| Open House: Sat, May 20 from 10:00-3:00 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. |
| Co-op Garden News Our strawberry plants are flowering and we have some pac choi planted. A big thank you to Sandy Srelz for preparing the beds and weeding and to Julie Frugoli for the pac choi plants. |
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 Free Chocolate Bar with Purchase As a thank you for your support, receive a free Alter Eco organic creme brulee chocolate bar with purchases over $15 during the month of April, until supplies run out. Limit one per household per day. |
| Building Volunteers & Donations Needed Outside Painting: We’re looking for volunteers to paint the back wall/ siding of the co-op. If you’d like to help, please contact Theresa for more details. Outside Planter Box: We’re looking for volunteers and donations (materials or money) to build a planter box out in front of the co-op. Someone recently ran over our concrete planter and we would like to replace it with something larger/ taller. If you’d like to help, please contact Theresa for more details. |
| 2024 Membership Renewals Memberships are due the first time you shop at the Co-op in 2024. The cost is $30 for the entire year, which is still a great deal. Thank you for your continued support! |
 Free Dish Soap with MembershipAs a thank you for your support, receive a free bottle of Seventh Generation dish liquid soap with your new or renewed membership, until supplies run out. Limit one per household. |
| Open Volunteer Jobs Visit this link to view the volunteer jobs are available. When you volunteer, you pay less. If you are interested in volunteering you can complete a Volunteer Work Interest form and email it to Theresa or drop it off at the co-op. If you would like more information please contact Theresa. |
| Recent Local Produce & Products We received a whole chicken (in the freezer), asparagus, rainbow carrots, shiitake mushrooms, and Garnet sweet potatoes last week. Still in stock: Organic chioggia & golden beets, kale, kohlrabi, chestnuts (NC – freezer), Appalachian gold potatoes, acorn, butternut & kabocha squash, purple potatoes, and Boniato, Covington, and purple sweet potatoes. |
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| Local Products Update If you would like to place a special order for any of our local product suppliers, please contact Theresa at theresa.pizzuto@gmail.com. Blue Ridge Brinery: We have all flavors of sauerkraut & kimchee in stock. Growing Greens Family Farm: We have butternut, kabocha, and acorn squash in stock. Healthy Hen Farm: We have large eggs, dried eggs, local & sourwood honey in stock Local Meats:We have ground beef 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. Rickety Barn Farm:We have pasture-raised chicken and traditional flavor pot pies in the freezer – made with all natural ingredients. Each pie feeds 4. Roundtop Farm:We have fresh yellow Indira and red turmeric and ginger in stock. Organic sourdough bread:We have traditional and flavored sourdough (rosemary & olive, rosemary & garlic) 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, April 20. Updated COVID-19 Reminders – Masks are now optional for shoppers – We are still following recommended safety protocolsThe Pickens County community level is LOW. Based on the current CDC and SC DHEC guidelines, masks are optional for shoppers. 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, April 8. Thenext delivery date is Wednesday, April 17. We receive orders every two weeks. Happy Cow — Place orders by Saturday, April 13 for delivery on Tuesday, April 16. We receive orders every two weeks. Frontier Herbs — Next order due date is Tuesday, April 16. Frontier Co-op orders are due the 3rd Tuesday of the month. Visit the Frontier Co-op website to see the products on sale. |
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| Gluten-Free Products |
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| Produce If you are interested in ordering a specific type of produce please contact Theresa to discuss availability. Visit the list of produce suppliers |
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| Discontinued Items |
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 Roasted Sweet Potatoes and Spinach with Feta Author: Ali Slagle Total Time: 40 minutes Yield: 4 servings Description A ho-hum sheet-pan of potatoes and greens this is not. Caramelizing sweet potatoes and wilting soft greens on a sheet pan is a smart way to cook two vegetables at once in this efficient and exciting recipe. There are bolts of pickled jalapeño, salty feta and scallions, but the pickled jalapeño brine is the key. It’s used like a spicy vinegar, seeping into the sweet potatoes to complement their flavor. To make it a meal, top with a fried egg or roasted Mexican chorizo, swaddle in a pita or tortilla with tahini or sour cream, spoon onto grains or brothy beans, or into omelets or frittatas. Leftovers will keep refrigerated for up to a week Ingredients 2 pounds sweet potatoes, peeled or unpeeled, cut into 1-inch pieces 4 tablespoons neutral oil, such as canola or grapeseed Salt and pepper 2 tablespoons sliced pickled jalapeños, plus 3 tablespoons brine 10 ounces baby spinach, kale, mustard greens or arugula 3 scallions, thinly sliced 2 to 3 ounces feta, sliced or crumbled Instructions Heat the oven to 450 degrees. On a sheet pan, toss the sweet potatoes with 3 tablespoons oil and season with salt and pepper. Spread into an even layer and roast until fork-tender and browned in spots, 15 to 20 minutes. Drizzle the sweet potatoes with the pickled jalapeño brine, then pile on the baby spinach. You may need to stir the spinach into the potatoes to help everything fit. Drizzle the greens with the remaining 1 tablespoon oil and season with salt and pepper. Roast, stirring halfway through, until the spinach is wilted and the liquid on the sheet pan has evaporated, 5 to 7 minutes.Sprinkle with the pickled jalapeños, scallions and feta. Serve warm or at room temperature. Find it online:https://cooking.nytimes.com/recipes/1023553-roasted-sweet-potatoes-and-spinach-with-feta |