THE MERC NEWS IS A PUBLICATION OF THE MERC CO+OP

mercnews

In thIs Issue suMMeR 2016

New Farmer Cooperative Partnership page 4

Seasonal Spotlight: Melons page 6

Class Calendar page 10

Naturally Nutritious Food Festival page 15

Welcome New Owners

BOard OF direCtOrSJennifer Ananda,

PresidentKelly BarthBarbara ClarkDenise DeTommasoDaniel PoulleMark SpragueRyann Waller

The next board meetings will be held Monday, July 11, Monday, August 1 and Monday, September 12 in the co-op’s classroom.

CO+OP STAFFRita York Hennecke

General ManagerChris Babcock

Center Store ManagerLinda Cowden

Produce ManagerTony Gradert

Owner Services Coordinator Zac Hamlin

Human Resources ManagerJ.P. Hinds

Front End CoordinatorJason Lovell

Finance ManagerMartin Maigaard

Food Services Manager Lowen Millspaugh

Merchandising ManagerPaul Morgan

Information Technology ManagerNancy O’Connor

Director of Education & OutreachValerie Taylor

Marketing Manager

the Merc news is published quarterly by: the Merc Co+op 901 Iowa, Lawrence, Kansas 66044 Phone: 785.843.8544 Fax: 785.843.7572 Web: www.theMerc.Coop

Advertisements in the Merc news are paid for by the advertiser and do not imply endorsement of any product or service by the Merc Co+op board, management or staff. Advertising space in the Merc news is limited and on a first come, first served, space available basis. Please contact Valerie taylor at marketingmanager@themerc.coop if you are interested in display advertising.

© 2016 Community Mercantile, Inc.

2 MERC NEWS

Planning for improvement and Growth RItA YORK henneCKe, GeneRAL MAnAGeR

OPeratiONS rePOrt

happy summer co-op owners and shoppers! We’re excited for the season upon us as well as those to come.

This July we close our fiscal year with relief that we made it through one of our co-op’s most challenging times in history. the competitive pressures we face have never been stronger, and I am proud of the work that my staff and our board of directors have done to strengthen our co-op.

As we begin a new fiscal year, we are hopeful. We have received national recognition from our peers for the work that we’ve done on sustainability, store design and deals. We’ve also received accolades from our own community, ranking high in four Best of Lawrence categories, including Best Place to Work.

We are inspired to keep our co-op strong and plan for a thriving future where more

people can participate in a cooperative economy – bringing additional value to our community. Our Management team has just completed a three year plan that outlines how we will make this vision come to life.

Our four main strategies are to: • enhance employee engagement and

education• Continually improve the shopping

experience• Achieve operational excellence• Prepare the co-op for growth

A few great improvements that you’ll see this summer include a major face-lift for our USDA certified organic produce department along with new shopping carts and corrals in the parking lot.

It is because of your loyalty and support of the co-op that we are able to reinvest in it to make it great. thank you!

On the cover: This month, shoppers can look forward to local melons. Find more information and recipes on page six.

Joan Picketthina shahCindy Krowesuzanna emelioRyan Lykinshilary edwardsJon studtmannJalon Lewiselaine Richterssteven edwardsCarl Burris Jr. Marie DolemboDoug Brady

Christopher schaadLeandra Whitsonsandy MalikJessica edicChet KozakLesley OwensPerry shepardthomas Reilleytricha WieseBob MeyerJordan ClarkDee KarleskitRoger Matthews II

Alejandra VarelaYon KopfmanDavid harrisonAaron Clarkhussein Ghoulharry McDanielholly McPeaknancy PetersonAndi BackBen MacConnellerin spurlockAlice Kingshirley new

Adam KuntzschKathryn DenningDarla Kubalastephanie LakeKassondra MountainLeslie ButschCody DyeGeorge evansMichele WhiteJulie CooperJamie RinerAmy FultzKaren Lenzen

3SuMMER 2016

APRIL, MAY AnD Juneemployees of the Month

Looking for a smile and a happy interaction? Inti will give it to you. her positive attitude and great customer service is top notch. she comes to work focused, committed and determined to do her best. Inti is always willing to adjust her schedule to help others out. she keeps an eye on the financial aspects of the department and is one of the first to celebrate successes. Inti is an awesome person and a great role model, and she is so devoted to produce that she has vegetable tattoos on her legs. Walking the talk!

inti HirtProduce Assistant

Patty comes to work focused and determined to do her best work every single day. she is knowledgeable about the products that we offer and it translates to great customer service. she has a kind heart and cares deeply about the whole store, often working diligently behind the scenes to maintain order and cleanliness in the break room and back stock. her many years of employment demonstrate a continued commitment and dedication to the co-op.

Patty MartellaCenter Store Buyer

In the past few months erin has been a fantastic cooperator: serving on our Open Book Management team, leading the cashiers’ efforts with the Change for our Community donation program, and stepping up whenever needed. In addition, erin has been finding ways to help streamline processes and increase morale throughout the store. We love her “let’s make it better” attitude and look forward to the success that it will bring both erin and the co-op.

erin SheaHead Cashier

Local sweet corn arrives this month from Parks Pasture Pork and Voigts Farm.

Sweet corn harvested last summer at Voigts Farm.

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MERC NEWS

In the midst of a strong local growing season, the co-op is proud to provide produce from a new local partner – Fresh Farm hQ Cooperative Association (FFhQ).

established in April 2016, FFhQ serves owner farms who operate within a 100 mile radius of greater Kansas City. FFhQ currently operates with 14 owner farms and sells to seven businesses, including the Merc Co+op.

