First Quarter Membership Meeting 3/30
Please mark your calendars for our first membership meeting of the year, to be held on Saturday, March 30 at 10:00 am. This will be a hybrid meeting, both in person and on Zoom. More details will be shared closer to the date.

Free Mustard with Purchase
As a thank you for your support, receive a free Maille Mustard with purchases over $15 during the month of March, until supplies run out. Limit one per household per day.
Building Volunteers & Donations Needed
Outside Painting: We’re looking for volunteers to paint the back wall/ siding of the co-op. If you’d like to help, please contact Theresa for more details.

Outside Planter Box: We’re looking for volunteers and donations (materials or money) to build a planter box out in front of the co-op. Someone recently ran over our concrete planter and we would like to replace it with something larger/ taller. If you’d like to help, please contact Theresa for more details.
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.
Recent Local Produce & Products
 We received chioggia beets, shiitake mushrooms, and purple sweet potatoes last week. Still in stock: Organic golden beets, rainbow carrots, kohlrabi, chestnuts (NC – freezer), Appalachian gold potatoes, Daikon radish, butternut & kabocha squash, purple potatoes, sweet potatoes (Covington & bonita (white flesh))
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 all flavors of sauerkraut, kvass, & kimchee in stock.
Growing Greens Family Farm: We have butternut, kabocha,  and acorn squash in stock.
Healthy Hen Farm: We have large eggs, dried eggs, local & sourwood honey in stock
Local Meats:We have ground beef and breakfast sausage from Johnson Creek Farm. 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 pasture-raised chicken and traditional flavor pot pies in the freezer – made with all natural ingredients. Each pie feeds 4. 
Roundtop Farm:We have fresh yellow Indira and red turmeric and ginger in stock.
Organic sourdough bread:We have traditional and flavored sourdough (rosemary & olive, rosemary & garlic) 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, April 20. 

Updated COVID-19 Reminders – Masks are now optional for shoppers – We are still following recommended safety protocolsThe 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 order due date is Monday, March 25.  Thenext delivery date is Wednesday, April 3. We receive orders every two weeks. 

Happy Cow — Place orders by Saturday, March 30 for delivery on Tuesday, April 2. We receive orders every two weeks.

Frontier Herbs — Next order due date is Tuesday, April 16.  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
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
Featured image of sweet potatoes and black bean bowls.
Roasted Golden Beet and Winter Squash Salad

Author: Melissa Clark

Total Time: 1 hr 10 minutes
Yield: 3-4 servings 1x

Golden beets are more savory and earthy than their sugary ruby counterparts and fare better alongside the caramelized roasted winter squash in this many-textured salad. But red beets will work, too, if you don’t mind a slightly sweeter dish over all. If you can’t find delicata squash, other varieties, such as sweet dumpling (shown here), honey nut or acorn squash, make fine substitutes.

3 medium golden beets, peeled and sliced into 1 1/2-inch thick wedges
5 tablespoons extra-virgin olive oil, more as needed
2 tablespoons orange juice
1 1/4 teaspoons fine sea salt, more to taste
1/4 teaspoon freshly ground black pepper, more as needed
1 bay leaf, preferably fresh
3 sprigs thyme
1 bunch radishes, trimmed and halved if large
1 large delicata squash (1 to 11/4 pounds), halved, seeded and cut into 1/2-inch slices, or substitute sweet dumpling or another winter variety
1/2 cup cilantro or mint leaves
2 scallions, white and green parts, thinly sliced
⅓ cup toasted pumpkin seeds
1 medium head frisée, torn into bite-size pieces (3 to 4 cups), or substitute arugula
Shaved Pecorino Toscano, manchego or Parmesan, for serving

1 tablespoon orange juice
1 tablespoon lime juice
1 clove garlic, grated on a Microplane or minced
2 anchovies, minced (optional)
1/4 teaspoon kosher salt, more to taste
1/4 cup extra-virgin olive oil

Heat the oven to 375 degrees. On a rimmed baking sheet, toss together beets, 2 tablespoons oil, orange juice, 1/2 teaspoon salt, ⅛ teaspoon pepper, bay leaf and thyme. Cover with foil and bake for 25 minutes. 

In a medium bowl, toss radishes with 1 tablespoon oil,1/4 teaspoon salt and a pinch of pepper.

Flip beets and scatter radishes around them. Raise the oven temperature to 425 degrees and roast uncovered until everything is golden and tender, 18 to 25 minutes longer, stirring once or twice.

Meanwhile, on a separate rimmed baking sheet, toss squash with remaining 2 tablespoons oil and 1/2 teaspoon salt and ⅛ teaspoon pepper. Roast in oven along with beets and radishes, until browned, 15 to 20 minutes, flipping the pieces halfway through.

Prepare the dressing: In a large bowl, whisk together orange juice, lime juice, garlic, anchovies and salt. Let sit for a minute, then whisk in oil. As warm vegetables come out of the oven, toss them in the bowl with the dressing and let cool. Once cool, fold in cilantro, scallions and pumpkin seeds.

In a medium bowl, toss frisée with olive oil and salt to taste, then transfer to serving plate. Top with roasted vegetables, and cover generously with cheese.

Find it online:  https://cooking.nytimes.com/recipes/1019119-roasted-golden-beet-and-winter-squash-salad