| Garden Update: Big thanks to Cheri & Tim Lewis for their work on the co-op garden! And to those who donated rain barrels: Jackie & Phil Caldwell, and Frances Plotnik. And also to our team of garden waterers: Marlese Dalton, Una Erlandson, Cheri Lewis, Cheri Noffke, and Ken Owen  |
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| Open House: Sat, May 20 from 10:00-3:00 – Free Bar of Dark Chocolate to all who attend Save the date for our Open House and Member Appreciation Day to be held during the Issaqueena Festival. Free samples, discounts, prize drawings, and more! Hope to see you there. |
| 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! |
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| 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. Organic Sweet Potatoes: We received Covington, Garnet and Murasaki sweet potatoes on 4/15 Cedar Knoll Farm & Nursery: We received organic kohlrabi, and pepper plants and canna lilies on 4/18 Elijay Mushrooms: We received shiitake mushrooms on 4/27 Healthy Hen Farm: We have large eggs and local honey in stock Jewell Farm: We received eggs, kale and Romaine on 4/27 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. Monetta Asparagus Farm: We received asparagus 4/28, and will continue to receive it until the end of the growing season. Rickety Barn Farm:We received chicken pot pies on 4/28 and goat milk fudge on 3/28. 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, May 20. Updated COVID-19 Reminders – Masks are now optional for shoppers – We are still following recommended safety protocols The Pickens County community level is 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, May 3. The next order due date is Monday, May 8. Happy Cow — We expect a delivery Monday 5/1. Place orders by Saturday, May 13, for delivery on Monday, May 15. 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 |
 Sesame Asparagus and Shiitake Mushrooms The combo of mushrooms and some green vegetables is a very popular one in Chinese cooking, and that’s because it work every time. Katie Workman Yield: 8 People Prep Time: 10 minutes Cook Time: 8 minutes Total Time: 18 minutes Ingredients ¼ cup un-toasted sesame seeds 1 pound shiitake mushrooms 2 pounds thick asparagus 2 tablespoons toasted sesame oil Kosher or coarse salt and freshly ground pepper to taste Directions Heat a very large dry skillet over medium heat. Add the sesame seeds and stir frequently for about 1 or 2 minutes, until they start to become golden. Transfer them to a plate and wipe out the skillet with a paper towel or a dish towel. Trim off the stems, then wipe the caps of the mushrooms with a damp paper towel to clean them. Slice the mushrooms into 1/2-inch slices. Trim the bottoms off of the asparagus, and if they are thick and the peel is tough, use a vegetable peeler to peel of the outer layer of the asparagus on the bottom half of the stalks. Cut the asparagus into 1-inch pieces. Heat 1 tablespoon of the sesame oil in a very large skillet over medium heat. Add the mushrooms and the asparagus, season with salt and pepper and sauté for 5 or 6 minutes, until the mushrooms are tender and the asparagus is crisp tender. Drizzle over the remaining tablespoon of sesame oil and toss well. Transfer to a serving dish and sprinkle over the toasted sesame seeds. Serve hot or warm. Nutrition Information Calories: 100kcal | Carbohydrates: 9g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 423mg | Fiber: 4g | Sugar: 3g | Vitamin A: 857IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 3mg Find it online: https://www.walderwellness.com/roasted-japanese-sweet-potatoes/#recipe |