FFhQ’s mission is to improve the economic viability of small- to medium-sized farms by coordinating food hubs and bringing farms and buyers together in a manner that benefits the local growers, the businesses and – ultimately – the consumers.

It made sense for the Merc Co+op to partner with FFhQ as it supports the cooperative principal of “cooperation amongst co-ops.” In addition, this partnership is major progress towards being on the forefront of creating a robust, sustainable local food economy.

“[Farmers] work sun up to sun down operating the farms and still need to find time to get their products to consumers for minimal revenue,” said Wayne Parks, Operations Director for FFhQ. “FFhQ provides marketing, selling and distribution of [their] products. this allows the owner farms more time in their fields to scale up operations, care for their land, and increase farm revenues through cooperative planning and increased product volume.”

new farmer cooperative bolsters local food system

Farm Fresh HQ currently operates with 14 owner farms all located within a 100 mile radius of greater Kansas City. Seven farms operate within Kansas and seven within Missouri.

LOCaL PrOdUCerS

FFhQ’s owner farms adhere to high quality growing conditions. Parks said that it is FFhQ’s intent to provide as much organic product as demand requires. Meanwhile, their conventional products are based on high standards; and, like the Merc Co+op, they adhere to a triple bottom line. For FFhQ, that means: financial profit (scaling up owner farm operations), social profit (improving the local food system), and environmental profit (sustaining the land).

“We’re excited to have Farm Fresh hQ as a food resource for the deli,” said Martin Maigaard, Food services Manager at the Merc Co+op. “We see it as an opportunity to increase our partnerships with local producers and utilize even more locally grown ingredients in our Merc Made dishes.”

trends show that consumers tend to value local and fresh products more, and FFhQ is working hard to capitalize on that as they compete with other distributors. By providing fair priced goods, FFhQ owner farms can commit to providing their labor force fair wages.

still in its infancy, the farmer co-op is currently distributing produce only. however, FFhQ is looking to expand their offerings to eggs, dairy and meats this winter.

Find out more about Fresh Farm hQ and their owner farms online atwww.farmfreshhq.com.

4 MERC NEWS

Farm Fresh HQ provides resources for local farms, allows farmers to focus on fields

5SuMMER 2016

Look for FFHQ ingredients in our Merc Made deli items.

100miles

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“ As a member of the Douglas County Food Policy Council, our group did a lot of work researching feasibility andengaging stakeholders,so we are excited to see this co-op come to fruition. As a leader in local, The Merc Co+op is proud to be one of their first buyers.”

- RItA YORK henneKeGeneRAL MAnAGeR

the MeRC CO+OP

thank you, Lawrence!

First PlaceBest Vegetarian or Vegan Food

third PlaceBest Place to Work

(100 or more employees)

Best Fresh ProduceBest ethnic Market

Each year, our community votes on their favorite businesses and individuals in over 160 categories. For more information, visit www.Lawrence.com

October 1-2

Kaw ValleyFarm tour

Explore 31 local farms.Stay tuned for details on the farm tour and wine bus tour!

Save the date for the 12th annual

KaWVaLLeyFarMtOUr.OrG

6 MERC NEWS

Composed of 92% water by weight, melon may be one of the last fruits you would expect to find growing wild in arid, sub-Saharan Africa. Yet that is one of the regions from which wild melons are thought to have originated some 4,000 years ago. thanks to discoveries of preserved seeds dating back to this period, melons have been traced to central, eastern, southern and western Africa, as well as the Middle east and India. today people grow melons all over the world in a variety of climates with one common denominator - heat.

nutritionally, melons are one of the best sources of water-soluble electrolytes (mineral salts like potassium, magnesium and manganese). electrolytes work to restore our bodies’ hydration and chemical balance after a hard workout or a long day in the sun. Many popular

sports drinks are marketed for this purpose but most also deliver a load of sugar, high-fructose corn syrup, artificial dyes and flavors. Compare this with melons which are naturally sweet, naturally delicious, and an outstanding source of vitamins A and C. What’s more, some varieties of melon, like watermelon, contain potentially beneficial plant pigments, which may act as antioxidants.

there is no argument that fresh melon is a great way to end a meal on a hot day, it often stands in for dessert at picnics and barbecues, or in drinks by the pool. But melon can also take a place at the dinner table, year-round, as a featured element in salads, grain dishes, even soups! Check out the delicious melon recipes on page seven and find more online at www.strongertogether.coop.

A watermelon can be classified as both a fruit and a vegetable because it grows from a seed, but is a member of the same family as the cucumber, pumpkin and squash.

Knock on the outside gently. the fruit should sound hollow and vibrate like a drum. this means that the flesh inside isstill crisp.

Press your thumb gently near the stem-end of the fruit. If it has a bit of give, the texture shouldbe perfect.

how to choose awatermelon

how to choose acantaloupe

Ripe melons arrive each summer from a number of local farms, including: Juniper Hill Farms, Irick Farms, Salem Farm, Taylor Farm, and Wakarusa Valley Farm.

