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Eco3 Urban Farm and Duluth Farm to School

Posted on April 21, 2025April 21, 2025 by Whole Foods Co-op

The Positive Impact of Community Gardening Programs

As the ground begins to thaw, many of us are pulling out our gardening gloves, including those behind area nonprofits who are working to connect community members to the land. Whole Foods Co-op is proud to support several initiatives that are helping to bring people of all ages to area gardens, which are building access, important skills, as well as community, around fresh food. Two of these organizations include Eco3 Urban Farm and Duluth Farm to School.

Eco3 Urban Farm

Located above Lake Superior College, Eco3 Urban Farm boasts two acres of high tunnels, perennial fruit and flower gardens, raised beds, and developed fields. Eco3 Urban Farm is part of Ecolibrium3’s food access initiative that creates opportunities for residents, students, growers, and food entrepreneurs.

The urban farm not only produces fresh food, but has become a community hub, hosting classes, field trips, and other educational events. The high tunnels are filled with seedlings that will be distributed to community gardens and partner organizations throughout Duluth. It also provides volunteer opportunities for individuals to participate in hands-on gardening. And, perhaps most importantly, the site fosters community building and intergenerational social connections through gardening.

Duluth Farm to School

Duluth Farm to School began in 2012 and has expanded to include multiple gardens hosted at schools throughout Duluth. The primary goal is to encourage youth to eat more fruits and vegetables by engaging them in the food-growing process.

Duluth Farm to School embodies the three Cs: Cafeterias, Classrooms, and Community Collaborations. This approach teaches children about health, nutrition, agriculture, and food access. The knowledge gained through the Farm to School program empowers students and their families to make positive nutritional choices and emphasizes the importance of working with local farmers and food producers.

Duluth Farm to School was selected by Whole Foods Co-op Owners as one of our 2025 GIVE! Community Support Program recipients. This past February, shoppers raised $5,067, which was given directly to Duluth Farm to School to repair their school garden beds and provide other gardening lessons and activities.

Stronger Together

Eco3 Urban Farm and Duluth Farm to School also work together on various projects for school-aged children, including a 7th grade farm field trip, where Lincoln Park Middle School students investigate the science of farming and learn about food access initiatives in our community.

These programs are helping to not only cultivate gardens but also stronger, more connected communities. By providing access to fresh food, education, and opportunities for growth, they are shaping a more sustainable future for the communities they serve.

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Local Matters

Posted on April 7, 2025April 7, 2025 by Whole Foods Co-op

By Sarah Hannigan, General Manager of Whole Foods Co-op. Originally published in the Spring 2025 Garbanzo Gazette.

Every now and again, Whole Foods gains prominence in the national news cycle; and whenever this happens, confusion arises about our history, our stores, and our motivations as a business. Whole Foods Co-op is markedly different than the other Whole Foods (Market) owned by Amazon. We’re a different business, with a different ownership model, and different objectives. We’re independent, cooperatively owned, and driven to maximize positive impact in our community. While I’ve shared some of these details in past issues of the Garbanzo Gazette, it seems timely to share them again.

Whole Foods Co-op is local in a way that Whole Foods Market can’t ever be. When I say local, I mean much more than the wide array of local products we purchase directly from over 170 independent growers, producers, and vendors. At Whole Foods Co-op, local transcends product offerings.

Whole Foods Co-op is of our community.

Today we are cooperatively owned by over 14,000 of you. Each Owner is literally invested in our grocery stores, in our business, and in our collective success. Owners have a say in our business objectives and direction by electing the Board of Directors who set high level policy for our business operations. The board also articulates what long-term success looks like for our Co-op and the impact we have as we serve our community.

Whole Foods Co-op is by our community.

Our cooperative is what it is today due to the hard work of an intertwined network of individuals and businesses. The purchases you make support wages and benefits for our talented and dedicated staff. During the last fiscal year, almost 36% of the inventory we purchased to offer on our shelves came from independent Minnesota and Wisconsin businesses. We also rely on countless local service providers to keep our operations humming.

Whole Foods Co-op is for our community.

We support local agencies working to address hunger and poverty in our neighborhoods, to support youth and environmental programming, and to grow and expand the capacity of local farmers. Every day we’re also working to ensure that shopping at and participating as an Owner of our Co-op is accessible to all, so that our patrons reflect our whole community.

I’m proud to say we aren’t Whole Foods Market, and we won’t ever be. Whole Foods Co-op is where local truly matters. Thank you for joining us!

