| HAPPY NEW YEARto all our Members and Friends |
WINTER HOURS Tuesday through Friday 11 am to 7 pm Saturday 10 am to 6 pm |
ANNIVERSARY CELEBRATIONMountain Community Co-op Store will celebrate its 5th Anniversary on Wednesday, January 27th. In honor or our Anniversary, all members will receive an 8% discount on items purchased in the Co-op Store, during the entire month of January, 2010. (does not apply to Produce Shares or Buying Club orders) (Members who logged a minimum of 12 volunteer hours inDecember, 2009, will receive their usual 13% discount during January, 2010.) We are planning additional Anniversary specials (more details to come) |
PRODUCE SHARESOn Saturday, December 26th, the produce truck broke down, en-route to our store. The produce didn't arrive until about 5:30 pm. Margaret and Rebecca stayed until 9:00, so that everyone could come to pick up their shares. Nancy Anderson, who had come by early in the day to pick up her share, offered to do some volunteer work while waiting for the truck to arrive. Thank You, Nancy!! The shares included Jazz apples, bananas, Rio Star grapefruit, Italian salad mix, beets, broccoli, carrots, celery, ginger, grape tomatoes, Romaine leaf lettuce, Crimini mushrooms, yellow onions, Klamath Pearl potatoes, Garnet yams, lemons, and tangerines. We had 22 prepaid orders: 12 $20 shares 10 $30 shares |
* * * * NEW PRODUCT * * * *Fall RiverWild Rice This is 100% Wild Rice (not a mix). $7.83 per pound Wild Rice, also known as Indian Rice or Water Oats, is not a rice at all, but the seed from a grass that grows wild along the edges of lakes in Minnesota, Wisconsin, and southern Canada. Harvested in the old-time way by the Indians who paddle along the water's edge, bending the grasses and beating the seeds into their boats. It isdark in color, intriguing in taste. Excellent when mixed with other kinds of rice. |
Wild Rice with Shiitakes & Toasted Almonds 2 1/4 cups reduced-sodium chicken broth, orvegetable broth2cups sliced shiitake mushroom caps, or button mushrooms (3 ounces) 1 cup wild rice 6 tablespoons sliced almonds 1 teaspoon butter 1bunch scallions, trimmed and thinly sliced (about 2 cups) freshly ground pepper, to taste Bring broth to a boil in a medium saucepan over high heat. Stir in mushrooms and wild rice. Return to a boil. Reduce heat to very low, cover, and simmer until the rice has "blossomed" and is just tender, 45 to 55 minutes. Drain any remaining liquid and transfer the rice to a serving bowl.Meanwhile,toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant, 2 to 3 minutes. Transfer to a plate to cool.About 5 minutes before the rice is done, melt butter in a medium nonstick skillet over medium heat. Add scallions and cook, stirring often, until softened and still bright green, 2 to 3 minutes. Stir the scallions, almonds and pepper into the rice. |
Stray Cats Need HomesWe discovered atribe of homeless catsunder the Washington Street house. They were starving. A few of our membersdonated cat food, and the cats are now well-fed and thriving.We are attempting to find homes for these cats.Five of the cats have now found loving homes. We still have 3 cats who need a home. If you have room in your home or your barn for a cat, please consider giving one of these beautiful cats a safe place to live. For more information, contact the Co-op: |
VOLUNTEER OPPORTUNITIES (Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.) Bookkeeping Pay all bills and make sure that the various licenses, permits, etc. are paid on time. Post daily deposits and expenses in the Cash Journal. Must know QuickBooks and have bookkeeping and accounting experience.Tax Accounting Maintain financial records for tax purposes. Calculate and pay estimated Federal taxes. Prepare State Revenue tax returns. Compile financial statements to be delivered to CPA for annual Federal tax return preparation. Financial Reporting Prepare monthly financial statements to present to the Board of Directors at their monthly meeting. Inventory Control Review large orders for store merchandise, keeping orders within a financial budget. Record physical inventory and determine which items are not selling. Purchase merchandise from other individual vendors. Correspondence Pickup mail at Post Office. Maintain email account. Reply to correspondence, seeking advice from other volunteers when necesary. Membership Database Maintain member database, which has been created with Access program. Prepare cards for new members. Send cards and welcome letter to new members. Purchase Supplies Helps to have a Costco membership. Pickup store supplies and office supplies. Requires driving to Tacoma or Puyallup. Or, shopping for supplies on the way home from work. Cashiering We always need cashiers. Beginning cashiers work with experienced cashiers while learning. This is an excellent way to learn how the Co-op operates.If you have a few hours, a half-day or a full-day available to volunteer, please contact DavidKopec (our store manager). REMINDER: Record your volunteer hours in the white notebook. If you have already earned your discount for 2009, your hours will be applied to earning your discount for 2010. If youvolunteer 12 or more hours during one month, you will have earned a higher discount for the following month. For more details about volunteering, visit our website: |
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MERRY CHRISTMASto all our Members and Friends |
WINTER HOURS Tuesday through Friday 11 am to 7 pm Saturday 10 am to 6 pm |
ANNIVERSARY CELEBRATIONMountain Community Co-op Store will celebrate its 5th Anniversary on Wednesday, January 27th. We are planning some special Anniversary Specials. (more details to come) |
Apples, Cranberries and Yams 4 cups fresh yams, peeled, sliced thin3 cups apples (Granny Smith apples) 1 cup fresh cranberries 1/4 cup sugar 1/2 cup dark brown sugar 1 stick butter 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup walnuts or pecans Preheat oven to 350 degrees. Toss sugars and spices. Add apples.Spread half of the yams (2 cups) on the bottom of a 9-by-13-inch baking dish. Put half of the apple mixture and half of the cranberries in the pan. Cut half of the butter into slices and place on top. Repeat. Sprinkle with the nuts.Bake at 350 degrees for 1 hour, or until tender. |
