|Co-op Garden Project Update|
Due to the gravel in the garden area we will be utilizing a raised bed approach to the garden. Cheri & Tim Lewis built and donated the 1st box and soil for raised beds. Smaller boxes will be added to the garden (4 x 8ft) as we raise the money to cover their cost. Donations of $30 will cover the costs for lumber plus soil. We have space for 24 total of the smaller boxes. We will plant sections of green beans, cucumbers, squash, herbs – things that keep producing, as they ripen & sell them through the co-op, use the money to continue work on the garden. After we have raised enough, the money will go into the general fund for the co-op. If you would like more information, or to donate supplies or money to purchase materials, please contact Cheri Lewis.
1st Quarter Membership Meeting
Please calendar our 1st quarter membership meeting that will be held on Saturday March 26 at 10:00am on Zoom. More details will be sent closer to the date.
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: Chestnut Mushroom Bourguignon at the bottom of this email
New & Restocked Products (Photos Below)
Darkspore Mushroom Delivery 2/24 delivery: we received fresh chestnut and blue oyster mushrooms, dried lion’s mane and reishi mushrooms, and reishi mushroom tincture.
2022 Seeds: there are a variety of organic garden seeds on the shelf from Southern Exposure Seed Cooperative.
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, March 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. See the current Pickens County information here. For more information see these articles on the recent surge in the US, the Omicron variant, WebMD mask facts 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 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 | 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.
Visit these links for more information:
Annual Life Extension Sale
Darkspore Mushroom Grow Kits available to order
Co-op Community Garden
Order Due Dates and Delivery Dates
Online ordering calendar UNFI — The next delivery date is Wednesday, Mar 2. The next order due date is Monday, Mar 7.
Happy Cow — We received a delivery on Monday, Feb 21. Place orders by Saturday, Mar 5 for delivery on Monday, Mar 7.
Backroads Bakery — TBD
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
View the list of discontinued products here
Chocolove dark chocolate hazelnut butter cup (discontinued by UNFI)
|Recipes and Health Articles Chestnut Mushroom Bourguignon|
Kate Ford | The Veg Space
This juicy chestnut mushroom bourguignon in a rich red wine gravy is hearty and delicious comfort food, perfect with mash and green beans.
PREP TIME: 5 mins
COOK TIME: 15 mins
TOTAL TIME: 20 minsSERVINGS: 2
2 tbsp olive oil
4-5 small shallots or 1 small onion
10 baby / chantenay carrots
1 tsp ready-chopped garlic / garlic purée
250 g (9oz) chestnut mushrooms
100 g (3.5oz) button mushrooms
1½ tbsp plain flour
200 ml (7oz) red wine check it is vegan
150 ml (5oz) boiling water
1 tsp vegetable stock powder
1 tbsp tomato purée
handful fresh parsley
Heat the oil in a large frying pan or casserole over a high heat. Peel the shallots and cut into halves or quarters, then add to the pan with the garlic. Trim and halve the carrots lengthways, (or quarter them if they are large) and add to the pan.
Clean and cut the chestnut mushrooms into quarters, and clean the button mushrooms. Add to the pan and cook for 2 minutes.
Stir the flour through the mushrooms, then add the red wine. Bring to a vigorous boil for a minute, then add the water, stock powder and tomato purée.
Cook over a medium to high heat until a thick, glossy sauce has formed and the mushrooms are just cooked through but not too soft. Taste and add salt and black pepper as necessary.
Roughly chop the parsley and stir two thirds through the bourguignon, then plate up and sprinkle over the remaining parsley.
Don’t be tempted to chop the mushrooms too small You want big ‘meaty’ chunks to give a delicious texture to this dish.
Adjust the consistency of the sauce before serving If it is too runny, keep it bubbling over a high heat for a few more minutes until it is thick and glossy. If it is too thick, add a splash of water and stir through.
Taste the carrots before serving They should be ‘al dente’ – just tender but keeping their ‘bite’.
Calories: 377kcal | Carbohydrates: 38g | Protein: 9.5g | Fat: 15g
Saturated Fat: 2g | Sodium: 67mg | Potassium: 1011mg | Fiber: 5.3g
Sugar: 9.6g | Calcium: 56mg | Iron: 7mg
Find it online: https://www.thevegspace.co.uk/recipe-chestnut-mushroom-bourguignon/