UPDATE FOR THE WEEK OF November 5

Happy Cow Delivery Person Needed
Pick up milk and cheese from the farm and deliver to the co-op every other Monday(~2x/month). You would use your own vehicle and the markup is 5% if you pick up twice monthly. If interested please call Lori Pierce on Mondays at the Co-op between 10am-2pm(864-868-3105) or email Theresa Pizzuto

Cleaning Person Needed
to clean the Co-op weekly. For more information, contact Theresa Pizzuto

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, October 20.

Clock Needed
Our clock was accidentally broken and we are hoping someone has another battery operated clock to donate. Preferably a digital but happy with any donation.

 

New Items Available for Limited Time
Ordering begins this week.

Locally Grown Apple Varieties
$.99 per pound:
Fuji, Red and Golden Delicious, Pink Lady, Granny Smith, Jonagold, Cameo, Gala, Stamen, Rome, Arkansas Black.
Collards
$3.00 per bunch
Eggnog
Order by Saturday or leave message on phone by early Monday morning.

Order Deadlines and Delivery Dates

UNFI
The last delivery was made available on Thursday, October 31th. The next order deadline will be Monday, November 5th, available on Thursday, Nov 15th.
Happy Cow
The next order deadline will be Saturday, November 10th  for delivery on Monday, November 12th.
We will have one extra Happy cow pickup on the 19th of November, the deadline for ordering will be Saturday November 17th. 
Frontier Herbs
Orders are placed 4th Wednesday of the month
Krause Brothers Citrus & Juice
We will order when we meet minimum order requirements.
Sami’s Bread
An order was made  available on Thursday, October 25th.
Split Creek
An order will be placed as needed. Place your orders in the Direct Order book.
Dimpflmeier Bread
 Next order deadline is Tuesday, December 4th for a delivery of Wednesday, December 12th, and available Thursday December 13th.

New Arrivals
Don’t forget your furry friends like to celebrate the beginning of Autumn too.
These are a super yummy snack.  Pop them in the toaster for a few minutes to give them a little extra fluff!
Personal Care
Christina’s Natural Qualities Mascara
We have lots of fun shades of Christina’s Natural Quality Lipstick.

Consignments


Current Consignment: Knitted hats and some slippers  by Meg

Supplements
Supplement by Brand
Supplements by Shelf Order
Recipes

Spaghetti Squash “Pizza” Bowls
  • Author: Cookie and Kate

Make these easy spaghetti squash pizza bowls tonight! This recipe features marinara, sautéed spinach and cheesy goodness in a spaghetti squash “bowl.” Recipe yields 4 bowls.

Ingredients

  • 2 medium-to-large spaghetti squash (about 5.5 pounds total), or 3 small
  • 4 teaspoons + 1 tablespoon extra-virgin olive oil, divided
  • Salt
  • Freshly ground black pepper
  • 4 medium cloves garlic, pressed or minced
  • 6 ounces (6 packed cups) baby spinach
  • ⅔ cup (2 ounces) grated Parmesan cheese
  • 2 cups marinara sauce (I used store-bought)
  • 8 ounces (2 cups) grated part-skim mozzarella cheese
  • Chopped fresh basil, for garnish
  • Pinch of red pepper flakes, optional
Instructions
  1. To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
  2. Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half. Repeat with the other squash.
  3. Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.
  4. Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally! Leave the oven on for later.
  5. Meanwhile, cook the spinach: In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the garlic and sauté until fragrant, about 30 seconds to 1 minute. Add the spinach and cook, stirring often, until it’s wilted. Set aside.
  6. Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Divide the spinach and Parmesan into the spaghetti squash and stir them into the squash. Season to taste with salt. Spread marinara sauce generously over each (feel free to eyeball this) and top with mozzarella.
  7. Return the squash to the oven and bake for 20 minutes, or until the cheese is spotty brown. Sprinkle with fresh basil and red pepper flakes, if desired, and serve.
Notes
Storage suggestions: This recipe reheats well (I just warm them in the microwave). Leftovers keep well, covered and refrigerated, for about 4 days.
Change it up: You can cook leftover vegetables with the garlic, before adding the spinach. You could also use chopped kale, chard or collard greens instead of the spinach—those will just need a little more time in the skillet to soften.
*Parmesan note: Most Parmesans are not technically vegetarian (they contain animal rennet), but Whole Foods 365 and BelGioioso brands offer vegetarian Parmesan cheese.
Discounted Items

There are a variety of discounted items located on our Clearance shelf. 
Discontinued Products
Here is our complete list of Discontinued Products
  • All flavors of Xyla brand mints
  • Bulk organic whole oat groats
  • 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 has been discontinued by UNFI
  • SUNSPIRE CHOC BAR,COCONUT 1.75 OZ  by UNFI
  • Lucini Italia Artichoke Pasta Sauce  by UNFI
  • All Rapunzel bouillon cubes, no-salt, sea-salt, and with herbs, by UNFI
  • Canned Santa Barbara brand large black olives