VOLUNTEER OPPORTUNITIES (Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.) Bookkeeping Pay all bills and make sure that the various licenses, permits, etc. are paid on time. Post daily deposits and expenses in the Cash Journal. Must know QuickBooks and have bookkeeping and accounting experience.Tax Accounting Maintain financial records for tax purposes. Calculate and pay estimated Federal taxes. Prepare State Revenue tax returns. Compile financial statements to be delivered to CPA for annual Federal tax return preparation. Financial Reporting Prepare monthly financial statements to present to the Board of Directors at their monthly meeting. Inventory Control Review large orders for store merchandise, keeping orders within a financial budget. Record physical inventory and determine which items are not selling. Purchase merchandise from other individual vendors. Correspondence Pickup mail at Post Office. Maintain email account. Reply to correspondence, seeking advice from other volunteers when necesary. Membership Database Maintain member database, which has been created with Access program. Prepare cards for new members. Send cards and welcome letter to new members. Purchase Supplies Helps to have a Costco membership. Pickup store supplies and office supplies. Requires driving to Tacoma or Puyallup. Or, shopping for supplies on the way home from work. Cashiering We always need cashiers. Beginning cashiers work with experienced cashiers while learning. This is an excellent way to learn how the Co-op operates.If you have a few hours, a half-day or a full-day available to volunteer, please contact DavidKopec (our store manager). REMINDER: Record your volunteer hours in the white notebook. If you have already earned your discount for 2009, your hours will be applied to earning your discount for 2010. If youvolunteer 12 or more hours during one month, you will have earned a higher discount for the following month. For more details about volunteering, visit our website: |
WINTER HOURS Tuesday through Friday 11 am to 7 pm Saturday 10 am to 6 pm |
PRODUCE SHARES SATURDAYOn Saturday, December 5th,our Produce Shares included Pink Lady apples, bananas, Navel oranges, mandarins, mangos, Red Bartlett pears, Hass avocados, Gold beets, carrots, eggplant, broccoli, cucumbers, green lettuce,Blue potatoes, Red Nugget potatoes, and Delicata squash. We had 27 prepaid orders: 16 $20 shares 11 $30 shares If you are interested in ordering a share for December 26th, contact the Co-op Store: |
ANNIVERSARY CELEBRATIONMountain Community Co-op Store will celebrate its 5th Anniversary on Tuesday, January 5th. We are planning some special Anniversary Specials. (more details to come) |
Available from Azure: (used in recipe below) |
12/3 cups all-purpose flour3/4 cup whole-wheat flour 1 teaspoon baking powder 1/4 teaspoon salt 1/3 cup low-fat firm silken tofu 1 large egg 1 cup sugar 1/4 cup canola oil 1 tablespoon butter, softened 2 teaspoons vanilla extract Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Puree tofu in a food processor. Add egg, sugar, oil, butter and vanilla. Process until smooth, stopping once or twice to scrape down the sides. Add the dry ingredients and pulse several times, just until dough clumps together. Transfer the dough to a lightly floured surface and knead several times. Divide in half and press each piece into a disk. Dust disks with flour and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.Preheat oven to 350 degrees. Line several baking sheets with parchment paper or coat with cooking spray. Working with one piece at a time, on a lightly floured surface, roll the dough slightly less than 1/4-inch thick. Cut out shapes with cookie cutters. Gather scraps and re-roll. Place cookies about 1/2-inch apart on the prepared baking sheets. Or, roll the dough out directly on the baking sheet (to avoid moving the cutout shapes), and lift the extra dough away from the shapes with a butter knife. Bake cookies, one sheet at a time, until light golden around the edges, 12 to 16 minutes. Transfer cookies to a wire rack and let cool completely. Decorate or frost as desired. |
Volunteer Coordinator's Reportby Margaret Franich New Volunteers A huge welcome to new volunteers!!Catherine is meeting the truck every-other Monday and has trained for cashiering. Also training for cashiering are Karelina, Sarah, JoAnn and Marty. JoAnn and Marty arerepacking bulk items. Myoumi is cleaning the store. Our former Monday Stocking crew has returned. New Thursday Stocking crew members training this week include Carol and JoAnn. Lori has offered to do the bill paying. For now, Barbara will be doing the membership. Debra is also available for stocking on Thursdays or sorting orders. Merna, who has former store management experience, is training this week as well. Tessa is making Produce Share reminder calls, and Lori and Debbie have offered to do some calls for the Buying Club as soon as we can put together a list.We will need more people for the phone tree, if calling from home works for you. Mary and Elizabeth have offered to help Monday mornings. Anita, Chris, David and Robin think they might be able to start in January.I am still playing phone-tag with some people and there are many people I have not had time to contact yet. If you are anxious to volunteer, you can leave a message at the Co-op Store, or you can reach me at 360-832-3395. I will try to get back to you within a few days. Wednesdays and Sundays are days I am most likely to return calls. I may be at the store some Wednesdays and also am still volunteering on Saturdays. I am looking for people who want to work Saturdays and would be able to cashier and keep track of Produce Share sign-ups, etc. Volunteer coordinating is an exciting volunteer position. Thank you to all who have shown willingness to help. I will try to get you scheduled to start as soon as possible. We still have room for more volunteers. Come check the chart at the Co-op Store to see what positions are filled and what still needs doing. If you need your food handlers card, let me know. I can put you on a list to give to those who are making arrangements to get a class in Eatonville. |
