Clear Creek Coop Announcement Archives

Clear Creek Food Co-op Update: March 5-11

1. Meal Plan Menu: March 6-10
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: Risotto with Carrots and Feta

1. Meal Plan Menu: February 27-March 3
Monday-Homemade Pizza Day
Tuesday-Asparagus, Rice, and Black Bean Salad
Wednesday-Mushroom Barley Soup
Thursday-Baked Potato Bar
Friday-Cajun Red Beans and Rice

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!  If you are able to volunteer for any amount of time between 8am
and 5pm please call the Co-op and let us know! 765-983-1547

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

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

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: Risotto with Carrots and Feta
From Moosewood Restaurant Cooks at Home by The Moosewood Collective

5 C Vegetable Stock
4 Carrots
1 small Onion, diced
1 T olive oil
1 ½ C arborio rice (We now carry bulk arborio!)
1 T fresh dill
Juice of 1 lemon
1 C crumbled or grated feta cheese
2 T parsley (optional)

Bring the stock to a boil in a covered pot.  Ease the carrots into the
boiling stock, lower the heat, and very gently simmer.

In a large saucepan, saute the onions in the oil for about 5 minutes on
medium heat, until softened but not browned.  Using a wooden spoon to
avoid breaking the individual kernals, carefully add the rice, stirring
gently until it is thoroughly coated with oil.  Add the dill.  Ladle 1 Cup
of the simmering stock and carrots into the saucepan and stir it into the
rice.  When the rice has absorbed the liquid, stir in another cup of the
stock.  Stir in the stock and carrots, a cup at a time every few minutes,
until all of the stock has been absorbed and the rice is tender but al
dente.  This will take 15 to 20 minutes.

When the risotto is ready, remove it from the heat and stir in the lemon
juice, feta, and otional parsley.  Serve immediately.


-- 
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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