Lextalk March April Web

News from the Lexington Cooperative Market

March/April 2016

LexTalk

Celebrate our anniversary during the Bulk Sale with Lexi’s decadent Chocolate Stout Cake!

Saturday, March 12, 11am-2pm

I n s id e : Y ou r H e r t e l s t o r e , W e s t ern New York C SA s hares & Pi Day i s M a r c h 1 4!

Happy 45th Anniversary to the Co-op!

The year was 1971. Wonder Bread was the bestselling bread in America. DDT was a legal insecticide, and Alar was commonly sprayed on apples. The rise of supermarkets was homogenizing our food system. Academics and business pundits were pushing the theory that the purpose of business was to maximize shareholder value. And here in Buffalo, a small group of regular people was deciding to swim against the tide of food system homogenization and shareholder profits by forming the Lexington Co-op.

6

Board Meeting Dates April 4 May 2 Please email board@lexington.coop to attend.

Cover photo by Joe George

Members, staff, managers, board of directors are all stewards of this fine co-op; giving it our best and passing it down to the next generation.

I recently asked one of our long time members what the co-op means to her, and she told me this story. “I was in the co-op the other day with my daughter. She loves the bulk area – she always has 20 questions. The co-op to me is an opportunity to have a conversation with her about food. And to have a conversation with her about co-ops.

The co-op is not an idea or a concept.

It’s an actual place that I can step foot Our Co-op was formed 45 years ago in and see the values I hold dear in on March 17th, by people who wanted action every day.” access to good, wholesome natural Tim Bartlett, foods in a friendly environment.

General Manager The Lexington Co-op is an experiment.

Our founders believed that a business Photo: YEAH! Buffalo An experiment in the idea that a could be run for the people and by the business can be run by the people who use it. people. They began by ordering in bulk – whole grain An experiment in the idea that a business does flours, organic dried beans, bushels of local apples not have to build wealth for individuals, but can and crates of squash and broccoli. Starting out small build value and wealth for a community. Each with a weekly pickup in the People Art Coffee House, time you walk in the door, each time you tell soon our co-op needed its own space, and moved your friends about the co-op, each time you next door to 230 Lexington Ave. vote in our elections, you are helping to change Over the next several years, transition was the only what is possible. You are helping to show that constant as our co-op grew, moved, and sometimes a business that is built on collaboration, on struggled. Until the mid 1980s, all decisions shared equity, on cooperation —can thrive and were made by the members, and most of the big be successful. decisions were made at monthly meetings of the Every day I feel lucky to be a part of this co-op and general membership. There were storied arguments its traditions of learning and growing and changing. over whether to sell tuna, sugar and coffee. There Our BIG Direction is an ambitious plan for a were lengthy discussions about consensus decision thriving co-op in every community that wants one. making versus representative democracy. And Our ambition is grounded in a belief that the more there were a lot of members putting in a lot of work people have access to the community power that to get food on the shelves, develop handbooks and is at play in the co-op, the better the world will be. policies, and to push this little co-op forward.

Our next step is our plan for a Lexington Co-op From the beginning, Lexington has benefited from store on Hertel Ave. We are excited to carry on the stewardship of a broad array of people. Our and grow our founders’ commitment to good excellent cashiers carry on a tradition of friendliness food and community ownership. and community that began with the cashier Thank you to every member-owner, staff member, collective of the 1980s. Our produce buyers are only leader, investor, farmer and supplier who has the most recent co-operators to drag themselves out brought us through 45 years of evolving co-operation. of bed at 4am to pick up broccoli while building the Here’s to 45 more! co-op’s relationship with our great local farmers.

News from

1678 Hertel Avenue

Your team on Hertel

Tim Bartlett Project Manager

Jad Cordes Owner’s Representative

Your Store

Mike,Tom & Mercedes Contractor

of R&P Oak Hill,

You! You own it

55 parking spaces!

10,000 sqare feet

Almost three times the parking

Bulk

Produce

Grocery

More registers!

Wellness Hertel Ave

Dairy & Refrig.

Frozen Lexi’s Kitchen Frozen

Bakery

Cheese

Meat & Seafood

Indoor Seating Service Meat & Seafood Counters

Tell us what you want to see, smell, eat and feel when you walk in to your Hertel store!

You own this store. Tell us your hopes and dreams for the co-op on Hertel by emailing expansion@lexington.coop, or visit the customer service desk to jot down your thoughts.

