HELLO SPOONFUL READERS! With summer upon us I am reminded of how much I love this time of year for produce, seafood, and grilling out! This summer, The Common Market has everything you need for your grilling season - local produce that includes stone fruit, summer squash, tomatoes, and summer salads; local seafood that includes blue crabs and rock fish; local meats, and all the accompaniments found in our grocery department. Writing this is making me hungry as I could eat any combination of these products on a daily basis and be completely content – good thing I work at The Common Market! July also marks a new fiscal year (FY) for us and looking back on the previous FY, I have to thank our Co-op Owners for their ongoing support, our vendors for their commitment to supplying products to keep our shelves full, our Board of Directors for all their support and commitment to the Co-op, our community partners that work with us, our great customers for trusting us to be their grocery market of choice, and of course our amazing employees for all their hard work. Looking ahead, our goals for this coming fiscal year are to keep increasing our sales and Ownership, strengthen our systems, continue to increase our local offerings, offer a product mix that is accessible
to all, and focus on staff development. We will continue to provide the community with fresh, healthy, and local products with the same great customer service that has helped us become Frederick’s only full-service, community owned grocery market. One way we’re aiming to accomplish this is through events such as our Loco for Local event on July 30th from 10 AM – 2 PM at the Route 85 store – we hope to see you there to enjoy samples from local vendors, sounds from local musicians, and more! Speaking of local – our focus since our humble beginnings in 1974 has been on supporting our local community, and in today’s new reality, that initiative is more relevant than ever. The best way to bring back the economy is to support local and thus nurturing a sense of community. Did you know that 60 to 70 cents of every dollar spent on local products stay in the community? Only 40-45 cents spent in large national businesses stay in the community. Local business generates 70% more local economic activity per square foot than big box retail stores. In closing, I want to express how happy I am to be a part of this community and I look forward to all that we will accomplish together.
Two Stores, One Co-op,
Román Diaz, General Manager
Editor & Ad Sales - Susan Schulman | Design & Layout - Kayleigh Montgomery-Morris, Yumi Redifer Classes & Education - Libby Nuss | Owner Services - Sue Leveille | Contributors - Annie Gunnell, Jen Young, welcometothetable.coop Contact marketing@commonmarket.coop with contributions. Contact sschulman@commonmarket.coop for advertising rates. The opinions expressed herein are those of the authors and not necessarily those of the Board, management, staff, or consumer-Owners of the Common Market. 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.
BOARD OF
Megan Schneebaum
DIRECTORS
President
Mary McKelvie Vice President
Juan Ducos Treasurer
John Clarke Secretary
John Beutler Joe Eastwood Armando Martinez Alecks Moss Toby Schermerhorn Directors
Joe Asim Staff Liaison
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AUG
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The Common Market Board of Directors meets monthly via Zoom. All are welcome to attend. To receive the Zoom link, RSVP on our events page by 12PM on the day of the meeting.
Summertime at the market has arrived, which means we are that much closer to the Board of Director election and Fall Fest! Oh, how we've missed our annual in-person events. Don't get me wrong - I love a good outdoor celebration, but what's missed the most is Community. If we were to describe the Common Market as a tapestry, then the community would be the thread that makes up this big 'ole beautiful textile. So, who's a part of that thread? Well, it's the Owners, shoppers, Staff, community partners, Board, and all walks of life that look to our stores for a sense of belonging. As an employee and most recently one of the newest Board members, I have never felt more at home (other than my actual home) than I do when I'm at the Common Market. This is my lived experience, and I hope that you can have your own within the Common Market.
If any of this resonates with you and you have a desire to contribute to our store's success, then perhaps consider running for a seat on the Board of Directors, joining a committee, participating in a meeting, or just making us your grocery store of choice. With an open mind and an open heart, you can help us give back to a community that has given so much to us. I leave you with this quote to reflect upon as you make the decision to participate with the Common Market in a way that feels good and authentic to you. "We cannot seek achievement for ourselves and forget about progress and prosperity for our community... Our ambitions must be broad enough to include the aspirations and needs of others, for their sakes and for our own." – Cesar Chavez
Yours in Cooperation,
Armando Martinez, Director, The Common Market Board of Directors & Front End Lead, The Common Market 7th Street
Call for Candidates We Want You to Be a Director!
