April 2015 Hudson Grocery Cooperative Newsletter
View this email in your browser

HGC Happy Hour on May 5 

Be sure to join HGC for Happy Hour – on Cinco De Mayo – Tuesday, May 5 at the Stone Tap, 517 2nd St, downtown Hudson.

  • 6:30 - Mixer
  • 7:00 - Short presentation – Hear about your co-op’s recent progress

Help us grow HGC, come to the party and bring a friend or neighbor who isn’t a owner yet. We are giving away an $80 gift certificate for a co-op ownership! (This was donated by a generous co-op owner). We have other great raffle prizes as well.

We are almost there – 16 more owners before we initiate the market study – help HGC reach the 300 owner goal!

You can RSVP on Facebook.

Liane Juhl Hoier

New owner Liane Juhl Hoier was born in Denmark and enjoyed her early childhood growing up in a farming community.  Her grandparents owned the local grocery store where she spent many hours.  When she was a teen, her parents decided to “explore” and the family spent two years in South Africa – Liane then went back and finished high school in Denmark, after which the family moved to Australia.  In 1985 Liane moved to the St. Croix Valley where her parents had moved earlier.  She has lived in Hudson for the last few years.
Hoier owns Danlac Inc., a company servicing the dairy industry. In 2014, she started Hoier LLC, an independent bookkeeping and strategic organization for individuals and small companies. She is also in the process of becoming a health and wellness coach.
"I became an owner of HGC to have one place to go for my organic groceries," said Liane.  "I am looking forward to a local option where I can trust the source of supply and be personally involved in the growth and direction of the store.  I also like to support and encourage the local farming industry. As a co-op we will have a bigger voice in the community and there is strength in numbers."
"The Hudson community needs to come together and support this co-op. Being part of a co-op you can accomplish much: support local businesses; educate the young; and assist our elders.  A healthy strong community creates growth – a place where you don’t just live – you belong, you get involved and you set a good example for our young."
"We as owners of a co-op can control what gets sold in the store and as a group be strong advocates for organic farming non-GMO products etc.  It’s our votes, which will determine if we have health counselors, educational classes and many more health oriented initiatives."
"However, to make something grow you must prepare, plant and nurture before you can harvest…we are currently in the  “planting and nurturing” stage and need everyone’s help to make sure we can all benefit and be part of the harvest…that is why you should join us in investing in this co-op now – please be part of creating a strong healthy Hudson community."

What Do You Wish to See?

by Linda Ruhland
As owners of Hudson Grocery Coop, you are in a unique position. You have a voice in the foods and merchandise that the store carries.  As we come nearer to opening the doors, give your preferences some thought. What products are you seeking? Here are a few questions to help you decide:
Healthy, grass-fed beef?
Beef will never be the same after you’ve tasted the luscious flavor of grass-fed beef. Whether you love steaks, roast or ground, you’ll immediately notice the contrast between this healthy alternative to corn-fed cattle. So delicious and good for you.
Free-range poultry and eggs?
Pity the poor bird that is cooped up in a cage and shot full of growth hormones. We are what we eat. Enjoy poultry the way nature intended and purchase it with confidence through your local co-op grocer.
Farm-raised pork?
Why buy pork from a big box store when Wisconsin raises some of the best in the country. Enjoy bacon, chops and tenderloin that is fresh and raised nearby.
Organic veggies?
Remember the last time your busy schedule prevented you from visiting the farmer’s market when it came to town? Did you miss the fresh, flavorful vegetables and garnishes you had hoped to buy? What if you could have farm-fresh veggies available every day of the week? It could happen, it’s your choice.
Sun-ripened fruit?
Tired of green, tasteless un-ripened fruit that is shipped here from lands unknown? Do you crave mouthwatering, sun-ripened fruits that thrive in our local climate? Would you like to explore recipes and demonstrations of fruit dishes, salads and food creations made from the fruits this area is famous for, including apples, strawberries, raspberries, blueberries, blackberries, cranberries and more?
Wholesome, locally baked whole-grain breads?
Just say “no” to over-processed commercialized wheat. Breads baked with love and whole-grain ingredients are better tasting and better for you. Wouldn’t it be nice to pick up some fresh home-baked bread or rolls tonight?
Unprocessed, pure cow’s and goat’s milk?
There’s much to be said about the health benefits of whole milk, carefully and lovingly bottled without the ingredients processed or boiled out of them. How convenient would it be to have a quality selection at your co-op?
Gluten-free cakes, cookies and pastries?
Gluten is a problem for lots of folks, but just because they are gluten-intolerant they should still be able to enjoy delicious baked goods. Rather than putting up with the one or two overpriced, unimaginative gluten-free products in the back of the frozen-food case, think about what you’d like to see at the co-op.
Honey-sweetened granolas and cereals?
Wouldn’t it be satisfying to know that the sweetness you taste in your cereal comes from honeybees instead of high-fructose corn syrup? Co-ops are the best for fresh and flavorful grains, granolas and trail mixes that are genuinely wholesome and delicious.
Hand-made soaps and lotions?
The co-op is a place where local artisans can showcase their excellent hand-crafted products.  Let your imagination run free with your ideas for allergen-free soaps, face and body creams along with other hand-crafted gems. If you can dream them, somebody makes them.
Carbon-free soy-based candles?
Enjoy a moment of Zen without inhaling the soot from an inferior candle. Wisconsin is the home of soybean production. Candles made from soybean burn cleaner and longer. Why seek them out in the exclusive designer stores when we have all we need to produce them here at home?
Your thoughts?
We’d love to hear your ideas regarding what our local grocery cooperative should stock. Drop us a line or reply to this post now while the ideas are top of mind.
Not an owner?
If you are not yet an owner of the Hudson Grocery Cooperative, there is still time to join us and collaborate with us on all that the co-op will be to our community. Click here to apply.

