Get involved — Run for the Co-op Board of Directors!

By Mark Thorne, Chair, Nominations & Elections Committee

Hey Co-op owners, it’s that time of year again! You know what I’m talking about….Co-op Board of Directors elections! If you have ever considered getting more involved with your Moscow Food Co-op community, then this is a perfect opportunity. There are three open seats in this year’s election. Board election packets are available at https://www.moscowfood.coop/boardelection, or you can pick one up at the Co-op’s Customer Service Desk. But don’t delay — the deadline for submitting an application is January 31, 2020.

Eligible candidates will be asked to attend a candidate orientation session on February 12, and participate in the annual Candidate Forum on March 23. The electronic voting period is Sunday, March 15 through Saturday, March 28.

I can honestly say that being a Board member is great experience, and there is the benefit of getting an 18% volunteer discount on all Co-op purchases! Email boardelections@moscowfood.coop with any questions, and thanks for considering running for the Board!

Potato Leek Soup with Gruyere

By: Co+op, welcome to the table

Recipe Information
Total Time: 45 minutes; 15 minutes active
Servings: 8

Winter on the Palouse can be harsh - so warm up with a delightfully flavorful recipe featuring some of the best flavors of the season. Remember to clean your leeks well! Split the layers apart and wash between them all to make sure you’ve eliminated dirt and sand - or just substitute with your favorite yellow onion. Right now, our deli has Gruyere at $2 off per pound, so grab some today for this tasty recipe from our friends at Co+op, Welcome to the Table!

Ingredients

• 3 tablespoons butter

• 3 large leeks, washed well, trimmed and thinly sliced

• 2 cloves garlic, minced

• 1 teaspoon dried thyme

• 2 pounds russet potatoes, washed and diced into 1-inch pieces

• 1/2 cup white wine

• 4 cups vegetable or chicken broth

• 2 1/2 cups water

• 1/4 cup flour

• 8 ounces Gruyere cheese, shredded

• Salt and ground black pepper, to taste

Preparation

1. In a large stock pot or Dutch oven, melt the butter over medium-high heat. Add the sliced leeks and sauté for 5 minutes until leeks are soft. Add the garlic and thyme and cook for 2 more minutes, then add the potatoes, white wine, vegetable broth, and 2 cups of water. Bring to a boil, then reduce heat to a simmer and cook for about 10 minutes until the potatoes are just tender.

2. While potatoes are cooking, whisk together the remaining 1/2 cup of water with the flour in a small bowl. Whisk the flour-water mixture into the soup once the potatoes are tender and simmer for another 5 minutes.

3. Remove the soup from heat, remove 2 to 3 cups of the soup from the pot to a blender and blend in the cheese, then slowly stir the cheesy soup mixture back into the soup pot. Season with salt and black pepper and serve hot.

Serving Suggestion

This hearty vegetarian soup tastes even better when garnished with crispy fried leeks, or chopped bacon or ham. Serve in small bowls with multigrain crackers for a warming and welcoming appetizer course.