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Local Producer Profile: Spirit Creek Farm

Posted on March 10, 2025March 11, 2025 by Whole Foods Co-op

Local farms come together to continue successful fermenting business

Inside each jar of Spirit Creek’s ferments are the combined efforts of three farms, four hardworking families, and years of experience. Fermented foods have a long history across many cultures, and Spirit Creek Farm has created a delicious line of ferments that highlight the flavor profiles of culinary traditions from across the globe, all while sourcing their raw ingredients from local farms.

Spirit Creek Farm was started in Cornucopia, WI, nearly two decades ago by Andrew and Jennifer Sauter-Sargent, who were searching for a way to live intentionally on the banks of Lake Superior while homeschooling their three children. Spirit Creek Farm emerged as the answer. According to Andrew, over the years, they have jarred about half a million “cornucopias of live cultured vegetables, bubbling with probiotics and lactobacilli to support digestion, health, and flavor.”

Since its founding, Spirit Creek Farm has partnered with farmers in Wrenshall for their cabbage, including Northern Harvest Farm, Uff-Da Organics, and Food Farm. A strong relationship formed, and when the Sauter-Sargents decided to sell, Rick Dalen of Northern Harvest Farm and Adam Kemp of Uff-Da Organics did not ferment too long when considering the acquisition.

“The products themselves are of exceptionally high quality,” Dalen remarked about Spirit Creek Farm’s offerings. “We have worked very closely with the previous owners and successfully learned how to replicate the quality and consistency the Spirit Creek name is known for.”

Two men stand near a wash tub full of kale. — Adam Kemp and Rick Dalen, owners of Spirit Creek Farm.

With the fermentation process now relocated to a new facility in Wrenshall, both growing and processing occur in the same location. “We are not only the kraut makers,” Dalen explained. “We are also the farmers who grow the raw ingredients. We get to be part of each aspect of the process, which is pretty unique!”

Dalen shared that motivations for taking on Spirit Creek Farm included offering year-round employment to farmers as well as providing a stable and long-term market for the families who own the operation.

Spirit Creek Farm embodies the spirit of collaboration. Food Farm, which continues to partner with Spirit Creek, employed Dalen before he had his own farm. In addition, Kemp has been collaborating with Dalen as his co-manager at Northern Harvest for years. Like the jars of fermented goodness they create, every ingredient can stand alone, but when combined they also create something extraordinary.

Spirit Creek Farm highlights an all-star team of farmers dedicated to sustainable practices. These farms embody a vision for a more interconnected and responsible approach to food production and we are proud to showcase their passion at Whole Foods Co-op

Five people stand around a prep table in a commercial kitchen. — Spirit Creek Farm crew.

A field of cabbages at dusk. — Spirit Creek Farm crew.

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Growing Together

Posted on February 17, 2025March 3, 2025 by Whole Foods Co-op

THE STORY OF WHOLE FOODS CO-OP’S EVOLUTION

Mary B and Jay Newcomb met in Duluth in 1974 and were both active members of the growing Whole Foods Co-op. More than just a grocery store, “It was a real community,” Jay said. As Owners, Mary B and Jay volunteered three hours a month, a requirement for all Owners at the time.

“I remember the honey,” Jay recalled of his volunteer tasks. “When we moved to the 8th Street store, the honey came in 50-gallon drums. We’d place them over the heater to warm the honey up so it would pour out.”

Mary B and Jay Newcomb standing arm in arm in front of the check-out lanes at the Hillside Whole Foods Co-op. — Mary B and Jay Newcomb

Founded in 1970, Whole Foods Co-op began as the Whole Foods Buying Club in Duluth’s Chester Creek neighborhood. It was a group of people who were passionate about locally grown and nutritious food, and alternative diets, like vegetarianism, who came together to make these whole foods accessible for the community.

“We wanted to make healthy food affordable and available to a lot of people,” Mary B shared. “[At that time] whole grains weren’t easy to find, and there was no big food distribution network for them.”

The Buying Club soon transformed into the Whole Foods Co-op, focusing on supplying nutritious and locally grown food to the community while enshrining into the burgeoning business the hallmark principles of a cooperative, including democratic principles, voluntary and open membership, and concern for community.

By the time the Newcombs joined, the Co-op had outgrown its original space in the basement of the Chester Creek House and moved to a location on 5th Street. It was gaining momentum and more Owners.

While the Co-op was built on strong community values, it was also becoming a business. People like Muriel Engstrom stepped up to help guide its financial success. “Muriel Engstrom was our rock,” Jay said. “We were all wild young people, and she kept us organized. She made sure the bills were paid.”

