Closed Monday, July 4       
We wish you and your families a safe and healthy holiday!

Local Products this week
Healthy Hen Farm & Garden delivered cucumbers, eggs, yellow squash & local wildflower honey on 6/30

Jewell Farm delivered kale 6/30 and blueberries 7/2

Growing Greens Family Farms delivered arugula, carrots, chard, endive, leeks, spring zing salad mix, pattypan squash & zucchini on 6/30

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:  Summer Squash Vegetable Soup 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, July 16. 

Updated COVID-19 Reminders – Masks are now optional for shoppers – We are still following recommended safety protocols
The Pickens County community level has remained low, but the rate of transmission is increasing. Based on the current CDC and SC DHEC guidelines, masks are still optional 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

Previous Posts
Visit these links for more information:
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 6. The next order due date is Monday, July 11.

Happy Cow — Place orders by Saturday, July 9 for delivery on Monday, July 11.

Frontier Herbs — Orders due monthly on the 4th Tuesday of the month.
New, Restocked & Highlighted Products
Gluten Free
 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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 Pet Products
Consignments & Gifts
Reduced Items
Recipes and Health Articles – Summer Squash Vegetable Soup
Summer Squash Vegetable Soup in white bowls with golden spoons and tea towel on white marble over head close up
Author: Aberdeen
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 6-8 

A quick and easy vegan summer time soup recipe with yellow squash, zucchini, carrots, and fresh herbs. Dairy and gluten free!

3 medium summer yellow squash, quartered and diced
2 medium zucchini, quartered and diced
2 medium carrots, peeled, quartered and diced
1 celery rib, halved and diced
1/2 yellow onion, diced
4 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 cup vegan friendly dry white wine OR 
2 tablespoons white wine vinegar
6 cups low sodium vegetable broth
2 tablespoons fresh lemon juice
1 tablespoon fresh sage, roughly chopped
1 tablespoon fresh oregano, roughly chopped
1 tablespoon fresh rosemary, roughly chopped
1 tablespoon fresh lemon thyme, roughly chopped
Coarse salt, ground black pepper to taste
2 tablespoons extra virgin olive oil

In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, cooking until somewhat softened and onion is starting to become translucent, about 5 minutes.
Add garlic, stirring frequently, and cook for 1 more minute, until fragrant.
Add squash, zucchini, cumin, and coriander. Cook until somewhat softened, about 5-10 minutes.
Add the white wine and scrape up any browned bits on the bottom of the pot.
Pour in broth. Bring to a boil, reduce to a simmer, cover the pot, and cook 10-15 minutes, until vegetables are easily pierced with a fork.
Remove cover. Stir in fresh herbs and lemon juice. Cook for two minutes, stirring occasionally.
Remove from heat. Use an immersion blender or transfer to a stand blender and blend until completely smooth.* Add salt and pepper to taste.Garnish with a little cream swirl (non-vegan topping)* if desired, a couple drops of olive oil, a little ground paprika, and fresh lemon thyme and parsley. Serve warm or chilled!

Notes* If using a standing blender, definitely let the soup cool somewhat. Boiling hot soup + a lid on standing blender will cause the lid to fly off when you start blending.
To get that little swirl garnish, whisk equal parts heavy whipping cream and skim milk it in a small bowl (whisking makes it lighter so that it will stay on top of your soup!).

Find it online: https://www.aberdeenskitchen.com/2020/07/summer-squash-vegetable-soup/