| Change in UNFI Ordering Schedule The next UNFI delivery is this week (11/30) due to not receiving our regularly scheduled delivery last week. If you had placed a special order we apologize for the inconvenience. We will receive deliveries every two weeks after this delivery. |
| Annual Membership Meeting to be held Dec 10 We will hold our annual membership meeting on Saturday, December 10 at 10:00am on Zoom. We will vote on the 2023 budget proposal and slate of officers and board members. We’ll send more information closer to the date. |
| 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. Local apples & pears: We will receive local apples & pears through Happy Cow with our delivery today Organic sourdough bread: We will receive a delivery on 12/1. Growing Greens Family Farm: We will receive organic greens and butternut squash this week. Darkspore Mushrooms: We received fresh & dried Lion’s Mane mushrooms, a Lion’s Mane grow kit, and Lion’s Mane tincture on 11/17. Patchwork Garden: We received fresh ginger on 11/15 Roundtop Farm: we received fresh baby ginger and fresh turmeric on 10/18. |
| 2023 Membership Renewals Memberships are due the first time you shop at the Co-op in 2023. The cost will be $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, December 17. 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 — Thenext delivery date is Wednesday, Nov 30. The next order due date is Monday, Dec 5. Happy Cow — The next delivery is Monday, Nov 28. Place orders by Saturday, Dec 10, for delivery on Monday, Dec 12. Reminder: There is limited milk available, so they will not have chocolate milk or buttermilk available on a regular basis again until early next year. Frontier Herbs — Orders due monthly on the 4th Tuesday of the month. |
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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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| Recipes and Health Articles Spaghetti with Butternut Squash and Escarole Ricotta and a drizzle of brown butter enrich sweet squash and quick-cooking greens. Servings: 4  Ingredients Coarse salt and ground pepper 1/2 medium butternut squash, peeled and cut into 1/2-inch pieces 3/4 pound spaghetti 6 tablespoons (3/4 stick) unsalted butter 1 head escarole, leaves torn into 2-inch pieces 7 ounces ricotta (3/4 cup) 1 lemon, cut into wedges Directions Step 1 – In a large pot of boiling salted water, cook squash until crisp-tender, 3 minutes. With a slotted spoon, transfer to a colander to drain. Return water to a boil. Add pasta; cook according to package instructions. Reserve 1/2 cup pasta water; drain pasta and return to pot. Step 2 – In a large nonstick skillet, heat 2 tablespoons butter over medium-high. Add squash and cook, stirring occasionally, until lightly browned in spots and tender when pierced with a knife, about 8 minutes. Add escarole and cook, stirring, until just beginning to wilt, 1 minute. Add vegetables to pot with pasta. To skillet, add 4 tablespoons butter and cook, swirling skillet occasionally, until butter is lightly browned and has a nutty aroma, about 1 minute. Drizzle over pasta and toss to combine, adding enough pasta water to create a light sauce. Season with salt and pepper. Transfer to a serving dish, top with ricotta, and serve with lemon wedges. © Copyright 2022 Martha Stewart. All rights reserved.https://www.marthastewart.com/859056/spaghetti-fall-vegetables |