UPCOMING EVENTS
| January 10, 6-7 pm
EMERGENCY PREPAREDNESS TALK
Join Frank Grindrod of Earthworks for a talk on how to cope with emergency situations.
Free. To reserve your space, contact Betsy.
January 12, 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.
January 14, 5-8 pm
NORTHAMPTON
ARTS NIGHT OUT
With Co-op Kids' art and live music from Tim VanEgmond, mountain dulcimer and hammered dulcimer. Refreshments served.
January 28, 8:00 pm
CICLOVIDA: LIFE CYCLE
Academy of Music, Northampton
The Northampton premier of the documentary film Ciclovida: Life Cycle
See details in article.
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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 January 14, from 5-8 pm with Co-op Kids' Art
Live music with Tim VanEgmond, hammered dulcimer and mountain dulcimer. 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, January 12 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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The Maloney Family began making hard cider from their own and other local farmers' apples, and launched West County Cider in 1984. Judith and Field Maloney continue the tradition today, producing sparkling cider made without sugars, water, flavorings, sorbate, carbon dioxide, or concentrates, allowing the crisp local apple flavor to shine through.
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| EMERGENCY PREPAREDNESS TALK | |  with Frank Grindrod, Earthwork Programs
Monday, January 10, 6-7 pm
Are you prepared for an emergency? What do you have ready right now? What's your list of top 10 things to have available?
Come to an emergency preparedness talk by Frank Grindrod of Earthworks. He will discuss what to do when there's an emergency situation such as extreme weather, power outage, being stranded in a car, lost in the wilderness, etc. We will talk about shelter, water, fire and food. This program is targeted to adults.
This talk is free, but registration is required. To reserve your space, contact Betsy.
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CICLOVIA: LIFE CYCLE
| |  Northampton Premier of the documentary film
January 28, 8 pm
Academy of Music, Northampton
River Valley Market is proud to sponsor the Northampton premier of this new documentary film. The film follows a group of Brazilian subsistence farmers in a 6,000 mile bicycle journey across South America in search of natural seeds.
More information is available at www.ciclovida.org.
Tickets are $10 in advance/$12 at the door
Students with ID $6.00, children 12 and under free
Tickets available at the Academy box office or at www.academyofmusictheatre.com
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| JANUARY KIDS' ART | |  Come see what co-op kids make!
In the month of January, kids of co-op member-owners will be displaying their art in the Quarry Cafe seating area. Come enjoy their work, and meet the artists at a special Northampton Arts Night Out reception on January 14, 5-8 pm.
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RECIPE: HONEY SAUTEED CARROTS AND PARSNIPS
| | Serves 8.
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 pound carrots peeled, cut into thin sticks
1 pound parsnips, peeled, halved lengthwise, cored, cut into thin sticks
Coarse salt and pepper to taste
2 tablespoons (¼ stick) butter
1 tablespoon chopped fresh rosemary
1 ½ tablespoons honey
PREPARATION
Heat oil in large skillet over medium-high heat. Add carrots and parsnips (if carrots are large and mature, start carrots a minute or two before adding parsnips). Sprinkle with salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. Can be made one day ahead and stored, covered, in the refrigerator.
Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.
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