Co-op month!
Big changes to your store visit over the next month and a half or so.
October specials in the deli
Cheese pairings
Soul Food and a Smothered Pork recipe
October is the time each year when we celebrate cooperatives on a national level. It's our chance to reflect on the special nature of co-op business and to be proud of our ownership of these special institutions like Wheatsville, our credit unions and maybe even a start-up co-op brewpub!
You can learn more about co-ops here:
Like in July, we won't be having a Member Appreciation Day this October. Instead, we printed a coupon in the election issue of the Breeze good for 10% off any one shopping trip between Oct. 11 and Oct. 19th! Use your coupon and feel our appreciation!
Please mark your calendar to join us for our first Owner Gathering in our new meeting space! Sunday October 26th from 1:30 - 3:30! More details to follow, but we''l have project updates, tours of the new offices, meet the board candidates, learn more about the proposed bylaws and more!
The election has started but we're slightly delayed in implementing on-line voting. By the next e-mail, I'll include a link so you can vote for the board, our Community Action Wednesdays groups, and the boycott vote against products tested on animals. Stay tuned for all that!
FYI, Coffee with the board is on hiatus until the patio work is complete. So, we'll let you know when that is starting up again!
Expansion project update! Big changes afoot!
Speaking of patio work! On Wed. Oct. 8th, we'll be closing the current entrance to Wheatsville and the patio in front of it to pour the rest of the new patio. The new entrances are at the southwest corner of the building. This is a temporary change until the new patio is complete. Then we will go back to using the old entrances until we begin using the new doors permanently further along in the project. So, don't be surprised when you come in next week. JUst sidle on down the construction fencing and you'll come in to our new entrance. We're sorry for the inconvenience and for not having you enter through our wonderful produce department, but enjoy the new experience while it lasts!
We'll be setting up as many tables with umbrellas as we can on the new patio section so that you still have the opportunity to enjoy our delicious deli food and chat with friends. By late November, our new patio will be complete which will be terrific and I think that you will be very pleased with it.
Thanks for your continued flexibility and support!
Happy October!
The Wheatsville Deli is happy to bring you two new Fresh in the Deli items this month, coming to you all the way from the Madison Market Central Co-op in Seattle , Washington
The first is a simple, sweet coleslaw, Cabbage, Apple and Red Onion Slaw, made with julienned green apples and cider vinegar. The second is a vegan entrée, Jerk Tempeh, marinated in a spicy-sweet sauce and baked in the oven until crispy and delicious! Try some over brown rice with a side of slaw!
Our salsa of the month for October is Guajillo con Miel, a sunset blend of smoky dried guajillo and ancho peppers with sweet sun-dried tomatoes and local Goodflow honey. It's more saucy than chunky and would surely make an amazing red enchilada sauce!
Reflective of our current renovation-in-progress, Wheatsville's smoothie of the month is aptly named "Under Construction" and colored accordingly: the tasty safety orange blend consists of peaches, mangoes and orange juice.
As always, our grab'n'go case is stocked with Wheatsville classics like Buddy's all-natural, all-white meat chicken salad, tasty and light tuna salad, vegan eggless egg salad, tangy pimento cheese and also our delicious and filling green salads, available with Buddy's lemon-pepper grilled chicken, baked tofu or fresh mozzarella! Come on in and try one with our cashew-tamari dressing!
Wanna know what to do with cheese? Eat it!! Read below to find out what to pair some of your favorite cheeses with:
It is the beginning of October, and we are well into apple and pear season.
What better way to celebrate Autumn's offerings than pairing them with a nice cheese. If you are a fan of the Jonagold Apple why not try pairing it with the Pyrenees peppercorn. Pyrenees ' creamy texture and subtle flavors will compliment and not compete with the Jonagold's complex flavors.
Who doesn't appreciate the Honeycrisp? Its sweet taste and crisp flesh always puts a smile on my face. Try a piece of Applewood Smoked Cheddar as an accompaniment.
A fan of pears? How about a Bartlett
The Concord
Do not know what to bring to that Halloween party? Try a double cream Brie, figs, grapes and nuts. If you can not find fresh figs, you can use your favorite fig spread. Just spread the fig spread over the top of the Brie. Serve with crackers, grapes and pears. Not a fan of figs, you can replace the fig spread with a nice raspberry and chipotle sauce.
Parmesan is not just for spaghetti. Serve your favorite Parmesan with honey and pine nuts for a Mediterranean delight.
That's all for now. Happy pairing.
- Greg Flores, Wheatsville Cheese Buyer
Soul-food: a great southern cooking tradition.
Ok, native Texans or long time residents really can skip this part, because I'm going to talk about a long time southern tradition…soul food. While soul food can be made anywhere by anybody, its beginnings can be traced back all the way back to 14th century Africa . In the 1800's African-Americans skillfully "made-do" with unused portions of food, turnip / beet tops, pigs feet, beef tongue or tail (the first American free-gans if you will). These cooking skills were taught in communities of the impoverished, shared among all races and influenced by many cultures. Today Soul food and southern style cooking are as recognized as Creole cooking, which is regional to Louisiana Texas Austin
We Texans take a particular pride in making food that makes the neighbors drool because of the delicious smells escaping our homes. Weather it is strictly vegetarian pot liquor (slow cooked greens), fresh made cornbread, salmon croquettes, fried chicken, smothered pork chops, slow cooked BBQ, or a simple a pot of beans soul food should always simple to prepare. In my opinion soul food isn't fussing about with expensive, exotic ingredients or difficult procedures. It's about using what you have available in your pantry and making the most of it, and ending up with a highly rewarding experience and not to mention and great plate of food!
