CELEBR ATE A

LOCAL TH A NKSGI V ING

Turkey ordering • Catering • Seasonal Produce • Recipes

CELEB R ATE THE SE A SON W ITH A LOC AL FE A S T.

T HIS T H A NK SGI V ING, celebrate with a local bounty from a source you trust. From free-range turkeys raised down the road, to heirloom vegetables plucked out of rich

THE MENU

Midwestern soils, we’re connecting you to the land and the people who nurture it. Because we believe

The Main Dish Ordering Your Turkey Roasting Your Turkey

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Thawing Your Turkey

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Let Us Lend a Hand Catering Menu Placing Your Catering Order Heating Your Catered Food

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that a feast celebrating our origins as a nation should start right here at home. That’s why we’ve been helping people grow, eat and love local for

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Fresh, Seasonal Produce

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On the Shelves: Discover Local Specialties

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Bakery Goodness

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Host and Holiday Gifts

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Recipes

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more than 40 years. At the Wedge, farm-to-table isn’t a tagline, it’s tradition.

Whole pie, serves 6–8 Individual Slice

$21.99 $3.99

Varieties include: Pumpkin, Pecan and Apple Streusel

THE MAIN DISH

THE MAIN DISH

ORDERING YOUR LOCAL TURKEY FERNDALE MARKET FRESH FREE-RANGE (10–16 lb.)

$1.99/lb.

K ADEJAN FRESH FREE-RANGE (10–24 lb.)

R OA S T I N G YO U R LO C A L T U R K E Y

$1.99/lb.

Local family farms Kadejan (Glenwood, Minn.) and Ferndale Market (Cannon Falls, Minn.) produce highquality poultry. The turkeys are fed whole grains and are free-range, with access to the outdoors all year. Both operations are family owned and work with a limited number of small family farms to raise these birds.

L ARRY SCHULTZ FROZEN CERTIFIED-ORGANIC (10–20 lb.)

Set your oven temperature no lower than 325° F.

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Place your turkey or turkey breast on a rack in a shallow roasting pan.

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For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole dish. Use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach a safe minimum internal temperature of 165° F.

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If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165° F.

$3.49/lb.

This Owatonna, Minn., family operation brings us local, certified-organic turkeys from a farm that has always been managed organically. This farm brings not only turkeys, but also chickens and eggs to the co-op. The birds live a natural life in free-ranging, small flocks and eat only certified-organic feed. All poultry and meat sold at The Wedge is raised free of antibiotics or hormones. There will also be a variety of whole turkeys and turkey parts in the cases throughout the Thanksgiving season. Note, allow one pound of turkey per person.

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A D VA N C E O R D E R DAT E S : M O N DAY, O C T. 2 6 –T H U R S DAY, N O V. 19 1.) Phone: 612-871-3993 2.) Online: www.wedge.coop/meat-seafood/turkey-order 3.) In-Store at the Meat and Seafood counter or Customer Service desk

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A whole turkey is safe when cooked to a minimum internal temperature of 165° F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. •

Turkey breasts should be cooked to 165° F as measured with a food thermometer. Check the internal temperature in the thickest part of the breast.

For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily. •

For info on other methods for cooking a turkey, call the USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) www.fsis.usda.gov

Classic Meat Thermometer $9.99 Tempered Glass Baster $5.99 Handi-Foil Oval Roasters Sale price $3.99 Regular price $6.79

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C A T E R I NG

THE MAIN DISH L E T U S L E N D A H A N D. R OA S T I N G T I M E TA B L E S @ 3 2 5 ° F UNSTUFFED

STUFFED

4 –8 pounds (parts)

1.5– 3.25 hours

8–12 pounds

3–3.5 hours

8– 12 pounds

2.75– 3 hours

12 –14 pounds

3.5–4 hours

12 – 14 pounds

3– 3.75 hours

14 –18 pounds

4–4.25 hours

14 – 18 pounds

3.75– 4.25 hours

18–20 pounds

4.25–4.75 hours

18 – 20 pounds

4.25– 4.5 hours

20–24 pounds

4.75–5.25 hours

20– 24 pounds

4.25– 5 hours

SPINACH & WILD RICE SALAD

TRADITIONAL HERB STUFFING

HOMESTYLE POULTRY GRAVY

GREEN BEANS AMANDINE

It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Be sure to cook to an internal temperature of 165° F. Just remember to remove the giblets packages before serving. Remove carefully with a tongs or a fork.

