LexTalk Fall 2015

Fall 2015

News from the Lexington Cooperative Market

LexTalk Pumpkin Everywhere!

Pumpkin everything!

This native North American crop has literally popped up everywhere and in everything! It was a staple food for American Indians and it looks to be a new staple food in our kitchens.

$2 MILLION!

$1,874,00! $1,500,000

Co-op customers love Lexi’s Kitchen Pumpkin Bread, Pumpkin Muffins and now Vegan Pumpkin Bars. And let’s not forget the Pumpkin beer craze, pumpkin popcorn, pumkin raviolis and pumpkin pancake mix. Wow!

$1 MILLION!

$500,000

$250,000

Pumpkin, Onion & Feta Galette, page 4

Why? Pumpkins are an excellent source of vitamin A and vitamin C. They are high in the antioxidant beta-carotene and fiber. Plus, a one-cup serving of pumpkin contains just 49 calories. It may surprise you to know, pumpkins are technically a fruit; but low in sugar with only 8 grams in a cup.

It loves warm spices! Creamy pumpkin

purée is a natural in breads, biscuits and muffins. Warm spices like cinnamon, nutmeg and ginger enhance pumpkin’s flavor, especially in baked goods. Walnuts and hazelnuts are good pairings, as are autumn fruits like apples and pears.

Buy it fresh or canned. When cooking

with pumpkin, be sure to use pie pumpkins rather than jack-o-lantern pumpkins, which are grown for size but lack flavor. Pie pumpkins are small (like most winter squash), and usually sold by the pound in the co-op. Each pound of pumpkin will produce about one cup of purée.

It’s fun! After you’ve carved your jack-o-lantern

or scooped out a pie pumpkin, toast those seeds!

Pumpkin seeds are rich in phytosterols and the amino acid tryptophan. They also provide protein, magnesium, potassium and zinc. Pumpkin seeds are great tossed onto salads, in granola, on top of soup or freshly toasted from the oven.

Pop open a can and stir in pumpkin puree!

Oatmeal Smoothies

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Capital Campaign Reopened until October 15.

As we head into our fall harvest season, we also get to look ahead to our investment for the future... our second store on Hertel Avenue!

And co-op owners have invested $1,874,000 to build it!

It’s incredible!

Mix it in • •

Let’s build a store together !

Cream sauce Chili

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Refried beans Vinaigrette

Thank you investors and to everyone who has considered investing. Learn more on page two, or at lexington.coop.

I n s i d e: Co -op mo nth , PB&J lov e, a utumna l b rews a nd YO UR b oa rd electio n !

Owners making it happen Fall! The apples are tart and crisp. Local tomatoes, sweet peppers and concord grapes are hitting their peak. Lexi’s Kitchen is gearing up with fall pies and soups. Rhythm is restored after a beautiful summer. Life is good.

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com millionaire who had developed several properties in East Aurora during the first decade of the new millennium. “I loved that guy!” she told me. Who doesn’t love a white knight who rides into town with deep pockets and makes everything better? We get caught up in the charisma, the possibility of it all.

At the Co-op, we are deep into designing our second store on Hertel Avenue. On September 8th, our landlord received City Buffalo has become one of Planning Board approval, and the most livable cities in the we are expecting to close on country mostly while being financing and begin our portion ignored by the white knights Tim Bartlett, of construction in December of the world. Who made General Manager or January. In the meantime, that happen? Regular people we’re getting ready for running working together. Volunteers two stores. Our staff is working hard, feeling for the Olmsted Parks and the Elmwood stretched but gratified for the ability to learn Festival of the Arts. Immigrants settling here and grow in this challenging time. and creating a new community and life for

Our campaign is already in the top five largest capital campaigns in the history of food co-ops.

We’re so proud to be a part of this generous community.

Board Meeting Dates October 5 November 2 Please email board@lexington.coop if you plan to attend.

Before we can move forward, we need to reach our $2 million Capital Campaign goal. This spring, 351 owners came together to raise $1.9 million, which leaves just over $100,000 to go. Our campaign is already in the top five largest capital campaigns in the history of food co-ops. This is phenomenal when you consider that 20 miles away East Aurora has raised $875,000 to start their own food co-op. We’re so proud to be a part of this generous community. We would love to exceed our $2 million goal and raise our full $2.5 million offering. Every additional dollar we raise reduces the co-op’s reliance on outside debt and makes sure more money stays at work in our community. Please contact us at BIGDirection@lexington.coop if you’d like to learn more.

I was at a party in East Aurora this weekend and an old friend of the family said to me “What is it with this East Aurora Co-op? They keep asking me for money. If they don’t have money, why are they starting a store?” Later in the conversation we talked about a dot

themselves. People tending their gardens and investing in their homes and taking care of neighbors they have known their whole lives.

