Local Foods, Local Benefit Jacqueline Hannah, General Manager
It's
that fabulous time of year again when it seems like everything is in
season all at once - corn, peaches, cabbage, tomatoes, melons, apples,
pears, potatoes, peppers, and on and on. If your market basket is
overflowing with more fresh, local fruits and veggies (not to mention
cheeses, eggs, meats, salsas and more) than you can comfortably lift,
then you know it's time for your co-op's 3rd Annual Local Foods Cookout
Benefit for Eastern IL Foodbank! Mark Thursday, September 9th on your
calendars, and come on out between 5 and 7 pm for some fabulous food!
A
huge piece of Common Ground's mission is to support local farmers and
to grow the local food system. One of the biggest reasons Common
Ground's owners wanted their co-op to move and expand in 2008 was to
grow the availability of local food for all by growing the support for
local farms. Together, we've been a huge success at meeting that goal.
In two years at our Lincoln Square location we've almost tripled
the amount of local food Common Ground is purchasing from local farmers
and producers. Another key piece of Common Ground's mission is
supporting the growth of a strong, healthy community. At the
intersection of your co-op's mission to grow the availability of local
food and to foster a strong community is the Local Foods Cookout, the
biggest event of the co-op year.
In
2008 we threw our first Local Foods Cookout on Common Ground's front
porch and were overwhelmed when almost 100 people arrived to enjoy local
burgers, brats, and veggie kebabs. The second year, we moved the party
to the parking lot and invited our local farmers to come work the grills
with us and meet their fans. We filled the parking lot with over 300
attendees who enjoyed fabulous local food and donated a total of over
$2000 to Eastern Illinois Foodbank that night.
This
year, we're expecting 500 hungry local food lovers to fill the Co-op
parking lot once again and to involve more local farms and businesses
than ever! We'll be featuring Triple S Farm (Stewardson, IL) beef
burgers and grilled chicken wings, Moore Family Farm (Watseka, IL) pork
brats, Blue Moon Farm (Urbana, IL) organic veggies for toppings, and
Prairie Fruits Farm (Champaign, IL) goat cheese in the side salad. We'll
be rounding out the meal with slices of local fruit for dessert and
lemonade and iced tea provided by the wonderful folks from Piato
Catering in Lincoln Square Mall. None of this would be possible without
our terrific partnerships with Lincoln Square Village and Mervis
Industries, who are co-sponsoring the event with us for the 3rd year in a
row. We deeply appreciate their belief in and support of this event.
We're
expecting so many people to join us for fabulous local food and for the
opportunity to meet their farmers that we're pre-selling tickets to the
event, NOW, at the co-op registers for only $10 each! Pre-purchasing
your tickets helps us make sure there is enough food for everyone while
preventing us from making too much food and creating waste. We can only
feed 500 people at the event, so we'll sell tickets until we reach that
number and when they are gone, they are gone!
Last
year Common Ground's owners and supporters raised over $2000 for a
fabulous cause. I say we can raise over $3500 this year. Let's make this
the biggest Local Foods Cookout Benefit ever!
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From Your Board of Directors
Put that Passion into Action Ben Galewsky, Board MemberInterest is growing in re-localizing our food network, undoing more than a half century of agricultural policy that has industrialized and centralized the way our food is produced, processed, and distributed. In this community, our food co-op is increasingly being seen as a nexus of knowledge, energy, and connections in this field. Our produce department specializes in locally produced fruits and vegetables and has enabled our local farmers to greatly expand their production. The myriad courses offered through the store increase our community's understanding of food issues and raise the level of debate on important policies. Finally, we have over 2,500 active members who have taken a stake in the local food economy by becoming a part-owner of this vibrant store. One other resource the co-op brings to this movement is our board of directors. We have been studying local food issues for the past year and are now developing a plan to share our knowledge and mobilize resources to make our local food network more equitable, robust, and environmentally friendly. Are you passionate about these issues? Would you like to join a group that shares your enthusiasm? We have four positions available for the board at this year's election. If you want to do something for our community, farmers, processors, and consumers, come join us and let's put these ideas into action. If you would like to know more about your board, or to receive an application to be put on the ballot, please contact the board chair: ben@peartreestudio.net |
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Local Producer: Sasse's Apiary Q&A with Nathan Sasse
What does your farm name mean to you? How did you choose this name?
