| NEW SCHEDULE – Closed Tuesdays & Open Wednesdays beginning week of June 1. Next week we will implement a new schedule, due to our volunteer manager availability changing. We will be CLOSED on Tuesdays, and OPEN on Wednesdays 10:00-2:00. The Happy Cow milk orders will be available for pickup on Wednesdays instead of Tuesdays. If you have any questions, please contact Theresa Our new hours will be: Monday & Wednesday 10:00-2:00 Thursday 3:00-7:00 Saturday 11:00-3:00 Closed Tuesday, Friday & Sunday |
| New this week This week we will receive local organic yellow & white onions. Last week we received local, organic lacinato kale and Romaine lettuce. We were able to harvest collard and kale from the co-op garden.We are also still harvesting limited amounts of spray-free strawberries from the co-op garden when the weather cooperates. Look for them in the cooler. We also have more strawberry plants thinned from our garden (50 cents each). We have planted squash, tomatoes, basil, ginger, parsley, cucumbers and green beans. We also still have co-op turmeric available. Co-op Garden dried basil (Thai and Sweet) is still available in the herbs section as well. |
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| UPSTATE FOOD CO-OP NOMINATED FOR BEST OF SC The “Guide to South Carolina” has included the Upstate Food Co-op for voting in the food & drink category, with the subcategory “health food store”. Voting ends May 31. PLEASE VOTE FOR THE CO-OP You may VOTE once per day You may add your vote in multiple ways: (1) by scanning this QR code below with your smartphone and you will be taken to the link to vote ( https://guidetosouthcarolina.com/six-mile/food-drink/upstate-food-co-op ) (2) you may go there directly by clicking on the link or copying it into your browser). (3) Alternatively, you can soon also vote through the co-op website.  |
| Local Meat Special Orders If you are interested in local beef, chicken, and pork, please check out this list of available types and email Theresaif you want to place a special order or receive more information. |
| 2025 Membership Renewals Memberships are due the first time you shop at the Co-op in 2025. The cost is $30 for the entire year, which is still a great deal. Thank you for your continued support! |
| Recent Local Produce & Products We still have: co-op collards & kale, local ground beef & whole chicken (freezer), Lion’s mane, shiitakes, & organic apples, beets, carrots, Covington, Murasaki & Garnet sweet potatoes, Hawaiian and Indira turmeric, dried lemongrass,and chestnuts (NC – freezer). Recipes for using some of these vegetables are available by the produce bins. |
| 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. |
| 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 ON SALE: We have kvass, and all flavors of sauerkraut & mild kimchee in stock. Healthy Hen Farm: We have large eggs, dried eggs, local honey in stock. Local Meats:We have local ground beef from Mile Creek Farm in the freezer. Rickety Barn Farm:We have whole chickens in the freezer. Roundtop Farm:We have fresh turmeric in stock Organic sourdough bread:We have traditional & sandwich loaves 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, June 21 Updated COVID-19 Reminders – Masks are 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. 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 — Place orders by Monday, May 26 for delivery on Wednesday, June 4. We receive orders every two weeks. Happy Cow — Place orders by Saturday, May 31 for delivery on Tuesday, June 3. We receive orders every two weeks. Frontier Herbs — Next order due date is Tuesday, June 17. Frontier Co-op orders are due the 3rd Tuesday of the month. Visit the Frontier Co-op website to see the products on sale. |
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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 PRODUCTS LIST CLICK THE LINK ABOVE TO VIEW THE LIST |
| Recipes and Health Articles Roasted Sweet Potato Kale Salad  This smoky sweet potato kale salad is drizzled with a warm ginger dressing and topped with roasted pepitas. It’s so easy and flavorful! Yield: 2 to 4 people Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Ingredients 2 to 3 medium sweet potatoes, peeled and cubed (½ to 1 inch cubes) olive oil spray, or olive oil for drizzling kosher salt and pepper ½ teaspoon smoked paprika ½ teaspoon garlic powder ¼ teaspoon chipotle chili powder 1 to 2 bunches of curly green or tuscan kale, stems removed and torn into pieces (about 6 to 8 cups) ¼ cup roasted pepitas furikake seasoning, optional hot ginger dressing 1 1/2 tablespoons toasted sesame oil 1 small shallot, diced (or diced red onion) 1 tablespoon chopped fresh ginger 1 garlic clove, minced 3 tablespoons red wine or apple cider vinegar 1 tablespoon honey 2 teaspoons soy sauce ½ cup olive oil Instructions 1. Preheat the oven to 425 degrees F. 2. Place the sweet potatoes on a nonstick baking sheet and toss them with a drizzle of olive oil (or use olive oil spray). Stir together the smoked paprika, garlic powder, chili powder and a big pinch of salt and pepper in a bowl. Sprinkle it evenly over the sweet potatoes and toss well. 3. Roast the sweet potatoes for 25 to 30 minutes, until fork tender. 4. While the sweet potatoes roast, make the dressing. Heat a saucepan over medium-low heat and add the sesame oil. Stir in the shallot with a pinch of salt and cook for 2 minutes. Stir in the ginger and garlic and cook for 2 minutes more. Reduce the heat to low. Whisk in the vinegar, honey and soy sauce. Whisk in the olive oil until emulsified. 5. Place the kale in a bowl. Drizzle on 1 to 2 tablespoons of the dressing and using your (clean) hands, massage the kale for a few minutes until all the leaves are coated. Let this sit for 5 to 10 minutes. It helps to break down the toughness of the kale and makes it less bitter. 6. When the potatoes are done, add them on top of the kale. Drizzle with more of the dressing, then top with pepitas. Sprinkle on furikake seasoning if you’d like. Serve! Find it online: https://www.howsweeteats.com/2021/10/sweet-potato-kale-salad/ |