| UPCOMING EVENTS |
July 9, 5-8 pmNORTHAMPTON ARTS NIGHT OUT ARTIST RECEPTION
Meet the artists of the month, Hilltown 6, and enjoy live music with Antonio Aversano.
Free refreshments served.
If you are a co-op member and interested in exhibiting your work for a month in the Quarry Cafe, please contact Jane Nevinsmith.
July 14, 7-8:30 pm
MEMBER-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.
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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.
The next artist's reception will be July 9, 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, July 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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David Chamutka raises his luscious, juicy, certified organic strawberries in the fertile Connecticut River Valley soils of Whately. David recovered this tobacco farming land for organic crops, and his strawberries were certified organic in 2008. River Valley Market customers can enjoy Chamutka Farm strawberries and other certified organic produce throughout the growing season!
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VOTE FOR JULY'S DONATION RECIPIENT
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 Co-op Green Stamps
It's time to vote for July's Co-op Green Stamp Donation Recipient. All member-owners are encouraged to submit their votes by Monday, June 28 at 9:00 pm.
This month's nominees: Children's Learning CooperativeA wonderful resource for Valley special needs and homeschooled children, focusing on sustainability and wholistic education. Nominated by: Chris PhillipsVoices from InsideThrough creative writing workshops and public readings, Voices from Inside empowers incarcerated and formerly incarcerated women to make changes in their lives and to engage positively with the communities to which they return. Nominated by: Norma AdlerVOTE NOW! |
THE STRAWBERRY ICE CREAM SOCIAL WAS SWEET!
| |  Thank you to all who participated
We had a wonderful time last week at the Strawberry Ice Cream Social--great food, great music, and a great turnout.
We would like to extend a special thank you to all the outreach volunteers and staff who made the party possible, as well as our entertainers, and the incomparable Shopping Cart Precision Drill Team, who made their home performance debut!
Congratulations are due as well to the awardees of this year's Austin Miller Co-op Hero Awards. They are:
David Gowler
Cooperative Fund of New England
Valley Alliance of Worker Cooperatives
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WE'RE CLOSING EARLY ON THE 4TH
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 Holiday hours on
Sunday, July 4: 9 am-7 pm
We hope you have a wonderful 4th of July holiday with your family and friends.
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RECIPE: QUARRY CAFE TABBOULEH
|  A savory Middle Eastern salad, available fresh in the Quarry Café and easy to make at home. Adjust proportions according to your tastes. Serves 8.
INGREDIENTS
2/3 cup bulgur
¼ cup olive oil
1 1/3 cup water
2/3 cup chopped Italian parsley
¼ cup chopped fresh mint
½ diced English cucumber
1 diced tomato
3 T lemon juice
1 pinch Kosher salt
1 pinch ground black pepper
PREPARATION
Add salt to water and bring to a boil. Place the bulgur in a heat-proof bowl (stainless or glass). Pour the boiling water over the bulgur and cover the bowl with a lid or plastic wrap. Let sit for 10 minutes, then uncover, fluff, and lay out to cool.
When bulgur is cool, mix in other ingredients. Taste and adjust seasonings. Serve at room temperature or cold.
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