| UPCOMING EVENTS |
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! This workshop is currently filled, if you would like to be placed on the waiting list please 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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 Pete Hodgson, our Fresh Meat & Seafood Manager, presents his fresh, house-made Corned Beef Brisket. Made with certified humanely raised beef with no artificial colors or preservatives, Pete's brisket is available through St. Patrick's Day, when everyone is Irish! |
PETER BLANCHETTE TO PLAY AT
ST. PATRICK'S DAY PREVIEW
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Come hear great music and taste great food!
This Saturday, March 13 from 11 am to 2 pm, come to the co-op and hear local archguitar legend Peter Blanchette play Irish-style tunes to commemorate St. Patrick's Day, when everyone is Irish!
Also on the menu: FREE tastings of St. Patrick's Day fare including house-brined corned beef brisket, Irish cheese, and Irish soda bread with Irish butter.
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MEMBER LOAN CAMPAIGN EVENT AT NORTHAMPTON BREWERY, MARCH 24
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NEIGHBORING CO-OP DIRECTOR SEARCH
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An opportunity to help bring co-ops together
The Neighboring Food Co-op Association
(NFCA) is an organization of regional New England food cooperatives
that have joined together and are working to create a healthy local
food system and an integrated, vibrant cooperative sector. River
Valley Market has been a member of this group since its inception in
2003.
NFCA is responsible for the Cave To Co-op cheese program, and
the excellent specials we're able to offer each month on regionally
produced cheese. The organization has progressed significantly since
its early years and has begun a search for an Executive Director. If you are interested in learning more about the position please contact
Glenn Lower at 802-388-7276 or email him at gm@middleburycoop.com for
more information.
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CALLING ALL CANNERS!
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 Novice and experienced food preservers
March 25th, 6:30-7:30
River Valley Market Community Room
Are you interested in
learning about food preserving? Would you like a buddy to
can or freeze with? Do you want to know about
other options for preserving food?
Let's get together to talk about what
we would like to do and how we can go about doing it. Bring your
favorite munchie, or get one at the co-op!
Contact: Carol Boyer
carol2@crocker.com
584-0767
Johanna Halbeisen
jh@newsonglibrary.org
586-9485
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RECIPE: GRANDMA HORAN'S IRISH SODA BREAD
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A recipe from the grandmother of Peg Horan of our Prepared Foods team.
INGREDIENTS
4 c flour 4 T sugar 2 t baking powder 2 t salt 2/3 t baking soda 1 egg 2 c buttermilk 1 stick unsalted butter 1 c currants 2 T caraway seeds
PREPARATION
Preheat oven to 350°.
Grease a loaf pan or a circular cake pan.
Sift together the dry ingredients. Cut in butter. Beat egg separately. Add currants, buttermilk and caraway. Stir liquid into dry ingredients. Mix well. Bake for one hour or until toothpick inserted in the center comes out clean.
Let bread cool for 10 minutes, and remove from pan.
Let cool completely, then cut into slices (loaf pan) or wedges (cake pan).
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