ROASTED ROOT VEGETABLES

TH AW I N G YOUR TUR K E Y I N T H E R E F R I G E R A T O R ( 40˚ F or below)

I N C O L D WAT E R

4– 12 pounds

1– 3 days

4–12 pounds

2–6 hours

12 – 16 pounds

3– 4 days

12–16 pounds

6–8 hours

16– 20 pounds

4– 5 days

16–20 pounds

8–10 hours

20– 24 pounds

5– 6 days

20–24 pounds

10–12 hours

Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for one to two days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen.*

Wrap your turkey securely, or leave in the original packaging, making sure the water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed.*

CLASSIC MASHED POTATOES

Do not freeze. CRANBERRY RELISH

*Remove the giblets from the turkey cavities after thawing. Cook separately.

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MAPLE-GLAZED YAMS WITH CRANBERRIES

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C A T E R I NG

C A T E R I NG C AT E R I N G M E N U

HE ATING YOUR PREPARED HOLIDAY FOODS

MAIN MEAL

I N D I V I D U A L P L AT E S $12.99 - TRADITIONAL -

- GLUTEN-FREE -

- VEGAN -

Roasted Turkey Maple-Glazed Yams with Cranberries Green Beans Amandine Classic Mashed Potatoes Traditional Herb Stuffing Homestyle Poultry Gravy Cranberry Relish Bakehouse Dinner Rolls

Roasted Turkey Maple-Glazed Yams with Cranberries Green Beans Amandine Classic Mashed Potatoes Gluten-free Stuffing Mushroom Gravy Cranberry Relish

Mushroom Walnut Loaf Maple-Glazed Yams with Cranberries Green Beans Amandine Vegan Mashed Potatoes Vegan Stuffing Mushroom Gravy Cranberry Relish Bakehouse Dinner Rolls

EVERY THING BUT THE TURKEY $49.99 Maple-Glazed Yams with Cranberries Green Beans Amandine Classic Mashed Potatoes Traditional Herb Stuffing Homestyle Poultry Gravy Cranberry Relish Bakehouse Dinner Rolls



Classic Mashed Potatoes Vegan Mashed Potatoes Roasted Root Vegetables Maple-Glazed Yams Green Beans Amandine Spinach and Wild Rice Salad Traditional Herb Stuffing Homestyle Poultry Gravy Vegan Mushroom Gravy Cranberry Relish

$5.49 $5.49 $4.49 $9.49 $4.99 $4.49 $7.49 $8.49 $8.49 $5.49

$10.99 $10.99 $8.49 $18.99 $9.99 $8.49 $14.99 $16.49 $16.49 $10.99

Maple-Glazed Yams Place in a casserole dish, cover with foil. Place in a 350° F oven for 15 minutes. Remove foil and bake an additional 5 minutes or until crisp.

Traditional Herb Stuffing Place stuffing in a casserole dish. Place in a 350° F oven, uncovered, for 15 to 20 minutes. Add broth if dry. Roasted Root Vegetables Spread vegetables onto a cookie sheet. Place in a 350° F oven for 10 minutes.

DESSERT

PINT/SMALL QUART/L ARGE SERVES 3– 4 SERVES 6–8

Green Beans Amandine Place in a sauce pan with 2 tablespoons of water. Cover and heat on low heat.

Homestyle Poultry Gravy or Vegan Mushroom Gravy Place gravy in a sauce pan. Stir occasionally. Heat until bubbling. Simmer until ready to serve.

- TRADITIONAL -

SIDES

TO HEAT IN A CONVENTIONAL OVEN OR ON THE STOVE TOP: Classic Mashed Potatoes or Vegan Mashed Potatoes Place in a casserole dish, cover with foil. Place in a 350° F oven for 20 to 30 minutes.

