LexTalk January/February 2017

News from the Lexington Cooperative Market

January/February 2017

LexTalk

Broccoli Cashew Salad 1.5 lbs of broccoli florets, cut into bite sized pieces 1/2 red bell pepper, cut thin 1/4 onion, sliced thin 1/4 cup cashews, whole 1/2 cup cashews, crushed 2 Tbl Tamari 1/4 Tbl black pepper 1 Tbl garlic, minced 1/4 cup canola oil Steam broccoli for 5-7 minutes.

Cool broccoli in refrigerator as you prepare the rest. Blend the crushed cashews, tamari, pepper and garlic in a processor. As this is pulsing, pour in canola oil. Combine with broccoli and top with whole cashews

A Healthy Start h fres

to 2017

Broccoli

packed with vitamins and dietary fiber, get your fix by steaming some up

Chard

boost your antioxidants by using chard in your next stir fry dish

Celery

adds crunch to any salad, or makes the perfect vehicle to scoop up your favorite nut butter

Collard Greens these big leaves make the perfect wrap, just add the rice and veggies!

Pay it Forward!

Letter from Tim

In 2015, we created the Lexington Co-op Community Fund (LCCF), to share our success and grow the co-op economy locally and nationally. LCCF funds are invested in co-op development projects across the country, and the interest earned is donated to local nonprofits and co-ops. 2015 interest was donated to the African Heritage Co-op. Please help us grow this fund by donating to it today!

Donate to the Lexington Co-op Community Fund TODAY & have your gift TRIPLED! Help us put more dollars to work building co-ops locally and nationally.

Step 1 You make a tax-deductible donation to LCCF To make a donation, please write a check to the “Twin Pines Co-operative Foundation” with “Lexington CCF Donation” in the memo and give it to a cashier at the register.

Step 2 Our Co-op Sponsors Match Your Donations* Brands you shop at your Co-op everyday!

Happy New Year! We at the Co-op wish you a peaceful and joyous 2017.

Having been granted our wish to live in interesting times, we are inspired in this new year to redouble our efforts to create a thriving co-op economy that is open to everyone.

We Match Your Donations too*

*up to $5,500 total

As your staff, we work to build an open and tolerant space through the simple act of being friendly and welcoming to all who enter. This year, we are also working on a project to better understand the relationship between price and affordability in an effort to make the Co-op more accessible to people of all economic means. Lastly, we are expanding our community by opening a 2nd store in North Buffalo; the next step in our BIG Direction plan for a thriving co-op in every community that wants one.

Co-operatives are based on a set of values that include equality, solidarity and caring for others. The first co-op principle is to be open to all, without gender, social, racial, political or religious discrimination. At their best, co-ops are village greens where people of all backgrounds, economic means and political persuasions come together Tim Bartlett, and build community General Manager through shared ownership and civil discourse.

I love this principle, and we strive to live it at Lexington each and every day. It inspires us to create a culture in which diversity is welcomed and disagreement is healthy. It inspires us to engage in intense discussions at open book management meetings, Board meetings and owner forums about product line, owner participation, and how we live our values.

It inspires us to always strive to meet the diverse needs of the community. It inspires us to be kind to all.

And still, we find ourselves at a moment in history when intolerance is celebrated and played a part in our national election. The disaffection and distrust of government that our new president has tapped into is real, broadly felt and well-earned. Corporate influence on government is great, and jeopardizes our right of access to water and food, to jobs and education.

Step 3

and treat each other with kindness and respect. And when it happens, we all learn and grow.

And in times like this, it is all the more important that we have the opportunity to work together on common goals and values, with robust discussion and disagreement. This happens at the Co-op when owners get together in aisles or in meetings and talk about our diverse needs for our food, our co-op and our society.

It happens when we listen to each other

We will be hiring 40 new staff over the next several months as we prepare for our second store, and our goal is to build a staff that reflects the diversity of the communities we serve. You can help with this. As you shop at other stores, please look for people who are friendly, hardworking and seem good at their jobs and encourage them to apply at the Co-op. Please also stay informed on the progress of our project at lexington.coop and in this newsletter.

2017 figures to be a year of intense change for our nation and for our Coop. Our staff will grow by 40%, and our membership is projected to nearly double. Through all this change, we remain committed to building a world that reflects our BIG Direction values of environmental sustainability, access to local and sustainable food, transparency into the food system, and thriving local and co-op economies. We will continue to fight for environmental sustainability and labeling of GMOs through our national partnership with other co-ops.

