| Classes/ Workshops Interest Survey: We are planning to offer some classes and workshops in the coming months on various topics including: DIY elderberry immune syrup, DIY bath bombs, DIY herbal extracts, etc. and would like your input as to what you would be interested in attending. Please visit this short survey to assist us with our planning. Thanks! |
| Announcements: |
| New this week: We received lion’s mane mushrooms last week and Co-op jalapeno peppers are now being harvested. We are still harvesting Italian cherry peppers, some tomatoes, and two types of okra (both in photo below): 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. 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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 Free Chocolate Bar with Purchase As a thank you for your support, receive a free Alter Eco organic chocolate bar with purchases over $15 during the month of August, 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 organic kale, Covington, purple & Murasaki sweet potatoes, onions, chestnuts (NC – freezer), turmeric, and butternut squash. 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. Growing Greens Family Farm: We have butternut squash in stock. Healthy Hen Farm: We have large eggs, dried eggs, local & sourwood honey in stock Local Meats:We are out of stock due to our local supplier being out of stock, but plan to restock by the end of July. 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 and sandwich loaves in the freezer. |
| 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, September 21. 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 — We will receive a delivery on Wednesday, September 18. The next order due date is Monday, September 23 for delivery on Wednesday, October 2. We receive orders every two weeks. Happy Cow — We will receive a delivery on Tuesday, September 17. Place orders by Saturday, September 28 for delivery on Tuesday, October 1. We receive orders every two weeks. Frontier Herbs — Next order due date is Tuesday, September 17. 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 Spinach and Okra Soup  This flavoursome soup from Madhur Jaffrey makes a perfect starter or light lunch. The flavours of spinach and okra are beautiful together.IntroductionThe first time I had this soup was in the home of an Indo-Trinidadian. Instead of spinach, my host had used the large leaves of the taro root. This delicious creation may be served as either a first course at dinner or a main dish for lunch. Okra is essential here as it binds the soup together, rather like a New Orleans gumbo. It should be washed and patted dry before cooking. by Madhur Jaffrey from My Kitchen Table – 100 Weeknight Curries Serves 4-6 You will need a food processor or blender. Ingredients 4 tbsp olive or groundnut oil 1onion, coarsely chopped 3garlic cloves, coarsely chopped 1small carrot, cut into coarse rounds 10green beans, cut into 2.5cm (1in) pieces 7okra, 6 trimmed and cut crossways into coarse slices, 1 very thinly sliced to garnish 450g (1lb)fresh spinach,well washed and cut crossways into strips 1cm (½in) wide (or frozen, chopped spinach) 1–2fresh hot green chillies, coarsely sliced 750ml (1¼ pints)chicken (or vegetable) stock 400ml (14fl oz)tin coconut milk, well stirred Salt and freshly ground black pepper Method Put the oil in a large pan and set it over medium–high heat. When the oil is hot, put in the onion, garlic, carrot, green beans and okra. Sauté for 5 minutes. Now put in the spinach and chillies and cook for another 5 minutes. Pour in the stock, stir and bring to the boil. Cover the pan, reduce the heat to low and simmer gently for 25–30 minutes. Put the soup in a food processor or blender and blend coarsely or smoothly, as desired. You will need to do this in several batches. Return the soup to the pan. Add the coconut milk and some salt and pepper to taste. Stir well and bring to a simmer. Garnish with a few thin slices of okra and serve. Find it online: https://thehappyfoodie.co.uk/recipes/spinach-and-okra-soup/ |