Clear Creek Coop Announcement Archives

Co-op Update: June 30-July 14
(Summer Hours: Tues-Sat. 12-7pm; Sun-Mon CLOSED)

1. Co-op Closed Tuesday, July 4th
2. Quarterly Inventory and Work Day (We Need Your Help!!): July 1
3. Co-op at the Farmer's Market
4. Welcome to Kristina Perry, the Co-op's New Kitchen Manager
5. Handmade Items at the Co-op
6. Next Order
7. Recipe of the Week: Couscous with Artichoke Hearts and Walnuts

1. Co-op Closed Tuesday, July 4th
The Co-op will be closed for the 4th of July holiday.  Celebrate
INTERdependence!  We will be opened on Wednesday at our usual summer hours
(noon-7pm)

2. Quarterly Inventory and Work Day (We Need Your Help!!): July 1
As we do every quarter, we will be counting inventory at the Co-op and
doing some fix-er-upper chores on Saturday July 1st.  If you have joined
us for a work day, you know it's a lot more fun than it sounds!  If you
haven't joined us, why not come in for an hour or so?  We can use all the
hands we can this time, so get out of the heat and have fun at the Co-op! 
Drop by anytime between 8:30 am and noon!

3. Co-op at the Farmer's Market
The Richmond Farmer's Market starts this Saturday, June 17th!  Be sure to
stop by the city lot next to Morrison-Reeves library (N. 6th and N. A) for
a great selection of local produce, between 7-11am (get there earlier in
the morning for the best selection--some of the stalls close around 10 or
so...)  The Co-op doesn't carry much produce during the summer due to
decrease in foot traffic through the store, so we encourage you to plan on
obtaining your fresh local produce at the market!

You can also find the Co-op holding some space at the Market!  We will be
selling a variety of our bulk foods and snacks and doing outreach in the
local community.  Stop by and see us!

4. Welcome to Kristina Perry, the Co-op's New Kitchen Manager
The Co-op is happy to announce that we have filled the kitchen manager
position!  Kristina Perry will be joining us all the way from California. 
Kristina has extensive experience working with food and other worker
cooperatives, as well as actively working with vegetarian/vegan/ whole
foods cooking for large groups (she worked in a Friend's school cafeteria,
among other creative kitchen environments!).  She is joining the Richmond
community for a year, and will arrive in August.  We look forward to
having Kristina join us and hope you will stop by to greet her when she
arrives in August!

5. Handmade Items at the Co-op
Long-time member Janet Wagner has graciously knitted many colorful
potholders/scrub rags to sell at the Co-op.  They are only $5 each and all
proceeds of these purchases will go to the Co-op.  Come by and see these
great crafts!

6. Next Order
We placed our most recent order to UNFI this Thursday and it should arrive
Wednesday, July 5th (remember...we're closed on the 4th).  The next order
will be placed Thursday July 13th and will arrive July 18th.

8. Recipe of the Week: Couscous with Artichoke Hearts and Walnuts

1 C water
1 1/2 C couscous
1 T olive oil
1 t salt

5 artichoke hearts, cut into eighths
1/2 C minced scallions
1 large garlic clove, minced or pressed
1 C chopped fresh parsley
1-2 T chopped fresh dill (1 t. dried)
1 T chopped fresh mint
1 T olive oil
juice of 1/2 lemon
1/2 C chopped toasted walnuts
salt and ground black pepper to taste

fresh greens

Bring the water to a boil.  Place the couscous in a large heatproof bowl,
and cover with the boiling water.  Using a fork, stir in teh olive oil and
salt.  Cover, and set aside for about 5-10 minutes.

Mix the artichoke hearts, scallions, garlic, parsley, dill, and optional
mint into the couscous.  Stir in the oil, lemon juice, and walnuts.  Add
salt and pepper to taste.

Serve plain or on a bed of fresh greens, either at room temperature or
chilled.

-- 
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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