Wednesday, August 22

Grilled Figs with Blue Cheese and Honey (Higos a la plancha con queso azul y miel)

Nuria, one of our friends is currently in Spain and has sent us a very appetizing and delicious way to eat figs. She also has a blog that everyone should visit for amazing recipes and stories that bring food alive. Below are her email and blog -

Greetings from Spain to all my friends from Just Local.
I made a couple of recipes with figs. I am attaching a link to my blog:


Tuesday, August 21

We have figs!


In ancient Greece Figs were regarded with such esteem that laws were created forbidding the export of the best quality figs.

Not only do we have the best quality figs in town - we have all 3 organic varieties!

only $4.99 per pint

Black Mission - Brown Turkey - Kadota

Also sold at 10% discount for the case of 12. Just ask at the counter for your discount!

Saturday, August 18

Check Out Some Value Saving (coop)ons in Volume One!!

Check out Volume One's Beer and Cheese Issue to find (coop)ons for Big Donkey Pizza, Lazy Monk Beer, Potter's Crackers, and Marieke Gouda!  We know you will love the taste and the savings.

Friday, August 10

We'd Appreciate Your Vote!

Do you have a little extra time today?  How about heading over to the Volume One website and voting for your favorite local food cooperative in 2012's 'Best of the Chippewa Valley'?
We're nominated for: Best Employer, Best Green Business, Best Grocery Store, Best Health-Related Business, Best Home & Garden Business, Best Place to buy Alcohol, Best Shop for Gifts and Best Wellness Business.
Thanks for all your support!

Friday, August 3


We have (LOTS) of pickling cucumbers, pickling dill, pickling spice, onions and garlic to make... DILL PICKLES!
(I also like to add banana peppers and onion...)

Head over to our Facebook page to share your favorite pickle recipes or ingredients!

Here's a super-duper easy refrigerator pickle recipe to get you started!

Refrigerator Dill Pickles...from the kitchen of One Perfect Bite courtesy of Bobby Flay

  • 1-1/2 cups distilled white vinegar
  • 1/4 to 1/3 cup granulated sugar
  • 4 teaspoons kosher salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 3/4 teaspoon dill seeds
  • 2 cups hot water
  • 2 pounds pickling cucumbers, (slice the large cucumbers lengthwise into quarters... or pickle the little cucumbers hole)
  • 3/4 cup coarsely chopped fresh dill
  • 3 cloves garlic, coarsely chopped


1) Combine vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a heatproof bowl. Add hot water and stir until sugar dissolves and liquid is clear. Cool to room temperature.
2) Place cucumbers, garlic and dill in a large bowl. Toss to combine. Pour brine over all and turn to coat cucumbers. Cover them with a plate to weigh them down and keep them covered in brine. Cover bowl with plastic wrap and refrigerate overnight, stirring once or twice. Transfer to an airtight container and store for up to two weeks. Yield: 1 quart.