The Cornwall Community Co-op Board of Directors will be meeting on April 15, 2010, at 7:30 pm in the lobby of Studio 208 in Cornwall-on-Hudson.
Celebrate the arrival of spring (not to mention the end of winter!) and support the Cornwall Community Co-op at the same time!
Join us for the “Pass the Peas” dinner at Hudson Street Café on March 21, 2010. Local chef Donna Hammond will be preparing dinner, with all the proceeds to benefit the Co-op for the purchase of a walk-in refrigerator. Enjoy a four-course meal that will include a selection of appetizers, soup or salad, an entrée (beef, chicken, or vegetarian), and dessert. Donna will be using ingredients available at the Co-op, and members of the Co-op board will serve and bus tables. More details will be forthcoming.
To whet your appetite, read Bill Braine’s account of the Donna’s last Co-op shindig here.
The cost is $40 per adult and $20 per child, and there will be two seatings: one at 5 pm and one at 7:30 pm. Reservations are requested. Please RSVP by March 20, specifying the seating time and the number of people in your party: 845-534-0626 or info@cornwallfoodcoop.com.
Posted in Events
Annual Member-Owner General Meeting on February 4, 2010. Save the Date!
Details to come.
Posted in Announcements, Events
Alison Gold, a second-year student in the Master’s in Public Health/Nutrition Program at the University of North Carolina, has offered to put on a program for the Co-op while she’s in Cornwall over the holidays. People who are interested in attending should complete a short survey. Further details will follow.
Posted in Events
Although the recipe for the winter squash soup that won last weekend’s soup cook-off appeared in the Cornwall Local, we thought that perhaps a scaled-down version might be in order, for those times when you don’t have a hundred people to feed. I used a 3 1/2-pound butternut squash and substituted half-and-half for the heavy cream.
Serves 6-8.
Adapted from Mike Bride’s recipe.
Combine the squash cubes and water in a large saucepan and bring to a boil. Reduce heat, cover, and steam squash until soft, about 20 minutes. Allow to cool slightly, and then puree the mixture in a food processor (or with a hand blender), working in batches if necessary.
Return the puree to the saucepan and add the butter, sugars, Marsala, salt, and pepper. Over medium heat, stir until the butter is melted and the sugars are dissolved. Add the cream and stir until heated through. If the soup is too thick, you can add additional cream to achieve the desired consistency.
Around these parts, we had the rainiest June in 113 years. That brought on late blight, a murderer of tomatoes and potatoes from way back. Gardeners and farmers had some trouble.
Then came July, and it rained some more. August was no picnic either. In fact, this was the lousiest summer, weather-wise, that most people I know can remember.
But that rain sure sets the table. Harvest is in, and this week the Co-op is bursting at the seams. There are still tomatoes to be had along with plenty of green stuff. The apples are out of control, and the root veggies, meats and poultry are all ready to comfort you on chill nights. This is stored sunshine on a grand scale; not even the rainiest summer in a century can hold back chow this good.
Which brings us to the weekend: this Saturday is the Co-op’s one-year anniversary, expansion, and Harvest Party. There’s going to be a soup-off with entries by the best restaurants in town, food tastings, local cider and apple crisp, live music, kids’ events — and rain.
Rain? Yes, rain (maybe). But don’t let that stop you from coming down from 12-4. We’ll still be partying.
Because after all—when you look at everything the rain brought us this year, all piled up and waiting for you to take it home and cook it—somehow, the sun breaks through.
We’ll see you Saturday. Bring a friend.
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