|Herb & Spice Order Day Change|
Frontier Co-op orders will be due the 3rd Tuesday of the month beginning in August. Visit the Frontier Co-op website to see the August products on sale. Place your order by Tuesday, August 15th to be included in the co-op’s August order.
|HVAC Replacement Update|
One of the two HVAC units at the co-op was replaced Aug 1 since it could not 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.
|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 Kale, Lion’s Mane and Blue Oyster Mushrooms, Co-op Garden green beans, okra, Italian sweet peppers, and tomatoes are available. We also have the following in stock: garlic, baby leeks, peppers (banana, bell, Jalapeno), 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 firstname.lastname@example.org.
Co-op Garden: We have green beans, okra, Italian sweet peppers, and tomatoes 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 kale and a variety of peppers in stock (banana, Jalapeno, green)
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 traditional flavor pot pies in stock – 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 — The next delivery date is Wednesday, August 9. The next order due date is Monday, August 14.
Happy Cow — Place orders on Saturday, August 5, for delivery on Monday, August 7
Frontier Herbs — Next order due date is Tuesday, August 15
If you are interested in ordering a specific type of produce please contact Theresa to discuss availability. Visit the list of produce suppliers
|Lion’s Mane Recipe (Mushroom Pasta)|
An easy and delicious pasta recipe featuring lion’s mane mushrooms in the place of seafood.
Prep Time: 10minutes mins
Cook Time: 20minutes mins
Total Time: 30minutes mins
Servings: 2 servings
Calories: 750 kcal
Author: Hilda Sterner
1 tbsp olive oil
10 ounces cherry tomatoes (sliced in half)
1 medium Serrano pepper (chopped)
½ cup seafood broth (or wine)
½ tsp sea salt
½ tsp garlic powder
¼ tsp onion powder
¼ tsp cayenne pepper
½ cup whipping cream (or half and half)
2 tbsp butter
¼ lb lion’s mane mushrooms
2 cups uncooked penne pasta
1 ounce Asiago cheese
2 tbsp fresh Italian parsley (chopped)
Pour olive oil into a saucepan. Add sliced tomatoes and cover the pot with the lid. Cook on low heat for 5 minutes.
Meanwhile, cook pasta according to package directions. Add a Serrano pepper to the tomatoes and sauté for a minute. Pour the broth over the tomatoes and season with salt, garlic powder, onion powder, and cayenne pepper. Cover and simmer the sauce over low heat for another 5 minutes.
Pour cream into the pot and blend until smooth (or slightly chunky) using an immersion blender.
Tear Lion’s Mane Mushroom into small pieces. Melt butter in a separate skillet and sauté for a few minutes. Stir the sauteed mushrooms into the sauce.Drain the pasta and add it to the sauce; mix to combine. Plate the Lion’s Mane Mushroom Pasta and garnish with shaved Asiago cheese and chopped Italian parsley before serving.
If you don’t have an immersion blender you can use a food processor or Ninja blender. Make sure the sauce is not too hot when you blend it because it will splatter when you unscrew the blade from the cup. For a milder dish, leave out the Serrano and the cayenne pepper. For an extra spicy dish, slice an additional Serrano pepper and add it to the plated pasta before serving it.Instead of Asiago cheese, you can sprinkle the pasta with Parmesan cheese.If foraging Lion’s Mane Mushrooms, look for them high up on tree trunks and branches. This is a great beginner mushroom to forage and doesn’t have dangerous look-alikes.
NutritionServing: 1serving | Calories: 750kcal | Carbohydrates: 71g | Protein: 18g | Fat: 42g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 875mg | Fiber: 3g | Sugar: 7g
Find it online: https://hildaskitchenblog.com/recipe/lions-mane-mushroom-recipe-pasta/#recipe