Witchville Co-op Weekly Screa-mail: Halloween edition!

Hi folks,

I hope that you are having a swell week. We've got seasonal music playing in the store these days, so don't be surprised by the screams!

To help celebrate, come by the deli this week and get your hands on some Devil's Food cupcakes.  These are great for parties or just for a treat for your little one (or you!!) I swear on the graves of my ancestors that they are delicious!

We like halloween, so it's a good time to come by on Friday and see our staff and your fellow owners decked out in their best halloween gear.

I suppose we should also be playing election music in the store, since it's that season, too. Don't forget to vote in the Wheatsville election. YOu can do it on-line and vote for the board, on whether to approve new bylaws and certificate of formation, on our Community Action Wednesday charitable groups, and on whether we should continue to boycott products tested on animals. http://wheatsville.coop/election/index.html

Oh, I suppose it's worth reminding you that election day in our local, state and national election is next TUesday and you can early vote through tomorrow (Friday!) So be a participator in democracy and vote!

Fresh in the deli

In today's Deli case, we have the golden, kalamata olive-studded Turkish Garbanzo Bean salad, the fruity, chewy Wheatberries with Dried Cranberries and Toasted Almonds and our Asparagus and Orzo pasta salad, tossed in a feta dressing. Seasonal favorite Leek-Roasted Carrots with Tempeh is in stock, as well as Paprika Grilled Yellowfin Tuna steaks and creamy, vegan Garlic Mashed Potatoes! 

 

Thanksgiving is closer than you think!

Saturday shoppers are in luck! We will be sampling our holiday creations so that you can get a lil' taste of what we will be offering for your Thanksgiving dinner in advance. Come by on Saturday, November 8^th and Saturday, November 15^th, between 12 pm - 4 pm and sample some items from our tasty holiday menu. You can also pre-order bakery pies from November 1^st through the 15^th. During the pre-holiday weeks, we will be offering plenty of pies and side dishes in the self serve case for you to purchase, but if you have your heart set on a particular pie, you might want to order that ahead of time. We know how important dessert is and would hate for you to miss out on your favorite!

Pick up a menu and order form at the Deli or Member Center, and give our Deli a call with orders or questions at 478-1164. We look forward to cooking for you and yours! Happy Holidays!

 

Word from Greg on cheese island

Last week I talked about the Pere Joseph trappist cheese. I would like to talk about another trappist beauty, Port Salut. It is a semi-soft, cows milk cheese with a mild flavor that hails from Brittany, France. 

Though it does have a mild flavor it's aroma becomes stronger the longer it is kept. Trappist monks of the abbey of Notre Dame de Port Salut in Entramess started making this cheese in the 19th century. The monks sold the rights to make this cheese to a local creamery. There are still monasteries that hand make Port Salut.  Just a little Port Salut info for you!!

 

 

Praise-praise and Pasture-raised by Bryan Butler, Meat Buyer

I love Wheatsville! What other grocery store would you get to work, or shop at, with people who care about our environment, our health, respect for life and our futures. Not many, I'm sure. Everyone from the stockers to suppliers, clerks to cashiers have a part in the great positive environment at Wheatsville Food Co-op.  Our great owners and non-owners shop our store everyday, making contributions to the betterment of our society through their purchases. Yea, sure it might just be some groceries, but ultimately it's committing yourself to sustainable processes that are lessening our impact on the world. Individually it may be small, but together we do help.

Wheatsville has grown and will continue to grow in our role to the community:  providing great foodstuffs to customers and providing a retail outlet for the great farmers and producers of central Texas. This brings me to some exciting news in the world of the Meat Department & it's lovers. A favorite at the Sunset Valley Farmer's Market and the Pflugerville Farmers Market has approached Wheatsville with an unprecedented offer. Jane and Terry Levan of Dewberry Hills Farms have offered to raise a flock of all natural, pasture-raised chickens specifically for Wheatsville Food Co-op. This truly pastured chicken is moved from one beautiful field to the next on a daily basis to maintain a high level of exercise and activity. They find and eat every little critter they find. They also eat lots of grass, a high quality grain diet, and fish meal and oyster shell. The resulting bird is so good your mouth is going to for-go all other chicken till you can buy another Dewberry Hill chicken! For now till the renovation is complete, we're going to carry the whole fryers only.  We will part them out for you if you like, just ask!  Dewberry Hill whole fryers will retail for 4.99lb and will be between 2.75lb -3.50lb each. You can look for them at the first of the month. Read more about them here: http://www.dhfarms.com/

Don't forget last week for the .30-off Niman pork products.  Don't miss out!