SeaSONaL SPOtLiGHt

50miles

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the taste of summer

7SPR ING 2016

The flavors of sweet melon, savory prosciutto and fresh mint are in perfect harmony in this refreshing summer fruit salad.

recipe informationtotal time: 30 minutesservings: 6-8

ingredients1 small seedless watermelon, between 3-4 pounds1 pound cantaloupe (about 1/2 medium-sized melon)1/4 cup loosely packed fresh mint leaves, minced6 ounces feta cheese, crumbled or cut in 1/2-inch cubes6-8 ounces prosciutto or ham, thinly sliced1/4 cup red wine vinegar2 tablespoons olive oilsalt and ground black pepper, to taste

PreparationCut each of the melons in half. scoop the seeds out of the cantaloupe. using a sharp knife, trim the rind off the melons and cut the flesh into 1-inch cubes. Gently mix all ingredients in a large mixing bowl. serve on crisp lettuce leaves and garnish with the prosciutto.

Serving SuggestionPair this salad with fresh salad greens or a couscous salad, crostini and sweet tea for the perfect al fresco lunch or summer salad buffet. experiment with different varieties of seasonal fruits: honeydew, strawberries, blueberries, and pineapple are delicious contrasts to the salty prosciutto and feta.

Nutritional information197 calories, 10 g. fat, 29 mg. cholesterol, 581 mg. sodium, 21 g. carbohydrate, 1 g. fiber, 9 g. protein

Summer Melon Salad with Mint and Prosciutto

serve this refreshing salad with grilled or blackened strip or flank steak.

recipe information total time: 20 minutesservings: 4

ingredients2 cups seeded watermelon, cut into 3/4-inch cubes1 large red heirloom tomato, cored and chopped1 large yellow heirloom tomato, cored and chopped1/4 cup fresh-squeezed lime juice2 tablespoons tequila (optional)1 tablespoon white wine vinegar2 teaspoons agave nectar3 tablespoons olive oil2 tablespoons minced fresh mintPinch each of salt and freshly ground black pepper

PreparationPlace the watermelon and tomato pieces on a paper towel to absorb excess moisture. In a large bowl, whisk together the lime juice, tequila, agave nectar, vinegar, mint, salt, pepper and olive oil. Add the watermelon and tomatoes, toss well to coat and serve immediately.

Serving Suggestionthis salad is a refreshing complement to grilled or blackened strip or flank steak. Add cucumber for extra crunch, feta cheese for a sweet/salty contrast, or papaya and jicama for a colorful Latin-style treat.

Nutritional information181 calories, 11 g. fat, 0 mg. cholesterol, 66 mg. sodium, 18 g. carbohydrate, 2 g. fiber, 2 g. protein

Mojito Watermelontomato Salad

7SuMMER 2016

8 MERC NEWS

Since 1979, the Kansas Rural Center (KRC) has worked to advance a food and farming system that is ecologically sound, economically viable and socially just. At the heart of KRC’s mission and work is a strong commitment to diversification - at the farm, landscape and community levels - to promote resilience in the face of climate change and other problems generated by an industrial, corporate food system.

Through workshops, farm tours and publications, KRC provides the practical information needed to expand local food production, processing and marketing; and, promotes state and federal policies that support ecological diversified farming systems.

For more information, visit www.kansasruralcenter.org.

sePteMBeR ReCIPIent

Kansas rural Center

Change for our Community gives shoppers the opportunity to donate their change to local community organizations every time they shop. Each month, a different organization is featured as the recipient and 100% of all donations collected that month go to that specific organization.

Double Up Food Bucks is a Supplemental Nutrition Assistance Program (SNAP, formerly food stamps) matching program in Northeast Kansas farmers markets. The program provides a dollar-for-dollar match to help low-income families purchase healthy, local food. SNAP users can swipe their benefit cards at the farmers market and receive up to $25 in matching funds to help them purchase locally grown fruits and vegetables.

The program is a win-win-win for our local food system. Low-income families can purchase and eat more healthy foods, local farmers access new customers and new sources of revenue and more dollars stay in local Kansas communities.

For more information, visit www.doubleupkc.org.

JuLY ReCIPIent

double Up Food Bucks

Full Circle Youth Program is a year round, out-of-school program that provides a free, safe and structured environment for low income youth, ages 7-18, to socialize and learn. Full Circle’s mission is to encourage participants to take sensible risks, challenge themselves, make healthy choices and learn new skills to help them grow into successful adults. Focusing on the individual and his or her unique interests, Full Circle provides at-risk youth with meaningful connections and otherwise unobtainable experiences. Through an earn-a-bike program, community mural project, out-of-school tutoring, mentoring and snack programs, Full Circle strives to ensure that children have the experiences and tools to be healthy, happy and to prosper.

Programming is for youth receiving low income housing assistance from the Lawrence-Douglas County Housing Authority (LDCHA). For more information, visit www.ldcha.org.

AuGust ReCIPIent

Full Circle youth Program

changefor our community

$95,000AMOunt RAIseD JAnuARY 2014

thROuGh MAY 2016

9SuMMER 2016

Growing More than Vegetablesin Our GardensnAnCY O’COnnOR, DIReCtOR OF eDuCAtIOn & OutReACh

reaCH OUt

Corinne pulls her first beet out of the ground at West Middle School.

“Mainstreet supports the Growing Food Growing Health School Garden Project because it teaches youth to create a sustainable future while working together. We encourage these community connections to strengthen the bond our members have with local businesses and organizations.”

