Saturday, February 25, 2017

Co-op closing at 12pm today

Hello everyone,
due to an unforeseen illness, the Co-op will be closing at 12 noon today. We apologize for any inconvenience this may cause.

Leah Peabody

Friday, February 17, 2017

Co-op Local Products & Produce Update 2-16-17

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Upstate Food Co-op 

Local Grocery and Produce this week (2-2-17)

Look below to see a list of the products and produce we received today. To place an order, please look under Farm Cart in Volume II of the Direct Order books. The available products and pricing will be displayed in that section as well.

If you have local produce you would like to sell through the Co-op please contact our interim Produce Manager Theresa Pizzuto at or 864-508-0617.

The next delivery will be in two weeks on Thursday, March 2nd, and will be available late afternoon/early evening.

The Farm Cart Crew
Local Organic & Biologically Grown Produce This Week
From Crescent Farms
  • Collards, Organic
  • Cilantro, Organic
  • Parsley, Organic
  • Sweet Potatoes
From Gentry Farms
  • Pecans, Conventional
From Georgia Orchard Valley
  • Portabello Mushrooms
Dogwood Farms
  • Pink Grapefruit

Still in Stock
  • Garlic
  • Ginger
  • Autumn Crown Pumpkins (Winter Squash)
  • White Sweet Potatoes
  • Turmeric
  • Galangal Root
On Sale
  • Pink Lady Apples

Out of Stock
  • Onions
  • Potatoes
  • Green Kale
  • Beef Jerky
If you don't use all the Cilantro you buy in your recipe, you can freeze it for the next one.  To freeze, wash and drain whole sprigs, then pat dry with paper towels. Place a few sprigs at a time into small plastic freezer bags and freeze. Another way to freeze is chop the cilantro and freeze in ice cubes.

From Split Creek Farm
  • Goat Milk Fudge, Pecan, Plain
  • Feta w/Olives
From Hickory Nut Farms
  • Bratwurst
  • Ground Beef (grass-fed)
From Miso Master
  • Miso, Barley, Brown Rice, low-salt Chickpea
From Wholesale Country Creamery
  • Half and Half, non-GMO
Still in Stock
  • Goat Milk Fudge, Peanut Butter, Walnut
  • Goat Feta (in Brine)
  • Ground Bison and Ground Beef
  • Smoked Pork Bacon, Uncured
  • Sauerkraut, Garlic Dill
On Sale
  • Fresh Mozzarella (in freezer)
  • Goat Yogurt Drink (in freezer)
  • Goat Cheese Ball, Walnut Cranberry (in freezer)
  • Tofu (in freezer)

Roasted Sweet Potatoes with Parsley, Lemon, and Walnut Pesto

 4 sweet potatoes, scrubbed and cut into 1-inch wedges
    7 tablespoons extra-virgin olive oil
    Coarse salt and freshly ground pepper
    2 cups fresh flat-leaf parsley
    1/4 teaspoon chopped garlic (about 1 small clove)
    1/2 cup raw walnuts, toasted
    Grated zest of 1 lemon, plus 1 tablespoon fresh lemon juice

    Preheat oven to 425 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil. Season with salt and pepper. Roast, turning once, until golden and tender, 23 to 25 minutes. Let cool slightly.

    Meanwhile, pulse parsley, garlic, walnuts, zest, and lemon juice in a food processor until coarsely chopped. Drizzle remaining 6 tablespoons oil and process until combined. Season with salt and pepper.

    Top roasted sweet potatoes with 2 tablespoons pesto.

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404 John Holliday Rd
Six Mile, SC 29682

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