WE WILL BE OPEN NEW YEAR’S EVE (THURSDAY, 12/31)- Our regular hours 3:00-7:00pm. We wish you and your families a safe and healthy New Year!!
2021 Membership Renewals:
Memberships are due the first time you shop at the Co-op in 2021.
The cost is $30 for the entire year, which is still a great deal. Thank you for your continued support!
Theresa Update: We are happy to learn Theresa has recovered enough to work at the Co-op on Thursdays again. Theresa is still recovering from her injuries, so please continue to be patient if produce and other items aren’t restocked as usual. Theresa is very grateful for all of your well wishes and support.
Updated COVID-19 Reminders – We are still following safety protocols
As you know we are still following all of the recommended CDC guidelines for keeping people safe during the COVID-19 pandemic. We are currently very short staffed, so in addition to wanting to keep everyone safe and healthy, we also need to be mindful that the co-op operations are in danger of shutting down if our mangers become ill.
Given the recent surge in cases as well as anticipated increases during the winter, and due to the holidays, we want to share a few important reminders:
What we ask you to do:
- If you are feeling sick at all (fever or not), Please do not come into the store.
- If you know you have been exposed to COVID-19, DO NOT come into the store. The CDC guidelines call for staying home for 14 days after you’ve been exposed to someone with confirmed COVID-19. See this link for more information: What to Do If You Are Sick | CDC
- If you cannot or will not wear a mask, we will provide curbside pickup for you in order to keep our managers healthy.
The rest of the original protocols still apply:
- Wash your hands when you arrive and leave
- Maintain a social distance of 6 feet when possible, particularly from anyone who is coughing or sneezing
- Try to only touch the products you plan to purchase.
- Cough or sneeze into your elbow or a tissue.
- Avoid touching your eyes, nose and mouth
- You should also stay home if you have had to take simple medications, such as paracetamol/acetaminophen, ibuprofen or aspirin, which may mask symptoms of infection.
See the recipe for Miso Chocolate Chip Cookies at the bottom of this email
- Bulk Packaged, Refrig, & Frozen: Bulk organic dry roasted peanuts, walnuts, organic pineapple rings, raw pumpkin seed, oat bran sesame sticks, organic sunflower seeds; Bob’s Red Mill Cornbread and Muffin Mix; Flavor Organic Almond Extract; Jovial Organic Diced Tomatoes; Lotus Organic Forbidden Rice; Madhava Organic Red Wine Vinegar; Monari Organic Balsamic Vinegar; Wild Planet Nonsalted Wild Alaska Pink Salmon; Brown Cow Cream Top Plain Yogurt; Good Culture Organic Cottage Cheese; GTS Tantric Tumeric Kombucha; Health Ade Bubbly Rose Kombucha; Miso Master Organic Red Miso; Miyoko Double Cream Chive Cashew Nut Cheese; Woodstock Organic Cauliflower Gnocchi
- Gluten-Free: Bob’s Red Mill Steel Cut Oatmeal
- Consignments: knitted items by Meg MacArthur – knit caps and scarfs!
- Personal Care: nfuse magnesium deodorant, Alba Organics sunscreen, Clearly Natural unscented liquid hand soap
- Pet Products: Wellness Morsels Cat Food (Chicken and Salmon; Tuna; Turkey and Duck)
- Supplements: NOW Air Defense Healthy Immune Support.
- Local Produce: We will receive mushrooms from DarkSpore Mushroom Co. on 12/31.
Monthly Senior Discount Day
The Co-Op offers a 5% discount to senior 65+ on the 3rd Saturday of each month. The next senior discount day will be held on Saturday, January 16.
Volunteers needed for a variety of jobs – this is how we run the co-op (no paid employees) Please contact Theresa at email@example.com if you’d like to help keep the co-op running. Thanks!
Order Deadlines and Delivery Dates
— The next order date is Monday, December 28
with delivery date of Wednesday, January 6
— The next order deadline is Saturday, January 2
for pickup on Monday, January 4
Sami’s Bread — Please place a special order if you would like us to order from this company again.
Frontier Herbs — Orders due monthly on the 4th Wednesday of the month.
|New, Restocked & Highlighted Products
If you are interested in ordering a specific type of produce please contact Theresa to discuss availability.
Short-term Local Seasonal Produce
To special order please contact Theresa
New produce list:
see top section of email
- Growing Greens Family Farms: We order from them approximately every two weeks. For more information, visit Growing Green Family Farm. They are a local farm in Anderson, SC
- Cedar Knoll Farms: we will order seasonal produce as our shelf stock is depleted (weekly or every other week). For more information, go to https://www.cedarknollfarmnursery.farm/
- DarkSpore Mushrooms: We order from them approximately every two weeks. They culture a variety of mushrooms including Blue Oyster, Chestnut, Elm oyster and shiitakes. For more information, go to https://www.facebook.com/darksporemushrooms/
- Healthy Hen Farm: seasonal produce & eggs will be ordered as it is available
- Jewell Farm: we will order seasonal produce as it is available.
- Roundtop Farm: ginger and turmeric will be restocked as it is available
- Warbranch Mushrooms: we receive log-grown shiitakes as they are available
Albert’s Organics Produce Distributor: Produce will be ordered when we can make the minimum.
| New & Restocked Pet Products
Discontinued by UNFI
Recipes and Health Articles
Miso Chocolate Chip Cookies
Your tastebuds will be amazed with these Miso Chocolate Chip Cookies. They’re the PERFECT blend of salty and sweet!
Prep Time: minutes
Cook Time: minutes
Total Time: minutes
Author :Kathleen HapaNom
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup brown sugar (I used light, but feel free to use dark if you have it)
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup aka miso (red miso)
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 12 ounces semi-sweet chocolate chips
- Preheat the oven to 350 degrees F. If you’re not using a non-stick baking sheet, line with parchment paper.
- In the bowl of standing mixer or other large bowl, add the butter, the sugars, eggs, vanilla, and miso. Mix just until smooth.
- Whisk the flour and baking soda in another bowl. Stir the dry ingredients into the wet ingredients – careful not to over-work the dough. Stir in the chocolate chips. (You can use the dough right away, but I highly recommend refrigerating for at least 30 minutes before baking – explanation written in the write-up).
- Scoop a heaping tablespoon of dough into the palm of your hand. Roll into a ball and place onto a baking sheet. Space the cookies 2-inches apart. Bake for 12-14 minutes, or until the edges start to turn a pale golden brown.
- Transfer to a cooling rack. (Let the baking sheet cool before loading up with cookie dough again).
Cooling dough- A few general tips on cookie dough: If you have the time, it’s best to refrigerate the cookie dough overnight, but at least 30 minutes before baking. This is for several reasons.
- If you put warm dough into the oven, it will spread before it has time to set up. What you’ll be left with is very thin and fragile cookies.
- Allowing the gluten to relax will prevent to cookies from becoming tough and/or rubbery.
- Allowing it to chill produces a firmer and drier dough which creates a nicer texture and better consistency.
YIELD: 40 cookies
Full article here: Miso Chocolate Chip Cookies (hapanom.com)