Year-End Inventory & Special Order Pick-up by Tuesday, Dec 3rd: We will be conducting our annual end of year inventory on Tuesday 12/3 and Wednesday 12/4. Please pick up your special orders by the close of day Tuesday, December 3rd to assist us with this process.

Temporarily Closed on Fridays as of August 2nd

Member Appreciation Day – Saturday, December 7

We will be giving out free samples with any purchase on the first Saturday of each month as a way to appreciate our members! Please stop by, we’d love to see you!

Saturday, December 14th: Manager & General Membership meetings         

  • The final Manager meeting of 2019 will be held on Saturday, December 14th at 9:00am. This will replace the 4th Saturday meetings for November and December.
  • Members, please calendar and plan to attend the annual General Membership meeting to be held Saturday, December 14th, after the Manager meeting, at 11:00am at the Co-op. We will be voting on the slate of nominees and the 2020 proposed budget. More information will be shared regarding the voting slate prior to the meeting

New, Restocked & Highlighted Products
(See photos below)

  • Bulk Packaged, Refrig, & Frozen: Amy’s frozen harvest casserole bowl & pizza, Aurora nuts, Brown Cow whole milk yogurt, Chocolove dark chocolate mini bars, Gerolsteiner mineral water, Happy Cow eggnog, assorted GTS, Healthade & Hum kombucha, Tanka buffalo meat bars, Woodstock frozen broccoli, brussel sprouts, dark cherries
  • Gluten-Free: Corn thins – regular and sesame
  • Consignments: new knitted items by Meg MacArthur – hats, socks, mittens and catnip mice
  • Personal Care: Palmetto Harmony CBD face and skin care products, Weleda deodorants, assorted hand soaps
  • Supplements: We have received new stock from Gaia Herbs, Doctors Best, Palmetto Harmony, Solgar and we have a new supplier for American Ginseng products – bulk tea and packaged tea.
  • Local Produce from Roundtop Farm: delivered 11/14 – organically grown baby ginger, red Hawaiian turmeric and Indira yellow turmeric (see photos below).
  • Information from the grower: the yellow and the red are actually the same genus and species, but different subspecies. I believe the curcurmin levels are similar. The yellow is the turmeric most people are familiar with. It’s the standard for Asian cooking; the flavor is a little more assertive. The red can also be used for this, but the flavor is much more subtle, almost sweet. It is my preference for smoothies and for sneaking into spaghetti, quiche, stews, etc. Really a matter of personal taste.
  • Turmeric grows out in fingers from the original root (the “mother”). Although the mother is round and bumpy, it is still useable root, and in fact contains the highest concentration of curcurmin. Both the turmeric and ginger are delivered within a few days of digging them up; they are alive. For your members who are feeling adventurous, there are instructions online to grow your own indoors in a pot (planting turmeric or ginger pieces with visible buds). The yield won’t likely be as much as the previous photos, but it’s a fun and fruitful venture.

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, December 

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

2019 Membership Renewals

Memberships are due the first time you shop at the Co-op in 2019. The cost is still $24 for the entire year. Thank you for your continued support!

Order Deadlines and Delivery Dates

Online ordering calendar

UNFI —  The next order deadline is Monday, December 2. The next delivery date is Wednesday, December 11.

Happy Cow — The next order deadline is Saturday, December 7 available on Monday, December 9.
Sami’s Bread — The last Sami’s order arrived Thursday, July 18.  Please check the shelves for chips and the freezer for Bagels and Bread.
Frontier Herbs — Orders due monthly on the 4th Wednesday of the month

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

New, Restocked & Highlighted Products

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 plan to order greens and other seasonal produce from them every 1-2 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).
  • 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
  • Warbrance Mushrooms: shiitakes were delivered on Oct 21
Albert’s Organics Produce Distributor: Our most recent order arrived Wednesday July 17. Produce still available: lemons, onions (red)
Personal Care

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

Discontinued by UNFI

  • St. Dalfour Gourmet to Go 3 Bean Salad

  • 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

For the next few months we’ll be highlighting great recipes from Frontier Food Co-op for seasoning all the local goodies available this fall.
To see more check out their website:  https://www.frontiercoop.com/community/how-to/seasoning-local-fare
We’ve got a lot of the ingredients in the bulk section, and whatever we don’t have we’ll be happy to order for you.
Seasoning Local Fare

There’s a good reason — make that plenty of good reasons — why local foods are so popular. Produce that’s been grown nearby is typically fresher, riper, and better tasting than fruits and vegetables from afar. (After all, it’s grown for taste and nutrition, not so that it can withstand cross-country travel.) Buying locally supports independent local farmers, the local economy, and global sustainability. And, because local foods are easier to track and less vulnerable to contamination than commercially grown products, their purchase even supports food security.

Your own backyard is as local as it gets, of course, so if you’re growing much of your own produce, congrats! There are plenty of other options for scoring local bounty, too, though. Farmers’ Markets are growing in number and scope. Community Supported Agriculture (CSA) enables communities to share in the harvest of local farmers. Food co-ops typically offer a good selection of local fare (produce and other goods, too). And many commercial grocery stores now offer an array of local fare in their produce aisles.  (To find local farms, CSAs, Farmers’ Markets, and other opportunities to support local foods, visit the Local Harvest website.)

Here’s a selection of recipes that make the most of in-season fruits and vegetables with just-the-right seasonings! What’s in season varies a bit according to where you live, of course. So keep an eye out for what’s in season in your area. We’ve based our suggestions on some of the most available fruits and vegetables in the major North American growing regions in the Fall.

Roasted Brussels Sprouts with Cranberry Orange Marinade

  • Total Time: 45 mins
  • Hands-on Time: 10 mins
  • Makes: 5 servings

Accent roasted Brussels sprouts with a seasonal, citrusy-sweet cranberry, orange and cinnamon marinade.



1. Before baking, marinate Brussels sprouts for 1 to 2 hours. Prepare Brussels sprouts by cutting the stem off and slicing in half. In a bowl, combine the Brussels sprouts and cranberries. In a separate bowl, whisk together the maple syrup, cranberry juice, orange juice, olive oil, cinnamon, sea salt and orange zest. Pour over Brussels sprouts and toss until coated. Cover and set aside.
2. While Brussels sprouts marinate, preheat oven to 425 degrees.
3. When oven is ready, spread Brussels sprouts in a single layer in a roasting pan. Pour any remaining marinade over the Brussels sprouts.
4. Roast for 30 to 35 minutes until the Brussels sprouts are tender and slightly charred. Serve warm.