The new newsletter, for first publication is september, will include classified ads.  This will function as a place where you can communicate with other members and customers about things you wish to sell, services you offer, groups other members should join, etc. Classified ads are $5 for members, and $10 for non members. Payment must be received when placing ad. Deadline is the 10th of the month prior to the month the ad will run (for the September Issue, the deadline is August 4th). Limit of 40 words. E-mail ad to Kim at kim_s(AT)wheatsfield(DOT)coop or bring typed ad to the store. We reserve the right to refuse or edit ads. All ads on a first come, first served, space available basis. Ads must be submitted each month. 

Chef Donna Prizgintas led a group of interested cooks on a walk through simple, refreshing, and versatile summer salads. Donna's signature salads use brown rice vinegar instead of mayonnaise. The class also tasted Bragg's apple cider vinegar, and a balsamic before and after it was reduced (boiled down to a syrup to intensify the flavor and body) for a helpful comparison.

The first salad Donna made was a Quick Pickle Salad in which she added a little brown rice vinegar to some steamed sliced carrots. Along with the carrots she added some finely chopped onion, a tiny bit of fresh garlic and a little oregano and, of course, salt & pepper. After an hour the pickling process was evident although it would be enhanced with more time.

Donna cautioned against using too much vinegar in any salad or salad dressing but also pointed out that the pungency of the vinegar will dissipate the day after the salad is made so it's best to add vinegar to taste and to taste before serving.

Chef Donna's Cooked Vegetable Salad was made with fresh produce from Wheatsfield so the recipe will change as the summer progresses. For our class she cut the kernels from 3 ears of corn and lightly steamed them, added lightly steamed green beans, one roasted red bell pepper*, a little lovage (a celery like leafy perennial herb with a lot of flavor), a large handful of parsley, chopped, some sliced scallions, and a package of La Quercia's Speck Prosciutto, chopped, which has a nice smoked applewood flavor. Donna then tossed the salad with a vinaigrette of rice wine vinegar and olive oil and adjusted the salt & pepper accordingly. She encouraged everyone to try various seasonal vegetables and to have fun!

Donna finished off the evening with a Sweet Potato Salad that her friends remember for its wonderful blend of flavors. One of the healthy parts of this salad that imparts a lot of flavor by using herbs as greens don't be scanty with the flat leaf parsley!

*During the class Donna showed everyone how to roast a red or yellow pepper over a flame by charring it all over, covering it in a bowl with a lid and then, after it cools, peeling the charred skin off to reveal a wonderful roasted pepper. Other heat sources that work for charring would be a broiler, electric stove top or a grill. If you roast extra peppers try storing them, seeded and sliced, in a jar topped with olive oil for a few weeks.

The August and September co-op class schedule is now available (as a pdf or on our website ). Learn about sushi, diabetes, nature's best for baby, omega 3's, grilling, and herbs for the upcoming flu season. Also back by popular demand, our Acid Alkaline Imbalance Class and Madhu Gadia will lead a Gluten Free Indian Cooking Demo. RSVP, classes fill up quickly!