News from the Lexington Cooperative Market LexTalk Inside: Your Board of Directors, pot pie and make your own broth! January/February 2016 2 tbsp olive oil 1 yellow onion, diced 2 medium carrots, diced 3 stalks of celery, diced 3 tbsp garlic, minced 4 cups crushed tomatoes (1-30oz can) 2 cups cooked kidney beans (1-15oz can) Lexi’s Beans & Greens Soup warm up! Heat oil in a large pot over med-high heat. Add onion, celery, carrots, salt and pepper. Cook a few minutes, until vegetables begin to soften. Add garlic, cook another 1-2 minutes. Add tomatoes, kidney beans, black beans, chickpeas, spinach and 1 quart vegetable broth. Bring the soup to a simmer and cook for 15 minutes, stirring to combine all ingredients. Sample your soup, season to taste. Add more broth if necessary. Remove from heat, stir in the vinegar. Serve warm. Serves 8-10 2 cups cooked black beans (1-15oz can) 2 cups cooked chickpeas (1-15oz can) 3 cups roughly chopped spinach 1-2 quarts vegetable broth ½ tsp kosher salt ½ tsp black pepper 1 tbsp plus 1 tsp sherry vinegar
Transcript
News from the Lexington Cooperative Market
LexTalk
Inside: Your Board of Directors, pot pie and make your own broth!
Lexi’s Beans & Greens Soupwarm up!Heat oil in a large pot over med-high heat. Add onion, celery, carrots, salt and pepper. Cook a few minutes, until vegetables begin to soften. Add garlic, cook another 1-2 minutes.
Add tomatoes, kidney beans, black beans, chickpeas, spinach and 1 quart vegetable broth. Bring the soup to a simmer and cook for 15 minutes, stirring to combine all ingredients. Sample your soup, season to taste. Add more broth if necessary.
Remove from heat, stir in the vinegar. Serve warm.
Happy New Year! 2015 was an intense year for the co-op and the larger food industry.
It was just February when we signed a long-term lease on 1678 Hertel Ave. We’ve been working through the year on financing and design, and expect construction to begin within the next several weeks. We are still projecting to open in 2016, but it will likely be late summer or early fall at this point. We’re so excited to grow the market for local & sustainable food and to offer more convenient shopping for our many customers from North Buffalo. Thank you once again to all of the owners who together invested over $2 million to make it happen.
Growing the Co-op expands the market for locally produced food. But one challenge as we grow is the lack of infrastructure built to support local food distribution. It wasn’t always this hard for a grocer to buy local. When my mom was growing up on the family farm in Elma, she harvested cabbage and cauliflower for my grandfather to sell at the Clinton Bailey Market on Saturday mornings. Back then, most people bought their food at neighborhood grocers and farm stands. And those neighborhood grocers and farm stands sourced their food from the Clinton Bailey Market. WNY farmers were thriving because the people of WNY ate local.
To adequately build a thriving local food system, we need a more robust infrastructure that can deliver local goods to the restaurants, institutions, and groceries that serve our population. It’s this problem that inspired Field & Fork Network, under the excellent leadership of Lisa Tucker, to create the WNY Food Hub. The food hub will be a distribution and processing center, aggregating farm goods of small and medium sized growers to sell in the wholesale market. In February, they announced that the new food hub will be operated by Eden Valley Growers co-op; building a thriving co-op economy and a sustainable local food system in one stroke!
In October, Dave Olson of National Co-op Grocers spoke at our Annual Meeting and reported that co-ops across the country are struggling against a dramatic rise in competition. After years of double-
digit sales growth, Whole Foods Market is currently expecting growth in the low-to-mid single digits. Among NCG co-ops, 1/3 are experiencing negative sales growth. This is in an industry that is expected to grow at 15% for the next several years. The cause is an explosion in competition. “Supernatural” chains like Earth Fare, Fresh Thyme and Lucky’s opening stores in markets traditionally served by co-ops. Conventional players like Wegmans, Target, and Walmart are also stealing market share; and Costco plans to open 150 new stores in the next 5 years. One GM I know refers to this
time as “the grocery wars.”
Sales growth is important because the grocery business is a market share business – whoever owns the most market share has the biggest leverage in negotiating prices with suppliers. In terms of our values, sales growth is important because growth allows us to increase our purchases from local farmers and amplify the good we do in the community. We’re here to meet the community’s needs, and growth is one measure of that.
