Good Food Newsletter February 2015

COLUMBIA VALLEY GOOD FOOD CO-OP

NEWSLETTER

BOX 2289 INVERMERE, B.C.  V0A 1K0

February 18, 2015

 

The Good Food Co-op offers a food box of fresh fruits and vegetables once a month. Two sizes are available; Single size ($5.00) or; Family size, ($10.00). The fruits and vegetables are purchased at a reduced rate from AG Foods. Phone the Family Resource Centre 250-342-5566.

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

 

Important information to remember

 

Cut off Date Pick up Date
 

March 11, 2015

 

March 18, 2015

 

April 8, 2015

 

April 15, 2015

 

May 13, 2015

 

May 20, 2015

                                                                       

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 by 10:30 AM.

Any food not picked up on delivery day will be given away.

 

If you would like to take part in the co-op or volunteer, please call one of the following:

Invermere:  Family Resource Center 250 342 5566

Juniper Heights/Radium:  Marion Hoover 250 342 2678

Pick Up Location:  Invermere Community Hall, before 10:30 AM

 

Food Tip!! To test baking powder for freshness add ½ teaspoon into ¼ cup hot water. If it fizzes the baking powder is good. To make your own baking powder if you run out and need a substitute, combine 1 teaspoon baking soda with 2 teaspoons cream of tartar== 1 tablespoon of baking powder

Chicken and Veggie Casserole

         Ingredients;

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup milk
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cubed cooked chicken
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 cups frozen cut green beans, thawed
  • 2 cups sliced cooked potatoes

Directions;

  • In a large bowl, combine the soup, milk, thyme, salt and pepper. Stir in the chicken, corn, beans and potatoes. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 400° for 15 minutes or until heated through. Yield: 6 servings

 Bread 

  Ingredients;

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (105° to 115°)
  • 2/3 cup nonfat dry milk powder
  • 2 tablespoons butter, melted
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 6 to 7 cups all-purpose flour

          Directions;

  • In a large bowl, dissolve yeast in warm water. Stir in milk, butter, sugar, salt and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough.
  • Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and divide in half. Shape into two loaves and place in greased 8×4-in. loaf pans. Cover and let rise until doubled, about 30 min.Preheat oven to 400°. Bake 20-25 minutes or until golden brown and sound hollow when you tap lightly on top. if you prefer a soft crust, brush with butter.

 

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