Thursday, October 23

Viking Beer Sampling Friday



Once again we will be having a beer sampling.

Stop in and try a few of the beers Viking Brewing has to offer.

And meet Randy and Anne of Viking Brewing Fame.

Friday October 24th
3PM-6PM

at the NEW Just Local Food Cooperative Building (1117 S. Farwell St.)

$4.99 4 packs during the sampling (reg. price $5.49)

a bit about the brewery...
Viking Brewing Company, established in 1994, was the first microbrewery in Northwest Wisconsin. Viking brought back that time-honored tradition of a local, family run brewery that takes pride in brewing unique and outstanding beers; over 22 different styles.

Sunday, October 19

We're there!

Hey! We've moved into our new store!

Thanks so much to our many volunteers - cleaning shelves and floors, painting, moving product, more cleaning, making food for us to eat while cleaning... We couldn't have done this without you.

We can't wait to have you visit us in our beautiful new store. You are going to LOVE it!

And thanks so much to the employees at Johnny's Market for making it a smooth transition for us. We wish you the best!

Friday, October 10

new hours, new store!

We're busy gearing up for our new storefront, due to open in just over a few days! Thank you ahead of time for your patience and understanding as we make our new store a really great place to shop and work. We just wanted to let you know a few things as we get closer. Plenty more news will follow.

We're moving into Johnny's Market, 1117 South Farwell Street.

We'll be open at our current location up until Sunday, October 19th. We'll be open that Sunday but you'll definitely feel a moving vibe around the store. On Monday October 20th we'll be closed at both locations, making the major move, as all of our product will migrate to Farwell and we'll be setting up our systems. We anticipate having everything over there and open again for business that Tuesday, October 21st! The next few months will be full of tweaking and changes in our new store, and we're saving our official "grand opening" for January 2009. We're putting off the big party so we can listen to your feedback and tweak our operations to meet the growth and excitement of our new spot.

Starting Tuesday October 21, in the new location, our hours will be thoroughly expanded:

Monday through Saturday 8am to 9pm


Sunday 8am to 6pm

fresh produce

Roasting?

Local late season harvest continues! New in this week are purple top beets from Harmony Valley Farm in Viroqua, these awesome roots are certified organic and certified delicious - start your oven.

Also local, and also certified organic, are a wide variety of squash. Acorn, butternut, delicata, red kuri, spaghetti, sugar loaf and sweet dumpling are all in - pumpkins are squash, too. Prices vary from $.79 to $1.19 per pound - a great deal for some great squash.

We also have a variety of potatoes (yellow, red, red fingerling, russet, yellow fingerling) and yams.

Other fresh stuff:

Greens are rolling in on a regular basis. A new box of figs just came in, as well as some late season emerald beauty plums from California. Local pears & grapes. Plenty of mushrooms and garlic too!

Tuesday, October 7

beer sampling THURSDAY

beer sampling is over - it was awesome, and he'll be back again soon I'm sure!

Mark from
SAND CREEK BREWING CO.

of Black River Falls, WI
will be sampling BEER
THURSDAY October 9th
from 3-6PM.
Come try a ...
Sand Creek Golden Ale
Sand Creek English Style Special Ale
Wild Ride IPA
Sand Creek Hard Lemonade
Oscar's Chocolate Oatmeal Stout
Pioneer Black River Red
Also,
Sand Creek
six packs for
$6.99
during the sampling.

Friday, October 3

we're moving!

That's right! The stars have aligned and Just Local Food has found a new home for at least the next 15 years. When we began nearly five years ago, a grocery store selling half a million dollars worth of food and employing 12 people was a distant dream. Only with your help and the overwhelming support of our community could we have dreamed of, then procured, a prime retail outlet from which to feature our food. We're most of the way there.

Now you're probably gonna kill me when I say we won't be announcing our location until next week. But it is only fair to the people who are moving out of the building we'll be moving to. We'll have plenty of time to share the new address and make sure you know how to get there.

HINT: It's at the corner of Farwell and Washington.

For now, some details:
  • we'll be saying "goodbye" to our chest freezers and welcoming big open glass doors - you'll be able to see all of our frozen items before making a selection! How novel, and grocery-store like!
  • we'll also be saying "goodbye" to our cranky dairy and deli coolers and "hello" to a big walk-in cooler with floor-to-ceiling glass doors, how cool is that!?
  • we'll have expanded hours, and a parking lot for bikes, strollers and cars
  • all departments are researching new products, talking to producers and poring over catalogs to find new products to carry in our slightly expanded and more efficient retail space
  • we're looking at more than doubling our produce section
  • we'll be fully moved in and mostly through the transition before the end of THIS month, October 2008!
We will not be "running down" our inventory before the move, so please continue to shop at our store until we're through the move. And while we will be adding new products and making some changes - don't worry, we are still Just Local Food. We will be paying close attention to our food policy when making our decisions, and doing our best to communicate the facts about the food we sell.

