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July/August 2012
The
Common Market
Frederick, Maryland
The Local List page 2
Meet Your Farmerpage 5
Kale Kids Will Love page 8
Common Market Co-op Newsletter
“Go with your love to the fields” –Wendell Berry, Manifesto: The Mad Farmer Liberation Front
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REPORTThe Maryland Buy Local Challenge takes place July 21st through July 29th. The challenge
began in 2007 by the Southern Maryland Agricultural Development Commission (SMADC) to highlight the benefits of buying local to Maryland’s economy and environment. The Common Market strongly supports buying local as a means to achieving a vibrant local food economy. Support our local farms and businesses by consuming at least one local item every day during the challenge week. In order to meet this challenge, look for the “BUY LOCAL” signs throughout the Co-op.
We have updated our local offerings to help you find more local products. We have listed items with ingredients that are grown or raised within 150 miles as a “Local Farm,” and items that are from businesses within 150 miles as a “Local Business” – such as coffee that is not grown locally, but roasted locally or tomato sauce that is bottled locally. Though products from local businesses may not contain locally-sourced ingredients, a portion of their revenues does support the local economy through local wages and taxes.
To celebrate Buy Local Week, local product demos and samples throughout the week will be available with special kick-off tastings Saturday, July 21st including a Local Heirloom Tomato Tasting from 11:00 am – 1:00 pm with Ilene Freedman of House in the Woods Farm.
Check out our facebook page or website for specific dates and times for tastings and samplings that will take place during the week: facebook/thecommonmarket or www.commonmarket.coop. For great recipes and other information about the importance of buying local goods, check out www.buy-local-challenge.com.
General ManaGer’sBy Sarah Lebherz
Evergreen Square5728 Buckeystown Pike, Unit B-1
Frederick, MD 21704www.commonmarket.coop
301-663-3416Mon. - Sat.: 9 - 9 • Sun.: 10 - 8
General ManagerSarah Lebherz
Store ManagerKathleen Weaver
Manager of Marketing &Owner Services
Sally Fulmer
Education & OutreachZoë Brittain
Owner ServicesKendra Varnon
Board of DirectorsDavid Cloutier, PresidentJim Jenkins, Vice President
John Beutler, SecretaryJulie Richards, Treasurer
Pat AllenAnnie Marshall
Annette StefancicJames HannaMargie Lance
Next Board of Directors Meetings
Co-op Community Room - 6:00 pmThursday, July 26
Thursday, August 23 The opinions expressed herein are those of the authors and not necessarily those of the Board, Management, Staff or Member-Owners of The Common Market Co-op. Nutrition and health information are given for informational purposes only and are not meant as a substitute for a consultation with a licensed health or dietary practitioner.
facebook.com/thecommonmarket
Produce Local Farms
Fox Haven Farm organic vegetables and fruits Summer Creek Farm organic vegetables, organic potting mix, farm fresh eggs Heisler Farm mixed squash, sweet corn Blue Faerie Farm organic vegetables Miolea Farm fruits, organic vegetables, herbs and berries House in the Woods organic vegetables Golden Acres Orchard apples, apple juice Red Wiggler Community Farm organic produce Tuscarora Organic Growers Cooperative organic fruit and vegetablesLatimore Valley organic fresh apple cider, berries
Jefferson, MDThurmont, MD
Comus, MDMiddletown, MD
Adamstown, MD
Adamstown, MD
Clarksburg, MD
Front Royal, VA
Hustontown, PA
York Springs, PA
Local BusinessesLucy and Ameliaseed bombs and seed bomb kits Frederick, MD
SeafoodMaryland Lump Crabmeat Chesapeake Bay
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Grocery & BulkLocal Farms
York Springs, PALatimore Valley organic apple juice, apple butter, pumpkin butter, chutney, hot pepper jellyHays Apiary honey, bulk and in jars, bee pollen S&S Maple Camp maple syrupWildwood’s Hickory Syrup
Corriganville, MDSmithsburg, MD
Berryville, VA
Grocery & BulkLocal Businesses
Michele’s Granola bagged and bulk granola Really Raw Honey raw honey Dublin Roasters packaged, locally roasted coffee Virginia Chutney Company chutney Torchbearer Sauces hot sauce Ester’s Granola bulk and packaged granola Route 11 potato chips Salazon chocolate bars Toigo Farms salsa, pasta sauce and barbecue sauce Chesapeake Bay Roasting Company packaged, locally-roasted coffee Mama Dattoli’s tomato sauce
Baltimore, MDBaltimore, MDFrederick, MD
Washington, VAMechanicsburg, PA
Rockville, MDMt. Jackson, VAEldersburg, MD
Shippensburg, PA
Crofton, MD
Bendersville, PA
Lancaster, PA
Chambersburg, PA
Louisa, VA
South Central, PA
Dickerson, MD Libertytown, MD
Eggs, Dairy, Tofu and Frozen
Natural By Nature The Common Market milk, cottage cheese, butter, whipped creamTrickling Springs milk, buttermilk, cream, ice cream and butter Twin Oaks tofu Path Valley Growers Co-op farm fresh eggs Jehova Jireh farm fresh eggsGrazy Days farm fresh eggs
Rockville, MD
Alexandria, VABaltimore, MD
Prepared FoodsAsmar’s Mediterranean FoodsWild Pea HummousCava Mezze Foods Mediterranean dips and spreads
Silver Spring, MDNew Holland, PA
Moorenko’s ice creamDutch County Pretzels gluten-free pretzels
