Clear Creek Coop Announcement Archives

Co-op Update: September 30-October 5
1. Co-op Work Day and Inventory: THIS SATURDAY
2.  Menu for September October 1-5
3. Organic Produce Returns!!
4. Farmer's Market Update
5. Local Bath/Massage Oils, Soaps, and Lotions
6. Member Sales
7. Recipe of the Week: Fatima's Salad

1. Co-op Workday/Inventory -- September 30
September 30th is the end of the third quarter of 2006.  That means that
the Co-op needs to do inventory.  In order to be open on that day, we will
be starting inventory at 8:00 in the morning.  Sometimes, Carrie and Torin
have done this on their own.  More often, one or two people come to help. 
But, the best times have been when we get several people together and have
fun counting everything in the store.  Sometimes we have so many members
come to help that we can even get other things done (e.g. installing
shelves for the Co-op library, painting the window sills, and making new
benches).

This quarter, we are in particularly great need of volunteer help as
Carrie and Torin have a new baby and will not be able to do as much of the
work as they have in the past.  Please check your calendars and see if you
would be able to come and help out sometime on Saturday morning.  Then,
let us know (if you remember) so that we can plan things out and have
enough coffee ready!
Thanks.


2. Menu for October 1-5
*This week's menu will be sent out shortly!

lunches are served between 11:30 and 1:00.
menu subject to change at cook's discretion.


3.Organic Produce Returns!!
With the return of cool weather and the harvest season fresh organic
produce has returned to the Co-op.  Come in and take a look at our spring
greens and spinach (1lb bags), our gala apples, oranges, grapefruit, and
carrots (1 lb bags) from B & B organics.  We also have sweet onions, sweet
potatoes, easy-to-peel garlic, and hot peppers from Salem Road Farm and
Joyfield Farm.

Other returning items include organic bulk cheese, Barbara's cereals, and
Garlic-Onion Cashews.
See you soon!

4. Farmers Market Update
Many of you have been asking about the farmers market downtown.  The
market is still open on Saturday mornings from 7-11 in the morning.  It is
located in the parking lot on north 6th street across the Morrison-Reeves
Library.

Also, there has been a new movement to start a Farmers Market Bazaar on
Tuesday evenings at the old train depot.  This new meeting has been
somewhat successful from what we hear, and a different variety of folks
can be found there on Tuesday evenings.  The depot is located on North "E"
Street near 10th.  (It's around the block from Charlie's Coffee House for
those of you who know the place).

5. Local Bath/Massage Oils, Soaps, and Lotions

Persimmon Farms, owned by local Richmond residents Linda and Natha Jones,
have stocked the Co-op with their fine handmade bath and massage oils,
fragrant soaps, laundry soap, and luxurious lotions.  How does Summer
Citrus, Patchouli and Sandalwood, Rose Water, and Lavender spray sound. 
Come tantalize your senses by picking up a bottle.  You'll be supporting a
local family and their new creative endeavor!

Also, 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. September Member Sales
BULK ITEMS (TAKE SALE PRICE AT SCALE)
Red Winter Wheatberries         0.63/lb        (reg. 0.75/lb)
Save the Forest Nut Granola    2.80/lb        (reg. 3.29/lb)

GROCERY ITEMS
Miso Master Red Miso              4.41            (reg. 5.19)
Dark Chocolate Mint Bar          2.11            (reg. 2.49)
Journey Cream Soda (4-pack)  4.39            (reg. 5.49)
Bearitos Blue Corn Chips          3.35            (reg. 4.19)
Knudsen Spritzers (6-pack)      5.60            (reg. 6.59)
Poland Springs Water (6-pack) 3.35            (reg. 4.19)
Thai Kitchen Coconut Milk       1.95            (reg. 2.29)
Kiss My Face Olive Oil Soap      1.68            (reg. 1.99)

7. Recipe of the Week: Fatima's Salad (named after one of the cooks at the
Moosewood Cafe in Ithaca, NY.  Taken from "Sundays at the Moosewood")

This colorful and delicious vegetable appetizer also can be served as a
salad plate with bread or soup

2 medium potatoes, boild and cut into thick slices
2 beets, boiled, skinned, and sliced
4 carrots, cut into 1/2 inch rounds
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
leaf lettuce

Fatima's Salad Dressing
1/3 C Olive Oil
2 1/2 T vinegar
salt and freshly ground black pepper to taste
2 T chopped fresh parsley

To top
4 hard-boiled eggs, peeled and quartered
black olives
freshly ground black pepper

Prepare the boatoes and beets.  In a pot of boiling water, cook or steam
the cut carrots and peppers separately until tender.  On a platter,
arrange all of the vegetables on a bed of lettuce.

In a blender, whirl the dressing ingredients until creamy.  Pour the
dressing over the salad.

Decorate the salad plate with the hard-boiled egg quarters and a few black
olives.  Sprinkle freshly ground black pepper on th eggs.



-- 
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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