WHY RUN?
BOARD DUTIES
• Help direct the future of your Coop in the short and long term.
• Attend monthly Board meetings, typically the fourth Thursday of the Month, 6-9 PM.
• Cooperate with a great group of committed Co-op Owners.
• Prepare for monthly meetings by studying financial reports, completing monitoring surveys, reviewing information from the general manager, and other tasks as assigned.
• Gain a greater understanding and appreciation of what it takes to keep the Common Market a successful co-op.
• Participate in committees, events, and attending regional co-op meetings and other meetings/ events as appropriate and as needed.
• Gain the opportunity to help the coop and the cooperative movement to grow and thrive, which in turn helps your community to be stronger and healthier.
• Work toward achieving the goals of our Multi-Year Strategic Plan, which seeks to expand our co-op’s success, driven by the Cooperative Principles and our Ends Policies, while developing partnerships with local vendors and other co-ops.
• Become an active participant in an extensive network of 29,000 cooperatives in the United States today.
Scan the code to apply online or visit our Service Desk for a paper application!
APPLICATIONS MUST BE SUBMITTED BY 7/22/2022 Meet your Board of Directors
Megan Schneebaum (she/her) President
John Beutler (he/him) Director
Mary McKelvie (they/them) Vice President
Joe Eastwood (he/they) Director
John Clarke (he/him) Secretary
Armando Martinez (he/they) Director
Juan Ducos (he/him) Treasurer
Alecks Moss (she/her) Director
Toby Schermerhorn (she/her) Director
Route 85
7th Street
Vito
Rosa
Produce/Store Associate
Produce Prep
What brought you to the Co-op?
What brought you to the Co-op?
What do you like best about your job?
What do you like best about your job?
How has working at the Co-op affected your life?
What are some of your favorite products at the Co-op?
I have always shopped here for many years and thought it would be a nice place to work. Co-working with managers and fellow employees and talking with customers about produce. Making new friends.
What are some of your favorite products at the Co-op?
Vegan products and fresh produce. What is your favorite food to make?
Spelt bread and raisin bread.
When you have 30 minutes of free time, how do you pass the time?
Reading
If you were a fruit or vegetable, what kind would you be and why?
I was looking for a place that would provide benefits. The best thing about my job is the people that I work with. Some of my favorite products at the Co-op are the fruits and vegetables because they are fresh. If you could learn to do anything, what would it be?
If I could learn to do anything, I would like to learn more about baking and to make different kinds of desserts. Where do you see yourself in 10 years?
I see myself in 10 years working at the Co-op and providing the experience I have gained to newcomers.
Never thought about being either!
If you could learn to do anything, what would it be?
To be better at helping and assisting humanity. What would you name the autobiography of your life?
One Step at a Time
Where do you see yourself in 10 years?
Older and hopefully wiser!
JOIN OUR TEAM! The Common Market is hiring for various positions. Scan the code to apply today!
Jul
Aug 2022
5
In Our Community
Baker Park Kids Festival
In April, we participated in the Children's Festival at Baker Park in downtown Frederick. The event featured kid's activities and educational resources for parents of young children. The Common Market was there with flower bulbs for kids to plant and take home! It was a wonderful opportunity to connect with parents and kids in our community.
Bring a Broom Downtown Cleanup
Every year, the Downtown Frederick Partnership organizes a large volunteer event that allows us to help beautify our city! This year, we helped sweep, mulch, and pull weeds on a residential street downtown.
Route 85's Sweet 16
Our Route 85 store turned 16 this year! We celebrated with cake, live music, and local vendors. Lots of Co-op regulars shared their memories with us as we reflected on our long history in the Frederick community!
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Bike to Work Day
This annual event helps to promote bicycling as a community option, and it's a great way for The Common Market to emphasize our commitment to environmental sustainability. We provided fresh apples to cyclists on their way to work.
Adopt-a-Road
In partnership with the City of Frederick, The Common Market has joined the Adop-aRoad program. The road we adopted is 7th Street, starting at East & 7th and ending at Taney Ave. Our team members are excited to get out there and keep our street clean!
