Hello Wheatsville Friends and Fans!
Happy New Year! Yep, you heard right. Wheatsville just started our new fiscal year on Tuesday! Thanks for all your amazing support last year as we crushed sales records and exceeded our financial projections for the renovated store by a mile! We're looking forward to continues excellent growth and success this year thanks to you and the hard work of our awesome staff! Yay us!
Scroll down for:
Summer Time is Summer Fruit Time
Salmony, seafoody goodness including Shrimp news
In grocery, introducing Zingerman's hand-built candy!
Visit Cheese Island
Health Team Summer Fun
Sail Beer (not a typo!)
Very special cheeseburger recipes
Summer Time= Fruit Time
For as early in the season as it is, these peaches taste like mid-season peaches. So far, the peaches from Lightsey Farms in Mexia have been so delicious and juicy that it is almost confusing. Deliciously confusing.
Berry Filled Melon Halves
We're trying out some new things with our cut fruit program. Our most recent experiment has been with berry filled cantaloupe halves. We are also offering cut watermelon halves and regular cantaloupe halves.
Texas peaches get a lot of exposure, but that doesn't mean that other stone fruits are any less delicious! We're currently offering organic white peaches, organic yellow peaches and organic cherries. The cherries are starting to taste amazing and have been very juicy.
We're still waiting for nectarines (white and regular), apricots, plums and pluots.
We're still getting amazing organic zucchini and squash from Martinez Farms in Pleasonton, Texas. We're also getting their organic cucumbers. Organic green beans and corn (super sweet!) are coming in from J&B Farms in Hondo, TX. The hothouse tomatoes from Alpine are getting better and better and we hope to get some field grown local tomatoes soon! We've got Texas watermelon, and as always all of our sprouts are grown near Lake Travis by the kind folks from New World Produce.
Fresh Copper River Sockeye salmon and great local goodies!
New seafood options this month! It's sockeye salmon season in the northwest and the runs are bountiful. This is due in part to excellent wildlife management by Alaskan fisheries and Monterey Bay Aquarium's Seafood Watch list that monitors population levels closely. Salmon is now on the "super green" list due to its high levels of sustainability. Salmon is easily one of the most sustainable seafood species on the planet. Read more about the "super green" list at http://www.montereybayaquarium.org/cr/seafoodwatch.aspx
Meanwhile, you can pick Wild Alaskan "Copper River" Sockeye Salmon for $29.99/lb. The Salmon is shipped to Wheatsville fresh and it is never frozen. In terms of quality this is the highest tier of salmon for chefs, because of texture and robust flavor. Even in Seattle this fish can sell in restaurants for upwards of $60 dollars a plate. It's a true gem. So hustle into the store all you chefs! It's too good to last for long.
And that's not all that's new in the seafood counter! Everyone is aware that the disaster in the Gulf isn't going away. The ramifications of this environmental disaster will be felt long after the spill is stopped. And again New Orleans and the Louisiana fishing industry will be left to pick up the pieces. It's really heart breaking. So as our Gulf shrimp became unavailable, we've changed our sourcing for wild shrimp. As luck would have it, we found what I believe to be a better choice for the owners at Wheatsville: Certified Organic shrimp from the eastern beaches of Florida! Shrimp that are farmed are considered a farm and are in turn able to be certified organic. The process for shrimp farming isn't what you think, at least in the U.S. The shrimp farmers employ a system called "closed loop" farming. This ensures no negative environmental impact. It also produces a very clean product. We're selling 31-40 count Peeled & Deveined Organic Shrimp for $14.99/lb. They're easy to cook, since the cleaning has been done, and you pay for only usable meat. Read about shrimp on the Seafood Watch list – our product is the one at the top!
We also have plenty of great owner specials this month!
Buddy's All Natural boneless skinless breast on sale for $7.39/lb, regularly priced at $7.69/lb
Niman Ranch BBQ Pulled Pork $8.49 for a full pound of heat'n'eat shredded BBQ goodness, regularly priced at $8.89
Niman Ranch Top sirloin Full cut steak $8.49/lb, regularly $8.99/lb
Niman Ranch Top sirloin Ambassador cut $8.99/lb, regularly $9.49/lb
Niman Ranch Top sirloin Petite cut $9.49/lb, regularly $9.99/lb
Niman Ranch Ground sirloin 85% lean $7.99/lb, regularly $8.99/lb
Niman Ranch Ribeye steaks $16.99/lb, regularly $18.99/lb (while supplies last!)
