Organic Asparagus
We received the first cutting of SC asparagus from Monetta Farm on 3/17 and will continue to receive it until the end of the growing season. If you would like to place a special order for future deliveries, please contact Theresa Pizzuto.
First Quarter Membership Meeting
Please mark your calendars for our first membership meeting of the year, to be held on Saturday, March 25 at 10:00 am. This will be a hybrid meeting, both in person and on Zoom. The Zoom link will be shared this week in separate email.
2023 Membership Renewals
Memberships are due the first time you shop at the Co-op in 2023. The cost is $30 for the entire year, which is still a great deal. Thank you for your continued support!
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. 

Elijay Mushrooms: We will receive shiitake mushrooms on Thursday

Growing Greens Family Farms: We have collards, curly endive, radishes, and Swiss chard in stock.

Local Meats: We have ground beef and breakfast sausage from Johnson Creek Farm. We are looking into a supplier for local bison as well. If you’re interested in bison or elk, or have requests for other types of local meat, please contact Cheri Noffke.

Rickety Barn Farm: We have pot pies in the freezer.  Chicken pot pies: Two flavors – traditional & spinach/feta – made with all natural ingredients. Each pie feeds 4. 

Organic sourdough bread: There is a good supply of bread 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, March 18. 

Updated COVID-19 Reminders – Masks are now optional for shoppers – We are still following recommended safety protocols
The Pickens County community level has decreased to LOW. Based on the current CDC and SC DHEC guidelines, masks are optional for shoppers. Day managers will decide whethervolunteer 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.
 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 — Thenext delivery date is Wednesday, Mar 22. The next order due date is Monday, Mar 27. 

Happy Cow — We expect a delivery on Monday, 3/20. Place orders by Saturday, Apr 1, for delivery on Monday, Apr 3. 

Frontier Herbs — Orders due monthly on the 4th Tuesday of the month.
New, Restocked & Highlighted Products
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

Usher in spring with a frittata made of some of the season’s best vegetables. This baked egg dish is loaded with fresh veggies, feta cheese and fresh thyme.

Yield: Serves 12.Cook Time: 25 mins

1 tbsp canola oil
2 cups diagonally sliced asparagus (3/4 inch)
1 cup chopped red onion
2 cups sliced Swiss chard (stems removed)
1 1/2 cups fresh or frozen green peas
3 cloves garlic, finely chopped
1 cup crumbled goat cheese, divided
12 large eggs
1 cup light cream (10%)
1 tsp salt
1 tsp chopped fresh thyme leaves
1/2 tsp nutmeg
1/4 tsp cayenne pepper

Preheat oven to 400°F.

Heat oil in a 12 inch cast iron frypan over medium heat. Add asparagus and onion and sauté until onion is translucent, about 3 minutes. Add Swiss chard, peas and garlic; sauté until Swiss chard is wilted, about 1 minute. Remove from heat. Add 3/4 cup cheese; stir to combine.

Whisk together eggs and cream in a medium bowl. Stir in salt, thyme, nutmeg and cayenne. Pour egg mixture into frypan. Top with remaining cheese.

Bake until eggs are set, about 18 – 20 minutes.

Nutritional analysis per serving: ​ 204 calories, 14 g fat, 12.7 g protein, 6.5 g carbohydrate, 1.8 g fibre, 366 mg sodium
View online: https://www.atcoblueflamekitchen.com/en-ca/recipes-menus/recipes/spring-frittata-swiss-chard-asparagus-peas.html