We’re happy to say that Dave Olson held us up as a model for other co-ops to follow. Lexington’s growth has been more consistent than other co-ops or even Whole Foods, with 12% sales growth in 2015 in spite of a new Trader Joe’s in our market area. The extreme drought in California reinforces our need for a more robust local and regional food system. We at the Co-op work every day to help build this on your behalf, through our support for the Food Hub and by featuring local items in our store. This week, in the middle of January, we have 29 local fruits and vegetables and another 420 locally produced items in our store. We hope you are proud of this, and we’re sure that our great local products are a key element in our success. Choose local!
Homemade peanut butter we make from roasted peanuts in the co-op bulk section!
Incumbent
Matt CaldieroOwner Since 2012
Favorite Food
We love making homemade pizzas with the co-op dough!
Incumbent AlisonWilcox-Lanfear
Owner Since 2009
Favorite Food It’s a toss-up between BreadHive bagels for Sunday breakfast and local grapes in the fall - they are perfect!
Your Food Labels and the U.S. Government 2016 Budget
In December, Congress passed the budget to fund the government through September 2016. Included in the annual spending bill were a number of laws that will affect our food supply.
Country of Origin Labeling (COOL)Until the passage of this bill, meat producers were required to include the product’s country of origin on packaging. The 2016 spending bill eliminated this requirement, which reduces transparency within the meat industry.
GE Salmon Labeling In November 2015, the FDA approved genetically modified salmon for retail sale in the U.S. without special labeling to discern the product from wild caught or farmed salmon. The 2016 spending bill included a clause that mandates industry labeling of GE salmon so consumers can make informed choices.
Excluded: GMO Labeling Ban!
This fall, GMO labeling was at risk nationwide. Despite the passage of GMO labeling laws in Connecticut, Maine and Vermont in recent years, SAFLA (the Safe and Accurate Food Labeling Act) which would have banned mandatory labeling of GMOs, was being considered by Congress. After passage in the House in July, Senators experienced a groundswell of opposition from constituents, and SAFLA was never introduced in the Senate. If you called your senator, thank you!
In December when the 2016 spending bill was in the works, GMO labeling was on the slate again, and advocates feared that a ban on GMO labeling would be worked into the bill, which was necessary to pass to prevent a government shutdown. Thankfully, a GMO labeling ban was excluded from the spending bill.
Lexington fully supports GMO labeling to give consumers the option to make informed food purchasing decisions. With Maine and Vermont’s laws scheduled to go into effect this year, we’ll likely see this issue in the news again. Please stay tuned for updates and action alerts!
a message from
A New Year’s update from your new Board President, Alison Wilcox-Lanfear:2015 was a fantastic year for our co-op. In the spring we announced the second store location on Hertel Ave. In October, our community demonstrated that we are stronger together when we exceeded our capital campaign goal of $2 million. In November, we were thrilled to roll out our new wage scale, giving the co-op’s hard working staff a well-deserved pay increase. Fittingly, we closed out the year in celebration, with board members joining owners for hot chestnuts and caroling at the store during Owner Appreciation Days. Thank you for such a wonderful year!
Your board is currently preparing for our upcoming planning retreat and we will continue working to further our BIG Direction and on Lexington’s expansion to Hertel! Your elected board members are here to represent you, our owners, and you are always welcome to attend a board meeting, or contact us at [email protected]. Board meetings are held the first Monday of each month from 7-9pm. Please email [email protected] for the current location.
Last year we said goodbye to two longtime Board Members; thank you to Roy Cunningham and Jennifer Nalbone (Board President) for your years of dedicated service to the coop! We were sad to see them go, but we are happy to welcome two excellent new additions to the board. As President, Jen left big shoes to fill, and I am honored to serve as your new Board President.
Below are the newly elected or re-elected Board members as of fall 2015. When you see these folks in the store, please say hello!
This year, our Board created the Lexington Co-op Community Fund, a co-op endowment. This year, all patronage dividend donations will go to the LCCF
How does it work? The LCCF lends money to develop cooperatives nationwide. Those loans earn interest, which is income to Lexington. As our fund
grows, the interest will grow as well. All income from interest generated by the LCCF will go to Western New York co-ops and non-profits.
