Clear Creek Coop Announcement Archives

Co-op Update: June 10-24
1. Co-op to the Farmer's Market
2. Ordering this week: June 16th
3. Summer Fun at the Co-op
4. Cool Recipe of the Hot Week: Couscous with Artichoke Hearts and Walnuts

1. Co-op to the Farmer's Market
The Co-op will have a stall at the Richmond Farmer's Market again this
year.  We will be featuring some of our great bulk items from grains to
nuts to snacks, so be sure to come see us and all the other great locally
grown produce and other items!  The market meets in the parking lot across
from Morrison-Reeves library.

We also need to staff the table throughout the summer and into the fall. 
This would be a great way for members to get involved in the work of the
Co-op and participate in a great outreach activity.  If you only have one
Saturday free to help, we'd love to have you!  If you are interested,
please contact the Co-op.

2. Ordering this week: June 16th
We'll be placing our order with United this week (Thursday is the regular
ordering day).  Remember, the Co-op only orders every two weeks in the
summer, so if you want to make a member order, don't forget to come by!

3. Summer Fun at the Co-op
The slow down of summer brings time to give the Co-op a face-lift!  There
are many ways you can be involved this summer in the Co-op.  Could you
support your Co-op in the following ways?

*Inventory Day/Work Day!  First and foremost, Saturday July 2nd is the day
for quarterly inventory.  It's a big task for one person (picture Carrie
all by herself counting, counting, counting), but with many it's not only
easier but loads of fun! There are always goodies provided and you will
undoubtedly sharpen your counting skills (could look good on a resume)!

We will begin at 8 and go until about noon for inventory.  Come and stay
as long as you can.  We'll have other work projects to keep us busy the
rest of the day, so  anytime is a good time to pop by!

*Carpentry Work?  We have some chairs and other projects that someone who
has fun with hammers, nails, and drills would find heavenly!

*Painting? Our outside tables need painting.  Someone to paint them or
donate paint to the cause could really make them looking spiffy!

*Committee Work?  Does the idea of working with others on a common goal
get your juices flowing?  There are two important committees currently
meeting that are exploring options for a possible Co-op expansion:
Location Committee and Economic Support Committee.  Folks who have an eye
for space or a know how for fund-raising could help the Co-op out
immensely on these projects?

*Gardening? The Co-op herb garden needs attention and tending.  Maybe
you'd like to get your hands in the dirt and play with the worms and the
herbs!

*General Volunteering? There are numerous miscellaneous projects that need
to be done at the Co-op: cleaning, recycling, stocking, etc.  One hour a
week makes all the difference!

*Other ideas?  We are always open for volunteers to express and give life
to their vision on how the Co-op might improve!

Come by the Co-op or give Carrie a call if you are interested in any of
these projects!


4. Cool Recipe of the Hot Week
With the temperatures soaring this week, it's a good time to give dishes
that require little preparation and time at the stove!  So here goes the
temperature-appropriate recipe series of the Co-op Update!

Couscous with Artichoke Hearts and Walnuts
Quick-cooking couscous is a great time saver (and heat saver!), requiring
just 5 minutes, and a bit of boiling water you can prepare in a kettle, to
prepare.  Good with saucy dishes or with just butter or olive oil, here
its dressed up with savory ingredients.  Also delicious topped with
chevre.

1 C water
1 1/2 C couscous*
1 T olive oil*
1 t salt*

5 artichoke hearts, cut in eights
1/2 C mixed scallions
1 large clove garlic
1 C fresh parsley
1/2 T chopped fresh dill (1 t. dried*)
1T chopped fresh mint and/or tarragon (1/2 t dried*)
3 T olive oil*
juice of 1/2 lemon (or more to taste)
1/2 cup chopped toasted walnuts*
salt and ground black pepper to taste

fresh greens (optional)
*indicates common items found at the Co-op

Bring the water to a boil.  Place the couscous in a large heatproof bowl,
and cover with the boiling water.  Using a fork, stir in the olive oil and
salt.  Cover, and set aside until water is absorbed, about 15 minutes.

Mix the artichoke hearts, scallions, garlic, parsley, dill, an doptional
mint and/or tarragon into the cooked couscous.  Stir in the oil, lemon
juice, an walnuts.  Add salt and pepper to taste.

Serve plain or on a bed of fresh greens, either at room temperature or
chilled.

~from "Moosewood Restaurant Cooks at Home" by Mollie Katzen



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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