UPCOMING EVENTS
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FRESH TURKEY PRE-ORDERS ACCEPTED
Back again this year: fresh, local Diemand Farm and Misty Knoll Farms turkeys available for pre-order. Stop by or call our Fresh Meat & Seafood Department to reserve yours: 584-2665.
October 17, 10-noon
COFFEE WITH THE BOARD
Come by the co-op's Quarry Cafe and enjoy fresh hot coffee and muffins with members of our friendly River Valley Market Board of Directors. Bring your questions and get to know your cooperative representatives!
October 21, 6-7:30 pm
SLEEP WORKSHOP
with Dr. Siegfried Haug, registration required. Please email Betsy to sign up.
November 12 5-8 pm
NORTHAMPTON
ARTS NIGHT OUT
With watercolor landscape artist Gregory Cangialosi and live music from Duo Paloma. Refreshments served.
November 13, 12-4 pm
THANKSGIVING PREVIEW
Come by the co-op for a free taste of our Quarry Cafe Thanksgiving fare!
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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 | 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 November 12, from 5-8 pm with Gregory Cangialosi, watercolor landscapes
Live music with Duo Paloma (Eliza D'Agostino and Christopher Stetson), guitar, mandolin, and banjoguitar. 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. |
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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Warner Farm is a diversified fruit and vegetable farm in Sunderland, MA, and a member of Pioneer Valley Growers' Association, a local farmers' cooperative. Nine generations of Warners have farmed the land since the 1720s, including current owner Mike Wissemann. Mike also operates the well-known attraction Mike's Maze, a yearly themed corn maze. Mike and his crew employ sustainable growing practices and Integrated Pest Management (IPM) to control insects and disease. IPM uses preventative care, with a focus on raising healthy plants in healthy soils for healthy people. Come by the co-op this fall and pick up some local color with a pumpkin grown by Warner Farm or Pioneer Valley Growers' Association!
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| COFFEE WITH THE BOARD | |  This Sunday, Oct. 17
10 am-12 pm
Come by the co-op and share a hot cup of coffee and a fresh muffin with members of our friendly River Valley Market Board of Directors. They'll answer your questions and update you on their current work. Don't miss this great opportunity to connect with your cooperative representatives!
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| Get Your ZZzzz...SLEEP WORKSHOP | | October 21, 6-7:30 pm
Fighting insomnia has become a nightly battle for millions. Dr.  Siegfried Haug, a local sleep specialist, believes that any fight mentality, no matter what the weapons of choice, is biologically sleep-adverse. Instead, we need to cultivate a sleep-conducive culture again.
Join Dr. Haug at the co-op next Thursday evening and learn more about positive diet and lifestyle changes that encourage better sleep. Copies of Dr. Haug's book: I Want to Sleep: Unlearning Insomnia will be available for purchase at the store.
Registration is free, but space is limited. To reserve your space, please contact Betsy Powell at 584-2665 or betsy@rivervalleymarket.coop
Watch for more health-related workshops coming up in November!
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| OCTOBER IS CO-OP MONTH! | |  Join River Valley Market!
If you haven't yet joined the co-op, this month is a great time to do so. 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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| FRONTIER'S $150 CO-OP SHOPPING SPREE GIVEAWAY | |  Enter between now and Oct 22
To celebrate October being Co-op Month, Frontier Natural Products Co-op, producer of excellent bulk and packaged teas and spices, is offering a chance to win a $150 shopping spree at River Valley Market or another favorite local food co-op. Entries are being accepted through October 22nd. You'll need a Facebook account to participate. To enter, just follow the steps below.
1. Read the official rules and regulations for the giveaway.
2. Log on to your Facebook account.
3. If you are not already a fan, click "Like" on Frontier's Facebook page.
4. Make a post to Frontier's Facebook page telling them the name and location of your favorite food co-op store. Tell them why it's your favorite, and if you have photos, post them as well.
Frontier will randomly select a winner sometime the week of October 25th. The winner will receive a check in the amount of $150, payable to their favorite food co-op store.
Good Luck! |
| THANK YOU STILLWATER PORCELAIN | |  New mosaic inside co-op entryway
Have you seen the new custom-made tile mosaic on the left as you walk into River Valley Market? Its creation and installation were donated by our friends at Stillwater Porcelain in Shelburne Falls, MA. We appreciate this beautiful and welcoming piece of artwork! Come by the co-op and check it out!
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RECIPE: WINTER SQUASH GRATIN
| |  This gratin is an easy vegetarian main dish to make and resembles a crustless quiche. Serves 4-6.
Adapted from "Recipes for Health," New York Times, December 2008, by Martha Rose Shulman
INGREDIENTS
1 ½ pounds winter squash of your choice, cut in half, seeds and membrane removed
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons minced fresh parsley
1 teaspoon minced fresh sage
3 eggs
½ cup low-fat milk
2 ounces Gruyère cheese, grated (½ cup)
Salt and freshly ground pepper to taste
1 ounce Parmesan cheese, grated (¼ cup)
PREPARATION
Preheat oven to 425ºF. Brush a foiled baking sheet lightly with olive oil. Brush the cut sides of squash with olive oil and lay cut side down on the baking sheet. Bake 40 minutes, until easily pierced with a knife. Cool, peel, and mash, purée in a food processor, or finely dice. You should have about 2 cups of squash.
Turn oven to 375ºF and oil a 2-quart baking dish with olive oil. Heat remaining oil over medium heat in a heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add garlic and cook, stirring, until fragrant. Stir in parsley and sage, and squash. Remove from heat. Season to taste with salt and pepper.
Beat eggs in a large bowl and whisk in milk. Add salt and freshly ground pepper to taste. Stir in squash mixture and Gruyère. Taste and adjust seasonings. Scrape into the prepared baking dish and sprinkle Parmesan over the top.
Bake 30 to 40 minutes, until lightly browned on the top and sizzling. Serve hot, warm, or room temperature. |
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