Happy October fellow co-operators! It’s been a beautiful autumn so far — another reason and season to be grateful to live in Vermont. This issue is packed because there’s so much going on in the store. It’s National Co-op Month, we’ve got a case lot sale, job openings, and more! Read on, and as always, thanks for being with us.
October marks National Co-op Month, a tradition begun in 1948 to celebrate the cooperative business model that has been serving communities around the world. When you shop co-op brands, you’re supporting businesses that prioritize their members and workers, practice fair trade, and reinvest in their communities. This month, we’re excited to highlight the many cooperative brands we carry in our store, from breakfast staples to pantry essentials and personal care products.
Co-op Brands We’re Proud to Carry
Throughout the store, you’ll find co-op brands like Real Pickles, Equal Exchange — known for their fairly traded coffee, teas, and chocolate. Also available are Frontier Co-op’s extensive line of bulk herbs, spices, and teas; and dairy favorites from Organic Valley, Cabot Creamery, Ermitage, and Kerrygold. We also stock household names like Sun Maid, Blue Diamond, and Ocean Spray products. For those seeking natural wellness options, Aura Cacia essential oils are available, and you can find sustainable produce from Deep Root Organic. Additionally, look for wines from Argentinian cooperative La Riojana, and Mary Taylor’s Bordeaux Rouge and Blanc varieties — both sourced from cooperatives. Throughout the store, look for displays and special signs identifying all our co-op brands and any related sales.
Associated Grocers Case Lot Sale
Each year, our distributor of conventional groceries, Associated Grocers of New England — also a co-op! — sponsors a case lot sale. Over twenty items are on sale by the case including Teddie peanut butter, Annie’s mac and cheese, organic canned beans, and more! Stock up while supplies last. Ask staff or find a case list at the front desk.
Job Openings at the Co-op
We have a number of job openings at the co-op, including a new one for Human Resources and Bookkeeping, which you can read more about here: https://recruiting.paylocity.com/recruiting/jobs/Details/3607990/Buffalo-Mountain-Co-Op/Human-Resources-and-Bookkeeping.
Other openings include Front End Manager and Board Assistant. If you’re interested in any of these positions, please stop by the store to pick up an application or apply online here.
General Updates
We will be performing quarterly inventory on Monday, October 6th so will be opening late that day at 11:00 a.m. Also, the next board meeting will be held at the Center for an Agricultural Economy on Monday, October 27th at 7:00 p.m. Look for more details about the agenda as the date arrives.
The Hot Box is Back!
This Month’s Recipe
This month’s recipe comes to us from the files at National Co-op Grocers and looks like something worth trying on a chilly October evening.
Roasted Cauliflower and Sweet Potato Curry Soup
For a hearty, veggie-rich soup, try this method of roasting the vegetables before adding them to a curry-scented soup. The heat of the oven brings out the sweetness and adds a hint of char to the cauliflower, carrot and sweet potatoes.
Ingredients
- 1 small cauliflower, chopped into ½ inch pieces
- 1 large sweet potato, ½ inch cubes
- 1 large carrot, ½ inch slices
- 2 tablespoons extra virgin olive oil, divided
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne
- 1 teaspoon salt
- 1 14-ounce can crushed tomatoes
- 2 cups vegetable stock
- 1 14-ounce can coconut milk
- 1/4 cup cilantro
Preparation
- Preheat the oven to 425 F. Place the cauliflower, sweet potato and carrot in a large bowl, drizzle with half of the olive oil, and toss to coat. Spread on a large sheet pan. Roast for 20 minutes, until the vegetables are browned and tender when pierced with a paring knife. Cool on racks.
- While the vegetables roast, heat the remaining olive oil in a large pot over medium-high heat, then add the onions. Cook, stirring often, for about 5 minutes, then reduce the heat to medium-low and stir often for another 5 minutes. Stir in garlic and ginger and cook for 2 minutes, then stir in the coriander, cumin, cinnamon, turmeric, black pepper, cayenne and salt and stir until fragrant, about 2 more minutes.
- Add tomatoes, vegetable stock and coconut milk, stir well, and bring to a boil, then stir in the roasted vegetables. Reduce to simmer for 5 minutes, just to heat the vegetables through.
- Serve sprinkled with cilantro.
Serving Suggestion
Rice is always nice with a curry or pair this flavorful soup with some garlicky naan.
Have a favorite recipe you’d like to share? Send it along to in**@*******************et.com.
Reprinted with permission from grocery.coop. Find more recipes and information about your food and where it comes from at www.grocery.coop.