UPDATE FOR THE WEEK OF August 24

Announcements:
COVID-19 Reminders – We are still following safety protocols.
As you know, the cases of COVID-19 have been increasing in our area. We hope that you are and your families are staying safe and healthy.

We will continue to provide you with healthy foods and products to the best of our ability in order to help us all support our nutrition and immune systems.

Health and safety are all of our responsibilities. We encourage you to practice safety measures at home and when you’re out. Take measures to avoid unnecessary contact with large crowds and confined gatherings of people to help slow the spread of COVID-19.
What we ask you to do:

2020 Membership Renewals

Memberships are due the first time you shop at the Co-op in 2020. The cost has increased to $30 for the entire year, which is still a great deal. This is the first increase in 30 years, and is needed to increase our income. Thank you for your continued support!

See the recipe for Paleo Double Chocolate Banana Bread at the bottom of this email

New, Restocked & Highlighted Products
(See photos below)

  • Bulk Packaged, Refrig, & Frozen: Organic bulk currants, nutritional yeast, and roasted & salted pistachios, Amy’s pizza, Brown Cow yogurt, Cafe Altura Italian style coffee and Jim’s organic coffee, Santa Cruz organic mango lemonade, Eden canned black-eyed peas, Good Culture cottage cheese, GTS kombucha (assorted), Hampton Acres pimento cheese, Happy Cow milk, buttermilk, cheeses, & butter, local eggs, Mikoyo’s vegan sharp farmhouse cheese and cream cheese, Pacific Foods mushroom and vegetable broth, Reeds ginger brews, Rickety Barn fudge (plain, walnut & Rocky Road), So Delicious frozen dipped double chocolate cashewmilk bars, Suzie’s saltine crackers, Wild Alaska Salmon, Woodstock frozen broccoli and cut spinach
  • Gluten-Free:  Larabars (cherry pie & key lime); Barnana plantain tortilla chips; CauliPower pizza crust; iViva frozen cauliflower grain-free tortillas
  • Consignments: knitted items by Meg MacArthur – catnip mice are back in stock!
  • Personal Care: nfuse magnesium deodorant, Alba Organics sunscreen, Clearly Natural unscented liquid hand soap
  • Pet Products: UT support & Hairball treats, Homeopet nose relief, Castor & Pollux beef bone broth, Wellness gravies
  • Supplements: Garlinase, Air-Power, Gaia Echinacea Supreme, Olive leaf, Oil of Oregano & CALM ASAP
  • Local Produce: from Growing Green Family Farm delivered 8/20 – organically cherry tomatoes, fairytale eggplants, Green Carmen sweet peppers and much more. DarkSpore delivered 8/20 – blue oyster, chestnut, elm oyster & shiitake mushrooms. (see photos below).

Monthly Senior Discount Day

The Co-Op offers a 5% discount to senior 65+ on the 3rd Saturday of each month.  The next senior discount day will be held on Saturday, September 19
Day Managers Needed
(Markup depends on day of week/hours worked)
We are looking for volunteers to be trained as Day Managers (hours depend on day of week). If you are interested or want to learn more please contact Theresa Pizzuto.

Secretary Needed
(Officer position – 0% markup)
The Secretary takes minutes at the monthly manager meetings & quarterly general membership meetings, sends out the Weekly Update and all email communications to members & managers. Computer skills are required, including basic knowledge of Word and Excel; familiarity with Google Docs a plus. 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

Order Deadlines and Delivery Dates

Online ordering calendar

UNFI —  The next order deadline is Monday, 8/24.  The next delivery date is Wednesday, September 2. 

Happy Cow — The next order deadline is Saturday, August 29 for pickup on Monday, August 31.

Sami’s Bread — Please place a special order if you would like us to order from this company again.
Frontier Herbs — Orders due monthly on the 4th Wednesday of the month.

Albert’s Produce— The next delivery will be made when we can meet the minimum.  To place an order or receive information about product/price lists please contact Theresa.

New, Restocked & Highlighted Products
Produce

Produce Updates

If you are interested in ordering a specific type of produce please contact Theresa to discuss availability. 

Short-term Local Seasonal Produce To special order please contact Theresa
New produce list: see top section of email
  • Growing Greens Family Farms:   New produce arrived on August 20.  We have cherry tomatoes, fairytale eggplant, Green Carmen sweet peppers, arugula, green beans, and parley.  For more information, visit Growing Green Family Farm.  They are a local farm in Anderson,  SC
  • Cedar Knoll Farm: we will order seasonal produce as our shelf stock is depleted (weekly or every other week).
  • DarkSpore Mushrooms: received on August 20; a variety of mushrooms including Blue Oyster, Chestnut, Elm oyster and shittakes.
  • Healthy Hen Farm: seasonal produce will be ordered as it is available
  • Jewell Farm: garlic and other produce will be ordered as it is available.
  • Mile Creek Farm:  they are closed for the season
  • Roundtop Farm: ginger and turmeric will be restocked as it is sold from the shelf
  • Warbranch Mushrooms: ,
Albert’s Organics Produce Distributor: Our most recent order arrived Wednesday July 17. Produce will be ordered when we can make the minimum.
Personal Care

 New & Restocked Pet Products
Supplements
Supplement by Brand
Supplements by Shelf Order
Consignments
Reduced Items
Discontinued Products

Discontinued by UNFI

  • St. Dalfour Gourmet to Go 3 Bean Salad

    St. Dalfour Gourmet to Go Salmon

  • Traina Natural California Bing Cherries

  • SunSpire Coconut Dark Chocolate Bar

  • Rapunzel Brand

    • Coco Powder

    • Veg Bouillon (no salt, w/ herbs, w/ sea salt)

  • Coconut Secret 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

Paleo Double Chocolate Banana Bread

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 slices
Calories 248 kcal
Author Rachel Conners

Ingredients

  • 4-5 bananas 2½ cups mashed or 575 grams
  • 4 eggs room temperature
  • ½ cup (140g) almond butter or nut butter of choice
  • ¼ cup coconut oil melted
  • 1 teaspoon vanilla extract
  • ½ cup (75g) coconut flour, packed
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • 4 oz. dark chocolate chopped (make your own to keep refined sugar free)
Instructions
  1. Grease one 9″x5″ loaf pan (or 8″x8″ square pan) and preheat the oven to 350ºF.
  2. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
  3. Add the coconut flour, cocoa powder, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the chocolate chunks.
  4. Pour the batter into the prepared pan and spread it evenly.
  5. Bake in the preheated oven for 55-60 minutes (40 minutes for an 8×8″ pan). A toothpick inserted into the center should come out clean and if you press down light on the top of the loaf, it should bounce back.
  6. Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.