Skip to main content

The Latest News from Wheatsville

Grocery News

Our grocery shelves are packed with food you love. We know you love them because you are ones who have helped choose what goes on our shelves. Yes, we carry a wide selection of raw, gluten free, vegan, paleo friendly, and alternative items but we go to great effort to stock traditional favorites and pantry staples. We want this to be your one-stop grocery.

We work hard to offer great prices on high-quality products – look for Co+op Deal signs for items on sale and Owner Deal signs for special prices just for Owners. On a budget? Look for the purple Co+op Basics signs on products at rock bottom prices. Didn’t find what you needed? Make a request on our wishlist or ask us to place a special order for you. Your interaction determines what we buy - so speak up! We love to hear from you.

Local Vendor Spotlight: Big Swig Sparkling Water

Crisp & Clean Sparkling Water from Deep in the Heart of Austin,Texas

Big Swig balances thirst-quenching bubbles and fresh flavor for a crushable beverage enjoyed any time of day. The can is bold but the bubbles are refreshing, not overwhelming. It’s perfect for hydrating during a weekend at Zilker Park, a weekday lunch, a night out, and everything in between. Anywhere around Austin, Big Swig sparkling water brings a bubbly zip and burst of flavor, delivering Texas-Sized refreshment. Crack one open!

Big Swig Sparkling Water is available in 12-packs of 12oz can.

Original Sparkling Water — A timeless classic. Like a good pair of blue jeans, our Original Sparkling Water always feels right and goes with just about anything.

Key Lime — Sparkling water with a refreshing zip to get you up and running. Light, bubbly, and delicious without any calories, sugar, or worries.

Ruby Red Grapefruit — A sparkling citrus explosion, with a hint of sweetness. Made with no sweeteners, no calories, and no bull—but plenty of love and care.

  Share

Sweet Potato and Parsnip Latkes

Total Time: 30-40 minutes        

Servings: 12 (12 latkes)

This tasty latke variation can be enjoyed with applesauce, chipotle sour cream, horseradish sauce, smoked fish and more!

Ingredients

2 cups shredded sweet potatoes
1 cup shredded parsnips
3 scallions, sliced
2 eggs, beaten
1⁄3 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil for frying

Topping

1/2 cup light sour cream
1 cup apple, peeled and minced

Preparation

Peel the sweet potato and parsnip and shred using a grater or food processor. Wrap the shredded sweet potato and parsnip in a few paper towels and squeeze to remove excess liquid.

In a large bowl, mix the sweet potato and parsnip with the scallions, eggs, flour, salt and pepper.

Heat a large iron skillet over medium-high heat. Add enough vegetable oil to cover the bottom and come up the sides at least a quarter of an inch. When the oil is hot, scoop about 1/4 cup of latke mixture into the pan and slightly flatten. Repeat until the pan is full but not crowded. Brown the latkes on each side 3-4 minutes.

Set aside on a plate lined with paper towels when done. While the latkes are cooking, stir together the sour cream and minced apple.

Serve the apple sour cream on top of the warm latkes.

from StrongerTogether.coop

  Share

Local Vendor Spotlight: Cuvée Coffee

Who started Cuvée Coffee, when and why?

Mike McKim started roasting coffee as a hobby in 1998 and immediately knew
that it was what he wanted to do for the rest of his life.


What makes Cuvée Coffee different from other coffee on the market?

Cuvée Coffee pioneered the specialty coffee movement in Texas and is considered one of the best roasters in the country.

How has your business evolved?

The business has gone from a part time, garage enterprise to a coffee roastery, cold brewery and coffee bar. It has also become a place where passionate coffee people have an opportunity to build a career in the coffee industry.


Anything new being developed?

Cuvée pioneered specialty coffee in Texas, was part of the Direct Trade coffee sourcing movement and introduced the world to nitro cold brew, so it’s safe to say that the company is constantly considering what’s next.


What is your favorite thing about Wheatsville?

That you carry Cuvée Coffee, of course :)

OUR PROCESS SEED TO CUP:


SEEKING OUT EXCELLENCE
Through diligent tasting, communication, and good old fashioned searching, Cuvée has sought out the very best in quality coffees. Beyond just the beans, we’re honored to have surrounded ourselves with grower-partners who see the same in us, and strive to be the very best.


CULTIVATING SUSTAINABILITY
Through open discussion, and mutually fair agreements, we ensure that the people behind our coffees are able to sustain themselves, their families, and grow their businesses. Allowing for their return year  after year, producing your favorite coffees!