So that's it for now, we're back to the new store layout, supplier calls, responding to customer input and, oh yeah, running our store as-is. Thank you so much for helping us make this dream come true!

“The day is coming when a single carrot, freshly observed, will set off a revolution.” ~Cezanne

Thursday, October 2

save raw almonds

We get a lot of requests for almonds, and we do carry some almonds in bulk from California. They can be labeled as "raw", but sadly, the federal government has made it illegal for farmers to sell truly raw almonds. Thankfully, the locally-rooted Cornucopia Institute, along with other consumer and farmer groups around the country, are challenging this insane law. Even though truly raw almonds cannot be (legally) sourced from farms in the USA, you CAN get truly raw almonds from abroad! Before we go buying almonds from China, we'd like to see a grassroots effort to overturn the law succeed. I've included part of an informative article below. Please stop by Cornucopia to learn more about how you can help!


From Cornucopia: “This is yet another example of how government, under the guise of ‘public health,’ is interfering with an individual’s fundamental right to consume the foods of their choice,” noted David G. Cox of Columbus, OH and a legal advisor to The Cornucopia Institute. “The government’s police power does not authorize the USDA to choose for the individual what foods should be in the marketplace.”

Mitch Wallis, another member of the Cornucopia legal team, added that “in one fell swoop, the USDA and its agribusiness-dominated California Almond Board, have taken away all consumer access to a truly ‘raw’ almond. Almonds are, especially in California, perhaps the ‘king of nuts.’ If they can get away with destroying the almond, what does this portend for the future of all nuts and ultimately for all raw and natural foods?”

“It goes against all reason for the USDA to require domestic almonds to be pasteurized while allowing unpasteurized almonds to be imported from abroad,” observed Eli Penberthy, a Seattle, WA-based food and farming analyst with The Cornucopia Institute. “Small-scale and organic farmers in California have lost sales to retailers and consumers who are instead choosing to buy truly raw almonds from Italy and Spain.”

Fatty Boombalatty


We have 10 cases of Fatty Boombalatty
left until next spring. Pick up a six pack while you can.


Off their website...
Fatty Boombalatty: a dangerously drinkable Belgian
Availability: Spring/Summer. ABV: 7.2%.

The conception and naming of this beer happened in one fell swoop. Unsure whether to offer a light session beer or a fun ball-buster as our warm weather seasonal, we decided on a beer that would be “a big, fatty boombalatty” version of a Belgian white. And away we went, taking a recipe for a white beer and ramping up the grain bill by 50%; we dropped the amount of wheat by 75% to keep the beer rough around the edges. We bucked tradition by steering the bitterness in the direction of a pale ale, and coupling hops with coriander in the fermenter. The resulting beer gives you all the bubblegum goodness of a big Belgian, with enough crispness to cut through the sweet profile, thus making you want to sip it again and again. Dangerous, indeed!
furthermorebeer.com
ready.fire.aim

Tuesday, September 30

pomegranates, potatoes, peppers plus +

Well the weather is cooling off but our fresh, organic & local produce section is still pretty hot. We just received a van load of a variety of certified organic squash from Larry at Sylvan Hills. Check out the recipe for butternut kuri curry squash soup we sampled at last Saturday's market, available in the store. We have some Wisconsin grown luscious pears in today, along with a box of pluots, more great avocadoes, 80# of fresh sweet potatoes, delicious small green grapes, some huge mangoes and two boxes of organic fair trade bananas.

Pomegranates are weird. Looking, that is. But they pack a nutritious punch. Full of antioxidants ready fight cell damage, their seeds and juice are known for their healing powers. Be like an ancient priestess and adorn yourself with the fruit. Or just eat one and live longer, as the Chinese have long known. Take one home today! Check out this awesome website for everything you need to know about pomegranates!

Monday, September 29

art in october

“My Little Garden Friends”
The Photography of Kathy Tank

Opening Reception: Thursday, October 16th from 6:30-8:00pm featuring David Tank, author of “River of Hope: My Journey with Kathy in Search of Healing from Lou Gehrig’s Disease”. David will share Kathy’s story and specifically address the dietary and lifestyle changes she had made after being diagnosed with Lou Gehrig’s Disease.

