Thank you to all of our garden volunteers for your care and attention to our co-op garden!!
Local Products this week
Co-op Garden produce: we’re excited to announce that we’re currently picking green beans and okra from our co-op organic garden! Purchase them for a small donation to the garden fund.

Hampton Acres: we received a delivery of mild and spicy pickled okra on 7/11

Jewell Farm: we received a delivery of blueberries and kale on 7/14

Growing Greens Family Farms: we received a delivery on 7/14 of organic arugula, basil, chard, endive, garlic, and tomatoes

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:  Thai Spiced Rice Bowls Recipe at the bottom of this email  

Product Updates 
New & Restocked Products (Photos Below )

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, August 17. 

Updated COVID-19 Reminders – Masks are now optional for shoppers – We are still following recommended safety protocols
The Pickens County community level has gone to HIGH, with the rate of transmission increasing. Based on the current CDC and SC DHEC guidelines, masks are recommended for shoppers. Day managers will decide whether volunteer 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

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Darkspore Mushroom Grow Kits available to order
Volunteer Jobs
Co-op Garden Project Updates

Order Due Dates and Delivery Dates
Online ordering calendar 
UNFI — The next delivery date is Wednesday, July 20. The next order due date is Monday, July 25.

Happy Cow –Place orders by Saturday, July 23 for delivery on Monday, July 25.

Frontier Herbs — Orders due monthly on the 4th Tuesday of the month.
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 If you are interested in ordering a specific type of produce please contact Theresa to discuss availability.  Visit the list of produce suppliers
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Recipes and Health Articles Thai-Spiced Rice Bowls
curried thai peanut rice bowls recipe
Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings 1x

This curried Thai peanut bowl recipe is warming, hearty and fresh! These delicious bowls are easy to make, too. Recipe yields 6 servings.

1 1/2 cups uncooked rice (I used long-grain brown rice)
1 1/2 tablespoons butter
1/2 teaspoon kosher salt (or 1/4 teaspoon fine sea salt)

Peanut Broth
1 teaspoon olive oil
4 cloves garlic, pressed or minced
Thumb-tip of peeled fresh ginger, pressed or minced
1 tablespoon Thai red curry paste
1/4 cup soy sauce (I used reduced-sodium tamari)
1/4 cup natural peanut butter
4 cups (1 quart) vegetable broth
1 can (14 ounces) light coconut milk
Generous squeeze of honey

1 cup matchstick-cut carrots (I used my julienne peeler)
1 red bell pepper, thinly sliced
1/2 English cucumber, halved lengthwise and thinly sliced (optional; I used a regular cucumber and seeded it before slicing)
1/4 cup chopped fresh cilantro
1/4 cup chopped dry-roasted peanuts
2 tablespoons chopped fresh mint (optional)
2 green onions, thinly sliced
1 jalapeño, thinly sliced
1 lime, cut into wedges

Make the rice: Cook the rice according to the package instructions, then stir in the butter and salt. (Here’s how I cook brown rice.)

Make the broth: Heat a medium saucepan over medium heat. Once warm, add the oil. Add the garlic and ginger. Cook for 30 seconds, stirring constantly. Add the remaining broth ingredients. Bring the mixture to a boil, reduce the heat, and simmer for 10 minutes to develop the flavor.

Meanwhile, prepare the garnishes. To serve, divide the rice evenly among 6 serving bowls. Top each serving evenly with the broth. Garnish as desired.NOTES

Recipe barely adapted from The Minimalist Kitchen by Melissa Coleman. 
Make it vegan: Omit the butter for the rice, or replace it with coconut oil, added to taste. Use maple syrup instead of honey to sweeten the broth.
Make it gluten free: Use gluten-free tamari instead of regular soy sauce.
Change it up: Melissa says you can add edamame or peas to this recipe.
Find it online: https://cookieandkate.com/thai-spiced-rice-bowls-recipe/