- JeAn huGhes,ChIeF ADMInIstRAtIVe OFFICeR,

MAInstReet CReDIt unIOn

We grow great produce in the West Middle school garden. this year we branched out to try some new crops, like possibly the most beautiful cabbage we’ve ever seen. It was started early and grown under the gentle protection of row cover in an effort to keep hungry bugs away. And it worked! each week we’d remove just enough of the cover to peek inside the long tunnel to check on its progress. As the picture above can attest to there was a lot of fun and pride when the first harvest day came. Within hours of being out of the ground those gorgeous cruciferous heads were in the hands of the Merc Deli staff being transformed into fresh coleslaw for our customers to enjoy. the sale of this cabbage to the co-op supports growing more vegetables, more educational opportunities and building more connections in our community. It’s a true circle of life and learning.

speaking of learning and connections, we’re so thankful to our garden partner, Mainstreet Credit union. not only have they generously invested dollars into the gardens, but they are investing in the strength of our community through financial literacy classes at the co-op.

As we harvest our bountiful produce this summer, we know there’s a lot more growing in our gardens in addition to tomatoes, gooseberries, and cucumbers. We are growing young people who in turn are out in our community educating others about just how delicious, locally grown fruits and vegetables are, and how important the work of growing is. While we work at building Farm to school programs here in our community it is powerful to know just how strong the Farm to school movement is nationwide. In early June four Lawrence representatives were privileged to attend the national Farm to Cafeteria conference in Madison, Wisconsin. there we joined with 1,200 passionate supporters from all across the u.s. for three days to share and learn from one another - about school gardens, farm to cafeteria initiatives, growing community

with youth. We returned to Lawrence with new ideas and renewed enthusiasm.

For us at Growing Food Growing health this renewed energy has meant committing to more educational opportunities, like working with Boys and Girls Club youth every week this

Student Gardeners Abi, Elise and Corinne proudly display the first cabbage harvest of the season.

summer at hillcrest elementary. It will mean the rebuilding of a new garden at sunset hill elementary following the completion of renovations at that school. We are adding lots of new signage at the West Middle school Garden. We are planting new crops, trying new ideas, and continuing to build on our first six years of successes (and some learning failures) so that we can reach more students, dig deeper, grow even stronger.

10 MERC NEWS

CHEF SERIES the Best of Summer-Corn & Zucchini Wednesday, July 6 | 7:00-9:00 p.m.Instructor: Chef Paige Vandegrift Paige has taught two variations of this popular class - we’re bringing back version two. Chef Paige will inspire us with recipes for these two bountiful and quintessential summer vegetables. Cool off with Sweet Corn Vichyssoise; then on to classic Corn Fritters served with spectacular Zucchini Mousseline (an ethereal sauce/spread); Buffalo Mozzarella and Zucchini Salad with Lemon & Olives; and Pasta with Corn Pesto, Kale & Bacon. For a perfect finish, Zucchini & Olive Oil Cake with Crunchy Lemon Glaze. Corn and zucchini will never be the same.$20 PeR PeRsOn

MEET UPFood allergy Meet Up featuring dairy-Free desserts Monday, July 11 | 10:00-11:00 a.m. Instructor: Karen DugganJoin us for a learning opportunity at The Merc. Certified Holistic Nutrition Coach Karen Duggan leads one-hour sessions offering information, support, and product sampling for people dealing with food allergies. Bring your questions and connect with others in the food allergy community. Each month we will change the focus to support a variety of food allergies. FRee. nO ReGIstRAtIOn ReQuIReD.

MINI CLASSLunch & Learn-How to Budget on a Budget Tuesday, July 12 | 12:00-1:00 p.m.Instructor: Kathy SaundersA budget can help you pay your bills, cover emergencies, and reach your goals. But, where do you start? How do you possibly slice it all up to make sense, and better yet – make it stick? Come learn practical skills on how to create a budget, question your “needs vs. wants,” and trim your budget from information you already have at your fingertips. Understanding your saving and spending habits is an invaluable tool in taking control of your life and finances. Come learn what works FOR YOU.$5 PeR PeRsOn InCLuDes LunCh

High Summer at the Farmers MarketWednesday, July 13 | 7:00-9:00 p.m.Instructor: Chef Paige VandegriftIt’s the height of summer and Chef Paige knows just what to do with fresh, seasonal produce from the farmers’ market. Paige’s menu features Chicken Salad with Cantaloupe, Feta & Arugula; Warm Summer Bean Salad; Summer Pasta with Sweet Corn and Zucchini; and Potato & Roasted Red Pepper Pizza. To top off this delicious summer menu Paige will make delightful Key Lime Cheesecake Squares served with fresh Blueberry Compote. This class will have you running to the Farmer’s Market! $20 PeR PeRsOn

Pies, Pies, PiesThursday, July 14 | 7:00-9:00 p.m.Instructor: Raven NaramoreSummertime is the perfect time to eat pie! There’s beautiful fruit at the market, and on those hot days, a cool cream pie is just right. In this class we’ll start off with a discussion of crusts then jump into Coconut Cream Pie with Macaroon Crust. Next Raven will prepare Lemon Sabayon Tart made with Pine nut Crust. We’ll also make Chocolate Cream Pie with a Meringue Top, and for an unusual twist we’ll sample Southern Peanut Pie. Wow!$18 PeR PeRsOn

MINI CLASSMonday, July 18 | 6:00-7:00 p.m.Kiss Gluten Goodbye-PastaInstructor: Karen DugganGoing gluten free will be a little easier with the help of Nutrition Coach Karen Duggan. Karen follows a gluten free diet and personally has the answer to a popular question – “Can I eat pasta”? In this class Karen will prepare and you will sample 4 gluten free pasta options featuring Zucchini; Spaghetti Squash; Cabbage; and a packaged Rice Pasta. A simple and delicious Marinara Sauce and gluten free Flat Bread will accompany these selections. A gluten free baking class will be offered in August.$5 PeR PeRsOn