Stuff the Bus! (Coming Soon)
Each year, United Way of Frederick County works with local partners to collect donations of school supplies to provide students with the supplies they need to start the school year. This program provides students with the supplies they need to start the school year through generous donations from our community. The Common Market will be a dropoff location for this year's event July 5th - August 3rd.
What is G.A.P. The Common Market is excited to be working with the Global Animal Partnership, a registered non-profit organization comprised of farms, ranches, producers, and businesses who have the common goal of improving farm animal welfare standards around the world. Several of Common Market’s meat and pet food vendors are already G.A.P. certified organizations, with more to become certified. G.A.P. audits every farm, every 15 months – through every season – in order to maintain high standards of certification. Partners include ASPCA, the Humane Society, and Compassion in World Farming.
Look for the G.A.P. Icon in the Common Market to be assured that you are buying sustainable and humane products for your family and our planet.
What's New at the Market?
1. Good Catch Plant-Based Seafood These plant-based options evoke the experience of real seafood thanks to protein-packed six-legume blend of peas, chickpeas, lentils, soy, fava beans and navy beans. 2. Ruby Hibiscus Water Organic sparkling beverages with no added sugar, no artificial additives, no added acids and a wonderful juicy flavor. Available in sparkling and still. 3. Sweet Craft Dolceria Desserts in a Jar Deliciousness in a jar! Inspired by Italy, created in California, these desserts are crafted with organic cane sugar and quality ingredients. 4. Ace Sushi These sushi selections are made fresh in our 7th Street store, 7 days a week! Available at both store locations.
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5. Vista Hermosa Totopos Totopos made the same way as you would find in the markets of Mexico. They cut and carefully fry fresh, organic corn tortillas in sunflower oil and then dust them with salt and chile powder -- never made from corn meal or corn flour. 6. Swoon Zero-Sugar Drinks These refreshing drinks are sweetened with monkfruit, so they're naturally sugar-free! 7. Lifeway Oat Kefir Made with Organic Oats and containing 10 live & active vegan probiotic cultures per serving, these probiotics may help to promote a balanced and diverse microbiome to support healthy digestion and immunity.
A quick look at the exciting new items gracing our shelves!
hair
8. Mount Royal Shampoo Bars These bars are plant based, sulfate free, palm free, paraben free, AND they come in zero-waste compostable packaging! 9. KOR Wellness Fire & Intense Defense Shots Boost your daily nutrition with these new cold-pressed KOR shot varieties. 10. Lumen Hemp Shots Functional wellness shots made with hemp seed oil - one of nature's best superfoods. 11. Ancient Nutrition Mushroom Capsules This line of organic mushrooms is made to help support mental clarity, hormonal health, and immune system function.
12. Ancient Nutrition SBO Probiotic Gummies These probotic gummies (available for adults and kids) are packed with soil-based organisms, which occur naturally in the soil and are extraordinarily resilient to harsh conditions like heat, humidity, and acidity. 13. Garden of Life Pre+Pro+Postbiotics Pre, pro, and postbiotics - all in one! It's triple-action daily support for digestive and immune system health. 14. Solaray SharpMind Supplements SharpMind supplements are expertly formulated to help promote mental & emotional well-being. They're packaged in post-consumer recycled plastic, too!
We're always on the lookout for new items! If you have suggestion for us, visit www.commonmarket.coop/connect/new-item-suggestion/ and fill out the form.
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Aug 2022 11
CLASSES & EVENTS COOKING Learn more about cooking techniques and experiment with fresh, new ingredients.
ENVIRONMENT Cultivate awareness and engage in the topics of local and global preservation.
BACKYARD AGRICULTURE For the first-time gardener or avid green thumb to explore the potential in one's own backyard.
HEALTH & WELLNESS Obtain the knowledge that can help restore balance to your body & mind.
KIDS Fun, interactive experiences for kids to learn about food and its source.
EVENT Exciting happenings at the co-op and around town.
