New this week
We received wild-crafted paw paw & loquat (Japanese plum) seeds, locally made jewelweed poison ivy salve, curly kale, romaine lettuce, carrots and local peaches last week, and harvested our first cucumbers, zucchini, basil and green beans from the co-op garden.
Co-op garden produce is beginning
We harvested our first no spray basil, cucumbers, beans and zucchini, with tomatoes soon to come.  

Free Chocolate Bar with Purchase
As a thank you for your support, receive a free Alter Eco organic chocolate bar with purchases over $15 during the month of June, until supplies run out. Limit one per household per day.
Recent Local Produce & Products
We received curly kale, romaine lettuce, carrots and local peaches last week, in addition to harvesting our first cucumbers, zucchini, basil and green beans from the co-op garden.  Still in stock: small amounts of strawberries and pac choy from the co-op garden, shallots, and Murasaki sweet potatoes, baby leeks, watermelon radishes, golden beets,  kohlrabi, chestnuts (NC – freezer), turmeric, butternut & kabocha squash, and Covington and garnet, sweet potatoes. 
2024 Membership Renewals
Memberships are due the first time you shop at the Co-op in 2024. The cost is $30 for the entire year, which is still a great deal. Thank you for your continued support!

Free Dish Soap with Membership
As a thank you for your support, receive a free bottle of Seventh Generation dish liquid soap with your new or renewed membership, until supplies run out. Limit one per household.
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: We have kvass, and all flavors of sauerkraut & kimchee in stock.
Growing Greens Family Farm: We have butternut and kabocha squash in stock.
Healthy Hen Farm: We have large eggs, dried eggs, local & sourwood honey in stock
Local Meats:We are out of stock, but plan to restock soon.
Rickety Barn Farm:We have pasture-raised chicken and traditional flavor pot pies in the freezer – made with all natural ingredients. Each pie feeds 4. 
Roundtop Farm:We have red turmeric in stock.
Organic sourdough bread:We received traditional and flavored sourdough (cheddar jalapeno, rosemary & olive, rosemary & garlic) on 5/17.
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 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 delivery is Wednesday, June 12. The next order due date is  Monday, June 17 for delivery on Wednesday, June 26. We receive orders every two weeks. 
Happy Cow —  The next delivery is Tuesday, June 11. Place orders by Saturday, June 22 for delivery on Tuesday, June 25. We receive orders every two weeks.

Frontier Herbs — Next order due date is Tuesday, June 18. Frontier Co-op orders are due the 3rd Tuesday of the month. Visit the Frontier Co-op website to see the products on sale.
New, Restocked & Highlighted Products
Refrigerated and Frozen
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
Recipes and Health Articles
Roasted Chicken Thighs With Peaches, Basil and Ginger 
Author: Melissa Clark
Total Time: 20 min
Yield: 3 servings

A ripe, succulent peach is one of nature’s greatest gifts. But a hard peach? It, too, is a gift: peaches can be any stage of ripeness for this recipe, but firmer ones are easier to work with. A roast in a 400-degree oven cooks the peaches alongside boneless, skinless chicken thighs, drawing out their flavor and softening them as they meld with those flavorful drippings. Speaking of those pan juices, don’t cast them aside: Sop them up instead with crusty bread. You won’t regret it. 

½ pound hard peaches (about 1 large or 2 to 3 small ones)
1 pound boneless, skinless chicken thighs, cut into 1-inch strips
2 tablespoons extra-virgin olive oil
2 tablespoons dry (fino) sherry, or use white wine or dry vermouth
2 tablespoons chopped fresh basil
2 garlic cloves, minced
1(1-inch) piece fresh ginger root, grated
½ teaspoon kosher salt
½ teaspoon black pepper
Crusty bread or rice, for serving
Heat oven to 400 degrees. Halve peaches, remove pits and slice fruit ½ inch thick.In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

Find it online: https://cooking.nytimes.com/recipes/1012681-roasted-chicken-thighs-with-peaches-basil-and-ginger?unlocked_article_code=1.x00.Ooqw.BNl_0JP6vd-E&smid=share-url