HANDS ON - KIDSKids take a tasteful Look at SoilTuesday, July 19 | 4:00-5:00 p.m. Instructor: Sue Ann FunkThe rich, productive soil of Kansas is one of the state’s most valuable natural resources. In this class, children ages 8-11 will discuss the varying layers of soil, including bedrock, subsoil and topsoil. We will also talk about erosion and how it can remove valuable topsoil. Through the use of tasty ingredients, students will then build their own edible soil profile and protect their own topsoil. Come and learn about the basic component of our planet- soil! $5 PeR PeRsOn

class calendarJULy, aUGUSt aNd SePteMBer

Visit www.TheMerc.Coop for class descriptions and to register online. We cannot accommodate walk-ins. Attendees must register in advance. Material presented in class reflects the views and opinions of the presenter and is not an endorsement of products sold or philosophies held by The Merc Co+op.

11SuMMER 2016

CHEF SERIES inspired Cooking by the Book-Summer recipes Wednesday, July 20 | 7:00-9:00 p.m. Instructor: Chef Paige VandegriftPaige’s favorite cookbooks are the ones organized by season. In this second class in her new series Paige will prepare summer recipes inspired by some of her most beloved cookbooks. You’ll enjoy Summer Succotash Salad; Pasta with Creamy Bell Pepper & Tomato Sauce; Pan-Seared Pork with Bing Cherry Compote; and celebratory July Cobbler featuring the season’s best berries. This is an all new class with recipes from special cookbooks from Paige’s kitchen.$20 PeR PeRsOn

Cooking with Nuts & SeedsThursday, July 21 | 7:00-9:00 p.m.Instructor: Angie Schoenherr, M.N.T.We all know that nuts and seeds are an easy and healthy snack, but what about incorporating them into our meals? They contain high amounts of protein, healthy fat, fiber, minerals, and so much more. In this class, Angie Schoenherr, Holistic Nutritionist, will show you how to get creative in adding more nuts, seeds, and nutrients into your recipes. We will prepare a versatile Creamy Cashew Cucumber Dip; Walnut Chicken Sauce; Almond Chia Flatbread; and Pistachio Rose Dessert Balls. Recipes are gluten and dairy-free.$18 PeR PeRsOn

Lighter Summer entertaining Monday, July 25 | 7:00-9:00 p.m.Instructor: Rachel CiordasJoin Rachel for fresh delicious dishes that will make any summer evening a celebration. Rachel will prepare a mouth-watering meal starting with Summer Stone Fruit Salad with Hazelnuts; easy and elegant Ratatouille served over Sweet Corn Polenta; Carrots with Whipped Herb Infused Goat Cheese; and a fresh Berry Mousse. Join us for new ideas and a fresh approach to slimming down using the best fruits and vegetables of the season.$18 PeR PeRsOn

Cuban CelebrationTuesday, July 26 | 7:00-9:00 p.m. Instructor: Raven NaramoreSavor the flavors of the Caribbean with Raven as we cook up some traditional Cuban favorites. For starters we’ll have an Ensalada de Aguacate y Pina (Avocado and Pineapple Salad); followed by Platanos Maduros Fritos (Sweet Fried Plantains). Next up we’ll sample the backbone of the cuisine with Congri (Black Beans and Rice). For our main course we’ll dine on Lechon Asado con Mojo (Slow Roasted Pork in a Citrus Garlic Sauce). To cool down we’ll enjoy Cream Cheese and Guava Swirl Ice Cream! Buen Provecho!$18 PeR PeRsOn

MINI CLASS Healing Foods-OnionsThursday, July 28 | 6:00 7:00 p.m.Instructor: Karen DugganOnions have been used worldwide as a valuable medicinal and food source for thousands of years and are an important part of a healthy and healing diet. Karen will serve up modern day recipes that can be included in your daily diet. Full of sweet ripe flavor Karen will prepare a variety of onion based recipes including: Pickled Red Onions; Roasted Onions and Potatoes; Spiced Onion Soup; and a Simple Onion Cough Syrup! Karen will share why cooking with love always includes onions in her kitchen. Gluten-free and dairy-free class. $5 PeR PeRsOn

MAKING “MOUSE CALLS” IN LAWRENCE SINCE 1990

Need Help with a Mac or PC Computer?

Dave Greenbaum785-218-9676

www.calldrdave.com

Thomas Howe1501 Kasold Dr.Lawrence, Kansas785.550.1169

Real Estate Questions?Here’s Howe!

Thomas@ThomasHoweOnline.comLawrenceRealEstateAgents.com

Merc Member since 1979

Just Say tomatoSaturday, July 30 | 2:00-4:00 p.m.Instructor: Mari RuckWhen tomatoes are locally grown and in season they are the taste of summer itself. You need to enjoy them at every meal, and then remember them fondly when their season is done. Let Mari help you use the bounty of summer in a variety of tasty recipes, some of which will help you extend their relatively short season. You’ll enjoy a beautiful Tomato Tart; Roasted Tomato Salsa; Mari’s Favorite Italian Tomato Sauce; Homemade Sundried Tomatoes; and Pesto Stuffed Tomatoes. Celebrate tomatoes with Mari!$18 PeR PeRsOn

MEET UPFood allergy Meet Up featuringGluten-Free JerkyMonday, August 8 | 10:00-11:00 a.m. Instructor: Karen DugganCertified Holistic Nutrition Coach Karen Duggan will lead one-hour sessions offering information, support, and product sampling for people dealing with food allergies. Karen is gluten and dairy free so she understands the challenges this community faces on a daily basis. Bring your questions and connect with others in the food allergy community. Each month we will change the focus to support a variety of food allergies.FRee. nO ReGIstRAtIOn ReQuIReD.

