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 4
Thawing Your Turkey 6
Let Us Lend a Hand
Catering Menu Placing Your Catering Order Heating Your Catered Food 5
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
7–8
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9
Fresh, Seasonal Produce 10
On the Shelves: Discover Local Specialties 11
Bakery Goodness 12–13
Host and Holiday Gifts 14–15
Recipes 16–19
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.
•
Place your turkey or turkey breast on a rack in a shallow
roasting pan.
•
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.
•
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.
•
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
•
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.
6
MAPLE-GLAZED
YAMS WITH
CRANBERRIES
7
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/SMALLQUART/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.
•
•
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)
10
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.
11
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
18
19
2
16
3
1
17
4
13
14
21
5
9
26
15
20
6
10
12
8
22
25
24
7
23
11
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.”
15
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
16
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
17
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.
18
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 ...
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•
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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
•
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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