Co-operation made this city a great place to live. It will be a shame if the Buffalo Billion and the cranes that come with it changes that dynamic. The East Aurora Co-op is raising a store in the same way the Amish raise a barn: using the talents, effort and savings of the entire community. In the city, we are doing the same thing. There are no white knights in our group: it is the grassroots investments of 400 or so owners making it happen. These are regular people investing in their community to build a store that will serve the community.

Have a wonderful fall everyone! Thank you to everyone who helped with the Farmer’s Market, the Elmwood Festival of the Arts, the Gardenwalk and all of our other grassroots summertime neighborhood events. Please come out to the Annual Meeting and join your fellow owners in celebrating this great year of expanding co-ops throughout WNY.

Co-ops: what

makes us different?

October is National Co-op Month. This October, we’ll also be closing our capital campaign, electing new Board representation and celebrating our co-op at the annual meeting o n October 28. Here’s what makes cooperative business different from the corporate world:

Publicly Traded Corporation

Co-op purpose

Maximize shareholder returns

Deliver services to shareholders

no. of shares

### As many as you can buy.

who’s eligible?

Anybody can buy shares More shares, more profit.

profits

• More shares, more votes.

• Closed and easily manipulated.

how to be a part of it Elect your board

A committed, passionate Board of Directors is crucial to our business. We have three seats available on our Board, and six owners running to serve our co-op.

Ballots will arrive in the mail this month.

Please read the candidates’ statements (also on our website in October) and VOTE! Meet the candidates Saturday, 10/24, 9am-Noon at the elmwood - bidwell farmer ’ s market !

Limited to one share per person.

Only users of the service can buy shares.

More use, more profit. (patronage dividends!)

• One owner, one vote.

• Open and democratic.

decision making

• Exports capital elsewhere • Concentrated ownership • Builds existing wealth

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1

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impact

• Keeps capital local • Creates ownership, wealth and opportunity for all shareholders

Come to the Annual Meeting!

Wednesday, October 28, 6-8pm Nardin Academy, Auburn Ave entrance

We’re going to celebrate a banner year for our co-op! Come out to visit with your fellow owners, meet your Board candidates and more!

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Redeem your dividend

Owners, if you shopped the co-op last fiscal year, watch for patronage dividends in October!

Patronage dividends are the return on your investment in the store you OWN.

Vote for the dividend donation recipient!

Last year, owners donated $5,896 to Mass Ave Project through patronage dividend donations.

Choose this year’s recipient in the store or online 111562-bc_Layout 1 9/27/11 9:10 AM Page 8 - follow the link at lexington.coop or our Facebook page.

Jamie Lawrence Director of Marketing

Energy Cooperative of America, Inc.

1408 Sweet Home Road, Suite 8 Amherst, New York 14228 Tel: (716) 580-3506 • Fax (716) 932-7337 Toll Free: 1-800-422-1475 Web: www.ecamerica.org E-mail: jlawrence@ecamerica.org

N I K P PUM S S E N D GOO

Make these your favorites!

Pumpkin Gingerbread 2 cups all-purpose flour 1 1/2 cups whole wheat flour 2 cups sugar 1/2 cup canola oil 1 cup applesauce 1/2 cup blackstrap molasses 4 large eggs 2 teaspoons vanilla extract

1/2 cup water 1 15 oz can pumpkin puree 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon salt 2 teaspoons baking soda 1/2 teaspoon baking powder 1 teaspoon ground allspice

Preheat oven to 350°F. Grease two 9x5” inch loaf pans.

In a bowl, whisk spices, salt, baking soda, baking powder and flours.

In a large mixing bowl, whisk together sugar, oil, applesauce, molasses, eggs, vanilla, water, and pumpkin well blended. Add flour mix to wet ingredients and blend well, then divide the batter into loaf pans.

Bake 45-50 min until a toothpick inserted into the center of the loaf comes out clean. Be careful not to over-bake. Cool 15 min before slicing.

Pumpkin Leek Tart with Feta & Walnuts (cover photo) Crust

Filling

3/4 cup walnuts 1 1/4 cups whole-wheat pastry flour 1 1/4 cups all-purpose flour, more for dusting 2 tbsp chopped fresh thyme, and/or rosemary 3/4 tsp salt 3/4 tsp freshly ground pepper 1/2 cup extra-virgin olive oil

1 1/2 lbs pie pumpkin, peeled, sliced to 1/4” 1 tbsp plus 2 tsp olive oil, divided 1/2 tsp salt 1/4 tsp ground pepper 1 1/2 cups thinly sliced leeks (1-2 large) 2/3 cup feta 1 egg white, mixed with 1 tsp water

Prepare crust: Pulse walnuts in a food processor until finely ground.

Combine in a bowl with flours, thyme/rosemary, 3/4 tsp each salt and pepper.

