|Public WIFI now available – We now have public WIFI available at the co-op for shoppers to use. See the information in the checkout are for access information. |
2021 Membership Renewals – Memberships are due the first time you shop at the Co-op in 2021. The cost is $30 for the entire year, which is still a great deal. Thank you for your continued support!
See a recipe for Quinoa with Roasted Eggplant, Kale and Mushrooms at the bottom of this email Product Updates
(See photos below)
We received an order from Growing Greens Farms on Thursday 9/23 (organic arugula, collards, eggplants, Hakurei turnips, radishes), Jewell Farm delivered organic kale 9/30, RoundTop Farm delivered fresh ginger and turmeric 9/30, and DarkSpore Mushroom Co. delivered lion’s mane, Italian and blue oyster mushrooms 9/30. Local Products: We have received local eggs.
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 16.
Volunteers are needed for a variety of jobs – this is how we run the co-op (no paid employees) Please contact Theresa at email@example.com if you’d like to help out and get a lower markup. Thanks!
Updated COVID-19 Reminders – We are still following recommended safety protocolsWe are still following all of the recommended CDC guidelines for keeping people safe during the COVID-19 pandemic, since the Delta variant is surging in our area. For more information see these articles on the surge in the US, the Delta variant, and recent mask efficacy data. View the full list of co-op practices and reminders here.
What 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 14 days after you’ve been exposed to someone with confirmed COVID-19. See this link for more information: What to Do If You Are Sick | CDC
If you cannot or will not wear a mask, we will provide curbside pickup for you in order to keep our volunteer managers healthy.
Order Deadlines and Delivery Dates
Online ordering calendar
UNFI — The next order deadline is Monday, Oct 4 and the next delivery date is Wednesday, Oct 13.
Happy Cow — The next order delivery will be Monday, Oct 4
Backroads Bakery — TBD
Frontier Herbs — Orders due monthly on the 4th Tuesday of the month.
|New, Restocked & Highlighted Products|
If you are interested in ordering a specific type of produce please contact Theresa to discuss availability. Visit the list of produce suppliers
View the list of discontinued products hereChocolove dark chocolate hazelnut butter cup (discontinued by UNFI)
|Recipes and Health Articles|
Quinoa with Roasted Eggplant, Kale and Mushrooms
This hearty combination of quinoa, roasted eggplant, sautéed mushrooms and kale makes a delicious meatless meal that’s easy and quick to prepare.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4 servings
Author Lynne WebbIngredients1 bunch kale about 3/4 lb2 small eggplants 1/2 to 3/4 lb each, peeled and cubedOlive oilSalt and freshly ground black pepper1-1/4 cups quinoa2 cups low-sodium chicken broth1/3 cup water1 cup onion chopped3 cloves garlic very finely chopped8 ounces cremini or white mushrooms, sliced2 to 3 scallions slicedInstructionsPreheat the oven to 425°F and coat a large baking sheet with nonstick spray.Remove the stems from the kale, tear it into bite-sized pieces, wash, dry well and set aside.Place the eggplant cubes in a large bowl, drizzle with a small amount olive oil, season with salt and pepper and toss to combine. Spread in a single layer on the prepared baking sheet and roast until tender and lightly browned, 12 to 15 minutes. Remove from the oven and set aside.While the eggplant roasts, rinse the quinoa thoroughly in a fine strainer, drain and transfer it to a saucepan. Add the chicken broth, water, 1 tablespoon of olive oil and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the quinoa is tender and all the liquid has been absorbed, 10 to 12 minutes. Fluff the quinoa with a fork and set aside.Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and cook just until fragrant, 1 minute more. Add the mushrooms and continue cooking, stirring often, until they are tender and nicely browned, 4 to 6 minutes longer.Add the kale and cook until tender and wilted, 2 to 3 minutes. Add the scallions and eggplant, toss to combine and season to taste with salt and pepper. Stir in the quinoa and combine well. Taste and adjust the seasoning again if needed. Serve immediately.
Full article here: https://www.mygourmetconnection.com/quinoa-roasted-eggplant-kale-mushrooms/