Clear Creek Coop Announcement Archives

Co-op Update: February 12-18

1. Meal Plan Menu: February 13-15
2. Help us Start the  Co-op Library!
3. The Co-op Board Wants You!
4. Produce at the Co-op
5. Member Sales
6. Recipe of the Week: Nutty Greens

1. Meal Plan Menu: February 6-10
Monday-Black Bean Quinoa Salad
Tuesday-Mullagatawny Soup and Bread
Wednesday-Gingered Greens and Tofu with Coconut Basmati Rice
NO MEAL PLAN ON THURSDAY OR FRIDAY DUE TO MID-SEMESTER BREAK

Meals are served from 11:30-1:00 and served with Mixed Greens Salad. Meals
can be purchased for 6.25 plus tax.

2. Help Us Start the Co-op Library!
The Co-op is hoping to transform the big, blank, blue wall in the eating
area into a wonderful  CO-OP LIBRARY!   We hope to line the walls with
shelves filled with books, cookbooks, and magazines about food, the
environment, health issues, politics, culture...all sorts of coop-y
things!  We'd also like to have board games available to enjoy with
friends over a cup of Fair Trade Organic coffee!

DO YOU HAVE ANY OF THESE ITEMS YOU COULD DONATE TO THE CO-OP LIBRARY?? 
Books, magazines, cookbooks, games...all are welcome!  Contact Carrie or
Torin at the Co-op if you can help.  765-983-1547.

3. The Co-op Board Wants You!
Help us shape the future of this important resource in our community by
joining the Clear Creek Food Co-op Board of Directors.  You might have
some of the following questions as you consider this exciting and
important opportunity to be part of this vibrant community!

"What is the Coop Board of Directors?"
The Board of Directors oversees the management and direction of the Coop.
We're a group of volunteers who meet on a regular basis to discuss
long-term planning, financial priorities, staffing and other issues
important to the success of the Coop.

"Why does the Board need me?"
As an organization that serves the larger community, we need a diverse
board membership that reflects the interests of our members and customers.
Whether you're just learning about the Coop or are a long time fan,
consider joining us to have a voice in how we operate, and help us in our
planning to make the Coop even better.

"What kind of commitment does it involve?"
We meet once a month. The board has committees you can join to focus on
particular growth and planning projects, and there are always
opportunities to contribute your time and particular skills. We want you
to be an active participant in making the Coop a better place, and sharing
what we're about with the rest of the community!

"How do I find out more?"
To ask questions or inquire about becoming a board member, contact Board
President Beth Harrick at harribe@earlham.edu or by phone at (765)
983-1547.

4. Produce at the Co-op
We have had a fairly good response to the appearance of new produce in the
past three weeks.  Come check out our selection!

Joi Toi and Totsoi (these are Asian greens grown LOCALLY  from Salem Road
Farms.  Great sauteed in a little olive oil and garlic!)
Baby Carrots (1lb bags)
Apples, Pink Lady
Apples, Granny Smith
Grapefruit
Yams
Cabbage
Russet Potatoes

Come get your veggies and fruits at the Co-op!

5. Member Sales
BULK ITEMS (take sale price at the scale)
Turkish Apricots, 3.78/lb (reg 4.49/lb)
Steel Cut Oats, .71/lb (reg .85/lb)
Save the Forest Granola, 2.80/lb (reg 3.29/lb)
Dark Chocolate Almonds, 7.99/lb (reg 9.99/lb)

GROCERY ITEMS
Jyoti, Matar-Paneer (Peas and Cheese) 2.88 (reg. 3.39)
Jyoti, Punjabi Chhole (Chickpeas) 2.88 (reg. 3.39)
Thai Kitchen, Thin Rice Noodles 2.20 (reg. 2.59)
Bob's Red Mill 10 Grain Cereal 2.45 (reg 2.89)
Green Mountain Gringo, Fire Roasted Garlic Salsa 3.68 (reg. 4.49)
Thai Kitchen, Coconut Milk-Regular and Lite 1.95 (reg. 2.29)

5. Recipe of the Week: Nutty Greens (courtesy of People's Co-op in Ann
Arbor, Michigan)
2 bunches fresh or 2 packages frozen greens
1 Cup nuts (any kind work)
6 oz feta cheese
1 Tbs vinegar
1 Tbs water

Wash and cut greens into bite sized pieces.  Steam or boil to desired
tenderness.

While they are cooking, dry roast 1 Cup chopped nuts. [Dry roasting
requires a heavy bottomed skillet such as cast iron.  The skillet is
heated, nuts are added with no fat or liquid.  You must stir constantly,
and use a fiarly high heat.  Must nuts need only abou 1-3 minutes ot roast
nicely and bring out their flavor]

Let the nuts cool slightly, but while still warm place in food processor. 
Add 6 oz crumbled feta cheese.  Pulse them lightly until they are slightly
chopped, and feta is distributed.  Add 1 Tbs vinegar (balsamic, red wine,
or herb-infused) and 1 Tb water.  Pulse once or twice just to distribute
the liquid.  Mix with warm greens and serve.

serves 4

-- 
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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