CHEF SERIES Cocktails and Hors d’oeuvres for SummerTuesday, August 9 | 7:00-9:00 p.m. Instructors: Chef Rick Martin and Jesse FitzpatrickImagine yourself on a porch swing in summer sipping on a cocktail made with fresh, local ingredients, accompanied by delicious hors d’oeuvres, also made with local, seasonal ingredients. Now imagine that experts Chef Rick and Head Bartender Jesse, from Limestone Pizza and Bar, have taught you how to prepare it all. Join us in the Merc Classroom for an evening of fun, education and great samples while you learn the techniques and tools to make classic and creative cocktails and hors d’oeuvres. Must be 21 to attend.$30 PeR PeRsOn

12 MERC NEWS

Tom HarperREALTOR®, CRS, ABR, GRI, e-PRO

785.218.6351Tom-Harper.com

stephensre.com

Southwind

785-843-7455 1045 Kentucky southwindhealthcollective.com

MINI-CLASS Kiss Gluten Goodbye-BakingWednesday, August 10 | 6:00-7:00 p.m.Instructor: Karen DugganGoing gluten-free will be a little easier with the help of Nutrition Coach Karen Duggan. Karen follows a gluten free diet and will help you create a delicious gluten-free life for yourself. She will share three personal favorite treats in this gluten-free baking class including a Carrot Mug Cake; Oatmeal Raisin Cookies; and Cinnamon Bun Muffins. We guarantee you will leave this class sweetly satisfied. All recipes are gluten-free and dairy-free. $5 PeR PeRsOn

trim & easy Weeknight MealsTuesday, August 16 | 7:00-9:00 p.m. Instructor: Rachel Ciordas“I just don’t have time to cook - especially healthy foods, I’m too tired to cook a meal after working all day, cooking takes too long”. It really doesn’t have to be this way. Let Rachel give you ideas and inspiration to prepare quick, slimmed down, really yummy weeknight meals from scratch. You’ll sample Crispy Apple Walnut Salad with Cranberry Vinaigrette; Rosemary Scented Tuscan Casserole; One Pan Garlicky Pasta with Sausage and Peas; and finish the evening with Delicious and Comforting Cherry Apple Crisp. You really can do this!$18 PeR PeRsOn

CHEF SERIES South of France Cooking with Wine PairingsWednesday, August 17 | 7:00-9:00 p.m. Instructor: Chef Paige & Josu GaldosChef Paige and Josu pair up once again to bring you memorable cuisine with perfect wine pairings. You’ll begin your tour of Southern France with Soupe au Pistou (a Provencal version of minestrone); followed by Gratin of Eggplant & Tomatoes served with a small green salad; and Poulet Basquaise (a classic chicken dish from the Basque region of France). A seasonal Peach, Raspberry & Almond Galette will finish an evening of travel, tastes, and wine. $30 PeR PeRsOn

Summer italian dinner PartyThursday, August 18 | 7:00-9:00 p.m.Instructor: Raven NaramoreJoin Raven in the Merc kitchen as she prepares great recipes for a summer dinner party that won’t leave the host or hostess out of the fun. To start we will sample a Fennel Parsley Lemon Salad; followed by White Bean Panzanella. For our pasta course we’ll have Fusilli with Fresh Tomato Sauce, to compliment our main course of Tuna Stuffed Tomatoes with Capers and Mozzarella. We will cool down and sweeten up with a surprise dessert. Mangiare bene! $18 PeR PeRsOn

13SuMMER 2016

HANDS ON - KIDSKids Make LunchSaturday, August 20 | 12:00-1:30 p.m. Instructor: Lily SiebertAs our young chefs head back for another school year, we’re gearing up to make delicious, portable lunches. We will prepare Veggie Wraps; Quinoa and Black Bean Salad; and No-Bake Energy Bites. The class will create the dishes together, sample their creations, and leave with a to-go lunch all ready for school the next day! For kids, ages 7-11. $20 PeR ChILD

Savory indian appetizersTuesday, August 23 | 7:00-9:00 p.m.Instructor: Raven NaramoreCelebrate the intense flavors and textures of India as we learn the basics to making some great Indian appetizers. We’ll start with a brief background on Indian spices, how to toast, grind and mix them and then incorporate them into our menu. You’ll sample Naan (flat bread); Samosas (stuffed pastries); Pakoras (crispy vegetable fritters); and Aloo Bonda (potato appetizers). We will also make our own chutneys to garnish our creations – Mint Chutney; Onion Chutney; and Mango Chutney. Enjoy a delicious evening in India!$18 PeR PeRsOn

CHEF SERIES refreshing Summer SaladsWednesday, August 24 | 7:00-9:00 p.m. Instructor: Chef Paige VandegriftIt’s hot. You’re hungry. You want to eat something cold, seasonal, and refreshing. Chef Paige has the answers. Come into the cool Merc Classroom and watch Paige cook up Roasted Eggplant Salad with Chickpeas, Cherry Tomatoes & Feta; Corn Cakes with a Salad of Roasted Corn, Tomatoes, Bacon & Arugula; Cold Soba Noodles with Grilled Steak & Mango; and a Green Goddess Salad with Romaine, Avocado & Cucumber. You’ll end your evening with Fresh Mint Chocolate Chip Ice Cream. Cool.$20 PeR PeRsOn

tofu 101Saturday, August 27 | 2:00-4:00 p.m. Instructor: Mari RuckIf you’ve thought about tofu but just haven’t mustered the courage to try it, or you like it but need new ideas of how to use tofu, this is the class for you! In her usual fun way Mari will demonstrate and you’ll sample Tofu Pasta Ole; simple Oven Baked Tofu; Korean Rice Bowl; Savory Szechuan Capellini Salad; and a spectacular finish with creamy Tofu Chocolate Mousse. We’ll even send you on your way with a complimentary pound of Central Soyfoods Tofu to get you started.$18 PeR PeRsOn

