The Latest News from Wheatsville

Here’s Looking at Windy Hill Farm

One of the most exciting things we offer in the Meat Department is meat from Windy Hill Farm. Ty Wolosin has been ranching for 16 years and currently calls Windy Hill Farm in Comanche Texas his ranching and farming home. Ty does things differently than conventional farms and ranches. All of his animals are pastured and treated humanely. They eat grass in their pastures and are finished with a local, organically raised alfalfa supplement from Coyote Creek Farm.

Ty selects his animal's genetics very carefully. When choosing which breed of animals to raise, probably the most important fact to take into consideration is the climate. Texas can be a harsh and brutal climate to raise live stock in. All of the livestock breeds Ty have chosen are drought resistant and are capable of thriving in harsh, dry environments.

80% of the goats raised for meat in the U.S. are raised here in Texas.The Boer goat is a great choice for the Texas climate. They are good foragers and have great parenting instincts. Wheatsville offers ground goat, goat stew meat and goat loin. Goat is not as “gamey” as lamb, but has more of a twang than pork. It is very lean compared to other livestock its size.

New to Wheatsville…Olli Salumeria

Charcuterie is considered by some to be the highest form of meat preparation. What used to be done in caves or cellars is now executed in controlled atmosphere containers. Like in most instances, technology has brought consistency, well…as much as you can get with micro organisms and their fickle processes.

Wheatsville is now offering Olli Salumeria products. Their pork is sourced from well managed family farms. Some of these farms specialize in breeds like Duroc, Berkshire and even Mangalitsa, which are the curly-haired descendant of pata negra, Spain’s coveted black-footed Ibérico pig. They use pastured pork from farms and farmers who care about the animals and the land that they are a part of.

The flavors Wheatsville offers are:

• Molisana- flavored with whole black peppercorn and garlic – it’s the quintessential Italian salami that you would find in Molise.
• Calabrese- a spicy salami that gets its kick from cayenne pepper and paprika. The Calabrese Salame is based on a traditional recipe from Calabria, where spicy sausages are popular.
• Wild Boar-is smoked over applewood and has a unique flavor. The selected cuts used come from the lean shoulders and legs, giving it an almost purple color.
• Chorizo-uses traditional pimenton de la vera to give our chorizo that classic taste.

Salami is great for hiking and camping since it does not require refrigeration to keep. It is also perfect for cheese plates and crackers. Firmer cheeses will add a fantastic texture contrast with the rich cured meats. Try the BellaVitano cheeses with the Wild Boar.

and check out their web site http://www.olli.com

Pork on the Grill

While pork is one of the most recent additions to the world of cultivated meats, it has become a staple in world cuisine. Cultures all over the world have varying preparations of hams and bacon. Pork ribs are what most people are thinking of when you say the word ribs. Whole pigs cooked under ground are a part of celebrating family and friends all over the world.

Pork is mild enough to take on almost any flavor you would like to add, but can carry it's own with the simplicity of salt and pepper. Grilling is almost always made better on the bone. The Pork T-Bone, one part Tenderloin and two parts strip steak, is a great place to start. Let your steaks get to room temperature to ensure even cooking and liberally salt and pepper.

Pork is a great medium for marrying different flavors to create more exciting profiles like spicy and sweet, savory and sweet, coffee and orange juice, savory and fruit and I think you get the picture. Honey and mustard based marinades are great on pork. Get some of our fresh in season peaches and grill them along side your pork chops or make delicious chutneys and compotes to sauce your pork chops.

Using dried chili's in your marinades is a great way to add heat and some of the more subtle floral flavors in the chili's. A sweet component will bring these flavors out even more. This would be a great way to use the fresh turmeric in the produce department. A marinade of a modest chunk of turmeric (an inch, inch and a half)  and ginger with a few cloves of garlic, the juice of an orange, the scrapings of 3 or so tamarinds (fresh pods are in the produce department or the paste is on isle two)  and a few pinches of salt with enough oil to make a rich liquid is a fantastic mixture of sour and sweet and earthy. Use some of the marinade to reduce for a sauce when it comes time to put those chops on a plate. Pork is a pretty forgiving meat to try out your own creations and the grill is the best way to bring them to fruition.

Great for Grilling

Burgers are one of those backyard/park staples that makes it feel like summer. A grilled burger offers a different experience than a pan cooked burger. Flame licked charring adds that hint of crispy carbon. Wheatsville has several ground beef options for your summertime burgers.

• Ground Round
  Taken from the leanest cuts and is by far our leanest ground beef.

• Ground Chuck and Sirloin
  This burger grind runs less lean, but has all the great flavor of chuck and sirloin steaks. We grind briskets for our ground beef for the fullest flavor!

