Asparagus from Various Local Growers

The late harvest has begun rolling into our produce section and is ready for your meal plans this week. I just did a side by side comparison of the California vs. Local; as you may have already guessed, the local is so much more flavorful and tender. We have also given our growers an increase on their pay price to account for any loss suffered during the late frosts and snows. Come in, grab a bunch & support your local certified organic growers!

WILDCRAFTED Ramps from Harmony Valley Farm

Fresh from our local forest floors, the perennial wild onion known as Ramps are being harvested. Generally a short 2-4 week season on these so get them before they're gone! CLICK HERE to check out our Ramp Pesto recipe that is super green and super awesome! I highly recommend it to anyone who likes onions and garlic.

FRESH WILDCRAFTED
Watercress Bunches

Fresh from our local waterways, watercress is coming in and tastes like spring. Early enough to have the nice peppery zip on your taste buds. Grab it while it lasts, we hear temperatures are suppose to be getting into record highs soon and this could shorten the time that we have it this spring. It's also on sale this week, so grab it at the great price of $2.49/ea bunch.

Fresh Cut Cubed Beets from Just Local Foods/Keewaydin Organics

Locally processed and ready to consume veggies, it doesn’t get any better than that; just another awesome "freshly cut idea" from Keewaydin, Cubed Red Beets are here in stock at the co-op. Grown locally & organically, they are easy to season right in the bag and toss into your favorite raw salad or roast them and add them to any meal! All of these Just Local Fresh Cut Products are a great price since they utilize the seconds or odd-sized beets that would normally not get sold otherwise! You may have heard of these if you've been paying attention to local cooperative news since these are cut locally in the Fifth Season Cooperative Kitchen (in the old NCR building). Although not yet, they will soon be certified organic!

Sweet Potatoes from Keewaydin Organics

Just when we thought our local supply of sweet potatoes was diminished - we found yet another supply of them, thanks to Keewaydin Organics. These Beauregard variety sweet potatoes have a smooth skin and are the sweet orange-fleshed type. They have been perfectly cured and stored. You will also find a new Just Local’s Fresh Cut Sweet Potato Sticks 2# bag in our salad case. These are cut locally by the Keewaydin Kitchen Helpers, in the Food Enterprise Center in Viroqua, from the "seconds" inventory of local organic sweet potatoes. (Though they are not yet certified organic, they are slated to be qualified soon!) They are so easy to season right in the bag and spread out onto a cookie sheet for roasting/baking some crispy sweet fries.

Burdock Root from Harmony Valley Farms

The taproot of young burdock plants can be harvested and eaten as a root vegetable. Plants are cultivated for their slender roots, which can grow about one meter long and two centimeters wide. Burdock root is very crisp and has a sweet, mild, and pungent flavor, with a little muddy harshness that can be reduced by soaking julienned or shredded roots in water for five to ten minutes. With so many supposed cures in this one plant, we recommend you check out this extremely informative blog to learn about why you should start integrating it into your diet! burdockrootbenefits.wordpress.com/

Watercress from Local Waterways

Get ready, soon we will have some local wildcrafted watercress bunches available. I picked my first batch the other morning and enjoyed it on my sandwich. The peppery crisp flavor was sweetened by the frost of the creek in the morning and added the perfect zest to my breakfast. Look for it in the creeks and streams near you, and if you don’t find any or choose not to get cold wet hands, stop in the co-op as a back up plan. We will offer it as supplies last (and as our local harvesters are picking and bunching it).

Shamrocks

We have a variety of shamrocks (and other houseplants) available to spruce up your home for spring. We heard that if you give a shamrock to a friend for St. Patricks Day, you get 7 years of good luck.

Local Spinach from Scenic Valley Farm

This fresh, overwintered spinach comes from the high tunnels and hoop houses. The local spinach has begun to grow and get cut again. Come and get it: fresh, green and sweet as ever!

Micro Greens from Dave Miles

Freshly cut a couple times per week, these little greens pack a nutritious and delicious punch. Add them to any sandwich, salad, or fresh atop a steaming hot cup of soup. Our bodies are craving these LOCAL greens as we end February and turn the corner into March. Treat yourself to these tender little green crisps of goodness - your body will thank you!

Shallots from Keewaydin Organics

Shallots are generally available year-round, but prime time is from April through August. When selecting shallots, think onions. They should be firm and heavy for their size, not dry and light, and should have no soft spots. Sprouting shallots are an indication of age and should be avoided. The smaller/younger the shallot, the milder the taste. Large shallots smell and taste more like their onion and garlic cousins. Storing shallots: most cooks buy only as many shallots as they will need for a particular recipe, but if you have an abundance of shallots, store them as you would any allium (in a cool, dry, dark place with plenty of air circulation). Knot them in clean pantyhose, hang from the ceiling in a dry garage, cellar or closet, and they can last up to 2 months. Or store in a hanging metal mesh basket. If they sprout, you can still use them. Remove the bitter green sprouts if you don't want a strong onion flavor. Many cooks choose to include the sprouts and use them much like chives. 
Shallots may be chopped and frozen up to 3 months. However, when thawed, they will have the texture of a lightly sauteed shallot, so do not expect any crunch. This may actually be a time-saver in many recipes.