UPCOMING EVENTS
| November 29, 6:30-8 pm
EMERGENCY PREPAREDNESS WORKSHOP
See article at right. To reserve your space, contact Betsy.
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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DECEMBER DONATION RECIPIENT
| |  Friends of Hampshire County Homeless Individuals
We are pleased to announce that for the third year, we will present next month's Green Stamp donations to Friends of Hampshire County Homeless Individuals, to support the Interfaith Cot Shelter in Northampton. We thank them for their valuable work, and encourage co-op shoppers to donate filled green stamp cards and drop cash donations in the register cans to support their efforts.
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| SUSTAINABLE HOLIDAY TREES | |  Pre-order your tree 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.
Pieropan is offering 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 place an order please email Emmet at the tree farm or call him at 413-625-6365. Pieropan will coordinate size of tree and pick up time at the co-op with you when you place your order. To learn more about the Pieropan Christmas Tree Farm visit their website at http://www.pieropantrees.com/Home.html.
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| EMERGENCY PREPAREDNESS WORKSHOP | | With Frank Grindrod, Earthwork Programs
Monday, November 29, 6:30-8 pm
Are you prepared for an emergency? What's on your top 10 list of things to have available? Come to an introductory talk about what to do when there's an emergency situation, i.e. extreme weather, power outage, being stranded in a car, etc. We will talk about strategies for safety.
This workshop is free, but space is limited. To register please email Member Services Manager Betsy or call her at 584-2665.
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RECIPE: SWEET POTATO PIE
| | Makes two 9-inch pies.
River Valley Market Manager Rochelle writes: This recipe was passed onto me by Clint Grantham, a former co-op co-worker of mine who grew up in Louisiana. It was his grandmother Louisa Grantham's recipe. I think it tastes even better than pumpkin pie.
Prepare crust by mixing until well blended in a small bowl: one cup organic whole wheat pastry flour, one cup organic unbleached white flour and a dash of salt. Cut in 2/3 cup chilled butter with a pastry cutter or two knives until butter is broken up and work quickly to continue process of breaking butter with fingers until butter is in small pieces. Add 5-6 tablespoons chilled water and and mix quickly with fingers until dough is moist but not sticky. (Caution: for a flakier crust do not overwork dough). Divide dough into 2 slightly flattened balls, wrap in plastic wrap or wax paper and refrigerate 30-60 minutes.
Peel 3-4 good sized jewel or garnet yams (jewel or garnet yams are varieties of sweet potatoes) and cut into chunks. Place in sauce pan and cover with water cooking until sweet potatoes are tender. Drain and allow to cool.
Roll out one ball of pie dough on lightly floured work surface (keeping second ball of dough refrigerated). Lightly flour as needed. Roll out until crust is round and about 1 inch wider than pie plate. Butter pie plates and lay crust into plate, gently forming to dish and folding crust over the edge. Trim any excess uneven dough edges and flute with thumb and index finger working around whole edge. Repeat with second dough ball.
Mix 4 cups packed cooked sweet potatoes well with:
3 cups heavy cream
1/2 cup brown sugar and 1 cup turbinado or white sugar. Note you can substitute up to 1 cup honey (or equal parts honey and maple syrup) and reduce heavy cream by equal amount.
1 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp orange extract or 1 tsp orange zest
4 slightly beaten eggs.
Pour batter into pie shells and bake @ 350 degrees for 45 minutes.
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