Total Time: 30 active minutes | Servings: 4

Ingredients

• 4 large ears of corn, shucked
• 1/4 cup mayonnaise
• 1/2 medium lime, zested and juiced
• 2 teaspoons ancho chili powder
• 1/4 cup crumbled cotija or grated Parmesan cheese

Preparation

• To grill corn, heat a gas grill on high for 20 minutes, or build a fire in a charcoal grill and wait for the coals to be covered with ash. While the grill heats, place the mayonnaise in a medium bowl and stir 1/4 teaspoon of the lime zest and 1/2 teaspoon of the juice. Reserve.
• When the grill is hot, place the ears of corn over the hot side of the grill and cook, turning with tongs occasionally, until cooked and charred in spots. Coat each ear with mayonnaise and sprinkle with chili powder and cheese. Serve immediately.

Nutritional Information

230 calories, 9 g. fat, 10 mg. cholesterol, 250 mg. sodium, 37 g. carbohydrate, 4 g. fiber, 8 g. protein

It was so exciting to see so many of you in attendance at our annual Meeting of Owners (MOO) on June 6th. We had our largest number of RSVPs ever, and with Mother Nature "cooperating" as well, it was a terrific celebration of our 50th year. 

During the meeting, we were honored by an official proclamation from the city (presented by our District 3 councilperson, April Parker), and had Deep Roots founders Martha Legare and David Sower take the stage as well. 

You also voted in our board elections, and results are in: please know that we'll welcome back two incumbents (Lisa Donkor and Debra Smith-El) and newcomer Ambrose Kee to our board- congratulations! And our by-laws change was approved as well.

The MOO was a festive, heartfelt tribute to our incredible history and to what you all have helped achieve here at Deep Roots since 1976. Thank you so very much for your support.

Three cheers also to all of our wonderful vendors and musicians who added so much to the day, and a HUGE shout out to our staff, board members and owner volunteers who made it all happen behind (and in front!) of the scenes. 

Here's to the next 50 years! 

Total Time: 4 1/2 hrs; 30 minutes | Servings: 12

Ingredients

• 4 pounds boneless pork shoulder
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 2 tablespoons vegetable oil
• 12 ounces lager beer or apple juice

Sauce

• 1 1/2 cups ketchup
• 1/4 cup apple cider vinegar
• 1/2 cup Dijon mustard
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 12 buns

Bread and butter pickles, sliced sweet onions and pickled peppers (optional)

Preparation

• Preheat the oven to 300 F. and adjust the racks so you can fit a Dutch oven with the lid on. If desired, trim some of the fat from the outside of the roast (the liquids will be used for the sauce, so all the rendered fat will be in the dish). The pork should fit in a large Dutch oven; if necessary, cut to fit.
• In a small bowl, mix the brown sugar, salt, smoked paprika and cumin. Rub all over the pork.
• Place the Dutch oven over medium-high heat and let heat for several seconds before drizzling in the oil. Let the oil heat for a few seconds and then place the pork in the pan. Let it brown for about two minutes before turning carefully to brown all sides. When the pork is browned, pour in the lager or apple juice. Stand back to avoid the steam and fat spatters that the liquid will create when added to the Dutch oven.
• Cover the Dutch oven, place in the preheated oven and set a timer for three hours. After three hours, uncover the pan and use tongs to turn the pork over. Return to the oven for one hour, until the meat is easily pierced with a knife and some browned edges are visible.
• Remove from the oven and transfer the cooked pork to a large bowl to cool, leaving the liquids in the Dutch oven.
• In a medium bowl, combine the ketchup, cider vinegar, Dijon mustard, brown sugar and Worcestershire sauce, then stir them into the liquid in the Dutch oven. Turn the burner to medium-high heat and bring to a boil, stirring, then reduce the heat to keep the liquids simmering. Cook, stirring frequently for 10 to 15 minutes to thicken the sauce. Remove from heat.
• When the pork is cool enough to handle, use two forks to shred the meat.
• Stir the cooked meat into the sauce to mix and heat through.
• Serve the pulled pork on buns with fixings, such as bread and butter pickles, sliced sweet onions and pickled sweet or hot peppers, if desired.

Nutritional Information

460 calories, 21 g. fat, 80 mg. cholesterol, 800 mg. sodium, 24 g. carbohydrate, 1 g. fiber, 31 g. protein

Deep Roots Co-op Community,

Thank you to everyone who attended our 2026 Annual Meeting of Owners (MOO!) and 50th anniversary block party. Your participation, engagement, and commitment to our cooperative help make Deep Roots a stronger community-owned organization. We appreciate the thoughtful questions, discussions, and support shared during the event.

I'd also like to give a massive thank you to all our staff members, board members, and volunteers who helped to make this milestone event a huge success.

For owners who were unable to attend, we want to ensure you have access to the information presented. Attached is our Annual Report, which provides an overview of the co-op's performance, accomplishments, financials, and priorities for the year ahead.

As an owner, your involvement and support are essential to our continued success. We encourage you to review the report and reach out with any questions or feedback.

Thank you for being a part of Deep Roots Co-op Market and for helping us fulfill our mission of serving our community through cooperation.

With sincere appreciation,

Matt Davis, General Manager
Deep Roots Co-op Market

Total Time: 15 minutes | Servings: 4-6

Ingredients

• 2 fresh peaches
• 1/2 pint fresh strawberries
• 1 tablespoon honey
• 1/2 teaspoon smoked sea salt
• 1/4 cup chopped fresh chives
• 1 teaspoon chopped fresh thyme
• 1 teaspoon sherry vinegar
• 2 tablespoons olive oil, divided
• 6 ounces chevre
• 1 whole wheat baguette, sliced

Preparation

• Preheat the oven to 375ºF.
• Peel the peaches by bringing a pot of water to boil. Cut a small “X” into the pointed end of each peach, and submerge in boiling water for approximately 30 seconds.
• Remove the peaches from the boiling water with a strainer or tongs, and drop into a bowl of ice water. The skin will slip off, or at least, be fairly easy to peel. Halve, pit and dice the peaches and stem and dice the strawberries.
• Stir in the honey, sea salt, chives, thyme, sherry vinegar and 1 tablespoon of the olive oil; set aside.
• Brush the baguette slices lightly with the rest of the olive oil, and place in a single layer on a baking sheet in the oven to toast for 15 or 20 minutes, turning once halfway through.
• Spread the warm baguette slices with chevre and top with the fruit mixture.

Nutritional Information

130 calories, 10 g. fat, 10 mg. cholesterol, 330 mg. sodium, 10 g. carbohydrate, 7 g. fiber, 5 g. protein