|Closed Thanksgiving Day
We will be closed for the holiday on Thursday, November 24. We wish you and your families a happy and healthy holiday!
If you have particular products you are looking for this holiday season – for baking needs such as nuts, flours, oils, etc., or food / other gift items, please contact Theresa so that we can be sure to include them in our upcoming orders with our distributors. We will make two orders with UNFI, our main distributor during the month of November.
|Local Products Update
Happy Cow: There is limited milk available, so they will not have chocolate milk or buttermilk available on a regular basis again until early next year.
Rickety Barn Farm: we received an order of assorted dark chocolate goat milk fudge on 11/10
Patchwork Garden: we will receive fresh ginger on Tuesday this week
Blue Ridge Brinery: we received kimchi, kvass & assorted sauerkraut on 11/1
Growing Green Family Farm: we received butternut & kabocha squash, garlic, lettuce, arugula and Italian sweet peppers on 11/3
Elijay Mushrooms: we will receive shiitake mushrooms on 11/10
Roundtop Farm: we received fresh baby ginger and fresh turmeric on 10/18.
Co-op Garden produce: the growing season is winding down and we’re currently picking Jalapenos from our co-op organic garden! Purchase them for a small donation to the garden fund.
|Daily Bread Sourdough
There are 2 loaves of the local, organic sourdough bread in the freezer. If you would like to place a special order for our next delivery, please contact Theresa at firstname.lastname@example.org. Visit their FB page here: Daily Bread Sourdough
2022 Membership Renewals
Memberships are due the first time you shop at the Co-op in 2022. The cost is $30 for the entire year, which is still a great deal. Thank you for your continued support!
|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 19.
Updated COVID-19 Reminders – Masks are now optional for shoppers – We are still following recommended safety protocolsThe Pickens County community level has decreased to LOW. Based on the current CDC and SC DHEC guidelines, masks are optional for shoppers. Day managers will decide whethervolunteer workers will wear masks on their shifts. We are still following all of the recommended CDC guidelines and SC DHEC guidelines for keeping people safe during the COVID-19 pandemic, so we will reinstate the mask policy if the transmission rate increases again.
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, Nov 14. Thenext delivery date is Wednesday, Nov 23.
Happy Cow — We will receive a delivery on Monday, Vo 14. Place orders by Saturday, Nov 26, for delivery on Monday, Nov 28.
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
|Recipes and Health Articles Roasted Kabocha Squash
Our roasted kabocha squash recipe is a nutty and deliciously tender vegetable side dish. This winter squash is quick–cooking, with edible skin, and it takes only 25 minutes of roasting.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4 people
2 pounds kabocha squash about a small one, or half a big one – cut into ⅓ inch (0.8cm) slices.
1½ tablespoons extra virgin olive oil
1 sprig rosemary or thyme
1 teaspoon garlic powder or 2 cloves crushed garlic
5 leaves sage chopped
½ teaspoon salt
¼ teaspoon black pepper
Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.
Wash and scrub the kabocha squash well, dry it, and cut it in half with a sharp knife. Then, with a spoon, scoop out the seeds. Now, place one-half of the squash on a cutting board, cut side down. Slice it into ⅓ inch (0.8 cm) slices with a sharp knife.
Arrange it on the baking sheet on a single layer without overlapping.You should be able to fit about 2 pounds of squash on a baking sheet.
Season with olive oil, garlic powder, salt, black pepper, and chopped herbs (we used fresh rosemary and sage).
Toss to spread the seasoning, then bake at 400°F or 200°C for about 25 minutes, until the kabocha squash is fork tender.
Serve as is, or use it to make other delicious recipes such as soups, pasta, gnocchi, ravioli, and more.
Nutrition information is an estimate for 1 portion of roasted kabocha squash out of 4 portions.
Calories: 126kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 0mg | Potassium: 805mg | Dietary Fiber: 4g | Sugar: 5g | Vitamin A: 3102IU | Vitamin B6: 0.4mg | Vitamin C: 28mg | Vitamin E: 1mg | Vitamin K: 6µg | Calcium: 66mg | Folate: 55µg | Iron: 1mg | Manganese: 0.4mg | Magnesium: 33mg | Zinc: 1mg