Daily Bread Sourdough
We will begin carrying local, organic sourdough bread soon. They have organic artisan loaves and sandwich loaves available. If you would like more information or to place a special order, please contact Theresa at theresa.pizzuto@gmail.com. Visit their FB page here: Daily Bread Sourdough  

Local Products this week
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. 

Elijay Mushrooms: we received shiitake mushrooms on 10/13

Healthy Hen Farm: we received local mixed and sourwood honey last week.

Jewell Farm: we will receive kale and peppers this week

Roundtop Farm: we will receive fresh baby ginger and fresh turmeric this week

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!

Article:  Chicken Paprikash at the bottom of this email  

Product Updates 
New & Restocked Products (Photos Below
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 increased to MEDIUM. 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

Previous Posts
Visit these links for more information:
Darkspore Mushroom Grow Kits available to order
Volunteer Jobs
Co-op Garden Project Updates

Order Due Dates and Delivery Dates
Online ordering calendar 
UNFI —  The next order due date is Monday,  Oct 17. Thenext delivery date is Wednesday, Oct 26. The following order due date is Monday,  Oct 31.  

Happy Cow — Place orders by Saturday, Oct 29,  for  delivery on  Monday, Oct 31.

Frontier Herbs — Orders due monthly on the 4th Tuesday of the month.
New, Restocked & Highlighted Products
Gluten Free
 If you are interested in ordering a specific type of produce please contact Theresa to discuss availability.  Visit the list of produce suppliers
Personal Care
 Pet Products
Medicinal Herbs
Culinary Herbs
Consignments & Gifts
Reduced Items
Recipes and Health Articles  Chicken Paprikash  


Yield: Serves 4-6

3 to 4pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1tablespoon neutral oil, like canola
3tablespoons unsalted butter
1large yellow or Spanish onion, peeled and diced
3cloves garlic, peeled and minced
3tablespoons Hungarian paprika, sweet or hot, or a combination
3tablespoons all-purpose flour
1cup canned crushed tomatoes or 1 large ripe tomato, chopped
1cup chicken broth, homemade or, if not, low-sodium
1pound egg noodles
¾cup sour cream

Step 1 – Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.

Step 2 – Pour off all but 3 tablespoons of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.

Step 3 – Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.

Step 4 – Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.

Step 5 – Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.     https://cooking.nytimes.com/recipes/1018068-chicken-paprikash?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=0