Applications are now being accepted for candidates for our Board of Directors. This election cycle we have two current BOD members ending their two-year terms. We have also received two resignations for BOD members who needed to fulfill family and work obligations. As per our By-Laws we are REQUIRED to fill a minimum of three seats this election cycle. Our Board can have a maximum of 7 Directors.
To qualify, candidates must:
- be a Co-op member in good standing (membership is current and no debts owed).
- complete the candidate application by the 1/14 deadline.
be approved and presented for election to membership by the existing Board of Directors.
- commit time to provide leadership to the Co-op. (in general, 1-2 meetings/month)
- Interested members are encouraged to attend the next BOD Meeting to learn more about the Co-op business and operations on December 18th at 6PM. For immediate questions, please direct them to Storemanager@valleycoop.org
Without leadership we will not have a Co-operative. Please consider giving your time and talents.
Applications are available to members only via our weekly member email or by contacting our store manager at email@example.com
- Eating healthier (& better for the planet): By purchasing meats and produce through the Co-op you have the benefit of knowing your producer, their practices, and subsequently have better knowledge about the food you eat. Co-op producers are not large commercial animal or agricultural operations. It is raised within our region and not transported over extensive miles. The food your receive is fresher and healthier with less risks of exposure to pesticides, herbicides, antibiotics or hormones.
- Keeping your dollars local: The money you spend at Valley Co-op builds a stronger local economy. Your business not only keeps the Co-op functioning, but provides income for local employees and supports the Historic City Market. We used local contractors when needed for services like electrical or refrigeration repair, and of course, purchases of locally sourced products support independent businesses.
- Supporting your local farmer: Its hard work to be a small business owner\farmer. Their success & livelihood cannot be achieved without your purchases and support. With each purchase you put money directly into the hands of the farmer, not a big corporation’s. In Maryland, if every household purchased just $12 worth of farm products for eight weeks, over $200 million would be put back into the pockets of our local farmers.(Source: www.buylocalchallenge.com)
Below is the current list of vendors at the Hagerstown City Market as of November 11th. Four more vendors are anticipated to join in the next few weeks. Visit these and Valley Co-op at the Market on Saturdays! Open 5.am. to noon.
- Fran Clingan- Snookies Cookies
- Sharon & Duane Eby- Country View Products
- Sommer Gilliam- Kreeative Kreations
- Etta Lewis- Etta’s Crafts and Stuff
- Charles and Donna Litton- Litton’s Produce (SEASONAL 10/28)
- Reggie and Elsie Martin- Stop, Buy N’ See
- Naomi Martin- Violets & More
- Jeff and Debi Serig- Jeff & Debi’s Grill
- Jean Volcy- Mama Jean’s
- John Young- M&J Candies
- Tammy Crosten- Jewelry Box Designs
- Tina Robertson- Scentsy
- Snix Snax Shax- Leigh Ann Hixon
- Payne Monroe- Payneless Desserts
- Delores Strawser- I Bake It, You Take It Bakery
- Gwen Ford- Soaps and Stuff
- Vivienne Smith- Rooster Moon Coffeehouse
- Crystal DeShong- Crystals Exotic Candles
Vendor descriptions are provided on The Hagerstown City Market Website.
To learn more about being a vendor, visit www.hagerstownmd.org/162/Historic-City-Farmers-Market
Starting October 14, 2017 Valley Co-op will be offering dairy products from South Mountain Creamery, which is located in Middletown, Md.
Co-op members will be able to order milk, half and half, yogurt and butter. Milk will be offered in quarts and half-gallon quantities, both in glass bottles. Bottles have at $2 deposit, which is refunded upon return.
From the South Mountain Creamery website:
“Our cows spend their days on pasture. Fresh air, sunlight, and endless grass is provided for them. They also come and go as they please from their freestall barn, where they can get comfortable out of the weather. In addition to grazing, we feed them a nutritious mix of the crops we grow ourselves. Our dairy and beef herd are born and raised on the farm. Our laying chickens are cage-free and certified humanely raised.
