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May 2015 Hudson Grocery Cooperative Newsletter
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Guests check in at the May 5th Owner Happy Hour at Stone Tap.

HGC Hits 300 at Owner Drive

It’s time to celebrate! HGC reached the 300-owner goal at the May 5th HGC Owner Drive Happy Hour at the Stone Tap. The evening started with good food, good conversation, and then a presentation on HGC’s efforts to open a community-owned, full-service grocery store in downtown Hudson.
 
Reaching the goal of 300 owners initiates the market study that will analyze potential sites for a store and answer many important questions about size and location. The study will also serve as the basis for the Co-op’s business plan.
 
Because of the way in which co-ops are owned, organized and managed, they have the ability to connect, educate and support a variety of people in many ways. Co-ops tie a community together, and with the drawing for an HGC ownership we experienced a great example of that spirit of community.
 
Owners Nicole and Todd Michaels generously donated an $80 gift ownership for a drawing during the happy hour. Mark Carlson, who is already an HGC owner, won the drawing for the gift ownership. We then saw Mark “pay it forward” and donated the ownership to Gabe and Paula German family of Somerset who attended the owner drive event with their five children.
 
HGC needs 1,000 owners before it can open a full service, community owned, locally sourced, neighborhood grocery store. But HGC is more than a grocery store—it is a community of owners working to create a healthy and sustainable local foods system.
 
If you are not an owner yet, please consider a one-time investment of $80 to purchase four shares of ownership in the Hudson Grocery Cooperative. If you are already an owner, please invite your friends and family to join HGC.


Gabe & Paula German Family

The Germans live in Somerset with their four daughters and one son. Gabe is from Hudson and Paula is originally from the St. Paul area. As a family, they enjoy boating and participating in fitness classes and swimming at the New Richmond Centre.  Gabe and son Jordan enjoy fishing and basketball while Paula and the girls share a love of doing arts and crafts.
 
They learned about the May event when the stopped by HGC’s booth at the Spring Showcase Business Expo. Curiosity to learn more about the co-op brought them to the owner drive because healthy, organic food is a priority to them.
 
Paula shares, “I think having a grocery co-op in Hudson is important because the market for organic, cage-free, grass-fed, etc. products is growing and it will give health conscious people a way to get this kind of food while supporting local farmers and it will be a great resource to the community. We are excited to be owners and part of such a great community of people and can't wait to have another healthy place to shop!”


HGC Development Goals...
Now on to Stage Two

HGC has reached a milestone! That means we are one step closer to opening the store. The Market Study sub-committee has initiated hiring G2G Research Group in partnership with CDS Consulting and has identified four potential sites to be analyzed in the study.
 
The Market Study will research demographic information, competitors, geographic barriers, demand for the co-op’s proposed goods and services (this information comes from our owner survey), and the impact of any sites under consideration.
 
Sites need to accommodate a minimum of 3,500 square feet of retail space (plus additional space for storage) and recommended parking for 28 vehicles. There are four sites under consideration. Two sites are in downtown Hudson and two sites are in North Hudson.
 
By analyzing this data and comparing it to a database of other co-ops in similar market areas, the marketing consultant can project the future sales volume of the co-op and make site recommendations.
 
This is a big milestone. Let’s keep the momentum going. If every owner can recruit two more owners, we will be shopping locally sourced food very soon.

(For more details about HGC's development, view a timeline of HGC development goals.)


Edible Plants for the Shade Garden

Edible plants grown for their leaves and roots do just fine in partial shade. Partial shade is described as an area that receives direct sun for two to six hours and is lightly shaded or receives dappled shade the remainder of the day. A partially shaded garden may be sunny either in the morning or afternoon, but not both—the rest of the day the garden is in full or light shade. A partially shaded garden also maintains a cooler soil temperature and retains moisture longer. These two garden ingredients, moisture and soil temperature, are also a key to preventing early bolting of some vegetables and herbs, like coriander/cilantro.
 
Leafy greens like spinach, loose leaf lettuce, endive, arugula and cress require three to four hours of sun to thrive. And like cilantro, will postpone bolting if the soil is cool and moist.
 
