September 2016 Hudson Grocery Cooperative Newsletter
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HGC Directors at the 2015 Annual Meeting (l-r): Nick Meurett, Rebecca "Beck" Peters, Jacki Bradham, Marina Onken (recently resigned), Carol Zempel, Don Kirkpatrick, Katie Nelson-Heil and Sarah Atkins.

HGC Seeks Directors

It is almost time to elect new members to your Board of Directors! In 2016, we are seeking five Directors to fill vacancies on the board.
Directors are asked to attend monthly board meetings, participate on a committee and commit to ongoing education in order to stay current with industry trends. Orientation sessions are provided, as well as ongoing educational opportunities throughout the year.  
The Board of Directors election will occur at the Hudson Grocery Cooperative Annual Meeting on November 16, 2016. If you are an Owner interested in pursuing a Director seat or have additional questions, please contact us at or 715-690-1043.
Board Applicant Information Sessions are scheduled for October 4 and October 18. Attendance at an Information Session is required for your name to be added to the ballot for Director consideration. These sessions will be held at the Hudson Public Library, Room 206, from 6:30 - 7:30 p.m. If either of these dates present a conflict, let us know and we can arrange another time.  We will work with your schedule.

All director applications are due by October 21st.

HGC volunteers Kyrsten Thompson (center) and Nick Muerett (right) talk with a guests at the recent Ciranda Farm, Art & Garden Fair about the co-op’s efforts to open grocery co-op in Hudson.

HGC attended the Ciranda Farm, Art & Garden Fair

Thank you to all volunteers at the Ciranda event: Jacki Bradham, Carol Zempel, Nick Muerett, Kyrsten Thompson, and Crystal Stone.

Root Vegetable Pot Pie

1 ¼ cup all-purpose flour (plus more for work surface)
¾ cup cornmeal
1 tsp. salt
½ cup unsalted butter, chilled and cut into small cubes
1 large egg yolk
3 to 6 tbsp. ice water (as needed)
8 small new potatoes, medium dice
1 large yam, peeled and medium dice
2 parsnips, peeled and medium dice
2 stalks celery, chopped
12 shiitake mushrooms, stems discarded and caps cut into ½ inch pieces
8 tbsp. vegetable oil
salt & pepper to taste
4 tbsp. all-purpose flour
4 cup mushroom broth, warmed
½ cup frozen peas
1 tbsp. fresh thyme, leaves stripped and chopped (or 1 tsp dried)
1 tbsp. sprig fresh rosemary, leaves stripped and chopped (or 1 tsp dried)
2 tbsp. vinegar (sherry is best followed by cider)
For the crust:
Combine the flour, cornmeal, and salt in a food processor and pulse to combine. Add the butter and pulse just until it resembles coarse crumbs. In a small bowl, whisk together the egg yolk and 2 tablespoons ice water. With the processor running, drizzle in the yolk mixture. The dough should just come together. If it looks dry add more water, up to 4 tablespoons. Turn the dough out onto a floured surface and knead until it comes together; it will be stiffer than a regular pie crust because of the cornmeal. Divide into four pieces, press into discs, and wrap in plastic wrap. Refrigerate for 30 minutes.

Preheat the oven to 400 degrees F.
For the filling:   
Toss the potatoes, yam, parsnips, celery and mushrooms with 4 tablespoons oil. Season with salt and pepper and spread evenly on a baking sheet. Roast, tossing once halfway through, until golden brown (25 min). You don't want to cook these all the way though since they will cook more in the pot pie. (They should be al dente, but starting to get some color.) Combine the flour and remaining 4 tablespoons oil in a saucepan over medium heat and cook until smooth and bubbly like pancake batter, about 3 minutes. Whisk in the mushroom broth. Simmer until thick enough to coat the back of a spoon. Season to taste and remove from the heat. Add the roasted veggies to the mushroom broth along with the peas, thyme, rosemary and vinegar. Divide the filling among four 8-ounce individual baking dishes. Remove the dough from the fridge and roll each into a 5-inch disc. Wet the rim each baking dish and lay a crust over the top. Poke each 5 or 6 times with a fork and place in the oven. Bake until the crust is golden brown, about 20 to 25 minutes.


­411 Hilda Miller &
          David Swanson
412  Eric Stephanie Moe
413  Kaylin & Maverick
414  Brooke & Lee Haakenson
415  Colise West-Hill
416  Ann Davey
417  Heather & Joe Madigan
418  Sheri & Tim Marnell
419  Kathleen Ferguson Quinn
          & Mike Quinn
Hudson Grocery Co-op
419 Members
as of 9/13/16
Here we are at the end of September and another summer has come and gone. The team continues to plan and promote growing a grocery cooperative in Hudson. We were involved in a number of events – including the Ciranda Garden Fair and the Spirit of the St. Croix Art Festival. Both events afforded us the opportunity to discuss our current status and upcoming plans for the cooperative with those visiting our booth. Our ownership continues to grow with 9 new owners in September!
The Annual Owner meeting will be held on November 16th. The agenda will include voting for our newest Board Directors, a review of our 2016 accomplishments and an overview of our goals as we head into 2017. We will leave time for a Q&A session at the end of the meeting, so we strongly encourage all owners to attend and share your ideas with the Board. We want to hear from you! Owners will receive a meeting invitation in late October.
This year the Annual meeting will be open to the public. Please consider bringing a friend or relative who may be interested in learning more about the Co-op. This is a great opportunity for the general public to learn more about how they can invest in their community by becoming an owner.
We are still seeking candidates for our Board of Directors. In addition, we are in need of event volunteers, committee members and anyone that may be interested in hosting a house party to help get our message out to those in the community who may not have heard of us. Any assistance you can provide will help us reach our next milestone of 600 owners, at which point we can begin to look at selecting a site for the store.

Volunteers Needed!

Your Co-op needs you! Please consider volunteering some time to the co-op, whether it is just one time for an hour or two, or on a regular basis. Here are a few of HGC’s current needs:
  • Marketing Communications - write and/or proof articles for the newsletter and press releases
  • Social Media - update the HCG website and/or Facebook page
If you are interested, please get in touch with HGC at 715-690-1043 or
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