VOLUNTEER OPPORTUNITIES (Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.) Bookkeeping Pay all bills and make sure that the various licenses, permits, etc. are paid on time. Post daily deposits and expenses in the Cash Journal. Must know QuickBooks and have bookkeeping and accounting experience.Tax Accounting Maintain financial records for tax purposes. Calculate and pay estimated Federal taxes. Prepare State Revenue tax returns. Compile financial statements to be delivered to CPA for annual Federal tax return preparation. Financial Reporting Prepare monthly financial statements to present to the Board of Directors at their monthly meeting. Inventory Control Review large orders for store merchandise, keeping orders within a financial budget. Record physical inventory and determine which items are not selling. Purchase merchandise from other individual vendors. Correspondence Pickup mail at Post Office. Maintain email account. Reply to correspondence, seeking advice from other volunteers when necesary. Membership Database Maintain member database, which has been created with Access program. Prepare cards for new members. Send cards and welcome letter to new members. Purchase Supplies Helps to have a Costco membership. Pickup store supplies and office supplies. Requires driving to Tacoma or Puyallup. Or, shopping for supplies on the way home from work. Cashiering We always need cashiers. Beginning cashiers work with experienced cashiers while learning. This is an excellent way to learn how the Co-op operates.If you have a few hours, a half-day or a full-day available to volunteer, please contact DavidKopec (our store manager). REMINDER: Record your volunteer hours in the white notebook. If you have already earned your discount for 2009, your hours will be applied to earning your discount for 2010. If youvolunteer 12 or more hours during one month, you will have earned a higher discount for the following month. For more details about volunteering, visit our website: |
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| WINTER HOURS Tuesday through Friday 11 am to 7 pm Saturday 10 am to 6 pm |
CANOLA OIL COOKING SPRAYAvailable from Azure |
A convenient spray that's suitable for high-heat cooking.Ingredients: 100% Mechanically (Expeller) Pressed Naturally Refined High Oleic Canola Oil,Soy Lecithin, Propellent (No Chlorofluorocarbons) to order, contact the Co-op Store: |
1cup finely chopped walnuts1/3 cup plus 5 teaspoons sugar, divided1 tablespoon freshly grated orange zest 1/2 teaspoon ground cinnamon1/4 teaspoon ground cloves 8 sheets phyllo dough (9 by 14 inches), thawed Canola oil cooking spray Topping: 1/3 cup semisweet chocolate chips Preheat oven to 300-degrees. Line 2 large baking sheets with parchment paper or nonstick baking mats. To Prepare Logs: Combine nuts, 1/3 cup sugar, orange zest, cinnamon and cloves in a small bowl. Place one sheet of phyllo dough on a clean, dry surface. Coat thoroughly with cooking spray. Top with another sheet of phyllo and coat with cooking spray. Sprinkle one-quarter of the walnut mixture (about 1/3 cup) evenly over the phyllo. Using a sharp knife, cut the large phyllo rectangle lengthwise into 3 strips, then in half crosswise to form 6 smaller rectangular strips. Beginning at the short ends, loosely roll each strip into a neat log. Repeat with the remaining phyllo and walnut mixture. Place the logs about 1/2 inch apart on the prepared baking sheets. Spray tops lightly with cooking spray and sprinkle with the remaining 5 teaspoons sugar. Bake the logs, in batches, until golden, about 25 minutes. Let cool completely. To Prepare Topping: Place chocolate chips in a small microwave-safe dish. Microwave on High for 30 seconds. Stir. Continue to microwave for 20-second intervals until melted, stirring after each interval. Transfer the chocolate to a plastic sandwich bag. Snip off one corner, being careful not to make the opening too large. Squeeze the melted chocolate decoratively across the top of each cooled log. Let stand at room temperature until the chocolate is completely set. |
VOLUNTEER OPPORTUNITIES (Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.) Bookkeeping Pay all bills and make sure that the various licenses, permits, etc. are paid on time. Post daily deposits and expenses in the Cash Journal. Must know QuickBooks and have bookkeeping and accounting experience.Tax Accounting Maintain financial records for tax purposes. Calculate and pay estimated Federal taxes. Prepare State Revenue tax returns. Compile financial statements to be delivered to CPA for annual Federal tax return preparation. Financial Reporting Prepare monthly financial statements to present to the Board of Directors at their monthly meeting. Inventory Control Review large orders for store merchandise, keeping orders within a financial budget. Record physical inventory and determine which items are not selling. Purchase merchandise from other individual vendors. Correspondence Pickup mail at Post Office. Maintain email account. Reply to correspondence, seeking advice from other volunteers when necesary. Membership Database Maintain member database, which has been created with Access program. Prepare cards for new members. Send cards and welcome letter to new members. Purchase Supplies Helps to have a Costco membership. Pickup store supplies and office supplies. Requires driving to Tacoma or Puyallup. Or, shopping for supplies on the way home from work. Cashiering We always need cashiers. Beginning cashiers work with experienced cashiers while learning. This is an excellent way to learn how the Co-op operates.If you have a few hours, a half-day or a full-day available to volunteer, please contact DavidKopec (our store manager). REMINDER: Record your volunteer hours in the white notebook. If you have already earned your discount for 2009, your hours will be applied to earning your discount for 2010. If youvolunteer 12 or more hours during one month, you will have earned a higher discount for the following month. For more details about volunteering, visit our website: |
