Yay! 2008 is over and 2009, the year of the renovated Wheatsville is coming!!!
Wheatsville closes at 9pm tonight and is closed all day tomorrow, so get on in here if you need something for the next day or so!
Scroll down for:
Black Eyed Peas and Collards!
Champagne made with grapes harvested from heaven!
Coffee with the Board
Deli makes you food to eat!
Cheese news
Meat specials including a bunch of recipes!
Ask Obama about Co-op Development
Ever since I moved to Austin, my wife Rosie and I have picked up the tradition of eating greens and black eyed peas for New Year's luck and fortune. It's done well for us (plus it's delicious) so we do it every year without fail now!
We've got several options for you this year.
The simplest solution is to buy some Texas Caviar and Raw Tuscan Kale salad from our deli. These are delicious dishes and will have your New Year's food covered!
Or, you can buy greens and prepare them as well as fresh black eyed peas from our produce department. I'll include some recipes at the end!
We've got black eyed peas in bulk and they are a relatively fast cooking bean, they take about an hour or so. We also have canned black eyed peas, too if you just don't have time to cook them.
Collards and Kale are both really easy to prepare and are very versatile... here are a few ways that I cook them as well as some recipes that include Black Eyed Peas:
Steaming
Chop or tear your collards or kale into larger than bit size pieces (it cooks down some, though not as much as spinach or chard...)
Place in a steamer until bright green (Usually takes 5 minutes or so... try some, if it's too tough steam it for longer.)
remove and eat! (We sometimes use Annie's Goddess Dressing, but you can put anything you like on it.)
Sauteeing
Sautee some chopped onions in a sautee pan and cook on medium high heat until they start to get clear (stir to prevent sticking or burning)
Drop in chopped or torn bite-sized pieces of collards or kale
at this point, you can simply cook it until the greens are bright green and slightly soft or you can add flavorings like: salt, pepper, soy sauce, white vinegar, hot peppers, etc.
Hoppin' Black Eyed Peas and Collards recipe
http://tinyurl.com/88mhgp
Collard Green and Blackeyed pea soup
http://www.eatingwell.com/recipes/collard_black_eyed_pea_soup.html
Spicy Black-Eyed Peas with Grainy Mustard Collard Greens
http://www.oprah.com/recipe/food/recipessides/food_200605_peas
A cool history of collard greens:
http://whatscookingamerica.net/Vegetables/CollardGreens.htm
Beautiful Bubbly for New Years!
Piper Sonoma Brut
This sparkling wine is made from hand-picked Champagne grapes (Pinot Noir, Chardonnay) grown in the Northern reaches of Sonoma County and the wine is aged on the yeast for a minimum 2½ year period of time. This gives the wine a complex bread-yeast aroma and lightly yeasty flavor. The wine is aged in large, French oak barrels, prior to bottling and secondary fermentation. By aging this wine in oak, there is imparted to the wine a toasty/vanilla character in addition to the light apple and lemon flavors that the wine ordinarily possesses. Only $16.99 a bottle!
"The grapes must have been harvested from heaven... where that were nurtured by the tears of misunderstood poets and where they were kissed by the soft, delicate lips of blessed angels. I am transported to fields of love and fantasy... what bliss! Partake of this medicinal elixir, drink of this magical potion, and you, too, will be swimming in a dream." –Piper enthusiast Tom Carr
Coffee with the board!
Enjoy some coffee and treats on our new patio with the board as we reintroduce our monthly Coffee with the Board! Come by from 10-noon and talk to the board about your co-op! Make a note on your calendars, the first Saturday of the months is Coffee with the Board from 10-Noon!
What's happening with your deli in January?
Wow! A whole new year is beginning – and what better way to celebrate change than by enjoying all the fresh, new items in the Wheatsville Deli! Our two Fresh in the Deli recipes this month happen to be old favorites as well – Roasted Creole Yams are slices of sweet potatoes tossed in a spicy marinade and oven-roasted til `tender and perfect, and Asian Cabbage Crunch is a bok choy-based coleslaw dressed in a rice wine vinaigrette.
