Daily Bread Sourdough
We will receive our first order of local, organic sourdough bread this Thursday 10/27. They have organic artisan loaves and sandwich loaves available. If you would like 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

Jewell Farm: we received kale and peppers on 10/17.

Roundtop Farm: we received fresh baby ginger and fresh turmeric on 10/18.

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!

Recipe:  Baked Jalapeño Poppers
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 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

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 — Thenext delivery date is Wednesday, Oct 26. The next 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  Baked Jalapeño Poppers 
 baconless jalapeno poppers recipe            
Prep Time: 25 minutes        Cook Time: 10 minutes        Total Time: 35 minutes         Yield: 12 peppers  
12 large jalapeño peppers
8 ounces cream cheese, at room temperature
1/4 cup chopped fresh cilantro, plus 1 tablespoon for garnish
1/4 cup chopped green onion, plus 1 tablespoon for garnish
1/4 teaspoon garlic powder 
1/4 teaspoon onion powder
1/4 teaspoon fine sea salt 
1/3 cup grated sharp cheddar cheese
2 tablespoons crumbled feta cheese, optional
1 big handful Kettle Brand Country Style Barbecue potato chips

Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Cut off one-third of each pepper lengthwise (see photos). Use a small spoon (a serrated grapefruit spoon works great) to scoop out the seeds and membranes from each pepper, and discard those pieces.In a bowl, combine the cream cheese, 1/4 cup chopped cilantro and green onion, garlic powder, onion powder and salt. Stir to combine. Stuff the peppers with the cream cheese mixture (you might have a small amount left over). Top each of the peppers with a small mound of cheese lengthwise. Bake for 10 to 13 minutes, until the cheese is bubbling and starting to turn golden. Meanwhile, place a big handful of chips in a food processor and process until the chips are broken into tiny pieces (or, you can crush them under a rolling pin). Stir the feta, if using, and the remaining 1 tablespoon of cilantro and green onion into the chips.Transfer the jalapeño poppers to a large serving dish and top each pepper with the crushed chip mixture. Serve!

Storage suggestions: If you have leftovers (which is unlikely!), they keep well in the refrigerator, covered, for up to 3 days. Gently reheat in the microwave or oven before serving. Author: Cookie and Katehttps://cookieandkate.com/baked-jalapeno-poppers-recipe/#tasty-recipes-31134-jump-target