 

P.S. Turkey pre-order begins the 1^st of November.

 

Beer of the Week!

 

Shiner Black 

Bohemian Black Lager, crafted according to exacting old-world standards with imported Czech Saaz, Styrians Hops and selected roasted malts, is the darkest beer they brew. Initially added to the Shiner family as their 97 Anniversary Brew, the unique and complex flavor of this rare brew found such a following that they brought it back for good! Enjoy this dark, dark brew this coming dark, dark holiday! Muahahahaha!

 

 

 Here's the latest news from Chill Buyer Mike Crissey:

 

NEW COCONUT MILK YOGURT!

VEGAN! GLUTEN-FREE! SOY-FREE!

 

We'll soon have another dairy-free yogurt choice in the refrigerated section, Turtle Mountain's So Delicious, which is made with coconut milk. Turtle Mountain is probably best known for theirSo Delicious and Purely Decadent lines of non-dairy frozen treats, using soy, and recently started using coconut milk. This should be a good option for people with allergies to dairy or soy. Like all of our yogurt offerings, the So Delicious yogurts will have live cultures. Check out the new yogurts at http://www.sodeliciousdairyfree.com.

 

To clear space for the So Delicious Coconut Milk Yogurt, we're discontinuing Stonyfield Farms' O'Soy Yogurt cups, which have been lagging our other dairy-free yogurt cups from WholeSoy & Co. Any O'Soy yogurts fans will still be able to special order a case of 12 6-oz cups.

 

REMEMBER WHEN BOTTLE SHAKE-UP

 

I am personally a little disappointed, but Remember When Dairy is switching to opaque jugs for its half-gallons and gallons of low-temperature pasteurized, non-homogenized farmstead milk. Owner Mark Ganske says he made the switch because customers at other retailers in town were returning the milk because they thought the layer of milk fat floating at the top meant it had gone bad. The separation is natural because milk is basically oil (fat) suspended in water. Think of the old adage: the cream always rises to the top. Homogenization, usually done by forcing milk through small holes at high pressure, breaks the fat globules into smaller sizes so it doesn't separate as easily.

 

BULK TOFU BLUES

 

Longtime Wheatsville partner White Mountain Foods has announced that it will stop making organic bulk tofu next month (November). White Mountain has been making tofu since it started in 1980 with a pick-up truck and an insulated box. Chief Executive Officer Jeff Murray, brother of founder Reed Murray, says climbing prices for soy, labor and energy and growing competition have squeezed profits on their organic tofu. White Mountain will still make their tofu salads but with non-GMO tofu from Houston-based Banyan Foods. You can find more information about Banyan Foods at www.banyanfoods.com.

 

Since our patio is so restricted right now, we won't be having coffee with the board until further notice!

I hope that you have a great Halloween and week!

Dan Gillotte

General Mangler and screa-mail ghoul

 

Co-op Fest, Owner Gathering, Green Corn Project, and lots of fall food!

Wow Co-op month always has so much cool stuff going on! Plus, fall brings lots of delectable food options that we can't help but get excited about. 

Scroll down for:

Co-op Fest

Owner Gathering

Green Corn Project

Election season

Best of Austin

Produce love

The deli rocks Halloween

Learning from the cheese and meat departments.

Our friends at UT Inter-Cooperative Council have organized a great event that we are also sponsoring this Friday evening from 6-10pm!
Here is your invitation:

Dear Wheatsville Food Co-op Member,
 
You are invited to the Austin Co-op Music Festival this Friday, October 24th from 6 - 10PM at the French Legation (802 San Marcos St). It's been months in the making and ICC Austin is proud to have an opportunity to bring the co-op community together for some music, mingling, and crazy fun! There will be 13 local co-op businesses from Wheatsville to REI to Black Star Co-op.

