UPCOMING EVENTS
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FRESH LOCAL 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 27, 6:30-8 pm
HOMEOPATHY WORKSHOP
with Lauren Fox, Certified APM. $10 member-owners, $15 others. Registration required. Please email to sign up.
October 28, 6-7:30 pm
HAPPY FEET: AN OWNER'S GUIDE TO COMFORT
Mountain Goat, 189 Main Street, Northampton
FREE
November 12 5-8 pm
NORTHAMPTON
ARTS NIGHT OUT
With watercolor landscape artist Greg 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, November 10 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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| WORKSHOP: STAYING WELL THIS SEASON WITH THE HELP OF HOMEOPATHY | | OCTOBER 27, 6:30-8 PM
Learn some easy solutions for keeping you and your family healthy this cold and flu season. Lauren Fox, Certified APM, will discuss prevention and how to utilize a few common homeopathic remedies.
Member-owners $10, others $15. Space is limited. Reservations required. To reserve your spot, e-mail us.
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| HAPPY FEET: AN OWNER'S GUIDE TO COMFORT | | OCTOBER 28, 6-7:30 PM
FREE, at The Mountain Goat, 189 Main Street, Northampton. Part of the Grazing with the Goat series. Delicious refreshments provided by River Valley Market!
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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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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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