Wednesday, December 17, 2008

Holiday gifts, calendars, nog yourself out, yummy deli, meat and cheese and more! RECIPES included!

Hello Wheatsville friends!

Just so you know, we have some holiday hour
Have I got a lot for you this week!

Scroll down for:

2009 calendars including local ones that help awesome charities!
Local produce!
Beer! Beer! Beer!
Deli is delicious!
Meat including Mom's Turkey Meatloaf and how to cook a turkey

2009 Calendars!
It's not too late to get your 2009 wall calendar at Wheatsville. They make great gifts too! Take a look at the fundraiser calendar for the Down Syndrome Association of Central Texas, featuring Wheatsville member Nasrine on the cover (strumming a guitar with Brad Pitt!). All proceeds go to DSACT programming-which includes dance/music classes, swim lessons, seminars and more for kids with Down Syndrome in Austin.

Another fundraising calendar is from Emancipet. The Emancipet Calendar features modern, original artwork of cats and dogs. Each calendar is printed with soy-based inks on paper certified by the Forest Stewardship Council. And most importantly, the proceeds from every calendar allow Emancipet to expand their free and lowcost spay/neuter programs.
Other Calendar favorites (get them while they last!) include the Slingshot pocket or spiral bound planner, We'Moon spiral bound datebook, the art of Nikki McClure, Cat Lovers Against the Bomb, Cat, Dog or Original Magnetic Poetry and more! Let Wheatsville help you organize your busy life!

Local Produce!
There are several varieties of greens available that are local right now. We are currently featuring organic lacinato kale, curly kale, red russian kale, and collard greens from out in Buda. These greens are looking very hearty and fresh. New this week, Guinea Hills Farm has brought us some beautiful mixed Asian greens, and baby bok choy. The mixed greens have a nice variety of flavors, some being peppery and spicy, others being more delicately bitter. Eat your (local) greens!
The Pure Luck organic herbs seem to be slow catching on, and I have faith that they will. These are replacing the fresh herbs that we were previously getting from California that were in the plastic clamshells. These herbs look really fresh, and taste great! They are grown in Dripping Springs, by the fine folks who make the delicious Pure Luck goat cheese. If you use fresh herbs in your kitchen, and don't grow your own, these are the next best thing. We are currently offering fresh organic thyme, marjoram, oregano, mint, peppermint, garlic chives, dill, chervil, rosemary, and sage.
Texas grown Meyer lemons have arrived! These lemons have a thinner skin, and sweeter taste than normal lemons, making them great for marinades, drinks, and sauces.

This week in the New York Times Dining and Wine section, there is a nice, easy recipe for winter squash soup. Check it out here:
Winter (hard) squashes can be intimidating to work with. They're hard to cut, but easy to work with once you crack'em open! You can do so much with them (more than soup!), such as slow braisng peeled chunks in apple cider, or simply steaming them and slathering them with olive oil or butter. Since their flavor tends to be more on the sweet side, they make great side dishes for savory meals.

In the Beer Aisle
Full Sail Brewing Company
Full Sail Wassail!
A deep mahogany color, Wassail is brewed with four different malts and a blend of Pacific Northwest hops, giving it a malty full body and a pleasantly hoppy finish that appeals to both hop and malt lovers alike. In other words, a Christmas miracle!
The deli is all about the holidays and every day!!
Happy Holidays from the Wheatsville Deli! We have an abundance of delicious treats to warm your soul and fill your belly! In today's deli case are so many of our staff and customer favorites: Crispy Fish Cakes, Curry Lime Chicken Salad, Lil Cheddar Meatloaf Muffins, Risotto Cakes, Asparagus and Orzo Pasta Salad, Spicy Cauliflower, Basil Pecan White Beans, and tons more! We have Sesame Baked Tofu, Southern Fried Tofu and Popcorn Tofu! Ward off cold and flu season (as well as any neighborhood vampires) with our Garlic Soup, or try a hearty cup of our Minestrone.