Frozen
Frederick, MDEllicott City, MDGlenn Dale, MDWashington, DC
Frederick, MD
Brunswick, MD
Frederick, MDPhiladelphia, PA
Cazuela Bakery breads The Breadery breads Sweet and Natural vegan baked goods Sticky Fingers cookies Piece O’ Cake gluten-free brownies Better Choice Bakery gluten-free brownies, cupcakes City Market Bagel And Deli fresh bagels Better Together brownies
Breads and Pastries
Fresh & Frozen MeatThe Common Market Grass-Fed Beef (Mary’s Delight Farm) fresh cut and ground Ruth Ann’s “Garden Style” Beef frozen ground and patties Eberly’s fresh organic chicken Koch’s Turkey fresh cut and ground turkey Plainville Farms turkey - fresh cut and ground, sliced deli meats Mary’s Delight Farm fresh lamb Maple Lawn fresh turkey Bell and Evans fresh chicken Martin’s Sausage pork, turkey and chicken sausages Whitmore Farm organic lamb sausage Pekin Paradise fresh and frozen whole ducks Good Faith Farms fresh ground beef
Thurmont, MD
Woodsboro, MD
Stevens, PATamaqua, PA
New Oxford, PA
Thurmont, MDFulton, MD
Fredericksburg, PA
Mickleton, NJ
Emmitsburg, MDHamburg, PA
Middletown, MD
Hand-Cut CheeseCherry Glen goat cheese Caprikorn Farms raw goat milk cheese Keswick Creamery raw Jersey cow milk cheese Palmyra Farms Ayrshire cow milk cheese Buttercup Valley grass-fed cow milk cheese Clear Spring Creamery grass-fed cow milk cheese Shepherds Manor Creamery raw sheep milk cheese Blue Ridge Dairy Company fresh mozzerella and ricotta
Boyds, MDGapland, MDNewburg, PA
Hagerstown, MDJefferson, MD
Clear Spring, MD
New Windsor, MD
Sterling, VA
Health & Body CareKeys Therapeutic skin care products Divinity Natural vegan body products Washington Homeopathics homeopathic remedies Imagilin probiotics Cedar Ridge Soaps bar soaps Marney & Swa Designs exfoliating soap Biggs & Featherbelle bar soaps
Annapolis, MDTakoma Park, MD
Berkley Springs, WV
Frederick, MDKeedysville, MD
Frederick, MDBaltimore, MD
Gifts and GadgetsHerbal Animals eye pillows Cindy Steegle greeting cards Mary T. Klotz greeting cards Natureflections greeting cards Yellow Cow Studio greeting cards Roark Photography greeting cards Seyion cloth tote bags No Frills Fancy produce bags, cloth napkins and pet toys
Potomac, MDFrederick, MD
Woodsboro, MDTakoma Park, MDWalkersville, MD
West Friendship, MDGreenbelt, MD
Frederick, MDAvailability may be limited on some items due to seasonal variations and supply.
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One of the many great things about your food Co-op is that the people who direct the organization are your neighbors and fellow shoppers. Ever since I began serving on The Common Market Board back in 2008, I’ve been amazed and impressed by my fellow Directors and the care we all have for this Co-op and this community. They are fantastic people to work with, and I love how every person brings something unique to the table, enhancing our work. Our Board is democratically elected by you, the Owners, and we meet every month (and sometimes in between) in order to monitor the organization and make decisions about the overall future direction of the Co-op. This is an organizational model that promotes full and equal participation. Not only do you, as an Owner, receive a share in the store profits, but you can also serve the store directly by becoming involved in the Board itself.
This is the time of year when we are recruiting Owners who would like to stand for election to the Board. Board members do not stock shelves or make buying decisions – we leave that to the experts on our wonderful staff! But we do set the policies that govern the organization. If you care about the Vision of our Co-op and have the ability to work well as an attentive, thoughtful team member, then pick up an application and information packet at the Co-op Service Desk. Completed applications are due by close-of-business (9:00 pm) July 18. We hope you will consider this opportunity to serve your Co-op and your neighbors. We look forward to hearing from you!
David Cloutier, Board President
Message from Your Board of DirectorsYour Board = Your Neighbors
Your Voice, Your Vote, Your Co-op In August, Owners will receive ballot packets and OwnerFest invitations in the mail. Ballots may be mailed to the Co-op or dropped into the ballot box at the Co-op Service Desk. Voting will run until 9:00 pm on September 17. Election results will be announced at OwnerFest.
On May 1st, The Common Market was honored by The Arc of Frederick County as the recipient of the Civitan Award. The Arc provides advocacy, access to resources, assistance in increasing individual and family opportunities, and community connections for people with developmental disabilities. The Civitan Award is a distinguished award given to an employer in Frederick County who looks beyond an employee’s ability and looks at how the employer can promote and nurture the employee’s skills.
The Common Market partnered with The Arc initially in 2010 with one employee, and has grown to working with five employees from The Arc and the Success Program. The Success Program is a partnership with The Arc and the Frederick County Public Schools that initiates employment services for individuals with developmental disabilities who are transitioning from high school.
