Order Now for Dec. 4th!

The Dec. 4th order is now open – login to grab all of your favorite fresh, local produce, pastured meats, wild-caught salmon, prepared foods and dry goods to fill your pantry! Plus we’ve got an assortment of eco-friendly toys and locally-sourced gift options available!

Categories: Featured Articles, Order Announcements

Oct 9th Autumn Salad

Check out this unusual and delicious salad from Nourished Kitchen that utilizes several items from our Local Produce Box this week. Butternut squash and beets with a curly kale base and a kombucha vinaigrette – yum! I halved the recipe and it still made a ton.

Autumn Salad


For the Salad:
1 cup pecan halves
1 small butternut squash
2 bunches curly kale, torn into pieces
3 Sweet Tango apples, cored and thinly sliced (I used Honeycrisp)
3 medium beets of any variety, chopped into 1/4-inch dice
1/4 cup dried unsweetened cranberries
1/4 cup sultanas
2 tablespoons thinly sliced fresh mint

For the Vinaigrette:
1/4 cup kombucha tea
2 tablespoons honey
1 tablespoon Dijon-style mustard
1 shallot, minced
1/2 cup extra virgin olive oil

For the full recipe, go to http://nourishedkitchen.com/my-favorite-autumn-salad/

Categories: Recipes

Order Now for Oct. 23rd Pickup!

The Oct. 23rd order is now open – login to grab all your favorite items – local produce, fresh dairy, pastured meats, wild salmon and tons of good stuff to fill your pantry!

Categories: Events

August 28th Recipes

Summer Vegetable Soup (Vegan, Gluten-free — Serves 6)
6 medium tomatoes, chopped (Ozzie Mack Farm ripe slicer tomatoes)
3 ears of corn, kernels removed from cob (about 2 cups) (Ozzie Mack Farm white sweet corn)
2 medium zucchini, diced (box ingredient)
1 medium yellow squash, diced (box ingredient)
1 large onion, diced (box ingredient)
6 cups vegetable broth (Use FORM II Table vegetable stock.)
4 cloves garlic, minced
1/2 cup finely chopped fresh basil (Kachina Farms)
zest and juice of one lemon (Destiny)
salt and pepper to taste

Full recipe: http://purelynourished.blogspot.com/2013/05/summer-vegetable-soup.html?m=1

Purple Hull (Pink-eyed) Pea Tabouleh (Vegan, Gluten-free option — Serves 6-8)
4 cups water
1 cup bulgur (Use quinoa instead for gluten-free version.)
1/2 teaspoon kosher salt, plus more to taste
4 cups cooked field peas (Use pink-eyed peas — box ingredient)
2 cups diced cucumber (box ingredient OR use European cucumber from Terra Verde Farm)
2 cups diced tomatoes (Ozzie Mack Farm ripe slicer tomatoes)
2 cups chopped fresh parsley
1/2 cup chopped fresh mint
1/2 cup fresh lemon juice (Destiny lemons)
3/4 cup olive oil
Freshly ground black pepper
Red pepper flakes (Use Frontier chili pepper flakes.)

Full recipe: http://www.seriouseats.com/recipes/2014/05/purple-hull-pea-tabouleh-from-the-new-southern-table.html

Sautéed Summer Vegetables (Vegan, Gluten-free — Serves 4-6)
2 tablespoons olive oil (Use Frali Gourmet rosemary-infused oil.)
½ pound okra cut on the bias into ½” thick slices (box ingredient)
1 pound green beans, trimmed and cut into 1” lengths (box ingredient)
3 ears of corn, husked, kernels removed with a small sharp knife (Ozzie Mack Farm white sweet corn)
1 large clove garlic, chopped fine
1 tomato, seeded and chopped (Ozzie Mack Farm ripe slicer tomato)
1 tablespoon chopped mixed herbs (rosemary, thyme, cilantro and dill are all good) (Use Kachina Farms rosemary and English thyme.)
Sea salt and freshly ground pepper

Full recipe: http://macrobiotic.about.com/od/vegetables/r/okra-and-corn.htm

Categories: Recipes

Order Now for August 28th Pickup!

The August 28th order is now open – login to grab all your favorite items – local produce, fresh dairy, pastured meats, and tons of good stuff to fill your pantry!

Categories: Events

Summer Schedule Info

We are currently on our modified summer schedule, and our next pickup date is July 24th. We will resume with regular ordering and markets on August 14th.

Categories: Events

Summer Schedule Info

We are currently on our modified summer schedule, and we will hold orders on the following dates: June 26th, July 24th.  We will resume with regular ordering and markets on August 14th.

Categories: Events

Summer Schedule Information

While we normally hold orders every week, we have a modified order schedule for the summer

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months. We will hold orders on the following dates: June 26th, July 24th

We will resume with regular ordering and markets onAugust 14th.

The summer orders will focus on our local farmers and vendors – we will be ordering minimally from our national distributors like Destiny Organics, Albert’s, and Tree of Life.

During these summer months many of our farmers participate in the Forsyth Farmer’s Market, so if you need get your favorites in between our orders, you can always visit them there.