Board Meetings Virtual Board Meeting and Food for Thought Presentation Thursday, July 28
Food for Thought | 6 - 6:30PM, Speaker: Lacey Walker from Fox Haven Farm Board Meeting | 6:30 - 8:30PM
Virtual Board Meeting and Food for Thought Presentation Thursday, August 25
Food for Thought | 6 - 6:30PM, Board Meeting | 6:30 - 8:30PM
Virtual Diversity, Equity, and Inclusion Committee Meetings
Monday, July 11 | 12:30 - 1:30PM Monday, August 8 | 12:30 - 1:30PM
SAVE THE DATE: Virtual Annual Meeting Saturday, October 1 Details to come!
Events Loco for Local!
Saturday, July 30 | 10AM - 2PM @ Route 85 Parking Lot Come celebrate local goodness with us at our Route 85 Store! Enjoy local vendors, live music, free samples, great deals, and much, much – MUCH- more! We look forward to seeing you there!
SAVE THE DATE: Fall Fest Saturday, October 8 @7th Street Store
A celebration of all things autumn! Details to come.
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Classes The Natural Beekeeping Experience 3-Session Class
@ 7th Street Community Room Sunday, July 10 | 1 - 3PM Sunday, July 17 | 1 - 3PM Sunday, July 24 | 1 - 3PM $120, 50% off for Owners
This 3 session course offers students the opportunity to learn the art of natural beekeeping! Sessions will take place on 3 consecutive Sundays (7/10-7/24) from 1-3pm. The first 2 sessions will take place in the 7th Street Community Room and the 3rd session will be held at a local Frederick Apiary. All sessions are paid for in the ticket price below. Everyone is welcome!
Mend Your Hormones 4-Session Class with Cara Dodson Wellness [Rescheduled from May]
Thursday, July 14 | Hormone Basics Thursday, July 21 | Female Physiology & Hormones Thursday, July 28 | Improving the Metabolism Thursday, August 4 | Action Steps Toward Healing the Metabolism All sessions held 6 - 7:15PM @ 7th Street Community Room $80, 50% off for Owners Learn how to empower yourself with several rootcause strategies to support your hormones & metabolism and their proper functioning. From learning about hormones and metabolism to understanding how your body works biologically, you'll be able to incorporate easy, sustainable healthy habits to better your metabolism, hormones, and overall health at a cellular level.
What's the Problem with Plastic? Tuesday, July 19 | 6:30 - 8PM @ 7th Street Community Room FREE | RSVP
Take part in the global “Plastic Free July” movement by participating in this local workshop designed to help you gain a better understanding of this complex material. Annmarie Creamer with the Frederick County Division of Solid Waste and Recycling will discuss some of the environmental problems with plastic as well as the difficulties it poses for the recycling industry. With that background, we’ll tackle ways to reduce your use of plastic items, reuse the materials you have, and decrease the amount of waste created at home, work, and school.
COMMUNITY PARTNER Spotlight!
Cara Dodson Wellness Linking Occupational Therapy with Integrative Nutrition Health Coaching
Let's Talk Mental Health - In the Garden! [OFFSITE] with Ashley Hoffman & Fox Haven Farm Wednesday, July 20 | 6 - 7:30PM @ Fox Haven Farm $25
Enjoy a tour of Fox Haven’s herb garden and learn about the herbs that soothe our nerves and lift our spirits! Specifically Lemon balm, St. Johns Wort, Passionflower, Motherwort, Yarrow, and Hops. This experience is perfect for anyone with an interest in practical gardening or herbalism.
Garden Workshop & Tea Tasting: Endocrine System [OFFSITE] with Ashley Hoffman & Fox Haven Farm Wednesday, August 10 | 6 - 7:30PM @ Fox Haven Farm $25
Seeking homeostasis? We will talk about herbs that support the endocrine system. Tour the Garden and enjoy tea tasting with Ashley and learn about the plants that are ripe for harvest. From the ferny plant that made Absinthe to the root that made the first marshmallow to the flower that stops bleeding – we’ll tour the stories and senses that fill our garden. Participants are welcome to arrive early and enjoy the land before class.
Common Market Owners: Owners receive a 10% of their first month of services with Cara. Visit www.caradodson.com to schedule a free consultation.
