Local Eggs on Sale We have an abundance of eggs on sale that are still good, but past or at their best by date. Get them while they last! 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: Oyster Mushrooms with Bearnaise Yogurt at the bottom of this email   Product Updates New & Restocked Products Photos Below 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 US, the 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 — Thenext delivery date is Wednesday, Feb 16. The next order due date is Monday, Feb 21.  Happy Cow — We received a delivery today, 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

Produce  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

Supplements

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 Mushrooms with Béarnaise Yogurt BY CHRIS MOROCCO The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred. Ingredients 4 Servings YOGURT 1 shallot, finely chopped 2 sprigs tarragon, plus 2 teaspoons chopped ½ teaspoon black peppercorns, crushed 1 tablespoon white wine vinegar 1 cup plain whole-fat Greek yogurt 2 tablespoons fresh lemon juice 1 tablespoon olive oil  Kosher salt MUSHROOMS AND ASSEMBLY 1 tablespoon coriander seeds 1 teaspoon kosher salt 1 teaspoon mustard powder 1 teaspoon paprika 12 ounces maitake or oyster mushrooms, torn into large pieces 2 tablespoons olive oil Torn tarragon sprigs (for serving) SPECIAL EQUIPMENT A spice mill or a mortar and pestle Preparation YOGURT Step 1Bring shallot, tarragon sprigs, peppercorns, vinegar, and ⅓ cup water to a boil in a small skillet over medium heat and cook until liquid is nearly evaporated, 8–10 minutes. Let cool. Discard tarragon sprigs and transfer mixture to a small bowl. Add yogurt, lemon juice, oil, and chopped tarragon and mix well; season with salt. Step 2 Do Ahead: Yogurt can be made 3 days ahead. Cover and chill. MUSHROOMS AND ASSEMBLY Step 3 Prepare a grill for medium heat. Finely grind coriander seeds in spice grinder or with mortar and pestle. Transfer to a small bowl and mix in salt, mustard powder, and paprika. Step 4 Drizzle mushrooms with oil in a medium bowl; gently toss to coat. Season with rub. Grill, turning occasionally, until browned and tender, 6–8 minutes. Serve over yogurt topped with tarragon. Nutrition Per Serving Calories (kcal) 210 Fat (g) 17 Saturated Fat (g) 6 Cholesterol (mg) 10 Carbohydrates (g) 10 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 6 Sodium (mg) 500 Find it online: https://www.bonappetit.com/recipe/mushrooms-with-bearnaise-yogurt