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 31, All day
TRICK OR TREAT AT THE CO-OP
Wear a costume and get a treat!
November 4, 6:30-8 pm
WORKSHOP: UNDERSTANDING REAL FOOD: WHAT TO EAT AND WHY
with Craig Fear, NTP, Certified Nutritional Therapist. FREE. Registration required. Please contact Betsy to sign up.
November 11, 6:30-8 pm
WORKSHOP: DIGESTIVE WELLNESS: SOLVING DIGESTIVE PROBLEMS WITHOUT DRUGS
with Craig Fear, NTP, Certified Nutritional Therapist. FREE. Registration required. Please contact Betsy to sign up.
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, 12-3 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 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. |
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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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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!
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| VOTE FOR THE BOARD OF DIRECTORS | | Voting deadline November 7, 5 pm
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).
Annual Reports are arriving via postal mail now. 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 5:00 pm on November 7. |
| 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 Business meeting with Q & A
6:00 Dinner catered by the Quarry Cafe
7:00 Comedy improv with the Ha-Has
The business meeting is open to all member-owners (and there is no charge). Tickets are required for the dinner & show: $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 as needed.
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| NUTRITION WORKSHOPS | | |
Workshops with Craig Fear NTP, Certified Nutritional Therapist
November 4, 6:30-8 pm
Understanding Real Food: What to Eat and Why
Join Craig Fear for an in-depth discussion examining some specific modern foods and their connection to our escalating rates of chronic disease. We have changed our diets more in the past 50 years than in the past ten thousand! Using the diets of traditional cultures as a model for what to eat and why, Craig will help you sort through the bewildering maze of conflicting modern day dietary information. Learn why the USDA food pyramid is causing unintended health effects and how to make healthier, more sustainable food choices for you and your family.
November 11, 6:30-8 pm
Digestive Wellness: Solving Digestive Problems without Drugs
70 million Americans have digestive problems. Heartburn, GERD, indigestion, ulcers, constipation, BS and dysbiosis are just a few of the digestive disorders that cost Americans over 100 billion dollars a year. Medications for digestive disorders are the most profitable in the world with acid suppressing drugs consistently topping the list. Unfortunately, most drugs treat only the symptoms of digestive distress. Join Craig Fear for a discussion about understanding the digestive process and how to address the underlying causes of digestive issues via simple and natural solutions. Proper digestion is fundamental to our health. Chronic digestive distress can lead to more serious health problems. Learn to take control of your digestive problems today!
Please contact Member Services Manager Betsy to register for a workshop. |
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.
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