LexTalk May/June 2017

News from the Lexington Cooperative Market

May/June 2017

LexTalk sweet summertime eats!

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Letter from Tim I am writing from the annual meeting of the National Co-op Grocers (NCG) in Durham, North Carolina, where the theme is the impact we co-ops have in the world. In July, we will open our 2nd store on Hertel Ave, and with it we will double our purchases from local producers, create 40 new co-op jobs, and bring fresh local foods to a whole new community.

In September, we expect Whole Foods to open their first store in the Buffalo area.

Whole Foods does a great job, but they have struggled in recent years, with same store sales growth that went negative in the fourth quarter of 2016. It seems that customers may be deciding that they can get what they need at their traditional grocer without making the extra trip. One co-op GM I spoke with yesterday speculated that they will be sold to a larger retailer like Safeway, Kroger or Walmart within the year.

Co-ops nationwide are feeling the same pressure as Whole Foods. But co-ops are different. The co-op model keeps profits and control local, and intertwines ownership with use. There is no possibility of a leveraged buyout in a co-op, because every

owner can only buy one share. We can be more responsive than our competitors because our sole purpose is to meet the needs of our owners, and these owners come into our stores every day and tell us what they need from us. As long as we listen to you and adapt our products, prices and services to your current needs, we will continue to be relevant.

Much of our efforts right now are going toward the opening of our 2nd store on Hertel Avenue; specifically hiring, training and Tim Bartlett, ordering equipment General Manager and products. As a photo: Yeah! Buffalo community owned store, we believe in employing friendly, knowledgeable people who make you feel at home when shopping, and we are excited that 9 out of 11 new leadership positions were filled by internal promotions. We’ve included a map of our leadership team on the next page. Please, introduce yourself and

congratulate them the next time you are in.

Our product line for the Hertel store will be very similar to Elmwood, and is driven by your requests and by industry trends. Lexington buys as much as possible from local farmers and producers, and we are thrilled that our local products are increasingly among our best sellers in every category, including BreadHive bread and pretzels, Gondola pasta and Bootleg Bucha. We are working with local farmers and suppliers now to make sure that our store will be filled with the local and sustainable products you love.

Times of great change can be scary. Our industry is changing. Our co-op is changing.

Our world is changing. But change is exciting as well. With the opening of our 2nd store, we broaden our community of owners and shoppers, and we deepen the positive impact we have on your behalf. You can help with this by inviting your friends to check us out, by giving us feedback on how we’re doing, and by thanking the staff for all their work.

When we all work together toward these shared values, we will change the world for the better.

LOCAL IMPACT You have heard a lot about preparations for the Hertel Ave store, but we aren’t the only people prepping for expansion. Hear from some of our vendors about how they have been getting ready to say “Hello Hertel” with us!

CA

L

¢ 56 STAYS LO

BreadHive

Stand Fast Farm

Buffalo, NY

Forestville, NY

This co-op has been preparing for the second store since they heard the first rumors of its existence. They timed an upgrade of their wholesale facility, including purchasing a new mixer and oven loader. They also added staff at the Baynes St. bakery and are training them now!

For the past two years Stand Fast Farm has been working to grow their herd to supply our two stores. This process takes time and cows! 39 head of cattle are being added to the herd to set the farm up for the increased demand in 2018. Go grass-fed! Go local beef!

Porter Farm Elba, NY

The 500+ acre, certified organic, family farm in Genesee County supplies the Co-op with a variety of organic veggies! They have been busy making plans to increase their shipments to the Co-op by 60% when the second store opens.

MEET YOUR MANAGERS

One Co-op, two stores! Opening a new store means needing a second team of friendly, hardworking, and passionate people and we found ‘em. We are excited to introduce you to the management teams...

ELMWOOD TEAM

HERTEL TEAM

SHAWN PETERS Store Manager Years at the Co-op: 10

MONIQUE MAROLLO Store Manager Years at the Co-op: 21/2

MICHELLE SHANAHAN Asst. Store Manager Years at the Co-op: 6ish

TANYA PERCY Asst. Store Manager Years at the Co-op: 41/2 e

JOE BOYLER Prepared Foods Manager Years at the Co-op: 8

om welc

CALVIN COLLEGE Prepared Foods Manager

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om welc

JEFF ELMINOWSKI Grocery Manager

MIKE RUNCO Grocery Manager Years at the Co-op: 6

JON HUGHES Produce Manager Years at the Co-op: 1

GERRY KAPUSCINSKI Produce Manager Years at the Co-op: 1

YES! WE’RE HIRING We are continuing to build a hardworking, friendly, and community-minded team to fill our stores! Visit our website to view the available positions and see if working at Lexington Co-op is a perfect fit for you.

APPLY ONLINE

www.lexington.coop

-op “I love working at the Co r ou because we bake all of and delicious cookies, cakes, n’t pies from scratch.You do ” find that everywhere!

