Market Musings Blog

Gluten free goes local

We know that food sensitivities and food allergies are a part of many people’s lives, so we are always on the lookout for high quality products that will meet these people’s needs. Read more …

Hey, there’s a game on!

If truth be told, there are only two Super Bowls from over the years that I really remember. Read more …

Where our deli sources its ingredients

As an individual born after 1985, the power of the internet is certainly not lost on me; Instagram, Yelp, Twitter and a myriad of other distractions have become my personal tastemakers.  As a manager in a natural foods grocery store, I’ve seen my personal procrastinations begin to have a wider impact on customers in my store, and my friends’, family and colleagues purchasing habits. No longer is Facebook just a place to see the pictures from last weekend’s totally awesome party, but also a platform to build community, educate, and hold a dialogue that steers the food trends, that as a member of the food industry, I’m trying to stay two steps ahead of.  Read more …

Impromptu – Celery Almond Salad

It’s the dead of winter and I can only eat so many bowls of soup before I start to crave something fresh and crisp. This salad comes together quickly and satisfies the need for something light and flavorful. I was so happy with it that I figured I’d share, for those who are looking for a bit of freshness these days. Read more …

Season’s Eatings

We get excited around here during the holidays. We love how the holidays bring people together and we love playing a part in people’s celebrations by providing fresh, delicious foods for their holiday spreads.

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Read more …

Thanksgiving Central

Cranberry_Pecan_Skillet_Stuffing_vertictal web

photo courtesy of strongertogether.coop

Digging through dozens of recipes? Reading Thanksgiving recipes until your eyes weep? We’re keeping it simple! Here’s what we think every memorable Thanksgiving meal needs: Read more …

Iced Coffee – at home or at the co-op

I’m a great fan of high-grown African coffees, but boy—they’re no fan of me! If you’re like me, you should try cold-pressed coffee.

It couldn’t be simpler: the cold-press method tames acidity (and caffeine content, too), producing sweet, brightly flavored cups that can be drunk straight but I prefer to temper with milk. And what better, in summer, than Vietnamese coffee (cà-phê-sua)—that sweet, languorous drink? I think the sharpness of a high-acidity coffee, tamed by cold-press and sweetened condensed milk, yields the best of all possible cups—the perfect drink for sitting on the porch on a scorching-hot Minnesota summer day.

You could win a Co-op Discovery Box! Snap a pic of your cold press coffee. Tag #trythischallenge Twitter/Instagram!

Vietnamese Coffee
Makes 1 cup

6 oz. very concentrated cold-press East African coffee*
1 tablespoon to ¼ cup sweetened condensed milk

1. Stir coffee and milk together.
2. Pour over a glass filled with ice.

*Try Peace Coffee’s Ethiopian—sensational.

New to cold-press coffee?
You can make it using a variety of methods. This one uses a Toddy:

1. Plug the hole in the bottom of the coffee maker, spritz the filter, and place it in the bottom.
2. Add a cup of cold water and 6 ounces of finely ground coffee. Pour in 3 more cups of cold water, slowly circling the measuring cup over the grounds. Add another 6 ounces of coffee, wait 5 minutes, then add another 3 cups of cold water. Don’t stir! But you can lightly tap the grounds that are floating on top to make sure they become wetted (they’ll eventually sink).
3. Allow to steep for 12–18 hours. (You do not have to refrigerate the Toddy.) Decant the coffee by removing the stopper and allowing the coffee to flow into a two-quart glass canning jar. It will keep well in the fridge for about 2 weeks.

But, you can also make it using a French press.

Out and about? Stop by our stores to pick up a Cowfee. You read that right, a Cowfee. It’s an iced latté to-go – cold press, milk and organic cane sugar chilled to cool you down & pick you up. Available now at the Selby store & coming soon to West 7th.

You want cheese on that burger?

Get the coals, make the lemonade, unfold the lawn chairs, get out the boom box, and put the beer on ice. It’s time to bust out that grill and cook up some burgers – sun, or no sun!

No offense to our lactose intolerant and vegan friends, but for me a plain hamburger just won’t do. It’s gotta be a CHEESEburger.  A hamburger without cheese is just like early eighties musical duo Hall and Oates… each excellent on their own, but unmistakably magical when paired together.  While American slices will always be a burger’s best friend, you might want to think about classing your beef, turkey, or veggie patty up with some of our favorite burger toppers.  Here are some of our favorite burger companions.

