LexTalk: May/June 2019

May/June 2019

LexTalk News from Lexington Co-op Markets

June 14-16

Hertel Store more information inside...

From the Board...

As the local asparagus rolls in this year, our coop is more vibrant than ever. The March Cheese Madness tournament. Tastings every day. The introduction of Co-op Basics in produce.

Classes like kombucha-making and even a truffle workshop?

Truly, our co-op’s staff is pulling out all the stops to create a thriving, dynamic business for all of us. All while they continue to work toward profitability after Lexington’s expansion to two stores in 2017.

It’s that authenticity that makes our co-op different from other stores. Lexington is both a creation and reflection of WNY. Visioned, built and sustained by Western New Yorkers. When we shop the co-op, our dollars are going to local farmers, small businesses, and to people working for a living wage.

Let’s give them a hand. As grocery competition heats up, our co-op needs our support and dedication now more than ever before. As shoppers, we’re uniquely positioned to shout to the world what our co-op has to offer.

Enter, seven ways to shop Lexington more, and hype the Co-op to everyone you know:*

1. Talk it up. Recently I met a new coworker who is here from Switzerland for two years. I told him about Lexington, and he is excited to be able to shop at a co-op while away from home.

2. Swap tips with other shoppers. When you see someone in the aisle trying to decide if they want the crackers… help them out. Have you tried them? Do you love the brand right next to them?

An extrovert’s dream!

Marissa Pace and Heather Lazickas

3. Find unique stuff (and then buy it!) I try new fruits and veggies that are available, so I’m introducing new flavors to my palate and more dollars into my co-op. Most recent discovery was broccoli rapini! It was delicious pan seared in an iron skillet with butternut squash steaks and brown butter.

4. Give ownerships as gifts. Hello, wedding season! Who needs another WilliamsSonoma gift card anyway?

5.

Feed your friends. When going to social gatherings, I bring a Lexi’s Kitchen item to share. We have great food AND great conversations about the co-op!

6. Make the switch. Ten years ago, I shopped three grocery stores, including Lexington. I drove from place to place for everything on my list. Over time, I chose more co-op products for the quality, for the deals, and because shopping at the co-op is fun. Today, I’m proud that my food comes from a place I believe in, and a place that I own.

7. Meet friends or coworkers at the co-op. The co-op stores are universally loved meetup spots.

I like to meet up with running folks, and Hertel’s seating area is a primo spot for a coffee date or lunch meeting.

Commitment and authentic connection have fueled our co-op’s success since 1971. And they are as important now as when the store opened on Lexington. We cannot afford to become complacent. Our community, our farmers, and our families rely on the co-op beyond groceries.

So, jump in! Lean in. Eat more. Buy the extra pack of Lexi’s Kitchen cookies, and commit to housemade sausage on the grill this summer. We’re in this together. See you in the store! *Don’t worry, we all know the hype is real.

Open. T

. To. Everyone!

At a recent retreat, the board and management staff attended a Diversity and Inclusion training. We found there were actions we could and should take to support our Queer, Trans, and Non-Binary staff.

June 14-16

Hertel Store

As a result of those conversations, you will notice that some staff may wear name tags that identify their gender pronouns. Additionally, gender pronouns will also appear on all business materials, such as emails and business cards.

Help us make the Co-op an inclusive space! As you interact with our staff, please use the name or pronoun written on the name tag. We appreciate your support.

This is just the beginning of the work ahead. We have partnered with LaDonna Sanders-Redmond, a diversity and inclusion consultant, to learn about and apply practices that will make us better at being a diverse and inclusive co-op!

Learn More Pride Center of WNY www.pridecenterwny.org

Celebrate with Us

Transgender Equality www.transequality.org

The Co-op is walking in the Buffalo Pride Parade on June 2!

Want to join us? RSVP to Amanda at amanda@lexington.coop.

812-7641

We’re attempting a world record artichoke display featuring

21,000

artichokes

How tall is a mountain of 21,000 artichokes?

Wondering how to cut, steam, stuff and generally enjoy this mysterious vegetable? Join us at the Hertel store Friday June 14-16 to be part of this incredible event. More details will be available on www.lexington.coop soon!

Heat

Ready...

Set...

