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The Latest News from Wheatsville

Produce News

Wheatsville wants to provide you the opportunity to eat a ‘rainbow on every plate’ for every meal. Well, this is where the rainbow begins. On any given day we have about 80% organic products but this department changes every single day. We source primarily from local distributors and farmers so when the crop is ready - they bring it in. You can see the constant stream of fresh goodness coming through our back door. Heck, you’ve probably had to pull around their truck looking for a parking spot.

Once those fresh vegetables come in, we carefully prep them so that not only do they look good on the shelf but they last longer in your fridge. We only buy fruits and vegetables that are seasonal. That means you’re not going to find watermelons in the winter. And we are constantly looking for ways to support local food cultivation. Now that we think about it, maybe our produce is the end of the rainbow!

Chocolove Chocolate Chips:                    Melt, Dip, Bliss

Chocolove's Chocolate Almond Sea Salt Chocolate Bar is consistently the best selling chocolate bar at Wheatsville. Week after week, shoppers are drawn to the delicious combination of smooth and creamy chocolate with mixed in toasted almonds and salt crystals that seem perfectly placed to bring the flavor together. Well the chocolate masterminds at Chocolove have outdone themselves by treating their faithful audience to Chocolove Dark Chocolate Chips!

Urging you to "Share it with someone you love" these 52% cocoa content chocolate chips have the same silky texture as the chocolate bars. Since i too am a mastermind when it comes to chocolate (who do you think merchandises the chocolate bars next to the cash registers?) I realized upon my first taste of the new chocolate chips that they would probably be EXCELLENT for chocolate dipping. I only had a theory so i enlisted Christie Gonzales, Packaged Receiver at Wheatsville's South Lamar location and former professional chocolatier in North Carolina, to test the theory on cookies and fresh strawberries.

Christie's expert yet easy tips on how to make chocolate dipped delights:

  1. Slowly melt the chocolate in a double boiler or microwave on low (1 minute, stir, 30 seconds, stir)
  2. If dipping fresh strawberries, they will need time to fully dry after washing. If time is short, use a wet towel to gently wipe the strawberries being careful not to tear the skin.
  3. Cookies, marshmallows, and dried fruit are all great foods to dip in chocolate, be creative
  4. After dipping place on parchment paper then dry for at least an hour for to keep the chocolate from melting in your hands as soon as you touch them.
  5. When everything is dry, remove from the parchment paper; they should pull off easily when dry.
  6. For presentation, place the treats in muffin cups!
  7. Strawberries are best eaten the day you make them. Dry snacks like cookies can stay good for a month as long as you cover them fully in chocolate and keep them in a cool dry place (refrigerators are too damp)

Dipping suggestions: Dandies Vegan Marshmallows, Back to Nature Peanut Butter Creme Cookies, Pretzel Crisps Classic Pretzels, Hail Merry Coconut Macaroons, fresh bananas, Kettle Potato Chips, crystallized ginger

Tell us your ideas in the comment section and let us know what you made!


New Local Greens: LEAF SAFARI

We’re excited to now carry delicious, fresh, nutrient-dense, sustainably grown salads and greens from Leaf Safari. They started, while in college, with a 9000 square foot operation growing only basil. They have grown to nearly four times in size at their current location in Manor, Texas.

You can find six different varieties on the shelves in the Wheatsville produce department. All the Leaf Safari greens we carry are harvested, with their roots still intact, within hours of placing the order. This means nothing but the freshest product in every box, as the lettuces and greens are still living. In June, I had a brief Q&A with the friendly folks at Leaf Safari:

Ralf: Could you describe your facilities and explain the growing process?
Leaf Safari: We have a 34,000 square foot hydroponic greenhouse facility that is Primus Certified, pesticide-free, and sustainable in Manor, Texas. Hydroponics is a method of growing plants using mineral nutrient solutions, in water without soil. Everything is grown in a greenhouse, no pesticides are used, and there is no harmful agricultural runoff or water waste. Crops are completely environmentally friendly and are able to be grown year round. We believe that hydroponics is the future of farming. This farming method uses 90% less water than traditional farming and reduces our farm’s carbon footprint.

