FRESH

A communications/journalism class at UWEC spent their Spring semester this year creating a magazine focused on promoting local food. It's called Fresh, and it is. The printed magazine is a full color work of art, but they didn't have a budget to produce them en masse. However, they now have a link to the content online.
Check it out!

Sylvan Hills Garlic

This years garlic is close enough to smell. Pictured from left to right is your garlic growing in the field, your garlic hanging to dry so it can be stored and finally the man growing the garlic. Sylvan Hills is a certified organic farm that grows many different kinds of produce but specializes in garlic. Larry at Sylvan Hills grows several varieties of garlic, most are very spicy and delicious. They include; Romanian Red, Georgian Fire, Georgian Crystal, Music and Chesnek Red. We should start to see Sylvan Hills garlic show up in the store in another week or so.

One Sun Pizzas

One Sun pizzas are new in our freezer case. See what the makers have to say about their pizza:

"Our devotion to living a healthy and holistic lifestyle stretches beyond out sustainable farming practiced and family business model. We absolutely LOVE out fresh, wholesome pizzas made right inside our farm's certified kitchen, utilizing veggies still warm from the sun."

"We keep it creatively simple...what's fresh in the garden goes on your pizza. Our farming practices ensure you are getting the highest quality produce mother earth can muster."

"You can trust our crust, it's handmade and mixed by a real live farm wife! Erin mixes up certified organic stone-ground wheat and white flour into two distinctive crust options that will have you aching for just one more slice of pizza heaven."

We are carrying Veggie Revolution, a spinach and garlic pizza on whole wheat crust, and the Romeo and Juliet, a cheese an asparagus pizza on whole wheat crust.

Produce List 07-29-08

This week in produce we received; apricots, avocados, bananas, carrots, cauliflower, Rainier cherries, eggplant, red seedless grapes, green seedless grapes, champagne grapes(small black grapes full of flavor), grapefruit, kiwi, Meyer lemons, limes, Kent mango, cantaloupe, watermelon, portabella mushrooms, shiitake mushrooms, nectarines, valencia oranges, peaches, green peppers, red peppers, Italian sweet peppers, plums, cherry tomatoes and yams. Local this week we have blueberries from Wheatfield Hill, cabbage, broccoli, Mississippi greens, Wissota greens, beets from Six River Co-op, zucchini, cucumbers, crimini and white mushrooms, garlic, garlic scapes and spinach. I also want to mention Dragsmith Farms is now certified organic.

Easy recipe for Stone Fruit Chutney

Thin sliced peaches/nectarines, plums/apricots, and cherries in a lightly spiced syrup of sugar, garam masala, and white wine or white balsamic vinegar...

I found this recipe in Bon Appetit magazine, and since I had an abundance of ripe stone fruits (nectarines, plums, and cherries) from Just Local, decided to give it a try. It was wonderful! I reduced the amount of sugar by half, and also the amount of white wine vinegar and garam masala, to just give it a subtle Indian flavor.

For an appetizer, I spread toasted slices of Marie's Bakery baguette with Bass Lake chevre (goat cheese, also from JLF!), and topped with some of the chutney. So good! We finished it off later that weekend as an ice cream topping.

http://www.bonappetit.com/magazine/2008/08/stone_fruit_chutney

Powerkraut

I am excited to share that we finally have raw sauerkraut in the store thanks to Adrienne Caldwell of Powerkraut. Even more exciting is that it is grown and processed not to far down the road in Viroqua, WI.

Currenty we are stocking:
Classic: organic green cabbage and sea salt
Purple: organic red cabbage and sea salt
Kim Chi: *organic...*green cabbage, *carrots, *daikon, *onion, *kale, *red bell peppers, *garlic, ginger, *red chili peppers, *paprika, *cayenne, and sea salt

Local, Raw, Organic, Fermented, Slow Food.

Check out Adrienne's blog for more info on the history and health benefits of these products.

