New & Restocked Products Local organic produce: ginger, turmeric, and kale  has been restocked. Continental Vitamin sublingual products: We now have a children’s immune formula and many of the CVC supplements have been restocked. Chocolate and snacks relocation: We moved the chocolate and snacks to shelving at the end of the GF / Pets aisle due to afternoon sun shining on its previous location. Co-op Community Garden We are beginning work on creating a community garden in the area behind the new building, open to all co-op members. If you’re interested in participating, please contact Cheri Lewis.  2021 Membership Renewals Memberships are due the first time you shop at the Co-op in 2021. The cost is $30 for the entire year, which is still a great deal. Thank you for your continued support!  See a recipe for Crispy Apple and Kohlrabi Salad at the bottom of this email   Product Updates  (See photos below) Produce:   RoundTop Farm delivered fresh ginger and turmeric 10/26, it’s the last of this season.  Darkspore Mushrooms delivered blue oyster and lion’s mane mushrooms 10/28.  Jewell Farm is delivering kale today. Local Products:  We have ordered more kimchi and kvass from Blue Ridge Brinery and also local ground beef and pork sausage. We will provide updates on expected delivery dates soon. 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, November 20.   Volunteers are needed for a variety of jobs – this is how we run the co-op (no paid employees) Please contact Theresa at theresa.pizzuto@gmail.com if you’d like to help out and get a lower markup. Thanks!  Updated COVID-19 Reminders – We are still following recommended safety protocols We are still following all of the recommended CDC guidelines for keeping people safe during the COVID-19 pandemic, since the Delta variant is surging in our area. For more information see these articles on the surge in the US, the Delta variant, and recent mask efficacy data.  View the full list of co-op practices and reminders here.   What 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 14 days after you’ve been exposed to someone with confirmed COVID-19.  See this link for more information:  What to Do If You Are Sick | CDC If you cannot or will not wear a mask, we will provide curbside pickup for you in order to keep our volunteer managers healthy. Order Deadlines and Delivery Dates Online ordering calendar  UNFI — The next delivery date is Wednesday, Nov 10.  Happy Cow — Place orders by Saturday, Nov 13  for delivery on Monday, Nov 15. Backroads Bakery —  TBD Frontier Herbs — Orders due monthly on the 4th Tuesday of the month.

New, Restocked & Highlighted Products

Gluten Free

Produce  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

Supplements

Supplement by BrandSupplements by Shelf Order

Consignments

Reduced Items

Discontinued Products  View the list of discontinued products hereChocolove dark chocolate hazelnut butter cup (discontinued by UNFI)

Recipes and Health Articles  Crispy Apple and Kohlrabi Salad Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4 servings   Ingredients 2 small kohlrabi (about 1 pound, I used the green variety but purple would be prettier), cut into matchsticks about ¼″ wide 1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼″ wide ⅓ cup grated gouda cheese (optional, not shown) ¼ cup fresh tarragon leaves 3 tablespoons toasted sunflower seeds* Lemon zest, to taste 1 to 2 tablespoons olive oil, to taste 1 to 2 tablespoons lemon juice, to taste Flaky sea salt (like Maldon) and freshly ground black pepper, to taste Instructions In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more). Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately. Notes Recipe adapted from Cooking with Seeds by Charlyne Mattox, with permission. HOW TO TOAST YOUR OWN SUNFLOWER SEEDS:  If you only have raw, unsalted sunflower seeds at home (like me), toast them in a small skillet over medium heat with a pinch of salt. Cook, stirring frequently, until they’re turning lightly golden on the edges, about 5 minutes. STORAGE SUGGESTIONS: This salad keeps well for a day or two, provided that you use enough lemon juice to prevent oxidation (I used closer to 2 tablespoons and day-old leftovers were still great). MAKE IT DAIRY FREE/VEGAN: Skip the optional cheese. Full article here: https://cookieandkate.com/crispy-apple-kohlrabi-salad-recipe/