New Local Produce & Plants this Week
We received organic cabbage, cauliflower, kale and lettuce on Saturday and will have Swiss chard, baby leeks, and more vegetable transplants (tomatoes, peppers, eggplants, squash) available on Thursday.
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. 

Organic Local Blueberries: We received organic blueberries from downstate SC on 5/18

Organic Sweet Potatoes: We received Covington, and Purple sweet potatoes on 5/5

Growing Greens Family Farm: We will receive organic baby leeks, Swiss chard, and plant starts this week

Healthy Hen Farm: We have large eggs and local honey in stock

Jewell Farm: We received kale on 5/27

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.

Pond House Farm: We received organic cabbage, cauliflower and lettuce  on 5/27

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:We received sourdough bread on 5/19; look for it 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 17. 

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. 
 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 31.  The next order due date is Monday, June 6. 

Happy Cow — This week’s delivery is available on Tuesday, May 30 (due to Memorial Day Holiday). Place orders on Saturday, June 10, for delivery on Monday, June 12 

Frontier Herbs — Orders due monthly on the 4th Tuesday of the month.
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

 Cauliflower Steaks with Quick-Braised Swiss Chard

Why splurge on infused oils when you can so easily (and inexpensively) make your own? Here, we quickly heat sage and garlic in oil to add herbaceous notes to the cauliflower and greens.
35 min
45 min

5 tbsp olive oil
12 small cloves garlic, smashed and peeled
12 whole leaves fresh sage + 4 tsp finely chopped, divided
2 heads cauliflower
1 tsp sea salt, divided
1/2 tsp ground black pepper, divided
2 bunches Swiss chard (about 24 oz total)
1 15-oz BPA-free can unsalted white kidney (aka cannellini) beans, drained and rinsed
1 cup jarred or BPA-free canned unsalted diced tomatoes
1/4 cup Kalamata olives, pitted and sliced
1/4 cup low-sodium vegetable or chicken broth
4 tsp balsamic vinegar, divided

1. Position oven racks in top and bottom thirds of oven; preheat to 450°F. Line 2 large baking sheets with parchment paper. Set aside.

2. In a small skillet on medium-low, heat oil. Add garlic and cook, turning once, until starting to brown, 4 minutes. Using a slotted spoon, transfer to a paper towel–lined plate. Cool 2 minutes; mince, set aside.

3. Heat same skillet with oil on medium-low. Add whole sage leaves and cook, turning once, until beginning to crisp, 30 seconds. Using slotted spoon, transfer to paper towel–lined plate; set aside. Transfer 4 tsp garlic-sage oil to a heat-proof jar; cover and refrigerate to make our Herb-Crusted Cod. Set remaining garlic-sage oil aside.

4. Trim stem of each cauliflower so that it sits flat. Cut each head vertically through stem into two 3/4-inch-thick steaks to make 4 steaks total, reserving loose florets. Arrange steaks in a single layer on 1 prepared sheet; brush with 3 tsp of remaining garlic-sage oil and sprinkle with 2 tsp reserved minced garlic, 1 tsp chopped sage and 1/4 tsp each salt and pepper. Cut reserved florets into bite-size pieces to yield 4 cups (reserve remaining for another use); transfer to a large bowl. Add 2 tsp of remaining garlic-sage oil, 1 tsp chopped sage, 1 tsp reserved minced garlic, 1/2 tsp salt and 1/8 tsp pepper; toss. Spread on second prepared sheet.

5. Bake cauliflower steaks in top third of oven and florets in bottom third for 15 minutes. Gently turn steaks and florets; switch tray positions and bake until tender and golden, about 5 minutes. Let florets cool; transfer to a container and refrigerate to make Herb-Crusted Cod the next night. 

6. Meanwhile, separate chard stems from leaves; chop stems to yield 1 cup (reserve remaining for another use). Cut leaves into 2-inch pieces.

7. In a large skillet on medium, heat remaining 2 tsp garlic-sage oil. Add chard stems and cook, stirring often, until tender-crisp, 3 to 4 minutes. Add remaining minced garlic and cook, stirring often, until fragrant, about 1 minute. Stir in chard leaves, beans, tomatoes, olives, broth and 2 tsp vinegar; cover and cook until leaves are wilted, 3 to 5 minutes. Uncover; stir in remaining 2 tsp chopped sage, remaining 1/4 tsp salt and 1/8 tsp pepper.

8. Divide chard mixture among plates. Top with cauliflower steaks and reserved sage leaves; drizzle with remaining 2 tsp vinegar. 

Nutrition Information
Serving Size 1/4 of recipe
Calories 288
Carbohydrate Content 36 gCholesterol Content 0 mgFat Content 13 gFiber Content 11 gProtein Content 12 gSaturated Fat Content 2 gSodium Content 808 mgSugar Content 9 gMonounsaturated Fat Content 8 gPolyunsaturated Fat Content 1 g

Find it onlinehttps://www.cleaneatingmag.com/recipes/cauliflower-steaks-recipe/