Update — Week of March 19th

25 Mar 2018

Manager Meeting Reminder Saturday, March 24th: Please join us this Saturday, March 24th  at 9:00 am at the Co-op for the monthly manager meeting. All are welcome.

Annual Membership Meeting Reminder, Saturday, March 24th
All Upstate Food Co-op members are invited to attend our general membership meeting on Saturday, March 24th at 11:00 am at the Co-op.

Dimpflmeier Bread: The order deadline will be April 23rd with shelf availability on May 3rd. Please place orders in the Direct Order book on counter by register. Check here to see what they have to offer, DIMPFLMEIER

2018 Seeds have arrived! Check out the vegetable, flower and herb seeds that arrived last week.

Open Volunteer Jobs:

  • Happy Cow Pickup/Delivery Person to pick up milk and cheese from the farm and deliver to the Co-op every other Monday. You would use your own vehicle and the markup is 5% if you pick up twice monthly. If you can only pick up one week a month then you would get a 10% markup.  If interested please call Lori Pierce on Mondays at the Co-op between 10am-2pm or email
    .Theresa Pizzuto
  • Cleaning Person to clean the Co-op weekly. For more information, contact Theresa Pizzuto

2018 Membership Renewals: Memberships are due the first time you shop at the Co-op in 2018. The cost is still $24 for the entire year. Thank you for your continued support!

Recalled: Rapunzel brand no added salt vegetable bouillon 
if you have product that matches this information please return it to the Co-op for a credit (recalled due to label mistake)

  • Rapunzel Bouillon Veg No Salt 12/2.4 oz (33T/594P) 012
  • Lot numbers: 112075, 113390, 114805, 116205, 118230 and 119631
  • Best Buy dates: 9/10/2018, 11/12/2018, 12/17/2018, 03/04/2019, 05/23/2019 and 7/22/2019

UPCOMING ORDER DEADLINES & DELIVERIES

 

To view the online ordering deadline and delivery calendar, click HERE.

  • Krause Brothers Citrus & Juice: We will order when we meet minimum order requirements.
  • Sami’s Bread: Order received the week of Feb 12th
  • UNFI: The next delivery will be available Thursday, March 22nd.  The next order deadline will be Monday, March 26th, available Thursday May 3rd.
  • Frontier Herbs: February’s fourth Wednesday deadline is Wednesday, March 28th.
  • Happy Cow: The next order deadline will be Saturday, March 24h for delivery on Monday, March 26th.
  • Split Creek: An order will be placed as needed. Place your orders in the Direct Order book.
  • Dimpflmeier Bread: Order deadline will be Monday, April 23rd  for availability on Thursday, May 3rd. Please add wanted products in the direct Order book.

PRODUCT UPDATES

New Items 

Gluten-Free: Late July multi-grain chips – gluten free, non GMO
Refrigerated: Redwood Farms Goat Kefir.  

Juice & Fruit: Krause Brothers, Greenville, SC

We have a new vendor, Krause Brothers, who provide fresh citrus direct from their family owned farm in Florida.

We received an order on Feb 14 from Krause Brothers that includes fresh squeezed orange and grapefruit juices along with lots of oranges and grapefruits.

*Rodale Wellness – Foods That Fight Cold and Flu*
“Vitamin C, most commonly found in citrus fruits, is an antioxidant that can reduce cold symptoms by 23%…”
https://www.rodalewellness.com/living-well/cold-flu-remedies?slide=1

Personal Care
Personal Care shelves are being restocked and rearranged.  Many products that seemed to have disappeared are now Back In Stock!
Essential Oils are being ordered through NOW because the caps are easier to open and many cost less than Aura Cacia.   Members can still special order any Aura Cacia product via the UNFI direct order binder.
Expect more news and photo updates next week! 

Markdown Items:

  • Frozen Woodstock Corn
  • Harmless Harvest Coconut Water (placed in freezer)
  • Food Should Taste So Good multigrain chips

Produce:
(Organic or Low Spray)

  • Broccoli Plants
  • Local, fresh ginger available from Laurel Horton of Patchwork Garden in Seneca. It is a short season, so get it while you can.