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| WINTER HOURS Tuesday through Friday 11 am to 7 pm Saturday 10 am to 6 pm |
OPEN HOUSE Co-op Store December 5th in conjunction withEatonville's Christmas Parade and the Holiday Handcrafts in theWashington Street house. Come by the Store for some special treats!! |
HOLIDAY HANDCRAFTS High Quality 100% Handcrafted GiftsEverything is $5 or less Saturday, December 5th 2 to 7 pm at the Eatonville Visitor Center(the Co-op's Washington Street House) Only 1 block from the Eatonville Christmas Parade (6pm) Check out the $1 stocking stuffer baskets!! |
PRODUCE SHARES SATURDAY On Saturday, November 28th, our produce shares included apples, bananas,grapefruit, lemons, oranges, satsuma, pears, avocados, broccoli, kale, romaine leaf lettuce, leeks, potatoes, spaghetti squash, yams.We had 19 prepaid orders: 8 $20 shares 11 $30 shares If you would like to order a share for December 12th,contact the Co-op Store: |
1tablespoon butter1 cup apple butter 3/4 cup packed light brown sugar 3 tablespoons canola oil 1/2 cup raisins 1/2 cup buttermilk1 large egg 2 teaspoons vanilla 2 cups plus 2 tablespoons all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon2 teaspoons ground ginger 1 teaspoon ground allspice 1/4 teaspoon salt Preheat oven to 350-degrees. Coat an 8-inch square cake pan with nonstick cooking spray. Melt butter in a small saucepan over medium heat. Swirl the pan until the butter turns a nutty brown, about 1 minute. Pour melted butter into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil, Whisk until smooth. Add raisins, buttermilk, egg and vanilla. Mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt. Whisk until just combined. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving. |
VOLUNTEER OPPORTUNITIES (Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.) Bookkeeping Pay all bills and make sure that the various licenses, permits, etc. are paid on time. Post daily deposits and expenses in the Cash Journal. Must know QuickBooks and have bookkeeping and accounting experience.Tax Accounting Maintain financial records for tax purposes. Calculate and pay estimated Federal taxes. Prepare State Revenue tax returns. Compile financial statements to be delivered to CPA for annual Federal tax return preparation. Financial Reporting Prepare monthly financial statements to present to the Board of Directors at their monthly meeting. Inventory Control Review large orders for store merchandise, keeping orders within a financial budget. Record physical inventory and determine which items are not selling. Purchase merchandise from other individual vendors. Correspondence Pickup mail at Post Office. Maintain email account. Reply to correspondence, seeking advice from other volunteers when necesary. Membership Database Maintain member database, which has been created with Access program. Prepare cards for new members. Send cards and welcome letter to new members. Purchase Supplies Helps to have a Costco membership. Pickup store supplies and office supplies. Requires driving to Tacoma or Puyallup. Or, shopping for supplies on the way home from work. Cashiering We always need cashiers. Beginning cashiers work with experienced cashiers while learning. This is an excellent way to learn how the Co-op operates.If you have a few hours, a half-day or a full-day available to volunteer, please contact DavidKopec (our store manager). REMINDER: Record your volunteer hours in the white notebook. If you have already earned your discount for 2009, your hours will be applied to earning your discount for 2010. If youvolunteer 12 or more hours during one month, you will have earned a higher discount for the following month. For more details about volunteering, visit our website: |
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| NEW STORE HOURSDue to lack of volunteers, the Co-op Store will be closed on Mondays. WINTER HOURS Tuesday through Friday 11 am to 7 pm Saturday 10 am to 6 pm |
Our Co-op is run 100%by Volunteers. Co-op Members adhere to our motto: Working Together Co-op Members understand the concept of a "Co-op" and work together to keep our Store open. |
Betsy Harris, who has managed the Co-op Office for several years,is returning to full-time work away from the Co-op.Betsy has kept our office running smoothly, and she has single-handedly nursed the Co-op's finances back to health,When Betsyarrived, she found a financial nightmare. Our suppliers were not being paid. Tax returnshad not been filed and taxes had not been paid. The office was in chaos. We need to continue with the procedures Betsy established. We are in need of qualified volunteers to manage the Co-op Office. The dutieswillbe dividedbetween 3 or 4 volunteers. Duties include:Bookkeeping Pay all bills and make sure that the various licenses, permits, etc. are paid on time. Post daily deposits and expenses in the Cash Journal. Must know QuickBooks and have bookkeeping and accounting experience. Tax Accounting Maintain financial records for tax purposes.Calculate and pay estimated Federal taxes.Prepare State Revenue tax returns. Compile financial statements to be delivered to CPA for annual Federal tax return preparation. Financial Reporting Prepare monthly financial statements to present to the Board of Directors at their monthly meeting. Inventory Control Review large orders for store merchandise, keeping orders within a financial budget. Record physical inventory and determine which items are not selling. Purchasemerchandise from other individual vendors. Correspondence Pickup mail at Post Office. Maintain email account. Reply to correspondence, seeking advice from other volunteers when necessary. Membership Database Maintain member database, which has been created withAccess program. Prepare cards for new members. Send cards and welcome letter to new members. Purchase Supplies Helps to have a Costco membership. Pickup store supplies and office supplies. Requires driving to Tacoma or Puyallup. Or, shoppingfor supplieson the way home from work. As you can see, Betsy did a lot of work for our Co-op. She will be greatly missed. If you can help keep our Co-op Office running smoothly, contact the Co-op Store: |
