Clear Creek Coop Announcement Archives

Clear Creek Co-op Update: September 3-10

1. Meal Plan Menu: September 5-9
2. New Items at the Co-op: Great New Bulk Teas!
3. Mark Your Calendars: October 1 and October 30...
4. September Sales
5. Recipe of the Week: Baked Stuffed Tomatoes with Couscous, Peas, and
Feta Cheese

1.  Meal Plan Menu: September 5-9
Monday - Summer Bean Salad, Lemon Bars
Tuesday - Black Bean Tortilla Casserole
Wednesday - White Bean and Spinach Soup, Oatmeal Bread
Thursday - Curried Rice Salad
Friday - Greek Platter (hummus, tabbuleh, tzaziki, feta cheese, pita
bread) *all lunches are served with a salad
*lunch is served 11:30-1:00

2. New Items at the Co-op: Great New Bulk Teas!
Our re-forged relationship with Frontier Natural Foods Co-op has provided
the Co-op with fantastic new array of conventional, organic, and fair
trade teas.  Since these teas are in bulk, you can get as much or as
little as you like at a fraction of the cost of regular tea bags.  Come in
and see (and smell) the new arrivals!!

Chai Tea Mix (black tea and spice combination)
Orange Spice (black tea with orange peel and cloves)
Oolong (traditional Chinese black tea)
Red Raspberry Leaf (herb known for its healing properties of menstrual
pains) Fruit Tea (herbal blend of lemongrass, orange peel, peppermint,
hibiscus, and rosehips)
Honeybush (soothing, sweet herbal tea)
Lemon Ginger (a dazzling, refreshing blend of lemon peel, ginger root, and
other herbs)
Don't forget the old regulars: Earl Grey, English Breakfast, Hot Chocolate
Mix, Ceylon, Lavender Flowers, Chamomile, Jasmine, Gunpowder, and
Ganmaicha

Not Teas, but...
Relaxing Herb Bath (soothing combination of relaxing herbs including
lavender)
Revitalizing Herb Bath (energizing blend of stimulating herbs including
peppermint)

Come check out these new products at the Co-op!

3. Mark Your Calendars: October 1 and October 30...
because it's your chance to get involved in the Co-op!

Saturday October 1 - Quarterly Inventory and Work Day, 8am-5pm
Come to the Co-op on Saturday October 1st and lend a hand while having
some fun along the way.  Inventory is a big job but a fun one if we have
lots of help.  Come by anytime between 8 and 5 to help count inventory
and/or help with the various other projects that are tantalizing to your
creative, constructive side!   In the morning there will be hot fresh
coffee and baked goods and if you're around during lunch, we'll take a
break and have a hearty meal together.  So come one come all!

Saturday October 30 - Bi-Annual Membership Meeting, 4:00-5:30pm
By the end of the  month you'll be ready to hang out with more Co-opers. 
Membership meetings are the best place to excercise your power as a member
and is the place where we continue the conversation about the direction of
the co-op.  If you are a member, your participation is crucial and your
voice is needed!

4. September Sales
Member Sales
Rice Dream Mint Pie $1.01 (reg $1.19)
Jyoti Punjabi Chhole $4.39 (reg $5.49)
Newman's Own Fig Newmans $3.39 (reg $3.99)
Ryvita Crispbread Sesame Rye $2.03 (reg $2.39)
Choice Tea, Mango Ceylon, decaf $3.44 (reg $4.29)

Everybody Sales
Boca Burger, Garden Veggie $3.67 ($4.59)
Nature's Gate Herbal Shampoo $3.41 (reg $5.25)
Imagine Creamy Sweet Corn Soup $1.99 (reg. $2.50)
MORE SALE ITEMS COMING NEXT WEEK!!

5. Recipe of the Week: Baked Stuffed Tomatoes with Couscous, Peas, and
Feta Cheese
(from Quick Vegetarian Pleasures by Jeanne Lemlin)
"A choice dish at the end of the summer when fat, juicy tomatoes are
abundant.  Serve this with a green salad and French bread!"

4 large tomatoes
1 C couscous
1 1/2 C boiling water
1/4 C plus 1 T olive oil
3 garlic cloves, minced
1 C frozen peas, thawed
1/2 C grated Parmesean cheese
1/4 C minced fresh parsley
1/2 t dried oregano
Freshly ground pepper to taste
*Serves 4

a. Slice the tomatoes in half horizontally.  With a teaspoon, scoop out
the pulp and seeds and discard (*editor's note: try blending the pulp for
some nice fresh tomato juice for the following morning).  Drain the
tomatoes upside down for 30 minutes.

b. Meanwhile, make the stuffing.  Place the couscous in a large bowl and
stir in the boiling water.  Cover and let sit 10 minutes.  Preheat the
oven to 375 degreesF.  Spread one tablespoon of the olive oil on the
bottom of a large, shallow 2 1/2  quart baking dish .

c. In a small pan, heat the remaining 1/4 cut of the olive oil and saute
the garlic until barely golden.  Don't let it brown.  Fluff the couscous
with afork and stir in the olive oil and garlic mixture and all the
remaining ingredients.

d. Divide the stuffing evenly among the tomatoe shells, pressing it in
firmly.  Bake 30 minutes.  Pour the accumulated juices over the top when
serving.
Bon apetit!

-- 
Clear Creek Food Cooperative
"Food for Life, Not for Profit Since 1972"

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~






-- 
Clear Creek Food Cooperative
"Food for Life, Not for Profit Since 1972"

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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