| Co-op Board of Director (BOD) Openings If you would like to volunteer at the co-op, and care about the co-op but don’t have a lot of time, please consider serving on the BOD. We have a few openings on the Co-op Board of Directors for the new 2-year terms beginning January 1, 2025. If you would like to receive more information, please contact Theresa Pizzuto, Interim General Manager or Pete Santora, the BOD President. We will be voting on the BOD slate at our annual meeting in December. |
| New this week Last week we received local cauliflower and lion’s mane mushrooms. From the co-op garden we are now harvesting kaleidoscope lettuce mix and arugula. We are still harvesting green beans, Italian cherry peppers, jalapenos, tomatoes, and two types of okra: Burmese, a long, slender variety that is tender up to 12 inches and an heirloom variety “Big Buck” which has fat, short pods that are still tender even when quite large. The cherry peppers are an Italian variety with mild heat. Co-op Garden dried basil (Thai and Sweet) continues to be available as well. |
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| Tropical Storm Freezer Sale & Donations Welcome We have marked down the frozen fruits and vegetables that were affected by the power outage. After the power was restored two of the coolers were not cooling. One has been repaired, but the other is still not working. If you would like to make a donation to help with the repair/ replacement costs, we would appreciate assistance in defraying the costs. You are welcome to make a donation when you visit or mail a check. Thanks! |
 Free Chocolate Cherry Protein Bar with Purchase As a thank you for your support, receive a free 88 Acres organic chocolate cherry protein bar with purchases over $15, until supplies run out. Limit one per household per day. |
| Recent Local Produce & Products We have local ground beef and Daily Bread Sourdough breads in the freezer. Also local hardy orange citrus (Flying Dragon citrus), Romaine lettuce, shiitake & Lion’s mane mushrooms, organic golden beets, kale, Covington, Murasaki & purple sweet potatoes, chestnuts (NC – freezer), and turmeric. Recipes for using some of these vegetables are available by the produce bins. |
| 2024 Membership Renewals Memberships are due the first time you shop at the Co-op in 2024. The cost is $30 for the entire year, which is still a great deal. Thank you for your continued support! |
 Free Dish Soap with Membership As a thank you for your support, receive a free bottle of Seventh Generation dish liquid soap with your new or renewed membership, until supplies run out. Limit one per household. |
| Open Volunteer Jobs Visit this link to view the volunteer jobs are available. When you volunteer, you pay less. If you are interested in volunteering you can complete a Volunteer Work Interest form and email it to Theresa or drop it off at the co-op. If you would like more information please contact Theresa. |
| 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. Blue Ridge Brinery: We have kvass, and all flavors of sauerkraut & kimchee in stock. Healthy Hen Farm: We have large eggs, dried eggs, local & sourwood honey in stock Local Meats:We have local ground beef from Mile Creek Farm in the freezer. Rickety Barn Farm: We will receive whole chickens and pot pies again in November. Roundtop Farm:We have red turmeric in stock. Organic sourdough bread:We have traditional loaves in the freezer, as well as banana nut bread slices. |
| 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 16. Updated COVID-19 Reminders – Masks are optional for shoppers – We are still following recommended safety protocols The Pickens County community level is LOW. Based on the current CDC and SC DHEC guidelines, masks are optional for shoppers. 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, October 28 for delivery on Wednesday, November 6. We receive orders every two weeks. Happy Cow — Place orders by Saturday, November 2 for delivery on Tuesday, November 5. We receive orders every two weeks. Frontier Herbs — Next order due date is Tuesday, November 19. Frontier Co-op orders are due the 3rd Tuesday of the month. Visit the Frontier Co-op website to see the products on sale. |
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| Gluten-Free Products |
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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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| DISCONTINUED PRODUCTS LIST CLICK THE LINK ABOVE TO VIEW THE LIST |
| Recipes and Health Articles Spiced Roasted Okra Recipe  This 30-minute spiced roasted okra recipe adds in some cauliflower florets and roasts them up together in the oven with a flavorful spice mix. The spices are quite fragrant to not only satisfy our taste buds but also provide medicinal benefits. This vegan okra recipe is easy to make for meals during the week. Prep: 10minutes Cook: 20minutes Total: 30minutes Servings: 2 servings Ingredients ▢1 tablespoon of high-heat oil (avocado, vegetable, canola, etc.) ▢3 cups of okra ▢1 head of cauliflower cut into florets ▢1 Tablespoon of potato starch ▢1 Tablespoon of whole cumin seeds ▢1 teaspoon of powdered turmeric ▢½ teaspoon cayenne pepper ▢1 teaspoon of salt (or more to taste) ▢2 Tablespoons of fresh cilantro chopped ▢2 teaspoons of fresh lemon juice Instructions Preheat the oven to 450 degrees F and place oil on a metal baking sheet.Chop the okra into one-inch pieces, discarding top caps, and pointy bottoms.Place the okra and cauliflower on the baking sheet and use your hands to toss in oil. Sprinkle with potato starch, cumin seeds, turmeric, cayenne pepper, and salt and toss to coat again.Place in oven and bake for 10 minutes, remove from the oven and toss for even browning, and bake for an additional 10 to 15 minutes, until vegetables are both browned and crispy.Sprinkle with freshly chopped cilantro and add lemon juice just before serving. Notes Note: Enjoy with a side of basmati rice or a la carte!Buy okra close to the time you plan to cook it. It’s quite fragile and doesn’t hold well long-term in the fridge.Avoid okra with a tough, more fibrous texture.Use a large baking tray with enough space to spread out the veggies. When too close together they steam rather than roast and may not crisp up enough.If you can’t find okra or aren’t a fan, make this with just cauliflower or cauliflower and mushrooms instead – it will be delicious! Nutrition Calories: 215kcal | Carbohydrates: 31g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g Monounsaturated Fat: 6g | Sodium: 1267mg | Potassium: 1445mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1347I | IUVitamin C: 176mg | Calcium: 221mg | Iron: 5mg Find it online: https://plantbasedonabudget.com/crispy-spiced-okra-and-cauliflower/#wprm-recipe-container-17900 |