ACORN SQUASH STUFFED WITHCHARD & WHITE BEANS 2 medium acorn squash, halved and seeded1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided 1/2 teaspoon salt, divided 1/2 teaspoon freshly ground pepper, divided1/2 cup chopped onion 2 cloves garlic, minced2 tablespoons water 1 tablespoon tomato paste 8 cups chopped chard leaves (about 1 large bunch chard) 1 15-ounce can white beans, rinsed 1/4 cup chopped kalamata olives 1/3 cup coarse dry whole-wheat breadcrumbs 1/3 cup grated Parmesan cheese Cut a small slice off the bottom of each squash half, so it rests flat. Brush the insides with 1 teaspoon oil. Sprinkle with 1/4 teaspoon each salt and pepper. Place in a 9-by-13-inch (or similar-size) microwave-safe dish. Cover with plastic wrap and microwave on High until the squash is fork-tender, about 12 minutes. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion. Cook, stirring, until starting to brown, 2 or 3 minutes. Add garlic. Cook, stirring, for 1 minute. Stir in water, tomato paste and the remaining 1/4 teaspoon each salt and pepper. Stir in chard. Cover and cook until tender, 3 to 5 minutes. Stir in white beans and olives. Cook until heated through, 1 to 2 minutes more. Remove from the heat.Position rack in the center of over. Preheat broiler. Combine breadcrumbs, Parmesan and the remaining 1 tablespoon oil in a bowl. Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet. Sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes. |
VOLUNTEER OPPORTUNITIES (Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.) Office Work Please see above article. Please consider helping in the office.Cashiering We always need cashiers. Beginning cashiers work with experienced cashiers while learning. This is an excellent way to learn how the Co-op operates.If you have a few hours, a half-day or a full-day available to volunteer, please contact DavidKopec (our store manager). REMINDER: Record your volunteer hours in the white notebook. If you have already earned your discount for 2009, your hours will be applied to earning your discount for 2010. If youvolunteer 12 or more hours during one month, you will have earned a higher discount for the following month. For more details about volunteering, visit our website: |
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Produce SharesSaturday, October 31st On Saturday, October 31st, our produce shares included apples, bananas, lemons, valencias, avocados, broccoli, cauliflower, celery, carrots,, tomatoes, romaine leaf, portabella mushrooms, potatoes, carnival squash and sugarloaf squash.We had 20 pre-paid shares: 11 $20 shares 9$30 sharesIf you are interested inordering a share for November 14th, contact the Co-op Store: |
SWEET POTATO CASSEROLE 2 1/2 pounds sweet potatoes (3 medium), peeled and cut into 2-inch cubes2 large eggs 1 tablespoon canola oil 1 tablespoon honey 1/2 cup low-fat milk2 teaspoons freshly grated orange zest 1 teaspoon vanilla extract1/2 teaspoon salt Topping: 1/2 cup whole-wheat flour 1/3 cup packed brown sugar 4 teaspoons frozen orange juice concentrate 1 tablespoon canola oil 1 tablespoon butter, melted 1/2 cup chopped pecans Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Cover and cook over medium heat until tender, 10 to 15 minutes. Drain well and return to the pan. Mash with a potato masher. Measure out 3 cups. Preheat oven to 350-degrees. Coat an 8-inch square (or similar 2-quart) baking dish with cooking spray. Whisk eggs, oil and honey in a medium bowl. Add mashed sweet potato and mix well. Stir in milk, orange zest, vanilla and salt. Spread the mixture in the prepared baking dish. To prepare topping: Mix flour, brown sugar, orange juice concentrate, oil and butter in a small bowl. Blend with a fork or your fingertips until crumbly. Stir in pecans. Sprinkle over the casserole. Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes. |
VOLUNTEER OPPORTUNITIES (Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.) Yard Crew Irene and Toby Bensinger have created a beautiful yardfor our Co-op Store.If you have a few minutes to spare, please consider volunteering to help with the yard and garden. Building Crew If you have a few extra minutes to helpwith repairsforour buildings and property, contact Toby Bensinger through the Store. Cashiering We always need cashiers. Beginning cashiers work with experienced cashiers while learning. This is an excellent way to learn how the Co-op operates.If you have a few hours, a half-day or a full-day available to volunteer, please contact DavidKopec (our store manager). REMINDER: Record your volunteer hours in the white notebook. If you have already earned your discount for 2009, your hours will be applied to earning your discount for 2010. If youvolunteer 12 or more hours during one month, you will have earned a higher discount for the following month. For more details about volunteering, visit our website: |
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| Sam & Rosiewill greet trick-or-treaters on October 31st JoinSam & Rosie, as they prepare to greet the trick-or-treaters who will be visiting ourCo-op Store on Saturday, October 31st. |
Annual Membership MeetingOur annual Membership Meeting, on October 24th,was a productive and fun evening. Thepotluck dinner was delicious. John Sparrow entertained everyone with songs and stories. Elaine Beaudry was named "Volunteer Of TheYear". Congratulations, Elaine!! Members were nominated/voted to the Board Of Directors. Financial Statements were reviewed. Members brain-stormed together to answer thoughtful questions about moving forward with our Co-op. |
Sam & RosieFirst Place Winners in the Scarecrow Contest We are proud to announce that Sam & Rosie,who were created by Toby & Irene Bensinger,are the winners of the Chamber of Commerce's "Best Scarecrow" contest.Sam & Rosie were one of twentyentries in the contest. Thank You, Toby & Irene!! |
