and crispy. [3] Spread jam on each slice of bread and top with goat cheese. [4] Place 2-3 raspberries on each toast and drizzle with honey.

peaches

GRILLED BEANS & PEACHES 2 peaches, cut into ½-inch wedges 1 lb. trimmed green beans 2 T olive oil Salt and pepper 2 T toasted slivered almonds 1 T sherry vinegar

Dan Tower Farm Youngstown, NY

LOCAL

Singer Farm Naturals Appleton, NY

[1] Toss peaches and green beans with oil in a large bowl; season with salt and pepper. [2] Transfer to a grill pan and cook over high heat, tossing often, until beans are crisp and tender and peaches are lightly charred, 8–10 minutes.

[3] Toss with almonds and vinegar. recipe: wedge community co-op

PERFECT PEACH PAIRINGS

Almonds, hazelnuts, pecans; apricots, blackberries, blueberries, raspberries, cherries, red currants, plums, citrus fruits (lemon, lime, orange); basil, tarragon; cinnamon, cloves, ginger, vanilla; brown sugar, caramel, honey, maple syrup.

watermelon 1 1/2 heads romaine lettuce, chopped 2 cups chopped, seedless watermelon 1 avocado, chopped 3/4 cup chopped white cheddar cheese 2 hard boiled eggs, chopped 1/3 cup finely chopped red onion 2 strips bacon, cooked & crumbled 1/4 cup pitted, finely chopped dates 2 T finely chopped, fresh basil 1/3 cup balsamic vinegar 2 T extra virgin olive oil salt & pepper

BALSAMIC WATERMELON CHOPPED SALAD

[1] In a large mixing bowl, excluding the vinegar, oil, salt and pepper, toss all of the ingredients together. [2] Pour the balsamic vinegar into a small saucepan over mediumlow heat. Bring to a strong simmer and cook to reduce by about half, until you have a thick syrup. This should less than 5 minutes. [3] Now drizzle the balsamic glaze and the oil over the salad, toss, and season to taste with salt and pepper. recipe: cookingontheweekends.com

LOCAL

cherries CHERRY BBQ SAUCE 1 T olive oil 1 shallot, peeled and minced 2 garlic cloves 1 pound cherries, pitted and halved 1/4 cup apple cider vinegar 1/4 cup water

2 T tomato paste 2 T honey 1 T Dijon mustard 1 T light brown sugar 1 tsp Worcestershire sauce 1/2 tsp ground cayenne 1 tsp salt

[1] Heat olive oil in a medium saucepan, over medium heat and cook the shallot and garlic for 1-2 minutes, until translucent.

Add the cherries and mix together. Cook until the cherries are very soft, about 5-7 minutes. [2] Mix in remaining ingredients.

Add the mixture to the blender, pulse until smooth. [3] Transfer the BBQ sauce back to the pot and cook over low heat, until thickened, about 10 minutes. Salt to taste. Brush on everything from ribs to chicken to vegetables! recipe: pbs.org

Dan Tower Farm Youngstown, NY

LOCAL

Weiss Farm Eden, NY

tomatoes

ULTIMATE LOCAL BLT

1 fresh, ripe tomato, sliced 6 slices bacon, cooked - The Piggery, Ithaca, NY Crispy romaine lettuce or spicy microgreens 2 slices multigrain bread - 5 Points Bakery, Buffalo, NY Toast the bread, spread mayo or sriracha mayo on both slices and layer ingredients.

TASTY MARINATED TOMATOES 3 large fresh tomatoes, thickly sliced 1/3 cup olive oil 1/4 cup red wine vinegar 1 tsp salt, optional

1/4 tsp pepper 1/2 garlic clove, minced 2 T chopped onion 1 T minced fresh parsley 1 T minced fresh basil

[1] Arrange tomatoes in a large shallow dish. [2] Combine remaining ingredients in a jar; cover tightly and shake well. [3] Pour over tomato slices. Cover and refrigerate for several hours. recipe: Taste of Home Weiss Farm Eden, NY

Singer Farm Naturals Appleton, NY

LOCAL

812-7641

Porter Farms Elba, NY

Draudt Farm Hamburg, NY

HERBS: They’re Kinda a BIG DILL

high-antioxidant herbs and spices, the levels of HCAs are reduced by 60 to 99 percent. Researchers have found rosemary, oregano, thyme, basil, garlic, marjoram, mint, sage, savory and turmeric all have the benefit of reducing the formation of these compounds in grilled meats.

Try to use about ½ cup of marinade per pound of raw meat and remember that longer marinating times lead to more protection — and more flavor in the food!

Avoid sugar-based marinades because sugar reacts with the proteins in meat, increasing the formation of HCAs, while vinegar and other acids reduce the formation.

Well-done meats also have higher levels of HCAs, so in addition to marinating your meat, it’s best to avoid prolonged cooking times (while ensuring food safety by cooking to a safe medium temperature). It’s best to cook over lower heat if possible.

