Update — Week of February 5th

2018 Membership Renewals: Memberships are due the first time you shop at the Co-op in 2018. The cost is still $24 for the entire year. Thank you for your continued support!

Bring a friend to the co-op and enter into a drawing for a free giveaway each month!
We’re giving away products from some of our best suppliers. Co-op members will receive one entry into a prize drawing for each new visitor you bring to the co-op. Each new member will also be entered once in the drawing, to be done at the monthly managers’ meeting.
Be sure to fill out your registration information when you bring friends to see the co-op. Your cashier will have the form handy!
This month’s prize is a Carlson shopping bag, a liter of Sunberry Farms Tropical juice, and a bar of Carlson E-Gam soap with aloe vera.

Local Produce Update: Due to the extremely low night time temperatures, local produce is scarce at the moment. We hope to be able to procure more in the next week or two.

Recalled: Rapunzel brand no added salt vegetable bouillon
if you have product that matches this information please return it to the Co-op for a credit (recalled due to label mistake)

  • Rapunzel Bouillon Veg No Salt 12/2.4 oz (33T/594P) 012
  • Lot numbers: 112075, 113390, 114805, 116205, 118230 and 119631
  • Best Buy dates: 9/10/2018, 11/12/2018, 12/17/2018, 03/04/2019, 05/23/2019 and 7/22/2019

Building and Grounds Manager Needed and Weekly Cleaning Person:  For more information, email Theresa Pizzuto.

Help Wanted Happy Cow Pickup/Delivery Person to pick up milk and cheese from the farm and deliver to the Co-op every other Monday. You would use your own vehicle and the markup is 5%. If interested please call Lori Pierce on Mondays at the Co-op between 10am-2pm or email Theresa Pizzuto.


To view the online ordering deadline and delivery calendar, click HERE.
  • Gaia: Order has been placed and received.
  • Dimpflmeier Bread: An order was received on Friday, August 11th. Still some products in freezer.
  • Sami’s Bread: Our most recent order was delivered Thursday, January 11th. New order possibly next Monday if there is enough to meet min. of $75.00.
  • Frontier Herbs: January’s fourth Wednesday deadline is Wednesday, February 28th.
  • Happy Cow: The next order deadline will be Saturday, February  10th for delivery on Monday, January 12th.
  • UNFI: The next ordering deadline is Monday, February 12, available Thursday, February 22nd.
  • Split Creek: An order will be placed as needed.
  • Krause Brothers: The first order deadline is Saturday, Feb. 10 and available on Feb. 15.


Received delivery from Split Creek Goat Farm:

  • The cranberry walnut cheese ball and carton of raspberry Fromage Blanc has been put  in the freezer to preserve integrity.
  • Assorted varieties of goat milk fudge
  • Split Creek Farm:
    Feta in oil with olives
    Chive chèvre log

(Organic or Low Spray)

  • Meyer lemons and pecans from SC
  • Organic Garlic from Cedar Knoll Farm
  • Local, fresh ginger is now available from Laurel Horton of Patchwork Garden in Seneca. It is a short season, so get it while you can.
  • Murasaki Sweet Potatoes (white)
  • Sweet Potatoes (orange)

Refrigerator: Grapefruit-Sage Bucha


  • Amy’s Pizza Amy’s Cheese Pizza with Cornmeal Crust
  • ‘Blake’s Shepherd’s Pie’
  • ‘Against the Grain gluten free pizza shells’
  • Brussel sprouts
  • SoDelicious chocolate mocha bars
  • Blake’s Chicken Pot Pies

Meats:  we added grass fed ground lamb (already had ground beef and sausage)

Supplements:   We can order from Pure Encapsulation, Douglas, Biotics Research, and Endo Met.  All of these are supplements that you usually have to purchase through a health care provider.

Modern Forestry Candle Assortment (great for gifts!)

New Items:

Krause Brothers, Greenville, SC
We have a new vendor, Krause Brothers, who provide fresh citrus direct from family owned farm in Florida.  They also make fresh squeezed orange juice and grapefruit juice.

The first order deadline is Saturday, Feb. 10 and available on Feb. 15.  Orange juice should stay fresh for 14 days after squeezing and grapefruit for 17 days. The first order we receive will be squeezed on Feb. 13. Please place special orders in direct order book where you can see the available products and price list.

We have limited quantity at the co-op of Hamlin, Temple, and Honeybell oranges as well as Rio (red) grapefruit.  We have samples of the juices at the co-op but they are going fast.

Discontinued Items: To view the complete list of discontinued items click HERE.

  • 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.

Back ordered Items

  • None at this time


Split Creek Goat Farms ordering is available again in the Direct Order book.  Orders will be placed when we have enough items to fill an order including what we keep in stock.  Please email Jackie with any questions—jc6m@caldwellcentral.net


Call Theresa Pizzuto if you have local produce you would like to sell through the Co-op.  theresa.pizzuto@gmail.com  864-508-0617

Frontier Herbs

If you want to place an order with Frontier Herbs, you can submit an order online and it will be incorporated into the full order for the Co-op. New deadline is 4th Wednesday of the month. For information or to request an online account for ordering from Frontier, contact Jill Fleeman at jafleeman@gmail.com 864-506-4221


The supplement shelves have been organized to group products by type (vitamins, herbs, etc.) rather than by brand or company. *Please share any feedback or suggestions for improvement with Gale Farrier or Katherine VinsonTo see a complete list of supplements available, click here. To see supplements listed by BRAND click here.

