LexTalk Spring 2018

Spring 2018

LexTalk News from Lexington Co-op Markets

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Letter from Tim On March 17th, we celebrated 47 years in business with our annual Bulk Sale. The first organizing meeting for the Lexington Real Foods Community Co-op was held on Saint Patrick’s Day 1971, and we have celebrated this as our birthday ever since. I got to spend the day at our Hertel store, and the energy there was wonderful. So many long-time owners stopped me in the aisles to tell me about their first experience at the co-op and to celebrate our community accomplishment.

One interaction I overheard was from a woman to her friend, who she was bringing to the co-op for the first time. “I rented an apartment around the corner so I could walk to the co-op,” she said. “It was the best decision I’ve ever made.”

This comment made me feel good. And as I shared it with our staff, I realized something else. It motivated me to work harder and do even better.

As a manager I often mistake criticism for accountability.

So it’s refreshing when I hear a comment like this and am reminded that praise is often the most powerful way to let someone know you are paying attention and that you care. In this one small comment, this customer let me know that the community has high expectations of our co-op and that people are making life decisions because of the trust they put in us.

Praise is a gift. It is a gift that I find commonplace in working here. The level of accountability and praise that I have experienced at Lexington is rare and sets our Co-op apart. It exists because our owners care about the co-op and root for it to succeed. It exists because you go out of your way to let us know what you like and what you don’t. It works because every week several thousand of you walk into our stores like you own the place.

As of this writing, we have been one co-op with two stores for 8 full months.

The operational challenges of running two stores are significant. Our staff is working daily to learn new skills and develop new systems that will return the co-op to profitability as quickly as possible. It’s difficult work. What makes it easier? The praise we get directly from you and from the fact that you are using the stores every day. Our sales are ahead of our market analyst’s projections. This is intensely gratifying and tells us that even with increasing competition, we are creating stores that are valuable to our community.

Spring is here on the calendar, but it’s spirit has yet to arrive.

As of late March, the crocuses are struggling to push through the snow. We expect it to be a late season for delicious local crops of asparagus, strawberries and spring lettuce. As soon as they are harvested, you’ll be able to find them in your coop.

Through 47 years, we thank you for all you do to make this coop hum. For all the praise and all the suggestions. And for actively rooting for the co-op to thrive.

P-er Fan stocks This Co-op SOU

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Owner #1120

FOLLOW US.. find out the scoop, the sales, the fun!

sign up for email updates www.lexington.coop

Asparagus Tips blanche it and freeze it! It’s a great way to savor this springtime flavor year round. The thicker your asparagus, the better it freezes. the tips tell it all! Look at the tips of your asparagus to determine freshness. Light green, sturdy tips are a go. Dark green, squishy tips are ready to be composted. to water or not to water? If you plan on cooking your asparagus within 48 hours, no need to store in water. Otherwise you should try and keep only the bottoms in water. good and good for you. Asparagus is loaded with antioxidents and Vitamin K, which helps the nervous system. Asparagus contains no fat and very few calories! what’s in a name? Asparagus comes from the Greek word for “shoot” or “sprout”. Another fun fact?

Asparagus is a member of the lily family.

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Parmesan

Season stalks with olive oil, salt and pepper. Lay out on a baking sheet. Cover in parm.

Cook for 15 minutes at 450°.

White Wine

Prosciutto

Wrap stalks in prosciutto.

Drizzle with olive oil. Place in skillet on mediumhigh. Cook for 5 minutes.

Flip. Another 5 minutes.

Sprinkle with pepper and enjoy!

The chemical makeup of asparagus can make choosing a wine to pair difficult. Experts suggest citrusy or herby whites and never reds!

Asparagus and Gruyère Tart Recipe & photo: Martha Stewart.com

1 sheet defrosted puff pastry- DuFours is the best!

