UPDATE FOR THE WEEK OF August 31

5 Sep 2020

Announcements:
Closed for Labor Day holiday Monday, September 7th. We wish you a happy and healthy holiday!

Carlson 20% Off Sale Ordering Deadline:
All products are 20% off through October 16. Deadline for receiving orders is Thursday, October 1. Please place your orders in the Direct Order Book under Carlson.

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 Okra and Eggplant Tagine 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 Jewell Farms delivered 8/31:  organically grown green peppers; jalapeno peppers, poblano peppers, and yellow peppers
  • DarkSpore delivered 9/3 – 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, 9/7.  The next delivery date is Wednesday, 9/16. 

Happy Cow — The next order deadline is Saturday, September 12 for pickup on Monday, September 14.

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:  We order from them approximately every two weeks. 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: We order from them approximately every two weeks. They culture a variety of mushrooms including Blue Oyster, Chestnut, Elm oyster and shiitakes.
  • Healthy Hen Farm: seasonal produce & eggs will be ordered as it is available
  • Jewell Farm: we will order seasonal produce as it is available.
  • Roundtop Farm: ginger and turmeric will be restocked as it is available
  • Warbranch Mushrooms: we receive log-grown shiitakes as they are available
Albert’s Organics Produce Distributor:  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

Okra and Eggplant Tagine

Prep Time 20 minutes
Cook Time   50 minutes
Total Time 1 hour 10 minutes
Servings   6 people
Calories 155 cal
Author modified from Eating Well Okra and Chickpea Tagine

Ingredients

  • 1 pound fresh or frozen okra, stem ends trimmed, cut into 1 1/2″ pieces
  • 10 sprigs fresh cilantro, plus more leaves for fresh garnish
  • 2 Tablespoon extra virgin olive oil
  • 1 red bell pepper,diced (or any color pepper)
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon freshly ground black pepper
  • 3 plum tomatoes, diced (or any other tomatoes to make about 1 cup)
  • 1/2 cup vegetable broth
  • 3/4 teaspoon ground cumin
  • 1 smallish eggplant, diced
  • 3/4 teaspoon salt
  • 1 teaspoon harissa
Instructions
  1. Place a large bowl of cold water next to the stove.  Bring a large saucepan of water to a boil. Add okra and cook 2 minutes.  Remove okra with slotted spoon and put into ice water.  Drain
  2. Tie cilantro sprigs with kitchen string.
  3. Heat oil in large saucepan over medium-high heat.  Add bell pepper.  Cook;  stirring until soft; 2 to 5 minutes.  Transfer pepper to bowl with slotted spoon.
  4. Add onion, garlic, ginger and black pepper to saucepan.  Cook, stirring until the onion is soft, 3 to 6 minutes.  Mix in tomatoes, broth, cumin, okra, eggplant, cilantro sprigs, salt, and 1/2 the bell pepper.  Reduce heat to medium and partially cover.  Cook until the okra is soft, about 15 to 20 minutes. Remove from heat, discard cilantro sprigs, and stir in harissa.
  5. Serve sprinkled with remaining bell pepper and cilantro leaves, if desired.
Note:   you can substitute chinese or thai chili garlic paste for harissa.
Full article here:  modified from this Eating Well recipe;  substituted eggplant for chickpeas.
http://www.eatingwell.com/recipe/249752/okra-chickpea-tagine/