UPCOMING EVENTS
| October 7, All day
MEMBER-OWNER APPRECIATION DAY
Member-owners enjoy 10% OFF all purchases (except beer, wine & milk).
October 8, 5-8 pm
NORTHAMPTON ARTS NIGHT OUT RECEPTION
Meet artist of the month Mimi Lempart, ink on paper (Zentangles). Live music. Refreshments served.
October 11
FRESH TURKEY PRE-ORDERS BEGIN
Back again this year: fresh Diemand Farm and Misty Knoll turkeys available for pre-order. Stop by or call our Fresh Meat & Seafood Department to reserve yours: 584-2665.
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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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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 October 8, from 5-8 pm with Mimi Lempart, ink on paper (Zentangles)
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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WEEKLY SPECIALS
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| Visit our website to check out this week's Everyone's Specials and Member-Owner Bonus Buys. |
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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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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, October 13 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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Steven and David Barstow are the 6th generation to own and operate Barstow's Longview Farm in the Hockanum hamlet of Hadley. David's son Steve (pictured) and other family members work with the elder Barstows to care for their herd of Holstein cows and operate their farm store.
Barstow's is a member of Cabot Creamery, a farmers' dairy cooperative based in Vermont. Celebrate co-op month! Stop by River Valley Market or Barstow's and pick up some delicious local Cabot cheese, cottage cheese, sour cream or butter.
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| OCTOBER IS CO-OP MONTH! | |  Member-Owner
Appreciation Day
Member-owners, shop at the co-op TOMORROW, October 7 and receive 10% off all your purchases (except beer, wine & milk).
If you haven't yet joined the co-op, now is a great time to do so and take advantage of this special day in appreciation of YOU! Join in the month of October and receive a free River Valley Market water bottle or tote bag.
Bring in new members and you may win a $50 gift card
If you refer a friend to join River Valley Market during the month of October, you will be entered in a weekly drawing to win a $50 gift card!
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| MEET THE QUARRY CAFE ARTIST OF THE MONTH | |  This Friday: Mimi Lempart, Zentangles
Meet Mimi during our monthly Northampton Arts Night Out reception, 5-8 pm.
Live music. Refreshments served. Everyone is welcome.
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ARTISTS WANTED
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 Show your work in the Quarry Café
We are looking for artists who are interested in showing their work for a month in the Quarry Café seating area.
We have space for approximately 14 hanging pieces in the gallery. To learn more about requirements and how to apply, click here.
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RECIPE: PUERTO RICAN BEEF STEW
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 Adapted from Bon Appetit, March 1993, by
Joanne Lopez-Cepero. Serves 6
INGREDIENTS
3 tablespoons vegetable oil
1 ˝ pounds stewing beef, cut into
1 1/2-inch pieces
1 large onion, chopped
3 large garlic cloves, chopped
1 tablespoon chopped fresh parsley
4 fresh thyme sprigs or 1 teaspoon dried, crumbled
4 bay leaves
2 tablespoons all purpose-flour
2 14 ˝-ounce cans beef broth
2 cups dry red wine
4 large potatoes, cut lengthwise into quarters
3 large carrots, cut into 3/4-inch pieces
˝ pound green beans, trimmed, halved
Chopped fresh parsley
PREPARATION
Heat oil in heavy large pot or Dutch oven over high heat. Add beef in batches and brown. Using slotted spoon, transfer beef to bowl. Add onion and garlic to pot and sauté 5 minutes. Add parsley, thyme, bay leaves and flour. Stir 2 minutes. Gradually mix in broth and wine. Return beef to pot and bring mixture to boil. Reduce heat to medium-low and simmer uncovered 45 minutes.
Add potatoes and carrots to stew. Simmer until meat and vegetables are tender, stirring occasionally, about 30 minutes. Add green beans and simmer until beans are tender and gravy is slightly thickened, about 10 minutes. Transfer stew to large bowl. Garnish with chopped parsley and serve.
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