January 2018 Newsletter

Greene Hill Food Co-opJanuary 2018



Catching You Up on the Co-op

Have you been debating joining the Co-op?

Or know someone who has? Make a New Year’s resolution! Up until Valentine's Day, if you sign up for the LETTUCE or AVOCADO plan, the Co-op will waive the $25 administration fee. As a member-owner, you’ll not only get access to healthy, affordable food but have a voice in a socially responsible neighborhood business.

When you work a shift at the Co-op, you’ll meet great people, too! Like new member-owner Kristin, who came to shop and pitched in when a huge order arrived at the store and she saw we were short-handed. We are what makes our Co-op work!—so if you see that we’re short-staffed and you have some time, please do pitch in! You can log the time as part of a work shift, even if it’s only 20 minutes. 

Get to know our new Outreach Committee chair, Juliana Pinto, in this month’s Co-op Q&A. She’s a neighbor and local business owner, too!

Looking for a part-time job? Greene Hill is hiring. Store Coordinators are a key part of our community, helping to train new member-owners and ensure that our shelves stay stocked with local, sustainable and affordable food.

Beat the winter blueswith this comforting and healthy recipe for Pasta with Creamy Kabocha Squash. It’s an earthy take on mac and cheese and a great way to take advantage of the bounty of beautiful organic squash at the Co-op.

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New Member Orientation

in the expansion space at the co-op

Sunday, February 11


Board Meeting

at the co-op

Thursday, February 22



It’s Never Too Late to Join!

It’s that time of the year again when we make goals to be a better person — goals that often include health and community service. Now’s the time to help the Co-op and keep that New Year’s resolution going strong! If you're a member-owner, tell your friends and neighbors: At the Greene Hill Food Co-op you get fresh, organic and local goods which benefit the community AND yourself in so many ways. When you become a member-owner, you’re not buying into the corporate food system, but instead making a stand that you want to choose where your food comes from.

Until February 14th, if a new member-owner signs up for the LETTUCE or AVOCADO plan, we will waive the $25 administration fee. Have you been thinking about becoming a member? Join us now! Already a member? Tell your friends! Anyone can sign up online or in the store today.

After you sign up, mark your calendar for the next new member orientation. Come learn how the Co-op works and what it means to be a member-owner on Sunday, February 11, from 11:00 am to 12:00 pm at the store (18 Putnam Ave.).


Jump Right In!

Kristen, a brand new member, gladly lent a hand when she came to the store. We were short staffed and had just received a huge order. She hadn’t even worked a shift yet but there she was stocking the shelves and freezers. Note that she is carrying cases of Ciao Bella and Talenti gelato. YUM! We are often short staffed during the 3pm–7pm shifts so if you’re coming to shop, please consider asking if help is needed! And don’t forget to log your time, even it’s only 20 minutes.


Greene Hill and Central Brooklyn Food Co-op Boards Meet

Members of the board of directors from the Greene Hill Food Co-op and Central Brooklyn Food Co-op met earlier this month to discuss ways in which we can collaborate. Currently in an organizing phase, CBFC is putting together plans to get food to members before it has a storefront. Like Greene Hill, CBFC is a working member-only food co-op, and we are working together to explore mutually beneficial ways we can share both resources and labor. For example, we could order food together through our distributors or allow working members of one co-op to shop at either store. You can learn more about Central Brooklyn Food Co-op at cbfood.org. One of the main tenets of the cooperative model is ‘cooperation among coops’ which Greene Hill has embraced big time.


Lighting Up the Street!

To cheer up the bleak winter night and to make it clearer when the Co-op is open, several members (including Aly Miller, Jeremy Spiwak, Olivia Angelezzi and DK Holland) added lights and messages in the window.


We miss you, Keith Almon!

Keith was a constant, cheerful presence at the Co-op until he became ill and passed away January 12th, 2017. He was one of the early member-owners and a passionate cook. We miss him and his can-do attitude. By day he was a graphic designer, by night he was often a cashier at the Co-op or at a Co-op board meeting. In celebration of his life we handed out his fave—apple cider donuts—on the anniversary of his death. We miss you, Keith!


Pasta with Creamy Kabocha Squash

One of my favorite winter go-to noodle dishes has the creaminess of traditional macaroni and cheese but is made with nutrient-rich winter squash instead of cheese. It’s delicious and, as an added bonus, winter squash is high in Vitamins A and C, making it a great immunity-booster during this harsh winter weather.

