|Open House: Sat, May 20 from 10:00-3:00 – Free Bar of Dark Chocolate to all who attend.
Save the date for our Open House and Member Appreciation Day to be held during the Issaqueena Festival. Free samples, discounts, prize drawings, and more! Hope to see you there.
|Local, chemical-free plants by Cedar Knoll Farm & Nursery:
A variety of pepper & squash plants and red canna lilies
|2023 Membership Renewals
Memberships are due the first time you shop at the Co-op in 2023. The cost is $30 for the entire year, which is still a great deal. Thank you for your continued support!
|Local Products Update
If you would like to place a special order for any of our local product suppliers, please contact Theresa at firstname.lastname@example.org.
Organic Sweet Potatoes:
We received Covington, Garnet and Murasaki sweet potatoes on 4/15
Cedar Knoll Farm & Nursery:
We received organic kohlrabi, and more plant starts on Tuesday
We will receive shiitake mushrooms this week
Healthy Hen Farm:
We have large eggs and local honey in stock
We received eggs, kale and spinach on 4/17
We have ground beef and breakfast sausage from Johnson Creek Farm. If you’re interested in bison or elk, or have requests for other types of local meat, please contact Cheri Noffke.
Monetta Asparagus Farm:
We received asparagus 4/20, and will continue to receive it until the end of the growing season.
Rickety Barn Farm:
We received goat milk fudge and chicken pot pies on 3/28. Chicken pot pies: Two flavors – traditional & spinach/feta – made with all natural ingredients. Each pie feeds 4.
Organic sourdough bread:
There is a good supply of bread in the freezer.
|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 20.
Updated COVID-19 Reminders – Masks are now optional for shoppers – We are still following recommended safety protocols
The Pickens County community level is LOW. Based on the current CDC and SC DHEC guidelines, masks are optional for shoppers. Day managers will decide whethervolunteer 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.
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
Order Due Dates and Delivery Dates
Online ordering calendar
UNFI — The next order due date is Monday, Apr 24. Thenext delivery date is Wednesday, May 3.
Happy Cow — Place orders by Saturday, Apr 29, for delivery on Monday, May 1.
Frontier Herbs — Orders due monthly on the 4th Tuesday of the month.
If you are interested in ordering a specific type of produce please contact Theresa to discuss availability. Visit the list of produce suppliers
Roasted Japanese Sweet Potatoes
These oven-roasted Japanese sweet potato cubes are paired with a delicious miso maple tahini dressing. They’re so easy to make, perfect for a comforting and healthy vegetable side dish! Recipe is vegan and gluten-free.
prep time: 10 MINUTES
cook time: 30 MINUTES
total time: 40 MINUTES
2 medium-large Japanese sweet potatoes (washed + dried)
2 Tbsp olive oil
Salt + pepper, to taste
Optional garnish: fresh parsley or green onion/scallions, chopped
Miso Tahini Dressing:
1/4 cup tahini
1.5 Tbsp miso paste
1 Tbsp maple syrup
1/4 tsp garlic powder
2 tsp lemon juice
2-3 Tbsp hot water
Start by preheating your oven to 400F. Line a large baking sheet with parchment paper.
With the skin on, cut sweet potatoes into 1-inch pieces.
TIP: To do this, I typically slice 1-inch rounds down the length of the sweet potato. Then I take each round and cut it into quarters (or 6 pieces, depending on how large your sweet potatoes are).
Then, place the sweet potato cubes on your baking sheet. Toss them with olive oil, salt, and pepper. Spread them out in a single layer, leaving room between each piece.
Place the baking sheet in the oven for 25-30 minutes, until sweet potatoes are lightly browned and fork-tender.
While the sweet potatoes are cooking, make the miso maple tahini dressing by whisking the dressing ingredients together in a small bowl. Adjust seasonings to taste, then set aside.
TIP: I’d recommend starting with 2 tablespoons of hot water first. If you want it a bit more runny, you can add an additional tablespoon!
Remove sweet potatoes from the oven. Transfer to a serving plate or bowl. The tahini dressing can either by drizzled on top of the roasted sweet potatoes, or served alongside them as a dip. Garnish with fresh pepper and parsley/green onion as desired. Serve + enjoy hot!
LEFTOVERS & REHEATING: While best enjoyed fresh, leftovers will keep in an airtight container for 3-4 days in the fridge.If you plan on having leftovers, I’d recommend storing the tahini dressing in a separate container (rather than drizzled overtop).You can reheat them in the oven or on the stovetop, if you want to maintain the crispy outside. If you don’t mind them being a bit softer, you can simply pop them in the microwave!
*RECIPE MODIFICATIONS: If you can’t find Japanese sweet potatoes at your local grocery store, you can always make this recipe with the orange variety that is more commonly found in North America. That said, Japanese sweet potatoes are found in a lot of grocery stores Garlic powder can be swapped with finely minced garlic cloves or crushed fresh garlic. I’d go for about 1-2 large cloves.If you want to make this recipe without the tahini dressing, all you need are the sweet potatoes, olive oil, and some salt and pepper! Follow the roasting instructions, and then serve on their own or with dressing of choice. The miso maple tahini is just one way to enjoy them 🙂
*SERVING IDEAS: Because this recipe is a source of complex carbohydrates (sweet potatoes) and healthy fats (tahini dressing), I recommend serving this with some non-starchy vegetables and a quality protein to balance out your meal. Some ideas: pair with some simple seafood, like baked salmon or garlic-sautéed shrimp pair with simple meats or poultry, like grilled chicken pair with plant-based protein sources, like baked tofu or tempeh add the sweet potatoes to a salad or grain bowl + drizzle the tahini dressing overtop pair with other roasted veggies, like broccolini or cauliflower or some leafy greens, like sautéed spinach or kale
*ADDITIONAL TIPS: Yes, you can eat sweet potato skin! It’s a great way to reap the nutrition benefits 🙂Need help using up the rest of the tahini or miso that you purchased for this recipe? Checkout my tahini recipe roundup and my miso recipe roundup for more inspiration!
Find it online: https://www.walderwellness.com/roasted-japanese-sweet-potatoes/#recipe