January's salsa of the month is the cold-weather favorite Salsa Verde, a garlicky dip chock full of poblanos, jalapenos and tomatillos!
Reflective of our ever-expanding current renovation-in-progress, which has now reached the Deli counter, we have brought back a recent favorite: 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, your classics are here: Popcorn Tofu, Curry Lime Chicken Salad, Catfish Po'Boys, Risotto Cakes, Walnut-Pecan Pate, Frito Pie, Tuna Salad… the list goes on and on, so you'll just have to come on in, check out the construction, and pick up your favorites! Happy New Year!
Cheese news!
We gave some new products in cheese! Check out the Organic Valley Mexican shredded cheese. This has been a real hot seller!
We also have Butternut Squash Ravioli! Made fresh by Pasta & Company. These are my (dana, deli manager) new all time favorite. Sweet & savory and oh so good!
Words and recipes from Bryan in the Meat Dept.
Hey folks hope you all had great holidays.
Our member coupons this month are goodies too! Niman ranch natural beef Ribeye and N.Y. Strip steaks are $1.00 off with member coupon. Also we have Grateful Harvest free range turkey Natural & Organic turkeys 50 cents off. This includes bone-in/boneless breasts, thighs, drumsticks, and ground turkey.
I case you didn't get enough turkey we got ya covered. You can pick up some turkey breast, ground turkey, drumsticks, or thighs out of the case for the next week. One good thing when you start out with great ingredients is that it doesn't take much to prepare it and make delicious food. Much is the case with our Grateful Harvest turkeys we have this year.
Recipes are plentiful for turkey after the holidays, but why use leftovers when you can just make it from start to finish?
Here a couple of recipes I'm fond of:
BBQ Turkey Breast
1 (approximately 7-pound) turkey breast with bone or without
3/4 teaspoon salt, divided use
3/4 teaspoon ground black pepper, divided use
1 cup barbecue sauce
1 tablespoon white distilled vinegar
2 teaspoons firmly packed brown sugar
1 teaspoon brown mustard
1/4 teaspoon Worcestershire sauce
Prepare grill to medium-high heat.
Sprinkle turkey breast evenly with ½ teaspoon of the salt and ½ teaspoon of the pepper. Place turkey, breast-side down, on prepared grill. Cook to a golden brown, turning to sear all sides, about 15 minutes.
Meanwhile, in a small bowl, combine barbecue sauce, vinegar, brown sugar, mustard, Worcestershire sauce, remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper; mix well.
Baste entire surface of turkey with sauce. Continue grilling, allowing surface to caramelize and turn deep golden brown, but without burning, about 15 minutes.
Remove breast from the grill and wrap in aluminum foil, sealing all sides. Return to grill until turkey has reached an internal temperature of 170°-175°F, about 45 minutes. Remove from grill and let sit for 10 minutes before carving.
Makes 12 servings.
Herb Roasted Turkey Breast
1 (6 to 8-pound) fresh or frozen whole turkey breast
1 teaspoon dried thyme leaves
1 teaspoon dried sage leaves
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Preheat oven to 325°F. Rinse turkey breast in cold water; pat dry with paper towels.
Combine thyme, sage, pepper and garlic powder in small bowl. Loosen skin of turkey breast by lifting gently and pulling away from meat, leaving attached at neck. Use a sharp knife, if necessary to loosen connecting membrane. Rub herb mixture evenly over breast meat. Replace skin, tucking under bottom of turkey breast.
Place turkey breast, skin-side-up, on wire rack in shallow roasting pan. Insert meat thermometer into the thickest part of breast; do not let thermometer touch bone.
Roast uncovered until thermometer reaches 170°F., 2 1/4 to 3 1/4 hours. Remove from oven; let stand 20 minutes before carving. Thinly slice turkey breast to serve.
Makes 12 to 14 servings.