“She was an excellent role model,” Mary B added. “She did the bookkeeping and kept everything running smoothly.”

Black and white photograph of a person sitting on a bench. Another person is also sitting on the bench but is halfway out of the frame.

As the Co-op expanded, it needed to adapt. “We were growing, and we needed to be open more,” Mary B said. “We had to figure out how to serve more people.” Part of this was hiring consistent staff and expanding into a larger space.

Shifting away from the Owner/volunteer model, the Co-op grew into a more typical store model.

“It was a small step,” Jay said. “We didn’t want to go too far too fast.”

Soon, Fran Skinner, one of the founding Owners and long-time social justice advocate, helped launch the Creative Energies Collective. Comprised of paid staff and engaged Owners, the collective handled day-to-day operations and helped guide the Co-op through this period of growth.

“Creative Energies was organized by the Co-op workers,” Mary B explained. “It was the next step. When we knew the Co-op was surviving, then thriving, and we needed a way to manage daily decisions.”

Throughout all its growth, the Co-op’s success has always been rooted in the engaged Owners who shop, vote, and participate in events. “You have to build community to make this work,” Mary B said. “We’re participants, not spectators.”

Thanks to the dedication of Mary B, Jay, and countless other engaged Owners, Whole Foods Co-op has grown into a thriving two-store cooperative. Over the past five decades, it has supported food distribution networks that continue to bring nutritious food to Duluth while also supporting local farmers, and sparking positive change throughout the region.

“People want to be part of the real movement of cooperating with other people. So, it’s a successful place,” said Jay.

“We wanted to be a force for change, to make Duluth better for everyone,” Mary B said. Looking around the Co-op, Mary B added, “And we were right. It is possible to do this well.”

Whole Foods Co-op Celebrates 55 Years

This year Whole Foods Co-op marks 55 years of being community-owned and led, making positive impacts on local farmers, shoppers and the communities we serve. In celebration, we’ll be releasing a series of profiles of just a few of the many people across our history who’ve helped shape Whole Foods Co-op into what it is today.

What’s your favorite memory of Whole Foods Co-op? Share it with us!

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Equal Exchange

Posted on January 27, 2025January 27, 2025 by Whole Foods Co-op

PIONEERING FAIR TRADE AND COOPERATIVE VALUES

Photos courtesy of Equal Exchange.

At Whole Foods Co-op, we attempt to work with as many local producers as possible. However, our climate sometimes prevents us from growing certain crops locally. For example, growing chocolate, coffee, or olives here is just bananas. When reviewing vendors to supply these items, we endeavor to adhere to our Cooperative Principles, especially Principle Six, Cooperation Among Cooperatives, which guides us to work with fellow cooperatives, or co-ops, such as Equal Exchange.

Mug of coffee next to a croissant on a plate with a Chemex and Equal Exchange coffee bag in the background

Equal Exchange tea bag packets - organic Rooibos and Green Tea.

About the Equal Exchange Cooperative

After three years of hard work and complex problem solving to build a business that supports their values, Equal Exchange began to break even and then started to show growth. The positive impact that their business plan was having on all aspects of the supply chain inspired them to expand their product line as well as to include more producers. After three years of hard work and complex problem solving to build a business that supports their values, Equal Exchange began to break even and then started to show growth. The positive impact that their business plan was having on all aspects of the supply chain inspired them to expand their product line as well as to include more producers. The founders of Equal Exchange worked directly with various cooperatives and organizations, including those in countries like Honduras, Peru, and the Dominican Republic, establishing relationships that prioritized equity and respect.

By sourcing coffee, tea, chocolate, bananas, and other products directly from farmer cooperatives, Equal Exchange is able to ensure these producers receive fair prices, stable income, and support for their communities. When an Equal Exchange product is purchased, no less than three separate cooperatives are being supported. Whole Foods Co-op purchases from Equal Exchange Cooperative, which purchases from farmer cooperatives. In the case of bananas and avocados, there is a fourth co-op in this co-op-to-co-op supply chain: Co-op Partner’s Warehouse. Notably, most food trade in the United States involves zero co-ops. By working cooperatively, this model can provide a thoughtful alternative supply chain that strives to empower communities.

Three people harvesting tea plants in a field with mountains in the background. — Wupperthal Original Rooibos Co-operative in South Africa.

Man with harvesting basket full of coffee cherries — Antonio Betanco, coffee picker, PRODECOOP La Union cooperative in Nicaragua. Photo courtesy of Equal Exchange.

