| Annual Membership Meeting to be held Saturday, Dec 9 We will hold our annual membership meeting on Saturday, December 9 at 10:00am in person and on Zoom.vnbsp;We will vote on the 2024 budget proposal and slate of officers and board members. The Zoom link will be sent out closer to the date. |
| Happy Cow Butter Price Increase Due to rising costs of cream and freight, Happy Cow is increasing the price of their butter. They have absorbed several recent price increases, but can no longer do so. If prices come down, they will pass along the decrease. Effective immediately, butter prices are: 2# salted & unsalted rolls – $13.19 each and 1# salted & unsalted rolls: $6.79 each |
 Free Chocolate Bar with Purchase As a thank you for your support, receive a free organic Alter Eco dark chocolate raspberry creme truffle bar with purchases over $15 during the month of October, until supplies run out. Limit one per person per day. |
| 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 Produce this Week We received lion’s mane and blue & gold oyster mushrooms last week. In stock: organic arugula, baby frisee, curly endive, Heirloom lettuce heads & mix, and spray-free eggplant, Carolina Reaper and poblano peppers, sweet potatoes (Covington & bonita (white flesh)). Also available: Co-op Garden Italian sweet and jalapeno peppers. |
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| 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. Blue Ridge Brinery: We have all flavors of sauerkraut, kvass, & kimchee in stock. Co-op Garden: We have Italian sweet and jalapeno peppers in stock Elijay Mushrooms: We have lion’s mane and blue & gold oyster mushrooms in stock. Growing Greens Family Farm: We have arugula, Heirloom lettuce heads & mix, baby frisee, and curly endive in stock. Healthy Hen Farm: We have large eggs, dried eggs, local & sourwood honey in stock 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 have organic garlic in stock. Rickety Barn Farm:We have 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 received flavored sourdough (rosemary & olive, rosemary & garlic, & cheddar jalapeno) last week. We have traditional and sandwich loaves in stock |
| 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 18. 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, November 15. We receive orders every two weeks. The next order due date is Monday, November 20. Happy Cow — Place orders by Saturday, November 11 for delivery on Tuesday, November 14. We receive orders every two weeks. Frontier Herbs — Next order due date is Tuesday, November 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. |
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| Gluten-Free Products |
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| Produce If you are interested in ordering a specific type of produce please contact Theresa to discuss availability. Visit the list of produce suppliers |
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| Discontinued Items |
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 Miso-Roasted Eggplant with Turmeric-Tahini Sauce Miso Roasted Eggplant with turmeric-tahini sauce and a fresh herb salad. This satisfying meatless main is packed with anti-inflammatory ingredients and rich, umami flavor. Prep Time: 20minutes mins Cook Time: 25minutes mins Total Time: 45minutes mins Servings: 5 servings Calories: 160kcal Author: Jamie Vespa MS, RD Equipment Large baking sheetMixing bowls Ingredients 1 ½ lbs. Japanese eggplant (about 6 total) (or 2 medium globe eggplants) ½ tsp. kosher salt 1 to 2 Tbsp. extra-virgin olive oil 3 Tbsp. white miso paste 2 tsp. rice vinegar 1 tsp. toasted sesame oil 1 tsp. honey ⅓ cup torn mint leaves ¼ cup sliced scallions Toasted sesame seeds for garnish Turmeric-Tahini Sauce 2 Tbsp. tahini 1 Tbsp. rice vinegar ¾ tsp. granulated sugar ¾ tsp. ground turmeric ½ tsp. toasted sesame oil ½ tsp. grated fresh ginger ¼ tsp. kosher salt Instructions Cut the eggplants in half lengthwise and slice off the tough stem. (Note: if using globe eggplants, slice them lengthwise into thirds.) Use a sharp knife to score flesh of eggplant in a crosshatch design. Salt the eggplant flesh and let sit for 10 minutes. Meanwhile, preheat oven to 425ºF and line a baking sheet with foil or parchment paper and brush with olive oil.Prepare miso glaze by combining miso paste, rice vinegar, sesame oil, and honey in a small bowl. Add 2 tsp. hot water to help mix until smooth. Set aside. Blot the eggplant flesh with paper towels and arrange cut side down on prepared baking sheet. Roast for 20 minutes, until the skin begins to shrivel. Remove from the oven and carefully flip the eggplants over. Turn the broiler to HIGH.Brush the eggplants with miso glaze and place under the broiler, about 5 inches from the heat, and broil for about 3 minutes, or until the glaze caramelizes. Meanwhile, prepare Turmeric-Tahini Sauce by combining tahini, rice vinegar, sugar, turmeric, ginger, sesame oil, and salt; stir with a whisk. Gradually whisk in up to 2 Tbsp. warm water to thin out sauce to desired consistency. Arrange eggplant on a serving platter and drizzle sauce overtop. Scatter fresh mint and scallions overtop, and garnish with toasted sesame seeds. To serve, cut the eggplant halves on the diagonal into 1-½ to 2-inch pieces. NutritionServing: 2.5 eggplant halves | Calories: 160kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7.5g | Sodium: 580mg | Fiber: 5g | Sugar: 11g Find it online: https://dishingouthealth.com/miso-roasted-eggplant-turmeric-tahini-sauce/#recipe |