In our storefronts, we will work to create a small corner of friendliness and openness that we hope can repair some of the hurt and mistrust that is more and more prevalent in our country.

It won’t be easy, but nothing worthwhile ever is.

o ll he Here’s a quick peek inside your store!

HERTEL

We are still on schedule for a mid-summer opening- get ready North Buffalo!

storage & office space

exciting features:

dairy bulk

1

Indoor Seating

2

Express Registers

3

Kombucha Tap

Dine in with us!

meat beer

grocery frozen

lexi’s kitchen

parking lot

cheese grab & go

360° Hot/Salad Bar

4

Easier access to the delicious-ness!

produce

5

4 salad/hot bar

cold drinks

3 2

indoor cafe seating 1

Panini Press

5

bakery

registers

entrance

Is there you wa something nt your stto see in ore?

Let us kn

ow!

expansion

@lexingto

outdoor cafe seating

now hiring MANAGER, STORE OPERATIONS Our Manager of store operations will oversee the sales floor for our Elmwood Ave. store including Customer Service, Lexi’s Kitchen, grocery and produce departments. This manager reports to the General Manager and will work closely with the Strategic Leadership Team to set strategy and direction for the Co-op.

Applications are available online at www.lexington.coop/about/employment

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GROW WITH US We will be looking for a hardworking, friendly, skilled team, that represents the community we serve.

Please continue to check our website for the latest job postings.

for the

love of food Perfect Panini Just build and press to toasty perfection

Love Bird Ecce Panis Raisin Pecan Bread local East Hill Creamery Underpass Raclette Plainville Turkey Slices Divina Sour Cherry Spread

Sweet Treats Lexi’s Key Lime Pie Pucker up with fresh lime in a sweet graham cracker crust

Mountain of Love Ecce Panis Roasted Garlic Bread MontAmore Cheese Divina Roasted Tomatos local Gro-Operative fresh Basil

Apricot of My Eye BreadHive Baguette St. Andre Triple Cream Brie Applegate Naturals Prosciutto Lexi’s Apricot Ginger Chutney

Match Made in Heaven Chocolate + Left Hand Brewing Co. Nitro Milk Stout

Love by the Pound Chocolate Covered Pretzels Dark Chocolate Sea Salt Almonds Chocolate Covered Balaton Cherries ...and more in our bulk section

Lexi’s Chocolate Chip Cookie Cake Deliciously handmade cakes that cut right to the chase

Pretty Plates One Pot Farro Risotto

photo & recipe: strongertogether.coop

1 ½ cups farro 2 cups Field Day Chicken Broth ¾ cup water 1Tbl Field Day Olive Oil 1 bunch kale, ribs removed loosely torn ½ Tbl onion powder 1 can Field Day sliced black olives 1/3 cup grated Parmesan cheese Salt & pepper to taste

Add farro, chicken broth and water to a large saute pan or skillet. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes stirring occasionally.

Uncover, add the kale, onion powder and olive oil.

Continue to cook for 5-7 minutes stirring occasionally.

Turn off heat. Add olives and cheese. Stir to combine.

Add salt and pepper to taste.

Lexi’s Pasta di Noce

photo: Joe George

8 oz linguine 1/3 cup olive oil 1/2 cup slivered almonds 1/2 cup toasted walnuts 1/3 cup raisins 1/3 cup dried cranberries 3 tsp garlic, chopped 1 cup Parmesan, grated 1/3 tsp salt 1/2 tsp pepper 1/4 cup parsley, chopped

Cook pasta, drain and cool. Grind walnuts in a processor. Heat oil in a large skillet, add almonds, walnuts, raisins, cranberries, and half the garlic. Saute for 2 minutes.

When cool, add pasta along with the remaining ingredients. Toss well.

Lexi’s Forbidden Rice Salad 2 cups black forbidden rice 4 cups water 1 bag edamame, thawed 1 red pepper, diced 1/2 bunch scallions, chopped 1 Tbl red chili paste 1 Tbl lemon juice 2 Tbl sesame oil 2 Tbl Tamari 2 Tbl brown rice vinegar photo: Joe George

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Pick them up in Grab & Go!

Cook rice in a steamer for 45 minutes, rinse with water, drain and cool.

Whisk together chili paste and remaining liquids until blended. Combine everything with the rice and toss well.

As the game time approaches, only one question remains...

the

BIG game

Are You Ready for Some “Meatballs”? ffalo Lexi’s Bu ing W Chicken s l Meatbal Recipe makes 5 lbs. of meatballs.

