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 hudsongrocerycoop@gmail.com 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.

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

Ingredients
Crust:
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)
 
Filling:
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)
 
Directions
 
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.