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seasonal eating

Season for Change Fall Membership Drive

Spot Wellness and Chequamegon Food Co-op are joining together to increase awareness of the benefits of a healthy lifestyle through a joint membership drive. The two businesses plan to offer membership specials and drawings for a couple gift baskets as part of the Season for Change Fall Membership Drive. In September, Spot Wellness will offer

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Produce Spotlight: Northcroft Farm

Northcroft Farm currently operates on one acre of land rented from Chris Duke of Great Oak Farm in Mason. Owner Brian Clements has been farming since 2009. He intended to farm after college, but wasn’t planning on starting for several years. After graduation though, Brian had no concrete plans, so he decided to jump into farming

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Harvest Fest & Street Dance

Celebrate the abundance of fall at our third annual Harvest Fest on Saturday, September 20, 2014 from 8 a.m. to noon at the Ashland Area Farmer’s Market (200 block of Chapple Avenue). Listen to music by Bentley Brehm, play Cheeky Monkey games, sample free local foods (while supplies last), and more! To become a vendor, please

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Local Produce Spotlight: Hungry Hill Farm

Phil Freeman and Wendy Stein founded Hungry Hill Farm years ago on a small hill near Washburn, Wisconsin. The area where they live was referred to as “hungry hill” because it was difficult to make a living farming. They assumed this was due to the sandy soil and lack of equipment that farmers have available

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Taste of the Bay – Local Food Festival

Taste of the Bay

 

 

 

 

 

 

Taste of the Bay is a free-admission food festival celebrating the food of Chequamegon Bay. Produced by the Chequamegon Food Co-op and hosted at the Ashland Area Farmer’s Market on Saturday, August 15, 2015 from 8 a.m. to noon, Taste of the Bay aims to showcase the fresh food and culinary talents of businesses in the Chequamegon Bay area. The festival will feature foods grown by local farmers and produced by caterers and value-added product creators.

Born out of a desire to connect local food producers with more customers, the festival will give just a taste of foods created in the Chequamegon Bay area. Local food vendors will offer samples of their creations for festival goers to try out. There will also be information about local foods and  a book signing by Mark Phillips, author of “The Old Rittenhouse Inn Cookbook.”

If you would like to become a vendor or send food samples, please, please contact Meagan Van Beest, Marketing and Member Services Manager at (715) 682-8251 or outreach@cheqfood.coop.

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Seasonal Eating: Start This Summer!

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Seasonal eating means building your meals around what is fresh at the moment. Fruits and vegetables consumed in season have more vitamins and minerals than their off-season counterparts. Plus, they often have more flavor and richer color. When you choose to eat in season, you will also see lower prices which mean a lower overall grocery bill. Not surprisingly our bodies are even hardwired to eat seasonally, with a craving for lighter, greener meals in spring and summer followed by a need for dense, protein-rich foods in fall and winter.

Summer is a great time to start eating seasonally because you skip the challenge of limited selection of winter. Seasonal eating means changing the way you prepare your grocery list. You need to switch from thinking about what your taste buds say they want to what has recently been harvested. This approach to meal planning often means that you shop first and develop a meal plan from your purchases.

What can you expect to be fresh each season? Spring and early summer will bring a variety of greens and herbs, which mean salads and light soups would make a natural addition to your menu. As summer progresses, you’ll find more tender vegetables come into season like delicate summer squashes, tomatoes, and broccoli. Fall and winter bring root vegetables and squashes, with a few greens and herbs, too.

Can you imagine seeing an empty shelf and a sign that says “Bacon Out of Season” at the store? It might be hard to believe, but meat, fish, poultry, and dairy products also experience seasonality. Traditionally, animals spend the summer plumping up before being slaughtered in the fall. This means bacon and steak really should only be on your autumn and winter menu (unless, of course, you either freeze the meat or are a vegetarian). Eggs too are seasonal, with the bulk of laying occurring naturally in the spring and summer. Farmers use supplemental light to convince the birds to lay in the off season. Milk (both cow and goat) generally also becomes more plentiful and sweeter in the spring and summer because cows rely on fresh grass, rather than hay, for feed.

Start your hunt for seasonal foods at your local farmer’s market. While some areas enjoy markets year ‘round, many northern farmers start their selling season in June and continue through October. After market or on non-market days, stop by the Co-op to fill in the rest of your grocery list. This will be your opportunity to grab staples like oil, vinegar, and spices to complement your fresh produce and meats. Consult the seasonal ingredient map at Epicurious to see what’s fresh each month and give you a jumping off point for menu making.

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