July 9, 5-8 pmNORTHAMPTON ARTS NIGHT OUT ARTIST RECEPTION This month: Hilltown 6 potters and live music from Antonio Aversano, Native American
style flutes and Aboriginal didgeridoo.
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, 6-7:30 pm
FROM SEEDS TO SOUP... AND BEYOND This workshop is full. We will announce additional workshops as they become available.July 21, 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.
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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 with the Hilltown 6 potters and live music from Antonio Aversano, Native American style flutes and Aboriginal
Didgeridoo. 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 21 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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House-made sausages are our specialty! We feature more than ten varieties made from antibiotic- and hormone-free pork, chicken, and turkey. We carry many other house-made products as well as high quality antibiotic- and hormone free meats and seafoods for your grill. Come say hello to Pete and the team and fire up the barbecue!
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CANNING WORKSHOP IS FULL!
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|  Seeds to Soup and Beyond
Wow! The July 14 canning workshop filled up practically overnight. We're hoping to schedule a couple more of these in August: we'll keep you posted. Thanks to all for your interest!
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JULY ARTS NIGHT OUT
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 Hilltown 6 PottersThe next artist's reception is this Friday night, July 9, from 5-8 pm with the
Hilltown 6 potters and live music from Antonio Aversano, Native American
style flutes and Aboriginal Didgeridoo. Refreshments served. |
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NOW TAKING NOMINATIONS FOR AUGUST RECIPIENT
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 Member-Owners, Nominate Your Favorite Local Non-Profit
Between now and July 20, we will be accepting nominations for the August co-op green stamp donation recipient. Stop by the Customer Service Desk and complete a form to nominate your favorite local non-profit that serves the entire community. You must be a member-owner to nominate.
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INCORPORATION ANNIVERSARY
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 We've been around!
On this date, July 6, 1999, River Valley Market incorporated. Though we celebrate April 30, 2008 (opening day) as our official birthday, today is a special day for the co-op as well. A special thanks to our early founders for making it happen!
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CHANGES TO OUR TELEPHONE SYSTEM
| |  Improving our communications
If you have ever called the co-op, you may have noticed that sometimes we can be slow to pick up the phone. We want to be better!
We're working on some basic changes to our phone system that will result in a better experience for customers, vendors and staff. We really do want to talk to you!
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RECIPE: CHILLED CORN SOUP WITH ADOBO SWIRL
|  Adapted from Bon Appetit, July 2005. Bolded items are on sale this week.
INGREDIENTS
3 tablespoons olive oil,
divided1 cup chopped Vidalia onion
3 cups fresh local corn kernels
(cut from about 3 ears of corn) 2 cups low-salt chicken
broth 2 tablespoons lime
juice, divided 1 cup (or more) water
1 teaspoon adobo sauce from
canned chipotle chiles Fresh cilantro leaves
PREPARATION
Heat 1 tablespoon olive oil in heavy large saucepan over
medium-high heat. Add onion and sauté until soft, about 4 minutes. Add
corn kernels, broth, and 1 tablespoon lime juice; bring mixture to boil.
Reduce heat to medium and simmer until corn is just tender, about 3
minutes. Working in batches, puree soup in blender until almost smooth.
Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as
needed to thin soup to desired consistency). Season corn soup to taste
with salt and pepper. Transfer soup to large bowl; cover and refrigerate
until chilled, about 2 hours or overnight.
Meanwhile, whisk remaining 2 tablespoons olive oil and
adobo sauce in small bowl to blend. Divide chilled corn soup among 4
bowls. Drizzle soup with adobo oil, then garnish with cilantro and
serve.
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