UPDATE FOR THE WEEK OF October 14

16 Oct 2020

Announcements:
Co-op open on normal schedule: M, Tu 10:00am – 2:00pm, Th 3:00 – 7:00pm, Sat 11:00am – 2:00pm,
Closed Su, W & Fri.

The Co-op needs a cashier to help fill in for Theresa on Thursdays.

Theresa Pizzuto had surgery on her right hand last Wednesday.  She says the surgery went well,  but  she must wait three weeks from surgery before beginning physical therapy.  She still has a long road ahead for recovery.

Theresa appreciates all words of encouragement and any offers of help.   Until Theresa recovers, please be patient if produce and other items aren’t restocked as usual.

Happy Cow has local apples for order

They are grown in North Carolina so they are local, but not organic.  If you would like to order apples, please order with the regular Happy Cow order.  Available varieties are:  Gala, Granny Smith, Golden Delicious, Fuji, Honeycrisp. 

COVID-19 Reminders – We are still following safety protocols

As you know, the cases of COVID-19 have been increasing in our area. We hope that you and your families are staying safe and healthy. We will continue to provide you with healthy foods and products to the best of our ability in order to help us all support our nutrition and immune systems. 

Health and safety are all of our responsibilities. We encourage you to practice safety measures at home and when you’re out. Take measures to avoid unnecessary contact with large crowds and confined gatherings of people to help slow the spread of COVID-19.

What we ask you to do:

2020 Membership Renewals

Memberships are due the first time you shop at the Co-op in 2020. The cost has increased to $30 for the entire year, which is still a great deal. This is the first increase in 30 years, and is needed to increase our income. Thank you for your continued support!

See the recipe for Gluten Free Apple Crisp at the bottom of this email

New, Restocked & Highlighted Products
(See photos below)

  • Bulk Packaged, Refrig, & Frozen:  Bulk oatmeal, lots of nuts; walnut halves and pieces, Bee Harmony Orange blossom honey; LR Rice local hive honey; Vdovichenko Farms sourwood honey, Good Culture cottage cheese, Happy Cow cheeses & butter; local eggs; GTS kombucha (original, gingerade, cosmic cranberry), Health Ade Kombucha (bubbly rose); Sky Valley Korean BBQ Sauce
  • Gluten-Free: Ocean’s Halo no soy soy sauce,   CauliPower pizza crust; iViva frozen cauliflower grain-free tortillas.
  • Consignments: knitted items by Meg MacArthur – new knit caps and scarfs!
  • Personal Care: nfuse magnesium deodorant, Alba Organics sunscreen, Clearly Natural unscented liquid hand soap
  • Pet Products: UT support & Hairball treats, Homeopet nose relief, Castor & Pollux beef bone broth, Wellness gravies
  • Supplements: Garlinase, Air-Power, Gaia Echinacea Supreme, Olive leaf, Oil of Oregano & CALM ASAP
  • Local Produce:  from Happy Cow delivered 10/12: local apples, not organic (Gala, Golden Delicous, Granny Smith)
Monthly Senior Discount Day
The Co-Op offers a 5% discount to senior 65+ on the 3rd Saturday of each month.  The next senior discount day will be held on Saturday, October 17
Day Managers Needed
(Markup depends on day of week/hours worked)
We are looking for volunteers to be trained as Day Managers (hours depend on day of week). If you are interested or want to learn more please contact Theresa Pizzuto.Secretary Needed
(Officer position – 0% markup)
The Secretary takes minutes at the monthly manager meetings & quarterly general membership meetings, sends out the Weekly Update and all email communications to members & managers. Computer skills are required, including basic knowledge of Word and Excel; familiarity with Google Docs a plus. If you are interested or want to learn more please contact Theresa Pizzuto.

Assistant Manager Needed
(Officer position – 0% markup)

The Assistant Manager assists the General Manager and Associate Manager in management activities and decision-making, serves in the absence of the Assoc. Manager or General Manager as needed, attends Manager, General Membership and agenda-planning meetings and works to gain knowledge of all jobs, policies and procedures associated with the operation of the Co-op.  Good organizational, communication and computer skills are required, including basic knowledge of Word and Excel; familiarity with Google Docs, MailChimp and email lists is a plus. You will work closely with the the Associate & General Manager and we will provide training as needed. If you are interested or want to learn more please contact Theresa Pizzuto

Order Deadlines and Delivery Dates

Online ordering calendar

UNFI —   Delivered on Wednesday, October 14.   The next order date is Monday, October 19 with delivery date of Wednesday, October 28.

Happy Cow — The next order deadline is Saturday, October 24 for pickup on Monday, October 26.

Sami’s Bread — Please place a special order if you would like us to order from this company again.
Frontier Herbs — Orders due monthly on the 4th Wednesday of the month.