Kathy was known to many in the area as The Garden Tender because of her garden maintenance business. But, as she put it, my love of gardening started when I was still in the womb and my mother chatted tenderly to her daisies and mums. Kathy was a Master Gardener, Master Composter and former co-president of the Otter Creek Garden Club.

In late 2004 she began noticing some muscle weakness and was later diagnosed with ALS (Lou Gehrigs disease). By June of 2006 she was no longer able to continue her gardening business and working in her own gardens had become a challenge. But she was unwilling to give up. She redirected her energies to photographing her gardens and writing feature articles about gardening for the Eau Claire Leader-Telegrams Home Front magazine.

This collection of photographs depicts Kathys gardens from her point of view; close and intimate. Because she used no pesticides, she had a number of little friends that enjoyed her flowers with her. She was delighted each time that she met someone new among her flowers and enjoyed sharing their pictures with friends and family. She had also begun to share her pictures
with a wider audience and had winning photographs in contests in Wisconsin and Pennsylvania.

Kathy died in November 2007 after complications from a fall. Amazingly, she had been making progress in reversing her ALS, something the experts had told her was impossible. I am confident that she would have appreciated my sharing these portraits of her little garden friends with a larger audience. I hope that you enjoy seeing them as much as she enjoyed taking them.

-David Tank

Kielbasa, Chorizo, and Tiny Chickens

Here's what's new in the meat department:

Randy & Lynn Anderson from Anderson Farm brought in some of their best-selling products, made from 100% grass feed beef. Nitrate-free uncured beef kielbasa, sliced summer sausage (good for snacking or in sandwiches), and beef sticks. Their delicious uncured beef hot dogs are now back in stock, plus we still have a few of their wonderful corned beef brisket awaiting your taste buds.

We have a new product from Beaver Creek Ranch in our freezer, fresh chorizo in bulk 1# packages. It is seasoned with salt, spices, paprika, and garlic. How about making a big steamy pot of lentil and chorizo sausage soup? We’ve got the ingredients right here in the store!

Matt Buvala, who provides our wonderful organic free-range eggs, brought us some small stewing chickens at a great price. They’d be great in soup or stew or even Coq au Vin, if that’s your style. The chickens are $7.99 each, and are in the store for a trial basis. Come and get yours, and let us know if you’d like these to be a regular item.

Here is a link to all kinds of chicken soups and chowders.

Thanks to Dave for the above links and info…

Saturday, September 20

moving update

Well I'm sure you've read the news about the country's financial situation this week. What a time to be getting a loan for a new building! We are working overtime to secure our financing to complete our move. Believe me, we're chomping at the bit to tell you when and where. We do have a sign-up sheet at the store if you'd like to help with our move in any way. Another way you might help is to consider purchasing Class C Preferred Shares in our business. They are available in $100 increments, accrue an optional 5% yearly dividend, and your money will stay and work hard right here in the Chippewa Valley.

Every little bit helps! And thanks to those who have already contributed to our equity fund now over $60,000 strong, and to all of our customers - old & new, that keep us going! See you soon...

Friday, September 19

calling all kids, walkers, bikers!

Eco-parade "float"

Update: It was a fun time, we handed out hundreds of local apples to smiling adults and kids! Apples instead of candy in a parade? Right on!

Calling all JLF supporters! Just Local Food has been invited to participate in the International Fall Festival parade this Saturday 9/20. We will be riding bikes/trailers, walking & pushing strollers, wearing Just Local Food carrot shirts and Eat Local Challenge shirts and passing out stickers and apples. We're inviting any and all of you to join us if you'd like. We'll have extra t-shirts on hand for you to wear. We'll be parading between a hydrogen powered car and the cute little electric van we hosted at the store a few weeks ago.

Meet us in Wilson Park, the south side on Earl Street between Farwell and Barstow streets sometime between 2 and 3 to join in the fun. Email Aaron for more info.


Thursday, September 18

Carr Valley Cheese & other refrigerated updates

I'm excited to share that we have started working with Carr Valley Cheese. This Cheesemaking operation spans 4 generations dating back 100 years. To say the least, they know how to make darnn good cheese. We're starting with the eight varieties listed below, but look forward to many more making their way through the store in the months to come.

Mammoth Cheddar

Mammoth Cheddar is a very old traditional style of cheese. It is a 74 lb. wheel that is cellar cured. We grow native molds on the surface of the cheese and cure it for 10 months. The flavor is very fresh and delicious with some fruity afternotes. This cheese won 2nd place at the 2006 American Cheese Society Competition.

