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

Total Time: 40 minutes, 25 mins active | Servings: 4

Ingredients

• 1 pound NY strip steak
• 3 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• Freshly cracked black pepper
• 2 cups red grapes, halved vertically
• 1/4 cup chopped scallions
• 1/4 cup blue cheese, crumbled

Preparation

• Preheat the grill or a broiler to medium-high heat.
• Place the steak in a casserole or shallow dish. In a cup, whisk the balsamic vinegar, olive oil and salt, and reserve two tablespoons for serving, then pour the remaining mixture over the steak. Turn the steak to coat. Let stand for 10 minutes.
• For the relish, place halved grapes in a large bowl with the scallions and blue cheese. Reserve.
• To cook the steak, remove it from the marinade and let the excess drip off, then discard the marinade. Sprinkle the steak with freshly cracked black pepper.
• Grill the steak over a medium-high fire or broil for four to seven minutes on each side. Use an instant-read thermometer to make sure the center of the steak reaches 130 F for medium-rare, 140 F for medium or 145 F for medium-well.
• When the steak is cooked, transfer it to a cutting board and let stand for two to three minutes before slicing. Use a sharp knife to cut it into thin slices, and serve drizzled with the two tablespoons of reserved marinade and grape relish.

Nutritional Information

340 calories, 21 g. fat, 80 mg. cholesterol, 460 mg. sodium, 14 g. carbohydrate, 1 g. fiber, 24 g. protein

Total Time: 35 minutes | Servings: 20

Ingredients

• 8 ounces semisweet chocolate, chopped
• 1/2 cup heavy cream
• 1/4 cup strawberry jam
• 1/2 cup cocoa powder

Preparation

• Finely chop the chocolate, either by hand or by pulsing in a food processor. Reserve. Line a sheet pan with parchment paper.
• Set up a double boiler and bring the water to a simmer. Pour the cream into the bowl and set on top of the simmering water, then reduce the heat to low. Add in the chocolate and stir constantly until the chocolate is completely melted and the mixture is smooth. Remove from heat immediately. Swirl the jam in 1 tablespoon at a time, leaving swirls of jam in the mixture. Transfer to a storage tub and refrigerate for at least 2 hours or up to 3 days.
• Use a small scoop or a tablespoon to portion the cold mixture and roll between your palms to shape into balls. Place the cocoa in a medium bowl and roll each truffle in cocoa. Place each in a storage container and refrigerate until serving.

Make a special dessert cheeseboard with these truffles, fresh strawberries and fine cheeses. Or eat them straight from the refrigerator — we won’t judge.

Nutritional Information

70 calories, 4.5 g. fat, 5 mg. cholesterol, 5 mg. sodium, 9 g. carbohydrate, 1 g. fiber, 1 g. protein

Total Time: 15 minutes | Servings: 4

Ingredients

• 3 Haas avocados, ripe
• 1/4 cup diced fresh tomato (seeded)
• 2 tablespoons diced red onion
• 1 teaspoon chopped garlic (one clove)
• 1 tablespoon fresh squeezed lime juice (half a lime)
• 1 teaspoon ground cumin
• 1 teaspoon chipotle chili powder
• 1 teaspoon fresh cilantro, minced (optional)

Preparation

• Slice the avocadoes lengthwise, remove the pits and scoop the green flesh (discard any brown flesh) into a bowl. Use a fork to mash the avocado pulp to a chunky texture. Add the lime juice, garlic, onion, and spices and mix well.
• Add the tomatoes and cilantro, mix and serve.
• Guacamole is a popular snack with crisp tortilla chips and a common ingredient in burritos, tacos and burgers. Try it on top of chili or inside a grilled cheese with some fresh pico de gallo

Nutritional Information