Hello fellow cooperators and friends!
It’s June! The time for flower blooms and pollinators, gardening and getting caught up with the sun while it’s here, and recovering from the cold. At the co-op, we’ve got quite a lot going on this month with a series of in-store demos of local products, updates on our entrance way construction, and a new gardening project we’re looking for some help with. As always, check out or in-store sales and the monthly recipe, as well.
To our esteemed member-owners…
Thanks for showing up to our annual meeting! A good time was had by all with great opening music provided by member-owner Ray Lewis and friends (Neil McNaughton and Wolfie). The food was simple but delicious. Thank you Rusty for your famous chili recipe, our wonderful café for helping put it together and to our local producers for donations to the meal!
The meeting was entertaining and informative with board and GM presentations, remembrances of our financial team who passed away last year, some financial information and a time for breakout groups to weigh in on appreciations and visioning for our amazing co-op.
Speaking of such, I just want to say why our annual meeting and board elections are so important. As a member owned grocery store, we are different from other stores. You as members are actually the owners. The board is elected by the members to set policy for the GM to follow in the running of your store. The annual meeting is when you get to find out how your store is doing and give feedback and suggestions for improvement. Hope to see you next year!
– Annie Gaillard – BMC Board President
Lifting Up Local
Part of our mission at the co-op is to support our local economy, and to that end we’re starting a new series this month of in-store demonstrations for local products. Our goal is to have a number of these each month. This month, we will have the following local demonstrations scheduled on the 12th and 17th of June with more on the way for July!
June 12th: new CBD drinks from CLEANN will be here in the store with a tasting. Founded in Vermont by a team of talented makers led by Devin Dannat and Derek Porter, CLEANN was created to redefine the modern rituals that make life meaningful. A gathering with friends. A quiet evening. The calm after the noise. Our premium Delta-9 beverages are crafted to help you celebrate, unwind, and reset. Rooted in Vermont, guided by craft, and inspired by innovation. Together, let’s make the old rituals new again.
June 17th: demonstration of gluten-free ancient grains baking mixes from Amy Thornton of Mama Tree Farm in Worcester, VT. Mama Tree Farm grows regeneratively farmed ancient grains, and produces gluten-free, ancient plant baking mixes. By using six different ancient plant flowers, Mama Tree Farm’s mixes promote and celebrate food plant diversity, small farmer livelihoods, and nutrient rich food to strengthen food security, rural community resilience, and planetary and human health.
Request for garden plot materials
The Cafe staff would like to build and maintain some garden beds below the parking lot to grow herbs for use in co-op made food. Cafe staffers will take the lead on maintaining it and staff or member volunteers are welcome to help — several have expressed interest.
The garden will make an attractive landscape in an unused area and support the local pollinators.
We would like to start with two beds this year, and are hoping members of the community are willing to help us with some of the items we need:
- 150 board feet of pine or cedar (2X4’s or larger)
- 0.5 cubic yard compost
- 2 cubic yards soil
- 50 foot hose (or 2 hoses @ 25’ each)
- Watering can
- Plant name tags or marking stakes
- Basil, basil, and more basil.
- Dill (the leafy kind such as Greensleeves or Thalia)
- Cilantro
- Parsley
- Chives
- Thyme
We hope the garden beds are a source of both fresh ingredients for the food we make and an attractive addition to the co-op’s outdoor area.
New Entry Way Floor
The floor in front of the entry way has been remodeled to include the fitting of a grate and drain. There’s still a new floor covering to lay in around the new drain which will happen in the next month, but these changes should protect our floor from the snow and ice and rain and reduce the risk of slipping when entering the store during inclement weather.
The co-op is hiring! Apply online or stop by to pick up an application for the following open position.
Facilities Coordinator
The Facilities role helps keep Buffalo Mountain Market safe, clean, and running smoothly. They work with contractors who help keep the building clean, remove snow, and work on equipment. This role works with all the departments within the Market to coordinate projects and routine maintenance. The hours can be flexible with communication. If interested, stop by the store or apply directly 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.
Sales Flyers
Check out all of our sale specials at www.buffalomountainmarket.com/sales/. This month’s member specials are below.
June Recipe: Peppery Honey-glazed Chicken
Give the barbecue sauce a break and try this peppery-sweet glaze instead. Black pepper and jalapeño add just enough heat to make it interesting, and the honey creates a sweet, sticky glaze on the chicken. The addition of vinegar balances it all for a tongue-tingling delight.
Ingredients
- 6 chicken thighs, skin on
- 2 tablespoons mixed peppercorns
- 1 tablespoon coarse salt
- 1 tablespoon extra virgin olive oil
- 2 medium jalapeños, thinly sliced
- 1/2 cup honey
- 2 tablespoons white wine vinegar
- 1 pinch salt
Preparation
- Place the chicken thighs on a double layer of paper towels and pat dry. In a spice grinder, coarsely grind the peppercorns and transfer to a small bowl. Add the salt and mix. Drizzle the oil over the chicken and rub to coat, then sprinkle the peppercorn mixture over the chicken and rub to coat. Refrigerate, uncovered, for at least two hours. You want the skin to be as dry as possible.
- In a small pot, combine the sliced peppers, honey, vinegar and salt and bring to a boil. Boil for three minutes, reducing the heat as needed so it won’t boil over. Keep warm.
- Preheat the grill to medium heat. Oil the grate and place the chicken on it. Turn every five minutes, until almost cooked. It should take about 20 minutes (an instant-read thermometer inserted in one thigh should read 120-130 F before you start basting).
- Brush the honey sauce on the chicken and turn every two minutes until a thermometer reads 165 F. Transfer the chicken to a platter and let stand for five minutes before serving.
Serving Suggestion
Serve with rice and vegetables or a cabbage slaw and sweet corn on the cob.
Reprinted with permission from grocery.coop. Find more recipes and information about your food and where it comes from atwww.grocery.coop.