Hello Wheatsville friends and fans!
Welcome to February!
This week scroll down for:
Coffee with your board!
We heart chocolate!
FREE Groceries?!?!
Valentine making station
The dairy department says, "We love you!"
Romantic food from the deli
Cheese and meat news and a recipe!
From the Beer aisle
Coffee with the board
Enjoy coffee and conversation with your board of directors this Saturday morning from 10am-Noon. Talk about the co-op, the weather, transformation of society or anything else you'd like right here on the patio!
We really like chocolate around here... well, actually we LOVE it! There is near universal appreciation of cocoa-derived gogodness and February is our chance to shout our affections from the rooftops!
Chocolate Amore!
Be sure to take a look at our new monthly sales display featuring new varieties of chocolate bars at great prices!
NEW: Theo & 3400 Phinney Chocolate Bars with such delicious varieties as…
Coconut Curry Milk-chocolate with toasted coconut and savory curry spices.)
Bread and Chocolate Dark Chocolate-An innovative twist on a traditional pairing, featuring dark chocolate with buttery, toasted artisan breadcrumbs and the perfect amount of salt.)
Theo Ghana Dark Chocolate Bar 84%-The Fair Trade Certified™ cacao used in this single-origin dark chocolate bar is from the fertile growing region surrounding Kumasi, Ghana. The perfectly fermented and dried beans yield slightly floral notes over golden and round chocolate flavors.
Theo Jane Goodall 70% organic Dark Chocolate or Milk Chocolate
70% Organic Dark Chocolate – richly satisfying dark chocolate bar, organic and Fair Trade certified
Proceeds from the sale of these chocolate bars will benefit cocoa farmers, promote conservation in the tropical rainforest and directly contribute to the Jane Goodall Institute's efforts to save chimpanzees, develop community centered conservation efforts and direct youth education programs around the world.
For more information see https://www.theochocolate.com/
Also on sale: your favorite varieties of Chocolove, Equal Exchange and Dagoba Chocolate bars. We also have oodles of Valentine goodies such as the ever popular "Love Rats", Kids' Valentines, Valentine Greeting Cards, delightful bodycare products and NEW! Sjaak's Dutch stylechocolate in cute Valentine packaging, featuring Organic, Fair-trade and some styles are Vegan, delicious chocolate treats!
Free food for a year from Small Planet Foods!
Enter for a chance to win FREE GROCERIES for a year!
Small Planet Foods "Free Groceries for a Year" Promotion – February 2009
Small Planet Foods is excited to partner with retail food co-ops nationwide to give away free groceries for one year to one lucky co-op shopper in 3 U.S. regions ($5,000)! During the month of February, consumers can enter to win in two ways:
By purchasing 5 Cascadian Farm or Muir Glen items, and mailing in the official entry form along with your receipt.
By mailing a 3×5 card in accordance with the contest rules.
For every sweepstakes entry received, Small Planet Foods will also donate $1 to support Feeding American and its network of food banks (up to $10,000). All entries must be postmarked by 2/28/09 and received by 3/6/09. Entry forms are at the Wheatsville Member Center (the counter by the former front doors). We would love to see this go to a Wheatsville shopper, so enter as soon as possible!
Here's the latest from the Chill Department:
Say, "I love you," without the mess.
Need a way to melt someone's heart this Valentine's Day? Try locally-made Gelato's seasonal chocolate-covered strawberry flavor. Like all of Gelato's other flavors, the chocolate-covered strawberry is hand-made from scratch each day. Unlike some ice cream makers, Gelato's doesn't pump air into their gelato to make it fluffier; they use whole milk instead of heavy cream and use half the sugar of other ice creams. Great taste with less guilt and less mess for Valentine's Day.
More information can be found at: http://www.gelatos.net.
Where's the Water Oak Farms?!?!
Supplies of goat milk and yogurt from Wateroak Farms should hopefully rebound this month after a couple months of most of the milk going to growing kids. We usually start running out of goat milk from local farmer Mark Burows around late November through February during kidding season. Thank you for your patience this winter.
Remember When there was just whole milk?
Our local, farmstead dairy farmer Mark Ganske of Remember When Dairy has decided to add reduced-fat (2%) milk in gallons ($5.69) and half-gallons ($3.59) to his line of dairy products and we're going to carry them here at the co-op. Those of you who were grabbing whole milk and fat-free milk don't have to mix it yourself anymore. Mark Ganske had been using milk-fat from his skim milk production to make butter, buttermilk and heavy cream so supplies of those items may be short until he can fine tune his production. Mark Ganske says Wheatsville will be one of the few places selling the buttermilk, butter and heavy cream from here on out.
February's Fresh in the Deli Specials are here!
From the Community Food Co-op in Bozeman, Montana, we have our old favorite, Lemon Parmesan Tortellini! Cheese-filled tortellini pasta mixed with artichoke hearts, roasted red peppers and shredded parmesan are dressed in a lemon vinaigrette and available in our self-serve case every day!
The Tidal Creek Cooperative in Wilmington, North Carolina brings us a recipe for Persian Rice Salad, a wholesome brown rice salad seasoned with citrus and dill, studded with scallions, chopped dates and toasted cashews, and available in our Deli case through February 15th.
The Bakery has a new item as well! Hansel & Gretel's Ginger Bars are deliciously dark and chewy spice bars, combining cinnamon, ginger, and cloves with molasses and honey, studded with plump, sweet raisins, and finished with a delectable vanilla-sugar glaze. It's just like eating a gingerbread house!
Wheatsville's salsa of the month for February is the smoky, sweet Ancho Bomb! This ruddy salsa combines smoky, dried ancho peppers with the sweetness of roasted red bell peppers, plus a bit of fresh-squeezed orange juice and fresh garlic to round out the flavors. Try a dollop on your Rice & Beans or Custom Breakfast Taco! Ancho Bomb salsa also makes a fabulous enchilada sauce!
In the mood for deli love!
In the Valentine's spirit, the Wheatsville Deli Counter brings you a holiday-themed smoothie of the month: Chocolate Covered Strawberry! Strawberries and cacao nibs are blended with bananas, soymilk and apple juice, making a pretty and pink drink, spiked with tiny chocolaty chips of cacao!
And speaking of Valentine's Day, the Wheatsville Deli is now taking pre-orders for two specialty quiches to go for that weekend! Take home our delicious Broccoli & Cheddar or Ham & Mushroom Quiches, for $14.99 each, to share with your sweetheart on Saturday morning for a lovely, romantic Valentine's brunch! Or go the extra mile and add on a bottle of Piper Sonoma Brut and Tropicana Orange Juice for Mimosas. Pick it all up by Friday and you can have breakfast in bed ready in a flash!
From Greg Flores and the Land of Cheese
Hello all. The cheese department is introducing 2 new cheese alternatives this month. We have brought in Galaxy Rice American Slices and Galaxy Rice Mozzarella. I hope you enjoy. Also this month, the Follow Your Heart Soy Cheeses are on sale. (Note from Dan: Vegans and other cheese avoiders, the Follow Your Heart cheese REALLY and TRULY melts deliciously! We bring shredded over to Salvation Pizza and they're nice enough to cook it for us.)
Parmesan is the cheese of the month. We carry an Argentine Reggianito Parmesan. The first two things that the Italians did when they arrived in Argentina was build an opera house and started producing a replacement for their beloved Reggiano Parmiggiano, which is the Reggianito. We carry the Grana Padano which is from the Lodi region in Italy. It is less dry and robust as the Reggiano Parmiggiano. And last and certainly not least, we carry the Reggiano Parmiggiano. It shares the title as "The King of Cheeses". Certainly one of the older cheeses in the world, it was given to the members of the Roman army as part of their supplies, because of its nutritional value. Reggiano comes from the Parma region of Italy. Parmesan is commonly used as topping for pasta dishes, but try eating it with honey, pine nuts and a sparkling wine.
From Bryan Butler, The Butcher
New month, new coupons! Due to the enormous popularity of last months Niman steak coupons I've decided to run Niman Boneless ribeyes on special for one more month. With the coupon you receive $1 off the total price of the steak. Also check out another great Niman product, Niman natural pork sweet Italian sausage. Get $1 off packaged price with member coupon.
The return of the great white whale! Well, not exactly but we do have something new in the seafood side of the case. Wild caught Alaskan Ivory white king salmon. And to get attention to this great fish, get $1 off with member coupon. Ivory King salmon, often referred to as "ivory kings", offer the same high levels of omega-3s with a more subtle and delectable flavor. 1 in 20 of all king salmon caught is of the white ivory variety and due to this cannot be regularly supplied. Much like Christmas you don't really know what you have till you open them up. Most folks are unfamiliar with this fish but it make for wonderful conversation when some ask you "what do you have there?" Just so you know I'll tell what makes them special. Caution nerdy meat talk ahead! The coloration of many seafoods including shrimp, lobster, fish and mollusks are determined by carotenoid pigments found in the muscle and integuments. Carotenoids, however, cannot typically be synthesized by fish, while most other pigments can. Most wild salmon get these carotenoids from eating krill (a reddish shrimp-like crustacean) algae, and tiny shellfish. The carotenoids affect the color of the salmon tissue depending on the dietary pigment source, dosage level and duration of feeding. So basically, the more carotenoid-rich prey that salmon eat, the deeper red their flesh will appear . . . to a point. At some point, the pigment level will reach its maximum regardless of prey type or quantity consumed. So are the white kings, which are often found in and among red kings, eating less carotenoid rich prey?
Recent research has shown that salmon muscle coloration, which is a complex trait, is attributed to genetic differences among individuals. Because of the wide scope of genetic variation, even in a single trait, we should see salmon on both sides of the color spectrum light and dark red, with most occurring somewhere in the middle. White king salmon do not have the ability to absorb the carotenoids from their prey, and therefore their unpigmented flesh is a smooth ivory color. White king salmon, sometimes called Ivory salmon, should not be confused with having the albino trait, which would also affect the eye and skin color.