PUMPKIN SMOOTHIE 1/2 cup canned pumpkin3/4 cup milk or vanilla yogurt 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 2teaspoons brown sugar 4 ice cubes Combine ingredients in blender and puree until smooth.Pour the smoothies into small glasses (this drink is rich) and garnish each with a dollop of vanilla yogurt or whipped cream. Garnish with a pinch of cinnamon. |
VOLUNTEER OPPORTUNITIES (Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.) Yard Crew Irene and Toby Bensinger have created a beautiful yardfor our Co-op Store.If you have a few minutes to spare, please consider volunteering to help with the yard and garden. Building Crew If you have a few extra minutes to helpwith repairsforour buildings and property, contact Toby Bensinger through the Store. Cashiering We always need cashiers. Beginning cashiers work with experienced cashiers while learning. This is an excellent way to learn how the Co-op operates.If you have a few hours, a half-day or a full-day available to volunteer, please contact DavidKopec (our store manager). REMINDER: Record your volunteer hours in the white notebook. If you have already earned your discount for 2009, your hours will be applied to earning your discount for 2010. If youvolunteer 12 or more hours during one month, you will have earned a higher discount for the following month. For more details about volunteering, visit our website: |
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These newsletters are best viewed as an email.To join the email list, contact the store: |
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| Sam & Rosiewatchthe Centennial Days Parade Sam & Rosie watched the parade on Saturday, October 17th.After the parade, they enjoyed listening to the music performed at the Centennial Stage. Sam & Rosie danced to the fiddle playing and sang along to the songs. It was a fun day!! |
Sam & Rosiewill greet trick-or-treaters on October 31st JoinSam & Rosie, as they prepare to greet the trick-or-treaters who will be visiting ourCo-op Store on Saturday, October 31st. |
Computer Tooter donates computerto the Co-op Store Kathy Acosta (Co-op member), owner of The Computer Tooter, hasvery graciously donated a computer to the Co-op Store. Ourold computerhad finally failed to work, andwe had borrowed laptopsso that we could continue to communicate and place orders. We were in desperate need of a reliable computer. Thank You, Kathy!! |
Produce Shares SaturdayOn Saturday, October 17th, during the Centennial celebrations, our produce shares included Fuji apples, Braeburn apples, bananas, mangos, Star Krimson pears, broccoli, romaine hearts, carrots, Red Russion kale, herb-mix greens, white mushrooms, green bell peppers, red onions, red potatoes, turnips, butternut squash, and sweet dumpling squash.We had 24 pre-paid orders: 14 $20 shares 10 $30 shares Produce Shares are available on alternating Saturdays. If you are interested in placing an order for October 31st, contact the Co-op Store: |
Saturday, October 24th6:00 pmpotluck dinner begins at 6:00 pm followed by the annualbusiness meeting basement of the First Methodist Church (next door to the Co-op Store) door prizes entertainment fellowship with Co-op members financial reports and business reports Also: Debra Grant, president of the Co-op's Board of Directors,has put together a list of questions for our members to address during the meeting: In what ways are you satisfied with the Co-op? Are there any ways you are dissatisfied with the Co-op?How can we improve the volunteer program to work for you, and how can we encourage new volunteers or programs? What can we do to help theCo-op better serve our needs? How do you envision the Co-opfive years from now? These questionswill be addressed in small discussion groups with a report at the end of the discussions. This is an opportunity for members to become involved and lend a voice to the direction of the Co-op. "Working Together" |
currently on sale in the Co-op Store: Tofutti: Better Than Cream Cheese (8 oz) $2.85 (regular price is$3.25) Earth Balance:Non-Dairy Buttery Spread (14 oz) $4.30 (regular price is$4.95) Stash: Wild Raspberry Tea (20 bags) $2.45 (regular price is$2.90) Santa Barbara: Chunky Olive Salsa, Medium (11.5 oz) $2.80 (regular price is $3.25) Crofter's: Blueberry Fruit Spread (10 oz) $3.25 (regular price is $3.75) Arico: Cassava Chips, Sea Salt Mist (5 oz) $2.80 (regular price is $3.25) Good Health: Veggie Stix (7 oz) $3.75 (regular price is $4.65) Equal Exchange: Organic Mint Chocolate Bar (3.5 oz) $3.80 (regular price is $4.35) Pamela's: Peanut Butter Chocolate Chip Cookie GF (5.27 oz) $3.55 (regular price is $3.95) Pacific: Roasted Red Pepper & Tomato Soup, Organic (32 oz) $2.95 (regular price is $3.45) A. Vogel: Herbamare Organic Season Salt (8 oz) $7.60 (regular price is $8.45) Mori-Nu: Organic Firm Silken Tofu (12.3 oz) $1.60 (regular price $1.85) Lundberg: Organic Risotto Alfredo (5.5 oz) $2.55 (regular price is $3.00) Nature's Path: Organic Corn Flakes, Eco-Pac (26 oz) $6.50 (regular price is $7.80) Alden's: Organic Butter Brittle Ice Cream (48 oz) $5.15 (regular price is $6.10) Food For Life: Ezekiel 4:9 Organic English Muffins (16 oz) $3.45 (regular rice is $3.95) Mia Rose: Air Therapy (4.6 oz) $4.90 (regular price is $5.65) Nature's Gate: Daily Herbal Shampoo (18 oz) $4.80 (regular price is $5.35) Santa Cruz: Organic Dark Roasted Peanut Butter (16 oz) $4.95 (regular price is $6.05) Organic India: Organic Whole Psyllium Seed Powder (1 lb) $9.95 (regular price is $11.25) |
AUTUMN BLACK BEANS 1/2 cup dry black beans, cooked tender2/3 cup raw bulgur wheat, cooked 1/2 teaspoon salt 1/2 teaspoon dry mustard 1 tablespoon molasses 1 tablespoon honey 3/4 cup yogurt raw wheat germ After the black beans are cooked, drain them and place in a small mixing bowl. Add the salt, mustard, molasses and honey. Stir in the yogurt and then the cooked bulgur. Blend carefully to break up any lumps of cooked wheat. Pour the mixture into a small oiled baking dish, sprinkle with wheat germ, and bakeat350-degrees for 20-25 minutes, untilfirm. Variation: Instead of stirring the bulgur into the beans, keep it separate and serve the beans and yogurt overthe bulgur. Sprinkle each portion with wheat germ. This variation is a quicker dish than the original, as there isno baking time. |