$21.99

Always reheat cooked foods to 165° F. Use a food thermometer to check. These times are general temperature/time guides.

(serves 6–8, 9" pie) Pumpkin Pie Vegan Pumpkin Pie Apple Pie Pecan Pie

TO H E AT I N A M I C R OWAV E : Place the item in a microwave-safe dish and cook for 3 minutes on high heat. Check temperature with a food thermometer. Denser foods may take a little longer in the microwave and will hold their heat longer, so heat those first. You can also assemble a full plate of food and heat the individual plates as needed if you do not plan to serve family style.

PL ACING ORDER S • Place your order online at wedge.coop/catering or in-store on our tablets. Preorders will be accepted Monday, Oct. 26 through Monday, Nov. 23 at 10:00 p.m. Arrange a pickup day and time, and we will package your order and set it aside for you.

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Not seeing what you’re looking for? Give our catering department a call at 612-465-8840.

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PRODUCE

ON T H E SH E LV E S A D D A TA S T Y L O C A L FAVO R I T E T O YO U R M E N U.

L O C A L LY L OV E D F R U I T S A N D V E G G I E S

A PPL E S Organic Breezy Hill, Minn. CR ANBERRIES Ruesch Cranberry Co., Wisc. (See page 19 for our Cranberry-Orange Panna Catta recipe)

YA M S Gardens of Eagan, Minn. Wisconsin Growers, Wisc. (Combine with sweeter flavors like maple syrup, brown sugar or even bourbon!) ONIONS Gardens of Eagan, Minn. Wisconsin Growers, Wisc.

Just Coffee WI • 12 oz., $10.49

Gray Duck Chai MN • 32 oz., $9.49

Need a jumpstart on your day? Bold blends and citrusy single-origin coffees come to us roasted daily from this Madison-based, fairtrade cooperative.

Made from organic, fair-trade Assam teas and hand-milled spices, these locally crafted chais come in two tasty blends with flavors of ginger, cardamom, cinnamon and clove! Living the Dream Farm Duck Eggs MN • 6 pk., $4.89 Add richness and luscious texture to your holiday baking with these heritage-breed duck eggs. Extra protein builds a lofty structure, making them ideal for gluten-free treats.

Whole Grain Milling Company Organic Corncake and Waffle Mix MN • 32 oz., $3.69 Feathery light Wild Country Maple pancakes Syrup and crispy, MN • 16 oz., $12.69 tender Tapped from maple waffles are trees on Lake so easy, Superior’s North Shore, and oh-sothis organic syrup has gluten-free a toasty depth that’s with this perfect on everything mix from the Hilgendorf from pancakes to family of Welcome, MN. sweet potatoes. W I N T E R SQ UA S H Featherstone Farm, Minn.

P OTATO E S Driftless Organics, Minn. Hugh’s Gardens, Minn. (See page 17 for a twist on the usual mashed potatoes)

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PI E PU M PK I N S Riverbend Farm, Minn. Featherstone Farm, Minn.

C A R R OT S Driftless Organics, Wisc. (Consider a lighter dish like root vegetable slaw.)

Gustola Granola MN • 12 oz., $7.99 Minneapolis-made granola goes great over yogurt, ice cream or straight out of the bag. In four flavors packed with nutty, dried fruit deliciousness.

Natural Way Mills Organic Gold ‘n’ White Flour MN • $1.59 per lb. Specialty millers from Middle River, Minn., grind their wheat to a unique fineness, achieving an incomparably creamy, white flour while maintaining the goodness of whole grain.

Native Harvest Wild Rice MN • 16 oz., $14.29 This nutty, smoky grain is gathered each year in canoes by the people of the Northern Minnesota White Earth reservation. All proceeds benefit their Land Recovery Project in Callaway.

