UPCOMING EVENTS
| NOW!
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!
|
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!
|
| 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 Greg 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
| | Visit our website to check out this week's Everyone's Specials and Member-Owner Bonus Buys. |
|
PHOTOS TO SHARE?
|
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
|
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.
|
|
|
Faith Diemand-along with her brother Peter, her sister Annie and other members of the extended family-operates the farm her parents Al and Elsie purchased in 1936. Diemand Farm raises 5,000 fresh, natural White Hollander turkeys each year, along with eggs, roasting chickens, and items made from scratch in the Diemand Farm kitchen, like turkey pot pies. Find Diemand Farm products at River Valley Market; call to reserve your Thanksgiving turkey now!
|
| ANNUAL MEETING 2010 | |
 | | The Ha-Has |
Participate! Sunday, Nov 7, 5 pm
The 2010 Member-Owner Annual Meeting will take place on Sunday, November 7 at 5:00 pm, at the Northampton Senior Center, 67 Conz Street, Northampton.
5:00 Update on the co-op with Q & A
6:00 Dinner catered by the Quarry Cafe
7:00 Comedy improv with the Ha-Has
Dinner tickets are $6 for adults and $4 for children, and are for sale at the Customer Service Desk through November 6.
All River Valley Market member-owners are welcome at the annual meeting. The entire evening will be ASL interpreted.
VOTE!
Each November, River Valley Market's Board of Directors holds elections. In this year's election, we have five candidates for three open positions. Click here to read the candidates' statements and to follow a link to vote online (you must provide your member-owner number and vote by 5 pm, November 7).
Member-owners will receive annual reports in the mail very soon. The annual reports will contain ballots; you can choose to vote via paper ballot and drop it in the ballot box at the Customer Service Desk by 4:00 pm on November 7.
|
| 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.
|
| 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!
|
Stock up on Fair Trade Coffee
| |  Increased Coffee Prices
Recently, almost all coffee brands have increased their prices. This is more pronounced in the Fair Trade supply chain, but is affecting the whole market. Coffee suppliers and roasters are experiencing much higher costs, some up by 35%, and must pass these on to consumers. Higher coffee prices are due to a combination of factors, including a devalued US dollar, and climate change forcing plantations into higher altitudes, which brings added labor costs.
Equal Exchange bulk coffee is on sale for the remainder of the month of October, so now is a good time to stock up!
|
| 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!
|
RECIPE: CARMELIZED PEARS WITH ICE CREAM
| |  Adapted from Bon Appetit, September 2007
by Sara Foster. Serves 6.
INGREDIENTS
3 ripe Bartlett pears, peeled, cut in half
lengthwise, and cored
2 ½ tablespoons fresh lemon juice
1 tablespoon vanilla extract
3 tablespoons unsalted butter
¾ cup sugar
1 pint ice cream (caramel or dulce de leche
recommended)
PREPARATIONS
Preheat oven to 400°F. Place pears in large bowl and toss with lemon juice and vanilla. Melt butter in large ovenproof skillet over medium-high heat. Add sugar. Shake skillet to spread sugar evenly. Place pears, cut side down, in skillet and drizzle with any remaining lemon juice mixture from bowl. Cook until sugar begins to dissolve and mixture bubbles all over, shaking pan often, about five minutes.
Transfer skillet to oven. Bake pears until soft and juices are golden, about 15 minutes. Divide pears among plates. Top each pear half with scoop of ice cream. Drizzle with sauce from skillet and serve.
|
|
|
|
|