BUSINESS THROUGH CONTINUED TRUST
With such amazing partners working alongside Cuvée, and the trust in our continued connection, growers have the confidence and assurance to improve, test, experiment, and evolve themselves to produce  unique coffees, which we proudly share unto you.

  Share

Special Diets & Thanksgiving

While Thanksgiving is traditionally a time for comfort foods, many people have special dietary needs. There’s no need to worry about accommodating non-traditional diets if you make a visit to Wheatsville. We have a wide variety of vegetarian, vegan, gluten-free, major allergen-free or Paleo foods that will ensure you or your loved ones can eat as much as everyone else at the Thanksgiving table. Here are just a few examples of the many items you can find in the aisles to suit most diets.

10. Austin EastCiders
      Original Dry Cider

     (Gluten Free)
      Pour it in a glass to be fancy

9. Bou Vegetable Bouillon Cubes
    (Vegan)
    Perfect for soup, gravies and more

8. Follow Your Heart VeganEgg
   (
Vegan, Gluten Free, Non-GMO)
   Use in any recipe that
   calls for eggs.

7. Dandies Marshmallows
    (Vegan, Gluten Free, Nut-free,    
    Kosher, Non-GMO)
    Small batches, big taste

6. Tofurky Beer Glazed Ham Roast
    (Vegan, Kosher, Non-GMO)
    mmmmm....beer glaze.

5. NEW! Bob’s Red Mill
    Paleo Baking Flour

    (Gluten Free, Dairy-free, Kosher)
    Simple and amazing for any recipe
    that calls for baking flour

4. Wholly Wholesome
   Frozen Pie Crust

    (Vegan, Gluten Free, Nut-free,
    Kosher, Non-GMO)
    All the work is done for you
    by experts

3. Pacific Foods
   Gluten-Free Stuffing
   (
Gluten Free, Kosher, Non-GMO)
   No gluten? No problem!

2. So Delicious CocoWhip
    (Vegan, Gluten Free, Kosher,
    USDA Organic)
    Like a popular whipped topping
    but so much better!

1. Tofurky Roast
    (Vegan, Kosher, Non-GMO)
    The one, the only!

  Share

Your Traditional Holiday Meal: Turkey and Ham

It’s that time of year when we all get together and share special moments with the ones we love. Here at Wheatsville, we’re excited to share our best holiday ideas to help you create a perfect holiday meal. Turkey is low fat, big enough to feed a crowd and is  great roasted to perfection, smoked with gourmet woods or deep fried for that juicy moist center.


All of our turkeys are hormone and antibiotic free, vegetarian fed and free range.

Click here to place your Thanksgiving preorders!

Mary’s Natural and Organic Turkeys
best value. These free range birds come from California and are fed Non-GMO feed.

Mary’s Brined Turkey LIMITED SUPPLY!
Pre-order your Brined Turkey 8-20 lb.

Mary’s Heritage Turkeys  LIMITED SUPPLY!
Heritage turkeys are breeds that originally inhabited the Americas, Bourbon Red and Narragansett. These turkeys can fly and still roost in trees. They have naturally darker meat, larger thighs and smaller breasts. These changes the cooking time so a thermometer is recommended.

Mary’s Natural or Organic Bone-In Breast
Great for smaller crowds or as an extra protein for your holiday dinner.

Diestel Smoked or Roasted Fully Cooked Turkeys
These California turkeys are fully cooked for an easy heat and eat dinner.

Click here to place your Thanksgiving preorders!

Holiday Hams

All Our Holiday Hams are:
     • Hormone & Antibiotic FREE
     • Fed vegetarian feed
     • Pasture Raised


Niman Ranch has a network of over 750 independent traditional family farmers and 100% of their pork is  Certified Humane®. Niman Ranch smoked hams are brined in a salt and maple sugar solution, then slow smoked over applewood. Although these hams are fully cooked, they need a good while to heat. For larger hams we recommend an hour or more in the oven to heat it through. Before reheating is a great time to add a glaze to your ham.

Niman Ranch Spiral Cut Bone-In Half Ham

A traditional holiday ham. It’s about 8-10 lbs, and can feed 10 to 14 people. It comes with a packet of glazing seasoning, but you can use your own or none.


Niman Ranch Jambon Royal Ham

Prepared in a European style, this 4-5 lb ham is cut in a different shape and packed with smokier and saltier flavor.

Applewood Smoked Petite Ham
Smaller ham for a more intimate gathering of 2-3 people. Also great for recipes that call for ham.

Click here to place your Thanksgiving preorders!