Produce for the Week of 07-22-08

This week in produce we have; avocados, bananas, beets, cabbage, carrots, cauliflower, celery, Rainier cherries, dates, garlic, ginger, grapes(red,black,green), grapefruit, kiwi, Meyer lemons, limes, Kent mangoes, Ataulfo mangoes, cantaloupe, shiitake mushrooms, portabella mushrooms, nectarines, onions, Valencia oranges, peaches, jalapeños, red peppers, Italian sweet peppers, plums, spinach, purple tomatillo, tomatoes, watermelon, yams and zucchini. Local this week we have; broccoli, raspberries, blueberries, peas, garlic scapes, hydroponic tomatoes, cucumbers, Mississippi greens, mixed lettuce greens, green top beets, crimini and white mushrooms. New this week we finally got in a batch of this years potato crops they include; purple potatoes, yellow fingerling potatoes, red potatoes and russet potatoes. Sorry if you have had to buy sprouting potatoes, but our building is not a/c causing things to think it is time to grow or ripen faster depending on the produce. Also, new this week we have champagne grapes, they are small table grapes that taste like childhood when you pop them in your mouth. So come on down to the store and check us out or have something added to your delivery.

Governor Picks Eau Claire to Launch Buy Local Campaign!

You may remember us reporting on our involvement in a "buy local" consortium in partnership with numerous local farms, Sacred Heart hospital & River Country RC&D. Well, today the Governor wanted to be in Eau Claire to launch the State's Buy Local Buy Wisconsin program. Some highlights of the Governors visit to Sacred Heart this morning:

• many farmers, front and center, and getting oversized (in more ways than one!) checks from sacred heart
  
• sacred heart hospital representatives who are clearly walking their talk, with an agressive sustainable action plan with local food at the heart, showing that this institution supports local food efforts in all degrees
• politicians from all sides, I met Rebublicans, Independents and Democrats while representing JLF, proving our own experience that local food crosses all boundaries!
  
• a great local food snack table, sacred heart walking their talk
  
• an incredible, progressive speech (ad hoc, I didn't see cue cards) by the Governor that expressed a good understanding of food and farm issues, and presented ideas that will help keep Western Wisconsin at the forefront of local food systems development
  
• a $41,000+ check (in the form of a grant) for our own local consortium to get off the ground!

In all, $225,000 for this program (a few projects throughout the state) is totally awesome and woefully inadequate at the same time. I'm confident these grants will help develop sustainable projects that in turn will need to be replicated throughout our state and beyond. Seeing what this community can do in supporting our unique store over the past few years give me hope and energy to push forward with our important, delicious work. Thanks for visiting, guv!

In Need of A/C

If you have been in lately you know just how warm and humid it is in the store. Our landlord, Eau Claire County, has given us access to A/C that helps cool the back of the store, but our front area is steamy! We are hoping one of our wonderful, giving patrons might be able to donate or loan a window a/c unit. We're also hoping we can find a few handy folks to help install it. Since we're moving soon, we'll only need the A/C for a month or two, which is why we're hoping you can help out! The window is 38inches wide and 18 inches tall. Email Adam or give a call to the store to let us know if you can help! Thanks!

what's local: garlic scapes

It's a little early for this year's hardneck garlic yet, but we're thinking of it. It's about this time most garlic growers visit the rows and trim the top of the plant, called a scape, to encourage bulb development. The garlic scape is a completely edible, green vegetable with plenty of true garlic flavor. Use it in pretty much anything calling for garlic or green onions, or do as Larry does and eat garlic scape omelets (we served these briefly at last Saturday's farmers market as well).

You won't find garlic scapes in any other grocery store in town, and probably not again here until next year. If you have ever seen a recipe that called for garlic scapes, now is your chance. And if you are growing your own garlic at home, now is the time to trim your scapes!

I've made garlic scape pesto in the past, and had a few customers remind me of it. Here's a recipe that looks like the right proportions, and I stole their picture too!

Local Food Kickoff Thursday!

We would love for you to join us in celebrating the announcement of statewide "buy local, buy wisconsin" grants and the launch of a new local food initiative spearheaded by Sacred Heart Hospital, River Country RC & D aimed to bolster our local food systems. Workers from Just Local Food have met along with the consortium and look forward to developing long lasting relationships that sustain our local economy. The event is this Thursday, 10am at Sacred Heart Hospital up on Clairemont Avenue and will feature prominent figures such as the Governor of Wisconsin himself! They know Eau Claire is serious about local food...

Fresh Produce Week of July 14th

This week in the produce department at Just Local Food we received: apricots, grapefruit, red and green seedless grapes, limes, yellow nectarines, valencia oranges, plums, shiitake mushrooms, grape cherry tomato, garlic, yellow onion, russet potato, yukon potato and pitted dates. New this week we have Italian sweet peppers, they come from T&D Willey farm and they look like hot peppers (long and skinny) but are sweet and good for frying. Local produce this week will consist of cucumbers from Minnesota, green top beets from Harmony Valley, crimini mushrooms from Eden WI, garlic scapes, spinach, Mississippi greens (micro greens), Wissota greens (spring mix lettuce), broccoli and snap peas. The last six are all coming from Six Rivers Co-op (formerly Dragsmith Farms), look for their delivery Thursday afternoon around 3:30. Don't forget to stop by our store after the farmer's market to pick up anything you can't find there!

new on the shelves...

