| UPCOMING EVENTS |
February 27, 5-9 pm
FREE TASTING OF WALPOLE CREAMERY ICE CREAM
Come by and taste this delicious product, made on the farm just up the road in Walpole, NH.
March 10, 7-8:30 pm
MEMBER-OWNER OUTREACH COMMITTEE MEETING
Help us plan for the Northampton Pride Parade on May 1st. All member-owners are welcome.
March 11, 6-7:30 pm
(rescheduled from Mar 4)
Our second SEED STARTING WORKSHOP starring Elise and Kia from the Produce Department! Space is limited. To reserve your seat, contact Betsy at betsy@rivervalleymarket.coop or 584-2665
March 12, 5-8 pm
NORTHAMPTON ARTS NIGHT OUT: QUARRY CAFE ARTIST RECEPTION
Meet Quarry Café artist of the month Alena Douglas. Live music with Denise Gendron, cello. Refreshments are served.
March 13, 4-7 pm
ST PATRICK'S DAY PREVIEW
Our Meat Department will have House-made Corned Beef Brisket for you to taste, and to take home if you'd like.
April 22, All day
EARTH DAY & MEMBER APPRECIATION DAY
Celebrate the 40th anniversary of Earth Day with a visit to the co-op. Member-owners will enjoy 10% off all purchases (except milk, beer and wine).
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| NORTHAMPTON ARTS NIGHT OUT |
The 2nd Friday of each month, come join us for an artist reception honoring the Quarry Cafe artist of the month.
In March, meet painter Alena Douglas. The reception is March 12, from 5-8 pm. Live music with Denise Gendron, cello. Refreshments served.
If you are a co-op member-owner and interested in exhibiting your art for a month in the Quarry Cafe, please contact outreach volunteer Jane Nevinsmith.
We're looking for acoustic musicians to provide music for Arts Night Out receptions. Contact Trevor to apply.
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PHOTOS TO SHARE?
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We're always interested in having fun photos from our special community events. If you have any great photos to share, please contact us at
info@rivervalleymarket.coop
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MORE WAYS TO CONNECT
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Find us on Facebook (River Valley Market Co-op) and on Twitter (rivervalleymkt) for all the latest news on what's happening at the co-op!
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WEEKLY SPECIALS
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| Visit our website to check out this week's Everyone's Specials and Member-Owner Bonus Buys. |
WE WANT YOU!
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Did you know that the co-op's public events are often planned, driven, and staffed by member-owner volunteers from the Outreach Committee?
We'd like your help!
The next Outreach Committee meeting is Wednesday, March 10 from 7-8:30 pm in the co-op Community Room. All member-owners are welcome. For more information, e-mail Betsy.
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 Stan Zawalick started making maple syrup for fun at age 10. "I used a potbelly stove, and it took me two days to make a gallon," he recalls. He began selling at farmers' markets in 1982, and built the current version of Zawalick's Sugarhouse in Florence in 2005. Look for Zawalick's and other local maple syrup at the co-op when the season hits its stride in March. |
VOTE FOR OUR MARCH DONATION RECIPIENT
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Help choose a local non-profit to receive donated green stamp cards and register donations
This month's Co-op Green Stamp nominees are listed below. Please take a moment to vote: all member-owners are eligible. You must include your member number with your vote--if you don't know your number, feel free to give us a call at 584-2665 and we'll look it up for you! March nominees:Big Brothers Big Sisters of Hampshire County (Amherst) "They do important work and are terribly underfunded. The children of the county need the companions they provide." Nominated by: Margie PhillipsEvolvegan (Northampton) "Promotes sustainable, cruelty-free practices through education (and the use of a vegetable oil vehicle." Nominated by: David CahnREACH Program of ServiceNet (Northampton) "Working with children from birth to three at their homes, clinicians offer support to parents and children so that they grow and develop regardless of their delay or disability." Nominated by: Sarah Jane FullerSafe Passage (Northampton) "Safe Passage provides critical safety services in our community to families experiencing abuse, and empowers women to make safe choices and change their lives." Nominated by: Sheryl CivjanClick here to vote now! |
| LOCAL ARTISTS RAISING FUNDS FOR HAITI |
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 Artists' Co-op Holds Fundraising Event for Partners in Health
The Oxbow Gallery, an artists' co-op located on Pleasant Street in Northampton, is hosting a fundraiser this Sunday, February 28 for Partners In Health to assist with their work in Haiti. Artists both locally and regionally based have donated their works to the cause. Author Tracy Kidder will host the event.
Partners In Health has been working on the ground in Haiti for more than 20 years, and reports that there is still an urgent need for resources to help those affected by the recent earthquake. River Valley Market is supporting the fundraiser with a donation. Tickets for the event are available at the Oxbow Gallery, Broadside Books, and Food for Thought. If you would like more information, please call 413-537-5574. |
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OUR MARDI GRAS GIFT TO NEW ORLEANS
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 $1,000, THANKS TO YOU!
Thank you for your generosity during our recent Mardi Gras fundraiser to benefit the start-up New Orleans Food Co-op. Customer donations totaled $842, surpassing our goal of $750! The co-op made an additional donation, rounding up the total donated to $1,000.
Some of you may remember that generous gifts of all sizes coming from sister co-ops around the country were a great financial and moral support to River Valley Market as we prepared to launch our new store. We're so glad that you are helping us pay it forward and letting the good times roll for the New Orleans Food Co-op!
Photo: Customers dancin' in the deli to the hot New Orleans sound of The Primate Fiasco at our Mardi Gras party, February 13.
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RECIPE: BROILED SALMON WITH SPICY MAPLE BASTING SAUCE
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Adapted from Gourmet, February 1995. Serves 4 people.
INGREDIENTS
6 T Grade B maple syrup
1/2 cup water
2 T minced peeled fresh ginger
2 garlic cloves, minced
1 t dried hot red pepper flakes, or to taste
1/4 teaspoon salt
Four 1-inch-thick pieces salmon fillet (about 6 ounces each)
PREPARATION
In a small heavy saucepan combine maple syrup, water, ginger, garlic, red pepper flakes, and salt and simmer until reduced to about 1/2 cup. Cool basting sauce.
Preheat broiler.
Arrange salmon, skin sides down, on oiled rack of broiler pan and season with salt. Broil salmon about 4 inches from heat 4 minutes. Brush salmon with sauce and broil until just cooked through, about 6 minutes more.
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