Refrigerator:

  • Restocked on Brown Rice Miso
  • Assortment of local Kraut and Kimchi
  • Split Creek Farm:
    • Feta in oil with olives
    • Chive chèvre log
    • Assorted varieties of goat milk fudge
    • The cranberry walnut cheese ball  has been put  in the freezer to preserve integrity
    • We now have Redwood Hill Farm Goat Kefir
    • We have Watermelon Kombucha.

Freezer:

  • Wyman’s frozen blueberries
  • Jeni’s Splendid Ice Cream (two flavors Brambleberry Crisp and Whiskey & Pecans).
  • Amy’s Pizza Amy’s Cheese Pizza with Cornmeal Crust
  • ‘Blake’s Shepherd’s Pie’
  • ‘Against the Grain gluten free pizza shells’
  • Brussel sprouts
  • SoDelicious chocolate mocha bars
  • Blake’s Chicken Pot Pies

Meats:  we added grass fed ground lamb (already had ground beef and sausage)

Supplements:
We can order from Pure Encapsulation, Douglas, Biotics Research, and Endo Met.  All of these are supplements that you usually have to purchase through a health care provider.

Modern Forestry Candle Assortment (great for gifts!)

Discontinued Items: To view the complete list of discontinued items click HERE.

  • Nutiva brand Organic Red Palm Oil 15oz is discontinued from the Co-op shelf; full cases of six jars are still available by special order only.
  • Reed’s Cherry Brew beverage has been discontinued by UNFI
  • RAPUNZEL BOUILLON,VEGGIE,NO SALT 2.4 OZ by UNFI
  • SUNSPIRE CHOC BAR,COCONUT 1.75 OZ  by UNFI

Restocked Items

  • Fruit Bars (Blueberry/Apple and Apple/Cherry)
  • Tinkyada Brown Rice Pasta Spirals
  • Brown Rice Miso

Back ordered Items

  • None at this time

DEPARTMENT REMINDERS

Split Creek Goat Farms ordering is available again in the Direct Order book.  Orders will be placed when we have enough items to fill an order including what we keep in stock.  Please email Jackie with any questions—jc6m@caldwellcentral.net

Produce

Call Theresa Pizzuto if you have local produce you would like to sell through the Co-op.  theresa.pizzuto@gmail.com  864-508-0617

Frontier Herbs

If you want to place an order with Frontier Herbs, you can submit an order online and it will be incorporated into the full order for the Co-op. New deadline is 4th Wednesday of the month. For information or to request an online account for ordering from Frontier, contact Jill Fleeman at jafleeman@gmail.com 864-506-4221

Supplements

The supplement shelves have been organized to group products by type (vitamins, herbs, etc.) rather than by brand or company. *Please share any feedback or suggestions for improvement with Gale Farrier or Katherine Vinson. To see a complete list of supplements available, click here. To see supplements listed by BRAND click here.

Happy Cow

  • Good supply of cheese, milk and chocolate milk is available for special order.
  • When placing orders you must place your order before Monday.
  • You can call in your order and leave a message. Messages are checked early Monday morning before the order goes in.

Eggs

  • Eggs are stored in the refrigerator by the supplements. We procure from 4 suppliers.
  • If you would like to sell eggs through the Co-op please contact Lori Pierce for more information (Mondays at the Co-op or call her at 864-843-2584).

Bread

Sami’s Bread has changed their disclaimer, which can be viewed in detail here. We will place the next order when the order minimum is met.
Dimpflmeier Bread: We have a good supply in the freezer!

Gluten-Free

A new delivery of Back Roads granola (gluten free) is available.
We now have Late July multi-grain chips – gluten free, non gmo   
Member feedback requested about Gluten-Free product info:

  • What products do you like?
  • Which items did you try and did not like?
  • What type of items or brands would you like to see at the Co-op?
  • Email Jackie Caldwell about Gluten-Free product info.
  • Always looking for good suggestions for new gluten free products.

Pet Food

We are trying to determine which pet foods to stock. If you have a preference for pet food you would like to purchase through the co-op, please call (864-506-4345) Frances Chamberlain with your requests.

