Clear Creek Coop Announcement Archives

Clear Creek Co-op Update: September 25-October 1

1. Meal Plan Menu: September 26-30
2. HELP OUT THE CO-OP: QUARTERLY WORK DAY! Saturday October 1st
3. Featured New Items of the Month:  Great Bulk Teas!
4. Fall Membership Meeting: October 30 @ 4pm
5. September Sales
6.  Breads, Desserts, and a Smile: Volunteer Needs at the Co-op
7. Recipe of the Week: Afgani-Inspired Delight
--

1.  Meal Plan Menu: September 26-30
Monday -  Creamy Tomato Soup and Grilled Cheese Sandwiches
Tuesday - Baked Black Beans and Mashed Sweet Potatoes with Lime Juice
Wednesday - Tomato Garlic Fettucini, Carrot Cake
Thursday - Ratatouille and Couscous
Friday - Burrito Bar
*lunch is served 11:30-1:00 and always includes a green salad

2. 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 3 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!

3. Featured New Items of the Month:  Great 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!

4. Fall Membership Meeting: Sunday, October 30, 4:00-5:30pm @ the Co-op
Membership meetings are the one of best places to excercise your role 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!  We'll update on the continuing
development vision that we began at the Spring meeting.  Snacks will be
served...and everyone loves snacks!

5. September Sales
Member Sales
Knudsen Organic Apple Juice, 64oz  $3.82 (reg. $4.49)
Newman's Own Organic Balsamic Vinegar $3.19 (reg. $3.99)
Spectrum Organic Red Wine Vinegar $3.35 (reg. $4.19)
Ecover Stain Remover Stick $3.22 (reg.3.79)
Bionature Organic Whole Peeled Tomatoes $2.39 (reg. $3.19)
Jyoti Punjabi Chhole $2.39 (reg $3.49)
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)

6. Bread, Desserts, and a Smile: Volunteer Needs at the Co-op

BAKERS - do you love to make bread?  The Co-op woud love to provide more
breads during their lunches and to have for general purchase during the
day, but we have limited meal plan volunteers.  Consider "rising" to the
occasion and "mixing" with the Co-op crowd for a couple hours a week.

DESSERT MAKERS - put your sweet tooth to work!  As above, we'd love to
have more desserts offerred for lunch and general purpose.  There are
multitudes of recipes you could artfully use to bring a sweet smile to
your Co-op.

CASHIERS - make change with a smile.  Torin and Carrie, full time managers
and Rachel and Rae, weekend cashiers, sometimes need to find backups for
emergencies or perhaps some well deserved "mental health" days.  Consider
being trained to be a "back up" cashier (a substitute of sorts) in order
to ensure the Co-op is constantly available to other Co-opers in "days of
need."

COOKS - same goes for Lucy, our kitchen manager.  If you would like a spin
at running a kitchen for a day (coordinating simple, healthy meals), Lucy
would love for you to join her and to help out when she is sick or needs
to be out of town.

WORK DAYS - just count the ways you could help!  Every three months the
Co-op has a Quarterly Inventory and Work Day.  The next one is Saturday
October 1st from 8am-3pm.  Help us count our inventory or put your
carpentry, artistic, hygenic (that's cleaning), organizing secret self to
work for a good cause.

BOARD MEMBERS - the Co-op's Board of Directors are looking for new
members.  The Board meets  once a month for 1.5 - 2 hrs along with
spending time on other supportive functions.  Beth, Amy, Nan, Jen, and
Jennifer would love to have you on the Board with them this fall!

sound good? Contact Carrie, Torin, or Lucy at the Co-op if you can
help...because we all need a little help :)

7. Recipe of the Week: Afghani-Inspired Delight

Ingredients (use vegan versions):

    * 1 bag of fresh spinach (16 oz better, but I've done it with 10) * 1
can of chickpeas (15 oz)
    * 1 can of diced tomatoes (~15 oz)
    * 2 or 3 sweet potatoes, depending on size, diced into 1-inch cubes *
1/2 to 1 teaspoon cumin
    * dash or so of cinnamon,
    * 3 teaspoons curry powder
    * 2 green onions, thinly sliced
    * salt and fresh ground pepper to taste
    * 2 C cooked rice

Directions:

a. Steam the sweet potato until just tender, about 10 minutes or so.

b. In a wok, combine the tomatoes (not drained) and chickpeas (drained),
and half can
of water. Bring it to a simmer and then add spinach until it shrinks just
a bit
(just a couple minutes, you don't want to destroy it.)

c. Add the sweet potatoes and spices to the wok and stir to combine the
flavors, let it
simmer for a few minutes. Sit a few minutes after cooking to let flavors
mix. Serve over the rice.

d. Top each serving with several shakes of salt and pepper, to taste.

Serves: 2 with some leftovers


-- 
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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