Kraut demonstration – 10/14/17

Posted on by Susan

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).


Annual Meeting Oct 2018

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.

Light locally-sourced refreshments will be served.
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
We have a lot to celebrate and a lot still to do.

A Local Taste of Autumn: Farm to Table Meal at Shepherd’s Spring

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.

Friedman Fisheries 2017 Salmon Report

Hello to all of my salmon customers and friends, legacy and new. We are returned home from the 2017 fishing season up at our fish site in Alaska, all rested up by now, and settled in. I’ve been sitting on my Report of the 2017 Salmon Season for several days, going back through and polishing it up and I think it’s in pretty good shape. I hope you enjoy it.
I have also revised my Salmon Information and Recipe Book.
If you have saved a copy in the past, I suggest you delete that one and save this new copy. New customers may also want to save this copy for future reference. Many of your questions can be answered by checking out the Table of Contents and clicking on the correct page – but any customer is always welcome to call or write to me with any question you might have.
The Flow Chart on Page 5 lists all the different product forms and the cost of each. No doubt that is the most frequent question I get! But please call or write to me with any question you may have – that is one of the services I provide, which you will not get at any store that I know of.
We’ve got a decent home pack of 9,400 lbs., down from the past 2 years but still our 3rd largest home pack in the 28 years I have been bringing home salmon to sell. Much of the decrease is less king salmon, but at 18 boxes of kings that’s still a decent amount. That’s still 8 boxes more than our long-term average of 8-10 boxes of kings.
Sockeye salmon pieces and fillets are down several boxes but we still have a good amount. Dressed salmon and butterflies are at record high amounts, by a little bit. The reasons our home pack turned out the way it did are explained in the Report. Remember, every season is different and not necessarily consistent with prior seasons, in terms of opportunities to process salmon to bring home. We always do the best we can.
We have a new product form this year, sockeye salmon belly strips, and you can read about this in the Report, and also in the Information Booklet Flow Chart.
My salmon arrived in Seattle earlier this week, but for some reason (they’re busy with other stuff?) they are not going to get to my container before next week. Therefore, I expect my salmon to arrive in Baltimore the week of September 11th, which to be honest is more or less right on time. I will contact all of you as usual when I am ready to go.
I hope everyone is well, and hungry for salmon. For Noris and I, it’ll be 1 1/2 months without before we dive into our new home pack. You know what they say, absence makes the heart grow fonder. Right?
Take care everyone. Avi

August FREE Saturday Events at the Co-op Market

Posted on by Susan

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…

Valley Co-op Practical Workshop: Fermenting, Part I – PICKLING Aug. 26th at the Co-op Market 9-12

Posted on by Susan

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!

FREE SATURDAY EVENTS at the Co-op Market

Posted on by Susan

July 8th Free Popcorn and videos
Grab a bag of free popcorn to view two short videos. The first features animated infographics demonstrating just a few of the social, economic, and environmental impacts that food co-ops have on their local communities. The second video is a 10-minute presentation featuring interviews with co-op organizers, shoppers and supporters.

July 15th Meet Julie Higgins, Certified Health Coach
Julie Higgins, a certified Health coach, will be doing a talk about the amazing benefits of eating local & fresh at the Valley co-op in Hagerstown!J

You’ll learn about why it’s so important to eat local and increase numerous health benefits! Also you’ll learn about GMO’s and how they affect the body, how eating local fruits and vegetables are higher in nutrients, preserve and protect the environment and support local farms. Come on by the Co-op on Saturday, July 15th from 9:30a-11:30a and experience the great advantages of supporting your local co-op while doing your health a favor!

July 22nd  FREE Yoga at your Co-op!
Aaron Clayton is a certified yoga instructor and completed his 500 hour yoga teacher training through the Kaivalya Yoga Method. He holds an M.A. in English from Middlebury College and is completing a Ph.D. in English at the State University of New York at Binghamton. He is an Associate Professor of English at Frederick Community College, where he also teaches hatha yoga for the faculty.

July 29th Sarno & Hess LIVE
Introducing Sarno & Hess live at the Co-op 9:30-11:30 am

Yoga moved to Saturday Morning Yoga at the Market

AaronClaytonAaron Clayton is a certified yoga instructor and completed his 500 hour yoga teacher training through the Kaivalya Yoga Method. He holds an M.A. in English from Middlebury College and is completing a Ph.D. in English at the State University of New York at Binghamton. He is an Associate Professor of English at Frederick Community College, where he also teaches hatha yoga for the faculty.

Added perk: Members can pick up their orders immediately after class!

  • Classes will be at 9AM Saturdays at the Market.
  • Cost- $10 for members, $12 for non members
  • 10 class package- $80 for members, $100 for non members.
  • All ages and level encouraged to join us!!
Questions? Email:

Valley Co-op Summer Listening Campaign is now underway

Posted on by Susan

~first 150 conversations are being scheduled over the next few weeks~

BOD member meeting with memberYou might ask why we are taking time for conversations and the answer is simple, relationships. As we rebuild Valley Co-op, authentic relationships will be the key to success in every stage of development. Meeting face – to – face is the most effective way to start a new relationship or strengthen an existing relationship. The number one reason people give money is because a trusted person asks them to give. The number one reason people attend a meeting or volunteer is that they are asked to participate by a person they trust. Relationships are the key.

Our face–to–face meetings will benefit us in many ways:


  • More customers will shop the online market
  • More people will become permanent owner/members
  • Owner/members will invest in our future by offering personal loans
  • More people will volunteer for co-op activities
  • Annual Meeting attendance will increase
  • More people will attend our Film Nights and Community Workshops

Look for more information about our Listening Campaign in future Valley Co-op newsletters.

Valley Co-op Elections 2017

Posted on by Susan

voteThe following candidates have submitted applications to serve on the Board of Directors. Term is 3 years, 1/2017- 1/2020.

Please review each candidate’s application prior to voting.


Existing BOD members are Julius Goepp and Susan Rosenberg whose terms are up Jan 2019.

Current members will receive an electronic ballot via email. Please be sure your email address is up to date in the online ordering system.

Voting will be open for one week.  If you have questions about your membership, please contact the co-op manager, Cori Rohrer at

The VC BOD still has up to 3 vacant seats, and encourages any current members to consider becoming part of our Leadership team and contribute to our future development and the realization of our ambitious dreams. If you are interested, please email Julius Goepp at, to receive information on what’s involved. We will hold special elections once we have a slate of well-qualified new candidates.

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