Albert’s Produce— The next delivery will be made when we can meet the minimum.  To place an order or receive information about product/price lists please contact Theresa.
New, Restocked & Highlighted Products
Produce

Produce Updates

If you are interested in ordering a specific type of produce please contact Theresa to discuss availability. 

Short-term Local Seasonal Produce To special order please contact Theresa
New produce list: see top section of email
  • Growing Greens Family Farms:  We order from them approximately every two weeks. For more information, visit Growing Green Family Farm.  They are a local farm in Anderson,  SC
  • Cedar Knoll Farms:  we will order seasonal produce as our shelf stock is depleted (weekly or every other week).  For more information, go to https://www.cedarknollfarmnursery.farm/
  • DarkSpore Mushrooms: We order from them approximately every two weeks. They culture a variety of mushrooms including Blue Oyster, Chestnut, Elm oyster and shiitakes.  For more information, go to https://www.facebook.com/darksporemushrooms/
  • Healthy Hen Farm: seasonal produce & eggs will be ordered as it is available
  • Jewell Farm: we will order seasonal produce as it is available.
  • Roundtop Farm: ginger and turmeric will be restocked as it is available
  • Warbranch Mushrooms: we receive log-grown shiitakes as they are available
Albert’s Organics Produce Distributor:  Produce will be ordered when we can make the minimum.
Personal Care
 New & Restocked Pet Products
Supplements
Supplement by Brand
Supplements by Shelf Order
Consignments
Reduced Items
Discontinued Products

Discontinued by UNFI

  • St. Dalfour Gourmet to Go 3 Bean Salad

    St. Dalfour Gourmet to Go Salmon

  • Traina Natural California Bing Cherries

  • SunSpire Coconut Dark Chocolate Bar

  • Rapunzel Brand

    • Coco Powder

    • Veg Bouillon (no salt, w/ herbs, w/ sea salt)

  • Coconut Secret Organic Almond Coconut Bar

  • Nutiva brand Organic Red Palm Oil 15oz is discontinued from the Co-op shelf.

    • Full cases of six jars are still available by special order only.

  • Reed’s Cherry Brew beverage

  • Canned Santa Barbara brand large black olives

    Still Available by Special Order

  • Eden Organic Red Kidney Beans, 15oz cans

  • Eden Organic Cannellini White Kidney Beans, 15oz cans
Discounted Items

There are a variety of discounted items located on our Clearance shelf.
Recipes and Health Articles

Gluten-Free Apple CrispPrep Time:  20 minutes
Cook Time:   50 minutes
Total Time:   1 hr 10 minutes
Yield:            8 servings
Calories:        358This wholesome, honey-sweetened apple crisp is covered in an irresistible oat, almond meal and pecan topping. This dessert is perfect for the holidays! This recipe yields about 8 modest servings.

INGREDIENTS
Apple filling

  • 2 1/4 pounds Granny Smith apples (about 5 large or 7 small), cored and sliced into 1/4” thick wedges
  • 1/3 cup honey or maple syrup
  • 1/4 cup water, or bourbon or brandy, or apple cider or apple juice (I like 2 tablespoons bourbon and 2 tablespoons water)
  • 1 tablespoon lemon juice
  • 2 teaspoons arrowroot starch or 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice or nutmeg

Oat, almond meal and pecan topping

  • 1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
  • ½ cup firmly packed almond meal or almond flour
  • ½ cup chopped pecans or walnuts (optional but recommended)
  • ⅓ cup lightly packed coconut sugar or brown sugar
  • ¼ teaspoon fine sea salt
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup plain yogurt (Greek or regular)

Don’t forget vanilla ice cream, for serving!INSTRUCTIONS

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place the sliced apples in a 9” square baking dish. In a liquid measuring cup, whisk together the honey and water until combined. Add the lemon juice, starch, cinnamon and allspice, and whisk to combine. Pour the mixture over the apples and toss to combine. Bake for 20 minutes.
  3. Meanwhile, in a medium mixing bowl, stir together the oats, almond meal, pecans, coconut sugar and salt. Mix in the melted butter and the yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
  4. Once the apples have baked for 20 minutes, give them a stir and redistribute them evenly in the baker. Dollop small spoonfuls of the oat mixture evenly over the filling (see photos, no need to pack it down). Return the baker to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is nice and golden.
  5. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist. Leftovers keep well in the refrigerator, covered, for about 5 days.

NOTESRecipe adapted from my pear cranberry crisp.

Why buy organic? Apples are #4 on the Dirty Dozen list, meaning that conventionally grown apples are generally high in pesticide residues.

Make it nut free: To make this recipe nut free, omit the walnuts and use 3/4 cup whole wheat flour and 3/4 cup oats instead of the almond meal and oats specified above. It will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with certified gluten-free oat flour or gluten-free all-purpose flour.
Make it vegan: In the topping, use non-dairy yogurt and coconut oil in place of the butter. In the filling, use maple syrup instead of honey.

Make it dairy free: Use non-dairy yogurt and coconut oil in place of the butter.