Ralf: What is your favorite product you guys sell?
Leaf Safari: Our favorite products are the Living Baby Kale (mild, nutty flavor and tender yet crisp texture) and the Living Superfood (spicy and nutrient dense). Also, our picking and packing crew always ask to take home the baby lettuces!

Ralf: What is your favorite thing about Wheatsville?
Leaf Safari: The people working at the stores are consistently AWESOME! Wheatsville truly has a “local” neighborhood feel. We feel that we are contributing to our community in a positive way after shopping at Wheatsville.

Ralf: Any interesting facts about your business that you would like to share?
Leaf Safari: We use ladybugs as a natural pest control method. We release 18,000 ladybugs per month. When released it is a giant swarm that sometimes form clusters on our hands/arms like you see in a movie or on TV. Any other bug would creep me out, but not the ladybugs.


Texas Berry Season

With Spring rapidly approaching, I am getting really excited about my favorite season of the year, baseball season! But since that would make for a most peculiar produce article, I’ll go with the next best season of the year, Texas berry season of course! After struggling through our Texas winter, sweet fresh Texas berries help erase the memory of all those recent cold nights. I most often just rinse and eat them right out of the package. But berries lend themselves to a wide array of quick recipes and are always welcome as a sweet salad compliment to a tangy vinaigrette.

Texas strawberries arrive first and are always much anticipated. The season runs from late February into early May. We’ll be getting our strawberries from Poteet, Texas, the strawberry capital of the Texas. If you’ve never been to The Poteet Strawberry Festival, make this the year to do it. It will be held April 10 -12 and is a great time for the family and a great place to soak up some Texas history as well as enjoy some amazing strawberry delights. Poteet is just south of San Antonio about 2 hours from Austin.

Blackberries and blueberries then round out the Texas berry season. Blackberries generally arrive first in May followed by blueberries in June. The blackberries we most often have for y’all are also from Poteet and are always delicate and delicious. They are my personal favorite berry and also have the shortest season here in Texas of just over a month. So snap them up when you see them because they don’t stay around for long. Blueberries hail from East Texas and bring with them another fun Texas festival, The Texas Blueberry Festival on June 13 in downtown Nacogdoches. This year marks the festival’s 25th anniversary celebrating the annual blueberry harvest. Stop by for a fun-filled day if your travels take you near Nacogdoches in June.

Though berry season doesn’t last long, jams or preserves are a fabulous way to make it last much longer, or at least as long as your willpower will allow you to resist that fresh jar of homemade preserves. I love to turn Texas blueberries into a Blueberry and Basil Jam. All you need are blueberries, sugar, basil, pectin, lemon juice and water. Try a quick internet search and you’ll find many quick and easy recipe variations. And if you are not into canning, just refrigerate your blueberry basil jam and use it within three weeks. It is fabulous! Happy Texas Berry Season!


Winter Greens Guide

Kale Curly, Lacinato, or Red

Attributes: Loads of vitamins A and C. Retains its general shape and texture when cooked. Does not “cook down” like other greens. Slightly bitter raw.
Uses: Sauté, wilt in soups, add to raw salads, steam.

Chard: Red, Rainbow, Swiss, Green

Attributes: Mild, pleasant flavor is good raw in salads. Resilient enough to be used in gratins. Don’t discard the stalks, they have great flavor and crunch!
Uses: Raw in salads, sauté, steam, gratins


Attributes: Delicate, mild flavor. Packed with calcium, vitamins A and C.
Uses: Extremely versatile; mild flavor is not overpowering when incorporated into dishes. Raw in salads, sauté, in pasta. Delicate nature means little preparation and short cooking time.

Collard Greens

Attributes: Rich in fiber. A Southern cooking staple. Hearty, chewy texture and a stronger, cabbage-like taste.
Uses: Steam, sauté, braise with ham, bake with Gruyere in a gratin.

Dandelion Greens

Attributes: High in calcium, vitamins A, C, and K.
Uses: Steamed or sauté. Pairs well with rich flavors like bacon, potatoes, goat cheese.