Try this great recipe for king ivory, Yukon, and sockeye salmon.
Slow-Cooked Salmon with Creamy Leeks and Red Wine Butter
SERVES 4
Gordon Hamersley, the chef and owner Hamersley's Bistro in Boston, created this dish to showcase Alaskan Yukon king salmon, which is the fattiest of all the Pacific salmon. Gently roasting the salmon at a low temperature allows its fat to melt slowly and baste the flesh, yielding a luscious, ultratender piece of fish.
1 cup red wine
2 shallots (1 roughly chopped, 1 finely chopped)
8 tbsp. unsalted butter (6 tbsp. softened, 2 tbsp. diced)
2 tsp. chopped flat-leaf parsley plus 1 tbsp. thinly sliced
Kosher salt and freshly ground black pepper, to taste
3 medium leeks (white and light green parts only), julienned and washed
1⁄2 tbsp. finely chopped marjoram
1⁄2 tbsp. finely chopped thyme
1 tsp. crushed fennel seeds
1⁄3 cup dry vermouth
2 cups heavy cream
1 tbsp. fresh lemon juice
4 8-oz. skinless boneless salmon filets
3 tbsp. extra-virgin olive oil
1 clove garlic, finely chopped
1. Combine red wine and roughly chopped shallots in a 1-quart saucepan; bring to a boil over high heat. Boil until reduced to 1 tbsp., about 13 minutes. Strain the wine through a fine sieve into a bowl; discard shallots. Let wine cool. Add softened butter and chopped parsley and season with salt and pepper. Stir with a fork until well combined. Transfer red wine butter to a sheet of plastic wrap and roll tightly into a 1"-thick cylinder about 5" long. Twist ends of plastic wrap to seal tightly. Chill until firm. (The red wine butter may be made and refrigerated up to 1 week in advance.)
2. Heat remaining butter in a 12" skillet over medium-high heat. Add the leeks, marjoram, thyme, and fennel, season with salt, and cook, stirring occasionally, until slightly wilted, about 2 minutes. Add the vermouth and cook, stirring occasionally, until almost all the liquid has evaporated, about 8 minutes. Add the cream and lemon juice and cook, stirring occasionally, until the leeks are soft and the cream has thickened, about 25 minutes. (Add a little water if leeks become dry.) Season with salt and pepper. Keep leeks warm, covered, over low heat.
3. Heat oven to 275°. Arrange the salmon on a foil-lined baking sheet. In a small bowl, combine the remaining shallots, olive oil, and garlic. Rub salmon with the shallot mixture and season with salt and pepper. Roast the salmon until medium rare, about 12 minutes. Cut four 1⁄4"-thick slices of the red wine butter, place 1 on top of each filet, and let melt slightly in the oven, about 3 minutes.
4. To serve, spoon some of the leeks onto the center of 4 plates. Using a spatula, place a salmon filet atop each. Garnish with remaining parsley.
This recipe was first published in Saveur in Issue #112
Check out our "Staff Top Ten Picks" posted throughout the store, we work here and shop here!!! Look for these signs in front of the products that our staff love. These guys are featured for the month of January.
Featuring Gabriel Gallegos, Membership Coordinator:
Bob's Red Mill Gluten Free Biscuit and Baking Mix: The best gluten free mix I've tried so far. It's a staple in my kitchen.
Enjoy Life Gluten Free Snickerdoodles: Hands down the best soft-baked gluten free cookie out there.
Amy's Black Bean Enchiladas: I never knew frozen enchiladas could taste so good!
L&A Coconut Pineapple Juice: It's like dessert in a bottle!
Tinkyada Rice Pastas: By far, the best gluten free pastas. We also carry it in bulk.
Van de Walle Farms Salsa:Great on tofu scrambler for breakfast.
El Milagro Corn Tortillas:You can't find a better bargain for corn tortillas than this and they taste great too!
Ener-G Tapioca Loaf: It's packaged like a science project, but it makes great sandwiches when toasted.
Nature's Path Mesa Sunrise Flakes: I love to eat these for breakfast with vanilla almond milk.
Rice Dream Horchata: Nothing hits the spot quite like a glass of ice-cold horchata.
Featuring Mindy Dolnick, Deli Baker :
Coconut O.N.E. - Easily the most refreshing drink on the planet!
Dried Mango - This chewy all-natural snack quickly satisfies the sweet tooth
Smart Puffs - WARNING: It's incredibly easy to eat this entire bag in one sitting...by yourself
South Austin People Sandalwood Vanilla Spray : A fresh, soothing scent from South Austin People
EmergenC Pink Lemonade packets - tasty hydration, on-the-go
Wheatsville deli's Vegan Colcannon - healthy comfort food? yes, please!
Wateroak Farm Goat Milk Ice Cream: Rich, creamy, flavorful, and locally made!
Yogi Tea Kava stress relief - sweet dreams in a mug
Naked Juice Peach Mangosteen Bliss - Peaches + Mangosteen = a perfect pair
Stonyfield Farm Caramel Underground Yogurt - It's good for you, but tastes like it should be bad for you. Love it!
Rush Hour Recipes
Every month we'll feature a new entree recipe (featuring a mix of vegetarian, non-vegetarian and vegan options) at the Deli Counter and on our website. We will keep an archive of recipe cards at the member center as well, so that you can pick one up and use it for your dinner shopping. You can even use these recipes to build your own recipe book. These recipes come from various co-ops all over the States, which is pretty cool. Plus they have been kitchen tested so you trust them to turn out right. Increase your kitchen repertoire with these quick, easy, fresh, entree recipes. Follow this link to see the Rush Hour Recipes: http://wheatsville.coop/recipeindex.html .
In the Beer Aisle
Beer of the Week: Duvel Belgian Ale
Duvel has the complexity and depth of an ale, with the ease and refreshing nature of a Pilsner. As you put the Duvel glass to your lips an uprush of complex aromas immediately gain your attention. Then as you tip the golden Belgian ale on to your expectant taste buds, mellow malt flavors lure you further into the beer's beguiling depths. Dive in and enjoy the difference! Find the little bottle with the huge taste in Wheatsville's singles cooler!
Have a great week!
Dan Gillotte
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, February 04, 2009
Wednesday, January 28, 2009
Super Food Ball Bowl!
Hello Wheatsville Sports Fans! (and all you non-sports fans, too!)
This weekend is the Super Bowl which rightly or wrongly has become it's own sort of national holiday. We try and have fun with it and provide some delicious snacking opportunities for those that partake. Whatever you are doing this weekend, I hope you have a swell time!
Scroll down for:
Super Bowl party game day food choices!
Brie stories
Introducing Dewberry Farms
Barbara's bakes!
Ready for the Superbowl?
Well, come on in and stock up on your party favorites! This week we will have lots of tailgate items in the Deli for you to take home: our award-winning vegan Tempeh Chili, Hot Wings made with Buddy's Natural Chicken, plus Blue Cheese Dressing to go with them, Popcorn Tofu platters with carrot and celery sticks, plus Vegan Chipotle Mayo for dipping, Lil' Cheddar Meatloaf Muffins, 16 oz containers of Cashew-Tamari Dressing for crudite dipping, bacon-laced Baked Potato Salad, vegan Baked Beans, and lots more!
Spread formation
We'll also have our usual spreads in stock: Walnut Pecan Pate, Garbanzo Bean Spread, Pimiento Cheese, Vegan Queso… plus seven tasty salsas to vie for your chippage! We'll have our standard mild Salsa Casera, medium Chipotle Salsa, hot Pico de Gallo, plus Roasted Pineapple Salsa, Salsa Verde, Ancho Bomb Salsa, and Roasted Tomato Salsa for the Superbowl! Mix and match your favorites for a colorful array, varying in spiciness!
To ensure we have what you're looking for, feel free to call ahead to the Deli and place your order!
From The Land of Cheese
Brie is a soft cow 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 any cheeses made with raw milk, 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 tends to have 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 crusty bread. Fruits and nuts, like pistachios and pears, would make a great accompaniment. A subtle red wine, like a Pinot Noir or a dry and lively white wine, like a nice Champagne. Quince paste or fruit preserves could be served along with the Brie.
From Bryan, our Butcher
Wheatsville and Dewberry Hills Farm are a match made in heaven. Terry and Jane Leven of Dewberry Hills Farm approached Wheatsville a few months ago with an offer to raise local (Lexington,Texas), tasty, perfectly sized, pasture raised chickens for us and our customers. After I did some reading about the farm and operations, plus some research with my favorite BBQ sauce, I was impressed. The care taken while raising these birds really shows though the entire process; from daily pen moves to new areas of the pasture, quick inspection and processing done right on the farm, and even in the final processing when the legs are tucked neatly together. This little extra step saves time for the consumer in the kitchen since many recipes call for the legs to be tied back, or "trussed".
Let's be crystal clear here, these birds aren't simply a surplus of animals that need to be sold. No, these fine fowl are raised specifically for Wheatsville and only Wheatsville. This is something that is nearly impossible for other grocery stores to duplicate. Three months in, the results speak for themselves: #6 in sales in the meat case! The success of Dewberry Hills chickens are due in part because they are locally raised and partly because they're the freshest birds you can buy in any grocery store in town. If your eyes haven't spied these great little birds they are located in the back part of the case behind the Buddy's chicken pieces.
Want more? How about some staff testimonials….
"The quality and freshness of the Dewberry birds cannot be beat, ensuring moist, succulent, and delicious chicken time after time." -- Johnny Livesay
"These are one of the best buys in the meat case. I eat at least one each week. Dewberry Hills' local, pastured chickens are finger-licking good out of the oven or off the grill with minimal seasoning. I've converted vegetarians to omnivores with these chickens and a little barbeque sauce."--Mike Crissey
"These birds are so fresh and clean! They are oven-ready, with the wings tucked under and legs bound for even browning. Dewberry Hills chickens are a pleasure to roast, a breeze to carve, and a delight to eat! They are tender and juicy, with skin that crisps up beautifully and unbeatable flavor." -- Merilee Kuchon
"Those are d**m good chickens."--Ralf Hernandez
I've pulled the FAQ page from the Dewberry Hills Farm website so Jane & Terry can explain in their own words what makes their birds great. Want to learn more? Visit www.dhfarms.com.