2 cups (5 1/2 oz) shredded Gruyère cheese

(Fontina works too) 1 1/2 lbs medium to thick asparagus spears 1 tablespoon olive oil salt & pepper flour, for work surface parchment paper

1. Preheat oven to 400°F. On floured parchment paper, roll out the puff pastry to about 16×10 inches.

Trim any uneven edges and move the whole thing, parchment and all to a cookie sheet. With a sharp knife lightly score the dough about an inch from the edge all the way around (don’t cut through it, just leave an impression of a line). Use a fork and pierce the dough inside the marking at 1/2 inch intervals.

Bake 15 minutes or until golden. Remove from oven.

It’s going to be a little puffy but don’t worry it will deflate over the next couple minutes.

2. Cut about 1 1/2 inches off the bottoms of the asparagus spears making sure they will fit inside the tart shell. Sprinkle the cooked pastry with cheese and arrange the asparagus in a single layer on top. Brush with olive oil and season with salt & pepper. Bake 2025 minutes or until cheese is completely melted, the asparagus is tender when pierced and the pastry is a rich golden brown. Remove and serve immediately.

Garlic

We’re all in on this simple asparagus pesto: 1 1/4 cups diced asparagus 3 cloves garlic 1/3 cup Parmesan 1/2 cup olive oil Put in food processor. Slowly add olive oil. Serve cold. recipe: genuiskitchen.com

Strawberries Cut raw asparagus in 1” pieces.

Add raw diced strawberries. and your favorite vinaigrette. Done!

ZER

waste

Meet Ginny Co-op owner and advocate for zero waste lifestyle - follow her Instagram for more tips!

“The co-op has been an integral part to my reduction of waste. The provided loose produce, large bulk section, and patient, friendly staff have helped to make me feel comfortable enough to do this.”

- Ginny Leary @zerowastebuffalo

Zero Waste takes sustainablity up another notch! Its a movement towards reducing the amount of waste you consume and then discard.

It isn’t an easy goal, but small steps can create large results.

Have zero waste tips of your own?

Send them to shelby@lexington.coop

The co-op has committed to becoming a net zero business by 2050, by composting and using sustainble materials, we see progress every year.

Your Co-op Is Green by Design • The heat generated from refrigerators is used to warm the hot water in our kitchen • 100% of the Co-op’s energy is purchased from renewable sources • Our walls have 5” of insulation (2” more than required) to help us save energy on heating and cooling

byo Mugs

Save 25¢ when you fill up your own mug of coffee or tea at the Co-op!

Containers

For Hot Bar, Salad Bar or Bulk - just weigh them at the register before you fill up.

Bags

Paper or Plastic? Resuable bags are the most environmentally friendly!

buy bulk

GINNY SAYS Keep your reusable bags by the door so you don’t forget them!

LK naturally Buying in BU aging! reduces pack

$ave Owners get 15% off organic bulk basics like flour, black beans, brown rice, rolled oats, green lentils, couscous, & more - look for stickers on the bulk bins!

Reduce waste Bring your own containers and

Bulk Basic

Owners Save

15%

purchase the exact amount of foods you need, as opposed to buying packaged goods with a predetermined amount that may not get used before its expiration date. All of our packaging is recyclable or made from recyclable materials.

on this item

Get adventurous Experiment with new spices and grains without having to commit to a large quantity - you can purchase a pinch or a pound! Don’t forget to check the bin labels for cooking instructions - take a photo with your phone for easy reference.

compost Lex Co-op composts daily! Rigidized Metals has a facitly managed

by Josh Smith , formerly of P.U.S.H. who collects 110 tons of food waste yearly between both stores. The waste is then turned into nutrient - rich compost. The compost is used on an ecosystem rehabilitation project at Silo City!

Local Farmer Pirates have a residential compost pickup service for a mimimal fee! www.farmerpirates.com/signup GINNY SAYS Keep a small compost bin in the freezer, take out to your larger compost when full. This is especially helpful in the summer when it starts to smell a bit.

