Category: Whole Foods Co-op

Blueberries, currants, and a slice of banana arranged to form 2025 on a wooden background

An Exciting Year Ahead
Posted on by Whole Foods Co-op

We always look to the year ahead with excitement and optimism, but this year we have just a few extra things to be excited about. In the midst of our celebrations, we look forward to connecting with you, our shoppers, and providing incredible products, thoughtful education, engaging events, and meaningful moments. 

Whether you’re a shopper, Owner, or both, thank you for supporting Whole Foods Co-op – and we hope that you’ll join us in the fun year ahead!  

It’s our 55th anniversary!

Whole Foods Co-op has been serving the Twin Ports community for 55 years. We are excited to share in the year ahead by looking back at the wonderful milestones and moments that have made us who we are today. Do you have a favorite memory of the Co-op? We’d love to hear it! Please take a moment to share it with us. 

Share Your Co-op Memory: wholefoods.coop/memory 

We’re also excited to celebrate with you in the year ahead. Continue to follow us for fun events inspired by our 55th.  

Whole Foods Co-op 55 Year Anniversary logo with the text

It’s the International Year of Cooperatives! 

The United Nations General Assembly has declared 2025 as the International Year of Cooperatives. With the theme Cooperatives Build a Better World, we will endeavor to share the stories of co-ops that we carry here at Whole Foods Co-op that are making their communities – and the world – a better place. 

International Year of Cooperatives 2025 logo with the text

We’re Hosting a National Conference for Cooperatives! 

We look forward to welcoming over 350 leaders from co-ops around the country to Duluth in May. The Consumer Cooperative Management Association’s (CCMA) conference is an annual event convened by the University of Wisconsin’s Center for Cooperatives. The multi-day conference will include tours that highlight our local food economy and examples of local cooperation. It’s an honor to serve as the host for this event and we can’t wait to share the Northland with our peers from around the country. 

Join the Fun! 

While the CCMA conference is only for co-op professionals, we’re already gearing up for our Annual Owner Meeting later this year. We can’t wait to celebrate with you! Also, keep your eye out for upcoming events both in-store and out in the community. It’s going to be a great year at the Co-op! Follow us on social media or our weekly email blast to stay in the loop.

Read Now
Bowl of chili

Field Day Chili
Posted on by Whole Foods Co-op
Field Day 3 Bean Chili
Print

Field Day 3 Bean Chili

Recipe by Adapted from Field Day ProductsCourse: MainCuisine: BudgetDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

45

minutes

Ingredients

  • 2 Tbsp. olive oil

  • 1 yellow onion, diced

  • 1 Tbsp. minced garlic

  • 4 tsp. chili Powder

  • 1 tsp. cumin

  • 1 tsp. dried oregano

  • ½ tsp. kosher salt

  • 28 oz. diced fire-roasted tomatoes

  • 1 cup vegetable broth

  • 1 4-oz. can of diced green chiles

  • 1 Tbsp. tomato paste

  • 1 can (15 oz.) Field Day Organic Ranchero Chili Beans, not drained

  • 1 can (15 oz.) Field Day Organic Pinto Beans drained and rinsed

  • 1 can (15 oz.) Field Day Organic Black Beans drained and rinsed

  • 2 Tbsp. fresh cilantro, finely chopped

Directions

  • Add oil to a large pot over medium heat. Once heated, stir in the onions
    and cook for 5–6 minutes.
  • Stir in minced garlic and continue cooking for 2–3 minutes.
  • Add chili powder, cumin, oregano, kosher salt, and tomato paste to the
    pot and stir well.
  • Add in fire-roasted tomatoes, vegetable broth, green chilies, ranchero
    beans, pinto beans, black beans, and chopped cilantro.
  • Bring to a boil, then reduce heat to medium-low and simmer for 30–35
    minutes, until thickened slightly.
  • Serve with any of the following: sour cream, cheese, tortilla chips, green
    onion, pickled jalapeno, cilantro, avocado, etc.

Notes

  • Uncover exceptional value with Field Day products featuring everyday
    low prices on hundreds of items, including essential pantry goods, cooking
    oils, and versatile dry goods. We love Field Day because most of their
    food products are certified organic and are made in the USA.

Read Now

A Local Harvest Celebration
Posted on by Whole Foods Co-op

BUILD YOUR Thanksgiving FEAST WITH LOCAL INGREDIENTS

As we enjoy the bounty of the harvest season, gatherings around a home-cooked meal lie ahead for many of us. Whatever your plans, you can count on the Co-op to deliver a robust selection of local food. Learn more about some of our local vendors whose products you may encounter on your next holiday shopping trip.

Local Turkey

Free-Range Turkey
from Ferndale Market and Kadejan

Taste the exceptional quality of poultry from local family farms, Kadejan (Glenwood, MN) and Ferndale Market (Cannon Falls, MN). These farms uphold the highest standards, ensuring their turkeys are nourished with whole grains and enjoy a free-range existence and outdoor access in temperate months. Kadejan and Ferndale collaborate with other small family farms to raise their birds. Find fresh and frozen turkeys at the Co-op this season.