Linda Werner of The Arc stated this about The Common Market when she presented us with the Civitan Award: “This description describes The Common Market to a tee. The administration and staff at The Common Market go above and beyond with the support they provide to employees who have disabilities. Managers encourage employees to strive to do their
best….they expect people to do their best…..having the same expectations for people who have disabilities as they do for people who do not have disabilities. Respect, dignity, fairness and support are words that easily describe the administration and the staff of The Common Market. For these reasons, and many more, The Arc of Frederick County is proud to present the Civitan Award to The Common Market!”
We are honored to have received this award and proud to work with the individuals in The Arc and the Success Program.
Arc participant, Kate Moshel, works hard in the Cafe.
The Common Market Honored with Civitan Award
Owner Appreciation Day 2012
October 25, 26, 27Look for 2013 OAD dates in upcoming newsletters
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Summer Creek Farm was started in 1992 and was operated to meet organic standards from the outset. In 1998, it achieved organic certification. Rick Hood has not only been supplying The Common Market with fresh, organic produce since the “Commerce Street days”, he has also shared his considerable farming knowledge with our shoppers, owners, and staff through a variety of classes in our Community Room, where he has become one of the most sought after instructors. Rick is also one of the “mentor farmers” in the Future Harvest Beginning Farmer Training Program (see page 12 for more on this program.)
We asked Rick to share a little of his story and his thoughts about farming. Here are the words right from the farmer’s mouth.
How many people are on your crew? Our crew consists of all local help. It varies in the season but in peak we have about 9 part time people. Some work 4 days a week, some just one day.
What do you make/grow/produce? We are very diversified. We raise grains, poultry for eggs, honey bees, a wide variety of produce as well as growing organic plants for other farmers. We also manufacture our own brand of potting soils from our own formulation.
Who are your customers? Our customer base is very wide. We service four grocery stores, several restaurants and the West Frederick Farmers Market. We are also Frederick County’s largest organic CSA and we provide food to various food banks.
How much land? How much under cultivation? We farm at two locations; one is 27 acres, the other is 6. About 28 acres in cultivation.
How long have you been in business? I have been in the organic farming business since 1984. We have been at our current location since 1992.
Is this your sole source of income? Farming is my main source of income. We have some other activities too.
How did you get into farming? My family has farmed in Frederick or Carroll counties for several generations. I did not grow up on a farm but worked around and on them since my teens.
Where did you learn to farm? From a lot of sources: my grandparents, my parents, trial and error, personal experiments.
Your farming (business) philosophy? Growing practices? Our farm mission statement is - To conduct our enterprises with integrity towards our customers and our environment. We work to provide a high quality product using environmentally friendly, lower energy methods. We use local labor to provide jobs in our community and educational experiences. We have trained many young farmers over the years. We also take zero government payments or subsidies, including the organic certification rebate. The only exception to this is when we participate in research projects where we earn our money. All growing practices are certified organic.
The best thing about farming? Several things make it great. I work outside, have zero commute, and get to enjoy God’s creations! I can provide local jobs and learning experiences. All are great, but the best is to be able to hold something I produced and someone else enjoys. I enjoy the challenges.
The worst thing about farming? Limited financial reward, lots of physical labor, tough weather conditions and uncertainty of the weather.
What are some unique challenges that you face? Probably the biggest challenges we face are the weather and government regulations. Environmental groups and our government, while they may have good intentions, in most cases do not have extensive farming knowledge. The collaboration of these groups often results in unintended consequences.
Most important lesson you’ve ever learned (relevant to farming)? The most important lesson is to treat others as you expect to be treated. That is other people, other animals or the land. When you stay with your convictions and true to yourself
you are much more satisfied with the end result.What’s the most important piece of advice you would
bestow on a young, would-be farmer? Farming is very challenging but can also be extremely rewarding. It’s expensive to enter as an occupation, and it’s difficult to make a sustainable income. Having said that, if you’re willing to persevere, work hard, and be very frugal, you can make a modest living. The rewards to farming go beyond the financial!
What do you think is the future of good food? The future of food is exciting and challenging. We are being asked to produce the Four F’s on farms: Food, Fiber, Feed and Fuel. All are important. All are needed. The world is demanding more food but also experiencing economic challenges to make food affordable. The influence of China in current food markets is huge as they have the money and need to buy large amounts of food, having 24% of the population and 10% of the farm land. This is driving food costs up significantly. Much of the Middle East unrest has been caused by rising food prices in those countries as they import much food. Food needs to be affordable but quality too. That presents a real challenge. Energy, nutrients and water are resources that are needed for food production and all limited in scope, especially at affordable prices. Farmers are aging. The newer generation of farmers will need to be paid better to attract quality people. That will mean higher food prices for the consumer. Farmers, by nature, are very independent but are being forced in to increased regulations; some are needed, but many make no sense to those that know what is needed to produce products. In the end the markets will work all these issues out but the ride will be rocky and challenging. I enjoy those challenges and the hard work. The end result is worth the journey.