Bush beans and peas may provide a nice harvest if your garden gets at least five hours of sun or reflected light per day. Reflected light can come from a white or light colored fence, building or sidewalk. Broccoli and Cauliflower will benefit in a partial shade environment which encourages tighter heads and slower flowering. Remember that after you cut off the large central head, leave the plant in the ground so smaller heads can form along the stem in the leaf axils. With cauliflower, limiting sunlight to under 6 hours daily means tighter heads. Brussels sprouts are a cold-tolerant plant, and like most cool-weather plants, they do well with limited sunlight. Although cabbage is broad-leafed, a little less sun may encourage bigger heads.
 
Herbs like mint, coriander/cilantro, tarragon, lemon balm and parsley prefer partial shade.
 
Root crops such as beets, carrots, potatoes, rutabaga and turnips will also grow in partial shade. Radishes are fast-growing, easy veggies that fit nicely between your larger plants. They prefer a bit of shade during the heat of summer, when too much heat can cause them to turn woody and bolt to seed.
 
So instead of planting hostas everywhere it’s shady, try a few of these edible plants… Oh, wait, hosta is edible too. It is best to pick the shoots and young leaves, because as with most living things, they can become tough and bitter with age.
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Welcome New HGC Owners:
 
May:

251 Steven & Lisa Bekemeyer
285 Antonina Boonacker &
          Pedro Tortosa
286 James Holmberg
287 Tom Mayer
288 Samantha & Rob Foster
289 Shelby Henriksen
290 Lynn West Brunckhorst
291 Kishori Koch
292 Joanne & Joe Norell
293 Martin & Maren
           Engebretson Dahlke
294 Lynnell & Scott Nemitz
295 Laura & Jim Butler
296 Renee Stevens
297 Sara & Justin Genereaux
298 Mary McGurran &
           Dan Schmit
299 Diana Heglund
300  Rebecca &
           Mark Bonesteel
301 Nikki Miller
302 Paula & Gabe German
303 Bill Hooper
304 Cayte Anderson &
           Carter Dedolph
305 Randy & Catherine Smith
306 Kelli Betz
307 Jodi Larson
308 Bonnie & Gary Hesse
309 Patti Melich & Mark Nelson
310 Gail N. Dahlstrom
311 Jackie Dahlstrom
312 Elizabeth & Dennis Schertz
 
Hudson Grocery Co-op
312 Members
as of 5/12/15

HGC Seeks Groups for Presentations

If you are part of a group or know of an organization that would be interested in learning more about the co-op, let us know. Help HGC share its vision of opening a community owned, locally sourced grocery store.
 
Any group is perfect for this – your book club, wine club, bike club or even your workplace colleagues. HGC has ambassadors ready to come and talk to your group about the co-op and share a brief presentation followed by Q&A time.
 
If you have a group interested in hearing about HGC, please contact Jacki Bradham at 715-386-3826 or rbradham@pressenter.com.

Strawberry Salad with Honey Almonds

Honey Roasted Cinnamon Almonds
2 cups whole almonds
1/4 cup raw honey
1/4 teaspoon cinnamon
1 teaspoon sea salt
 
Preheat oven to 375°.  Place the almonds in a bowl. Warm the honey just so it liquefies, stir in cinnamon, and pour it over the almonds. Mix well so that all the almonds are coated. Spread the almond/honey mixture onto a parchment lined baking pan.  Sprinkle sea salt over the top.
 
Bake 20-25 minutes, shaking the almonds every few minutes to prevent burning.
 
Reserve 1/2 cup of the almonds for the salad and enjoy the remainder for snacks.
 
Salad:
10 oz. salad greens
1 cup sliced strawberries
1/2 cup honey almonds
Basil Vinaigrette
 
In a large bowl, combine the greens, strawberries, and almonds. Pour vinaigrette over salad, and toss. Or individually plate each salad, garnish and serve the vinaigrette on the side.
 
Basil Vinaigrette
1/3 cup red wine vinegar
3 tablespoons chopped fresh chives
2-3 tablespoons honey
3 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
1/2 cup olive oil
 
Process all ingredients, except for the oil, in a blender until smooth. With blender running, add oil in a slow, steady stream, processing until smooth.
Copyright © 2015 Hudson Grocery Cooperative, All rights reserved.


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