Happy Cow Delivered 7/10/2018
Co-Op History – Information Wanted
This year is our 40th Anniversary. We are currently working on compiling a history of the Co-Op. If you have any information or memories from the past 40 years, please contact either
Theresa Pizuto @ email@example.com or
Anna Hazen @ firstname.lastname@example.org
Open Volunteer Jobs:
- Friday Day Manager (Weekly): For more information, contact Theresa Pizzuto
- Cleaning Person to clean the Co-op weekly. For more information, contact Theresa Pizzuto
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!
- UNFI: The next delivery is available this Thursday, July 12th. The next order deadline will be Monday, July 16th, available on Thursday, July 26th.
- Happy Cow: The next order deadline will be Saturday, July 21st for delivery on Monday, July 23rd.
- Frontier Herbs: 4th Wednesday of the month
- Krause Brothers Citrus & Juice: We will order when we meet minimum order requirements.
- Sami’s Bread: An order was received on Thursday, April 29th. There is bread available in the freezer.
- Split Creek: An order will be placed as needed. Place your orders in the Direct Order book.
- Dimpflmeier Bread: An order was received May 3rd. A nice supply is in the freezer. Next order date in Sept-Oct Please add wanted products in the Direct Order book.
Ling Ling Pot Stickers: We have Vegetable and Chicken Vegetable.
ORGANIC PRAIRIE Grass Fed Ground Beef
- Jenni’s ice cream. – We still have Brambleberry Crisp
- Quorn, meatless – soy-free grounds, located in Freezer
- Bob’s Red Mill Organic Quinoa Flour
- Unreal Dark Chocolate/Quinoa Gems (similar to M&M’s)
(Organic or Low Spray)
- Cedar Knoll Farms: Red, yellow and white Onions, Red, white and Yukon Gold Potatoes, Green peppers, bulb garlic
- Jewell Farms: Peeled Garlic
- Campobello – low-spray peaches
- Warbranch Mushrooms – shiitakes
- Assorted Flavors of Sauerkraut and Kimchi from Blue Ridge Brinery are in the refrigerator.
- Bob’s Red Mill Active Dry Yeast (in cooler)
- Bob’s Red Mill Nutritional Yeast
- Split Creek Farm: Feta in oil with olives, Assorted varieties of goat milk fudge, The cranberry walnut cheese ball has been put in the freezer to preserve integrity
- Blake’s Chicken Pot Pies
- Wyman’s frozen blueberries
- ‘Blake’s Shepherd’s Pie’
- ‘Against the Grain gluten free pizza shells’
- Brussel sprouts
Meats: Organic Prairie grass fed ground beef
- New consignments by Meg! Knitted doll blanket and dresses, and Organic Catnip filled Felted Mice
- Cedar Knoll Broccoli
- Frozen Woodstock Corn
- All Indigo Wild and Zum wooden balls are sale too!
- Food Should Taste good Tortilla Chips
- Kinnikinnick bread crumbs
- Almond Flour
- Wallaby Sour Cream
- Goat Fudge
- Jen’s Hot Kimchi
Supplements: A Biotics order was delivered on June 8.
Discontinued Items: To view the complete list of discontinued items click HERE.
- Canned Santa Barbara brand large black olives
- 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
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—email@example.com
Spring Blossoms Honey is in stock! This honey was harvested in May and is Natural, Raw, and unheated.
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 firstname.lastname@example.org 864-506-4221
- Christina’s Natural Qualities’ jewelweed spritzer and bar soap are back in stock.
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 Vinson. To see a complete list of supplements available, click here. To see supplements listed by BRAND click here.
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.
- 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.
- Compost available Discontinued until further notice.
- Eggs are stored in the refrigerator by the supplements. We procure from 4 suppliers.
- We have a good supply of Eggs
- 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).
Dimpflmeier Bread: We have a new shipment available as of Thrusday May 3rd! Stored in Freezer , double bagged.
Food Should Taste So Good multigrain tortilla chips
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.
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.
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: Please submit recipe to:
Grilled Gluten-Free Italian Herb Pizza Crust
The secret to a great pizza is the crust. In this gluten-free version featuring oregano and basil, grilling produces a crisp, lightly charred crust that everyone can enjoy.
- 1 1/2 teaspoons Frontier Organic Cut & Sifted Oregano Leaf 0.36 oz.
- 1 teaspoon Frontier Organic Cut & Sitfed Sweet Basil Leaf 0.56 oz.
- 1 teaspoon Frontier Coarse Sea Salt 5 lb.
- 1/2 teaspoon Frontier Organic Garlic Powder 2.33 oz.
- 1/4 teaspoon Frontier Fine Grind Black Pepper 1.76 oz.
- 1/8 teaspoon Frontier Crushed Red Chili Peppers 1.20 oz.
- 1 teaspoon Frontier Organic Cane Sugar 5 lbs
- 1 1/4 cups gluten-free oat flour
- 1 cup potato starch (not potato flour)
- 2/3 cup quinoa flour
- 2/3 cup millet flour
- 1 teaspoon baking powder
- 1 cup + 2 tablespoons unsweetened soymilk, divided
- 2 to 2 1/4 teaspoons dry active yeast, (or 1 packet)
- 4 teaspoons ground flax meal
- 3 tablespoons warm water
- 1/4 cup sunflower oil, divided
- 2 to 3 cups pizza sauce
- Your choice of toppings and cheese (see recipe tips)
Mixing and Proofing the Dough
1. In a large mixing bowl (ceramic works well for dough), stir together the oat flour, potato starch, quinoa flour, millet flour, oregano, basil, baking powder, salt, garlic, red pepper flakes and black pepper until fully mixed. Set aside.
