|2024 Membership Renewals
Memberships are due the first time you shop at the Co-op in 2024. The cost is $30 for the entire year, which is still a great deal. Thank you for your continued support!
Free Soy Sauce with Membership As a thank you for your support, receive a free bottle of Kikkoman soy sauce with your new or renewed membership, until supplies run out. Limit one per household.
|Open Volunteer Jobs
Visit this link to view the volunteer jobs are available. When you volunteer, you pay less. If you are interested in volunteering you can complete a Volunteer Work Interest form and email it to Theresa or drop it off at the co-op. If you would like more information please contact Theresa.
|Local Produce & Products this Week
We received organic beets, collards, salad mix, turnips, and NC wild chestnuts (in the freezer) last week. In stock: Broccoli, kale, Appalachian gold potatoes, Daikon radish, butternut & kabocha squash, sweet potatoes (Purple, Covington & bonita (white flesh)).
|Local Products Update
If you would like to place a special order for any of our local product suppliers, please contact Theresa at firstname.lastname@example.org.
Blue Ridge Brinery: We have all flavors of sauerkraut, kvass, & kimchee in stock.
Co-op Garden: We have jalapeno peppers in stock
Dirty Girl (NC): We have organic broccoli, lacinato kale, and gold potatoes in stock.
Growing Greens Family Farm: We have butternut, kaboch, and acorn squash in stock.
Healthy Hen Farm: We have large eggs, dried eggs, local & sourwood honey in stock
Local Meats:We have ground beef and breakfast sausage from Johnson Creek Farm. If you’re interested in bison or elk, or have requests for other types of local meat, please contact Cheri Noffke.
Pond House Farm: We have organic garlic in stock.
Rickety Barn Farm:We have pasture-raised chicken and traditional flavor pot pies in stock – made with all natural ingredients. Each pie feeds 4.
Roundtop Farm:We have fresh yellow Indira and red turmeric and ginger in stock.
Organic sourdough bread:We have flavored sourdough (rosemary & olive, rosemary & garlic, & cheddar jalapeno) and tradiitional boules and sandwich loaves in stock (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, February 24.
Updated COVID-19 Reminders – Masks are now optional for shoppers – We are still following recommended safety protocolsThe Pickens County community level is LOW. Based on the current CDC and SC DHEC guidelines, masks are optional for shoppers.
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 — Thenext delivery date is Wednesday, January 24. The next order due date is Monday, January 29. We receive orders every two weeks.
Happy Cow — We will receive a delivery on Tuesday, January 23. Place orders by Saturday, February 3 for delivery on Tuesday, February 6. We receive orders every two weeks.
Frontier Herbs — Next order due date is Tuesday, February 20. Frontier Co-op orders are due the 3rd Tuesday of the month. Visit the Frontier Co-op website to see the products on sale.
If you are interested in ordering a specific type of produce please contact Theresa to discuss availability. Visit the list of produce suppliers
|Recipes and Health Articles Broccoli with Roasted Chestnuts
Posted by MYX | Dec 10, 2018
An awesome holiday side dish that will bring back many memories of days gone by, thinking of the great scent and taste of roasted chestnut on an “open fire”!!! Your family & dinner guest will really enjoy this new approach to a great basic like broccoli to have and to offer as a unique side dish choice.
Yield: 8 to 9
¼ cup Olive Oil
2 Heads of Broccoli (arounds 3lbs)
1 cup Chestnuts
½ cup Flat Leaf Parsley (finely chopped)
2 Cloves of Garlic (finely chopped)
1 TBL Lemon Zest
Himalayan Salt and Organic Ground Pepper (to taste)
Preheat oven to 400 (put baking sheet in oven while pre-heating, note this helps make broccoli a little more crispy)
Take a quick look at all the chestnuts to assure no wholes, if any have wholes discard them. Lightly pierce skin with a knife slicing in a criss cross only on one side, (to let out the steam and make easier to peel after baked) wash thoroughly, put on baking sheet bake for 30 minutes, while still warm peel chestnuts, make sure all skin is removed, now ready for next step.
In a mixing bowl add olive oil, broccoli, roasted chestnuts, Himalayan salt and ground pepper to taste. Mix ingredients to assure all nice and coated. Then put into the “hot” baking sheet. Bake for around 15 minutes or until nice and crispy.In separate bowl while broccoli is baking mix parsley, garlic and lemon zest, once broccoli is complete in serving bowl add mixture to broccoli. Ready to serve.
Find it online: https://myxhealthyfoodandtravels.com/2018/12/broccolli-with-roasted-chestnuts/