GRILL

Cook Time

Internal Temp

Steak

6-10 minutes

140°

Chicken Breasts

9-12 minutes

165°

Pork Chops

8 minutes

145°

brine in a saltwater bath 8-12 hours before grilling

Fish

8-9 minutes

150°

rinse in cold water, pat dry, then lightly brush with oil before grilling

Eggplant

10 minutes

15-20 minutes

Corn on the Cob

photo & recipe from foodandwine.com

Sauce it Up!

Quick Tip salt and let stand 30 minutes before cooking

hold your sauces until the final 2-3 minutes of grilling- it keeps the skin from burning!

brine in salt water 1 hour prior to grilling, brush lightly with oil while grilling

N/A

remove silk, but keep the husk on while grilling, rotate every 5 minutes

N/A

Grilled Eggplant and Tomatoes

Beer Can Chicken

2 C fresh bread crumbs Extra-virgin olive oil 1 C basil, chopped 1/2 C Parmigiano-Reggiano Eggplant, sliced lengthwise Tomatoes, sliced thick

1 can of beer (12 oz) 1 roasting chicken (4-5lbs) salt, pepper, olive oil

1. Bake bread crumbs in a 400° oven for 8 minutes, until crisp. Place in a bowl with basil and cheese.

2. Brush veggies with oil, salt and pepper, toss on the grill. Tomatoes only need about 1 minute per side.

3. Take off grill, drizzle with oil and sprinkle with bread crumb mixture.

Chimichurri Mayo

photo & recipe from kingsford.com

We love FreeBird Ch icken! Raised witho ut antibiotics on LOCA L NY & PA farmss!

Try with Dakota Beef! It’s organic, & ones grass-fed with no antibiotics or horm

Whip together equal parts mayonnaise and Che Garcia Chimichurri to add a spicy kick to your next burger.

Dinosaur BBQ Sauce

1. Remove neck and giblets. Rinse chicken and coat with olive oil.

2. Open beer, pour out (drink) 1/4 cup of beer. Punch another hole in the top of the beer can.

3. Set the beer can on the grill grate. Slide chicken over the beer can, so it appears the chicken is sitting over the grill.

4. Cook chicken for 60-90 minutes.

5. Let rest before carving.

Originating in Rochester, NY, the flavor of Dino’s restaurants is available for your grilled faves.

Gotham Greens Pesto

Available in three flavors, consider this a grilling season staple! Make a quick veggie foil packet, dump in the pesto and toss on the grill.

Pair with LO CAL Pigge they’re veg ry Pork cho etarian fed p & pasture ra sised!

You Can SkewspirIattio!n

L O CA L

grilling faves

in Get some babs... e k for quick

photo & recipe from midwest living

Ginger Tuna

Light That Fire!

Marinate tuna cubes in soy sauce and ginger. Stack on skewer with green onions, red pepper and pineapple. Grill until tuna is cooked.

photo & recipe from lilluna.com

Mali Charcoal

Bacon Wrapped Asparagus

Cut asparagus into 3 inch pieces, wrap in bacon, put on skewer. Grill until bacon is cooked. Sprinkle with Parmesan!

Watermelon Caprese

Stack watermelon cubes, mozzarella and basil leaves on a skewer. Grill until cheese is warm but not too melty. Dress with balsamic glaze.

photo & recipe from whitneybond.com

Jerk Chicken

Marinate chicken in lime juice and jerk seasoning. Stack with limes, green peppers, and pineapple on a skewer. Grill until chicken is cooked.

Cherry Tomatoes

Easy! Stack cherry tomatoes on a skewer.

Grill until tender. Serve on a baguette with ricotta.

In 1932 Adam Maliszewski began a home delivery business that delivered ice and coal.

As energy sources changed, his son Chet took over the business and expanded to include charcoal and grilling woods. Today, Mali Charcoal is led by the third generation, Jim! You’ll find Jim grilling outside the Co-op for special events- tongs in one hand and an iced tea in the other. Jim’s charcoal grilling tip is patience. Wait for the coals to ash over before you start grilling.

Next Level Chicken

Grilled Artichokes steam then grill!

2 large artichokes 1 T black peppercorns 4 cloves garlic 1 lemon, halved salt, pepper, olive oil

Serve with Lexi’s Garlic Butt er!

1. Cut artichokes into quarters and cut off sharp tips of leaves. Scoop out the prickly center, and discard. Rub the cut side of the artichoke with a lemon half.