  Share

Local Vendor Spotlight: Kala’s Kuisine

Owner and founder Kala Uprety gives us the inner scoop about her delicious authentic Nepalese + Fusion vegetarian food!

1. How and why did Kala’s Kuisine get started?

In 1973, when I first came to the US as a student, I always dreamed of being in the food business. My grandparents had a brown sugar and molasses factory in Nepal, and I was always enjoyed seeing them turn raw ingredients into healthy, natural treats. 20 years later, while working as a computer programmer, I brainstormed ideas of what type of food I would want to sell. Then, while I was traveling abroad in Europe with my husband, I saw that there was packaged vegetarian food that was easy to grab and go. This made it very easy for me to eat abroad, whereas I had a difficult time finding interesting vegetarian options to eat at home. I saw an opportunity in the Austin market to create healthy vegetarian food that combined flavors from my home country of Nepal with the flavors native to Texas. I started with a few fresh products that were twists on traditional Nepalese dishes. By taking these traditional recipes and adding southwestern ingredients, I created a taste that was unique to Kala's Kuisine. Beyond fresh food, we have expanded our offering to include a variety of salsas, chutneys, pestos, hot sauces and fermented products. We started by supplying our fusion products to local grocery stores like Wheatsville co-op and other premier health food stores and now also operate booths at the 3 main Austin farmers markets every week.

2. Tell us a bit about the fusion flavors.

We sell a wide variety of products from fresh foods to fermented products, all with unique combinations of flavors that fuse influences from the East and West. For instance, our Roti Wraps and Saag Wraps combine a tortilla filled with curry-spiced vegetables making them both twists on the taco/burrito concept, but with eastern flavors.

Samosas, our most popular product, are filled with a potato and vegetable mixture that is seasoned to appeal to the western palate. The blend of spices is unique to Kala's Kuisine and offers a milder curry flavor than traditional Samosas.

Our Pasta Salads, Nepali Pasta Salad and Saag Pasta, take traditional dishes and mix them with pasta to create two brand new concepts, not available anywhere else. Saag Pasta, for example, has a nut-free spinach pesto base tossed with great northern beans and semolina rainbow noodles. This creates a tangy-spicy flavor in a cold noodle salad. Our Nepali Pasta Salad starts with a tomato-carrot based "spaghetti sauce" with eastern spices that make it unique to us. This sauce base is mixed with almonds and angel hair semolina noodles to create a milder spiced cold salad.

All of our salsas have a combination of eastern and western flavors that make them completely original. Our Curry-Chipotle and Mirchi Masala salsas, for example, combine Nepalese curry spices with the peppery flavors of the southwest to create flavor-filled hot sauces. Our newest addition, fermented products, are age old traditional Nepalese recipes that use western techniques to create crispy condiments that spice up any dish.

3. What are your favorite accompaniments to your food?

The great thing about all of our products is their versatility. I could name over twenty ways you could use each of our salsas, hot sauces and fermented products to create unique and interesting dishes. Here are a few of my favorite combinations:
Our Samosas pair perfectly with our Mango Chutney making an appetizer combination of salty, spicy and sweet that is impossible to resist. If you want to create a new take on a TexMex dinner, take our Mirchi Masala salsa, add some sour cream and pour over your favorite enchiladas for a Nepalese twist. For a flavorful breakfast with some extra kick, try adding our Curry-Chipotle salsa to some scrambled eggs. Then add some cheese and your favorite sautéed vegetables and you have a spicy breakfast taco.

You can also get creative with our condiment products by using them in surprising ways to add additional flavor to a variety of dishes. Our Pestos are great for tossing with pasta, spreading over naan or mixing with brown rice and vegetables for a healthy lunch bowl. Fermented products have a ton of unique uses apart from being great garnishes. Kimchi radishes are a great addition to salads or rice to add texture and tang. Carrot and Ruby krout are both tasty condiments that spice up any simple sandwich. For a unique salad dressing, combine our Lemon Preserve with Italian herbs and olive oil and pour over your choice of mixed greens.

4. How long have you been selling your food at Wheatsville?

Over 20 years. We started with fresh foods, expanded with our salsas and hot sauces, and have recently added our fermented products to our assortment. Striving to provide unique and interesting flavor combinations in every product, we have been working closely with Wheatsville to curate a collection that appeals to their clientele.

5. What is your favorite thing about Wheatsville?

Our favorite thing about Wheatsville is the environment. It is absolutely a joy to work with such friendly people who have supported Kala's Kuisine from the very beginning. They always provide us with great shelf space and they are inviting to local vendors like us as opposed to other grocery stores that ignore local vendors and focus on mass market brands.

