We Americans like our fish. We just don’t want it looking up at us from the dinner plate. Whole fish make us squeamish; with the skin and face and tail left on it still looks like a living, swimming creature. But by always opting for neat, featureless filets we’re missing out on more than a… Read More →
A member of the cabbage family, kohlrabi carries a signature sweet-but-peppery flavor profile, with a taste and texture reminiscent of broccoli stems.
Looking like an overblown radish crossed with a groping space squid that grows in the ground, the kohlrabi doesn’t make many people’s lists of most-anticipated summer produce. Which is a shame, because this awkward little crucifer, while not as popular as its close cousins kale, cabbage and broccoli, is a delicious, versatile ingredient for warm-weather… Read More →
At Co-op Partners Warehouse, we practice something called cross-docking, which entails unloading materials from incoming trucks, and loading them directly onto our outbound trucks with little or no storage in between. This may not sound exciting, but it’s a detail that makes a big impact. Cross-docking with local farmers and producers does two things: it… Read More →
Welcome to the Summer 2014 issue of The Share, a quarterly gathering of Wedge news and nourishment. View the Summer 2014 Share PDF Back to Summer 2014 Share articles
Grain bowls aren’t just for a quick lunch or dinner. They’re perfect for those chilly spring mornings when you’re craving something substantial without straying from your New Year’s resolutions. Breakfast is an opportunity to eat something healthy, fast and homemade to fuel you through whatever the day has in store. And grain bowls are packed… Read More →
If you’ve ever attempted gluten-free baking, you may have felt more like you were conjuring some kind of alchemical sorcery than making a batch of muffins. Gluten, it turns out is a mysterious, magical mistress, and imitating its properties takes the work of multiple products. This can all be very confusing—all the starches, gums and…
Poplar Hill Dairy Goat Farm in Scandia, MN Vincent and Christine Maefsky grew up in the Brooklyn, New York of the 1940s; amid a jungle of fire escapes and corner delis, department stores and high-rise housing projects, Prospect Park, Grand Army Plaza, and the U.S. Navy Yard. It was a world away from the green… Read More →
Welcome to the Spring 2016 issue of The Share, a quarterly gathering of Wedge news and nourishment. View the Spring Share 2016 PDF Back to Spring 2016 Share articles
Chef Carrie McCabe-Johnston of Nightingale kindly shared the recipe for her ricotta bruschetta with seeds, nuts and mint. The dish takes less than 10 minutes to prepare and is an impressive way to start a meal. Any extra dukkah will last up to a week in the fridge and is delicious tossed with roasted vegetables… Read More →