As always, sandwiches, tacos, and our rice 'n' beans are ready to be served just the way you like 'em. And don't forget our righteously famous Frito Pie, made with our own Tempeh Chili – it's a chewy, crunchy taste sensation and the perfect lunch on a chilly day. Or just grab a bite from our self-service deli case – green salads, chicken salad, Gingered Tempeh Pasta, tuna salad, pimento cheese, Thai pasta, hempseed hummus… all these and more await you, so stop in and let the Wheatsville Deli fill you up!
Don't forget that all of our custom made sandwiches can be heated up, it takes a little while in our toaster oven but worth the wait. Try our Italian or our vegetarian Italian Stallian sandwich warm with toasted ciabbata bread. Yummy!
Christmas is just around the corner and the Deli will be overflowing with holiday dishes for you to take home: Roasted Fall Root Vegetables, Garlic Mashed Potatoes, Vegan Cornbread Stuffing, Festive Sweet Potatoes, Green Beans with Mushrooms, Leek-Roasted Carrots and Tempeh, Cranberry-Orange Relish, and Vegan Mushroom Gravy. We will also have appetizer spreads like Walnut Pecan Pate and Garlic Chive Cheddar Cheese Balls on hand Рjust add crackers or crudit̩s!
Plus, our bakery will be making homemade Vegan Rosemary Biscuits for your holiday table, as well as five kinds of pie: Vegan Pumpkin, Classic Pumpkin, Pecan, Vegan Coconut Cream and Vegan Chocolate Peanut Butter. Be sure to come by before the holiday and pick up all of your favorites!
Cheese is the reason for the season (ok, not really, but it is great at parties!):
Wondering what to bring to the office Christmas party or the family get together. I recommend a cheese plate. They are simple and  quick to prepare.  You should serve 3 to 5 five types of cheeses with a variety of textures (soft and hard) tastes (mild to strong) and types of milk (cow, goat and sheep).  Arrange the cheeses on a plate from mildest to the strongest in taste.  Serve a  crusty bread or crackers with the cheeses. Fruits and nuts compliment cheese really well.  Also, serve a variety of wines to go along with the cheeses - maybe a couple of good reds (pinot noir or tempranillo), a white (pinot grigio), or a sparkling wine (Champagne or Cava). If you are serving it as an appetizer, generally 3 ounces of each cheese per person is what is recommended. Also, allow the chesses to sit out about an hour before serving. The flavors of the cheeses will become more robust if allowed to warm to room temperature.
Just a heads up. We will soon be stocking freshly made butternut squash ravioli made by our friends at Pasta and Co. If this goes well we will be introducing other flavors.  Enjoy!!
From the land of meat:
Hey guys it's time to think about Christmas dinner. We have lots of options for those who are traveling this holiday or if you staying in Austin.
If you're traveling maybe take something to snack on during you trip. One of my favorite snacks is the Thunderheart bison Jerky sausage sticks. Thunderheart jerky sticks are grass-fed, low in cholesterol, high in flavor, and don't need refrigeration so you can throw them in you backpack.
If you'd like to take something special to show off to the folks back home, why not try some great breakfast goodies. You know Pederson's Natural apple/pepper bacon, and breakfast sausages are great tasting, but did you know that they are raised free of chemicals, certified humane treatment, and raised locally in Hamilton Texas. Maybe you're into our Richardson's pasture pork. Richardson's has pan sausage and uncured belly, as well as great bone-in chops and link-style sausage. Richardson's pork is chemically clean, pastured in Rockdale Texas, and their feed is from grains grown right on the farm.

