Clear Creek Coop Announcement Archives

Clear Creek Co-op Update: October 9-15

1. Meal Plan Menu: October 10-12(No Meals THURS or FRI due to fall break)
2. THANKS FOR THE HELP AT THE CO-OP WORK DAY!
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: Potato Leek Soup

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1.  Meal Plan Menu: October 10-12
Monday -  Vegetarian Shepherd's Pie
Tuesday - Spinach w/ Pinto Bean Quesidillas W/ salsa and sour cream, Rice
and Corn Salad
Wednesday - Lemon Parmesian Pasta w/ Roasted Garlic Bread
Thursday - NO MEALS SERVED DUE TO
Friday - FALL BREAK
*lunch is served 11:30-1:00 and always includes a green salad

2. Thanks to everyone that participated in the inventory/work day last
Saturday! Your help goes a long way!

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: Potato Leek Soup from the New Vegetarian Epicure by
Anna Thomas

Makes about 3 1/2 quarts, serves 12

5 cups sliced leeks, white and light green only (1.5 pounds trimmed weight)
1.5 tablespoons butter
4 russet potatoes
4 cups water
1 teaspoon salt
4 cups vegetable broth
2-3 tablespoons chopped fresh dill
2-3 tablespoons chopped fresh parsley
juice of 1/2 lemon
fresh ground black pepper
optional; milk or cream to taste

Wash leeks, quarter them lengthwise, and slice them thinly. Melt butter in
a large non-stick skillet and cook the leeks in it over medium heat,
stirring often, unil they are limp and just hinting at the idea of
coloring.
Meanwhile, peel the potatoes and cut them in 1/2 inch dice. Combine them
in a saucepan with the 4 cups of water and the salt, adding a little more
water only if needed to cover them. Bring water to a boil, lower heat, and
simmer the potatoes until they are completely tender. (For more potato
flavor, cook the peels in just enough water to cover in a separate pot
while cooking potatoes, then strain off the water to add to them when they
are cooked.)
Add the cooked leeks to the potatoes, along with the vegetable broth,
chopped herbs, lemon juice, and pepper. Cook everything together for about
10 more minutes, then taste and correct the seasoning with salt or pepper
as desired.
For chunky, serve. For more smooth soup, use a potato masher. For creamier
soup, now is the time to stir in the milk or cream.
-- 
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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