Viroqua Food Co+op Blog

Bramble Berries 101

Posted by VFC Marketing Team on Mon, Jul 16, 2018 @ 03:57 PM

Pro Tip: All bramble berries freeze well! Place berries in quart or gallon bags and stick in the freezer. Use frozen berries in any smoothie or summer-time drink. Frozen bramble berries also make fantastic jam any time of the year.

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Tags: Blackberries, Local Raspberries

Local Producer Profile: The Berry Bucket

Posted by Bjorn Bergman on Mon, Jul 02, 2018 @ 07:10 AM

Hooray! Summer is here. A customer and staff favorite each July are The Berry Bucket blueberries. These outstandingly delicious berries are grown by the Olson family just west of Readstown, Wisconsin. The story of this unique farm begins over 16 years ago.

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Tags: local produce

Things We Love – Next Level Summer Smoothies

Posted by Shana Meshbesher on Thu, Jun 21, 2018 @ 03:21 PM

Check out these staff-picked ingredients that bump your 
Summer Smoothies (click here for recipes), popsicles, morning coffee, even your basic cooking & baking recipes to the next level!

Dairy-free Milk Alternatives: While we aren't ones to deter you from enjoying the ridiculously high-quality dairy selection here, we want you to know that these dairy-alternative milks are also available for you! Be sure to ask VFC Staff which ones they prefer. A lot of us have our favorites, depending on how we use them.

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Tags: Recipes, Wheatgrass, Protein Shakes, Dairy-free, Smoothies

Meet the New Managers of Customer Service

Posted by VFC Marketing Team on Mon, Jun 04, 2018 @ 09:31 AM

Viroqua Food Co+op welcomes Peter Rowe, the new Customer Service Manager and Deborah Ecklund-Staum, the Assistant Customer Service Manager! As the store expands, so do their roles in guiding the Customer Service Team.

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Tags: VFC Staff

Expansion Fixtures & Finishes

Posted by Jan Rasikas, General Manager on Tue, May 29, 2018 @ 12:12 PM

One of the outcomes of construction while “open for business” is that we don’t get the big reveal at the end. Where all the choices made with the pressures of mission and budget come together to represent our best efforts and is unveiled all at once. Instead, although thrilling, we’re experiencing nonstop change day-by-day. The plan is taking shape! For those of us with blueprints in hand, it’s a little easier to understand how it all fits together, but for many shoppers – it’s a puzzle.

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Tags: Expansion, Capital Campaign, Class C Preferred Shares, VFC Solar Power Project

VFC Producer Profile: Rushing Waters Fisheries

Posted by Charlene Elderkin on Thu, Mar 22, 2018 @ 03:00 PM

Rushing Waters Fisheries, Wisconsin’s largest trout farm, lies nestled on 80 acres of pristine forest and valleys at the edge of the Southern Kettle Moraine State Forest in Palmyra, Wisconsin. The story of Rushing Waters begins in the 1940s when the property was originally a fox farm, raising trout as supplemental fox feed. A few years later the farm changed its focus to bringing its fresh fish to Navy Pier in Chicago.

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Legumes 101

Posted by VFC Marketing Team on Wed, Mar 14, 2018 @ 03:14 PM

Lighten up with legumes, as they lend protein to satisfying, low-fat main dish recipes! Read more below to learn more about legumes and don't forget to check out our recipe blog to see our recipes for Lemony Lentil Spinach Soup, Crockpot Red Beans and Rice, or Split Pea Soup with Spinach!

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Tags: Beans, 101-Legumes, Peas

Local Farmer Profile: Hidden Springs Creamery

Posted by Bjorn Bergman on Mon, Mar 12, 2018 @ 04:00 PM

Sometimes people seek professions, and sometimes professions call to an individual. Cheesemaking found Brenda Jensen.

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Tags: Cheese, Local

Things We Love

Posted by Shana Meshbesher on Wed, Mar 07, 2018 @ 11:11 AM

Pictured: We combined the three items above to create an open face sandwich, then added pickled garlic scapes and sliced avocado on a bed of mixed greens... Now THAT’S healthy fast food!

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Tags: Driftless Treats

Meet Chef Chelsea Brannan, VFC’s New Prepared Foods Manager

Posted by Charlene Elderkin on Mon, Mar 05, 2018 @ 06:00 AM

Chelsea started cooking professionally at the age of 16 and has moved through the workings of the kitchen as her career developed over the last 20+ years. She has cooked in many cities and states, learning different styles of cuisine, working in a variety of settings including fine dining, small cafes, bakeries, grocery store delis, farmers markets, catering and as a cooking class instructor.

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