 

Come to the event and invite your friends to hear White Ghost Shivers, Pong, and Clyde and Clem's Whiskey Business. Real Ale beer brews will be sold in plastic cups that you can keep. Flavored popcorn and food will also be sold at the event. 

 

There will be a $5 cover. There will be some chairs, but feel free to bring a blanket and hangout on the beautiful greens. There will be a large tented area, so if it rains, it's okay! Hope to see you there!

In cooperation,

UT Inter-Cooperative Council

http://www.iccaustin.coop/

Affordable Housing Owned and Operated by Students

Mark your calendars for the Fall Owner Gathering!

This Sunday Oct. 26th from 1:30-3:30 at our new meeting room in the new office building behind the store (3105 Guadalupe)

You'll have a chance to:

Meet the board and board candidates

Tour the new office and get a project update from me

Discuss the proposed changes to the Bylaws and Articles of Incorporation

Enjoy the company of other co-opers and have some light refreshments!

There is a short program starting at 2pm, but you may also drop in whenever you can come by between 1:30 and 3:30.

We hope to see you there!

Come celebrate Green Corn Project's 10th anniversary while enjoying a magical afternoon feast of local food treasures at Boggy Creek Farm!

Wheatsville is a major sponsor of this terrific event, so if for some crazy reason you aren't coming to the owner gathering, you should definitely consider going to this!

As usual, they've lined up over twenty top local restaurants who are creating signature dishes for you to savor. Watch chef demonstrations on the back porch of this 1840s historic farmhouse (food samples and recipes provided, of course!) and enjoy live music on the front porch provided by local artists. You will also have a chance to bid on silent auction goods and services from many of Austin's top businesses.

GCP depends on this Fall Festival to fund most of their programs. Help them to continue to feed Austin, one garden at a time!

Tickets: - $35 in advance, $40 at the door - children under 12 free

*Note: Cash/Check only at the gate. Online and mail-order tickets will be held for you at the gate. Non-refundable. Rain or shine.

 

Perhaps you've heard that there is an election going on? 

Yep, right here at your co-op! Vote for your board of directors, on our boycott of products tested on animals, our proposed bylaws, and for the community groups we will support this year!

 You can vote on-line! It's easy and fast! All the information is at your fingertips, too so you can make a good decision! http://wheatsville.coop/election/index.html

Best of Austin

I am pleased as punch to announce that we are winners of Best Neighborhood Grocery in the Austin Chronicle Best of Austin Reader's Poll again this year! Yay! Thanks for your support. It makes me so proud to work for such a great award-winning organization!

Words from Johnny Livesay, Produce Manager

Need a carving pumpkin?
We've got carving pumpkins for halloween. They are decently sized and cost $4.99 each. Look for them at the entrance of the store, and in the produce department near the rest of the sqaush.

Eat your Greens!
The greens are looking good right now. We currently have some local turnip greens from Morrison Organic Farms in Cleburne, Texas. Also, lacinato kale has made it back on our greens line. We hope to see more local greens over the next few months -- be advised!

What's Local?
Right now, we have a few new local vendors in our line up right now, Dr. Dirt Organics, and -- (bar) W farms in Mullin, TX. From -- (bar) W, we have green beans and french breakfast radishes. They are grown using sustainable farming methods, and are pesticide free. Dr. Dirt Organics products are USDA Organic certified, and grown here in town. We currently have some 2 oz bunches of lemongrass, and basil from them. Look for the helpful tips on using lemongrass near the signs for the product. Lemongrass is an essential ingredient in Thai cuisine, and makes an excellent tea. We are going to be ordering some kaffir lime leaves for Friday, and if they come in, this combination is used to make things like Tom Ka (coconut milk soup), which is delicious. Reliable tomatoes are back as well. These are organically grown out in Cedar Creek, TX. They are pretty consistently delicious, and are greenhouse grown, so they are always in season. We also have 1 lb. creamer peas from Lightsey Farms out in Mexia. These are super tasty, and can be cooked like normal peas/beans, minus the soaking time.

