Upstate Food Co-op Weekly Update Dec 15 - Dec 20, 2014
Manager Meeting: There will be a manager meeting this Saturday, December 20th at 9:30am at the Co-op. All are welcome to attend.
HOLIDAY CLOSINGS: A reminder that we will be closed on Thursday, December 25, 2014 and Thursday January 1, 2015. We wish you all a happy and healthy holiday season.
Special Order Pick-Up Reminder: Please pick up any special orders remaining on the shelves by the end of the year. Thanks for your help!
General Membership Meeting Follow-up: Thank you to those who attended the meeting and joined the work teams that were formed. To see the work teams please visit this LINK. If you would like to join a team please respond to this email - we need more people on most of the teams. (Note: If you signed up for the Customer Service Team at the meeting please let us know since the sheet was missing after the meeting).To view the PowerPoint presentation that was shared at the meeting visit this LINK. Read the meeting minutesHERE. See the suggestions shared at the meeting at this LINK.
Tuesday Manager Needed: We are looking for someone to take on the Tuesday Day Manager job. If you are interested or want to learn more please contact Theresa Pizzuto.
Innovation Task Force Update: The last meeting was Thursday, Nov. 6th at 7pm the Central-Clemson Library. Minutes from previous meetings are located here. If you have ideas or want to be involved please contactTheresa PizzutoorSara Newton.
PRODUCT UPDATES Holiday GIFT IDEAS: We have a lot of items that would make Great Gifts. Examples: Life Factory bottles and bowls, string bags, books, personal care items like lotion, soaps, bath salts, etc, as well as chocolate and food items like nuts and dried fruit.
NEW: Personal Care Items - Christina's Natural Qualities soaps:
Victorian Christmas smells like Christmas cookies, Cinnamon, and Christmas trees.
Candy Cane contains peppermint essential oil. They are vegan and soy free and come with bows already on them ready to stuff in someone's stocking!
Other goat's milk soaps on the shelf are Clove Euca-Mint, Honey Almond, and Ylang Ylang with essential oils and Country Apple with fragrance oil.
UNFI: The next delivery is on Thursday, December 18th. The following deadline is Tuesday, December 30th for a delivery on Thursday, January 8th. There will be a three week period between our Dec 18 and Jan. 8 deliveries. After the January 8th delivery we will continue with orders/deliveries every two weeks.
Currently there is a great supply of fresh vegetables and fruits. Email or call Susan Staal with special orders (her contact info is below).
The next delivery will be on Wednesday, January 14, available on Thursday, January 15th.
We have an additional local produce supplier, Eastatoee Community Farm from Sunset, S.C. We have arugula, turnips, squash and radishes.
There will not be aSami's Bread order this week. There are quite a few varieties of Sami's and Rye bread in the freezer.
DIMPFLMEIER RYE and Sour Dough: There is an order to be available Friday, December 19th. We have a variety of Rye breads in the freezer. The next order date will be in January towards the end of the month. Date will be provided later..
It is double wrapped and inner sealed so keeps well for a long time in the freezer. http://www.dimpfbreadex.com/dbx2k-index.htm If we do not meet our minimum of 40 loaves then the order will be pushed forward 2 more weeks.
TO ORDER Dimpflmeier Bread:Place in Black Notebooks on Counter under D for Dimpflmeier. The order sheets are in there. You can also email your order email@example.com.
There is a delivery on Friday, December 19th. The next order deadline is Friday January 9th and available Thursday, January 17th. the following is Friday, January 25th, available Saturday, January 31st.
You can now order Frontier online through the Co-op, signing up online will give access to the Wholesale & Sale catalogs & the convenience of online ordering. If you would like to order Frontier online please email Teresa Anderson at firstname.lastname@example.org to receive the online invitation to do so. Ordering through the Direct Order book will always be available as well. The order deadline is the 25th of each month.
We have a good supply of eggs this week.
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 843-2584).
HAPPY COW: .
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.
We received our order of local milk and have a good supply.
Check the discounted rack for Gluten Free products.
Please provide GF product suggestions for what you would like to see on the shelf to Lynn Burkett at email@example.com. Always looking for good suggestions for new gluten free products.
Input Wanted from Co-op Members: We are about to start a monthly Speaker's Forum on Health and Nutrition. We need your feedback! What topics would you like to know more about? Please email your ideas, suggestions to Echo Macdonald, firstname.lastname@example.org.