Meet Your FarmerRick Hood, Owner/Farmer – Summer Creek Farm, Thurmont, MD
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Farm to Food BankThe Farm
House in the Woods (HIW) is a small organic family farm located in Adamstown, Maryland owned by Phil and Ilene Freedman. The Freedmans have operated a CSA since 2000, have provided our Produce Department with an array of fresh picked vegetables for years and are long-time Owners of the Co-op. Phil and Ilene, along with their two young sons and a few interns and volunteers, run the farm. They truly embody the awareness that the way we treat our earth matters and that farming in a sustainable way is just one facet of that treatment. They are excellent farmer-teachers who engage with their community and CSA members in a meaningful way that educates and benefits all those involved. When we worked with them to plan our first Crop Mob in April 2011, the idea of “Farm to Food Bank” was born. HIW had always taken their extras to the Food Bank and we had always donated food and donations during our Feed the Hungry Campaigns, so when we wanted to expand our donations to fresh organic produce Ilene had the brilliant idea of the Crop Mobs raising money to make that possible. It was truly a collaborative effort and Farm to Food Bank was born.
The Crop Mob For this year’s Earth Day Crop Mob in April, the weather
was certainly chilly; it even sleeted for a short period of time, but that did nothing to dampen the spirits of this year’s team of Crop Mobbers! Crop Mobs have a special way of warming you from the inside out, and playing with the triplet baby goats (adorably named Vanilla, Chocolate Chip, and Bob) makes you forget that you are a little cold. Mobbers managed to weed the entire garlic patch again this year, which was a huge feat considering House in the Woods expanded their garlic crop this year; Phil and Ilene love to save this task for the Crop Mob. We also worked hard to bag dirt which is used to hold down the row covers, prepare the row cover for re-use, mix a batch of potting soil, fill seeding trays with potting soil, transplant seedlings, and water all the green house seedlings.
Donations provided by those who attended the Crop Mob and through our Farm to Food Bank “Bring a Bag for Change” “jug” went to fund two CSA Shares from House in the Woods Farm for the Frederick Food Bank for the second year in a row. This year we even had a little extra left over so we used that money to buy wholesome organic baby food for the Food Bank to nourish the even the tiniest members of our community with
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pure, wholesome, organic food. We will continue to purchase fresh organic produce for the Frederick Food Bank using funds from this program throughout the whole year!
The Food Bank The Frederick Food Bank serves approximately 700-800
households each month. They provide a three to five day supply of food to families and individuals in need. Sarah McAleavy, the Food Bank Coordinator, says that she has noticed an increase in middle-class families in need as the cost of living and gas prices continue to rise. She has been very pleased with the enthusiastic response of Food Bank patrons to the addition of fresh vegetables. When they receive unusual items like kohlrabi or bok choy they are sure to provide recipes so that when people get their veggies home they are ready to use them. In addition to the CSA shares, House in the Woods also donates any extra food from the harvest.
Summer is typically a time of year when donations for the Food Bank slow down and they need to purchase food. Last summer they received enough donations from local businesses and members of the community that they did not have to purchase any food. If you would like to help ensure a supply of good food to the Food Bank you can:
• Donate when you visit the Co-op- Place your non-perishable food items in the “Food Bank Cart” located in the out-going side of our vestibule. The contents of the cart are picked up every Thursday along with unsellable items like dented cans or damaged packaged items.
• Donate your garden excess directly to the Food Bank- Have more tomatoes or kale than you can possibly consume yourself? Drop them off at 100 S. Market Street in downtown Frederick (the Food Bank itself is located on All Saints Street). These items could prove useful in the Soup Kitchen as well. For Food Bank hours visit: http://www.cityoffrederick.com/index.aspx?NID=183
• Bring a Bag for Change- Bring in your bags when you shop and put the wooden nickels that you earn in the Farm to Food Bank jug.In addition to operating the Food Bank, the Frederick Community
Action Agency offers other food and nutrition programs to meet the needs of our community including: the Frederick Soup Kitchen, the Summer Food Service Program, Backpack Program, and the After-School Snack Program. If you’d like more information or are looking to volunteer visit the Frederick Community Action Agency’s website. Thank you for all your support and remember every little bit helps!
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You scream, I scream, We all scream “Local”!
We have recently partnered with the local ice cream company Moorenko’s to come up with our own flavor of ice cream. We will be primarily using ingredients sourced from local companies.
“What flavor is it?” you ask. Well, it’s a secret. “But,” you reply, “at least tell me what it’s called.”
NO! But we can tell you that it will be delicious and available for a limited time only. Be sure to swing by our frozen department to check it out!
Kale ChipsTurn fresh kale into crispy crunchy “chips” for a healthy
snack. Kale Chips are delicious, so be sure to not let the fact that they are made of kale scare you away. This is a great way to add more greens to your diet or use all that kale your garden is producing. This is also a great recipe to let your kids help prepare and a clever way to ease a picky eater into vegetables. Be sure to dry the kale thoroughly before baking and keep an eye on it as it bakes. You may need to take it out of the oven sooner than 20 minutes. Don’t let it turn dark brown as they may have a charred flavor.
Prep Time: 10 minutesCook Time: 10-20 minutesTotal Time: 30 minutesYield: Makes about 4 servingsIngredients:• 1 bunch kale (Lacinato or Curly)• Drizzle of vegetable or olive oil• Salt for sprinkling
Preparation:1. Preheat oven to 300°F. Trim the stem ends of the kale
leaves and cut out any large ribs from the center of the leaves. Rinse the leaves and pat them thoroughly dry. Be sure to dry the kale thoroughly. You can leave small leaves whole, but you may want to cut larger leaves into more manageable pieces.
