Total Time: 30 minutes | Servings: 6

Ingredients

• 1 1/2 cups mango, pitted, peeled, and diced
• 1/4 cup diced canned tomatoes
• 1/4 cup red onion, minced
• 1 tablespoon jalapeno pepper, diced
• 1 tablespoon chopped garlic
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon smoked seasalt 
• 2 tablespoons fresh cilantro, minced
• Juice of 1 lime

Preparation

• To prepare salsa, toss mango, tomatoes, onion, jalapeno, garlic and cilantro in a mixing bowl with lime juice and season with salt and paprika. Salsa may be prepared up to a day in advance, to allow flavors to combine.

Serving Suggestion

• Complete the tropical theme with a Piña Colada, plantain chips and coconut flan or mango sorbet for dessert.

Greensboro City Council Recognizes Deep Roots Market for 50 Years of Service to the Community

At the March 2nd, 2026, Greensboro City Council Meeting, Deep Roots Market was honored to receive a special resolution commemorating the co-op's 50 years of service to Greensboro and its surrounding communities.

The resolution was presented by District 3 Councilmember April Parker and accepted with immense gratitude on behalf of the co-op by General Manager Matt Davis, Board President Drew Dix, Board Co-Vice President Spoma Jovanovic, and Board Members Cecelia Allen and Andrea Davidson.

Total Time: 40 minutes, 10 mins active | Servings: 5

Ingredients

• 5 cups water
• 1 stalk lemongrass, diagonally sliced
• 1/2 cup honey
• 1/2 cup dried hibiscus flowers
• 1/2 cup fresh mint, plus more for garnish
• 1 tablespoon fresh lime juice
• Lime slices, for garnish

Preparation

• In a medium pot over high heat, pour the water, add the lemongrass and bring to a boil. Remove from heat and add the honey, hibiscus and mint.
• Let stand and steep for 20 minutes.
• Strain the tea into a pitcher or large jar and add the lime juice.
• Serve over ice, garnished with mint leaves and lime slices.

Nutritional Information

120 calories, 0 g. fat, 0 mg. cholesterol, 0 mg. sodium, 30 g. carbohydrate, 0 g. fiber, 0 g. protein

Deep Roots Market Board of Directors Meetings

All Deep Roots Owners are welcome to attend monthly board meetings as observers. Meetings are typically held on the 4th Monday of each month from 6:00 to 8:00 pm, with social meet & greet time from 5:00 to 6:00 pm.

Grab a seat at our meetings held in the Co-op's Community Room or attend via Google Meet. To attend virtually, email boardofdirectors@deeprootsmarket.com at least 24 hours prior to the scheduled meeting for a meeting invitation link.

2026 Meeting Dates & Main Topics of Discussion

• Monday, January 26 - Asset Protection, Emergency GM Succession, Monitoring GM Performance
• Monday, February 23 - Financial Condition & Activities 4Q25, Unity of Control 
• Monday, March 23 - Staff Treatment & Compensation, Accountability of the GM
• Monday, April 27 - Owner Rights & Responsibilities, Communications to Owners, Global Governance Commitment
• Monday, May 18 -  Financial Condition & Activities 1Q26
• Monday, June 22 - Treatment of Customers, Board Responsibilities, Officers' Roles
• Monday, July 27 - Global Executive Constraint, Directors' Code of Conduct
• August - Annual Board Retreat (no regular meeting)
• Monday, September 28 - Financial Condition & Activities 2Q26, Delegation to the GM, Board Calendar Planning
• Monday, October 26 - Communication & Support to the Board, Board Committees
• Monday, November 23 - Financial Condition & Activities 3Q26
• Monday, December 21 - Business Planning & Financial Budgeting, Board Meetings

Total Time: 55 minutes, 15 mins active | Servings: 4

Ingredients

• 1 pound sweet potatoes, sliced ⅓ inch thick
• 1/2 cup Kalamata olives, halved
• 1 15-ounce can of artichoke hearts, drained and rinsed
• 1 tablespoon fresh rosemary, chopped
• 2 teaspoons fresh lemon zest
• 1/4 cup extra virgin olive oil, divided
• 3/4 teaspoon salt, divided
• 4 6-ounce cod fillets
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh parsley, chopped
• Black pepper

Preparation

• Preheat the oven to 425 F. Add the sweet potatoes, olives, artichoke hearts, rosemary and lemon zest to a sheet pan, then drizzle with three tablespoons of the olive oil. Sprinkle with ½ teaspoon of the salt and toss to coat.
• Roast the sweet potato mixture for 15 minutes. The sweet potato slices should be tender when pierced with a paring knife. Turn the potato slices with a spatula, then top with the cod fillets, drizzle the cod with the remaining olive oil, sprinkle with remaining salt, then return to the oven for 10 to 12 minutes, or until the fish is opaque and flakes easily.
• Drizzle the fish with lemon juice, sprinkle with parsley and pepper, and serve one cod filet and about one cup of vegetables per person.

Nutritional Information

430 calories, 17 g. fat, 75 mg. cholesterol, 730 mg. sodium, 38 g. carbohydrate, 8 g. fiber, 34 g. protein