UPDATE FOR THE WEEK OF May 20

21 May 2019

Closed Memorial Day

The Co-op will be closed Monday, May 27th in observance of the Memorial Day holiday. We wish you and your families a safe and happy holiday! We will reopen on Tuesday, May 28th.


Manager Meeting Saturday, May 25th

The monthly manager meeting will be held on Saturday, May 25th from 9:00-11:00am at the Co-op. All are welcome to attend.

 

Produce Crew Assistants Needed

Assistance is needed with the produce crew, 2-3 times per month for 1-1/2-2 hrs, on Thursday afternoons, schedule to be determined by those who can assist. Please contact Theresa  to volunteer or for more information.

2019 Membership Renewals

Memberships are due the first time you shop at the Co-op in 2019. The cost is still $24 for the entire year. Thank you for your continued support!

Monthly Senior Discount Day

The Co-Op offers a 5% discount to senior 65+ on the 3rd Saturday of each month.  The next senior discount day will be held on Saturday May, 18th.

Assistant Manager Needed
Officer position – 0% markup

The Assistant Manager assists the General Manager and Associate Manager in management activities and decision-making, serves in the absence of the Assoc. Manager or General Manager as needed, attends Manager, General Membership and agenda-planning meetings and works to gain knowledge of all jobs, policies and procedures associated with the operation of the Co-op.  Good organizational, communication and computer skills are required, including basic knowledge of Word and Excel; familiarity with Google Docs, MailChimp and email lists is a plus. You will work closely with the the Associate & General Manager and we will provide training as needed. If you are interested or want to learn more please contact Theresa Pizzuto

Order Deadlines and Delivery Dates

UNFI — We received an order on Wednesday, May 15. The order deadline for the next delivery was Monday, May 20.  The next delivery date is Thursday, May 29.

Happy Cow — The next order deadline is Saturday, May 25, for a delivery onMonday, May 27. Orders may be picked up on Tuesday, May 28.
Sami’s Bread — The last Sami’s order arrived Thursday, February 28th.  Please check the freezer for Bagels and Bread.
Frontier Herbs — Orders due monthly on the 4th Wednesday of the month

Albert’s Produce— The next delivery will be within the next month.  More info to come.
New and Restocked Products
Organic short grain brown rice
Double chocolate macarooms
Amy’s Indian Curry Korma wraps
Organic cashews
Chocolove Extreme Dark chocolate
Produce

Produce Updates

Albert’s Organics Produce Distributor: Our first order arrived on May 15.
  • We have the following organic produce: avocados, broccoli, carrots, garlic, Ataulfo mangos, lemons, Vidalia onions, yellow onions, Russet potatoes, acorn squash, Covington yams..
  • If you are interested in ordering a specific type of produce please contact Theresa to discuss availability. 
Short-term Local Seasonal Produce (To special order please contact Theresa
  • Spray-free Strawberries (Mile Creek Farm): we we will continue receiving strawberries weekly as needed based on special orders (to reserve, please call co-op and leave a message with your name and quantity you would like or write order on sheet on counter by register)
  • Growing Greens Family Farms: we plan to order greens and other seasonal produce from them every 1-2 weeks. For more information, visit Growing Green Family Farm.  They are a local farm in Anderson, SC.
  • Cedar Knoll Farm: we will order seasonal produce (currently radishes and lettuce) as our shelf stock is depleted (weekly or every other week).
Personal Care
 New Pet Products
Consignments

No New Consignments this Month.  
Supplements
bioAllers homeopathic pollen hayfever & tree pollen products
Supplement by Brand
Supplements by Shelf Order
Discontinued Products

Discontinued by UNFI

  • St. Dalfour Gourmet to Go 3 Bean Salad

  • Traina Natural California Bing Cherries

  • SunSpire Coconut Dark Chocolate Bar

  • Rapunzel Brand

    • Coco Powder

    • Veg Bouillon (no salt, w/ herbs, w/ sea salt)

  • Coconut Secret Organic Almond Coconut Bar

  • Nutiva brand Organic Red Palm Oil 15oz is discontinued from the Co-op shelf.

    • Full cases of six jars are still available by special order only.

  • Reed’s Cherry Brew beverage

  • Canned Santa Barbara brand large black olives

    Still Available by Special Order

  • Eden Organic Red Kidney Beans, 15oz cans

  • Eden Organic Cannellini White Kidney Beans, 15oz cans
Discounted Items

There are a variety of discounted items located on our Clearance shelf.
Recipes and Health Articles

Grilled Black Bean and Sweet Potato Quesadillas

  • Total Time: 20 mins
  • Hands-on Time: 20 mins
  • Makes: 2 to 4 servings

Get the party started with these scrumptious grilled quesadillas! They’re perfectly spiced with smoked paprika and garlic.

Ingredients:

  • 1 teaspoon Frontier Smoked Ground Paprika 1.87 oz.
  • 1/2 teaspoon Frontier Organic Garlic Powder 2.33 oz.
  • 1/4 teaspoon Frontier Table Grind Sea Salt 5 lb
  • 1 medium sweet potato
  • 1 tablespoon olive oil
  • 1/2 cup black beans, drained and rinsed if using canned
  • 2 tablespoons fresh minced cilantro
  • 1 tablespoon lime juice
  • 4 ounces shredded Mexican cheese blend
  • 4 10-inch flour tortillas
  • 1 dash olive oil, for brushing

Directions:

1. Light grill to medium heat.

2. Peel sweet potato and cut into 1/4” thick rounds. Place in a bowl and combine with olive oil, smoked paprika, garlic powder, and salt. Toss until sweet potatoes are coated with spice mixture and transfer to a grill pan (see note).

3. Grill sweet potatoes for 3 to 4 minutes until lightly charring, flip, and continue to cook for another 3 to 4 minutes. Sweet potatoes should be tender. If more grill time is needed, transfer to indirect heat and continue to cook until tender. Remove from heat, let cool slightly, and chop into smaller pieces.

4. While sweet potatoes are grilling, combine black beans, cilantro, and lime juice in a bowl, set aside. Once sweet potatoes are chopped, add to the black beans.

5. To assemble quesadillas, on one side, brush with olive oil and sprinkle with a pinch of garlic powder. Flip the tortilla over and add 1 ounce of cheese over the entire surface and then on one half, divide 1/4 of the sweet potato/black bean mixture.

6. Transfer quesadilla over indirect heat on the grill and allow to cook until the cheese has melted. Fold in half and transfer to direct heat. Allow to cook until the tortilla is golden and crisp, 15 to 60 seconds (depending on the heat source). Flip and repeat. Repeat with remaining tortillas and filling.

If a grill pan is unavailable, cook sweet potatoes on a piece of foil to keep from sweet potatoes from falling through the grill.