2. Put kale in a very large bowl and drizzle with the oil. Gently toss the kale until it is evenly coated with the oil. Arrange leaves on baking sheets in a single layer (you may need to cook in batches). Sprinkle the kale with salt. Bake for 10 to 20 minutes, remove, and let cool. The kale “chips” will crisp up as they cool. Repeat with remaining kale, if necessary.
Thanks to You, We Grew!The end of May concluded
our most successful Owner Drive yet! We had a record breaking 61 new Owners. Not only did we reach our goal of 45 new Owners a full week early, but we continued to grow at a rapid pace with 16 more Owners signing up before the end of the month, bringing our total number of Owners to 3697! We want to thank all the Owners who reached out to their friends and
family to help make the Co-op a little bigger and a little healthier.
And a special thanks to the staff who were the driving force, answering questions and making people aware of the opportunity to join their community in the Cooperative International Movement. Congrats to those winners of the Co-op themed prizes and to Tyler Holt, who won the $50 gift card for referring a friend to join The Common Market. Thanks to all your efforts, The Common Market has and will continue to stay strong, proving that together we have Grown to Own.
Proud new Staff-Owner, Sue is one of the six Co-op staff members who joined during our Owner Drive.
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Staff Spotlight Molly Nathanson
You might have missed Molly in the Produce Department since she’s mostly in the prep room. What she lacks in visibility, she makes up for in talent. Her music makes the prep room bounce like a night club. Her baked goods make fellow staff members feel pampered. And, her cooking makes those lucky enough to have tasted it wish she were for hire.
She’s got an eye for quality, an ear for wicked dance music, and a gift for gardening. Molly’s work and life experiences have been many and varied. She’s been a fish monger, landscaper, artist, a chef and a baker (and she
makes a darn good lumberjack, too!). We are so glad that long and winding road has led her here, to our door.
• What is your current position and how long have you worked at the Co-op? Produce Prep Steward and I have worked here at the Co-op for 5 ½ years.
• What brought you to the Co-op? The ideas behind a co-op and organics. Growing up my family was a member of the first co-op in the D.C. area, “Yes Co-op” which my grandmother helped to create.
• What are your favorite products? Crunchmaster multi-grain sea salt crackers, Pecan Nut Thins, Cashew Butter, everything from the Produce Department and most of the cheeses we carry.
• What do you like best about your job? The camaraderie shared with my co-workers and being able to frolic with fresh produce every day.
• What are your favorite “Co-op Memories”? One day me, Zoe, Mark, Tali, and perhaps others, broke out into a song from Monty Python in the break room. Also, the morning meeting (we have these everyday) run by Greg where he and all the speakers following him, including me, spoke into a plastic microphone brush that was found in the Bulk Department that morning. Priceless, strange, Common Market moments.
• What type of things do you like to do outside of work? Photography, gardening/landscaping, mosaics, wildlife watching, and cooking.
• What’s your favorite food to make? I just like to cook. I spent 10 years doing it professionally after graduating from culinary school. One thing I like to make is chicken scampi.
•Do you have a nickname? “Molecule” or “Mollster”• What do you want to be remembered for having said or done? I hope I am remembered as being helpful and understanding to
those I care about which is quite a large number of people. Also, I would like to be successful with my artwork.• Tell us something about a pet that was or is the love of your life? Lola was just an amazing cat. She was rescued from the
streets of Brooklyn as a kitten and kept that “Brooklyn street attitude” her whole life. She protected me. A fierce little 8lb. cat. She used to wake me up when I slept through the alarm and answer the phone by knocking it off the hook when it rang. She always knew what I was feeling and she exceeded all veterinarian expectations by living three years longer than any other cat diagnosed with full blown FIP. I’m convinced she didn’t want to leave me unattended. I had to make that decision for her. I cried for weeks after that. She was an awesome cat!
• Honey Crisp or Pink Lady? Satsuma or Honey Tangerine? Kale or Collards? Bacon or Sausage? Milk Chocolate or Dark Chocolate? Pink Lady, Satsuma, Collards and Bacon!
Here’s what other Common Market staff had to say when asked “What is your favorite thing about working with Molly?” Chris, Bulk Department- “Molly cracks me up! I especially love the imitations she does of her animals.”Tali, Wellness Buyer- “I just love Molly; I call her ‘Malls’ and she calls me ‘Talls.’ Molly has mad baking skills and nobody, I mean nobody, fluffs produce like Molly.”Weaver, Store Manager- “I love when life gives Molly over-ripe bananas and she turns it into banana bread.”Alexis, Marketing- “Molly really calls it like she sees it, and she is always willing to share her delicious baked goods with me.”Josh, Produce- “I always love Molly’s entertaining stories.”Zoe, Marketing- “Molly has a myriad of hidden talents. The first time I saw her on her own turf, she was building a brick grill in her backyard. If I ever wonder out loud how something is done, Molly knows, and she’s usually done it herself.”
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< Jeff, Marketing Asst. Manager –“From tacos to burgers to braised short ribs, The Common Market’s Beef always puts a smile on my face.”
Einar, IS Manager >“Cazeula Baguettes are “Viking Approved!” We use
them before we go into battle as practice swords.”
