UPDATE FOR THE WEEK OF MAY 24

Announcements 
Closed Memorial DayThe Co-op will be closed Monday May 31 for Memorial Day.  We wish everyone a safe and healthy holiday.  The Co-op will be open regular hours on Tuesday June 1.
Backroads Bakery UpdateThe Saturday, May 22 delivery was delayed due to the fuel shortage. Stay tuned for an updateList of products usually available.
Relocation Update
Keep an eye out for a separate email update that we will be sharing soon, but it looks like we will not be moving until June sometime. 

We will continue holding work days, mostly on Saturdays, between now and whenever we do move and are in need of volunteer assistance. If you would like to help, please contact Theresa Pizzuto, Interim General Manager at theresa.pizzuto@gmail.com.

We will share updates as soon as we have more information. In the meantime the Co-op is operating as usual.
 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! See a recipe forBarbecue “Baked” Lentils at the bottom of this email Product Updates
(See photos below)Bulk: celery salt; Darjeeling tea; star anise; stinging nettle leafGluten Free:  Big Spoon Roasted nut butter bars (cranberry cashew and cherry chocolate)Personal Care: Clearly Natural Essentials Glycerin Hand Soaps (aloe vera, grapefruit, tea tree, vitamin E, unscented)Supplements: Christopher’s sinus plus; Nature’s Way (air defense, complete, calcium, calcium bone formula, doctor’s choice vitamin, garlinase 5000, HAS 9-herb blend supplement); NOW (air power, calcium); PhytoTheraphy liquid calcium and magnesiumProduce: from Cedar Knoll received 5/18: broccoli and baby leeks
Monthly Senior Discount Day The Co-Op offers a 5% discount to seniors 65+ on the 3rd Saturday of each month.  The next senior discount day will be held on Saturday, June 19.
 Volunteers needed for a variety of jobs – this is how we run the co-op (no paid employees) Please contact Theresa at theresa.pizzuto@gmail.com if you’d like to help keep the co-op running. Thanks! Updated COVID-19 Reminders – We are still following safety protocolsWe are still following all of the recommended CDC guidelines for keeping people safe during the COVID-19 pandemic, since not everyone has been vaccinated.  View the full list of co-op practices and reminders here.
 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 | CDCIf you cannot or will not wear a mask, we will provide curbside pickup for you in order to keep our managers healthy.
Order Deadlines and Delivery DatesOnline ordering calendar UNFI —  The next delivery is Wednesday, May 26.  The next order deadline is Monday, May 31 with delivery date of Wednesday, June 9.

Happy Cow —  The next delivery is Monday, May 24.  The next order deadline is Saturday, June 5 for pickup on Monday, June 7.

Backroads Bakery —  Delivery is delayed;  date to be determined.

Frontier Herbs — Orders due monthly on the 4th Tuesday of the month.
New, Restocked & Highlighted Products
Gluten Free
Produce
 If you are interested in ordering a specific type of produce please contact Theresa to discuss availability.  Visit the list of produce suppliers
Personal Care
 Pet Products
Supplements
 
Supplement by BrandSupplements by Shelf Order
Consignments
 
Reduced Items
 
Discontinued Products
 View the list of discontinued products hereChocolove dark chocolate hazelnut butter cup (discontinued by UNFI) 
Recipes and Health Articles
Barbecue “Baked” Lentils  This lentil-focused take on baked beans can be the base for many meals throughout the week: tacos, grain bowls, burritos, Sloppy Joes and more. Make this quickly in the Instant Pot, slowly in a slow cooker, or in a Dutch oven.Storage Notes: Leftover lentils will keep tightly sealed in the refrigerator for 5 days or in the freezer for 6 months.Prep Time:       minutes
Cook Time:       minutes
Total Time:        minutes

Calories:      kcal

Author :  Adapted from “Simply Laura Lea” by Laura Lea (Blue Hills Press, 2020).

INGREDIENTS:  1 1/2 cups dried large green or brown lentils (not the small French du Puy), rinsed3 cups homemade or store-bought low-sodium vegetable stock, plus more as needed3 garlic cloves, chopped1 cup chopped yellow onion (1/2 large)2 tablespoons ketchup2 tablespoons granulated sugar1 tablespoon molasses1 tablespoon smoked or sweet paprika1 1/2 teaspoons chili powder (may substitute ground ancho chile)1 1/2 teaspoons kosher salt, plus more to taste1/2 teaspoon ground cumin1/4 teaspoon ground cinnamon1/4 teaspoon freshly ground black pepper, plus more to tasteChopped chives or scallions, for garnish (optional)INSTRUCTIONS:Combine the lentils, stock, garlic, onion, ketchup, sugar, molasses, paprika, chili powder, salt, cumin, cinnamon and black pepper in the canister of an Instant Pot or other multicooker. Stir to evenly distribute, then cover the Instant Pot (the steam valve should be turned to “pressure” or “sealing”) and cook on high pressure for 35 minutes. Allow the pressure to release naturally for at least 15 minutes, then turn to “venting” to release the remaining pressure. (Alternately, you can cook the lentils in a slow cooker on low heat for 3 1/2 to 4 hours, until the lentils are falling-apart tender. To make the lentils in a Dutch oven, increase the stock to 4 cups, bring the mixture to a boil on the stove top, then transfer to a 300-degree oven and bake on the middle rack for 2 hours, checking occasionally and adding more stock if the mixture looks dry.) Remove the lid, stir, taste, and season with more salt and pepper, if needed. You can add an extra splash of stock if you want to thin the lentils out a bit, or turn on the saute function on HIGH and reduce if the mixture seems too watery. Garnish with chives or scallions, if desired. Serve warm.
YIELD:  8-10 servings;  about 4 1/2 cups
Full article here:  https://www.washingtonpost.com/recipes/barbecue-baked-lentils/17495/