Presented by Becky Ringsby, Savor Specialty Chef Services in the Co-op Class "No Knead Breads." Makes 2 (2-lb) loaves 7 c whole wheat flour (31 ½ oz) 1 ½ Tbsp granulated yeast (2 packets) 1 Tbsp kosher salt, or to taste ¼ c vital wheat gluten 3 ¼ c lukewarm water ½ c honey You [...]
Makes 60-70 dumplings depending on amount of filling used • 2 LB celery • 1/2 LB fresh mushrooms, finely chopped • 3.5 oz firm tofu curd, finely chopped • 4 eggs, whisked • 1/8 LB chopped green onion • 2 tsp salt • 1 tsp white pepper • 3 tsp sesame or olive oil • [...]
Makes 60-70 dumplings depending on amount of filling used Ingredients • 2 tsp salt • 1+ lb ground pork • 1 lb Chinese cabbage • 10 oz chicken broth • 1 bunch green onions, thinly sliced • 2” knob of ginger, chopped • .6 tsp white pepper powder • 3 tsp soy sauce • 3 [...]
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The more you know… By Adam Calder, Produce Manager We have had many staff come and go over the years here at Wheatsfield. Everyone’s time at the co-op is different, yet hopefully all who have worked here have at the very least left with a little more knowledge than they started with. One of our [...]
Our October cooking and health classes are now posted! Back due to demand is another class time for "The Fermented Kitchen Course 3: Kombucha & Other Fermented Beverages." Enjoy seasonal health and cooking classes, a port and fortified wines tasting, Paleo Cooking 101, everything you wanted to know about coffee, and more. View classes and [...]
Summer gardens are exploding with the last vestiges of produce. Here’s a great salad to put those veggies to good use. The lemon vinaigrette is equally as tasty and bright tossed into a pasta salad or drizzled over roasted veggie like zucchini, yellow summer squash, asparagus, green beans or potatoes. Chopped Salad Serves 2 [...]
During September, we are accepting donations for Feeding Texas- the state association representing all of the food banks in Texas. Funds will be raised through our Co-op Nickel program with donated bag refunds and extra change. If you wish to donate extra funds via a check, you can make it out to Feeding Texas with [...]
Presented by Soko Starobin in the Co-op Class “Cooking Tofu with Japanese Umami Ingredients.” Serves 4 • 2 blocks of firm tofu (about 24 oz) • ½ c arrowroot powder (add as needed to dust the tofu) • 3 Tbsp oil (sesame oil for strong flavor, grapeseed oil for mild flavor, etc.) • 2 Tbsp [...]
Presented by Soko Starobin in the Co-op Class "Cooking Tofu with Japanese Umami Ingredients." Serves 4 • 2 blocks of soft silken tofu (about 24 oz) • 3 oz Enoki or Eringi mushrooms For the Dashi liquid (Umami broth) • 2 c water for soaking • 5 g dried Shiitake mushrooms • 5 g dried [...]
