New England Clam Chowder
added 03/07/08
Dan’s Quick Pick: Pavillion Chardonnay
Shopping
List for 4:
Grocery: Bottle
of vinaigrette salad dressing, Olive oil
Produce: 1 bag
salad mix, 1 cucumber, 1 green pepper
Bakery: 1 small
loaf of unsliced Italian Bread
Cheese: 4 oz Jarlsberg
cheese
PFD: 4 cups New
England, Clam Chowder
Preheat oven to 350
degrees F.
10 minutes ahead:
In a medium-sized pot, reheat the Clam Chowder. Let simmer until ready
to serve.
Cut Italian bread
into slices. Shred the cheese. Brush one side of each piece of bread with
olive oil. Lay on a cookie sheet. Sprinkle the shredded cheese over the
slices. Toast in the oven 5-8 minutes, or until golden brown.
While the bread is toasting, cut the green pepper and cucumber into thin
slices, combine with salad mix, and add dressing to taste.
Dinner’s ready:
Ladle the soup into bowls, and serve with bread and salad.
The Dietitian says:
Jarlsberg lite is an excellent reduced-fat, low-sodium version of Jarlsberg
cheese. Add fiber and other nutrients by choosing bread made with whole
wheat as the first ingredient. Each cup of salad provides a vegetable
serving.
Meet Dani Monteith
If you shop the delicious Prepared Foods counter of our Hanover Food Store (pssst: If you don’t, you should!), then no doubt you’ve met the cheerful, smiling face of Dani Monteith. Dani is a manager there and long-time Co-op employee, and earns the respect of peers and customers alike. Not long ago the Co-op decided to send a select group of employees to study a progressive management philosophy in St. Louis so they could return and help teach the material to other Co-op staff. Out of more than 350 employees, Dani was one of only four chosen to go. She’s smart and capable, and will even dress up in silly costumes to make the kids smile on Halloween!
Edgewater Farm
Plainfield, New Hampshire
The temperature is headed into the 90s, and the fruit is gently warm in the hands of the pickers. Before lunch on an average day in strawberry season, the folks at Edgewater Farm will harvest 800 quarts of strawberries, many of them for sale at the Co-op. Pooh and Anne Sprague have been raising strawberries along the shady banks of the Connecticut River since 1974. Over time, the operation grew to include other summer fruits and vegetables, as well as extensive greenhouses and pick-your-own.