Black Sheep Truffle

Inspired by the truffled cheese of Italy, Sid has created this award winning sheep milk cheese which is washed in truffle oil and aged over 6 months. Has a sweet unique earthy flavor from the black truffle pieces throughout the cheese. It was awarded 1st Place at the 2006 American Cheese Society Competiton.

Mobay

Sid's whimsically delicious take on the famous French cheese, Morbier. Our version features a layer of sheep milk cheese and a layer of goat milk cheese separated by a layer of grape vine ash and pressed together. The flavor is both delicate and rustic. Taste each layer separately and then together for three different flavor profiles in one great cheese. Mobay took 2nd Place in its class at the 2004 and 2005 American Cheese Society Competition.

Chevre au Lait

Made with 100% goat milk, this gouda style cheese is aged for extra flavor. Excellent table and snacking cheese.

Cocoa Cardona

Chocolate and cheese unite beautifully in this award-winning American Original. Made in 8-lb. wheels, from goat milk, it features our delicious Cardona aged and rubbed with cocoa powder. The cocoa flavor is subtle, the rind a lovely brown, and the end result like nothing you've ever tasted. It took 1st Place at the 2004 and 2nd in 2006 American Cheese Society Competition and Best of Class & Overall Second Runner-Up out of 1,000 entries in the 2005 U.S. Championship Cheese Contest.

Creama Kasa

An incredibly rich and flavorful triple-cream cheese that's like pure heaven. Creama Kasa is made from cow milk. Its flavor is buttery and piquant, and it melts in your mouth. Perfect for spreading on warm, crusty bread.

Wildflower Cheddar

Wildflower Cheddar is a cheese made from the milk of cows that graze on lush spring and summer wildflower pastures.

Also new in refrigerated...

Coon Creek Organic Eggs

Bubbies Pure Kosher Dill Pickles

Organic Valley Neufchatel Cheese Spread

Rosewood Organic Tofu

Elderberry Kitchen Raspberry Poppyseed Dressing

Elderberry Kitchen Raspberry Agave Dressing

Elderberry Kitchen Pasta Salad Dressing

Tuesday, September 16

Vote in the Volume One reader Poll!

Head here for the skinny, or vote straight from the lists below by clicking "yay" for your favorites...



Thursday, September 11

UWEC's Fresh Start Farmers Market

Come stop by our booth at UWEC's farmers market Thursday mornings throughout September and October!

Just Local Food and several other local vendors will be on campus (between Zorn Arena and Hibbard Hall) from 7:30-11:30 selling fruits and vegetables, flowers, coffee, breads and cookies, cheeses and yogurts, and many more great ways to start off any Thursday morning!

Help support our local economy! meet some Foodlums! enjoy a cup o' java! Witness the University's moving towards greater sustainability and community connections! see you there...

Wednesday, September 10

honey

straight from the farm:

The subject of raw honey could be and has been debated forever. However, we at Honey Hill Apiary would like to make the following statement for you, our customers, about our views on this issue.

We feel that the only true raw honey comes directly from the hive in the form of comb honey. USDA, which is responsible for classifying honey, does not acknowledge the term “raw honey” nor do they put it into any classification. Any honey you see in a jar has been processed in some way. Honey does not have to have bits of wax and various particles floating in it to be healthy for you. All of our honey is produced in Wisconsin. Our honey is warmed to a low temperature, strained (not pressure filtered), and packed into containers. That’s it! We add nothing to our honey, nor do we take anything away from it. All the nutrients are still in every jar of Honey Hill’s honey. Again we feel the only raw honey is comb honey, and we will not attempt to mislead our customers into thinking that they are getting anything other than what the label represents. Thank you for trying our honey and if you ever have any questions, we will always be here. Just give us a call or email.

  • All pure honey will granulate in time. Most of the types of honey that are produced in this area will granulate shortly after extraction. One week to one month.
  • To turn granulated honey back into liquid honey it must be heated to about 130 degree F. No way around it as that is about the melting point of honey.
  • Raw: In its natural condition; not changes by art, manufacture, etc. Not processed, edited. All liquid honey has been removed from its wax comb, which is a change or process.
  • Our honey is gravity strained through a cloth, not pressure filtered.

Monday, September 8

now taking resumes

Just Local Food is opening our door to new workers (see the open door there?). We’re looking for enthusiastic individuals with interest and experience in the following ways:

~in store and market customer service shifts
~weekend and evening help
~various departmental and committee work

Part-time positions may grow into a full-time opportunity. After a 90 day training period, workers are invited to become worker/owners or stay on as employees at the co-op.