Certified Organic Turkey
from Larry Schultz Organic Farm

Delight in certified organic turkeys sourced from Larry Schultz Farm in Owatonna, MN. This fourth-generation family enterprise has been dedicated to organic practices since its inception. These birds eat only certified organic feed and roam freely in small, naturally tended flocks. Alongside turkeys, the farm provides the Co-op with wholesome chickens and eggs.

Organic Potatoes & Carrots

Food Farm
Northern Harvest Farm

Find bulk or bagged russet, yellow and red potatoes, and carrots throughout the season. Smash, bake, roast, or boil to present your perfect preparation. Traveling just over 20 miles from the farm to the Co-op, these are the best-tasting roots!

Organic Winter Squash

Food Farm
Hermit Creek Farm
Northern Harvest
Stateline

Explore winter squash varieties that impress both in flavor and shape, including acorn, delicata, sunshine, carnival, and kabocha. Try slicing and roasting with oil, salt, and pepper for an easy crowd-pleaser.

Local Pie

Rustic Inn Café

Relish every bite of your favorite seasonal pie. All pie fillings and crusts are made from scratch, with no shortcuts! These pies are incredible, and they will delight no matter how you slice them.

About the producers

Food Farm
Owned by the Fisher-Merritt family since 1988, Food Farm was founded by John and his wife Jane. The farm is currently under the direction of the second generation, Janaki and his partner Annie Dugan. Supplying the Co-op with regular deliveries and offering CSA’s, Food Farm has become a household name for our community.

Northern Harvest Farm
Owned by Rick and Karola Dalen, Northern Harvest Farm has been in operation since 2005. Adam Kemp, co-manager and owner of Uff-da Organics, and the Dalen’s recently overtook Spirit Creek Farm’s line of fermented goodness.

Hermit Creek Farm
Owned by Landis & Steven Spickerman, Hermit Creek Farm has been established near Lake Superior’s south shore since 1993. They distribute nourishing and delicious produce throughout the Twin Ports and run a successful CSA.

Rustic Inn Café
Rustic Inn Café as been baking the most delicious pies for more than 30 years. They create cream, crumb, and fruit pies up the shore in Two Harbors.

Thank you for sourcing locally from Whole Foods Co-op for your holiday celebrations. We and our community of growers are honored to be part of your holiday table.

Read Now

Easy Cheesy Black Bean Quesadillas
Posted on by Whole Foods Co-op
Easy Cheesy Black Bean Quesadillas
Print

Easy Cheesy Black Bean Quesadillas

Recipe by Adapted from PCC Community MarketCourse: AppetizersCuisine: BudgetDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes

Ingredients

  • 1 can (15 oz.) Field Day Organic Black Beans

  • 1 jar (16 oz.) Field Day Organic Garlic Cilantro Salsa

  • 1 package of your favorite tortillas

  • 1 package (8 oz.) Crystal Farms Mild Cheddar Cheese

Directions

  • Shred 1/2 block of cheddar cheese. Drain black beans and mix 1/2 a can of the beans and 1/2 a jar of the salsa together in a bowl.
  • Brush softened butter or oil on one side of two tortillas. Place one tortilla brushed side down in a skillet or griddle over medium heat.
  • Spread 1/4 of cheese on top of the tortilla and top with a generous spoonful of black bean and salsa mixture. Place the other tortilla, brushed side up, on top.
  • Cook until the bottom tortilla is golden brown. Using a pancake turner, carefully turn the quesadilla over and cook until golden brown. Repeat the process 3 more times.
  • Cut each quesadilla into 4–6 wedges and serve any extra salsa on the side.
Read Now

Pasta Primavera
Posted on by Whole Foods Co-op
Pasta Primavera
Print

Pasta Primavera

Recipe by Whole Foods Co-opCourse: Whole Foods Co-opCuisine: BudgetDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes

A simple-to-make meal that brings international flare to your dinner table.

Ingredients

  • 1 jar (24 oz.) Field Day Organic Garden Vegetable Pasta Sauce

  • 1 package (16 oz.) Field Day Organic Linguine

  • 1 tub Belgioioso Asiago Romano Parmesan

  • 1 package Stahlbush Island Farms Frozen Broccoli Florets or fresh local broccoli

  • salt and pepper

  • Optional: fresh basil for top garnish

Directions

  • Bring a medium pot of salted water to a boil over high heat. Add linguine and set the timer according to the cooking time on the package
  • Combine pasta sauce and frozen broccoli to warm in a separate saucepan on low.
  • Once the linguine is cooked, drain, then add pasta sauce and broccoli. Season to taste with salt and pepper if needed. Add a splash of olive oil to the dish if it seems dry.
  • Add parmesan cheese before serving. Optional: add a fresh basil garnish to the top to enhance the dish.
Read Now