Which chicken is best: Natural, Organic, or Pastured?
Buying the best healthiest and best tasting chicken shouldn't be this confusing.
USDA guidelines specify that a chicken may be designated as natural if it does not contain artificial flavoring, coloring ingredients, chemical preservatives or any other synthetic ingredients. The USDA certification is minimal at best and offers no guarantee that the chicken hasn't been fed antibiotics or growth enhancers and raised in a confinement house. All it addresses is the finished product and any conventionally raised chicken may be designated as natural.
Organic chickens differ in that their feed must be certified as organic and may not contain growth enhancers or antibiotics. However, there is absolutely no guarantee that an organic chicken will ever be allowed in a pasture. Whenever you see eggs or chickens labeled as vegetarian, you can be sure that the chicken has never ventured outside as bugs are a natural source of a chicken's diet.
Pastured chickens are raised outside in moveable field pens with constant access to fresh air and grass. Many people are not aware that grasses are an integral part of a healthy chickens diet and help generate essential Omega three fatty acids. Grass also plays a big role in the delicious flavor of our birds.
As our chickens have ample space and a clean living environment, we do not need to pump them full of antibiotics to keep them alive. We do provide a supplemental feed ration of locally raised grain and trace minerals.
Why do your chickens cost more?
Actually when you compare the cost of our chickens to those available at the industrial organic supermarkets, we are more economical. However, pastured poultry is much more labor intensive. Our pens are moved daily. Our chickens are constantly monitored to ensure the best possible living conditions and fed the highest quality grains. This all takes work.
It is important to consider the hidden costs of confinement house chickens which are many: the cost in fossil fuels to raise, process and transport the meat, the cost for the laborers who work in confinement houses, the cost to the environment and, perhaps most importantly, the cost to you in terms of your health.
If you are what you eat, it stands to reason that you are what your food eats.
How are your chickens processed?
As part of our total commitment to the chicken and to you, we process all our birds' right here on the farm in an inspected processing building. Massive amounts of chicken and beef have been recalled from major processing factories over the past five years because of salmonella and E. coli contamination because of unsanitary conditions. Poultry may be abused- left in cages for days without food or water or badly mishandled. I'll spare you all the details my research has revealed but it is truly horrific.
We want to make sure that the birds receive the most compassionate care possible, from the time they hatch to the day of their departure.
Here's a recipe from a local chef, Chris Wilson, son of Debbie Wilson, a great friend to Wheatsville who writes about our products in her Blog from time to time. This fantastic recipe is a great way to prepare a 90% locally produced chicken dinner (no local parsley right now). Thanks Deb & Chris!
http://austingastronome.blogspot.com/2009/01/simple-is-delicious.html
In The Grocery Aisle
Barbara's Bakes Cheese Puffs:
I've recently rediscovered my love for Barbara's Bakes while searching for the perfect natural snack. The identifiable flavors of real aged cheddar and blue cheeses are a perfect mix. My children love them too. I think any of us could eat a whole bag. Also available in white cheddar, I don't think there is a comparable cheese puff on the market. For info on this and other Barbara's Bakery products, go to http://www.barbarasbakery.com/
-Justin Merrifield, Grocery Buyer
Have a great week!
Dan Gillotte
Wheatsville GM and e-mail guy
This weekend is the Super Bowl which rightly or wrongly has become it's own sort of national holiday. We try and have fun with it and provide some delicious snacking opportunities for those that partake. Whatever you are doing this weekend, I hope you have a swell time!
Scroll down for:
Super Bowl party game day food choices!
Brie stories
Introducing Dewberry Farms
Barbara's bakes!
Ready for the Superbowl?
Well, come on in and stock up on your party favorites! This week we will have lots of tailgate items in the Deli for you to take home: our award-winning vegan Tempeh Chili, Hot Wings made with Buddy's Natural Chicken, plus Blue Cheese Dressing to go with them, Popcorn Tofu platters with carrot and celery sticks, plus Vegan Chipotle Mayo for dipping, Lil' Cheddar Meatloaf Muffins, 16 oz containers of Cashew-Tamari Dressing for crudite dipping, bacon-laced Baked Potato Salad, vegan Baked Beans, and lots more!
Spread formation
We'll also have our usual spreads in stock: Walnut Pecan Pate, Garbanzo Bean Spread, Pimiento Cheese, Vegan Queso… plus seven tasty salsas to vie for your chippage! We'll have our standard mild Salsa Casera, medium Chipotle Salsa, hot Pico de Gallo, plus Roasted Pineapple Salsa, Salsa Verde, Ancho Bomb Salsa, and Roasted Tomato Salsa for the Superbowl! Mix and match your favorites for a colorful array, varying in spiciness!
To ensure we have what you're looking for, feel free to call ahead to the Deli and place your order!
From The Land of Cheese
Brie is a soft cow 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 any cheeses made with raw milk, 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 tends to have 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 crusty bread. Fruits and nuts, like pistachios and pears, would make a great accompaniment. A subtle red wine, like a Pinot Noir or a dry and lively white wine, like a nice Champagne. Quince paste or fruit preserves could be served along with the Brie.
From Bryan, our Butcher
Wheatsville and Dewberry Hills Farm are a match made in heaven. Terry and Jane Leven of Dewberry Hills Farm approached Wheatsville a few months ago with an offer to raise local (Lexington,Texas), tasty, perfectly sized, pasture raised chickens for us and our customers. After I did some reading about the farm and operations, plus some research with my favorite BBQ sauce, I was impressed. The care taken while raising these birds really shows though the entire process; from daily pen moves to new areas of the pasture, quick inspection and processing done right on the farm, and even in the final processing when the legs are tucked neatly together. This little extra step saves time for the consumer in the kitchen since many recipes call for the legs to be tied back, or "trussed".
Let's be crystal clear here, these birds aren't simply a surplus of animals that need to be sold. No, these fine fowl are raised specifically for Wheatsville and only Wheatsville. This is something that is nearly impossible for other grocery stores to duplicate. Three months in, the results speak for themselves: #6 in sales in the meat case! The success of Dewberry Hills chickens are due in part because they are locally raised and partly because they're the freshest birds you can buy in any grocery store in town. If your eyes haven't spied these great little birds they are located in the back part of the case behind the Buddy's chicken pieces.
Want more? How about some staff testimonials….
"The quality and freshness of the Dewberry birds cannot be beat, ensuring moist, succulent, and delicious chicken time after time." -- Johnny Livesay
"These are one of the best buys in the meat case. I eat at least one each week. Dewberry Hills' local, pastured chickens are finger-licking good out of the oven or off the grill with minimal seasoning. I've converted vegetarians to omnivores with these chickens and a little barbeque sauce."--Mike Crissey
"These birds are so fresh and clean! They are oven-ready, with the wings tucked under and legs bound for even browning. Dewberry Hills chickens are a pleasure to roast, a breeze to carve, and a delight to eat! They are tender and juicy, with skin that crisps up beautifully and unbeatable flavor." -- Merilee Kuchon
"Those are d**m good chickens."--Ralf Hernandez
I've pulled the FAQ page from the Dewberry Hills Farm website so Jane & Terry can explain in their own words what makes their birds great. Want to learn more? Visit www.dhfarms.com.
Which chicken is best: Natural, Organic, or Pastured?
Buying the best healthiest and best tasting chicken shouldn't be this confusing.
USDA guidelines specify that a chicken may be designated as natural if it does not contain artificial flavoring, coloring ingredients, chemical preservatives or any other synthetic ingredients. The USDA certification is minimal at best and offers no guarantee that the chicken hasn't been fed antibiotics or growth enhancers and raised in a confinement house. All it addresses is the finished product and any conventionally raised chicken may be designated as natural.
Organic chickens differ in that their feed must be certified as organic and may not contain growth enhancers or antibiotics. However, there is absolutely no guarantee that an organic chicken will ever be allowed in a pasture. Whenever you see eggs or chickens labeled as vegetarian, you can be sure that the chicken has never ventured outside as bugs are a natural source of a chicken's diet.
Pastured chickens are raised outside in moveable field pens with constant access to fresh air and grass. Many people are not aware that grasses are an integral part of a healthy chickens diet and help generate essential Omega three fatty acids. Grass also plays a big role in the delicious flavor of our birds.
As our chickens have ample space and a clean living environment, we do not need to pump them full of antibiotics to keep them alive. We do provide a supplemental feed ration of locally raised grain and trace minerals.
Why do your chickens cost more?
Actually when you compare the cost of our chickens to those available at the industrial organic supermarkets, we are more economical. However, pastured poultry is much more labor intensive. Our pens are moved daily. Our chickens are constantly monitored to ensure the best possible living conditions and fed the highest quality grains. This all takes work.
It is important to consider the hidden costs of confinement house chickens which are many: the cost in fossil fuels to raise, process and transport the meat, the cost for the laborers who work in confinement houses, the cost to the environment and, perhaps most importantly, the cost to you in terms of your health.
If you are what you eat, it stands to reason that you are what your food eats.
How are your chickens processed?
As part of our total commitment to the chicken and to you, we process all our birds' right here on the farm in an inspected processing building. Massive amounts of chicken and beef have been recalled from major processing factories over the past five years because of salmonella and E. coli contamination because of unsanitary conditions. Poultry may be abused- left in cages for days without food or water or badly mishandled. I'll spare you all the details my research has revealed but it is truly horrific.
We want to make sure that the birds receive the most compassionate care possible, from the time they hatch to the day of their departure.