Make a well in the center, add oil and water. Gradually stir the wet ingredients into the dry to form a soft dough (it will seem wetter than other pastry dough).

Knead in bowl just until dough comes together. Pat into a disk, wrap in plastic and refrigerate at least 15 min, up to 3 days.

To prepare filling: Combine pumpkin, 1 tbsp oil, 1/2 tsp salt and 1/4 tsp pepper in a large bowl. Spread on a large rimmed baking sheet. Roast for 10 min, then remove from the oven. Reduce oven temperature to 375° F. Meanwhile, in a medium pan, saute leeks with 2 tsp oil until soft and edges begin to brown.

Assembly: Preheat oven to 425°F. Line a work surface with parchment paper or a nonstick baking mat, lightly dust with flour and dust top of dough with flour. Roll into a rustic 15” circle, add more flour, if necessary, to prevent sticking Transfer to a baking sheet.

Leaving a 2” border, spoon cooled leeks onto crust. Lay pumpkin on top, sprinkle with cheese. Lift edges of crust with a spatula, fold over the filling, making pleats in dough as necessary (it’s okay if dough cracks a little ); filling will not be completely covered. Brush crust with egg wash. Drizzle with 1 tsp oil, sprinkle with 1 tsp thyme/ rosemary. Bake until lightly brown on edges, ~50 min. Cool 10 min before slicing.

Warm Sausage & Potato Salad 1 lb small potatoes, cut in half 4 cups arugula (one 5-oz package) 12 oz precooked sausage/bratwurst, cut crosswise into 1/2-inch pieces 1/3 cup cider vinegar

1 tbsp maple syrup 1 tbsp whole-grain or Dijon mustard 1 tbsp extra-virgin olive oil Freshly ground pepper, to taste

1. Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 min. Transfer to a large bowl and add arugula; cover to keep warm.

2. Heat sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-arugula mixture.

3. Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in oil. Pour the dressing over the salad and toss until the arugula is wilted. Season with pepper and serve.

Baked variation: After dressing, pour salad into a baking dish and cover with 1 cup shredded cheddar cheese. Broil until cheese is melted and crisping at edges, about five minutes.

Boiled and baked fresh in Buffalo, BreadHive’s unmistakable soft pretzels,

naturally leavened and cooperatively made, are an easy Oktoberfest (and every day!) go-to.

Get ‘em fresh at the co-op Tuesday, Thursday, Saturday and Sunday.

Oktoberfest A recipe for autumnal deliciousness

fall's best beer & cheese pairings +

Jack’s Abby Brewing Copper Legend beer is

malty, smooth and drinkable – just what we like from an Octoberfest beer. Old Quebec Vintage Cheddar cheese is sharp enough to pair - aged three years for crisp, clean flavor and balanced by hints of fruit and caramel.

Dogfish Head Punkin beer and Granvall French Comte cheese -

Comte’s rich notes of melted butter, heavy cream and toasted hazelnuts meet Punkin’s spices and caramel finish – the result? Soulmates.

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Hamburg Brewing Company Oktoberfest beer has BIG malty

flavor that plays well against the hearty nut-like character of locally made God’s Country Gridley Gruyere cheese.

Southern Tier Pumking beer and

+

Cypress Grove Humbolt Fog aged

goat chevre. Think pumpkin pie with fresh whipped cream. This creamy combo is an easy go-to.

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& J PB

is it? eet. Or w s d n B&J! mple a ssic. Si t of the box P a l c e m ou hti A lunc r steps for an u o Follow

#1

go nuts.

Once Again Cashew Butter Mild, creamy and smooth.

Made by a worker cooperative in Nunda, NY!

Field Day Organic Peanut Butters

new! Classic organic PBs in creamy, crunchy, and unsalted.

Once Again Sunflower Butter A school safe alternative for nut-free schools.

Sweet roasted flavor!

Justin’s Maple Almond Butter Sticky almond butter with a hint of maple – you can’t go wrong. Oh, and Justin says it’s his fave.

ple slices. ar and ap d d e h c rp ith sha r butter w Sunflowe n better. e v t got e s ju s ic s Ba

#2

get fruity.

Red Jacket Plum Butter

Damson plums with a hint of rich spices like cloves and nutmeg.

Lewiston Jellies’ Strawberry Honey Concord Jam

Crofter’s Harvest Berry Spread

A sweet blend of our region’s local greats – yes, please!

Strawberries, blueberries, raspberries and blackberries all in one jar!

Tangy, sweet and super flavorful without sugar!

Fruit juice sweetened.

Pair with: Anything!

Pair with: Sunflower Butter

Pair with: Peanut Butter

Pair with: Cashew Butter

#3

Comes in convenient squeeze packs!

add a wild card.

Fruit Fresh pears,

sliced apples or grape halves replaces your jam!

