| UPCOMING EVENTS |
April 3, 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. April 3, 2-3 pm
VALLEY TIME TRADE ORIENTATION See article! 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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Tom and Donna Garstka raise a happy flock of chickens at Cold Spring Ranch in Southampton; their delicious eggs give testimony to the birds' high quality of life. Cold Spring chickens roam freely and graze on wild bugs & plants, high quality feed, and mash gleaned from the beer-making process at nearby Opa-Opa Brewery. Try Cold Spring eggs and be amazed by the bright orange color of the nutritious yolks!
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A MILLION DOLLAR MONTH?!?
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 Help us break a record!
Exciting news...we are on track to make March our first $1 million sales month, thanks to YOU, our loyal member-owners and co-op shoppers.
Help us push it over the top! Plan to do your weekly shopping today or tomorrow, and together we'll make history!
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APRIL CAVE TO CO-OP SPECIAL
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 Champlain Valley Creamery Organic Triple Cream
Organic Champlain Triple is a beautiful soft ripened triple cream cheese with a bloomy white rind. Produced from cultured whole milk and cream, Champlain Triple is hand ladeled into traditional crottin molds and aged approximately 10 days. It has a rich, creamy interior flavor that is offset by a delicious earthy rind with hints of mushroom. Champlain Triple is a wonderful addition to any cheese plate.
The Neighboring Food Co-op Association Cave to Co-op Program makes it possible for us to offer this River Valley Market favorite during the month of April at amazing savings. $4.99 per piece (save $2.50)
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CONGRATULATIONS REACH EARLY INTERVENTION PROGRAM!
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 April Co-op Green Stamp Donation Recipient
REACH Program of ServiceNet
(S.Deerfield)
"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 Fuller
Thank you to all who voted!
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GIVE SOME TIME, GET SOME TIME
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 Learn more about Valley Time Trade
Valley Time Trade is a caring and interconnected community of people who help each
other by sharing abilities, talents and experiences. We all have
needs; we all have gifts to share. When you
or your organization provides a service for another member, you earn
one Time Dollar for each hour you spent providing the service, You (or
your organization) can then exchange each Time Dollar you earn for an
hour of service from someone else. Come to the Valley Time Trade orientation meeting in the River Valley Market Community Room this Saturday, April 3, 2-3 pm.* RSVP Jenny Ladd at 413-585-0373 or jladd@commonwealthcenter.org*IMPORTANT: You must attend the entire session to participate.  |
RECIPE: CINNAMON, PECAN & CURRANT SCONES
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 Adapted from Gourmet (December 1991). Makes 6 scones.
INGREDIENTS
1/4 cup heavy cream plus extra for brushing the scones 1 large egg yolk 1/2 teaspoon vanilla 1 cup all-purpose flour 3 tablespoons sugar plus extra for sprinkling on the scones 1/4 teaspoon salt 1 1/2 teaspoons
double-acting baking powder 1/4 teaspoon baking soda 1/2 teaspoon cinnamon 3 tablespoons cold unsalted
butter, cut into bits 1/3 cup pecans, chopped 1/4 cup dried currants
PREPARATION
Preheat oven to 400 degrees. Lightly grease a baking sheet.
In a small bowl whisk together 1/4 cup of the cream, the egg yolk, and
the vanilla.
Into a bowl sift together the flour, 3 tablespoons of the
sugar, the salt, the baking powder, the baking soda, and the cinnamon. Add the butter, and blend the mixture until it resembles coarse meal.
Stir in the pecans and the currants. Add the cream mixture with a fork
until the mixture forms a sticky but manageable dough.
Knead the dough
gently on a lightly floured surface for 30 seconds. Pat it into a
3/4-inch-thick round, and cut it into 6 wedges. Transfer the wedges to a
lightly greased baking sheet. Brush them with the additional cream, and
sprinkle them with the additional sugar.
Bake the scones in the middle
of the oven for 15 to 18 minutes, or until they are
golden.
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