Of course a little flair makes a dish just that much better but just remember, it's meant to be simple. Also great basic ingredients make wonderful results easier. Wheatsville selection of local foods makes this possible; Great local and organic produce, great local milk and butters, local cheese, fine local meats, and everything else in between local and organic.
I know most folks think of soul food as heavy fattening food, sometimes it is and that's ok, but soul food can also be low fat, low sodium, vegetarian or vegan. That's what's great about soul food is even long time traditional recipes and updated to accommodate healthier lifestyles.
So let this and the cooler nights inspire you to make fantastic soul food. Recipes for soul food are plentiful, even the healthy versions, so that takes the guess work out of it. All you have to do put your heart into it, spend more than 5 minutes nuking your dinner and whoop up some wonderful food for friends, family, and yourself.
I'll leave you guys with my all time favorite classic soul food dish.
Smothered Pork Chops
1 – 4 pork chops, 3/4 to 1 inch thick
1 – Vidalia or sweet onion, thinly sliced
2 - teaspoons seasoned salt
2 - teaspoons garlic powder
1/2 - teaspoon black pepper
1/2 - teaspoon paprika
1/2 - cup self rising flour
1/2 – cup vegetable oil
2 – cups water
Cookware and Utensils:
1 – large heavy or cast iron skillet
1 – measuring spoons
Recipe Instructions:
As always the key to great cooking is to be prepared and to use quality ingredients.
- This recipe calls for 4 pork chops because that's about what you can fit into a standard frying pan. I recommend you double the recipe because smothered pork chops are so delicious that you will definitely want to eat leftovers.
- Start off by giving your pork chops a good rinsing in cold water. Next pat your pork chops dry with paper towels and set aside.
- In a small bowl form your seasoning mixture by combining and mixing together seasoned salt, garlic powder, black pepper and paprika.
- Rub about 3/4 teaspoon of seasoning on each pork chop. Next thoroughly coat each piece of meat with flour and set aside. Save all leftover seasoning for later use in onion gravy.
- Heat vegetable oil in heavy skillet over medium-high heat. When the skillet is hot enough add pork chops and brown on each side for about three minutes. Once your meat is browned remove it from the skillet and allow to cool on a plate covered with paper towels.
- Now it's time to form the onion gravy. Without removing any dripping add sliced onions to the skillet and cook until browned. Add remaining flour to the skillet and a very small amount of water if necessary. Stir the onions and flour together until golden brown, paying careful attention not to burn the gravy.
- Add two cups water to the onion gravy and stir. Bring to a boil over medium high heat. Return pork chops to skillet, reduce heat to simmer, cover and cook for about 1 hour. The meat is done when it's tender. Add additional season to taste if necessary.
- Serve the smothered pork chops over cooked rice with your favorite vegetable side dish and cornbread.
Bon appétit!
- Bryan Butler, Wheatsville Meat Buyer
Check out our "Staff Top Ten Picks" posted throughout the store, we work here and shop here!!!
Look for the green signs in front of the products.
Featuring Marisa Newell, Floor Manager
- Pranqster Belgian Style Ale - not authentically Belgian, but incredibly smooth and delicious (especially for a 7.6% ale!)
- Produce End Cap Display - A fluctuating array of delights based on seasonality and availability. Eat locally!
- New Wave Enviro 10-Stage Filter - This filter is immeasurably beneficial and enjoyable. Your health is worth the price!
- G.T. Dave's Kombucha - Maybe it's psychological, but this stuff really makes me feel great!
- Living Harvest Chocolate Hempmilk - Oh my god! This is ridiculously delicious! Seriously.
- Earth Balance - Exquisite! Challenge your taste buds to distinguish it from butter.
- Veldhuizen Raw Cheddar Cheese - Raw, creamy, delightful. Be careful of a propensity toward addiction.
- Organic Dried Strawberries - Just like childhood, but without the gelatin & artificial ingredients. Plus, they're organic!
- Margarita's Tortillas - Local, fresh, authentic, and versatile. Breakfast tacos, anyone?
Featuring Merilee Kuchon, Deli Kitchen manager
- Izze Clementine Soda - Juice and sparkling water! I can almost pretend it's healthy!
- Organic Dark Chocolate Almonds - Crunchity, chocolatey and good for you too!
- Texas-Texas Premium Salsa Medium - The best for chip dipping, bar none. Local, spicy, fresh!
- Full Quiver Garlic-Basil Cheese Spread - Perfect for crackers, crudités or stuffing a panko-crusted chicken breast.
- Tecate Cerveza - Una mas, por favor! Best suitcase ever. Viva la
- Smart Puffs - Lemony, tangy cheesy poofs! If Cartman's mom shopped here, she'd buy these.
- Tom's Tabooley Roasted Garlic Hummus - Creamy and local, perfect with pita chips and crudités.
- Late July Organic Dark Chocolate Cookies - Addictive and intense, like a black hole of chocolatey goodness.
- Goodflow Local Wildflower Honey - Sweet and local, this is a staple in my kitchen.
I hope that you have a great week!