• Premium Burger Blend
  We use Niman Ranch Ribeye, Hanger, and Beef Shortloin (NY Strip and Tenderloin) for an unbeatable flavor, mixed with the leaness of Round for structure, to offer a fantastic ground beef. The best part is that we've LOWERED THE PRICE to  $8.99lb! Yep, you save TWO BUCKS!  to get it out on the grill and in your kitchen. We offer it in patties in our Full Service Quick-to-Fix case as well as in the Self-Service case. This is a special grind that is only available here at Wheatsville.

• Pair your Burgers with the Hops and Grains the one called Zoe.
  It's crisp and light with a little Hoppy kick. It comes in a can and would go great in the backyard next to the grill.

Sockeye Season is right around the corner. That means fresh Sockeye Salmon from the clean and clear waters of Alaska. The Copper River is the the most challenging river for Salmon to climb and it is believed that this makes these Salmon heartier and gives them a richer flavor. No wonder folks from the Northwest eagerly anticipate Copper River season!

Sustainability FYI: The state of Alaska lets enough Sockeye pass to secure next year’s crop and then lets the fisherman go in. When the state determines that the Copper River is done for the year, the other Sockeye waters are opened up and we can enjoy fresh, beautiful Sockeye until the season ends. Look for these delicious fish to arrive at Wheatsville very soon.

Grilling Seafood

Seafood Grilling Tips

Whenever possible, keep the skin on.
Not only does it help keep structure but it also adds flavor to your seafood. For a skinless fillet, just slide your fish right off the cooked skin and onto your plate. It's just that easy! And remember, keep your grill and seafood well lubricated to prevent sticking.

Large Shrimp are a great item to grill with.
They cook fast and can take on just about any rub or marinade that you would like to put on them. Wheatsville offers a previously frozen 16/20 Texas Gulf Shrimp. That's 16 to 20 shrimp per pound. To make peeling easier, drop your shrimp into boiling water for about thirty seconds. They won't peel them selves, but it is pretty close.

Salmon is always a good choice for grilling.
It is a succulent fish and the Alaskan Coho Salmon from Trollerpoint Fisheries is a perfect companion to your grill. 

Lingcod is great on the grill!
This fish is unique to North America but is similar in flavor and texture to Halibut while being considerably less expensive.

Trollerpoint Black Cod is my favorite fish for grilling.
This high oil fish is rich and moist and has a great texture with a buttery flavor. I like to keep it simple with salt, pepper and lemon. Pestos would also be a great flavor to compliment this fish.

Pairing

Pair your grilled fish with a light refreshing salad. This Co+op Kitchen recipe for Orange Wakame Salad adds great crunch, lots of flavor and maximum nutrition!

Great for Grilling

One of the great things about grilling is its simplicity. Fire meets food. You can have virtually any level of involvement and still create a fantastic meal especially with marinades and rubs.  Fajitas are a perfect example of an easy grill meal that and can be made with a variety of meat or veg.

Our Fajita Picks
Beef, Chicken or Portobello Mushrooms

Marinade
A simple mixture of lime juice, jalapeno, cilantro, salt, pepper and oil is all you need. Marinate up to 3 hours.

We Recommend

• Smart Chicken Boneless Skinless Thighs
• Local Windy Bar Inside or Outside Skirt Steak
• Sirloin Flap Meat (we'll even tenderize it for you, just ask!)
• Sirloin, Chuck or Ranch Steaks

Method
Grill the steak in one piece, let it rest for at least 5 minutes and then slice thinly across the grain. Since that fire is already going, just grill those veggies at the same time. I like to carry at least some part if not all of the marinade through out the rest of the meal. It is helpful to keep your veggies in a cast iron skillet or on aluminum foil to keep them from falling through the grate. Bell peppers, onions and mushrooms are the traditional veggies of choice, but grilled corn(on the cob) and cherry tomatoes are nice additions to your fajitas.

From our Co+op Kitchen Video Series
How to Cook a Great Steak with Johnny Livesay from Black Star Co-op!

Grilling Seafood

Fish tacos are a great meal to grill and Wheatsville has some awesome grilling fish. We recommend a sturdy white fish like a traditional Southern Catfish. If you are looking for a mild fish or one that takes on the flavor of your marinades and rubs, then Tilapia is would be a perfect choice.

If you are looking for something with a light flavor to pair well with your other ingredients then try the Lingcod. Very similar to Halibut in texture and taste, this high oil fish with a firm flake would be perfect for a fish taco with a crisp slaw and a spicy avocado sauce. Rehydrate some smoky chilies and dice them up into some sour cream and avocado.

Enjoy this grilling season with good food, family and friends.

Great Steaks for Grilling

From our Co+op Kitchen Video Series
How to Choose a Steak with Johnny Livesay from Black Star Co-op!