More salad bar!

More parking!

$aving at the Co-op More ways to save with Co+op Basics!

Looking to stretch your grocery budget? So are we! It’s our job to navigate the grocery industry on your behalf, and we’re pleased to introduce our new Co+op Basics program. Co+op Basics offers everyday low prices on many popular grocery and household items. Field Day is a fantastic new Co+op Basics brand. From oil to beans to toilet paper, you’ll find new value-priced items throughout the co-op.

Don’t worry, we aren’t paying our farmers or employees any less. We’re simply committed to improving our selection so that everyone can find more value when shopping the co-op. Starting this month, you’ll find dozens of Co+op Basics items in the store.

45th Anniversary

BULK SALE March 10-12

10% off all bulk

for everyone!

812-7641

In March 1971, thirty-three people decided to buy groceries together in bulk and formed the Lexington Real Foods Community Co-op. We are thankful for their vision of a friendly store with healthy foods that was open to everyone.

Every March we celebrate our founders and our anniversary with our annual bulk sale!

Enjoy over 100 items on sale, including extra deals for owners on Bulk Basics. Stop by and bulk up!

Make bulk buying even more sustainable by bringing your own containers from home!

Just look for this sign!

make it

Spring Celebration Time!

Garrett Valley All Natural Hams Precooked, preseasoned, spiral sliced and ready for your oven! These hams are fantastic quality and have unbelievable flavor. We love them for holidays because an easy, no-fuss meal means more time around the table.

Tip: Boost flavor with a coating of fig jam before baking!

Totally natural fruit and vegetable extract dyes from Natural Earth Paint.

Lexi’s Scalloped Potatoes Thinly sliced yukon golds layered in an uber creamy parmesan swiss sauce, baked to crispy perfection. Great with Easter ham!

Get the recipe at lexington.coop/blog or get ‘em ready to go from Lexi!

Seder Plate

Vegetable — usually parsley, boiled potato, or celery — that gets dipped into salt water during Seder.

A second bitter herb, usually romaine lettuce

Pesto 1/2 cup fresh parsley leaves 1/4 cup fresh mint leaves 1/4 cup pine nuts 1 lemon, zest and juice 2 oz Parmesan, shredded 2 tbsp olive oil Salt & black pepper, to taste

To make the pesto, put parsley, mint, garlic, pine nuts and lemon zest and juice in a food processor and blend until smooth. Add Parmesan cheese and blend.

Slowly drizzle in the olive oil until blended well.

Top each bowl of soup with a large spoonful of pesto, and serve warm or chilled.

From strongertogether.coop

Seder (sade-er) is the center of the experience of the Jewish spring festival of Passover. It’s an elaborate, festive dinner on the first night of the week-long holiday. Seder means ‘order,’ and Seder foods are eaten in a particular order during the meal.

Friends and family celebrate together, and the traditional seder plate sits center table!

Karpas

Chazeret

Soup 3 tbsp olive oil 2 tbsp butter 1 cup yellow onion, diced 2 cloves garlic, minced 4 cups vegetable broth 6 cups fresh or frozen peas 2 green onions, diced 2 tbsp fresh mint, minced 1/4 cup sour cream

Heat 1 tbsp olive oil with butter in a large stock pot over med-high heat. Add onions and sauté 5-10 min until onions are soft and translucent. Add half of the garlic, cook another minute, then add broth and bring to a boil. Add peas, return to a boil, simmer for 1-2 minutes. Remove from heat, stir in green onions, mint, sour cream, and a pinch of salt and pepper. Puree soup in a blender until smooth. Taste for salt and pepper.

Egg Dye Kits

the

Mint Pesto Pea Soup

Maror

Bitter herbs like horseradish, romaine lettuce, endive, and curly parsley.

Sweet, paste-like mixture made of nuts, apples, cinnamon, red wine, and sometimes walnuts and honey.

Zeroah

Bonus: Matzos!

Matzo crackers are a crisp, flat and unleavened.

The Seder plate is accompanied by a stack of three.

Charoset

Beitzah An egg!

Passover eggs are hard boiled, then roasted in the oven or over a flame.

The only meat on the Seder table. Usually a lamb shank bone, but a roasted beet is a vegetable alternative.

Support Local: Buy a CSA share!

CSA stands for community supported agriculture. Some farms offer ‘shares’ of their harvest for purchase each season, which helps them to plan for the year.

