Clear Creek Coop Announcement Archives

1. Meal Plan Menu: January 16-20
2. NEW HOURS! Open Later on Weekdays!
3. and Produce?? Oh yeah.
4. Recipe of the Week: Curried Artichoke Dip

1. Meal Plan Menu: January 16-20
Monday-Baked Garlic Ginger Tofu
Tuesday-Build Your Own Foccacia Sandwich
Wednesday-Apricot Peanut Couscous Salad
Thursday-Pumpkin Lasagna
Friday-White Bean and Spinach Soup
*served from 11:30-1:00, includes salad
MEAL PLAN STARTS MONDAY!!!  If you are on the working meal plan, YOUR
SHIFT STARTS THIS WEEK.  See you there!

2. NEW HOURS! Open Later on Weekdays!
Starting THIS MONDAY, we will be operating under our new extended hours. 
Monday-Thursday we will be open from 11am - 8:00pm.  That's two more hours
a day you can come to the Co-op.  That's 10 hours a week!  40 hours a
month!  Oh the possibilities!  These hours are only for a trial period of
the semester (until May).  After that, we'll decide if it makes financial
sense to continue.  So if you want to see longer hours stay, then vote
with your shopping!  Hours for the rest of the week will remain the same:
Friday, 11-6pm and Saturday/Sunday 12-5

3. and Produce?? Oh yeah.
We are also venturing into produce again. Since our supplier, United,
stopped carrying produce it has been difficult for us to find a way to
carry produce outside of the summer/fall months when we give priority to
our local organic farmers.  We are renewing a partnership with B & B
Organics out of South Bend and working with the Co-op kitchen to offer
vegetables and fruits in the store and in varying amounts for the meal
plan.  WE HAVE PLACE OUR FIRST ORDER WHICH SHOULD ARRIVE TUESDAY!!  While
we are excited to try this and hope that it will be a financially sound
decision, it's also important for us to encourage SEASONAL EATING as much
as possible in the vegetables we supply.

It will be a small amount to begin with, utilizing what space we have and
attempting to ensure selling most of what we get.  Each week we will try
to keep you updated on the produce we will be highlighting!

This week (if all goes well) we hope to have:

Oranges, Navel
Potatoes, Russet
Kale, Lacinato
Onions, Yellow, Large
Sprouts, Alfalfa 5
Apples, Red Delicious
Carrots, Baby Peeled,
Ginger, White
Romaine Mix,
Cabbage, Green
Yams

4. Recipe of the Week: Curried Artichoke Dip
1/2 C cottage cheese
1/4 C sour cream
2 t. fresh lemon juice
3/4 t curry powder
14oz can artichoke hearts in water, drained
1 T chopped resh flat-leaf parsley
1 scallion

In food processor, combine cottage cheese, sour cream, lemon juice and
curry powder.  Process until smooth, about 1 minute.  Ad artichoke hearts,
parsley, scallion and salt and pepper to taste.  Process mixture until
artichoke are coarsely chopped.

Transfer mixture to serving bowl and serve with bread sticks, crackers, or
cut up raw veggies.

-- 
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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