|First Quarter Membership Meeting|
Please mark your calendars for our first membership meeting of the year, to be held on Saturday, March 25 at 10:00 am. This will be a hybrid meeting, both in person and on Zoom. More details will be shared closer to the date.
We have restocked ground beef and breakfast sausage from Johnson Creek Farm. We are looking into a supplier for local bison as well. If you’re interested in the bison, or have requests for other types of local meat, please contact Cheri Noffke.
|Local Beef Buying Opportunity|
If you are interested in purchasing local beef, this is an opportunity for you to buy directly from the producer who will be processing a steer soon. On Milanesi Farms we sell Whole, Halves, and Quarters of Akaushi Wagyu beef. Akaushi beef is considered by most chefs and beef experts to be the best tasting and texture beef in the world. It is usually 2 to 3 grades above prime. Our steers are pasture fed and finished locally on Carolina grasses.
Cuts are done to your specifications, steak thickness, roast size, etc. Each piece of meat is vacuum sealed and labeled. This beef has the lowest cholesterol of any meat, high in omega 3, and lowers the risk of cancer and heart disease. Experience the highest quality of Wagyu beef at an affordable price by emailing me (firstname.lastname@example.org) or calling at 559-217-1153. Theresa Milanesi
|2023 Membership Renewals|
Memberships are due the first time you shop at the Co-op in 2023. The cost is $30 for the entire year, which is still a great deal. Thank you for your continued support!
|Local Products Update|
If you would like to place a special order for any of our local product suppliers, please contact Theresa at email@example.com.
Growing Greens Family Farms: We received organic Swiss chard and cilantro on 2/23
Rickety Barn Farm: We received duck eggs on 2/16 Chicken pot pies: Two flavors – traditional & spinach/feta – made with all natural ingredients. Each pie feeds 4. Contact Theresa if you would like to special order one for a future delivery.
Organic sourdough bread: There is a good supply of bread in the freezer.
|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 18.
Updated COVID-19 Reminders – Masks are now optional for shoppers – We are still following recommended safety protocols
The Pickens County community level has decreased to LOW. Based on the current CDC and SC DHEC guidelines, masks are optional for shoppers. Day managers will decide whethervolunteer workers will wear masks on their shifts. We are still following all of the recommended CDC guidelines and SC DHEC guidelines for keeping people safe during the COVID-19 pandemic, so we will reinstate the mask policy if the transmission rate increases again.
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
Order Due Dates and Delivery Dates
Online ordering calendar
UNFI — The next order due date is Monday, February 27. Thenext delivery date is Wednesday, Mar 8.
Happy Cow — We will receive a delivery Monday, Feb 20. Place orders by Saturday, Mar 4, for delivery on Monday, Mar 6.
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
|Spaghetti with Swiss chard, cilantro, and cashew pesto and goat cheeseA nutty, fresh twist on the classic basil pesto|
by: LAURA KINSEY
1 bunch cilantro
1/2 bunch Swiss chard, stems removed
1/2 serrano chile, seeded
1 garlic clove, peeled
1/2 cup raw unsalted cashews
1 teaspoon kosher salt4 ounces goat cheese
1/2 cup grated Parmigiano-Reggiano cheese
zest of one lemon
juice of 1 lemon
1 cup olive oil (plus/minus a couple tablespoons)
1 packet spaghetti, cooked
Combine cilantro, chard, chile, cashews, garlic clove, salt, lemon zest and juice into a food processor or vitamix.
Pulse to form a coarse puree.
Add olive oil slowly with food processor/blender running. You may need a little more or less than 1 cup, depending on the size of the cilantro bunch.
Once it starts to look combined, add the goat cheese, 2 ounces at a time. (Note: The goat cheese will give the pesto a creamier, smoother look than typical pesto.) Transfer pesto to a mixing bowl.
Cook spaghetti according to directions on box.
Reserve 1 cup of the pasta cooking liquid. Add cooked spaghetti to pesto, toss to coat. Add some of the pasta cooking liquid if necessary to loosen it up.
Serve immediately with torn cilantro leaves and chopped cashews
View online: https://food52.com/recipes/26374-spaghetti-with-swiss-chard-cilantro-and-cashew-pesto-and-goat-cheese