Growing Greens Delivery this Thursday
We will receive organic lettuce, collards and other produce this Thursday 2/17.

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: Vegan Southern-Style Collard Greens With Mushrooms Recipe
at the bottom of this email  

Product Updates New & Restocked Products
Photos Below

Shiitake mushrooms were received on 2/10 from a NC grower
Darkspore Mushroom: 2/3 delivered snow oyster mushrooms and lion’s mane grow kits. 

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, February 19. 

Updated COVID-19 Reminders – We are still following recommended safety protocols
We are still following all of the recommended CDC guidelines for keeping people safe during the COVID-19 pandemic, since the Omicron variant is still high in our area. For more information see these articles on the recent surge in the USthe Omicron variant, and Nov 18 – mask efficacy data.  View the full list of co-op practices and reminders here.
What 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 14 days after you’ve been exposed to someone with confirmed COVID-19.  See this link for more information:  What to Do If You Are Sick | CDC
If you cannot or will not wear a mask, we will provide curbside pickup for you in order to keep our volunteer managers healthy.

Previous Posts
Visit these links for more information:
Annual Life Extension Sale
Darkspore Mushroom Grow Kits available to order
Co-op Community Garden
Volunteer Jobs

Order Due Dates and Delivery Dates
Online ordering calendar 
UNFI — The next delivery date is Wednesday, Feb 16. The next order due date is Monday, Feb 21. 

Happy Cow — We received a delivery on Monday, Feb 7. Place orders by Saturday, Feb 19 for delivery on Monday, Feb 21.

Backroads Bakery —  TBD

Frontier Herbs — Orders due monthly on the 4th Tuesday of the month.
New, Restocked & Highlighted Products
Gluten Free
 If you are interested in ordering a specific type of produce please contact Theresa to discuss availability.  Visit the list of produce suppliers
Personal Care
 Pet Products
Consignments & Gifts
Supplement by BrandSupplements by Shelf Order
Reduced Items
Discontinued Products
 View the list of discontinued products here
Chocolove dark chocolate hazelnut butter cup (discontinued by UNFI) 
Recipes and Health Articles
Vegan Southern-Style Collard Greens With Mushrooms Recipe

You don’t need meat for delicious collard greens. Good stock, some mushrooms, and a pinch of smoked paprika make for as satisfying a pot of collards as anyone could ask for.
by Daniel Gritzer

1/4 cup plus
3 tablespoons (105ml) extra-virgin olive oil, divided
1 pound (450g) cremini (shiitake, etc.) mushrooms, stems trimmed and caps sliced
2 quarts (1.9L) Hearty Vegetable Stock, rehydrated dried mushrooms reserved (if you use this stock recipe)
1 medium yellow onion (about 8 ounces; 225g), sliced into 2-inch lengths
1 teaspoon (4g) smoked paprika
3 pounds (1.3kg) collard greens, woody stems trimmed and leaves cut into thick ribbons
Kosher salt and freshly ground black pepper
Apple cider vinegar, to taste (optional)

In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons (45ml) oil over medium-high heat until shimmering. Add cremini mushrooms and reserved rehydrated mushrooms (from stock) and cook, stirring, until lightly browned, about 8 minutes. Add onion and cook, scraping up any browned bits, until softened, about 3 minutes; lower heat if necessary to prevent scorching.

Stir in smoked paprika followed by stock. Bring to a simmer, then add collard greens, pushing down to submerge. Return to a simmer and cook, uncovered, until greens are very tender, about 30 minutes. Season with salt and pepper and add remaining 1/4 cup (60ml) olive oil.

Add vinegar to taste, if desired, then serve. (You can add vinegar to the pot, or let individual diners season their greens with it at the table.)

Special equipment
Dutch oven
Find it online: https://www.seriouseats.com/vegan-southern-style-collard-greens-mushrooms-recipe