MINI CLASSHealing Foods-Coconut OilMonday, August 29 | 6:00-7:00 p.m. Instructor: Karen DugganIf you’re ready to take your health to the next level come learn about the healing benefits of coconut oil in this one-hour mini class. Not only is coconut oil great for cooking, its uses are numerous and can extend to being a form of natural medicine, as well as being used for natural beauty treatments. You will learn about many versatile uses for coconut oil and sample Coconut Cream Truffles; Cinnamon Coconut Popcorn; Simple Almond Granola; and even Handmade Toothpaste. All recipes are gluten-free and dairy-free.$5 PeR PeRsOn

CHEF SERIES Mexican Summer Seafood with Beer PairingsTuesday, August 30 | 7:00-9:00 p.m.Instructor: Chef Nancy StarkIt’s hot in Kansas and just what you need is a cool evening in the classroom with Chef Nancy and our friends from Boulevard Beer, creating delicious pairings of Mexican food and cervesa! Start with Grilled Shrimp with Avocado Salsa; then Sopes -Yucatan Fish served with Tangy Cabbage Slaw, in a crispy chewy Masa Boat. Next up is Salmon, Veracruz-style with pickled jalapeno and fresh tomato. Finish the very cool evening with Key Lime and Coconut Cake. What a spectacular and fun way to spend an evening.

$30 PeR PeRsOn

CHEF SERIES the Bounty of Late Summer Wednesday, August 31 | 7:00-9:00 p.m. Instructor: Chef Paige VandegriftIf you need a little help with the beautiful produce you enthusiastically picked up at the Farmers’ Market, let Chef Paige inspire you with her depth of knowledge and great seasonal recipes. Paige will start with a classic Bruschetta with Sweet Peppers & Ricotta; then on to a lovely Provencal Vegetable Tart with Herbed Goat Cheese; served with Mediterranean Eggplant and Barley Salad; and delicious Roasted Stuffed Zucchini. The meal will end on a perfect note of Cornmeal Shortcakes with Peaches, Soured Cream & Mint. $20 PeR PeRsOn

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14 MERC NEWS

MINI CLASS Healing Foods–Bone BrothThursday, September 8 | 6:00-7:00 p.m.Instructor: Karen DugganFrom Hollywood to New York City, bone broth is the hottest new craze. But while people know it’s trendy, here’s the real secret: it’s also powerful medicine. The essential mineral found in this superfood helps you to sleep better, heals your gut, and gives you beautiful skin. Come join Nutrition Coach Karen as she takes you step by step through the simple process for making delicious bone broth. We will learn to make and sample both chicken and beef bone broth in this one-hour mini class.$20 PeR PeRsOn

MEET UP Food allergy Meet Up featuringGluten-Free ChipsMonday, September 12 | 10:00-11:00 a.m. Instructor: Karen DugganCertified Holistic Nutrition Coach Karen Duggan leads one-hour sessions offering information, support, and product sampling for people dealing with food allergies. Bring your questions and connect with others in the food allergy community. FRee. nO ReGIstRAtIOn ReQuIReD.

essential Oils of Provence Monday, September 12 | 7:00-9:00 p.m.Instructor: Rachad Atat Provence in southeastern France is mostly known for the cultivation of Lavender, Thyme, Basil, Tarragon, Savory, Peppermint and Rosemary. In this class, we will learn in depth about the different species of one of the most powerful and holistic essential oils, Lavender, such as Lavandin, Population Lavender, Spike Lavender and many others. We will also learn

about the different varieties of the other herbs of Provence and their different uses along with different practical applications for daily use.$12 PeR PeRsOn

CHEF SERIESSimple Suppers For early autumnWednesday, September 14 | 7:00-9:00 p.m. Instructor: Chef Paige Vandegrift It’s the end of September. The local produce is still bountiful and your kitchen is cooler. Join Chef Paige as she prepares simple suppers for this wonderful season, starting with: Fettuccine with Cream, Walnuts, & Summer Squash; followed by Kale & Potato Pizza (yum!); Late Summer Ragout of Roasted Eggplant & Summer Squash with Tomatoes, Chickpeas & Feta; and Quinoa Salad with Black Beans, Sweet Potatoes & Corn. As if this wasn’t enough you’ll end this lovely evening with Fresh Pear & Walnut Torte. $20 PeR PeRsOn

10 day Cleanse & Sugar detoxMonday, September 19 | 7:00-9:00 p.m.Instructor: Karen Duggan The 10 Day Cleanse is a gentle way to regain health, learn about your food triggers, and detox from sugar, flour and toxins! This simple step-by-step plan will support you to end food addiction and find vibrant health. There are no shakes or pills, just delicious real food and simple recipes that will be demonstrated and sampled in class. You will leave this class with the tools you need to cleanse, including planning, shopping, and tips for incorporating a cleanse into your daily life.$18 PeR PeRsOn

