Clear Creek Coop Announcement Archives

Co-op Update: November 20-26
1. Co-op Weekend
2. Holiday Co-op Hours
3. Calling all Artists, Crafty People, Bakers, Creative Folk (and striving!)
4. Bulk Bin Fundraiser Update: Our total so far is...
5. November Sales Items:
6. Recipe of the Week: Encore Presentation of Vegetarian Shepherd's Pie

1.Co-op Weekend: December 9-10
The weekend of December 9-10 will be a weekend of fun and festivity in
support of the Co-op and our development work! The weekend will begin with
a...

Co-op Benefit Dinner: Friday December 9, 6:00-8:00 pm in Stout Meeting
Hall on the Earlham College Campus.  Jen Ferell, Board member and personal
chef, and Lucy Beirne, Clear Creek Co-op Kitchen Manager, will provide a
sumptous seven course vegetarian meal including starters, soup, salad,
main dish, cheese course and delectible dessert!   Tickets are only $20
and are available at the Co-op.  Live music and a short program will
accompany, not to mention fabulous dinner conversation by other  Co-op
supporters! Call, stop by, or e-mail the Co-op for a ticket.

Holiday Alternative Bazaar: Saturday, December 10, noon-5pm. This second
annual budding tradition is a bazaar that  provides a space for local
artists (from potters to bread bakers to knitters) to  sell their wares,
provide the community with an alternative means to get some holiday
shopping done, and help the Co-op raise money for our development goals
(think...BULK BINS!).

This year, in addition to local artists, we are excited to provide you
with international gifts from SERRV and “A Greater Gift” program, a
nonprofit alternative trade and development organization.  So come browse
the gifts brought to you from as close as your next door neighbors, to a
woman's cooperative in Bangladesh, to basket weavers in Kenya.  For more
information on SERRV and A Greater Gift, visit www.agreatergift.org.

Kick off the Holidays with a Cooperative Spirit!

2. Holiday Hours
The Co-op will be operating the following hours during the Holidays
November 18-23 Normal Hours (weekdays-11-6, weekends 12-5)
November 24-28 Closed
November 29 Normal Hours resume
THERE IS NO MEAL PLAN DURING THE THANKSGIVING BREAK

3.Calling all Artists, Crafty People, Bakers, Creative Folk (and striving!)

We are looking for people who are interested in selling items at the above
mentioned bazaar.  How does this work and who gets the money?  YOU DO and
the CO-OP DOES!  You give us the price you want from the  item and the
Co-op marks that price up 25% so the Co-op gets something.

We are looking for a variety of items, no item too small! Baked food is
OK! Help us provide a real alternative this holiday season. If you are
interested in selling your items,  or if you have questions, contact
Carrie at the Co-op!

4. Bulk Bin Fundraiser Update: Our total so far is...
$3,100 towards our $5,000 GOAL!
That's only $1,900 to go!

THANKS to those who have supported this very important fundraiser!

“WHAT BULK BINS?” you might ask.  “HOW CAN I HELP?” you might also ask.
“WHAT DO THESE BINS LOOK LIKE?” you might muse.  Visit
www.clearcreekcoop.org/membership/adopt-a-bin.html to find the answer to
your bulk bin questions


5.November Sales Items:

Member Sales
Choice Twig Tea-$2.55
Newman's Own Balsamic Vinegar- $3.19
Spectrum Red Wine Vinegar-$3.35
Ecover Stain Remover-$3.22
Ryvita Fruit Crunch-$2.03
Ryvita Sesame Rye-$2.03
Save the Forest Granoal (bulk)-$2.80/lb
Kidney Beans (bulk)-$1.26/lb

Everybody Sales
Bionature Whole Tomatoes- $2.39
Imagine Creamy Corn Soup - $1.99
Choice Mango Ceylon Tea-$3.44

6.Recipe of the Week: Vegetarian Shepherd's Pie
This traditionally-meaty favorite comes out just fine when made with
alternate Ingredients (use vegan versions):

Ingredients (use vegan versions):
	• 	 3 lbs potatoes (brown russets)
	• 	 6 cups diced veggies - corn, lima beans, green beans, peas,
	• 	 2 cup mushrooms, sliced (optional)
	• 	 1 large onion, diced
	• 	 1 large leek, diced
	• 	 5 cloves garlic, crushed (to taste)
	• 	 vegan mustard (to taste)
	• 	 4 cups textured vegetable protein (textured soy protein) or seitan or
other meat-substitute
	• 	 2 cups soy cheese (optional), shredded


Quarter the potatoes and throw them in a big pot of boiling water.  When
they're cooked but still firm, take them out and mash them (with  milk if
you like, but not too much).

 While you're waiting for the potatoes, slice the mushrooms, onions, leeks
and garlic and fry them in a little oil in a sauce-pan over  medium heat.
Add whatever sauces you like to them (vegan red wine, soy  sauce, vegan
rice wine vinegar, etc). Try to retain any liquid in the pan, this will
become "gravy" for the pie. When the onions are translucent  and the
mushrooms are brown around the edges, turn off the heat.

Combine the onions/mushrooms with the (defrosted) diced veggies and  the
textured soy protein/seitan and mix it all together. (NOTE: you may want
to brown  the textured soy protein/seitan before adding it in depending on
what you use.) If you  are using cheese, add a little to the mix as well
for flavor and to  help it stick together. Mix in the mustard in small
amounts, sampling  until you get a taste you like - too much mustard will
be *very* noticeable.

 Spread the veggie/textured soy protein mixture on the bottom of a 9x13
(lasagne-sized) baking pan. Top with the potatoes, smoothing them out at
the top.  Cover with cheese if desired. Note: gauge things by eye so you
don't  overfill the pan! If you have too much, try making a couple of
smaller pies in round pie tins.

 Bake in a convection oven at 375 for 30-45 minutes or until cheese on top
turns a golden brown.

Serve immediately (but remember, it's hot!)

Makes: A whole ton, probably enough for 10 people if you make a side  dish
as well. Store excess Shepherd's Pie in the refrigerator and  reheat in
the microwave.

-- 
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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