Here's a recipe from a local chef, Chris Wilson, son of Debbie Wilson, a great friend to Wheatsville who writes about our products in her Blog from time to time. This fantastic recipe is a great way to prepare a 90% locally produced chicken dinner (no local parsley right now). Thanks Deb & Chris!
http://austingastronome.blogspot.com/2009/01/simple-is-delicious.html
In The Grocery Aisle
Barbara's Bakes Cheese Puffs:
I've recently rediscovered my love for Barbara's Bakes while searching for the perfect natural snack. The identifiable flavors of real aged cheddar and blue cheeses are a perfect mix. My children love them too. I think any of us could eat a whole bag. Also available in white cheddar, I don't think there is a comparable cheese puff on the market. For info on this and other Barbara's Bakery products, go to http://www.barbarasbakery.com/
-Justin Merrifield, Grocery Buyer
Have a great week!
Dan Gillotte
Wheatsville GM and e-mail guy
Thursday, January 22, 2009
Construction update, yummy deli and other department news!
HI Wheatsville friends!
I hope you are having a great week. Lots of stuff in store for you this week. Next week, look for our awesome Super Bowl specials!
Scroll down for:
Construction update
Delicious Deli news!
Land of cheese
Bryan our butcher has words for you.
Staff Top 10 picks
Grocery and Beer specials
First board meeting of the new board is next Tuesday at 6pm in our large meeting room in our new offices at 34105 Guadalupe.
Construction update!
We have had a lot of stuff happening on the expansion front. You may have noticed the plastic in the deli. That means that the north wall of the store has been removed in preparation for the new addition! Right now, on the other side of the plastic barrier, workers are putting up sheet rock, installing refrigeration cases, wiring electricity and so much more! Outside, we have crews putting stucco on the addition, installing HVAC systems, and more refrigeration action. On any given day, we have 20-30 construction people working hard for us!
This does cause some congestion in the parking lot. We hope to open up some additional spaces soon, but it will tight all the way through the project. Here are a few tips to make shopping easier...
Come early or late. Parking is pretty breezy before 11am and after 8pm. This is true on the weekends, too.
Take the first spot you come to. As soon as you pull in, keep an eye out for the first possible parking spot.
Use the spots along the fence. They are perfectly fine and open for you!
Ride your bike if you can. We don't have endless bike parking, but we have quite a bit. Most of it is on the patio now.
Thank you for your continued patience during this time. I am really excited about our progress!
The deli and bakery are delicious!
New in the case this week are the Wheatsville Bakery's adorably delicious vegan and wheat-free Pumpkin Chocolate Chip Whoopie Pies! Two chocolate-studded pumpkin cookie-cakes surround a cream cheese frosting center to make one unique gluten-free treat! Also, vegan Oatmeal Cream Pies, hearty Playground Bars and our beloved Banana Pecan Bread are all available to satisfy all sweet teeth!
January's very spicy salsa of the month has become a staff favorite! Our renovated version of Salsa Verde, a garlicky dip chock full of poblanos, jalapenos and tomatillos, is terrific on chips and adds a definite element of heat to an order of our Rice & Beans!
In honor of the store's expansion project, which has now come right up to the back of the Deli counter, we have brought back a recent favorite: Wheatsville's smoothie of the month for January is called "Under Construction" consists of peaches, mangoes and orange juice, giving it a splendid safety orange hue.
Look for one of our favorite pasta dishes, Lemon Parmesan Tortellini, newly in the self-serve case every day for your convenience! Both the full-serve and self-serve cases abound with tasty and interesting dishes: the agave-sweetened and raw Lively Beets and Carrots is both beautiful and delicious, the Crispy Fish Cakes are made with sustainable fresh fish and organic sourdough bread, our Honey and Ginger-Glazed Chicken Wings use Buddy's natural chicken, local Goodflow honey and fresh-squeezed orange juice… the list goes on and on! And don't forget that Frito Pies are on sale this month, so be sure to get 'em while the gettin's cheap!
From the land of Cheese:
Right now we have a few specials going on in the Cheese Department. Our Shropshire Blue is now $15.99/lb normally $23.99/lb. Organic Valley Farms Blue Cheese Crumbles are $3.29, normally $4.29. Organic Valley Farms Mexiblend shredded cheese is $3.69 normally $4.49. Veganrella Cheddar and Mozzarella both are $3.29 normally $4.29.
Also, if you have not tried Pasta Co. Butternut Squash Ravioli, you are in for a treat. You are not going to get any fresher pasta unless you make it yourself. Keep an eye out for their wild mushroom ravoli.
From the Butcher:
I hope everyone has taken the opportunity to try our current member coupon for Niman Ranch steaks. Both Ribeye and NY Strips are $1 off with member coupon. Niman ranch meat is the true top shelf choice for cooks and chefs who know tender, great tasting, naturally raised beef. I'd like to share some facts on the protocols Niman ranch uses to produce a well respected product without inflicting unnecessary cruelty.
Niman Ranch is all natural. The cattle are never given antibiotics or hormones…ever. Cattle will never be given any kind of antibiotics, including therapeutic and sub-therapeutic antibiotics or ionophores. When an animal is sick, it will be treated with the appropriate medications, including antibiotics if their use is necessary to return the animal to health. Mass treatment of cattle with antibiotics is not allowed. Under no circumstances are antibiotics to be used for any purpose other than treating an individual sick animal. Any animal that is treated with antibiotics of any kind is to be tagged and removed from the Niman Ranch program.
Niman ranch cattle are fed vegetarian feeds. They NEVER receive any feeds or supplements containing any fish, animal or meat by-product, fecal material, or garbage. Only vitamins, mineral, and supplements listed on schedule b may be fed to Niman cattle. They are humanly raised on environmentally sustainable ranches. Niman has registered all of these claims with the USDA.
One of Niman's overriding objectives is for their cattle to be treated humanely, with dignity and respect. When appropriate the cattle will be allowed to express their natural behavior. Priority will be given to cattle that come from ranches where the primary occupation of the owner of the business is agriculture, and where the ranch is managed, leased or owned and operated by the family. All cattle, and the mothers of the cattle, must have been born, raised, and have spent their entire lives in the continental United States.
Niman ranch meats are fully traceable and source verified. Niman ranch has a personal relationship with every supplier of the cattle to the Niman ranch beef program and assure protocols are met from birth to the plate. All ranchers must sign producer's affidavits confirming that their program meets all requirements set by Niman Ranch
We're proud of the partnership with Niman ranch that lets Wheatsville provide this awesome product to our members. When further processing is needed in the shop at Wheatsville the same care and respect to life is shown. Always.
Staff Top 10 Picks
Check out our "Staff Top Ten Picks" posted throughout the store, we work here and shop here!!! Look for these signs in front of the products that our staff love. These guys are featured for the month of January.
Featuring Heather Mayer, Deli Shift Lead:
Bulk Organic Unsweetened Pineapple Rings: Mmmmm, tastes like candy...
Synergy Kombucha: My favorite flavors have delicious ginger juice in them.
Humboldt Fog Cheese: Tastes like chevre and brie rolled in to one!
Bulk Quinoa: Complete protein and great addition to soups, salads, or anything!
Emmalicious Pepper Sauce: Sweet, spicy, vinegary and local!
Alcance Merlot (Chile): Rich and smooth. South American Reds are the best.
Dr. Bronners Soaps: Unlimited uses, no harsh chemicals, only great smelling essential oils.
Pink Lady Apples: The perfect combo of sweet and tart
Rice Chips (Sesame & Seaweed): Yes. My favorite 'junk food' contains marine algae.
Sriracha Hot Chili Sauce: Add to popcorn with olive oil and nutritional yeast. Devour.
Featuring Theron Beaudreau, Grocery Stocking Supervisor:
Chocolate Hemp milk – As far as addictions go… I could do worse!
Guayaki Empower mint – I couldn't do my job without it!
New Wave Enviro 10 Stage Water Filter – By far the best investment I've made in years!
Organic Quinoa (Bulk) – This ancient Aztec staple makes all other grains seem impotent!
Remember When Dairy – Remember when dairy used to taste this good?
White Mountain Yogurt – Plain and simple, the best yogurt money can buy!
"Go Take a Hike" Trail Mix – Don't take my word for it… try a sample!
Garlic – My life would probably be cold and stale without it.
Creole Roasted Yams from the deli– Sweet and mildly spicy… try some before it's all gone!
Ginseng Extract – One a day goes a long way!
In the Grocery Aisle
Yogi Throat Comfort Tea:
I've been drinking a lot of this lately. It serves as a nice way to warm up while adding a little comfort on the colder days. Made with licorice root and slippery elm bark, this flavorful tea helps with minor throat irritation as from a cold, and is also good for a singing voice. To read more about this and other great Yogi teas, check out http://www.yogitea.com
-Justin Merrifield, Grocery Buyer
In the Beer Aisle
Maredsous 10 Triple
This golden-bodied triple is redolent with a festive sparkle, complex aroma, lush body and creamy head. Sweetness and fruitiness join hoppy spiciness in a balanced, long, warm finish. This is strong ale, but the balance, finish, and velvety smoothness make this 10% brew smooth and quaffable.
In other words: it's "the bomb". Look for it in single bottles in the singles cooler.
Have a great week!
Dan Gillotte
Wheatsville GM and e-mail guy!
I hope you are having a great week. Lots of stuff in store for you this week. Next week, look for our awesome Super Bowl specials!
Scroll down for:
Construction update
Delicious Deli news!
Land of cheese
Bryan our butcher has words for you.
Staff Top 10 picks
Grocery and Beer specials
First board meeting of the new board is next Tuesday at 6pm in our large meeting room in our new offices at 34105 Guadalupe.
Construction update!
We have had a lot of stuff happening on the expansion front. You may have noticed the plastic in the deli. That means that the north wall of the store has been removed in preparation for the new addition! Right now, on the other side of the plastic barrier, workers are putting up sheet rock, installing refrigeration cases, wiring electricity and so much more! Outside, we have crews putting stucco on the addition, installing HVAC systems, and more refrigeration action. On any given day, we have 20-30 construction people working hard for us!