Why we stand by Cara Dodson Wellness: Cara's mission is to free as many women as possible
Water Bath Canning Class & Demonstration with Don Ludke Tuesday, August 23 | 6 - 8:30PM @ Route 85 Community Room $30, 50% off for Owners
We hope you can join us as we learn the ins and outs of water bath canning. In this session we’ll get a run down of the art of canning and watch/assist with the canning of some berry jam- now that’s fresh! This class will help prepare you to “practically” preserve food from any size garden or homestead! This class is part of a series led by Master Gardener, Don Ludke that is designed to prepare you to “practically” provide sufficient food from a patio, medium sized suburban home garden, a not-for-profit homestead, or a small farm.
from food obsession & help them restore their metabolisms with root-cause healing, heal their relationship with their bodies & self, restore gut health & imbalances, reduce internal and external stress, increase empowerment with their bodies, balance hormones, and build energized & healthy bodies in a way that looks best for them.
www.caradodson.com Our Community Partners Program continues to grow, offering our owners many options to save and support local business! Visit our website to learn about all of our Community Partners.
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Aug 2022 13
Healthy Kids Lunches
Simple ideas to banish lunchbox boredom. By Mandy Makinen
O
kay, parents. We all know that back to school is, although bittersweet for our children, pretty good for us. Our children are again occupied in noble pursuits, they get regular exercise, they have plenty of time with their friends and the echo of “I’m bored” vanishes from the halls of our homes. Things are always good for a few weeks — at least until a new boredom sets in. School lunch burnout. For those who regularly pack lunches for an elementary school–aged child, you may have run into a few common points of friction. Namely, boredom with content, arguments over what did not get eaten that day, and issues revolving around trading for junk food. Let’s look over the issues, one at a time.
Battling boredom I had always planned on being the mom who would break out the cookie cutters to make lunchtime sandwiches special, or who would creatively market sacks of carrot coins or a standup broccoli forest to my child. But the reality is, that takes time. Our family tries to put emphasis on dinner and eating (mostly) homecooked meals together
at night, so with already limited time in the evenings, packing elaborate bag lunches has fallen by the wayside. Working under time constraints might take some of the creativity out of presentation, but it doesn’t have to mean a boring or unbalanced lunch. We adopted a baseline of this equation: 1 + 1 + 1 = 1. One fruit or vegetable (e.g., carrots, banana, cucumber, apple), one protein (turkey, peanut butter, ham, cheese), and one carbohydrate (bagel, crackers, English muffin, tortillas) = one lunch. Dividing lunch-building into predictable units makes it easy for my son to participate by choosing different, changing components. One of the best side effects of this lunch style is that it teaches my son about nutrition — which types of food have what nutritional value. Now my son knows that peanut butter is a protein, not a vegetable. He knows that a banana is not a significant source of complex carbohydrates but that a whole wheat bagel is.
Emphasize efficiency There was a time, I am sure, when all kids would sit down to lunch at school with enthusiasm and dig in, focused on the task of chewing their food and getting refueled for an afternoon of
learning. I believe that time was somewhere around the year 19-oh…never? The truth is that lunch is, and has always been, an important social time for kids. This is when jokes get told, bragging gets done and where today’s hilarious sight gags are tomorrow’s doctor’s visits (raisins in the nose, anyone?). This is also when your child is supposed to focus and eat their whole lunch. Remembering to keep portions small and the eating process efficient (think bite-size finger foods) helps ensure that more food gets eaten. This is the way toddlers eat, but I find it works great at any age (I love
Less lunch trading
a “snack lunch” at the office myself). It doesn’t have to look extremely coordinated to be a good lunch — a handful of nuts, a bag of snap peas, some cheese cubes, grapes, whole wheat bagel half. All these things are easy to eat, and more important, can be safely eaten while paying attention to at least three other things at once.
My son reports that a lot of unsanctioned lunch trading happens. Packaged, processed foods designed for lunchboxes — fruit snacks, cookies, chips and cheese puffs — are a hot commodity. For a kid who brings a healthy lunch every day, those things help him build an argument that his mother is the meanest, most boring person alive. It’s disappointing to think that the healthy meal we spent time and money planning and purchasing could be traded for less healthy food on a whim. Though I suspect my son’s whole wheat bagel or almonds rank low in lunch table trading values. But to alleviate the feeling that my child is going to be scarred by his health-fanatic mom who never
allowed him to have fun foods, we've added “mystery” items to the lunchbox — something that doesn't fall into the main food groups: fruit leather, organic chocolate milk, natural energy bars, a single serving of chips. We shop for these mystery items, along with the rest of his lunch, at our local food co-op, where it’s easier to minimize the stuff I don’t want him to eat: high-fructose corn syrup, hydrogenated fats, artificial chemical sweeteners and dyes. My hope is that he’ll covet these treats enough that they don’t end up in trading action and it keeps him eating our home lunches, which are healthier than the alternative overall, for years to come.
