Skip to main content
Skip to store items
Skip to main navigation

Produce News articles

  • The king of summer fruit, a good peach is one of the delights of the season. As we round the corner from mid- to late-summer, these fuzzy fruits are at their peak. It can be tough to know which...

  • A New Fermented Flavor

    In 2004, a South Korean man named Scott Kim invented an oven that could routinely produce batches of black garlic. Black garlic is raw garlic that has been fermented in a special oven for a month...

  • There’s so much more to grilling than just meat! Whether it’s a main course, side dish, or dessert, there are tons of ways to incorporate fresh produce into your summer barbecue.

    Almost any...

  • May is an exciting month in the Produce department; it’s a month of transition. It’s the month where we really start seeing a consistent change in our product line in the Produce department. Every...

  • Like it or not, most of us in Wisconsin rely heavily on imported Mexican vegetables, especially in the winter and early spring months.

    Though spring is finally here, April is one of the...

  • This month, I had the treat of talking to five of my coworkers about their veggie-related tricks and talents. I hope you enjoy learning more about the fine folks that fill your baskets each week...

  • Ah, February: when the fancies of people everywhere turn to matters of the heart. Your Produce department is here to not only help you stay physically healthy but also to maybe provide a little...

  • Last month, Megan wrote about two early-season citrus favorites: satsumas and clementines. The volume of 5-lb gift boxes we went through this holiday season tells me you were every bit as...

  • December marks the beginning of citrus season in the Produce department, and the high season for one of the most anticipated citrus fruits: the satsuma mandarin. Chances are if you’ve been a Co-op...

  • In Wisconsin, November means dropping temperatures, falling leaves, and closing windows, digging out sweaters and warm hats, turning our clocks back and our radiators on, preparing for...

  • Many of you reading this are probably quite familiar with the commonly cited reasons for eating local food: It’s better for our local economy; it means fresher, tastier ingredients; it intensifies...

  • To celebrate the Eat Local Challenge that is going on this month, we’d like to highlight one of our very favorite locally grown root vegetables: carrots! Their eye-popping color, satisfying crunch...