Clear Creek Coop Announcement Archives

Co-op Update: October 6-12
1. Help get the Co-op on the Radio!!
2. Menu for September October 1-5
3. New Items at the Co-op!!
4. Farmer's Market Update
5. Local Bath/Massage Oils, Soaps, and Lotions
6. Member Sales
7. Recipe of the Week: Favorite Pumpkin Apple Spice Bread

1. Help get the Co-op on the Radio!!
The Co-op has an exciting way of getting our name out over the airwaves by
volunteering to answer phones at the WMUB fund drive.  WMUB is the public
radio out of Oxford, OH and by volunteering, our the Co-op will get
mentioned on the radio and also have a spotlight where we get to talk
about who we are and what we do.  It is a great promotional opportunity
while also supporting public radio!

We need your help!  If you would like to join us and make a trip to Oxford
to answer phones, we will  be working TUESDAY, OCTOBER 17 6-9AM.  We will
need to leave around 5AM.  OK, OK, it's early but the 6-9 AM is a prime
spot with many listeners.   We'll carpool down together and have some
early morning fun in Oxford.

Please let Carrie or Torin at the Co-op know if you can make it.  We need
3-4 more volunteers!

2. Menu for October 9-13
Monday - Peanut Noodles with Tofu and Snow Peas, Greens
Tuesday - Incavolata: Bean and Kale Minestra
                  (Hearty Italian Soup with Cannellini Beans and Corn
Meal)
Wednesday - Tofu "Paneer" with Peas and Tomatoes, Basmati Rice
Thursday - Whole Wheat Rotelli con Broccollini, Ensalata
Friday - Daal, Cruelty-Free Cashew Rice, Mustard Greens

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

3. New items at the Co-op!!
We are pleased to announce that we have found some new items that we think
our members will be very interested in.  Come and try these items from
Annie's, Kitchens of India, Meditalia, and others:
        Mango Chutney, Dijon Mustard, Basil Pesto, Black Olive Tampenade,
Red Pepper Tampenade,
        Greek Olives, Artichoke Hearts, Sushi Ginger, Glad Corn,
Pre-packaged Coffee (12oz), Puffins,
        Shredded Spoonfuls, Goat Yogurt.

Other returning items include organic bulk cheese, Garlic-Onion Cashews,
Silk Soy Milk, 14oz bags of Kettle Chips, and Haitian Dried Mango! 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)
Dark Chocolate Covered Almonds	7.99/lb	(reg. 9.99/lb)
Milk Chocolate Malt Balls		        4.76/lb	(reg. 5.99/lb)
Wasabi Coated Peas			        3.62/lb	(reg. 4.59/lb)

GROCERY ITEMS
Annie's Shells and Aged Cheddar	1.99		(reg. 2.49)
Annie's Shittake & Sesame Dressing	2.92		(reg. 3.89)
Bee and Flower Soap, Sandalwood	4.07		(reg. 4.79)
Brown Cow Yogurt, Vanilla		3.51		(reg. 3.99)
Dr. Bronner's, Tea Tree (16oz)		7.80		(reg. 9.19)
Eden Garbanzo Beans, Canned		1.55		(reg. 1.89)
Journey Birch Beer (4-pack)		4.12		(reg. 5.49)
Journey Vanilla Brew (4-pack)		4.12		(reg. 5.49)
Kitchens of India Mango Chutney	2.95		(reg. 3.69)  NEW ITEM!
Oregon Chai, Chai Concentrate		4.24		(reg. 4.99)
Soy Garden “Margerine”		        2.80		(reg. 3.29)
Tofutti Cuties, Vanilla (box)		3.43		(reg. 4.29)

7. Recipe of the Week: Favorite Pumpkin Apple Spice Bread (submitted to
VegWeb)

Ingredients (can substitute items for non-vegan version):

16 oz. pumpkin puree
3/4 cup oil or applesauce
2 1/2 cups sugar
1 cup of egg substitute
3 cups flour (I use 1/2 whole wheat + 1/2 white)
3/4 teaspoon salt
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon ginger
2 large Granny Smith apples peeled and chopped

Directions:

Preheat oven to 350 degrees.  Coat bread pans with cooking spray.

In a large bowl with electric mixer, mix ingredients (pumpkin through egg
replacer).  Stir the dry ingredients (flour through ginger) into the wet
and mix with a spoon.  Fold in the peeled and chopped apples.  Pour into
bread pans and top with a mixture of: 1 tablespoon flour, 5 tablespoons
brown sugar, 1 teaspoon cinnamon, 1 tablespoon oil.

Bake for approximately 50 minutes - until toothpick comes out clean.  Cool
and enjoy!!!

Yields: 2  9"x5" loaves


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