July 2006

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Customer Comments

General Manager's Report

Board Report: Plans for the Co-op

Help Guide Our<
Co-op - Run for the Board of Directors

Operations News

Produce News

Deli News

Wellness News

Specials Information

Local Guy Makes Major Discoveries About Business

Independent Celebration

Kamp Kenwood: Cooperating for Change

Producer Profile: Burmeister Ginseng

Recipes & Drink Recommendations


Community Calendar


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Recipes and Drink Recommendations


Take 10% off recommended beverages… Just show your member card at Star Liquor!

Stacked Vegetable Quesadillas
Recipe Adapted from Simply In Season, Herald Press
1 Tbs. olive or canola oil
1/2 sweet onion, thinly sliced
1 clove garlic minced
1/4 lb. mushrooms, thinly sliced
2 carrots, cut into thin matchsticks
1 zucchini or summer squash, cut into thin matchsticks
1 red or green bell pepper, thinly sliced
15 oz. can refried beans
12 corn tortillas
1 1/2 cups shredded pepper jack cheese
Directions: Sauté onion in oil until translucent. Add remaining vegetables and cook until just tender, about 5 minutes more. Salt and pepper to taste. Preheat oven to 400°. Assemble 4 stacks at a time on a baking sheet in the following order: Spread 4 tortillas with a 2 Tbs. of refried beans each. Top each with a large spoonful of vegetables, sprinkle with cheese. Repeat layers ending each stack with a third, plain tortilla. Bake in preheated oven 10-15 minutes until cheese is melted and stacks are hot. Cut stacks into quarters and serve hot with salsa, guacamole, sour cream or other condiments of choice. Serves four.

Star Recommends: Leitz Dragonstone Riesling
Awesome apple and bright citrus flavors explode from the glass with aromas to match. Sweet but not syrupy, this is a friendly white wine that is perfect for spicy food!

New Potato & Tuna Salad
Adapted from
1 lb. small new potatoes, scrubbed
1/2 lb. fresh green beans, trimmed
3 green onions trimmed and finely chopped
2 Tbs. chopped fresh parsley
1 Tbs. lemon juice
2 Tbs. cider vinegar
4 Tbs. olive oil
6 oz. tuna chunks in water, drained
Sea salt and black pepper to taste
2 fresh tomatoes, quartered
Directions: Cook the potatoes in lightly salted water for about 15 minutes or until tender. Steam green beans until just tender and then shock in cold water to stop cooking. While the potatoes are cooking mix together the green onions, most of the parsley, the lemon juice, vinegar and olive oil. Drain the potatoes and place in a serving bowl. Add the beans and dressing and toss well. Gently mix in the tuna, being careful to avoid breaking it up too much. Season with sea salt and ground black pepper and sprinkle with the remaining parsley. Garnish with tomatoes and serve while warm. Serves 4.

Star Recommends: Selbach Dry Riesling Fish Label
Exactly what it sounds like...Lovely citrus notes dance across the palate of this dry white wine from Germany. Delish!

Jill’s Salsa
Recipe submitted by D. Jill Mallory, WSGC Member
1 ripe Roma tomato, chopped
1 (28-oz.) can diced organic tomatoes
Juice of 1/2 lemon
As much fresh cilantro as you like
2 medium cloves fresh garlic, chopped
3 fresh jalapenos (or habaneros)
1/3 medium red onion, chopped
1 Tbs. cider vinegar
1/4 tsp. cumin powder
1/2 tsp. dark chili powder
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
1 handful fresh pineapple chunks
Directions: In food processor, grind tomatoes, and lemon juice on pulse setting just until very finely chopped, but not pureed. Place in a large mixing bowl. Place cilantro leaves, garlic, and jalapeno in food processor and grind thoroughly. Add chopped onion and pineapple and grind on pulse setting just until very finely minced. Combine all ingredients in mixing bowl, and stir together well. Serve immediately or cover and refrigerate until fully chilled.

Star Recommends: Saint Antoine Rosé
Berry fruit abounds in this French rose. This is NOT a white zinfandel. This is a delicious and dry, richly-colored wine that is a Star Liquor favorite!

Red Devil Squash Creole
Reprinted with permission of Madison Area Community Supported Agriculture Coalition’s From Asparagus to Zucchini
6 medium crookneck summer squash, sliced into rounds
3 Tbs. butter
2 med. onions, sliced into rounds
1 red bell pepper, cut in strips
1 large green bell pepper, cut in strips
3 Tbs. brown sugar (optional)
3 Tbs. flour
1 quart tomatoes, quartered
Salt and pepper to taste
1/4 pound sharp cheese, grated
Directions: Steam or blanch squash until barely tender; drain. Melt butter in large skillet; add onions and peppers and sauté until wilted. Sprinkle brown sugar over mixture; add flour, stirring gently. Stir in tomatoes; simmer briefly. Heat oven to 350°. Butter a baking dish. Layer half the squash in baking dish; top with half the tomato mixture. Repeat layers. Season with salt and pepper; top with cheese. Bake 30 minutes, until cheese is browned. Makes 6-8 servings.

Star Recommends: Domaine de la Petite Cassagne Rose
While still very dry, this rose has more of a ripe nose and mouthfeel than the Saint Antoine. I repeat: this is still a very dry wine. Yum...

Spinach Squares
Recipe adapted from Simply In Season, Herald Press
3 eggs
1 cup milk
1/2 cup whole-wheat flour
1/2 cup flour
1 tsp. baking powder
2 1/2 cups shredded cheese
1/2 pound fresh spinach, sorrel or Swiss chard, chopped
Directions: Preheat oven to 350°. Mix together first five ingredients. Stir in spinach and cheese and press into buttered 8-inch baking pan. Bake in preheated oven until knife comes out clean, about 30-35 minutes. Serves 4.

Star Recommends: Duche du Longueville Sparkling Cider
This French cider has a nice creamy body with just the right amount of “sparkle”! Pretty apple flavors and aromas take center stage in this low-alcohol quaffer. Beautiful!

Spinach Fettuccine with Spinach and Spring Garlic
Recipe submitted by Kerri Canepa, WSGC member
8 oz. fresh spinach, washed and chopped
10 slender spring garlic, roots and leaves removed, stem and bulb thinly sliced
2 Tbs. flavorful olive oil
2-3 tsp. fresh lemon juice or to taste
Salt and pepper to taste
9 oz. RP’s fresh spinach fettuccine
Olive oil
Directions: Cook pasta according to directions. Sauté spring garlic on medium heat in olive oil until a little softened. Add chopped spinach and sauté until wilted. Sprinkle with lemon juice, salt and pepper and toss together. Drain pasta, transfer to a bowl and add spinach mixture. Toss. Serve in individual bowls with more olive oil drizzled on top. Serves two as a main dish or four as a side. Double the spinach if more spinach flavor or nutrients desired!

Star Recommends: Clos de la Fine Muscadet
Wonderful fruit on a nice dry frame, this French wine is the perfect compliment to the garlic aspect of this recipe. Great with food or just while sitting on a porch.