If interested, please submit a resume ASAP!

To be included on resume:
~Work Experience
~Interests in departments
~Collective/Cooperative / Group involvement
~General availability including number of hours per week and times available (i.e. week days, weekends, day or evening)

Please email , drop off, or mail your resume to:

Just Local Food Cooperative
772 First Avenue
Eau Claire, Wisconsin 54703
715.577.5564

Thursday, September 4

fresh produce

Boy howdy, it's harvest season! We've got cars, trucks and vans pulling up everyday with fresh new items for the store. And with a bunch of students back in town, and folks easing up on vacations, store sales are up and we're turning over the produce more - which means more variety and better quality for you!

In addition to our longtime local partners like Wheatfield Hill (tomatoes, melons...), Sunbow (tomatoes...), Sylvan Hills (garlic, summer squash...), Dragsmith (greens & more...) and Harmony Valley (cucumbers...) we have recently befriended Altruistic Farms, from south of here, near Gilman. Now here's a sweet old fella who has been growing great food for ages, and knows how to do it right, the old fashioned way, what we might call "clean" growing. We're consigning their sweet corn for $2 a dozen right now, and have a few other products from their farm you'll enjoy.

Also on the hotlist for produce this week are Helen's Melons - Wheatfield Hill certified organic watermelons in a variety of sizes and colors - all good. How about some excellent local russett potatoes, pairing quite well with any variety of Larry's (Sylvan Hills) garlic that is now in abundance. Have you had walla walla onions? Not the ones from Texas, but the ones from Chippewa? Expert local grower Jon Behling brought us these whoppers, eat 'em like an apple.

Look for Ron Schaeffer's certified organic local apples later this week - we'll have honeycrisp and soon some connell reds. Now, I've read and heard about some local orchards "going green" but don't confuse less toxic spraying with what Ron does on his certified organic orchard. Of course, spraying fewer chemicals is a good move (most do it to save money, not because they are convinced organic food is important), but it is far from the commitment and shift in orchard care that is required by organic standards. I'm sorry to say, but if you really get down to it with the conventional orchards around here, they are nice, wonderful people but they are spraying some nasty stuff on the fruit and into the environment. Ron proves, every season, that you can grow a great tasting apple without the crap, and he deserves our support. Believe me, it's not easy being the organic orchard in a sea of "conventional" out there on County K. (and how did it get to be that spraying chemicals is conventional?) Yeah, pumpkin cannons are cool, slingshots and mazes are fun, donuts taste great, but when it comes to having an apple you can enjoy, feel good about and feed to your kids, stop by Schaeffers Orchard run or buy some at our store. It makes a difference, and the other orchards are catching on. Keep up the good work, folks!

Wednesday, September 3

We're moving soon!

Hey there. I'm sure you've heard that we are moving our store soon. Our landlord (as of April this year), Eau Claire County, gave us until mid-October to vacate our current location along the river here. After scouring downtown Eau Claire for the perfect location, we now have an accepted real estate offer on a building that will close (that's close as in real estate close, not close the store!!!) on September 15. We will be moving in mid-October. Now the question you (and everybody else) have is WHERE IS IT!?!? Well, we're buying a building - ours to keep, adore, improve and expand as we see fit. Considering the bad luck we've had on locations so far (fire, wrecking balls) we really need to keep the location private and secret until we close (real estate close, you know, September 15th!). Believe me, we will be holding a press conference and letting you know where we're moving as soon as we possibly can. Until then, we have a request. You have probably heard rumors about where we're moving - everybody likes to guess and/or make assumptions. It's fun. However, we'd really appreciate it if you kept these rumors and assumptions quiet until we can announce publicly. We say this for a few reasons, the main one is that our real estate offer is contingent upon it being kept quiet until closing. The other is, well, we'd like to be the ones announcing it at the right time. It's gonna be awesome, and we can't wait to share the great news, and our slick new business plan with you, when the time comes!

transitions

Just Local Food is like no other business out there. There's a lot of reasons for that. One is you, our customers. We have the best dang customers around. Supportive, understanding, caring, dedicated... you rule. We wouldn't be here without you. And of course there are the farmers, and Just Local Food just wouldn't exist, quite obviously, without them and the fruits (and meats, and vegetables, and dairy-aires) of their labor. They are great too, but you know that, because you eat their food. The other piece of the JLF puzzle is the "middleperson" - in our case it's workers, and for the most part worker/owners.