Apples and Pears, oh my!
Honeycrisp! Braeburns! Fujis! Apples, you love them. Eat them.

I'm still really excited about the Concorde pears. They are so great. They are a smooth pear (no grainy bits), and taste like candy. We'll gladly cut some open and sample them for you. The Asian pears are off the chain!  They have subtle root beer notes and hints of vanilla. Ask for samples!!!

Let's Talk About Persimmons.
We currently have two varieties of persimmons, Hachiya and Fuyu. The Fuyu ripen a bit slower than the Hachiya, but both should be eaten when overripe to avoid the ridiculous astringency that most associate with persimmons. When ripe, these are a delicacy. Sooooo good.

Squash
We are still getting a great selection of organic squash. We currently have organic red kuri, kabocha, pie pumpkin, spaghetti, delicata, and acorn sqaush. These are in season, and taste great.

We're celebrating Halloween this weekend in the Wheatsville Bakery!

Come by and grab some demonically delicious Devil's Food Cupcakes to get in the trick-or-treat mood! Or maybe our bright orange smoothie of the month, "Under Construction", a sweet blend of peaches, mangoes and orange juice, is more up your dark alley! Our steamy Coconut Curry and Minestrone soups are in stock today, as well as a slew of new Wheatsville classics like fresh Crispy Fish Cakes, tropical Curry Lime Chicken Salad and Indian-Spiced Chickpeas, a savory, spicy, saucy vegan dish, a staff favorite spooned over brown rice. If you're a salsa-lover, be sure to try October's salsa of the month, the smoky-sweet Guajillo con Miel, a sunset blend of dried guajillo and ancho peppers simmered with sun-dried tomatoes and finished with local Goodflow honey. Want to see your favorite item in the Wheatsville Deli case? Come on in to the Deli and let someone know!

 

Having a Halloween pary?  We offer a variety of trays that would be perfect to take to any party.  Try a Mediterranean Tray (vegetarian dolmas, creamy hummus & tabouli), Fruit & Cheese Trays, and  Meat and Cheese Trays.  You can also stop by and sample any of our salads in the deli.  If you like, we can then make them for you as a catering order.  .

 

 

From the land of cheese:

 

Did you know that beer is not the only thing that the Trappists Monks are known for? 

They also make a mighty fine cheese called Pere Joseph.  Pere Joseph was named after a 16th century Capuchin monk. This semi-soft, cowsmilk cheese has a satiny texture, and a bit of sharpness and saltiness to it.  It melts well and can be used in cooking, I was personally thinking Potatoes au Gratin. It pairs well with fruit and can be complimented with a nice French Pinot Noir or German Gewurtztraminer. Let's not forget about a glass of Chimay. Cheers!

 

 

From the Bryan in the meat department

Ok its official, Niman meat freaking rocks!

Not that I'm really surprised, Niman Ranch has the right philosophy, the right genetics, and their hearts are in the right place. If you not had a chance please check out the website-http://www.nimanranch.com/control/story.html

            I've cut a lot of different brands of meat and this is hands down the best looking meat I've had the privilege to process. Cooked….it's just unreal.  This is truly a top shelf beef , reserved for restaurants for a reason. Granted, it is graded at High Choice and USDA prime so it should be amazing. The difference between Niman Ranch meats and other national choice and prime beef is the outside fat isn't over developed (bordering on obese) but the internal marbling is very mature and impressive looking. Put simply, the fat is where it's supposed to be, inside the steak as marbling not on the outside to drive up the weight. You get a steak with minimal excess fat resulting in a more cost effective product for the consumer.  This high quality is because of the diet which begins on grain but is then switched to grass for half of the animals life. This allows these pampered cows to live, run and canoodle about in the grassland near the pacific coast and grow into beautiful animals. What a life!

            Right now you can expect to see our favorite cuts in the meat case your all familiar with- Boneless ribeyes, Top Sirloin steaks, strip steaks,  Ground Chuck made ground fresh daily, shoulder roasts and steaks. With this new meat, I have started to do some different cuts to appeal to the gourmands. You can look for Filet of striploin that will be extra thick but not as large as the NY Strip. You will also see a Culotte steak which comes from the Top Sirloin and in my opinion the best part. Culottes cook just like a sirloin steak and braise really well. So get over and check it out.

