Clear Creek Coop Announcement Archives

Co-op Update February 26-March 4

1. Meal Plan Menu: February 27-March 3
2. Help us Start the  Co-op Library!
3. The Co-op Board Wants You!
4. Save the Date: April 1st
5. Produce at the Co-op
6. Member Sales
7. Recipe of the Week: Creamy Garlic Soup

1. Meal Plan Menu: February 27-March 3
Monday-Tempeh Sub Sandwiches
Tuesday-Split Pea Soup, Oatmeal Bread
Wednesday-Stuffed Peppers
Thursday-Spicy Pineapple Tofu Salad
Friday-Sesame Noodles


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.Save the Date: April 1st

Saturday April 1st we will have our Spring Work Day!  Be sure to mark your
calendar to help out in this fun (and important!) part of the Co-op's
upkeep!

5. Produce at the Co-op
Come check out this week's selection!

Asparagus
Cameo Apples
Spinach
Romaine Mix
Yams
Valencia Oranges
Green Bell Peppers
Russet Potatoes

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

6. 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)

7.Recipe of the Week: Druken Beans
from “Great Good Food” by Julee Rosso

4 C pinto beans
1 T canola oil
3 garlic cloves, minced
1 C diced onions
2 jalapeno peppers, seeded and sliced thin
2 t. minced fresh oregano
2 t. ground cumin
½ t. ground cloves
1/8 t. salt
freshly ground pepper
1 ½ C beer
2 T dark brown sugar
2 C finely grated aged Monterey Jack cheese
2 C salsa

In a large bowl, cover the beans with water and soak them over night. 
Drain the beans, sort any stones, and set aside

In a large sillet, heat the oil over medium heat.  Add the garlic and
onion, and saute for 3 minutes.  Reduce the heat to low; add the jalapeno,
oregano, cumin, cloves, and salt and pepper to taste.  Saute for 10
minutes, stirring frequently.  Add the drained beans, beer, and sugar. 
Bring to a boil, cover, lower the heat, and simmer for 1 ½ hours.  Preheat
the oven to 300 degrees.

Transfer the bean mixture to a large casserole dish.  Stir in the cheese,
cover, place in the oven, and bake for 1 hour.   Place the breans in a
shallow serving bowl and top with salsa.


-- 
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~


---------------------------------------------------------------------
To unsubscribe, e-mail: announce-unsubscribe@clearcreekcoop.org
For additional commands, e-mail: announce-help@clearcreekcoop.org