Clear Creek Coop Announcement Archives

CO-OP UPDATE MAY 8-14

 1. NEW SUMMER HOURS AND ORDERING SCHEDULE
 2. APRIL SALES (MAY SALES ANNOUNCED NEXT WEEK)
 3. RECIPE OF THE WEEK: Hummous

1. NEW SUMMER HOURS AND ORDERING SCHEDULE
Tuesday-Saturday 12-6
Sunday-Monday Closed
Regular hours will resume August 22nd

Summer is approaching!  With the changing of the seasons comes change at
the Co-op!

Although we will be open this Sunday, we will be closed Monday and on all
of the following Sundays and Mondays through the summer until August 22nd.

The Meal Plan will not be operating during the summer, but there will be
limited sandwiches available beginning May 17.

With the slow down of traffic through the Co-op during the summer hours,
we will also be altering our ordering schedule.  This is important
information for those members who regularly place bulk member orders.  We
will continue to order on Thursdays, but pickup will not be available until
Tuesdays (rather than Mondays, as is the case during the rest of the
year).
We will be placing orders on the following weeks (with dates of available
pick up in parentheses):

May 5 (May 10)
May 19 (May 24)
June 2 (June 7)
June 16 (June 21)
June 30 (July 5)
July 14 (July 19)
July 28 (Aug 2)
August 11 (August 16)
August 18 (August 22)
Regular ordering schedule resumes August 25

Thanks for your continued support!

2. APRIL SALES (MAY SALES ANNOUNCED NEXT WEEK)

 Member Sales:

 Nasoya Tofu extra firm $1.86 (reg $2.19)
 Boca Burger, Garden Veggie $3.67 (reg $4.59)
 Nature's Gate Herbal Shampoo $3.41 (reg $5.25)
 Thai Kitchen Coconut Milk, OG, Lite and Regular $1.95 (reg $2.29) Ecover
Laundry Wash                             $6.71 (reg $7.89) Newman's Own
Ginger O's                         $3.39 (reg $3.99) Choice Organic tea:
Darjeeling and Orange Spice $2.55 (reg $3.29)
***Bulk:
 Black Turtle Beans, Organic  $ 1.09/lb (reg $ 1.28/lb)
 Save the Forest granola      $ 2.80/lb (reg $ 3.29/lb)

 ***take sale price at scale!


Everybody Sales:

 Jyoti Chole- Spicy Chickpea                     $2.46 (reg $2.89)
**Imagine Creamy Sweet Corn Soup **NEW ITEM!**  $2.07 (reg $2.59)
 Imagine Vegetable Broth                         $2.63 (reg $3.29) Eden
organic black soy beans 15 oz. can         $1.43 (reg $1.69) Hain Honey
Nut Rice Cakes                       $1.78 (reg $2.09) Eden Organic
Refried Black Beans             $1.59 (reg $1.99)
 Tropical Source Vegan Chocolate: Mint Crunch $2.12 (reg $2.49)
 Full of Fruit(box): Strawberry               $4.15 (reg $5.19)
 Ryvita Crispbread: Dark Rye                  $2.03 (reg $2.39)
                    Light Rye                 $2.03 (reg $2.39)
Bulk:(take price at scale)
 Corn Nuts             $2.74/lb (reg $3.29/lb)
 Shredded Coconut      $1.91/lb (reg $2.24/lb)
 Organic Green Lentils $1.43/lb (reg $1.68/lb)
 Frontier ground cinnamon     $ 8.32/lb (reg $ 9.80/lb)
 Frontier ground cloves       $16.48/lb (reg $19.49/lb)

3. RECIPE OF THE WEEK: Hummous, from: The New Vegetarian Epicure by Anna
Thomas
ingredients:
3/4 lb dried garbanzo beans
pinch baking soda
1 teaspoon salt
reserved liquid from cooking beans
1/2 cup tahini (sesame seed butter)
6-9 tablespoons fresh lemon juice
4-5 cloves garlic, minced

optional garnish : 1-2 teaspoons olive oil

Soak the dried garbanzos overnight in a large bowl of cool water with a
pinch of baking soda. Or put the garbanzos in a pot with several quarts of
water and a pinch of soda, bring the water to a boil, and let boil for 5
minutes, then turn off the heat, cover the pot, and let the beans soak for
an hour. Drain the soaked beans.

Put the beans in a pot with enough lightly salted water to cover the beans
by about 1/2 inch, and boil them gently, covered, until they are very
soft. Add water from time to time to keep the beans covered. For Hummous,
you want your beans very well cooked, and it may take 2 hours or even
longer. Drain the beans, reserving the cooking water, and allow them to
cool a little. After such a long cooking, the water will have turned into
a thick, almost gelatinous liquid. Set this aside.

Put the garbanzo beans in the container of a food processor with the
tahini, about 5 tablespoons of lemon juice, and the minced garlic. Process
in pulses of several seconds, scraping down the container with a spatula
as needed, until the beans are uniformly ground into a thick paste.

Add as much of the reserved cooking liquid as needed, a little at a time
and processing with each addition, until the right texture is achieved.
The Hummous should be thick enough to hold a soft shape, but soft enough
to scoop up with a piece of pita bread.

Taste, and add more salt and lemon juice as needed. The amount of lemon
juice will depend on the acidity of your lemons.

Spoon the Hummous into a shallow bowl, smooth the top, and drizzle very
lightly with olive oil if desired. Serve with wedges of pita bread.

Makes about three cups.





Clear Creek Food Cooperative
765.983.1547
701 W. National Road
(D Street Entrance of Earlham College, next to security)
www.clearcreekcoop.org

"Food is our common ground, a universal experience."
~James Beard~





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