< Dave, Promotional Coordinator “I am simply mad about Blue Ridge Mozzarella! It’s about as close to authentic fresh mozzarella that you can get without going to Italy. It’s the real deal, Neil!”
Alexis, Demo & Education Coordinator >“I love the Sticky Fingers Cowvin Cookies sooo-
much! They are a delicious treat that I’m always in the mood for.”
< Greg, Assistant Store Manager “The Common Market’s coleslaw. I grew up with homemade coleslaw that my mother made and it was so good. The Common Market coleslaw is the best I have had since; it is so fresh tasting and so good.”
Megan, Finance Assistant >“I adore Dublin Roaster’s Highlander Grog blend. It’s
a wonderfully warm and rich way to start my day.”
< Sarah, General Manager“I love the Key’s MetaCare Therapy Cream. That stuff works great for scrapes and itchy spots and I swear you could grow new skin with it if you were so inclined.”
Chris, Bulk Department >“Trust me, I know granola, and Michele’s Granola is
like a vacation in your mouth.”
< Adam, Grocery Department“Trickling Springs Organic Chocolate Milk is the best chocolate milk you’ll ever taste!”
Joe, Grocery Manager >“Latimore Valley Organic Apple Juice is so refreshing
and inspiring that it makes me want to play a really sweet guitar solo.”
We Know LocalLocal products are part of what makes our Co-op unique. In celebration of the Buy Local Challenge, we asked staff members to tell us about some of the local goods that have caught their attention. Who knows? Maybe you will find something here to catch yours.
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Coping With Change: Transitioning Yourself and Your Family to a Gluten Free Lifestyle with Becky SpyraSaturday, July 14 10 AM- Noon
Don’t let a celiac disease diagnosis ruin your summer party and picnic plans. Going gluten free does not have to be a daunting and complicated task. It is something that you and your family can take on together, so no one is left out of the fun. Learn the basics of celiac disease and other glu-ten sensitivities and summer strategies on making the shift to being gluten free as easy as possible from a “seasoned gluten free veteran.” Class will include:· Tastings· Travel tips for gluten free eaters· How to transition your kitchen to gluten free· Summer picnic recipesBecky Spyra has been living gluten free for over three years now. She teaches a wellness and weight management course in Charles Town, WV and is a certified CTLC Wellness Coach.*There will be optional store tours after the class. Space is limited to 6 people per 15-minute tour session. Sign up for a tour when you sign up for the class.$12, $8 for Owners
Buy Local Week at The Common MarketSaturday, July 21-Sunday, July 29
We’re celebrating all things local all week long! We will kick off the week on Saturday, July 21st with an heirloom tomato and local mozzarella tasting with the help of Ilene Freedman from House in the Woods Farm. We have invited local farmers and vendors, all from within 150 miles of the Co-op, to come in and sample their goods. So be sure to stop by for a taste of what our local friends have to offer. Also, be sure to take advantage of 10% off all the local goods we carry during Buy Local Week. Join in our celebra-tion and buy local!
The fifth Cooperative Principle:Education, Training and Information: Cooperatives educate and train their members, elected representatives, managers, and employees so they can help with the development of their cooperative. They also inform the general public about the nature and benefits of cooperation.
Check our website www.commonmarket.coop and community room bulletin board for other classes and events.
CoMMunity rooM events
Fight Fatigue Using Reflexology with Amye ClarkSaturday, August 18 12-2 PM
Reflexology is a non-invasive therapy that stimulates reflexes in the feet and hands which correspond to every part, gland and organ of the body. Imbalances within the body can be detected by sensitivities in the feet. Our bodies are a reflection of our health, and we have the ability to help in our own healing. The class will highlight techniques to fight adrenal fatigue and how to understand your body’s hormonal system. This class is a combina-tion of lecture and hands on demonstration, where participants will view their own feet or partner up and work with a buddy. Participants will get an understanding of pressure and technique to perform rudimentary reflexol-ogy on themselves and loved ones. Amye Clark has been practicing reflexology for years, and received her certification from the International Institute of Reflexology in 2009. She currently practices in Frederick and Hagerstown where she combines her training with aromatherapy and medical Qi Gong.$12, $8 for Owners
Cooking Connections: Quick and Easy 30 Minute Meals with David CampbellSaturday, August 25 12-2 PM
Putting together healthful, tasty dinners can be a challenge, especially on a tight schedule. This class will cover two variations of a meal which includes fish, a vegetable, and a grain, and which can be prepared in about 30 minutes. We will also be covering the basics of safe seafood handling and cooking.
David Campbell has been part of the Co-op since 2005, and spent more than 5 years in the Meat, Seafood, and Cheese Department before becom-ing our Promotional Coordinator. This class will be featuring dairy and meat. $20, $15 for Owners
These seminars are provided as an educational opportunity for our community. The ideas expressed do not necessarily reflect those of The Common Market, our Owners or employees.