Grilled Boneless Turkey Thighs (BBQRecipes)
Ingredients:
4 med size boneless skinless turkey thighs scored on both sides
1 large onion chopped fine
1/4 cup chopped garlic
1 cup Wishbone Italian salad dressing
1/2 cup soy sauce
Cooking Instructions:
1. Mix all ingredients together. Mix well with hands
2. Place in a large ziplock bag, and let marinate 1 to 3 days
3. Heat charcoal or gas grill up to med high heat
4. Place thighs on grill and turn with tongs every 10 minutes
5. Should take around an hour to cook .Let rest for 10 minutes
Note:
This is a inexpensive new twist for your grilling pleasure
Co-ops for Change!
It's time for change! As cooperative supporters we know how to effect change - more member owned cooperatives! Our friends at the National Co-op Business Alliance (NCBA) have partnered with fellow cooperators to develop a question and post it on www.change.gov.
We're not sure when but President-elect Obama and his team will respond to the questions that receive the most votes so place your vote today. With your vote, you can help draw attention to the benefits of the cooperative enterprise.
Visit Open for questions http://lists.ncba.coop/t/673/11685/27/0/ and type in "Co-operative Development" (include the hyphen) in the "Search Questions" toolbar. Click "Sign-in" and create an account (if you don't already have one). After you create your account, go back to the question and click on the check mark to cast your vote.
You're not done yet! Now forward our e-mail to three more co-op supporters. Together, we can reach the votes necessary to become the number one question and help ensure cooperatives are part of the solution to the challenges facing our country today.
Cooperatives know the importance of voting! Cast your vote today – before the polls close and have a happy cooperative new year!
I hope that you have a great week and an incredible, healthy and fun 2009!
See you next year!
Dan Gillotte
Wheatsville GM and e-mail guy
Austin's Community Grocery since 1976. We're a funky grocery store in one of the coolest towns in the country, Austin TX. We have all kinds of great food with a focus on local and organic!
Wednesday, December 31, 2008
Monday, December 22, 2008
Holiday hours
Hi folks,
in my rush to dash of last week's e-mail, I failed to actually tell you about our holiday hours.
So, we will close early on Christmas eve at 7pm.
We'll be closed all day on Christmas.
We'll close early at 9pm on New Year's Eve.
We'll be closed all day on New Year's Day.
I hope that you have a great week!
Dan
Wheatsville GM and e-mail guy!
in my rush to dash of last week's e-mail, I failed to actually tell you about our holiday hours.
So, we will close early on Christmas eve at 7pm.
We'll be closed all day on Christmas.
We'll close early at 9pm on New Year's Eve.
We'll be closed all day on New Year's Day.
I hope that you have a great week!
Dan
Wheatsville GM and e-mail guy!
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!
Cheese
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. http://www.dsact.com/
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. http://www.emancipet.org/
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.
Squash!
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: http://www.nytimes.com/2008/12/15/health/nutrition/15recipehealth.html?_r=1
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
Ingredients
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
Directions
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.
Gravy:
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!
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!
Cheese
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. http://www.dsact.com/
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. http://www.emancipet.org/
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.
Squash!
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: http://www.nytimes.com/2008/12/15/health/nutrition/15recipehealth.html?_r=1
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
Ingredients
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
Directions
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.
Gravy:
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!
Thursday, December 11, 2008
Hi Wheatsville friends,
Scroll down for:
Tweeting
Expansion update
Eat local
Produce goodness
Deli is your holiday HQ
Words from the meat and cheese departments!
Tweet tweet
I'm pleased to announce that Wheatsville is sticking our toe into the world of Twitter. If you don't know, Twitter is a web phenomenon that allows people to keep track of their favorite friends businesses and organizations though short frequent updates. www.twitter.com/wheatsville is ours. I'm still figuring out how we'll use it, but I'll try and keep it as lively as these weekly entries. If you have ideas on how we should use twitter, then e-mail or twitter them to me!
And the walls went tumbling up!
You may have noticed that the walls of the addition are almost completely complete! Hopefully, on Friday, we'll have the concrete poured in the last f feet and be done with the exterior walls for the majority of the main addition. Then, we'll start putting in the structural steel and the roof and stuff shooting to have he whole space "dried-in" meaning covered completely by a complete roof by the first of January.
