COLUMBIA VALLEY GOOD FOOD CO-OP
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 Dynamix 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
- 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
- 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
- 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
- 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.