THE FINE PRINT…READ ME PLEASE! Prepayment of your class is required to reserve your spot. Please be aware that only those students who have paid the class fee are considered to be fully registered and count toward the required minimum number of students needed to hold a class. Payment may be made using the following methods:• By phone with a credit card. • By mail, send a check for the required amount and please include the following information: names of all attendees, a contact phone number, Owner # if applicable, and the name and date of the classes you
wish to attend. • In person, by cash, check, credit or debit at the Co-op Service Desk.Classes and lectures must have a minimum of 6 students signed up 48 hours in advance for the class to take place. If there are less than 6 students registered, each student will be called and informed of the cancel-lation. Students may either put their pre-paid money toward another class taking place within the next three months or they may receive a full refund. If a student cancels prior to 48 hours before the class, the refund will be applied to a future class or a full monetary refund will be given. No refunds will be given for cancellations received after the 48-hour deadline or for no-shows. Please be on time! Late arrivals are disruptive to the instructor and other students. The classroom is open at least 15 minutes before each class. Anyone arriving more than 10 minutes late will, unfortunately, be counted as a no-show and that seat may be given to another student.Register for any class at the Co-op Service Desk - 301.663.3416 or [email protected] for payment options.ASL interpreting may be provided upon request, but is not guaranteed. To request ASL interpreting service for a specific class, contact [email protected] no fewer than 7 days prior to the class.
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The Future Harvest CASA Beginner Farmer Training Program is a very positive antidote to the news we often hear about the aging of America’s farmers. This program, which is going into its fourth year of operation in Central Maryland, is looking at ways to support beginner farmers who are new to sustainable agriculture to get a strong start in other regions such as the Eastern Shore and Northern Virginia.
“This initiative is really central to our mission of promoting sustainable agriculture throughout the region,” said Alice Chalmers, executive director of Future Harvest–Chesapeake Alliance for Sustainable Agriculture (CASA). “We began as an organization of active farmers who needed a support network for education and information on sustainable growing techniques. As the interest in sustainable agriculture has grown, our mission has expanded to include not only creating and preserving an environment in which sustainable farming can thrive, but also helping to prepare the people who will choose farming as their career. No farmers, no food.”
Since 2009, the program has graduated 17 trainees and 11 are in the program for 2012. “We look for highly motivated individuals with some farming experience who are committed to a career in sustainable or organic agriculture. We always have an excellent pool of applicants,” said program director Cathy Tipper, noting that participants have ranged in age from their 20s to their 50s, and many come to farming after other careers.
The track record of success for program graduates finding work in farming is impressive. Of the 17 graduates, 12 are currently farming in the Chesapeake Region, one is looking for a management opportunity in viticulture, and three are looking for land opportunities (with housing) for organic produce farming in the region. The remaining two have moved out of the region. Graduates and current trainees own farm businesses or work on farms that sell produce through farmers markets and/or CSA memberships in the Baltimore, DC and York, PA, areas. Several graduates are actively farming in urban areas of Baltimore City.
Beginning with Future Harvest CASA’s annual Farming for Profit and Stewardship Conference in January, trainees spend a full calendar year taking advantage of networking, workshop and field-based training opportunities. In addition to an eight-week workshop series organized by the University of Maryland Extension Baltimore County, this year the program also included a three-session Urban Workshop Series in partnership with Civic Works’ Real Food Farm and the Farm Alliance of Baltimore City, and funded by United Way of Central Maryland.
As the year progresses into the spring, the trainees move out into the field. “With fewer of today’s farmers having grown up on farms or in farming communities, the apprenticeship with a training farmer is a key feature of the Beginner Farmer Training Program,” said Tipper.
Current training farmers include Rick Hood of Summer Creek Farm in Thurmont, Maryland, Tom Paduano and Sarah Rider from
Flying Plow Farm in Harford County, and Jack and Becky Gurley of Calvert’s Gift Farm in Baltimore County. The shoulder-to-shoulder hands-on training covers a broad range of topics beginning with soil and sowing, and ending with harvesting and post-handling
Christian Melendez, farm manager at ECO City Farms in Prince George’s County, Maryland, said working with training farmers has given him valuable insight on day-to-day decision-making on a farm. “Just understanding that different farmers may choose to do things different ways gives me confidence to try new things – it’s a different context than just reading it in a book,” Melendez said. He also enjoys seeing the varieties of fruits and vegetables on other farms, and feels the exposure to farms that do not have the space limitations of an urban farm has given him perspective on the true level of productivity he’s able to coax from the 1/3-acre under cultivation at ECO City Farms.
During the program year, trainees also tour other sustainable farms in the region including the new farms of training program graduates. Previous tours have visited One Straw Farm (Baltimore County), Real Food Farm (Baltimore City), Radix Farm (Prince George’s County), Side By Side Farm (Baltimore County), Love Dove Farm (Howard County), ECO City Farms (Prince George’s County) and Sunnyside (York County, PA). This year’s tours include Whitmore Farm (Frederick County) and Quarterbranch
Farm (Loudoun County, VA). Usually the tours end in the evening with a potluck dinner which enables the Beginner Farmer Training Program participants to ask more questions and to develop a sense of camaraderie. “This peer support network, which continues to develop over the years, is one of the greatest benefits of the program,” said Tipper.
Sarah Krone, a 2009 graduate, runs Common Seed Farm in New Market, Md, grows fruits, vegetables, and eggs, for restaurants and a CSA. Denzel Mitchell, a 2011 graduate whose Five Seeds Farm and Apiary includes both urban plots in Baltimore City and a rural farm in Baltimore County, helps lead urban agriculture workshops for the trainees.