On Monday, you'll probably start to see some construction begin on the overhangs on the patio side and Guadalupe side of the store. This shouldn't impact people too much, but you may find the bike rack moved to the patio and the sidewalk may temporarily be shrunk.
Overall, I am pleaed with the way the project is going. Hopefully, you are not finding it negatively impacting you.
What's Local Right Now?
Currently in the produce department, our local selection is a bit sparse, but we're looking forward to more local produce in the next month or so. We're currently stocking local curly kale, red kale, lacinato kale and collard greens, from out in Buda, as well as sprouts from New World, and button, crimini, and portobello mushrooms from Kitchen Pride.
I'm excited about a new addition to our local produce selection, Pure Luck organic herbs. You may be familiar with Pure Luck from their goat cheese, which is amazing, but this family farm from Dripping Springs, also offers a great selection of organic herbs. We are currently carrying organic chervil, sage, rosemary, thyme, marjoram, oregano, dill, garlic chives, and mint, all for the affordable price of $1.99 a bunch.
Season's Greetings (and eating)!
We'll be getting fresh citrus in the coming weeks as the season develops. Winter squashes are still here, and are delicious. If you haven't tried any of them yet, come out and pick some up. They are great cut in half and baked. Some butter or olive oil and the seasoning of your choice can make these a quick and easy side dish, or a main for your next savory seasonal meal. Concorde pears are still delicious, and go well in salads, especially when paired with arugula and English Stilton. Yum. Persimmons are back! Both varieties, Fuyu, and Hachiya are available for $1.79 a piece. Let them get really soft before consuming, like really, really soft. If you don't do this, your face will implode due to their astringency, you should avoid this.
Cider
We've got some really nice organic Apple Cider available for $5.99 a quart. This cider has a nice fresh taste, and can be mulled (like wine), and is delicious when mixed with some spiced rum. This makes a great Holiday libation, try it at your next Holiday party, serve next to the egg nog!
Your deli is rocking out the hearty foods!
Now is the time for warm sandwiches! While the Wheatsville Deli is always more than happy to toast any sandwich you like, we have some special hot sandwiches that will knock your woolen socks off! Our Catfish Jack Po'Boy is served on a hoagie roll with our spicy, homemade chipotle mayo. The ever-popular vegan Popcorn Tofu Po'Boy showcases our unique batter-fried tofu nuggets on a hoagie roll with our creamy cashew-tamari dressing. Both our Italian sandwich, made with two kinds of salami, ham and provolone, and our Italian Stallion, made with fresh mozzarella, organic basil pesto and red bell peppers, can be heated up until meltingly delicious and splashed with oil and vinegar on ciabatta. And, as always, all of our sandwiches come with your choice of eight fresh veggie toppings!
And to celebrate the season, our bakery has a new holiday item gracing the case as well – a bold, dark Spicy Gingerbread Cake made with Guinness Stout! Come in and try something new!
Get in your catering orders early for the holiday season! We have yummy crudite trays and meat and cheese trays for your holiday parties. We also have a creamy Very Berry Xmas smoothie, a blend of strawberries and raspberries with a splash of soymilk. Remember, we are always happy to make any of our case salads by the lb. for your New Years shindigs!
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!
From the land of cheese
Brie is a soft cow's milk cheese that originated in the Brie region of France. It has a buttery texture and nutty flavor. Brie is traditionally made with raw milk and aged for a period of four to five weeks. Unfortunately government regulation requires that any cheese made with raw milk has to be aged at least 60 days. So, that means you have to go to France if you want to eat true Brie. The outside of the Brie is covered with a white mold (penicillium candidum) and is meant to be eaten. Brie tend to have a butterfat content around 45%. Then you have double cream bries like fromage d' affinios that have a butterfat content around 60% and triple cream bries such as Saint Andres with a butterfat content of 75%. Brie can be eaten with crackers, or a crusty bread. Fruits and nuts, like pistachios and pears. A subtle red like a Pinot Noir or a dry and lively white wine like a nice Champagne, would make a great accompaniment. Quince paste or fruit preserves could be served along with the Brie, bread and wine.
