Good day to all our fellow cooperators!
We apologize for our brief pause in our newsletters. We are back with information about your co-op.
Harvest season is here and preserving all the local produce is a top priority. We can feel the weather changing as we enjoy the last breathe of summer and prepare for back to school.
Here’s some of what’s new at the co-op.
Buffalo Baked has expanded into ready to eat hot lunches. Made fresh daily by our talented cafe chefs with ingredients pulled right from our shelves. Lunch for under $8. Find them at the back of the store next to the coffee station and across from the cooler with all our chilled ready to eat offerings.
Last week saw delicious dishes such as: Mac & Cheese, Vegan Reubens, Mexican Casserole, and Stir-Fried Rice.
Every day something different! Look for the daily special starting around 11am.
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A new in store Chardonnay & Cabernet Sauvignon from Evergreen Family Wines in Washington state. Made from sustainably estate grown grapes, no added concentrates or preservatives, and vegan friendly.
ON SALE NOW for $11.99
The co-op is hiring! Apply online or stop by to pick up an application for the following open positions.
Front End Supervisor
The Front End Supervisor ensures that the register experience flows well for members and customers. They attend to customer needs while overseeing the cashiers. This role helps with the cleanliness and appeal of the front end. The Supervisor is also a key holder for the store and is responsible for ensuring that cash is handled appropriately. Apply here.
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 here.
Produce Team Member
The produce team aims to provide our customers with top-quality fruits and vegetables while maintaining beautiful and appealing displays. The ideal candidate is reliable, focused, has an eye for aesthetics, is attentive to detail, appreciates local farms, and truly cares about providing our community with good food. This job requires lifting up to 50 lbs and traveling up and down stairs frequently throughout the day. Apply here.
Stocking
The Stocker 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.
August’s Recipe: Chicken Tomatillo Enchiladas
A simple but delicious crowd pleaser. You can have everything prepared ahead of time and just assemble and bake when ready to eat.
Ingredients for the Salsa
- 1 pound tomatillos, husked
- 1/2 cup finely chopped onion
- 1 hot pepper minced (spice level to taste)
- 1 teaspoon minced garlic
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh oregano (dried is an acceptable alternative)
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon ground cumin
- 2 cups water
Preparation for Salsa
- Place tomatillos, onion, hot pepper, and garlic in a large saucepan; season with cilantro, oregano, salt and cumin.
- Add water and bring to a boil over high heat.
- Once boiling, reduce the heat to medium-low and simmer until tomatillos are soft, about 10-15 minutes.
- Transfer tomatillo mixture to a blender or food processor and blend until smooth.
Ingredients for Enchiladas
- 1 teaspoon vegetable oil
- 1 1/2 cups prepared tomatillo salsa
- 3 tablespoons sour cream
- 1 pound cooked chicken breast, shredded
- 2 tablespoons minced cilantro
- 1 1/4 cups shredded Mexican cheese blend, divided
- 12 9-inch corn tortillas
Preparation for Enchiladas
- Preheat the oven to 375 degrees F. Lightly oil the bottom and sides of a 9 x 13 inch casserole dish.
- In a small bowl, stir together the tomatillo salsa and sour cream until smooth. Set aside. In another small bowl, mix together the chicken, cilantro and half the cheese.
- Place a spoonful of the chicken mixture into each of the corn tortillas, then roll up or fold the filled tortillas and place into the casserole dish to form a single layer. Evenly pour the tomatillo-sour cream sauce over the top of the tortillas and sprinkle with the remaining shredded cheese.
- Bake 25 to 30 minutes until tortillas are heated through and the sauce is bubbly. Serve warm.
Serving Suggestion
Make it a full meal with a side of Mexican rice and beans, tortilla chips and guacamole. For an extra special version, add a half cup of finely chopped, cooked chorizo sausage to the chicken mix.