We are proud to be working with a new worker-owned distributor of regional and organic foods that is offering a good selection of products and regular, consistent delivery. As you know, most of our products come straight from the farm or producer. But we need to work with a "middleman" to get decent prices on great food like Eden safe canned beans and dangerous snacks like Kettle chips (the ones we carry are made in Wisconsin!). Although we have access to literally tens of thousands of products through our new distributor, our worker owners are scrutinizing the fine details of each product and brand to see how they filter through our food policy.

In our first delivery this week we've mostly restocked some basics like the Eden canned beans referenced above, turbinado sugar, ketchup, tamari, peanut butter, crackers and more. As we familiarize ourselves with our new partners we'll be passing along special deals and will be happy to place special orders to meet your needs.

History of Eau Galle Cheese

Doesn't this picture of Leo Buhlman just make you want to learn a little bit about the history of Eau Galle Cheese Factory?

borrowed from the Eau Galle Cheese Factory website:

Eau Galle (pronounced: O Galley)--a quaint village nestled in the rolling hills of western Wisconsin--has had a milk processing plant since the mid-1800's.

Leo Buhlman, Founder, apprenticed for eight years as a cheese maker in Switzerland before coming to the United States in 1926.

After working at a number of Wisconsin cheese factories and learning English, Leo purchased the then closed cheese plant in Eau Galle in 1945 and it became known as the Eau Galle Cheese Factory.

He made and marketed swiss cheese for the next thirteen years. In 1958 he made and marketed cheddar cheese to meet the changing market. Within the next couple of years he began making hard Italian cheese which to this day is Eau Galle Cheese Factory's niche.

In 1964, his son, John Buhlman, took over management of the plant. But Leo continued putting in long days making cheese until he was 89 years old and it became too difficult for him to get around on his two walking canes.

In 1986, the Eau Galle Cheese Factory retained the village name when it built and moved to a new state of the art facility four miles East of Eau Galle on State Hwy 25, two miles North of Durand.

In 2005, once again, the factory underwent measures to improve its facility and added all new automated equipment. The Plant also was certified in 2005 for Organic production of hard Italian cheeses.

The Eau Galle Cheese Factory continues to be operated by the Buhlman family which takes pride in the cheese it produces.

Romar Chicken

Romar Greenhouse, one of our favorite local growers of amazing arugula and heirloom tomatoes, brought us a nice selection of chicken. It is naturally raised, but is not certified organic. In addition to whole chickens, we have 8-packs of legs, 4-packs of thighs, and packages of wings. It has been difficult at times to find good local chicken by the part, so we’re excited to offer it. Give it a try and let us know what you think.

While we’re on the subject of chicken, Coon Creek Family Farm has more of their great organic whole chickens available again. We also carry boneless, skinless chicken breasts in individual packages from Beaver Creek Ranch. And, the chicken hot dogs from Gifts from the Good Earth have been hot sellers this summer.

AllRecipes.com has some good information and recipes for chicken. Here are a few tidbits to get you started…

Deboning a Chicken Thigh
Cooking meat on the bone keeps the meat juicier and more flavorful, but some people prefer boneless. Here’s how to do it yourself (this method works for the leg, and there are also links to cutting up a whole chicken, and deboning a chicken breast).
http://allrecipes.com/HowTo/Deboning-a-Chicken-Thigh/Detail.aspx

Grilled Chicken Thighs Tandoori
"Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my most requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin."
JLF note: Another recipe where all ingredients can be found in our store. Consider ditching the olive oil spray, unless you use it already, and dab with real olive oil instead.
http://allrecipes.com/Recipe/Grilled-Chicken-Thighs-Tandoori/Detail.aspx

Spicy Stuffed Chicken Thighs
"An easy recipe to make that's full of flavor. Boneless chicken thighs are stuffed with spicy Italian sausage, then baked with diced tomatoes, onion, bell pepper, and crushed red pepper flakes. Can be served with rice or pasta."
JLF note: We have Italian sausage in the store, but not the spicy variety; you could add hot red pepper flakes if you wanted to add the heat.
http://allrecipes.com/Recipe/Spicy-Stuffed-Chicken-Thighs/Detail.aspx