1 + 1 + 1 = 1
fruit / vegetable
protein
carbohydrate
lunch
Dividing lunch-building into predictable units makes it easy for kids to participate by choosing different, changing components. Reprinted by permission from grocery.coop.
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Aug 2022 15
Easy Drinks
Summer
Shandy If you love cooling down with a glass of sweet lemonade or a cold beer in the summer, then you are going to LOVE this refreshing non-alcoholic beer mocktail recipe! Here’s how to make the best summer shandy! This refreshing non-alcoholic beer mocktail is easy to make at home with a few simple ingredients. First, gather the ingredients. Pour Flying Dog's Deep Fake non-alcoholic beer into a pint glass until it is about half full. Then, fill with lemonade. You can make your own lemonade from scratch or try Belvoir Farm's Organic Elderflower Lemonade, or Sunwink's Digestion Lemon Sparkling Tonic. Then top it off with fresh mint and a slice of lemon for garnish and you have yourself a Summer Shandy!
Ingredients
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Wellness FOR Locals 1. Roark Photography - Sandy Spring, MD The Roark's use both photographs and paintings in their cards. They specialize in photographs of landscapes, nature, flowers, plants and animals.
7. Millhouse Candles - Keedysville, MD Candles and lotion bars made from beeswax and other natural ingredients.
2. Cindy Steagle - Frederick, MD Cindy makes cards using her own photography. They're perfect for any occasion.
8. Nfuse - Owings Mills, MD Their magnesium lotions are used to help solve everyday skin problems and to optimize absorption of this critical nutrient.
3. Str8Moss - Martinsburg, WV Their sea moss gel comes in 6 flavors. It may help boost your immunity and may promote heart health.
9. Mount Royal Soap - Baltimore, MD They make packaged bulk soaps, shampoo/conditioner bars, hand soap and dish detergent and more.
4. Cedar Ridge Soap - Keedysville, MD Their products contain natural, clean ingredients and essential oils to care for your skin.
10. Mama Bears Elderberries - St. Leonard MD They use recycled paper labels, and glass bottles that are made in the USA, they source packaging from local companies and are plastic-free!
5. Imagilin - Frederick, MD A locally produced probiotic which may help support digestive and immune health. 6. Artisan Wellness Project - Takoma Park, MD Hand rolled incense that are made with natural resins and oils.
11. Elsen - Located in Elicott City, MD They make body butters, lip balms and cuticle oils.
Sample us during the Loco for Local event! Details on page 7.
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Aug 2022 17
Make it a
Seafood Summer Salmon Veggie Packets Serves: 4. Prep time: 30 minutes; 15 minutes active.
1 tablespoon olive oil 1 small red bell pepper, chopped 1 small red onion, slivered 8 large green olives, pitted and chopped 1 teaspoon dried thyme 1 ⁄4 teaspoon salt 4 6-ounce salmon fillets 1. Heat oven to 375°F. Get a baking sheet with a rim to hold the packets. Cut 4 square sheets of parchment, about 14 inches long, then fold each corner to corner to form a triangle, and crease the paper. Open each sheet and place on the work surface. 2. In a medium bowl, combine the olive oil, red pepper, onion, olives, thyme and salt. 3. Place a salmon fillet along the fold of each parchment square, leaving at least an inch and a half around the edge closest to you uncovered to seal the packets. Place a quarter of the
veggie mixture on top of each fillet. Fold over the parchment to enclose the food. Starting at one corner of the packet, fold short sections of the edges of the parchment to crimp the edges of the packet closed. 4. Place the packets on the sheet pan and bake for 20 to 25 minutes, until the packets are puffed and the salmon is cooked through. Place each packet on a plate and serve so that diners can open the paper packet and release the fragrant steam at the table. Variations: Change up this dish to suit your family’s taste and incorporate seasonal veggies. Combine cauliflower florets, chopped tomato, capers, basil and olive tapenade, or try snap peas, carrot, tamari and toasted sesame oil. The key is to chop or slice the vegetables small enough so they will steam quickly inside the packets.