Castle Rock Organic Farms WI • Heavy Cream, 16 oz., $5.89 Five generations of Kostka family farmers and their single-source dairy are what make this cream so special— whip it with a bit of vanilla and maple syrup for the perfect pie topping. Hope Creamery Butter MN • 16 oz., $5.29 This butter is the pride of tiny Hope, MN, turning ordinary crusts and biscuits into flaky, tender, golden delights.

Isabel Street Heat Hot Sauce MN • 5 oz., $7.69 With blends from mellow-mild to ghost-pepper hot, these spicy, St. Paul sauces are a wellrounded accent to any meal.

Rochdale Yogurt WI • 24 oz., $4.69–$4.99 These signature cream-top yogurts are ideal for a quick, healthful breakfast on hectic holiday mornings. Available in low-fat and Greek styles.

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BAKERY

OUR BAK ED GO ODS R ISE ABOVE THE RES T.

We bake from scratch—no preservatives or artificial ingredients. We believe in doing things right.

BAKERY

Pumpkin Sweet Rolls 4 pack $4.99 Croissants $2.39 each

Traditional Bread Cubes for Stuffing 14 oz. $2.99 Gluten-Free Bread Cubes for Stuffing 12 oz. $5.99

Pumpkin Spice Bread $4.49 each

Cranberry Apple Galette $3.39 (shown here)

Organic Whole Wheat Rolls 6 pack $2.99 White Dollar Buns 13 pack $2.49

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HOST & HOLIDAY GIFTS

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2 16 3 1

17 4

13 14

21

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26

15 20

6 10

12

8

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25 24

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1 ) Solmate Socks // $15.49

11 ) Wood from the Hood Top Popper // $13.59

2 ) Juniper Ridge Douglas Fir Incense // $10.99

12 ) Locally Grown Onesie // $21.39

3 ) Danica Studio Tea & Dish Towels // $12.99

13 ) Sunleaf Spruce Mini Diffuser // $10.99

4 ) Ohio Stonewear Fermenting Crock // $64.99

14 ) Juniper Ridge Douglas Fir Tea // $11.79

5 ) Sunbeam Peace Candle // $21.99

15 ) Ohio Stoneware Mixing Bowl // $19.79

23 ) Danica Studio Larger Retreat Zipper Pouch // $17.99

6 ) Jewell Hollow Small Cutting Board // $21.99

16 ) Lodge Cast Iron 8" Skillet // $17.99

24 ) Danica Studio Mugs // $7.99

7 ) Jewell Hollow Large Cutting Board // $37.99

17 ) Lodge Round Griddle 10.5" Skillet // $23.99

8 ) SunLeaf Pillar Candle // $11.99

18 ) Cuppow the Mason Tap // $19.99

25 ) Wood from the Hood Small Cribbage Board // $36.49

9 ) Sunbeam Evergreen Tree Candle // $14.49

19 ) Hatch Factory Mason Drinking Jars // $10.49

10 ) Juniper Ridge Sage Mug Cedar Mini Smudge // $11.99

20 ) Sunbeam Small Pinecone Candle // $6.99

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21 ) Sunbeam Large Pinecone Candle // $16.99 22 ) Danica Studio Retreat Small Linen Bag // $19.99

26 ) Wood from the Hood Flight Paddle // $45.99

BRING SOMETHING SPECIAL TO SOMEONE SPECIAL . Grab a seasonal, Wedge-arranged bouquet from our fresh floral section to dress up your holiday table or simply say, “Thanks.”

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RECIPES

RECIPES

A PPE T I Z E R O R S I D E D I S H

ROA S T E D RO OT V EG E TA BLE B ISQU E Serves 6

2 whole garlic bulbs, tops cut off

Preheat oven to 400° F.

