UPCOMING EVENTS
| August 13, 5-8 pm
NORTHAMPTON ARTS NIGHT OUT RECEPTION
Meet artist of the month Maria Cuerda and see her photo exhibition "Immigrants in Springfield." Live music with Jacqueline Odess-Gillett, keyboard.
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.
August, 18,
7-8:30
pm
MEMBER-OWNER OUTREACH MEETING
Come
lend your time and
talent to your locally grown food co-op. Join us and 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.
August 19, 6:30-8:30 pm
SEED SAVING WORKSHOP
Join us for "The Spirit of the Seed" seed saving workshop with Camila Martinez. Space is limited, please email or call Betsy our Member Services Manager to sign up (584-2665).
August 23, 8:00 am
STORE OPENS AT 8 AM
Starting today, get in your co-op shopping trip first thing in the morning! We'll be opening at 8 am daily.
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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 outreach volunteers?
We'd like your help!
The next Outreach Committee meeting is Wednesday, August 18 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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Sunderland's Riverland Farm started in 1997 as five acres of river bottom soil where vegetables were distributed to CSA members out of a tent. Fast forward 13 years to today's farm--a 25-acre certified organic operation boasting a vegetable yield purchased and consumed within a 75 mile radius. "There is something special about becoming part of the landscape that provides your food and knowing the farmers that tend the crops for you," say current owners Meghan Arquin and Rob Lynch. "We are passionate about bringing high quality, fresh organic vegetables to the community at an affordable price." River Valley Market supports their passion!
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OPENING AT 8 AM STARTING AUGUST 23RD
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 You asked for it! Early morning shopping at the co-op.
In response to many requests from customers, we will begin opening the doors of the co-op at 8 am on August 23rd. Moving forward, we will be open from 8 am-9 pm 7 days a week.
Stop by and pick up a cup of fresh-brewed, fair trade organic coffee and a breakfast sandwich, or a grab & go lunch. Get your grocery shopping out of the way after dropping the kids off at school. We look forward to seeing you first thing in the morning!
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REMINDER: NOFA CONFERENCE THIS WEEKEND
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 Northeast Organic Farming Association Summer Conference at UMass Aug 13-15 There's still time to register for the 36th annual NOFA Summer Conference! The program features great offerings for everyone, including a special conference for teens.
For more information and to register, visit the conference website.
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SEED SAVING WORKSHOP
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 "Spirit of the Seed" with Camila Martinez:
August 19, 6:30-8:30 pm
Learn how to save seeds, not only for future gardens, but for the future of the planet and the food system, with guest workshop facilitator Camila Martinez of the Maya Seed Ark Project, an organization dedicated to ensuring healthy native food for survival for future generations.
The Maya Seed Ark Project seeks to establish Keepers of the Seeds, as a sacred
charge, responsibility, or cargo, for future generations.
The Maya Seed Arks are social justice projects for food
security, based on organic principles, as well as a practical
health care solution to the dangers of genetically modified seeds and
foods. Space in this workshop is limited--we have just a few places left. Contact Betsy to reserve your place. There is a $10 suggested donation to help defray the cost of travel for Camila. |
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AUGUST CAVE-TO-CO-OP SPECIAL
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 Consider Bardwell Cheeses
This month, the Neighboring Co-ops have joined together to offer you a great deal on three artisan goat and cow milk cheeses from Consider Bardwell Farm in West Pawlet, VT. On special this month:
PAWLET: Raw Jersey cow milk is the basis of
this Italian-style toma, which is aged four to six months. A creamy
texture and bright bite makes this a great sandwich cheese or an
appetizer with broad palate appeal. A versatile cheese, like the town of
Pawlet, VT which brings us slate, syrup, and timber.
Winner American Cheese Society (2008)
Winner American Cheese Society (2009)
$13.99 lb (Save $8.50!)
DORSET: A washed-rind, raw Jersey cow milk
cheese. A soft ripening cheese with a rich, buttery texture and
seasonally influenced pungency. An elegant appetizer or dessert, often
served in the historic village of Dorset, VT.
Winner American Cheese Society (2008)
Winner World Jersey Cheese Awards (2008)
$13.99 lb (Save $7.00!) MANCHESTER: An aged, raw goat milk peasant
tomme. A rustic mountain cheese named for Manchester VT, the gateway to
the Green Mountains. This cheese has a nutty and earthy bite. Due to
rotational grazing on pastures and the aging process itself, each
batch has a distinct note. A bold addition to any cheese board.
Winner American Cheese Society (2008)
100 Great Cheeses - Wine Spectator (2008)
$15.99 lb (Save $8.00!)
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RECIPE: VIETNAMESE NOODLE SALAD
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 INGREDIENTS
1 12-ounce package rice noodles (or vermicelli)
1/2 bunch scallions, sliced
2 medium carrots, diced 1/4"
2 ribs celery, diced 1/4"
1/2 bunch fresh parsley, chopped
1 cup Vietnamese dressing (see below)
DRESSING
1/4 cup canola oil
3 Tbsp tamari
3 Tbsp sesame oil
3 Tbsp maple syrup
3 Tbsp rice vinegar
1 1/2 Tbsp ground ginger
1 1/2 Tbsp sesame seeds
PREPARATION
Fill a medium-sized stock pot 3/4 full of salted water and bring to a boil. Add noodles, turn off the heat and stir well. Let noodles sit in hot water 8-10 minutes. Drain and rinse noodles in cold water. Break or cut them into smaller pieces if desired.
In a large bowl, combine all dressing ingredients and mix well. Combine all ingredients and mix well. Serve chilled or at room temperature.
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