UPCOMING EVENTS
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Now-September 30
EAT LOCAL, AMERICA!
We've joined forces with co-ops across the country to celebrate the joys of eating local. Fill out an entry form at the Customer Service Desk, and you may win a fabulous local food item during our daily drawing. At the end of the month we'll draw from all entrants and give away a beautiful book: Eating Local: The cookbook inspired by America's farmers, by Janet Fletcher.
September 10, 5-8 pm
NORTHAMPTON ARTS NIGHT OUT RECEPTION
Meet artist of the month Kelly Facto, collage.
Live music with co-op fave Tom Bradbury.
Refreshments served.
September 13, 6:30-8 pm
CO-OP TOUR WITH NANCY DELL
Tour the co-op with noted nutritionist Nancy Dell. Open to member-owners and co-op staff, to reserve your space, contact Betsy.
September 15, 7-8:30 pm
MEMBER-OWNER OUTREACH MEETING
Come help plan upcoming River Valley Market events and dream up new things to do like shopping cart drill teams and bicycle-made smoothies! Due to the Rosh Hashana holiday, this meeting has been moved to the 3rd Wednesday. All member-owners are welcome. Come to the meeting or contact Betsy.
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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, September 15 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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NORTHAMPTON ARTS NIGHT OUT
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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 September 13, from 5-8 pm with Kelly Facto, collage artist
Live music with Tom Bradbury, guitar.
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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Since 1828, Apex Orchards has been supplying the area with fine fresh produce. Tim Smith and the Smith family produce a wide selection of apples, peaches, pears, Asian pears, plums, and apricots. Apex is located on a Shelburne hillside with a spectacular view of the valley below.
Have you tasted this year's peaches? Hot, dry weather has made them sweet and juicy!
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NANCY DELL TO OFFER HEALTH TOUR OF
RIVER VALLEY MARKET
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 Learn more about shopping for good nutrition Monday Sept 13, 6:30-8Nancy Dell MS, RD, LDN, CDE is best known for her "Food for Thought" nutrition news segments that
have aired on NBC's WWLP news since 1984. She opened her private practice in 1991 and currently has 4
offices with 6 dietitians and diabetic educators on staff. Nancy is in demand as a nutrition writer for magazines and other publications. She was one of 10 dietitians invited by Julia Child to a private cooking class to learn how to blend taste and nutrition. Many corporations contract with Nancy
to train employees to improve eating habits. She was an inaugural winner of the
Massachusetts Department of Public Health "Excellence in
Nutrition Education Award."
This event is open to member-owners and co-op staff. Space is limited! To sign up, e-mail Betsy or call her at 584-2665 x328.
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MEMBER-OWNERS: THE CO-OP WANTS YOU!
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 It's election time for the River Valley Market Board of Directors
Consider serving your co-op as a member of the co-op Board. Any member-owner in good standing is eligible to run for a three-year term.
Would you like to get more involved in a leadership role at the co-op? Join a dedicated, talented, diverse group of people working to ensure the long-range security and viability of the co-op! Pick up an application at the Customer Service Desk, or download one here. For more information contact Marci Linker at linklet@verizon.net or 413-584-8817. Applications are due by September 24th.
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THE BEST NUT BUTTER SANDWICHES EVER
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 Our contest entries
Check out the submissions below in our nut butter sandwich fantasy contest and click the link to vote for the one that sounds most delicious to you! Get your vote in by Monday, Sept 13 at 9 pm!
Winners will receive fun prizes and the top vote-getting entry will be made-to-order by our deli on September 18!
Nut and Butter Dream
Whole wheat bread with butter, peanut butter and nuts
PB & Green
Multi-grain bread toasted, peanut butter, lettuce or cucumbers
Mayo Clinic
Whole wheat bread, peanut butter, romaine lettuce and mayo
Vacation in Tahini
Whole wheat bread, tahini, sliced bananas and honey
PB & Pickle
Whole wheat bread, smooth peanut butter, dill pickles
Apple Almond Joy
Sourdough whole wheat bread, almond butter, apple cider jelly
Sweet on Sour
Sourdough white bread, almond butter, Medjool dates pitted and split, 85% dark chocolate
Sugarloaf Sandwiches
Whole wheat bread, peanut butter, jam, cream cheese
PB & Pumpkin
7 grain bread, toasted, salted peanut butter, pumpkin butter
Almond Jack
Bread, chunky almond butter, Monterey Jack cheese, grape or jalapeno jelly
VOTE NOW!
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UPDATE ON FDA APPROVAL OF GENETICALLY ENGINEERED SALMON
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 An alert from the National Co-op Grocers Association:
The U.S. Food and Drug Administration (FDA) announced on August 25, 2010
that it will potentially approve the long-shelved AquAdvantage transgenic salmon as the first genetically engineered (GE) animal
intended for human consumption. The GE Atlantic salmon being considered was developed by AquaBounty Technologies, and genetically engineered to produce growth hormones year-round, creating a fish the company claims grows at twice the normal rate. This could allow factory fish farms to crowd the salmon into pens and still get high production rates.
Please note: the Center for Food Safety is asking consumers to take action now! The hearing for approving the salmon is scheduled for Sunday, September 19, and no public comment period has been established for the approval of genetically engineered fish outside of this meeting, so this may be the only chance to oppose this approval! Only a public comment period on labeling of the GE fish has been opened.
Find additional details in the action alert from the Center for FoodSafety.
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EAT LOCAL, AMERICA!
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 Enjoy the fruits of the season
Our annual celebration of local food continues all month! We've joined with co-ops across the country for Eat Local, America!
We'll have a daily giveaway of food items grown and produced within approximately 100 miles of the co-op. Stop by and complete a form, and we'll enter you into the daily drawing, going on between now and September 30th. You could win a jar of Real Pickles, a dozen Diemand Farm eggs, or one of many other local products.
The Grand Prize, drawn from all entries submitted by September 30th, will be a beautiful book: Eating Local: The cookbook inspired by America's farmers, by Janet Fletcher.
Stay tuned for more local food fun to come!
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RECIPE: BAKED APPLES STUFFED WITH HONEY, ALMONDS AND GINGER
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 Adapted from Bon Appetit, Oct 2005. Serves 4.
INGREDIENTS
3/4 cup almonds, toasted, chopped 1/4 cup (packed) golden brown sugar 2 tablespoons honey 1 1/2 teaspoons finely grated lemon peel 1 1/4 teaspoons ground ginger 1/2 cup whipping cream
4 large (8- to 9-ounce) Fuji apples 1/4 cup apple juice (preferably unfiltered fresh)
Greek yogurt
PREPARATION
Combine first 5 ingredients in small bowl. Mix in cream.
Let stand until sugar dissolves and filling thickens, stirring
occasionally, about 30 minutes.
Preheat oven to 350°F. Using small sharp knife and
starting at side of apple at center point, cut around each apple to make
slit in skin to prevent bursting. Using small end of melon baller,
scoop out core and all seeds to within 1/2 inch of bottom. Place apples
upright in 8x8x2-inch glass baking dish. Spoon filling into hollow of
each apple. Mound remaining filling on
top of each apple (some may slide down sides). Pour juice around apples.
Butter large sheet of foil. Loosely tent dish with foil, buttered side
down.
Bake apples until barely tender, about 1 hour. Uncover
and bake until apples are very tender and sauce is bubbling thickly,
about 20 minutes longer. Transfer apples and sauce to bowls. Serve with
yogurt.
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