Clear Creek Coop Announcement Archives

Clear Creek Food Co-op Update: March 12-18

1. Spring Break Hours
2. Meal Plan Menu: March 13-17
3. Job Opening: Co-op Cook/Kitchen Manager
4. Co-op Inventory and Work Day: April 1st
5. Help us Start the Co-op Library
6. Produce at the Co-op
7. Member Sales
8. Recipe of the Week: Thai Peanut Noodles

1. Spring Break Hours

Spring Break is coming up for the college and seminaries which means the
Co-op will have reduced hours for the week of March 18-24.  Please make a
note of these changed hours.

Saturday and Sunday, March 18 and 19--CLOSED
Monday-Friday, March 20-24--11am-6pm
Saturday and Sunday, March 25 and 26--12-5pm (regular hours)

2. Meal Plan Menu: March 13-17
Monday-Cold Raspberry Lime Soup and Hearty Whole Grain Bread
Tuesday-Carribean Rice Salad
Wednesday-Potato Curry
Thursday-Not Yo Mama's Baked Beans and Mashed Sweet Potato with Lime
Friday-"To-Do-St.Paddy-Proud" Macaroni and Cheese

Meals are served from 11:30-1:00 and served with Mixed Greens Salad. Meals
can be purchased for 6.25 plus tax.
REMEMBER: MARCH 20-24 is spring break and lunches will not be served.

3.Job Opening: Co-op Cook/Kitchen Manager

Clear Creek Food Coop is looking for an enthusiastic,creative individual
for the full time position of Cook/Kitchen Manager for the 2006-07
academic year (August-May).  Responsibilities include management and
preparation of the weekday lunches/Meal Plan at the Coop (serving approx.
60-85 persons daily) and responsibility for the Coop kitchen.  Ideal
candidate would have knowledge and experience with vegetarian/vegan and
whole foods cooking.

For more information and to obtain an application and job description,
contact Carrie Eikler or Torin Eikler at the Clear Creek Food Coop.
Applications and job description available starting Monday, March 13th.
Application deadline: Monday, April 10th.
765-983-1547
coop@clearcreekcoop.org

4.Co-op Inventory and Work Day: April 1st 8am-5pm

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

Some of the exciting projects we will be working on include painting the
outside window sills (a marvelous color, do doubt) and “building” the
Co-op library.  Come in the morning to help out with quarterly inventory. 
You have never experienced such joy...

5. 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.

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

Spinach
Romaine Mix
Carrots
Grapefruit
Green Onions

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

7. 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)

8.Recipe of the week: Thai Peanut Noodles

1 lb linguini
4 T sesame oil
½ C natural peanut butter
1/3 C tamari (soy sauce)
1 T water
4 ½ T rice wine vinegar
1 T vegetable oil
1 T light brown sugar
3 garlic cloves (minced)
1 t fresh ginger (minced)
½ t crushed red peppers
1 C cucumber (peeled, cut lengthwise, seeded, and julienned)
4 scallions (thinly sliced)

Cook the linguini al dente.  Drain and rinse under cold water. Drain
again.  With your hands, toss the noodles with 2 T of the sesame oil. 
Cover and chill until ready to combine with the peanut sauce up to 24 hrs.

To make the suace, combine the remaining 2 T sesame oil with all the other
ingredients except the cucumber and scallions.  Beat until well mixed. 
The sauce ca nbe kept in the refrigerator, covered for up to 24 hrs before
using.

Just before serving, gently toss the noodles with the sauce, cucumbers and
half the scallions.  Garnish with the remaining scallions


-- 
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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