Current Products

Equal Exchange has expanded its product line to include over 100 items, focusing on organic and fairly traded goods. Their offerings include a diverse selection of coffee featuring various blends and origins—from smooth and mellow breakfast blends to rich, bold, dark roasts. Also noteworthy are their organic teas, encompassing green, black, and herbal varieties, all sourced from small scale producers committed to sustainable practices. Chocolate lovers will discover various indulgent and ethically produced chocolate bars, including dark, milk, and specialty options made from cacao sourced from small farmers in Central America, South America, and Africa.
Equal Exchange also offers a range of ethically produced products, including nuts, dried fruit, and olive oil, further enhancing its diverse selection for customers. At the heart of Equal Exchange’s mission is a commitment to education and awareness. Equal Exchange provides resources and information to consumers about the importance of ethical consumption and highlights the stories of the farmers behind the products. By fostering a deeper connection between consumers and producers, Equal Exchange not only elevates quality but also transforms the buying experience into one of shared values.

Future Plans

As Equal Exchange looks to the future, its primary goal is to emphasize impact. The foundation of their effect has consistently come from trading food in an alternative manner. However, they aim to generate even more impact by exploring complementary strategies beyond the typical food company model. This includes engaging consumers through events and activism, developing alternative methods for raising capital, and leading grant initiatives supporting farming communities. Equal Exchange embodies a transformative approach to commerce, demonstrating that trade can serve as a powerful tool for social change. With its rich history rooted in cooperative values, a diverse selection of products, and a forward-thinking vision, Equal Exchange continues to lead the charge in redefining how to approach global trade. By choosing Equal Exchange, consumers play a critical role in shaping a more just and equitable world.

The United Nations has designated 2025 as the International Year of Cooperatives. In recognition, Whole Food Co-op will be celebrating throughout the year! We’ll be highlighting cooperatives we’re in cooperation with in-store and here in the Co-op Blog. We’re excited to share the stories of co-ops that are creating quality products while having a positive impact on communities across the globe.

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Quick Gameday Munchies

Posted on January 22, 2025January 22, 2025 by Whole Foods Co-op

It is that time of year when many of us get together to watch the annual end of the football season. Whether you are expecting a crowd or are planning on watching the game solo, no one wants to miss any of the big plays or commercials because they are stuck in the kitchen. Here are three recipes that, with a little timing and preparation, you will not miss a field goal or first down.

Guacamole

First up is a classic guacamole, which you will want to make about 15 – 20 minutes before eating. If you have never made homemade guacamole, it will begin to discolor almost immediately. If you need to store it, refrigerate it in an airtight container with as little air as possible is best. Pair with your favorite chip, and you are set for pre-game and the first quarter.

Guacamole

Recipe by Co+opCourse: AppetizersCuisine: MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

This fabulous guacamole is simple to make and will surely be a crowd pleaser served as a dip or on burgers, burritos or tacos.

Ingredients

3 Haas avocados, ripe
1/4 cup diced fresh tomato (seeded)
2 tablespoons diced red onion
1 teaspoon chopped garlic (one clove)
1 tablespoon freshly squeezed lime juice (half a lime)
1 teaspoon ground cumin
1 teaspoon chipotle chili powder
1 teaspoon fresh cilantro, minced (optional)

Directions

Slice the avocados lengthwise, remove the pits, and scoop the green flesh (discard any brown flesh) into a bowl.
Use a fork to mash the avocado pulp to a chunky texture.
Add the lime juice, garlic, onion, and spices and mix well. Add the tomatoes and cilantro, mix and serve.
Enjoy!

Going For the Touchdown with avocado hummus chicken sliders

The next menu item in the playbook is the Avocado Hummus Chicken Slider, which offers a fresh and unique twist on the classic slider. This dish pairs well with various complementary items but is also substantial enough to be enjoyed on its own. It can be easily prepared before the kickoff. This recipe is perfect for an audible, as you can prepare all the ingredients in advance and set up a build-your-own slider station for your guests. Make sure the chicken is cooked thoroughly and stored in the refrigerator if you decide to prepare it before serving. This approach will ease the pressure on the kitchen and allow you to bring the excitement right to the end zone.

Avocado Hummus Chicken Sliders

Recipe by Co+opCourse: AppetizersCuisine: QuickDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Please a crowd with these easy, flavor-packed mini-sandwiches. Just cook some chicken, and jazz up some purchased hummus with avocado, capers and olives for a slider that keeps the party going.