            We also have all the Niman pork products on member coupon. Get a .30 cent break on the total price with a member coupon.     

 

 

 I hope that you have a great week!

Dan Gillotte

Wheatsville GM and e-mail guy!

Rainy day food tips, election, owner gathering and more!

Hi Wheatsville friends and fans!

Amazingly, it's raining outside! The rain can probably be attributed to the fact that we are trying to prepare the ground for new footings and need it to be dry! So, you can thank US for the rain!

This week, scroll down for:

Election! 

Best of Austin!

Owner Gathering!

Rainy Day food tips

New meat supplier

World renowned Italian cheese appearing at Wheatsville al più presto possibile!

Fall for produce!

Perhaps you've heard that there is an election going on? 

Yep, right here at your co-op! Vote for your board of directors, on our boycott of products tested on animals, our proposed bylaws, and for the community groups we will support this year!

 You can vote on-line! It's easy and fast! All the information is at your fingertips, too so you can make a good decision! http://wheatsville.coop/election/index.html

Best of Austin

We've been informed that we are winners in the Austin Chronicle Best of Austin awards again this year, but we don't know for what yet! (I'm pulling for Best weekly e-mail, myself!) Anyway, that issue comes out tomorrow, so look for it and help us celebrate our win! We couldn't do it without you!

Mark your calendars for the Fall Owner Gathering!

Sunday OCt. 26th from 1:#0-3:30 at our new meeting room in the new office building behind the store (3105 Guadalupe)

You'll have a chance to:

Meet the board and board candidates

Tour the new office and get a project update from me

Discuss the proposed changes to the Bylaws and Articles of INcorporation

ENjoy the company of other co-opers and have some light refreshments!

We hope to see you there!

Rainy days and delis 

Here comes the rain again! Come on in to the Wheatsville Deli and enjoy your hearty rainy day classics: Frito Pie made with our award-winning Tempeh Chili, the budget-friendly and very filling organic Black Beans and brown Rice, and delicious hot soups – in the Deli today are our flu-busting Garlic Soup and tempting Tomato Basil! Our favorite hot Deli sandwiches include the Italian Stallion – melted fresh mozzarella, organic P2 pesto, fresh sliced red bell peppers with oil and vinegar on ciabatta, the Catfish Jack Po'Boy – oven-baked lemon-pepper catfish on a hoagie roll with spicy chipotle mayo, and our Southern Fried Tofu patty on your choice of bread – all of which come with your choice of veggies and spreads. Also in the case are irresistible entrees like sustainable Crispy Fish Cakes, Lemon-Butter Grilled Ahi, Honey and Ginger Glazed all-natural Buddy's Chicken Wings, Leek-Roasted Tempeh with Carrots and Stuffed Red Bell Peppers. C'mon and eat!

 

 

We would like to welcome Niman Ranch meats!

 

            In case you haven't noticed we have a new beef and pork supplier. Niman Ranch meats have been a mainstay in west coast restaurants and stores since the 1970's. With a commitment to humane treatment and sustainability Niman Ranch meat really come into a class of their own. Now Wheatsville is proud to be part of this tradition and to bring this fine product to you table.

I could go on but I don't think I could do justice to their fine heritage. But the writers at the New York Time can- check out this article about Bill Niman.

http://www.nytimes.com/2008/10/15/dining/15goat.html?_r=1&hp&oref=slogin

            This month we're introducing Niman Pork with a member coupon. All Niman pork in the case is .30-off with member coupon. Come by and have a look the Niman meat is definitely something to behold. Read more about them at there website. http://www.nimanranch.com/control/story.html

 

La venuta Presto!!! Nel dipartimento di formaggio (Coming Soon!!! In the cheese department)

 

Parmigiano-Reggiano has many imitators but only cheeses made in the Parma area of Italy can bear this name.  It is made simply with grass fed cows milk, whey, rennet and salt.  It is set on shelves and turned every 7 days.  After 12 months of sitting and turning the cheese is inspected by the Consorzio Parmigiano-Reggiano. Using only a hammer and his ear he can tell if a wheel of cheese has fissures or voids, by tapping certain areas of the cheese. Cheeses that pass the test are then branded with the Consorzio Parmigiano-Reggiano seal. Even though it is simply made it's flavor is complex. Mostly used as a toping for pastas and an ingredient in pestos, it can be paired with honey and nuts for a wonderful snack. Keep your eye out for this cheese's appearance on our shelves.

