June 18^th Meeting Highlights

Collard Greens

By Adam Calder
Wheatsfield Produce Manager

Green and glossy, tasty and tender, collard greens are a summer time staple in many gardens. A nutritious member of the brassica family (which includes kale, cauliflower, cabbage and broccoli), a serving of collard greens has 4 grams of fiber, protein, 339% of the daily value of vitamin K, and is a rich source (20% or more) of the daily value of vitamins A, C, and manganese. They are a moderate source of vitamin B6 and calcium.

Although they are likely native to the Mediterranean, collard greens are now grown all over the world, in East Africa, Europe, Brazil, Portugal, Zimbabwe, and the United States, especially the southern states. They have been grown since antiquity, when they were grown in the gardens of Greeks and Romans.

Collards have changed little since humans started growing them, and the collards we have today are essentially the same ones grown by those ancient Greek and Roman Gardeners. They are an earlier, more primitive form of cabbage. Even though cabbage was bred from collards, and is a more advanced form of the brassica, the virtues of collards as a valuable garden plant caused gardeners to continue to grow them.

They do not have a tight, compact head like cabbage, so collard greens are less susceptible to fungal disease caused by high humidity. They grow well in poor soil and a wide variety of climates, although they have the best flavor when grown in cooler climates.

Because of their ease of cultivation and nutritional content, collard greens were widely grown in the southern United States during the time of slavery, and slaves used these greens to supplement their rations. Collard greens are still widely available in the southern states, and there are several collard green festivals to honor the culinary heritage of this humble green.

Many people cook collard greens with smoked, fatty meat like bacon or ham hocks. In Portugal, they make a healthy and delicious soup called Caldo Verde.

We have ample stock of local, organic collard greens from Flint Ridge in Kalona, Iowa, so stop in soon and grab a bunch of these flavorful, healthy greens for your next meal.

Caldo Verde

Serves 4

INGREDIENTS:
2 tablespoons olive oil
1 cup chopped yellow onion
1 tablespoon thinly sliced garlic
1 lb. potatoes cut into 1-inch cubes
½ lb. linguica sausage link (Portuguese sausage)
6 c. chicken broth
2 cups stemmed and thinly sliced collard greens

DIRECTIONS:
In a large, heavy pot, heat oil and sauté the onions and garlic, about five minutes. Add the potatoes, whole sausage link, and broth. Bring to a boil, reduce heat and simmer for 25 minutes. Remove the sausage, add the collard greens, and cook over medium heat for five to ten minutes, or util the collard greens soften. The soup can be eaten as is, or pureed with a blender for a thicker soup. Slice the sausage link, serve on top of bowls of soup.

Ames High students from left to right: Bethany, Sara, and Lily

Did you know Ames is the first city in the nation to create an official 10-Year Pollinator Plan?

We’re proud to support this groundbreaking effort—and the next generation of changemakers making it happen! Through the City of Ames’ Climate Action Youth Grant, Ames High School students partnered with local businesses like Wheatsfield as part of their final project to raise awareness about the plan.

Their creative idea? Custom-designed stickers featuring QR codes that link directly to the plan—now on our smoothies, juices, and other to-go items! This collaborative project also commissioned original artwork from an Iowa State University student artist to bring the stickers to life.

You’ll spot these pollinator-friendly stickers popping up at other local spots too, like Clayton Farms Salads, Burgies Coffee, and The Filling Station.

So next time you sip a juice or smoothie from Wheatsfield, take a moment to scan the code and learn how you can help support bees, butterflies, and all the vital pollinators that keep our ecosystem buzzing.

When we learn and grow together, our whole community thrives.

Links:

City of Ames Pollinator-Friendly Community Plan 2023-2032

Prairie Rivers of Iowa Pollinator Friendly Ames

CANCELEDCANCELED: June Member Appreciation Day!

We are sorry to announce we will be canceling this months Member Appreciation day due to the unforeseen circumstances related to the recent UNFI distribution disruption. Please stay tuned for more information!

Join us on Saturday, June 14 from 10am-2pm to celebrate you! Enjoy samples around the co-op, local music, visit with board members, sign-up to win our Local Product Giveaway, send the kids on a scavenger hunt, meet local producers, and more!

Don’t miss out on our limited edition Wheatsfield Koozie and La Croix GIVEAWAY! We are giving away 150 koozies starting at 10am, one per person, while supplies last.

Giveaways!

Don’t miss out on our limited edition Wheatsfield Koozie and La Croix GIVEAWAY! We are giving away 150 koozies starting at 10am, one per person, while supplies last. We will also have a great local summer giveaway for you to sign up-to-win!

Local Producers

Experience the best of our community at the co-op with local producers sampling their fresh, high-quality products. Engage with the passionate individuals who are dedicated to bringing the finest local goods to your table, and discover new favorites while supporting your local economy.

Organic Greens, Kalona, IA

SCREAM Ice Cream, Fairfield, IA

Rosmann Family Farms, Harlan, IA

NOW Wellness, Regional

Co-op Explorer Scavenger Hunt

Kiddos can grab a scavenger hunt card at the store entrance (welcome cart) and use the clues to fill it out. Make sure to sign-up your under 13 kiddos for our Co-op Explorers! Bring filled out scavenger hunt cards to the registers for a prize.

DIY Summer Spray

Come and craft a custom spray that will keep you feeling fresh and revitalized all summer long! These sprays are perfect for cooling down on hot days, soothing sunburns, or simply adding a delightful scent to your surroundings. While supplies last!

Samples!

We will have a diverse array of great samples throughout the co-op. Whether you’re craving fresh, local produce, artisanal cheeses, or gourmet snacks, you’ll find something delightful at every corner. These samples allow you to explore new flavors and discover your next favorite product, making each visit an exciting culinary adventure.

Local Music

Miann | 12-2pm

Michaela Thompson, under the artist title, “Miann” is a songstress weaving together ethereal themes and down to earth melodies in her work. With lyrics both realistic and spiritual, she creates a dreamlike atmosphere with beautiful vocal melodies, electric guitar, and piano.

Word from the Board

June 2025
By Sarah Huffman

If you’re like me, Wheatsfield isn’t just a place where you shop, but a space where community is built. Whether you’re taking classes in the Co-Op Community Room, grabbing coffee and chatting with a friend, sampling delicious wine and cheese, viewing art exhibitions in the dining area, or participating in one of the monthly events or quarterly Member Appreciation Days, you’re bolstering our local economy and creating vital touchpoints that establish a sense of belonging for yourself and others in our community. And there’s no better time to celebrate this vibrant community than the beginning of summer!

Celebrating Community with Summer Co-op Events
The start of summer brings so many of my favorite times at the co-op. Our family regularly attends the Friday evening Tiny Deck concerts (starting the Friday after July 4th), where we meet up with friends, grab drinks and a picnic supper, and listen to local musicians playing on the Wheatsfield patio. On a stroll home from the Saturday morning Farmer’s Market, there’s no better place than Wheatsfield to grab lunch and do some weekend shopping. We look forward to June’s Member Appreciation Day (June 14th), which will feature fun activities for kids, more deals for members, and tasty food or drink samples. And later in the day on June 14th, we’ll head to the Juneteenth Celebration at Bandshell Park, where Wheatsfield will host a booth and join the Ames NAACP in a joyful summer celebration of African American culture. So much on the calendar and the month has barely begun!

On Sunday, June 22nd, we will be closing the co-op early for a Passing of the Torch Celebration in honor of outgoing General Manager, Linda Johnson and incoming CEO, Stacey Brown. We look forward to coming together in friendship and community to share stories, memories, and heartfelt gratitude for two inspiring women who have shaped Wheatsfield’s story.

Considering Leadership in the Wheatsfield Community
Part of sustaining our beloved co-op community involves a time and energy investment of a group of Wheatsfield members who have been elected to serve on the Board of Directors. As is the case with other boards of member-owned co-ops, Wheatsfield Board members have a deeper understanding of the functioning of the co-op, meeting monthly to establish and revise organizational policy, oversee the work of the general manager, survey the co-op’s financials, and create the vision for Wheatsfield’s future.

This upcoming fall, three Wheatsfield Board of Directors’ seats are up for election. If you’ve ever considered giving back to Wheatsfield in a meaningful way, now is your chance! We’re accepting applications through August 11th, so make sure to complete one online or in person soon. Becoming a Board member is so rewarding and an excellent way to give back to a community that has given so much to you.

RUN FOR THE BOARD OF DIRECTORS INFO

Tariff Update

By Adam Calder, Wheatsfield Produce Manager

Ever since the Trump administration began announcing the nearly daily changes on import tariffs, hardly a day goes by when I am not asked by a customer or co-worker about effect tariffs will have on the price of their groceries. There have already been some changes, and will be more to come.

During April, the wholesale cost of avocados, blueberries, cucumbers, limes, peppers and tomatoes went up the most. In May, costs are projected to rise .5%, or 2.6% comparing year-over-year. This is a bigger single-month cost increase than we have seen since the pandemic throttled supply chains. Products likely to be affected by this are butter, chocolate, eggs, juice and milk.

It is difficult to keep up with the current list of implemented and rescinded tariffs, as the changes are erratic and unpredictable. So far, there is still a universal 10% tariff on all goods imported from all countries outside the United States. In February, a 25% tariff was announced on aluminum products, then it was rescinded, now again it is implemented. This tariff will drive up the price on things packaged with aluminum.

The first round of shipments ordered when the tariff on China was 145% have been arriving during May. While this may not directly affect the price of our fresh produce, many deli packaging materials come from China. As warehouse supplies across the country begin to dwindle, and are replaced with these high-tariff items, price increases are likely to start happening while we move into the summer months.

Wheatsfield gets much fresh organic produce from California, and to a lesser extent Florida. Outside of those two states, most of it comes from Mexico, especially for items that are out of season. Even if only a 10% tariff remains on Mexican imports, this is still higher than the profit margin of many grocery stores and distribution warehouses. Take, for example, the largest grocery store in the country, the multi-billion-dollar behemoth that is Walmart, only has a profit margin of about 3%. A 10% tariff is three times larger than that profit margin.

We will do our best to manage these tariffs, and the associated cost increases. We are always on the lookout for more cost-effective packaging, local produce, distributor promotions and collaborative opportunities with product vendors so we can keep costs as low as possible.