Hello Fellow Cooperators!
Welcome to April and with it, brand new maple syrup, the last of the snowfall, and the first real hints of spring produce starting to make their way in. In this issue: there’s a board candidate information session on April 14th if you’ve ever thought about getting more involved; the Annual Meeting is coming up on April 26th for all member-owners; we’re hiring for a couple of positions; it’s Earth Month and we’re celebrating the everyday choices that make this store what it is; and we’ve got a recipe for roasted salmon and vegetables in pesto broth that’s ready in 35 minutes. Thanks as always for shopping with us and for being part of what makes this community great.
Board Candidate Information Session
This April 14th, between 4 p.m. and 5 p.m., board members will be available at the co-op to answer your questions about becoming a board candidate. If you’re a member-owner of the co-op, and are thinking of finding more ways to participate, perhaps being a board member is for you. There are 5 seats with three incumbents running. Come by the store to hear more about the role of the board in the long-term management of the co-op and how you can run for election. If you already know you’re running, you can fill out the interest form here.
Annual Meeting + Board Elections
The Annual Meeting is open to all member-owners and is coming up on Sunday, April 26th at 4 p.m. at the American Legion in Hardwick. It’s a chance to hear updates on the co-op’s progress, connect with fellow member-owners, and have a say in who helps guide the store forward.
Board elections open at the meeting and continue for two weeks, with voting available in the store as well. If you’re thinking about running yourself, the candidate information session on April 14th is a good way to find out more.
If you’ve ever thought about working here, now’s a great time to join the team.
Cashier
This role involves greeting customers, ringing up and bagging with care, handling payments accurately, and helping create a checkout experience that feels smooth, welcoming, and community-centered. The ideal candidate is friendly and steady under pressure, enjoys working with people, communicates clearly, and can stay organized and detail-oriented while keeping the line moving. Apply here using our general application.
Stocking & Receiving
The stocking team keeps the store stocked with goods. They stock the store with the proper rotation and stocking procedures. The ideal candidate for this position is able to pay attention to details, loves to be organized and have a tidy workspace. Apply here.
Benefits of working at the co-op include a matched 401(k), Employee Assistance Program, discounts on special orders, and up to 23% off on shopping here, and more! As a growing organization, we hope to add to these benefits to show our commitment to creating sustainable jobs and valuing employees.
Earth Day & Buffalo Mountain Market
Shopping local, sourcing from farms you can name, choosing products with fewer ingredients and less packaging, buying in bulk, supporting a store owned by the people who shop in it. When you do these things, you’re making small choices that add up across thousands of trips. And when you’re a member-owner, you’re doing something even bigger. You’re helping keep a values-driven, community-owned grocery store alive in a rural town where that actually matters. Thank you for being here for it.
This month, keep an eye out for “Pick for the Earth” signs throughout the store. They call out products that are kinder to the planet, whether that’s because they’re locally sourced, low on packaging, or made with ingredients you can actually pronounce.
April Recipe: Roasted Salmon and Vegetables in a Pesto Sauce
Ingredients
- 2 lb. salmon fillets, cut in 4 even portions
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups vegetable or chicken stock
- 1/2 cup dry white wine
- 2 medium Yukon gold potatoes, unpeeled, cut in 1½-inch chunks
- 8 oz. green beans, trimmed and cut in 1-inch pieces
- 1/4 cup jarred pesto
- 4 sprigs basil (optional)
Preparation
- Preheat the oven to 375 F. Line a baking sheet with parchment and place the salmon portions on it. Drizzle with olive oil and sprinkle with salt and pepper.
- Pour the stock and white wine in a medium pot and bring to a boil over medium-high heat. Add the potatoes and return to a boil, then cover and reduce heat to hold at a simmer for 10 minutes. Add the green beans and cook, covered, for about 5–7 minutes, until the potatoes are tender when pierced with a knife. Uncover and keep warm.
- Roast the salmon for 10–15 minutes if wild caught, 15–20 minutes if farmed. When cooked through, remove from oven and, if desired, use a metal spatula to lift the flesh off the skin.
- Stir the pesto into the warm potato and bean mixture, divide the broth evenly into four bowls, and serve topped with a filet of salmon. Garnish with basil, if desired.
Tips
Adjust your baking time to fit the thickness of your fillets. Wild-caught salmon is leaner and cooks more quickly than farmed.
Reprinted with permission from grocery.coop. Find more recipes and information about your food and where it comes from atwww.grocery.coop.