Bonus! Have you tried Gimme Coffee’s
Lexington Co-op Blend?
Locally roasted Honduran beans are certified organic, fair trade and support co-ops! We’re donating $1 from the sale of each bag to the LCCF.
Well, technically we’re making broth. Stocks are made from bones, whereas broths are the flavor-filled cooking liquid from meats, seafoods or vegetables. Use broths and stocks for flavoring soups and stews, risotto, sauces, stuffing, gravy, grain dishes - you name it! Broths add depth of flavor that plain water just can’t deliver.
Bone Broth What is it?
Cooking bone broth is the same process as a meat stock, the difference is in the cooking time. Stock is usually cooked 3-4 hours. Bone broth is cooked for an extended period, generally 24 hours.
VegetablesMirepoix: 1 med onion, 2 stalks celery, 3 carrots, roughly chopped1 medium leek, chopped 1 bulb garlic, cut in half crosswise
Herbs & SpicesSmall bunch thyme + handful parsley + 2 bay leaves1 tbsp whole black peppercorns, lightly crushedPinch of salt
Make It
Meaty
Easy, No-Fuss Broth/Stock
Place chicken/beef pieces/bones in 1 gallon stock pot. Add mirepoix, leeks, garlic and herbs to pot. Cover with several cups of cold water, bring to a slow boil.
Once boiling, frothy residue or fat will rise to the surface. Use a ladle to swirl it around the middle surface of the pot to push the impurities to the sides. Skim off. This improves color and flavor.
Simmer 30-45 minutes, skimming as necessary. Strain slowly through a fine strainer, discard the cooked vegetables and meat/bones if using.
• Chicken: 1 chicken carcass, or 2 ½ lbs bony chicken pieces• Beef: Add roasted beef bones
STOCK TIPS Enhance flavor
• Lightly browning vegetables before adding them to your stock brings out sweeter, more complex flavors
• Pump up your broth by adding foods with umami flavor such as tomatoes, mushrooms, asparagus, and sea vegetables.
Protect flavor
• Skip over veggies that lend strong, bitter flavor such as broccoli, cabbage, cauliflower and kale.
• Starchy vegetables can soak up flavor and make your stock cloudy, so leave ‘em out!
Try it! Pacific’s Organic
Chicken Bone Broth
Buying Broth When the pot is on the stove and you need broth stat, a premade broth is the way to go. Grab a jar of Better Than Bouillon concentrated base or a carton from Field Day. New to the co-op, Field Day is affordable, tasty, and certified organic. Find them both in aisle 3!
POT PIEwintertime eats:
Flaky, crispy pastry crust with warm savory fillings. It’s the stick-to-your-ribs fare we crave on chilly, dark nights. Make it dead easy and pick up a fantastic pie
from Lexi’s Kitchen, or make it yours with a little kitchen time and a hot oven. Don’t be intimidated, we’re breaking down the pot pie!
Chicken Pot PieNew from Lexi’s Kitchen!
6” and 9” pies
Get a recipe! Chicken Pot Pie White Bean Pot Pies Beef Bourguignonne Pot Pie
www.lexington.coop/blog
Crust variations:
Freeze-ability: Yes! Freeze before or after baking. To reheat, bake frozen pies at 375F until hot in the center and crust is lightly browned to reheat, approx. 30 min. Do not complately thaw before baking.
Spice It Up: Curried pot pie, add 1 1/2 tsp curry powder to roux Extra herb-y pot pie, add 2-3 tbsp fresh chopped herbs with onions or leeks
Try it! Pacific’s Organic
Chicken Bone Broth
Double crust (top and bottom), single crust (top only), biscuit (drop biscuits baked atop pot pie filling!), filo dough or puff pastry.
Dinner & A MovieSweet Treats from lexi
Cookie Cakes Your favorite Chocolate Chip and Oatmeal Cranberry cookies become thick, dense, forkable cakes every winter. With a slathering of sweet buttercream, or plain and simple for cookie cake purists.
Cheesecakes Cool, creamy New York Style cheesecakes with our graham cracker crust and beautiful toppings. Try chocolate ganache or bright, fruity berries!
local Cherry Pies A taste of the summer harvest! Local tart cherries and cherry juice in Lexi’s flaky pie crust. We’ll make it lovey with a heart cutout top crust. Plus, February is National Cherry Month!