Savoring the Season

 

Fall?

It's cloudy and damp outside which must mean that Summer is over, and our produce selection is starting to reflect that more and more. In addition to the apples, pears, and squash that have been highlighted in recent emails, we also have some nice root veggies coming in. Garnet and Jewel Yams (sweet potatoes) are in season and add some color and depth to your normal mash, give'em a try! The Garnet yams have beautiful orange flesh and a nice sweetness, whereas the Jewel have a creamy color, and bit brighter sweetness. Turnips, beets, and parsnips (when available) make for a great side when diced, tossed in liberal amounts of olive oil, garlic, rosemary and thyme then roasted to perfection.

 

Squash

It's not just some silly game played by Ivy Leaguers. We've got an abundance of squash right now, and our selection will continue to grow as the Fall season deepens. Here is a nice, simple recipe that you can use to de-mystify Kabocha, Pie Pumpkins, and Red Kuri squash.

Simmered Pumpkin (Kabocha squash)

this traditional Japanese dish can be prepared with pie pumpikin, red kuri, or kabocha squash

Serves 4-6

 

Ingredients:

1 ½ lb kabocha squash

1 ½ cup dashi (kombu seaweed stock – check package of kombu for instructions, it's easy, I swear!)

3 Tbs mirin (or just add 1 Tbs sugar)

1-2 Tbs sugar

½ tsp salt

½ Tbs soy sauce, or tamari

 

Method:

1. With a heavy knife, cut the squash in half. You may have to hammer on the knife. Remove the seeds and cut into chunks, 1 1/2" x 2". Cut off the hard part of the skin with a paring knife or potato peeler. If you want to be like the professional chefs, trim the sharp edges.

2. Place the squash pieces, skin side down in a pot with the thicker pieces at the bottom of the pot. Pour in the dashi until it comes up 2/3 of the height of the squash. Add half the seasonings. Cover, and bring to a boil.

3. Lower the heat to medium low and cook 15-20 minutes.

4. Taste and add more seasonings. Continue to cook until the squash is tender and there is about 1/3 the liquid left.

5. Turn off the heat and let the squash absorb the liquid.

 

What's Local Right Now?

 

Well, were in between seasons right now for our local producers, yet we do have a few items lurking about. Reliable Brand Tomatoes have returned! They spent most of the summer working on  expanding there operation, and we're proud to annouce their triumphant return to our dry table. We're still getting some great organic green beans from Hondo, wich just North of Taylor and Roud Rock. As always, our Crimini, Button and Portabello mushrooms are grown locally by Kitchen Pride, and our Bibb lettuce is provided by the kind folks over at Amador Farms in Dripping Springs. Also, right now, our Zucchini, and Okra are coming from Morrison Organic Farms out in Cleburne, TX.

 

Beer of the Week!

 

Fat Tire Singles!

 

Fat Tire has gained fans through the years due to its sense of balance: toasty, biscuit-like malt flavors coasting in equilibrium with hoppy freshness. Grab one and try it for yourself!

 

CALLING ALL FAT TIRE FANS:

(taken from http://www.tour-de-fat.com)

PREPARE YOURSELVES FOR YET ANOTHER SEASON OF ANTICS, COSTUMES AND THE MOST FUN YOU MAY EVER HAVE ON TWO WHEELS!

Yes folks, the Tour de Fat will once again be meandering and pandering through 11 western cities spreading the good word about the positive societal offerings of the bicycle. Along with our exceptional ability to roust a city's inner-cyclist, in 2008 we hope to drive our message even deeper by bringing you the biggest, most enjoyable traveling bike festival that we know of. The Tour de Fat arrives in Austin October 18, 2008 at Fiesta Garden.

Thanks all! Have a great week!

Dan Gillotte

Wheatsville GM and e-mail guy