Ames, IA
3 miles-to-market

Jenuinely Pure was born in 2008 when Jenny Drew, a full-time mom of three and a former nurse, became frustrated with the lack of truly natural body care products on the market. In 2008, shortly after she started selling her products and demand was growing beyond what she could handle she was joined by Heidi Heintz, a mother who was excited about the changes the products were making to her children’s eczema.  In 2011, they made the partnership official.

They both believe that what you put on your body has a tremendous impact on your health.

You have to smell the soap! Fantastic!

Our cheese of the week, Sartori Asiago Rosemary and Olive Oil, is not to be missed. Heralded as the “dew of the sea,” it provides the perfect savory high note for a rich, nutty and fruity taste sensation and is the perfect balance of hand-rubbed rosemary and Italian olive oil. Pairs well with India pale ale, American pale ale, porter, chardonnay, Chianti or a sherry.

Sartori, located in Antigo, Wisconsin, employees an outstanding five Wisconsin Master Cheesemakers who produce a renowned selection of Italian influenced cheeses.

Learn more about Sartori at their website. This cheese will be 15% off through our weekly special flier June 21-27.

Announcing...our summer classes! Whether you want to beat the heat or you enjoy learning new things, our July and August classes are worth checking out. Enjoy three summer themed cooking classes; "Food on the Move-Picnics for Food Lovers" led by Anne Kinzel will help you update any outing, "Grilling: Thinking Outside of the Box" led by Becky Ringsby (one of our most popular and regular teachers) will inspire you to transform your grilling experience, and "Almost Hands Free Lemon Risotto with Summer Vegetables," also led by Becky, will have you flabbergasted at a five minute risotto recipe.

Join us for two classes back by popular demand; "Herb Walk 2012" an exploration of the "weeds and trees" at Brookside Park led by Clinical Herbalist Nancy Beatty and "Acid Alkaline Imbalance" led by Lea Vogl, Wheatsfield's Wellness Manager, will guide you through the pH of your food choices.

The series is rounded off by two health classes; "Getting Ready for Fall - an Overhaul from the Inside Out" led by Joanne Pfieffer and Kelly Stewart will focus on your body-mind-spirit self, and "Headaches: A Real Pain in the Neck" led by Dr. Lindsey Bartholomew will expose the different sources of headaches.

And, we didn't forget about your kids! This series offers two opportunities for your little ones to delve deeper into their growing food knowledge. Our kids' classes are led by Susan Jasper, Wheatsfield's Education and Outreach Coordinator, and are sure to have your kids laughing and eager for more. "Getting Nutty with Milk" and "King Corn" will have sessions geared towards two ages levels (4-7 and 7-11 year olds).

Read more about our classes online or download our class flier. Please RSVP for all classes, some classes have fees, but most are free.

Panora, IA

Miles to the Co-op: 64.7

Early Morning Harvest is a small-family farm raising vegetables in an aquaponics greenhouse, as well as pastured poultry for egg production and flours made from certified organic cereal grains (wheat, rye, buckwheat, and corn meal). Jeff Hafner, his wife Shannon and daughters currently live on the farm. Jeff has been farming with his father Earl since 1993, the two transitioned their farmland and cattle to organic in 2000. They take pride in the fact that no synthetic chemicals are used on their farm. They value and prioritize caring for the land and animals so that the food they grow and offer is fresh and healthy.

We currently carry or will be carrying shortly their; Corn Grits, Corn Meal, Wheat Bran, White Flour, Whole Wheat Flour and Pastry Flour.

Learn more about Early Morning Harvest.

Down in the Valley Bakehouse is a dedicated gluten-free, state-of-the art commercial kitchen. It satisfies a growing need for gluten-free products produced in a safe facility with commitment to taste. In fact, the goal of the Bakehouse is to produce gluten-free baked goods that are so good everyone will want to eat them. All products are hand-crafted from ingredients that are carefully sourced and are; natural, organic when possible, non-GMO, trans fat-free, added nutrition, baked in a dedicated gluten-free kitchen and dedicated peanut-free.

We currently carry their gluten-free (in our frozen section); 6" fully decorated celebration cakes- available in chocolate or vanilla, pie crusts, marble chiffon cake slices, banana bread loaves and mini baguette loaves.

Visit their website to learn more about their products and get recipe ideas.

June 2012 Produce Parable
by Adam Calder, Produce Manager

Some of you may recall the large cement flower gardens Wheatsfield had out in front of the store the first year or so after our expansion. Those things were beasts, a little too large for the size of our parking lot. With much sadness, we decided to remove those flower gardens but they were never far from our minds.

A couple of months ago there was a great DIY (Do It Yourself) article in the Organic Gardening magazine we sell at Wheatsfield. The article showed easy step-by-step instructions and pictures detailing how to make wooden raised beds for gardening. With the help of my roommates, we ended up with two great looking raised beds in our front yard, beds which are now full of a variety of happily growing flowers. The ease and low cost of their construction coupled with their attractiveness when complete and full of plants prompted me to show the DIY article to my supervisor. She showed it to our general manager, and everyone agreed Wheatsfield needed to build a couple of these out back. read more

Named after Ed Klessig, a master cheesemaker, our cheese feature of the week "hugs you back, never offends, and is great both for first time tasters and afficionados." Produced in Wisconsin by Saxon Homestead Creamery, Big Ed's Gouda is young and mild with a buttery body.

Pairs well with fruity red wines, crisp fruits, nuts or bread. Save 15% on this cheese June 7-13.