Monthly Senior Discount Day:
The Co-op offers a 5% discount to all seniors 65+ on the 3rd Saturday of each month. The next senior discount day will be held on March 17th.To receive the discount please inform the cashier BEFORE you begin your transaction; the discount will not be available after you have already checked out. Your markup will be reduced by 5% for that day; however, no markup can go below 0%.

Recipe Submitted: Please submit recipe to:
secretary2@upstatefoodcoop.com

Ratatouille

This Ratatouille recipe comes together quickly for a fresh weeknight dinner. Plus, it’s suitable for gluten free, paleo and vegan diets!
Course: Main Course, Side Dish
(Clean Bake)
Ingredients

Instructions

  1. Preheat oven to 350F. Lightly grease a 6″x9″ baking dish and set aside. (see notes for baking in an 8″x8″ square pan)
  2. In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder.
  3. Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.
  4. Stack the veggie slices in alternating patters (e.g.: onion, zucchini, eggplant, tomato; repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you’ve formed a couple of rows of veggies, filled the pan, and used up all of the veggie slices.
  5. Optionally, spray or brush the exposed tops of the veggies with oil to encourage browning in the oven. This is more for appearance, so feel free to skip this step if you want.
  6. Bake for about an hour, until the tomato sauce at the bottom is bubbling and the veggies are tender.
  7. Garnish with additional chopped fresh basil before serving (optional). Serve hot or cold.

Recipe Notes

  • If you’d like to bake this in an 8″ x 8″ square pan, you can. The bake time is about the same.
  • The vegetables, including the crushed tomatoes, take center stage in this dish and there is relatively little in the ingredient list to season them, so flavor is very important. Try to get the absolute best quality vegetables you can. It really is worth the splurge, and will take this dish from good to great.
  • If you can’t get Japanese eggplant, you can use Italian eggplant (the fat, inky purple eggplant you commonly see in supermarkets). Try to cut it so that it is roughly the same size as the onions and tomatoes, even if that means cutting each slice into halves or quarters. That way, all of the vegetables will cook evenly.
  • If you must replace some of the vegetables, try to go with similarly summery vegetables with a high water content (again, for even cooking). Try things like a bell pepper or yellow squash instead of zucchini, shallots instead of onions, or – like I mentioned above – Italian eggplant in place of Japanese eggplant.
  • Some people have cautioned that Herbs de Provence contains a little bit of Lavender, so if you are especially sensitive to that flavor, replace the herbs de Provence with a heaping 1/4 teaspoon each: dried or fresh rosemary, oregano and thyme.
  • Here are a few other recipes to help use up those Herbs de Provence.
  • This may seem like a lot but is really enough for 2-3 people. If you’re feeding a family or a crowd, double the recipe and bake it in a 9″x12″ pan.
  • Optionally, you can finish the dish by drizzling it with a little bit of good quality olive oil.
  • As written, this recipe is gluten free, vegetarian, vegan, paleo friendly, low carb and Whole30 compliant.
  • To make it heartier, you can add vegan or dairy cheese on top, and/or serve over quinoa, mashed sweet or white potatoes, rice, or your grain of choice.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Or, if you’d like to make this ahead for a future dinner, cool it completely and transfer it to an airtight container. It will keep in the freezer for up to three months. To prepare, bring to room temperature (just leave it in the fridge for a day or two) and then microwave until heated through.

Want to Help?

We have need for people to help with the following: Contact Theresa Pizzuto.

  • Happy Cow milk pickup
  • Bulk packagers
  • Day Managers and Cashiers to work weekly and/or as subs
  • Newsletter writers to write short articles for quarterly newsletter.
  •  Split Creek Goat items pick up

Health Discussion

Discussion of health issues at the Clemson Library the 2nd Tuesday each month at 7pm. All are welcome to attend (next meeting Tuesday, 3/13/18). For further information contact Gary at 864-868-0107 or Lori at 864-843-2584.

Calendar

2018 Board of Directors Meetings Dates (5:30pm) at the Central-Clemson Library: TBD please stay tuned for details. To see the full meeting calendar click here.Enjoy your week!

Theresa Pizzuto  2018 General Manager
Anna Hazen 2018 Assistant Manager