We don't spend a lot of time tooting our own worker horns. We're busy, forging new ground, building on successes, making blundering mistakes, picking up the pieces and running again - you know, operating a store, delivery service, a few farmers market stands, educating the public about local food, cooperatives, farm practices... it's hard work. Nobody else is doing it like this. The pay is low, benefits as most workplaces call them are essentially nonexistent (so far). And working in a democratic, cooperative atmosphere is exhausting, if not impossible at some times. (It's pretty cool too, don't get me wrong!)

Over the past few years, we've had the pleasure of working with some awesome, inspirational, hard working folks. And they don't get much better than Joe Ziehr and Ash Clough. Dedicated community folks who put their all into this place, through some pretty rough times to be sure. It is with a lot of sadness that we say good bye to Joe and Ash. But with sadness also comes great wishes toward their futures, as we know they will carry on with their dedication to community, family, and the greater good. Thank you, Joe and Ash, from the bottom of our hearts. You have helped build something great here. We still have a lot to learn from you...

Monday, September 1

Art in September

Well folks, this is our last art show in our store here on First Avenue.

Just Local Food presents an art exhibit in September featuring:

Lois Images: whimsical photo manipulations by Lois Bravo

“I create my art images by taking a photograph, using Photoshop CS2 to liquefy the colors, and then re-forming the colors into a unique and different ‘Lois Image’ that has no resemblance what-so-ever to the original photo except for the colors, which are usually vivid, intense, and stimulating. My images are surrealistic and primitive in style. They seem to exhibit a startling, dreamlike supernatural quality, an altered awareness that is sometimes subtle, sometime obvious.”

Artist's Opening Reception: Saturday, Sept 6 4:00-5:30pm

Show length: * from Sept 1 – Sept 30

Thursday, August 28

We're closed on Labor Day (Sept. 1)

Just a reminder that Just Local will be closed this Monday for Labor Day. So be sure to come in over the weekend to stock up for your end-of-the-summer cookouts.

We’ve got all kinds of good stuff for the grill. Salmon filets, brats (lamb, pork, turkey apple, bison), sausages (Italian, chorizo), and hot dogs (natural beef, chicken, and bison), ground beef and bison, steaks, pork chops, chicken (parts and whole), lamb chops, racks, ground.

Add some ears of corn, red peppers, eggplant, squash, make a big batch of guacamole or salsa with chips, a potato salad with some yummy little fingerlings or reds, and enjoy it all with some nice cold Wisconsin beer.

Oh yeah...

Friday, August 22

SALMON has returned to our freezer

We just restocked our freezer with wild-caught Chinook salmon. These salmon are caught off of the Alaskan coast, and processed and frozen at sea, for the ultimate in frozen freshness.

We get these salmon through Beaver Creek Ranch. Doug from Beaver Creek explained to me why the labels occasionally have “Chile” on them. The salmon are NOT from Chile, but some of the processing boats are in international waters (off the Alaskan coast), and are from different countries, including Chile. These boats label the fish they package and freeze with the boat’s country of origin. Mystery solved. Eat salmon.

Here's a nice video to show How to Grill Salmon:
http://allrecipes.com/HowTo/How-to-Grill-Salmon-Video/Detail.aspx

Bison Steak Sale!

We've got a few nice thick bison steaks left, and they're yours for 20% off regular price. If you're already a buffalo fan, or have wanted an excuse to try it, stop down and pick one up for the grill.

Here are some tips on grilling bison:
http://www.bisonbasics.com/recipes/rib_loin/fvrt_stk.html

Grassfed bison steaks are similar to 'select' grade beef steaks in that there is little or no inter-muscular fat, or what is known as 'marbling'. That's why it is very important to get to know your barbecue's cooking temperament. Little or no marbling means that the steak can be cooked very quickly and end up being easily over done if left on the grill just a minute or two too long.

For best results, tender bison steaks should first be seared over high heat for about a minute on each side. Then to avoid over cooking, the steak should be finished over medium/medium-low heat with the barbecue cover closed. For a 3/4 inch thick steak, usually only another 3 to 4 minutes of cooking per side is all that's required for a rare steak. Medium rare will only take a minute or so longer.