New Products in Refrigerated

Farmer's All Natural Creamery - Kalona, Iowa
Organic Cottage Cheese 4%Milkfat
Organic Sour Cream
www.kalonaorganics.com

Eichten's - Center City, MN
Smoked String Cheese 8oz
www.specialtycheese.com

Donnay Dairy - Kimball, MN
Granite Ridge Goat Cheese

Salad Girl Organic Salad Dressings - Willernie, MN
Crisp Apple Maple Dressing
Blueberry Basil Dressing
www.saladgirldressing.com

Berghoff - Janesville, WI
Famous Old-Fashioned Draft Root Beer

Mt Sterling - Mt Sterling, WI
Raw Sharp Goat Cheddar
www.buygoatcheese.com

Lightlife - Turners Falls, MA
Gimme Lean Ground Sausage Style
www.lightlife.com

Essence of Blue - Grand Junction, MI
Blueberry Nectar Lemonade
www.theblueberrystore.com

Apple Rush - Blue Island, IL
Sparkling Raspberry Apple
Sparkling Pomegranate Apple
www.applerush.com

CHEESE

The following list is of all cheeses in the store as of 07.01.2008.
All are sourced from Wisconsin with a few exceptions from Minnesota.
Sheep, Goat, OG, Raw, and MN are labeled.
If not labled, fill in cow and/or WI.

Bass Lake Canasta Pardo (sheep)
Bass Lake Chili Pepper Chev're (goat)
Bass Lake Country Plain Chev're (goat)
Bass Lake Goat Muenster w/ Green Olives (goat)
Bass Lake Herb Chev're (goat)
Bass Lake Pepper Chev're (goat)
Bass Lake Sharp Cheddar
Bass Lake Vegetable Chev're (goat)
BelGioioso Fresh Mozzarella
BelGioioso Mild Provolone
Black River Gorgonzola
Castle Rock Artisan Blue (OG)
Castle Rock Colby (OG)
Castle Rock Harvest Moon (OG)
Castle Rock Raw Milk Cheddar (OG, raw)
Castle Rock Smokey Blue (OG)
Crystal Ball 1yr Cheddar (OG)
Crystal Ball 3yr Sharp Cheddar (OG)
Crystal Ball Gouda (OG)
Donnay Granite Ridge Goat (OG, goat, MN)
Eau Galle Asiago
Eau Galle Italian
Eau Galle Parmesan
Eau Galle Romano
Edelweiss Emmentaler Swiss
Eichten's Smoked String Cheese (MN)
Gingerbread Jersey Aged Cheddar 1yr
Gingerbread Jersey Baby Swiss
Gingerbread Jersey Cheese Curds
Gingerbread Jersey Colby Longhorn
Gingerbread Jersey European Gouda (raw)
Gingerbread Jersey Jalapeno Cheddar
Gingerbread Jersey Manchego Viejo
Gingerbread Jersey Mozzarella
Gingerbread Jersey Mushroom & Onion Jack
Gingerbread Jersey Smoked Cheddar
Gingerbread Jersey Smoked Mozzarella
Gingerbread Jersey Swiss
Gingerbread Jersey Taste of Athens
Gingerbread Jersey Taste of Sicily
Grand Cru Gruyere
Grasspoint Mozzarella
Great Midwest Habanero Jack
Great Midwest Morel Leek Jack
Kronenost Swedish-Style Fontina
Mt. Sterling Feta (goat)
Mt. Sterling Goat Jack (goat)
Mt. Sterling Raw Mild Goat Cheddar (goat)
Mt. Sterling Raw Sharp Goat Cheddar (goat)
Mt. Sterling Raw Smoked Goat Cheddar (goat)
Next Generation Caribbean Cheddar (raw)
Next Generation Cilantro Roasted Garlic Cheddar (raw)
Next Generation Colby (raw)
Next Generation Garlic Parsley Cheddar (raw)
Next Generation Mild Cheddar (raw)
Next Generation Parsley Cheddar (raw)
Organic Valley Feta (OG)
Organic Valley Stringles (OG)
Pasture Pride Juusto
Pasture Pride Muenster
Pastureland Cheddar (raw, MN)
President Brie
President Camembert
Sartori Sarvecchio Double Aged Parmesan
Stettler Cream Havarti
Van Gogh Gouda
Vern's 8yr White Cheddar

If you have suggestions for new cheeses e-mail jordan@justlocalfood.com.