UPCOMING EVENTS
| NOW through Nov. 22
QUARRY CAFE THANKSGIVING PRE-ORDERS ACCEPTED
All your favorite entrees, sides and desserts: To order, stop by or call 584-2665. See our menu.
December 8, 7-8:30 pm
MEMBER-OWNER OUTREACH MEETING
Come and help plan educational and fun co-op events! All member-owners are welcome to participate. Contact Betsy, or just come.
December 10, 5-8 pm
NORTHAMPTON
ARTS NIGHT OUT
With artist Johnny Cunanele (oil paintings) and live music from John Croce, flamenco guitar. Refreshments served.
December 11 & 12,
9 am-12 pm
PIEROPAN CHRISTMAS TREE PICK UP
Pick up your pre-ordered tree at the co-op this weekend.
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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 December 10, from 5-8 pm with Johnny Cunanele, oil paintings
Live music with John Croce, flamenco guitar. 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, December 8 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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At Pine Hill Orchard in Colrain, Owner David Shearer and Cider-Maker Jeremy Call make up to 75,000 gallons of cider each year on an antique Farquhar press purchased twenty years ago from Dewey's Cider Mill in Haydenville. The cider comes from Pine Hill's eighty acres of apple trees, representing twenty-five varieties. David says, "These hills are the best in the world for producing Macintosh." Sweeten your Thanksgiving feast with Pine Hill cider from River Valley Market!
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LET US DO THE COOKING!
| |  Thanksgiving feast made from scratch in the Quarry Cafe kitchen
Enjoy your guests and leave the cooking to us! We have a great selection of Quarry Cafe Thanksgiving favorites available for pre-order through November 22nd. You can pick up your order November 22nd, 23 or 24th.
Choose from a delectable selection of entrees, sides and desserts including vegan and gluten-free options.
Check out our menu here, or stop by the Quarry Cafe and pick up a menu and order form. We'll help you with your selections and quantities.
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| CONGRATULATIONS, RACHEL ACHMAD | |
 | | Member-owner Rachel Achmad with her children Abigail and Amelia |
Winner of a $150 co-op shopping spree!
In celebration of Co-op Month, Frontier Natural Products Co-op sponsored a national Facebook-based sweepstakes. Participants had to post a note about why they love their favorite co-op. The lucky sweepstakes winner, out of a pool of hundreds of entrants, was River Valley Market's own Rachel Achmad! Here's what she wrote about her favorite co-op:
"I am a member of River Valley Market in Northampton, MA...I love going there for the great local food, and my kids love doing the shopping for me in the little red carts provided for children!"
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| SUSTAINABLE HOLIDAY TREES | |  Pre-order yours for December 11 or 12 pickup at the co-op
We are pleased to be working in partnership with the Pieropan Christmas Tree Farm to offer a Christmas tree pre-order this holiday season. Their balsam fir trees are grown using the sustainable stump culture method, and no chemicals or pesticides are applied to the trees.
This year Pieropan is offering a package deal of a tree and wreath for $45. The trees are 6-8 feet in height, and the wreaths are 12 inches and made from balsam greens and native holly berries. To pre-order a tree and wreath please email Emmet at the tree farm. Pieropan will coordinate size of tree and pick up time at the co-op with you when you place your order.
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| CALLING YOUNG CO-OP ARTISTS | |  Kids' Art Exhibition!
In January, the Quarry Café will host a joint show of art by children of member-owners, one piece per child. If you would like to have your child's (or grandchild's) art work hung in this show, please fill out a form at the Customer Service Desk. If we have too many entries, we will hold a lottery to select names. The deadline for entries is November 20th.
All artwork submitted must be framed or dry mounted for hanging. Artwork must be dropped off on Thursday, December 30th and picked up Monday, January 31st. Contact Jane at 586-3772 for more information.
There will be an opening reception on Friday, January 14th from 5-8 pm, in conjunction with Northampton Arts Night Out; all exhibiting children and their families are encouraged to attend. |
RECIPE: SWEET POTATO CASSEROLE
| | Serves 6.
Source: http://strongertogether.coop
INGREDIENTS
Casserole:
2 pounds sweet potatoes
2 eggs, beaten
½ cup maple syrup
2 tablespoons melted butter
1/3 cup coconut milk
1/8 teaspoon ground nutmeg
salt and pepper to taste
Topping:
½ cup chopped pecans
2 tablespoons melted butter
1 tablespoon maple syrup
PREPARATION
Preheat the oven to 350ºF. Butter or oil a 9 x 13 casserole dish. Peel and chop the sweet potatoes into medium-sized chunks. In a large pot of water, boil the sweet potatoes until tender, about 10 minutes. Drain the sweet potatoes and transfer to a large mixing bowl. Mash the sweet potatoes along with the beaten eggs, ½ cup maple syrup, 2 tablespoons melted butter, coconut milk, nutmeg, and a pinch of salt and pepper. Spoon the mashed sweet potato mixture into the baking dish.
In a small bowl, mix the chopped pecans, 2 additional tablespoons melted butter, and 1 tablespoon maple syrup. Sprinkle mixture evenly over the top of the sweet potatoes. Bake for about 40 minutes.
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