Happy Cow

  • Good supply of cheese, milk and chocolate milk is available for special order.
  • When placing orders you must place your order before Monday.
  • You can call in your order and leave a message. Messages are checked early Monday morning before the order goes in.


  • Eggs are stored in the refrigerator by the supplements. We get a supply from 4 suppliers.
  • If you would like to sell eggs through the Co-op please contact Lori Pierce for more information (Mondays at the Co-op or call her at 864-843-2584).


Sami’s Bread has changed their disclaimer, which can be viewed in detail here. We will place the next order when the order minimum is met. Our newest order is available as of January 11th! A new order pending
Dimpflmeier Bread: We have a good supply in the freezer!


A new delivery of Back Roads granola (gluten free) came in this week. 
Member feedback requested about Gluten-Free product info:

  • What products do you like?
  • Which items did you try and did not like?
  • What type of items or brands would you like to see at the Co-op?
  • Email Jackie Caldwell about Gluten-Free product info.
  • Always looking for good suggestions for new gluten free products.

Pet Food

We are trying to determine which pet foods to stock. If you have a preference for pet food you would like to purchase through the co-op, please call (864-506-4345) Frances Chamberlain with your requests.

Monthly Senior Discount Day:
The Co-op offers a 5% discount to all seniors 65+ on the 3rd Saturday of each month. The next senior discount day will be held on February 17th.

To receive the discount please inform the cashier BEFORE you begin your transaction; the discount will not be available after you have already checked out. Your markup will be reduced by 5% for that day; however, no markup can go below 0%.

Recipe Submitted:
Vegetarian Shepherd’s Pie
Recipe courtesy Aida Mollencamp
Prep Time: 5 min
Inactive Prep Time:30 min
Cook Time:1 hr 20 min
Serves:8 Servings


  • 1 1/2 cups low-sodium mushroom broth
  • 1/3 cup dry red wine
  • 1 tablespoon tomato paste
  • 1 tablespoon all-purpose flour
  • 3/4 ounce dried porcini mushrooms
  • 3 pounds russet potatoes, peeled, and cut into large dice
  • 5 tablespoons unsalted butter
  • 2 pounds cremini mushrooms, stemmed and quartered
  • Salt and freshly ground black pepper
  • 1/2 medium yellow onion, finely chopped
  • 3 medium celery stalks, finely chopped
  • 5 medium garlic cloves, finely chopped
  • 1 medium celery root, peeled and small dice
  • 3 medium carrots, peeled and small dice
  • 2 medium parsnips, peeled and small dice
  • 1 tablespoon finely chopped fresh sage leaves
  • 1 tablespoon finely chopped fresh thyme leaves
  • 2/3 cup whole milk

In a medium bowl, whisk together broth, wine, tomato paste, and flour until evenly combined and smooth. Stir in dried mushrooms and set aside to reconstitute, at least 30 minutes. Strain mushrooms before using, reserving liquid.
Place potatoes in a large pot and cover with heavily salted water by 2 inches. Bring potatoes to a boil and cook until fork tender, about 20 to 30 minutes.
Heat the oven on low broil and place a rack in the upper third. Meanwhile, melt 1 tablespoon of the butter in a 3 to 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat. When it foams, add half the mushrooms and cook, stirring rarely, until mushrooms are browned, about 5 minutes. Remove mushrooms from pan, season well with salt and freshly ground black pepper, and set aside. Repeat to cook off remaining mushrooms.
Return pan to stove over medium heat and add 1 tablespoon of the butter, onion, celery, and garlic, and cook until softened and golden, about 2 minutes. Add celery root, carrot, parsnip, and herbs, and season well with salt and freshly ground black pepper. Cook until browned and softened, about 6 minutes.
Add wine mixture to pan and deglaze by stirring and scraping up any browned bits. Let cook until simmering and slightly thickened, about 3 minutes. Stir in reserved mushrooms and any juices that have accumulated and simmer until slightly thickened, about 8 minutes. Remove from heat and reserve in pan.
When potatoes are ready, drain well. Return to pan and mash until uniformly smooth. Fold in remaining 2 tablespoons butter and milk, and season well with salt and freshly ground black pepper. If necessary, keep warm over low heat.
Dot potatoes over vegetable mixture and spread to edges of pan to cover completely. Rough up the surface of the potatoes so there are bits that will get browned and crunchy. Broil until top is golden, about 15 to 20 minutes

Want to Help?

We have need for people to help with the following: Contact Theresa Pizzuto.

  • Happy Cow milk pickup
  • Bulk packagers
  • Day Managers and Cashiers to work weekly and/or as subs
  • Newsletter writers to write short articles for quarterly newsletter.
  •  Split Creek Goat items pick up

Health Discussion

Discussion of health issues at the Clemson Library the 2nd Tuesday each month at 7pm. All are welcome to attend (next meeting Tuesday, 2/13/18). For further information contact Gary at 864-868-0107 or Lori at 864-843-2584.


2018 Board of Directors Meetings Dates (5:30pm) at the Central-Clemson Library: TBD please stay tuned for details. To see the full meeting calendar click here.Enjoy your week!

Theresa Pizzuto  2018 General Manager
Suzie Medders 2018 Associate Manager
Anna Hazen 2018 Assistant Manager