| UPCOMING EVENTS |
April 10, 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 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). April 30, 4-7 pmRIVER VALLEY MARKET 2nd BIRTHDAY CELEBRATION Come by the co-op and enjoy Quarry Cafe birthday cake and local Bart's Homemade ice cream (while supplies last). Live Andean/Peruvian music by Markamusic (back by popular demand). |
| 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.
This week, 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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OLD FRIENDS FARM, AMHERST
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Old Friends Farm co-owners Missy Bahret and Casey Steinberg (in photo, holding microgreens) met in college. In 2003, after working on many inspiring farms in the Northeast, they started Old Friends Farm in Amherst. Working with a dedicated crew of family members and friends, Missy and Casey produce certified organic greens, flowers, and eggs, which they sell at River Valley Market, and at local and Boston area farmers' markets. Look for Old Friends Farm signature salad greens, coming soon to the co-op!
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THEY'RE GREEN, THEY'RE LOCAL, AND THEY'RE HERE!!!
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 Fiddleheads!
We've got that sure sign of spring, local fiddleheads, in our Fresh Produce Department now! Get them while they last!
Pete, our Fresh Meat & Seafood Dept Manager, prepares fiddleheads like this:
Bring a pot of water to a boil. Cook the fiddleheads for 4-6 minutes. The ferns will become a darker green than they started. Drain and fill the same pot with more water and boil fiddleheads again with some beef boullion or vegetable broth, 10-15 minutes until they are as soft as you like, generally al dente, like pasta. Add some butter and salt...delicious!
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ARTS NIGHT OUT THIS FRIDAY, 5-8 PM
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 Meet photographer Marianne Simons
Come enjoy the artwork, free refreshments and live music with Tim Van Egmond, hammer dulcimer. Part of Northampton Arts Night Out, the second Friday of each month.
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WE ALMOST MADE IT!
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 Thank you for your help!
Last week we broke some daily sales records and came so close ($997,586) to reaching our very first $1 million sales month we can taste it!
You can bet we'll make that milestone soon, thanks to our loyal shoppers. Thank you for all your support!
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WELCOME NEW MEMBERS FROM OUR MARCH MEMBERSHIP DRIVE
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 And thanks to all you member-owners who encouraged your friends to join!
We had a successful new member-owner drive in March, offering special incentives both for new members and for their friends who referred them.
Our membership ranks now top 4,200. Great work, everyone!
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RECIPE: RIGATONI WITH BRIE, GRAPE TOMATOES, OLIVES, AND BASIL
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 Adapted from Bon Appetit, May 2007, by Amber Levinson. Serves 4.
INGREDIENTS
12 oz Brie cheese, rind removed, cut into ½" cubes (about 2 cups)
12 oz grape tomatoes, halved
½ cup quartered pitted Kalamata olives
2 large garlic cloves, minced
¼ t dried crushed red pepper
1 cup packed fresh basil leaves, coarsely chopped (plus sprigs for garnish)
¾ lb rigatoni
PREPARATION
Place cheese, tomatoes, olives, garlic, and red pepper in large, unheated skillet. Stir, separating cheese pieces. Mix in chopped basil.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite (8-9 minutes). Drain, reserving 1/2 cup pasta cooking liquid.
Add hot pasta and 1/4 cup reserved pasta liquid to skillet with cheese mixture. Place over medium heat and toss until cheese is partially melted and sauce coats pasta, adding more reserved pasta liquid by tablespoonfuls if dry, about 5 minutes. Season pasta to taste with salt. Transfer to large shallow bowl. Garnish with basil sprigs and serve. | |
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