Thursday, August 21

Produce 8-21-2008

This week in produce we received four kinds of local garlic: Chesnock Red, Romanian Red, Georgian Crystal and Georgian Fire. Georgian Fire has a good flavor with a moderate to hot spiciness and it is listed as endangered and hard to find according to the Seeds of Diversity Catalogue. Georgian Crystal has a smooth and zesty taste and is also listed as endangered. Chesnock Red is great for cooking or roasting and has purple stripes. Romanian Red has a strong flavor with red and brown cloves. Locally we have also received: blueberries, raspberries, watermelon, cantaloupe, cherries, blackberries, cauliflower, zucchini, patty pans, eggplant, cucumbers, broccoli, sweet corn, cabbage, purple peppers, green peppers, russet potatoes, yellow onion, beets, arugula, heirloom tomatoes, white cherry tomatoes and roma cherry tomatoes. We also have many other delicious fruits and vegetables in produce so come down to the store anf check things out.

Wednesday, August 20

delivery vehicles

Hey there. Just a reminder to y'all that our weekly delivery service is still going strong. Those of you that have been with us since the beginning will remember the old postal service step van we powered with biodiesel. Or maybe you saw the Ford Escort powered by vegetable oil. Now we're delivering food around town in a couple of late model Volkswagens that get great mileage. Why VWs?? They are small, efficient, and capable of the task. We know they won't last forever, though, so we're looking to the future to see what we might replace them with. This morning a few nice folks from the NEV car store in LaCrosse brought a Wisconsin-made electric vehicle to our store for a public demonstration. Without a doubt, it is unique, in looks and in how it gets around. We've got a lot of homework to do before we know whether it will work for our delivery service. The purchase price is fairly steep, especially compared to used VW's, but the operating costs per mile are just a few pennies. A crowd of interested locals were there to greet it, along with a few TV crews. You might have seen the story on WQOW, which is one reason why I'm posting this info here. Their headline reported that we've added the van to our route - we haven't - we just hosted the NEV guys from LaCrosse, and will again September 20 if you're interested in seeing it for yourself. Feel free to comment on this post if you have an opinion or ideas on the NEV or our delivery service! And thanks to WQOW for the coverage, the LT for printing an announcement of the visit, and the fellas from LaCrosse who took time out of their day to share this innovative new vehicle with us.

Saturday, August 16

important local food survey

I received this from long-time supporter and UWEC economics professor Eric Jamelske, who kindly asked me to post this to our website. I heartily endorse your participation!

The University of Wisconsin-Eau Claire Economics Department and University of Wisconsin-Extension are asking you to participate in a short 10 minute survey on household food purchasing.

There's even a carrot on a stick for you donkeys out there! Upon completing the survey you can enter a drawing to win one of six prizes totaling $350. (1 - $100 Prize and 5 - $50 Prizes) The survey and more information can be found at this web address.

Click on the link that says take the survey now. Thank you for your participation!

More Details:

In Wisconsin there is a strong push to develop a more robust local/regional food system, for economic development as well as for environmental and health reasons. Recently there has been a great deal of attention surrounding where the food we eat actually comes from, how far it travels and how healthy and nutritious it really is.

The University of Wisconsin-Eau Claire Economics Department and Chippewa Valley Center for Economic Research and Development (CVCERD) have partnered with UW-Extension Barron/Chippewa Counties on a very timely research project. Our goal is to characterize the landscape of local food production and consumption (Supply & Demand) in West Central Wisconsin.

You are being asked to participate in a survey of households to aid the UWEC-CVCERD and UW-EX in quantifying the purchase of locally raised food by households in the region. Completing this survey will take about 10 minutes of your time and your participation is entirely voluntary.

new in bulk

In our ongoing quest to serve you better and work more directly with family farmers for a wide variety of foods, we have recently found a new source for some of our beans, grains and dried fruit. Ferris Organic Farm in Michigan is both certified organic and Kosher. Read for yourself, a quote pulled directly from their website.

"Our 200 acre farm consists of about 150 tillable acres and has been certified organic since certification began. We have just changed to the Global Organic Alliance organic certifier. All grains, beans,and flour produced here are Kosher and Parve (Congregation Bais Chabad). We have an ‘on farm’ certified organic dry bean and grain cleaning facility, the first one certified organic in the mid-west. We have a modest warehouse building that contains an office, cold room and re-bagging room."

Please note that only some of these beans and grains are grown directly on their farm, such as pintos and raw wheat germ. We have been searching hard for a bulk supplier that can cover many of our needs and bring it all to us in one shipment versus sourcing out many suppliers that would require multiple shipments, thus using more fuel (and increasing delivery costs) to get it to us! Please do let us know however if you can source a more local or regional product for some of the items listed so that we can constantly be aware and proactive. Send requests or suggestions to Jen. I am happy to receive any word on more regional suppliers of any of these items.

