[Wheatsville] February is for chocolate lovers!
dangillotte at gmail.com
Wed Feb 4 17:30:48 EST 2009
Hello Wheatsville friends and fans!
Welcome to February!
This week scroll down for:
Coffee with your board!
We heart chocolate!
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!
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
*Bread and Chocolate Dark Chocolat*e-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
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 style**chocolate* 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 i*n 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
*Wheatsville's salsa of the mont*h 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
*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!
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 Bru*t 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 *
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
*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
*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
*Smart Puffs* - WARNING: It's incredibly easy to eat this entire bag in one
*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
*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:
*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!
GM and e-mail guy
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