HVAC Replacement Needed
One of the two HVAC units at the co-op is in need of replacement since it cannot be repaired. If you would like to make a donation to help defray some of the cost, please mail a check to the Upstate Food Co-op at 137 S. Main St, Six Mile, SC, 29682 or give it to a manager when you shop. For more information, contact Theresa Pizzuto, General Manager or Pete Santora, Board of Directors.

We appreciate your continuing support of our member-owned, all-volunteer cooperatively-run business providing healthy foods and products to our local community.
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.
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
Co-op Garden cucumbers, green beans, Italian sweet peppers, tomatoes and spaghetti squash are available. We also have the following in stock: garlic, baby leeks, peppers (banana, bell, Jalapeno, & poblano), red &yellow onions, red & Russet potatoes, green onions, radishes, sweet potatoes (Covington, garnet, bonita (white flesh)), dried pink oyster, reishi and lion’s mane mushrooms. 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 and yellow onions in stock
Healthy Hen Farm: We have large eggs, local & sourwood honey in stock
Jewell Farm: We have a variety of peppers in stock (banana, Jalapeno, green and pablano)
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 & 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 have sourdough 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, August 19. 

Updated COVID-19 Reminders – Masks are now optional for shoppers – We are still following recommended safety protocols
The 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, July 27. The next order due date is Monday, July 31.  

Happy Cow — We will receive an orderon Monday, July 24. Place orders on Saturday, August 5, for delivery on Monday, August 7

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
Recipes and Health Articles BakePotato and Tomato (Patate e Pomodori al Forno) Potato and Tomato Bake (Patate e Pomodori al Forno)
Potato and Tomato Bake (Patate e Pomodori al Forno), a combination of richness meets starchiness with a whole lot of flavor and texture, tipping the comfort scale in a big way! 

Total Time: 1 hour 30 minutes 
Yield: 6-8 servings 1x

2 large yellow cipolline onions, cut into thin rounds
1 Kg (2 lbs) potatoes, peeled and thinly sliced into rounds
450 g (1 lb) harvest tomatoes, cut into thin rounds
6 Tbsp e.v.o. oil
115 g (1 cup) grated Parmigiano
Sea salt and freshly ground black pepper to taste
Handful fresh basil leaves, broken up by hand
Splash of water (2 oz)

Preheat oven to 350 degrees F.
Brush a generous amount of olive oil in a 9×14″ baking dish.
Arrange a layer of onions on the bottom. Top that with a layer of potatoes. Then a layer of tomatoes. I find it best to season each layer with a splash of olive oil, salt and pepper. Repeat this layer process until all the potato, tomato and onion are finished. End with the top layer being overlapped. Pour in the water, and finish by sprinkling the grated Parmigiano on top. Drizzle some olive oil all through out. Place into heated oven and bake for 1 hour or until potatoes are fork tender and top is nice and crispy golden brown.

Take out of oven. Cut into desired portions. Enjoy!

If you find that the top is getting too brown, place a sheet of aluminum foil.
You can also use a baking sheet and cover with that.

Author: Loreto
Prep Time: 20 minutes
Cook Time: 1 hour
Find it onlinehttps://www.sugarlovespices.com/potato-tomato-bake-patate-e-pomodori-al-forno/