Mead Stone, General Manager, River Market Community Co-op.

A Resurgence of the Grocery Co-op is Happening Now

The modern day grocery co-op movement started in the ‘70’s.  There was a nationwide effort in college towns and bigger cities to offer organic options that weren’t typically available in the grocery stores at that time. Unlike corporate grocery stores, with a grocery co-op, the owners decide what to buy and sell. In the 1970’s thousands of grocery co-ops were formed.
After a decline of co-ops in the 1980’s and 90’s they have been making a comeback in more recent years.  There are currently approximately 10 grocery co-ops opening every year.  Sustainable farming, the desire for clean organic foods, and a focus on what we put in our bodies are the likely the reasons for the resurgence of co-ops.
But, it takes community support and volunteerism to make a grocery co-op a reality. “Opening a co-op in the 21st century, unfortunately, is not the same as starting a co-op in a garage as we may have done in the 70’s. It takes years of hard work, dedication, vision, and fund-raising to even get off the ground,” shares Mead Stone, General Manager, River Market Community Co-op, Stillwater, MN.
Our HGC will only come to fruition if people like you become an owner now.  Owners also need to spread the word and encourage friends, neighbors and co-workers to get involved today!
Have We Got a Reciprocity Deal for YOU!
As defined in the dictionary reciprocity is a situation or relationship in which to people or groups agree to do something similar for each other, to allow each other to have the same rights, etc.
As an owner (or future owner) of the Hudson Grocery Cooperative (HGC), you receive reciprocity at Stillwater’s River Market Community Co-op and the Whole Earth Grocery Co-op in River Falls.  This means when you shop at these co-ops, you will receive their owner discounts and in turn, when HGC is open, the owners at the co-ops we have reciprocity with, will receive owner discount at our store.
“We bought an ownership in Hudson Grocery and you bought one of River Market’s and that allows reciprocity between the two co-ops. We further thought it might help Hudson to be able to shop River Market while you were creating your co-op. I consider it healthy competition. I would much rather have a co-op get Hudson’s sales than Fresh and Natural – a co-op look-alike,” explains Mead Stone, General Manager at River Market Community Co-op in Stillwater.
Past winner's Brad and Julie Niekamp from Spring Valley won the drawing at the February 24th HGC Owner Drive.

Remember to join HGC for Happy Hour – on Cinco De Mayo – Tuesday, May 5 at the Stone Tap in downtown Hudson and enter the drawing for an $80 gift certificate for an HGC co-op ownership.

Welcome New HGC Owners:

270 Michele McElmeel &
        Ron Pierce
271 David & Lori Grambow
272 Hans Friese, Ciranda
273 Beth & Eric Nuutinen
274 Diane & Dale Magnusson
275 Kathy Gard & April Durow
276 Matthew Carlson &
        Melissa Clymer
277 Gena & Steven Setzer
278 Lisa & Nick Meurett
279 Kristin & Joshua Cooan
280 Jill & Tim Kusilek
281 Kristina & Matthew Maki
282 Chad & Anne Moe
283 Mike & Kayla Demopoulos
284 Shane Walker &
        Jameane Gillis

