Orecchiette, plural of orecchiette, means “little ears” in Italian. It is the pasta of the Puglia region of southern Italy (located in the “boot heel”) where it is made with only flour and water. Eggs have never been included in this pasta because they were once considered a luxury to those living in southern Italy.Orecchiette, [...]
July 2017 Produce Parable By Adam Calder With all of the corn and soybeans that are grown in Iowa, it can be easy to forget how much of the variety of nature’s bounty can come from Iowa’s fertile soil. We’ve got a great selection of fresh, high quality Iowa grown produce just waiting to go [...]
Join us at Brookside Park Maple Shelter for our annual local foods potluck! Bring a dish to share featuring local ingredients (bring your own table setting too to help reduce waste!). Saturday, August 26, 5:30-8pm We'll start eating at 6pm. Wheatsfield will provide a dish (meat and vegan) to share featuring local ingredients. We will [...]
Recipe by Becky Ringsby, Savor Specialty Chef Services Slaw • 2 c broccoli and/or cabbage slaw • 2 shallots, sliced (optional) • 1/2 c seasoned rice vinegar • scant 1/2 c sugar Sauce • 1 c Mexican crema or make an approximation: • plain Greek yogurt, or sour cream • Squeeze fresh lime juice, to [...]
Whether your bike ride this summer takes you across the state, across town or simply around the block these healthy powerballs will fuel your ride and speed up your post workout recovery. They are easy enough to have the kids help make and it’s easy to make simple substitutions based on what you have [...]
Kim McDermott, Wellness Manager This article was originally published in our July, August, September Field Journal. It’s been said we’re only as old as we feel. And how we feel has a lot to do with the health and flexibility of our joints as we age. Healthy joints can determine our level of independence in [...]
Saltlickers’ co-owner Jennifer Knox creates interesting sea salt based herb and spice blends. She shared a whole host of delicious recipes for the grill at a Wheatsfield Co-op cooking class this summer. Green beans are seasoned with Grilla Gorilla, an earthy chili infused blend that compliments meats as well as it does veggies. Add as [...]
Co-op Updates Linda Johnson, General Manager Printed in the July, August and September Field Journal. As we move toward the middle of summer, we are already thinking about and planning for this year’s Annual Meeting of the Members. In recent years, Wheatsfield’s annual meeting has been scheduled in mid-November. This year we have decided to [...]
This is a jerk you want to invite over for dinner! “Jerk” technically refers to a way that a meat or vegetable or fruit is seasoned and cooked – slow and over a fire. It’s a deeply rooted spicy Caribbean seasoning that originated in Jamaica. Jerk departs a lively, aromatic and uniquely Caribbean flavor [...]
8 Servings This rich, creamy, mouthwatering dessert is a perfect way to punctuate a delicious dinner or special occasion. Pudding • 1 loaf challah bread (about 1 1/4 pounds), cut into 1/2-inch thick slices • 2 Tbsp butter • 1 c sliced fresh or frozen peaches (about 2 peaches) • 1 c fresh or frozen [...]