Bionaturae Apricot Spread

Bacon Complements sweet fruits

AND savory nut butters.

Don’t hate it ‘til you try it!

Cheese A sharp cheddar,

Trail mix Crunch & chew!

or a soft, creamy brie.

It’s a game changer!

Salt & sweet! For when you need serious energy.

Sriracha A savory kick. Think spicy peanut sauce! Best with sweet jams.

812-7641

California Dreaming This summer, Lexi’s produce buyer/supervisor Jeff Jurek was invited by Four Seasons Produce for a tour of several Southern California farms that supply fruits and vegetables to markets around the world, including our store. He traveled with a group of 11 others, including employees from Albany’s Honest Weight Co-op and Brooklyn’s Park Slope Co-op.

They picked grapes and berries in Bakersfield, taste-tested stone fruit from Family Tree stone fruit orchards in Fresno, toured enormous packaging and storage facilities of Grimmway Farms, Cal-Organic and Andy Boy, and were even welcomed into the personal homes of several farmers who produce much of the world’s fresh foods.

Jeff at Family Tree Farms in Fresno, CA

“We couldn’t have asked for better hospitality, every farmer was extremely knowledgeable, hard-working, humble, and fun. We were treated as old friends.” The group was given comprehensive lessons in producing foods, from the earliest stages of research and development, to large-scale production and harvesting, to quality control and more. “It’s hard to imagine the volume each of these growers yield without seeing the vast scale of their operations in person. It’s staggering how much these valleys supply to the global marketplace, most of which is harvested by hand. I had no idea.”

What did he learn?

Favorite takeaway?

“Farming, especially harvesting, is much harder work than I’d imagined. Often bent down, hunched over, and hauling lots of weight, workers continually harvest up to 10 hours a day in the relentless California sun. We were recruited to help harvest strawberries, peaches, and grapes for a brief period. We all tapped out after 5 minutes in the 107 degree heat, leaving the fields with a new appreciation for the workers who harvest our food.”

“What I refer to as the ‘closing of the loop’. It was great to take a step back to both realize and appreciate the effort that brings products onto our shelves and into the home of our customers. As consumers it’s difficult to fully grasp all that is behind picking up food off the store shelf: research and development, sample harvests, certifications, farming practices and techniques, harvesting, processing, quality control, storage, distribution, and eventually retail.

Each step requires time, labor, and coordination. I feel very lucky to have met dedicated people at each step of this “loop” who are passionate about bringing amazing products to the world.

The farming industry is as much a people business as it is a produce business, every step of the way.”

“The farms and farmers we met and visited were kind and positive. The industry sometimes has a reputation for exploiting labor, but I found this to be far from the truth.

Farmers couldn’t stress enough their gratitude, and how vital these laborers are to their operations. ‘Without them here, we wouldn’t exist. We owe it all to them’ was stated over and over amongst growers. I was shocked to learn that a big problem facing farmers is actually unavailability of labor due to strict immigration regulations. At every farm we met several laborers, and each of them loved their work, they’re happy to make an honest wage and support their families.”

Want to hear more? Grab Jeff in the Co-op Produce Department anytime!

Celery harvest in Monterey, CA

Unique strawberry varieties packed up to go!

Best Produce in Buffalo!

Did you hear? This spring, the Co-op’s produce department won the long-coveted ‘Best Produce’ award from Artvoice newspaper. Shop fresh with pride!

807 Elmwood Ave, Buffalo, NY 14222 716.886.COOP

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

Open to Everyone 7 am - 11 pm daily

FALL at the Co-op!

Still time to learn how to can! s!

gift great homemade

Pear Ginger Marmalade Thursday, September 24, 6-8pm

Red Onion Marmalade Thursday, October 1, 6-8pm

Concord Grape Jelly Thursday, October 15, 6-8pm

More details and online sign up at Lexington.coop

Make the call Tell your Senator NOT to ban mandatory GMO labeling.

We are encouraging all owners to call your senators and tell them to vote down SAFLA, aka the DARK Act. •

SAFLA is a bill that would ban mandatory GMO labeling and override state labeling laws passed in states like Vermont and Maine.

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The bill has passed in the House, but still needs to pass the Senate to be signed into law.

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The Co-op does not take a stand on GMOs, but we do believe strongly that consumers have the right to know what is in their food so we can all make choices that align with our values and diets. We support mandatory labeling.

Please call Senator Schumer and Senator Gillibrand’s offices today and encourage them to oppose this bill.

It’s easy! Learn how at lexington.coop.

Owners, spread holiday cheer!

We’d love to try your best holiday recipes.

Send us your best - a Thanksgiving side, Hannukah cake, a smash hit holiday party appetizer.

We’ll choose recipes to share with your fellow owners!

Email your recipes to heather@lexington.coop

w w w. l e x i n g t o n . c o o p