Happy New Year, and welcome to 2026 at the co-op. We hope this email finds you well. We had an eventful 2025 and are looking forward to 2026 unfolding. Thank you to everyone who participated this year with all that went on in the store from showing patience when we reset our inventory and added new products, to helping us celebrate our 50th anniversary, to pulling together for the community when SNAP benefits were threatened this past fall. It’s still amazing to us that we were able to raise over $13,000 for our community and are so grateful for the generosity.
As always, it’s a pleasure providing food for this community. Please feel free to reach out and let us know how things are, what we can do, and what you might need. Read on for more information from us, including about a new customer experience survey open to all shoppers, in-store sales, and more.
Store Hours Update
We will be opening at 11 a.m. on January 8th for inventory and a staff meeting.
Customer Experience Survey
We want to hear from you! Starting January 2nd, we’ve partnered with National Co-op Grocers to gather feedback from shoppers, and we’re offering $5 off your next purchase of $25 or more as a thank you.
Here’s how it works: shoppers are randomly selected to receive a survey invitation on their receipt. If that’s you, follow the instructions to share your thoughts online, and you’ll get a code to write on your receipt. Bring it back on your next visit to redeem your discount. Everyone’s welcome to participate, not just members. Each invitation is tied to your specific visit, so please don’t share it with others. Need help accessing the online survey? Just ask. We’re here to help.
Board Meeting
The next board meeting will be held on January 19th at 6p.m. in the Center for an Agricultural Economy center in Hardwick, VT. Everyone is welcome to attend. If you’d like to attend remotely, send an email to bo***@**fc.coop before 5 p.m. the day of the meeting, and a Zoom link will be sent to you the day of the meeting.
Store Sales
As always, check the store for ongoing sales and deals not mentioned below. Hundreds of local items, affordable organic options, household goods, and gifts for every occasion. Stop by the co-op today to see what’s in store.
Roasted Cauliflower and Sweet Potato Curry Soup
Serves 6. Prep time: 45 minutes.
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.
Reprinted with permission from grocery.coop. Find more recipes and information about your food and where it comes from at www.grocery.coop.