Adapted from PCC Natural Markets | Sound Consumer | June 2017

Fresh Herb Marinade 3 cloves garlic, minced 1/2 shallot, minced 4 sprigs oregano, leaves only, chopped 4 sprigs cilantro, leaves only, chopped 4 sprigs thyme, leaves only, chopped 1/4 cup red wine vinegar 1 teaspoon red pepper flakes 2/3 cup vegetable oil

Wedge Co-op Photo erbs are amazing, not only do they look great, can perk up a dish in a instant and help us digest foods; now we learned herbs can help reduce known carcinogens formed in all grilled meats. Just by marinating your meat with antioxidant-rich herbs and spices; you can significantly reduce the formation of carcinogenic compounds called heterocyclic amines (HCAs) When meats are exposed to high heat (such as through grilling), a reaction transforms the proteins into HCAs, which you see as the the great black grill marks on the meat. HCAs (and also polycyclic aromatic hydrocarbons (PAHs) found in smoked meats) are probable carcinogens and should be avoided as much as possible.

Many herbs and spices contain antioxidants that prevent proteins from transforming into HCAs. Several recent studies have found that when meat is marinated for at least 30 minutes in a mixture of

In a small mixing bowl, combine garlic, shallot and fresh herbs. Add vinegar and red pepper flakes, and then whisk in two tablespoons of the oil until well mixed. Slowly add the remaining oil to the bowl, whisking constantly.

STORE + SAVE

Hard vs Soft Herbs

get a week or more with your herbs!

Hard herbs: rosemary, oregano, marjoram, and thyme

Hard herbs with woody stems should be wrapped in a damp paper towel and placed in an airtight container before going in the fridge.

Soft herbs: basil, parsley, cilantro, chervil, mint, dill

Treat soft herbs with tender stems like a bouquet of flowers. Snip the bases of the stems and put them upright in a glass of fresh water, changing the water every day or two if it starts to cloud. Keep basil at room temperature, but loosely cover other soft herbs with a plastic bag and place in the fridge.

S

SO FRESH AND SO GREEN, GREEN Lexi’s Cilantro Ginger Tofu 2 pound firm tofu 5 T tamari soy sauce 1 bunch fresh cilantro, stems cut off 1/3 cup fresh ginger, peeled & minced [1] To prepare tofu: Preheat the oven to 350°F. Cut tofu into 1/2 inch cubes and toss in tamari. Marinate for 20 minutes. [2]Spread tofu in a single layer on a lined baking sheet and bake until golden brown, approximately 2530 minutes, turning tofu occasionally ensure even browning. Remove from oven and cool. [3] To prepare pesto: Add all ingredients to a blender or food

3 T canola oil 1 T sesame oil 1/2 T sugar 1 tsp salt 1 T fresh lime juice

MAKE AHEAD

processor and puree until smooth. Add oil if needed to thin the pesto. [4] Toss the cooled tofu with the pesto and sesame seeds to coat.

Make-Ahead Tip: Marinate the tofu in tamari overnight for the best flavor.

After tossing with pesto and sesame seeds, chill the tofu for 12-24 hours to allow flavor to develop before serving.

NEW + HERBY

TOP SEEDZ

Rosemary Crackers

Bean Salad with Lemon + Herbs 1 14-oz. can cannellini beans or chickpeas, rinsed 6 oz. green beans, trimmed, cut into 1” pieces ¼ cup fresh parsley leaves ¼ cup olive oil 3 T fresh chives, chopped 2 T capers, chopped 1 T finely grated lemon zest 2 T fresh lemon juice ¼ tsp red pepper flakes salt & pepper

Toss ingredients together in a large bowl; season with salt and pepper. recipe + photo: Bon Appetit

NEIGHBORLY FARMS OF VERMONT Sage Cheddar

ITHACA HUMMUS

Lemon + Dill

807 Elmwood Ave, Buffalo, NY 14222

Lexi’s Blueberry Bars 1 cup organic cane sugar 3 cups organic pastry flour E asy to 1 tsp baking powder make wit h 1 whole egg fresh or frozen 1 cup butter berries!

1/4 tsp salt 1/2 tsp ground cinnamon 2 cups frozen blueberries 1/2 cup organic cane sugar 1 T corn starch

1678 Hertel Avenue, Buffalo, NY 14216

Open to Everyone 7 am - 11 pm daily 716.886.COOP

PRSRT STD U.S. POSTAGE PAID BUFFALO NY PERMIT #801

Hail to the BLUEBERRY!

In a medium bowl, stir together 1 cup sugar, flour, salt, and baking powder in a mixing bowl. Use a fork to blend in the butter and egg. Dough will be crumbly. Press half of the dough into a greased 9x13 baking pan.

In another bowl, stir together 1/2 cup sugar and cornstarch. Mix in blueberries to coat. Spread blueberry mixture evenly over crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes, or until crust is golden brown. Cool before cutting. recipe adapted from Smitten Kitchen

Clarence Blueberries Clarence, NY

LOCAL

Erdle Farm Silver Creek, NY