The Beginner Farmer Training Program began in 2009 as the New Farmer Training Program, created by North County Preservation (NCP) board members and Future Harvest CASA members Jack and Beckie Gurley of Calvert’s Gift Farm in Baltimore County, and
Future Harvest Beginner Farmer Training Program
Trainees work in the fields alongside Jack and Becky Gurley, in white caps.
Trainees tour Whitelock Community Farm with Elisa Lane, 2010 graduate and farm manager, center in straw hat with sunglasses perched on top. Denzel Mitchell is in the foreground, sampling a cucumber.
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Patriotic Robot Centerpiece Materials• Red, white, and blue duct tape• 2 cardboard tubes for arms (toilet paper tubes or
wrapping paper tubes trimmed to about 5-1/2 inches)• 1 large metal can or plastic pail for the body• 2 or 4, 15-ounce unopened cans of food(for weight),
with labels removed, for legs• Clean, empty metal can or plastic bucket for the head• Parchment paper (optional)• 2 bottle caps for eyes
Instructions1. To decorate the body, first attach the duct tape to a
piece of parchment paper. Cut out the desired shapes, and then peel off the parchment backing. Go crazy with stars and stripes, if you want.
2. Wrap the cardboard tubes with duct tape. Affix an arm to each side of the body with a loop of tape.
3. Wrap the canned goods with tape. (Tip: Write the contents on the top of each can so that you’ll know what’s in them.) Place loops of tape on their lids, then press the body into place on top.
4. To make the robot’s head, wrap the empty can or bucket with duct tape with the open side up. Cut the mouth from red duct tape, using parchment backing. Attach the bottle caps as eyes, with loops of tape. Stack the head on top of the pail.
5. Fill the head with utensils, napkins, or lollipops etc. and proudly display. (Tip: A clear body is good to display homemade decorated cookies!)
(Adapted from familyfun.go.com)
S e r v i C e D i r e C T o r y
with strong support from the University of Maryland Extension Baltimore County. That program was also funded by NCP and administered by the Maryland Agricultural Resource Council. The program became an initiative of Future Harvest CASA in 2012, with funding from United Way of Central Maryland, Abell Foundation, NCP, and Mid-Atlantic Farm Credit, allowing trainees to participate at little or no cost. The program also funds mini-grants to successful trainees to support them as they prepare for their own agricultural business ventures.
“We have some funding for 2013 in place and we are looking forward to possibly accepting even more trainees than we did in 2012,” Tipper said. “We will also be undertaking feasibility studies in the coming year to determine how to replicate the program with trainees and training farmers on the Eastern Shore and in Northern Virginia.” Applications for both trainees and training farmers for the 2013 Beginner Farmer Training Program will be accepted beginning in September. Details are available at www.futureharvestcasa.org.
Future Harvest CASA is funded by grants as well as individual and business memberships. Consumers and food advocates are encouraged to be members and active participants in our programs, many of which seek to connect farmers with the communities they serve. Consumers are critical to our goal of being a voice for sustainable food and farming. Membership information is available at www.futureharvestcasa.org.
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GiverFest!Come find out what
being a GIVER is all about at the Frederick Giving Project’s
summer membership party.
Cafe Nola • July 18th • 6-9pm
Music • Silent Auction Raffle • Drink Specials for Givers
www.frederickgivingproject.org
The Frederick Giving Project is made up of of extra-ordinary people (hey – that’s you, too) who want to make the world a better place… starting in our own backyard.
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Do you want to conserve valuable resources, like water, fuel, and energy?
Certify your household, Receive cool signage, and
Be recognized & rewarded!
Over 660 households have taken the Challenge.
Visit www.FrederickCountyMD.gov/GreenHomes or call 301.600.7414 to register.
Do you want to contribute to a healthy and sustainable community?
Be a Power Saver: Save Our Energy, Bank Your Money!
Be a Green Leader: Green Your Lifestyle, Protect Our Resources!
Are you ready to take action?
Take the Green Homes Challenge!
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www.helpmygut.com • [email protected]
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Join us for classes & workshops
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Classes taught by Carla McAdams, E-RYT500
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Giselle Lai N.D. - L.Ac. + Steven Sinclair N.D. - L.Ac.Doctors of Naturopathic Medicine + Licensed Acupuncturists
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If you have been asking yourself,
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301 620-1557252 East 6th Street, Frederick MD
Anyone can joinEveryone can shop
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Mountain View Solar257 JR Hawvermale Way
Berkeley Springs WV 254111 1.877.96.SOLARwww.mtvSolar.com
“Invest In Solar andPower Your Dreams”
Proudly Installing American Made Products
Solar Makes Sense in MarylandCall Today
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Please come visit us at our new home244 North Market StreetFrederick, MD 21701Phone: 301-663-5900
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MyChelle has taken proven, scientific formulas and perfected them by trading harsh chemicals for highly effective, natural ingredients that (really) get the job done. 20% offMyChelle Dermaceuticals
Skin Care for the month of August
5728 Buckeystown Pike (Rt. 85)Frederick MD 21704
Phone : 301-663-3416Find us on Facebook at:
Facebook.com/thecommonmarket
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Evergreen Square
5728 Buckeystown Pike, Unit B-1
Frederick, Maryland 21704
Address Service Requested
Pre-sorted StandardU.S. Postage PAID
Frederick, MD 21701 Permit # 516
Printed with soy ink on 100% post-consumer recycled paper.