General Membership Meeting: The last meeting was held on November 20th. The minutes are available for all to read HERE.
AVAILABLE CO-OP VOLUNTEER JOBS: We have need for people to help with the following. Contact Theresa Pizzuto if interested (Theresa.email@example.com).
Pet Food Delivery receiving & processing (Wednesday every 2-3 mos.)
Facebook Page Content Manager
White Message Board updates
Produce Crew (1x/month Thursday morning at 10am)
Herb/Spice bulk packager
Cashiers to work weekly
Landscape maintenance (flower beds, bushes, etc.)
Newsletter writers to write short articles for quarterly newsletter.
Building maintenance (carpentry, plumbing, etc.)
Health Discussion: Discussion of health issues at the Clemson Library the 2nd Tuesday each month at 7pm. All are welcome to attend. For further information contact Gary at 864-868-0107 or Lori at 864-843-2584.
If you have local produce you would like to sell through the Co-op please contact our Produce Manager Susan Staal at firstname.lastname@example.org or 864-638-5675.
The next produce delivery will be on Wednesday, January 15th and available Thursday, January 16th.
Enjoy, The Produce Crew
Produce This Week
Swiss Chard, Rainbow
Frozen and Refrigerated Grocery Items
Grass Fed Ground Beef - 1 pound packages
Tofu - 1 pound packages
Tips for Swiss Chard:
Swiss chard, also known simply as chard, is a beet that is grown for its deep green leaves instead of its root. Swiss chard is highly nutritious and is a good source of several vitamins. It also contains more minerals than most other greens and is very high in fiber. And if it's prepared and cooked the right way, it's absolutely delicious.
Choose a healthy Swiss chard. To choose your Swiss chard, you should look for leaves that are bright and bushy, not browned, wilted, or damaged. The stems of Swiss Chard are delicate so you should look for stems that are firm and unbruised. Though there are a variety of Swiss chard forms, any type of shard should look healthy, full, buoyant, and not wilted or droopy
Choose from a variety of Swiss chard. There are several varieties of Swiss chard. Their ribs, which are the parts of the stems that extend up into the leaves, can be red, white, or yellow. The varieties have different tastes, so experiment to find which kind you prefer. Swiss chard with red ribs is often a little sweeter, with less bitter undertone than Swiss chard with white ribs. All the varieties of chard can be prepared the same way, but they can have a different flavor.
Wash the chard. Before you cook the chard, you'll need to wash it. The first thing you should do is wash it well, by rinsing it in a sink full of cold water. You can even drain the water and repeat, unless the chard is free of dirt. If you got the chard at a farmers' market, it will be extra fresh and more likely to have dirt on it, so wash thoroughly. Don't wash the chard until right before you're going to cook it, or it will wilt.
Decide whether to separate the chard or leave it whole. Small leaves of Swiss chard can be left whole or added to salad, and larger leaves with thin ribs can also be left whole for cooking. But if you're cooking Swiss chard with thick ribs, then you should separate the ribs from the leaves by tearing the leaves away from the ribs, because the ribs will need to cook for a few more minutes since they are tougher than the leaves.
Recipes & Tips
Recipe:Rainbow Chard Slaw Serves 8
3 cups shredded or finely chopped Swiss chard
1 cup shredded purple cabbage
1/4 cup shredded carrot
1/2 cup chopped or slivered raw almonds (I like to soak them for 4 to 6 hours, time permitting)
1/4 cup macadamia-nut oil or olive oil (macadamia-nut oil gives this salad a unique flavor)
1 tablespoon apple cider vinegar
1 tablespoon Vegenaise (optional)
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon finely chopped fresh oregano, or 1/2 teaspoon dried
1 tablespoon chopped fresh basil, or 1/2 teaspoon dried
1/4 teaspoon black pepper
1/4 teaspoon sea salt (optional)
1 to 2 teaspoons xylitol or 1 packet stevia
1/4 cup raw hemp seeds
1/2 cup dried, unsweetened blueberries
Combine chard, cabbage, carrot, and nuts in a large bowl.
In a small mixing bowl, combine oil, vinegar, Vegenaise, allspice, cinnamon, nutmeg, oregano, basil, pepper, salt, and sweetener. Whisk until mixture is blended well.
Toss with salad mix.
Allow salad to refrigerate for 30 minutes prior to serving, if possible, so flavors can marry. (This salad actually tastes better the following day, after the flavors marry and the chard has a chance to absorb some of the dressing.)