I wanted my company name to contain my name so that my business has a personal touch to it. It also helps to show that it is a local company. An apiary is a place where bees are raised for their honey.
Where is your farm located? How many miles do you travel to reach Common Ground?
Sasse's Apiary is located just outside the town of Chestnut at 1070 2000th Ave. I travel about 50 miles to reach Urbana. How long have you been farming?
I grew up on our family corn/soybean farm just outside of Beason. My beekeeping career started when I was 10 years old as a 4-H project, and that was 20 years ago. I started with only one hive and now have grown to around 300 hives.
What do you grow, raise, or produce on your farm?
We keep honey bees. They produce a variety of items and products. Everything that a honeybee or a hive produces is usable. We process/extract and bottle liquid honey, comb honey, creamed honey, and honey stix. The processing is very minimal; it basically comes from the beehive and gets bottled. We also make beeswax chunks, handmade lip balm and hand cream from the beeswax.
What is your signature product?
Creamed Honey and Comb Honey.
Do you use organic or natural farming practices?
Yes, no chemicals are used in our farming practices. Honey bees have been around for thousands of years. They can care for themselves.
What do you enjoy most about farming?
Farming is a lifestyle. It may require more hours of hard labor but it is extremely rewarding to see the final product of honey.
What do you find most challenging about farming?
Variability in the weather and finding enough time to get everything done. I do everything from caring for the bees to honey extraction, bottling, and deliveries.
What is your philosophy/perspective on farming and agriculture?
Quality of the product, not quantity.
Is there anything else you'd like Common Ground members to know about your farm?
Website- www.sassesapiry.comWe have around 300 hives of bees to keep everyone supplied with locally produced honey. I also have a state certified kitchen to process the honey and bee products.
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Local Food Recipe: Watermelon Popsicles Jessy Ruddell, Produce Manager
Watermelon Popsicles? Indeed!
1 cup sugar Mint leaves, cut into narrow ribbons Juice of 2 limes 1 small watermelon, cut into chunks Optional: blueberries
Popsicle molds OR paper cups, wooden sticks, and foil
Place
sugar in a small, heavy-bottomed saucepan with 1 cup of water. Bring to
a boil and boil for 1 minute. Pour into a heatproof container and add
the mint leaves. Refrigerate. Meanwhile,
place watermelon chunks, seeds and all, into a blender and puree.
Strain the juice through a coarse-mesh strainer into a large bowl. Add
lime juice. Strain cooled syrup into the watermelon mixture.
This
makes a delicious beverage (especially over ice with a slug of
tequila), but I like to make it into popsicles. If you have official
popsicle molds, use those. If not, lay out some paper cups on a tray. If
you're using blueberries, place a few in the bottom of each cup. Fill
each cup 2/3 full of watermelon mixture, cover with foil, and poke a
stick into the center. Freeze for at least 8 hours.