Perhaps you are big into the Bastrop Cattle company (of course you are if you've tried it). Grass-feed beef has been the buzz food of this decade, and Patty Jacobs at Bastrop Cattle provides us with some great cuts. We have available frozen: 90/10 Ground Beef, 1 lb packs of lean stew meat, 2+lb bone-in sirloin steaks, large bone-in shoulder roasts, and great bones for stocks or your doggie. All of these can be provided to you frozen for easy transport. They might not be the traditional stocking stuffers, but they do much more than any gift card ever could.
Hey, but what about our turkeys? Fret not we got ya'll covered. Apparently the Grateful Harvest turkeys are pretty good, we sold more turkeys than ever, I thank you members for making that happen. I have heard nothing but good comments about how juicy they were and how they wish they had ordered two. I know that's right. Our Dairy buyer Mike Crissy cooked us up two turkeys on his "old red door" BBQ pit. Though not a traditional stuffing, we used "Remember When" butter and local rosemary from his garden under the skin. Oh man they were so good, when I got to the end of my drumstick I nearly ate my hand! I know what your thinking, BBQ turkey for Thanksgiving…but if you remember it was 80 degrees that day. So it was kind of a summery type of Thanksgiving.
What about our turkeys for Christmas, you ask? Don't worry I say. We're welcoming all reservations for turkeys. We have fresh Grateful Harvest natural and certified organic turkey available. Grateful Harvest natural turkeys are $2.99 lb, Certified Organic turkeys are $4.49 lb. We have sizes available from 8 pounds to 16 pounds. Some sizes we have less of so if you need something big get in touch with me soon. If you prefer the white breast meat we have bone in breast available too. Natural bone in breast $5.29lb and Certified Organics for $7.79 lb. if you need some part we can accommodate that too, just call.
There are also a couple of new items you might want to try for a change. Countryside Meats, run by Sabastien Bonneu, are locally raised, free from chemicals, and on pasture by a community of farms. We have fresh Rabbit for $8.99lb and Whole Duck for $9.99lb. Rabbits are great braised and duck are great roasted.
We also have some great coupons available for members.
All Niman Ranch meats are .50-off total price with member coupon. That includes all boneless pork, hams , and all Niman beef. This is great if you have wanted to try the Niman products, now is you chance.
We also have grateful harvest ground turkey, natural and organic, available with -.50- off total price with member coupon.
Try these recipes:
Mom's Turkey Meatloaf
By Ellie Krieger of the Food network
3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
 2 eggs, beaten
 2 teaspoons Worcestershire sauce
 1/4 cup ketchup
 1/2 teaspoon salt
 Freshly ground black pepper
 1 (8-ounce) can tomato sauce
Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.
The Right way Roast Turkey
One 16 pound turkey
Sea salt and freshly ground pepper
For brine:
2 cups kosher salt
8 quarts water
If brining, dissolve salt in water in a large stock pot. Add turkey and refrigerate overnight. Remove from brine, rinse and pat dry with paper towels. Proceed as below.
For stock:
Neck, gizzard and heart from turkey, rinsed and dried
canola oil
1 medium onion cut in half
1 medium carrot
1 stalk celery
1 bay leaf
1 teaspoon pepper corns
3 cups chicken stock
3 cups water
Place a small volume of oil in a heavy pot over medium heat. Add neck, gizzard and heart and cook, turning until browned. Add the remaining stock ingredients and bring to boil; reduce heat and simmer, uncovered, for 2 hours, skimming foam from time to time. Strain and set aside. This can be done well ahead of the rest of the meal.
Roasting turkey:
Rinse inside and out, dry with paper towels and bring turkey to room temperature, keeping skin covered with a moist towel to prevent drying. Preheat oven to 500 degrees (450 degrees works nearly as well; cooking times will be slightly longer). Sprinkle turkey with ground pepper and salt and place into a roasting pan; we place it directly into the pan, but a rack can be used. Cook, rotating pan 180 degrees after 1 hour; add 1 -2 cups water or chicken stock to pan if drippings appear to be turning too dark.  ]
Check temperature in the thickest part of the thigh at 1 ¾ hours. Remove from oven when temperature is 170 degrees, about 2 hour's total cooking time for un-stuffed turkey. Add approximately 30 minutes if you have stuffed the turkey. Let turkey sit for 30 minutes, during which the temperature in the thigh should reach 180 degrees.
While turkey is resting, pour fat from roasting pan and place pan over medium – high heat. Pour stock into pan; boil, scraping up the browned fond from the pan. Boil until reduced nearly by half, check and add salt and pepper to taste. Keep hot and serve with turkey.
This high heat method reliably yields moist flavorful turkey and is remarkable for its simplicity. Brining is not essential and plain chicken broth can be used for making the pan gravy instead of the giblet stock. Cooking times are short: 3 hours for a 20 pound un-stuffed turkey, and an amazing 1 hour and 20 minutes for one of 12 pounds, according to Kafka.
Become familiar with high temperature roasting, and you will enjoy predictable results, simplify holiday cooking and have more time to enjoy this special time of the year with your family.
No e-mail next week! I hope that you have a great week!

Dan Gillotte
Wheatsville GM and e-mail guy!