This does cause some congestion in the parking lot. We hope to open up some additional spaces soon, but it will tight all the way through the project. Here are a few tips to make shopping easier...
Come early or late. Parking is pretty breezy before 11am and after 8pm. This is true on the weekends, too.
Take the first spot you come to. As soon as you pull in, keep an eye out for the first possible parking spot.
Use the spots along the fence. They are perfectly fine and open for you!
Ride your bike if you can. We don't have endless bike parking, but we have quite a bit. Most of it is on the patio now.
Thank you for your continued patience during this time. I am really excited about our progress!
The deli and bakery are delicious!
New in the case this week are the Wheatsville Bakery's adorably delicious vegan and wheat-free Pumpkin Chocolate Chip Whoopie Pies! Two chocolate-studded pumpkin cookie-cakes surround a cream cheese frosting center to make one unique gluten-free treat! Also, vegan Oatmeal Cream Pies, hearty Playground Bars and our beloved Banana Pecan Bread are all available to satisfy all sweet teeth!
January's very spicy salsa of the month has become a staff favorite! Our renovated version of Salsa Verde, a garlicky dip chock full of poblanos, jalapenos and tomatillos, is terrific on chips and adds a definite element of heat to an order of our Rice & Beans!
In honor of the store's expansion project, which has now come right up to the back of the Deli counter, we have brought back a recent favorite: Wheatsville's smoothie of the month for January is called "Under Construction" consists of peaches, mangoes and orange juice, giving it a splendid safety orange hue.
Look for one of our favorite pasta dishes, Lemon Parmesan Tortellini, newly in the self-serve case every day for your convenience! Both the full-serve and self-serve cases abound with tasty and interesting dishes: the agave-sweetened and raw Lively Beets and Carrots is both beautiful and delicious, the Crispy Fish Cakes are made with sustainable fresh fish and organic sourdough bread, our Honey and Ginger-Glazed Chicken Wings use Buddy's natural chicken, local Goodflow honey and fresh-squeezed orange juice… the list goes on and on! And don't forget that Frito Pies are on sale this month, so be sure to get 'em while the gettin's cheap!
From the land of Cheese:
Right now we have a few specials going on in the Cheese Department. Our Shropshire Blue is now $15.99/lb normally $23.99/lb. Organic Valley Farms Blue Cheese Crumbles are $3.29, normally $4.29. Organic Valley Farms Mexiblend shredded cheese is $3.69 normally $4.49. Veganrella Cheddar and Mozzarella both are $3.29 normally $4.29.
Also, if you have not tried Pasta Co. Butternut Squash Ravioli, you are in for a treat. You are not going to get any fresher pasta unless you make it yourself. Keep an eye out for their wild mushroom ravoli.
From the Butcher:
I hope everyone has taken the opportunity to try our current member coupon for Niman Ranch steaks. Both Ribeye and NY Strips are $1 off with member coupon. Niman ranch meat is the true top shelf choice for cooks and chefs who know tender, great tasting, naturally raised beef. I'd like to share some facts on the protocols Niman ranch uses to produce a well respected product without inflicting unnecessary cruelty.
Niman Ranch is all natural. The cattle are never given antibiotics or hormones…ever. Cattle will never be given any kind of antibiotics, including therapeutic and sub-therapeutic antibiotics or ionophores. When an animal is sick, it will be treated with the appropriate medications, including antibiotics if their use is necessary to return the animal to health. Mass treatment of cattle with antibiotics is not allowed. Under no circumstances are antibiotics to be used for any purpose other than treating an individual sick animal. Any animal that is treated with antibiotics of any kind is to be tagged and removed from the Niman Ranch program.
Niman ranch cattle are fed vegetarian feeds. They NEVER receive any feeds or supplements containing any fish, animal or meat by-product, fecal material, or garbage. Only vitamins, mineral, and supplements listed on schedule b may be fed to Niman cattle. They are humanly raised on environmentally sustainable ranches. Niman has registered all of these claims with the USDA.
One of Niman's overriding objectives is for their cattle to be treated humanely, with dignity and respect. When appropriate the cattle will be allowed to express their natural behavior. Priority will be given to cattle that come from ranches where the primary occupation of the owner of the business is agriculture, and where the ranch is managed, leased or owned and operated by the family. All cattle, and the mothers of the cattle, must have been born, raised, and have spent their entire lives in the continental United States.
Niman ranch meats are fully traceable and source verified. Niman ranch has a personal relationship with every supplier of the cattle to the Niman ranch beef program and assure protocols are met from birth to the plate. All ranchers must sign producer's affidavits confirming that their program meets all requirements set by Niman Ranch
We're proud of the partnership with Niman ranch that lets Wheatsville provide this awesome product to our members. When further processing is needed in the shop at Wheatsville the same care and respect to life is shown. Always.
Staff Top 10 Picks
Check out our "Staff Top Ten Picks" posted throughout the store, we work here and shop here!!! Look for these signs in front of the products that our staff love. These guys are featured for the month of January.
Featuring Heather Mayer, Deli Shift Lead:
Bulk Organic Unsweetened Pineapple Rings: Mmmmm, tastes like candy...
Synergy Kombucha: My favorite flavors have delicious ginger juice in them.
Humboldt Fog Cheese: Tastes like chevre and brie rolled in to one!
Bulk Quinoa: Complete protein and great addition to soups, salads, or anything!
Emmalicious Pepper Sauce: Sweet, spicy, vinegary and local!
Alcance Merlot (Chile): Rich and smooth. South American Reds are the best.
Dr. Bronners Soaps: Unlimited uses, no harsh chemicals, only great smelling essential oils.
Pink Lady Apples: The perfect combo of sweet and tart
Rice Chips (Sesame & Seaweed): Yes. My favorite 'junk food' contains marine algae.
Sriracha Hot Chili Sauce: Add to popcorn with olive oil and nutritional yeast. Devour.
Featuring Theron Beaudreau, Grocery Stocking Supervisor:
Chocolate Hemp milk – As far as addictions go… I could do worse!
Guayaki Empower mint – I couldn't do my job without it!
New Wave Enviro 10 Stage Water Filter – By far the best investment I've made in years!
Organic Quinoa (Bulk) – This ancient Aztec staple makes all other grains seem impotent!
Remember When Dairy – Remember when dairy used to taste this good?
White Mountain Yogurt – Plain and simple, the best yogurt money can buy!
"Go Take a Hike" Trail Mix – Don't take my word for it… try a sample!
Garlic – My life would probably be cold and stale without it.
Creole Roasted Yams from the deli– Sweet and mildly spicy… try some before it's all gone!
Ginseng Extract – One a day goes a long way!
In the Grocery Aisle
Yogi Throat Comfort Tea:
I've been drinking a lot of this lately. It serves as a nice way to warm up while adding a little comfort on the colder days. Made with licorice root and slippery elm bark, this flavorful tea helps with minor throat irritation as from a cold, and is also good for a singing voice. To read more about this and other great Yogi teas, check out http://www.yogitea.com
-Justin Merrifield, Grocery Buyer
In the Beer Aisle
Maredsous 10 Triple
This golden-bodied triple is redolent with a festive sparkle, complex aroma, lush body and creamy head. Sweetness and fruitiness join hoppy spiciness in a balanced, long, warm finish. This is strong ale, but the balance, finish, and velvety smoothness make this 10% brew smooth and quaffable.
In other words: it's "the bomb". Look for it in single bottles in the singles cooler.
Have a great week!
Dan Gillotte
Wheatsville GM and e-mail guy!
Wednesday, January 14, 2009
Closing early! Wintertime produce, donation drive, Seafood advocacy, and more!
Hi friends!
We are closing the co-op early tonight to celebrate our staff with a staff appreciation party. Deli closes at 8:340, store closes at 9pm.
Also, anticipate some loudness in the store over the next few days as parts of the north wall bricks get taken down.
This week scroll down for:
Produce news!
Vegheads needed!
Yummy deli
Cheese and meat with a recipe!
Take a trip to grocery isle!
Donation drive!
Montesino Farms Salad Mix and Prepped Spinach
Distribution for the salad mixes continues to be inconsistent, but fortunately the fine folks of Montesino Farms out in Wimberly, TX have saved the day with their local, certified organic salad mixes, and spinach.
Each are bagged in half pound bags, the spinach is running $2.99, and the mixed greens are $3.79. They are available in the regular produce section.
Pure Luck Herbs
These fine herbs are starting to catch on, which is great since they are so awesome. They cut the herbs to order, which guarantees that they are fresh, fresh, fresh. I'll be putting up some tips for some of the more obscure herbs like chervil and marjoram in the next few days.
Citrus and Sickness
I don't think that it's coincidence that citrus season and cold and flu season correspond. Mother Nature provides these vitamin packed beauties just when we need them most. Come in and get some!
Apple Bags are Back
After a few weeks of limited availability, three pound bags of Fuji and Gala apples have returned. If you need'em for juicing, or just hand-eating, we've got them!
Questions, Comments
If you have any produce related questions, need for tips, use, or recipes, feel free to email me at jlivesay@wheatsville.coop. Happy New Year!
Vegetarians needed!
I go this e-mail request for help from a UT PhD student studying how vegetarians/vegans/pescatarians talk about being a vegetarian. Little research exists on this topic, and I would like to hear from as many vegetarian co-op members as possible. Would it be possible for you to post this link on your website or Facebook? http://texascommunication.qualtrics.com/SE?SID=SV_bvyubavkEj7c73e&SVID=Prod and
I am trying to capture the experiences of as many vegetarians across the country as possible by February 1, 2009. At least 250 vegetarians are needed for this study. Please contact me at lynseykromo@mail.utexas.edu or 512-299-6231 with any questions, for additional information, or to receive a copy of the survey results.
Yummy Deli!
