Open Monday, June 19th
We will be open Monday our usual hours and wish you and your families a safe and healthy Juneteenth holiday!
Local Produce this Week
We received organic local bonita (white flesh) sweet potatoes and blue oyster mushrooms as well as dried reishi and lion’s mane mushrooms last week. We still have blueberries, summer squash, and Swiss chard, and expect to receive shiitakes, and more greens other produce this week.
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. 

Organic Local Blueberries: We received organic blueberries from downstate SC on 5/18

Organic Sweet Potatoes: We received Bonita (white flesh) on 6/15 and still have Covington, Garnet, and Purple sweet potatoes in stock

Growing Greens Family Farm: We still have organic baby leeks, Swiss chard, mixed squash, and plant startsHealthy Hen Farm: We have large eggs and local honey in stock

Jewell Farm: We expect a delivery this week

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 received organic cabbage, cauliflower and lettuce  on 5/27

Rickety Barn Farm:We received chicken pot pies on 4/28 and goat milk fudge on 3/28. 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, July 15. 

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 order due date is Monday, June 19. Thenext delivery date is Wednesday, June 28.  

Happy Cow — Place orders on Saturday, June 24, for delivery on Monday, June 26 

Frontier Herbs — Orders due monthly on the 4th Tuesday of the month.
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
Fudgy Sweet Potato Brownies (V/GF)
Incredibly fudgy sweet potato brownies with cacao, almond butter, and oats. Naturally sweetened with maple syrup and topped with pecans and chocolate chips for the ultimate healthier treat!
Author: Minimalist Baker
Stack of Sweet Potato Brownies topped with a scoop of vanilla ice cream
PREP TIME: 50minutes minutes
COOK TIME: 30minutes minutes
TOTAL TIME: 1hour hour 20minutes minutes
Servings12 (Brownies)
Freezer Friendly: 1 month
Does it keep? 5-7 Days


1 cup sweet potato purée (see instructions)
2/3 cup maple syrup
1/2 cup almond butter or peanut butter
1 tsp pure vanilla extract
1 ½ Tbsp avocado oil (or sub melted vegan butter, melted coconut oil, or olive oil)
1/2 cup cocoa powder or cacao powder (the higher quality the better // such as this one)
1/4 tsp sea salt
1 tsp baking powder
2/3 cup oat flour (we also tested almond and coconut flour, and while they did work, we preferred oat // GF all purpose should also work)
1/2 cup chopped raw pecans (or sub walnuts, but we liked pecans better)
1/4 cup dairy-free chocolate chips (optional)

FOR SERVING optional
Vanilla Coconut Ice Cream (for store-bought, we prefer Luna and Larry’s vanilla coconut ice cream)
Salted Caramel Coconut Ice Cream
Vegan Coffee Ice Cream

To make sweet potato purée, halve sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Move to one side of pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.

Adjust oven temperature to 350 degrees F (176 C) and line an 8×8-inch baking pan (or similar-size pan) with parchment paper. Set aside.

To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and avocado oil and stir to combine.

Add cacao powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until a thick, batter is achieved.

Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans and chocolate chips (optional).

Bake on the center rack (at 350 F / 176 C) for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean (a few crumbs are okay, but it shouldn’t be overly gooey).

Remove from oven and let cool in the pan for 30 minutes – 1 hour.

Lift out of pan and slice. Enjoy warm or room temperature. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month. These brownies are delicious on their own but elevated with a scoop of dairy-free ice cream.

*Nutrition information is a rough estimate calculated without optional ingredients.
*Photos show batch sliced into 9 brownies.
*Prep time includes preparing sweet potato purée.

Nutrition (1 of 12 servings)Serving: 1 brownies | Calories: 204 | Carbohydrates: 24.4 g | Protein: 4.4 g | Fat: 11.6 g | Saturated Fat: 1.3 g | Polyunsaturated Fat: 2.78 g | Monounsaturated Fat: 6.7 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 101 mg | Potassium: 308 mg | Fiber: 4 g | Sugar: 12.8 g | Vitamin A: 4086 IU | Vitamin C: 4.21 mg | Calcium: 95.2 mg | Iron: 1.4 mg

Find it onlinehttps://minimalistbaker.com/fudgy-sweet-potato-brownies-v-gf/#wprm-recipe-container-49500