Hudson Grocery Co-op
284 Members
as of 4/14/15

Much Maligned Dandelion

by Mary Wekkin
I don’t know about you, but growing up in a suburban neighborhood where lawns were required to be lush, green carpets of turf grasses, no weeds were allowed. Especially the golden-yellow flowered ones. Many a weekend was spent pulling and spot spraying those pesky yellow topped plants so they wouldn’t turn into white puffy menaces and ruin the continuous sea of perfectly uniform green blades.
This mind-set and practice continued well into adulthood and I worked to obtain my own sea of perfectly uniform blades of green. Until I reached middle-age. Now I’ve come to realize that there is usually a reason things grow where they do, such as the dandelion. That particular interloper turns out to be a very useful plant. If we are willing to look, the dandelion can provide us with a lot of information about our soil and provide us with nutritious food.
As anyone who has tried to eradicate dandelions by pulling knows they have a deep taproot. That taproot enables the dandelion to bring up nutrients and moisture from deep in the soil to the surface. The taproot also serves to loosen compacted soil. When pulling dandelions, add them to the compost pile so they can return the nutrients gathered to your compost.
All parts of the dandelion are edible. Dandelions growing in rich, moist soil, with the broadest leaves and largest roots, are the best. However, they will grow anywhere.
Dandelion leaves are more nutritious than anything you can buy. They are higher in beta-carotene than carrots. The iron and calcium content is greater than spinach. They also contain vitamins B-1, B-2, B-5, B-6, B-12, C, E, P, and D, biotin, potassium, phosphorus, magnesium, and zinc. Harvest young leaves in early spring when the leaves first appear or after a frost when their protective bitterness disappears. The leaves can be eaten raw in salads or sautéed like fresh spinach.
Collect the yellow flowers on a sunny day just before mid-spring. Use only the flower’s yellow parts. The green sepals at the flower’s base are bitter. The flowers can be used whole to make fritters (don’t eat the green part), separated to be added to pancake batter or to make wine or beer. The flowers can even be used as a dye. The taproot is edible all year, but is best from late fall to early spring. It can be dried and ground to make a coffee substitute, although it is an acquired taste, or used fresh in soups along with other root vegetables. Pre-boiling and changing the water, or long, slow simmering will allow the flavor of the root to mellow.
The look of my yard has certainly changed over the years. While I still try to have a sea of green, I don’t freak-out when those little golden-yellow heads pop up.
Sautéed Dandelion Leaves (Italian Style)
Young Dandelion Leaves, washed and dried
Sweet Onion, sliced
Garlic (fresh, finely minced)
Olive Oil
Hot Red Pepper Flakes

Prepare skillet over medium heat, add olive oil and onions. Sauté until transparent. Add garlic and dandelion leaves. You could also mix in fresh spinach. Add a little red pepper. Sauté dandelion leaves until wilted. Add salt, pepper to taste.
Dandelion Fritters
Opened, yellow dandelion flowers (with stems or without is okay)
1 egg
1 cup milk
1 cup flour (brown rice flour or quinoa flour and be used for a gluten-free alternative)
Extra Virgin Olive oil or Virgin Coconut oil
Gather dandelion tops during the day, when the sunshine has opened up the flowers. Rinse in cool water to remove any critters and/or debris. Allow to dry. Combine egg, milk, and flour into a bowl and mix until all the lumps are gone. Prepare skillet on the stove with oil over medium heat. Take one of the flowers, hold it by the greens at the base, dip into the batter and twirl until the flower is covered. Drop into the skillet, flower side down. Continue until skillet is full.
When the fritters are lightly browned, flip them over and brown the other side. If using flowers with stems attached, put enough oil in the skillet to cover both sides of the flower.
A word of caution: The green portions of the flower tops are somewhat bitter. To avoid this, why not make pancakes. Use only the yellow “petals” (each yellow petal of a dandelion is actually an individual flower with a single petal and reproductive parts), sprinkle them directly into the batter and cook like a pancake.
To make a sweet batter add a little maple syrup, honey, cinnamon, or a dash of Vanilla extract. Or use maple syrup, honey, or jam as dipping sauces.

To make a more savory batter, try adding rosemary, oregano, basil, chives, sage, thyme, tarragon, ground pepper, salt, or a little Parmesan cheese.

Or use savory dipping sauces such as aioli, or sauces made with mustard, curry, or hot peppers.

Host an HGC Home Party

As owners of the Co-op, we all have a real stake in the progress and success of this project, and YOU are an important and powerful tool in the goal to build our ownership base. Gathering people together around a common table to discuss an important issue is a great way to grow the Co-op – and we need your help to host an HGC home party.
Let us know if the idea of hosting a gathering of friends and neighbors is something you can do to help grow the co-op. We suggest a potluck for minimal stress to the host, but you are free to make this event yours – however you wish – perhaps a backyard BBQ, wine and cheese tasting, a spring garden salad supper, or a recipe exchange?
A Co-op ambassador will attend your party to make a brief presentation, answer questions and handle the registration process for anyone interested in joining the co-op at your party. HGC will send you a party-planning guide to help make your event easy and fun.
Please contact Jacki Bradham at 715-386-3826 or to schedule your HGC House Party.
Thank you for helping to grow our community! The more quickly we can grow HGC’s ownership base, the faster we’ll be able to open our doors.
Copyright © 2015 Hudson Grocery Cooperative, All rights reserved.

unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp