Fridge & Freezer

Our frozen foods department features choices ranging from traditional “convenience” foods to convenient natural alternatives. Mississippi Market offers organic frozen vegetables and fruits, entrees, pizzas, and snacks all which make healthier eating quick and easy. We also carry a delicious variety of local and traditional desserts for the dairy and non-dairy enthusiast alike!

Frozen delights

Summertime is the perfect time to try the many ice creams we offer at the co-op. Each one is delicious and unique in their own way.

Three Twins Ice Cream


Born in San Rafael, California, Three Twins Ice Cream first started out as a little ice cream shop. They eventually grew to sell to area restaurants and at the Berkeley Farmers Market. They must have done something right in those early years, because now they make their ice cream in California and Wisconsin and sell the largest line of organic ice cream in the country.

What makes Three Twins Ice Cream unique? Each time you buy a pint, you fund the purchase of 6 square feet of rainforest land, sensitive habitats, and other significan spaces through their Ice Cream for Acres program.

Pumphouse Creamery


Pumphouse Creamery’s passion is using local ingredients, such as our dairy and fruits. Crystal Ball Farms in Osceola, Wisconsin provides their organic milk and cream, processing and bottling their white gold on their farm. In addition, most of their local fruits are organically grown and frozen at their peak for year round use. Pumphouse Creamery ice cream was named one of the Top 25 ice cream shops in U.S. from Food and Wine magazine in 2011.

What makes Pumphouse Creamery ice cream unique? Their ingredients are familiar: Whole Grain Milling and Rochdale Farms both provide the ingredients for their waffle cones.

Sweet Science

sweet science berry crumble_web

Sweet Science Ice Cream owner Ashlee Olds is passionate about her ice cream, “I craft my ice cream with natural, organic, and local ingredients. I make an all-natural ice cream that tastes amazing without all those extra things, like high fructose corn syrup, chemicals, stabilizers, artificial flavors and additives… That’s where the science comes in. I use precise cooking methods to invite the highest-quality ingredients to work together and create a truly great ice cream.”

What’s unique about Sweet Science ice cream? Besides flavors like Sweet Corn Blueberry and Berry Crumble? It’s made right here in St. Paul!


Our refrigerated section highlights all of your favorite fresh and natural refrigerated food items. Mississippi Market offers a plethora of refrigerated meat alternatives such as tofu, tempeh, and seitan, fermented products such as pickles, and kimchi, as well as natural ready-to-bake items, hummus and other spreads and dips.

Fremented Favorites

The increased amout of probiotics found in these fermented items make them a hot seller. Why are fermented foods getting so much attention? Because the process of fermenting creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics, which have been proven to aid digestive health. Here are some of our favorite fermented foods.

Fierce Ferments

These local ferments are made by three friend in the City Food Studio, a South Minneapolis commercial kitchen. Fierce Ferments sources organic produce from small-scale farms in Minnesota and Wisconsin whenever possible to make their award-winning raw vegetable ferments. Look for their mild kim-chi, sauerkraut, and curtido in our refridgerated case.

Angelica’s Garden

Local farmer, Angelica Hollstadt is the creator of Angelica’s Garden. Angelica has been providing farm-to-table goodness since 1997. Angelica and her husband, Mike, grow two acres of organic green cabbage, napa cabbage, garlic, and daikon radishes in Elmwood, Wisconsin. Angelica ferments her Kim Chi, Raw Sauerkraut, Raw Red Cabbage & Ginger Ferment in the basement of their farmhouse. Look for these local ferments in our refridgerated coolers.

Farmhouse Culture


Farmhouse Culture krauts were founded by Kathryn Lukas, a food alchemist and classically trained chef. She first fell in love with sauerkraut (“kraut”) while cooking in the restaurant she owned in Stuggart, Germany. When she returned to her native California, Kathryn started introducing the taste of fresh organic kraut to the area and began reviving the ancient tradition of natural fermentation. Since launching in 2008, Farmhouse Culture has created innovative ferments inspired by global flavors, the finest local, all organic ingredients, and organic cabbage, grown year-round in California.

Look for Farmhouse Culture Caraway Organic Kraut, Smoked Jalapeno Organic Kraut, and Garlic Dill Pickle Organic Kraut in our refridgerated cooler.