Wheatsville Co-op Austin, TX

[Dan Gillotte <gm AT wheatsville.com>]

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