News from Common Ground Food Co-op

September 2011

Full Speed Ahead

You may not be able to tell when you enter your co-op yet, but we're actually in the thick of Common Ground's 2011-2012 expansion. Much of the action is still behind the scenes right now, but there is a great deal going on!

Sam Vandegrift, Board Member

sam vandegrift

Board elections are coming up. I want you -yes, you- reading this to consider running. You obviously already care enough to read the newsletter. You shop regularly and have a hard time imagining your life (at least your food life) without Common Ground. You love the local products we carry, and you think having even more available would be awesome. These are some of the reasons all of your current Board Members ran for a seat in the first place.

Local Farm Teaches the Troops

Sarah Hoyle-Katz, Education Coordinator

The Moore family farm of Watseka, IL is one of our local producers (read more about them in two previous newsletters - here and here). This summer, they produced their regular vegetables, grains and meats for Common Ground and other central Illinois customers - but they also did something new which could end up feeding people halfway around the world.

In June and July, the Moore family met with two units of the National Guard at Historic Prophetstown, a working educational farm, before the units' deployments to Afghanistan to rebuild communities and food systems. "The troops wanted hands-on practice" with sustainable agriculture, said Diann Moore. "All of the other information they had received were lectures, text, or PowerPoints. We asked what the troops needed to know, and then taught it so they could jump in and have it work after deployment." The Moores and Dris Abraham of Prophetstown taught the National Guard units how to hand-milk cows, improve soil nutrition, grow foods suited to the region, harvest crops using horse-drawn machinery, and more.

"We told them to use what they have in the area and make it work," Diann said. "If they take in foreign [animals, plants, or machines], they won't survive or they'll be stolen." The Moores encouraged the troops to reuse objects creatively, and showed them pictures of wagon boxes turned upside down to create shade for their farm animals. Diann pointed out that "the burned out vehicles, hoods, and two wheeled carts they will run across can be used for animal shade" when there would otherwise be none.

The Moores will be teaching another National Guard unit this month or next, and will learn if the National Guard will send further units to meet with them. "By touching 20 people we touch halfway round the world," Diann said of the troops that the Moores taught. "We never thought our little 100 acre farm would have that experience... It's pretty awesome."

September Local Produce Forecast, Farewell (sort of), and Welcome
Jessy Ruddell, Store Operations Manager

Winter Squash

September is my favorite month. It's that perfect convergence of summer and fall, when we can still eat peaches and watermelons on the porch, but apples and squash grow more appealing as the days grow shorter.

This September we're working with more local growers than ever, and we're looking forward to an abundance of practically everything. Melons from Moore Family Farm are going strong, especially their small but mighty watermelons. Blue Moon Farm's tomatoes, greens, and especially peppers should continue throughout the month, and the eggplants this year are stunning. Peaches from Mileur Orchard are still coming in, though they're not likely to last all month, so get 'em early. We're hoping to continue our budding relationship with Wolfe Orchard this year--their apples are top-notch. Zucchinis are likely to wane, and no one ever knows how long the basil will hold out, but it's still abundant for now. Winter squashes should start rolling in (sometimes literally) from all quarters by the end of the month, just when we're ready to start turning the ovens back on.

I almost teared up when I realized that this is my last Local Produce Forecast as Produce Manager. It's been a wild and wonderful five years. I'll still be around the store in my new role as Store Operations Manager, and I'll be very involved in the upcoming expansion. We're all incredibly excited here about our new Produce Manager, Sarah Riddle. She comes to us with a ton of retail experience, a great attitude, and an enormous amount of energy. I know she'll be warmly welcomed at Common Ground.

Local Food Recipe: Ratatouille, Again!
Jessy Ruddell, Store Operations Manager

ratatouille

I post this recipe just about every year around this time, because it totally sums up summer in a slightly fall-ish way. Happy September!

1 large or several small eggplants, cubed

Salt

Olive oil

3 red onions, coarsely chopped

3 bell peppers, cut into one-inch chunks

1 small head garlic, cloves peeled and minced

4-5 zucchini or other summer squash, cut into one-inch chunks

5-6 very ripe tomatoes, cubed

Lots of fresh basil, chopped

Black pepper

Place eggplant chunks in a colander and salt generously. (Don't worry about adding too much salt; it will be rinsed off later.) Let stand in the sink while you prepare the other ingredients, or about 30 minutes. Rinse the eggplant and dry well with a kitchen towel. In a wide pan, heat a couple of tablespoons of olive oil and fry eggplant until golden brown on all sides. Remove from the pan and set aside. Add a few more tablespoons of olive oil to the pan (don't be shy!), then fry the onions until soft and translucent. Now add the peppers and saut� until limp. Add the garlic and squash and cook until the squash pieces are lightly browned. Return the eggplant to the pan, and add the tomatoes, basil, and salt and pepper to taste. Bring the mixture to a simmer and allow to stew for 20-30 minutes. My favorite way to eat ratatouille is over fresh egg noodles, sprinkled with Parmigiano-Reggiano or Prairie Fruits Farm goat cheese; it also makes a totally fab lasagna filling and tastes delicious at any temperature.

WELCOME NEW OWNERS!

Welcome New Owners!