Baker -Sarah, Lexi’s Kitchen

Grilled Fish Northwest USA Keep your kitchen cool by cooking your fish outdoors on the grill!

[1] Start with one pound of firm white fish, halibut, snapper, cod or mahi-mahi.

[2] Drizzle the fish with olive oil and rub with Lexi’s Taco Seasoning. Let marinate in the refrigerator for at least 30 minutes and up to 4 hours. [3] Heat grill to mediumhigh; lightly oil grill grates. Grill the fish until just cooked through, 3 to 4 minutes per side. Coarsely chop fish on a cutting board and load up your tacos!

Lexi’s Taco Seasoning 1/2 cup chili powder 1/4 cup paprika 2 T onion powder 2 T garlic powder 2 T cumin TACO ER TOPP

Lexi’s Mango Salsa sweet, spicy, fresh

transform your taco game with flavors from around the world!

arou nd th e

Taco Wor TACO ER TOPP

Za’atar Middle East

fragrant spice blend of thyme, salt, sesame seeds and sumac Make this tangy, nutty blend the star of your breakfast taco with lemony fried potatoes, grilled eggplant or cauliflower

TACO ER TOPP

Chimichurri Argentina New from Lexi’s Kitchen!

Vibrant and versatile! This raw sauce blends finely chopped cilantro, shallots, jalapenos, parsley and oregano with oil and vinegar. Spoon this colorful, garlicky sauce over your steak tacos! Find it in the grab & go section for the grilling season!

Make your taco eggs-traordinairy

and gluten free with an egg shell!

[1] Sprinkle a layer of shredded cheese in a non stick skillet over medium heat.

[2] Whisk 2 eggs in a bowl and pour on top of the cheese when it starts to bubble. [3] Cook the eggs and fill it up, fold and enjoy!

Ful Mudammas Egypt make a quesadilla or dip with this popular Egyptian staple of cooked fava beans!

TACO ER TOPP

Mt Vikos Feta

a twist worth trying

2 tsp olive oil 1 onion, chopped 2 (15 oz) cans fava beans 1 cup water 3 oz tomato paste

1/2 cup lemon juice 1 T olive oil 3 cloves garlic, minced 1 T tahini 2 tsp ground cumin

orld

Peanut Teriyaki Japan Lexi’s delicious sauce with tofu and broccoli Wishing for firm, chewy, flavorful tofu? Here’s a tofu tip: Drain, cube, and freeze it when you get home, thaw it in the fridge and squeeze out any remaining water before frying.

Tikka Masala India chicken simmered in spiced yogurt 1/2 tsp cumin 1/2 tsp coriander 1/2 tsp garlic, minced 1/2 tsp fresh ginger, minced 1/2 tsp salt 1/2 tsp turmeric

[1] Heat 2 tsp olive oil in a skillet over medium heat and cook onion until tender, about 5 minutes. [2] Rinse and drain the beans. Add beans and water to the onion; bring to a boil, stirring occasionally. [3] Stir in tomato paste, lemon juice, olive oil, garlic, tahini, and cumin and return to a boil, cook 5 minutes. Remove from heat. [4] Use a potato masher or food processor to get the consistency of refried beans.

1/4 tsp garam masala 1/4 tsp black pepper 1/8 tsp cayenne 2 ½ tsp lime juice 1/2 cup plain yogurt 2 lbs chicken breast, sliced

[1] In a mixing bowl, combine spices and lime juice with yogurt in a mixing bowl. [2] Pour the spiced yogurt over chicken slices in a baking dish. [3] Cover and refrigerate for 4-6 hours. Bake at 350 degrees for 30-40 minutes or until chicken is cooked through and tender.

1 lb extra firm tofu, cubed 2 tbsp cornstarch 1 head broccoli, cut into florets, steamed [1] Gently toss tofu in cornstarch to coat, then fry in batches until crispy. [2] Pour Lexi’s Peanut Teriyaki Sauce over tofu and broccoli, mix gently.

Lexi’s Peanut Teriyaki Sauce 1/2 cup Tamari 1 1/3 T Sriracha 3 T brown sugar 3 T smooth peanut butter 3 T sesame seeds 3 T sesame oil TACO ER 3 T cold water TOPP 1 tsp granulated garlic

Red cabbage

lends the perfect crunch

812-7641

fresh summer fun Ramp Pizza

Impress your guests!

Garlic Scape Pesto

Sauté ramps in olive oil for a perfect pizza topper!

Make a “sauce” by adding lemon zest to ricotta cheese. Top it all off with kosher salt, Parmesan, and a drizzle of olive oil.

12-15 garlic scapes, chopped 2/3 cup toasted walnuts 12 basil leaves 1/2 cup Parmigiano Reggiano 1 T course sea salt 1/2 T black pepper 1 cup olive oil Place the scapes, toasted walnuts, basil leaves, coarse sea salt and pepper in the bowl of your food processor.