As the Wheatsville Deli expands, so do our menu options! This week we have introduced a lovely new vegan and wheat-free Italian Potato Salad tossed with fresh-sliced red onion, flat-leaf parsley and capers, and finished simply with olive oil – it's extra-delicious warm, too! The saucy Indian-Spiced Garbanzo Beans, our homespun version of the classic dish Chana Masala, is back in the case this week – heated up and spooned over some brown rice, they make an unbeatable hearty and spicy lunch! Other cold weather Wheatsville favorites like Frito Pie (owners can save this month with a coupon!), custom-built Tacos and the Italian Stallion sandwich – melted mozzarella on toasted ciabatta spread with pesto and topped with sliced red bell peppers – are ready to warm your belly! Plus, soups are always in stock, from our top-selling African Peanut, to our flu-busting Garlic, to our sweet and creamy Corn Chowder, you're going to pick a winner this week! And be sure to look for even more homemade soups in our self-serve case! Tangy Buttermilk Cookies, vegan Co-op Chocolate Cream Pies and our extra-large Chocolate Peanut Butter Cups are here as well, ready to round out your meal! And don't forget to grab a cup of our hot chai before you head back out into the cold!
From Cheese
Keep a look out for a new local Blue cheese, coming soon to the cheese case. It is a Roquefort type cheese made locally by the people at Brazos Valley Cheese inWaco. They make a variety of cheeses such as a Sage Derby, Brie and even a Parmesean! So look for these cheeses to be gracing our shelves after the expansion. Also we have brought back the Canadian Brie. It is a great value, and has a wonderful flavor.
From Our Butcher
Most of our customers can walk up to the seafood and pick anything they like and know that we're providing them with high quality sustainable seafood. Wouldn't you like to have that same confidence with you when you eat out? Even the best restaurants struggle balancing quality seafood with tight budget, and more often than not the quality is what ends up suffering. Though most restaurants have sustainable options, like catfish or tilapia, you just have to know what to look for.
Wheatsville Food Co-op, as a pledged member of the Seafood Advocacy Watch, is proud to provide you with information and knowledge to make informed decisions at all times. That's why we provide you with the same information we use to assist us in choosing what to stock our shelves with.http://www.montereybayaquarium.org/cr/seafoodwatch.aspx The seafood watch list provided by the Monterey Bay Aquarium is wallet sized so you can take it anywhere. You can also have it downloaded to your cell phone. The seafood watch list tells you by region what seafood choices are acceptable based on sustainability and population. We pass out the wallet sized seafood watch list in the store or you can request it from the Meat Department staff. It's a handy tool to use for your self or give it to a friend who may not be as familiar with the important issues of our oceans. We also recommend giving copies to the chef at your favorite restaurant and request that the sell only sustainable seafood. New this year The Monterey Bay aquarium has devised a sushi watch list that we have available so check it out!
Be sure not to miss out on the great member coupons we have this month. Niman Ranch natural beef Boneless Ribeye and N.Y. Strip steaks get 1$ off total price with coupon.
OMG! You guys will love this recipe!!! Ground turkey burgers with macadamia nuts, cherries, coconut and cilantro, served with chutney.
Hawaiian Luau Turkey Cakes
1 pound Ground Turkey Breast or use 1 pound White Ground Turkey
1/2 cup macadamia nuts (or almonds), coarsely chopped
1/2 cup dried tart cherries
1/2 cup coconut, flaked
1/2 cup chopped fresh cilantro, or parsley
1/2 teaspoon salt
1/2 teaspoon black pepper, coarsely ground
Banana, mango or peach chutney (optional)
In medium bowl stir together all ingredients; shape into 4 patties.
Place on grill. Grill over hot coals, turning once, 10 to 12 minutes on each side, or until browned and no longer pink in center. Serve with choice of chutney for added flavor.
Makes 4 servings.
Nutrition Facts
Amount Per Serving
Calories: 447
Calories from fat: 281
Total fat: 31 gm
Saturated fat: 8 gm
Cholesterol: 90 mg
Sodium: 423 mg
Carbohydrate: 27 gm
Protein: 23 gm
On Grocery Isle
Singing Dog Brand Organic Vanilla Coffee:
This is one of my favorite new products in the grocery department. The chocolaty tones of this rich, dark roast blend perfectly with the mellow taste of real vanilla beans. It makes a great cup of coffee for after dinner, though I prefer it as the first flavor of the morning. For more info about this great company, check out http://www.singingdogvanilla.com/
–Justin Merrifield, Grocery Buyer.
Donation Drive
Keep Austin Housed
Wheatsville is participating in a donation program with AmeriCorps called Keep Austin Housed. They are putting on a "Day of Wellness" for the adult homeless population downtown. What that entails is a hot meal, professional medical foot care, shoes, socks, underwear and a hygiene kit for 600 people, all distributed within a four hour timeframe.
What they are soliciting from the community is the various items that make up the contents of the hygiene kits. Wheatsville is a drop off point for the community drive. People may be coming in to drop off items for these kits. Please direct them to the box at the Member Center.
Thanks for your help!
Have a great week!
Dan
Wheatsville GM and e-mail guy
We are closing the co-op early tonight to celebrate our staff with a staff appreciation party. Deli closes at 8:340, store closes at 9pm.
Also, anticipate some loudness in the store over the next few days as parts of the north wall bricks get taken down.
This week scroll down for:
Produce news!
Vegheads needed!
Yummy deli
Cheese and meat with a recipe!
Take a trip to grocery isle!
Donation drive!
Montesino Farms Salad Mix and Prepped Spinach
Distribution for the salad mixes continues to be inconsistent, but fortunately the fine folks of Montesino Farms out in Wimberly, TX have saved the day with their local, certified organic salad mixes, and spinach.
Each are bagged in half pound bags, the spinach is running $2.99, and the mixed greens are $3.79. They are available in the regular produce section.
Pure Luck Herbs
These fine herbs are starting to catch on, which is great since they are so awesome. They cut the herbs to order, which guarantees that they are fresh, fresh, fresh. I'll be putting up some tips for some of the more obscure herbs like chervil and marjoram in the next few days.
Citrus and Sickness
I don't think that it's coincidence that citrus season and cold and flu season correspond. Mother Nature provides these vitamin packed beauties just when we need them most. Come in and get some!
Apple Bags are Back
After a few weeks of limited availability, three pound bags of Fuji and Gala apples have returned. If you need'em for juicing, or just hand-eating, we've got them!
Questions, Comments
If you have any produce related questions, need for tips, use, or recipes, feel free to email me at jlivesay@wheatsville.coop. Happy New Year!
Vegetarians needed!
I go this e-mail request for help from a UT PhD student studying how vegetarians/vegans/pescatarians talk about being a vegetarian. Little research exists on this topic, and I would like to hear from as many vegetarian co-op members as possible. Would it be possible for you to post this link on your website or Facebook? http://texascommunication.qualtrics.com/SE?SID=SV_bvyubavkEj7c73e&SVID=Prod and
I am trying to capture the experiences of as many vegetarians across the country as possible by February 1, 2009. At least 250 vegetarians are needed for this study. Please contact me at lynseykromo@mail.utexas.edu or 512-299-6231 with any questions, for additional information, or to receive a copy of the survey results.
Yummy Deli!
As the Wheatsville Deli expands, so do our menu options! This week we have introduced a lovely new vegan and wheat-free Italian Potato Salad tossed with fresh-sliced red onion, flat-leaf parsley and capers, and finished simply with olive oil – it's extra-delicious warm, too! The saucy Indian-Spiced Garbanzo Beans, our homespun version of the classic dish Chana Masala, is back in the case this week – heated up and spooned over some brown rice, they make an unbeatable hearty and spicy lunch! Other cold weather Wheatsville favorites like Frito Pie (owners can save this month with a coupon!), custom-built Tacos and the Italian Stallion sandwich – melted mozzarella on toasted ciabatta spread with pesto and topped with sliced red bell peppers – are ready to warm your belly! Plus, soups are always in stock, from our top-selling African Peanut, to our flu-busting Garlic, to our sweet and creamy Corn Chowder, you're going to pick a winner this week! And be sure to look for even more homemade soups in our self-serve case! Tangy Buttermilk Cookies, vegan Co-op Chocolate Cream Pies and our extra-large Chocolate Peanut Butter Cups are here as well, ready to round out your meal! And don't forget to grab a cup of our hot chai before you head back out into the cold!
From Cheese
Keep a look out for a new local Blue cheese, coming soon to the cheese case. It is a Roquefort type cheese made locally by the people at Brazos Valley Cheese inWaco. They make a variety of cheeses such as a Sage Derby, Brie and even a Parmesean! So look for these cheeses to be gracing our shelves after the expansion. Also we have brought back the Canadian Brie. It is a great value, and has a wonderful flavor.
From Our Butcher
Most of our customers can walk up to the seafood and pick anything they like and know that we're providing them with high quality sustainable seafood. Wouldn't you like to have that same confidence with you when you eat out? Even the best restaurants struggle balancing quality seafood with tight budget, and more often than not the quality is what ends up suffering. Though most restaurants have sustainable options, like catfish or tilapia, you just have to know what to look for.
Wheatsville Food Co-op, as a pledged member of the Seafood Advocacy Watch, is proud to provide you with information and knowledge to make informed decisions at all times. That's why we provide you with the same information we use to assist us in choosing what to stock our shelves with.http://www.montereybayaquarium.org/cr/seafoodwatch.aspx The seafood watch list provided by the Monterey Bay Aquarium is wallet sized so you can take it anywhere. You can also have it downloaded to your cell phone. The seafood watch list tells you by region what seafood choices are acceptable based on sustainability and population. We pass out the wallet sized seafood watch list in the store or you can request it from the Meat Department staff. It's a handy tool to use for your self or give it to a friend who may not be as familiar with the important issues of our oceans. We also recommend giving copies to the chef at your favorite restaurant and request that the sell only sustainable seafood. New this year The Monterey Bay aquarium has devised a sushi watch list that we have available so check it out!