SOUPer Bowl

Get the crowd on its feet with a great soup or chili.

Lexi’s Crockpot Chili 2 lbs ground beef 2 28 oz cans crushed tomatoes 1 15 oz can kidney beans, drain/rinse 1 15 oz can black beans, drain/rinse 1 15 oz can pumpkin puree 1 cup water 1 small onion, diced 1 red pepper, diced 1 green pepper, diced

3 cloves garlic, minced 3 jalapenos, minced 1/4 cup apple cider vinegar 2 Tbl sugar 4 Tbl smoked paprika 4 Tbl chili powder 2 Tbl ancho powder 1/5 Tbl salt 1 Tbl pepper

Combine all ingredients in a crockpot and mix well. Cook for 4-6 hours on medium.

Kickoff is 6:30pm, plan accordingly!

Fan Faves from Lexi’s Kitchen Cream of Tomato Soup Beans & Greens Farmhouse Bean Soup Beer Cheddar Soup

1/4 onion, diced 1/2 carrots, peeled and diced 1/2 celery stalk, diced 4 lbs ground chicken 1 Tbl garlic, minced 1 Tbl kosher salt 2 Tbl smoked paprika 1/2 cup Frank’s Hot Sauce 1/4 punch parsley, chopped 2 eggs 6 oz bleu cheese, crumbled 3 cups panko

Combine the onion, carrots, and celery in a processor and pulse. Transfer to a large bowl with everything but the bleu cheese and panko and mix. Add the bleu cheese and panko until fully combined. Scoop onto a lightly oiled sheet trays. Hand roll into balls. Bake at 325° for 20 minutes or until thoroughly cooked (an internal temperature of 165°)

Try ‘em on a hoagie with lettuce and bleu cheese!

Cover the Spread(s) Lexi’s Kitchen spreads are all handmade with the best ingredients.

Stock up for the Big Game. Just add chips.

Traditional Guacamole

Gluten Free Sweet Onion Dip Vegetarian Spinach Artichoke Dip

Vegan Jalapeno Lime Hummus Paleo Sunflower Tomato Vegan Pate

Mardi Gras Must Haves Gumbo Andouille Sausage King Cake Fastnachts Hurricane Cocktails Jambalaya Po Boys Shrimp Skewers Marinade shrimp in garlic, wine, olive oil, and salt.

Skewer with red bell peppers and grill.

Big Easy Brews Look for beer from New Orlean’s own Abita Brewery in-store as Mardi Gras approaches!

celebrate

Mardi Gras Carnival, Fat Tuesday, whatever you call itwhen February 28 rolls around you’re going to chow down! Ever wonder why?

The roots of many Mardi Gras traditions have their base in the Catholic faith. Mardi Gras falls on the Tuesday before Lent (which always starts on Wednesday), the forty days that lead to Easter Sunday. Many Catholics today abstain from meats on Fridays during this time but it hasn’t always been that way. In the early days of Lent- all the way through the 1900s, Catholics were to abstain for all 40 days from excess food and beverage. Fat Tuesday was the day to binge on food and purge the pantry.

This is how the Fastnacht was born. In the 1500s in Europe, families looking to use up their lard, butter, sugar, and eggs were making these delicious desserts prior to their fast. The same reason that in many parts of the world, Mardi Gras is instead referred to as Pancake Day! Many Mardi Gras foods as we know them today are traced to the Cajun south of the United States, where delicacies like jambalaya and gumbo were created. Jambalaya, a combination of two words meaning “African Ham,” was first cooked in the 1870s in Louisiana. It is not uncommon for these hearty meals to feature many varieties of meats ahead of the Lenten fast.

The idea of getting rid of surplus wasn’t only based in faith, at least not when it came to the creation of the popular Mardi Gras drink “The Hurricane.” This rum-based concoction was invented in 1940 when New Orleans bar owner, Pat O’Brien, needed to get rid of an overstock of rum!

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

Open to Everyone 7 am - 11 pm daily

807 Elmwood Ave, Buffalo, NY 14222 716.886.COOP

Almonds Avocado

Eat a few before a large meal to jump start your metabolism.

Make a quick smoothie with milk and banana to help your body process fat and nurture your hair, skin, and nails

Cauliflower “Rice” cauliflower in your blender! It’s our new favorite grain- make the swap in your recipes!

Back Roads Granola all organic and intentionally low in sugar Available in paleo, vegan, and gluten free varieties!

A Healthy Start h fres

to 2017

photo: East Aurora Co-op Market