Word from the Meat department
Hey folks lots of good food in the meat case this week. We have new products from Countryside Meats, a favorite at the farmers market. Right now we have fresh pasture raised rabbit for $8.99lb average wt. 3-4 pounds each. We has have Countryside meats Whole duck for $9.99lb frozen. These products are raised on pasture without hormones or antibiotics. The result in a clean tasting meat that is never gamey.
Were also taking pre-orders on turkey for your Christmas gathering. Grateful harvest Natural turkeys 8-16lbs $2.99lb and Organic turkeys 8-16lb $4.49. We'll be taking orders till the 17th of this month. Grateful Harvest turkeys are raised on small farms, cage free without the use of hormones or antibiotics and are free of additives and gluten-free. When choosing a size of turkey the rule of thumb is 1 pound of turkey per person, 1/2–3/4 of a pound for kids, plus whatever you want for leftovers. Come in or give us a call to order your turkey. Just ask for the meat department, we are glad to help.
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.
Gravy:
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.
I hope that you have a great week/!
Dan Gillotte Wheatsville GM and e-mail guy!
Scroll down for:
Tweeting
Expansion update
Eat local
Produce goodness
Deli is your holiday HQ
Words from the meat and cheese departments!
Tweet tweet
I'm pleased to announce that Wheatsville is sticking our toe into the world of Twitter. If you don't know, Twitter is a web phenomenon that allows people to keep track of their favorite friends businesses and organizations though short frequent updates. www.twitter.com/wheatsville is ours. I'm still figuring out how we'll use it, but I'll try and keep it as lively as these weekly entries. If you have ideas on how we should use twitter, then e-mail or twitter them to me!
And the walls went tumbling up!
You may have noticed that the walls of the addition are almost completely complete! Hopefully, on Friday, we'll have the concrete poured in the last f feet and be done with the exterior walls for the majority of the main addition. Then, we'll start putting in the structural steel and the roof and stuff shooting to have he whole space "dried-in" meaning covered completely by a complete roof by the first of January.
On Monday, you'll probably start to see some construction begin on the overhangs on the patio side and Guadalupe side of the store. This shouldn't impact people too much, but you may find the bike rack moved to the patio and the sidewalk may temporarily be shrunk.
Overall, I am pleaed with the way the project is going. Hopefully, you are not finding it negatively impacting you.
What's Local Right Now?
Currently in the produce department, our local selection is a bit sparse, but we're looking forward to more local produce in the next month or so. We're currently stocking local curly kale, red kale, lacinato kale and collard greens, from out in Buda, as well as sprouts from New World, and button, crimini, and portobello mushrooms from Kitchen Pride.
I'm excited about a new addition to our local produce selection, Pure Luck organic herbs. You may be familiar with Pure Luck from their goat cheese, which is amazing, but this family farm from Dripping Springs, also offers a great selection of organic herbs. We are currently carrying organic chervil, sage, rosemary, thyme, marjoram, oregano, dill, garlic chives, and mint, all for the affordable price of $1.99 a bunch.
Season's Greetings (and eating)!
We'll be getting fresh citrus in the coming weeks as the season develops. Winter squashes are still here, and are delicious. If you haven't tried any of them yet, come out and pick some up. They are great cut in half and baked. Some butter or olive oil and the seasoning of your choice can make these a quick and easy side dish, or a main for your next savory seasonal meal. Concorde pears are still delicious, and go well in salads, especially when paired with arugula and English Stilton. Yum. Persimmons are back! Both varieties, Fuyu, and Hachiya are available for $1.79 a piece. Let them get really soft before consuming, like really, really soft. If you don't do this, your face will implode due to their astringency, you should avoid this.
Cider
We've got some really nice organic Apple Cider available for $5.99 a quart. This cider has a nice fresh taste, and can be mulled (like wine), and is delicious when mixed with some spiced rum. This makes a great Holiday libation, try it at your next Holiday party, serve next to the egg nog!
Your deli is rocking out the hearty foods!
