Greetings Fellow Cooperators,
The holidays are a time for gathering with friends and family, and food is at the heart of it all. But for our neighbors facing food insecurity, this season is especially challenging. Federal funding for SNAP benefits ends on November 1st.
Vermont will cover half the usual amount by November 7th, leaving a 6-day gap. This means people in our community may be going hungry between now and then. We want to help fill that gap.
We are raising money to be able to offer $50 gift cards to anyone who is EBT eligible. We’ve raised $2,780 so far, which is about what we do on the first day of the month in EBT sales! We hope to raise $7,600, which is about what we do in the first seven days of EBT sales.
People can donate at the register by rounding up or making a donation to Friends Feeding Friends. Donations can also be made at Front Seat Coffee.
Also due to this situation, the Hardwick Food Pantry is expecting more need over the next month or more. Donations for the food pantry can be made directly here: https://www.nourishhardwick.org/donate.
If You Need Help
People who need them can pick up the $50 gift cards starting November 1st by showing their EBT card. No questions asked. Please help us get the word out.
Neighbor to Neighbor
Our friends at Hardwick Neighbor to Neighbor are holding a brainstorm and celebration gathering at the Jeudevine Memorial Library on Wednesday, November 5th.
Annual Turkey Orders
We’re taking orders for Misty Knoll and Stonewood turkeys now through November 9th. Order today using this form: https://forms.gle/SD9Vh3wjs4Ppc3as8
Stonewood Turkey
for 4.88/lb
Sustainable, responsible farming practices. No added preservatives or artificial ingredients. All vegetable feed whole grains with no added hormones, antibiotics or animal by-products. Raised in uncrowded open barns.
Misty Knoll Turkey
for 5.49/lb.
Free to roam throughout the spacious, specially designed chicken and turkey houses, with access to abundant feed, water, and fresh air.
Store Sales
Check the Hardwick Gazette each week for our highlights sales flyer, and stop by the store to see what else we have on sale for everyone!
All of our sales can be found on our website here: https://buffalomountainmarket.com/sales/ and are updated weekly. Check out the flyers there for everything on sale now and throughout the month.
This Month’s Recipe
This month’s recipe comes to us from the files at National Co-op Grocers and looks like something worth trying on a chilly November night.
Creamy Pumpkin Pasta with Seared Mushrooms
Whether for a weeknight dinner or a special occasion meal, this sumptuous pumpkin pasta makes dinner a breeze.
Ingredients
- 1 lb. pasta spirals (whole wheat or gluten free are fine)
- 3 tablespoons extra virgin olive oil, divided
- 8 oz. button mushrooms, thinly sliced
- 1/2 teaspoon smoked paprika
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1 15-oz. can pumpkin
- 1 tablespoon fresh rosemary, chopped, plus more for garnish
- 1/4 cup white wine
- 1 cup cream
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup Parmesan cheese
- 1/2 cup fresh parsley, chopped
Preparation
- Put on a pot of salted water to boil for the pasta.
- In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat and add the mushrooms. Stir frequently for about 5 minutes, until the mushrooms are browned and soft. Sprinkle with smoked paprika and salt and toss to mix. Transfer the mushrooms to a bowl and keep warm.
- Add the remaining olive oil to the pan, then add the onions. Saute, stirring, until the onions sizzle, then reduce the heat to medium-low. Cook for at least 5 minutes. When the onions are soft, add the garlic and rosemary and stir for a few seconds, until fragrant.
- To the pan, add the pumpkin, wine, cream, salt and pepper and whisk to mix. Raise the heat to medium-high and bring to a boil, then reduce to medium and simmer vigorously, stirring frequently, for about 5 minutes or until thickened. While hot, whisk in the Parmesan cheese and stir to melt.
- Cook the pasta according to package directions. Drain and toss with the sauce and parsley. Serve hot, topped with seared mushrooms.
Serving Suggestion
The earthy flavors of the mushrooms and the creaminess of the sauce will pair perfectly with a smooth, juicy red wine (like a pinot noir) and simple cooked veggies like sauteed spinach, braised kale or roasted asparagus.
Nutritional Information
560 calories, 28 g. fat, 65 mg. cholesterol, 580 mg. sodium, 63 g. carbohydrate, 12 g. fiber, 18 g. protein
Have a favorite recipe you’d like to share? Send it along to in**@*******************et.com.
Reprinted with permission from grocery.coop. Find more recipes and information about your food and where it comes from at www.grocery.coop.