Bok Choy

Attributes: Tender and mild flavored. Packed with Vitamin C.
Uses: A “go to” Asian green. Stir fry, eat raw in salads, raw in slaw.

Mustard Greens

Attributes: Southern cooking staple. Peppery flavor mellows out the longer you cook it. Remove the stalks when cooking.
Uses: Sauté, steam, braise. Often used in Southern and Indian cuisine. Adds a peppery bite to dishes.

Try out this fantastic recipe from Bon Appétit:

Collard Green & Radish Slaw with Crispy Shallots

2 small shallots, sliced into rings
6 TBS vegetable oil
kosher salt
1 bunch collard greens (about 10 oz.), center ribs and stems removed, thinly sliced crosswise
6 small radishes, trimmed, sliced
2 TBS white wine vinegar
freshly ground black pepper

Preparation (Total time: 20 minutes)
Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8–10 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate; season with salt. Transfer oil to a small bowl and let cool.

Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots.

Do Ahead: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature. Servings: 4


What is That?!?

Over the past few years, you may have noticed something different in our produce department. Familiar, yet strange; appealing, yet mysterious. It appears at summertime, and it usually takes up residence near the more common summer favorites, such as peaches and nectarines. Upon closer inspection, the corresponding sign may have crazy sounding names: Flavorosa, Emerald Drop, Flavor Penguin(!), Geo Pride. The common factor in all of those crazy names is that they are all pluots, a fun and sometimes beautiful summer stone fruit.

Pluots have been around since the late 20th century, and are a cross of roughly 75% plum and 25% apricot. They have been described as having the flavor of a plum with the mouth feel of an apricot. Pluots come in various colors on the outside as well as the inside. They can have even coloration on the outer skin or a mottled look. With all of their finite differences, we have come to a consensus in the produce department that we are currently carrying our favorites, Dapple Dandy pluots (also an amazing name). A common nickname for these guys is “dinosaur eggs”, and one look and you can see why. They are a light, pinkish red on the outside with vibrant, almost beet-like, crimson hue to the flesh. They are sweet, tart, juicy, succulent, and super tasty fruit that need to be a regular addition to your summer snacking. Stop by the produce department and ask for a sample today.


Fruit Compote

Did you know its National Ice Cream month? Former president Ronald Reagan declared July as the month, and called for the people of the United States to observe the month with “appropriate ceremonies and activities”. Thank you, President Reagan, as I like just about any reason/excuse to enjoy a bowl of ice cream.

Ice cream is delicious on its own, but if you’re looking to go the extra mile to fulfill your civic duties, a nice fruit topping from our produce department is the way to go. It can be as easy as slicing up some ripe Texas peaches or organic berries and calling it a day. Or, with just little extra work, you can elevate these already delicious fruit toppings by creating fruit compote (definition: fruit cooked in syrup). There are many recipes available online, with the basic technique being relatively the same: a couple of cups of fresh fruit, some sweetener (sugar, honey), maybe some lemon for a little acid, or vanilla extract for enhancing the flavor.

You combine the ingredients in a saucepan over medium heat until the fruit softens (about 12 minutes). Then you let it cool to room temperature and serve; it’s easy enough to make that you may have fun letting your kids help! Experiment with different ones until you find your favorite. Here are a couple of recipes from the web for you to try:


Hemp History Week Recipe from local author Mariann Garner-Wizard

In support of Hemp History week, consider ordering a copy of Austin author Mariann Garner-Wizard’s book Hempseed Food: the REAL Secret Ingredient for Health & Happiness. More than a cookbook, Hempseed Food provides historical and nutritional information on the versatile hempseed along with delicious recipes. To order Hempseed Food visit

Mariann is a longtime Wheatsville owner who was delighted to share one of her favorite recipes from her book with us.