June is also Eat Local Month! Wheatsville has always been a strong supporter of all things local, and the meat counter is full of great local products, including many names you may have seen at the farmers market, like Bastrop Cattle Company, Dewberry Hills Farm, Loncito's Lamb, and Richardson's Family Farm. We have a great selection in the freezer of all these suppliers. You can also find some great local options in the "quick-to-fix" case. Local rancher Michael Kline is raising exceptional 100% Black Angus Cattle in Stonewall, Texas under the brand name of Windy Bar Ranch. This is the beef we are using for our beef skirt steaks for fajitas seasoned in-house with peppers and onions, ready to grill for just $8.99/lb. Also, pick up some of our house-made Bacon Cheddar Burgers made with Windy Bar ground beef and local Veldhuizen "Redneck" Cheddar for $8.99/lb. These are a great way to eat local – all you have to do is fire up the grill! See you soon!
In the Grocery Aisle
Iced tea is definitely a must-have by this time of the year. Wheatsville is here to help you cool off with the locally made Texas Tea. In five flavors, all with local ingredients like Fredericksburg Peaches and Good Flow Honey, Texas Tea is just the right thing for summer in Central Texas. For the month of June, we got all five flavors for 99 cents, down from the regular price of $1.49. Enjoy. Justin Merrifield, Grocery Buyer
New and Delicious!
Do you remember when candy bars were made by hand? Of course you don't, it was over 100 years ago! That's why Zingerman's Candy Manufactory decided to make candy the original way, like it was 100 years ago. They choose the best "real food" ingredients they can find and transform them, in small batches using traditional cooking techniques, into candy bars. The result? Full flavored, delicious treats the likes of which haven't been enjoyed in decades. Eat one of 4 delicious flavors today!
Original: Zzang!® Original is the first bar they created back in 2002 it's the most popular. It's got the classic candy bar combination of peanuts, caramel and chocolate, using freshly roasted Virginia peanuts, full flavored-65% Ecuadorian chocolate, and muscovado brown sugar.
Also: Cashew Cow, What the Fudge? and Wowza! Raspberry Chocolate Ganache
You can find these treats at Wheatsville both by the coffee bar and in the chocolate bars aisle.
Read more about it at the Zingerman's Candy Manufactory web-site.
We have a few things on sale in the Cheese Department. First I will be keeping the Manchego on sale for $13.69/lb, regularly $16.29/lb, until we run out of the discounted wheels. Our Fleur de France 8 oz. brie is on sale for $5.29, regularly $5.99.The Fleur de France sale is while supplies last. Also, for the month we will have our Canadian brie on sale for $7.99/lb, regularly $9.99/lb. Wondering what uses there are for brie? Scroll to then end for some awesomely wonderful sandwich recipes that I pulled from the Grilled Cheese Academy web site!!!
Health Team Summer Fun
Tiffin $ 21.99 – We have 2 styles to choose from, Stainless, stylish & stackable!
This 2-Tier Stainless Steel Tiffin Set* (a nifty lunch box system that hails from India) is reusable, lightweight, and has a lid that doubles as a plate. It's easy to carry and clean, but hard to live without. Great for both cold or hot food, and the planet, too.
Sip Cups $ 8.99 – 16 ounce cup to keep your beverages cold in the summer heat. We have cool summer colors available.
Ice Invader ice trays $ 5.99 – Put some more fun into summertime with these nifty silicone ice trays in the shapes of your favorite space invaders. Add fresh fruit for an extra zap!
Salad Spinners $ 21.99 – Keep produce fresher longer, and make summer salads taste even better with an easy to use, easy to clean salad spinner. It works great for berries too!
Full Sail Beer Sale is almost over!
Last chance to buy Full Sail Pale Ale, Full Sail I.P.A. and Full Sail Amber for only $6.49 regularly $7.49! Full Sail Pale Ale has a fresh, hoppy aroma that comes from two Northwest hop varieties, while two-row Pale and Crystal malt give it a mild sweetness that finishes clean and crisp. Full Sail I.P.A. has a full, malty body and a subtle hint of fresh citrus to it. Full Sail Amber is a sweet, malty, medium-bodied ale with a spicy, floral hop finish. It's brewed with 2-row Pale, Crystal and Chocolate malts and Mt. Hoods and Cascades hops.Yum!
