| Open House & Member Appreciation Day – Saturday, May 17th – 11:00AM – 3:00PM |
 |
| Join us for Free Samples and Prizes!Visit the co-op during the Issaqueena Festival. Pick up a goodie bag with free samples, enjoy free cold beverages, cheese and local sourdough samples. Enter the drawing for a free membership & gift baskets. Bring your friends – free trial memberships will be available and we will be able to answer any questions about our co-op or becoming a member. |
| New this week Last week we received organic asparagus, carrots, kale, & spinach. We are harvesting spray-free strawberries from the co-op garden! Look for them in the cooler. We we will soon have more strawberry plants thinned from our garden (50 cents each), and we were able to harvest collards & kale from the co-op garden.We have planted tomatoes, basil, 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. |
  |
| 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 & salad mix, local ground beef & whole chicken (freezer), Lion’s mane, shiitakes, & organic asparagus, apples, beets, 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, as well as banana nut bread slices. |
| Product Updates New & Restocked Products Photos Below 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 17 Updated COVID-19 Reminders – Masks are optional for shoppers – We are still following recommended safety protocolsThe 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, April 28 for delivery on Wednesday, May 7. We receive orders every two weeks. Happy Cow — Place orders by Saturday, May 3 for delivery on Tuesday, May 6. We receive orders every two weeks. Frontier Herbs — Next order due date is Tuesday, May 20. Frontier Co-op orders are due the 3rd Tuesday of the month. Visit the Frontier Co-op website to see the products on sale. |
  |
  |
  |
  |
  |
  |
  |
  |
| Gluten-Free Products |
  |
| Produce If you are interested in ordering a specific type of produce please contact Theresa to discuss availability. Visit the list of produce suppliers |
 |
  |
  |
  |
  |
  |
  |
  |
  |
  |
  |
  |
  |
  |
  |
  |
  |
  |
  |
  |
  |
  |
  |
  |
| DISCONTINUED PRODUCTS LIST CLICK THE LINK ABOVE TO VIEW THE LIST |
Recipes and Health Articles Lion’s Mane Mushroom “Crab” Cakes Try this twist on a classic Crab Cake recipe featuring Lion’s Mane mushrooms! Prep Time15 minutes Cook Time20 minutes Total Time35 minutes Yield4 patties 1x Author: Mushroom Council Ingredients 8 ounces Lion’s Mane mushroom 2 tablespoons mayo 1 teaspoon Dijon mustard 1 large egg 1 teaspoon Worcestershire sauce 1/4 cup diced sweet onions 1 tablespoon finely chopped fresh parsley plus more for garnish 1 1/2 teaspoons Old Bay seasoning 1/2 teaspoon smoked paprika Salt and pepper to taste 1/3 cup panko breadcrumbs 2 tablespoons olive oil for pan frying Lemon wedges and tartar sauce for serving Instructions 1. Shred the Lion’s Mane mushroom to resemble lump crab meat. Transfer them to a large skillet with 2 tablespoons of water and pinch of salt. 2. Cook the mushrooms over medium heat, covered, stirring occasionally, for 5-10 minutes until all the water from the mushrooms has released. Set aside and allow the mushrooms to cool. 3. In a large bowl, add mayo, Dijon mustard, egg, Worcestershire sauce, onions, parsley, Old Bay seasoning, smoked paprika, salt, and pepper. Mix until combined. Set aside. 4. Once the Lion’s Mane has cooled, strain/squeeze out any excess moisture from the mushrooms. This will help avoid any soggy crab cakes. 5. Fold the mushrooms into the mixture until well combined. Stir in the panko breadcrumbs then form the mixture into 4 patties that are 1/2-inch thick. Set aside. 6. In a large skillet, heat olive oil at medium heat. Pan fry the patties for 3 minutes on each side until golden brown. Serve with lemon wedges and tartar sauce. Garnish with chopped parsley. Enjoy! Find it online: https://www.mushroomcouncil.com/recipes/lions-mane-mushroom-crab-cakes/ |