Sally's Stuffed Shells
Mixed greens salad
with red & yellow bell peppers, celery and carrots
French Bread
$6.50
Plus Lily's Chocolate Bulls-Eye Cakes
Delectable Chocolate Cake with Raspberry Preserves center
$0.85 each
Wednesday, March 31, 2010
Friday, March 26, 2010
Saturday Pizza March 27th
This week's Specialty Pizza: Mushroom Ragout with Goat Cheese and Tarragon
Choice of:
Specialty
OR
Pepperoni
OR
Cheese
Prices:
12" Cheese only $8.99
12" w/ toppings $10.99
If you'd rather pick up your pizza Saturday night or Sunday, you can pick it up as a "Take & Bake" from the cooler for $1 less per pie.
Pizza by the slice also available!
Please call ahead to order your pizza for Saturday- 492-3326.
Choice of:
Specialty
OR
Pepperoni
OR
Cheese
Prices:
12" Cheese only $8.99
12" w/ toppings $10.99
If you'd rather pick up your pizza Saturday night or Sunday, you can pick it up as a "Take & Bake" from the cooler for $1 less per pie.
Pizza by the slice also available!
Please call ahead to order your pizza for Saturday- 492-3326.
Tuesday, March 23, 2010
Friday March 26th Take Out Meal
Chicken and Biscuits
Chicken with parsnips, carrots, mushrooms, peas and a gravy, served over homemade biscuits
Prepared by Scott (manager) and his mother, Carolyn.
$6.50
Reservations recommended!
Chicken with parsnips, carrots, mushrooms, peas and a gravy, served over homemade biscuits
Prepared by Scott (manager) and his mother, Carolyn.
$6.50
Reservations recommended!
Wednesday, March 17, 2010
Friday March 19th Take Out Meal
Dabbie Sweet's Casserole
a baked dish with Wallingford Locker ham, VT cheddar, milk, eggs and french bread
Mixed Greens Salad
with dried cranberries and pecans
Prepared by Guest Chef Weezie Duda.
HOT 5-7 pm! Reservations recommended!
Also,
Lily's Delights
Strawberry Cake with Chocolate Frosting (a mixture of white and dark chocolate)
(Not included in meal)
a baked dish with Wallingford Locker ham, VT cheddar, milk, eggs and french bread
Mixed Greens Salad
with dried cranberries and pecans
Prepared by Guest Chef Weezie Duda.
HOT 5-7 pm! Reservations recommended!
Also,
Lily's Delights
Strawberry Cake with Chocolate Frosting (a mixture of white and dark chocolate)
(Not included in meal)
Monday, March 15, 2010
Notice of Annual Meeting, March 28th, 4:30 pm
SHREWSBURY COOPERATIVE AT PIERCE’S STORE
NOTICE OF ANNUAL MEETING
MARCH 28, 2010
Pursuant to Article III, Section 3.4 of the Bylaws of the Shrewsbury Cooperative at Pierce’s Store (SCPS), notice is hereby given that the First Annual Meeting of Owners will be held on March 28, 2010 at 4:30 p.m. at the Shrewsbury Meeting House on Lincoln Hill Road, Shrewsbury, Vermont.
The purpose of the meeting is to report on the operations and finances of SCPS in 2009 and to elect not more than three (3) directors to each serve 3-year terms on the Board.
Only persons who are owners at the close of business as of the day immediately preceding the date of this notice shall be entitled to receive notice and to vote.
Each shareowner* has one and only one vote on each matter submitted, despite the actual number of shares owned. If an owner is unable to attend, but wants to vote, he or she must complete the ballot included with this Notice and return it as prescribed on the ballot.
Dated: March 12, 2010
Sally D. Deinzer
President, Board of Directors
Shrewsbury Cooperative at Pierce’s Store
* A “shareowner” is defined as a household, regardless of the number of shares owned; thus only one vote per household is permitted.