Be sure not to miss out on the great member coupons we have this month. Niman Ranch natural beef Boneless Ribeye and N.Y. Strip steaks get 1$ off total price with coupon.
OMG! You guys will love this recipe!!! Ground turkey burgers with macadamia nuts, cherries, coconut and cilantro, served with chutney.
Hawaiian Luau Turkey Cakes
1 pound Ground Turkey Breast or use 1 pound White Ground Turkey
1/2 cup macadamia nuts (or almonds), coarsely chopped
1/2 cup dried tart cherries
1/2 cup coconut, flaked
1/2 cup chopped fresh cilantro, or parsley
1/2 teaspoon salt
1/2 teaspoon black pepper, coarsely ground
Banana, mango or peach chutney (optional)
In medium bowl stir together all ingredients; shape into 4 patties.
Place on grill. Grill over hot coals, turning once, 10 to 12 minutes on each side, or until browned and no longer pink in center. Serve with choice of chutney for added flavor.
Makes 4 servings.
Nutrition Facts
Amount Per Serving
Calories: 447
Calories from fat: 281
Total fat: 31 gm
Saturated fat: 8 gm
Cholesterol: 90 mg
Sodium: 423 mg
Carbohydrate: 27 gm
Protein: 23 gm
On Grocery Isle
Singing Dog Brand Organic Vanilla Coffee:
This is one of my favorite new products in the grocery department. The chocolaty tones of this rich, dark roast blend perfectly with the mellow taste of real vanilla beans. It makes a great cup of coffee for after dinner, though I prefer it as the first flavor of the morning. For more info about this great company, check out http://www.singingdogvanilla.com/
–Justin Merrifield, Grocery Buyer.
Donation Drive
Keep Austin Housed
Wheatsville is participating in a donation program with AmeriCorps called Keep Austin Housed. They are putting on a "Day of Wellness" for the adult homeless population downtown. What that entails is a hot meal, professional medical foot care, shoes, socks, underwear and a hygiene kit for 600 people, all distributed within a four hour timeframe.
What they are soliciting from the community is the various items that make up the contents of the hygiene kits. Wheatsville is a drop off point for the community drive. People may be coming in to drop off items for these kits. Please direct them to the box at the Member Center.
Thanks for your help!
Have a great week!
Dan
Wheatsville GM and e-mail guy
Thursday, January 08, 2009
Board meeting, Closing early, Citrus Season, and recipes!
Hello Wheatsville Friends!
I hope the new year is starting off well for you! It's been good for us so far! And since it's the year of the Wheatsville Renovation, we're excited!
Scroll down for:
Board Meeting
Closing early
Citrus Season
Sail into Beer
From your deli
in the land of Cheese!
Words from our butcher including recipes!
New frozen fruits
Board meeting
Last board meeting of the 2008 board year and the first of '09 as old and new board members join up for one great agenda! Monday Jan. 12th 6-9pm in the Large Meeting Room in our new offices at 3105 Guadalupe St. Agenda here: http://wheatsville.coop/bodagenda.pdf
Closing early to appreciate our staff!
Our staff works very hard to deliver the best store possible for our owners and other customers every day and while we try to do regular appreciation there's nothing like a formal opportunity to acknowledge our appreciation. So, we will be closing early on Wed. Jan. 14th at 9pm to allow all staff to attend the celebration. We're sorry for any inconvenience, but I'm sure that you agree that appreciating our staff is a really important thing to do!
Citrus Season
We've brought in some conventionally grown citrus to ease in to the season. Once the organic varieties are available, we'll switch over to those. For now, try the delicious Satsuma mandarins. (Dan here, I am loving these!) These are best when they feel saggy, and look kinda ugly. They have been sweet, sweet, sweet, and have few (if any) seeds. Also, the Cara Cara (pink navel oranges) have been pretty nice so far as well. Blood oranges are in, and make colorful, tasty, additions to salads.
Mushrooms
We are running a coupon this month on packaged mushrooms. We have several varieties of organic mushrooms available, and we'll be posting recipes featuring them throughout the month.
Packaged Salads and Lettuces
We're having trouble getting these through our distributor, and hope that we will have them back in stock by the end of the week. Thank you for your patience.
In the Beer Aisle
Beer of the Week: Full Sail IPA
Generously hopped to 60 IBU's in the classic style, this IPA is a real thirst quencher. It has a full, malty body and there's even a hint of fresh citrus to it. If you haven't tried a brew from Full Sail, a small brewery in Fort Hood, Oregon, pick up a six pack of the IPA today!
From your deli
Despite our Under Construction appearance, the Wheatsville Deli is working harder than ever to continue to bring our owners the tastiest, most divine dishes in Austin! Zucchini Falafel – fried crispy on the outside, with a lovely interior of fresh shredded zucchini mixed with lightly spiced, mashed garbanzo beans – are back – as is Wild Rice with Apricots, a delicious and seasonal salad pairing hearty wild rice with sweet, chewy dried apricots and cranberries, plus crunchy almonds and celery, all tossed in a garlic-Dijon dressing.
Through the 15th, we will have our January Fresh in the Deli items in stock daily – Asian Cabbage Crunch, a crunchy bok choy slaw with arame seaweed and Japanese flavors, and Creole Yams, spicy, roasted sweet potatoes. Both dishes are vegan and both are delicious!
Playground Bars are one of our very creative Bakery's latest concoctions – homemade chewy granola bars, full of sweet, plump raisins and tasty but good-for-you ingredients like flaxmeal and wheat germ. They're the perfect addition to a bagged lunch or after-school snack whether you're in kindergarten or college!
The Deli standards are all here as well – Frito Pies, Lemon-Pepper Catfish, Rice & Beans, Popcorn Tofu, Risotto Cakes – as well as our personalized sandwiches made with Applegate Farms and Boar's Head meats and cheeses on fresh, local baked breads with your choice of many veggies and spreads! Come on in and have lunch with us!
Land-o-cheese
This month we are bringing in a couple of more Organic Valley Farms shredded cheeses. We will be bringing in the OVF shredded Cheddar and Mozzarella both of which are on sale this month. Also we still have plenty of the OVF Blue cheese crumbles and shredded Mexi Blend. This month's featured cheese is Blue Cheese. Currently we are carrying a domestic Gorgonzola, an Argentine Blue, Danish Blue, an English Stilton, an English Shropshire and a raw milk Fourme d'Ambert. We still have a few wedges of Pureluck's Hopelessly Blue. I am currently sourcing a local blue cheese. These blue cheeses make a wonderful topping for pizzas. My favorite pizza includes a gorgonzola with caramelized onions, avocado and bacon.
From the Butcher
Starting this week you will be seeing some new product in the meat case. We are expanding the Applegate meats selection to include: Natural and Organic Sunday Bacon, Chicken and Apple sausage, Turkey Bacon, and Sweet Italian sausage.
Applegate meats are a fantastic company, and are committed to quality natural and organic products using no gluten, casein or additives. They're recognized by Certified Humane .org and use grass-fed beef in the beef products. You can read more about Applegate meats at www.applegatefarms.com/Products/ . They even have a UPC code tracker program so you can trace your dinner back to its origin, Wow!
Don't miss our great specials on Niman steaks and Grateful Harvest Turkey legs, breasts, thighs, wings, ground turkey, and parts for stocks.
With a member coupon you can get $1 off the total price of Niman Boneless Ribeye and Niman Boneless Strip Steak. Also with coupon you can get 50 cents off Grateful harvest turkey parts.
Try these recipes out…
Italian Sausages, Greens, & White Beans Skillet
Serves 4
This recipe also works with virtually any kind of fresh sausage and sturdy fresh greens.
1 head escarole, leaves separated, washed, and torn into pieces
Salt
4 tablespoons extra-virgin olive oil
8 Applegate Farms Organic Italian Sausages, cut crosswise into 1"-thick pieces
1 small yellow onion, peeled and chopped
1 clove garlic, peeled and chopped
1 28-ounce can whole peeled plum tomatoes
1 15.5-ounce can white beans, such as navy, great Northern, or cannellini, drained
2 heads Belgian endive or 1 small head radicchio, rinsed, trimmed, and quartered
Freshly ground black pepper
Blanch the escarole in a large skillet of boiling salted water over medium-high heat until just wilted, about 30 seconds. Drain and set the greens aside. Wipe the skillet dry, add the oil, and heat over medium-high heat. Add the sausages and cook until browned all over, about 5 minutes. Add the onions and garlic and cook until the onions are soft, 2–3 minutes. Add the tomatoes, crushing them with your hand as you add them to the skillet, then add the canning juices. Add the blanched greens, Belgian endive or radicchio, and the beans. Season to your taste with salt and pepper. Stir well to combine. Cook until the endive or radicchio wilt and the brothy skillet juices thicken slightly, about 5 minutes.
Bacon strips keep these turkey burgers moist and tasty. Add a salad and you have an easy dinner with a gourmet twist.
Bacon-Wrapped Turkey Burgers
8 strips of bacon
1 pound ground turkey
1/2 cup dry bread crumbs
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
Preheat broiler.
Lay bacon on a baking sheet and broil until beginning to brown, but still limp. Place on paper towels to drain. In a large bowl combine together turkey, bread crumbs, Worcestershire sauce, garlic salt and pepper. Shape into 4 patties, 1/2-inch thick. Crisscross slices of bacon on each patty, tucking the ends under and securing with toothpicks if necessary. Broil 4 inches from the heat until turkey is done, about 4 minutes on each side. Remove toothpicks and serve on buns with desired condiments.
Makes 4 servings.
Here's the latest from Chill Buyer Mike Crissey:
New in the Freezer!
Sustainable Fruit from Stahlbush Farms!
