Open House: Sat, May 18 from 10:00-3:00
Win one of these baskets filled with great products!

Join us for our Open House and Member Appreciation Day to be held during the Issaqueena Festival. There will be free samples, discounts, prize drawings, and more! Hope to see you there!
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 and you can 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

(2) you may go there directly by clicking on the link or copying it into your browser https://guidetosouthcarolina.com/six-mile/food-drink/upstate-food-co-op 
(3) Alternatively, you can  also vote through the  co-op website.

Free Chocolate Bar with Purchase
As a thank you for your support, receive a free Alter Eco organic creme brulee chocolate bar with purchases over $15 during the month of May, until supplies run out. Limit one per household per day.
Recent Local Produce & Products
For a limited time we have a small selection of red globe and red paste and yellow cherry tomato starts, as well as Italian and Thai basil plants.

We harvested strawberries and pac choy from the co-op garden and we received asparagus and shitakes last week.  
Still in stock: watermelon radishes, golden beets, lacinato kale, kohlrabi, chestnuts (NC – freezer), turmeric, ginger,  butternut & kabocha squash, and Covington, garnet, and purple sweet potatoes. 
2024 Membership Renewals
Memberships are due the first time you shop at the Co-op in 2024. The cost is $30 for the entire year, which is still a great deal. Thank you for your continued support!

Free Dish Soap with Membership
As a thank you for your support, receive a free bottle of Seventh Generation dish liquid soap with your new or renewed membership, until supplies run out. Limit one per household.
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: We have all flavors of sauerkraut & kimchee in stock.
Growing Greens Family Farm: We have butternut and kabocha squash in stock.
Healthy Hen Farm: We have large eggs, dried eggs, local & sourwood honey in stock
Local Meats:We have ground beef 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.
Rickety Barn Farm:We have pasture-raised chicken and traditional flavor pot pies in the freezer – made with all natural ingredients. Each pie feeds 4. 
Roundtop Farm:We have fresh yellow Indira and red turmeric and ginger in stock.
Organic sourdough bread:We have traditional and flavored sourdough (rosemary & olive, rosemary & garlic) in the freezer.
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 18. 

Updated COVID-19 Reminders – Masks are now 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 —  The next order due date is  Monday, May 6  for delivery on Wednesday, May 15. The next following due date is  Monday, May 20 for delivery on Wednesday, May 29. We receive orders every two weeks. 
Happy Cow — Place orders by Saturday, May 11 for delivery on Tuesday, May 14. We receive orders every two weeks.

Frontier Herbs — Next order due date is Tuesday, May 21.Frontier Co-op orders are due the 3rd Tuesday of the month. Visit the Frontier Co-op website to see the products on sale.
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
Recipes and Health Articles
Pasta Primavera with Asparagus & Peas
Author: Melissa Clark
Total Time: 20 min
Yield: 4 servings 

This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand ( gluten-free pasta works too). Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can’t find good fresh English peas, you can substitute frozen peas, but don’t add them until the last minute of cooking.

1/2 pound sugar snap peas, stems trimmed
1/2  pound asparagus, ends snapped
2 tablespoons unsalted butter
3/4 cup fresh English peas
1/4 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/2 teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh
⅔ cup grated Parmigiano- Reggiano, at room temperature
1/2 cup crème fraîche or whole milk
Greek yogurt, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon

Bring a large pot of heavily salted water to a boil over medium-high heat. While the water is coming to a boil, slice snap peas and asparagus stems into 1/4 -inch-thick pieces; leave asparagus tips whole. Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside. Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Find it online: https://cooking.nytimes.com/recipes/1017392-pasta-primavera-with-asparagus-and-peas