Meeting will also include an “Open Forum” time when you can voice your thoughts about SCPS, and a few words from our managers, and from Paul Bruhn, Executive Director of the Preservation Trust of Vermont.
Potluck supper follows! Come join us.
NOTICE OF ANNUAL MEETING
MARCH 28, 2010
Pursuant to Article III, Section 3.4 of the Bylaws of the Shrewsbury Cooperative at Pierce’s Store (SCPS), notice is hereby given that the First Annual Meeting of Owners will be held on March 28, 2010 at 4:30 p.m. at the Shrewsbury Meeting House on Lincoln Hill Road, Shrewsbury, Vermont.
The purpose of the meeting is to report on the operations and finances of SCPS in 2009 and to elect not more than three (3) directors to each serve 3-year terms on the Board.
Only persons who are owners at the close of business as of the day immediately preceding the date of this notice shall be entitled to receive notice and to vote.
Each shareowner* has one and only one vote on each matter submitted, despite the actual number of shares owned. If an owner is unable to attend, but wants to vote, he or she must complete the ballot included with this Notice and return it as prescribed on the ballot.
Dated: March 12, 2010
Sally D. Deinzer
President, Board of Directors
Shrewsbury Cooperative at Pierce’s Store
* A “shareowner” is defined as a household, regardless of the number of shares owned; thus only one vote per household is permitted.
Meeting will also include an “Open Forum” time when you can voice your thoughts about SCPS, and a few words from our managers, and from Paul Bruhn, Executive Director of the Preservation Trust of Vermont.
Potluck supper follows! Come join us.
Saturday, March 13, 2010
Sunday workshop--TORTILLAS!
Hi everyone,
Don't forget about tomorrow's workshop: Intro to Corn Tortillas, with Maya Zelkin. Learn to make whole corn tortillas from scratch, as well as how to prepare tamales.
The workshop is from 1-3 pm, Donation only.
We hope to see you there!
Don't forget about tomorrow's workshop: Intro to Corn Tortillas, with Maya Zelkin. Learn to make whole corn tortillas from scratch, as well as how to prepare tamales.
The workshop is from 1-3 pm, Donation only.
We hope to see you there!
Tuesday, March 9, 2010
Saturday afternoon Pizza, starting March 13
We are excited to announce that we will be offering pizza on Saturdays, starting March 13th. Pizzas will be available for pick-up from 12 noon-1:30 pm. Here are the details:
All pizzas feature Chef Rob's homemade crust..mmmm.
Choice of:
Gorgonzola & Carmelized Onions (no tomato sauce)
OR
Pepperoni
OR
Cheese
Prices:
12" Cheese only $8.99
12" w/ toppings $10.99
If you'd rather pick up your pizza Saturday night or Sunday, check out our fridge and freezer-- pizzas that we do not sell over the lunch hour will be sold as "Take & Bake" from the cooler for $1 less per pie.
Pizza by the slice also available!
Please call ahead to order your pizza for Saturday- 492-3326.
All pizzas feature Chef Rob's homemade crust..mmmm.
Choice of:
Gorgonzola & Carmelized Onions (no tomato sauce)
OR
Pepperoni
OR
Cheese
Prices:
12" Cheese only $8.99
12" w/ toppings $10.99
If you'd rather pick up your pizza Saturday night or Sunday, check out our fridge and freezer-- pizzas that we do not sell over the lunch hour will be sold as "Take & Bake" from the cooler for $1 less per pie.
Pizza by the slice also available!
Please call ahead to order your pizza for Saturday- 492-3326.
Sunday, March 7, 2010
Friday March 12th Take-Out Meal, $5.99
Kentucky Succotash:
Smoked Kielbasa, tomatoes, corn and lima beans
Served over Cous Cous (What is Cous cous?)
plus Garlic Bread
Available HOT 5-7 pm, Reservations recommended!
Prepared by Scott and Lindsay, co-managers (since it was canceled two weeks ago due to power outage.)
