|Open House Sat, May 21: Save the Date
Save the date for our Grand Re-Opening Celebration & Member Appreciation Day to be held on Saturday, May 21 from 11:00-4:00pm during the annual Six Mile Isaqueena Festival. More details will be shared soon! Contact Theresa if you would like to assist with the planning or volunteer at the event.
1st Quarter Membership Meeting
Please calendar our 1st quarter membership meeting that will be held on Saturday March 26 at 10:00am on Zoom. More details will be sent closer to the date.
Co-op Garden Project Update
Due to the gravel in the garden area we will be utilizing a raised bed approach to the garden. Cheri & Tim Lewis built and donated the 1st box and soil for raised beds. Smaller boxes will be added to the garden (4 x 8ft) as we raise the money to cover their cost. Donations of $40 will cover the costs for lumber plus soil. We have space for 24 total of the smaller boxes. We will plant sections of green beans, cucumbers, squash, herbs – things that keep producing, as they ripen & sell them through the co-op, use the money to continue work on the garden. After we have raised enough, the money will go into the general fund for the co-op. If you would like more information, or to donate supplies or money to purchase materials, please contact Cheri Lewis.
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: 30-Minute Black Beans and Rice at the bottom of this email
Product Updates New & Restocked Products (Photos Below)
Shiitake Mushrooms: we received fresh shiitake mushrooms from Elijay Mushrooms (GA) on 3/11/22
Bakefully Yours: we restocked Paleo brownies and mini chocolate chip cookies on 3/10/22.
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, March 19.
Updated COVID-19 Reminders – We are still following recommended safety protocols We are still following all of the recommended CDC guidelines for keeping people safe during the COVID-19 pandemic, since the Omicron variant is still high in our area. See the current Pickens County information here. For more information see these articles on the recent surge in the US, the Omicron variant, WebMD mask facts and Nov 18 – mask efficacy data. View the full list of co-op practices and reminders here.
What 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 If you cannot or will not wear a mask, we will provide curbside pickup for you in order to keep our volunteer managers healthy.
Visit these links for more information: Darkspore Mushroom Grow Kits available to order
Order Due Dates and Delivery Dates Online ordering calendar
UNFI — The next delivery date is Wednesday, Mar 16. The next order due date is Monday, Mar 21.
Happy Cow — Place orders by Saturday, Mar 19 for delivery on Monday, Mar 21.
Backroads Bakery — TBD
Frontier Herbs — Orders due monthly on the 4th Tuesday of the month.
If you are interested in ordering a specific type of produce please contact Theresa to discuss availability. Visit the list of produce suppliers
|Recipes and Health Articles
Black Beans and Rice
This 30-minute Black Beans and Rice recipe is filled with protein and packed with flavor for a wholesome vegan and gluten-free meal. Delicious and so easy to make, it should be part of your weekly rotation.
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Sarah McMinn
1 cup brown rice, uncooked
1 tsp oil
1 small red onion, diced
2-3 cloves garlic, minced
½ red bell pepper, chopped
1 small jalapeño, seeded and thinly sliced
1 tsp cumin
¼ tsp cayenne
½ – 1 tsp salt
juice of 1 lime
1 can black beans, drained and rinsed
Cook rice according to package instructions. While rice is cooking, prepare the beans. Heat oil in a large cast iron skillet over medium heat. Add onions and garlic and sauté for 5-7 minutes, until translucent and fragrant. Add bell peppers and jalapeños and stir to combine. Stir in cumin, cayenne, salt, and lime juice.
Add black beans, stirring until well combined, then bring to a simmer. Simmer for 5 minutes while rice continues to cook. Remove from heat. Stir in cooked rice and serve immediately with fresh cilantro and lime juice.
Serving and Storing – Serve this meal with fresh cilantro and lime. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently heat over the stovetop or in a microwave. You can also freeze this meal for up to 2 months. When ready to eat, pull it out and let it thaw overnight in the refrigerator before reheating and serving.
Recipe Tips – Beans and rice can also be made in an Instant Pot. For Instant Pot recipes, use dried beans. Set the manual mode to cook on high for 25 minutes.
Variations – You can swap out black beans for kidney beans or pinto beans. You can also free to add any additional veggies such as zucchini, corn, and tomatoes.
Calories: 312kcal | Carbohydrates: 62g | Protein: 9g | Fat: 1g | Sodium: 4mg | Potassium: 298mg | Fiber: 6g | Vitamin A: 45IU | Vitamin C: 0.7mg | Calcium: 41mg | Iron: 2.1mg
Find it online: https://www.mydarlingvegan.com/black-beans-rice/