|Local Organic Asparagus|
We will receive local organic asparagus from Monetta Asparagus Farm (located in Monetta, SC) by the end of this week. We will restock periodically throughout the growing season. If you would like to place a special order, please contact Theresa with the quantity (number of packages of ~ 1-1/2# each) that you would like.
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 Issaqueena Festival. More details will be shared soon! Contact Theresa if you would like to assist with the planning or volunteer at the event.
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: Pan-Seared Asparagus & Shiitake Tacos at the bottom of this email
New & Restocked Products
Shiitake Mushrooms: we will receive shiitake mushrooms from Elijay Mushroom Farm, Elijay, GA this week.
Asparagus: we will receive asparagus from Monetta Asparagus Farm, Monetta, SC this week.
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, April 16.
Updated COVID-19 Reminders – Masks are now optional for shoppers – We are still following recommended safety protocols
The Pickens County rate of transmission has been low for a couple of weeks, so based on the current CDC and SC DHEC guidelines, we have made masks optional for shoppers. Day managers will decide whether volunteer workers will wear masks on their shifts. We are still following all of the recommended CDC guidelines and SC DHEC guidelines for keeping people safe during the COVID-19 pandemic, so we will reinstate the mask policy if the transmission rate increases again.
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
Visit these links for more information:
Darkspore Mushroom Grow Kits available to order
Co-op Garden Project Updates
Order Due Dates and Delivery Dates
Online ordering calendar
UNFI — The next delivery date is Wednesday, Mar 30. The next order due date is Monday, Apr 4.
Happy Cow — Place orders by Saturday, Apr 2 for delivery on Monday, Apr 4.
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 – Pan-Seared Asparagus & Shiitake Tacos|
These hearty plant-based tacos come together in the blink of an eye. With meaty seared mushrooms and earthy asparagus, they pack a satisfying yet refreshing punch. Enjoy with the traditional toppings like chopped onions, lime, cilantro, and a shot of tequila!
(Photo source: Jared Kent) adapted from Good Housekeeping| Yield: 4 Servings | Time: 30 minutes |
1 bunch asparagus, woody ends trimmed off and stalks sliced in half
8 ounces shiitake mushrooms, stems discarded and sliced
1/4 cup vegetable oil
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
2 teaspoons chili powder
4 cloves garlic, diced small
zest and juice of 1 lime
2 tablespoons water
8 6-inch corn tortillas, warmed
1 bunch cilantro, roughly chopped, stems included
1 small white or red onion, diced small
1 avocado, diced (optional)
your favorite hot sauce
In a large bowl, toss the asparagus and mushrooms with the oil, salt, pepper, cumin, and chili powder.
Heat a heavy skillet or frying pan over high heat. Add the vegetables to the pan and cook on high heat for 4-5 minutes, shaking the pan occasionally. The vegetables should be heavily browned.
Add the garlic, lime, and water to the pan and cook for 1 more minute or until all the water steams out.
Remove the pan from the heat and serve the hot vegetables in warm tortillas with lime wedges, cilantro, onion, avocado, and hot sauce.
Simmer the ends of the asparagus in water for 15 minutes to make a versatile asparagus broth for soup, pasta, or risotto.
Save the shiitake mushroom stems to simmer with veggie scraps and make a delicious vegetable stock.
Find it online: https://stonepierpress.org/recipes/asparagus-shitake-tacos