UPDATE FOR THE WEEK OF JANUARY 24

24 Jan 2021

Announcements
December 2020 Annual Meeting Minutes
Thank you to all who attended the membership meeting on December 12, 2020. You can read the minutes here.

Changes to Weekly Update

We shortened the Weekly Update by adding links to information that doesn’t change.  We also reworked the Quick Links at the top of the page so they now work (and added a new link from the recipe listed below).  We hope to begin a recipe archive soon. We will let you know when it is available.  If you have other suggestions for improving the Weekly Update, please email Theresa or Lauren.

2021 Membership Renewals

Memberships are due the first time you shop at the Co-op in 2021. The cost is $30 for the entire year, which is still a great deal. Thank you for your continued support!

See the recipe for  Radish Potato Salad with Creamy Dill Dressing at the bottom of this email


Product Updates 
(See photos below)

  • Bulk Packaged, Refrig, & Frozen:  Bulk organic great northern beans and organic baby limas. Field Day wild caught skipjack; NOW Pea Protein and NOW organic Maple Syrup;  Paisley Farm bean salads and organic pickled beets, Blue Ridge Brinery sauerkraut, kimchi, and kvass.
  • Gluten-Free:  Jennie’s Organic double chocolate macaroons; RealFood organic corn thins (Original),
  • Consignments: knitted items by Meg MacArthur – knit caps and scarfs
  • Supplements:   Super Nutrition Adrenal Support.
  • Local Produce:  from Growing Green Farms received Jan 21:   cabbage, collards, baby leeks, heirloom lettuce mix, romaine lettuce, easter egg radishes.
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 20.

Volunteers needed for a variety of jobs – this is how we run the co-op (no paid employees) Please contact Theresa at theresa.pizzuto@gmail.com if you’d like to help keep the co-op running. Thanks!

Updated COVID-19 Reminders – We are still following safety protocols
As you know we are still following all of the recommended CDC guidelines for keeping people safe during the COVID-19 pandemic.  View the full list of co-op practices and reminders here.
What we ask you to do:
  • 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 managers healthy.

Order Deadlines and Delivery Dates

Online ordering calendar

UNFI —   The next order date is Monday, January 25 with delivery date of Wednesday, February 3.Happy Cow —   The next order deadline is Saturday, January 30 for pickup on Monday, February 1.

Sami’s Bread — Please place a special order if you would like us to order from this company again.

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. 
Personal Care
 Pet Products
Supplements
Supplement by Brand
Supplements by Shelf Order
Consignments
Reduced Items
Discontinued Products

View the list of discontinued products here
Recipes and Health Articles

Radish Potato Salad with Creamy Dill Dressing

A radish potato salad but made low-carb with poached radishes. It’s a keto-friendly, vegan, tangy, creamy, potato-less potato salad.  See more information on Easter Egg Radishes here

Prep Time:   5  minutes
Cook Time:  10 minutes
Total Time:   15 minutes

Calories:     kcal

Author :

INGREDIENTS

  • 4 cups red radishes
  • 1 cup filtered water
  • 1/3 cup mayonnaise (see notes)
  • 1/2 cup celery, thinly sliced
  • 1/4 cup shallots, minced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon dijon mustard
  • 1 teaspoon lemon juice
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
INSTRUCTIONS
  1.  Wash the radishes, trim the tops and cut them in half. Place the cut radishes in a shallow pan with the water and bring it to a boil over high heat. Then reduce the heat to low, cover and simmer for 5 minutes.
  2.  Drain the radishes and set them on a tea towel to pat dry and cool while making the dressing.
  3.  In a small bowl mix together the mayonnaise, celery, shallots, dill, mustard, lemon juice, salt and pepper. Add in the radishes and stir to combine well.
  4. Serve warm, or refrigerate to chill until you are ready to serve.

YIELD:  4 servings

Full article here:   Radish Potato Salad with Creamy Dill Dressing (low-carb, keto, vegan) (withfoodandlove.com).   (must scroll down a bit on webpage for recipe)