|Happy Cow Update
Their supply is depleted so local, NC apples are no longer available from Happy Cow. The apples we have left in the cooler are the last of the season.
|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 UpdateIf you would like to place a special order for any of our local product suppliers, please contact Theresa at email@example.com.
Elijay Mushrooms: We received shiitake mushrooms on 1/26
Growing Greens Family Farms: Organic beets and butternut squash (last of the season)
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, February 18.
Updated COVID-19 Reminders – Masks are now optional for shoppers – We are still following recommended safety protocolsThe 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, January 30. Thenext delivery date is Wednesday, Feb 9.
Happy Cow — Place orders by Saturday, Feb 4, for delivery on Monday, Feb 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
|Recipes and Health Articles – Caramelized Shiitake Mushroom Risotto
Easy-to-make vegan risotto infused with sautéed shallot and caramelized shiitake mushrooms! Hearty, flavorful, and incredibly satisfying.
Author Minimalist Baker
PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes
Cuisine: Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly: 1 month
Does it keep? 4-5 Days
3 1/2 – 4 cups vegetable broth (or store-bought)
2 Tbsp avocado or olive oil (if avoiding oil, sub water)
3/4 cup thinly sliced shallot
1/4 tsp each sea salt and black pepper
2 cups sliced Shiitake mushrooms, hardy / woody stalked removed (or other similar mushroom)
1 Tbsp coconut aminos (or tamari // soy sauce)
1 Tbsp chopped fresh thyme (or sub dried)
1 cup arborio rice (works best here – we recommend not subbing other grains)
1/4 cup dry white wine (or omit)
1/4 cup vegan parmesan cheese (plus more for serving // or sub nutritional yeast)
FOR SERVING (optional)
Fresh chopped parsley
Vegan Parmesan Cheese
In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
In the meantime, heat a large pan* over medium heat. Once hot, add oil and shallot and season with a pinch of salt and pepper. Sauté for 3-4 minutes – stirring frequently. Then add mushrooms and coconut aminos and continue sautéing until the mushrooms are golden brown and caramelized.
Optional: remove some of the shiitake mushrooms from the pan and reserve for serving – not necessary, but it makes a nice garnish.
Add the thyme and arborio rice and cook for 1 minute, stirring occasionally. Then add dry white wine and stir gently. Cook for 2 minutes or until the liquid is mostly absorbed.
Using a ladle, add warmed vegetable stock 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer (adjust heat as needed). You want the mixture to be cooking consistently but not boiling or it can get gummy and cook too quickly.
Continue to add vegetable stock 1 ladle at a time, stirring to incorporate, until the rice is ‘al dente’ – cooked through but still has a slight bite. This whole process should take about 15-20 minutes.
Once the rice is cooked through and al dente, remove from heat and add vegan parmesan cheese. Stir to coat (see photo). Taste and adjust flavor as needed, adding sea salt and pepper to taste or more vegan parmesan to enhance the cheesiness. If dry at this point, add a little more warmed broth.
To serve, divide between serving bowls and top with reserved mushrooms, additional vegan parmesan cheese, and a sprinkle of fresh parsley (all optional).
Best when fresh, though leftovers will keep covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat on the stovetop with additional (warmed) vegetable broth until hot.
*Caramelization happens when the mushrooms have plenty of space to touch the pan without overlapping, so use your largest pan or pot to ensure they have plenty of room to swim.
*Recipe adapted from Food Network.
*Nutrition information is a rough estimate for 1 of 4 servings calculated with oil, with lesser measurement of vegetable broth, and without optional ingredients.Nutrition (1 of 4 servings)
Serving: 1 serving
Carbohydrates: 47 g | Protein: 8.9 g | Fat: 10.9 g
Saturated Fat: 1.4 g | Sodium: 836.1 mg | Potassium: 315 mg
Fiber: 3.4 g | Sugar: 4.6 g
View online: https://minimalistbaker.com/caramelized-shiitake-mushroom-risotto/#wprm-recipe-container-38579