Ingredients

4 small boneless skinless chicken breast halves
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1/2 cup prepared hummus
1/2 large avocado
1 tablespoon capers, drained
2 large Kalamata olives, chopped
8 whole wheat slider buns or whole wheat dinner rolls
16 spinach leaves

Directions

Heat oven to 400°F. Lightly oil a sheet pan.
Cut each chicken breast portion in half to make two even, slider-sized portions and place the chicken on the pan. Sprinkle with salt, pepper and thyme. Roast for 20 minutes, until an instant read thermometer inserted in the thickest part of a breast reads 165°F and the juices run clear. Cool the chicken on a rack until cool enough to handle.
Halve the avocado, remove the pit, and cut the flesh, still inside the skin, into dice and scoop into a medium bowl Add hummus, capers and olives and stir.
On each bun, place a couple of spinach leaves, a piece of chicken, and top with about 3 tablespoons of the hummus mixture. Cover with the top half of the bun, using a toothpick to hold it together, if desired. Place sliders on a platter and serve.

special teams can spring into action with this delicious spring roll

The next item might diverge from the usual favorites, but it is a top pick: Spring Rolls. Often overlooked, spring rolls are a crowd favorite that is fun and easy to assemble. They can accommodate nearly any dietary preference, and the variety of ingredients is limitless. Below, you’ll find a solid foundation recipe for spring rolls. This recipe is a perfect starting point to master the basics, allowing you to customize it and make it your own. You can prepare the spring rolls ahead of time and store them in an airtight container in the refrigerator. They are best served with sweet and sour or peanut dipping sauce.

Rainbow Spring Rolls

Recipe by Co+op

Servings

servings

Prep time

minutes

Calories

230

kcal

Brighten your day with these spring rolls filled with a colorful assortment of purple cabbage, orange carrots, green avocado, and sprouts, for a perfect hand-held salad. The hoisin peanut sauce is quick to make and adds a little savory richness to the crunchy rolls.

Ingredients

1 teaspoon lemon juice (plus more for avocado)
1 teaspoon sugar
1/2 teaspoon salt
2 teaspoons ginger, grated
1 medium red bell pepper, thinly sliced
1 small carrot, shredded
1 medium yellow bell pepper, thinly sliced
2 large scallions, sliced
1 cup shredded red cabbage
8 ounces baked tofu, cut into 16 long, rectangular
1 large avocado, sliced
1 cup fresh pea sprouts or microgreens
8 pieces rice paper wrappers
Peanut Hoisin Sauce
1/4 cup smooth peanut butter
3 tablespoons hoisin sauce
1 teaspoon sriracha sauce
2 tablespoons water

Directions

In a medium bowl, combine the lemon, sugar, salt and ginger, then add the carrots and toss to coat. Reserve.
Drizzle a few drops of lemon on the avocado to prevent browning.
Fill a baking pan with an inch of warm water. Spread a clean kitchen towel on a cutting board or counter next to the water. Have a platter ready for the finished rolls and paper towels to cover the rolls.
To assemble rolls, submerge a rice paper sheet in water and gently press down. Transfer immediately to the towel. The paper will still be firm but will soften quickly.
Place two slices of tofu across the rice paper, about 1½ inches from the edge closest to you, leaving 1½ inches bare at the left and right. Place rows of the prepared vegetables above the tofu using about 2 tablespoons of each. First red peppers, carrots, yellow peppers, scallions, red cabbage, then a slice of avocado, about 1½ inches from the far edge. Sprinkle with sprouts or microgreens.
Fold the wrappers in from the sides, up from bottom, then roll up. Put on the platter and cover with a wet paper towel. If serving in more than an hour, wrap tightly in plastic.
For the sauce, in a medium bowl, stir peanut butter, hoisin and sriracha. Stir in 2 tablespoons water, until smooth (stir in more if needed). Serve with rolls.

Notes

Rainbow spring rolls make a great appetizer for a party (Pride parade tailgating, anyone?) or even a light meal. They don’t keep well overnight, so eat up!

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An Exciting Year Ahead

Posted on January 13, 2025January 13, 2025 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.

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.

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.

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Field Day Chili

Posted on December 2, 2024December 31, 2024 by Whole Foods Co-op

Field Day 3 Bean Chili

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

Servings

servings

Prep time

minutes

Cooking time

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.

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A Local Harvest Celebration

Posted on November 6, 2024January 7, 2025 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.

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Easy Cheesy Black Bean Quesadillas

Posted on October 29, 2024December 31, 2024 by Whole Foods Co-op

Easy Cheesy Black Bean Quesadillas

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

Servings

servings

Prep time

minutes

Cooking time

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.

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