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SEPTEMBER EVENTS
click here for more details
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3rd Annual Local Foods Cookout Thursday, September 9, 5-7 pm $10/ticket through Sept 6, $12/ticket after Sept 6 Location: Common Ground Food Coop parking lot
Yogurt Making Workshop Led by Co-op Owner Anna Barnes Sunday, September 12, 3:30-5:30 pm $10 for owners / $20 for non-owners / Maximum 6 / Minimum 3 participants Class Location: Common Ground Kitchen
Vegging Out! Led by Registered Nutritionist Stacey Krawczyk Monday, September 13th, 6:30-7:15 pm $6 for owners / $12 for non-owners / Maximum 20 / Minimum 5 participants Class Location: Common Ground Food Co-op
Common Ground Story Time Led by Outreach Manager Sarah Hoyle-Katz (for youth up to age 10) Wednesday, September 15, 10:30-11 am FREE! No registration required. Class Location: Common Ground Food Co-op
Beet Down! Sampling Event Led by Deli Shift Leader Colleen Brocke Saturday, September 18, 10-11:30 am FREE! No registration required. Class Location: Common Ground Food Co-op
Eating Healthy on a Budget Led by General Manager Jacqueline Hannah Saturday, September 18, 3:30-5:30 pm Free, but pre-registration is required. Class Location: Common Ground Food Co-op
Soy Yogurt 101 Led by Co-op Owner Anna Barnes Sunday, September 19, 3:30-5:30 pm $10 for owners / $20 for non-owners / Maximum 6 / Minimum 3 participants Class Location: Common Ground Kitchen
Annual Meeting of Owners Sunday, September 26, 12-4:30 pm Location: Blue Moon Farm
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September Sales!
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Check out this month's sales here!
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PRODUCE FORECAST
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someone say September? Time to put on your eating pants. All the summer
goodies are still here: tomatoes, basil, zucchini, eggplant, peppers,
and for the first week or two, peaches and corn. AND fall all-stars are
on their way! This month, expect to see a resurgence in local greens,
plus spinach and salad mix. Winter squash, melons, and apples will start
to appear, along with some fall root crops like radishes, turnips, and
beets. Broccoli may show up by the end of the month, and I hope I'm not
jinxing things to say that carrots may, too.
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COMMON GROUND GIVES BACK
As part of our mission to BUILD COMMUNITY.....
COLLECTIVELY WE HAVE RAISED $500
FOR THE BACKPACK PROGRAM
Thanks to everyone who participated in our monthly round up!
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SPROUTS AT THE MARKET
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Sprouts at the Market returns to Urbana's Market at the
Square on Saturday, September 18. Sprouts is the Market's nutrition/farm
linkage programming geared toward young children ages 3-8; events center around
planting/tasting food, learning about where it comes from and who grows it, and
learning about what makes fruits and vegetables so darn good for you. September's
event will run from 9 AM - 11 AM. Registration is not required, and the
event is free and open to all young kids and their caregivers. For more information, call 217-384-2319.
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THE LAND CONNECTION
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| Our Round Up beneficiary this month is the Land Connection! Their mission is to work to establish successful farmers on healthy farmland, ensuring an abundance of delicious local and organic foods.
You can donate to this cause with your Co-op purchases - just ask to "round up!" Learn more about the Land Connection here.
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C-U FOLK & ROOTS FESTIVAL
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| It's time again for the C-U Folk & Roots Festival! Two performers will be playing music especially for children on our porch on Saturday, September 25. From 10:30am - 11:15am local musician John Cheeseman will play, and from 11:30am -
12:15pm Little Miss Ann, a terrific trio from the Chicago area, will play. We hope to see you there!
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VEGGIE TRAILS
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Wanted! Alive! A BUYER for the Veggie Trails Vegetarian Cowboy
Cuisine - Food Concessions Trailer, Turn-Key business. REWARD: $1000 to
ANYONE who finds us a buyer. We are sorry to say that with our two full
time jobs we just don't have the time to do Veggie Trails. However, we
will continue making the V-Jerky. We will still be at the Farmer's
Market on Saturdays 'til it sells. Keep a comin'! For more info please
visit www.vjerky.com or call Neil at 217-493-4607. Thanks. |
INTERNATIONAL VEGETARIAN FOOD FAIR
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Sunday, Oct. 171-4 PMLincoln Square
Learn about healthy eating, get some great recipes, and try some free samples - all vegetarian! The Food Fair will include demonstrations, prizes, a kid's corner, and more! Everyone is encouraged to come. Entrance and samples are FREE!
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