Smoked Kielbasa, tomatoes, corn and lima beans
Served over Cous Cous (What is Cous cous?)
plus Garlic Bread
Available HOT 5-7 pm, Reservations recommended!
Prepared by Scott and Lindsay, co-managers (since it was canceled two weeks ago due to power outage.)
Tuesday, March 2, 2010
Friday March 5th Take Out Meal
Guest Chef extraordinaire Judith Thomas whips up:
Shepherd's Pie
with Shrewsbury-grown Smith Maple Crest beef and Caravan Gardens potatoes!
Green Salad
Rob's French Bread
$7.50
Also, CARROT CAKE with CREAM CHEESE FROSTING
by Lily Richards-Peele $1.50/piece
AVAILABLE 5-7 PM FRIDAY, AND SATURDAY WHILE SUPPLIES LAST! Call ahead to reserve yours: 492-3326
Shepherd's Pie
with Shrewsbury-grown Smith Maple Crest beef and Caravan Gardens potatoes!
Green Salad
Rob's French Bread
$7.50
Also, CARROT CAKE with CREAM CHEESE FROSTING
by Lily Richards-Peele $1.50/piece
AVAILABLE 5-7 PM FRIDAY, AND SATURDAY WHILE SUPPLIES LAST! Call ahead to reserve yours: 492-3326
Monday, March 1, 2010
WORKSHOPS, Sundays in March
We are pleased to offer workshops every Sunday in March, thanks to Maya Zelkin, a local potter and traditional foods enthusiast. We have tried her maple marshmallows, crackers and pickles. They are incredibly delicious, so we are excited that Maya is willing to share her skills and recipes with us and anyone else who's interested. These workshops will be FREE, though donations are much appreciated. Please register in advance if possible--call 492-3326 or sign up the next time you're in the store. Walk-ins will also be kindly welcomed. ALL WORKSHOPS ARE SUNDAY 1:00-3:00 PM.
March 7: Intro. to Vinegar-Free Pickles
Use salt to ferment and preserve vegetables. Workshop will feature a demonstration of preparing kim chi (Korean sauerkraut) and a brined vegetable, and a discussion of recipes, techniques, and principles of lacto-fermentation.
March 14: Traditional Corn Tortillas
Local yellow corn cooked with dolomitic limestone will be ground wet, pressed, and cooked. We will share recipes which use tortillas.
March 21: Whole Grain Crackers
Learn to prepare flour and grains to make wholesome, delicious crackers from scratch.
March 28: Spring Maple and Dairy
We will celebrate spring in this class, with dairy processing and maple treats. Learn to make butter, yogurt, and soft cheese from local jersey cow milk. Then make an assortment of maple-sweetened confections and candies to celebrate this year's sugaring season.
Are you interested in leading a workshop? Or would you like to learn a new skill? Let us know and we will work on connecting the community through workshops: sharing skills, interests & wisdom.
March 7: Intro. to Vinegar-Free Pickles
Use salt to ferment and preserve vegetables. Workshop will feature a demonstration of preparing kim chi (Korean sauerkraut) and a brined vegetable, and a discussion of recipes, techniques, and principles of lacto-fermentation.
March 14: Traditional Corn Tortillas
Local yellow corn cooked with dolomitic limestone will be ground wet, pressed, and cooked. We will share recipes which use tortillas.
March 21: Whole Grain Crackers
Learn to prepare flour and grains to make wholesome, delicious crackers from scratch.
March 28: Spring Maple and Dairy
We will celebrate spring in this class, with dairy processing and maple treats. Learn to make butter, yogurt, and soft cheese from local jersey cow milk. Then make an assortment of maple-sweetened confections and candies to celebrate this year's sugaring season.
Are you interested in leading a workshop? Or would you like to learn a new skill? Let us know and we will work on connecting the community through workshops: sharing skills, interests & wisdom.
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