MORE Co-op Economy

Lexington Cooperative Community Fund

Get to Know LCCF

planning & planting

In 2015, we created the Lexington Co-op Community Fund (LCCF), to share our success and grow the coop economy locally and nationally. LCCF funds are invested in co-op development projects across the country, and the interest earned is donated to local non-profits and co-ops.

KATHY MANLEY Co-op Canning Expert!

Plant seeds! Fruition Seeds of Naples, NY increases crop yield by by breeding organic, open pollinated seeds. Also look for local Fairie Garden Seeds!

After you harvest your bounty, learn to preserve! Canning your yield means no waste while enjoying your harvest in the off-season.

Look out for the Co-op’s canning classes. Now in our 10th year, our canning expert Kathy Manley will demystify the art of preserving fruits and veggies!

GINNY SAYS Keep a bag of veggie scraps in the freezer to make stock!

How It Works

You Donate to the LCCF Endowment Fund

The fund currently has more than $25,000 working to create more co-op economy!

$2,335 $395

$ $

$

$

$

donated this year via owner’s patronage dividends donated on behalf of the 79 new owners who joined during our Owner Drive

40% of food is wasted in the US every year. Through our food shuttle program, unsellable food from the co-op is donated to local soup kitchens.

buy local

Funds are invested in Co-op development

Local foods generate less pollution from storage and shipping. Plus, they taste better and have more nutrients because they get from farm to table faster!

LCCF has invested in other Co-op Loan funds • Local Enterprise Assistance Fund (LEAF)* • Co-op Fund of New England • Equal Exchange

Byrne Dairy milk and orange juice comes in glass bottles. Bring your bottles back for reuse!

50¢ deposit applies.

*Both Lexington Co-op and BreadHive have borrowed funds from LEAF to support their growth.

Bootleg Bucha on tap at Hertel! Save when you skip the bottles and fill up growlers with fresh and fizzy kombucha!

Interest earned is donated to LOCAL co-ops & non-profits

StandFast Farm in Forestville, NY coordinates the recycling of all their plastic baling.

...like East Aurora Cooperative Market and African Heritage Co-op!

Sunbeam Candles from Ithaca, NY use 16 solar panels for pollution-free electricity.

812-7641

go bananas!

Equal Exchange is working to shift power in the banana industry away from large corporations and bring it back into the hands of the farmers!

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numbers

By working with banana co-ops, Equal Exchange is connecting small farmers with socially conscious consumers. Communities that were once controlled by large corporations are now farming more sustainably and returning profits! These profits are helping to expand social programs, healthcare, and education in their region.

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$45,316

Here at the Co-op we bring organic, fair trade bananas in as supplies allow.

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Chocolate Chip

Why Equal Exchange?

100% Fair Trade & Organic 100% purchased from small farmer co-ops Equal Exchange itself is a worker owned co-op

Banana Pancakes 1.5 cups flour 1 T sugar 2 tsp baking powder 1/2 tsp cinnamon 1.25 cups milk 1/2 cup bananas, mashed 1 egg, lightly beaten 1 tsp vanilla 1/2 cup chocolate chips

1) Combine flour, sugar, baking powder and cinnamon 2) Mix milk, banana, egg and vanilla until well combined Stir into the bowl of dry ingredients 3) Fold in ¼ cup of the chocolate chips 4) Spray your griddle with cooking oil and place over medium heat 5) Pour batter onto the griddle 6) Cook for about 2 minutes, or until the tops begin to bubble. Then, flip the pancake and cook until golden 7) Work your way through the batter 8) Top your pancakes with more chocolate recipe: equalexchange.coop chips and serve.

FAIR TRADE ORGANIC

79 everyday!

Bumble Bars

¢ lb

banana’s 6 oz roasted smooth peanut butter 1 cup honey best 1 tsp salt friend!

