Spring Planting

A big thank you to Cheri Lewis for transplanting the flowers from our previous location! They overwintered well and were planted at our new location Thursday.

Announcements

Happy Cow Milk Delivery on Tuesday The milk delivery will come in on Tuesday, 4/19 this week, instead of Monday. Life Extension Spring Sale If you would like to place a special order with the next sale order that we place (date TBD), please add it to the Life Extension Direct Order book or call it in. If you have questions, please email Katherine Vinson. 2022 Membership Renewals Memberships are due the first time you shop at the Co-op in 2022. The cost is $30 for the entire year, which is still a great deal. Thank you for your continued support! Weekly Recipe:  Roasted Hakurei Turnips & Radishes Recipe at the bottom of this email   Product Updates  New & Restocked Products (Photos Below) Handmade Jewelweed Soap: we have restocked jewelweed soap just in time for poison ivy season! Find it in the Personal Care Section. UNFI: we received a delivery on Thursday, 4/14. See photos below. Local Produce: we received organic produce (endive, kale, lettuce, radishes, hakurei turnips) from Growing Green Family Farms on 4/14. Local Mushrooms: we received shiitake mushrooms from Elijay Mushrooms on 4/14. Asparagus: we received asparagus from Monetta Asparagus Farm, Monetta, SC on 4/9. We will restock periodically throughout the growing season. If you would like to place a special order, please contact Theresa with the quantity (number of packages of ~ 1-1/2# each) that you would like.  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, May 21.  Updated COVID-19 Reminders – Masks are now optional for shoppers – We are still following recommended safety protocols The Pickens County rate of transmission has been low for a couple of weeks, so based on the current CDC and SC DHEC guidelines, we have made masks optional for shoppers. Day managers will decide whether volunteer workers will wear masks on their shifts. We are still following all of the recommended CDC guidelines and SC DHEC guidelines for keeping people safe during the COVID-19 pandemic, so we will reinstate the mask policy if the transmission rate increases again. What we ask you to do the following: 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 at least 5 days after you’ve been exposed to someone with confirmed COVID-19.  See this link for more information on what to do if you contract COVID:  What to Do If You Are Sick | CDC Previous Posts Visit these links for more information: Save the date: Co-op Grand Reopening & Member Appreciation Day (5/21/22) Darkspore Mushroom Grow Kits available to order Volunteer Jobs Co-op Garden Project Updates

Order Due Dates and Delivery Dates Online ordering calendar UNFI — The next order due date is Monday, Apr 18. The next delivery date is Wednesday, Apr 27.  Happy Cow — Next delivery will be Tuesday, Apr 19. Place orders by Saturday, Apr 30 for delivery on Monday, May 2. Backroads Bakery —  TBD 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

Consignments & Gifts

Reduced Items

Recipes and Health Articles Roasted Hakurei Turnips and Radishes Sweet Hakurei turnips and young radishes are tossed with olive oil and roasted with their greens in this simple and satisfying side dish. Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4 servings Calories: 125kcal   Ingredients 1 bunch radishes 1 bunch Hakurei turnips, or other mild salad turnips 3 tbsp olive oil 1 tsp kosher salt Instructions Move the rack in the oven to the lower middle position. Place the roasting pan in the oven. Preheat oven to 425F. Slice the greens off the turnips and radishes. Scrub the turnips and radishes well to remove all the dirt and grit from the vegetables, and rinse the greens repeatedly until they are grit free. If you left a little bit of the stem on the radishes and turnips, make sure you clean around it well since dirt collects there. I find scraping around the stem as I wash cleans it up nicely. Cut the turnips and radishes into wedges. Halve the small ones, and quarter or sixth the larger ones. In a large bowl, toss the vegetables with 2 tbsp of olive oil and 1/2 tsp of salt. Pour the vegetables into the roasting pan, arranging them so most have a flat side down in the pan. Roast for 15 minutes, stirring and turning the vegetables at 7 minutes. Dry the washed greens to remove most of the water. Roughly chop the greens into bite-sized pieces, then toss them in the large bowl with the rest of the olive oil and the salt. Pull the roasting pan out of the oven, turn and stir the vegetables again and then make a space for the greens. Spread out the greens in the space and return the pan to the oven. Roast for 5 minutes more. Notes What is a bunch? One bunch is about 1/2 – 3/4 of a pound of turnips or radishes. Choosing the Produce: Try to pick bunches with nice, green leaves since you will be eating them as well. Pick through the leaves once you have cut them from the vegetables and remove any yellow or brown leaves. Crispier Veggies: If you want the vegetables and greens even darker and crispier, roast for 2-3 minutes more, but watch the pan carefully since they can go from beautifully brown to burnt rather quickly at this point. Doubling: To double the recipe, use two roasting pans so you don’t crowd the vegetables. Find it online: https://www.justalittlebitofbacon.com/roasted-hakurei-turnips-radishes/