COLUMBIA VALLEY GOOD FOOD CO-OP JUNE 2017 NEWSLETTER

 

The Good Food Co-op offers a food box of fresh fruits and vegetables once a month. The fruits and vegetables are purchased at a reduced rate from AG Foods.

Phone Family Dynamix 250-342-5566.

The Good Food Co-op is a partnership between the Family Dynamix, AG Valley Foods, Kinsmen and District of Invermere, and a team of dedicated volunteers.

 

Final Order Date

Pick up Date

July 12, 2017

July 19, 2017
August 9, 2017

August 16, 2017

September 13, 2017

September 20, 2017

                                                                       

The orders must be placed (and paid for) by the second Wednesday of each month, and will be ready to be picked up the following Wednesday

Any food not picked up on delivery day will be given to the Food Bank.

Pick Up Location:  Invermere Community Hall before 10:00 AM

Columbia Valley Food Bank Hours

Tuesdays and Thursdays 1 to 2 PM

Third Wednesday of the month 5:30 to 7 PM

 

 Recipes of the Month

 

Chicken Fried Rice

Ingredients

  • 1 small carrot, finely chopped
  • 1 celery rib, chopped
  • 3 tablespoons canola oil
  • 4 cups cold cooked rice
  • 3 eggs, lightly beaten
  • 2 cups cubed cooked chicken
  • 1/4 cup chopped green onions
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 teaspoon pepper

Directions

  1. In a large skillet or wok, stir-fry carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir-fry for 3 minutes or until heated through.
  2. Make a well in the center of the rice mixture; add eggs. Stir-fry for 2-3 minutes or until eggs are completely set. Add the remaining ingredients; stir-fry until heated through. Yield: 4 servings.

Strawberry Feta Tossed Salad

Ingredients

  • 6 cups torn mixed salad greens
  • 1 pint fresh strawberries, sliced
  • 1 package (4 ounces) crumbled feta cheese
  • 1/4 cup sunflower kernels

Balsamic vinaigrette Directions

In a large salad bowl, combine the salad greens, strawberries, feta cheese and sunflower kernels. Drizzle with vinaigrette and toss to coat. Yield: 4-6 servings

 

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