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CHEF SERIES Fabulous Pies & tartsWednesday, September 21 | 7:00-9:00 p.m.Instructor: Chef Paige Vandegrift If you love pies and tarts this class is where you need to be. Chef Paige will walk you through how to make three different kinds of crust and how to transform them into amazing desserts. You’ll sample Heavenly Plum Pie; Pear & Frangipane Tart; Rustic Apple Crostata; and a Bittersweet Chocolate Tart. Add tea and coffee and we have perfection.$20 PeR PeRsOn

Mexican Harvest dinner PartyThursday, September 22 | 7:00-9:00 p.m.Instructor: Raven Naramore Come with Raven as we walk the culinary back roads of Mexico exploring dishes rarely enjoyed in Mexican restaurants in the US. We’ll start with Coliflor Envuelta En Huevo (Fried Cauliflower Soup); followed by Ensalada Nochebuena, a vibrant salad often served at Christmas time. Our vegetable side will be Tortitas de Papa con Queso (Potato Patties with Cheese) to accompany the show stopping beauty of Chiles en Nogada (Stuffed Poblanos with Walnut Cream Sauce). For desert Capirotada, (Mexican Bread Pudding with Sweet Plantains, Fresh Cheese and Pecans). $18 PeR PeRsOn

HANDS ON - KIDS Kids read & Cook Stone SoupMonday, September 26 | 4:30-6:30 p.m.Instructor: Rachel Ciordas Join us as we bring a children’s book to life! The class will begin with a reading of the classic tale “Stone Soup”. Following our reading, our young chefs will work together to create their own “stone” soup loaded with delicious fresh produce. They’ll continue the fun by baking homemade biscuits to accompany their soup, and whip up banana trifles for a sweet finish! $28 PeR PeRsOn

CHEF SERIES tapas i – delicious Little Bites Of SpainWednesday, September 28 | 7:00-9:00 p.m.Instructor: Chef Paige Vandegrift We’re headed off to Spain with Chef Paige to enjoy an evening of wonderful little dishes. When you put together a collection of these small appetizers you have a delicious meal, best shared with a group of friends.. Paige will prepare and you’ll sample Tortilla Española–Potato Omelet; Garlicky Shrimp; Escalivada (Catalan-style Roasted Eggplant, Peppers, Onions & Tomatoes); Meatballs in Saffron Sauce; and Romesco Sauce–Catalan Pepper Sauce. We expect a crowd for one of Paige’s most popular classes!$20 PeR PeRsOn

German FeastThursday, September 29 | 7:00-9:00 p.m.Instructor: Raven Naramore Travel with Raven to Germany where we will sup on a selection of German favorites. We will start off with Potato Beet Soup; followed by Sautéed German Sausages with Bacon and Apple Sauerkraut. To honor our own Kansas German heritage you’ll sample Bierocks (beef and cabbage stuffed bread) served with a side of Boiled Potatoes topped with Green Herb Sauce. Raven will finish off the class with a surprise German dessert. Have a good German beverage before you come and get ready for fun!$18 PeR PeRsOn

Find additional September classes in store and online at www.TheMerc.Coop.

SePteMBer CLaSSeS

ADVERTISE IN THEmercnewsthe Merc news reaches 10,000 area households every quarter. email news@theMerc.Coop or call 785.843.8544 for details.

THE MERC NEWS IS A PUBLICATION OF THE MERC CO+OPmercnews

IN THIS ISSUE SPRING 2016

Expanded Local Flowers . . . 4New Merc Made Catering . . . 6Change Recipients . . . . . . . . . 8Introducing MercShare+ . . . 10Merc Classes . . . . . . . . . . . . 11

901 Iowa • Lawrence, KS 66044785.843.8544 • Open 7 a.m. – 10 p.m.

sTanDaRD REGULaRU.s. PosTaGE

PaiDLaWREnCE, KsPERMiT no. 116

In it’s 27th year, the naturally nutritious Food Festival is an annual cooking contest with a variety of categories for adults and children. Join the Merc Co+op’s outreach staff at this year’s event on Wednesday, July 27 during the free fair at the Douglas County Fairgrounds in Building 21. Contest entries will be accepted between 6 p.m. and 7 p.m. and must be accompanied by a recipe. Judging begins at 7 p.m.

A Grand Champion and the Bob Lewis Memorial Judges’ Choice Award winner will each be honored with a $50 cash prize. First, second and third place in all categories will be awarded a ribbon and $15, $10 or $5 co-op gift card. Free sampling of the entries will occur after the announcement of the winners.

For official contest rules, visit www.dgcountyfair.com. Additional questions can be directed to nancy O’Connor at the Merc Co+op at 785-843-8544.

Open Categories

1. Fresh salsa no home-canned salsas, please2. Kansas Cuisine any recipe using four or more

ingredients grown or raised in Kansas*3. International Cuisine4. From Your Garden any recipe featuring at least one item

grown in your home garden* 5. Meatless Main Dish6. healthy Dessert made with Fresh

Fruit

*Please indicate on your submitted recipe card which ingredients meet the requirements of the category.

young Chef Categories+

7. healthy snack featuring Fresh Fruit8. healthy snack featuring Fresh

Vegetables

+These classes are for chefs ages 12 and under. Children are welcome to enter open categories as well.

While you’re at the fairgrounds, be sure to visit our friends in the Meeting hall at the annual Chefs Challenge, sponsored by K-state Research and extension. starting at 6 p.m., watch, sample and learn as chefs compete to win using ingredients from local farmers and growers.

Naturally NutritiousFood Festival