| UPCOMING EVENTS |
May 19, 7-8:30 pmMEMBER-OWNER OUTREACH MEETING Come lend your time and talent to your locally grown food co-op! We need you to help plan and produce fun and educational co-op events. Come to the meeting (all member-owners welcome) or contact Member Services Manager Betsy Powell. June 11, 5-8 pmNORTHAMPTON ARTS NIGHT OUT ARTIST RECEPTION This month: Tomfoolery
Meet artist of the month Marika McCooley and view her relief prints on paper.
Free refreshments served.
Live music with Karen Bierwert, hammer dulcimer.
If you are a co-op member and interested in exhibiting your work for a month in the Quarry Cafe, please contact Jane Nevinsmith. |
| 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 June, meet artist Marika McCooley. The reception is June 11, from 5-8 pm. Live music. 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
| Click on a link below to find us on Facebook and on Twitter. "Like" us and "follow" us 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!
| 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, May 19 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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WHEEL-VIEW FARM, SHELBURNE
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John and Carolyn Wheeler raise grass-fed Belted Galloway beef cattle on Wheel-View farm in a beautiful hillside setting in Shelburne, MA. The farm has been in Carolyn's family since 1896, and John and Carolyn's grandchildren are the 6th generation to live there. In the spring and summer, Wheel-View cattle graze a pasture for several days before moving to a fresh one, allowing them a consistent supply of nutritious green grass. Taste the grass-fed difference in Wheel-View beef, now on sale at River Valley Market.
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THE HOT DOG: A PROUD TRADITION
| |  Organic Applegate Dogs are on Sale this Week!
Hot dogs get a bad rap--the ultimate picky eater food, usually loaded with nitrates, nitrites, and who knows what else!?
If you secretly love hot dogs but have been embarrassed to admit it to your foodie friends, walk tall! River Valley Market has delicious, high quality Applegate hot dogs available for your grilling delight. Applegate Great Organic Hot Dogs are on Everyone's Special for $4.99. River Valley Market member-owners can get a pack of Applegate turkey dogs on special for $3.99.
For a creative exploration on regional and international variations on the humble hot dog (like the "scrambled dog" from Georgia or the "jocho" from Mexico City, visit this Wikipedia hot dog variations page.
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TWO MORE DAYS TO NOMINATE A JUNE RECIPIENT
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 Co-op Members, Please Nominate Your Favorite Non-profit by Thursday night
Stop by the co-op between now and May 20th to nominate your favorite non-profit organization to be the June Co-op Green Stamp donation recipient. If co-op member-owners vote for your organization, it will receive donated green stamp cards (worth $1 each) and register cash donations. The organization will also be invited to table at the co-op sometime during the month of June.
To nominate, stop by the Customer Service Desk and fill out a form. Only co-op member-owners are eligible to nominate--if you don't know your member-owner number, please ask a staff member and we will look it up for you.
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COMING SOON...OUR OWN HOUSE PIZZA!
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 Sample it this Saturday, 11-2
We're cooking up something new at the hot bar! Come by this Saturday, 11-2 to taste our new Quarry Cafe house pizza, made with local Berkshire Mountain Bakery pizza dough (wheat and spelt options), house-made tomato sauce, and fresh toppings. Delicious!
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SALSA TASTE-OFF WINNER!
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 Congratulations, Appalachian Naturals!
We had a lot of fun at the SalsaFest on May 8. Many thanks to all who came, tasted salsa, danced salsa, and made it a party!
Appalachian Naturals received the most votes in our salsa taste-off, making them the royalty of the 2010 River Valley Market SalsaFest! Congratulations, and thank you to all the salsa vendors who participated and to all who voted.
Thanks also to our salsa and meringue band, MarKamusic, and to Anastasia Christie and German Colon who led the crowd in salsa dance lessons (see photo).
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RECIPE: CHEDDAR BURGERS WITH BALSAMIC ONIONS AND CHIPOTLE KETCHUP
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 Adapted from Bon Appétit July 2008. Serves 6.
INGREDIENTS
Balsamic onions:
1 lb red onions, cut crosswise into ½"-thick rounds
Olive oil
¾ t coarse kosher salt
½ t coarsely ground black pepper
2 T balsamic vinegar
Chipotle ketchup:
1 c ketchup
1 ½ t chopped chipotle chiles from canned chipotles in adobo plus 2 T adobo sauce from can
2 t (or more) balsamic vinegar
Burgers:
2 ¼ lbs local grass-fed ground beef or your favorite ground beef
Coarse kosher salt
6 thick slices sharp cheddar cheese
6 hamburger buns, split, cut sides grilled
6 tomato slices (optional)
2 cups fresh spinach leaves
PREPARATION
For onions:
Prepare barbecue (med-high heat). Arrange onion rounds on baking sheet. Brush with oil; sprinkle with 3/4 t coarse salt and pepper. Transfer onions (still intact) to grill rack; close cover. Cook until grill marks appear, about 4 minutes per side. Reduce heat or move onions to cooler part of grill. Close cover; cook until onions are tender, about 10 minutes. Transfer to medium bowl. Toss with vinegar. Can be made 3 days ahead. Cover and chill.
For chipotle ketchup:
Mix ketchup, chiles, adobo sauce, and 2 t vinegar in small bowl. Season with salt and more vinegar, if desired. Can be made 3 days ahead. Cover and chill.
For burgers:
Shape beef into six 1/2" thick patties. Sprinkle on both sides with coarse salt and pepper. Place on med-high heat on grill. Close cover; cook until bottoms start to darken and juices rise to surface, about 3 minutes. Turn. Cook about 3 minutes longer for medium-rare. Top with onions and cheese. Close cover; cook until cheese melts. Place muffin bottoms on plates; spread with ketchup. Top with burgers, tomatoes, and bun tops. Serve, passing remaining ketchup separately. |
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