Burger toppings

(Recommended Grilling Soundtrack)                                  (Very solid layering of burger ingredients)

joe widmer

(excellent early 90’s cheesemaker pose from Joe Widmer)

Widmer’s Two Year Cheddar,Wisconsin- Joe Widmer has been cranking out award winning cheeses for decades. He originally started helping out at his grandpa’s plant when he was six years old. The plant itself has literally been home to three generations of cheesemakers, living directly above the plant. Joe is a certified Master Cheesemaker and we think his Two Year Cheddar is the bee’s knees on top of a burger. Sharp and meltable, this crowd pleasing cheddar will not get lost in a burger that is piled high with your other favorite burger toppings.

Roth Kase Buttermilk Blue, Wisconsin- Roth Kase Buttermilk blue is exactly what it sounds like. A tangy, piquant blue cheese that is mellowed out by a buttery smooth finish thanks to milk from predominantly Jersey cows. Forget about crumbled blue cheese, grab a thick slice of this Raw Milk blue – your gonna want a lot. Blue cheese not really your thing? Try cutting the blue with one of Minnesota’s favorite condiments…mayonnaise.

Somerdale Red Dragon, United Kingdom- This Burger Topper Cheese is a triple threat. Threat No.1- It is fantastic high-moisture (good for melting) cheddar from across the pond. Threat No.2- It already has whole grain mustard seeds in it. The mustard seeds provide all the tang you need for your burger. Threat No. 3- It has beer in it. My personal grilling drink of choice is grained into this multifaceted cheddar. Less is more with this cheese. Full flavored and packed full of mustard, this cheddar can be the predominant flavor of your burger if you’d like.

Abbott’s Gold Carmelized Onion Cheddar, England- This cheese is seriously rich. No need to chop a bunch of onions and painstakingly caramelize them on the stove top. You can skip that step because Abbot’s Gold does it for you. Of our recommended Burger Toppers, this is the cheese that screams…Give me bacon!

And remember, this is just the tip of the iceberg. Take yourself on a culinary adventure and experiment with other cheeses. If you find any keepers please make sure to stop back into the Market and let us know!
- Kevin L., Selby cheese buyer & cheeseburger connoisseur 

So now you know how we feel about burger toppings, but what about the burger itself? Jay C., our West 7th meat & seafood manager, recommends trying local ground beef from Hill & Vale. The grass-fed, grain-finished beef is super tasty and the flavor is a good balance between 100% grass-fed and 100% grain-fed.

For non-meat-eaters, try a local Trempeleau Walnut Burger on the grill. Or, a grilled portabello mushroom is always delicious on a bun with your favorite burger toppings.

Flavors for Cinco de Mayo

Feliz Cinco de Mayo!Cinco de Mayo is about more than just Mexico’s victory over France at the Battle of Puebla- It’s a celebration of Mexican heritage and traditions! This year, we’re highlighting some of our favorite Mexican flavors.

Visit our deli between May 1-6 to pick up some of these delicious salads and entreés:

  • Mango black bean salad
  • Chipotle potato salad
  • Southwestern enchilada pie
  • Green chicken enchilada pie
  • Roasted red pepper quesadillas
  • Pesto chicken quesadillas
  • Tres Leches cake

Saturday and Sunday, May 4 & 5, our deli will be serving a Taste of Mexico in the hot bar – try a variety of Mexican entrées and sides for lunch or dinner.

Our cheese department has sales on Queso Fresco and Cotija - authentic Mexican cheeses to add to your meals.

Plus, our produce departments are stocked with avocados and tomatoes for all your guacamole needs. Tired of your everyday salsa? Try mango salsa! Our mangoes are perfectly ripe and ready for salsa!  Just add diced mango to some minced onion, jalapeño and cilantro and squeeze fresh lime over everything for a fresh way to get your fruits and veggies.

Meet Whole Grain MillingConfused about how to properly cut an avocado or a mango?  Our produce managers show you how in these videos: avocado | mango  

Grab a bag of Whole Grain Milling or La Perla chips – they are both made locally and both work well for scooping guacamole and salsa.

Want to spice up any dish?  We recommend our Mississippi Market Made Chorizo.  Perfectly spiced, this sausage can be added to scrambled eggs, nachos, spicy tortilla soup or anything that needs a kick!

 

Make it, quick! – Grilled cheese & soup

Sometimes we just need something quick & easy for mealtime. In winter, something warm is usually preferred.  Well, one of the most comforting and quickest meals around is grilled cheese & soup. Now through February 26th, you’ll find all you need to make this quick meal on sale:

  • Amy’s organic soups – 2 for $5 (choose from chunky tomato bisque, split pea, lentil and more
  • Local, Milton’s Creamery Prairie Breeze cheddar – 20% off
  • Rudi’s organic sliced bread – $3.29 per loaf

Ask around in our aisles and you’ll find that almost everyone has their favorite way to spruce up their grilled cheese sandwich. Here’s a no-fail recipe from James, our grocery manager at Selby, for a grilled cheese sandwich that brings it up a notch:

Garlic Grilled cheese recipe