2. Place soymilk in a small saucepan and gently warm over low heat until it reaches 105 to 115 degrees. It will feel just warm but not hot.
3. Pour 3⁄4 cup of the milk into a cereal-sized bowl, sprinkle the yeast over top, and then the sugar. Whisk for just a few seconds then let sit undisturbed for 10 minutes. The yeast should rise and become very foamy once activated. If it does not become foamy it has not activated and you need to start this step over. It is most likely due to the milk being too hot or too cold. If it’s too hot the milk will kill the yeast.
4. While the yeast mixture rests, whisk together the flax and water for 20 to 30 seconds until it starts to thicken. Set aside for 5 to 10 minutes. The flax mixture should be thick and gelatinous in texture after sitting.
5. Form a well in the center of the flour mixture with your hand and pour in 3 tablespoons of oil, the flax mixture and the yeast mixture. Stir with a large spoon until the mixture is combined. It will be dry and crumbly and not dough-like at this point.
6. Slowly drizzle in 1 tablespoon at a time of the leftover warm milk and knead with one hand in the bowl to combine.
7. Drizzle in more milk (approximately 1⁄4 cup) and knead until the mixture comes together and forms a dough ball, about 1 minute. The amount of milk needed will vary depending on how fresh your flours are. You may need slightly more or less than 1⁄4 cup.
8. Sprinkle a very light coating of oat flour onto a hard, flat surface and turn the dough out onto the surface. Knead with both hands for 5 to 7 minutes, folding over twice and pressing with your palms before turning 180 degrees and repeating. Do not skimp on the kneading. Set a timer to be sure you hit the 5-minute mark. The dough will feel rough and grainy at first but once you hit the 5-minute mark it should start to soften and feel smooth to the touch. The dough should have the texture of Play-Doh and feel slightly springy and stretchy when you’re done. It should be on the verge of being sticky while you knead the dough, so avoid over-flouring your surface. If the dough is cracked and feels dry, knead a bit of milk into it until soft and smooth.
9. Once soft and smooth, form into a ball, place in your mixing bowl, and drizzle on about 1 to 2 teaspoons of oil. Coat the ball and sides of the bowl with the oil. Cover with a towel and place in a non-drafty, warm spot (ideally 75 to 80 degrees), undisturbed for 45 minutes. The dough will increase in size by about 75 percent. It will most likely not fully double in size. You can use your oven for proofing the dough turn the light on about 20 minutes prior to placing it in the oven to lightly warm. Place the towel on top of the bowl and place it in the oven on the bottom rack for 45 minutes. This helps keep a constant warm temperature while eliminating any drafts. There are many other popular methods for proofing dough, as well. Placing in a sunny spot should also do the trick but may take longer to rise if not 75 to 80 degrees.
Rolling Out the Dough
1. Preheat your grill. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for medium-high/high heat – if your grill lid has a thermometer built into the lid, it should read about 400 degrees.
2. Score the dough into 3 or 4 segments, remove one, cover the bowl with the towel, then knead for about 30 seconds until smooth. When you start to knead, the dough may feel a bit crumbly but it will quickly return to its smooth state.
Lightly brush a large piece of parchment paper with oil.
3. Roll the dough into an oblong shape (easiest for grilling) between 1⁄8 to 1⁄4-inch in thickness. Be sure the dough is rolled evenly and thinly. The dough should roll easily and hold together very well (except for possible slight cracking around the edges).
4. If the edges crack, lightly crimp them together with your fingers or slice away with a knife, but avoid forming a thick edge. Brush the entire surface and edges with a light coating of oil.
5. Place on a baking sheet and cover with parchment to help avoid drying out.
6. Repeat with one more segment of dough (if your grill is big enough to fit two pizzas; otherwise, roll one at a time and keep the dough covered in the bowl).
7. Set out all of your pizza toppings next to the grill. Have them pre-chopped, pre-cooked, shredded, etc. and have your sauce in an open jar with a spatula for easy spreading.
Grilling the Pizza
1. Using a silicon brush, thoroughly grease your grill grates with sunflower oil (or other high heat safe oil).
2. Peel back the top parchment and very gently flip the pizza onto the grill grates with your hand/arm under the bottom layer of parchment.
Peel back the parchment and grill for 4 to 6 minutes until golden brown around the edges. Avoid over-cooking as it will become more fragile to flip as it cooks longer.
3. Slide a large metal spatula under the dough and gently turn over using your other hand as a brace to slowly lower to the grill.
4. Immediately top with sauce, cheese and other toppings then close the grill until the cheese has fully melted, about 3 to 4 minutes.
5. Remove from the grill with the help of two metal spatulas and place onto a baking sheet. Place in a warm oven (about 225 degrees) to keep warm while you grill the other pizzas. Or, slice with a large, sharp knife or pizza blade on a cutting board and serve hot. Then grill the other pizzas and serve in rounds. Cooking one pizza at a time helps ensure even cooking on the grill, especially if your grill heats unevenly. The pizza slices should hold together well when cut and not sag at all in the center.
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
- Associate Manager
Calendar 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!