I love the transition from summer to fall. I love the crisp smell in the air, the cooler temperatures, the changing leaves and the sudden quiet us parents witness as our children head back to school.
The Co-op Board continues to transition as well. Robynn Paxton, the most recent Board President who served the Board for four years has resigned, as she and her family moved out of the area. A special thanks to Robynn for all of her hard work and dedication over the last several years that helped elevate the Co-op to make it a viable resource for our community.
We also appointed Emily Zelinsky as our newest board member. Welcome Emily, we’re thrilled to have you on the board!
I am honored to be chosen as the new Board President and am excited about the opportunities the lie ahead. We will continue to focus on providing our members and customers with the highest quality, local organic, socially responsible and sustainably sourced produce and products.
Heidi Leveroni, Andrea Crimmins and I volunteered at the El Dorado County Ag in the Classroom’s 20 Mile Taste fundraising event. It was a celebration of El Dorado County’s bounty, showcasing local produce prepared by area chefs paired with regional wines. A great event for a great cause!
Additionally, we are going to sponsor and attend more local events to bolster our presence in the community and to highlight our delicious delicatessen offerings. Later this year we will be holding a member focus group meeting to get your input on outreach efforts and long-range planning strategies. Members are always welcome to attend monthly Board Meeting which occur every 3rd Tuesday of the month at 6pm. Stay tuned for more information on how to be more involved with your Co-op as we continue to transition and grow.
September 18- September Board meeting
September 30- Member work day, Patio clean- up (9am - noon)
October 16 - October Board meeting
October 27- Annual Meeting & Lunch (11am-1pm)
Sarah Jones, Board President
Our board was bombarded with requests to share the fabulous tomato salad we debuted at the 20 Mile Taste event. We had do beg and plead but our deli finally shared this recipe with us! Thanks Kristi and team for your hard work and tasty offerings. Thanks Ben at 24 Carrot Farms for the amazing tomatoes.
Heirloom Tomato Salad Recipe
4 medium-large heirloom tomatoes
2-3 peaches and/or plums
1/2 red onion
1/2 basil bunch torn
1/4 cup EVOO
1/4 cup Golden Balsamic
1 teaspoon salt
1 teaspoon pepper
*Salt/pepper/oil/vinegar add to personal taste.
This will make 6-8 servings
COOPERATOR OF THE MONTH
Help us congratulate Madeline! She works in our front end (cashier) department and her co-workers had many kind things to say about her:
"Always such a great attitude and gets along with everyone."
"She deserves it! She works really hard, upholds policies, and is helpful to customers & co-workers. I appreciate the heck out of her!"
It's that time of year, our Annual Elections for our Board of Directors begins at our Annual Meeting & Luncheon on Saturday October 27, 2018. Keep an eye our for ballots and candidate information!