|Labor Day Closure |
The co-op will be closed on Monday, Sep 5 in observance of the holiday. We wish you and your families a safe and healthy holiday!
|Local Products this week|
Happy Cow announcement – due to low milk production, buttermilk and chocolate milk will not be available for the next 6-8 weeks. As soon as they are available again we will restock them.
Co-op Garden produce: the growing season is winding down and we’re currently picking Jalapenos and okra from our co-op organic garden! Purchase them for a small donation to the garden fund.
Elijay Mushrooms: we will receive Shiitake mushrooms this Thursday.
Healthy Hen Farm: we received eggs on 8/27
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: Veggie Loaded Ramen Soup
at the bottom of this email
Product Updates New & Restocked Products (Photos Below)
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, September 17.
Updated COVID-19 Reminders – Masks are now optional for shoppers – We are still following recommended safety protocolsThe Pickens County community level has lowered to MEDIUM, with the rate of transmission increasing. Based on the current CDC and SC DHEC guidelines, masks are recommended 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 | CDCPrevious Posts
Visit these links for more information:
Darkspore Mushroom Grow Kits available to order
Co-op Garden Project Updates
Order Due Dates and Delivery Dates
Online ordering calendar
UNFI — Thenext delivery date is Wednesday, Aug 31. The next order due date is Monday, Sept 5.
Happy Cow –We received a delivery Tuesday, Aug 23. Place orders by Saturday, Sep 3 for delivery on Tuesday, Sep 6 (due to the holiday).
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
|Recipes and Health Articles – Pinto Bean Salsa Salad Veggie Loaded Ramen Soup|
This easy vegan miso ramen soup will have you trading in your takeout for homemade ramen any day of the week! A rich miso broth, paired colorful vegetables and chewy al dente rice ramen noodles is the ultimate in vegan comfort food.
Total Time: 1 hour 15 minutes
15-20 shiitake mushrooms washed and de-stemmed
2 quarts water
5 tsp table salt
2 tsp sesame oil
1 medium sweet potato spiralized on the wide setting or thinly sliced
1 tsp table salt
1 cup frozen sweet corn
1 pint red grape tomatoes sliced in half
1 cup frozen edamame shelled (or green peas)
1 tbsp sesame oil
1 inch fresh ginger peeled and finely minced
3 cloves garlic crushed or finely minced
3 scallions sliced thin with the white parts separated from the green parts
1 quart vegetable broth low-sodium
6 cups water
¼ cup tamari low-sodium
4 tbsp yellow miso paste
4 cakes Lotus Foods Organic Millet & Brown Rice Ramen
5-7 handfuls baby spinach
Preheat oven to 400 degrees.
Trim the stems off the mushrooms. Submerge in 2 quarts of water with 5 teaspoons of dissolved table salt. Allow to brine for 10 minutes. Drain, pat dry. Then spread on a baking sheet. Toss in 1 teaspoon sesame seed oil and roast for 30 minutes, flip and then roast for 10 more minutes.
Wide spiralize (or thinly slice) one sweet potato. Sprinkle with 1 teaspoon table salt. Allow to rest for 15 minutes. The potatoes should shed moisture. Pat dry, then spread out on a baking sheet and toss in 1 tsp sesame oil. Roast for 10 minutes, then flip. Roast for another 8-10 mins. Be careful not to burn. The thinner you slice the potatoes, the quicker they will cook. I wanted a crispy, almost potato chip texture.
Heat a cast iron skillet until very hot. Thinly spread 1 cup frozen corn in the skillet. Do not stir – allow to char briefly. About 1-2 minutes. Set aside.
Slice 1 pint of grape tomatoes in half.
Defrost 1 cup frozen edamame.
Heat a large stock pot with 1 tablespoon of sesame oil. When hot, add fresh minced ginger, crushed minced garlic cloves and white ends of the scallions. Cook briefly, being careful not to burn. About 1-2 minutes. Add the vegetable broth, water and tamari. Simmer for 10 minutes.
Remove 1 cup of the hot broth and allow to cool slightly. In a small bowl combine the slightly cooled broth and 4 tablespoons of yellow miso paste. Stir to make a slurry. Turn off the heat to the large pot of broth & add the slurry. Stir to combine.
Prepare 1 cake of ramen noodles for each person in accordance with package directions.
To make the ramen bowls, add 1 handful of baby spinach to the bottom of the bowl. Ladle in the broth – about 2-3 ladles per person. Add the mushrooms, tomatoes, corn and edamame. Add the sweet potato chips at the very end. They won’t stay crispy for long, but the flavor is amazing. Garnish with scallion greens & Togarashi seasoning. https://www.lotusfoods.com/blogs/recipes/veggie-loaded-ramen-soup