Chocolate Flourless Cake Fudgey and rich inside, encased in pure chocolate ganache. Lexi’s most famous and beloved confection is great all year round!
Lexi’s treats don’t just taste great. They’re thoughtfully created, and each one is made from scratch with organic flours and sugar, local eggs, and simple recipes.
make your own
Avocado
Chocolate
Mousse
1/2 c chocolate chips2 ripe avocados1/4 cup agave1/3 cocoa powder1/4 cup almond or coconut milk2 tsp vanilla extract1/8 tsp fine grain salt
Melt chocolate chips in a double boiler or half-power microwave, taking care not to burn the chocolate.
Place all ingredients in a food processor, blend until smooth and creamy. Spoon into individual serving dishes,refrigerate at least 2-3 hours, until fully set and chilled.
Serve topped with fresh berries, whipped cream, or toasted nuts. Store refrigerated up to one day. (Don’t worry, it won’t last that long!)
Homemade dairy-free decadence! Serves 2-4
Dinner & A MovieCook up something special on Valentine’s Day or any day!
Tampopo 1985
Make it: Ramen bowls*
A truck driver brings lessons about the relationship of love and food while helping the new business of a smallfamily-run noodle shop.
Fake It: Grab takeout from Sato!
The Big Night 1996
Make it: Squash Risotto*
Two brothers gamble on one special night to try and save their Italian restaurant.
Fake It Appetizer
Crostini topped with First Light Farm’s goat chevre and Lexi’s Olive Tapenade.
Julie & Julia 2009
Make it: Beef Bourguignonne Pot Pie*
A story of how Julia Child got her start in cooking and the true story of blogger Julie Powell cooking her way through Child’s first cookbook.
Chef 2014
Make it: Cubanos*
A chef who loses his restaurant job finds creative freedom and a deeper connection with his family when he takes a chance on a food truck start up.
Burnt 2016
Make it: Visit burntmovie.com for some advanced recipes. Or grab Lexi’s chocolate mousse!
After muddying his career with drugs and diva behavior, a chef seeks to redeem himself by leading a top London restaurant on the road to three Michelin stars.
Place oil, popcorn and salt in a large, 6-quart pot or metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top.
Place over medium heat, shake constantly. Wear oven mitts or use a pair of tongs to hold the bowl. Shake until popcorn finishes popping, approximately 3 minutes.
Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl.
Melt butter. Slowly drizzle over popcorn while spinning the bowl/pot. Serve immediately.
Ingredients
3 tbsp peanut or canola oil
1/2 cup popcorn kernels
1/2 tsp finely ground salt
3 tbsp unsalted butter
Recipe adapted from Alton Brown
perfect popcorn for movie night
Before you pile on the couch, get poppin’.
*Get the recipes at lexington.coop/blog!
Ratatouille 2007
Make it: Ratatouille*
A rat with a passion for cooking becomes the chef of a famous restaurant in Paris.A fun animated classic. Great for family movie night!
Itami Productions
The Sam
uel Goldw
yn Com
pany
Walt D
isney Pictures
Colum
bia Pictures
Open R
oad Films
The W
einstein Com
pany
807 Elmwood Ave, Buffalo, NY 14222716.886.COOP
PRSRT STDU.S. POSTAGE
PAIDBUFFALO NYPERMIT #801Open to Everyone
7 am - 11 pm daily
w w w . l e x i n g t o n . c o o p
Redemption is good... for YOU. You earned it by shopping your co-op! for the CO-OP. Unredeemed dividends are taxed. for the COMMUNITY. More money stays local!Have you redeemed? Ask your cashier!
Dividend Redemption Ends January 30!
Lexington 45th Anniversary Love by the Pound Bulk Sale
Saturdays, 10am-2pm, December-AprilBuckham Hall, Buffalo State; Rockwell RoadSupport our local producers! This new market means greater access to fresh and local foods for our community, and more market share for local vendors and farmers.
Don’t forget!
save the date
Elmwood Bidwell Marketwinter
March 10-1210% off ALL bulk for everyone!
Winter happenings at the co-op and beyond - don’t miss ‘em!
