The co-op garden is starting to produce. Look for our basil, green beans, okra, tomatoes and zucchini in the produce section!

Frontier Co-op July Sale Products
Visit the Frontier Co-op website to see the July Sales products. Place your order by Tuesday, July 25th to be included in the co-op’s July order.

We have traditional and sandwich loaf organic sourdough from Daily Bread Sourdough
Open Volunteer Jobs
The following 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.

Cleaning (in person, flexible scheduling, 6-8 hrs/month)
Consignment Coordinator (in person, flexible scheduling, 1-4 hrs/ month; combine with another job to reach minimum work hours of 6 hrs/ month)
Day Managers & Cashiers (in person, during regular business hours, 8-20 hrs/ month)
Garden Manager (in person, flexible scheduling, 8-12 hrs/ month)
Marketing & Publicity Team (in person & virtual, 6-8 hrs/ month, flexible scheduling)
Produce Crew (in person, 8-12 hrs/ month, day of week varies)
Recycling and trash removal (use own vehicle, 1 pickup per week, flexible scheduling)
Social Media/ Local Group posting (Instagram, NextDoor, etc.) (virtual, possibly some in person for photos, 6-8 hrs/ month, flexible scheduling)
Treasurer Assistant (in person, schedule TBA, 8-12 hrs/ month)
Weekly email updates (virtual, possibly some in person for photos, 6-8 hrs per month)
Local Produce this Week
We have Co-op Garden basil, green beans, tomatoes and zucchini. We have the following in stock: red & gold beets, escarole, green beans, garlic, kale, peppers (banana, bell, Jalapeno, & poblano), red &yellow onions, red & Russet potatoes, lettuce, green onions, radishes, sweet potatoes (Covington, garnet, bonita (white flesh)), shiitake mushrooms, dried pink oyster, reishi and lion’s mane mushrooms. and summer squash, and we have a few transplants left.
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 theresa.pizzuto@gmail.com. 

Co-op Garden: We have basil, green beans, tomatoes and zucchini in stock
Growing Greens Family Farm: We have organic baby leeks, escarole, lettuce and yellow onions in stock
Healthy Hen Farm: We have large eggs and local honey in stock
Jewell Farm: We have red & gold beets, kale, and a variety of peppers 
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, green beans, & radishes in stock.
Rickety Barn Farm:We have pot pies in stock. Chicken pot pies: Two flavors – traditional & spinach/feta – made with all natural ingredients. Each pie feeds 4. 
Organic sourdough bread:We received sourdough bread on 7/11
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, July 15. 

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 — The next order due date is Monday, July 17.  Thenext delivery date is Wednesday, July 27.  

Happy Cow — Place orders on Saturday, July 22, for delivery on Monday, July 24 

Frontier Herbs — Next order due on Tuesday, July 25
New, Restocked & Highlighted Products
Gluten-Free Products
 If you are interested in ordering a specific type of produce please contact Theresa to discuss availability.  Visit the list of produce suppliers
Personal Care
 Pet Products
Culinary Herbs
Medicinal Herbs
Consignments & Gifts
Reduced Items
Discontinued Items
Kale Potato and Onion Frittata
Kale, potato, and onion frittata fresh out of the oven in cast iron skillet, with teal linen wrapped around skillet handle
This kale, potato, and onion frittata is a creamy, cheesy, and healthy brunch option that can use the produce of the season! Frittatas are great for brunch or making ahead for protein-packed breakfasts or lunches. 
Author: Tera
Prep Time: 5
Cook Time: 30
Total Time: 35 minutes
Yield: 6 large slices 1x
1 tablespoon extra virgin olive oil
1/2 cup sweet onion, diced
1 cup Yukon gold potatoes, thinly sliced
2 cups curly kale, chopped
1/2 cup Greek yogurt (2% or whole milk)
1/2 teaspoon chile powder
1/2 teaspoon fine salt
1/4 teaspoon pepper
1 cup parmesan or sharp cheddar cheese, shredded

Preheat & prep. Preheat your oven to 400 degrees and start heating the extra virgin olive oil in a cast iron skillet over medium heat.
Whisk eggs. Whisk the eggs, Greek yogurt, salt, pepper, and chili powder together in a medium bowl until thoroughly combined and few yogurt clumps remain. Set aside while you sauté the veggies.
Sauté veggies. Add onions and potatoes to the cast iron skillet with a generous pinch of salt. Sauté for 15 minutes, stirring occasionally throughout, until onions are soft and potatoes are very easy to pierce with a fork. Add the kale and sauté, stirring, for 2 more minutes.
Add eggs to skillet. Pour the egg mixture over the veggies in the cast iron skillet and gently stir to evenly distribute the veggies. Allow to cook over medium heat until the edges of the frittata lighten in color.
Top with cheese. Sprinkle the shredded cheese evenly over the top of the frittata.
Bake & cool. Bake the frittata at 400 degrees for 10-14 minutes. The frittata is ready to come out of the oven when it is puffed up, no longer wet, and has a slight jiggle. Allow the frittata to cool for 5-10 minutes before serving.

1. Skillet: If you don’t have cast iron, not to worry! You can use another oven-safe skillet, or use another skillet and a separate baking dish to bake. If you use the latter method, skip Step 4 and add the veggies and then egg mixture to the baking dish. Proceed with normal steps, but bake at 400 for 18-20 minutes.

Find it onlinehttps://www.rootsandradishes.com/kale-potato-onion-frittata/