Now is the time for warm sandwiches! While the Wheatsville Deli is always more than happy to toast any sandwich you like, we have some special hot sandwiches that will knock your woolen socks off! Our Catfish Jack Po'Boy is served on a hoagie roll with our spicy, homemade chipotle mayo. The ever-popular vegan Popcorn Tofu Po'Boy showcases our unique batter-fried tofu nuggets on a hoagie roll with our creamy cashew-tamari dressing. Both our Italian sandwich, made with two kinds of salami, ham and provolone, and our Italian Stallion, made with fresh mozzarella, organic basil pesto and red bell peppers, can be heated up until meltingly delicious and splashed with oil and vinegar on ciabatta. And, as always, all of our sandwiches come with your choice of eight fresh veggie toppings!
And to celebrate the season, our bakery has a new holiday item gracing the case as well – a bold, dark Spicy Gingerbread Cake made with Guinness Stout! Come in and try something new!
Get in your catering orders early for the holiday season! We have yummy crudite trays and meat and cheese trays for your holiday parties. We also have a creamy Very Berry Xmas smoothie, a blend of strawberries and raspberries with a splash of soymilk. Remember, we are always happy to make any of our case salads by the lb. for your New Years shindigs!
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!
From the land of cheese
Brie is a soft cow's milk cheese that originated in the Brie region of France. It has a buttery texture and nutty flavor. Brie is traditionally made with raw milk and aged for a period of four to five weeks. Unfortunately government regulation requires that any cheese made with raw milk has to be aged at least 60 days. So, that means you have to go to France if you want to eat true Brie. The outside of the Brie is covered with a white mold (penicillium candidum) and is meant to be eaten. Brie tend to have a butterfat content around 45%. Then you have double cream bries like fromage d' affinios that have a butterfat content around 60% and triple cream bries such as Saint Andres with a butterfat content of 75%. Brie can be eaten with crackers, or a crusty bread. Fruits and nuts, like pistachios and pears. A subtle red like a Pinot Noir or a dry and lively white wine like a nice Champagne, would make a great accompaniment. Quince paste or fruit preserves could be served along with the Brie, bread and wine.
Word from the Meat department
Hey folks lots of good food in the meat case this week. We have new products from Countryside Meats, a favorite at the farmers market. Right now we have fresh pasture raised rabbit for $8.99lb average wt. 3-4 pounds each. We has have Countryside meats Whole duck for $9.99lb frozen. These products are raised on pasture without hormones or antibiotics. The result in a clean tasting meat that is never gamey.
Were also taking pre-orders on turkey for your Christmas gathering. Grateful harvest Natural turkeys 8-16lbs $2.99lb and Organic turkeys 8-16lb $4.49. We'll be taking orders till the 17th of this month. Grateful Harvest turkeys are raised on small farms, cage free without the use of hormones or antibiotics and are free of additives and gluten-free. When choosing a size of turkey the rule of thumb is 1 pound of turkey per person, 1/2–3/4 of a pound for kids, plus whatever you want for leftovers. Come in or give us a call to order your turkey. Just ask for the meat department, we are glad to help.
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.
Gravy:
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.
I hope that you have a great week/!
Dan Gillotte Wheatsville GM and e-mail guy!
Monday, December 08, 2008
I was ill last week, but got this cool e-mail from Aldia about the pouring of the concrete in the ICF walls.
"Sorry you missed the big fun, Dan. The pour went really well. No bust outs on the styrofoam and hardly any seepage at the joins. They poured it a few feet deep at a time all around the perimeter and made several rounds of pouring. I lost track of how many trucks of concrete came, but I think it may have been about 5 or 6. Construction Guy Steve got up on top of the office and took a few pics for me. They got through pouring a little bit after dark. The whole set up was not really in our staff's way.
Aldia"
ICF (insulating concrete forms) is a relatively new building material that is gaining in popularity for it's ease of installation, strength and green features. In particular, ICF walls can reduce heating and cooling use by 30-70%. We're excited to be using this innovative choice on our new addition! It seems like a lot of you are, too! I had a guy walk up to me and give me a "high five" the other day about it and on the day before Thanksgiving I caught two groups of people admiring the ICF walls!
It's cool to have the new building begin to take form, insulated concrete form at that!
Dan!
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