3 cups sesame seeds 2 cups roasted, unsalted sunflower seeds 1 cup coconut 1/2 cup roasted cashews 1) Preheat oven to 350 degrees and grease a 9x13” baking dish 2) In a mixer, combine peanut butter, honey, and salt 3) Add remaining ingredients and mix on low speed until thoroughly mixed 4) Press mixture evenly into baking dish and bake for 17 minutes. Bars will look slightly toasted 5) Allow bars to cool before you cut and serve. Enjoy! recipe from New Pioneer Co-op in Iowa City

Once Again Nut Butters Nunda, NY

Once Again Nut Butters began in 1976 in Rochester, NY! Founders, Jeremy Thaler and Constance Potter met in Madision, WI while establishing the Mifflin Street Co-op.

They turned their passion for all natural products and co-ops into a bakery that produced granola via barrel roaster. When a friend mentioned they could use the equipment to make peanut butter- Once Again was born.

The worker owned co-op now operates in Nunda, NY! They supply Lexington with jars of nut butters as well as our bulk butters!

Spread the LOVE Explore the wonderful world of nut butters

Cashew Walnut

Tahini

• lowest in fat • pairs great with Asian & Indian flavors Try It! in your next Butter Chicken dish • high in Omega 3s • blends well with spices Try It! with cinnamon on ice cream

Lexi’s

• sesame seed butter • great to cook & bake with Try It! in your homemade salad dressing

Grind your own nut butters at

Roasted Almond Butter Classic Peanut Butter

the Hertel Ave store!

Honey Roasted Peanut Butter Chocolate Peanut Butter

great on ice cream!

Quick Crust with Nuts!

Crust you’ll need 4

Pair

pistachio + salmon

walnut + chicken pecan + beef tenderloin almond + eggplant hazelnut + porkchops

pinenut + lambchops peanut + tofu

bowls... for flour 2 eggs, beaten 2 cups nuts, chopped 2 T oil Dip protein in oil, then flour, then egg.

Coat protein in nuts Cook!

Use a longer cook time at lower heat to keep the nuts from burning.

get nuts!

Tofu Cashew Spread 1 package firm tofu, mashed 1/2 cup raw cashews, chopped 1/4 cup veganaise 1/3 cup nutritional yeast 1/2 roasted red pepper 1/2 red onion small diced 2 stalks celery small diced 1 1/4 T tamari A 1/2 T dried parsley 1/3 T dried chives co-op 1/3 tsp granulated favorite garlic 1/2 tsp lemon juice 1/2 tsp Dijon mustard 1 tsp white sesame seeds 1/3 tsp salt 1/3 tsp pepper 1. In a large bowl, mix tofu, veggies, and cashews.

2. Mix in all other ingredients, then blend in a food processor until smooth.

3. Refrigerate for 24 hours. Note: Dip will seem dense but will soften as it chills.

807 Elmwood Ave, Buffalo, NY 14222 716-886-2667

1678 Hertel Ave, Buffalo, NY 14216 716-886-0024

New! BreadHive Miche

e using a “Miche” translates to “loaf ” in French, mad Flour. nic local blend of 100% Farmer-Ground Orga s inue cont Complex, earthy, moderately sour flavor e! to develop after you take it hom

Supreme Camembert

hails from the Burgundy region of France. With a richer, earthier taste than brie, you’ll love it with local honey or fresh figs!

Open to Everyone 7 am - 11 pm daily lexington.coop

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

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Paris Le fromage...

C’est la joie de vivre!

Local! Lively Run Dairy Brie

New! Cornichons

No cheese plate is complete without these tart, pickled French gherkins!

Saint Agur Blue

made in the village of Beauzac from the mountainous French region of Auvergne.

Rich & buttery with a subtle spice - pair it with candied walnuts!

a pastuerized soft ripened cow’s milk cheese, made in the same style as the French Brie de Meaux.

Depending on the stage of ripeness the flavors range from bright & grassy to earthy & mushroomy.

Spectacular is an understatement!

Put it on a croissant with blueberries and bacon!

Mimolette an aged, semi-hard raw cow’s

milk cheese produced in Northern France. Similar to Edam, this sweet and nutty cheese with a fruity aroma produced by cheese mites. A mighty flavor and beautiful orange color indeed.