Pulse a few times until the ingredients

Meringue-Topped Strawberries & Rhubarb Fruit: 1 pound rhubarb, cut into 1/2-inch pieces 1/2 cup sugar 1 tps grated fresh ginger 2 cups strawberries, hulled and quartered Meringue: 3 egg whites 1/4 tsp cream of tartar 1/3 cup sugar Preheat oven to 350°F. Mix rhubarb, sugar and ginger in a bowl. Pour into a deep dish pie pan.

Place on a baking sheet and cover tightly with foil.

Bake until the rhubarb is recipe and photo: strongertogether.coop

softened (25-30 min) Carefully tuck strawberries between the chunks of rhubarb (Do not stir!)

Beat egg whites and cream of tartar in a large bowl until soft peaks form.

Gradually add sugar and continue mixing until the egg whites are glossy and hold peaks. Spoon over pan and spread.

Return to the oven and bake until the meringue is lightly browned (10 min).

Let cool for at least 10 minutes. Serve warm or at room temperature.

LOCAL

picks

Rhubarb

Eden Valley Growers

Peas & Lettuces

Draudt Farm- Hamburg, NY

Ramps & Scapes

Bowman Hill Farm- Kent, NY

Strawberries

Erdle Farm- Silver Creek, NY Weiss Farm- Eden, NY

Asparagus

Thorpes Family Farm- East Aurora, NY

Garlic

Singer Farm Naturals- Appleton, NY

are roughly mixed and chopped. Add Parmigiano and give a quick blend.

Now, with the processor running, slowly pour the olive through the feed tube. Keep pouring and processing until the mixture is thick and spreadable, yet not completely smooth.

try on pizz pasta o a, baguet r tes

unGRILLievable

Check out what we’re throwin’ on the grill this summer...

PEACHES

Cut ‘em in half and grill face-down for 4 minutes. Melt Prairie Breeze cheese over the top. Serve warm.

BANANAS Slice them down the middle, stuff with chocolate, marshmallow, and nuts. Grill in foil for 5 minutes. Eat s’more!

AVOCADO Cut in half. Grill for 2-4 minutes. Fill with salsa and sour cream.

TOFU Soak cubes of tofu in your favorite marinade for 3 hours before popping them on the grill. These guys make perfect kebobs! *recipe from acouplecooks.com

CARROTS*

1lb whole carrots 1 lime 3T cilantro, chopped Pinch of cumin Olive oil Kosher Salt Ground black pepper Toss carrots in olive oil and a bit of salt.

Roast in an oven at 400° for 20 minutes.

Toss in olive oil again. Grill for 8-10 minutes per side, until carrots are wrinkly.

Toss carrots with lime juice, salt, pepper, cilantro, and cumin.

Serve hot.

ROMAINE LETTUCE Quarter a head of lettuce and drizzle with olive oil, salt, and pepper. Grill for 2-3 minutes per side. Pairs well with vinaigrettes!

EQUAL EXCHANGE IS CELEBRATING 30 YEARS OF DOING THINGS DIFFERENTLY. This year we have begun to sow the seeds for a new grassroots movement through the launch of the EQUAL EXCHANGE ACTION FORUM and we need you!

Apply to be a member and join us for the first-ever People’s Food System Summit at our headquarters in MA. This two-day event will be a space for Action Forum members, farmer partners, and Equal Exchange worker-owners to connect and work together toward the creation of a true people’s food system.

BECOME A MEMBER Q JOIN US AT THE FIRST-EVER

PEOPLE’S FOOD SYSTEM SUMMIT

JUNE 9-10

equalexchange.coop/actionforum

DONE GRILLING? Stick an onion on a fork and use it to clean your grill while it’s still hot. The oils in the onion will clean it in no time!

807 Elmwood Ave, Buffalo, NY 14222 716.886.COOP

Avocado Ice Cream

4 avocados 1 cup lime juice lime zest 2 cans coconut cream 1 cup maple syrup

Open to Everyone 7 am - 11 pm daily

2 tsp vanilla 2 tsp coconut oil 1/2 tsp kosher salt Blend all ingredients until smooth. Pour into a loaf pan and freeze overnight. recipe: delish.com

we all scream for ice cream!

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

ShowTOPP ERS! Kettle Corn Coffee Gro unds Pistachios Fruit Snack s Ginger Can dies Maple Syru p Honey

Local Lick!

GROW Lake Effect Ice Cream WITHLockport, US NY

Coming Soon to Hertel Ave

Small batch artisan ice cream with a distinct hometown flare!

Look for seasonal flavors with locally sourced ingredients like: • Peanut Butter Epiphany • Revolution Coffee with beans from Public Coffee & Espresso

Delicious & Dairy-Free

Co-op Fave