Food Shelf

The Feinstein Challenge to Help Fight Hunger ended on April 30, and the Charlotte Food Shelf is happy to report that donations totaled $5,500.
More good news…a portion of this amount will be matched by the Feinstein Foundation.
Continuing our THANKS to folks for their generous financial donations:
John and Nancy Calcagni, Mary Jane Spooner, Emile and Diane Cote, Beth and Edd Merritt, Harold Nickelsberg, James and Kathleen Manchester, Remo and Donna Pizzagalli, James and Danielle Menk, The Shingle Family, The Ohanian Family, The Hinge Family, Meredith and Peter Moses, , The Charlotte Grange, Girl Scout Troop 30923 and Leader Tracey Beaudin and anonymous donors.
Thanks to The Charlotte News and Rural Route Today for getting the word out about the Feinstein Challenge and to the Shelburne Supermarket for the ongoing financial support via the coffee station. Many thanks to Our Lady of Mt. Carmel Catholic Church and the Charlotte Congregational Church for the ongoing dedication financially and spiritually.
Many thanks to Horsford Gardens and Nursery for holding a Mother’s Day sale to benefit the Food Shelf. Thanks to the Charlotte Central School staff, students and parents for holding a food drive during March and April. Thanks to the Charlotte Post Office employees for organizing a mailbox food drive – more than 50 bags of groceries were collected.
Are you feeling a financial crunch? Do you need emergency food? If so, please come to the Charlotte Food Shelf and take advantage of the wonderful stock of food. Some of the items available are peanut butter, jelly, juice, cereal, pasta, fruit, vegetables, meat, milk and cheese.
The Food Shelf is located on the lower level of the Charlotte Congregational Church vestry on Church Hill Road. Enter through the back door of the vestry building. For more information call Karen (425-3252), Sue (425-3526) or Lynn (425-3101). Support is confidential.
New Extended Hours: The Food Shelf will be open from 7:30 to 9:30 a.m. on the following Thursday mornings: May 29, June 12, June 26, July 10, July 24, August 14, August 28, September 11 and September 25.

Note: If you are unable to get transportation to the Food Shelf, please give us a call so we can assist you.

Rice Summer Salad
4 cups cooked, short grain brown rice
1 green pepper, chopped
1 small zucchini, chopped
1/2 cup cider or wine vinegar
6 green onions, finely chopped
1 cup cooked green peas
1/4 tsp. mustard powder or mustard
1 large tomato, chopped
2 stalks celery, chopped
1 tsp. tarragon (optional)
1-5 Tbs. diced pimiento (optional)
1/4 cup chopped parsley

Serve plain as a main dish, or piled on lettuce leaves and garnished with tomatoes and watercress. Preparation time is 30 minutes. Yum!