Clear Creek Coop Announcement Archives

Clear Creek Co-op Update: October 16-22
1. FALL MEMBERSHIP MEETING: Sunday, October 30 @ 4:00
2. NEW BULK BINS?!: WE HOPE SO!
3. Meal Plan Menu: October 17-21
4. What's up with the freezer?
5. New Item of the Month: Bulk Cheeses
6. Volunteer Cashiers Needed
7. October Sales
8. Recipe of the Week: Savory Squash Stew

1. FALL MEMBERSHIP MEETING: Sunday, October 30 at 4:00pm @ the Co-op. 
Membership meetings are the one of best places to excercise your role as a
member. It is the place where we continue the important  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
provided.

2. NEW BULK BINS?!: WE HOPE SO!
The Co-op is raising money to purchase new, state-of-the-art bulk bins to
enhance the store! The cost of such an endeavor is $8,000 (ok, take a
quick breath). The Co-op has already committed $3,000, which means we need
to raise $5,000 from MEMBERSHIP AND SUPPORTERS OF THE
CO-OP. Our goal is to raise this money by December 1st. It's a big task,
but with excitement and commitment from those who love the Co-op, we can
do it! It's only $100 donation from 50 people! No matter what you can
give, the Co-op appreciates your financial support.  We have already
raised $800 from membership (16% of our goal).  We're on our way!

If you would like to participate in this exciting endeavor, contact Carrie
or Torin at the Co-op. More information on ways you can contribute coming
soon!

3. Meal Plan Menu: October 17-21
Monday-Thai Green Curry with Rice
Tuesday-Ravioli with Spinach Alfredo Sauce (vegan option)
Wednesday-Butternut Squash and Apple Soup
Thursday-Greek Platter
Friday-Polenta with Mushroom Ragout

4. What's up with the freezer?
As you may have realized, our freezer has gone kaput.  New freezers are
very expensive and we are trying to find the best deal for the Co-op.  We
thank you for your patience as we remedy this unfortunate problem. We hope
to have a new freezer in about a month.

5. New Item of the Month: 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!


6. Volunteer Cashiers Needed
Torin and Carrie, full time managers and Rachel, Melissa, and Rae, Co-op
floor staff, 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."  You can either
volunteer on a weekly basis, or be put on a list for us to call you when
we need a back. Contact Carrie or Torin at the Co-op.

7. 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
Nature's Gate Herbal Shampoo $3.41 (reg $5.25)
Imagine Creamy Sweet Corn Soup $1.99 (reg. $2.50)


8. Recipe of the Week: Savory Squash Stew
from "Vegetarian Times Complete Cookbook"

1 onion, diced
3 cloves garlic, minced
2 T vegetable oil
3 cups peeled, seeded, and chopped pumpkin or butternut squash
2 potatoes, chopped
2 T whole wheat flour
2 cups vegetable stock or water
2 T prpared mustard
3/4 t. ground cinnamon
2  T apple cider vinegar
1 cup frozen peas
1 cup frozen whole-kernal corn
Salt and freshly ground black pepper to taste

IN A POT: cook the onion and garlic and oil, stirring until the onion is
transparent (about 4 minutes).  Add the squash and potates.  Cook,
stirring occasionally for 5 minutes.  Stir in the flour until dissolved. 
Add the veggie stock/water, mustard, cinnamon, and vinegar, and simmerover
medium-low heat, stirring occassionally, until the sauce is thick and the
vegetables are tender, about 30 minutes.  Add the peas and corn, and cook
5 more minutes.  Season with salt and pepper.

VARIATION: Turn this stew into a potpie by baking it in a pie pan lined
with a biscuit crust.

-- 
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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