2. Place artichokes in a large stock pot filled with cold water. Add peppercorns, garlic clove, and lemon juice. Bring artichokes to a boil, reduce to simmer and cook for 25 minutes.

3. Remove from the stock pot and drain. Drizzle artichokes with olive oil and kosher salt and pepper.

4. Place artichokes on grill and cook for 3 minutes each side.

photo & recipe from foodiecrush.com

Chile Crisp

Chiavetta’s

Brush on your grille d Loch Duart Salmon and pair with Lexi’s Rame n Cabbage Crunch

4 small shallots, thinly sliced 2 heads of garlic, sliced 1½ cups vegetable oil 2 cinnamon sticks 6 star anise pods 1 2” piece ginger, chopped

¼ cup crushed red pepper flakes 2 Tbsp. soy sauce 2 tsp. sugar

1. Bring shallots, garlic, oil, cinnamon, and star anise to a simmer, stir until the garlic is crisp (20-25 min).

2. Mix ginger, red pepper, soy sauce, and sugar in a separate bowl.

3. Strain shallot mixture over ginger mixture.

4. Allow garlic and shallots to cool in the strainer. Add back to the oil when crispy! photo & recipe from bonappetit.com

The history of Buffalo chicken BBQs could not be told without mentioning Chiavetta’s.

Thomas and Eleanor Chiavetta were poultry farmers turned caterers in 1954. By the 1980s they were WNYs most popular chicken BBQ! The demand for Chiavetta’s lingered after BBQ season, which is what led the family to bottle their now famous sauce. Look for Chiavetta’s BBQ marinade at our stores!

Try Grilled Romaine

Wheatfield Gardens More than 12.5 acres of indoor greenhouses are able to produce 5,000 heads of lettuce every day. Their eco-friendly hydroponic system allows for year round production and maximum yield. Lettuces are grown without the use of chemicals, and using 80% less water than conventional methods of growing.

Wheatfield Gardens works exclusively with local stores and restaurants to ensure their product is delivered and served fresh!

celebrate cinco de mayo with

alcachofas!

When artichoke season arrives in Central Mexico, the time of year is locally known as the temporada de calor, or hot season.

Artichokes are a fun, interactive food to add to your fiesta spread!

Everyone gets their own ‘choke to peel leaf by leaf, rewarded by a flavorful heart at the end.

Skip the mayo-based sauces and dip leaves in guacamole, fresh salsa, or queso!

Signs of a fresh, tender artichoke Tightly closed leaves and bright green stems Firm and heavy Pressing the leaves together should produce a squeaking sound

Tostadas de pollo y corazon de alcachofa Chicken and artichoke heart tostadas

1/2 cup vegetable oil 8 large corn tortillas 1 whole chicken breast, cooked and shredded ½ cup marinated artichoke hearts, quartered (see recipe) ¼ cup marinade from the artichokes

½ cup cherry tomatoes, halved ½ red onion, chopped ¾ cup cooked, mashed white beans Shredded lettuce and queso fresco cheese for garnish

In a large skillet heat oil over medium high heat. Cooking one tortilla at a time, carefully place corn tortilla in hot oil and fry until crisp, flipping the tortilla once. Remove to a paper towel to drain. Season with salt.

Substitute firm tofu to make this dish vegan!

Karen Hursh Graber recipe

ahl-kah-choh-fahs

Marinated artichoke hearts

artichokes

Alcachofes rellenas de chorizo y arroz

Mexican chorizo and rice-stuffed artichokes

4 large artichokes, cleaned, steamed, and chokes removed, stems trimmed 2 ounces Mexican chorizo 2 T olive oil 1 onion, chopped

1 red bell pepper, chopped 1 T tomato paste 2 cups cooked rice or quinoa Salt and pepper to taste Chicken stock as needed

Steam artichokes for 25-45 minutes. Preheat the oven to 375°F. Remove chorizo from casing and cook in a skillet over mediumhigh heat, breaking up large clumps. Using a slotted spoon, remove chorizo to a paper-towel lined plate. Pour off the fat and wipe out the skillet.

In the same skillet over medium-high heat, add olive oil, and sauté the onion and pepper until softened. Add the tomato paste and cook for another minute.

Return the chorizo to the skillet, add the cooked rice, and stir to combine thoroughly. Add salt and pepper to taste.

