Your letter from the Board (plus a recipe!)
I grew up in a large extended family that gathered often and ate good food. We didn’t have the resources to take vacations, so instead we “traveled” through various ancestor’s countries by experiencing the food passed down through generations. Our gatherings, always centered on food, gave us opportunities to reconnect and create a stronger community.
Although I no longer live near extended family, being an owner of River Market helps me maintain the tradition of building community around food. Shopping at River Market is kind of like going to a family gathering. I enjoy being greeted when I enter the store, talking with the staff about where the potatoes were grown, or asking random questions about how to use a product.
Over the years, I’ve gotten to know some staff, and we chat about our children, our vacations, and new recipes. The other day I ran into a friend at the Co-op, and he told me he was buying a particular deli product because I told him it was so good. The next time I see him I’m sure we’ll have a great conversation about how he prepared this item.
Growing up, we spent a lot of time on the family farm of my mom’s ancestors where we picked the vegetables and pointed out the chickens we ate for dinner. Shopping at the River Market is the closest I can get to the experience of fresh and local foods and an assurance that vegetables were grown, and the animals were raised using sustainable farming practices.
Food is a huge part of our family culture and often the first thing we ask each other in the morning is, “What’s for dinner tonight?” We’ve passed to our children the love of good food and cooking. My husband and I recently came across the same recipe in an app, and we’ve shared it with our daughter. And of course, the ingredients are all available at River Market.
Happy shopping and here’s to many more great meals created with ingredients from our local Co-op. As we celebrate the joys of community and the bounty our Co-op brings to our tables, it’s stories like these that remind us of our shared mission: to cultivate a vibrant community around good food. This story isn’t just mine; it’s a testament to the collective spirit of our Co-op, where every owner’s involvement enriches our community and brings us closer to achieving our vision of sustainable, local, and inclusive food practices. Let’s continue to build this community together, one meal at a time.
Red Curry Lentils with Sweet Potatoes and Greens
(a recipe adapted from one by Lidey Heuck)
2-4 Tbsp olive oil to brown the sweet potatoes and to sauté the onions
1 pound sweet potatoes peeled and cut into ¾ inch cubes (If I’m short on time, I don’t peel the sweet potatoes)
1 medium onion, chopped
3 Tbsp Thai red curry paste
3 cloves garlic, minced
1 Tbsp grated fresh ginger (a piece about 1 inch in length)
1 chili, deseeded and chopped (we usually have jalapeños but other chilies work also such as Fresno or serrano)
1 tsp turmeric
1 cup red lentils
4 cups stock or water (I like to use the Better than Bouillon roasted chicken base. It comes in a jar that I keep in the refrigertator. I mix it with water to make a quick stock)
2 tsp salt or more to taste (if I use the Better than Bouillon, which is salty, I usually don’t need as much salt)
1 can coconut milk (we prefer full fat because it gives it a more robust flavor)
1 bunch of greens (I like Kale, but spinach works, too)
1 lime, juiced
¼ cup chopped cilantro for garnish
Heat 2 Tbsp olive oil in a large pot or Dutch oven. Sautee the sweet potatoes until they are slightly browned. Remove sweet potatoes and set aside.
Heat remaining olive oil and sauté onions. Once translucent, add the turmeric, curry paste, garlic, ginger, and chili. Cook for one minute until spices are fragrant.
Add to the onion and spice mixture the lentils, stock, and sweet potatoes. Bring to a boil and then simmer uncovered for 20-25 until lentils are tender.
Add the coconut milk and simmer for 10-15 minutes until the lentils are creamy and falling apart. Stir occasionally to prevent sticking.
Add the greens and stir until wilted, then stir in ½ the lime juice (add more if needed after tasting). Adjust the salt if needed.
To serve, put the stew in bowls and garnish with cilantro.
For a heartier meal, we will serve this over brown rice (purchased in the bulk department at River Market).