Chee Burger Chee Burger Recipes!
Ingredients No. of Servings: 4
- 2 tablespoons extra virgin olive oil
- 4 bone-in beef short ribs*
- Salt and pepper
- 1 small yellow onion, cut in 1-inch pieces
- 2 cloves garlic, crushed
- 1 carrot, peeled and cut in 1-inch pieces
- 1 celery stalk, cut in 1-inch pieces
- 1/2 cup port or red wine, optional
- 4 cups unsalted beef stock or broth
- 1 tablespoon tomato paste
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1/2 cup sugar
- 2 red onions, sliced
- 6 tablespoons butter, at room temperature
- 8 slices country French bread
- 12 ounces Wisconsin Brie cheese, sliced
*Although short ribs are preferred, leftover pot roast can be substituted
For the meat: Heat a stockpot or Dutch oven over high heat. Add oil. Season short ribs on all sides with salt and pepper. Place in hot oil; brown on all sides. Remove ribs to a plate and add onion, garlic, carrot, and celery to pan, stirring to remove any brown bits from bottom of pan. Cook 5 minutes. Add wine, if using, and simmer to reduce liquid by three-fourths. Add stock and tomato paste; stir and bring to a simmer. Return ribs to pan; cover and lower heat to a bare simmer. Cook for 2-3 hours or until meat is fork-tender. (Can also be cooked in slow cooker or in a 300ºF oven.)
Drain liquid into a saucepan; remove meat from bones. Return liquid to stove and simmer until reduced by at least one-half. Pour over the meat and veggies. (Recipe can be prepared to this point a few days in advance and refrigerated. Gently rewarm meat when you are ready to make sandwiches.)
For pickled onions: Place vinegar, water, sugar, and a little salt in a saucepan and bring to a boil. Place onions in nonreactive bowl and pour the liquid over them; cover and cool.
To assemble sandwiches: Heat a skillet or sautée pan over medium heat. Melt 1-2 tablespoons butter and add 4 slices of bread. Top each with 1/8 of Brie slices, some of glazed meat and vegetables, pickled onions, another 1/8 of Brie slices, and top slice of bread. Spread 1 tablespoon butter on each sandwich top. Grill until bread is golden and cheese is melted, turning once during grilling.
THE FLAT IRON
Ingredients No. of Servings: 4
- 6 eggs
- 1 cup milk
- 1 teaspoon pure vanilla extract
- Pinch cinnamon
- Pinch nutmeg
- 2 large russet potatoes
- Salt and pepper
- 4 tablespoons canola oil
- 8 slices bacon
- 8 thick slices firm white bread
- 4 tablespoons butter
- 8 ounces Wisconsin Brie cheese, sliced
- Pure maple syrup, optional
Make dipping mixture: Whisk 2 eggs, milk, vanilla, cinnamon, and nutmeg in wide bowl. Refrigerate until ready to use.
Peel potatoes and cover with cold water in pot. Season with salt. Bring to a boil; lower heat and simmer for 5 minutes; turn off burner and let sit 15-20 minutes. Drain; rinse potatoes with cold water. When cool, grate with the large holes of box grater. Heat heavy skillet, preferably cast iron, over high heat. Add canola oil; heat. Spread shredded potatoes evenly over skillet bottom. Season with salt and pepper and cook for 5 minutes or until brown on bottom. Do not stir or disturb potatoes while cooking. Using a wide spatula, flip potatoes over and brown other side without stirring.
Fry bacon in skillet until brown and crispy. Remove; drain on paper towels. Return skillet to stove over medium heat and fry remaining 4 eggs. Remove eggs to a plate. Keep warm.
Heat griddle or skillet over medium heat and add butter. Remove dipping mixture from refrigerator. Re-whisk to blend well. Dip the bread slices, one at a time, in mixture. Grill one side. Flip. Brown second side. Top 4 slices each with 1 ounce Brie, a portion of the potatoes, 1 egg, two slices of bacon, and another ounce of Brie. Top with another prepared bread slice. Continue to grill sandwiches briefly to heat the Brie, being careful not to over brown bread. Serve with maple syrup on the side, if desired.
Have a most excellent week and weekend!
Wheatsville GM and e-mail guy