Clear Creek Coop Announcement Archives

Clear Creek Co-op Update: October 1-8

1. Meal Plan Menu: October 3-7
2. HELP OUT THE CO-OP: QUARTERLY WORK DAY! Saturday October 1st
3. Featured New Items of the Month:  ORGANIC BULK CHEESES
4. Fall Membership Meeting: October 30 @ 4pm
5. September-October Sales
6. Breads, Desserts, and a Smile: Volunteer Needs at the Co-op
7. Recipe of the Week: Spinach and Mushroom Pie
8. US House Endangers Endangered Species
--

1.  Meal Plan Menu: October 3-7
Monday -  Cajun Red Beans and Rice
Tuesday - Barley Mushroom Casserole
Wednesday - Pumpkin Lasagna
Thursday - Make-Your-Own-Foccacia Sandwiches
Friday - Potato Leek Soup and Banana Bread
*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:  ORGANIC BULK CHEESES
With our new warehouse comes opportunities for new products.  This month
we feature two new ORGANIC CHEESES bought in bulk and packaged at the
Co-op  to save you money.  Currently we have Organic Valley Mozzerella
(organic cheese produced by the Organic Valley farmer cooperative) and
Bruknow Cheese of Wisconsin Mild Cheddar (organic, unpastuerized).  They
both have smooth textures which taste even better with the absence of
growth hormones or antibiotics!
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-October 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

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."

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.

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: Spinach and Mushroom Pie

Ingredients (use vegan versions):
1 bunch spinach with stalks
about 20 mushrooms (field and oyster are a good mix)
juice of one lemon
3 spring onions (or one small onion)
3 cloves of garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and pepper
olive oil
2 sheets of vegan puff pastry

Directions:
Wash spinach and remove leaves from stalks. Cut the bottom woody part of
the stalks off, and finely chop the remainder. Finely chop the spring
onions/onion and garlic. Chop the mushrooms. Roughly chop the spinach
leaves.

Heat a little olive oil in a saucepan, over a low heat. Add the spring
onion and garlic, and saute until the onion becomes translucent. Add the
spinach stalks, and saute until translucent. Add the mushrooms and cook
until softened. Sprinkle the cumin and coriander in, and mix thoroughly.
Pour in a little of the lemon juice to ensure that the spices don't burn.

Add the spinach leaves and stir - this will become easier as they wilt.
Add the rest of the lemon juice. The pan can be removed from the heat to
ensure that the spinach doesn't wilt too much. When the mixture is
thoroughly combined, set aside.

Grease a round 20cm diameter baking dish, and press in one sheet of the
pastry. Spoon in the spinach mixture carefully - there will be lots of
liquid, and only some of this should go into the pie (or the pastry will
be very soggy, rather than just a little!). Put the other sheet on as a
lid, and press the edges carefully. Pierce the lid with a fork in several
places. Bake in a moderate oven until the pastry is golden.

8. US House Endangers Endagered Species
(from the Environmental Defense Network)
Today the U.S. House of Representatives hastily -and narrowly - approved
the first major changes to the Endangered Species Act since 1988. This
vote represents the most serious attack on endangered species protections
we (EDN) have seen in the nearly 30 years we have been working on these
issues.

As the debate on this legislation moves to the Senate, Environmental
Defense is calling on leaders there to proceed more cautiously. In the
days and weeks ahead, we will be enlisting your support as the fight in
the Senate heats up.

Today's vote in the House takes direct aim at our endangered species
protections. It complicates both listing new species and implementing
recovery plans for species already on the list.
Unfortunately, the losers are the nation's bald eagles, ocelots, grizzly
bears, ivory-billed woodpeckers and other endangered species. Learn more
about the vote:
http://actionnetwork.org/ct/471KBbs16ztY/

-- 
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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