We take pride in being good stewards of the land. All of our land is under agricultural preservation. We use cover crops to protect from erosion, use non-GMO seeds with proper crop rotation. We have a close relationship with our customers, and understand your food concerns. We consider these concerns with everything we do and with the standards and expectations that we set with our farmer partners. We are here to provide you the best, most nutritious local food, that you will feel good about eating.
Our dairy products are made right on the farm, from start to finish. Our cows are milked 50 yards away from our production plant. Within 12 hours, the milk is bottled or made in to yogurt, cream, butter, sour cream, or ice cream. “
Kraut Workshop on October 14, 10:00 AM at the Co-op Market
Join the Sour Mountain Picklin’ Boys for the second in our continuing series on Fermentation as Preservation! Last month’s successful Dill Pickle workshop produced a crock of very sharp, delightfully healthful pickles. This month we feature Sauerkraut Basics, using nothing but fresh cabbage from the Coop, salt, and spices. Bring quart or half-gallon wide-mouth jars and lids – we’ll provide the rest. We have a limited number of plastic airlocks that make the process still more foolproof – first come, first served to borrow these from the Coop (or buy them at cost).
October 23, 2018, 6:30 – 8 PM
Co-op Market Space
This is the annual meeting required by our bylaws – every member should attend. The meeting is also OPEN TO THE PUBLIC as part of our effort to dramatically grow our member base.
Please bring a friend, a neighbor, a co-worker!
Formal agenda to follow – for now, please plan on attending to discuss:
- How we are doing since the move
- What more we need to do to meet more needs for more people
- How we hope to become a full-service, member-owned food cooperative
- What new programming and services we hope to offer. Some ideas (no promises yet!):
- Explore delivery options for orders
- Bring “exotic,” international ingredients to our website
- Holding meetings at community sites (schools, churches, restaurants, theaters) to raise our profile
- A “Kitchen Equipment Library” to allow members to share big-ticket, rarely-used items like canners, huge pots, presses, crocks, etc…
- Bring your own ideas as well
A Local Taste of Autumn: Farm to Table Meal at Shepherd’s Spring, November 12, 3-5 pm. This is a great opportunity to support local farmers/vendors, as well as enjoy good food with good company in a beautiful setting. $25 RSVP required.
August 5th “What the Health” movie screening and free popcorn, 9:30
Aug 12 Kids Zone Fun- face painting, corn hole, crafts, balloons 9am-12pm. **Volunteers needed. Please contact the Store Manager for info**
Aug 19 Recycling Day- Bring your batteries (sealed lead acid, car, truck or motorcycle, nicad or lithium) and shoes- all kinds! More recycling options may be added. Stay posted!
Aug 26 Pickling Demo- see the pickling process in action and get your pickling questions answered! Read more here…
In this practical workshop, participants will learn why fermentation is and always has been important to human survival. We’ll point out the value of a healthy intestinal bacterial community, or microbiome, and how consuming fermented products can promote a healthy, disease-resistant microbiome.
Part I will focus on one of the simplest techniques for preserving food by fermentation: PICKLING. We’ll have several stations showing how to make Fermented Dill Pickles: A basket of fresh pickling cukes, several large canning jars packed with cukes, garlic, dill heads, and a few grape leaves (for crispness), a pitcher full of brine (with measured amounts of salt and water), and a batch of pickles actively fermenting (showing bubbles).
Participants and passers-by will be able to ask questions and make comments on this process – if YOU have a favorite pickle recipe to share, bring it and share it! We’ll also have copies of at least one book on pickling that our Fermenters have found useful
For those who want to PICKLE THAT DAY: Bring a few quarts of small pickling cucumbers and enough large (quart or half-gallon) clean canning jars with fresh lids. We’ll provide locally-grown garlic, dill, and grape leaves, as well as Pickling Salt. Walk through the process with our Pickler-in-Chief, and take home your own creations which will be ready to eat in a few weeks’ time!