Annual Life Extension Sale
The first order of the annual Life Extension 15% off sale will be made this week. Place your sale orders in the Life Extension Direct Order section by this Monday, 3/7 at noon, to be included in the first order. For more information contact Katherine Vinson.

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.

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.

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: “Chickpea of the Sea” Tuna Salad Sandwich at the bottom of this email  

Product Updates 
New & Restocked Products (Photos Below)
Darkspore Mushroom Delivery 2/24 delivery: we received fresh chestnut and blue oyster mushrooms, dried lion’s mane and reishi mushrooms, and reishi mushroom tincture.

2022 Seeds: there are a variety of organic garden seeds on the shelf from Southern Exposure Seed Cooperative.

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 USthe Omicron variantWebMD 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.

Previous Posts
Visit these links for more information:
Darkspore Mushroom Grow Kits available to order
Volunteer Jobs
Order Due Dates and Delivery Dates
Online ordering calendar UNFI — The next order due date is Monday, Mar 7. The next delivery date is Wednesday, Mar 16. 

Happy Cow — Our next delivery is Monday, Mar 7. 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.
New, Restocked & Highlighted Products
Gluten Free
 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
Supplement by BrandSupplements by Shelf Order
Consignments & Gifts
Reduced Items
Discontinued Products
 View the list of discontinued products here
Chocolove dark chocolate hazelnut butter cup (discontinued by UNFI) 
Recipes and Health Articles 

“Chickpea of the Sea” Tuna Salad Sandwich

This is a great mock ‘tuna’ salad sandwich using chickpeas. Alternately, serve this as lettuce wraps or use sliced vegetables like bell pepper and cucumber as scoopers.

Author: Julie | The Simple Veganista
Prep Time: 10 min Total Time: 10 min Yield: Serves 3 1x

1 can (14 oz) chickpeas (garbanzo beans), drained and rinsed (or 2 c. cooked chickpeas)
juice of 1/2 lemon + some zest if you like1/4 – 1/3 cup of vegan mayo (or 3 – 4 tablespoons hummus or white bean hummus + 2 – 3 tablespoons water)
1/4 cup celery (about 2 small stalks, leaves ok too), chopped
1/4 cup red onion (about 1/2 small), chopped
1/4 – 1/2 teaspoon garlic powder
Himalayan salt & cracked pepper, to taste
dash of cayenne, optional

Other optional ingredients:
crushed nori sheets or dulse flakes (seaweed)
1 tablespoon chia seeds or hemp hearts for some omega 3 & 6
sweet or dill pickle relish

To Serve
6 slices whole grain, sprouted whole grain flourless or artisan bread, to serve
leafy greens, to serve
nori sheets, to serve (optional)
pickles, optional

Mash chickpeas: Drain and rinse chickpeas, place in medium size bowl and roughly mash about 3/4 of the chickpeas with the back of a fork or potato masher, until desired consistency.

Assemble salad: Add the rest of the ingredients and mix well, adding any extra ingredients you like. Alternatively, you can use a food processor starting with the beans, pulse a few times, add remaining ingredients pulsing again a few times until desired consistency.

Serve chilled or at room temperature.

Ways to serve:
Serve on bread of choice, along with some leafy greens and the optional 1/4 sheet of nori. You can also serve on Bibb or romaine lettuce like a wrap, instead of using bread, for a gluten-free meal like shown below. Try serving with sliced fresh scoop-able veggies like cucumber, red bell peppers, zucchini, etc. Lastly, pair with your favorite crackers.

Salad serves 3 generously.
Store: Leftovers in an airtight container in the refrigerator for up to 5 – 6 days. Stir before serving.

NOTESIf using store bought hummus that is thick, take a couple heaping tablespoons of the hummus in a small bowl and add 1 tablespoon water at a time to thin to desired consistency making for a really nice, creamy binder. And if using the hummus recipe link in the ingredient list, omit the cumin.

Nutrition facts is for the salad only (bread not included). Using the right bread may add another 10 grams of protein. Not too bad for a vegan sandwich!

Find it online: https://simple-veganista.com/chickpea-of-sea-salad-sandwic/#tasty-recipes-8545-jump-target