Update for March 10


Local Produce:
We will be receiving a delivery of local permaculture produce from Growing Greens Farm that will be available on Thursday, March 14th. Depending on the availability we will have; Baby Kale, Mixed Greens, Romaine Lettuce, Arugula, and possibly spinach.

Membership Meeting

All Upstate Food Co-op members are invited to attend our general membership meeting on Saturday, March 30 at 11:00 am at the Co-op. As a member, your input is valuable and you are encouraged to attend general membership meetings, participate in elections and provide input to Co-op decisions. Since we are run according to co-operative principles, we are all members rather than owners and customers.

We will be receiving the 2018 end of year financial report, forming a finance subcommittee, and forming the 2019 nomination committee.

For more information, contact General Manager

Theresa Pizzuto at theresa.pizzuto@gmail.com.

2019 Membership Renewals

Memberships are due the first time you shop at the Co-op in 2019. The cost is still $24 for the entire year. Thank you for your continued support!

Honey Manager Needed

The Honey Manager works with local honey suppliers to stock the Co-op with bulk and packaged honey. The current manager, Tatiana Burtova, is leaving in June, so we will need to fill the position by May to ensure the new manager has an opportunity to train with Tatiana before she leaves. 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

Board of Directors Open Position

Interested in helping the Co-op grow, solve problems, brainstorm, and be pro-active? We currently are looking for members who would be interested in filling an open position on the Board of Directors; term would begin January 2019. Meetings are generally held 2-4 per year, term is for 2 years and it’s a nice group of people to spend an evening with while serving the Co-op. Markup is reduced 5% for service. For more information please contact Theresa Pizzuto at theresa.pizzuto@gmail.com

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, March 16th.

Order Deadlines and Delivery Dates

UNFI — . The next delivery will be available on Thursday, March 20th.  The next order deadline is Monday, March 25th with a delivery date on Thursday, April 4. 

Happy Cow — The next order deadline will be Saturday, March 16th, for a delivery on Monday, March 18th.
Sami’s Bread — A Sami’s order arrived on Thursday, February 28th.  Please check the freezer for Bagels and Bread.
Dimpflmeier Bread — Dimpflmeier Bread is available and in the freezer.  Next order will be placed when minimum requirement is met.

New Arrivals
Personal Care

There are currently no new Personal Care products at this time. 

New Pet Products


No New Consignments this Month.  

Supplement by Brand
Supplements by Shelf Order
Discontinued Products

Discontinued by UNFI

  • Dalfor Gourmeet 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)

  • 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

Gluten Free Skillet Irish Soda Bread

Gluten Free Skillet Irish Soda Bread
Celebrate St. Patrick’s Day with this traditional and hearty loaf. The key to Irish Soda Bread is using baking soda, rather than yeast, as a leavening agent. We updated this classic by making it gluten free and stirring in some whiskey-soaked currants and rosemary for an added kick. Serve warm with butter and jam—and enjoy! Tools: cast iron skillet (at least 9 inch), whisk, spatula, zester, pastry cutter or fork, knife, pastry brush
  • For the currants or raisins: place the currants or raisins in a microwave-safe bowl. Add 1/2 cup of the whiskey and heat in the microwave for 1 minute. Let the mixture sit until it reaches room temperature (about 15 minutes) and then drain the alcohol.
  • This is best enjoyed the day it is made, but the loaf will keep at room temperature in a zip-top plastic bag for up to two days. Additionally, the loaf can be frozen for up to 1 month.
  • SERVINGS 10 servings
  • PREP TIME 15 minutes
  • COOK TIME 50-60 minutes


  • 4 cups Gluten Free 1-to-1 Baking Flour
  • 3 Tbsp Sugar
  • 2 tsp Baking Powder
  • 1 1/2 tsp Baking Soda
  • 1 1/2 tsp finely chopped fresh Rosemary
  • 1 tsp finely grated Orange Zest
  • 1 tsp Kosher Salt
  • 1/3 cup unsalted Butter, cut into 1/2-inch cubes and chilled
  • 1 cup Currants or Raisins, soaked in 1/2 cup Irish Whiskey and then drained
  • 2 1/3 cups lowfat Buttermilk, cold
  • 1 Egg
  • 2 1/2 Tbsp unsalted Butter, melted


  1. Set a rack in the middle of the oven and preheat to 400°F.
  2. In a large mixing bowl add the dry ingredients: flour, sugar, baking powder, baking soda, rosemary, orange zest and salt. Whisk to combine. Add the cubed butter to the flour mixture and use a pastry cutter or fork to work the butter until it becomes the size of small peas. Add the soaked (and drained) currants or raisins, and use a spatula to stir and combine.
  3. Add the buttermilk and egg to a small mixing bowl and whisk to combine. Then, pour the wet ingredients into the flour mixture and use a spatula to work the dough until it starts to come together.
  4. Turn the dough onto a lightly floured work surface. Form the dough into a 7-inch round and place in the cast iron skillet. Using a sharp knife, score a cross from end-to-end into the center of the loaf that’s 1 inch deep. Place the skillet into the oven and bake the bread for 50-60 minutes, or until the loaf has browned, is dry to the touch and a knife inserted into the center comes out clean.
  5. Remove from the oven and place on a baking rack. Brush the loaf with melted butter if desired.