Freedom Fighter Zucchini Hemp Casserole (great for garden vegetables and herbs)

  • 3-5 zukes, sliced in 1/8 in rounds:
  • 2 T. safflower or sunflower oil
  • salt & black pepper to taste
  • 1/4 large onion, coarsely chopped
  • 2 T. ground toasted Hempseed
  • basil, oregano, thyme and/or marjoram to taste
  • 1/3 C. Italian-flavored bread crumbs
  • 1 large tomato, or one can cooked, peeled, no-salt-added tomatoes, chopped
  • 1/4 Bell pepper, diced
  • 1 T. dairy butter

Put oil in ovenproof casserole dish. Cover bottom with a layer of sliced zucchini. Season lightly. Sprinkle chopped onion over zucchini. Add another layer of zukes and more seasoning. Cover with tomato pieces. Sprinkle ground toasted Hempseed and more herbs over tomato. Add a third layer of zucchini, season sparingly. Layer with Bell pepper pieces and more salt, pepper, and/or herbs. Repeat until all ingredients are used. Cover and bake at 350°  for 35-40 minutes (until zukes are tender). Remove cover, top with bread crumbs, dot with butter, increase heat to 375°, and bake 5 minutes more to brown.


  1. For a main dish, add 1 C. cooked, chopped chicken to first layer, 1 C. fresh, frozen or drained canned corn to second layer, and 2 chopped Serrano peppers to third layer. Spicy!
  2. Substitute yellow or white squash for zucchini or use them mixed together.
  3. Omit tomato. Add 1/2 C. shredded cheese to each layer (cheddar mozzarella, and/or Colby are good).

recipe reprinted with permission by the author


Outdoors Living Indoors

Our eyes and sinuses have made us very aware that it is gardening season in Central Texas. We all love to get our hands dirty, landscape our yards and patios, and have a great time watching the (sometimes literally) fruits of our labor grow. We have been having a fantastic run this spring with beautiful organic starter plants from our local providers Gabriel Valley Farm and Lone Star Nursery. Why not bring some outdoor beauty inside your home also?

This late spring and early summer we will begin working closely with some of our local flower farmers to help make your living space even more beautiful. A long time Wheatsville collaborator, Flower Farmer Scott, will be providing us with more of his colorful, long lasting bouquets. These have been a customer and employee favorite for the last couple of years, and we are excited to bring back his beautiful arrangements. His bouquets are an easy way to liven up your home. We will also be working closely with Prickly Pair Farm, located in Lampasas, Texas.

Prickly Pair Farm are trying to get in to the retail business, and we are more than happy to help them accomplish this. We feel that helping newer local businesses get their feet wet is really important for our local economy, and we look forward to a long lasting relationship with them. You can currently find them at the Mueller’s Farmers Market on Sunday and the Cedar Park Farmers Market on Saturday.

But wait, there’s more! We will also have our friends at East Austin Succulents bringing us their amazing assortment of cacti and succulents for those who prefer some locally grown, heartier greenery. We really like what they do around here and if you get the chance you should visit them at their location in East Austin on 801 Tillery Street. Also look for an assortment of tropical foliage in small pots; there is such an amazing assortment of tropicals out there, I would get one of each if I had room in my humble home.

Coming in May — Houseplants!

Starting in May, we have a fantastic new addition to the Wheatsville produce department: house plants! We are really excited to bring you some new roommates for your home. House plants add a whole new dimension of warmth and coziness to your living environment.  Not only do they help purify the air in your home, they also bring an air of tranquility and relaxation, softening up the aesthetics of the rooms you put them in.

We have carefully selected varieties that are not only attractive but also easy to care for. With proper care and nurturing, your new house plant could become your companion for several years, perhaps accompanying you on a few moves in your life. Each plant will come with a care tag, giving you the basics on how to maintain your plant’s health. In addition to that, here are some basic house plant care tips.

  • Do not over water!  This is the most common cause of house plant problems.  It is much easier for a plant to recover from being dry than from being oversaturated. Follow the watering guide for the specific plant carefully. Before watering, stick your index finger about an inch into the soil to get a real “feel” for how moist the soil is.
  • Determine how much sunlight the room has. A simple test can be done with the shadow your hand makes on a piece of paper.  A well defined shadow means bright light, a fuzzy shadow means medium light, and a very faint shadow means low light.
  • Most plants like more humidity than your house has, so depending on the plant, misting water on the leaves with a water bottle could be a good idea.