Closed Tuesday, July 4th We will be closed for the July 4th holiday, but will be open our usual hours the other days of the week. We wish you and your families a happy and healthy holiday!

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) 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 will receive red & gold beets, kale, and bell, jalapeno, & poblano peppers on Thursday 6/29. We recently received yellow onions, escarole, green beans, Russet potatoes, and baby leeks and we still have the following in stock: blueberries, lettuce, radishes, sweet potatoes (Covington, garnet, bonita (white flesh)), shiitake mushrooms, dried pink oyster, reishi and lion’s mane mushrooms. and summer squash, 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.  Growing Greens Family Farm: We received organic baby leeks, escarole, lettuce and yellow onions on 6/20 Healthy Hen Farm: We have large eggs and local honey in stock Jewell Farm: We will receive red & gold beets, kale, and a variety of peppers on Thursday 6/29 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 green beans, lettuce, & radishes on 6/20 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, 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 — Thenext delivery date is Wednesday, June 28.  The next order due date is Monday, July 3.  Happy Cow — Place orders on Saturday, July 8, for delivery on Monday, July 10  Frontier Herbs — Orders due monthly on the 4th Tuesday of the month.

New, Restocked & Highlighted Products

Gluten-Free Products

Produce  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

Supplements

Culinary Herbs

Medicinal Herbs

Consignments & Gifts

Reduced Items

Discontinued Items

Sweet Potato Grain Bowls with Turmeric Honey Mustard Roasted Sweet Potato Grain Bowls with green beans, quinoa, and turmeric honey mustard sauce. A meal prep-friendly bowl perfect for weekday lunches or dinner. Prep Time: 20minutes mins Cook Time: 30minutes mins Total Time: 50minutes mins Servings: 4 servings  Calories: 445kcal   Author: Jamie Vespa MS, RD Equipment Small saucepan Baking sheet Mixing bowl Ingredients 2 medium sweet potatoes, peeled and cubed 2 Tbsp. extra-virgin olive oil, divided 1/2 tsp. smoked paprika 1/2 tsp. ground cumin 1/2 tsp. garlic powder 3/4 tsp. kosher salt, divided 1/4 tsp. black pepper 8 to 10 oz. fresh green beans, trimmed and halved 3/4 cup dry (uncooked) quinoa 1 pint cherry tomatoes, halved 1 avocado, sliced Fresh chopped parsley for garnish (optional) Turmeric Honey Mustard Sauce 2 Tbsp. extra-virgin olive oil 2 Tbsp. tahini 1 Tbsp. honey 2 tsp. Dijon mustard 3/4 tsp. ground turmeric 1/4 tsp. each kosher salt and black pepper Instructions Roast Vegetables:  Preheat oven to 425ºF. Place sweet potatoes on a rimmed baking sheet and toss with 1 Tbsp. olive oil, smoked paprika, cumin, garlic powder, and ¼ tsp. salt. Bake for 15 minutes. Toss sweet potatoes and move to one half of the baking sheet. Add green beans to open half; toss with remaining 1 Tbsp. olive oil, ¼ tsp. salt, and black pepper. Bake for another 15 to 17 minutes, tossing once halfway through, until all vegetables are tender. Toss green beans with sweet potatoes so they coat in some of the spices. Cook Quinoa:  Meanwhile, combine quinoa, 1 ½ cups water, and remaining ¼ tsp. salt in a medium saucepan. Bring the mixture to a boil, reduce heat to low, cover, and gently simmer until the liquid is absorbed, about 15 minutes. Remove pan from heat and let quinoa steam, covered, for 10 minutes until fluffy. Prepare Turmeric Honey Mustard:  In a medium bowl, combine tahini, olive oil, Dijon mustard, honey, turmeric, salt and pepper; stir with a whisk to combine. Assemble Bowls:  Divide quinoa evenly between bowls, and top with roasted sweet potatoes and green beans. Scatter tomatoes overtop, along with sliced avocado. Drizzle Turmeric Honey Mustard sauce overtop, and garnish with fresh parsley, if desired. Enjoy warm or closer to room temperature. Notes Make-Ahead: Peel and cut the sweet potatoes 1 day ahead. Store in an airtight container in the refrigerator. You can also prepare the sauce up to 3 days ahead. Chill separately.  Store: Store bowls without sauce, tomatoes, and avocado in airtight containers in the refrigerator for up to 3 days. Add sauce, avocado, and tomatoes after reheating. Reheat: Reheat bowls in the microwave in 30 second increments, stirring after each, until warm.  NutritionServing: 1bowl | Calories: 445kcal | Carbohydrates: 48g | Protein: 11g | Fat: 24g | Saturated Fat: 1.5g | Sodium: 690mg | Fiber: 10g | Sugar: 12g Find it online: https://dishingouthealth.com/sweet-potato-grain-bowls-turmeric-honey-mustard/#recipe