Stuff the artichokes, starting with the cavity left by removing the choke, and opening the leaves to push additional stuffing into the spaces between them.

Place the artichokes into a baking dish, add chicken stock to a depth of 1 inch, and cover the baking dish with foil. Bake for 15 minutes.

To serve, remove the artichokes from the baking dish, and drizzle a little additional olive oil over each. Karen Hursh Graber recipe

PAIR WITH GUAC

3 T olive oil ½ tsp salt ½ tsp pepper ¼ cup white wine vinegar ¼ cup water 2 sliced garlic cloves a bay leaf 3 sprigs of thyme, marjoram or oregano Combine all ingredients in a 1 ½ pint jar. Place the lid on the jar and shake to emulsify. Add 8 small steamed, trimmed artichoke hearts, cover and shake gently.

Refrigerate at least 24 hours before serving. This keeps for at least a week in the refrigerator.

New from Lexi’s Kitchen!

Black Bean Corn Salsa

Real Simple photo

REFRESHING TOUCH

Horchata 6 cups Elmhurst Milked Cashews 1 tsp vanilla extract 1 tsp cinnamon 1/4 tsp ground nutmeg salt to taste Combine all ingredients and simmer in a saucepan for 5 minutes.

Serve over ice.

1 can black beans, rinsed 1 cup diced tomatoes 1 cup whole kernel corn, thawed and rinsed 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1/2 cup fresh cilantro, minced 3 tsp lime juice 3 tsp honey 1/4 T garlic, minced 1/4 T salt 1/4 T dried basil 1/4 T dried oregano 1/4 T cumin 1/4 T ground coriander 1/4 T Taco Seasoning - find it in bulk!

1/4 tsp black pepper 1/4 tsp cayenne pepper Place beans, corn, tomatoes, peppers, and cilantro in a large bowl, and toss together.

In separate bowl, mix the lime juice, honey, and spices.

Pour dressing over veggies and toss to coat well!

RESTAURANT - STYLE

Kim’s Blender Salsa 1 28 oz can Muir Glen fire roasted tomatoes 1 can chipotle in adobo, diced 1/2 white onion 3 cloves garlic handful cilantro juice of one lime salt and pepper

Karen Hursh Graber recipe

STOP YOUR SEARCH

Vegan Queso 1/4 cup nutritional yeast powder 1/2 tsp garlic powder 1/2 tsp ground yellow mustard seed 1/4 tsp onion powder 1/4 tsp black pepper 1/4 tsp chili powder 1 tsp non-dairy margarine 1 tsp all-purpose flour 3/4 cup unsweetened almond milk 1. In a saucepan, melt the margarine over medium-low heat. Whisk in the rice flour and cook for 1 minute. Next, add in nutritional yeast and 1/4 cup of the milk. Whisk until the mixture is smooth.

2. Pour in remaining 1/2 cup milk and add the spice. Continue to whisk and cook over mediumlow heat until the cheese sauce has thickened, 4 to 5 minutes. Taste and adjust seasonings as desired.

3. To make nachos, drizzle over a bowl of tortilla chips and add your favorite toppings such as black beans, diced tomatoes, avocado, salsa, cilantro, bell pepper and onions.

Frontier Co-op recipe & photo

New! Siete Grain Free Tortilla Chips are made in Southern Texas by a family of seven (siete!) on a mission to fit their favorite food traditions into a new, grain-free diet.

Made of cassava flour, avocado oil, coconut flour, ground chia seeds, and sea salt, these chips are smooth, crispy, light, and refreshing. Give ‘em a try!

Throw all ingredients in a blender and pulse until smooth, flavorful restaurant-style salsa appears!

Finishing touches Before you serve, Kim says, “Taste it! Is it too acidic? Add some sugar to balance out the flavor, then get to dippin’!”

The Recipe Critic photo

Co-op Connection Before Siete had a business or a brand, Wheatsville Co-op in Austin provided food industry guidance and helped get Siete products on the shelf!

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

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

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

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l a c Lo K ICKOFF LOCAL S EASON

FEST

Thursday, May 16th 4-8pm The Hertel Co-op parking lot will transform into a Farmers Market to celebrate the start of local season! Dozens of

local vendors and farmers will be sampling and selling their best products. All that’s missing is... YOU! Come connect with your amazing Co-op community!