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VOLUNTEER OPPORTUNITIES (Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.)Yard Crew Irene and Toby Bensinger have created a beautiful yardfor our Co-op Store.If you have a few minutes to spare, please consider volunteering to help with the yard and garden. Building Crew If you have a few extra minutes to helpwith repairsforour buildings and property, contact Toby Bensinger through the Store. Cashiering We always need cashiers. Beginning cashiers work with experienced cashiers while learning. This is an excellent way to learn how the Co-op operates.If you have a few hours, a half-day or a full-day available to volunteer, please contact DavidKopec (our store manager). REMINDER: Record your volunteer hours in the white notebook. If you have already earned your discount for 2009, your hours will be applied to earning your discount for 2010. If youvolunteer 12 or more hours during one month, you will have earned a higher discount for the following month. For more details about volunteering, visit our website: www.mountaincommunitycoop.wetpaint.com |
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You are receiving this email because you are a member (and friends) of the Mountain Community Co-op. If you do not wish to receive these emails, please click on the 'unsubscribe' option below. If you have questions, contact the Store at: For more details, visit our website at: |
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Issue 0928 NewsletterOctober 15, 2009 |
Happy Centennial Days!!SAM & ROSIE are preparing for the Eatonville Centennial Celebration October 17th JoinSam & Rosie, as they greetvisitors to our Store!! |
Sam & Rosie want to thankFrank Richwood for creating our "Working Together" sign. Thank you,Frank!! |
Saturday, October 24th6:00 pmpotluck dinner begins at 6:00 pm followed by the annualbusiness meeting basement of the First Methodist Church (next door to the Co-op Store) door prizes entertainment fellowship with Co-op members financial reports and business reports Also: Debra Grant, president of the Co-op's Board of Directors,has put together a list of questions for our members to address during the meeting: In what ways are you satisfied with the Co-op? Are there any ways you are dissatisfied with the Co-op?How can we improve the volunteer program to work for you, and how can we encourage new volunteers or programs? What can we do to help theCo-op better serve our needs? How do you envision the Co-opfive years from now? These questionswill be addressed in small discussion groups with a report at the end of the discussions. This is an opportunity for members to become involved and lend a voice to the direction of the Co-op. "Working Together" |
currently on sale in the Co-op Store: Tofutti: Better Than Cream Cheese (8 oz) $2.85 (regular price is$3.25) Earth Balance:Non-Dairy Buttery Spread (14 oz) $4.30 (regular price is$4.95) Stash: Wild Raspberry Tea (20 bags) $2.45 (regular price is$2.90) Santa Barbara: Chunky Olive Salsa, Medium (11.5 oz) $2.80 (regular price is $3.25) Crofter's: Blueberry Fruit Spread (10 oz) $3.25 (regular price is $3.75) Arico: Cassava Chips, Sea Salt Mist (5 oz) $2.80 (regular price is $3.25) Good Health: Veggie Stix (7 oz) $3.75 (regular price is $4.65) Equal Exchange: Organic Mint Chocolate Bar (3.5 oz) $3.80 (regular price is $4.35) Pamela's: Peanut Butter Chocolate Chip Cookie GF (5.27 oz) $3.55 (regular price is $3.95) Pacific: Roasted Red Pepper & Tomato Soup, Organic (32 oz) $2.95 (regular price is $3.45) A. Vogel: Herbamare Organic Season Salt (8 oz) $7.60 (regular price is $8.45) Mori-Nu: Organic Firm Silken Tofu (12.3 oz) $1.60 (regular price $1.85) Lundberg: Organic Risotto Alfredo (5.5 oz) $2.55 (regular price is $3.00) Nature's Path: Organic Corn Flakes, Eco-Pac (26 oz) $6.50 (regular price is $7.80) Alden's: Organic Butter Brittle Ice Cream (48 oz) $5.15 (regular price is $6.10) Food For Life: Ezekiel 4:9 Organic English Muffins (16 oz) $3.45 (regular rice is $3.95) Mia Rose: Air Therapy (4.6 oz) $4.90 (regular price is $5.65) Nature's Gate: Daily Herbal Shampoo (18 oz) $4.80 (regular price is $5.35) Santa Cruz: Organic Dark Roasted Peanut Butter (16 oz) $4.95 (regular price is $6.05) Organic India: Organic Whole Psyllium Seed Powder (1 lb) $9.95 (regular price is $11.25) |
NOTE: we are repeating last week's recipe. We have corrected the amount for the feta or goat cheese. We apologize for any confusion. |
BEET SALAD Elizabeth Kronoff (Co-op member) created this recipe.Thank You, Elizabeth!! 5 beets, peeled, cubed at 1" 1 pear 2 to 3 ounces feta or goat cheese 1/2 to 3/4 cup chopped walnuts 1 to 2 tablespoons vinaigrette greens from the 5 beets olive oil Preheat oven to 350-degrees.Put beets on a cookie sheet(or something similar). Drizzle with olive oil. Roast for 45 minutes, stirring and checking for tenderness every 15 to 20 minutes. When tender,but not mushy, put beets in refrigerator to cool. (I stuck them in on the cookie sheet, and just put an oven mitt under it.) Dice the pear into approx 1" cubes. When beets are cool, mix pears with walnuts, beets and feta. Stir in vinaigette, one tablespoon at a time. Don't put in too much vinaigrette; taste as you go. Serve over the washed greens. |
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VOLUNTEER OPPORTUNITIES (Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.)Yard Crew Irene and Toby Bensinger have created a beautiful yardfor our Co-op Store.If you have a few minutes to spare, please consider volunteering to help with the yard and garden. Building Crew If you have a few extra minutes to helpwith repairsforour buildings and property, contact Toby Bensinger through the Store. Cashiering We always need cashiers. Beginning cashiers work with experienced cashiers while learning. This is an excellent way to learn how the Co-op operates.If you have a few hours, a half-day or a full-day available to volunteer, please contact DavidKopec (our store manager). REMINDER: Record your volunteer hours in the white notebook. If you have already earned your discount for 2009, your hours will be applied to earning your discount for 2010. If youvolunteer 12 or more hours during one month, you will have earned a higher discount for the following month. For more details about volunteering, visit our website: www.mountaincommunitycoop.wetpaint.com |