5 Tbsp. olive oil 2 cups parsnips, peeled & chopped (about 2 medium bulbs) ¾ cup carrots, peeled & chopped (about 2 large carrots) 1 cup celeriac, peeled & chopped (about 1 medium celeriac) 1 cup rutabaga, peeled & chopped (about 1 medium root) 3 Tbsp. unsalted butter (or olive oil) 1 small leek, halved & thinly sliced 1 small yellow onion, peeled & diced 2 small tomatoes, chopped 6 cups chicken or vegetable stock, unsalted 1 Tbsp. fresh thyme leaves or ½ teaspoon dried 1 bay leaf ¼ cup heavy cream or nondairy creamer 1 tsp. sea salt ¼ tsp. ground black or white pepper

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Toss root vegetables in 3 Tbsp. of olive oil and place once a baking sheet. Roast until browned and tender, approximately 15–20 minutes. Wrap garlic bulbs in foil with 2 Tbsp. of olive oil and roast along with vegetables until golden browned. Meanwhile, in a large pot, sauté leeks and onions in butter until translucent. Add tomatoes, stock, thyme, bay leaf and roasted vegetables. Bring to a gentle simmer and cook until vegetables are soft, about 20 minutes. Remove thyme springs and bay leaf. Remove garlic cloves from the bulb and add to soup then puree in a blender until smooth. Stir in cream, salt and pepper.

G LU T E N - F R E E S I D E D I S H

RO OT V EG E TA BLE M A SH Serves 6

2½ pounds russet potatoes, peeled & cubed ¾ pounds parsnips, peeled & chopped ¾ pounds celeriac, peeled & chopped 6 Tbsp., room temperature butter ½ cup buttermilk

In one pot, boil potatoes in salted water until tender, drain. In another pot, boil celeriac and parsnips together until tender, drain. Mash root vegetables with butter until smooth and fold in remaining ingredients.

½ cup sour cream 2 tsp. sea salt ¼ tsp. black pepper ¼ cup parsley, dill or tarragon, finely chopped

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RECIPES

RECIPES

A LT E R N AT I V E TO T U R K E Y

SLOW- ROA S T E D B E E F DESSERT

Serves 4 - perfect for a smaller gathering

3 pounds rib roast or tenderloin 2 tsp. whole brown mustard seeds, coarsely ground 1 Tbsp. garlic paste 2 tsp. paprika 1 tsp. dried thyme 1 tsp. sea salt ½ tsp. ground black pepper 4 Tbsp. softened butter, unsalted

C R A N B E R RY- O R A N G E PA N N A COT TA Tie beef with twine at one-inch intervals and coat with mustard seeds, garlic paste, paprika, thyme, salt and pepper. Allow to rest covered in the refrigerator overnight. Before cooking, allow beef to rest at room temperature for one hour. Preheat oven to 250°F.

Serves 8

6 Tbsp. cold water

FOR CRANBERRIES:

1 Tbsp. unflavored gelatin

3 cups fresh cranberries

1 cup cream 1¼ cups cane sugar

¹/³ cup cane sugar ½ cup water

1½ cups whole milk

2 Tbsp. finely minced ginger

1½ cups buttermilk 1½ cups unsweetened yogurt

Spread butter onto roast and place on a roasting rack in the oven. Cook until internal temperature reaches 130°F. Approximately 2–3 hours. Remove from oven and allow to rest for 10 minutes before serving.



Juice and zest of one orange

In a small pot, combine all ingredients and simmer until cranberries burst and sauce thickens. Approximately 10–15 minutes. Cool.

Sprinkle gelatin over the cold water and allow to bloom for 5 minutes.

ASSEMBLY:

Heat cream and sugar in a small saucepan and bring to a boil. then stir in gelatin. Whisk together remaining ingredients in a large bowl until smooth, stir in cream/sugar mixture. Set aside to cool while preparing the cranberries.

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Evenly divide cranberries into eight desired dishes or individual molds then pour in panna cotta mixture. Chill for at least 4 hour to overnight to set. Serve panna cotta as is or, for molded panna cottas, dip in hot water to loosen and invert onto serving plates.

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W E G I V E T H A N K S F O R ... • • • •

Our loyal, committed co-op owners

Our co-workers at Co-op Partners Warehouse

Our community of farmers and producers that supply our store All of our partners working toward a whole, healthy food system • •

Our passionate, dedicated, trustworthy staff

Our neighborhood that has supported us for over 40 years

PL ACE T U R K E Y PR ICE TAG HER E

©2015 Wedge Community Co-op