We have a great new line of frozen fruit in the freezer from Stahlbush Island Farms, a second-generation family farm in Oregon's Willamette Valley that has been certified 100% sustainable by the Food Alliance, which was started by Oregon State University, Washington State University, and the Washington State Department of Agriculture. Some shoppers may be familiar with the Stahlbush Island Farms' line of Farmer's Market Organic canned fruits and vegetables.
Stahlbush Island Farm's frozen fruit is not all certified organic but many of its sustainable practices meet or exceed organic standards.
Stahlbush Island Farms uses:
Crop rotation to prevent disease, control weeds, improve soil health and reduce pesticide use.
Cover crops like wheat, ryegrass and common vetch after harvests to help build their soil, control weeds and generate nitrogen in the soil, which reduces the need for synthetic fertilizers.
Independent soil residue testing to check for 20 chemical residues, including DDT.
Product residue testing by the National Food Laboratory to check for 200 compounds, including organophosphates and organochlorines which are found in pesticides.
Stahlbush Island Farms frozen blueberries, strawberries and health berries will be on sale for $2.99 all January.
Learn more about Stahlbush Island Farms at http://www.stahlbush.com
Learn more about the Food Alliance at http://www.foodalliance.com.
I hope that you all have a terrific week!
Twitter us at http://twitter.com/wheatsville
Dan Gillotte
Wheatsville GM and e-mail, blog, Twitter, Facebook, and MySpace guy...
I hope the new year is starting off well for you! It's been good for us so far! And since it's the year of the Wheatsville Renovation, we're excited!
Scroll down for:
Board Meeting
Closing early
Citrus Season
Sail into Beer
From your deli
in the land of Cheese!
Words from our butcher including recipes!
New frozen fruits
Board meeting
Last board meeting of the 2008 board year and the first of '09 as old and new board members join up for one great agenda! Monday Jan. 12th 6-9pm in the Large Meeting Room in our new offices at 3105 Guadalupe St. Agenda here: http://wheatsville.coop/bodagenda.pdf
Closing early to appreciate our staff!
Our staff works very hard to deliver the best store possible for our owners and other customers every day and while we try to do regular appreciation there's nothing like a formal opportunity to acknowledge our appreciation. So, we will be closing early on Wed. Jan. 14th at 9pm to allow all staff to attend the celebration. We're sorry for any inconvenience, but I'm sure that you agree that appreciating our staff is a really important thing to do!
Citrus Season
We've brought in some conventionally grown citrus to ease in to the season. Once the organic varieties are available, we'll switch over to those. For now, try the delicious Satsuma mandarins. (Dan here, I am loving these!) These are best when they feel saggy, and look kinda ugly. They have been sweet, sweet, sweet, and have few (if any) seeds. Also, the Cara Cara (pink navel oranges) have been pretty nice so far as well. Blood oranges are in, and make colorful, tasty, additions to salads.
Mushrooms
We are running a coupon this month on packaged mushrooms. We have several varieties of organic mushrooms available, and we'll be posting recipes featuring them throughout the month.
Packaged Salads and Lettuces
We're having trouble getting these through our distributor, and hope that we will have them back in stock by the end of the week. Thank you for your patience.
In the Beer Aisle
Beer of the Week: Full Sail IPA
Generously hopped to 60 IBU's in the classic style, this IPA is a real thirst quencher. It has a full, malty body and there's even a hint of fresh citrus to it. If you haven't tried a brew from Full Sail, a small brewery in Fort Hood, Oregon, pick up a six pack of the IPA today!
From your deli
Despite our Under Construction appearance, the Wheatsville Deli is working harder than ever to continue to bring our owners the tastiest, most divine dishes in Austin! Zucchini Falafel – fried crispy on the outside, with a lovely interior of fresh shredded zucchini mixed with lightly spiced, mashed garbanzo beans – are back – as is Wild Rice with Apricots, a delicious and seasonal salad pairing hearty wild rice with sweet, chewy dried apricots and cranberries, plus crunchy almonds and celery, all tossed in a garlic-Dijon dressing.
Through the 15th, we will have our January Fresh in the Deli items in stock daily – Asian Cabbage Crunch, a crunchy bok choy slaw with arame seaweed and Japanese flavors, and Creole Yams, spicy, roasted sweet potatoes. Both dishes are vegan and both are delicious!
Playground Bars are one of our very creative Bakery's latest concoctions – homemade chewy granola bars, full of sweet, plump raisins and tasty but good-for-you ingredients like flaxmeal and wheat germ. They're the perfect addition to a bagged lunch or after-school snack whether you're in kindergarten or college!
The Deli standards are all here as well – Frito Pies, Lemon-Pepper Catfish, Rice & Beans, Popcorn Tofu, Risotto Cakes – as well as our personalized sandwiches made with Applegate Farms and Boar's Head meats and cheeses on fresh, local baked breads with your choice of many veggies and spreads! Come on in and have lunch with us!
Land-o-cheese
This month we are bringing in a couple of more Organic Valley Farms shredded cheeses. We will be bringing in the OVF shredded Cheddar and Mozzarella both of which are on sale this month. Also we still have plenty of the OVF Blue cheese crumbles and shredded Mexi Blend. This month's featured cheese is Blue Cheese. Currently we are carrying a domestic Gorgonzola, an Argentine Blue, Danish Blue, an English Stilton, an English Shropshire and a raw milk Fourme d'Ambert. We still have a few wedges of Pureluck's Hopelessly Blue. I am currently sourcing a local blue cheese. These blue cheeses make a wonderful topping for pizzas. My favorite pizza includes a gorgonzola with caramelized onions, avocado and bacon.
From the Butcher
Starting this week you will be seeing some new product in the meat case. We are expanding the Applegate meats selection to include: Natural and Organic Sunday Bacon, Chicken and Apple sausage, Turkey Bacon, and Sweet Italian sausage.
Applegate meats are a fantastic company, and are committed to quality natural and organic products using no gluten, casein or additives. They're recognized by Certified Humane .org and use grass-fed beef in the beef products. You can read more about Applegate meats at www.applegatefarms.com/Products/ . They even have a UPC code tracker program so you can trace your dinner back to its origin, Wow!
Don't miss our great specials on Niman steaks and Grateful Harvest Turkey legs, breasts, thighs, wings, ground turkey, and parts for stocks.
With a member coupon you can get $1 off the total price of Niman Boneless Ribeye and Niman Boneless Strip Steak. Also with coupon you can get 50 cents off Grateful harvest turkey parts.
Try these recipes out…
Italian Sausages, Greens, & White Beans Skillet
Serves 4
This recipe also works with virtually any kind of fresh sausage and sturdy fresh greens.
1 head escarole, leaves separated, washed, and torn into pieces
Salt
4 tablespoons extra-virgin olive oil
8 Applegate Farms Organic Italian Sausages, cut crosswise into 1"-thick pieces
1 small yellow onion, peeled and chopped
1 clove garlic, peeled and chopped
1 28-ounce can whole peeled plum tomatoes
1 15.5-ounce can white beans, such as navy, great Northern, or cannellini, drained
2 heads Belgian endive or 1 small head radicchio, rinsed, trimmed, and quartered
Freshly ground black pepper
Blanch the escarole in a large skillet of boiling salted water over medium-high heat until just wilted, about 30 seconds. Drain and set the greens aside. Wipe the skillet dry, add the oil, and heat over medium-high heat. Add the sausages and cook until browned all over, about 5 minutes. Add the onions and garlic and cook until the onions are soft, 2–3 minutes. Add the tomatoes, crushing them with your hand as you add them to the skillet, then add the canning juices. Add the blanched greens, Belgian endive or radicchio, and the beans. Season to your taste with salt and pepper. Stir well to combine. Cook until the endive or radicchio wilt and the brothy skillet juices thicken slightly, about 5 minutes.
Bacon strips keep these turkey burgers moist and tasty. Add a salad and you have an easy dinner with a gourmet twist.
Bacon-Wrapped Turkey Burgers
8 strips of bacon
1 pound ground turkey
1/2 cup dry bread crumbs
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
Preheat broiler.
Lay bacon on a baking sheet and broil until beginning to brown, but still limp. Place on paper towels to drain. In a large bowl combine together turkey, bread crumbs, Worcestershire sauce, garlic salt and pepper. Shape into 4 patties, 1/2-inch thick. Crisscross slices of bacon on each patty, tucking the ends under and securing with toothpicks if necessary. Broil 4 inches from the heat until turkey is done, about 4 minutes on each side. Remove toothpicks and serve on buns with desired condiments.
Makes 4 servings.
Here's the latest from Chill Buyer Mike Crissey:
New in the Freezer!
Sustainable Fruit from Stahlbush Farms!
We have a great new line of frozen fruit in the freezer from Stahlbush Island Farms, a second-generation family farm in Oregon's Willamette Valley that has been certified 100% sustainable by the Food Alliance, which was started by Oregon State University, Washington State University, and the Washington State Department of Agriculture. Some shoppers may be familiar with the Stahlbush Island Farms' line of Farmer's Market Organic canned fruits and vegetables.
Stahlbush Island Farm's frozen fruit is not all certified organic but many of its sustainable practices meet or exceed organic standards.
Stahlbush Island Farms uses:
Crop rotation to prevent disease, control weeds, improve soil health and reduce pesticide use.
Cover crops like wheat, ryegrass and common vetch after harvests to help build their soil, control weeds and generate nitrogen in the soil, which reduces the need for synthetic fertilizers.
Independent soil residue testing to check for 20 chemical residues, including DDT.
Product residue testing by the National Food Laboratory to check for 200 compounds, including organophosphates and organochlorines which are found in pesticides.
Stahlbush Island Farms frozen blueberries, strawberries and health berries will be on sale for $2.99 all January.
Learn more about Stahlbush Island Farms at http://www.stahlbush.com
Learn more about the Food Alliance at http://www.foodalliance.com.
I hope that you all have a terrific week!
Twitter us at http://twitter.com/wheatsville
Dan Gillotte
Wheatsville GM and e-mail, blog, Twitter, Facebook, and MySpace guy...
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