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You are receiving this email because you are a member (and friends) of the Mountain Community Co-op. If you do not wish to receive these emails, please click on the 'unsubscribe' option below. If you have questions, contact the Store at: For more details, visit our website at: |
| Issue 0927 NewsletterOctober 8, 2009 |
MEET SAM & ROSIE Toby and Irene Bensinger have created thesefun scarecrows for our front yard. Our Co-op Store is lookin' good for Eatonville's Centennial Days. "Working Together" is the motto of Mountain Community Co-op. |
Thank you, Toby & Irene!! If you want to volunteer to helpToby and Irene "Working Together" on the yard crews, contact them through the Store at: |
Saturday, October 24th6:00 pmpotluck dinner begins at 6:00 pm followed by the annualbusiness meeting basement of the First Methodist Church (next door to the Co-op Store) door prizes entertainment fellowship with Co-op members financial reports and business reports Also: Debra Grant, president of the Co-op's Board of Directors,has put together a list of questions for our members to address during the meeting: In what ways are you satisfied with the Co-op? Are there any ways you are dissatisfied with the Co-op?How can we improve the volunteer program to work for you, and how can we encourage new volunteers or programs? What can we do to help theCo-op better serve our needs? How do you envision the Co-opfive years from now? These questionswill be addressed in small discussion groups with a report at the end of the discussions. This is an opportunity for members to become involved and lend a voice to the direction of the Co-op. "Working Together" |
currently on sale in the Co-op Store: Tofutti: Better Than Cream Cheese (8 oz) $2.85 (regular price is$3.25) Earth Balance:Non-Dairy Buttery Spread (14 oz) $4.30 (regular price is$4.95) Stash: Wild Raspberry Tea (20 bags) $2.45 (regular price is$2.90) Santa Barbara: Chunky Olive Salsa, Medium (11.5 oz) $2.80 (regular price is $3.25) Crofter's: Blueberry Fruit Spread (10 oz) $3.25 (regular price is $3.75) Arico: Cassava Chips, Sea Salt Mist (5 oz) $2.80 (regular price is $3.25) Good Health: Veggie Stix (7 oz) $3.75 (regular price is $4.65) Equal Exchange: Organic Mint Chocolate Bar (3.5 oz) $3.80 (regular price is $4.35) Pamela's: Peanut Butter Chocolate Chip Cookie GF (5.27 oz) $3.55 (regular price is $3.95) Pacific: Roasted Red Pepper & Tomato Soup, Organic (32 oz) $2.95 (regular price is $3.45) A. Vogel: Herbamare Organic Season Salt (8 oz) $7.60 (regular price is $8.45) Mori-Nu: Organic Firm Silken Tofu (12.3 oz) $1.60 (regular price $1.85) Lundberg: Organic Risotto Alfredo (5.5 oz) $2.55 (regular price is $3.00) Nature's Path: Organic Corn Flakes, Eco-Pac (26 oz) $6.50 (regular price is $7.80) Alden's: Organic Butter Brittle Ice Cream (48 oz) $5.15 (regular price is $6.10) Food For Life: Ezekiel 4:9 Organic English Muffins (16 oz) $3.45 (regular rice is $3.95) Mia Rose: Air Therapy (4.6 oz) $4.90 (regular price is $5.65) Nature's Gate: Daily Herbal Shampoo (18 oz) $4.80 (regular price is $5.35) Santa Cruz: Organic Dark Roasted Peanut Butter (16 oz) $4.95 (regular price is $6.05) Organic India: Organic Whole Psyllium Seed Powder (1 lb) $9.95 (regular price is $11.25) |
On October 3rd, our produce shares included apples, bananas, crimson grapes, kiwi, pears, beets, broccoli,green cabbage, kale, carrots, romaine lettuce, ******* mushrooms, yellow onions, YukonGold potatoes, delicata squash, spaghetti squash.Shares Ordered: 10 $20 shares 13 $30 shares If you are interested in ordering a produce share, contact the Co-op Store at: If you need more information about produce shares, |
BEET SALAD Elizabeth Kronoff (Co-op member) created this recipe.Thank You, Elizabeth!! 5 beets, peeled, cubed at 1" 1 pear 2/3 oz feta or goat cheese 1/2 to 3/4 cup chopped walnuts 1 to 2 tablespoons vinaigrette greens from the 5 beets olive oil Preheat oven to 350-degrees.Put beets on a cookie sheet(or something similar). Drizzle with olive oil. Roast for 45 minutes, stirring and checking for tenderness every 15 to 20 minutes. When tender,but not mushy, put beets in refrigerator to cool. (I stuck them in on the cookie sheet, and just put an oven mitt under it.) Dice the pear into approx 1" cubes. When beets are cool, mix pears with walnuts, beets and feta. Stir in vinaigette, one tablespoon at a time. Don't put in too much vinaigrette; taste as you go. Serve over the washed greens. |
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VOLUNTEER OPPORTUNITIES (Mountain Community Co-ophas no paid employees. We run on 100% volunteer labor.)Yard Crew Irene and Toby Bensinger have created a beautiful yardfor our Co-op Store.If you have a few minutes to spare, please consider volunteering to help with the yard and garden. Building Crew If you have a few extra minutes to helpwith repairsforour buildings and property, contact Toby Bensinger through the Store. Cashiering We always need cashiers. Beginning cashiers work with experienced cashiers while learning. This is an excellent way to learn how the Co-op operates.If you have a few hours, a half-day or a full-day available to volunteer, please contact DavidKopec (our store manager). REMINDER: Record your volunteer hours in the white notebook. If you have already earned your discount for 2009, your hours will be applied to earning your discount for 2010. If youvolunteer 12 or more hours during one month, you will have earned a higher discount for the following month. For more details about volunteering, visit our website: www.mountaincommunitycoop.wetpaint.com |
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