Hello Wheatsville friends!
This week, scroll down for more about:
Calling all Girl Scouts!
Is your daughter (or another girl you know) a Girl Scout? If they're a junior tell them about the Co-ops for COmmunity Badge event being held at Wheatsville on Oct. 18th! Girls can earn this awesome new badge and learn about co-ops here at YOUR co-op. For more information, check with your Girl Scout leader!
Apple season
Pears
In the deli
Who you calling organic, shrimp?
Beer
Chips
Expansion update
Savor the Season – Apples
After a long, and delicious stone-fruit season, it is time to put them to rest. American apples are here and have been mighty tasty. While a few of our varieties are still coming from the southern hemisphere, the majority of our apples are coming from the West Coast.
Honey Crisp, Granny Smith, Jonagold, Golden Supreme, and bagged Gala apples are all new crop American apples. Honey Crisp’s have been my favorite so far, with an overly crisp texture, and delicious sweetness. The last few batches of Granny Smith have been some of the tartest I’ve ever eaten; reminiscent to sour apple candy. Yum. They make great baking apples, as well.
Savor the Season – Pears
Pears, in season, are one of the most subtle and delicious treats you can have. Most pears are better when eaten soft, and have a nice velvety, creamy texture, with a sweetness that makes me think of good custard.
Asian pears are best eaten while hard (or crisp), whereas most other varieties are best when soft. When picking pears to eat that day, you want to select fruits that give a little to the touch. If you want to have them around, pick a more firm pear, and leave them out until soft. A good way to tell if a pear is ready to eat is to pull its stem off. If it gives easily, your fruit is ripe and ready to be eaten.
Pears are also really great with soft cheeses, particularly blues. I like to eat a nice Stilton with a ripe pear, or Gorgonzola. The sharpness and acidity of the blue cheese goes really well with the creamy, custard-like flavor of most pear variety.
Right now in produce we have several varieties of pears available. Look for Asian Brown Pears, Bosc, Bartlett, Red Bartlett, D’Anjou, and Starkrimson varieties. My personal favorites are the Bosc, and Starkrimson.
Here is a nice recipe for poaching pears:
Poached Pears with Asian Spices
Yield 4 servings
Time 20 minutes, plus cooling time
If you have the time and energy, a nice touch after removing the pears is to reduce the cooking liquid until there is only a cup or so left, then spoon it over the pears at the table. But even unreduced liquid makes a nice ''sauce.''
Ingredients
- 2 1/2 cups sugar
- 3 star anise
- 5 slices ginger
- 2 cloves
- 1 3-inch cinnamon stick
- 4 pears
Method
- 1. Combine sugar and spices with 5 cups water in a medium saucepan (large enough to accommodate the pears upright), and turn heat to high. Peel pears, leaving stems on, then core them. 2. Lower pears into the water, and adjust heat to gentle simmer. Cook pears, turning them every 5 minutes or so, until they meet little resistance when prodded with a thin-bladed knife, usually 10 to 20 minutes. Turn off heat, and cool pears in liquid. 3. Place pears on serving plates. (At this point they can also be covered and refrigerated up to a day; they should be brought to room temperature before serving.) Reduce the poaching liquid to about a cup (it can also be stored for a day), then spoon a little over each pear before serving.
Come on in to the Wheatsville Deli!
It’s your last chance to sample our Salsa de Otono, made with smoky ancho and sweet red bell peppers, as well as our Blueberry-Banana Dream smoothie, a delicious treat for both the eyes and mouth!
To whet your appetite, in today’s case we are offering the staff pick Spicy Mango Quinoa, all-natural Honey and Ginger-Glazed Chicken Wings, creamy yet vegan Cashew Linguine, sustainable Crispy Fish Cakes made from mahi-mahi and cod, agave-sweetened Lively Carrots and Beets, Lil’ Cheddar Meatloaf Muffins made with Coleman’s organic beef, garlicky oven-roasted Asparagus with Almonds, plus sweet treats like tender Buttermilk Cookies and crunchy Salted Oat Crisps! Do you have a special request? Come on in to the Deli and let someone know!
Certified Organic Shrimp at Wheatsville!
Organic shrimp? How the heck do you grow organic shrimp? Well it's not any easy thing in fact there is only few organic shrimp fisheries in the whole world, we're excited to bring their product to your dinner table.
Rio Muchacho Organic Farm is located in Equador close to Bahia de Caraquez Ecocity in the estuary of the Chone River. It is the first certified organic shrimp farm in the world. The methods used on the farm are based on principles of organic farming and permaculture. Rio Muchacho is also a certified Ecotourist and take much pride in their organic farms and the beauty with in. This is a line from there website describing the Rio Muchacho farms.
A scenic drive along the estuary and through the tropical dry forest to the farm which is visually very different to the other farms seen en route, most farms are deserts, the organic one is brimming with vegetation, wildflowers, wildlife and a combination of attractive production areas in harmony with regeneration zones. Shrimp is not the only crop here, the dykes are used for growing aloe vera, papaya and almonds, as well as seed producing trees which is harvested for the shrimp food itself. The lower part of the dykes are reserved for mangroves, the most important plant in the system, acting not only as a biofilter but as a food source.
You can try thier peeled and deveined medium shrimp this week for $14.29 lb.
Here's a great simple shrimp scampi recipe!
Ingredients:
- 1 1/2 pounds large shrimp (about 16 to 24)
- 1/3 cup clarified butter
- 4 tablespoons minced garlic
- 6 green onions, thinly sliced
- 1/4 cup dry white wine
- 2 tablespoons lemon juice, fresh if possible
- 2 tablespoons chopped fresh parsley
- salt and pepper, to taste
Preparation:
Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.
Bon appétit!
Beer of the Week:
Hennepin Farmhouse Saison
As you pour this rich golden ale into your glass, consider your surroundings. Are you in a restaurant? Outside on the deck? Is it hot and humid? Cold and brisk? Take a drink. Feel the way Hennepin is bright and lively in your mouth with a warming mix of spicy gingersnap and citrusy hops. Refreshing. Relaxing. It's true: no matter where you are, Hennepin is the perfect ale for all seasons.
'I DRINK THE BEER THAT GOD WOULD DRINK: HENNEPIN. I ACTUALLY BELIEVE IT WAS TOUCHED BY THE HAND OF GOD. IT'S RIDICULOUS - I COULD DRINK IT EVERY DAY.'
-Craig Samuals, The Smoke Joint –
Look for Hennepin in Wheatsville’s singles cooler!
NEW in the Grocery Department!
If you love El Milagro corn chips (who doesn’t!?) try their delicious homestyle tostadas! Just add refried beans, lettuce and sliced avocado (the ones in produce right now are amazing!) for an easy snack or serve with rice and a salad for dinner.
Expansion project update
Well, as you can probably see we've had a lot going on lately. Tons of excavation in the back and on the side as they work on prepping for the new addition and complete the work that will preserve the pecan tree and replace the remaining retaining wall.
There is more car parking in the front these days along the eastern wall, but next to no parking in back. We should regain even more parking over the next couple of weeks as well.
The city and Capitol Metro have almost completed their work on the long awaited new crosswalk and bus stop. We are proud of being instrumental in making this happen and can't wait to use it!
Thank you for your continued patience and enthusiasm for our project and sorry to our neighbors for the especially loud parts of late.
Mark your calendars for Sunday October 26th from 1:30 to 3:#0 when we hold our first Owner Gathering in the new space! I'll be giving tours and showing off our delightful new space!
I hope that you have a great week!
Dan Gillotte
Wheatsville GM and e-mail guy!
