Greetings fellow Cooperators, and happy May!
As always, we hope this newsletter finds you well and having enjoyed some of the warm weather we’ve been having. There’s more on the way, so keep up the good spirits! Thanks to everyone who participated in our Annual Meeting on Sunday. We’ll have a complete summary in the next newsletter for those who weren’t able to attend. In this issue, participate in Green Up Day in Hardwick, and get a coupon from us; co-op board member elections are on; and more!
Green Up Day is part of what makes Vermont so special, and we’re celebrating with you. When you drop your bags off at the town garage in Hardwick, pick up a coupon for 10% off $25 or more on a single shopping trip in the month of May.
Green Up bags can be found at the Jeudevine Library and the Hardwick Town Clerk’s office.
Thank you for helping Green Up our state.
Board Member Elections
Voting for the board members is ongoing until May 15th. Active members can stop by the service desk to pick up a ballot and vote. Learn more about the candidates by reading their profiles at the store, or stay tuned to this space for a special edition newsletter next week that will highlight each person running. The candidates are Colleen Crist (current board member), Larry Karp, Karen Klotz, Tari Scott (current board member), and Ted Gates (current board member). Active members may vote for up to five candidates through store closing, May 15th.
Votes will be counted on Saturday, May 16th and winners announced the following week.
May Board Meeting
The next board meeting is on May 18th at 7 p.m. at the Center for an Agricultural Economy in Hardwick. Please come by to learn more about your co-op and board!
Sales & Highlights
May Recipe: Slow Cooker Chicken and Vegetables
Simplify dinner with this easy, flavorful one-pot dish.
Ingredients
- 8 chicken thighs, boneless, skinless
- 1 lb. sweet potato, 3 cups 1-inch cubes
- 1 lb. baby carrots
- 8 oz. green beans, 3 cups
- 1/4 cup tamari soy sauce
- 1/4 cup tomato paste
- 1/4 cup chicken stock or water
- 2 cloves garlic, chopped
- 1 teaspoon dried basil
- 1/2 cup fresh parsley, chopped
Preparation
- Place the chicken in a 4-quart slow cooker, and cover with sweet potatoes, carrots and green beans. In a cup, stir the tamari, tomato paste, chicken stock, garlic and dried basil and pour over the contents of the slow cooker. Stir to coat.
- Cover the slow cooker and cook on low for 8 hours or on high for 3–4 hours. Uncover the pot and serve the chicken and vegetables in their broth, sprinkled with fresh parsley.
Serving Suggestion
Make this dish the center of the perfect warm meal for a cool evening: add a mixed green salad and a loaf of crusty bread.
Reprinted with permission from grocery.coop. Find more recipes and information about your food and where it comes from atwww.grocery.coop.