New items to the shelves at JLF:

  • Pinto beans (Michigan)
  • Wheat Germ, raw (Michigan)
  • Red Lentils (Turkey)
  • Green Lentils (Canada)
  • French Du Puy Lentils (Canada)
  • Quinoa (Peru)
  • Bulghar (Turkey)
  • Dried Mango slices (Thailand)
Sorry folks, they only have the sweetened, unsulphured available to us, we used to carry the unsweetened through a different supplier. Let us know what you think.
Stop in and bulk up!

Wednesday, August 13

Produce 8/13/08

This week in produce at Just Local Food we received: apricots, avocados, bananas, green top carrots, cauliflower, celery, black mission figs, ginger, black grapes, red grapes, green grapes, grapefruit, kiwi, lemons, limes, mango, portabella mushrooms, shiitake mushrooms, white nectarines, yellow nectarines, red onions, yellow onions, white onions, valencia oranges, white peaches, yellow peaches, red sensation pears, green peppers, plums, pluots, purple potatoes, red potatoes, yellow fingerling potatoes, russet potatoes, yukon potatoes, strawberries and yams. Local this week we have: zucchini, red watermelon, yellow watermelon, cantaloupe, sweet corn, heirloom tomatoes, cherry roma tomatoes, shallots, garlic, Walla Walla onions, crimini mushrooms, white mushrooms, leeks, cucumbers, Mississippi greens, cherries, cabbage, broccoli, beets, basil and beans. This week we are unable to get any salad greens or spinach, the truck that delivers to our main produce distributor tipped over so they don't have any and Dragsmith is sold out of them this week. We should get them back in next week.

Saturday, August 9

Moving Update

We are well on our way to securing a new location for our grocery store in Downtown Eau Claire, and we should be able to announce the spot in the beginning of September. Thanks to our many customers and new investors, we've raised over $60,000 in equity in just the past few months which is enough to leverage the $250,000 needed for our new project. So many thanks to our great farmers that produce the food we sell, and you, our customers for your continued support. We can still use more community investors, just let us know if you are interested!

Friday, August 8

regional and local products new to the shelves

We have a few new additions to our now twice a week Co-op Partners produce order. Each new item has a story, and since they all come via Co-op (aka the Wedge) they have something special about them...

Mrs. Clarks, a company that was actually Mrs. Clark, is now an Ag Cooperative in Iowa. We have their plain Mayonnaise.

French Nuggets are tasty, good for you and made in the Cities. We have almond and peanut. These are hearty, delicious chocolates that aren't too sweet - I call them vitamins, they do your body good!

SunButter - an alternative to peanut butter, and produced in a truly peanut-free facility. We carry their certified organic variety, made from delicious organic sunflower seeds.

Wednesday, August 6

Produce 08/06/08













This week in produce we have; apricots, avocado, bananas, burgundy beans, carrots, cauliflower, celery, Rainier cherries, eggplant, Kadota figs, garlic, ginger, black grapes, red grapes, green grapes, champagne grapes, kiwi, Meyer lemons, limes, mangoes, cantaloupe, watermelon, Portabella mushrooms, Shiitake mushrooms, nectarines, Valencia oranges, peaches, pears, green peppers, Simka plums, Red Raven plums, Dapple Dandy pluots, Flavor Grenade pluots, purple potatoes, red potatoes, yellow Fingerling potatoes, russet potatoes, Yukon potatoes, spinach, Acorn squash, Kabocha squash, Spaghetti squash, strawberries, purple tomatillo, tomatoes and yams. Local this week we have Dragon Langerie beans, Flat Roma beans, beets, broccoli, cabbage, dark sweet cherries, Emperor Francis cherries, sweet corn, basil, cucumbers, garlic, leeks, Wissota greens, Mississippi greens, Crimini mushrooms, White Button mushrooms, scapes, shallots, tomatoes and zucchini. The stone fruits have been fantastic this year so far and I am looking forward to getting more local choices on them as well. The local cherries we just started to get are fantastic. We got a new variety this morning called Emperor Francis, they look and taste similar to the Rainier cherries that we have been getting but are better because they are local. So come down and pick out some produce that you don't have in your garden or at the farmers market.

Thursday, July 31

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!

Wednesday, July 30

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.

Monday, July 28

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

Thursday, July 24

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.

Tuesday, July 22

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, jalapeƱos, 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.

Thursday, July 17

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!

Tuesday, July 15

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.

Monday, July 14

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.

Thursday, July 10

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

Monday, July 7

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


Tuesday, July 1

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.