| Living Nutz Order We will be placing an order with a new vendor, Living Nutz, in the next couple of weeks. If you are interested in placing a special order, please complete this form by March 10th. Use this link to see the wholesale products available for purchase through the co-op For more information about the company, visit their website https://www.livingnutz.com/ |
| Local Meats We have restocked 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 the bison, or have requests for other types of local meat, please contact Cheri Noffke. |
| 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. More details will be shared closer to the date. |
| 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 expect a delivery of shiitake mushrooms on Thursday. Growing Greens Family Farms: We will receive collards and radishes this week. We received organic Swiss chard and cilantro on 2/23 Rickety Barn Farm: We have pot pies in the freezer and duck eggs in the egg cooler. 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 8. The next order due date is Monday, Mar 13. Happy Cow — We will receive a delivery Monday, Mar 6. Place orders by Saturday, Mar 18, for delivery on Monday, Mar 20. Frontier Herbs — Orders due monthly on the 4th Tuesday of the month. |
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| Gluten-Free Products |
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| Produce If you are interested in ordering a specific type of produce please contact Theresa to discuss availability. Visit the list of produce suppliers |
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| Discontinued Items |
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| Caribbean-Style Swiss Chard and Butternut Squash Stew America’s Test Kitchen SERVES 4 to 6  INGREDIENTS 2 tablespoons vegetable oil 2 onions, chopped fine 4 scallions, minced Salt 4 garlic cloves, minced 1 habanero or Scotch bonnet chiles, stemmed, seeded, and minced 1 teaspoon minced fresh thyme or ¼ teaspoon dried Pinch cayenne pepper 3½ vegetable broth 2 pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (6 cups) 1 pound Swiss chard, stemmed and cut into 1-inch pieces 1 cup canned coconut milk Angostura bitters (optional) BEFORE YOU BEGIN You can substitute delicata or carnival squash for the butternut squash if you prefer. For more spice, do not remove the ribs and seeds from the chile. INSTRUCTIONS 1. Heat oil in Dutch oven over medium heat until shimmering. Add onions, scallions, and ½ teaspoon salt and cook until vegetables are softened, 5 to 7 minutes. Stir in garlic, habanero, thyme, and cayenne and cook until fragrant, about 30 seconds. 2. Stir in broth and squash, scraping up any browned bits. Bring to simmer and cook for 15 minutes. Stir in chard and cook until squash and chard are tender, 10 to 15 minutes. Stir in coconut milk and return to brief simmer. 3. Process 2 cups stew in blender until smooth, about 45 seconds; return to pot. Season with salt and bitters, if using, to taste. Serve. View online: https://www.americastestkitchen.com/recipes/13821-carribean-style-swiss-chard-and-butternut-squash-stew |