UPDATE FOR THE WEEK OF January 13

Announcements:
Temporarily Closed on Fridays as of August 2nd. We will reopen when we have a manager to work Fridays.
2020 Membership Renewals
Memberships are due the first time you shop at the Co-op in 2020.

The cost will be increasing to $30 for the entire year, which is still a great deal. This is the first increase in 30 years, and is needed to increase our income. Thank you for your continued support!

 

New, Restocked & Highlighted Products
(See photos below)

  • Bulk Packaged, Refrig, & Frozen: Bulk org cashews, Ancient Organics ghee, Brazi Bites Brazilian Cheese bread (cheddar & Parmesan), Kite Hill vegan ricotta, Miyokos cultured vegan butter & smoked English farmhouse cheese, Patak’s sweet mango chutney, Zum Clean laundry soap (lavender)
  • Gluten-Free: Rice Ramen noodle bowls
  • Consignments: knitted items by Meg MacArthur – hats, socks, mittens and catnip mice
  • Personal Care: Jocassee Trading Co. healing body balms (locally made)
  • Supplements: B&T and Source Naturals Cough syrups
  • Local Produce from Growing Greens and Cedar Knoll Farms was delivered 1/2 and 1/4 – organically grown arugula, cabbage leaves, collards, kale, baby leeks, Romaine lettuce, spinach, and turnips (see photos below).

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 18

Day Managers Needed
(Markup depends on day of week/hours worked)
We are looking for volunteers to be trained as Day Managers (hours depend on day of week). If you are interested or want to learn more please contact Theresa Pizzuto.

Secretary Needed
(Officer position – 0% markup)
The Secretary takes minutes at the monthly manager meetings & quarterly general membership meetings, sends out the Weekly Update and all email communications to members & managers. Computer skills are required, including basic knowledge of Word and Excel; familiarity with Google Docs a plus. If you are interested or want to learn more please contact Theresa Pizzuto.

Assistant Manager Needed
(Officer position – 0% markup)

The Assistant Manager assists the General Manager and Associate Manager in management activities and decision-making, serves in the absence of the Assoc. Manager or General Manager as needed, attends Manager, General Membership and agenda-planning meetings and works to gain knowledge of all jobs, policies and procedures associated with the operation of the Co-op.  Good organizational, communication and computer skills are required, including basic knowledge of Word and Excel; familiarity with Google Docs, MailChimp and email lists is a plus. You will work closely with the the Associate & General Manager and we will provide training as needed. If you are interested or want to learn more please contact Theresa Pizzuto

Order Deadlines and Delivery Dates

Online ordering calendar

UNFI —  The next delivery date is Wednesday, January 22, available on Thursday, January 23.

Happy Cow — The next order deadline is Saturday, January 18 available on Monday, January 20.
Sami’s Bread — The last Sami’s order arrived Thursday, July 18.  Please check the shelves for chips and the freezer for Bagels and Bread.
Frontier Herbs — Orders due monthly on the 4th Wednesday of the month

Albert’s Produce— The next delivery will be made when we can meet the minimum.  To place an order or receive information about product/price lists please contact Theresa.

New, Restocked & Highlighted Products
Produce

Produce Updates

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 plan to order greens and other seasonal produce from them every 1-2 weeks. For more information, visit Growing Green Family Farm.  They are a local farm in Anderson, SC.
  • Cedar Knoll Farm: we will order seasonal produce as our shelf stock is depleted (weekly or every other week).
  • Healthy Hen Farm: seasonal produce will be ordered as it is available
  • Jewell Farm: garlic and other produce will be ordered as it is available.
  • Mile Creek Farm:  they are closed for the season
  • Roundtop Farm: ginger and turmeric will be restocked as it is sold from the shelf
  • Warbrance Mushrooms: shiitakes were delivered on Oct 21
Albert’s Organics Produce Distributor: Our most recent order arrived Wednesday July 17. Produce will be ordered when we can make the minimum.
Personal Care

 New & Restocked Pet Products
Supplements
Supplement by Brand
Supplements by Shelf Order
Consignments
Discontinued Products

Discontinued by UNFI

  • St. Dalfour Gourmet to Go 3 Bean Salad

  • Traina Natural California Bing Cherries

  • SunSpire Coconut Dark Chocolate Bar

  • Rapunzel Brand

    • Coco Powder

    • Veg Bouillon (no salt, w/ herbs, w/ sea salt)

  • Coconut Secret Organic Almond Coconut Bar

  • Nutiva brand Organic Red Palm Oil 15oz is discontinued from the Co-op shelf.

    • Full cases of six jars are still available by special order only.

  • Reed’s Cherry Brew beverage

  • Canned Santa Barbara brand large black olives

    Still Available by Special Order

  • Eden Organic Red Kidney Beans, 15oz cans

  • Eden Organic Cannellini White Kidney Beans, 15oz cans

Discounted Items

There are a variety of discounted items located on our Clearance shelf.

Recipes and Health Articles

For the next few months we’ll be highlighting great recipes from Frontier Food Co-op for seasoning all the local goodies available this fall.
To see more check out their website:  https://www.frontiercoop.com/community/how-to/seasoning-local-fare
We’ve got a lot of the ingredients in the bulk section, and whatever we don’t have we’ll be happy to order for you.
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Seasoning Local Fare

There’s a good reason — make that plenty of good reasons — why local foods are so popular. Produce that’s been grown nearby is typically fresher, riper, and better tasting than fruits and vegetables from afar. (After all, it’s grown for taste and nutrition, not so that it can withstand cross-country travel.) Buying locally supports independent local farmers, the local economy, and global sustainability. And, because local foods are easier to track and less vulnerable to contamination than commercially grown products, their purchase even supports food security.

Your own backyard is as local as it gets, of course, so if you’re growing much of your own produce, congrats! There are plenty of other options for scoring local bounty, too, though. Farmers’ Markets are growing in number and scope. Community Supported Agriculture (CSA) enables communities to share in the harvest of local farmers. Food co-ops typically offer a good selection of local fare (produce and other goods, too). And many commercial grocery stores now offer an array of local fare in their produce aisles.  (To find local farms, CSAs, Farmers’ Markets, and other opportunities to support local foods, visit the Local Harvest website.)

Here’s a selection of recipes that make the most of in-season fruits and vegetables with just-the-right seasonings! What’s in season varies a bit according to where you live, of course. So keep an eye out for what’s in season in your area. We’ve based our suggestions on some of the most available fruits and vegetables in the major North American growing regions in the Fall.

Roasted Brussels Sprouts with Cranberry Orange Marinade

  • Total Time: 45 mins
  • Hands-on Time: 10 mins
  • Makes: 5 servings

Accent roasted Brussels sprouts with a seasonal, citrusy-sweet cranberry, orange and cinnamon marinade.

Ingredients:

Directions:

1. Before baking, marinate Brussels sprouts for 1 to 2 hours. Prepare Brussels sprouts by cutting the stem off and slicing in half. In a bowl, combine the Brussels sprouts and cranberries. In a separate bowl, whisk together the maple syrup, cranberry juice, orange juice, olive oil, cinnamon, sea salt and orange zest. Pour over Brussels sprouts and toss until coated. Cover and set aside.
2. While Brussels sprouts marinate, preheat oven to 425 degrees.
3. When oven is ready, spread Brussels sprouts in a single layer in a roasting pan. Pour any remaining marinade over the Brussels sprouts.
4. Roast for 30 to 35 minutes until the Brussels sprouts are tender and slightly charred. Serve warm.