Reprinted by permission from grocery.coop. Find recipes, plus information about your food and where it comes from at grocery.coop.
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Citrus-marinated Shrimp Skewers
Chipotle-lime Grilled Arctic Char
Serves: 4. Prep time: 45 minutes; 15 minutes active.
Serves: 4. Prep time: 1 hour, 30 minutes; 25 minutes active.
2 pounds extra-large shrimp, peeled and deveined, patted dry 1 ⁄4 cup extra virgin olive oil 2 teaspoons orange zest 1 teaspoon lemon zest 2 tablespoons orange juice 2 tablespoons lemon juice 1 clove garlic, pressed 1 teaspoon minced ginger 2 tablespoons fresh parsley 1 ⁄2 teaspoon salt 1 ⁄2 teaspoon freshly ground black pepper
4 6-ounce arctic char fillets 4 cloves garlic, peeled 1 cup cilantro or parsley leaves 2 tablespoons fresh lime juice 3 tablespoons extra virgin olive oil, divided 1 teaspoon salt 1 ⁄2 teaspoon chipotle powder Lime wedges (for accompaniment)
1. Skewer the shrimp, four shrimp per skewer, and place in a baking pan or similar container. 2. In a cup, whisk the olive oil, orange zest, lemon zest, orange juice, lemon juice, garlic, ginger, parsley, salt and pepper. Pour the marinade over the shrimp and turn to coat. 3. Refrigerate the shrimp for 30 minutes to 1 hour. 4. Preheat the grill. Pour a tablespoon of vegetable oil into a cup, then use a wadded paper towel, held with tongs, to oil the grate. As you take each skewer out of the marinade, let it drip for a few seconds, then place on the oiled grate. Discard the marinade. Cook for about 2 minutes per side, until the shrimp is browned and cooked through. Transfer to a plate and serve.
1. Pat dry the char and let it come to room temperature. 2. In a food processor, combine the garlic and cilantro or parsley. Process to mince finely. Add the lime juice, 1 tablespoon olive oil, salt and chipotle powder and process until smooth. Reserve. 3. Preheat the grill to medium heat on one side (leave one side with no coals underneath if using a charcoal grill). Just before grilling, pour a couple of tablespoons of olive oil in a cup and use tongs and a wadded paper towel to swab the cool side of the grate with oil. Place the fish on the heated grate, skin side down, and close the lid; cook for 4 minutes. Carefully turn the fish and place on the cool side of the grill for about 2 to 3 minutes, or until the fish is cooked through but still a little pink in the middle. Turn again, flesh side up, and drizzle with the prepared sauce. 4. Transfer to a platter and serve.
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Aug 2022 19
ADVERTISE WITH US! Please contact Susan Schulman at 301-663-3416 ext. 105 or email sschulman@commonmarket.coop Fill out an advertising request form here or visit www.commonmarket.coop/ connect/advertising-request-form
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Jul
Aug 2022 21
MORE THAN JUST PROTEIN These delicious MD Proteins are designed with all the benefits one would expect from a Mediterranean diet that supports heart health and immune health.† Along with plant-based proteins, we offer a plant and salmon protein derived from the most sustainable sources on earth.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
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Next time, skip the wait! scan a code to order ahead 7th Street Café
Rt 85 Café
OR
Find us on the ChowNow app! Order in advance and pick up in the café
927 W 7th Street Frederick, MD 21701 (301) 663-3416 Address Service Requested
Shopper Reviews Always the best experience! The service is excellent, the QUALITY of the food is TOP!.
- Hotirah B. Lots of great produce and other options for people with food sensitivities. Staff is friendly and COVID-19 precautions are followed. Great selection of vegan options, as well as beautiful meats and seafood. Wish I lived closer, but is always worth the drive!
- Rebecca K.
COMING SOON
Instacart will supplement, not replace, current curbside/delivering options!