Categories: Events

Shop the Co-op Thursday, 2:00 – 6:00!

It’s your last chance to stock up before our summer

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schedule starts, so make sure to come see us! We will have plenty of beautiful, fresh, local produce along with meats, prepared foods, yogurts, cheeses, dry goods, and much more!

And we will have PERC Coffee Roasters with us offering tastings of their amazing, locally roasted coffee. Come get some!

Categories: Featured Articles

May 29th Recipes

Fruit Box (and Mixed Box) Recipe:

Plum Berry Crisp (Vegetarian, Vegan option, Gluten-free option — 6 servings)


6 cups pitted sliced plums (skin on) (box ingredient)
1 cup fresh blueberries (box ingredient)
2 teaspoons dry stevia* (Tuvia brand stevia is available at most supermarkets.)
1 1/4 cup oats (Heartland Mill rolled oats or use gluten-free rolled oats of choice)
1/2 cup flour (Heartland Mill or bulk) (okay to omit for gluten-free)
1/4 cup almonds (Pure Bliss Organics, chopped)
1/3 cup melted coconut oil (whole kernel, unrefined)
vanilla ice cream (Southern Swiss Dairy) (optional but highly recommended — consider coconut milk ice cream for vegan option)

Full recipe

Mixed Box Recipes:

Sweet Potato & Green Bean Salad with Maple-Mustard Dressing (Vegan, Gluten-free option — 4-5 servings)


4 sweet potatoes, unpeeled and thinly sliced (box ingredient)
1 tsp cinnamon (Frontier)
2 T olive oil
1 tsp sea salt (Eden Foods)
1 tsp thyme (Use 1 tablespoon Kachina Farms English thyme.)
8 oz haricot verts (Use green beans — box ingredient)
large handful dried cranberries
large handful toasted walnuts
5 oz baby lettuces or spring mix (Use greenleaf lettuce — box ingredient)
Maple Mustard Vinaigrette (recipe below)
1/2 cup extra virgin olive oil
1/3 cup apple cider vinegar
2 T maple syrup
1 T spicy mustard (Use Tree of Life Dijon mustard — Make sure to use gluten-free mustard if necessary.)
1 tsp sea salt( (Eden Foods)
freshly ground black pepper (whole black peppercorns)

Full recipe

Raw Nori Wraps with Cabbage, Cucumber, Carrots, Zucchini & Spicy Dipping Sauce (Vegan, Gluten-free)


1/2 head cabbage (box ingredient)
1 carrot (Adam’s Farm, Green Bridge Farm, or Ozzie Mack Farm)
1 small zucchini (box ingredient)
1/2 cucumber (box ingredient)
2 kale leaves (Adam’s Farm, Green Bridge Farm, or Ozzie Mack Farm)
1 avocado (Hass)
3-4 nori sheets and/or rice paper sheets

1 tablespoon tahini (Tree of Life)
Chili powder, to taste (Frontier)
1 tablespoon miso
2 dates
Juice from 1/2 lemon (Destiny)
1 small garlic clove (Destiny)
Water, as needed to make it creamy and smooth

Full recipe

Summer Peach Salsa (Vegan, Gluten-free — 10 servings)


1 1/2 cups diced firm ripe peaches (about 4 small) (box ingredients)
3/4 cup diced cherry tomatoes (box ingredients)
1 fresh jalapeño, finely chopped
3 tablespoons chopped fresh basil (Kachina Farms)
2 tablespoons finely chopped red onion (Green Bridge Farm or Ozzie Mack Farm)
1 tablespoon lime juice
1/2 teaspoon brown sugar
1/4 teaspoon salt (Eden Foods sea salt)

Full recipe

Recipe for Product Highlights:

Lamb Tacos (Dairy-free option, Gluten-free option — 2-3 servings)


1 teaspoon black pepper, preferably coarsely ground and fresh (whole black peppercorns)
1 tablespoon chili powder (Frontier)
1/4 tablespoon garlic powder (Frontier)
1/4 tablespoon onion powder (Frontier)
1/2 teaspoon crushed red pepper flakes (Use Frontier Chili Pepper Flakes.)
1/4 teaspoon dried oregano (Frontier — or use 3/4 teaspoon Kachina Farms fresh oregano)
1/2 teaspoon paprika
1 1/2 teaspoon ground cumin
1/2 tsp salt (Eden Foods sea salt)
1 lb ground lamb (BOGO sale from Savannah River Farms!)
1/4 – 1/2 cup diced onion (optional) (Green Bridge Farm or Ozzie Mack Farm)
1 tablespoon olive oil
flour tortillas (or use corn tortillas if gluten-free)
10 oz diced tomatoes (Ozzie Mack Farm or Tierra Verde Farm — or use the Summer Peach Salsa recipe listed above)
1/2 cup shredded cheddar cheese (omit if vegan)
sour cream (Use Atlanta Fresh plain Greek yogurt, whole or 2% — omit if vegan)
whole jalapenos (optional)

Full recipe

Categories: Featured Articles, Recipes