Clear Creek Coop Announcement Archives

Co-op Update: October 14-20
1. Help get the Co-op on the Radio!!
2. Menu for September October 16-20
3. Member Meeting: Sunday October 29, 4pm-6pm
4. New Items at the Co-op!!
5. Member Sales
6. Recipe of the Week: Pesto Potatoes

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 16-20
Monday - Savory Roasted Fall Veggies and Tofu, Hippie Condiments
Tuesday - Spicy Chickpeas, Asian Greens and Flatbread
Wednesday - Just-Before-Break Mystery Meal...Come Fuel Up Before You Take
Off!
Thursday - NO MEAL PLAN, FALL BREAK
Friday - NO MEAL PLAN, FALL BREAK

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

3. Member Meeting: Sunday October 29, 4pm-6pm
Are you a member of the Co-op?  Then you will want to come to the annual
membership meeting!  This is the time and place most fully exercise your
rights (and responsibilities) as a voting member of the Co-op.  Important
topics will be discussed that affect the future of the Co-op, so please
join us at 4 on Sunday October 29th.  More information on agenda items to
come

4. 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!

5. October 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)

6. Recipe of the Week: Pesto Potatoes

2 T olive oil
1 lb potatoes, halved or quartered
1 onion, diced
1 15.5oz can cannellini beans, drained and rinsed
1 T minced garlic
1/2 lb green beans
2 t. pesto
Fresh basil leaves for garnish

Heat oil in large skillet over medium heat.  Saute potatoes and onion
about 10 minutes, or until potatoes start to soften and turn golden

Add cannellini beans, garlic and green beans, and saute 2 minutes more. 
Cover skillet, and cook 5 minutes more.  Uncover, stir in pesto and cook
about 2 minutes more.  Remove from heat, garnish with basil and serve.


-- 
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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