Shop the Co-op!

The River City Food Co-op is a grocery store, open to the public, offering natural, organic and bulk foods.

A sustainable business considers its impact on the environment and its relationship with its suppliers, customers and employees. In the food industry, this means considering more that just the bottom line. How was this food produced? How was is distributed? Were workers, animals, or the environment mistreated along the way? When you shop at the Co-op, you are supporting the local economy and casting a vote for a better future.

To receive semi-weekly updates about products and sales- Email us >

Please take a moment and fill out our survey >

Weekly Update

Weekly Update Friday August 22, 2008

Greetings,

*********************************
In this Update you will find:
1 -- Fresh produce this week:
2 -- Call for Workshop Ideas and Volunteers:
3 -- Bulk Room Volunteers Needed:
4-- Recipe: Chickpea-Quinoa Pilaf
5 -- Store hours:

******************************
1 – Fresh produce this week:

Local: Cantaloupe, Watermelon, Green beans, Apples, Tomatoes, Eggplant, Japanese Eggplant, Cherry Tomatoes, Banana Peppers, Hot Peppers, Jalapenos, Summer Squash, Zucchini, Red Potatoes

Organic: Bananas, Avocados, Beets, Carrots, Onions, Lemons


******************************
2 – Call for Workshop Ideas and Instructors:
We would like to continue offering “Healthy Living” workshops at the Co-op. If you have an idea for a workshop and or would like to teach one, simply reply to this email.

******************************
3 – Bulk Room Volunteers:
We need volunteers to help clean and assist customers in the bulk room. If you are interested please email Cristine at co-op@rivercityfoodcoop.org


******************************
4 -- Healthy Recipe

Chickpea-Quinoa Pilaf

2 tablespoon olive oil
1 small yellow onion, chopped finely (about 1 cup)
2 cloves garlic
1/2 teaspoon ground cumin
1 tablespoon coriander seeds, crushed
Several pinches of ground black pepper
1/2 teaspoon salt
1 tablespoon tomato paste
1 cup Quinoa
2 cups cooked chickpeas, drained and rinsed
2 cups vegetable broth or reconstituted bouillon

In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more minutes.
Add the tomato paste, coriander, cumin, black pepper, and salt; saute for another minute.
Add the quinoa and saute for 2 minutes.
Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower the heat to very low, cover, and cook for about 18 minutes, or until the quinoa has absorbed all the water; stir occasionally. Fluff with a fork and serve.


Source: VeganomiconChickpea-Quinoa Pilaf

******************************
7 --Store hours
Monday 10am-7pm
Tuesday 10am-7pm
Wednesday 10am-7pm
Thursday 10am-7pm
Friday 9am-5pm
Saturday 9am-5pm
Sunday 12pm-5pm

******************************
River City Food Co-op
116 Washington Ave.
Evansville, IN 47713
(812) 401-7301
www.rivercityfoodcoop.org
******************************

This email is the property of River City Food Co-op. Any information may be used, but please credit us for its use.

go