Happy Cow Pickup Volunteer Job Available  If you would be willing to pick up the dairy order every 2 weeks from Happy Cow (located in Pelzer) as your co-op job, please contact Lori Pierce at 843-2584 or email Theresa at theresa.pizzuto@gmail.com for more information.  Carlson Upcoming Order & Price Increase  Beginning November 1, Carlson prices will be increasing. If you would like to place an order before the price increase goes into effect, please place your orders in the Direct Order Book (or call it in) by Oct 13th.  Local Products this week Happy Cow Reminder: due to low milk production, buttermilk and chocolate milk will have limited availability for the next 4-6 weeks. As soon as they are available again we will restock them.  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 expect a delivery of shiitake mushrooms on Thursday Healthy Hen Farm: we received eggs last week. Rickety Barn: we received a delivery of assorted goat milk fudge and soaps on 9/15 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:  Pulled Shiitake Mushroom BBQ Sandwich 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, October 15.  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, with the rate of transmission decreasing. Based on the current CDC and SC DHEC guidelines, masks are recommended 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 12. The next order due date is Monday,  Oct 17.   Happy Cow — Place orders by Saturday, Oct 15,  for  delivery on  Monday, Oct 17. Frontier Herbs — Orders due monthly on the 4th Tuesday of the month.

New, Restocked & Highlighted Products

Gluten Free

Produce  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

Supplements

Medicinal Herbs

Culinary Herbs

Consignments & Gifts

Reduced Items

Recipes and Health Articles Pulled Shiitake Mushroom BBQ Sandwich         Prep Time 10 minutes        Cook Time 25 minutes        Total Time 35 minutes        Servings 4 servings        Calories 497 kcal Ingredients 2 cups Big Mama’s Homemade BBQ Sauce , or store-bought (see notes below for recipe) 22 oz shiitake mushrooms 22 oz baby Portobello mushrooms 1 tbsp olive oil 1 large white or yellow onion , finely diced salt & pepper , to taste 4 hamburger buns Toppings: arugula tomato, slices dill pickles, sliced Instructions Make the BBQ sauce, if you don’t already have some on hand, to allow the flavors to infuse while you prepare the mushrooms (see notes below for homemade recipe).Thinly slice the mushrooms. They should look shredded. Heat the oil in a large skillet on medium heat. When the oil is hot, add the mushrooms and onions and stir frequently until the mushrooms lose their water and the onions become translucent and soft, approximately 5 to 7 minutes. Depending on the size of the pan, you may need to cook the mushrooms and onions in two batches.Turn up the heat to medium-high and add salt and pepper to taste. Cook until the onions caramelize and the edges of the mushrooms begin to crisp up, approximately 5 minutes.When the mushrooms and onions are done cooking, add the BBQ sauce to the pan and stir until the mushrooms are completely coated in the sauce. Bring the mixture to a boil on medium heat and then reduce the heat to a low simmer. Cook for 15 minutes, stirring frequently, until the sauce is thick and sticky.Serve the mushrooms on the buns and top with the arugula, tomato and sliced pickles. Notes Gluten-Free option – use your favorite gluten-free buns or bread.  Homemade BBQ Sauce Recipe (makes 2 cups):  1/2 teasp cornstarch 2 tbsp warm water 1 cup tomato sauce 2 tbsp tomato paste 3 cloves garlic or 3/4 teasp garlic powder 1/4 cup apple cider vinegar 2 tbsp dark molasses 1.5 teasp sea salt 1/4 cup + 1 tbsp coconut or dark brown sugar 1/2 teasp onion powder 1 teasp cumin 1 teasp paprika 1/2 teasp black pepper 1 teasp olive oil (optional) Directions  In a small bowl, whisk the cornstarch and water together until smooth. You shouldn’t see any lumps. set aside. Place the rest of the ingredients into a blender or food processor and blend on high until smooth and frothy. Pour the mixture into a small saucepan and bring to a boil. As soon as the sauce begins to boil, reduce the heat to a low simmer and cook for about 20 minutes. Stir frequently to prevent scorching. Slowly whisk the cornstarch into the sauce and keep whisking until the sauce thickens. Cook for 10 minutes, stirring frequently. Store in an airtight container in the refrigerator for up to 2 weeks.    Nutrition Calories: 497kcal | Carbohydrates: 98g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 1704mg | Potassium: 1500mg | Fiber: 9g | Sugar: 59g | Vitamin A: 320IU | Vitamin C: 3.6mg | Calcium: 106mg | Iron: 3.9mg Author Anjali Lalani  Reprinted with permission from Great Vegan BBQ Without a Grill, copyright © 2018 by Linda & Alex Meyer. Published by Page Street Publishing Company.Pulled Shiitake Mushroom BBQ Sandwich https://vegetariangastronomy.com/pulled-shiitake-mushroom-bbq-sandwich/