|Southern Exposure Seed Exchange orders due by Wed 1/26:|
We are placing an order for organic seeds this week from a new supplier: https://www.southernexposure.com/. To see what is available to the co-op for order wholesale, visit this link. Extra seeds will be available for purchase. Please email your order to Theresa Pizzuto (email@example.com) or place your order in the Direct Order book section for Southern Exposure by this Wednesday, 1/26. Include your name, phone number, quantity, item#, and product description. Use the wholesale list at the link above to find the item #s and descriptions.
Darkspore Mushroom Grow Kits available to order:
Darkspore Mushroom Company has Blue Oyster and Lion’s Mane mushroom grow kits available. We have a Lion’s Mane grow kit now growing in the store, if you’d like to check it out (see photo below in produce section). If you would like to order one or more grow kits, please email Theresa Pizzuto. We order from Darkspore every couple of weeks.
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: Paleo, Vegan, GF Chocolate Chip Cookies at the bottom of this email
New & Restocked Products (Photos Below)
Blue Ridge Brinery products have been restocked: original and garlic & dill sauerkraut, beet kvass and hot kimchi. Additional products will be available in the next month.
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.
Co-op Community Garden
If you would like more information, or to donate time, supplies or money to purchase materials, please contact Cheri Lewis.
Volunteers are needed for a variety of work at the co-op – this is how we run the co-op (no paid employees) Please contact Theresa at firstname.lastname@example.org if you’d like to help out and receive a lower markup. Thanks!
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 surging 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.
Order Due Dates and Delivery Dates
Online ordering calendar
UNFI — The next order due date is Monday, Jan 24. The next delivery date is Wednesday, Feb 2.
Happy Cow — Next delivery on Monday, Jan 24. Place orders by Saturday, Feb 5 for delivery on Monday, Feb 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 hereChocolove dark chocolate hazelnut butter cup (discontinued by UNFI)
|Recipes and Health Articles|
Chocolate Chip Cookies With Almond Flour (Gluten-Free, Paleo)
These ooey-gooey paleo chocolate chip cookies are one of my family’s tried-and-true favorite recipes.
Prep Time: 10 minutes
Cook Time:10 minutes
Total Time: 20 minutes
Servings: 5 people
1 ¾ cup blanched almond flour
¼ tsp unrefined sea salt
¼ tsp baking soda
¼ cup maple syrup (or raw honey to make them GAPS-friendly)
¼ cup butter (or substitute melted coconut oil or sustainably harvested palm shortening if dairy-free)
1 tsp vanilla extract (here’s how to make it)
½ cup chocolate chips
Preheat your oven to 350 degrees.
Line cookie sheet with parchment paper.
Mix all dry ingredients together (except chocolate chips) in a medium bowl. Add in wet ingredients and combine well, then mix in chocolate chips.
Scoop out 1 tablespoon cookie dough with a measuring spoon and place it on your prepared baking sheet, then press down a little with the palm of your hand to flatten the cookie. Place the next cookie about three inches away from the first one and continue until the baking sheet is full. Bake for 6-10 minutes.
These cookies will be very soft while they’re baking, but will firm up after they’ve cooled for about ten minutes. Don’t rely on firmness to know when they’re ready – to check, gently lift one cookie to see if it is slightly golden brown on the bottom. If it is, they’re ready! Allow to cool for 10 minutes on the cookie sheet so they can firm up, then enjoy. These cookies freeze well, so feel free to make a double batch and save half.
Store leftovers in an airtight container at room temperature for up to a week or in the freezer for up to a few months. Nutritional information is estimated. Nutrition Calories: 439kcal | Carbohydrates: 32g | Protein: 9g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 266mg | Potassium: 40mg | Fiber: 5g | Sugar: 22g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 2mg
Find it online: https://mommypotamus.com/gaps-chocolate-cookie-bites/