| NEW SCHEDULE: Closed Tuesdays & Open Wednesdays beginning week of June 1. This week we will implement a new schedule, due to our volunteer manager availability changing. We will be CLOSED on Tuesdays, and OPEN on Wednesdays 10:00-2:00. The Happy Cow milk orders will be available for pickup on Wednesdays instead of Tuesdays. If you have any questions, please contact Theresa Our new hours will be: Monday & Wednesday 10:00-2:00 Thursday 3:00-7:00 Saturday 11:00-3:00 Closed Tuesday, Friday & Sunday |
| New this week Last week we received local permaculture/ spray-free boysenberries, carrots, yellow & white onions and plant starts (tomato, tomatillo & zinnias). We harvested yellow squash, collards and kale from the co-op garden.The strawberry season is mostly done. We also have more strawberry plants thinned from our garden (50 cents each). We have planted squash, tomatoes, basil, ginger, parsley, cucumbers and green beans. We also still have co-op turmeric available. Co-op Garden dried basil (Thai and Sweet) is still available in the herbs section as well. |
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| Local Meat Special Orders If you are interested in local beef, chicken, and pork, please check out this list of available types and email Theresaif you want to place a special order or receive more information. |
| 2025 Membership Renewals Memberships are due the first time you shop at the Co-op in 2025. The cost is $30 for the entire year, which is still a great deal. Thank you for your continued support! |
| Recent Local Produce & Products We still have: co-op collards & kale, local ground beef & whole chicken (freezer), Lion’s mane, shiitakes, & organic apples, beets, carrots, lacinato kale, Romaine, Covington, Murasaki & Garnet sweet potatoes, Hawaiian and Indira turmeric, dried lemongrass,and chestnuts (NC – freezer). Recipes for using some of these vegetables are available by the produce bins. |
| Open Volunteer Jobs Visit this link to view the 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. |
| 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. Blue Ridge Brinery ON SALE: We have kvass, and all flavors of sauerkraut & mild kimchee in stock. Healthy Hen Farm: We have large eggs, dried eggs, local honey in stock. Local Meats:We have local ground beef from Mile Creek Farm in the freezer. Rickety Barn Farm:We have whole chickens in the freezer. Roundtop Farm:We have fresh turmeric in stock Organic sourdough bread:We have traditional & sandwich loaves 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, June 21 Updated COVID-19 Reminders – Masks are optional for shoppers – We are still following recommended safety protocolsThe 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 — We will receive a delivery on Wednesday, June 4. Place orders by Monday, June 9 for delivery on Wednesday, June 18. We receive orders every two weeks. Happy Cow — We will receive a delivery on Wednesday, June 4. Place orders by Saturday, June 14 for delivery on Wednesday, June 18. We receive orders every two weeks. Frontier Herbs — Next order due date is Tuesday, June 17. Frontier Co-op orders are due the 3rd Tuesday of the month. Visit the Frontier Co-op website to see the products on sale. |
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| Gluten-Free Products |
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| Produce 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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| DISCONTINUED PRODUCTS LIST CLICK THE LINK ABOVE TO VIEW THE LIST |
Recipes and Health Articles Carrot Top Pesto Recipe Carrot Top Pesto is easy to make and super delicious. It’s the best way to use all the pretty spring carrots with the greens on top! Yield: 4 servings Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Ingredients 2 bunches of carrots, 1 ¼ lb. 2 teaspoons olive oil ¼ teaspoon each: sea salt and pepper The Pesto 2 cups carrot top leafy greens, you can use some parsley if you don’t have enough ⅓ cup salted toasted cashews ⅓ cup mild flavored olive oil 2 tablespoons freshly squeezed lemon juice 1 clove garlic ¼ teaspoon each: sea salt and pepper Instructions 1. Preheat the oven to 425 degrees. 2. Chop the carrots into 2-inch lengths, put them on a baking sheet, and toss them with the oil, salt, and pepper. Roast the carrots for 20 minutes. (2 bunches of carrots, 2 teaspoons olive oil,¼ teaspoon each: sea salt and pepper) 3. Place the carrot top pesto ingredients in your food processor or small blender and blend until mostly smooth. (2 cups carrot top leafy greens,⅓ cup salted toasted cashews,⅓ cup mild flavored olive oil,2 tablespoons freshly squeezed lemon juice,1 clove garlic,¼ teaspoon each: sea salt and pepper) 4. When the carrots are done cooking, toss them in ½ cup of the pesto and serve. NotesYou will have more pesto than you need for this recipe. The extra is delicious served with chicken. Or save it to put on eggs, in a sandwich, or tossed with pasta. Nutrition Serving: 1 serving = ¼ of the recipe, Calories: 326kcal, Carbohydrates: 22g, Protein: 5g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Sodium: 462mg, Potassium: 529mg, Fiber: 4g, Sugar: 7g, Vitamin A: 23681IU, Vitamin C: 35mg, Calcium: 156mg, Iron: 4mg Find it online: https://www.theendlessmeal.com/oven-roasted-carrots-with-carrot-top-pesto/#wprm-recipe-container-59392 |