CSA members pay a sum in advance, then receive a weekly share of whatever the farm is growing!

A share during the week of July might include zucchini, herbs, lettuces and blueberries, where a September share may be squash, tomatoes, eggplant, peppers and apples.

Every farm is different and offers their own unique mix of crops.

Learn more at each farm’s website.

Deborah Ritchie of Native Offerings Farm

Arden Farm East Aurora, NY Farmer: Dan Roelofs Pickups: Buffalo, East Aurora www.theardenfarm.com

Becker Farms Gasport, NY Farmers: Oscar Vizcarra Jr &

Heather Nedroscik Pickup: Amherst, Gasport, Buffalo,

Lockport, Lewiston, Niagara Falls,

North Tonawanda www.beckerfarms.com Native Offerings Farm Otto, NY Farmers: Deborah & Stewart Ritchie Pickups: Buffalo, Orchard Park,

Amherst, East Otto www.nativeofferings.com

Platodale Farm Arcade, NY

Farmers: Kent Miller & Hannah Prutsman Pickups: Buffalo, North Buffalo

& Tonawanda farmer’s markets www.platodalefarm.org

Porter Farms Elba, NY

Promised Land CSA (Oles Farm)

Alden, NY Farmer: The Oles Family Pickups: East Amherst,

Lancaster, Snyder, Alden,

Buffalo, home delivery www.promisedlandcsa.com

Thorpe’s Organic Family Farm Farmers: The Porter Family Pickups: Elba, Buffalo, Kenmore, Alden, East Aurora, NY

Cheektowaga, Hamburg, Amherst, Farmers: The Thorpe Family

E Amherst, Lockport, Wheatfield, Pickup: East Aurora

Youngstown, West Seneca, Clarence, www.thorpesorganicfamilyfarm.com

Grand Island, Tonawanda www.porterfarms.org Shopping farmer’s markets is always a great way to support local!

Visit lexington.coop/blog for farmer’s market listings.

PIE

Trivia À la mode: what does it mean?

A: Pie served with a scoop of ice cream. Thank you, France!

3.14 =

Pi(e Day) Break out your calculator rolling pin, pi(e)’s big day is March 14!

3.14 or ‘pi’ is the ratio of a circle’s circumference to its diameter, used in trigonometry and geometry formulas. Lucky for us, 3.14 is also representative of March 14 - the perfect day to celebrate pie!

M ake Yo urs

Pastry Crust Yield: 2 pie crusts

1 ½ cups flour 1 ½ teaspoons sugar ¼ teaspoon salt

10 tablespoons butter, chilled 1/3 cup ice water

1. Combine flour, sugar, and salt in bowl.

2. Cut cold butter into small pieces. Use a fork or two butter knives to work the butter into the flour, leaving the butter in small, pea sized bits.

3. Add water, gently work dough just until mixed.

4. Wrap dough in plastic, refrigerate at least 15 minutes.

Pie crust can be made the day before baking.

Fill It Get recipes for pies of all kinds including key lime at lexington.coop/blog.

Easy-freezy Grab a frozen crust from Wholly Wholesome.

Homemade Tender, delicious and ready to bake!

Pi Day became a national event in 2009, officially recognized by the House of Representatives through Resolution 224. So dig into a pie mid-month.

Bake one at home, or make it easy and grab one from Lexi.

Buy Handmade with all-butter crust and scratch-made fillings, Yours pies from Lexi’s Kitchen never disappoint!

• Cherry • Peanut Butter

• Blueberry • Key Lime

Pie Lexicon Crumb/dutch top Streusel topping - a chunky mixture of oats, butter & sugar.

Double crust Pastry crust on bottom and top Lattice top Strips of pastry crust woven like lattice atop fruit filling Cookie/graham crust Bottom-only crust made of cookies or graham cracker crumbs.

Single crust No top! Bottom-only crust; pastry, cookie, shortbread, etc Galette Free form pies. Single crust, with crust edges folded over the filling.

Pot Pie Pies with savory, stew-like fillings. Double or single crust.

Hand Pie Small single serve pies, usually half-round with a fruit filling.

Sweet, savory, hot or cold - get your paws on a pie March 14!

807 Elmwood Ave, Buffalo, NY 14222 716.886.COOP

Celebrating 45

Open to Everyone 7 am - 11 pm daily

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

years of community and great food in Buffalo!

1971-2016

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