The Co-op has several varieties of organic squash from Lancaster Farm Fresh Co-op (Lancaster, PA) and Four Seasons Produce (Euphrates, PA) in-store right now, ranging from delicata ($1.52/lb) to kabocha ($1.41/lb) to butternut ($1.34/lb). This dish is a healthy winter meal, made by simmering winter squash in vegetable or chicken broth (both available at the Co-op for ~$3.60), and pureeing it with nutritional yeast (in the bulk aisle for $10.41/lb) for nutty, savory flavor. For this recipe, I used De Cecco semolina flour penne ($1.73/box) but I also suggest trying our Field Day Organic elbow noodles ($2.32/box).

Approximate Cost: $8.60 for 4 servings ($2.15/serving)


  • 3 lbs. winter squash, peeled and cubed into ½″ pieces (I suggest delicata or butternut squash
  • 1T olive oil
  • 1 clove garlic, minced
  • 1 t smoked paprika
  • ¼ cup nutritional yeast (optional)
  • ½ -2 cups vegetable or chicken broth
  • 2 t salt
  • ½ lb pasta of your choice


Heat olive oil in a medium-sized saucepan or Dutch oven over medium heat. When it shimmers, add garlic and squash. Saute for for 2 minutes, then add the broth and salt. Let simmer for 20-25 minutes or until the squash is cooked. Keep an eye on the pot and add more broth if the broth cooks off. There should be at least ½ cup of broth in the pot at all times.

Meanwhile, cook pasta according to the directions on the box. When it’s done, reserve ¼ cup of the cooking water and then drain the pasta. Place the noodles back in the pot.

When the squash mixture is cooked, remove it from heat and let it cool. Transfer into a blender or food processor. Add nutritional yeast and paprika and blend for at least one minute or more, until the mixture is smooth and creamy. Taste the sauce and add more salt or add some pepper if needed.

Add the pureed squash to the noodles in the pot. Add reserved cooking water, and briefly saute until noodles are well coated. Garnish with fresh herbs like parsley, cilantro or dill—whatever you have on hand—and pepper. The Co-op usually has organic parsley and cilantro in stock from various local farms. Enjoy!


The Co-op Q&A with Juliana Pinto

We’re happy to announce that our new Outreach Chair is Juliana Pinto, who comes to us with experience running a local play school, and creative ideas for reaching different neighborhood institutions. She is looking for new members for the Outreach Committee, so reach out to her at outreach@greenehillfood.coop if you’d like to pitch in!

Q: How did you become involved with the Outreach Committee?

A: I am the new Outreach chair at the Co-op. I run my own business in the neighborhood and thought that a lot of my skills would be transferable to a committee position. I asked around the different committees to see who needed help and landed at Outreach! I'm excited to work with the other committees to spread the word about our co-op and hopefully add more members.

Q: When did you join the Co-op?

A: I became a trial member in the summer of 2016  but I was still in school and working full-time, so I didn't follow through to a full membership. I graduated from Hunter College in the summer of 2017 and officially joined then. I love living in the neighborhood and wanted to join the Co-op to meet more folks who feel the same way. Let's be honest, I also am here for the cheaper food. There is a grocery store one block from my apartment that charges an arm and a leg for crappy vegetables and overpriced, over-packaged dry goods. I'd much rather spend my money and my time at the Co-op, knowing that we are striving for sustainability and have transparent pricing.

Q: How can members get involved in the Outreach Committee?

A: I'd love to add more members to the Outreach committee! They can email me at outreach@greenehillfood.coop to help out. I'd like to streamline the prep for Open Houses and maybe hold them more than 3-4 times per year, but we need more Outreach members to do this. I also would like Outreach to visit some neighborhood institutions this year to reach a lot of people all at once and let them know all of the good stuff going on at the Co-op.

Q: What do you like to do outside of the Co-op?

A: Outside of the Co-op I own a teeny preschool called Honeybirds Playschool. This takes up most of my time, but I really do love my job. We've been open since 2014 and are now seeing younger siblings of my first students come back, and it's been sweet to see the community built around the shared goal of child-rearing. Beyond Honeybirds, I've been in a book club for over six years and recently started taking ceramics classes at Artshack Brooklyn.

Et cetera

Photo credits: Photo of Kristen by DK Holland, squash pasta pic by Aly Miller, photo of Juliana Pinto courtesy herself.

The Greene Hill Food Co-op Monthly is edited and published by the following member-owners (in alphabetical order): Liz Baker, Carola Burroughs, DK Holland, Alexandra (Aly) Miller, and Gitta Zomorodi. Contact us with any feedback, suggestions, or requests at TheMonthly@greenehillfood.coop.

Join and/or follow the Greene Hill Food Co-op!

Interested in joining the Greene Hill Food Co-op? Check out our website to learn about membership, Like us on Facebook, or follow us on Twitter. Or simply stop by our store at 18 Putnam Avenue (off Grand Avenue) with any questions!