Clear Creek Coop Announcement Archives

Co-op Update: December 4-10

1.Co-op Weekend
2.First Bulk Bins have arrived!
3.Bulk Bin Fundraiser Update: Our total so far is...4.
4.November Sales Items:
5.Holiday Co-op Hours
6. Meal Plan Menu: December 5-9
7. Recipe of the Week:

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 six 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 by Tasha, Ginger, and Ellie (on the Indian drums, violin, and
accordian!) 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.First Bulk Bins Have Arrived!
Come check out the new Cafe Fair Coffee bins!  Two more bins are waiting
to arrive, but you can get a taste of the great addition new bulk bins
will make to the co-op (Amy, Janet, and Alexa certianly know--they have
each adopted a coffee bin!)

3. Bulk Bin Fundraiser Update: Our total so far is...
$3,309.52 towards our $5,000 GOAL!
That's only $1,609.48 to go! (16 bins to adopt!)

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.
And be sure to get your ticket for the benefit dinner, and come by the
alternative holiday bazaar!

4.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

5.Co-op Holiday Hours
The Co-op will be CLOSED from December 15 – January 1.  While we are
giving our staff a well deserved break from the everyday goings on of the
Co-op, we will still be busy!  During this time we will be rearranging the
Co-op and putting in the new bulk bins!  If you are interested in helping
out, please let us know at the Co-op

NOTE: We will make member orders ONE TIME during this period.  The date is
yet TBD.  We'll let you know

6.Meal Plan Menu: December 5-9
Monday-Black Bean Tortilla Casserole
Tuesday-Pasta with Pesto and Roma Tomatoes
Wednesday-Potato Broccoli Soup and Oatmeal Bread
Thursday-Lentil Dal with Rice
Friday-Spanikopeta (Spinach Feta Pie)
*REMINDER: This is the last week of the meal plan.  There are NO MEALS
SERVED OR MEAL EXCHANGES DURING FINALS WEEK.

7.Recipe of the Week – Tomato, Fennel, and Potato Stew

5 medium red potatoes, peeled and cut into quarters (1.5 lbs)
2 Tbsp Olive Oil
1 Large Leek (white and light green parts finely chopped)
1 Large Onion, cut into wedges ½ inch thick
2 cloves Garlic, minced
1 tsp Herbes de Provence
2-3 pinches saffron threads
1 strip orange peel
2 bay leaves
1 cup dry white wine
2 cups canned whole tomatoes, chopped
2 medium fennel bulbs, trimmed and cut into ½ inch wedges
  (about four cups)
2 Tbsp chopped fresh parsley
24 kalamata olives, pitted


Bring pot of lightly salted water and potatoes to a boil.  Boil 5 minutes.
 Remove potatoes and reserve water.

In large skillet or sauce pan, heat oil over medium heat.  Add leak,
onion, garlic, herbs, saffron, orange peel and bay leaves.  Cook, stirring
often, until onion begins to soften, about six minutes.  Add wine,
increase heat to medium-high and cook until reduced by half, about 2 to 3
minutes.  Add tomatoes with juices, potatoes, fennel, 1 tablespoon parsley
and olives.  Pour in enough reserved potato water (3-3.5 cups) to cover. 
Bring to a boil.  Cover, reduce heat and simmer until vegetables are
tender, about 35 minutes.

Remove orange peel and bay leaves.  Spoon stew into individual serving
bowls and garnish with remaining parsley.
-- 
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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