| UPCOMING EVENTS |
March 20, 8-9:00 am
and every Saturday until May 1 (Pride Parade)
PRECISION SHOPPING CART DRILL TEAM PRACTICE Dazzling the Valley with our cart prowess. All member-owners are welcome to join in. Contact Betsy or just show up for practice. March 24, 6:00 pm
MEMBER LOAN EVENT AT NORTHAMPTON BREWERY Come to the party if you'd like to make a member loan to the co-op. RSVP Betsy. March 25, 6:30-7:30 pm
CANNERS' GROUP MEETING First meeting of a group to share resources and company for putting foods by. Contact Johanna or Carol. April 22, All dayEARTH 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). |
| 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 April, meet artist Marianne Simons. The reception is April 9, from 5-8 pm. Live music with Tim Van Egmond, hammer dulcimer and other instruments. 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, April 14 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!
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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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CRAZY FUN...
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And you're invited!
Who would be nutty enough to show up on a Saturday morning at 8 am and push a shopping cart around the co-op parking lot in the pouring rain? The River Valley Market Shopping Cart Precision Drill Team, that's who!
Under the intrepid leadership of Experienced Drum Major Betsy Powell, and guided by the creative insights of choreographer Emily Fox, the Drill Team has begun weekly practices for the Northampton Pride Parade on May 1st. We're preparing to dazzle the crowds with shopping cart artistry the likes of which have never been seen on the streets of Northampton! All member-owners are invited to participate.
Contact Betsy at betsy@rivervalleymarket.coop, or just show up to our next practice, this Saturday morning from 8-9. The coffee will be on, and hopefully the skies will be clear!
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MEMBER LOAN CAMPAIGN EVENT AT NORTHAMPTON BREWERY, MARCH 24
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RECIPE: GRANDMA HORAN'S IRISH SODA BREAD
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A recipe from the grandmother of Peg Toscanini 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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