Don’t worry. You can stay as cool as a summer cucumber. Here are three ways the Market can help:
- Local producers continue to bring the bounty of their farms and gardens to the Market. Our produce section is beautiful!
- Susie and Dave are cooking up a storm in the kitchen. Check out our daily soup and hot lunch, and our coolers for homemade meals–to–go.
- The new month means a new selection of products on sale.
The Market will be closed all day on Monday, September 1 for Labor Day.
Enjoy a day of rest!
Joshua Powers of Balla Machree Farm got us off to a strong start with a whopping 60 pounds of potatoes. Other generous donors include Chap Farm and Fern Ridge Farm, and home gardeners Sue Cain, Gary Clauss, Theresa and Neil FitzGerald, and Wendy Judge.
As the growing season slows, so do the collections. We have two remaining: Monday, September 22 and October 13. Thanks for sharing the bounty!
One comment that we received from our recent customer survey said, “the cafe art space is a great way to connect with the community.” We agree! The current exhibit displays work of our co–worker, Katie Runde. Several of the pieces are from a book, Wilhelmina Goes Wandering, that Katie illustrated. You’ll notice several familiar faces; she used Market employees, including Bill in Produce, Dorothy in Cheese, and cashiers Lyal and Sue as models! We have the books for sale ($15). You’ll find them on display with the cookbooks and gift items near the Produce section.
This Friday is the 3rd Friday of the month, and that can only mean one thing: it’s Member Appreciation Day (MAD) again! We’ll have tasty little food samples out during the day and members receive either a 5% or 10% discount on their purchases, depending on their type of membership.
Speaking of which, did you know that the Market has two types of membership? That decision was made by the Board several years ago to offer more options to the community. Blue members pay $50 and receive a %5 discount; gold members pay $200 and receive 10%. Membership is a one–time payment and lasts a lifetime. To learn more, pick up a Membership brochure the next time you’re in the store.
We look forward to seeing you.
We learned from the Customer Survey that you’d like to more communications from us. We’re happy to oblige; there’s always something new that we’re excited about at the Market.
We’re now posting on Facebook multiple times per week. Want to be reminded of upcoming Member Appreciation Days, learn what seasonal produce has just come in to the store, or know about our sales? The easiest way for you to get this information is to friend us on Facebook. You’ll find us at SoRo (note: not South Royalton) Market.
Curious about what was said? Click on the Education & Outreach tab (above) for links to survey data graphs (visual) and a narrative summary (verbal).
You can give us feedback any time. Co-ops exist to meet the needs of their members, balancing the requests of individuals with what’s best for the whole.
We are happy to announce that the Board has reinstated 12 member appreciation days (MAD) per year. Always held on the 3rd Friday of the month, we’re looking forward to the next one on August 15th.
If you are looking for quick dough for pizza, small buns, or stuffed roll-ups, this is a go-to recipe. We made it with 4-10 year olds at the Royalton library’s summer reading program and it was great.
Note: You can easily make your own self-rising flour. Mix together 1 c. all-purpose flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt.
1 c. + approx. 1/2 c. self-rising flour
1 c. Greek yogurt
- In a bowl, stir 1 c. flour and the Greek yogurt until it forms a ball.
- Turn the dough on to a floured surface. Gradually knead the additional 1/2 -1 cup of flour.
- When you can pinch it and it doesn’t stick to your hands, it’s done (5-8 minutes). No rising time!
With a rolling pin, roll in to a round for pizza. Or for little bread snacks: roll to a rectangle and sprinkle with grated cheese, olives, sundried tomatoes, ham — whatever! Roll up the rectangle, slice 1/2″ thick, and place on a greased sheet. Bake at 375 degrees for 12-15 minutes or until golden brown.