  Share

Local Vendor Spotlight: Third Coast Coffee

1. How long has Third Coast Coffee been in business?

Joe Lozano began roasting coffee in 1994 and opened Los Armadillos Coffee. Most of his working life had been in restaurants and kitchens so when the opportunity to roast coffee came up, he thought it wouldn’t be so hard to do with the experience he had. That didn’t turn out to be so true, but after much trial and error, he had the opportunity to buy Third Coast Coffee in 2008. We’ve been fine tuning our roasts and expanding every year since. 

2. What practices set you apart from others?

We’re an artisan roaster because roasting coffee is an art. Third Coast only roasts coffee to order so you’re guaranteed a fresh cup of with every bag. We control each roast by hand, eye, and nose. Our roasting machines are lovingly maintained 12 kilo drum roasters and we follow rigorous protocol, including set batch sizes for all roasts that guarantees the results we seek. We are part of the world’s only coffee buying cooperative that has 21 roaster members spread throughout the United States and Canada. Our members are committed to sourcing sustainably grown coffees and partner closely with the farmers who grow it. By importing directly from the farmers, the co-op does business in a way that creates a fairer, more transparent and sustainable system of coffee trade that directly benefits the farmers, and their families and communities. 

3. How do you source your beans and from where?

As a founding member of Cooperative Coffees, Third Coast Coffee directly imports coffee from small farmer cooperatives throughout Central and South America, Asia, Africa, and Indonesia. We make year long commitments for our green coffee to ensure reliable and steady supply of the many varieties that we offer. We always want to make sure the farmers are effectively rewarded for their efforts. We also want to respect their hard work by crafting the finest roasts possible, extending that dialogue to include coffee drinker, roaster, and grower. Cooperative Coffees goal is to make coffee growing a sustainable and beneficial endeavor for families and their communities. We understand the basic needs of our trading partners and facilitate access to specific expertise to help small scale farmers improve their production capabilities and meet their basic needs. We measure the impact of our relationships not only economically, but also in terms of overall quality of life for our partners and their communities. 

4. What are some of your favorite things/departments at Wheatsville?

The donuts! We’re (mostly) kidding. I think we can all agree that love that Wheatsville is a co-op. We know how important is for coops to work with other coops and we’re honored to work so closely with you! 

5. Do you have a favorite/cool tips or recipe?

Tip: We always recommend 2 tablespoons of coffee to 6oz of water for any coffee brewer.

For a sweet treat, try
Jes’ Vegan Chocolate Espresso Muffins

3/4 c all purpose flour (or sub oat flour for GF option) 
1/3 c brewed Third Coast Coffee espresso
1/4 c unsweetened cocoa powder
1/4 c coconut sugar
3 T maple syrup
1 T vinegar
2 T vegetable oil (or melted coconut oil) 
1 heaping teaspoon baking soda
pinch of salt

1. Preheat oven to 350°F and line a muffin tin with liners. 
2. Sift flour, cocoa powder, coconut sugar, baking soda, and salt together in a medium sized bowl and whisk until well combined. 
3. In a separate small bowl, mix together espresso, vinegar, maple
    syrup, and oil. 
4. Pour wet ingredients into dry and mix until just combined. 
5. Pour batter into the muffin tin filling them about 2/3 of the way. 
6. Bake for 15 - 18 min. or until a toothpick inserted comes out clean. 
7. Remove from oven, let cool completely. Top with melted vegan
    chocolate mixed with coffee and sliced almonds if desired. 

6. Do you have anything new in the works?

We recently acquired our first micro-lot coffee from Peru. Señor Vasquez owns a 4 hectare farm where he carefully looks after his coffee trees, keeps bees for pollination and tries to harvest the ripe coffee cherries when the moon is full. He oversees the fermentation and initial drying process on his own plot before taking them for final processing. We’re going to be buying more specialty coffees from other micro-lot farms in other countries where we source our beans. 

If there is anything additional that you would like to share...

At the end of October, Joe will be traveling to Honduras for a soil symposium. Producer partners and roaster partners will meet to combat the Roya fungus, which has been slowly killing crops across the coffee plane. Roya is an airborne fungus that essentially stops the photosynthesis process of the trees and cannot be treated without the use of chemicals and pesticides. This trip to Honduras will test different ways of managing soil, experimenting with seedlings, and trying to combat Roya while still remaining organic. Joe makes several origin trips each year and has visited all of our producer partners over time. Last year he traveled to Sumatra and Colombia while Logan, another roaster has been to visit our Mexico and Guatemala partners.

  Share
Older News More Recent News