|Closed Thursday for Thanksgiving Holiday|
We wish all of you a happy and healthy holiday! We’re very grateful for all of you, our members and volunteers. We’ll reopen on Saturday 11/27 at 11:00am.
New & Restocked Products
Consignments: Handmade catnip mice and knitted scarves and hats by Meg MacArthur. They make great holiday gifts!
Local organic produce: Kale, Lettuce (heirloom & Romaine), salad radishes, Jalapeno & sweet peppers, small yellow onions, blue oyster & lion’s mane mushrooms came in on Thursday 11/18.
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 Carmelized Onion & Cream Cheese Stuffed Peppers at the bottom of this email
(See photos below)
Produce: RoundTop Farm delivered fresh ginger and turmeric 10/26, it’s the last of this season.
Darkspore Mushrooms came in 11/18.
Growing Greens Family Farms delivered kale, Lettuce (heirloom & Romaine), salad radishes, Jalapeno & sweet peppers, and small yellow onions 11/18.
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 email@example.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 Due Dates and Delivery Dates
Online ordering calendar
UNFI — Thenext delivery date is Wednesday, Nov 24. The next order due date is Monday, November 29.
Happy Cow — Place orders by Saturday, Nov 27 for delivery on Monday, Nov 29.
Backroads Bakery — TBD
Frontier Herbs — Orders due monthly on the 4th Tuesday of the month.
If you are interested in ordering a specific type of produce please contact Theresa to discuss availability. Visit the list of produce suppliers
View the list of discontinued products hereChocolove dark chocolate hazelnut butter cup (discontinued by UNFI)
|Recipes and Health Articles Caramelized Onion and Cream Cheese Stuffed PeppersYIELD: 6 Servings|
Easy, flavorful cream cheese stuffed peppers with caramelized onions are an incredible appetizer to share with friends and family.
PREP TIME15 minutes
COOK TIME1 hour 30 minutes
TOTAL TIME1 hour 45 minutes
2 tablespoons olive oil
1 large yellow onion, thinly sliced
16 baby sweet peppers, halved and seeded
1 8-ounce container cream cheese*, see note
1 large clove garlic, minced
2 teaspoons Italian seasoning
1/2 teaspoon sea salt
Heat the olive oil in a medium-sized skillet over medium high heat. Add the sliced onion and saute, stirring occasionally, until onion begins to turn translucent. Reduce the heat to medium-low and continue cooking, stirring occasionally, until onion has caramelized, about 40 to 60 minutes. Note: If the onion begins drying out or sticking to the pan at any point, you can add a few tablespoons of water to de-glaze the pan. Once onion has finished caramelizing, transfer to a cutting board and chop finely.
Preheat the oven to 400 degrees F and halve and seed all of the peppers. Place the peppers in a mixing bowl and drizzle with 1 tablespoon of olive oil. Sprinkle with sea salt. Arrange peppers on a parchment-lined baking sheet in a single layer. Bake in the preheated oven for 8 minutes. Remove peppers from the oven and allow them to cool.
Add the cream cheese, chopped caramelized onion, garlic, Italian seasoning, and sea salt to a mixing bowl. Stir well until all ingredients are well-combined. Preheat the oven to 400 degrees F if it isn’t already preheated.
Use a spoon to scoop the cream cheese mixture into the peppers. Bake in the oven another 8 to 10 minutes, or until the cream cheese is golden-brown.
Top the stuffed peppers with any additional toppings, such as chopped green onion, red pepper flakes, cheddar cheese, and/or a dollop of sour cream. Notes*Cream cheese is easiest to work with if it has been sitting at room temperature for a few minutes
Options for serving:
Red pepper flakes
Chopped green onion
Full article here: https://www.theroastedroot.net/caramelized-onion-cream-cheese-stuffed-peppers